Ruchir Priyadarshi, Aswathy Jayakumar, Carolina Krebs de Souza, Jong-Whan Rhim, Jun Tae Kim
Strawberries spoil rapidly after harvest due to factors such as the ripening process, weight loss, and, most importantly, microbial contamination. Traditionally, several methods are used to preserve strawberries after harvest and extend their shelf life, including thermal, plasma, radiation, chemical, and biological treatments. Although these methods are effective, they are a concern from the perspective of safety and consumer acceptance of the treated food. To address these issues, more advanced environment-friendly technologies have been developed over the past decades, including modified and controlled atmosphere packaging, active biopolymer-based packaging, or edible coating formulations. This method can not only significantly extend the shelf life of fruit but also solve safety concerns. Some studies have shown that combining two or more of these technologies can significantly extend the shelf life of strawberries, which could significantly contribute to expanding the global supply chain for delicious fruit. Despite the large number of studies underway in this field of research, no systematic review has been published discussing these advances. This review aims to cover important information about postharvest physiology, decay factors, and preservation methods of strawberry fruits. It is a pioneering work that integrates, relates, and discusses all information on the postharvest fate and handling of strawberries in one place. Additionally, commercially used techniques were discussed to provide insight into current developments in strawberry preservation and suggest future research directions in this field of study. This review aims to enrich the knowledge of academic and industrial researchers, scientists, and students on trends and developments in postharvest preservation and packaging of strawberry fruits.
{"title":"Advances in strawberry postharvest preservation and packaging: A comprehensive review","authors":"Ruchir Priyadarshi, Aswathy Jayakumar, Carolina Krebs de Souza, Jong-Whan Rhim, Jun Tae Kim","doi":"10.1111/1541-4337.13417","DOIUrl":"10.1111/1541-4337.13417","url":null,"abstract":"<p>Strawberries spoil rapidly after harvest due to factors such as the ripening process, weight loss, and, most importantly, microbial contamination. Traditionally, several methods are used to preserve strawberries after harvest and extend their shelf life, including thermal, plasma, radiation, chemical, and biological treatments. Although these methods are effective, they are a concern from the perspective of safety and consumer acceptance of the treated food. To address these issues, more advanced environment-friendly technologies have been developed over the past decades, including modified and controlled atmosphere packaging, active biopolymer-based packaging, or edible coating formulations. This method can not only significantly extend the shelf life of fruit but also solve safety concerns. Some studies have shown that combining two or more of these technologies can significantly extend the shelf life of strawberries, which could significantly contribute to expanding the global supply chain for delicious fruit. Despite the large number of studies underway in this field of research, no systematic review has been published discussing these advances. This review aims to cover important information about postharvest physiology, decay factors, and preservation methods of strawberry fruits. It is a pioneering work that integrates, relates, and discusses all information on the postharvest fate and handling of strawberries in one place. Additionally, commercially used techniques were discussed to provide insight into current developments in strawberry preservation and suggest future research directions in this field of study. This review aims to enrich the knowledge of academic and industrial researchers, scientists, and students on trends and developments in postharvest preservation and packaging of strawberry fruits.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":null,"pages":null},"PeriodicalIF":12.0,"publicationDate":"2024-07-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141786653","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Exploring isolated and confined environments (IACEs), such as deep-sea ecosystems, polar regions, and outer space, presents multiple challenges. Among these challenges, ensuring sustainable food supply over long timescales and maintaining the health of personnel are fundamental issues that must be addressed. Microalgae, as a novel food resource, possess favorable physiological and nutritional characteristics, demonstrating potential as nutritional support in IACEs. In this review, we discuss the potential of microalgae as a nutritional supplement in IACEs from four perspectives. The first section provides a theoretical foundation by reviewing the environmental adaptability and previous studies in IACEs. Subsequently, the typical nutritional components of microalgae and their bioavailability are comprehensively elucidated. And then focus on the impact of these ingredients on health enhancement and elucidate its mechanisms in IACEs. Combining the outstanding stress resistance, rich active ingredients, the potential to alleviate osteoporosis, regulate metabolism, and promote mental well-being, microalgae demonstrate significant value for food applications. Furthermore, the development of novel microalgae biomatrices enhances health safeguards. Nevertheless, the widespread application of microalgae in IACEs still requires extensive studies and more fundamental data, necessitating further exploration into improving bioavailability, high biomass cultivation methods, and enhancing palatability.
{"title":"The potential use of microalgae for nutrient supply and health enhancement in isolated and confined environments","authors":"Jian Zhang, Huayu Yang, Yuying Sun, Bowen Yan, Wei Chen, Daming Fan","doi":"10.1111/1541-4337.13418","DOIUrl":"10.1111/1541-4337.13418","url":null,"abstract":"<p>Exploring isolated and confined environments (IACEs), such as deep-sea ecosystems, polar regions, and outer space, presents multiple challenges. Among these challenges, ensuring sustainable food supply over long timescales and maintaining the health of personnel are fundamental issues that must be addressed. Microalgae, as a novel food resource, possess favorable physiological and nutritional characteristics, demonstrating potential as nutritional support in IACEs. In this review, we discuss the potential of microalgae as a nutritional supplement in IACEs from four perspectives. The first section provides a theoretical foundation by reviewing the environmental adaptability and previous studies in IACEs. Subsequently, the typical nutritional components of microalgae and their bioavailability are comprehensively elucidated. And then focus on the impact of these ingredients on health enhancement and elucidate its mechanisms in IACEs. Combining the outstanding stress resistance, rich active ingredients, the potential to alleviate osteoporosis, regulate metabolism, and promote mental well-being, microalgae demonstrate significant value for food applications. Furthermore, the development of novel microalgae biomatrices enhances health safeguards. Nevertheless, the widespread application of microalgae in IACEs still requires extensive studies and more fundamental data, necessitating further exploration into improving bioavailability, high biomass cultivation methods, and enhancing palatability.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":null,"pages":null},"PeriodicalIF":12.0,"publicationDate":"2024-07-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141786654","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Maleeka Singh, Robert G. Young, Rosalee S. Hellberg, Robert H. Hanner, Maria G. Corradini, Jeffrey M. Farber
Seafood is a prime target for fraudulent activities due to the complexity of its supply chain, high demand, and difficult discrimination among species once morphological characteristics are removed. Instances of seafood fraud are expected to increase due to growing demand. This manuscript reviews the application of DNA-based methods for commercial fish authentication and identification from 2000 to 2023. It explores (1) the most common types of commercial fish used in assay development, (2) the type of method used, (3) the gene region most often targeted, (4) provides a case study of currently published assays or primer-probe pairs used for DNA amplification, for specificity, and (5) makes recommendations for ensuring standardized assay-based reporting for future studies. A total of 313 original assays for the detection and authentication of commercial fish species from 191 primary articles published over the last 23 years were examined. The most explored DNA-based method was real-time polymerase chain reaction (qPCR), followed by DNA sequencing. The most targeted gene regions were cytb (cytochrome b) and COI (cytochrome c oxidase 1). Tuna was the most targeted commercial fish species. A case study of published tuna assays (n = 19) targeting the cytb region found that most assays were not species-specific through in silico testing. This was conducted by examining the primer mismatch for each assay using multiple sequence alignment. Therefore, there is need for more standardized DNA-based assay reporting in the literature to ensure specificity, reproducibility, and reliability of results. Factors, such as cost, sensitivity, quality of the DNA, and species, should be considered when designing assays.
海产品是欺诈活动的主要目标,因为其供应链复杂、需求量大,而且一旦去除形态特征,就很难区分不同的物种。由于需求不断增长,海产品欺诈事件预计还会增加。本手稿回顾了 2000 年至 2023 年基于 DNA 的商业鱼类认证和鉴定方法的应用情况。它探讨了(1)检测开发中最常用的商品鱼类型,(2)所用方法的类型,(3)最常针对的基因区域,(4)对目前已发表的检测方法或用于DNA扩增的引物-探针对的特异性进行了案例研究,以及(5)为确保未来研究中基于检测的标准化报告提出了建议。对过去 23 年中发表的 191 篇主要文章中的 313 种用于检测和鉴定商业鱼类物种的原始检测方法进行了研究。使用最多的基于 DNA 的方法是实时聚合酶链反应(qPCR),其次是 DNA 测序。目标基因区域最多的是细胞色素 b 和细胞色素 c 氧化酶 1。金枪鱼是目标最多的商业鱼类物种。对已发表的以细胞色素 b 区为目标的金枪鱼检测方法(n = 19)进行的案例研究发现,通过硅测试,大多数检测方法并不具有物种特异性。这是通过使用多序列比对来检查每种检测方法的引物错配情况进行的。因此,文献中需要更多基于 DNA 的标准化检测报告,以确保结果的特异性、可重复性和可靠性。在设计检测方法时,应考虑成本、灵敏度、DNA 质量和物种等因素。
{"title":"Twenty-three years of PCR-based seafood authentication assay development: What have we learned?","authors":"Maleeka Singh, Robert G. Young, Rosalee S. Hellberg, Robert H. Hanner, Maria G. Corradini, Jeffrey M. Farber","doi":"10.1111/1541-4337.13401","DOIUrl":"10.1111/1541-4337.13401","url":null,"abstract":"<p>Seafood is a prime target for fraudulent activities due to the complexity of its supply chain, high demand, and difficult discrimination among species once morphological characteristics are removed. Instances of seafood fraud are expected to increase due to growing demand. This manuscript reviews the application of DNA-based methods for commercial fish authentication and identification from 2000 to 2023. It explores (1) the most common types of commercial fish used in assay development, (2) the type of method used, (3) the gene region most often targeted, (4) provides a case study of currently published assays or primer-probe pairs used for DNA amplification, for specificity, and (5) makes recommendations for ensuring standardized assay-based reporting for future studies. A total of 313 original assays for the detection and authentication of commercial fish species from 191 primary articles published over the last 23 years were examined. The most explored DNA-based method was real-time polymerase chain reaction (qPCR), followed by DNA sequencing. The most targeted gene regions were <i>cytb</i> (cytochrome <i>b</i>) and COI (cytochrome <i>c</i> oxidase 1). Tuna was the most targeted commercial fish species. A case study of published tuna assays (<i>n</i> = 19) targeting the <i>cytb</i> region found that most assays were not species-specific through in silico testing. This was conducted by examining the primer mismatch for each assay using multiple sequence alignment. Therefore, there is need for more standardized DNA-based assay reporting in the literature to ensure specificity, reproducibility, and reliability of results. Factors, such as cost, sensitivity, quality of the DNA, and species, should be considered when designing assays.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":null,"pages":null},"PeriodicalIF":12.0,"publicationDate":"2024-07-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.13401","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141786655","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Chicken is renowned as the most affordable meat option, prized by consumers worldwide for its unique flavor, and universally recognized for its essential savory flavor. Current research endeavors are increasingly dedicated to exploring the flavor profile of chicken meat. However, there is a noticeable gap in comprehensive reviews dedicated specifically to the flavor quality of chicken meat, although existing reviews cover meat flavor profiles of various animal species. This review aims to fill this gap by synthesizing knowledge from published literature to describe the compounds, chemistry reaction, influencing factors, and sensory evaluation associated with chicken meat flavor. The flavor compounds in chicken meat mainly included water-soluble low-molecular-weight substances and lipids, as well as volatile compounds such as aldehydes, ketones, alcohols, acids, esters, hydrocarbons, furans, nitrogen, and sulfur-containing compounds. The significant synthesis pathways of flavor components were Maillard reaction, Strecker degradation, lipid oxidation, lipid-Maillard interaction, and thiamine degradation. Preslaughter factors, including age, breed/strain, rearing management, muscle type, and sex of chicken, as well as postmortem conditions such as aging, cooking conditions, and low-temperature storage, were closely linked to flavor development and accounted for the significant differences observed in flavor components. Moreover, the sensory methods used to evaluate the chicken meat flavor were elaborated. This review contributes to a more comprehensive understanding of the flavor profile of chicken meat. It can serve as a guide for enhancing chicken meat flavor quality and provide a foundation for developing customized chicken products.
{"title":"Unraveling the flavor profiles of chicken meat: Classes, biosynthesis, influencing factors in flavor development, and sensory evaluation","authors":"Chunhui Xu, Zhaozheng Yin","doi":"10.1111/1541-4337.13391","DOIUrl":"10.1111/1541-4337.13391","url":null,"abstract":"<p>Chicken is renowned as the most affordable meat option, prized by consumers worldwide for its unique flavor, and universally recognized for its essential savory flavor. Current research endeavors are increasingly dedicated to exploring the flavor profile of chicken meat. However, there is a noticeable gap in comprehensive reviews dedicated specifically to the flavor quality of chicken meat, although existing reviews cover meat flavor profiles of various animal species. This review aims to fill this gap by synthesizing knowledge from published literature to describe the compounds, chemistry reaction, influencing factors, and sensory evaluation associated with chicken meat flavor. The flavor compounds in chicken meat mainly included water-soluble low-molecular-weight substances and lipids, as well as volatile compounds such as aldehydes, ketones, alcohols, acids, esters, hydrocarbons, furans, nitrogen, and sulfur-containing compounds. The significant synthesis pathways of flavor components were Maillard reaction, Strecker degradation, lipid oxidation, lipid-Maillard interaction, and thiamine degradation. Preslaughter factors, including age, breed/strain, rearing management, muscle type, and sex of chicken, as well as postmortem conditions such as aging, cooking conditions, and low-temperature storage, were closely linked to flavor development and accounted for the significant differences observed in flavor components. Moreover, the sensory methods used to evaluate the chicken meat flavor were elaborated. This review contributes to a more comprehensive understanding of the flavor profile of chicken meat. It can serve as a guide for enhancing chicken meat flavor quality and provide a foundation for developing customized chicken products.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":null,"pages":null},"PeriodicalIF":12.0,"publicationDate":"2024-07-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141747006","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Peptidomics strategies with high throughput, sensitivity, and reproducibility are key tools for comprehensively analyzing peptide composition and potential functional activities in foods. Nevertheless, complex signal interference, limited ionization efficiency, and low abundance have impeded food-derived peptides' progress in food detection and analysis. As a result, novel functional materials have been born at the right moment that could eliminate interference and perform efficient enrichment. Of note, few studies have focused on developing peptide enrichment materials for food sample analysis. This work summarizes the development of endogenous peptide, phosphopeptide, and glycopeptide enrichment utilizing materials that have been employed extensively recently: organic framework materials, carbon-based nanomaterials, bio-based materials, magnetic materials, and molecularly imprinted polymers. It focuses on the limitations, potential solutions, and future prospects for application in food peptidomics of various advanced functional materials. The size-exclusion effect of adjustable aperture and the modification of magnetic material enhanced the sensitivity and selectivity of endogenous peptide enrichment and aided in streamlining the enrichment process and cutting down on enrichment time. Not only that, the immobilization of metal ions such as Ti4+ and Nb5+ enhanced the capture of phosphopeptides, and the introduction of hydrophilic groups such as arginine, L-cysteine, and glutathione into bio-based materials effectively optimized the hydrophilic enrichment of glycopeptides. Although a portion of the carefully constructed functional materials currently only exhibit promising applications in the field of peptide enrichment for analytical chemistry, there is reason to believe that they will further advance the field of food peptidomics through improved pre-treatment steps.
{"title":"Advanced functional materials as reliable tools for capturing food-derived peptides to optimize the peptidomics pre-treatment enrichment workflow.","authors":"Jian Peng, Wei Jia, Jiying Zhu","doi":"10.1111/1541-4337.13395","DOIUrl":"https://doi.org/10.1111/1541-4337.13395","url":null,"abstract":"<p><p>Peptidomics strategies with high throughput, sensitivity, and reproducibility are key tools for comprehensively analyzing peptide composition and potential functional activities in foods. Nevertheless, complex signal interference, limited ionization efficiency, and low abundance have impeded food-derived peptides' progress in food detection and analysis. As a result, novel functional materials have been born at the right moment that could eliminate interference and perform efficient enrichment. Of note, few studies have focused on developing peptide enrichment materials for food sample analysis. This work summarizes the development of endogenous peptide, phosphopeptide, and glycopeptide enrichment utilizing materials that have been employed extensively recently: organic framework materials, carbon-based nanomaterials, bio-based materials, magnetic materials, and molecularly imprinted polymers. It focuses on the limitations, potential solutions, and future prospects for application in food peptidomics of various advanced functional materials. The size-exclusion effect of adjustable aperture and the modification of magnetic material enhanced the sensitivity and selectivity of endogenous peptide enrichment and aided in streamlining the enrichment process and cutting down on enrichment time. Not only that, the immobilization of metal ions such as Ti<sup>4+</sup> and Nb<sup>5+</sup> enhanced the capture of phosphopeptides, and the introduction of hydrophilic groups such as arginine, <sub>L</sub>-cysteine, and glutathione into bio-based materials effectively optimized the hydrophilic enrichment of glycopeptides. Although a portion of the carefully constructed functional materials currently only exhibit promising applications in the field of peptide enrichment for analytical chemistry, there is reason to believe that they will further advance the field of food peptidomics through improved pre-treatment steps.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":null,"pages":null},"PeriodicalIF":12.0,"publicationDate":"2024-07-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141747005","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Jiaqi Ma, Jinghan Dai, Chenyang Cao, Li Su, Mengyuan Cao, Yuanjie He, Mei Li, Zengfeng Zhang, Jia Chen, Shenghui Cui, Baowei Yang
This research presents a comprehensive review of Salmonella presence in retail fresh fruits and vegetables from 2010 to 2023, utilizing data from recognized sources such as PubMed, Scopus, and Web of Science. The study incorporates a meta-analysis of prevalence, serovar distribution, antimicrobial susceptibility, and antimicrobial resistance genes (ARGs). Additionally, it scrutinizes the heterogeneous sources across various food categories and geographical regions The findings show a pooled prevalence of 2.90% (95% CI: 0.0180−0.0430), with an increase from 4.63% in 2010 to 5.32% in 2022. Dominant serovars include S. Typhimurium (29.14%, 95% CI: 0.0202−0.6571) and S. Enteritidis (21.06%, 95% CI: 0.0181−0.4872). High resistance rates were noted for antimicrobials like erythromycin (60.70%, 95% CI: 0.0000−1.0000) and amoxicillin (39.92%, 95% CI: 0.0589−0.8020). The most prevalent ARGs were blaTEM (80.23%, 95% CI: 0.5736−0.9692) and parC mutation (66.67%, 95% CI: 0.3213−0.9429). Factors such as pH, water activity, and nutrient content, along with external factors like the quality of irrigation water and prevailing climatic conditions, have significant implications on Salmonella contamination. Nonthermal sterilization technologies, encompassing chlorine dioxide, ozone, and ultraviolet light, are emphasized as efficacious measures to control Salmonella. This review stresses the imperative need to bolster prevention strategies and control measures against Salmonella in retail fresh fruits and vegetables to alleviate related food safety risks.
{"title":"Prevalence, serotype, antimicrobial susceptibility, contamination factors, and control methods of Salmonella spp. in retail fresh fruits and vegetables: A systematic review and meta-analysis","authors":"Jiaqi Ma, Jinghan Dai, Chenyang Cao, Li Su, Mengyuan Cao, Yuanjie He, Mei Li, Zengfeng Zhang, Jia Chen, Shenghui Cui, Baowei Yang","doi":"10.1111/1541-4337.13407","DOIUrl":"https://doi.org/10.1111/1541-4337.13407","url":null,"abstract":"<p>This research presents a comprehensive review of <i>Salmonella</i> presence in retail fresh fruits and vegetables from 2010 to 2023, utilizing data from recognized sources such as PubMed, Scopus, and Web of Science. The study incorporates a meta-analysis of prevalence, serovar distribution, antimicrobial susceptibility, and antimicrobial resistance genes (ARGs). Additionally, it scrutinizes the heterogeneous sources across various food categories and geographical regions The findings show a pooled prevalence of 2.90% (95% CI: 0.0180−0.0430), with an increase from 4.63% in 2010 to 5.32% in 2022. Dominant serovars include <i>S</i>. Typhimurium (29.14%, 95% CI: 0.0202−0.6571) and <i>S</i>. Enteritidis (21.06%, 95% CI: 0.0181−0.4872). High resistance rates were noted for antimicrobials like erythromycin (60.70%, 95% CI: 0.0000−1.0000) and amoxicillin (39.92%, 95% CI: 0.0589−0.8020). The most prevalent ARGs were <i>bla<sub>TEM</sub></i> (80.23%, 95% CI: 0.5736−0.9692) and <i>parC</i> mutation (66.67%, 95% CI: 0.3213−0.9429). Factors such as pH, water activity, and nutrient content, along with external factors like the quality of irrigation water and prevailing climatic conditions, have significant implications on <i>Salmonella</i> contamination. Nonthermal sterilization technologies, encompassing chlorine dioxide, ozone, and ultraviolet light, are emphasized as efficacious measures to control <i>Salmonella</i>. This review stresses the imperative need to bolster prevention strategies and control measures against <i>Salmonella</i> in retail fresh fruits and vegetables to alleviate related food safety risks.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":null,"pages":null},"PeriodicalIF":12.0,"publicationDate":"2024-07-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141730046","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Dr. Manfred Kroger, Professor Emeritus in the Department of Food Science at Pennsylvania State University, served as both an editor for the Journal of Food Science and the Scientific Editor for CRFSFS. He also reviewed many papers and provided authors with pages of hand-written notes to help them be more successful in their manuscript submissions. In 2014, the IFT journals created the Manfred Kroger Award to recognize an outstanding journal reviewer. This year, we offer the first Kroger Award specifically for reviewing for CRFSFS. The Scientific Editors base their voting on the number of reviews provided, the timeliness of the reviews, and the quality of the constructive criticism provided.
The inaugural winner of the Kroger Award for this journal is Dr. Gloria López-Gálvez, D.V.M. She is a Senior Scientific Officer of the European Food Safety Authority in Parma, Italy, where she has worked since 2004. At the time of her selection, Dr. López-Gálvez had completed 19 reviews with an average reviewer rating of 2.96 out of a possible 3.0. Her reviews are typically completed in less than 2 weeks, and she has not refused to accept a review assignment since 2019. Her dedication to excellence in reviewing led to her appointment as one of the journal's Editorial Board Members at Large. Dr. López-Gálvez contributes valuable expertise in food safety assessment, food microbiology, mycotoxins, and fruits and vegetables.
{"title":"Announcing the 2024 Manfred Kroger Award winner for Comprehensive Reviews in Food Science and Food Safety","authors":"","doi":"10.1111/1541-4337.13408","DOIUrl":"https://doi.org/10.1111/1541-4337.13408","url":null,"abstract":"<p>Dr. Manfred Kroger, Professor Emeritus in the Department of Food Science at Pennsylvania State University, served as both an editor for the <i>Journal of Food Science</i> and the Scientific Editor for <i>CRFSFS</i>. He also reviewed many papers and provided authors with pages of hand-written notes to help them be more successful in their manuscript submissions. In 2014, the IFT journals created the Manfred Kroger Award to recognize an outstanding journal reviewer. This year, we offer the first Kroger Award specifically for reviewing for <i>CRFSFS</i>. The Scientific Editors base their voting on the number of reviews provided, the timeliness of the reviews, and the quality of the constructive criticism provided.</p><p>The inaugural winner of the Kroger Award for this journal is Dr. Gloria López-Gálvez, D.V.M. She is a Senior Scientific Officer of the European Food Safety Authority in Parma, Italy, where she has worked since 2004. At the time of her selection, Dr. López-Gálvez had completed 19 reviews with an average reviewer rating of 2.96 out of a possible 3.0. Her reviews are typically completed in less than 2 weeks, and she has not refused to accept a review assignment since 2019. Her dedication to excellence in reviewing led to her appointment as one of the journal's Editorial Board Members at Large. Dr. López-Gálvez contributes valuable expertise in food safety assessment, food microbiology, mycotoxins, and fruits and vegetables.</p><p></p><p></p><p>Sincerely,</p><p>Mary Ellen Camire, PhD</p><p>Editor in Chief,</p><p><i>Comprehensive Reviews in</i></p><p><i>Food Science and Food Safety</i></p><p>Professor, University of Maine</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":null,"pages":null},"PeriodicalIF":12.0,"publicationDate":"2024-07-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.13408","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141730043","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Aysun Yurdunuseven Yildiz, Noemí Echegaray, Sebahat Öztekin, José Manuel Lorenzo
Frying is a popular cooking method that produces delicious and crispy foods but can also lead to oil degradation and the formation of health-detrimental compounds in the dishes. Chemical reactions such as oxidation, hydrolysis, and polymerization contribute to these changes. In this context, emerging technologies like ultrasound-assisted frying (USF) and microwave (MW)-assisted frying show promise in enhancing the quality and stability of frying oils and fried foods. This review examines the impact of these innovative technologies, delving into the principles of these processes, their influence on the chemical composition of oils, and their implications for the overall quality of fried food products with a focus on reducing oil degradation and enhancing the nutritional and sensory properties of the fried food. Additionally, the article initially addresses the various reactions occurring in oils during the frying process and their influencing factors. The advantages and challenges of USF and MW-assisted frying are also highlighted in comparison to traditional frying methods, demonstrating how these innovative techniques have the potential to improve the quality and stability of oils and fried foods.
{"title":"Quality and stability of frying oils and fried foods in ultrasound and microwave–assisted frying processes and hybrid technologies","authors":"Aysun Yurdunuseven Yildiz, Noemí Echegaray, Sebahat Öztekin, José Manuel Lorenzo","doi":"10.1111/1541-4337.13405","DOIUrl":"https://doi.org/10.1111/1541-4337.13405","url":null,"abstract":"<p>Frying is a popular cooking method that produces delicious and crispy foods but can also lead to oil degradation and the formation of health-detrimental compounds in the dishes. Chemical reactions such as oxidation, hydrolysis, and polymerization contribute to these changes. In this context, emerging technologies like ultrasound-assisted frying (USF) and microwave (MW)-assisted frying show promise in enhancing the quality and stability of frying oils and fried foods. This review examines the impact of these innovative technologies, delving into the principles of these processes, their influence on the chemical composition of oils, and their implications for the overall quality of fried food products with a focus on reducing oil degradation and enhancing the nutritional and sensory properties of the fried food. Additionally, the article initially addresses the various reactions occurring in oils during the frying process and their influencing factors. The advantages and challenges of USF and MW-assisted frying are also highlighted in comparison to traditional frying methods, demonstrating how these innovative techniques have the potential to improve the quality and stability of oils and fried foods.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":null,"pages":null},"PeriodicalIF":12.0,"publicationDate":"2024-07-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.13405","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141730044","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Shuang Liang, Ying Gao, Daniel Granato, Jian-Hui Ye, Weibiao Zhou, Jun-Feng Yin, Yong-Quan Xu
Tea is the second largest nonalcoholic beverage in the world due to its characteristic flavor and well-known functional properties in vitro and in vivo. Global tea production reaches 6.397 million tons in 2022 and continues to rise. Fresh tea leaves are mainly harvested in spring, whereas thousands of tons are discarded in summer and autumn. Herein, pruned tea biomass refers to abandon-plucked leaves being pruned in the non-plucking period, especially in summer and autumn. At present, no relevant concluding remarks have been made on this undervalued biomass. This review summarizes the seasonal differences of intrinsic metabolites and pays special attention to the most critical bioactive and flavor compounds, including polyphenols, theanine, and caffeine. Additionally, meaningful and profound methods to transform abandon-plucked fresh tea leaves into high-value products are reviewed. In summer and autumn, tea plants accumulate much more phenols than in spring, especially epigallocatechin gallate (galloyl catechin), anthocyanins (catechin derivatives), and proanthocyanidins (polymerized catechins). Vigorous carbon metabolism induced by high light intensity and temperature in summer and autumn also accumulates carbohydrates, such as soluble sugars and cellulose. The characteristics of abandon-plucked tea leaves make them not ideal raw materials for tea, but suitable for novel tea products like beverages and food ingredients using traditional or hybrid technologies such as enzymatic transformation, microbial fermentation, formula screening, and extraction, with the abundant polyphenols in summer and autumn tea serving as prominent flavor and bioactive contributors.
{"title":"Pruned tea biomass plays a significant role in functional food production: A review on characterization and comprehensive utilization of abandon-plucked fresh tea leaves","authors":"Shuang Liang, Ying Gao, Daniel Granato, Jian-Hui Ye, Weibiao Zhou, Jun-Feng Yin, Yong-Quan Xu","doi":"10.1111/1541-4337.13406","DOIUrl":"https://doi.org/10.1111/1541-4337.13406","url":null,"abstract":"<p>Tea is the second largest nonalcoholic beverage in the world due to its characteristic flavor and well-known functional properties in vitro and in vivo. Global tea production reaches 6.397 million tons in 2022 and continues to rise. Fresh tea leaves are mainly harvested in spring, whereas thousands of tons are discarded in summer and autumn. Herein, pruned tea biomass refers to abandon-plucked leaves being pruned in the non-plucking period, especially in summer and autumn. At present, no relevant concluding remarks have been made on this undervalued biomass. This review summarizes the seasonal differences of intrinsic metabolites and pays special attention to the most critical bioactive and flavor compounds, including polyphenols, theanine, and caffeine. Additionally, meaningful and profound methods to transform abandon-plucked fresh tea leaves into high-value products are reviewed. In summer and autumn, tea plants accumulate much more phenols than in spring, especially epigallocatechin gallate (galloyl catechin), anthocyanins (catechin derivatives), and proanthocyanidins (polymerized catechins). Vigorous carbon metabolism induced by high light intensity and temperature in summer and autumn also accumulates carbohydrates, such as soluble sugars and cellulose. The characteristics of abandon-plucked tea leaves make them not ideal raw materials for tea, but suitable for novel tea products like beverages and food ingredients using traditional or hybrid technologies such as enzymatic transformation, microbial fermentation, formula screening, and extraction, with the abundant polyphenols in summer and autumn tea serving as prominent flavor and bioactive contributors.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":null,"pages":null},"PeriodicalIF":12.0,"publicationDate":"2024-07-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141730155","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pantu Kumar Roy, Anamika Roy, Eun Bi Jeon, Christina A. Mireles DeWitt, Jae W. Park, Shin Young Park
Given the growing global demand for seafood, it is imperative to conduct a comprehensive study on the prevalence and persistence patterns of pathogenic bacteria and viruses associated with specific seafood varieties. This assessment thoroughly examines the safety of seafood products, considering the diverse processing methods employed in the industry. The importance of understanding the behavior of foodborne pathogens, such as Salmonella typhimurium, Vibrio parahaemolyticus, Clostridium botulinum, Listeria monocytogenes, human norovirus, and hepatitis A virus, is emphasized by recent cases of gastroenteritis outbreaks linked to contaminated seafood. This analysis examines outbreaks linked to seafood in the United States and globally, with a particular emphasis on the health concerns posed by pathogenic bacteria and viruses to consumers. Ensuring the safety of seafood is crucial since it directly relates to consumer preferences on sustainability, food safety, provenance, and availability. The review focuses on assessing the frequency, growth, and durability of infections that arise during the processing of seafood. It utilizes next-generation sequencing to identify the bacteria responsible for these illnesses. Additionally, it analyzes methods for preventing and intervening of infections while also considering the forthcoming challenges in ensuring the microbiological safety of seafood products. This evaluation emphasizes the significance of the seafood processing industry in promptly responding to evolving consumer preferences by offering current information on seafood hazards and future consumption patterns. To ensure the continuous safety and sustainable future of seafood products, it is crucial to identify and address possible threats.
{"title":"Comprehensive analysis of predominant pathogenic bacteria and viruses in seafood products","authors":"Pantu Kumar Roy, Anamika Roy, Eun Bi Jeon, Christina A. Mireles DeWitt, Jae W. Park, Shin Young Park","doi":"10.1111/1541-4337.13410","DOIUrl":"https://doi.org/10.1111/1541-4337.13410","url":null,"abstract":"<p>Given the growing global demand for seafood, it is imperative to conduct a comprehensive study on the prevalence and persistence patterns of pathogenic bacteria and viruses associated with specific seafood varieties. This assessment thoroughly examines the safety of seafood products, considering the diverse processing methods employed in the industry. The importance of understanding the behavior of foodborne pathogens, such as <i>Salmonella typhimurium, Vibrio parahaemolyticus, Clostridium botulinum, Listeria monocytogenes</i>, human norovirus, and hepatitis A virus, is emphasized by recent cases of gastroenteritis outbreaks linked to contaminated seafood. This analysis examines outbreaks linked to seafood in the United States and globally, with a particular emphasis on the health concerns posed by pathogenic bacteria and viruses to consumers. Ensuring the safety of seafood is crucial since it directly relates to consumer preferences on sustainability, food safety, provenance, and availability. The review focuses on assessing the frequency, growth, and durability of infections that arise during the processing of seafood. It utilizes next-generation sequencing to identify the bacteria responsible for these illnesses. Additionally, it analyzes methods for preventing and intervening of infections while also considering the forthcoming challenges in ensuring the microbiological safety of seafood products. This evaluation emphasizes the significance of the seafood processing industry in promptly responding to evolving consumer preferences by offering current information on seafood hazards and future consumption patterns. To ensure the continuous safety and sustainable future of seafood products, it is crucial to identify and address possible threats.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":null,"pages":null},"PeriodicalIF":12.0,"publicationDate":"2024-07-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.13410","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141730154","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}