Pub Date : 2025-06-01Epub Date: 2025-03-07DOI: 10.1016/j.cofs.2025.101290
Haotian Zheng , Hari Meletharayil
Milk foams are complex colloid systems including protein dispersion foam, emulsion foam, and oleofoam. Bovine milk is a unique colloid mixture containing diversified surface-active components, ranging from mesoscopic to molecular scales, such as proteins, milk fat globules (MFGs), fat crystals, phospholipids, etc. A comprehensive understanding about their foaming behaviors in the context of milk foam would result in cleaner-label opportunities and superior stability. Regarding practical foaming processes, interfacial adsorption or foam film formation is a net effect resulted from both thermodynamic equilibrium and kinetic aspects, in which surface tension, gravity, physicochemical properties, hydrodynamics, etc. are involved. This has a significant meaning to the water–air entering phenomenon for MFGs and to the milk (emulsion) foaming capacity and stability due to MFGs may act as both foaming and antifoaming agent. This mini-review elaborates on foaming mechanisms for milk components, knowledge gaps, and opportunities are discussed based on recent research findings.
{"title":"Constructing aqueous foams from milk components: structure and interfaces","authors":"Haotian Zheng , Hari Meletharayil","doi":"10.1016/j.cofs.2025.101290","DOIUrl":"10.1016/j.cofs.2025.101290","url":null,"abstract":"<div><div>Milk foams are complex colloid systems including protein dispersion foam, emulsion foam, and oleofoam. Bovine milk is a unique colloid mixture containing diversified surface-active components, ranging from mesoscopic to molecular scales, such as proteins, milk fat globules (MFGs), fat crystals, phospholipids, etc. A comprehensive understanding about their foaming behaviors in the context of milk foam would result in cleaner-label opportunities and superior stability. Regarding practical foaming processes, interfacial adsorption or foam film formation is a net effect resulted from both thermodynamic equilibrium and kinetic aspects, in which surface tension, gravity, physicochemical properties, hydrodynamics, etc. are involved. This has a significant meaning to the water–air entering phenomenon for MFGs and to the milk (emulsion) foaming capacity and stability due to MFGs may act as both foaming and antifoaming agent. This mini-review elaborates on foaming mechanisms for milk components, knowledge gaps, and opportunities are discussed based on recent research findings.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"63 ","pages":"Article 101290"},"PeriodicalIF":8.9,"publicationDate":"2025-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143747146","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}
Pub Date : 2025-06-01Epub Date: 2025-03-21DOI: 10.1016/j.cofs.2025.101304
Karine Marafon , Amanda A Prestes , Ana CF Carvalho , Carolina K de Souza , Elane S Prudencio
This study aimed to clarify that plant-based beverages should not be seen as milk substitutes but as products with their nutritional composition and a variety of bioactive compounds that offer specific health benefits. Thus, it also highlights the elaboration of plant-based beverages, the relevance of their main compounds, and their functional properties. The most consumed plant-based beverages worldwide are almonds, coconut, soy, oats, rice, peas, and lupin. Therefore, it was possible to verify that plant-based beverages are rich in bioactive compounds, such as polyphenols, flavonoids, dietary fiber, and antioxidants, which have antioxidant, anti-inflammatory, and immunomodulatory properties. These compounds have the potential to promote intestinal health in addition to reducing the risk of chronic degenerative diseases. Although plant-based beverages have some nutritional deficiencies compared to milk, they have unique benefits due to the presence of bioactive compounds that can improve the health of their consumers.
{"title":"Bioactive compounds’ importance in plant-based beverages: a review","authors":"Karine Marafon , Amanda A Prestes , Ana CF Carvalho , Carolina K de Souza , Elane S Prudencio","doi":"10.1016/j.cofs.2025.101304","DOIUrl":"10.1016/j.cofs.2025.101304","url":null,"abstract":"<div><div>This study aimed to clarify that plant-based beverages should not be seen as milk substitutes but as products with their nutritional composition and a variety of bioactive compounds that offer specific health benefits. Thus, it also highlights the elaboration of plant-based beverages, the relevance of their main compounds, and their functional properties. The most consumed plant-based beverages worldwide are almonds, coconut, soy, oats, rice, peas, and lupin. Therefore, it was possible to verify that plant-based beverages are rich in bioactive compounds, such as polyphenols, flavonoids, dietary fiber, and antioxidants, which have antioxidant, anti-inflammatory, and immunomodulatory properties. These compounds have the potential to promote intestinal health in addition to reducing the risk of chronic degenerative diseases. Although plant-based beverages have some nutritional deficiencies compared to milk, they have unique benefits due to the presence of bioactive compounds that can improve the health of their consumers.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"63 ","pages":"Article 101304"},"PeriodicalIF":8.9,"publicationDate":"2025-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143768768","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 : 2025-06-01Epub Date: 2025-02-17DOI: 10.1016/j.cofs.2025.101285
Yingying Lin , Sijia Song , Huiyuan Guo
Lactoferrin (LF) is a multifunctional iron-binding glycoprotein that possesses a variety of functions, such as antibacterial, anti-inflammatory, antitumor, and intestinal health promotion. However, its application was restricted by its instability and poor gelation property. Recently, an increasing number of studies have focused on the synergistic effects of LF to broaden its application in the fields of functional food, nutritional supplements, and health care. LF can form complexes with other substances or be modified to enhance its stability and functionality. Additionally, the charge characteristics and cage-like structure of LF enable it to act as a carrier to encapsulate and protect functional ingredients. Furthermore, due to its broad range of receptors, LF can serve as a targeted delivery material for the precise delivery of functional ingredients. New insights into future research trends were also present, which are expected to further expand the utility of LF.
{"title":"Recent advances in synergistic effect of lactoferrin","authors":"Yingying Lin , Sijia Song , Huiyuan Guo","doi":"10.1016/j.cofs.2025.101285","DOIUrl":"10.1016/j.cofs.2025.101285","url":null,"abstract":"<div><div>Lactoferrin (LF) is a multifunctional iron-binding glycoprotein that possesses a variety of functions, such as antibacterial, anti-inflammatory, antitumor, and intestinal health promotion. However, its application was restricted by its instability and poor gelation property. Recently, an increasing number of studies have focused on the synergistic effects of LF to broaden its application in the fields of functional food, nutritional supplements, and health care. LF can form complexes with other substances or be modified to enhance its stability and functionality. Additionally, the charge characteristics and cage-like structure of LF enable it to act as a carrier to encapsulate and protect functional ingredients. Furthermore, due to its broad range of receptors, LF can serve as a targeted delivery material for the precise delivery of functional ingredients. New insights into future research trends were also present, which are expected to further expand the utility of LF.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"63 ","pages":"Article 101285"},"PeriodicalIF":8.9,"publicationDate":"2025-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143592885","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 : 2025-06-01Epub Date: 2025-03-13DOI: 10.1016/j.cofs.2025.101302
Tom F O’Callaghan , Elaine K McCarthy , Conor C Carey
The milk fat globule membrane (MFGM) is a protective membrane natively present in human and bovine milk, surrounding milk fat globules, which contributes to maintaining its stable emulsion by protecting fat from coalescence and oxidation. The composition of the MFGM is highly complex, dependent on a number of intrinsic and extrinsic factors, which can result in significant variation across MFGM ingredients. MFGM is utilised as an ingredient due to its techno-functional properties, which include applications for improved emulsification or encapsulation. However, there is growing interest in its application as a functional ingredient with several proposed health-benefitting properties, particularly for brain development and function, cardiometabolic, musculoskeletal, intestinal and immune health. This review discusses the techno-functional and nutritional properties of the MFGM, highlighting recent clinical evidence, current gaps in knowledge and discussion of its potential application as an ingredient for individuals across the lifespan.
{"title":"Milk fat globule membrane ingredients and their potential applications for human health and performance","authors":"Tom F O’Callaghan , Elaine K McCarthy , Conor C Carey","doi":"10.1016/j.cofs.2025.101302","DOIUrl":"10.1016/j.cofs.2025.101302","url":null,"abstract":"<div><div>The milk fat globule membrane (MFGM) is a protective membrane natively present in human and bovine milk, surrounding milk fat globules, which contributes to maintaining its stable emulsion by protecting fat from coalescence and oxidation. The composition of the MFGM is highly complex, dependent on a number of intrinsic and extrinsic factors, which can result in significant variation across MFGM ingredients. MFGM is utilised as an ingredient due to its techno-functional properties, which include applications for improved emulsification or encapsulation. However, there is growing interest in its application as a functional ingredient with several proposed health-benefitting properties, particularly for brain development and function, cardiometabolic, musculoskeletal, intestinal and immune health. This review discusses the techno-functional and nutritional properties of the MFGM, highlighting recent clinical evidence, current gaps in knowledge and discussion of its potential application as an ingredient for individuals across the lifespan.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"63 ","pages":"Article 101302"},"PeriodicalIF":8.9,"publicationDate":"2025-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143738492","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}
Pub Date : 2025-06-01Epub Date: 2025-04-03DOI: 10.1016/j.cofs.2025.101306
Philippe Pinton, Chloe Terciolo , Delphine Payros , Isabelle P Oswald
Food and feed are likely to be contaminated by mycotoxins, toxic secondary metabolites produced by molds mainly from Aspergillus, Fusarium, and Penicillium genera. To characterize the hazard of these contaminants, published data on their toxicokinetics and toxicity are scrutinized to determine the human health-based guidance values and to identify reference points (RPs) for animal category and species. This review describes how these values are constructed and summarizes the human tolerable daily intake (TDI) for the Fusarium toxins, deoxynivalenol, nivalenol, T-2 and HT-2 toxins, zearalenone, and fumonisins but also for ochratoxin A, and ergot alkaloids. For carcinogenic mycotoxins such as aflatoxins, it is not possible to establish TDI, and the risk for human health is determined by the margin of exposure between the benchmark dose’s lower confidence limit and the exposure. This review also details, when they could be determined, the RPs for the same mycotoxins for ruminants (dairy cow, heifer, beef cattle, steer, sheep, goats), poultry (chicken, duck, turkey), porcine, solipeds, fish, rabbits, cats, and dogs.
It also addresses the difficulties and challenges involved in establishing TDIs and/or RPs with regard to (i) the lack of data (e.g. on emerging mycotoxins) and their quality, (ii) the availability of species- or sex-specific data, (iii) the consideration of clinical cases or a new, more sensitive endpoints, and (iv) the establishment of grouped TDIs/RPs and the consideration of possible interactions between mycotoxins.
{"title":"Mycotoxins hazard: the European view","authors":"Philippe Pinton, Chloe Terciolo , Delphine Payros , Isabelle P Oswald","doi":"10.1016/j.cofs.2025.101306","DOIUrl":"10.1016/j.cofs.2025.101306","url":null,"abstract":"<div><div>Food and feed are likely to be contaminated by mycotoxins, toxic secondary metabolites produced by molds mainly from <em>Aspergillus</em>, <em>Fusarium</em>, and <em>Penicillium</em> genera. To characterize the hazard of these contaminants, published data on their toxicokinetics and toxicity are scrutinized to determine the human health-based guidance values and to identify reference points (RPs) for animal category and species. This review describes how these values are constructed and summarizes the human tolerable daily intake (TDI) for the <em>Fusarium</em> toxins, deoxynivalenol, nivalenol, T-2 and HT-2 toxins, zearalenone, and fumonisins but also for ochratoxin A, and ergot alkaloids. For carcinogenic mycotoxins such as aflatoxins, it is not possible to establish TDI, and the risk for human health is determined by the margin of exposure between the benchmark dose’s lower confidence limit and the exposure. This review also details, when they could be determined, the RPs for the same mycotoxins for ruminants (dairy cow, heifer, beef cattle, steer, sheep, goats), poultry (chicken, duck, turkey), porcine, solipeds, fish, rabbits, cats, and dogs.</div><div>It also addresses the difficulties and challenges involved in establishing TDIs and/or RPs with regard to (i) the lack of data (e.g. on emerging mycotoxins) and their quality, (ii) the availability of species- or sex-specific data, (iii) the consideration of clinical cases or a new, more sensitive endpoints, and (iv) the establishment of grouped TDIs/RPs and the consideration of possible interactions between mycotoxins.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"63 ","pages":"Article 101306"},"PeriodicalIF":8.9,"publicationDate":"2025-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143838298","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 : 2025-06-01Epub Date: 2025-03-11DOI: 10.1016/j.cofs.2025.101298
Bruna B Durço , Camile OL Farias , Tatiana C Pimentel , Elson R Tavares Filho , Adriana Gámbaro , Adriano G Cruz , Maria C KH Duarte , Erick A Esmerino
The development of new food products (NFPD) is a continuously evolving activity within the food industry, driven by the high competitiveness of the sector. Traditionally, the NFPD process has been led by internal teams, guided by the perceptions of managers. However, an emerging trend, widely discussed in the literature and in other industrial sectors, has incorporated the participation of external stakeholders, such as consumers, suppliers, and service providers, through approaches known as co-creation. This practice strengthens the relationship between companies and consumers and can drive innovation in the food industry, grounded in mutually co-created values. The objective of this review was to compile and analyze information regarding the benefits, challenges, and prospects of using co-creation in the development of new food products, identifying emerging trends and gaps in the application of this approach within the sector. Overall, a low degree of maturity was observed in the application of co-creation approaches to food product development, characterized by the use of traditional techniques, such as focus groups and questionnaires. However, these techniques have been increasingly employed with a more collaborative perspective, incorporating co-creative elements. Although still in its early stages, this practice has already shown promising results and points toward significant expansion in the near future.
{"title":"Redefining innovation: the role of co-creation in collaborative new food product strategies","authors":"Bruna B Durço , Camile OL Farias , Tatiana C Pimentel , Elson R Tavares Filho , Adriana Gámbaro , Adriano G Cruz , Maria C KH Duarte , Erick A Esmerino","doi":"10.1016/j.cofs.2025.101298","DOIUrl":"10.1016/j.cofs.2025.101298","url":null,"abstract":"<div><div>The development of new food products (NFPD) is a continuously evolving activity within the food industry, driven by the high competitiveness of the sector. Traditionally, the NFPD process has been led by internal teams, guided by the perceptions of managers. However, an emerging trend, widely discussed in the literature and in other industrial sectors, has incorporated the participation of external stakeholders, such as consumers, suppliers, and service providers, through approaches known as co-creation. This practice strengthens the relationship between companies and consumers and can drive innovation in the food industry, grounded in mutually co-created values. The objective of this review was to compile and analyze information regarding the benefits, challenges, and prospects of using co-creation in the development of new food products, identifying emerging trends and gaps in the application of this approach within the sector. Overall, a low degree of maturity was observed in the application of co-creation approaches to food product development, characterized by the use of traditional techniques, such as focus groups and questionnaires. However, these techniques have been increasingly employed with a more collaborative perspective, incorporating co-creative elements. Although still in its early stages, this practice has already shown promising results and points toward significant expansion in the near future.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"63 ","pages":"Article 101298"},"PeriodicalIF":8.9,"publicationDate":"2025-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143759578","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 : 2025-06-01Epub Date: 2025-03-25DOI: 10.1016/j.cofs.2025.101305
Diogo Thimoteo da Cunha , Elke Stedefeldt , Pieternel A Luning , Carolina Bottini Prates , Laís Mariano Zanin
Food safety culture (FS-culture) is a deeply embedded and evolving organisational construct reflecting the collective beliefs, behaviours, and assumptions of employees. It encompasses key elements such as commitment, leadership, risk awareness, communication, food safety management systems (FSMS), and work environment. Given its growing significance, this paper discusses FS-culture as a dynamic behavioural phenomenon interacting with FSMS. The way FS-culture is framed within various private standards may unintentionally lead food businesses to perceive it as a compliance-driven obligation rather than a behavioural phenomenon. There is a risk that FS-culture may be reduced to a component of food safety management, assessed through standardised checklists. Recent intervention studies demonstrated the complexity of identifying and implementing interventions to evolve FS-culture, and that its evolvement takes time and a myriad of efforts. Fostering FS-culture should be seen as an ongoing process of engagement, leadership, and continuous improvement, rather than a static set of measurable criteria.
{"title":"Food safety culture as a behavioural phenomenon shaping food safety","authors":"Diogo Thimoteo da Cunha , Elke Stedefeldt , Pieternel A Luning , Carolina Bottini Prates , Laís Mariano Zanin","doi":"10.1016/j.cofs.2025.101305","DOIUrl":"10.1016/j.cofs.2025.101305","url":null,"abstract":"<div><div>Food safety culture (FS-culture) is a deeply embedded and evolving organisational construct reflecting the collective beliefs, behaviours, and assumptions of employees. It encompasses key elements such as commitment, leadership, risk awareness, communication, food safety management systems (FSMS), and work environment. Given its growing significance, this paper discusses FS-culture as a dynamic behavioural phenomenon interacting with FSMS. The way FS-culture is framed within various private standards may unintentionally lead food businesses to perceive it as a compliance-driven obligation rather than a behavioural phenomenon. There is a risk that FS-culture may be reduced to a component of food safety management, assessed through standardised checklists. Recent intervention studies demonstrated the complexity of identifying and implementing interventions to evolve FS-culture, and that its evolvement takes time and a myriad of efforts. Fostering FS-culture should be seen as an ongoing process of engagement, leadership, and continuous improvement, rather than a static set of measurable criteria.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"63 ","pages":"Article 101305"},"PeriodicalIF":8.9,"publicationDate":"2025-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143777500","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 : 2025-06-01Epub Date: 2025-02-24DOI: 10.1016/j.cofs.2025.101289
Pier Paolo Becchi , Gabriele Rocchetti , Luigi Lucini
Using advanced platforms such as nuclear magnetic resonance spectroscopy, gas chromatography–mass spectrometry, and liquid chromatography–mass spectrometry, metabolomics enables the comprehensive profiling of small molecules in milk, providing insights into its nutritional value, contamination levels, and processing effects. The integration of metabolomics with other omics approaches, such as metagenomics and proteomics, has demonstrated great potential. This multi-omics strategy enhances the understanding of the biochemical complexity underlying milk production and quality, paving the way for innovative research into the interactions between different molecular components in dairy products. Furthermore, combining multi-omics with machine learning (ML) has revolutionized data interpretation by uncovering patterns and correlations within complex data sets. Researchers can effectively predict and classify milk quality attributes, detect adulteration, and authenticate product origin by employing multivariate statistics and ML algorithms. This short review underscores the role of integrated omics approaches in dairy science, illustrating their capacity to enhance practices, ensure quality, and strengthen traceability.
{"title":"Advancing dairy science through integrated analytical approaches based on multi-omics and machine learning","authors":"Pier Paolo Becchi , Gabriele Rocchetti , Luigi Lucini","doi":"10.1016/j.cofs.2025.101289","DOIUrl":"10.1016/j.cofs.2025.101289","url":null,"abstract":"<div><div>Using advanced platforms such as nuclear magnetic resonance spectroscopy, gas chromatography–mass spectrometry, and liquid chromatography–mass spectrometry, metabolomics enables the comprehensive profiling of small molecules in milk, providing insights into its nutritional value, contamination levels, and processing effects. The integration of metabolomics with other omics approaches, such as metagenomics and proteomics, has demonstrated great potential. This multi-omics strategy enhances the understanding of the biochemical complexity underlying milk production and quality, paving the way for innovative research into the interactions between different molecular components in dairy products. Furthermore, combining multi-omics with machine learning (ML) has revolutionized data interpretation by uncovering patterns and correlations within complex data sets. Researchers can effectively predict and classify milk quality attributes, detect adulteration, and authenticate product origin by employing multivariate statistics and ML algorithms. This short review underscores the role of integrated omics approaches in dairy science, illustrating their capacity to enhance practices, ensure quality, and strengthen traceability.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"63 ","pages":"Article 101289"},"PeriodicalIF":8.9,"publicationDate":"2025-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143592886","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 : 2025-06-01Epub Date: 2025-05-21DOI: 10.1016/j.cofs.2025.101313
Hilva Gjoni , Davide Rovelli , Chiara Dall’Asta
Botanical products are widely used in food supplements, traditional herbal medicines, and pharmaceuticals. Although their popularity has grown significantly in recent years, they remain associated with various challenges, such as regulatory hurdles and the inherent complexity of their natural origin. This complexity, in conjunction with misconceptions about the safety of natural products, creates a multifaceted issue for both consumers and regulators. Environmental factors, processing methods, and plant chemodiversity contribute to the unstandardized composition of botanicals, making quality control and safety assessment particularly difficult.
However, advancements in metabolomics, bioinformatics, and novel toxicological approaches provide promising tools for assessing their bioactivity and safety. Despite these innovations, regulatory frameworks have struggled to keep pace. Stricter oversight, potential reclassification of certain botanicals as over-the-counter medicines, and the implementation of proper awareness campaigns are necessary to protect public health as the demand for botanical-based products continues to rise.
{"title":"Safety assessment of botanicals: cutting through complexity","authors":"Hilva Gjoni , Davide Rovelli , Chiara Dall’Asta","doi":"10.1016/j.cofs.2025.101313","DOIUrl":"10.1016/j.cofs.2025.101313","url":null,"abstract":"<div><div>Botanical products are widely used in food supplements, traditional herbal medicines, and pharmaceuticals. Although their popularity has grown significantly in recent years, they remain associated with various challenges, such as regulatory hurdles and the inherent complexity of their natural origin. This complexity, in conjunction with misconceptions about the safety of natural products, creates a multifaceted issue for both consumers and regulators. Environmental factors, processing methods, and plant chemodiversity contribute to the unstandardized composition of botanicals, making quality control and safety assessment particularly difficult.</div><div>However, advancements in metabolomics, bioinformatics, and novel toxicological approaches provide promising tools for assessing their bioactivity and safety. Despite these innovations, regulatory frameworks have struggled to keep pace. Stricter oversight, potential reclassification of certain botanicals as over-the-counter medicines, and the implementation of proper awareness campaigns are necessary to protect public health as the demand for botanical-based products continues to rise.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"63 ","pages":"Article 101313"},"PeriodicalIF":8.9,"publicationDate":"2025-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144205497","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 : 2025-04-01Epub Date: 2025-02-13DOI: 10.1016/j.cofs.2025.101284
Chen Liu , Danlei Wang , Ivonne MCM Rietjens , Liang Zheng
Food safety is increasingly influenced by global challenges, such as climate change, environmental pollution, the shift toward plant-based diets, and new technological developments. This review addresses key issues currently shaping chemical food safety, focusing on natural toxins in plant-based foods, the effects of climate change on food safety, and the role of endogenous compound formation in exposure assessments. The review also discusses the growing concern over per- and polyfluoroalkyl substances and nanomaterials and examines advances in risk assessment, particularly the adoption of new approach methodologies (NAMs) and the integration of innovative technologies such as artificial intelligence. These topics underscore the need for updated risk assessment practices and offer insights into how food safety standards and regulations might evolve in response to these emerging challenges.
{"title":"Current and emerging issues in chemical food safety","authors":"Chen Liu , Danlei Wang , Ivonne MCM Rietjens , Liang Zheng","doi":"10.1016/j.cofs.2025.101284","DOIUrl":"10.1016/j.cofs.2025.101284","url":null,"abstract":"<div><div>Food safety is increasingly influenced by global challenges, such as climate change, environmental pollution, the shift toward plant-based diets, and new technological developments. This review addresses key issues currently shaping chemical food safety, focusing on natural toxins in plant-based foods, the effects of climate change on food safety, and the role of endogenous compound formation in exposure assessments. The review also discusses the growing concern over per- and polyfluoroalkyl substances and nanomaterials and examines advances in risk assessment, particularly the adoption of new approach methodologies (NAMs) and the integration of innovative technologies such as artificial intelligence. These topics underscore the need for updated risk assessment practices and offer insights into how food safety standards and regulations might evolve in response to these emerging challenges.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"62 ","pages":"Article 101284"},"PeriodicalIF":8.9,"publicationDate":"2025-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143511459","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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