Comprehensive Reviews in Food Science and Food Safety最新文献

The transition to a circular economy (CE) is a critical strategy for improving the sustainability and resilience of the global food system. Industry 4.0 (I4.0) and its associated digital technologies offer a powerful means of accelerating this transformation. This systematic review provides a comprehensive analysis of the synergy between I4.0 and the CE within the European Union's food supply chain, integrating technological applications, implementation barriers, and policy frameworks. Key I4.0 applications are reviewed across the CE hierarchy, including artificial intelligence (AI)-driven demand forecasting and precision agriculture for waste prevention, machine learning-optimized bioprocessing for valorizing by-products into food-grade ingredients, and blockchain and the Internet of Things for enhancing traceability and transparency in circular flows. However, the transition faces significant barriers. Technological challenges include a lack of interoperability and data standards. Economic hurdles involve high initial investment costs and uncertain returns on investment, particularly for small- and medium-sized enterprises (SMEs). Furthermore, managerial and organizational inertia stems from a digital skills gap and resistance to change, while social concerns relate to consumer acceptance, data privacy, and digital equity. Synthesizing these findings, this review articulates a “policy-technology nexus,” arguing that a successful digital-circular transition is a sociotechnical challenge. The analysis demonstrates that EU policies must evolve from merely promoting technology to acting as system architects. This requires aligning digital infrastructure with market-shaping mechanisms to create the collaborative ecosystems necessary for a widespread and equitable transition. Finally, a research agenda is proposed focusing on technological integration, innovative business models, sociotechnical studies, and the governance of a just and ethical transition.

With breakthrough advancements in omics technologies, the application of modern biotechnology is deeply penetrating the marine food sector. Marine organisms, as a vital oceanic resource, are rich in numerous nutrients and have garnered widespread attention in the food industry, particularly in the context of marine-derived fermented foods. Given that marine bioresources (such as fish, crustaceans, shellfish, and macroalgae) are abundant in high-quality proteins, polyunsaturated fatty acids, and bioactive substances, their fermentation processing is undergoing a significant transformation from a traditional, experience-driven approach to a molecular design paradigm. Modern biotechnology plays a crucial role in the precise regulation of flavor and quality, targeted enhancement of nutritional value, and improvement of the safety of marine fermented foods. This article reviews the research trajectory and application progress of modern biotechnologies in marine fermented foods, including microbial omics, multi-omics analysis, synthetic biology, genome editing, precision fermentation, sequencing technology, and intelligent fermentation control. It enumerates specific applications of various modern biotechnologies in the fermented products of different marine organisms, compares novel biotechnologies with traditional fermentation techniques, and discusses the challenges and limitations of applying biotechnology in marine-derived fermented foods. Furthermore, it provides future directions for the development of marine-derived foods using biotechnology and offers innovative perspectives for the industrialization of marine bio-fermented products.

In recent years, natural wines have become a hot research topic due to their unique flavor complexity and diversity. However, the dynamic changes in constituents during the aging process of natural wines are highly intricate, and the mechanism of microorganisms has not yet been fully and deeply analyzed. This situation has seriously restricted the quality control of natural wines and the optimization of the winemaking process. This paper presents a critical review synthesizing existing knowledge on the aging of natural wines. From the physicochemical point of view, redox and polymerization reactions drive the transformation of phenolic compounds, which in turn trigger the evolution of the wine's color and the softening of the palate. From the microbiological point of view, the activity of microorganisms such as acetic acid bacteria and lactic acid bacteria tends to elevate the content of volatile acids in wines, which produces undesirable flavors, whereas polysaccharides released by yeasts in the process of autolysis help to enhance the complexity of the wine body. Moreover, aging conditions can regulate oxidation rates and microbial communities, thereby achieving a balance between wine stability and sensory characteristics; lees aging can delay oxidative deterioration in wine; it highlights the unique challenges and strategies faced by natural wines due to minimal intervention. This paper synthesizes and critically evaluates the current research on wine aging process, aiming to improve the understanding of the compositional changes during wine aging, and to provide a theoretical basis for microecological regulation and process optimization during natural wine aging.

The high proportion of insoluble dietary fiber (IDF) in natural plant materials critically limits the solubility, functionality, and processing performance of dietary fiber (DF), making the conversion of IDF to soluble dietary fiber (SDF) a key focus in current research. Although numerous physical, chemical, and biological modification technologies have been developed, most studies focus on treatment outcomes but fail to adequately address two key determinants: the intrinsic properties of DF, specifically the typical composition of DFs from different sources, cellulose crystalline regions, and the inherent structural recalcitrance resulting from lignocellulosic network cross-linking; and the synergistic effects of parameters, referring to the impact of processing variables (such as power, pressure, and enzyme type) on DFs from various sources. This review provides a systematic comparison of mainstream and emerging modification strategies, highlighting their mechanisms, advantages, and limitations across diverse DF matrices. Based on this, lignocellulose is utilized as a representative IDF model to explain how its dense, multilayered architecture acts as the primary barrier to efficient SDF generation. Furthermore, this review synthesizes advances in the targeted disruption of lignocellulosic components, including targeted lignin degradation and the depolymerization of cellulose and hemicellulose, to propose strategies for overcoming IDF recalcitrance. Finally, the application potential of these modification pathways in improving DF utilization in foods is evaluated, enabling innovative formats such as personalized nutrition, 3D-printed products, and biodegradable materials. Overall, this review integrates technique-level insights with structure-guided strategies, offering a mechanistic framework and practical roadmap for achieving efficient, directional IDF modification and SDF enhancement.