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Recent advances in activated water systems for the postharvest management of quality and safety of fresh fruits and vegetables Compr. Rev. Food Sci. Food Saf. (IF 14.8) Pub Date : 2024-03-13 Harold K. Malahlela, Zinash A. Belay, Rebogile R. Mphahlele, Gunnar O. Sigge, Oluwafemi J. Caleb
Over the last three decades, decontamination management of fresh fruits and vegetables (FFVs) in the packhouses and along the supply chains has been heavily dependent on chemical‐based wash. This has resulted in the emergence of resistant foodborne pathogens and often the deposition of disinfectant byproducts on FFVs, rendering them unacceptable to consumers. The management of foodborne pathogens,
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Changing climate, shifting mycotoxins: A comprehensive review of climate change impact on mycotoxin contamination Compr. Rev. Food Sci. Food Saf. (IF 14.8) Pub Date : 2024-03-13 Alessia Casu, Marco Camardo Leggieri, Piero Toscano, Paola Battilani
Climate change (CC) is a complex phenomenon that has the potential to significantly alter marine, terrestrial, and freshwater ecosystems worldwide. Global warming of 2°C is expected to be exceeded during the 21st century, and the frequency of extreme weather events, including floods, storms, droughts, extreme temperatures, and wildfires, has intensified globally over recent decades, differently affecting
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Allergic to bureaucracy? Regulatory allergenicity assessments of novel food: Motivations, challenges, compromises, and possibilities Compr. Rev. Food Sci. Food Saf. (IF 14.8) Pub Date : 2024-03-13 Odeya Kedar, Alexander Golberg, Uri Obolski, Ronit Confino‐Cohen
New sources of proteins are essential to meet the demands of the growing world population and evolving food trends. Assessing the allergenicity of proteins in novel food (NF) poses a significant food safety regulatory challenge. The Codex Alimentarius Commission presented an allergenicity assessment protocol for genetically modified (GM) foods, which can also be adapted for NF. Since no single laboratory
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Emerging challenges and efficacy of polyphenols–proteins interaction in maintaining the meat safety during thermal processing Compr. Rev. Food Sci. Food Saf. (IF 14.8) Pub Date : 2024-03-12 Asad Nawaz, Noman Walayat, Ibrahim Khalifa, Putri Widyanti Harlina, Sana Irshad, Zuodong Qin, Xiaofang Luo
Polyphenols are well documented against the inhibition of foodborne toxicants in meat, such as heterocyclic amines, Maillard's reaction products, and protein oxidation, by means of their radical scavenging ability, metal chelation, antioxidant properties, and ability to form protein–polyphenol complexes (PPCs). However, their thermal stability, low polarity, degree of dispersion and polymerization
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Change for the better Compr. Rev. Food Sci. Food Saf. (IF 14.8) Pub Date : 2024-03-12
This year brings some improvements that we hope will improve interactions with the journal for both authors and readers. Increasing the size and geographic diversity of the Editorial Board is a priority for IFT. Authors told us that the review process was too long, and we are implementing several approaches to reduce the time it takes to publish papers. The first change is the expansion of CRFSFS’
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Interventions based on sensory‐hedonic strategies and on nudging to facilitate vegetable and pulses consumption in the school environment Compr. Rev. Food Sci. Food Saf. (IF 14.8) Pub Date : 2024-03-11 Margarita Kokkorou, Sara Spinelli, Caterina Dinnella, Erminio Monteleone
Childhood and adolescence shape lifelong taste preferences and dietary habits, making them crucial periods for promoting healthy and sustainable eating. As students consume up to half of their daily energy intake at school, school interventions can have a significant impact on promoting plant‐based diets. Although the benefits of promoting plant‐based diets on children's and adolescents’ health and
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Assessing the inconsistency of microplastic measurements in foods and beverages Compr. Rev. Food Sci. Food Saf. (IF 14.8) Pub Date : 2024-03-11 Emine Merve Canga, Aoife Gowen, Jun‐Li Xu
The widespread occurrence of microplastics (MPs) in the food chain has gained substantial recognition as a pressing concern, highlighting the inevitability of human exposure through ingestion of foodborne MPs, coupled with the release of MPs from plastic packaging. However, there are notable disparities in the reported numbers of MPs in foods and beverages, warranting a thorough investigation into
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Bovine milk β‐casein: Structure, properties, isolation, and targeted application of isolated products Compr. Rev. Food Sci. Food Saf. (IF 14.8) Pub Date : 2024-03-06 Xiaoqian Chen, Rui Fan, Yuanbin Wang, Maliha Munir, Chun Li, Caiyun Wang, Zhanqun Hou, Guofang Zhang, Libo Liu, Jian He
β‐Casein, an important protein found in bovine milk, has significant potential for application in the food, pharmaceutical, and other related industries. This review first introduces the composition, structure, and functional properties of β‐casein. It then reviews the techniques for isolating β‐casein. Chemical and enzymatic isolation methods result in inactivity of β‐casein and other components in
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N‐glycolylneuraminic acid in red meat and processed meat is a health concern: A review on the formation, health risk, and reduction Compr. Rev. Food Sci. Food Saf. (IF 14.8) Pub Date : 2024-02-23 Meilian Liang, Jianping Wu, Hongying Li, Qiujin Zhu
One of the most consistent epidemiological associations between diet and human disease risk is the impact of consuming red meat and processed meat products. In recent years, the health concerns surrounding red meat and processed meat have gained worldwide attention. The fact that humans have lost the ability to synthesize N‐glycolylneuraminic acid (Neu5Gc) makes red meat and processed meat products
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Probiotic-fermented edible herbs as functional foods: A review of current status, challenges, and strategies Compr. Rev. Food Sci. Food Saf. (IF 14.8) Pub Date : 2024-02-20 Rui Cui, Cong Zhang, Zhen-Hui Pan, Teng-Gen Hu, Hong Wu
Recently, consumers have become increasingly interested in natural, health-promoting, and chronic disease-preventing medicine and food homology (MFH). There has been accumulating evidence that many herbal medicines, including MFH, are biologically active due to their biotransformation through the intestinal microbiota. The emphasis of scientific investigation has moved from the functionally active
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Flavonoids and phenolic acids from sugarcane: Distribution in the plant, changes during processing, and potential benefits to industry and health Compr. Rev. Food Sci. Food Saf. (IF 14.8) Pub Date : 2024-02-19 Ulluwis H. A. J. Hewawansa, Michael J. Houghton, Elizabeth Barber, Ricardo J. S. Costa, Barry Kitchen, Gary Williamson
Sugarcane (Saccharum sp.) plants are grown in warmer climates throughout the world and processed to produce sugar as well as other useful byproducts such as molasses and bagasse. Sugarcane is rich in (poly)phenols, but there has been no attempt to critically evaluate the published information based on the use of suitable methodologies. The objective of this review is to evaluate the quantitative and
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Probiotic characterization of Bacillus smithii: Research advances, concerns, and prospective trends Compr. Rev. Food Sci. Food Saf. (IF 14.8) Pub Date : 2024-02-19 Nan Zhao, Xuedi Huang, Zhongyang Liu, Yufang Gao, Jialuo Teng, Ting Yu, Fujie Yan
Bacillus smithii is a thermophilic Bacillus that can be isolated from white wine, hot spring soil, high‐temperature compost, and coffee grounds, with various biofunctions and wide applications. It is resistant to both gastric acid and high temperature, which makes it easier to perform probiotic effects than traditional commercial probiotics, so it can maintain good vitality during food processing and
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Casein‐based conjugates and graft copolymers. Synthesis, properties, and applications Compr. Rev. Food Sci. Food Saf. (IF 14.8) Pub Date : 2024-02-19 Laurianne Viora, Teddy Tichané, Benjamin Nottelet, Julia Mouton, Xavier Garric, Hélène Van Den Berghe, Jean Coudane
Biobased natural polymers, including polymers of natural origin such as casein, are growing rapidly in the light of the environmental pollution caused by many mass‐produced commercial synthetic polymers. Although casein has interesting intrinsic properties, especially for the food industry, numerous chemical reactions have been carried out to broaden the range of its properties, most of them preserving
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3D/4D printed super reconstructed foods: Characteristics, research progress, and prospects Compr. Rev. Food Sci. Food Saf. (IF 14.8) Pub Date : 2024-02-19 Hao Shi, Min Zhang, Arun S. Mujumdar
Super reconstructed foods (SRFs) have characteristics beyond those of real system in terms of nutrition, texture, appearance, and other properties. As 3D/4D food printing technology continues to be improved in recent years, this layered manufacturing/additive manufacturing preparation technology based on food reconstruction has made it possible to continuously develop large‐scale manufacture of SRFs
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From lab-based to in-line: Analytical tools for the characterization of whey protein denaturation and aggregation–A review Compr. Rev. Food Sci. Food Saf. (IF 14.8) Pub Date : 2024-02-11 Eoin W. Finnegan, David A. Goulding, T. F. O'Callaghan, James A. O'Mahony
Whey protein denaturation and aggregation have long been areas of research interest to the dairy industry, having significant implications for process performance and final product functionality and quality. As such, a significant number of analytical techniques have been developed or adapted to assess and characterize levels of whey protein denaturation and aggregation, to either maximize processing
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A comprehensive review on mango allergy: Clinical relevance, causative allergens, cross-reactivity, influence of processing techniques, and management strategies Compr. Rev. Food Sci. Food Saf. (IF 14.8) Pub Date : 2024-02-11 Jinlong Zhao, Mukeshimana Camus-Ela, Lili Zhang, Yuxin Wang, Gardiner Henric Rennie, Jin Wang, Vijaya Raghavan
Mangoes (Mangifera indica) are widely prized for their abundant nutritional content and variety of beneficial bioactive compounds and are popularly utilized in various foods, pharmaceuticals, and cosmetics industries. However, it is important to note that certain proteins present in mango can trigger various allergic reactions, ranging from mild oral allergy syndrome to severe life-threatening anaphylaxis
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The coming future: The role of the oral–microbiota–brain axis in aroma release and perception Compr. Rev. Food Sci. Food Saf. (IF 14.8) Pub Date : 2024-02-11 Yu Xi, Meihong Yu, Xuejie Li, Xiangquan Zeng, Jian Li
The field of aroma release and perception during the oral process has been well studied. However, the traditional approaches have not fully explored the integration of oral biology, microbiology, and neurology to further understand aroma release and perception mechanisms. Herein, to address the existing challenges in this field, we introduce the oral–microbiota–brain axis (OMBA), an innovative framework
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Protein-based active films: Raw materials, functions, and food applications Compr. Rev. Food Sci. Food Saf. (IF 14.8) Pub Date : 2024-02-08 Mengzhuo Liu, Xiaohan Zhang, Afeng Wei, Hanyu Li, Huajiang Zhang, Li Zheng, Ning Xia, Jing Wang
Biopolymer packaging materials are an emerging trend in food packaging due to their degradability, nontoxicity, low cost, and low environmental stress; moreover, some properties of biopolymer packaging are better than those of traditional packaging. Proteins are a type of natural biopolymer packaging film matrix, and enhancing the packaging properties of proteins has been a focus of research. Preparing
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Featured Cover: Cover Image, Volume 23, Issue 1 Compr. Rev. Food Sci. Food Saf. (IF 14.8) Pub Date : 2024-01-29 Zhiqiang Li, Abdoulie Jallow, Seyni Nidiaye, Yi Huang, Qi Zhang, Peiwu Li, Xiaoqian Tang
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Multi-attribute temporal descriptive methods in sensory analysis applied in food science: A systematic scoping review Compr. Rev. Food Sci. Food Saf. (IF 14.8) Pub Date : 2024-01-24 Michel Visalli, Mara Virginia Galmarini
Among descriptive sensory evaluation methods, temporal methods have a wide audience in food science because they make it possible to follow perception as close as possible to the moment when sensations are perceived. The aim of this work was to describe 30 years of research involving temporal methods by mapping the scientific literature using a systematic scoping review. Thus, 363 research articles
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Spectral data fusion in nondestructive detection of food products: Strategies, recent applications, and future perspectives Compr. Rev. Food Sci. Food Saf. (IF 14.8) Pub Date : 2024-01-24 Minqiang Guo, Kaiqiang Wang, Hong Lin, Lei Wang, Limin Cao, Jianxin Sui
In recent years, the food industry has shown a growing interest in the development of rapid and nondestructive analytical methods. However, the utilization of a solitary nondestructive detection technique offers only a constrained extent of physical or chemical insights regarding the sample under examination. To overcome this limitation, the amalgamation of spectroscopy with data fusion strategies
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Making food systems more resilient to food safety risks by including artificial intelligence, big data, and internet of things into food safety early warning and emerging risk identification tools Compr. Rev. Food Sci. Food Saf. (IF 14.8) Pub Date : 2024-01-24 Wenjuan Mu, Gijs A. Kleter, Yamine Bouzembrak, Eleonora Dupouy, Lynn J. Frewer, Fadi Naser Radwan Al Natour, H. J. P. Marvin
To enhance the resilience of food systems to food safety risks, it is vitally important for national authorities and international organizations to be able to identify emerging food safety risks and to provide early warning signals in a timely manner. This review provides an overview of existing and experimental applications of artificial intelligence (AI), big data, and internet of things as part
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Optical nanosensors based on noble metal nanoclusters for detecting food contaminants: A review Compr. Rev. Food Sci. Food Saf. (IF 14.8) Pub Date : 2024-01-18 Lidong Pang, Xiaowen Pi, Qianyu Zhao, Chaoxin Man, Xinyan Yang, Yujun Jiang
Food contaminants present a significant threat to public health. In response to escalating global concerns regarding food safety, there is a growing demand for straightforward, rapid, and sensitive detection technologies. Noble metal nanoclusters (NMNCs) have garnered considerable attention due to their superior attributes compared to other optical materials. These attributes include high catalytic
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Nanoscale Pickering emulsion food preservative films/coatings: Compositions, preparations, influencing factors, and applications Compr. Rev. Food Sci. Food Saf. (IF 14.8) Pub Date : 2024-01-15 Quanyu Zhang, Baohua Kong, Haotian Liu, Xin Du, Fangda Sun, Xiufang Xia
Pickering emulsion (PE) technology effectively addresses the issues of poor compatibility and low retention of hydrophobic active ingredients in food packaging. Nonetheless, it is important to recognize that each stage of the preparation process for PE films/coatings (PEFCs) can significantly influence their functional properties. With the fundamental considerations of environmental friendliness and
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Application of DNA-fueled molecular machines in food safety testing Compr. Rev. Food Sci. Food Saf. (IF 14.8) Pub Date : 2024-01-11 Yujing Ma, Ruipeng Chen, Rui Zhang, Jun Liang, Shuyue Ren, Zhixian Gao
Food is consumed by humans, which is indispensable to human life. Therefore, considerable attention of the whole society has been paid to food safety. Over the last few years, dramatic social development has brought new challenges to food safety, making developing new and quick methods for on-site food safety testing an important necessity. As a result, DNA-fueled molecular machines, characterized
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Bacteriocins: Curial guardians of gastrointestinal tract Compr. Rev. Food Sci. Food Saf. (IF 14.8) Pub Date : 2024-01-11 Qing Gu, Jiaqian Yan, Yeqing Lou, Zihao Zhang, Yonglu Li, Zichun Zhu, Manman Liu, Danli Wu, Ying Liang, Jiaqian Pu, Xiaodan Zhao, Hang Xiao, Ping Li
The human gastrointestinal (GI) tract microbiome secretes various metabolites that play pivotal roles in maintaining host physiological balance and influencing disease progression. Among these metabolites, bacteriocins—small, heat-stable peptides synthesized by ribosomes—are notably prevalent in the GI region. Their multifaceted benefits have garnered significant interest in the scientific community
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Rosemary: Unrevealing an old aromatic crop as a new source of promising functional food additive—A review Compr. Rev. Food Sci. Food Saf. (IF 14.8) Pub Date : 2024-01-08 Kaidi Qiu, Sasa Wang, Fangfang Duan, Zihuan Sang, Shanshan Wei, Hongxin Liu, Haibo Tan
Rosemary (Rosmarinus officinalis L.) is one of the most famous spice plants belonging to the Lamiaceae family as a remarkably beautiful horticultural plant and economically agricultural crop. The essential oil of rosemary has been enthusiastically welcome in the whole world for hundreds of years. Now, it is wildly prevailing as a promising functional food additive for human health. More importantly
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From bytes to bites: Advancing the food industry with three-dimensional food printing Compr. Rev. Food Sci. Food Saf. (IF 14.8) Pub Date : 2024-01-08 Allyson N. Hamilton, Razieh S. Mirmahdi, Ali Ubeyitogullari, Chetanjot K. Romana, Jamie I. Baum, Kristen E. Gibson
The rapid advancement of three-dimensional (3D) printing (i.e., a type of additive manufacturing) technology has brought about significant advances in various industries, including the food industry. Among its many potential benefits, 3D food printing offers a promising solution to deliver products meeting the unique nutritional needs of diverse populations while also promoting sustainability within
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Improvements for 2024 Compr. Rev. Food Sci. Food Saf. (IF 14.8) Pub Date : 2024-01-08
Mary Ellen Camire – camire@maine.edu In 2023, the Institute of Food Technologists (IFT) commissioned a survey of authors, reviewers, and other food scientists who interact with this journal. As a result of the feedback, this year we are focusing on reducing the time from submission to publication (or rejection). With the full support of the IFT leadership, we are expanding the editorial board with
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Research progress in the application of catalytic infrared technology in fruit and vegetable processing Compr. Rev. Food Sci. Food Saf. (IF 14.8) Pub Date : 2024-01-04 Bengang Wu, Yuanjin Ma, Yiting Guo, Magda Zielinska, Kun Gao, Chenyu Song, Yasmine Bouhile, Chengcheng Qiu, Zhongli Pan, Haile Ma
Fruit and vegetable processing can effectively maintain the quality and safety of fruit and vegetable-based products while extending the shelf life of products and saving transportation costs. Infrared (IR) technology has been widely used in many operating units of fruit and vegetable processing because of its versatility of uniform heating, high heat transfer efficiency, and minimized damage to fruit
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Advancements in nonthermal physical field technologies for prefabricated aquatic food: A comprehensive review Compr. Rev. Food Sci. Food Saf. (IF 14.8) Pub Date : 2024-01-04 Xiaoguo Ying, Taiyu Li, Shanggui Deng, Charles Brennan, Soottawat Benjakul, Huifan Liu, Feng Wang, Xi Xie, Dongjie Liu, Jun Li, Gengsheng Xiao, Lukai Ma
Aquatic foods are nutritious, enjoyable, and highly favored by consumers. In recent years, young consumers have shown a preference for prefabricated food due to its convenience, nutritional value, safety, and increasing market share. However, aquatic foods are prone to microbial spoilage due to their high moisture content, protein content, and unsaturated fatty acids. Furthermore, traditional processing
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Whey proteins as multifunctional food materials: Recent advancements in hydrolysis, separation, and peptidomimetic approaches Compr. Rev. Food Sci. Food Saf. (IF 14.8) Pub Date : 2024-01-04 Sami Saadi, Chaalal Makhlouf, Nor Elhouda Nacer, Boughellout Halima, Adoui Faiza, Hafid Kahina, Falek Wahiba, Kheroufi Afaf, Kezih Rabah, Zineddine Saoudi
Whey protein derived bioactives, including α-lactalbumin, ß-lactoglobulin, bovine serum albumin, lactoferrin, transferrin, and proteose–peptones, have exhibited wide ranges of functional, biological and therapeutic properties varying from anticancer, antihypertensive, and antimicrobial effects. In addition, their functional properties involve gelling, emulsifying, and foaming abilities. For these reasons
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Drying of probiotics to enhance the viability during preparation, storage, food application, and digestion: A review Compr. Rev. Food Sci. Food Saf. (IF 14.8) Pub Date : 2023-12-31 Anyi Wang, Qixin Zhong
Functional food products containing viable probiotics have become increasingly popular and demand for probiotic ingredients that maintain viability and stability during processing, storage, and gastrointestinal digestions. This has resulted in heightened research and development of powdered probiotic ingredients. The aim of this review is to overview the development of dried probiotics from upstream
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Separation techniques for manufacturing fruit spirits: From traditional distillation to advanced pervaporation process Compr. Rev. Food Sci. Food Saf. (IF 14.8) Pub Date : 2023-12-31 Xiaoqin Wang, Wenwen Cui, Wentao Guo, Baoguo Sun, Mingquan Huang, Jinchen Li, Hehe Li, Nan Meng
Separation process is one of the key processes in the production of fruit spirits, including the traditional distillation method and the new pervaporation membrane method. The separation process significantly determines the constituents and proportions of compounds in the fruit spirit, which has a significant impact on the spirit quality and consumer acceptance. Therefore, it is important and complex
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Application of emerging thermal and nonthermal technologies for improving textural properties of food grains: A critical review Compr. Rev. Food Sci. Food Saf. (IF 14.8) Pub Date : 2023-12-31 Naveed Mahmood, Bertrand Muhoza, Anjineyulu Kothakot, Zeeshan Munir, Yuyang Huang, Yue Zhang, R. Pandiselvam, Sohail Iqbal, Shuang Zhang, Yang Li
Emerging nonthermal and thermal food processing technologies are a better alternative to conventional thermal processing techniques because they offer high-quality, minimally processed food. Texture is important in the food industry because it encompasses several product attributes and plays a vital role in consumer acceptance. Therefore, it is imperative to analyze the extent to which these technologies
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Emerging technologies in seafood processing: An overview of innovations reshaping the aquatic food industry Compr. Rev. Food Sci. Food Saf. (IF 14.8) Pub Date : 2023-12-19 Giovanni Luca Russo, Antonio L. Langellotti, Elena Torrieri, Paolo Masi
Seafood processing has traditionally been challenging due to the rapid spoilage rates and quality degradation of these products. With the rise of food science and technology, novel methods are being developed to overcome these challenges and improve seafood quality, shelf life, and safety. These methods range from high-pressure processing (HPP) to edible coatings, and their exploration and application
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Leveraging new opportunities and advances in high-pressure homogenization to design non-dairy foods Compr. Rev. Food Sci. Food Saf. (IF 14.8) Pub Date : 2023-12-19 Irene Mary Sherman, Addanki Mounika, Davanam Srikanth, Akalya Shanmugam, Muthupandian Ashokkumar
High-pressure homogenization (HPH) and ultrahigh-pressure homogenization (UHPH) are emerging food processing techniques for stabilizing emulsions and food components under the pressure range from 60 to 400 MPa. Apart from this, they also support increasing nutritional profile, food preservation, and functionality enhancement. Even though the food undergoes the shortest processing operation, the treatment
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Noncovalent interactions between biomolecules facilitated their application in food emulsions' construction: A review Compr. Rev. Food Sci. Food Saf. (IF 14.8) Pub Date : 2023-12-19 Yi Yuan, Congrong Chen, Xinyi Guo, Bing Li, Ni He, Shaoyun Wang
The use of biomolecules, such as proteins, polysaccharides, saponins, and phospholipids, instead of synthetic emulsifiers in food emulsion creation has generated significant interest among food scientists due to their advantages of being nontoxic, harmless, edible, and biocompatible. However, using a single biomolecule may not always meet practical needs for food emulsion applications. Therefore, biomolecules
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Essential oils: An eco-friendly alternative for controlling toxigenic fungi in cereal grains Compr. Rev. Food Sci. Food Saf. (IF 14.8) Pub Date : 2023-12-19 Naara A. Almeida, Luísa Freire, Lorena Carnielli-Queiroz, Adriana P. A. Bragotto, Nathália C. C. Silva, Liliana O. Rocha
Fungi are widely disseminated in the environment and are major food contaminants, colonizing plant tissues throughout the production chain, from preharvest to postharvest, causing diseases. As a result, grain development and seed germination are affected, reducing grain quality and nutritional value. Some fungal species can also produce mycotoxins, toxic secondary metabolites for vertebrate animals
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Dual functional roles of nutritional additives in nutritional fortification and safety of thermally processed food: Potential, limitations, and perspectives Compr. Rev. Food Sci. Food Saf. (IF 14.8) Pub Date : 2023-12-19 Baoping Shi, Huaixu Wang, Asad Nawaz, Iftikhar Ali Khan, Qi Wang, Danyue Zhao, Ka-Wing Cheng
The Maillard reaction (MR) has been established to be a paramount contributor to the characteristic sensory property of thermally processed food products. Meanwhile, MR also gives rise to myriads of harmful byproducts (HMPs) (e.g., advanced glycation end products (AGEs) and acrylamide). Nutritional additives have attracted increasing attention in recent years owing to their potential to simultaneously
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Sources and contamination routes of seafood with human pathogenic Vibrio spp.: A Farm-to-Fork approach Compr. Rev. Food Sci. Food Saf. (IF 14.8) Pub Date : 2023-12-19 Thomas Brauge, Julia Mougin, Timothy Ells, Graziella Midelet
Vibrio spp., known human foodborne pathogens, thrive in freshwater, estuaries, and marine settings, causing vibriosis upon ingestion. The rising global vibriosis cases due to climate change necessitate a deeper understanding of Vibrio epidemiology and human transmission. This review delves into Vibrio contamination in seafood, scrutinizing its sources and pathways. We comprehensively assess the contamination
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An overview of edible foams in food and modern cuisine: Destabilization and stabilization mechanisms and applications Compr. Rev. Food Sci. Food Saf. (IF 14.8) Pub Date : 2023-12-19 Xiangfang Hu, Zong Meng
Foam, as a structured multi-scale colloidal system, is becoming increasingly popular in food because it gives a series of unique textures, structures, and appearances to foods while maintaining clean labels. Recently, developing green and healthy food-grade foaming agents, improving the stability of edible foams, and exploring the application of foam structures and new foaming agents have been the
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Improvement of the sensitivity of lateral flow systems for detecting mycotoxins: Up-to-date strategies and future perspectives Compr. Rev. Food Sci. Food Saf. (IF 14.8) Pub Date : 2023-12-13 Zhiqiang Li, Abdoulie Jallow, Seyni Nidiaye, Yi Huang, Qi Zhang, Peiwu Li, Xiaoqian Tang
Mycotoxins are dangerous human and animal health-threatening secondary fungal metabolites that can be found in various food and agricultural products. Several countries have established regulations to restrict their presence in food and agricultural products destined for human and animal consumption. Consequently, the need to develop highly sensitive and smart detection systems was recognized worldwide
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Magnetic nanoparticle-based immunosensors and aptasensors for mycotoxin detection in foodstuffs: An update Compr. Rev. Food Sci. Food Saf. (IF 14.8) Pub Date : 2023-12-13 Shipeng Gao, Ruiyun Zhou, Di Zhang, Xueyun Zheng, Hesham R. El-Seedi, Shiqi Chen, Lidan Niu, Xin Li, Zhiming Guo, Xiaobo Zou
Mycotoxin contamination of food crops is a global challenge due to their unpredictable occurrence and severe adverse health effects on humans. Therefore, it is of great importance to develop effective tools to prevent the accumulation of mycotoxins through the food chain. The use of magnetic nanoparticle (MNP)-assisted biosensors for detecting mycotoxin in complex foodstuffs has garnered great interest
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One Health approach for prioritization of potential foodborne pathogens: Risk-ranking, Delphi survey, and criteria evaluation pre- and post-COVID-19 pandemic Compr. Rev. Food Sci. Food Saf. (IF 14.8) Pub Date : 2023-12-13 Sun Min Park, Changsun Choi, Min Suk Rhee
Frequent foodborne illnesses with unknown causative agents highlight the need to explore zoonotic potential foodborne pathogens (PFPs). An effective PFP prioritization tool is indispensable, especially after experiencing the recent pandemic caused by zoonotic SARS-CoV-2. Risk information on pathogens (excluding 30 known foodborne pathogens) provided by governmental and international organizations was
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Mechanism of action of anthocyanin on the detoxification of foodborne contaminants—A review of recent literature Compr. Rev. Food Sci. Food Saf. (IF 14.8) Pub Date : 2023-12-13 Yan Jiang, Xusheng Li, Yulin Zhang, Biyu Wu, Yuxi Li, Lingmin Tian, Jianxia Sun, Weibin Bai
Foodborne contaminants refer to substances that are present in food and threaten food safety. Due to the progress in detection technology and the rising concerns regarding public health, there has been a surge in research focusing on the dangers posed by foodborne contaminants. These studies aim to explore and implement strategies that are both safe and efficient in mitigating the associated risks
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Replacing animal proteins with plant proteins: Is this a way to improve quality and functional properties of hybrid cheeses and cheese analogs? Compr. Rev. Food Sci. Food Saf. (IF 14.8) Pub Date : 2023-12-13 Deju Zhang, Kai Jiang, Hui Luo, Xiaorui Zhao, Peng Yu, Yiming Gan
The growing emphasis on dietary health has facilitated the development of plant-based foods. Plant proteins have excellent functional attributes and health-enhancing effects and are also environmentally conscientious and animal-friendly protein sources on a global scale. The addition of plant proteins (including soy protein, pea protein, zein, nut protein, and gluten protein) to diverse cheese varieties
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Advanced biopolymer-based edible coating technologies for food preservation and packaging Compr. Rev. Food Sci. Food Saf. (IF 14.8) Pub Date : 2023-12-13 Condro Wibowo, Syahla Salsabila, Aulal Muna, David Rusliman, Hutomo Suryo Wasisto
Along with the growth of the world's population that reduces the accessibility of arable land and water, demand for food, as the fundamental element of human beings, has been continuously increasing each day. This situation not only becomes a challenge for the modern food chain systems but also affects food availability throughout the world. Edible coating is expected to play a significant role in
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Rhamnolipids: A biosurfactant for the development of lipid-based nanosystems for food applications Compr. Rev. Food Sci. Food Saf. (IF 14.8) Pub Date : 2023-12-13 Maria A. Azevedo, José A. Teixeira, Lorenzo Pastrana, Miguel A. Cerqueira
Biosurfactants (surfactants synthesized by microorganisms) are produced by microorganisms and are suitable for use in different areas. Among biosurfactants, rhamnolipids are the most studied and popular, attracting scientists, and industries’ interest. Due to their unique characteristics, the rhamnolipids have been used as synthetic surfactants’ alternatives and explored in food applications. Besides
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Is the metabarcoding ripe enough to be applied to the authentication of foodstuff of animal origin? A systematic review Compr. Rev. Food Sci. Food Saf. (IF 14.8) Pub Date : 2023-12-13 Alice Giusti, Chiara Malloggi, Giulia Magagna, Virginia Filipello, Andrea Armani
Food authentication using molecular techniques is of great importance to fight food fraud. Metabarcoding, based on the next-generation sequencing (NGS) technologies, allowing large-scale taxonomic identification of complex samples via massive parallel sequencing of fragments (called DNA barcodes) simultaneously, has become increasingly popular in many scientific fields. A systematic review to answer
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Effect of lactic acid bacteria fermentation on cow milk allergenicity and antigenicity: A review Compr. Rev. Food Sci. Food Saf. (IF 14.8) Pub Date : 2023-12-13 Yunpeng Xu, Feifei Zhang, Guangqing Mu, Xuemei Zhu
Cow milk is a major allergenic food. The potential prevention and treatment effects of lactic acid bacteria (LAB)-fermented dairy products on allergic symptoms have garnered considerable attention. Cow milk allergy (CMA) is mainly attributed to extracellular and/or cell envelope proteolytic enzymes with hydrolysis specificity. Numerous studies have demonstrated that LAB prevents the risk of allergies
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Adding pulse flours to cereal-based snacks and bakery products: An overview of free asparagine quantification methods and mitigation strategies of acrylamide formation in foods Compr. Rev. Food Sci. Food Saf. (IF 14.8) Pub Date : 2023-12-13 Amanda G. A. Sá, James D. House
Thermal processing techniques can lead to the formation of heat-induced toxic substances. Acrylamide is one contaminant that has received much scientific attention in recent years, and it is formed essentially during the Maillard reaction when foods rich in carbohydrates, particularly reducing sugars (glucose, fructose), and certain free amino acids, especially asparagine (ASN), are processed at high
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How does ultrasound-assisted ionic liquid treatment affect protein? A comprehensive review of their potential mechanisms, safety evaluation, and physicochemical and functional properties Compr. Rev. Food Sci. Food Saf. (IF 14.8) Pub Date : 2023-12-13 Wenxue Zhang, Isaac Duah Boateng, Jinsheng Xu
Proteins are essential to human health with enormous food applications. Despite their advantages, plant and animal proteins often exhibit limited molecular flexibility and poor solubility due to hydrogen bonds, hydrophobic interactions, and ionic interactions within their molecular structures. Thus, there is an urgent need to modify the rigid structure of proteins to enhance their stability and functional
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Comprehensive review of clean-label antimicrobials used in dairy products Compr. Rev. Food Sci. Food Saf. (IF 14.8) Pub Date : 2023-12-13 Dasol Choi, Wendy Bedale, Suraj Chetty, Jae-Hyuk Yu
Consumers expect safe, healthy, natural, and sustainable food. Within the food industry, ingredient use is changing due to these consumer demands. While no single agreed-upon definition of clean label exists, a “clean label” in the context of food refers to a product that has a simplified and transparent ingredient list, with easily recognizable and commonly understood components to the general public
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A comprehensive review on the detection of Staphylococcus aureus enterotoxins in food samples Compr. Rev. Food Sci. Food Saf. (IF 14.8) Pub Date : 2023-12-13 Qing Li, Leina Dou, Yingjie Zhang, Liang Luo, Huijuan Yang, Kai Wen, Xuezhi Yu, Jianzhong Shen, Zhanhui Wang
Staphylococcal enterotoxins (SEs), the major virulence factors of Staphylococcus aureus, cause a wide range of food poisoning and seriously threaten human health by infiltrating the food supply chain at different phases of manufacture, processes, distribution, and market. The significant prevalence of Staphylococcus aureus calls for efficient, fast, and sensitive methods for the early detection of
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Elaboration of dimensional quality in 3D-printed food: Key factors in process steps Compr. Rev. Food Sci. Food Saf. (IF 14.8) Pub Date : 2023-12-13 Yaxin Wen, Quang Tuan Che, Shaoyun Wang, Hyun Jin Park, Hyun Woo Kim
Three-dimensional (3D) printing has been applied to produce food products with intricate and fancy shapes. Dimensional quality, such as dimensional stability, surface smoothness, shape fidelity, and resolution, are essential for the attractive appearance of 3D-printed food. Various methods have been extensively studied and proposed to control the dimensional quality of printed foods, but few papers
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Nonenzymatic glycation as a tunable technique to modify plant proteins: A comprehensive review on reaction process, mechanism, conjugate structure, and functionality Compr. Rev. Food Sci. Food Saf. (IF 14.8) Pub Date : 2023-12-13 Kun Gao, Fengchao Zha, Jiajia Rao, Bingcan Chen
Plant proteins are expected to become a major protein source to replace currently used animal-derived proteins in the coming years. However, there are always challenges when using these proteins due to their low water solubility induced by the high molecular weight storage proteins. One approach to address this challenge is to modify proteins through Maillard glycation, which involves the reaction
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Gastrointestinal barrier function, immunity, and neurocognition: The role of human milk oligosaccharide (hMO) supplementation in infant formula Compr. Rev. Food Sci. Food Saf. (IF 14.8) Pub Date : 2023-12-13 Sonia Kassai, Paul de Vos
Breastmilk is seen as the gold standard for infant nutrition as it provides nutrients and compounds that stimulate gut barrier, immune, and brain development to the infant. However, there are many instances where it is not possible for an infant to be fed with breastmilk, especially for the full 6 months recommended by the World Health Organization. In such instances, infant formula is seen as the
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Role of encapsulation on the bioavailability of omega-3 fatty acids Compr. Rev. Food Sci. Food Saf. (IF 14.8) Pub Date : 2023-12-13 Snigdha Homroy, Rajni Chopra, Priyanka Kumari Singh, Aishwarya Dhiman, Monika Chand, Binanshu Talwar
Omega-3 fatty acids (omega-3 FAs) have been widely recognized for their therapeutic advantages, including anti-inflammatory and cardioprotective properties. They have shown promise in enhancing regulatory function, promotingdevelopment and mitigating the progression of diabetes and cancer. The scientific communities, along with industries, are actively endorsing initiatives aimed at increasing the
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Recent advance in modification strategies and applications of soy protein gel properties Compr. Rev. Food Sci. Food Saf. (IF 14.8) Pub Date : 2023-12-13 Peijun Liang, Simin Chen, Xiang Fang, Jianfeng Wu
Soy protein gel can be developed into a variety of products, ranging from traditional food (e.g., tofu) to newly developed food (e.g., soy yogurt and meat analog). So far, efforts are still needed to be made on modifying the gel properties of soy protein for improving its sensory properties as animal protein-based food substitutes. Furthermore, there is always a need to regulate its gel properties