Comprehensive Reviews in Food Science and Food Safety最新文献

{"title":"Increasing the Acceptability of Insect-Based Foods as Future Foods: A Comprehensive Review of Barriers, Strategies, and Pathways to Mainstream Adoption","authors":"Jose Miguel Alvarez Suarez,&nbsp;Andrea M. Liceaga","doi":"10.1111/1541-4337.70534","DOIUrl":"10.1111/1541-4337.70534","url":null,"abstract":"<p>Edible insects are increasingly recognized for their high nutritional value and favorable environmental profile, yet their acceptance (defined as the continuum from willingness to try and purchase to repeated consumption) in Western and globalized food systems remains limited by cultural, sensory, regulatory, and economic barriers. This narrative review critically synthesizes recent advances in understanding the multidimensional determinants of consumer acceptance of insect-based foods and evaluates the technological, cultural, and policy-driven strategies proposed to overcome them, drawing on interdisciplinary evidence from food science, consumer behavior, and sustainability research.</p><p>Evidence indicates that processing approaches such as protein hydrolysis, extrusion, fermentation, and encapsulation can significantly improve sensory quality, functionality, and product integration into familiar food matrices. In parallel, targeted marketing, consumer education, and transparent regulatory frameworks emerge as essential to building trust and reducing neophobia. This narrative synthesis provides a comprehensive conceptual framework for advancing the mainstream adoption of insect-based foods. The analysis highlights research gaps related to sensory optimization, traceability, sustainability assessment, and cross-cultural consumer studies, offering evidence-based directions to support the development of safe, acceptable, and nutritionally valuable insect-derived products within contemporary food systems.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"25 4","pages":""},"PeriodicalIF":15.6,"publicationDate":"2026-06-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70534","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148275268","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Flavor Formation Mechanisms and Modulation Strategies in Plant-Based Cheese Analogs: From Raw Material Selection to Technological Innovations","authors":"Huaixiang Tian,&nbsp;Xiaohong Yan,&nbsp;Liwei Fu,&nbsp;Shuyang Hang,&nbsp;Haiyan Yu,&nbsp;Chen Chen,&nbsp;Chang Ge","doi":"10.1111/1541-4337.70537","DOIUrl":"10.1111/1541-4337.70537","url":null,"abstract":"<div>\u0000 \u0000 <p>This review systematically summarizes multidimensional strategies to improve the flavor of plant-based cheese analogs, which currently hinders their broader acceptance. It categorizes plant-based cheese analogs and analyzes the formation mechanisms of both desirable and undesirable flavors from raw materials to processing. Key findings indicate that strategic material selection, biopolymer engineering, and encapsulation techniques help sustain flavor delivery. Advanced biotechnologies such as precision fermentation show promise in synthesizing dairy-like flavors. Future research should integrate multi-omics and artificial intelligence to accelerate the development of plant-based cheese analogs with superior sensory profiles, facilitating their transition into mainstream food markets.</p>\u0000 </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"25 4","pages":""},"PeriodicalIF":15.6,"publicationDate":"2026-06-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148275258","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Synergistic Effects of Microwave and Osmotic Dehydration on Food Processing: A Comprehensive Review","authors":"Amanda Aparecida de Lima Santos,&nbsp;Jhenifer Cristina Carvalho Santos,&nbsp;Gabriela Fonsêca Leal,&nbsp;Matheus de Souza Cruz,&nbsp;Guilherme Mathias Lopes,&nbsp;Natália de Oliveira Souza,&nbsp;Jefferson Luiz Gomes Corrêa","doi":"10.1111/1541-4337.70520","DOIUrl":"10.1111/1541-4337.70520","url":null,"abstract":"<p>The combination of osmotic dehydration (OD) and microwave radiation (MW), referred to as microwave-assisted osmotic dehydration (MWOD), has emerged as a promising hybrid strategy for optimizing food processing by enhancing mass transfer and preserving bioactive compounds. This study aimed to provide a comprehensive overview of the synergistic effects of MWOD, focusing on the interaction mechanisms between MW heating and mass transfer, key operational parameters, and their impacts on the quality of dehydrated foods. A systematic literature review was conducted following the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) guidelines, using the Scopus and Web of Science databases. Studies were selected through predefined inclusion and exclusion criteria based on document type, relevance to food processing, and experimental application of MWOD. Data related to raw materials, process conditions, mass transfer behavior, quality attributes, and energy aspects were extracted and qualitatively synthesized. From 178 records initially identified, 25 experimental studies specifically addressing MWOD were included in the final analysis. Overall, most of the analyzed experimental studies reported that MWOD enhances water removal rates, reduces solid gain, and improves the retention of color, texture, and antioxidant compounds when compared to conventional OD under the evaluated processing conditions. In addition, several studies indicated a reduction in energy consumption, particularly at laboratory scale. Despite these advances, literature still lacks studies integrating diffusional modeling with physicochemical and sensory analyses, as well as investigations at pilot and industrial scales. These findings highlight the strong potential of MWOD as a sustainable and efficient technology high-quality dehydrated foods.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"25 4","pages":""},"PeriodicalIF":14.1,"publicationDate":"2026-06-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70520","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148154659","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Featured Cover: Cover Image, Volume 25, Issue 4","authors":"Yushuan Wang,&nbsp;Wangjing Liu","doi":"10.1111/1541-4337.70531","DOIUrl":"10.1111/1541-4337.70531","url":null,"abstract":"<p>The cover image is based on the Comprehensive Review <i>Research Progress on Muttony Flavour Regulation and the Establishment of Its Digital Intelligent Evaluation System from a Global Perspective</i> by Yushuan Wang and Wangjing Liu, https://doi.org/10.1111/1541-4337.70519. \u0000\u0000 <figure>\u0000 <div><picture>\u0000 <source></source></picture><p></p>\u0000 </div>\u0000 </figure></p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"25 4","pages":""},"PeriodicalIF":14.1,"publicationDate":"2026-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70531","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148098815","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Hydrogen Sulfide as a Green Postharvest Preservative: A Meta-Analysis of Quality Maintenance, Stress Resistance Regulation, and Implications for Artificial Intelligence‑Assisted Chilling Injury Early Warning","authors":"Xiaonan Sun,&nbsp;Liangyi Zhao,&nbsp;Yonghua Zheng,&nbsp;Peng Jin","doi":"10.1111/1541-4337.70521","DOIUrl":"10.1111/1541-4337.70521","url":null,"abstract":"<div>\u0000 \u0000 <p>Postharvest losses of fruits and vegetables represent a global concern, as they are susceptible to spoilage and deterioration. In recent years, numerous studies have explored the effects of hydrogen sulfide (H₂S) treatment on the postharvest preservation of fruits and vegetables. However, due to variations in experimental materials, treatment protocols, and detection parameters, no consensus has yet been reached regarding its efficacy. This study systematically analyzed the overall effects of H₂S treatment on improving the quality of various fruits and vegetables and enhancing postharvest storability, while also elucidating the underlying mechanisms. A total of 54 articles were included, from which 43 parameters associated with postharvest quality and stress resistance were extracted in strict adherence to the predefined inclusion criteria. The results demonstrated that H₂S treatment enhanced firmness, total chlorophyll (CC), titratable acid (TA), and ascorbic acid (AsA) in postharvest fruits and vegetables, while significantly reducing chilling injury (CI) incidence, weight loss, respiration rate, and ethylene production. Meanwhile, H₂S preserved the structural integrity of cell walls and cell membranes, ensuring the stability of cellular energy metabolism. Additionally, H₂S promoted the accumulation of endogenous H₂S, non-enzymatic antioxidants, and enzymatic antioxidants. Furthermore, significant correlations were found between CI and CC, TA, and AsA in postharvest fruits and vegetables. Multiple linear regression analysis also identified ascorbate peroxidase and phenylalanine ammonia-lyase as key indicators for establishing a stable multivariate model with CI. In conclusion, this systematic review clarifies the efficacy of H₂S in reducing postharvest loss and preserving produce freshness, and provides new insights for AI-assisted early warning of CI in fruits and vegetables.</p>\u0000 </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"25 4","pages":""},"PeriodicalIF":14.1,"publicationDate":"2026-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148099811","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Research Progress on Muttony Flavor Regulation and the Establishment of Its Digital Intelligent Evaluation System From a Global Perspective","authors":"Yushuan Wang,&nbsp;Wangjing Liu","doi":"10.1111/1541-4337.70519","DOIUrl":"10.1111/1541-4337.70519","url":null,"abstract":"<div>\u0000 \u0000 <p>Muttony flavor is a species-specific characteristic of ovine meat and a critical determinant of consumer acceptance and market demand worldwide. The characteristic flavor primarily originates from two key classes of compounds: Branched-chain fatty acids (BCFAs), particularly 4-methyloctanoic acid (4-MOA), 4-ethyloctanoic acid (4-EOA), and 4-methylnonanoic acid (4-MNA); and skatole (3-methylindole), a ruminal microbial metabolite of tryptophan. Genetic analysis based on candidate genes is considered an effective approach to elucidate the physiological mechanisms regulating the expression of complex traits. This review systematically examines the biosynthetic pathways of these compounds, clarifying the roles of ruminal microorganisms, host genetic factors, and key regulatory genes including <i>FASN</i>, <i>CYP2E1</i>, <i>CYP2A6</i>, and <i>MMUT</i>, thereby providing genetic strategies and methods for the regulation of muttony flavor, while also supplementing nongenetic approaches for flavor control. The integration of these strategies indicates that the identification of candidate genes and the elucidation of their expression regulatory networks provide a theoretical basis for future marker-assisted selection programs, thereby potentially enhancing the precision and sustainability of ovine industry breeding strategies, while nongenetic regulation can further assist in fine-tuning flavor control. As a validation, this review also provides a systematic overview of analytical methods for muttony flavor evaluation, tracing the evolutionary trajectory from traditional sensory evaluation through instrumental analysis to intelligent sensory technologies, and clarifying the applicable scenarios and complementary relationships among various techniques. By integrating the current understanding of formation mechanisms, regulatory networks, and evaluation technologies, this review establishes a theoretical framework for developing market-oriented flavor control strategies.</p>\u0000 </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"25 4","pages":""},"PeriodicalIF":14.1,"publicationDate":"2026-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148099799","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Intrinsic Thermal Stability and Improvement Strategies of Goat Milk: The Roles of Protein Composition and Structure","authors":"Shuxuan Wang,&nbsp;Yilu Tian,&nbsp;Xin Wang,&nbsp;Xin Lü","doi":"10.1111/1541-4337.70522","DOIUrl":"10.1111/1541-4337.70522","url":null,"abstract":"<div>\u0000 \u0000 <p>Goat milk has gained increasing attention as a nutritionally rich and digestible alternative to cow milk, yet its industrial utilization remains limited by its low thermal stability. Proteins play a central role in determining this thermal fragility. However, current understanding of goat milk thermal stability remains fragmented, and a systematic synthesis is still lacking. Focusing on goat milk proteins, this review synthesizes current evidence and compares goat milk with cow milk to clarify how differences in protein composition and structure contribute to its relatively low thermal stability. Furthermore, an integrated temperature-dependent framework is proposed to unify the structural transitions and aggregation behavior of goat milk proteins reported under different thermal processing conditions. Within this framework, current stabilization strategies are comparatively evaluated, with particular emphasis on their mechanisms and practical feasibility. Overall, this review provides an integrated and systematic perspective on the heat instability of goat milk proteins. At the same time, the synthesis highlights several remaining knowledge gaps, particularly in protein interaction mechanisms within complex milk matrices and in the lack of standardized methods for evaluating thermal stability, which deserve further investigation.</p>\u0000 </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"25 4","pages":""},"PeriodicalIF":14.1,"publicationDate":"2026-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148098812","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A Review on Sustainable Preservation of Coconut-Based Beverages Using Nonthermal Technologies","authors":"Rahini P.,&nbsp;Mahendran R.","doi":"10.1111/1541-4337.70526","DOIUrl":"10.1111/1541-4337.70526","url":null,"abstract":"<div>\u0000 \u0000 <p>Coconut-based beverages possess substantial nutritional attributes and health-promoting benefits. The drink's immense nutritional potential and therapeutic value have increased global consumer demand. Preserving coconut beverages is the most significant challenge, as traditional processing methods can lead to the loss of their therapeutic properties and nutritional benefits. Along with that, the extension of shelf life and processing are significant barriers. Although several processing techniques were employed, the preservation of fresh quality and nutritional retention remains challenging due to intrinsic limitations, discoloration, and the development of off-flavor, prompting researchers to investigate other nonthermal preservation methods. This review summarizes and addresses emerging trends in nonthermal technologies for processing coconut-based beverages, including cold plasma, pulsed electric field, pulsed light, ultraviolet light, ultrasound, high-pressure processing, ozone, membrane processing, and frozen storage. Additionally, integrated nonthermal approaches that exhibit synergistic effects, enhancing functional characteristics and shelf life of coconut-based beverages, have been reviewed. On the basis of the review, the nonthermal treatment offers a feasible approach for producing safe, minimally processed, and health-promoting coconut-based beverages.</p>\u0000 </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"25 4","pages":""},"PeriodicalIF":14.1,"publicationDate":"2026-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148099819","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Refractance Window Drying: Mechanisms, Quality, and Smart Control","authors":"Satish Gaharwariya,&nbsp;Sakharam Kale,&nbsp;Fahmidha Faizal,&nbsp;Prerna Nath,&nbsp;Saroj Giri,&nbsp;Debabandya Mohapatra,&nbsp;Abhijit Kar","doi":"10.1111/1541-4337.70518","DOIUrl":"10.1111/1541-4337.70518","url":null,"abstract":"<div>\u0000 \u0000 <p>Refractance window drying (RWD) has emerged as a high-efficiency, low-temperature dehydration technology. It enables the production of superior-quality dried foods with minimal nutrient and color degradation. This review synthesizes the mechanistic foundations of RWD, detailing how thermal conduction, infrared radiation, and evaporative cooling interact to create the characteristic “refractance window” that accelerates drying while preserving heat‑sensitive compounds. We critically analyze heat‑ and mass‑transfer behavior, film–product interactions, and microstructural evolution, linking these mechanisms to measurable quality outcomes such as phytochemical retention, rehydration capacity, and sensory attributes. Comparative assessments with conventional and emerging drying technologies highlight RWD's advantages in energy efficiency, process simplicity, and product integrity. The review further integrates recent advances in smart process control, including machine‑vision monitoring, data-driven modeling (e.g., Internet of Things [IoT] and machine learning), and artificial intelligence (AI)‑enabled optimization, which are transforming RWD into a predictive, controllable, and scalable industrial process. However, these approaches remain largely at the experimental and developmental stage, with limited validation in continuous or industrial-scale systems. Finally, we identify key research gaps and propose a roadmap for model‑based design, sensor integration, scale‑up strategies, and sustainability evaluation, positioning RWD as a promising technology for next‑generation food processing systems.</p>\u0000 </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"25 4","pages":""},"PeriodicalIF":14.1,"publicationDate":"2026-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148099815","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Dry Cleaning and Post-Cleaning Strategies in Food Processing Facilities: A Scoping Review","authors":"Zahra Shahbazi,&nbsp;Curtis L. Weller,&nbsp;Prashant Dahal,&nbsp;Byron D. Chaves","doi":"10.1111/1541-4337.70525","DOIUrl":"10.1111/1541-4337.70525","url":null,"abstract":"<p>Effective dry cleaning and post-cleaning treatments are essential for maintaining food safety in dry-food processing environments where water use must be minimized. This scoping review mapped and synthesized empirical research on minimal-water cleaning methods applied to industrial surfaces, focusing on their efficacy against microbial and allergenic residues. Searches across six databases identified 91 relevant studies published from 2014 to 2024. Eight principal approaches were evaluated: mechanical cleaning (wiping, brushing, vacuuming), purging, dry-ice blasting, dry steam, ozone, ultraviolet-C, pulsed light, and cold atmospheric plasma. Cold atmospheric plasma and dry steam consistently produced the highest microbial reductions, often exceeding 5–7 log CFU under optimized conditions, while mechanical steps effectively removed bulk soil but frequently left microscopic contamination. UV-C and pulsed light showed strong potential as nonthermal post-cleaning treatments, though shadowing, surface roughness, and organic matter reduced effectiveness. Evidence on fungal and viral inactivation, as well as allergen removal, remains limited but suggests promising activity for UV-C, cold atmospheric plasma, and dry steam. Surface type, cleanliness, and environmental conditions strongly influenced performance, underscoring the need for standardized protocols. Key research needs include harmonized test frameworks, evaluations under realistic plant conditions, combined mechanical and post-cleaning strategies, energy and safety assessments, and systematic allergen investigations. These findings support the development of reliable and scalable dry cleaning programs for food safety management in dry-food facilities.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"25 4","pages":""},"PeriodicalIF":14.1,"publicationDate":"2026-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70525","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148099806","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}