Pub Date : 2025-12-01Epub Date: 2025-10-09DOI: 10.1016/j.cofs.2025.101359
Michael Arthur , Maria I Gil
Recent outbreaks and recalls linked to Listeria monocytogenes in fresh produce have raised serious food safety concerns, underscoring the need to understand its survival and persistence in processing environments. This review discusses recent produce-related outbreaks and examines the implications of zero-tolerance regulatory policies. It explores emerging and sometimes conflicting findings on L. monocytogenes survival under adverse conditions during handling and processing operations. The review highlights biofilm formation on various surfaces as a key factor in the pathogen’s persistence and resistance to eradication. It also addresses environmental adaptation via the viable but nonculturable state. Additionally, interactions between L. monocytogenes and the surrounding microbiota, including microbial succession, quorum sensing, and competitive exclusion, are discussed as part of a dynamic ecological process. By synthesizing findings from the past five years, this review identifies some gaps and proposes targeted directions for future research.
{"title":"Current perspectives on the survival and persistence of Listeria monocytogenes in the fresh produce processing industry","authors":"Michael Arthur , Maria I Gil","doi":"10.1016/j.cofs.2025.101359","DOIUrl":"10.1016/j.cofs.2025.101359","url":null,"abstract":"<div><div>Recent outbreaks and recalls linked to <em>Listeria monocytogenes</em> in fresh produce have raised serious food safety concerns, underscoring the need to understand its survival and persistence in processing environments. This review discusses recent produce-related outbreaks and examines the implications of zero-tolerance regulatory policies. It explores emerging and sometimes conflicting findings on <em>L. monocytogenes</em> survival under adverse conditions during handling and processing operations. The review highlights biofilm formation on various surfaces as a key factor in the pathogen’s persistence and resistance to eradication. It also addresses environmental adaptation via the viable but nonculturable state. Additionally, interactions between <em>L. monocytogenes</em> and the surrounding microbiota, including microbial succession, quorum sensing, and competitive exclusion, are discussed as part of a dynamic ecological process. By synthesizing findings from the past five years, this review identifies some gaps and proposes targeted directions for future research.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"66 ","pages":"Article 101359"},"PeriodicalIF":9.1,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145326275","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 : 2025-12-01Epub Date: 2025-10-09DOI: 10.1016/j.cofs.2025.101357
Ping Zhang , Peng Wu , Changyong Li , Renpan Deng , Xiao Dong Chen
Aging induces physiological changes that impair gastrointestinal (GI) function, which together compromise digestion and nutrient absorption and increase the risk of malnutrition. Although the general impact of aging on GI health is recognized, quantitative and mechanistic comparisons with younger populations remain limited. This review highlights recent progress and challenges in assessing elderly digestion, with emphasis on the transition from in vivo studies to physiologically relevant in vitro systems. Innovations such as dynamic models with tunable enzyme activities, age-adjusted motility, altered mucus properties, and realistic oral-phase simulation are advancing the field. The integration of features like reduced salivary flow, slower peristalsis, and microbial shifts has improved model fidelity, while mastication simulators, fermentation modules, and co-culture cell models further enhance predictive capacity. Nonetheless, replicating the complex interplay between digestion, absorption, and microbiota remains difficult. Future modular, responsive models will better inform nutritional strategies to support healthy aging.
{"title":"Modeling age-related gastrointestinal changes in food digestion: progress and challenges in transitioning from in vivo studies to physiologically relevant in vitro systems","authors":"Ping Zhang , Peng Wu , Changyong Li , Renpan Deng , Xiao Dong Chen","doi":"10.1016/j.cofs.2025.101357","DOIUrl":"10.1016/j.cofs.2025.101357","url":null,"abstract":"<div><div>Aging induces physiological changes that impair gastrointestinal (GI) function, which together compromise digestion and nutrient absorption and increase the risk of malnutrition. Although the general impact of aging on GI health is recognized, quantitative and mechanistic comparisons with younger populations remain limited. This review highlights recent progress and challenges in assessing elderly digestion, with emphasis on the transition from <em>in vivo</em> studies to physiologically relevant <em>in vitro</em> systems. Innovations such as dynamic models with tunable enzyme activities, age-adjusted motility, altered mucus properties, and realistic oral-phase simulation are advancing the field. The integration of features like reduced salivary flow, slower peristalsis, and microbial shifts has improved model fidelity, while mastication simulators, fermentation modules, and co-culture cell models further enhance predictive capacity. Nonetheless, replicating the complex interplay between digestion, absorption, and microbiota remains difficult. Future modular, responsive models will better inform nutritional strategies to support healthy aging.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"66 ","pages":"Article 101357"},"PeriodicalIF":9.1,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145363226","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 : 2025-12-01Epub Date: 2025-10-09DOI: 10.1016/j.cofs.2025.101356
Tanja Kostic , Gabriele Berg , Paul D Cotter , Wisnu A Wicaksono
The ‘edible microbiome’ concept, introduced in 2015, hypothesised that plant-associated microbiota may, after consumption, significantly impact human health. In parallel, several studies have focused on the potential benefits of ‘live dietary microbe intake’, with a particular focus on foods and supplements that contain high levels of live microorganisms, i.e., fermented foods and probiotic products. Over the past decade, scientific research, including retrospective analysis of dietary surveys and microbiome sequence data, has uncovered new evidence about the roles that food-associated microorganisms play in impacting health after ingestion. In this review, we evaluate the scientific advances that have emerged since the ‘edible microbiome’ concept was proposed, offering insights into how new findings support and expand upon its original premise. We will also propose an evolution of the concept to broaden its scope, incorporating ‘live dietary microbe intake’ more generally, and key research and development opportunities to propel this field forward.
{"title":"Edible microbiome and dietary microbiota: bridging two interrelated concepts","authors":"Tanja Kostic , Gabriele Berg , Paul D Cotter , Wisnu A Wicaksono","doi":"10.1016/j.cofs.2025.101356","DOIUrl":"10.1016/j.cofs.2025.101356","url":null,"abstract":"<div><div>The ‘edible microbiome’ concept, introduced in 2015, hypothesised that plant-associated microbiota may, after consumption, significantly impact human health. In parallel, several studies have focused on the potential benefits of ‘live dietary microbe intake’, with a particular focus on foods and supplements that contain high levels of live microorganisms, i.e., fermented foods and probiotic products. Over the past decade, scientific research, including retrospective analysis of dietary surveys and microbiome sequence data, has uncovered new evidence about the roles that food-associated microorganisms play in impacting health after ingestion. In this review, we evaluate the scientific advances that have emerged since the ‘edible microbiome’ concept was proposed, offering insights into how new findings support and expand upon its original premise. We will also propose an evolution of the concept to broaden its scope, incorporating ‘live dietary microbe intake’ more generally, and key research and development opportunities to propel this field forward.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"66 ","pages":"Article 101356"},"PeriodicalIF":9.1,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145363222","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 : 2025-12-01Epub Date: 2025-10-10DOI: 10.1016/j.cofs.2025.101360
Gérard Liger-Belair, Florian Lecasse
Bubbling is indeed the hallmark of every sparkling beverage. When poured into a glass, the consumer’s very first visual contact with the sparkling drink lies in the presence of bubbles rising gracefully in the form of very characteristic bubble columns, or bubble trains. To the naked eye, bubbles seem to continuously nucleate from several specific sites of the glass wall, called nucleation sites. Many preconceived ideas are nevertheless still spread today about the visual characteristics of these trains of bubbles and the organoleptic properties of the drink. In this overview, the many relevant physicochemical parameters at play impacting the visual aspect of these bubble trains, a real hallmark of sparkling drinks, are presented, discussed, and put into perspective.
{"title":"Decoding the visual aesthetics of bubble trains in sparkling drinks","authors":"Gérard Liger-Belair, Florian Lecasse","doi":"10.1016/j.cofs.2025.101360","DOIUrl":"10.1016/j.cofs.2025.101360","url":null,"abstract":"<div><div>Bubbling is indeed the hallmark of every sparkling beverage. When poured into a glass, the consumer’s very first visual contact with the sparkling drink lies in the presence of bubbles rising gracefully in the form of very characteristic bubble columns, or bubble trains. To the naked eye, bubbles seem to continuously nucleate from several specific sites of the glass wall, called <em>nucleation sites</em>. Many preconceived ideas are nevertheless still spread today about the visual characteristics of these trains of bubbles and the organoleptic properties of the drink. In this overview, the many relevant physicochemical parameters at play impacting the visual aspect of these bubble trains, a real hallmark of sparkling drinks, are presented, discussed, and put into perspective.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"66 ","pages":"Article 101360"},"PeriodicalIF":9.1,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145363225","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 : 2025-12-01Epub Date: 2025-10-05DOI: 10.1016/j.cofs.2025.101358
Handray Fernandes de Souza , Ricardo Donizete Teixeira , Adriano Gomes da Cruz , Igor Viana Brandi , Eliana Setsuko Kamimura
This review article emphasizes the existence of an association between probiotics and alcohol with a view to developing alcoholic beverages as a source of probiotics. We can highlight that recent advances show that different types of fermented alcoholic beverages have already been produced with probiotic species, which is a scientific reality. Among these products are different types of beers, wines, mead, and melomel. Thus, promoting constructive discussion to broaden thinking in this area of scientific knowledge is of paramount importance to create real and current perspectives on the relationship between probiotics and alcohol and enable the development of functional alcoholic beverages. In conclusion, it is emphasized that the consumption of alcoholic beverages with probiotics should not be encouraged at the population level, but rather directed at niche markets, such as differentiated options with probiotics and functional beverages with minimal alcohol content.
{"title":"Associating probiotics and alcohol for the production of fermented alcoholic beverages","authors":"Handray Fernandes de Souza , Ricardo Donizete Teixeira , Adriano Gomes da Cruz , Igor Viana Brandi , Eliana Setsuko Kamimura","doi":"10.1016/j.cofs.2025.101358","DOIUrl":"10.1016/j.cofs.2025.101358","url":null,"abstract":"<div><div>This review article emphasizes the existence of an association between probiotics and alcohol with a view to developing alcoholic beverages as a source of probiotics. We can highlight that recent advances show that different types of fermented alcoholic beverages have already been produced with probiotic species, which is a scientific reality. Among these products are different types of beers, wines, mead, and melomel. Thus, promoting constructive discussion to broaden thinking in this area of scientific knowledge is of paramount importance to create real and current perspectives on the relationship between probiotics and alcohol and enable the development of functional alcoholic beverages. In conclusion, it is emphasized that the consumption of alcoholic beverages with probiotics should not be encouraged at the population level, but rather directed at niche markets, such as differentiated options with probiotics and functional beverages with minimal alcohol content.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"66 ","pages":"Article 101358"},"PeriodicalIF":9.1,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145363209","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 : 2025-12-01Epub 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":"2025-12-01","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 : 2025-12-01Epub 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":"2025-12-01","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 : 2025-12-01Epub 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":"2025-12-01","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 : 2025-12-01Epub Date: 2025-09-10DOI: 10.1016/j.cofs.2025.101339
Nicolas Depetris Chauvin , Julio J. Elías , David Priilaid
Creativity and innovation are increasingly central to the evolution of the food industry, as firms confront shifting consumer preferences, sustainability imperatives, and technological disruption. While considerable attention has been paid to the outcomes of innovation, less is known about the creative processes and strategic logics that underpin them. This review addresses that gap by integrating two promising frameworks, Galenson’s typology of conceptual and experimental innovators, and Blue Ocean Strategy’s value innovation model, to provide a structured lens for understanding how innovations emerge and succeed in the food sector. Drawing on recent empirical and conceptual work, particularly in wine and gastronomy, the paper highlights how different creative styles align with distinct paths of strategic differentiation and market creation. The integration of these perspectives offers a dynamic account of innovation that moves beyond static classifications, emphasizing timing, replicability, and value logic. The review concludes by identifying key gaps in the literature and outlining promising avenues for future research across the food value chain.
{"title":"Creativity and innovation in the food industry: integrating artistic typologies and strategic breakthroughs","authors":"Nicolas Depetris Chauvin , Julio J. Elías , David Priilaid","doi":"10.1016/j.cofs.2025.101339","DOIUrl":"10.1016/j.cofs.2025.101339","url":null,"abstract":"<div><div>Creativity and innovation are increasingly central to the evolution of the food industry, as firms confront shifting consumer preferences, sustainability imperatives, and technological disruption. While considerable attention has been paid to the outcomes of innovation, less is known about the creative processes and strategic logics that underpin them. This review addresses that gap by integrating two promising frameworks, Galenson’s typology of conceptual and experimental innovators, and Blue Ocean Strategy’s value innovation model, to provide a structured lens for understanding how innovations emerge and succeed in the food sector. Drawing on recent empirical and conceptual work, particularly in wine and gastronomy, the paper highlights how different creative styles align with distinct paths of strategic differentiation and market creation. The integration of these perspectives offers a dynamic account of innovation that moves beyond static classifications, emphasizing timing, replicability, and value logic. The review concludes by identifying key gaps in the literature and outlining promising avenues for future research across the food value chain.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"66 ","pages":"Article 101339"},"PeriodicalIF":9.1,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145120975","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 : 2025-12-01Epub 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":"2025-12-01","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}
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