Comprehensive Reviews in Food Science and Food Safety

Thu, 01/07/2021 - 22:07
Mycotoxins are toxic compounds naturally produced by certain types of fungi. The contamination of mycotoxins can occur on numerous foodstuffs, including cereals, nuts, fruits, and spices, and pose a major threat to humans and animals by causing acute and chronic toxic effects. In this regard, reliable techniques for accurate and sensitive detection of mycotoxins in agricultural products and food...
Thu, 12/17/2020 - 22:09
The food industry, along with the consumers, is interested in plant‐based diet because of its health benefits and environmental sustainability. Vicia faba L. (V. faba) is a promising source of pulse proteins for the human diet and can yield potential nutritional and functional ingredients, namely, flours, concentrates, and isolates, which are relevant for industrial food applications. Different...
Wed, 12/16/2020 - 22:08
Production and world consumption of spices are constantly increasing. Although the antimicrobial properties of some spices are well documented, their use in the agri‐food industry is also responsible for microbial contamination and spoilage. Bacterial spores introduced by spices can withstand different preparation processes, particularly thermal treatments, leading to food alterations during...
Tue, 12/15/2020 - 22:07
Across the globe, strategies to adapt food production to a changing climate as well as to unforeseen events (such as a pandemic) are needed, for example, if farmers miss planting times due to abnormal weather patterns or harvests are lost. Such food security considerations represent reasons for why proso millet deserves a more prominent place at the table. It has one of the shortest growing...
Tue, 12/15/2020 - 22:07
In recent years, starch‐based nanoparticles have attracted great interest due to their small size, good biocompatibility, and environmental friendliness, as well as their potential applications in foods, drug delivery carriers, and biodegradable edible films. Compared with nonstarch polysaccharides, starch can be enzymatically hydrolyzed into glucose in vivo, so it can be used as an enzyme‐...
Tue, 12/15/2020 - 22:07
Innovation in cultivated meat development has been rapidly accelerating in recent years because it holds the potential to help attenuate issues facing production of dietary protein for a growing world population. There are technical obstacles still hindering large‐scale commercialization of cultivated meat, of which many are related to the media that are used to culture the muscle, fat, and...
Wed, 12/02/2020 - 22:07
Comprehensive Reviews in Food Science and Food Safety, EarlyView. The encapsulation process has been utilized in the field of food technology to enhance the technofunctional properties of food products and the delivery of nutraceutical ingredients via food into the human body. The latter application is very similar to drug delivery systems. The inherent sophisticated nature of release mechanisms...
Wed, 12/02/2020 - 22:07
Comprehensive Reviews in Food Science and Food Safety, EarlyView. Bacteriocins are generally considered as low‐molecular‐weight ribosomal peptides or proteins synthesized by G+ and G− bacteria that inhibit or kill other related or unrelated microorganisms. However, low yield is an important factor restricting the application of bacteriocins. This paper reviews mining methods, heterologous...
Wed, 12/02/2020 - 22:07
Comprehensive Reviews in Food Science and Food Safety, EarlyView. Growth of ice crystals can cause serious problems, such as frozen products deterioration, road damage, energy losses, and safety risks of human beings. Antifreeze peptides (AFPs), a healthy and effective cryoprotectant, have great potential as ice crystal growth inhibitors for a variety of frozen products. In this review, methods...
Wed, 12/02/2020 - 22:07
Comprehensive Reviews in Food Science and Food Safety, EarlyView. Fish and crustaceans are highly perishable due to microbial growth and metabolism. Recent studies found that the spoilage process of fish and crustaceans is highly related to their microbiota composition. Microbiota of fish and crustaceans changes dramatically during storage and can be influenced by many factors (e.g., aquaculture...
Wed, 12/02/2020 - 22:07
Comprehensive Reviews in Food Science and Food Safety, EarlyView. Cultured muscle tissue‐based protein products, also known as cultured meat, are produced through in vitro myogenesis involving muscle stem cell culture and differentiation, and mature muscle cell processing for flavor and texture. This review focuses on the in vitro myogenesis for cultured meat production. The muscle stem cell–...
Wed, 12/02/2020 - 22:07
Comprehensive Reviews in Food Science and Food Safety, EarlyView. The intestinal barrier plays a central role in sustaining gut homeostasis and, when dysfunctional, may contribute to diseases. Dietary flavonoids derived from Citrus genus represent one of the main naturally occurring phytochemicals with multiple potential benefits for the intestinal barrier function. In the intestine, citrus...
Wed, 12/02/2020 - 22:07
Comprehensive Reviews in Food Science and Food Safety, EarlyView. Today, both consumers and food industry producers have exhibited an ever‐growing interest in improving and broadening the functional performance of proteins in food industry. Myofibrillar protein (MP) is mainly responsible for texture, yield and organoleptic characteristics of final meat products. To increase functional properties...
Wed, 12/02/2020 - 22:07
Comprehensive Reviews in Food Science and Food Safety, EarlyView. Understanding of the mechanism of interactions between dietary elements, their salts, and complexing/binding ligands is vital to manage both deficiency and toxicity associated with essential element bioavailability. Numerous mineral ligands are found in both animal and plant foods and are known to exert bioactivity via element...
Wed, 12/02/2020 - 22:07
Comprehensive Reviews in Food Science and Food Safety, EarlyView. Meat quality plays an important role in the purchase decision of consumers, affecting producers and retailers. The formation mechanisms determining meat quality are intricate, as several endogenous and exogenous factors contribute during antemortem and postmortem periods. Abundant research has been performed on meat quality;...
Wed, 12/02/2020 - 22:07
Comprehensive Reviews in Food Science and Food Safety, EarlyView. Consumers are increasingly aware of the importance of regular consumption of fresh fruit in their diet. Since fresh fruit are highly sensitive to postharvest decay, several investigations focused on the study natural compounds alternative to synthetic fungicides, to extend their shelf life. A long list of studies reported the...
Wed, 12/02/2020 - 22:07
Comprehensive Reviews in Food Science and Food Safety, EarlyView. Proteins displayed on the cell surface of lactic acid bacteria (LAB) perform diverse and important biochemical roles. Among these, the cell‐envelope proteinases (CEPs) are one of the most widely studied and most exploited for biotechnological applications. CEPs are important players in the proteolytic system of LAB, because they...
Wed, 12/02/2020 - 22:07
Comprehensive Reviews in Food Science and Food Safety, EarlyView. The authentication of animal species is an important issue due to an increasing trend of adulteration and mislabeling of animal species in processed meat products. Polymerase chain reaction is the most sensitive and specific technique for nucleic acid‐based animal species detection. However, it is a time‐consuming technique that...
Wed, 12/02/2020 - 22:07
Comprehensive Reviews in Food Science and Food Safety, Volume 19, Issue 6, Page 3618-3658, November 2020. ood‐to‐food fortification (FtFF) is an emerging food‐based strategy that can complement current strategies in the ongoing fight against micronutrient deficiencies, but it has not been defined or characterized. This review has proposed a working definition of FtFF. Comparison with other main...
Wed, 12/02/2020 - 22:07
Comprehensive Reviews in Food Science and Food Safety, Volume 19, Issue 6, Page 3755-3773, November 2020. Sweet taste perception is a key factor in the establishment of the food pattern with nonstatic thresholds. Indeed, taste sensitivity can be influenced by physiological factors (age and sex), pathologies (obesity and type 2 diabetes mellitus), and acquired habits (tobacco and alcohol...
Wed, 12/02/2020 - 22:07
Comprehensive Reviews in Food Science and Food Safety, Volume 19, Issue 6, Page 3365-3389, November 2020. Fonio grains are a type of small‐seeded cereals native to Western Africa and are important cereal crops for food security. The two species are white fonio (Digitaria exilis) (commonly called acha) and black fonio (Digitaria iburua) (commonly called iburu). As a novel food, fonio has attracted...
Wed, 12/02/2020 - 22:07
Comprehensive Reviews in Food Science and Food Safety, Volume 19, Issue 6, Page 3191-3218, November 2020. Phytochemicals, especially polyphenols, are gaining more attention from both the scientific community and food, pharmaceutical, and cosmetics industries due to their implications in human health. In this line, lately new applications have emerged, and of great importance is the selection of...
Wed, 12/02/2020 - 22:07
Comprehensive Reviews in Food Science and Food Safety, Volume 19, Issue 6, Page 3031-3083, November 2020. Interest in starch‐based films has increased precipitously in response to a growing demand for more sustainable and environmentally sourced food packaging materials. Starch is an optimal candidate for these applications given its ability to form thermoplastic materials and films with...
Wed, 12/02/2020 - 22:07
Comprehensive Reviews in Food Science and Food Safety, Volume 19, Issue 6, Page 2862-2884, November 2020. Oral bioavailability is the key to the bioefficiency of food bioactive ingredients; it evaluates the relationship between foods and their health benefits. The analysis of the main factors limiting the oral bioavailability (bioaccessibility, absorption, and transformation) has led to the...
Wed, 12/02/2020 - 22:07
Comprehensive Reviews in Food Science and Food Safety, Volume 19, Issue 6, Page 3241-3265, November 2020. Although the consumption of whole grains, including bread made with whole‐wheat flour, is promoted for health benefits and reduced risk for disease and mortality, consumer acceptance, and consumption of some whole‐wheat products is low compared to that of white breads. This review focuses on...
Wed, 12/02/2020 - 22:07
Comprehensive Reviews in Food Science and Food Safety, Volume 19, Issue 6, Page 3219-3240, November 2020. Nowadays due to the concern with the environmental impact of analytical techniques and in order to reduce the ecological footprint there is a tendency to use more efficient and faster procedures that use a smaller amount of organic solvents. Polyphenols have been widely studied in plant‐based...
Wed, 12/02/2020 - 22:07
Comprehensive Reviews in Food Science and Food Safety, Volume 19, Issue 6, Page 2955-2971, November 2020. Polyunsaturated fatty acids (PUFAs) play an important role in promoting brain development, decreasing the incidence of cardiovascular diseases, and reducing inflammation. However, PUFAs are inherently unstable and susceptible to oxidative deterioration due to two or more double bonds in their...
Wed, 12/02/2020 - 22:07
Comprehensive Reviews in Food Science and Food Safety, Volume 19, Issue 6, Page 3084-3105, November 2020. Aging is an inevitable process characterized by the accumulation of degenerative damage, leading to serious diseases that affect human health. Studies on aging aim to develop pre‐protection or therapies to delay aging and age‐related diseases. A preventive approach is preferable to clinical...
Wed, 12/02/2020 - 22:07
Comprehensive Reviews in Food Science and Food Safety, Volume 19, Issue 6, Page 3825-3885, November 2020. Bioactive peptides (BPs) are specific protein fragments that exert various beneficial effects on human bodies and ultimately influence health, depending on their structural properties and amino acid composition and sequences. By offering promising solutions to solve diverse health issues, the...
Wed, 12/02/2020 - 22:07
Comprehensive Reviews in Food Science and Food Safety, Volume 19, Issue 6, Page 3266-3322, November 2020. With the emergence of nanocarriers for offering smart transformers improving the bioavailability and functionality of food bioactive compounds, a critical issue is experimental and analytical evaluation of the bioactive‐loaded nanocarriers; so, further technical advancements are necessary for...
Wed, 12/02/2020 - 22:07
Comprehensive Reviews in Food Science and Food Safety, Volume 19, Issue 6, Page 4008-4030, November 2020. According to recent reports, the global market for melatonin is worth 700 million USD in 2018 and would reach 2,790 million USD by 2025, growing at a CAGR of 18.9% during 2019 to 2025. Having regard to the prevalence of sleep and circadian rhythm disorders and a clear tendency to increase the...
Wed, 12/02/2020 - 22:07
Comprehensive Reviews in Food Science and Food Safety, Volume 19, Issue 6, Page 2972-2993, November 2020. Hot pepper (Capsicum annuum) fruits, usually termed as chili, have been used since ancient times as food vegetables, flavoring ingredients, natural colorants, and in traditional medicines. Nowadays, a wide variation of sweet and pungent peppers are consumed worldwide in a large variety of...
Wed, 12/02/2020 - 22:07
Comprehensive Reviews in Food Science and Food Safety, Volume 19, Issue 6, Page 2885-2931, November 2020. The development of smart packaging and innovation in common food packaging technology will greatly help to meet market needs, including consumer preference for “safe” foods, high‐quality products and mitigate the negative environmental impacts of food packaging. In addition, consumers'...
Wed, 12/02/2020 - 22:07
Comprehensive Reviews in Food Science and Food Safety, Volume 19, Issue 6, Page 3574-3617, November 2020. Cell wall polysaccharides (CPSs) and polyphenols are major constituents of the dietary fiber complex in plant‐based foods. Their digestion (by gut microbiota) and bioefficacy depend not only on their structure and quantity, but also on their intermolecular interactions. The composition and...
Wed, 12/02/2020 - 22:07
Comprehensive Reviews in Food Science and Food Safety, Volume 19, Issue 6, Page 3439-3475, November 2020. The intention to send a crewed mission to Mars involves a huge amount of planning to ensure a safe and successful mission. Providing adequate amounts of food for the crew is a major task, but 20 years of feeding astronauts on the International Space Station (ISS) have resulted in a good...
Wed, 12/02/2020 - 22:07
Comprehensive Reviews in Food Science and Food Safety, Volume 19, Issue 6, Page 2767-2796, November 2020. Marine‐polysaccharide degrading enzymes have recently been studied extensively. They are particularly interesting as they catalyze the cleavage of glycosidic bonds in polysaccharide macromolecules and produce oligosaccharides with low degrees of polymerization. Numerous findings have...
Wed, 12/02/2020 - 22:07
Comprehensive Reviews in Food Science and Food Safety, Volume 19, Issue 6, Page 2994-3030, November 2020. The development of lipid‐based delivery systems has attracted much attention over the last years and a wide variety of strategies and formulations are currently available to encapsulate, protect, and target delivery of bioactive and functional lipophilic constituents within the food and...
Wed, 12/02/2020 - 22:07
Comprehensive Reviews in Food Science and Food Safety, Volume 19, Issue 6, Page 2932-2954, November 2020. In the meat industry, hydrocolloids and phosphates are used to improve the quality attributes of meat products. However, latest research results revealed that the usage of exopolysaccharide (EPS)‐forming lactic acid bacteria (LAB), which are able to produce EPS in situ during processing could...
Wed, 12/02/2020 - 22:07
Comprehensive Reviews in Food Science and Food Safety, Volume 19, Issue 6, Page 3715-3754, November 2020. While wheat (Triticum aestivum L.) flour contains only low levels of lipids (2.0% to 3.0%), they tremendously affect fresh bread quality. They are either starch (30% to 40%) or nonstarch (60% to 70%) lipids. While the former are important in bread staling, they affect neither bread loaf...
Wed, 12/02/2020 - 22:07
Comprehensive Reviews in Food Science and Food Safety, Volume 19, Issue 6, Page 4031-4061, November 2020. Phytonutrients are plant‐derived bioactives which are widely utilized as colorants or supplements in food, cosmetic, and pharmaceutical products. To meet the global demand for phytonutrients, oil palm has emerged as a promising source of phytonutrients on account of its large‐scale plantation...
Wed, 12/02/2020 - 22:07
Comprehensive Reviews in Food Science and Food Safety, Volume 19, Issue 6, Page 3886-3915, November 2020. Lupine is commonly utilized as a technological food and ingredient in a great variety of processed products (snacks, bakery, meat, and dairy products) principally owing to its nutritional value and technological properties. However, its ingestion, even at trace amounts (in the range of mg...
Wed, 12/02/2020 - 22:07
Comprehensive Reviews in Food Science and Food Safety, Volume 19, Issue 6, Page 3774-3801, November 2020. Beer chemical instability remains, at present, the main challenge in maintaining beer quality. Although not fully understood, after decades of research, significant progress has been made in identifying “aging compounds,” their origin, and formation pathways. However, as the nature of aging...
Wed, 12/02/2020 - 22:07
Comprehensive Reviews in Food Science and Food Safety, Volume 19, Issue 6, Page 3683-3714, November 2020. Tofu is a traditional product made mainly from soybeans, which has become globally popular because of its inclusion in vegetarian, vegan, and hypocaloric diets. However, with both commercial production of tofu and scientific research, it remains a challenge to produce tofu with high quality,...
Sun, 11/29/2020 - 22:08
Pesticide residues in food matrices, threatening the survival and development of humanity, is one of the critical challenges worldwide. Metal–organic frameworks (MOFs) possess excellent properties, which include excellent adsorption capacity, tailorable shape and size, hierarchical structure, numerous surface‐active sites, high specific surface areas, high chemical stabilities, and ease of...
Sat, 11/28/2020 - 22:09
Cooking improves digestibility, palatability, and microbiological profile of meats, but can produce compounds with carcinogenic potential, such as heterocyclic amines (HAs) and polycyclic aromatic hydrocarbons (PAHs). It has been shown that the formation of these compounds in meats can be inhibited by spiced marinades, but there is a complexity to check and compare the results of isolated studies...
Sat, 11/28/2020 - 22:09
Alternatives to the use of conventional veterinary drugs in food‐producing animals have gained attention, such as the use of natural products (NPs), mainly to soften the risks to the animal, the environment, and consumer's health. Although NPs have consistent advantages over conventional drugs, they cannot be considered risk free under food safety matters. In this way, this document presents a...
Mon, 11/23/2020 - 22:09
Nonthermal plasma (NTP) is an advanced technology that has gained extensive attention because of its capacity for decontaminating food from both biological and chemical sources. Plasma‐activated water (PAW), a product of NTP's reaction with water containing a rich diversity of highly reactive oxygen species (ROS) and reactive nitrogen species (RNS), is now being considered as the primary reactive...
Sun, 11/15/2020 - 22:10
High‐pressure processing (HPP) has been the most adopted nonthermal processing technology in the food industry with a current ever‐growing implementation, and meat products represent about a quarter of the HPP foods. The intensive research conducted in the last decades has described the molecular impacts of HPP on microorganisms and endogenous meat components such as structural proteins, enzyme...
Fri, 11/13/2020 - 22:10
Mycotoxins are naturally occurring fungal metabolites that are associated with health hazards and are widespread in cereals including maize. The most common mycotoxins in maize that occur at relatively high levels are fumonisins (FBs), zearalenone, and aflatoxins; furthermore, other mycotoxins such as deoxynivalenol and ochratoxin A are frequently present in maize. For these toxins, maximum...
Thu, 11/12/2020 - 22:10
Salmonella is one of the main causes of foodborne infectious diseases, posing a serious threat to public health. It can enter the food supply chain at various stages of production, processing, distribution, and marketing. High prevalence of Salmonella necessitates efficient and effective approaches for its identification, detection, and monitoring at an early stage. Because conventional methods...

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