Comprehensive Reviews in Food Science and Food Safety最新文献

With the exacerbation of global population aging, age-related neurodegenerative disorders have been posing an increasing public health concern. l-α-Glycerylphosphorylcholine (l-α-GPC) has demonstrated significant therapeutic potential for mental health-related disorders and possesses promising market prospects. Recently, l-α-GPC has been successively approved as a new food resource in Canada (2023) and in China (2024). These policies pointed out the recognized safety and utility of l-α-GPC. The utilization of l-α-GPC in dietary supplements and health foods could be a convenient option for early intervention strategies to potentially delay or mitigate the progression of neurodegenerative disorders. Additionally, other unique nutritional benefits of l-α-GPC have been highlighted, further expanding its application in food industry. Encouraged by the policy incentives, there is likely to be a new upsurge in the research interest surrounding l-α-GPC. To fully capitalize on these emerging opportunities, we present a comprehensive review of l-α-GPC. The chemical properties, pharmacological characteristics, safety assessments, and preparation methods of l-α-GPC were summarized. A brief outlook on the future perspectives and unsolved challenges was also proposed.

Flecking is an insolubility issue in fat-containing milk powders. The undissolved particles (flecks) are of different shapes and structures, primarily composed of fat and/or protein. The occurrence of flecking in reconstituted milk powders negatively impacts the visual appearance and overall quality of the final product, thereby influencing consumer acceptance and brand trust. Standard quality control measures, like wettability or insolubility, and analysis including rehydration testing are important but not sufficient in predicting, identifying and/or quantifying flecking, often necessitating additional measures to be implemented. Suitable additional analyses for flecking include confocal laser scanning microscopy, electron microscopy, particle size, and density analysis. However, it is crucial to highlight that merely tightening quality control parameters is insufficient to combat flecking. This approach does not allow for the implementation of rapid solutions when the issue is detected at the final stages of quality assessment. To effectively address fleck formation, it is necessary to scrutinize unit operations and identify precisely where, and how, in the process flecks are formed. The issue often requires reformulation and/or engineering interventions, making the final product more robust and resilient to fleck formation. To date, protein denaturation/aggregation and emulsion instability are proposed as major mechanisms governing fleck formation. Additionally, the effect of seasonality of milk chemical composition and reconstitution medium (water/coffee/tea) are other important factors. This work aims to review flecking in reconstituted fat-filled milk powder solutions by interrogating the production process, including the skim milk base wet and dry processing, alongside the powder storage conditions and reconstitution methods, and thereby identify strategies for the control of flecking.

With a growing emphasis on sustainable and eco-friendly technologies, the food industry is actively seeking innovative solutions to improve safety, quality, and operational efficiency. Alkaline/basic electrolyzed water (ALEW/BEW), produced through the electrochemical dissociation of water and salts, presents a promising alternative that minimizes environmental impact while enhancing hygiene and safety standards. While prior studies have explored its individual applications, comprehensive reviews specifically examining ALEW/BEW within food systems are scarce. This review aims to fill the gap in current research by providing a comprehensive analysis of the latest developments in ALEW/BEW applications across food processing, preservation, and agriculture. It highlights the significant advancements in ALEW/BEW's role in decontamination, pesticide residue removal, bioactive compound extraction, and shelf-life extension, distinguishing it from other sanitation technologies. Distinct from previous work, this review delves into ALEW/BEW's overlooked health benefits, including enhancing gut health, circulation, oral hygiene, and reducing oxidative stress. It also explores its potential in sustainable agriculture, focusing on soil pH, crop resistance, and livestock health. While acknowledging challenges such as instability, corrosion, and regulatory barriers, this review offers a forward-looking perspective on overcoming these issues. By synthesizing the latest research, this review contributes a new, integrated understanding of ALEW/BEW's role in food safety, quality, sustainability, and human health, offering valuable insights for academia and industry.

Food microbial contamination results in serious food safety issues and numerous food loss and waste, presenting one of the most significant challenges facing the global food system. Photodynamic inactivation (PDI) technology, which combines light and photosensitizers (PS) to provide antimicrobial effects, is an ideal nonthermal antimicrobial technique for the food industry. This review provides a comprehensive overview of PDI technology, beginning with the fundamental photoactivation principles of PS and the pathways of photoinduced reactive oxygen species (ROS) generation. PS is the most critical factor affecting PDI efficiency, which is categorized into three types: organic, metal oxide-, and carbon-based. This review systemically summarizes the photophysical properties, in vitro PDI performances, potential enhancement strategies, and the advantages and limitations of each type of PS. Furthermore, the antimicrobial mechanisms of the PDI technologies are analyzed at both microscopic and molecular levels. Finally, the current applications of PDI in various food systems are discussed, along with the associated challenges and opportunities. Overall, this review offers crucial insights into optimizing and advancing PDI technology, highlighting key challenges and suggesting future research directions to enhance the effectiveness and scalability of PDI for diverse food applications.

The emergence of antimicrobial-resistant foodborne pathogens poses a continuous health risk and economic burden as they can easily spread through contaminated food. Therefore, the demand for new antimicrobial agents to address this problem is steadily increasing. Similarly, the development of rapid, sensitive, and accurate pathogen detection tools is a prerequisite for ensuring food safety. Phage-derived proteins have become innovative tools for combating these pathogens because of their potent antimicrobial activity and host specificity. Phage proteins are relatively free from regulation compared to phages per se, and there are no concerns about the transduction of harmful genes. With recent progress in next-generation sequencing technology, the analysis of phage genomes has become more accessible, and numerous phage proteins with potential for biocontrol and detection have been identified. This review provides a comprehensive overview of phage protein research on food safety from 2006 to the present, a pivotal period marked by the certification of phages as Generally Recognized As Safe (GRAS). Emphasizing recent advancements, we investigated the diverse applications of various phage proteins for biocontrol and detection purposes. While highlighting the successful implementation of these proteins, we also address the current bottlenecks and propose strategies to overcome these challenges. By summarizing the current state of research on phage-derived proteins, this review contributes to a deeper understanding of their potential as effective antimicrobial agents and tools for detecting foodborne pathogens.

Hazelnuts are popular among people due to their dense nutrient component. However, eating them may be quite dangerous for those who are allergic. To improve food safety, this research examines current developments in the characterization, processing, and detection of hazelnut allergens. The identification and molecular knowledge of certain proteins that cause allergic responses are necessary for the characterization of hazelnut allergens. Proteomics and genomics are two techniques that have helped to advance our knowledge of hazelnut allergens and facilitate the creation of more precise diagnostic instruments. One important factor to reduce but not to eliminate the exposure to hazelnut allergens is food processing. The extractability of hazelnut proteins with regard to food processing plays a crucial role in determining allergenicity. Innovative technologies have been created to lessen allergenicity in foods containing hazelnuts while preserving their flavor and quality. These technologies include thermal and nonthermal processing techniques. To further safeguard consumers with hazelnut allergies, innovations in ingredient labeling and cross-contamination avoidance techniques have been put into place. For the purpose of management, if foods contain hazelnut, they must label it. Technological developments in analytical methods, including mass spectrometry, polymerase chain reaction, and enzyme-linked immunosorbent assays, have made it possible to identify hazelnut allergens with high specificity and sensitivity in a range of dietary matrices. Moreover, the advancement of point-of-care testing instruments presents the possibility of prompt on site identification, hence enhancing food safety for people with hazelnut allergies. The multidisciplinary efforts of researchers, food technologists, and allergists to enhance the safety of products containing hazelnuts are highlighted in this study.

As a unique structured lipid, medium- and long-chain triacylglycerol (MLCT) is characterized by the combination of medium- and long-chain fatty acids in a single triacylglycerol molecule. In recent years, MLCT, as a nutritional lipid, has gradually emerged as a research hot topic in the fields of food science and nutrition. This paper innovatively provides a comprehensive review of the current application status and development prospects of MLCT in nutritional support. First, the basic principles defining characteristics and selection basis of both enteral and parenteral nutrition are analyzed, elucidating the differences between the two modalities in terms of nutrient delivery pathway, absorption mechanisms, and physiological effects. Subsequently, the natural sources and artificial synthetic pathways of MLCT along with its metabolic behavior in vivo are elaborated. On this basis, the latest research advancements in the application of MLCT in both nutritional models are reviewed, with a particular emphasis on current research hotspots. Finally, the challenges encountered in the practical application of MLCT are discussed, and the future trajectory of MLCT as a functional lipid is predicted. In particular, the innovative potential of MLCT in functional foods, food for special medical purposes, personalized nutrition, and other aspects is emphasized, which provides beneficial ideas and directions for further research and industrial applications of MLCT.

The cover image is based on the Comprehensive Review Recent advances in pressurized hot water extraction/modification of polysaccharides: Structure, physicochemical properties, bioactivities, and applications by Weihong Lu et al., https://doi.org/10.1111/1541-4337.70104.

Pepper is an economically important crop grown worldwide for consumption as a vegetable and spice. Much waste, including crop plant waste, seeds, stalks, placenta, peels, and other processing byproducts, is generated by consumers during pepper crop production, processing, retail, and households. These peppers byproducts contain numerous bioactive compounds that can be used as ingredients for developing functional foods, nutraceuticals, and other food industries. This review summarizes the recent developments in the valorization of pepper waste. The content of bioactive compounds in different pepper wastes, their extraction processes, biological activities, and applications are discussed and given special attention. Pepper waste and byproducts are rich sources of nutrients and bioactive compounds, such as vitamins, dietary fiber, capsaicinoids, phenolics, flavonoids, and carotenoids, which possess health-promoting effects, including antioxidant, antimicrobial, anti-inflammatory, antidiabetic, anti-obesity, and anticancer activities. Considering the potential for application of the bioactive compounds in food, nutraceuticals, and pharmaceutical industries, future studies are recommended to develop efficient and economical green extraction techniques and evaluate the sensorial characteristics, bioaccessibility, and safety of the bioactive compounds. Several strategies are also available for developing technologies to valorize pepper waste for possible applications other than in the food and biomedical industries. However, a sustainability check of the technologies and a joint effort by stakeholders at all levels is the key to reducing pepper waste and the sustainable valorization of the waste.

Fruits and vegetables offer substantial nutritional and health benefits, but their short shelf life necessitates effective preservation methods. Conventional drying techniques, while efficient, often lead to deterioration in food quality. Recent advancements highlight the potential of infrared blanching (IRB) as a preparatory process to improve drying outcomes. This review systematically evaluated the application of IRB for various fruits and vegetables, including tomatoes, potatoes, carrots, mangoes, apples, peaches, strawberries, grapes, and green beans. IRB demonstrated notable improvements in texture, color retention, and nutrient preservation in dried products. Key operational parameters for effective IRB include product thickness (2–5 cm), treatment duration (30 s to several minutes), and the distance from the infrared (IR) emitter (10–30 cm). These factors collectively ensure efficient heat penetration and energy transfer. Regarding IR generators, far-IR heaters are advantageous due to their uniform heating capabilities, whereas near-IR heaters deliver rapid heating. Catalytic IR generators are also emerging as promising options for industrial-scale applications. This review further explores the principles and mechanisms of IRB, particularly its impact on drying kinetics and the retention of vitamins, antioxidants, and bioactive compounds. Evidence indicates that IRB can reduce drying times by up to 50%, increase drying rates, and lower energy consumption by approximately 17%, achieving energy efficiency levels of 80%–90%. However, limitations such as the shallow penetration depth of IR radiation remain challenging. Potential solutions, such as the development of hybrid blanching methods, are discussed to optimize the drying process further and enhance the quality of dried fruits and vegetables.