Comprehensive Reviews in Food Science and Food Safety最新文献

Alternaria mycotoxins are emerging contaminants frequently detected in food products and threaten human health. This systematic review aims to provide an up-to-date overview of scientific data and knowledge and gaps therein of natural occurrence, toxicological effects, dietary exposure, and prevention and control management of Alternaria mycotoxins in food and feed. A systematic review has been performed, using the databases Scopus and PubMed, retrieving relevant scientific papers published in English from 2011 to 2024. Alternaria mycotoxins are widely present in various food and feed products, with tomatoes and cereals being the most contaminated products. From the Alternaria mycotoxins, tenuazonic acid (TeA) and alternariol were reported with the highest detection rate and concentrations. Identified toxicological effects vary between the different Alternaria mycotoxins and include carcinogenicity, immune toxicity, cytotoxicity, and genotoxicity. Dietary exposure assessments for Alternaria mycotoxins have been conducted in several countries but vary in their scope. The calculations and risk values suggest that exposure of children to TeA via their diet is close to their tolerable daily intake. A similar finding has been reported for exposure of adults to alternariol and alternariol monomethyl ether via food consumption. Most Alternaria mycotoxins are heat-stable and cannot easily be removed during food processing; therefore, prevention and control measures for Alternaria mycotoxin contamination in food and feed are crucial. Fungicide and biocontrol applications have been shown effective in reducing Alternaria fungal growth and toxin production, and the development of predictive models may be promising. Collectively, they can contribute to mitigating the impact of Alternaria mycotoxins on human health.

Traditional drying is a highly energy-intensive process, accounting for approximately 15% of total manufacturing cost, it often resulting in reduced product quality due to low drying efficiency. Biological and chemical agents, referred to as biochemical drying improvers, are employed as pretreatments to enhance both drying characteristics and quality attributes of fruits and vegetables. This article provides a thorough examination of various biochemical drying improvers (including enzymes, microorganisms, edible film coatings, ethanol, organic acids, hyperosmotic solutions, ethyl oleate alkaline solutions, sulfites, cold plasma, carbon dioxide, ozone, inorganic alkaline agents, and inorganic salts) and their effects on improving the drying processes of fruits and vegetables. Additionally, it introduces physical drying improvers (including ultrasonic, pulsed electric field, vacuum, and others) to enhance the effects of biochemical drying improvers. Pretreatment with biochemical agents not only significantly enhances drying characteristics but also preserves or enhances the color, texture, and bioactive compound content of the dried products. Meanwhile, physical drying improvers reduce moisture diffusion resistance through physical modifications of the food materials, thus complementing biochemical drying improvers. This integrated approach mitigates the energy consumption and quality degradation typically associated with traditional drying methods. Overall, this review examines the role of biochemical agents in enhancing the drying characteristics and quality of fruits and vegetables, offering a comprehensive strategy for energy conservation and quality improvement.

Controlling Listeria monocytogenes and its associated biofilms in the food industry requires various disinfection techniques, including physical, chemical, and biological treatments. Biocides, owing to their ease of use, cost-effectiveness, dissolvability in water, and efficacy against a wide range of microorganisms, are frequently selected options. Nonetheless, concerns have been raised about their efficacy in controlling L. monocytogenes biofilm, as laboratory-based and commercial studies have reported the persistence of this bacterium after cleaning and disinfection. This review systematically examined scientific studies, sourced from the Web of Science, Scopus, and PubMed databases between January 2010 and May 2024, that investigated the effectiveness of the most commonly used biocides in the food industry against L. monocytogenes biofilms. A total of 92 articles which met the screening criteria, were included, with studies utilizing biocides containing sodium hypochlorite, quaternary ammonium compounds, and peroxyacetic acid being predominant. Studies indicated that several key factors may potentially influence biocides' efficacy against L. monocytogenes biofilms. These factors included strain type (persistent, sporadic), serotype, strain origin (clinical, environmental, or food), surface type (biotic or abiotic), surface material (stainless steel, polystyrene, etc.), incubation time (biofilm age) and temperature, presence of organic matter, biocide's active agent, and the co-culture of L. monocytogenes with other bacteria. The induction of the viable but nonculturable (VBNC) state following disinfection is also a critical concern. This review aims to provide a global understanding of how L. monocytogenes biofilms respond to biocides under different treatment conditions, facilitating the development of effective cleaning and disinfection strategies in the food industry.

Many proteins are essential food components but also major allergens. Reducing protein allergenicity while preserving its nutritional value and technofunctional properties has always been the goal of the food industry. Ultrasound (US) is a green processing method for modifying proteins. In addition, US pretreatment combined with other processing techniques (USPCT) has been increasingly used in the food industry. Therefore, this review presents an overview of recent advances in the impact of US and USPCT (US-combined enzymatic hydrolysis [USCE], US-combined glycation [USCG], and US-combined polyphenol conjugation [USCP]) on the allergenicity, nutritional value, and technofunctional properties of food allergens. We discuss the potential mechanisms, advantages, and limitations of these technologies for improving the properties of proteins and analyze their safety, challenges, and corresponding solutions. It was found that USPCT can improve the efficiency and effectiveness of different methods, which in turn can be more effective in reducing protein allergenicity and improving the nutritional value and functional properties of processed products. Future research should start with new processing methods, optimization of process conditions, industrial production, and the use of new research techniques to promote technical progress. This paper is expected to provide reference for the development of high-quality hypoallergenic protein raw materials.

As the global population continues to grow and the pressure on livestock and poultry supply increases, the oceans have become an increasingly important source of quality food for future generations. However, nutrient-rich aquatic product is susceptible to lipid oxidation during storage and transport, reducing its nutritional value and increasing safety risks. Therefore, identifying the specific effects of lipid oxidation on aquatic products has become particularly critical. At the same time, some lipid oxidation products have been found to interact with aquatic product proteins in various ways, posing a safety risk. This paper provides an in-depth exploration of the pathways, specific effects, and hazards of lipid oxidation in aquatic products, with a particular focus on the interaction of lipid oxidation products with proteins. Additionally, it discusses the impact of non-thermal treatment techniques on lipids in aquatic products and examines the application of natural antioxidants in aquatic products. Future research endeavors should delve into the interactions between lipids and proteins in these products and their specific effects to mitigate the impact of non-thermal treatment techniques on lipids, thereby enhancing the safety of aquatic products and ensuring food safety for future generations.

Sorghum (Sorghum bicolor L. Moench) is increasingly recognized as a resilient and climate-adaptable crop that holds significant potential to enhance global food security sustainably. Compared to other common cereal grains, sorghum boasts a more diverse nutritional profile. The starch component accounts for more than 80% of total sorghum grain weight. Sorghum starch functionality and diverse industrial applications are determined by its physiochemical properties, including pasting, gelatinization, retrogradation, texture, and digestion kinetics. This review provides a comprehensive evaluation of the morphology, minor composition, crystalline structure, fine molecular structure, and structure-function relationships of sorghum starch. It further explores how these properties can be optimized through chemical, physical and enzymatic modifications to extend the applications of sorghum starch. Additionally, the review highlights the role of key enzymes in the biosynthesis of sorghum starch and discusses how biological modifications, enabled by advanced genetic and molecular breeding strategies, can modify starch quality. This review also provides a foundation for developing tailored sorghum varieties with enhanced starch properties that can expand applications of sorghum both in food and non-food industries, potentially contributing to global food security and sustainable agriculture.

Transitioning to safe, nonthermal, and edible strategies for maintaining fruit and vegetable (F&V) quality, reducing postharvest losses (up to 55% annually), and ensuring food security requires extensive research and innovation in postharvest technologies. This review aims to provide an updated understanding of edible coatings or films (ECF), focusing on their role in reducing F&V postharvest losses, based on data from the last 40 years retrieved from the Web of Science database. The global ECF research network is represented by publication trends, majorly researched F&V, key research areas, influential and emerging authors, and global research ranking. The role of ECF in preserving F&V quality has been assessed by examining critical quality parameters, including weight loss, total soluble solids, titratable acidity, ripening, softening, sensory and organoleptic characteristics, browning, chilling injury, and microbial safety. Furthermore, recent advancements in ECF formulations, including nanoscale ingredients and application methodologies, have been critically discussed. Sources, categorization, application strategies, mode of action, functional properties, sustainable development goals (SDGs), challenges, safety, legislations, and future perspectives in ECF research have also been discussed. The key findings indicate that China (20.34%) and the USA (9.94%) are the leading countries in ECF research. Studies have demonstrated ECF's potential in reducing F&V postharvest losses by maintaining quality parameters through advanced nanoscale compositions and methodologies. Notably, ECF research supports multiple SDG targets, including SDGs 2, 3, 8, 9, 12, 13, and 15. Future ECF research should explore 3D-printed coatings, nonflavor-altering components, and potential crosslinking agents to enhance F&V quality and reduce postharvest losses.

Cultivated meat, produced using cell culture technology, is an alternative to conventional meat production that avoids the risks from enteric pathogens associated with animal slaughter and processing. Cultivated meat therefore has significant theoretical microbiological safety advantages, though limited information is available to validate this. This review discusses sources and vectors of microbial contamination throughout cultivated meat production, introduces industry survey data to evaluate current industry practices for monitoring and mitigating these hazards, and highlights future research needs. Industry survey respondents reported an average microbiological contamination batch failure rate of 11.2%. The most common vectors were related to personnel, equipment, and the production environment, while the most commonly reported type of microbiological contaminant was bacteria. These will likely remain prominent vectors and source organisms in commercial-scale production but can be addressed by a modified combination of existing commercial food and biopharmaceutical production safety systems such as Hazard Analysis and Critical Control Points (HACCP), Good Manufacturing Practices (GMP), and Good Cell Culture Practice (GCCP). As the sector matures and embeds these and other safety management systems, microbiological contamination issues should be surmountable. Data are also included to investigate whether the limited microbiome of cultivated products poses a novel food safety risk. However, further studies are needed to assess the growth potential of microorganisms in different cultivated meat products, taking into account factors such as their composition, pH, water activity, and background microflora.

Soy proteins have good nutritional quality and exhibit a range of useful functional attributes, making them a viable option for replacing animal proteins in the development of more sustainable and eco-friendly plant-based food products. Nevertheless, soy proteins are prone to denaturation and/or aggregation under conditions they encounter in some food and beverage products (including certain pH, ionic, and thermal conditions), which adversely impact their functional performance. This problem can often be overcome by covalently (conjugation) or noncovalently (complexation) linking the soy proteins to polysaccharides or polyphenols, thereby expanding their application scope. Compared to soy proteins alone, these conjugates or complexes exhibit enhanced technofunctional performance, including improved solubility, emulsification, foaming, gelling, antimicrobial properties, and antioxidant capacities. Conjugates are typically more stable than complexes, which may be an advantage for some food applications. However, complexes do not require additional regulatory approval, which makes them more suitable for most food applications. This review aims to comprehensively examine the enhancement of soy protein functionality through conjugation or complexation with polysaccharides or polyphenols. The research focuses on how these modifications enhance solubility, emulsification potential, foaming, gelling, and antioxidant properties, reduce the allergenicity of soy proteins, and enable their potential applications in plant-based food development, 3D food printing, fat substitutes, functional food carriers, and hypoallergenic foods.