Comprehensive Reviews in Food Science and Food Safety最新文献

Gastric emptying plays a critical role in food digestion and nutrient absorption, as well as hormonal responses that impact food consumption, such as satiety. It is regulated by a complex interplay of intrinsic physiological factors (e.g., hormonal feedback like cholecystokinin [CCK] and ghrelin, gastric contractions), the intragastric environment, and central nervous system signaling via the vagus nerve. The impact of food properties on gastric emptying has been investigated for over a century. However, a detailed understanding of how the properties of protein-rich foods affect gastric emptying has only recently emerged. This article begins with a review of the gastric emptying process, its neurohumoral regulation, and methods for monitoring these processes. It then discusses the influence of food properties and human physiology on the gastric emptying of proteins. We also describe how processing impacts protein digestion and satiety responses. The article concludes by highlighting how food matrix affects protein digestion and satiety responses. The information from this review may help guide the development of healthier protein-rich foods to control gastric emptying and improve satiety responses.

Advancements in semiconductor technology have remarkably increased the availability of solid-state (SS) microwave (MW) generators, facilitating their adoption in various heating applications. Compared to traditional vacuum tube systems, SS technology offers precise control over frequency, phase, and output power, enabling novel strategies aimed at improving heating efficiency and temperature uniformity. This review first examines the basics of dielectric heating and contrasts the operational differences between SS and conventional magnetron-based MW sources. It then evaluates recent studies on frequency and phase-shifting approaches, which are unique to SS systems, to enhance MW heating performance of foods. In addition, conventional methods for improving heating uniformity, such as the introduction of moving objects and modifications to the cavity, sample, and waveguide, are analyzed in the context of SS systems. The review concludes by highlighting emerging applications and identifying future research directions necessary for the broader adoption of SS technology in MW heating processes.

The rising global concern over food waste—particularly from highly perishable commodities—highlights the urgent need for sustainable and reliable cold chain packaging solutions. A substantial quantity of food is wasted every year during supply chain operations due to fluctuations in optimal temperature and moisture conditions. In this regard, phase change material (PCM)-based packaging can be considered a promising option for thermal regulation, as PCMs store and release latent heat during food transport. Although polymer-based (nondegradable) PCM packaging has been used for this purpose in recent years, it contributes to various forms of pollution and associated environmental concerns. Therefore, integrating PCMs with natural and sustainable polymers such as polylactic acid (PLA), starch, alginate, chitosan, and cellulose can help address these environmental issues. This review explores the development and performance of such bio-based PCM packaging systems, with emphasis on their thermal characteristics and encapsulation strategies—including spray drying, electrospinning, cyclodextrin inclusion, liposomes, and hydrogels—and highlights their influence on shell integrity, thermal stability, and PCM leakage prevention. The review also evaluates recent advancements aimed at stabilizing PCMs and the growing shift toward biodegradable packaging approaches. Furthermore, it examines challenges related to scalability and cost-effectiveness, with a specific focus on the Indian context for biodegradable packaging materials in supply chain logistics. Biodegradable PCM-based packaging offers a viable pathway to extending the shelf life of perishable foods, reducing food loss, and supporting a circular economy in the food sector.

Esters are among the most significant volatile aroma compounds in wine, contributing predominantly to its fruity and floral notes. Acetate esters and medium-chain fatty acid ethyl esters are particularly important in defining aroma quality. Despite extensive studies, the metabolic regulation and sensory integration of these compounds remain incompletely understood. This review summarizes recent advances in the characterization of representative wine esters, including their aroma attributes, volatility, and concentration-dependent sensory effects. The contributions of several ester-producing non-Saccharomyces yeasts—such as Candida astrulatum, Torulaspora delbrueckii, Hanseniaspora uvarum, Metschnikowia pulcherrima, Pichia kluyveri, and Rhodotorula mucilaginosa—are highlighted, with emphasis on their roles in ester biosynthesis and the enhancement of wine aroma complexity. Particular attention is given to the biosynthetic and degradative pathways of acetate and ethyl esters, covering historical and current hypotheses, key enzymatic steps, and regulatory evidence. In addition, this review discusses the major routes of acetyl-coenzyme A (acetyl-CoA) biosynthesis in yeast and their relevance to ester formation. The functions and regulation of key aroma-related genes (ATF1, ATF2, EEB1, EHT1) are examined, alongside recent advances in metabolic engineering strategies, including promoter engineering, CRISPR-based tools, and strain optimization. The future directions include leveraging yeast biotechnology to enhance ester production and sensory complexity in wine, creating multifunctional wine that not only has unique flavors but also potential health benefits, and supporting innovation and diversity in the wine industry.

Fibrillization is extensively recognized as a promising strategy for endowing food-derived proteins with desirable functional properties. However, there remains a critical knowledge gap regarding the systematic investigation of how the functional and biological properties of food-derived protein fibrils can be further enhanced via the synergistic or complementary effects of different modification technologies. This review summarizes recent research on the modulation of the fibrillization process of food-derived proteins via various strategies (physical, chemical, biological techniques, and fibrillization parameter optimization). In addition, their functional properties, potential food applications, current challenges, and future directions are discussed. The key finding is that the integration of other modification technologies (e.g., ultrasonication, glycosylation, enzymatic hydrolysis) promotes the enhancement of functional properties (e.g., emulsifying, foaming, and gelling properties) and biological properties (antioxidant, antibacterial, and low allergenicity) of food-derived protein fibrils. These enhanced properties are closely associated with the structural changes of protein fibrils induced by the combined technologies. Notably, the impacts of different regulatory strategies on the morphology of protein fibrils are mainly reflected in length, flexibility, and branching structure. As research advances, food-derived protein fibrils have emerged as a promising ingredient for food applications, such as delivery systems, starch digestion inhibitors, food packaging, and biomimetic foods. Future research should focus on a deeper understanding of the structure–function relationships and the safety of food-derived protein fibrils.

Sustainable food packaging is gaining importance as the world increasingly addresses environmental concerns, food waste, and safety. Although traditional plastic packaging has long been effective, it significantly contributes to pollution and relies on nonrenewable resources. In response, this review highlights recent advancements in sustainable packaging, focusing on biodegradable, compostable, and recyclable materials. Moreover, it explores the integration of active and smart packaging systems, as well as the emerging role of artificial intelligence (AI) in improving packaging efficiency. Material innovations, such as biopolymers, cellulose-based films, algae-derived coatings, and nanomaterials, offer eco-friendly alternatives while still maintaining essential functions like barrier protection, antimicrobial activity, and shelf-life extension. In addition, active and smart packaging technologies enhance preservation through antimicrobial and antioxidant agents and also enable real-time monitoring of food freshness via embedded sensors. Furthermore, AI technologies, particularly machine learning, support the optimization of material selection, shelf-life prediction, and quality control through data analytics. Ultimately, the synergy between sustainable materials and digital technologies is transforming the food packaging landscape. This integrated approach, therefore, offers a promising route to reduce environmental impact, enhance food safety, and improve operational efficiency throughout the supply chain.

Coffee processing generates millions of tons of residues annually, including silverskin, spent grounds, and cascara. Previously regarded as waste materials, these by-products are increasingly recognized as valuable sources of bioactive compounds, particularly dietary fiber, polyphenols, and melanoidins. This review presents a comprehensive framework for valorizing these waste streams into high-value functional food ingredients. The valorization chain is examined holistically. It begins with detailed compositional and safety characterization of coffee residues, followed by implementation of environmentally sustainable extraction technologies. Green extraction methods, including supercritical CO₂ extraction, deep eutectic solvents, and enzyme-assisted approaches, demonstrate superior efficiency in recovering target bioactive compounds while minimizing environmental impact. Advanced preservation strategies, notably microencapsulation and controlled fermentation processes, significantly enhance both stability and bioavailability of extracted bioactives. Extensive research demonstrates multiple health-promoting mechanisms associated with these compounds, encompassing antioxidant activity, anti-inflammatory effects, prebiotic functionality, and metabolic regulation. Successful integration into various food matrices has been documented across bakery products, beverages, and processed meat applications, though formulation challenges persist regarding sensory optimization and regulatory compliance. Despite these promising applications, the translation from preclinical success to validated health claims requires further substantiation through robust human clinical trials. Additionally, emerging computational approaches show considerable promise for predictive modeling and process optimization in extraction and formulation development. The transformation of coffee residues from environmental burden to valuable functional ingredients represents a scientifically robust approach toward establishing more sustainable and circular food production systems globally.