Comprehensive Reviews in Food Science and Food Safety最新文献

Low-moisture foods (LMFs) are prone to microbial contamination. Thermal treatments, although effective, could compromise LMFs quality. Hence, interest in alternative decontamination strategies such as light-based treatments has increased. This manuscript aims to provide insights into using light-based decontamination technologies in LMFs processing by reviewing the 1) microbial contamination issues affecting LMFs, 2) application, mechanisms of action, and process factors affecting light-based decontamination efficacy, and 3) potential challenges and future directions on establishing light-based technologies as a standard LMFs decontamination step. Pathogenic microorganism contamination of LMFs has been well documented in the existing literature. The use of LEDs, UV, and pulsed light (PL) in diverse LMFs categories produced reductions ranging from 0.7 to 4.0. These reductions were facilitated by induced inactivation mechanisms including ROS generation, cell membrane damage, DNA damage, and localized heating. The decontamination efficacy of LEDs, UV, and PL treatments was also affected by factors such as target microorganism, processing conditions, and inherent food matrix characteristics of treated LMFs. The review findings also found critical gaps that need to be addressed such as 1) lack of standardized experiment/validation methodologies, 2) inadequate exposure of LMFs due to shadowing/obstruction, 3) sub-optimal process and light delivery engineering, 4) lack of process validations on scaled-up/commercial equipment, and 5) insufficient techno-economic assessments on cost-effectiveness and throughput capability. The review findings indicate that light-based technologies can be a viable alternative decontamination step for LMFs although they have critical limitations to be addressed before being fully usable in LMFs processing.

The rising global consumption of game meat has highlighted gaps in the management of biological hazards associated with its production and consumption, and the safety of processed game meat products remain insufficiently addressed. Therefore, there is a need for research evaluating the effectiveness of processing and preservation methods in reducing microbiological risks. Thus, a systematic review adhering to the Preferred Reporting Items for Systematic Review and Meta-Analysis (PRISMA) guidelines was conducted. The review yielded 65 records detailing the decrease or inactivation of microbiological foodborne pathogens in game meat treated with various processes. Most records focused on bacterial hazards, particularly Listeria monocytogenes, Salmonella spp., and pathogenic Escherichia coli, while only one paper specifically addressed viral concerns, notably hepatitis E virus in wild boar meat products. Trichinella spp. emerged as the most referenced parasite, cited in 11 records. Refrigeration and freezing are commonly employed preservation methods but they may not control all hazards, including freeze-resistant parasites (e.g., Trichinella nativa) and psychrotrophic bacteria capable of growing at low temperatures. Curing and fermenting, although generally resulting in microbiologically safe ready-to-eat products, showed limited efficacy against certain parasites and bacteria, including Shiga toxin-producing Escherichia coli. Although thermal processing is well known to achieve broad-spectrum pathogen inactivation, its systematic evaluation as a controlled intervention specifically for game meat remains limited in the scientific literature. Alternative processing methods such as marinating and the use of natural antimicrobials have been minimally studied in game meat. The lack of standardized protocols and insufficient methodological detail across many studies hinder a proper characterization of the hazards involved.

Soy protein (SP), a high-quality, plant-based protein derived from Glycine max (soybean), has gained global prominence as a nutritional staple and a functional ingredient in diverse dietary applications. It not only contains all essential amino acids (AAs), but also its recognition as a complete protein-containing all essential AAs-and its low saturated fat content make SP a valuable component in vegetarian and vegan diets. Despite its growing popularity, the health effects of the SP remain a subject of scientific and public scrutiny, especially in sensitive populations such as infants and older adults. Soy-based infant formulas are commonly used alternatives to cow's milk-based formulas, yet questions persist regarding their safety and the long-term effects of early isoflavone exposure. In adults, SP is investigated for its impact on muscle maintenance, metabolic health, and aging, though individual responses may vary based on age, sex, and metabolic profile. This review aims to critically examine the current evidence on the nutritional value and functionality of SP in infants and adults. We assess the benefits, limitations, and potential health implications of SP across the lifespan. Current evidence supports the safety of soy formulas in term infants, with no adverse neurodevelopmental or endocrine outcomes. In adults, SP consumption is associated with modest lipid-lowering and bone-protective effects, though study heterogeneity remains. Our objective is to provide a nuanced understanding of SP's role in human nutrition and identify areas requiring further scientific inquiry to support informed dietary guidelines and public health policy.

The pervasive threat of microbial contamination and the escalating crisis of antimicrobial resistance necessitate the development of novel, sustainable food preservation strategies. Antimicrobial peptides (AMPs), especially those sourced from food-grade microbes, are emerging as feasible substitutes for conventional chemical preservatives. They provide substantial benefits, including biodegradability, excellent biocompatibility, and a beneficial foundation for later safety evaluations and risk management. This review critically synthesizes current knowledge on AMPs sourced from edible fungi, fermented fungi, and probiotics. It systematically reviews AMP biosynthetic pathways and sources, with an emphasis on structure-activity relationships to link structural features to antimicrobial activity and safety. It further analyzes mechanisms of action across two major modes, membrane targeting and intracellular targeting, and surveys AI-assisted de novo design strategies. Advanced preparation and screening workflows are summarized. Finally, it discusses progress and limitations in food systems and emerging applications in active and intelligent packaging. Key insights reveal that food-grade microbial AMPs are predominantly cationic and amphipathic, with their activity fine-tuned by molecular weight, amino acid composition, and secondary structure. Incorporating these peptides into nanofiber membranes, nanoparticle delivery systems, and biosensors can mitigate the constraints associated with their direct application as antimicrobial agents in food. This method efficiently prolongs food shelf life and facilitates real-time quality assessment. However, challenges such as batch-to-batch variability leading to inconsistent activity, cost-effective production, and the need for standardized safety assessment remain. Thus, future research should focus on the synergistic role of multiomics, AI-assisted design, and precision fermentation in propelling the field toward sustainable and intelligent food packaging solutions.

Over the past decade, probiotics have gone from been special health supplements to widely incorporated components in many foods and nutrition products. This has led to more careful checks of their safety, viability, and functional performance under realistic processing and consumption conditions. Within lactic acid bacteria, Limosilactobacillus reuteri (formerly Lactobacillus reuteri) has been extensively investigated for its immunomodulatory, antimicrobial, anti-inflammatory, antioxidant, and metabolic properties as demonstrated across multiple in vivo and in vitro experimental models. Despite these functional attributes, its viability during food processing and gastrointestinal transit remains strongly influenced by the strain and the characteristics of the delivery matrix; as a result, encapsulation is an essential strategy to preserve cellular integrity and functionality. The present review examines the functional properties of Limosilactobacillus reuteri (L. reuteri or LR) strains alongside the technological approaches used for their encapsulation. Current encapsulation approaches, including ionic gelation, extrusion, electrospray, and spray drying combined with biopolymers to improve encapsulation efficiency and survival of strains such as DSM 17938 and DSM 20016, are discussed with emphasis on their applicability to probiotic delivery and the formulation of functional foods with potential to improve gastrointestinal health, modulate inflammation, and enhance metabolic functions. In addition to strain-specific functional activities, this review examines how coating material, processing method, and strain affect release kinetics, functional activities, and viability. However, data on the stability of encapsulated L. reuteri during industrial processing, storage, and health claim validation under regulatory frameworks remain limited. Future research should address these challenges to support the use of L. reuteri in functional foods and therapeutic products.

Atmospheric freeze-drying (AFD) is an emerging and cost-effective alternative for drying food and pharmaceutical ingredients, offering lower investment and operational costs compared with vacuum freeze-drying (VFD). However, industrial adoption is limited due to the significantly longer time required, resulting from consistently lower drying rates. This has led to increasing interest in accelerating AFD through various strategies. Several approaches have been explored, which can be classified as thermal methods, enhanced vapor flow, reduction in internal resistance, and other pretreatments. While these methods show some degree of acceleration, understanding their implications and limitations is essential for their adoption in AFD. Despite ongoing research on acceleration methods, the analysis of the commercial presence of AFD suggests a significant gap between research progress and the applicability of these methods. This review offers insight into these acceleration methods and provides some future considerations for research to enhance the viability of the process.

Microalgae are gaining increasing attention in the food industry not only for their nutritional richness but also for their promising techno-functional properties. Research shows that isolated compounds from microalgae exhibit excellent techno-functional properties as emulsifiers and thickeners, sometimes outperforming commercial additives, hence positioning microalgae as sustainable alternatives to animal-sourced ingredients. However, incorporating whole biomass in novel food formulations is a more holistic approach, combining nutritional and functional benefits. Studies on microalgae biomass incorporation into bread, pasta, and cookies consistently report color changes but varied effects on dough rheology and product texture, depending on the microalgae species and inclusion level. Typically, additions below 3% maintain or improve physical properties, whereas higher levels tend to compromise quality. Strategies such as pre-treatments and microencapsulation have shown promise in enhancing functional performance and masking undesirable sensory attributes, thereby supporting higher inclusion levels. This review analyzes available literature on how microalgae influence the techno-functional properties of bakery and pasta products, both as isolated compounds and as whole biomass. It highlights the importance of considering microalgae not just as nutrient-rich ingredients but also as functional agents capable of influencing food structure and quality. Recognizing and optimizing their dual role is essential for broadening their application in cereal-based food systems.