Comprehensive Reviews in Food Science and Food Safety最新文献

With the rapid development of globalization, food packaging takes on more responsibility, while guaranteeing product quality and safety. In this context, the health risks associated with chemically synthesized additives and inorganic nanoparticles have opened a new chapter in the reinforcement of food packaging with natural active ingredients. Various delivery carriers have been developed to overcome the limitations of poor stability, uneven dispersion, and low bioavailability of natural active ingredients. The combination of encapsulation technologies can increase the biocompatibility of the active ingredient with the packaging material. Moreover, the protective and slow-release effects of the carrier matrix on the active ingredients are desirable for the reinforcement of food packaging. This review presents the latest advances in the application of delivery systems in food packaging, including the types of delivery systems used in food packaging, reinforced properties of food packaging, and potential applications in the food industry. Previous scientific studies found that active ingredient-loaded delivery carriers increased the effectiveness of food packaging in preventing food spoilage. Furthermore, the integration of active packaging with smart food packaging exhibits the synergistic effects of freshness monitoring and quality preservation. This review also discusses the challenges and trends in reinforcing food packaging with delivery carriers under a synergistic strategy that will provide new ideas and insights for the development and application of innovative food packaging.

Methanol is widely existed in fermented fruit wines (FFWs), and the concentration is excessive at times due to inappropriate fermentation conditions. Methanol is neurotoxic, and its metabolites of formaldehyde and formic acid can cause organic lesions and central respiratory system disorders. FFWs with unspecified methanol limits are often produced with reference to grape wine standards (250/400 mg/L). To clarify the causes of methanol production in FFWs and minimize the methanol content, this study summarizes the current process methods commonly applied for methanol reduction in FFWs and proposes novel potential controlling strategies from the perspective of raw materials (pectin, pectinase, and yeast), which are mainly the low esterification modification and removal of pectin, passivation of the pectinase activity, and the gene editing of yeast to target the secretion of pectinases and modulation of the glycine metabolic pathway. The modified raw materials combined with optimized fermentation processes will hopefully be able to improve the current situation of high methanol content in FFWs. Methanol detection technologies have been outlined and combined with machine learning that will potentially guide the production of low-methanol FFWs and the setting of methanol limits for specific FFW.

Nanocellulose (NC), known for its unique properties including high mechanical strength, low density, and extensive surface area, presents significant potential for broad application in the food sector. Through further modification, NC can be enhanced and adapted for various purposes. Applications in the food industry include stabilizing, encapsulating, and packaging material. Additionally, due to its unique characteristics during digestion in the gastrointestinal tract, NC and its derivatives exhibit the potential to be used as health-promotion food ingredients. However, while the safety data on unmodified NC is readily available, the safety of modified forms of NC for use in food remains uncertain. This review offers a comprehensive analysis of recent breakthroughs in NC and its derivatives for innovative food applications. It synthesizes existing research on safety evaluations, with a particular emphasis on the latest findings on toxicity and biocompatibility. Furthermore, the paper outlines the regulatory landscape for NC-based food ingredients and food contact materials in the United States and European Union and provides recommendations to expedite regulatory authorization and commercialization. Ultimately, this work offers valuable insights to promote the sustainable and innovative application of NC compounds in the food sector.

Fish-cutting products are widely loved by consumers due to the unique nutrient composition and flavor in different cuts. However, fish-cutting faces the issue of labor shortage due to the harsh working environment, huge workload, and seasonal work. Hence, some automatic, efficient, and large-scale cutting technologies are needed to overcome these challenges. Accompanied by the development of Industry 4.0, the Internet of Things (IoT), artificial intelligence, big data, and blockchain technologies are progressively applied in the cutting process, which plays pivotal roles in digital production monitoring and product safety enhancement. This review focuses on the main fish-cutting schemes and delves into advanced automatic cutting techniques, showing the latest technological advancements and how they are revolutionizing fish cutting. Additionally, the production monitoring architecture based on IoT in the fish-cutting process is discussed. Fish cutting involves a variety of schemes tailored to the specific characteristics of each fish cut. The cutting process includes deheading and tail removal, filleting, boning, skinning, trimming, and bone inspection. By incorporating sensors, machine vision, deep learning, and advanced cutting tools, these technologies are transforming fish cutting from a manual to an automated process. This transformation has significant practical implications for the industry, offering improved efficiency, consistent product quality, and enhanced safety, ultimately providing a modernized manufacturing approach to fish-cutting automation within the context of Industry 4.0.

Over the last few decades, there has been considerable interest in studying wine oxidation. This review paper provides a comprehensive overview and analysis of the molecular changes caused by oxidation in wine and how they affect wine quality. Simultaneously, the recent advancements in understanding the molecular pathways involved in wine oxidation are also discussed. The paper first explores the process of oxygen dissolution and the complex transformations that occur in polyphenols during oxidation. It then reviews the current methods of micro-oxidation (MOX) and over-oxidation (OOX). Subsequently, it introduces oxidation kinetics, and controls indexes for the degree of oxidation and the underlying principles. Additionally, it discusses the effects of oxidation on the sensory qualities of wine and analyzes the interrelationships between oxidation, functional components, and drinkability. The comprehensive review of the literature shows that OOX leads to the rapid depletion of polyphenols, reducing the overall antioxidant capacity of the wine and affecting its appearance and flavor. In contrast, MOX promotes a balanced matrix and enhances the complexity of the aroma. Polyphenols, particularly resveratrol, can interact with reactive oxygen species or activate endogenous defense mechanisms to mitigate diseases risks. However, the presence of oxygen can activate the antioxidant mechanism of resveratrol, resulting in decreased content and a diminished anti-disease effect. Despite this, a clear distinction between OOX and MOX has not been established. Future research should focus on identifying and defining precise oxidation levels using control indexes for the degree of oxidation.

Antibiotic residues in dairy products have become an undeniable threat to human health. Surface-enhanced Raman spectroscopy (SERS) has been widely used in efficiently detecting antibiotics because of its characteristics including fast response, high resolution, and strong resistance to moisture interference. However, as a core part of SERS technology, the design principle and detection performance of enhanced substrates used in monitoring antibiotics in dairy products have not yet received enough attention. Thus, it is necessary to give a critical review of the recent developments of SERS substrates for monitoring antibiotics in dairy products, which can be expected to provide inspiration for the efficient utilization of SERS technology. In this work, advances in various SERS substrates applied in sensing antibiotics in dairy products were comprehensively reviewed. First, the enhancement mechanisms were introduced in detail. Significantly, the types of enhanced materials (plasmonic metal particles [PMPs], PMPs/semiconductor composite materials) and biometric design strategies including immunoassay, aptamer, and molecularly imprinted polymers-based SERS biosensors applied in dairy products were systematically summarized for the first time. Meanwhile, the performance of SERS substrates used for the detection of antibiotics in dairy products was addressed from the aspects of dynamic linear range and detection restriction strategy. Finally, the conclusions, challenges, and future prospects of SERS substrates for antibiotic monitoring in dairy products were deeply discussed, which also provide new opinions and key points for constructing SERS substrates applied in complex food matrix in the future.

With the rapid advancements in nutrition and dietary management, infant formulas for special medical purposes (IFSMPs) have been developed to cater to the unique nutraceutical requirements of infants with specific medical conditions or physiological features. However, there are various challenges in effectively preserving and maximizing the health benefits of the specific nutraceuticals incorporated in IFSMPs. This review provides an overview of the nutritional compositions of various IFSMPs and highlights the challenges associated with the effective supplementation of specific nutraceuticals for infants. In addition, it emphasizes the promising potential of emulsion delivery systems, which possess both encapsulation and delivery features, to significantly improve the solubility, stability, oral acceptance, and bioavailability (BA) of nutraceutical bioactives. Based on this information, this work proposes detailed strategies for designing and developing model IFSMP emulsions to enhance the BA of specially required nutraceuticals. Key areas covered include emulsion stabilization, selective release mechanisms, and effective absorption of nutraceuticals. By following these proposals, researchers and industry professionals can design and optimize emulsion-based IFSMPs with enhanced health benefits. This review not only outlines the developmental states of IFSMP formulations but also identifies future research directions aimed at improving the physiological health benefits of IFSMPs. This effort lays the theoretical groundwork for the further development of emulsion-type IFSMP in infant formula (IF) industry, positioning the IF industry to better meet the complex needs of infants requiring specialized nutrition.

Biofilm formation on food packaging surfaces is a major issue in the industry, as it leads to contamination, reduces shelf life, and poses risks to human health. To mitigate these effects, developing smart coatings that can actively sense and combat microbial growth has become a critical research focus. This study is motivated by the need for intelligent packaging solutions that integrate antimicrobial agents and sensors for real-time contamination detection. It is hypothesized that combining conducting polymers (CPs) with nanomaterials can enhance antimicrobial efficacy while maintaining the mechanical integrity and environmental stability required for food packaging applications. Through the application of numerous technologies like surface modification, CP–nanoparticle integration, and multilayered coating, the antimicrobial performance and sensor capabilities of these materials were analyzed. Case studies showed a 90% inhibition of bacterial growth and a tenfold decrease in viable bacterial counts with AgNPs incorporation, extending strawberries’ shelf life by 40% and maintaining fish freshness for an additional 5 days. Moreover, multilayered CP coatings in complex systems have been shown to reduce oxidative spoilage in nuts and dried fruits by up to 85%, while maintaining the quality of leafy greens for up to 3 weeks under suboptimal conditions. Environmental assessments indicated a 30% reduction in carbon footprint when CP coatings were combined with biodegradable polymers, contributing to a more transparent and reliable food supply chain. CP-based films integrated with intelligent sensors exhibit high sensitivity, detecting ammonia concentrations below 500 ppb, and offer significant selectivity for sensing hazardous gases. These findings indicate that CP-based smart coatings markedly enhance food safety and sustainability in packaging applications.

The health benefits of bioactive compounds are dependent on the amount of intake as well as on the amount of these compounds that become bioavailable and bioaccessible. Various systems have been developed to deliver and increase the bioaccessibility of bioactive compounds. This review explores the impact of gelled (oleogels, bigels, emulgels, emulsions, hydrogels, and hydrogel beads), micro-(gels, particles, spheres, capsules, emulsions, and solid lipid microparticles) and nanoencapsulated systems (nanoparticles, solid lipid nanoparticles, nanostructured lipid carriers, nanoemulsions, liposomes, and nanoliposomes) on the digestibility and bioavailability of lipophilic and hydrophilic bioactives. Structurant molecules, the oil type, antioxidants, emulsifiers, and coatings in delivery systems with promising potential in food applications are critically discussed. The release and bio-accessibility of bioactive compounds in gelled systems are influenced by various factors, such as the type and concentration of gelators, the gelator-to-oil ratio, the type of antioxidant, the network of the system, and its hydrophobicity. The stability, bioaccessibility, and controlled release of bioactives were improved in structured emulsions. Several variables, including wall material, oil/water ratios, encapsulation process, and pH conditions, can affect the bioactives release in microencapsulated systems. Factors like coating type and core-to-wall ratio impact the stability and release of core components. The encapsulating material, the encapsulation technology, and the nature of the nanomaterials all have an impact on the bioaccessibility of nanoencapsulated systems. Nanoliposomes provide enhanced stability and absorption. In general, all encapsulated systems have shown great potential in improving the distribution and availability of bioactive compounds.

Although several food-related fields have yet to fully grasp the speed and breadth of the fourth industrial revolution (also known as Industry 4.0), growing literature from other sectors shows that Industry 5.0 (referring to the fifth industrial revolution) is already underway. Food Industry 4.0 has been characterized by the fusion of physical, digital, and biological advances in food science and technology, whereas future Food Industry 5.0 could be seen as a more holistic, multidisciplinary, and multidimensional approach. This review will focus on identifying potential enabling technologies of Industry 5.0 that could be harnessed to shape the future of food in the coming years. We will review the state-of-the-art studies on the use of innovative technologies in various food and agriculture applications over the last 5 years. In addition, opportunities and challenges will be highlighted, and future directions and conclusions will be drawn. Preliminary evidence suggests that Industry 5.0 is the outcome of an evolutionary process and not of a revolution, as is often claimed. Our results show that regenerative and/or conversational artificial intelligence, the Internet of Everything, miniaturized and nanosensors, 4D printing and beyond, cobots and advanced drones, edge computing, redactable blockchain, metaverse and immersive techniques, cyber-physical systems, digital twins, and sixth-generation wireless and beyond are likely to be among the main driving technologies of Food Industry 5.0. Although the framework, vision, and value of Industry 5.0 are becoming popular research topics in various academic and industrial fields, the agri-food sector has just started to embrace some aspects and dimensions of Industry 5.0.