The cover image is based on the Comprehensive Review Strategies for Fresh-Cut Apple Preservation: Recent Advances and Future Prospects by Zhuyin Liu et al., https://doi.org/10.1111/1541-4337.70300.
The cover image is based on the Comprehensive Review Strategies for Fresh-Cut Apple Preservation: Recent Advances and Future Prospects by Zhuyin Liu et al., https://doi.org/10.1111/1541-4337.70300.
The cover image is based on the Comprehensive Review A Comprehensive Review of Germination Impact on Moringa Seeds and Sprouts: Physiological and Biochemical Changes, Bioactive Compounds, Health Benefits, and Food Applications by Yi Liu et al., https://doi.org/10.1111/1541-4337.70296.
The cover image is based on the Comprehensive Review A Comprehensive Review of Germination Impact on Moringa Seeds and Sprouts: Physiological and Biochemical Changes, Bioactive Compounds, Health Benefits, and Food Applications by Yi Liu et al., https://doi.org/10.1111/1541-4337.70296.
Plant-based meat analogs (PBMAs) have emerged as a promising alternative to conventional meat, driven by growing consumer interest in sustainability, ethical considerations, and health-conscious diets. However, despite initial market enthusiasm, PBMAs struggle with declining consumer acceptance due to their inability to fully replicate the texture, juiciness, and sensory experience of animal-derived meat. Key limitations include insufficient fibrous structure, reduced tenderness, poor moisture retention during cooking, inadequate lipid distribution mimicking marbling, and unsatisfactory mouthfeel. Addressing these challenges is critical for advancing PBMA development and securing long-term market success. Unlike most reviews that broadly examine PBMA, this review specifically explores the role of processing technologies and equipment designs in enhancing meat-like properties. In this review, we have analyzed the commonly used technique for creating PBMA, the high-moisture extrusion (HME), detailing its mechanisms, equipment configurations, and processing parameters. It also briefly covers some other techniques for creating fibrous structures. Furthermore, the critical interplay between equipment parameters, ingredient properties, and final product characteristics, considering factors such as die design, shear force, moisture content, temperature control, and gas incorporation, is also covered. Moreover, we highlight major technical challenges, including scalability, cost-effective production, molecular interactions during processing, and consumer-perceived authenticity. Finally, we propose future directions for refining processing techniques, innovating equipment designs, and overcoming commercialization barriers. By bridging existing knowledge gaps and offering practical insights, this comprehensive analysis aims to support researchers and industry professionals in advancing next-generation PBMA processing technologies for widespread industrial adoption to make more consumer-acceptable products.
Plant-based meat analogs (PBMAs) have emerged as a promising alternative to conventional meat, driven by growing consumer interest in sustainability, ethical considerations, and health-conscious diets. However, despite initial market enthusiasm, PBMAs struggle with declining consumer acceptance due to their inability to fully replicate the texture, juiciness, and sensory experience of animal-derived meat. Key limitations include insufficient fibrous structure, reduced tenderness, poor moisture retention during cooking, inadequate lipid distribution mimicking marbling, and unsatisfactory mouthfeel. Addressing these challenges is critical for advancing PBMA development and securing long-term market success. Unlike most reviews that broadly examine PBMA, this review specifically explores the role of processing technologies and equipment designs in enhancing meat-like properties. In this review, we have analyzed the commonly used technique for creating PBMA, the high-moisture extrusion (HME), detailing its mechanisms, equipment configurations, and processing parameters. It also briefly covers some other techniques for creating fibrous structures. Furthermore, the critical interplay between equipment parameters, ingredient properties, and final product characteristics, considering factors such as die design, shear force, moisture content, temperature control, and gas incorporation, is also covered. Moreover, we highlight major technical challenges, including scalability, cost-effective production, molecular interactions during processing, and consumer-perceived authenticity. Finally, we propose future directions for refining processing techniques, innovating equipment designs, and overcoming commercialization barriers. By bridging existing knowledge gaps and offering practical insights, this comprehensive analysis aims to support researchers and industry professionals in advancing next-generation PBMA processing technologies for widespread industrial adoption to make more consumer-acceptable products.
Globally, annual egg production has steadily increased, and liquid eggs are gradually replacing shell eggs, with the potential to become the dominant form of future egg consumption. However, current freshness evaluation systems mainly focus on shell eggs, with almost no global standard for liquid eggs. Beginning with deterioration mechanisms of egg freshness, this review systematically summarizes traditional and novel techniques for egg freshness detection, covering principles, attributes (accuracy, cost, model, duration, sample integrity), and potentials (online and automated detection), with particular emphasis on applicability to shell eggs and liquid eggs. Among traditional techniques, Haugh unit and candling are authoritative but limited to shell eggs. Among novel techniques, Raman spectroscopy has proven effective for evaluating liquid egg yolk freshness, and electrochemical-chemometric detection has been applied to liquid egg white. In addition, low-field nuclear magnetic resonance characterizes water distribution in liquid eggs, olfactory sensors monitor volatile compounds during storage, and machine vision and microwave near-field imaging also show potential for evaluating liquid egg freshness. Meanwhile, all above techniques are nondestructive and show strong potential for online, continuous, and automated detection. For modeling: deep learning, machine learning, and stacking ensemble strategies have enabled hyperspectral imaging and dielectric spectroscopy to achieve 100% accuracy. In context of Food Industry 4.0, future research should integrate diverse models with promising techniques to enhance applicability to both shell and liquid eggs and improve practicality, thereby providing critical references for establishing global standards on liquid egg freshness.
Lipids are essential macronutrients, with the ability to solubilize and enhance the uptake of specific micronutrients (e.g., vitamins A, D, E, and K). Solid fats provide desirable texture and palatability to food products, making them a key ingredient for food and particularly bakery products, ice cream, or confectionery. Outside of the food industry, lipids are often used in pharmaceutical formulations to facilitate the delivery of poorly water-soluble active pharmaceutical ingredients. Natural fats, such as cocoa butter or tallow, consist of a complex mixture of several triglycerides (TAGs) with different chemical compositions. Such differences can lead to partial or full immiscibility in the solid phase, which results in complex phase diagrams with multiple possible types of solid phases. Additionally, TAGs can crystallize in many crystalline forms (polymorphs) with different thermodynamic stabilities, which further complicates TAG solid-state thermodynamic and kinetic behavior. Due to this complexity, developing experimentally validated models that describe the crystallization behavior of TAG mixtures is challenging. Nevertheless, reliable models are essential to speed up product and process development and increase manufacturing efficiency. This review paper illustrates and discusses existing models developed to describe different aspects of TAGs crystallization, with a focus on their experimental validation and the necessary analytical tools. For all approaches and experimental techniques, advantages and limitations are presented. Finally, based on the reviewed literature, possible future research trends and developments are presented.
Lipids are essential macronutrients, with the ability to solubilize and enhance the uptake of specific micronutrients (e.g., vitamins A, D, E, and K). Solid fats provide desirable texture and palatability to food products, making them a key ingredient for food and particularly bakery products, ice cream, or confectionery. Outside of the food industry, lipids are often used in pharmaceutical formulations to facilitate the delivery of poorly water-soluble active pharmaceutical ingredients. Natural fats, such as cocoa butter or tallow, consist of a complex mixture of several triglycerides (TAGs) with different chemical compositions. Such differences can lead to partial or full immiscibility in the solid phase, which results in complex phase diagrams with multiple possible types of solid phases. Additionally, TAGs can crystallize in many crystalline forms (polymorphs) with different thermodynamic stabilities, which further complicates TAG solid-state thermodynamic and kinetic behavior. Due to this complexity, developing experimentally validated models that describe the crystallization behavior of TAG mixtures is challenging. Nevertheless, reliable models are essential to speed up product and process development and increase manufacturing efficiency. This review paper illustrates and discusses existing models developed to describe different aspects of TAGs crystallization, with a focus on their experimental validation and the necessary analytical tools. For all approaches and experimental techniques, advantages and limitations are presented. Finally, based on the reviewed literature, possible future research trends and developments are presented.
Lamb's unique flavor comes from the accumulation of various flavor precursors. These precursors are formed through interactions between the gastrointestinal microbiota and lipid metabolism. They include both volatile and non-volatile compounds, such as fatty acids, amino acids, and other metabolites. These compounds are produced through complex microbial and metabolic processes. This review, based on research up to August 2025, analyzes the characteristics and sources of lamb flavor. It highlights how the gastrointestinal microbiota and lipid metabolism play a key role in the formation of flavor precursors. Important processes, like microbial hydrogenation, microbial fatty acid synthesis, and microbial modulation of precursor matrices, are crucial in shaping lamb's flavor profile. Understanding these microbial and metabolic pathways provides valuable insights. These insights can help improve lamb flavor by controlling microbial populations and metabolic processes. This knowledge is also essential for refining lamb production practices and processing technologies. Improving our understanding of how flavor develops offers new ways to enhance lamb product quality. Finally, the review points out key areas for future research to further advance our knowledge of lamb flavor enhancement.
With the growing consumer demand for high-quality dairy products, minimally processed in the industry, it is increasingly focusing on strategies to monitor and mitigate the impacts of microorganisms. Psychrophilic and psychrotrophic bacteria were recognized as a significant group of microorganisms prevalent in milk and dairy products, noted for their capacity to produce spoilage enzymes such as proteases and lipases, which adversely affected the quality of these products. Consequently, the dairy industry paid close attention to the management and control of psychrophilic and psychrotrophic bacteria. This review provided an extensive analysis of psychrophilic and psychrotrophic microorganisms, emphasizing their species diversity, cold-adaptive mechanisms, and the proteases and lipases they produce in the degradation of milk proteins and lipids. It also critically examined a diverse range of state-of-the-art nucleic acid–based and protein-based detection methodologies, as well as the integration of automation and intelligent inspection systems. This information was contributed to optimize microbial management, enhance the quality of minimally processed dairy products, and ensure food safety throughout the entire dairy production chain. Moreover, the findings aimed to highlight the advancement and application of innovative technologies, promoting sustainable practices within the industry. Ultimately, this comprehensive understanding enabled dairy producers to protect product quality, improve food safety, and address the growing consumer demand for high-quality dairy products. By promoting a proactive strategy for microbiological management, this review aimed to assist the dairy industry in addressing the intricate challenges of contemporary production.
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