European Food Research and Technology最新文献

{"title":"Integrating respiration sensing and vision for non-destructive assessment of grapevine ripening: a preliminary methodological study","authors":"Angelo Ugenti,&nbsp;Annalisa Milella,&nbsp;Arianna Rana,&nbsp;Alessandro Pesole,&nbsp;Andrea Mazzeo,&nbsp;Giuseppe Ferrara,&nbsp;Sara Stolyarov,&nbsp;Giulio Reina","doi":"10.1007/s00217-026-05349-5","DOIUrl":"10.1007/s00217-026-05349-5","url":null,"abstract":"<div><p>Non-destructive sensing technologies are gaining increasing relevance in precision viticulture for continuous monitoring of grape ripening. Among these approaches, gas-sensing and image-based phenotyping provide promising alternatives to conventional destructive laboratory analyses used to assess total soluble solids (°Bx), pH, and acidity. This preliminary methodological study presents a multi-modal framework that, under controlled laboratory conditions, integrates measurements of CO<span>(_2)</span> respiration rate with vision-derived color and morphological features to estimate key maturity indices in four red wine grape cultivars (Aglianico, Malvasia, Negroamaro, Primitivo) monitored throughout the 2025 growing season. Data were collected on six sampling dates from veraison to harvest during the 2025 growing season, resulting in 24 independent cultivar-by-date datasets (four cultivars <span>(times )</span> six sampling dates). Each dataset comprised measurements obtained from 40 to 100 berries collected from different bunches of the same cultivar. The non-destructive predictors are preprocessed via principal components analysis, and a regression model was developed using the first two principal components and cross-validated via Leave-One-Out-Cross-Validation. The results reveal strong inter-correlation among sensing modalities and demonstrate high predictive accuracy for °Bx, pH, and acidity (R<span>(^2 ge 0.93)</span>). These findings demonstrate the feasibility of combining respiration sensing and vision as a non-destructive proxy for conventional maturity indices, and motivate future validation and adaptation of the approach under in-vineyard conditions. The present study is limited to a single growing season and vineyard site, with image and respiration measurements acquired under controlled laboratory conditions. Consequently, validation using larger datasets collected across multiple seasons, vineyard sites, and in-field conditions will be required to assess the robustness and practical applicability of the proposed approach.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"252 11","pages":""},"PeriodicalIF":4.2,"publicationDate":"2026-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149339576","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effects of high-pressure processing and storage on quality parameters, health potential, and in vitro intestinal bioaccessibility of phenolic compounds in a multicomponent smoothie formulated with carrot by-product fiber","authors":"Melisa Donda Zbinden,&nbsp;Charito Ivana Vignatti,&nbsp;Maria Elida Pirovani","doi":"10.1007/s00217-026-05355-7","DOIUrl":"10.1007/s00217-026-05355-7","url":null,"abstract":"<div><p>The impact of high-pressure processing (HPP, 450 and 600 MPa, 3 min) and subsequent refrigerated storage (4 °C, 28 d) on microbiological stability, physicochemical attributes, antioxidant capacity, and in vitro intestinal bioaccessibility of phenolic compounds was evaluated in a multicomponent smoothie prepared from fruits with high bioactive potential and carrot-processing by-product fiber. HPP ensured microbiological quality, as microbial counts were maintained within regulatory limits throughout storage. While pH and soluble solids remained stable, progressive color changes were observed, suggesting that color stability should be considered a relevant quality criterion when defining shelf life. Vitamin C decreased after processing and followed first-order degradation during storage, reaching retentions of 20% and 21% after 28 d in smoothies treated at 450 and 600 MPa, respectively. Phenolic compounds showed compound-specific stability during storage, with chlorogenic acid and pelargonidin-3-O-glucoside identified as the most storage-sensitive, whereas flavanones remained largely preserved. Antioxidant capacity was relatively stable throughout storage, although assay-dependent responses were observed. In vitro intestinal digestion revealed compound-specific effects on phenolic bioaccessibility. Immediately after HPP, only pelargonidin-3-O-rutinoside and hesperetin-7-O-rutinoside showed reduced bioaccessibility relative to the untreated control, whereas the other monitored phenolics remained at comparable levels. Storage further modified the intestinally bioaccessible fraction in a compound-dependent manner.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"252 11","pages":""},"PeriodicalIF":4.2,"publicationDate":"2026-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149339571","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Unveiling the molecular mechanisms of ginger-derived carbon dots in preserving the quality of fresh in-shell peanuts through integrated physiological and proteomic analysis","authors":"Yingyun Chen,&nbsp;Gang Wei,&nbsp;Peixia Zhao,&nbsp;Yanwei Liu,&nbsp;Hengcong Tao,&nbsp;Mengshi Feng,&nbsp;Rui Wang,&nbsp;Bin Ding","doi":"10.1007/s00217-026-05357-5","DOIUrl":"10.1007/s00217-026-05357-5","url":null,"abstract":"<div><p>Oxidative stress severely compromises the quality and shelf-life of perishable agricultural products like fresh in-shell peanuts. Herein, ginger-derived carbon dots (GCDs) were prepared as plant-derived nanomaterials and evaluated for maintaining the quality of fresh in-shell peanuts during refrigerated storage. The GCDs, synthesized via a facile one-step method, possessed an average size of 2.2 nm and showed free radical scavenging activity (89.6% for DPPH and 55.2% for •OH at 1 mg·mL⁻¹). Application of GCDs (1 mg·mL⁻¹) was associated with better maintenance of oxidative stability of peanuts during 16-day storage. The treated group exhibited higher endogenous antioxidant enzyme activities (SOD and CAT), alongside lower accumulation of malondialdehyde and protein carbonyls, indicating effective mitigation of lipid and protein oxidation. GCDs treatment preserved nutritional quality, retarding the degradation of fats, proteins, and total amino acids. Proteomic analysis identified 129 differentially expressed proteins, including 72 upregulated proteins, mainly associated with antioxidant defense, energy metabolism, and protein folding and degradation. These proteomic changes were consistent with the physiological responses and suggest that GCDs may help maintain cellular homeostasis by modulating oxidative stress-related processes. These findings indicate the potential of GCDs to maintain the quality of fresh in-shell peanuts during refrigerated storage, while their residue behavior and toxicological safety require further evaluation before practical food application.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"252 11","pages":""},"PeriodicalIF":4.2,"publicationDate":"2026-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149339567","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"From leaves, flowers, nectar, honeydew to linden honey: tracing the origin of numerous constituents","authors":"Thomas Göttlinger,&nbsp;Basel Shaaban,&nbsp;Annette Schroeder,&nbsp;Gertrud Lohaus","doi":"10.1007/s00217-026-05351-x","DOIUrl":"10.1007/s00217-026-05351-x","url":null,"abstract":"<div><p>Honey has a complex composition derived from floral nectar and/or honeydew secreted by plant-sucking insects. This also applies to linden honey (<i>Tilia</i> spp.), whose composition reflects multiple botanical and zoological sources, although the origin of several compounds remains unclear. This study aimed to identify the origin of specific compounds in linden honey. Two groups of honey samples differing in electrical conductivity, together with linden leaves, flowers, nectar, and honeydew, were analyzed for sugars, amino acids, inorganic ions, and organic acids using HPLC-based methods. Comparison of the chemical profiles enabled the origin of numerous compounds to be assigned. Sample types differed mainly in their sugar composition: nectar was characterized by glucose and fructose, whereas honeydew and honey contained various di- and oligosaccharides produced by aphids or honeybees. The amino acid composition of honey was strongly influenced by honeybees, particularly proline and phenylalanine. Inorganic ion contents in nectar and honey largely reflected plant tissue composition, while honeydew contained substantially higher concentrations, especially phosphate. Organic acid profiles also differed markedly: gluconic acid, mainly produced by honeybees, predominated in honey, whereas malic acid was characteristic of honeydew. PLS-DA clearly separated leaves, flowers, nectar, honeydew, and honey, although a complete discrimination of the two honey groups, which differed in their electrical conductivity, was not achieved. Nevertheless, honey with higher electrical conductivity contained significantly higher concentrations of several di- and oligosaccharides, inorganic ions, and malic acid than honey with lower conductivity.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"252 11","pages":""},"PeriodicalIF":4.2,"publicationDate":"2026-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-026-05351-x.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149339570","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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":"Defatting of Moringa oleifera seeds using ultrasonic n-hexane treatment versus the traditional chloroform–methanol method: Structural and techno-functional protein modulation","authors":"Diana G. Montoya-Anaya,&nbsp;Tomás J. Madera-Santana,&nbsp;Glenda M. Gutiérrez-Benicio,&nbsp;Juan G. Ramírez-Pimentel,&nbsp;Jesús R. Rodríguez-Núñez,&nbsp;César L. Aguirre-Mancilla","doi":"10.1007/s00217-026-05361-9","DOIUrl":"10.1007/s00217-026-05361-9","url":null,"abstract":"<div><p><i>Moringa oleifera</i> seeds represent a promising source of functional proteins; however, their techno-functional performance strongly depends on the defatting strategy. In this study, the effects of two defatting methods (conventional chloroform–methanol (2:1, CM) and ultrasound-assisted n-hexane extraction) on the physicochemical, techno-functional, and electrophoretic properties of <i>M. oleifera</i> seed flour were evaluated. Compared with the non-defatted control (19.85% protein), ultrasound-assisted n-hexane defattin​g yielded the highest protein content (55.67%) and significantly improved the solubility (up to 100% at pH 5), oil absorption capacity (2.81 g/g), foaming capacity (30%), and emulsifying capacity (78%). These techno-functional enhancements were associated with an increase in the albumin fraction (from 27.18% to 38.56%) and a reduction in glutelins (from 18.2% to 7.7%). Conversely, CM defatting resulted in a lower protein content (39.20%) and failed to improve the techno-functional properties, primarily because of a 24.45% loss of soluble protein caused by the partial leaching of polypeptide fractions (≈ 6–60 kDa) into the residual solvent. Notably, although n-hexane-defatted flours presented lower electrophoretic band intensities, no protein loss occurred. This behavior could be attributed to acoustic cavitation, which may disrupt non-covalent interactions and induce structural rearrangements that potentially favor functional group exposure. Together, these findings demonstrate that <i>the</i> techno-functional properties of <i>M. oleifera</i> are governed by processing-induced structural rearrangements rather than solely by electrophoretic band intensity, confirming that the defatting strategy (combining solvent selection and physical ultrasound assistance) is a critical factor in defining their functional applications.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"252 11","pages":""},"PeriodicalIF":4.2,"publicationDate":"2026-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149339566","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Brassicaceae leaf proteins as sustainable protein sources: nutritional profile, technological advancements, and application prospects: a review","authors":"Santoshi Rawat,&nbsp;Suma H. Budnimath,&nbsp;Panoth Abhirami,&nbsp;V. R. Bharathvaj,&nbsp;Revu Prabhu Kiran,&nbsp;C. K. Sunil","doi":"10.1007/s00217-026-05345-9","DOIUrl":"10.1007/s00217-026-05345-9","url":null,"abstract":"<div><p>Rising environmental and health concerns associated with animal protein production have intensified the search for sustainable alternative proteins. Globally, plant proteins are gaining attention, with green leaves representing an abundant yet underutilized protein source, particularly from food crops whose leaves are often discarded or used as animal feed. Agricultural residues from Brassicaceae leaves represent a rich, underexploited source of high-value protein, particularly leaf protein concentrate (LPC), which is dominated by RuBisCO (ribulose-1,5-bisphosphate carboxylase/oxygenase) as the major soluble fraction. This results in improved essential amino acid profiles that meet international nutritional standards. This article reviews Brassicaceae LPC extraction methods, their yields, and the nutritional and functional quality of the extracted protein as a promising raw material for the booming sustainable (alternative) protein industry. When considering leaf utilization, one must consider leaf source, extraction process, and product (mainly protein) functionality. Physicochemical and techno-functional properties include a typical U-shaped solubility profile and superior water- and oil-binding capacities compared with those of commercial pea and soy isolates. Antinutritional factors, such as glucosinolates, are discussed alongside effective mitigation strategies, including blanching, fermentation, and membrane filtration. Beyond basic nutrition, LPCs serve as precursors for bioactive peptides with antioxidant, antihypertensive, and anti-inflammatory effects. Despite their suitability for meat analogues, functional beverages, and bakery products, challenges persist with chlorophyll-associated greenness, bitterness, and industrial scale-up. Valorizing these side streams in food industry advances circular food systems by reducing waste and environmental impact.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"252 11","pages":""},"PeriodicalIF":4.2,"publicationDate":"2026-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149339572","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Production of liquid structured lipids by enzymatic transesterification of lard and coconut oil: physicochemical properties","authors":"Erlin Zhai,&nbsp;Jing Zhang,&nbsp;JianCai Zhu,&nbsp;RuJuan Zhou,&nbsp;YunWei Niu,&nbsp;ZuoBing Xiao","doi":"10.1007/s00217-026-05343-x","DOIUrl":"10.1007/s00217-026-05343-x","url":null,"abstract":"<div><p>To expand the applications of lard by addressing its solid state at room temperature, a novel liquid structured lipid (SL) was synthesized through enzymatic transesterification with coconut oil using a self-prepared lipase. The process was systematically optimized, revealing the best conditions to be a lard/coconut oil mass ratio of 5:5, 1% enzyme loading, and a 28 h reaction at 60 °C, which afforded a liquid fraction recovery yield of 85.9%. Comparative analysis revealed that the SL’s medium-chain fatty acid content increased substantially to 26.68%, with the generation of diverse medium- and long-chain triacylglycerols. Consequently, the SL’s physical properties were remarkably altered, evidenced by a 0% solid fat content at 25 °C, markedly reduced melting and crystallization points, and a melting curve shifted to lower temperatures. This study confirms that enzymatic transesterification can effectively tailor the triacylglycerol composition of lard to produce liquid oils, highlighting their potential applications in liquid condiments and functional lipid bases.</p><h3>Graphical abstract</h3><div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"252 11","pages":""},"PeriodicalIF":4.2,"publicationDate":"2026-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149339546","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Impact of egg white protein on the gelation behavior of pea protein isolate: rheological, structural and physicochemical characterization","authors":"Dongfei Xie,&nbsp;Fanxiang Chen,&nbsp;Yu Tang,&nbsp;Gua Dong","doi":"10.1007/s00217-026-05348-6","DOIUrl":"10.1007/s00217-026-05348-6","url":null,"abstract":"<div><p>This study investigated the synergistic effects of egg white protein (EWP) incorporation on the gelation properties of pea protein isolate (PPI). Composite PPI-EWP gels and solutions were prepared at varying mass ratios (PPI: EWP = 1:0, 6:1, 3:1, 1:1, 1:3, 1:6, 0:1). The gel properties, intermolecular interactions, and solution characteristics were systematically analyzed. Results indicated that the addition of EWP significantly enhanced gel strength, which increased progressively with higher EWP content, with hardness rising from 48.00 g (3:1) to 1105.28 g (0:1). Water-holding capacity (WHC) first increased and then decreased, reaching a maximum of 72.55% at a PPI: EWP ratio of 1:6. Lightness (L*) and whiteness (W) of the gels increased with increasing EWP proportion, from an L* value of 72.8 (6:1) to 87.24 (0:1). Solubility increased from 9.42% (1:0) to 62.45% (0:1), whereas turbidity and particle size generally decreased as the EWP ratio increased, while zeta potential remained relatively unchanged. Rheological analysis showed that the storage modulus (G′) increased with EWP incorporation, indicating enhanced gel-forming ability during thermal treatment. Intermolecular interaction analysis suggested that the relative contributions of hydrophobic interactions, hydrogen bonds, and disulfide bonds varied with protein composition. In addition, β-sheet content increased from 28.39% (1:0) to 37.92% (1:6) with increasing EWP proportion and was accompanied by improvements in gel strength and WHC. Microstructural observations revealed that EWP incorporation promoted the formation of a denser and more continuous gel network, particularly at intermediate ratios. Blending PPI with EWP at optimized ratios effectively modulates gel texture, structure, and functionality, offering a viable strategy for improving the application of plant-based proteins in structured food systems.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"252 11","pages":""},"PeriodicalIF":4.2,"publicationDate":"2026-10-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149338855","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Green extraction and resin-based fractionation of Achillea millefolium extracts: linking chemical composition to antioxidant and anti-inflammatory activity","authors":"Marisol Villalva,&nbsp;Susana Santoyo,&nbsp;Laura Jaime","doi":"10.1007/s00217-026-05338-8","DOIUrl":"10.1007/s00217-026-05338-8","url":null,"abstract":"<div><p>An integrated extraction and fractionation strategy was developed to obtain fractions with enhanced bioactivity from <i>Achillea millefolium</i> and to establish links between chemical composition, antioxidant and anti-inflammatory activities. Ultrasound-assisted extraction (UAE) and pressurised liquid extraction were first evaluated using ethanol-water mixtures as green solvents to recover phenolic compounds and volatile constituents. Extracts obtained with 70% ethanol exhibited the highest antioxidant activity, whereas absolute ethanol extracts exhibited significant anti-inflammatory effects, reducing TNF-<i>α</i>, IL-<i>β</i> and IL-6 secretion in activated THP-1 macrophages. Based on this property, the UAE ethanolic extract was further fractionated on XAD-7HP macroporous resin using a stepwise ethanol-water elution. The fraction eluted with 80% ethanol showed the greatest enrichment, approximately two‐fold higher total phenolic content than the crude extract and a 3.6‐fold increase in antioxidant activity. This fraction also displayed the strongest anti-inflammatory response, achieving up to 90% inhibition of pro-inflammatory cytokines. HPLC‐DAD and GC-MS analyses identified luteolin‑7‑<i>O</i>‐glucoside and 3,5‑/4,5‑dicaffeoylquinic acids and sesquiterpenes, including corymbolone, saussurea lactone, chamazulene and <i>β</i>‑eudesmol as key contributors to this bioactivity. The proposed strategy provides a green and scalable route to obtain yarrow extracts with enhanced bioactive properties.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"252 11","pages":""},"PeriodicalIF":4.2,"publicationDate":"2026-10-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149234965","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"From static assessment to closed-loop management: optimizing the risk assessment of foodborne pathogens","authors":"Jiahui Liu,&nbsp;Dandan Luo,&nbsp;Yingyong Tian,&nbsp;Peng Luo,&nbsp;Mengyi Chen,&nbsp;Mengting Wu,&nbsp;Xiaogang Zhou,&nbsp;Ziyang Ding,&nbsp;Yongping Wen","doi":"10.1007/s00217-026-05344-w","DOIUrl":"10.1007/s00217-026-05344-w","url":null,"abstract":"<div><p>Quantitative Microbial Risk Assessment (QMRA) is a cornerstone of contemporary food safety management, translating foodborne pathogen hazards into risk estimates that inform control decisions along the farm-to-fork continuum. Its wider application, however, is constrained by three systemic bottlenecks: fragmented multi-source data, static models with validation gaps, and delayed response and adaptation limits. Synthesizing case studies from fresh produce, drinking water, and diverse food environments, this review traces the methodological evolution of QMRA and surveys enabling technologies such as whole-genome sequencing, machine learning, blockchain traceability, and the Internet of Things. Three observations emerge. First, the bottlenecks are largely systemic rather than purely technical, and the reviewed cases indicate that isolated tools deliver mainly localized gains. Second, the reviewed studies point to a small set of parameters (initial contamination levels, monitoring frequency, temperature control, and storage duration) as important determinants of modeled risk, whose static treatment can introduce systematic error. Third, the technologies needed for closed-loop operation appear to be advancing faster than the governance structures required to connect them. The review therefore proposes a conceptual four-layer architecture through which a “monitoring-intervention-validation” cycle could couple real-time sensing with iterative model updating and targeted intervention. Realizing such a framework would require harmonized data infrastructures, real-world model validation, and closer coupling of assessment outputs to management decisions, supporting the evolution of QMRA from a one-pass analytical tool toward an analytical core of intelligent, preventive food safety governance.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"252 11","pages":""},"PeriodicalIF":4.2,"publicationDate":"2026-10-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149235097","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}