Journal of Food Science最新文献

{"title":"Consumers’ Food Safety Expectations and Risk Perceptions of Produce From Small and Medium-Sized Farms","authors":"Juan Carlos Archila-Godínez,&nbsp;Claudia Kotanko,&nbsp;Renee Wiatt,&nbsp;Maria I. Marshall,&nbsp;Yaohua Feng","doi":"10.1111/1750-3841.70527","DOIUrl":"10.1111/1750-3841.70527","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>Food safety concerns associated with fresh produce have gained prominence due to recurring foodborne outbreaks and recalls. However, consumer awareness and perceptions regarding food safety in small and medium-sized farm (SMF) operations remain underexplored. This study assessed consumer expectations and risk perceptions of produce from SMFs through a survey of 916 U.S. consumers. While 85% of respondents considered food safety a minimum quality standard, it was often viewed as secondary to attributes such as freshness, quality, and local production. Most higher-income consumers (63%) opposed the exemption of SMFs from the Food Safety Modernization Act's Produce Safety Rule. Consumers identified farmers as key actors in ensuring produce safety, with 75% rating them as extremely influential in maintaining food safety. Additionally, 47% of respondents attributed responsibility to farmers when presented with a hypothetical foodborne outbreak scenario, while a majority believed all commercially sold food should be safe regardless of farm size. Structured equation modeling revealed the interrelationships among constructs, including demographic characteristics, produce handling practices, food safety knowledge, expectation of food safety as a minimum quality standard, perceptions of produce from SMFs, and perceptions of food safety standards for SMFs. These findings provide insight into consumer attitudes toward produce safety and regulatory expectations for SMFs. The results suggest that consumers expect food safety to be an inherent characteristic of fresh produce, yet their perceptions of risk and responsibility are shaped by broader considerations of food quality, sourcing, and trust in agricultural producers.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 9","pages":""},"PeriodicalIF":3.4,"publicationDate":"2025-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ift.onlinelibrary.wiley.com/doi/epdf/10.1111/1750-3841.70527","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145129291","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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":"Effect of Phlebopus portentosus Polysaccharide on Retrogradation of Corn Starch","authors":"Lingyan Wang,&nbsp;Siyu He,&nbsp;Surui Wu,&nbsp;Jie Zhang,&nbsp;Sun Liping","doi":"10.1111/1750-3841.70575","DOIUrl":"10.1111/1750-3841.70575","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>There are relatively few studies on the mechanism of using edible fungus polysaccharides to inhibit starch retrogradation. This study investigated the influence of <i>Phlebopus portentosus</i> polysaccharide (%PBP, as a function of amount of corn starch [CS]) on the retrogradation properties of CS. The gelatinization characteristics and thermodynamic analysis results revealed that PBP addition increased gelatinization temperature, significantly decreased the disintegration and recovery values (<i>p </i>&lt; 0.05), inhibited amylose leaching, and reduced swelling power. When 4% w/w PBP was added, the percentage of CS retrogradation decreased after being stored at 4°C for 7 days. The smaller the degree of retrogradation degradation, the more significant the inhibitory effect on starch retrogradation. Infrared spectrum analysis demonstrated that no new covalent bonds had formed between PBP and CS. Moreover, the R1047/1022 and R995/1022 ratios significantly decreased (<i>p </i>&lt; 0.05), indicating that PBP affected both short- and long-term retrogradation and exhibited an inhibitory effect. Overall, 4% PBP exerted a significant inhibitory effect on starch retrogradation, providing a theoretical basis for the development of edible fungus polysaccharides in starch-based food.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 9","pages":""},"PeriodicalIF":3.4,"publicationDate":"2025-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145123905","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Preparation and Characterization of Low-Saturated Fat Margarine Through Enzymatic Interesterification: A Study on Physicochemical Properties, Crystalline Morphology, and In Vitro Digestive Behavior","authors":"Xiaoqian Zhan,&nbsp;Xu Zhang,&nbsp;Tingting Zhang,&nbsp;Wenyu Liu,&nbsp;Hongbin Wu,&nbsp;Changqing Wei","doi":"10.1111/1750-3841.70558","DOIUrl":"10.1111/1750-3841.70558","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>With growing health awareness, low-saturated fat margarine is increasingly favored by consumers. Compared with the traditional modification process, enzymatic interesterification is an ideal means of modifying fats and oils due to its advantages of high selectivity, mild reaction conditions, and no production of trans fatty acids. In this study, five base oils were prepared by enzymatic interesterification of cottonseed oil (CSO) and palm stearin (PS). The enzymatic interesterification blended-based margarine (IB-M) was obtained by mixing base oil, emulsifier, and water. By observing the morphology and comparing the solid fat content, fatty acid and triglyceride compositions, 7:3 (CSO:PS) was finally selected for the preparation of IB-M, which had 11.56 ± 0.56% solid fat content at 20°C, 36.71 ± 0.02% fatty acid, and 1.15 ± 0.04% S₃-type triglyceride. The analysis showed that the <i>β′</i> of IB-M was 59.49 ± 1.1%, which was significantly higher than that of the commercially available margarine (CM) (50.39 ± 0.9% and 50.04 ± 1.4%, <i>p</i> &lt; 0.05). The analysis of the melting and crystallization properties indicates broadened peaks, reduced peak areas, and the presence of finer crystalline particles, suggesting improved melting behavior and enhanced plasticity. The rheological properties also indicated that the viscoelasticity of IB-M was less, and a smoother mouthfeel could be experienced in the mouth. Analysis of the in vitro simulated digestion process showed that IB-M showed a similar trend of change as CM, but had a higher content of released FFA (64.99 ± 0.9%), which made it easier for the human body to digest and absorb. Therefore, IB-M enhances CSO's value and supports nutritious functional products.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 9","pages":""},"PeriodicalIF":3.4,"publicationDate":"2025-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145123937","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Tropical Fruit Aroma in White Wines: Exploring the Role of Esters and Thiols in Chardonnay and Sauvignon Blanc Wines","authors":"Angelica Iobbi,&nbsp;Elizabeth Tomasino,&nbsp;Yanming Di","doi":"10.1111/1750-3841.70567","DOIUrl":"10.1111/1750-3841.70567","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>Fruitiness is a highly desired characteristic in white wines by consumers. Tropical fruit aroma is significant in many white wines, but so far, only volatile thiols have been linked to this aroma, leaving the role of other aroma families unclear. This study aimed to explore the associations between volatile composition and sensory attributes of commercial Chardonnay and Sauvignon Blanc wines, focusing on whether esters and thiols could predict tropical fruit aroma. Thirty wines (Chardonnay <i>n</i> = 17; Sauvignon Blanc <i>n</i> = 13) with specific aroma characteristics, including tropical fruit, were selected. Esters and volatile thiols were quantified using HS-SPME GC-MS and LC-MS/MS methods. Sensory descriptive analysis using intensity line scales evaluated the sensory profiles of the wines. Results showed that Sauvignon Blanc wines had higher total thiol concentrations than Chardonnay wines, as expected (<i>p</i> &lt; 0.05). Conversely, total ester concentrations were higher in Chardonnays. Partial least squares regression revealed that in Chardonnay, tropical fruit aroma was positively correlated with 3-Sulfanylhexanol and several acetate and ethyl esters. In Sauvignon Blanc, tropical fruit aroma was characterized by the thiols and fewer esters, indicating that the contribution of specific volatile compounds to sensory perceptions may be varietal dependent.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Applications</h3>\u0000 \u0000 <p>Recognizing the factors behind the perception of tropical fruit aromas is crucial, as this aroma is highly favored by consumers. Wineries can take advantage of the beneficial aroma interactions that occur in wine. By identifying the key compounds responsible for desirable sensory attributes and enhancing their levels through vineyard management or winemaking processes, winemakers can develop new wine styles and ensure consistent aroma profiles, despite vintage and climate challenges.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 9","pages":""},"PeriodicalIF":3.4,"publicationDate":"2025-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145123976","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"An Electrochemical Aptamer-Based (E-AB) Sensor Using Ti3C2Tx(MXene) and cDNA-PAA for Detection of AFB1","authors":"Xiaoya Meng,&nbsp;Zhongyu Li,&nbsp;Zili Xia,&nbsp;Dongdong Chen,&nbsp;Zijing Yuan,&nbsp;Yang Han,&nbsp;Heng Zhang,&nbsp;Xia Sun,&nbsp;Jun Seop Lee,&nbsp;Usmanova Surayo Rakhmatzhanovna,&nbsp;Bobokalonov Jamshed Tolehmurodovich,&nbsp;Wenping Zhao","doi":"10.1111/1750-3841.70571","DOIUrl":"10.1111/1750-3841.70571","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>An electrochemical aptasensor based on Ti₃C₂T_x (MXene) and cDNA-PAA was established for sensitive detection of aflatoxin B1 (AFB1) in peanuts. The high specific surface area of Ti₃C₂T_x (MXene) contributed to improve electrochemical efficiency and enhancing sensor stability which were characterized by the Randles−Sevcik equation. The self-made polyacrylic acid (PAA) nanogel was added with aptamer complementary chain (cDNA) to form cDNA-PAA nano gel composite, which could realize the synergistic amplification of the difference between the electrochemical signals before and after the addition of AFB1. The sensing effect of cDNA-PAA was validated using DPV. Methylene blue (MB) was modified at the proximal 3′ termini of the aptamer (Apt-MB), meanwhile AuNPs was used to immobilize Apt-MB and improve the efficiency of electrochemical reactions. The competition between AFB1 and cDNA-PAA combined with Apt MB resulted in a significant change in the electrochemical signal current. In addition, the constructed electrochemical aptasensor had a lower detection limit of 1.0 × 10⁻³ ng/L for AFB1 under optimal detection conditions, and a detection range of 1 to 1000 ng/L. Moreover, peanuts with different concentrations of AFB1 were used as actual detection samples. Through the constructed sensor detection, the spiked recovery rates within the spiking range of 50 to 500 ng/mL were 97.76% to 101.84% (<i>n</i> = 3).</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 9","pages":""},"PeriodicalIF":3.4,"publicationDate":"2025-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145129298","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of Ultrasound on Extraction Efficiency and Functional Properties of Acacia Seeds Protein Concentrates","authors":"Laxmi Ghimire,&nbsp;Nedumpillil Unnikrishnan Sruthi,&nbsp;Simon Warwick,&nbsp;Ranil Coorey,&nbsp;Rewati Raman Bhattarai","doi":"10.1111/1750-3841.70566","DOIUrl":"10.1111/1750-3841.70566","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p><i>Acacia</i> is an Australian-Aboriginal underutilized legume that contains high protein content (18%–35%). However, the commercial use of the seed's protein is limited due to minimum protein yield and low techno-functional properties. This research investigated the effect of ultrasound on protein yield and functionality of concentrated proteins from the seeds of two <i>Acacia</i> species (<i>Acacia microbotrya</i> and <i>Acacia cyclops</i>) and compared them to soybeans. Proteins were extracted from <i>Acacia</i> species and soybeans employing both ultrasound-assisted extraction and extraction without ultrasound, followed by isoelectric precipitation. The protein yield, functional characteristics, and protein structure were evaluated and compared. The protein yield in ultrasound-treated samples increased by 10.92%, 6.3%, and 7.84% in all protein concentrates (<i>A. cyclops</i>, <i>A. microbotrya</i>, and soybean), with the highest yield conditions being 80 W, 20 kHz, and 20 min. The emulsifying activity index in ultrasound-treated soybean protein concentrate was 2.85 m²/g, which was lower than ultrasound-treated <i>A. cyclops</i> but higher than ultrasound-treated <i>A. microbotrya</i>. The foaming capacity of ultrasound-treated <i>Acacia</i> samples and soybean protein concentrate increased by a factor of 9–21 compared to their untreated samples. Likewise, foaming stability, protein digestibility, and water- and oil-holding capacities of ultrasound-treated <i>Acacia</i> seed proteins were significantly higher (<i>p</i> &lt; 0.05) than untreated proteins. This work demonstrated that ultrasound is an effective technique that improves protein yield and techno-functionality of <i>Acacia</i> seeds, which may favor the revalorization of this legume.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 9","pages":""},"PeriodicalIF":3.4,"publicationDate":"2025-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ift.onlinelibrary.wiley.com/doi/epdf/10.1111/1750-3841.70566","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145123930","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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":"Polyphenolic Profiles, Antioxidant and α-Glucosidase Inhibitory Activities of Three SmallFruited Apple Cultivars From Northeast China","authors":"Yongtao Tian,&nbsp;Xinran Wang,&nbsp;Changxin Zhu,&nbsp;Yamei Yao,&nbsp;Yu Teng,&nbsp;Yiling Xu,&nbsp;Di Wang,&nbsp;Wenshu Wang,&nbsp;Liya Hong","doi":"10.1111/1750-3841.70551","DOIUrl":"10.1111/1750-3841.70551","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>“Saiwaihong” (SWH), “K9” (K9), and “Longfeng” (LF), emerging small-fruited apple (<i>Malus pumila</i> Mill.) cultivars from Northeast China, enrich global apple germplasm and diversify fruit market offerings. However, their polyphenolic profiles and associated bioactivities remain poorly characterized. This study systematically compared the polyphenolic composition, in vitro antioxidant capacity, and α-glucosidase inhibitory activity (α-GIA) of peels and pulps from the three cultivars against the commercial “Red Fuji” (RF). Results revealed that total polyphenol (TPC), total flavonoid (TFC), and total flavanol (TFAC) contents followed the order SWH &gt; RF &gt; K9 &gt; LF (<i>p </i>&lt; 0.05), with peel more than double the levels in pulps across all cultivars. UPLC-Q-TOF-MS identified 25 polyphenols, including 5 phenolic acids, 7 flavan-3-ols, 10 flavonols, 2 dihydrochalcones, and 1 anthocyanin. SWH peels were rich in flavan-3-ols and dihydrochalcones, K9 peels dominated in flavonols, and LF pulps exhibited the highest chlorogenic acid levels. In all Trolox equivalent antioxidant capacities (TEAC, i.e., DPPH and ABTS radical scavenging activity, and ferric reducing antioxidant power) and α-GIA, SWH peels exhibited the highest levels, significantly surpassing the other cultivars. Principal component analysis confirmed significant inter-cultivar divergence in polyphenolic profiles (<i>P</i> &lt; 0.05). Pearson correlations showed strong correlations (r &gt; 0.7, <i>p</i> &lt; 0.01) between TEAC, α-GIA, and TPC/TFC. Procyanidins, epicatechin, and phlorizin 2′-<i>O</i>-xyloglucoside emerged as key TEAC markers, whereas chlorogenic acid and quercetin glycosides were primary α-GIA markers. These findings underscored the potential of SWH, K9, and LF cultivars for developing polyphenol-enriched apple products with enhanced functional properties, providing a scientific basis for cultivar-specific quality assessment and nutraceutical applications.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Applications</h3>\u0000 \u0000 <p>The phenolic composition, content, antioxidant activity, and α-glucosidase inhibitory activity of three cold-hardy small-fruited apple cultivars (<i>Malus pumila</i> “Saiwaihong,” “K9,” “Longfeng”) were systematically analyzed, which provides scientific data for the quality evaluation, precise development, and utilization of functional and nutritious dietary products and serves as a reference for the cultivation of cold-region apple cultivars and the diversification of market fruits.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 9","pages":""},"PeriodicalIF":3.4,"publicationDate":"2025-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145123863","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of pH on Lipid Oxidation and Anthocyanin Stability in Flaxseed Oil-in-Water Emulsions With Black Carrot Extract","authors":"Evelyn Klinger,&nbsp;Hanna Salminen,&nbsp;Karola Bause,&nbsp;Jochen Weiss","doi":"10.1111/1750-3841.70568","DOIUrl":"10.1111/1750-3841.70568","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>The strong pH sensitivity and the activity toward free radical reactions limit the use of anthocyanins as food colorants in emulsion-based food applications. The aim of this study was to gain a comprehensive understanding of color stability of anthocyanin-rich black carrot extracts in ω-3 fatty acid–rich oil-in-water emulsions as a function of pH. The stability of the anthocyanins was influenced by the degree of lipid oxidation, which in turn depended on the pH value. The formation of lipid oxidation products was accelerated in emulsions without added black carrot extract, which is associated with the antioxidant activity of anthocyanins. Furthermore, lipid oxidation increased with decreasing pH due to a higher solubility of catalyzing metals like iron. The anthocyanins showed a pH-dependent degradation kinetics: pH 2 (<i>k</i> = 1.44 h⁻¹) &gt; pH 3 (<i>k</i> = 0.3 h⁻¹) &gt; pH 4 (<i>k</i> = 0.06 h⁻¹) ≅ pH 6 (<i>k</i> = 0.09 h⁻¹), which correlated with reduced concentrations of lipid oxidation products. This is contrary to the common behavior of anthocyanins in aqueous solutions, where their stability increases with decreasing pH. The best color stability of the black carrot extract in the oil-in-water emulsion was observed at pH 4 instead of pH 6, due to a pH-dependent deprotonation reaction. Gaining insights into the complex relationship between pH, lipid oxidation, and the color stability of anthocyanin-rich black carrot extracts in ω-3 fatty acid–rich emulsions challenges conventional understanding and offers valuable guidance for improving the use of anthocyanins as food colorants in emulsion-based applications.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Applications</h3>\u0000 \u0000 <p>This study provides insight into the stability of anthocyanin-based natural colorants, such as black carrot extract, in oil-in-water emulsions, facilitating their application in lipid-containing food systems. It provides a more comprehensive understanding of the pH-dependent degradation mechanisms of anthocyanins, extending current knowledge from aqueous solutions to emulsion-based conditions.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 9","pages":""},"PeriodicalIF":3.4,"publicationDate":"2025-09-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ift.onlinelibrary.wiley.com/doi/epdf/10.1111/1750-3841.70568","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145111096","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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":"Plant-Based Analogs: Potential Chemical Risks & Mitigation Strategies","authors":"Chinaza Arinzechukwu,&nbsp;Justin Tang,&nbsp;Chang Chen,&nbsp;Maria G. Corradini","doi":"10.1111/1750-3841.70545","DOIUrl":"10.1111/1750-3841.70545","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>Meat, dairy, and egg analogs are products designed to mimic the structural and sensorial properties of their animal counterparts. These analogs have been developed to address diverse nutritional requirements, dietary preferences, and ethical considerations, resulting in a substantial net growth in market share in recent years. Nevertheless, concerns have been raised regarding their food safety and nutritional quality due to (a) the presence of natural toxicants and antinutritional factors in plant-based raw materials, (b) the incorporation of novel ingredients to achieve targeted sensory attributes, (c) the nature and intensity of processing required to develop these characteristics, and (d) the prioritization of sensory properties over nutritional value during product formulation. The potential short- and long-term food safety and nutritional implications of plant-based analogs are yet unknown. Consumers purchasing these products to attain their potential health and environmental benefits need to be presented with robust evidence regarding the inherent safety of their formulations and processes. This review examines the potential chemical hazards associated with plant-based alternatives, including naturally occurring toxins in plant-based ingredients and their residual presence in the final product, agrochemical and other environmental toxicants, novel ingredients and processing-derived compounds. It further highlights critical research gaps, including the need to identify potential chemical toxicants in plant-based analogs and to elucidate the long-term consequences of their consumption. Addressing these knowledge gaps will be essential in guiding industrial practices, regulations and policies aimed at ensuring that plant-based food products are both safe and nutritious for consumers and beneficial to the planet.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 9","pages":""},"PeriodicalIF":3.4,"publicationDate":"2025-09-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ift.onlinelibrary.wiley.com/doi/epdf/10.1111/1750-3841.70545","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145111121","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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":"Plant-Based Analogs: Potential Chemical Risks & Mitigation Strategies","authors":"Chinaza Arinzechukwu,&nbsp;Justin Tang,&nbsp;Chang Chen,&nbsp;Maria G. Corradini","doi":"10.1111/1750-3841.70545","DOIUrl":"10.1111/1750-3841.70545","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>Meat, dairy, and egg analogs are products designed to mimic the structural and sensorial properties of their animal counterparts. These analogs have been developed to address diverse nutritional requirements, dietary preferences, and ethical considerations, resulting in a substantial net growth in market share in recent years. Nevertheless, concerns have been raised regarding their food safety and nutritional quality due to (a) the presence of natural toxicants and antinutritional factors in plant-based raw materials, (b) the incorporation of novel ingredients to achieve targeted sensory attributes, (c) the nature and intensity of processing required to develop these characteristics, and (d) the prioritization of sensory properties over nutritional value during product formulation. The potential short- and long-term food safety and nutritional implications of plant-based analogs are yet unknown. Consumers purchasing these products to attain their potential health and environmental benefits need to be presented with robust evidence regarding the inherent safety of their formulations and processes. This review examines the potential chemical hazards associated with plant-based alternatives, including naturally occurring toxins in plant-based ingredients and their residual presence in the final product, agrochemical and other environmental toxicants, novel ingredients and processing-derived compounds. It further highlights critical research gaps, including the need to identify potential chemical toxicants in plant-based analogs and to elucidate the long-term consequences of their consumption. Addressing these knowledge gaps will be essential in guiding industrial practices, regulations and policies aimed at ensuring that plant-based food products are both safe and nutritious for consumers and beneficial to the planet.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 9","pages":""},"PeriodicalIF":3.4,"publicationDate":"2025-09-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ift.onlinelibrary.wiley.com/doi/epdf/10.1111/1750-3841.70545","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145110698","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}