Pub Date : 2025-12-01DOI: 10.1016/j.cofs.2025.101367
Carole Honoré-Chedozeau , Dominique Valentin
Climate change and evolving societal expectations have impacted the wine industry, putting pressure on production and sales. In response, the industry has introduced various innovations that break with conventional practices and are beginning to emerge on the global market. In viticulture, three noteworthy strategies involve cultivating grape varieties that can withstand extreme weather, such as developing fungus-resistant varieties, migrating drought-tolerant varieties northwards, and reviving autochthonous varieties. In oenology, wine production is evolving towards more natural and healthier wines, such as sulphite-free or alcohol-free. This opinion-driven review summarises the merits and drawbacks of these innovations, examining professionals’ and consumers’ attitudes through the latest food science studies. Developing resistant varieties and reviving forgotten ones appear to offer great potential for growth, which professionals and consumers seem willing to support. Reducing the alcohol content would also be beneficial for the future, given the trend towards moderation in consumption.
{"title":"Back to the future: will today’s new varietal and “free-from” wines shape the wine experience of tomorrow?","authors":"Carole Honoré-Chedozeau , Dominique Valentin","doi":"10.1016/j.cofs.2025.101367","DOIUrl":"10.1016/j.cofs.2025.101367","url":null,"abstract":"<div><div>Climate change and evolving societal expectations have impacted the wine industry, putting pressure on production and sales. In response, the industry has introduced various innovations that break with conventional practices and are beginning to emerge on the global market. In viticulture, three noteworthy strategies involve cultivating grape varieties that can withstand extreme weather, such as developing fungus-resistant varieties, migrating drought-tolerant varieties northwards, and reviving autochthonous varieties. In oenology, wine production is evolving towards more natural and healthier wines, such as sulphite-free or alcohol-free. This opinion-driven review summarises the merits and drawbacks of these innovations, examining professionals’ and consumers’ attitudes through the latest food science studies. Developing resistant varieties and reviving forgotten ones appear to offer great potential for growth, which professionals and consumers seem willing to support. Reducing the alcohol content would also be beneficial for the future, given the trend towards moderation in consumption.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"66 ","pages":"Article 101367"},"PeriodicalIF":9.1,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145618059","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}
Pub Date : 2025-11-24DOI: 10.1016/j.cofs.2025.101370
Leah M Hamilton , Rebekah J Miller , Jacob Lahne
Collecting and analyzing natural-language or free-text data is increasingly popular in sensory science. Proponents claim these methods are more flexible and holistic, collecting both affective and descriptive data in more naturalistic settings. To comment on the state of text data sources, methods, and research questions in sensory science, we review 27 recent papers (2020–2024) studying the descriptive sensory properties of foods with text analysis. Most reviewed papers either compared text analysis to other sensory methods or used text analysis to determine drivers of liking. Most used central-location test data (<100 subjects, <10 products). Most analyzed their data with semi-manual text normalization, count tables, and dimension reduction, also mirroring traditional sensory analysis. The authors conclude that the nascent field still needs publicly available computational tools for common tasks, standard criteria for validating new methods, and more computational training or long-term collaborations with computer scientists to process larger sensory corpora more efficiently.
{"title":"Sensory applications of natural language processing and text analysis in practice: a review of recent literature","authors":"Leah M Hamilton , Rebekah J Miller , Jacob Lahne","doi":"10.1016/j.cofs.2025.101370","DOIUrl":"10.1016/j.cofs.2025.101370","url":null,"abstract":"<div><div>Collecting and analyzing natural-language or free-text data is increasingly popular in sensory science. Proponents claim these methods are more flexible and holistic, collecting both affective and descriptive data in more naturalistic settings. To comment on the state of text data sources, methods, and research questions in sensory science, we review 27 recent papers (2020–2024) studying the descriptive sensory properties of foods with text analysis. Most reviewed papers either compared text analysis to other sensory methods or used text analysis to determine drivers of liking. Most used central-location test data (<100 subjects, <10 products). Most analyzed their data with semi-manual text normalization, count tables, and dimension reduction, also mirroring traditional sensory analysis. The authors conclude that the nascent field still needs publicly available computational tools for common tasks, standard criteria for validating new methods, and more computational training or long-term collaborations with computer scientists to process larger sensory corpora more efficiently.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"67 ","pages":"Article 101370"},"PeriodicalIF":9.1,"publicationDate":"2025-11-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145739251","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}
Pub Date : 2025-11-20DOI: 10.1016/j.cofs.2025.101369
Helena Ramos, Ana Margarida Araújo, Isabel MPLVO Ferreira, Miguel A Faria
Neurodegenerative diseases (NDs), such as Alzheimer’s disease and Parkinson’s disease, pose significant global health challenges, with rising prevalence and socioeconomic burdens. While genetic factors play a role, environmental and dietary exposure to toxicants, including food chemical contaminants (FCCs), are modifiable risk factors to disease progression. This work consolidates the evidence linking FCC exposure to ND pathogenesis, emphasizing key neurotoxicity mechanisms and identifying critical areas for future research. FCCs, such as pesticides, heavy metals, mycotoxins, and processing- and packaging-related contaminants (e.g. polycyclic aromatic hydrocarbons, acrylamide, bisphenols, per-/poly-fluoroalkyl substances, and micro/nanoplastics), trigger oxidative responses, mitochondrial dysfunction, loss of blood–brain barrier integrity, and activate neuroinflammatory pathways. These mechanisms contribute to hallmark neurodegenerative processes, such as amyloid β aggregation, α-synuclein pathology, and disruptions in synaptic signaling. Additionally, FCCs may act as neurotoxicants through unexplored pathways, including disruptions in gut–brain axis communication, epigenetic regulation, and endocrine signaling. Emerging factors, such as dietary modulation and the role of adipose tissue as an FCC reservoir, are considered potential amplifiers of FCCs' neurotoxic effects. Recent advancements in toxicological evaluation, including new approach methodologies and adverse outcome pathways, offer promising tools for assessing FCC-related neurotoxicity using integrated approaches and realistic exposure scenarios. Addressing the cumulative and synergistic impacts of FCC mixtures remains a critical priority for research and regulatory frameworks. Advancing our understanding of FCC neurotoxicity and integrating innovative assessment strategies will be pivotal in mitigating their contribution to ND risk and safeguarding brain health.
{"title":"The neurotoxic impact of food chemical contaminants: a growing concern?","authors":"Helena Ramos, Ana Margarida Araújo, Isabel MPLVO Ferreira, Miguel A Faria","doi":"10.1016/j.cofs.2025.101369","DOIUrl":"10.1016/j.cofs.2025.101369","url":null,"abstract":"<div><div>Neurodegenerative diseases (NDs), such as Alzheimer’s disease and Parkinson’s disease, pose significant global health challenges, with rising prevalence and socioeconomic burdens. While genetic factors play a role, environmental and dietary exposure to toxicants, including food chemical contaminants (FCCs), are modifiable risk factors to disease progression. This work consolidates the evidence linking FCC exposure to ND pathogenesis, emphasizing key neurotoxicity mechanisms and identifying critical areas for future research. FCCs, such as pesticides, heavy metals, mycotoxins, and processing- and packaging-related contaminants (e.g. polycyclic aromatic hydrocarbons, acrylamide, bisphenols, per-/poly-fluoroalkyl substances, and micro/nanoplastics), trigger oxidative responses, mitochondrial dysfunction, loss of blood–brain barrier integrity, and activate neuroinflammatory pathways. These mechanisms contribute to hallmark neurodegenerative processes, such as amyloid β aggregation, α-synuclein pathology, and disruptions in synaptic signaling. Additionally, FCCs may act as neurotoxicants through unexplored pathways, including disruptions in gut–brain axis communication, epigenetic regulation, and endocrine signaling. Emerging factors, such as dietary modulation and the role of adipose tissue as an FCC reservoir, are considered potential amplifiers of FCCs' neurotoxic effects. Recent advancements in toxicological evaluation, including new approach methodologies and adverse outcome pathways, offer promising tools for assessing FCC-related neurotoxicity using integrated approaches and realistic exposure scenarios. Addressing the cumulative and synergistic impacts of FCC mixtures remains a critical priority for research and regulatory frameworks. Advancing our understanding of FCC neurotoxicity and integrating innovative assessment strategies will be pivotal in mitigating their contribution to ND risk and safeguarding brain health.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"67 ","pages":"Article 101369"},"PeriodicalIF":9.1,"publicationDate":"2025-11-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145739250","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}
At the crossroads of a growing interest in fermented foods as part of a healthy, sustainable diet and advances in multi-omics technologies stands the need for developing new types of fermented foods while improving traditional ones. The scientific path toward these challenges lies in our capacity to rationalize and predict microbial interactions. For this, genome or metagenome-scale metabolic modeling represents a promising approach. We assess its benefits and limits through rare examples in the field of food microbiomes and advocate for community-level metabolic engineering as the superior strategy. We underline their power as a cornerstone in comprehensive and rational strategies for optimization of microbial consortia assembly, whether they are used in bottom-up or top-down approaches. We raise the challenges and bottlenecks of integrating the dynamics of microbial communities and present how we foresee their potential for shaping the future of fermented foods and regulatory science, bridging gaps between knowledge and innovation.
{"title":"Microbiome metabolic modeling as a tool for innovation in fermented foods","authors":"Elham Karimi, Julien Tap, Marie-Christine Champomier-Vergès, Stéphane Chaillou","doi":"10.1016/j.cofs.2025.101368","DOIUrl":"10.1016/j.cofs.2025.101368","url":null,"abstract":"<div><div>At the crossroads of a growing interest in fermented foods as part of a healthy, sustainable diet and advances in multi-omics technologies stands the need for developing new types of fermented foods while improving traditional ones. The scientific path toward these challenges lies in our capacity to rationalize and predict microbial interactions. For this, genome or metagenome-scale metabolic modeling represents a promising approach. We assess its benefits and limits through rare examples in the field of food microbiomes and advocate for community-level metabolic engineering as the superior strategy. We underline their power as a cornerstone in comprehensive and rational strategies for optimization of microbial consortia assembly, whether they are used in bottom-up or top-down approaches. We raise the challenges and bottlenecks of integrating the dynamics of microbial communities and present how we foresee their potential for shaping the future of fermented foods and regulatory science, bridging gaps between knowledge and innovation.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"67 ","pages":"Article 101368"},"PeriodicalIF":9.1,"publicationDate":"2025-11-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145697908","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}
This opinion-driven review examines the evolving language of wine through the lens of Conceptual Metaphor Theory, anchored in Adrienne Lehrer’s Wine and Conversation (1983; 2009) masterpiece. Focusing on five widely used descriptors, namely ‘balance’, ‘bouquet’, ‘body’, ‘elegance’, and ‘minerality’, it synthesises scholarship from 2019 to 2025 to trace the conceptual mappings these terms mobilise and how their usage adapts to contemporary pressures. Evidence indicates recalibration rather than erosion: bouquet appears to decline in consumer-facing copy while persisting in professional discourse, and cross-cultural accounts reveal locally inflected routes to elegance. Stakeholder asymmetries in comprehension, particularly of body and minerality, are highlighted. Practical implications include dual-register tasting notes and cross-modal visual cues that enhance accessibility while retaining metaphorical richness. Overall, metaphor remains a productive resource for mediating sensory experience, identity, and value in wine.
{"title":"Wine and Conversation: Tracing innovation in wine metaphors","authors":"Heber Rodrigues , Yvonne Seier Christensen , Allison Creed","doi":"10.1016/j.cofs.2025.101362","DOIUrl":"10.1016/j.cofs.2025.101362","url":null,"abstract":"<div><div>This opinion-driven review examines the evolving language of wine through the lens of Conceptual Metaphor Theory, anchored in Adrienne Lehrer’s <em>Wine and Conversation</em> (1983; 2009) masterpiece. Focusing on five widely used descriptors, namely ‘balance’, ‘bouquet’, ‘body’, ‘elegance’, and ‘minerality’, it synthesises scholarship from 2019 to 2025 to trace the conceptual mappings these terms mobilise and how their usage adapts to contemporary pressures. Evidence indicates recalibration rather than erosion: bouquet appears to decline in consumer-facing copy while persisting in professional discourse, and cross-cultural accounts reveal locally inflected routes to elegance. Stakeholder asymmetries in comprehension, particularly of body and minerality, are highlighted. Practical implications include dual-register tasting notes and cross-modal visual cues that enhance accessibility while retaining metaphorical richness. Overall, metaphor remains a productive resource for mediating sensory experience, identity, and value in wine.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"66 ","pages":"Article 101362"},"PeriodicalIF":9.1,"publicationDate":"2025-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145519923","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}
Pub Date : 2025-10-28DOI: 10.1016/j.cofs.2025.101364
Ana Lídia Martins Magalhães , Ana Paula Rebellato , Victor Guilherme Sebastião , Williara Queiroz de Oliveira , Caroline Joy Steel
Cereals and cereal-based products are important in daily nutrition, providing a considerable percentage of total calories and containing micronutrients such as vitamins, bioactive compounds, and minerals. However, processing can degrade these compounds, reducing their nutritional value and health benefits. To minimize this problem, the inclusion of natural compounds rich in bioactives in cereal products can be a promising strategy to reduce losses during processing. Anthocyanins stand out for their extensive health benefits; they are recognized as natural water-soluble pigments, contributing unique colors and flavors to foods. Thus, this review addresses current technological aspects, advantages, and disadvantages of applying anthocyanins to assist in the development of nutritionally superior and functional cereal-based products. Additionally, it explores a comprehensive understanding of the bioavailability, bioaccessibility, and interactions of anthocyanins with the human microbiota.
{"title":"Advantages and challenges associated with the enrichment of cereal-based products with anthocyanins","authors":"Ana Lídia Martins Magalhães , Ana Paula Rebellato , Victor Guilherme Sebastião , Williara Queiroz de Oliveira , Caroline Joy Steel","doi":"10.1016/j.cofs.2025.101364","DOIUrl":"10.1016/j.cofs.2025.101364","url":null,"abstract":"<div><div>Cereals and cereal-based products are important in daily nutrition, providing a considerable percentage of total calories and containing micronutrients such as vitamins, bioactive compounds, and minerals. However, processing can degrade these compounds, reducing their nutritional value and health benefits. To minimize this problem, the inclusion of natural compounds rich in bioactives in cereal products can be a promising strategy to reduce losses during processing. Anthocyanins stand out for their extensive health benefits; they are recognized as natural water-soluble pigments, contributing unique colors and flavors to foods. Thus, this review addresses current technological aspects, advantages, and disadvantages of applying anthocyanins to assist in the development of nutritionally superior and functional cereal-based products. Additionally, it explores a comprehensive understanding of the bioavailability, bioaccessibility, and interactions of anthocyanins with the human microbiota.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"66 ","pages":"Article 101364"},"PeriodicalIF":9.1,"publicationDate":"2025-10-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145519925","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}
Pub Date : 2025-10-25DOI: 10.1016/j.cofs.2025.101366
Hye Ji Jang , Hyun-Sook Lee , Hyun-Dong Paik
With the advancement of artificial intelligence (AI)-based systems in food technology (FoodTech), food hygiene is evolving through the integration of technologies, such as automated monitoring and blockchain, and ensuring transparency, traceability, and safety. Food Safety 4.0, Al-based food hygiene system derived industry 4.0, comprehensively manages all aspects of food safety using FoodTech. The term ‘FoodTech’ itself is a combination of ‘food’ and ‘technology,’ reflecting the convergence of advanced technologies within the food industry. As a representative example of Food Safety 4.0, the real-time monitoring of food safety parameters enables early detection and elimination of potential hazards before products reach consumers. Furthermore, technologies such as blockchain improve transparency and traceability throughout the food supply chain, reinforcing trust between food producers and consumers by ensuring accountability at each stage of production and distribution. This review aims to provide an overview of FoodTech and discuss its potential in enhancing food hygiene and safety.
{"title":"Emerging trends in food hygiene: Innovations and applications of food technology","authors":"Hye Ji Jang , Hyun-Sook Lee , Hyun-Dong Paik","doi":"10.1016/j.cofs.2025.101366","DOIUrl":"10.1016/j.cofs.2025.101366","url":null,"abstract":"<div><div>With the advancement of artificial intelligence (AI)-based systems in food technology (FoodTech), food hygiene is evolving through the integration of technologies, such as automated monitoring and blockchain, and ensuring transparency, traceability, and safety. Food Safety 4.0, Al-based food hygiene system derived industry 4.0, comprehensively manages all aspects of food safety using FoodTech. The term ‘FoodTech’ itself is a combination of ‘food’ and ‘technology,’ reflecting the convergence of advanced technologies within the food industry. As a representative example of Food Safety 4.0, the real-time monitoring of food safety parameters enables early detection and elimination of potential hazards before products reach consumers. Furthermore, technologies such as blockchain improve transparency and traceability throughout the food supply chain, reinforcing trust between food producers and consumers by ensuring accountability at each stage of production and distribution. This review aims to provide an overview of FoodTech and discuss its potential in enhancing food hygiene and safety.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"66 ","pages":"Article 101366"},"PeriodicalIF":9.1,"publicationDate":"2025-10-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145571375","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}
Pub Date : 2025-10-24DOI: 10.1016/j.cofs.2025.101365
Yixuan Liu, Min Wang, Juan M Castagnini, Francisco J Barba, Andrea Asensio-Grau
Microalgae are emerging as a valuable source of bioactive compounds with significant potential to modulate gut microbiota and improve human health. This review explores the roles of microalgal-derived polysaccharides, peptides, polyunsaturated fatty acids, polyphenols, pigments, and micronutrients in shaping intestinal microbial composition and function. These compounds promote beneficial bacteria, inhibit pathogens, enhance immune responses, and regulate key metabolic pathways through the production of short-chain fatty acids and other microbial metabolites. Moreover, microalgae exhibit antioxidant, anti-inflammatory, and antitumor properties that may support the prevention of chronic diseases. However, challenges such as bioavailability, safety, individual microbiota variability, and industrial scalability must be addressed. Despite these limitations, microalgae hold promise as sustainable, multifunctional ingredients for developing functional foods and therapeutic interventions. Future research could focus on clinical validation, optimized extraction methods, and personalized nutrition approaches to fully harness the health benefits of microalgae-derived bioactive compounds in modulating the gut microbiota.
{"title":"The impact of microalgae-derived bioactive compounds on gut microbiota modulation","authors":"Yixuan Liu, Min Wang, Juan M Castagnini, Francisco J Barba, Andrea Asensio-Grau","doi":"10.1016/j.cofs.2025.101365","DOIUrl":"10.1016/j.cofs.2025.101365","url":null,"abstract":"<div><div>Microalgae are emerging as a valuable source of bioactive compounds with significant potential to modulate gut microbiota and improve human health. This review explores the roles of microalgal-derived polysaccharides, peptides, polyunsaturated fatty acids, polyphenols, pigments, and micronutrients in shaping intestinal microbial composition and function. These compounds promote beneficial bacteria, inhibit pathogens, enhance immune responses, and regulate key metabolic pathways through the production of short-chain fatty acids and other microbial metabolites. Moreover, microalgae exhibit antioxidant, anti-inflammatory, and antitumor properties that may support the prevention of chronic diseases. However, challenges such as bioavailability, safety, individual microbiota variability, and industrial scalability must be addressed. Despite these limitations, microalgae hold promise as sustainable, multifunctional ingredients for developing functional foods and therapeutic interventions. Future research could focus on clinical validation, optimized extraction methods, and personalized nutrition approaches to fully harness the health benefits of microalgae-derived bioactive compounds in modulating the gut microbiota.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"66 ","pages":"Article 101365"},"PeriodicalIF":9.1,"publicationDate":"2025-10-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145519926","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}
Pub Date : 2025-10-24DOI: 10.1016/j.cofs.2025.101363
Dipanjan Das , Rittick Mondal , Pankaj Mandal , Debnirmalya Gangopadhyay , Amit K Mandal
The evolving landscape of food safety is increasingly challenged by diverse contaminants, underscoring the need for rapid, sensitive, and consumer-friendly detection technologies. While conventional laboratory-based assays provide high analytical accuracy, they are often costly, labor-intensive, and unsuitable for real-time monitoring. Aptasensors have recently gained attention as promising alternatives due to their high specificity, thermal stability, and adaptability for diverse food safety applications. Advances in Systematic Evolution of Ligands by Exponential Enrichment (SELEX) methodologies, nanomaterial-assisted transduction, and signal amplification have supported versatile platforms. Recent innovations include AI-assisted fluorescent aptasensors, paper-based and microfluidic devices, and smartphone-integrated systems for point-of-care applications. Dual-mode aptasensors further enhance sensitivity and recovery, broadening their practical utility. However, challenges remain regarding reproducibility, long-term stability, scalability, and regulatory validation. This mini-review highlights innovations, persisting limitations, and integration opportunities, emphasizing the potential of aptasensors to support responsive and regulation-compliant food safety monitoring.
{"title":"Aptamer-based sensing in food science: precision tools for enhanced consumer safety and perception","authors":"Dipanjan Das , Rittick Mondal , Pankaj Mandal , Debnirmalya Gangopadhyay , Amit K Mandal","doi":"10.1016/j.cofs.2025.101363","DOIUrl":"10.1016/j.cofs.2025.101363","url":null,"abstract":"<div><div>The evolving landscape of food safety is increasingly challenged by diverse contaminants, underscoring the need for rapid, sensitive, and consumer-friendly detection technologies. While conventional laboratory-based assays provide high analytical accuracy, they are often costly, labor-intensive, and unsuitable for real-time monitoring. Aptasensors have recently gained attention as promising alternatives due to their high specificity, thermal stability, and adaptability for diverse food safety applications. Advances in Systematic Evolution of Ligands by Exponential Enrichment (SELEX) methodologies, nanomaterial-assisted transduction, and signal amplification have supported versatile platforms. Recent innovations include AI-assisted fluorescent aptasensors, paper-based and microfluidic devices, and smartphone-integrated systems for point-of-care applications. Dual-mode aptasensors further enhance sensitivity and recovery, broadening their practical utility. However, challenges remain regarding reproducibility, long-term stability, scalability, and regulatory validation. This mini-review highlights innovations, persisting limitations, and integration opportunities, emphasizing the potential of aptasensors to support responsive and regulation-compliant food safety monitoring.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"66 ","pages":"Article 101363"},"PeriodicalIF":9.1,"publicationDate":"2025-10-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145519924","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}
Pub Date : 2025-10-15DOI: 10.1016/j.cofs.2025.101361
Greet Schoeters , Stijn Boodts , Ann Colles , Eva Govarts , Thimo Groffen
Exposure to per- and polyfluoroalkyl substances (PFAS) and how to reduce exposure is worldwide debated, leads to new regulations and advice for food consumption. PFAS are a complex class of chemicals. These so-called ‘forever chemicals’ are ubiquitous in the environment and consumer products, enter the food chain, and are detected in human bodies worldwide. Human PFAS serum concentrations are associated with dietary intake of certain foods. Seafood and offal consumption, packaged and wrapped foods, and food grown in contaminated areas are often associated with higher serum PFAS levels, while the reverse holds for more plant-based and more fibers containing diets. In contaminated areas, consumption of some local foods should be discouraged. However, for effective reduction of human exposure through food, more information is needed on sources and transfer of PFAS into agricultural products and processed foods, not only for legacy PFAS but also for short-chain PFAS and their precursors.
{"title":"Per- and polyfluoroalkyl substances in food and their contribution to human exposure","authors":"Greet Schoeters , Stijn Boodts , Ann Colles , Eva Govarts , Thimo Groffen","doi":"10.1016/j.cofs.2025.101361","DOIUrl":"10.1016/j.cofs.2025.101361","url":null,"abstract":"<div><div>Exposure to per- and polyfluoroalkyl substances (PFAS) and how to reduce exposure is worldwide debated, leads to new regulations and advice for food consumption. PFAS are a complex class of chemicals. These so-called ‘forever chemicals’ are ubiquitous in the environment and consumer products, enter the food chain, and are detected in human bodies worldwide. Human PFAS serum concentrations are associated with dietary intake of certain foods. Seafood and offal consumption, packaged and wrapped foods, and food grown in contaminated areas are often associated with higher serum PFAS levels, while the reverse holds for more plant-based and more fibers containing diets. In contaminated areas, consumption of some local foods should be discouraged. However, for effective reduction of human exposure through food, more information is needed on sources and transfer of PFAS into agricultural products and processed foods, not only for legacy PFAS but also for short-chain PFAS and their precursors.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"66 ","pages":"Article 101361"},"PeriodicalIF":9.1,"publicationDate":"2025-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145466558","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}
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