The rising global concern over food waste—particularly from highly perishable commodities—highlights the urgent need for sustainable and reliable cold chain packaging solutions. A substantial quantity of food is wasted every year during supply chain operations due to fluctuations in optimal temperature and moisture conditions. In this regard, phase change material (PCM)-based packaging can be considered a promising option for thermal regulation, as PCMs store and release latent heat during food transport. Although polymer-based (nondegradable) PCM packaging has been used for this purpose in recent years, it contributes to various forms of pollution and associated environmental concerns. Therefore, integrating PCMs with natural and sustainable polymers such as polylactic acid (PLA), starch, alginate, chitosan, and cellulose can help address these environmental issues. This review explores the development and performance of such bio-based PCM packaging systems, with emphasis on their thermal characteristics and encapsulation strategies—including spray drying, electrospinning, cyclodextrin inclusion, liposomes, and hydrogels—and highlights their influence on shell integrity, thermal stability, and PCM leakage prevention. The review also evaluates recent advancements aimed at stabilizing PCMs and the growing shift toward biodegradable packaging approaches. Furthermore, it examines challenges related to scalability and cost-effectiveness, with a specific focus on the Indian context for biodegradable packaging materials in supply chain logistics. Biodegradable PCM-based packaging offers a viable pathway to extending the shelf life of perishable foods, reducing food loss, and supporting a circular economy in the food sector.
Esters are among the most significant volatile aroma compounds in wine, contributing predominantly to its fruity and floral notes. Acetate esters and medium-chain fatty acid ethyl esters are particularly important in defining aroma quality. Despite extensive studies, the metabolic regulation and sensory integration of these compounds remain incompletely understood. This review summarizes recent advances in the characterization of representative wine esters, including their aroma attributes, volatility, and concentration-dependent sensory effects. The contributions of several ester-producing non-Saccharomyces yeasts—such as Candida astrulatum, Torulaspora delbrueckii, Hanseniaspora uvarum, Metschnikowia pulcherrima, Pichia kluyveri, and Rhodotorula mucilaginosa—are highlighted, with emphasis on their roles in ester biosynthesis and the enhancement of wine aroma complexity. Particular attention is given to the biosynthetic and degradative pathways of acetate and ethyl esters, covering historical and current hypotheses, key enzymatic steps, and regulatory evidence. In addition, this review discusses the major routes of acetyl-coenzyme A (acetyl-CoA) biosynthesis in yeast and their relevance to ester formation. The functions and regulation of key aroma-related genes (ATF1, ATF2, EEB1, EHT1) are examined, alongside recent advances in metabolic engineering strategies, including promoter engineering, CRISPR-based tools, and strain optimization. The future directions include leveraging yeast biotechnology to enhance ester production and sensory complexity in wine, creating multifunctional wine that not only has unique flavors but also potential health benefits, and supporting innovation and diversity in the wine industry.
The presence of antibiotic residues (ARs) in milk poses a significant challenge to public health and the dairy industry. This study presents the research trends on strategies to mitigate ARs in milk and dairy products, combining scientometric and systematic review approaches. Following the PRISMA guidelines, data from Web of Science, ScienceDirect, PubMed, Embase, AGRICOLA, and CAS Abstract yielded 49 original articles. Geographical analysis revealed a heterogeneous distribution, with Spain as the leading contributor. The analysis showed that heat treatment is the most studied mitigation strategy, reflecting its widespread industrial implementation. Crucially, a clear trend indicates the growth of emerging nonthermal technologies, such as pulsed electric field (PEF) and ozonation, driven by the need to preserve the nutritional and sensory attributes of milk. The most studied antibiotics belong to the tetracycline and penicillin classes, with oxytetracycline being most frequently investigated, followed by penicillin, tetracycline, ampicillin, chlortetracycline, cloxacillin, and amoxicillin. The findings confirm that no single strategy is universally effective. The results indicate that the future of ARs mitigation lies in the development of synergistic and combined approaches to achieve industrially viable, cost-effective protocols that preserve product quality. This study highlights the need for future research focused on selective technologies and the assessment of by-product toxicity, alongside the regulatory aspects for the application of these technologies.
Fibrillization is extensively recognized as a promising strategy for endowing food-derived proteins with desirable functional properties. However, there remains a critical knowledge gap regarding the systematic investigation of how the functional and biological properties of food-derived protein fibrils can be further enhanced via the synergistic or complementary effects of different modification technologies. This review summarizes recent research on the modulation of the fibrillization process of food-derived proteins via various strategies (physical, chemical, biological techniques, and fibrillization parameter optimization). In addition, their functional properties, potential food applications, current challenges, and future directions are discussed. The key finding is that the integration of other modification technologies (e.g., ultrasonication, glycosylation, enzymatic hydrolysis) promotes the enhancement of functional properties (e.g., emulsifying, foaming, and gelling properties) and biological properties (antioxidant, antibacterial, and low allergenicity) of food-derived protein fibrils. These enhanced properties are closely associated with the structural changes of protein fibrils induced by the combined technologies. Notably, the impacts of different regulatory strategies on the morphology of protein fibrils are mainly reflected in length, flexibility, and branching structure. As research advances, food-derived protein fibrils have emerged as a promising ingredient for food applications, such as delivery systems, starch digestion inhibitors, food packaging, and biomimetic foods. Future research should focus on a deeper understanding of the structure–function relationships and the safety of food-derived protein fibrils.
Sustainable food packaging is gaining importance as the world increasingly addresses environmental concerns, food waste, and safety. Although traditional plastic packaging has long been effective, it significantly contributes to pollution and relies on nonrenewable resources. In response, this review highlights recent advancements in sustainable packaging, focusing on biodegradable, compostable, and recyclable materials. Moreover, it explores the integration of active and smart packaging systems, as well as the emerging role of artificial intelligence (AI) in improving packaging efficiency. Material innovations, such as biopolymers, cellulose-based films, algae-derived coatings, and nanomaterials, offer eco-friendly alternatives while still maintaining essential functions like barrier protection, antimicrobial activity, and shelf-life extension. In addition, active and smart packaging technologies enhance preservation through antimicrobial and antioxidant agents and also enable real-time monitoring of food freshness via embedded sensors. Furthermore, AI technologies, particularly machine learning, support the optimization of material selection, shelf-life prediction, and quality control through data analytics. Ultimately, the synergy between sustainable materials and digital technologies is transforming the food packaging landscape. This integrated approach, therefore, offers a promising route to reduce environmental impact, enhance food safety, and improve operational efficiency throughout the supply chain.
Coffee processing generates millions of tons of residues annually, including silverskin, spent grounds, and cascara. Previously regarded as waste materials, these by-products are increasingly recognized as valuable sources of bioactive compounds, particularly dietary fiber, polyphenols, and melanoidins. This review presents a comprehensive framework for valorizing these waste streams into high-value functional food ingredients. The valorization chain is examined holistically. It begins with detailed compositional and safety characterization of coffee residues, followed by implementation of environmentally sustainable extraction technologies. Green extraction methods, including supercritical CO2 extraction, deep eutectic solvents, and enzyme-assisted approaches, demonstrate superior efficiency in recovering target bioactive compounds while minimizing environmental impact. Advanced preservation strategies, notably microencapsulation and controlled fermentation processes, significantly enhance both stability and bioavailability of extracted bioactives. Extensive research demonstrates multiple health-promoting mechanisms associated with these compounds, encompassing antioxidant activity, anti-inflammatory effects, prebiotic functionality, and metabolic regulation. Successful integration into various food matrices has been documented across bakery products, beverages, and processed meat applications, though formulation challenges persist regarding sensory optimization and regulatory compliance. Despite these promising applications, the translation from preclinical success to validated health claims requires further substantiation through robust human clinical trials. Additionally, emerging computational approaches show considerable promise for predictive modeling and process optimization in extraction and formulation development. The transformation of coffee residues from environmental burden to valuable functional ingredients represents a scientifically robust approach toward establishing more sustainable and circular food production systems globally.
Red berry wines, produced from fruits such as strawberries, raspberries, blueberries, blackberries, currants, elderberries, and goji berries, have emerged as innovative alcoholic products that combine appealing sensory profiles with high levels of bioactive compounds. Beyond their novelty as alternatives to grape-based wines, these products are attracting increasing attention due to their compositional diversity and potential contributions to health-promoting diets. This review provides a comprehensive and critical synthesis of current knowledge on red berry wines, covering the chemical composition of major berry species, fermentation dynamics, and technological advances aimed at improving phenolic stability, color retention, and aroma complexity. Special emphasis is placed on vinification strategies such as cold maceration, enzyme-assisted extraction, non-Saccharomyces yeasts, immobilized-cell systems, and nonthermal processing methods, as well as on the integration of advanced analytical tools (e.g., FTIR, gas chromatography–ion mobility spectrometry [GC–IMS], proton-transfer-reaction time-of-flight MS [PTR-ToF-MS], and electronic noses) with multivariate modeling for real-time monitoring and quality assurance. In addition to technological progress, the review critically examines challenges related to microbiological stability, food safety, and regulatory frameworks, which are crucial for consumer protection and market positioning. Sustainability aspects, including efficient use of raw materials and valorization of by-products, are also addressed as central issues for the future of berry wine production. By integrating compositional, technological, safety, and sustainability dimensions, this review outlines opportunities, identifies research gaps, and provides a holistic perspective on the potential of red berry wines within the global food and beverage sector.
Biomineralization, a process wherein biomolecules precisely regulate inorganic mineral formation, has inspired nature-derived biomineralization strategies widely applied in materials science and biomedicine. In recent years, this approach has gradually made inroads into food science, offering innovative solutions to critical challenges in the food industry, including packaging, processing, safety detection, and nutrient fortification. This article systematically reviews advances in biomineralization strategies, from molecular mechanisms to food applications over the past 25 years, highlighting its contributions in: (1) intelligent packaging, (2) controlled release of functional ingredients, and (3) functional food development. Research demonstrates that the biomineralization approach, leveraging its biocompatibility, structural tunability, and green synthesis characteristics, enhances the mechanical properties and antimicrobial functions of food packaging while optimizing food texture and flavor profiles. Furthermore, organic template-regulated mineralization and physicochemical strategies have opened new avenues for targeted delivery and controlled release of bioactive components/additives. Despite persistent challenges in scaling production and safety evaluation, the deep integration of biomineralization with synthetic biology, nanotechnology, and artificial intelligence has the potential to support the transformation of the food industry toward greater efficiency, automation, and sustainability. This strategy holds significant potential for reshaping food production methodologies and providing interdisciplinary support for precision nutrition and food safety initiatives.
Endogenous wheat flour lipids are known to play an important role in baked product quality, even though they constitute a minor fraction of wheat flour composition. They interact with gluten proteins throughout the different stages of dough processing and therefore contribute to specific quality traits in baked products. Polar non-starch lipids interact with gliadins, whereas both polar and nonpolar non-starch lipids interact with glutenins. These interactions control the hydration dynamics of the gluten proteins during mixing, contribute to the gluten network strength, prevent coalescence of the gas cells during fermentation, and affect the gluten denaturation and starch gelatinization temperatures during baking. The chemical backgrounds of these interactions have been of interest. The aim of this review is to bring an in-depth evaluation of how the interactions between the endogenous wheat flour lipids and gluten proteins affect the mechanical properties of the gluten network.
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