Comprehensive Reviews in Food Science and Food Safety最新文献

Soy sauce (SS), a fermented condiment integral to various global cuisines, has undergone considerable technological advancements while preserving its traditional microbiological processes. This systematic review, adhering to the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) guidelines, synthesized findings from 181 peer-reviewed articles to examine trends in SS production and consumption. Our descriptive statistics and thematic analysis revealed five key focus areas: process optimization, microbial fermentation, safety, waste management, and evolving analytical technologies. Advances, such as metagenomics, synthetic biology, and enzyme engineering, have refined fermentation dynamics, improving flavor and production efficiency. Concurrently, sustainability-orientated innovations, including by-product bioconversion, low-sodium formulations, and traceable packaging, support both environmental goals and health-conscious consumption. The integration of multi-omics approaches (e.g., metabolomics, genomics, and transcriptomics) and high-resolution analytical tools (e.g., spectroscopy and sensor-based systems) has further strengthened quality control by enhancing authenticity, safety, and traceability. However, integrating traditional methods with emerging technologies such as precision fermentation, which facilitates targeted microbial control to improve product consistency, remains challenging due to microbial strain incompatibility, scalability issues, and the necessity to maintain cultural authenticity and sensory attributes. It is essential to implement scalable and sustainable solutions that improve microbial function while minimizing hazardous by-products and environmental effects. This review presents an integrated framework connecting five key thematic areas with the core pillars of sustainability: environment, economy, society, technology, and nutrition, offering a foundation for directing future research, policymaking, and industrial practices. Key priorities include the development of salt-tolerant microbial consortia, the valorization of fermentation by-products via circular economy strategies, and the standardization of sustainability certification criteria to facilitate practical implementation.

Staple root and tuber crops (SRTCs), including potatoes, cassava, sweet potatoes, yams, and taros, play vital roles in global nutrition. However, they present significant safety hazards, which poses threats to human health, have garnered widespread public concern, and consequently constrain the further development and utilization of SRTCs. This review systematically examines recent advances in quality and safety control for SRTCs, with a particular focus on the progress and challenges in detection methods and mitigation strategies for the associated hazards. It further proposes the establishment of an integrated farm-to-fork quality control system for SRTCs. This review identifies shared hazard profiles (endogenous toxins, heavy metals, pesticides, mycotoxins, acrylamide, microplastics) across SRTCs and highlights key strategies for mitigation. Significant advancements in rapid detection technologies (sensors, immunoassays, spectral imaging) offer enhanced sensitivity and field applicability compared to traditional methods. Crucially, establishing an integrated farm-to-fork quality control system, incorporating genetic improvement, optimized cultivation/postharvest practices, and innovative processing, is essential for comprehensive hazard reduction. Future research priorities include multiomics approaches, rhizosphere microbiome engineering, and Industry 4.0 integration to further enhance SRTCs safety and utilization. Our work aims to enhance the safety and quality of SRTCs, thereby promoting their broader development and utilization.

The growing demand for healthy diets and wellness has led to significant interest in the development of high-protein yogurts. Milk proteins, particularly caseins and whey proteins, are essential for human nutrition and play a critical role in the formation of the yogurt gel network during fermentation. Recent advances in rheological and microstructural analyses have enhanced our understanding of the complex dairy matrix, revealing its role in determining yogurt functionality. Despite progress, the structure–function relationship in high-protein yogurts remains underexplored, particularly regarding the effects of protein composition, mineral content, casein micelle hydration and voluminosity, culture type, temperature (during ingredient processing, milk heat treatment, and fermentation), pH, and processing methods. Moreover, the interactions between protein–protein, protein–mineral, and protein–lactose components in high-protein–low-fat systems and their impact on protein aggregation and network formation are not fully understood. These uncertainties highlight the need for further experimental research to elucidate the intricate dynamics at play. Given the rapidly evolving understanding of the dairy matrix and the increasing number of emerging studies in the field, further investigation into the factors influencing the production of high-protein yogurts, as next-generation quality dairy products, is warranted.

Cyclospora cayetanensis is a foodborne protozoan parasite that causes cyclosporiasis, a disease transmitted by the consumption of sporulated oocysts, often via contaminated produce. Since 2018, outbreaks traced back to domestically grown produce in the United States have raised growing concern. Despite its public health significance, research is hindered by methodological challenges, including inability to culture in vitro/in vivo and limited genomic characterization. This review examines current knowledge on its occurrence and transmission, detection methods, host–parasite interactions, genetics, and remediation strategies, while also evaluating use of surrogate organisms (Eimeria spp. and Cryptosporidium parvum) to address research gaps. Detection remains challenging due to low oocyst concentrations in environmental and food matrices, requiring highly sensitive molecular assays. Additionally, the lack of standardized sampling methods that are representative of an entire batch of produces further complicates reliable detection and surveillance efforts. The recently implemented Food and Drug Administration (FDA) Bacteriological Analytical Manual (BAM) Chapter 19c method has improved sensitivity but still requires refinement. Although Eimeria spp. offer insight into sporulation and environmental behaviors and C. parvum has supported methodological development, neither fully replicates C. cayetanensis biology; limiting the translatability of surrogate-based research. Remediation strategies are underexplored, though research on related coccidia suggests significant resistances to conventional sanitizers. Genomic advancements, including the identification of distinct C. cayetanensis lineages, provide useful insights, though gaps in genome assemblies limit phylogenetic and functional analyses. Emerging tools, such as metagenomics, single-cell sequencing, and AI-driven bioinformatics, may overcome persistent barriers. Addressing these challenges is essential for improving detection, risk assessment, and guiding policy, all of which will mitigate the public health burden of cyclosporiasis.

Probiotics perform various functions in regulating human health, including maintaining intestinal flora and inhibiting inflammation. However, they are highly sensitive to heat and oxygen during processing and storage. Additionally, after ingestion, probiotics are influenced by factors such as pH levels in the digestive system, which can compromise their efficacy and prevent them from achieving the desired outcomes. Microencapsulation technology offers physical protection to probiotics through its outer layer, thereby maintaining a high survival rate during processing, storage, and ingestion. This protection extends the shelf life of probiotics and enhances their efficacy in promoting human health. Spray drying is a primary technique for the microencapsulation of probiotics and holds significant research importance. This article reviews the spray-drying process of probiotics, the potential stress-induced damage during this process, the protective mechanisms of wall materials used in probiotic microencapsulation, and recent advancements in spray-drying technologies along with their applications. The aim is to offer valuable insights to guide the future application and development of spray-dried probiotics in the fields of food, medicine, animal husbandry, and related areas.

Rice, which is consumed globally as a dietary staple, is processed into various rice-based foods, accounting for over one-third of the total consumption and enriching daily diets. However, starch in these products often undergoes changes during processing, transportation, storage, and distribution, leading to reduced solubility, enzymatic digestibility, and sensory quality. Through physical, chemical, and biological modifications and the assistance of additives, its specific attributes and functional properties can be improved, thereby enhancing its performance in food applications. The regulation of starch retrogradation and the elucidation of its underlying mechanisms are critical for ensuring the quality and shelf life of rice-based foods. This review systematically overviews the factors affecting the retrogradation properties of starch in rice-based foods throughout the entire production-to-consumption chain. A bibliometric analysis reveals research trends linking “rice” and “retrogradation properties.” The objective of this review was to propose precise and feasible approaches for regulating the starch retrogradation in rice-based products to enhance quality. Notably, the amylose content and starch structure directly govern recrystallization kinetics, enabling direct control of retrogradation through genetic modification and variety selection. Indirect regulation is achieved by modulating the processing and storage temperatures to modulate the starch–water interaction and gelatinization–recrystallization kinetics. Furthermore, modification techniques and exogenous additives alter the molecular rearrangement, thereby improving gel stability and freeze thaw resistance. Understanding these mechanisms lays the foundation for improving the quality and shelf life of rice-based foods, bridging the gap between fundamental research and industrial applications.