Comprehensive Reviews in Food Science and Food Safety最新文献

Fermented fruits and vegetables (FFVs) are not only rich in essential nutrients but also contain distinctive flavors, prebiotics, and metabolites. Although omics techniques have gained widespread recognition as an analytical strategy for FFVs, its application still encounters several challenges due to the intricacies of biological systems. This review systematically summarizes the advances, obstacles and prospects of genomics, transcriptomics, proteomics, metabolomics, and multi-omics strategies in FFVs. It is evident that beyond traditional applications, such as the exploration of microbial diversity, protein expression, and metabolic pathways, omics techniques exhibit innovative potential in deciphering stress response mechanisms and uncovering spoilage microorganisms. The adoption of multi-omics strategies is paramount to acquire a multidimensional network fusion, thereby mitigating the limitations of single omics strategies. Although substantial progress has been made, this review underscores the necessity for a comprehensive repository of omics data and the establishment of universal databases to ensure precision in predictions. Furthermore, multidisciplinary integration with other physical or biochemical approaches is imperative, as it enriches our comprehension of this intricate process.

Extensive monitoring programs of chemical hazards in the animal feed chain are in place, both organized by public and private organizations. The objective of this review was to prioritize chemical hazards for monitoring in the European animal feed supply chain. A step-wise approach was designed for the prioritization, based on: historical occurrence of the chemicals in animal feed ingredients and animal feeds (in relation to European guidance values or maximum limits in feed); information on transfer of the chemical to edible animal products, and; the extent of human dietary intake of the products and possible adverse human health effects of the chemical. Possible prioritization outcomes were: high (H), medium (M), or low (L) priority for monitoring, or classification not possible (NC) because of limited available data on the transfer of the chemical to edible animal tissues. The selection of chemicals included (with results in parentheses): dioxins and polychlorinated biphenyls (H); brominated flame retardants (H); per- and polyfluorinated alkyl substances (H); the heavy metals arsenic (H) and cadmium (H) as well as lead (M) and mercury (M); aflatoxins (H), ochratoxin A (NC), and other mycotoxins (L); pyrrolizidine alkaloids (H) and other plant toxins (NC); organochlorine pesticides (H) and other pesticides (L); pharmaceutically active substances (M); hormones (NC); polycyclic aromatic hydrocarbons (L), heat-induced processing contaminants (NC), and mineral oils (NC). Results of this study can be used to support risk-based monitoring by food safety authorities and feed-producing companies in Europe.

The acceptance of nonconventional solvents as viable substitutes for traditional organic solvents has been widely recognized in order to comply with food-safety and sustainability regulations. Cyclodextrins (CDs), derived from starch, are cyclic oligosaccharides with the ability to form inclusion complexes with a variety of functional substances as the result of their distinctive structure, which enables them to effectively encapsulate bioactive compounds, rendering them highly sought after for use in food applications. In the implementing plan to achieve carbon-neutral emissions by 2050, the novel generation of supramolecular deep eutectic solvents (SUPRADES) has garnered increased attention and interest. The approach of utilizing SUPRADES as emerging solvents was just beginning to be applied to food studies. This review summarizes a revision of the current advances and critical evaluation of cyclodextrin-based SUPRADES (CD-based SUPRADES) as promising solvents for the enhancement of the extraction efficiency, solubilization and stability of bioactive compounds, adsorption and separation of food components, packaging materials, and modification of biopolymers. To meet the sustainable processing needs of the food industry, the emerging categories of CD-based SUPRADES need to be further fabricated. Herein, our review will sort out the potential application of CD-based SUPRADES in the food industry, aiming to provide a better understanding of CD-based SUPRADES within the viewpoint of food science. Formulation intricacies and scalability issues in real functional foods using CD-based SUPRADES as media need more efforts.

Fresh dough products lead to instability in product quality, high production costs, and more production time, which seriously affects the industrial production of the food industry. The frozen dough technology mitigates the problems of short shelf-life and easy deterioration of quality during storage and transportation. It has shown a series of advantages in large-scale industrialization, high-quality standardization, and chain operation. However, the further development of frozen dough is restricted by the deterioration of the main components (gluten, starch, and yeast) caused by freezing. This review summarizes the main production process of frozen steamed bread and buns, and the deterioration reasons for the main component of frozen dough. The improvement mechanisms of raw ingredients, processing technology, processing equipment, and additives on frozen dough quality were analyzed from the perspective of improving gluten network integrity and yeast freeze tolerance. From prefermented frozen raw to steamed products without thawing has become the preferred production process to improve production efficiency. Wheat flour mixed with other flour can maintain the gluten network continuity of frozen dough. The freeze tolerance of yeast was improved by treatment with yeast suspension, yeast cell encapsulation, screening hybridization, and genetic engineering. Process optimization and new technology-assisted fermentation and freezing effectively reduce freezing damage. Various additives improve the freeze resistance of the gluten-starch matrix by promoting protein cross-linking and inhibiting water migration. In addition, ice structural proteins and ice nucleating agents have been proven to change the growth morphology and formation temperature of ice crystals. More new technologies and additive synergies need to be further explored.

The cover image is based on the Comprehensive Review Achieving sustainability in heat drying processing: Leveraging artificial intelligence to maintain food quality and minimize carbon footprint by Bara Yudhistira et al., https://doi.org/10.1111/1541-4337.13413.

Considering the current level of chemical and biological synthesis technology, it was a sensible selection to obtain milk oligosaccharides (MOs) from other mammals as the potential substitute for human MOs (HMOs) that possessed various structural features in the infant formula. Through a comprehensive analysis of the content, structure, and function of MOs in six distinct varieties of mammal milk, it has been shown that goat milk was the most suitable material for the preparation as a human milk substitute. Goat MOs (GMOs) had a relatively high content and diverse structural features compared to those found in other mammalian milks. The concentration of GMOs in colostrum ranged from 60 to 350 mg/L, whereas in mature milk, it ranged from 200 to 24,00 mg/L. The acidic oligosaccharides in goat milk have attracted considerable attention due to their closeness in acidic content and structural diversity with HMOs. Simultaneously, it was discovered that some structures, like N-glycolylneuraminic acid, were found to have a certain content in GMOs and served essential functional properties. Moreover, studies focused on the extraction of MOs from goat milk indicated that the production of GMOs on an industrial scale was viable. Furthermore, it is imperative to do further study on GMOs to enhance the preparation process, discover of new MOs structures and bioactivity evaluation, which will contribute to the development of both the commercial production of MOs and the goat milk industry.

Storage is an important process involved in the postharvest treatment of grain–oilseed and is necessary for maintaining high quality and ensuring the long-term supply of these commodities in the food industry. Proper storage practices help prevent spoilage, maintain nutritional value, and preserve marketable quality. It is of great interest for storage to investigate flow, heat and mass transfer processes, and quality change for optimizing the operation parameters and ensuring the quality of grain–oilseed. This review discusses the mathematical models developed and applied to describe the physical field, biological field, and quality change during the storage of grain–oilseed. The advantages, drawbacks, and industrial relevance of the existing mathematical models were also critically evaluated, and an organic system was constructed by correlating them. Finally, the future research trends of the mathematical models toward the development of multifield coupling models based on biological fields to control quality were presented to provide a reference for further directions on the application of numerical simulations in this area. Meanwhile, artificial intelligence (AI) can greatly enhance our understanding of the coupling relationships within grain–oilseed storage. AI's strengths in both qualitative and quantitative analysis, as well as its effectiveness, make it an invaluable tool for this purpose.

Tilapia stands out as one of the most extensively farmed and consumed fish species globally, valued for its ease of preparation and relative affordability. Although tilapia is a valuable protein source, it can also function as a vector for foodborne pathogens. This literature review reveals that tilapia could carry a variety of contamination with various foodborne pathogens, including Plesiomonas shigelloides, diarrheagenic Escherichia coli, Vibrio parahaemolyticus, Salmonella Weltevreden, Salmonella enterica, Shigella, Staphylococcus aureus, Campylobacter jejuni, Clostridium botulinum, and Listeria monocytogenes. Although guidelines from entities, such as the Global Seafood Alliance, Aquaculture Stewardship Council, and International Organization for Standardization, have been established to ensure the microbiological safety of tilapia, the unique challenges posed by pathogens in tilapia farming call for a more nuanced and targeted approach. Recognizing that contaminants could emerge at various stages of the tilapia supply chain, there is a crucial need for enhanced detection and monitoring of pathogens associated with this fish and its culturing environment. Additionally, it is essential to acknowledge the potential impact of climate change on the safety of tilapia, which may elevate the prevalence and contamination levels of pathogens in this fish. Proactive measures are essential to understand and mitigate the effects of climate change on tilapia production, ensuring the sustainability and safety of this seafood product for both present and future generations.

Nutritional management has emerged as an effective strategy to mitigate the risks of malnutrition and disease-related mortality among patients. The emergence of novel food types, particularly foods for special medical purposes (FSMPs), has garnered increasing attention from researchers and businesses. 3D printing (3DP) technology, alternatively known as food additive manufacturing, has gained popularity among novel food developers due to its distinct capabilities in tailoring nutrition, appearance, texture, and enhancing overall edible quality. This review examines current market trends, product forms, and unique characteristics of FSMPs, highlighting the progress made in applying 3DP to the development of functional foods and drugs. Despite its potential medical benefits, there are limited instances of direct utilization of 3DP in the production of such specialized food type. Currently, the FSMP market faces several challenges, including limited product diversity, inadequate formula design, and a lack of product appeal. 3DP offers significant advantages in catering to the unique needs of special patients, encompassing both physiological medical benefits and enhanced sensory as well as psychological eating experiences. It holds great promise in promoting precision medicine and personalized home-based FSMPs preparations. This review will delve into the development strategies and feasibility of 3DP in creating specialized medical food for patients with unique conditions and across different age groups. Additionally, it explores the potential challenges of applying 3DP to the FSMP sector, such as regulatory frameworks, patient acceptance, cost of 3D-printed FSMPs, and the improvement of 3DP.

Petrochemical solvents are widely used for the extraction and fractionation of biomolecules from edible oils and fats at an industrial scale. However, owing to its safety concerns, toxicity, price fluctuations, and sustainability, alternative solvents and technologies have been actively explored in recent years. Technologies, such as ultrasound and microwave-assisted extraction, supercritical carbon dioxide extraction, supercritical fluid fractionation, and sub-critical water extraction, and solvents, like ionic liquids and deep eutectic solvents, are reported for extraction and fractionation of biomolecules. Among them, supercritical carbon dioxide extraction and fractionation are some of the most promising green technologies with the potential to replace petrochemical-based conventional techniques. The addition of cosolvents, such as water, ethanol, and acetone, improves the extraction of amphiphilic and polar compounds from edible oils and fats. Supercritical fluid processing has diverse applications, including concentration of solutes, selective separation of desired molecules, and separation of undesirable compounds from the feed material. Temperature, pressure, particle size, porosity, flow rate, solvent-to-feed ratio, density, viscosity, diffusivity, solubility, partition coefficient, and separation factor are the fundamental factors governing the extraction and fractionation of desired biomolecules from lipids. Supercritical fluids stand alone compared to conventional fluids, because of their tunable solvent properties. Overall, it is to be noted that supercritical fluid-based methods have lots of scope to replace conventional solvent-based methods and progress toward the creation of sustainable food-processing techniques. This review critically evaluates the parameters responsible for the extraction and fractionation of biomolecules from edible oils and fats under supercritical conditions.