Comprehensive Reviews in Food Science and Food Safety最新文献

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.

Wooden breast (WB) myopathy is a major muscle disorder in fast-growing broilers, affecting the entire poultry production chain and causing substantial economic losses. Current mitigation strategies rely primarily on carcass-level identification, grading, and processing treatments. However, existing studies remain fragmented and insufficiently integrated, limiting effective problem-solving. In this review, we summarize and compare reported WB identification and classification methods in terms of detection principles, industrial adaptability, accuracy, cost, scalability, technological maturity, and limitations. Overall, near-infrared (NIR) spectroscopy achieves high accuracy (95%–100%), whereas imaging-based methods show greater potential for real-time, on-site application. We further review major postmortem strategies to improve WB meat quality and compare their underlying principles, key effects, applicable product types, optimization outcomes, costs, and limitations. Evidence shows that papain treatment significantly improves the quality of intact WB fillets (p < 0.05), while functional additives and protein glycation significantly enhance the processing quality of WB meat products (p < 0.05). Finally, in light of current research gaps, future efforts should focus on reducing the impact of WB through genetic marker screening and environmental control, the establishment of standardized identification criteria, AI-assisted modeling, and the development of WB-specific formulations and processing equipment. By systematically integrating WB pathophysiology, detection technologies, and postmortem processing interventions, this review provides a cohesive framework that is currently lacking in WB research and may guide both mechanistic studies and industrial practice.

Rice (Oryza sativa, Oryza glaberrima) is a globally essential staple, providing vital nutrients such as carbohydrates, fiber, proteins, vitamins, and minerals. However, conventional processing methods (e.g., milling, parboiling) often degrade its physicochemical and nutritional properties, causing loss of essential components.This systematic review critically examines the potential of cold plasma (CP), an emerging non-thermal technology, for enhancing rice quality. Following PRISMA guidelines, an extensive literature search was conducted using databases including PubMed, Scopus, Web of Science, and Google Scholar. The review highlights the effects of CP on rice grain structure, starch and protein behavior, and key techno-functional and nutritional attributes. CP treatment improves water absorption, reduces cooking time, and modifies starch gelatinization and pasting profiles. It also enhances protein solubility, emulsification properties, and textural characteristics, thus enhancing the sensory and functional profile of rice-based products. From a nutritional approach, CP contributes to increased nutrient bioavailability and reduction of anti-nutritional factors, while also offering microbial decontamination and shelf-life extension. CP represents a promising, energy and cost-efficient alternative to conventional thermal processing. Its ability to preserve and enhance nutritional and functional properties without compromising impact on sensory quality makes it an ideal tool in sustainable rice grain processing and value-added grain innovation.

With the intensification of the global plastic pollution crisis and the escalation of consumers’ concern for food safety, marine polysaccharide-based intelligent food packaging (MPIFP) materials have become a research hotspot in the field of food science due to their renewability, degradability, and multifunctionality. Marine polysaccharides are mainly used to construct functionalized network structures through three cross-linking methods (physical, chemical, and enzymatic cross-linking), thereby forming films. In addition, traditional and novel preparation techniques offer diverse options for the preparation of marine polysaccharide-based films (MPFs). The introduction of indicators, sensors, and data carriers can endow MPFs with intelligent response properties, which contribute to them demonstrating great potential in monitoring food quality, extending shelf life, and providing consumer information. Currently, MPIFP has commercial cases. However, the industrialization of MPIFP still faces many challenges. Hence, this paper systematically reviews the molecular properties of marine polysaccharides and introduces the film-forming mechanisms and preparation techniques of MPFs. In addition, this review illustrates the innovative applications of MPFs in intelligent packaging. Furthermore, this paper systematically reviews the current status of intelligent packaging technology in the commercial field, as well as the advantages and industrialization challenges of MPFs. This review innovatively integrates the film-forming mechanism of marine polysaccharides, advanced preparation techniques, and their multifunctional integrated applications in indicators, sensors, and data carriers, and addresses the practical issues of industrialization, which provides cross-disciplinary and full-chain theoretical references and practical guidance for the material design, process optimization, and commercialization path of MPFs.

Fungal and mycotoxin contamination can occur during multiple stages of low-moisture-content (LMC) agri-food products production, processing, and storage, posing severe threats to global food safety and trade exchanges. Therefore, its effective decontamination is a critical measure for ensuring food safety and public health. In recent years, plasma technology, as a promising solution, has been widely applied in food and agricultural processing fields due to its advantages of low cost, simple operation, high efficiency, and minimal residue. This review outlines the key factors influencing the generation, migration, and interaction of cold plasma, including plasma excitation conditions, environmental conditions, and sample characteristics. Furthermore, it elucidates the efficacy and mechanisms of plasma treatment in inactivating fungi and degrading mycotoxins. The latest decontamination applications of plasma technology across diverse LMC agri-food products are comprehensively analyzed, alongside their impact on product quality properties. Synergistic approaches combining plasma with other technologies are also evaluated to highlight their comparative advantages. Finally, the current limitations of the technology are critically analyzed, and a forward-looking perspective is provided by outlining its prospects and proposing constructive suggestions. This review aims to assist researchers in comprehensively understanding the mechanisms of plasma technology and its recent advances in practical applications, highlighting its feasibility and prospects in the food processing field, thereby promoting its transition beyond laboratory constraints toward large-scale industrial implementation.