Comprehensive Reviews in Food Science and Food Safety最新文献

As the global population continues to grow and the pressure on livestock and poultry supply increases, the oceans have become an increasingly important source of quality food for future generations. However, nutrient-rich aquatic product is susceptible to lipid oxidation during storage and transport, reducing its nutritional value and increasing safety risks. Therefore, identifying the specific effects of lipid oxidation on aquatic products has become particularly critical. At the same time, some lipid oxidation products have been found to interact with aquatic product proteins in various ways, posing a safety risk. This paper provides an in-depth exploration of the pathways, specific effects, and hazards of lipid oxidation in aquatic products, with a particular focus on the interaction of lipid oxidation products with proteins. Additionally, it discusses the impact of non-thermal treatment techniques on lipids in aquatic products and examines the application of natural antioxidants in aquatic products. Future research endeavors should delve into the interactions between lipids and proteins in these products and their specific effects to mitigate the impact of non-thermal treatment techniques on lipids, thereby enhancing the safety of aquatic products and ensuring food safety for future generations.

Transitioning to safe, nonthermal, and edible strategies for maintaining fruit and vegetable (F&V) quality, reducing postharvest losses (up to 55% annually), and ensuring food security requires extensive research and innovation in postharvest technologies. This review aims to provide an updated understanding of edible coatings or films (ECF), focusing on their role in reducing F&V postharvest losses, based on data from the last 40 years retrieved from the Web of Science database. The global ECF research network is represented by publication trends, majorly researched F&V, key research areas, influential and emerging authors, and global research ranking. The role of ECF in preserving F&V quality has been assessed by examining critical quality parameters, including weight loss, total soluble solids, titratable acidity, ripening, softening, sensory and organoleptic characteristics, browning, chilling injury, and microbial safety. Furthermore, recent advancements in ECF formulations, including nanoscale ingredients and application methodologies, have been critically discussed. Sources, categorization, application strategies, mode of action, functional properties, sustainable development goals (SDGs), challenges, safety, legislations, and future perspectives in ECF research have also been discussed. The key findings indicate that China (20.34%) and the USA (9.94%) are the leading countries in ECF research. Studies have demonstrated ECF's potential in reducing F&V postharvest losses by maintaining quality parameters through advanced nanoscale compositions and methodologies. Notably, ECF research supports multiple SDG targets, including SDGs 2, 3, 8, 9, 12, 13, and 15. Future ECF research should explore 3D-printed coatings, nonflavor-altering components, and potential crosslinking agents to enhance F&V quality and reduce postharvest losses.

Although traditional petroleum-based packaging materials pose environmental problems, biodegradable packaging materials have attracted extensive attention from research and industry for their environmentally friendly properties. Bio-based films, as an alternative to petroleum-based packaging films, demonstrate their significant advantages in terms of environmental friendliness and resource sustainability. This paper provides an insight into the development of biomass food packaging films such as cellulose, starch, chitosan, and gelatine, including their properties, methods of preparation (e.g., solution casting, extrusion blow molding, layer-by-layer assembly, and electrostatic spinning), and applications in food packaging. Through these preparation methods, the paper analyzes how the properties of the films can be effectively tuned and optimized to meet specific packaging needs. It was found that biomass film materials for food packaging not only possess functional properties such as antimicrobial, preservation, and indication, but also that their continued material innovation and technological improvements offer promising prospects for their use in commercial applications. These advances could help advance the global sustainable development goals, while showing great potential for improving food safety and extending shelf life. Future research will further explore new functions and applications of biomass films, providing additional solutions for environmental protection and sustainability.

Pressurized hot water, as a green and efficient physical treatment technology, has been widely utilized for the extraction and modification of polysaccharides, with the objective of enhancing the physicochemical properties and biological activities of polysaccharides applied in food systems. This article reviews the recent advances regarding the effects of pressurized hot water treatment (extraction and modification) on polysaccharide extraction rates, structure, physicochemical properties, and bioactivities. The potential modes and mechanisms of polysaccharides subjected to pressurized hot water treatment and the relevant applications of these treated polysaccharides are also thoroughly discussed. Finally, the challenges that it may encounter in commercial applications are analyzed, and the future trends in this field are envisioned. This article will be of great value for the scientific elucidation of polysaccharides treated with pressurized hot water and their potential food applications.

The global food system faces numerous challenges, creating an urgent need for sustainable reform. Functional microbiome assemblies offer transformative potential by endowing microbial foods with diverse, beneficial characteristics. These assemblies can dynamically influence specific food systems, positioning them as a promising approach for reshaping food production. However, the current applications and types of microbiome assemblies in foods remain limited, with a lack of effective screening and regulatory methods. This review introduces the functions and practical approaches for implementing microbiome assemblies in food systems alongside future directions for enhancing their applications. Several ecological studies evaluated how to regulate functional output and revealed that environmental conditions, which shape the niche for species survival, significantly influenced the functional output of microbiomes. Building on this theoretical foundation, this review presents a model for functional output comprising niche conditions, functional gene codes, and corresponding functional outputs. This model is illustrated with examples to explore sustainable applications and regulatory mechanisms for functional microbiome assemblies. By highlighting the roles of functional outputs in food systems and examining the potential for food environments to induce and modulate microbiome functions, this review provides a roadmap to address emerging challenges in food sustainability.

The demand for meat alternatives based on ingredients sourced from nonanimal materials with equivalent quality of muscle tissue is increasing. As more consumers switch to meat alternatives, a growing body of research has investigated the tenderness and related texture attributes in plant-based meats to increase consumer acceptance. A deeper understanding of tenderness including the differences and similarities between meat and meat alternatives is crucial to developing products that meet consumer expectations, as it directly influences consumer acceptance. Meat tenderness is commonly quantified using sensory evaluation and instrumental tests and is influenced by various factors such as the intrinsic features of the animal before the slaughter, naturally occurring proteolysis during the post-slaughter process, and several tenderization techniques. In contrast, meat alternative tenderness can be actively tailored through the selection of ingredients and the operating conditions of the structuring process. Especially, extrusion parameters such as moisture content and barrel temperature can greatly modulate tenderness-related attributes. Postprocessing methods that have traditionally been utilized for tenderizing have also been applied to meat alternatives, but more studies are needed to fully reveal the underlying mechanisms. This review offers an overview and critical discussion on tenderness, covering the structural origins, influencing factors, analytical methods, oral processing, and tenderization processes for both meat and meat alternatives. The discussion is based on the existing knowledge of muscle tissue, which evolves to critically reviewing how this understanding can be applied to the textural attributes of meat alternatives and what kind of novel tenderization techniques can be developed for these new sustainable food products.

The food flavor science, traditionally reliant on experimental methods, is now entering a promising era with the help of artificial intelligence (AI). By integrating existing technologies with AI, researchers can explore and develop new flavor substances in a digital environment, saving time and resources. More and more research will use AI and big data to enhance product flavor, improve product quality, meet consumer needs, and drive the industry toward a smarter and more sustainable future. In this review, we elaborate on the mechanisms of flavor recognition and their potential impact on nutritional regulation. With the increase of data accumulation and the development of internet information technology, food flavor databases and food ingredient databases have made great progress. These databases provide detailed information on the nutritional content, flavor molecules, and chemical properties of various food compounds, providing valuable data support for the rapid evaluation of flavor components and the construction of screening technology. With the popularization of AI in various fields, the field of food flavor has also ushered in new development opportunities. This review explores the mechanisms of flavor recognition and the role of AI in enhancing food flavor analysis through high-throughput omics data and screening technologies. AI algorithms offer a pathway to scientifically improve product formulations, thereby enhancing flavor and customized meals. Furthermore, it discusses the safety challenges of integrating AI into the food flavor industry.

Macauba is an underexplored palm with significant potential for food-grade vegetable oil production. Its fruits yield two distinct sources of oil, the pulp and the kernel, each with its unique composition, emerging as a potential vegetable oil source with high competitiveness with well-established conventional oil sources. Besides the oil, macauba fruits are rich in essential nutrients, including proteins, minerals, vitamins, dietary fiber, and phytochemicals, with outstanding health benefits. Macauba processing generates valuable co-products, including the epicarp, pulp and kernel cakes, and endocarp, which have considerable potential for enhancing the macauba production chain. This review explores the nutritional and phytochemical profile of macauba, its health benefits, and the potential for exploiting its co-products. Innovative extraction methods and a comprehensive strategy for producing multiple products from macauba co-products are also highlighted as opportunities to achieve sustainable development goals and a circular economy in macauba fruit processing.

Gelation and gel properties are crucial to surimi-based seafood products, and many factors significantly influence surimi gel quality. Although physical and chemical modifications can improve surimi gel performance, challenges such as high cost, difficulties in industrialization and environmental pollution pose significant barriers to their practicality. Natural additives offer a promising alternative by reinforcing and improving the characteristics of surimi gel through mechanisms such as protein conformational transformation, protein denaturation, and altered chemical forces. By incorporating different substances into surimi gel, it is possible to tune the interaction between the additives and the myofibrillar proteins, thus enhancing the gelation process and achieving the desired textural profiles. This review comprehensively explored the factors influencing the surimi gelation chemistry, with a focus on how the natural additives such as proteins, lipids, polysaccharides, salts, enzymes, and extracts impact the surimi gel properties. It elucidated the reinforcing mechanisms of these additives and proposed a general interaction model between natural substance and myofibrillar proteins. Furthermore, this review well established the interrelation between the performance and mechanism of enhancement effects of typical natural substances on surimi gels and provided new insights on tuning surimi gelation and gel properties by adding natural additives with specific physicochemical properties, thus facilitating the production of high-quality surimi products with satisfactory gel characteristics in food industry.

Alternaria mycotoxins are emerging contaminants frequently detected in food products and threaten human health. This systematic review aims to provide an up-to-date overview of scientific data and knowledge and gaps therein of natural occurrence, toxicological effects, dietary exposure, and prevention and control management of Alternaria mycotoxins in food and feed. A systematic review has been performed, using the databases Scopus and PubMed, retrieving relevant scientific papers published in English from 2011 to 2024. Alternaria mycotoxins are widely present in various food and feed products, with tomatoes and cereals being the most contaminated products. From the Alternaria mycotoxins, tenuazonic acid (TeA) and alternariol were reported with the highest detection rate and concentrations. Identified toxicological effects vary between the different Alternaria mycotoxins and include carcinogenicity, immune toxicity, cytotoxicity, and genotoxicity. Dietary exposure assessments for Alternaria mycotoxins have been conducted in several countries but vary in their scope. The calculations and risk values suggest that exposure of children to TeA via their diet is close to their tolerable daily intake. A similar finding has been reported for exposure of adults to alternariol and alternariol monomethyl ether via food consumption. Most Alternaria mycotoxins are heat-stable and cannot easily be removed during food processing; therefore, prevention and control measures for Alternaria mycotoxin contamination in food and feed are crucial. Fungicide and biocontrol applications have been shown effective in reducing Alternaria fungal growth and toxin production, and the development of predictive models may be promising. Collectively, they can contribute to mitigating the impact of Alternaria mycotoxins on human health.