Crit Rev Food Sci Nutr [JOURNAL]
Sun
200 papers
Can maternal dietary components or supplements be the answer to mitigate heat-related effects to mothers and offspring in mammalian species?
Ruebel ML, Kode S, Caffey R … +2 more , Dado-Fox J, Yeruva L
Crit Rev Food Sci Nutr · 2026 · PMID 41562221 · Publisher ↗
Extreme heat events are rising in frequency and duration and can have a significant impact on fetal growth and pregnancy outcomes. This review provides strong evidence that links heat stress during pregnancy and/or lacta...
Extreme heat events are rising in frequency and duration and can have a significant impact on fetal growth and pregnancy outcomes. This review provides strong evidence that links heat stress during pregnancy and/or lactation in mammals will impair the maternal gut, immune response, hormone balance, placenta function and morphology, and alter fetal growth and birth outcomes. In addition, there are also effects to lactation and postnatally, including a change in milk production and composition, and alterations to offspring's gut, immune response, muscle, and body composition, independent of diet. In addition to the rise in extreme heat events, maternal diet composition has further effects and leads to detrimental outcomes during pregnancy and on offspring health. Yet, there are still many open questions that remain before we fully understand the mechanisms of how heat exposure during pregnancy impacts maternal and child health outcomes and how well these translate to humans. Lastly, emerging evidence supports the beneficial effects of maternal nutritional supplementation, micronutrient intake, and dietary components on maternal-child health outcomes.
Advances and challenges in pretreatment strategies for nucleic acid test-based rapid detection of foodborne bacteria: a critical review.
Sang HD, Oh SW
Crit Rev Food Sci Nutr · 2026 Jan · PMID 41560605 · Publisher ↗
Foodborne bacteria are a significant contributor to foodborne diseases worldwide, and effective prevention requires accurate early detection and continuous monitoring. Nucleic acid test (NAT)-based detection methods have...
Foodborne bacteria are a significant contributor to foodborne diseases worldwide, and effective prevention requires accurate early detection and continuous monitoring. Nucleic acid test (NAT)-based detection methods have been extensively studied and applied due to their high specificity and rapid turnaround time. However, most NAT-based detection systems cannot achieve ideal sensitivity or short assay times without efficient sample pretreatment. Although reviews have individually addressed methods for nucleic acid (NA) extraction and methods for increasing the concentration of foodborne bacteria at low bacterial loads such as pre-enrichment and pre-concentration, a comprehensive review that compiles and critically analyzes all pretreatment steps as an integrated process has not yet been reported. This review summarizes key considerations and advances in all pretreatment stages, including sample preparation, enhancement of bacterial abundance, and NA extraction. Particular emphasis is placed on the compatibility and potential integration of each pretreatment steps and with NAT, while critically addressing practical challenges that are often overlooked. The evaluations presented in this review aim to enable the effective application of NAT for the detection of foodborne bacteria and to facilitate the development of fully automated workflows and field-deployable diagnostic systems.
Hot air drying on wheat in the intelligence era: research advances, challenges, and future trends.
Qingqing J, Xinge Q, Zhanhua S … +9 more , Yao L, Mochen L, Jing W, Chengpeng C, Tiexin W, Guan X, Fade L, Wang S, Yan Y
Crit Rev Food Sci Nutr · 2026 Jan · PMID 41553178 · Publisher ↗
Wheat is a fundamental food source and drying is an important part of the process to extend storage period of wheat. Hot air drying is widely used in the wheat drying industry due to its simple system and easy operation....
Wheat is a fundamental food source and drying is an important part of the process to extend storage period of wheat. Hot air drying is widely used in the wheat drying industry due to its simple system and easy operation. However, the timely incorporation of AI-driven intelligent strategies into this industry has been overlooked. This paper focuses on reviewing the recent advances of hot air drying and its integration with intelligent technologies in wheat drying. The research trends and possible limitations of applying intelligent technologies in wheat hot air drying were outlined. Different hot air-drying processes and the initial state of wheat mainly affect the product quality and energy consumption. Increasing concerns over product quality, process costs, and intelligent drying system have motivated the researchers to investigate and the industry to adopt combination technologies. Various intelligent detection technologies and clean energy sources were reported to hold great potential in advancing the wheat hot air drying industry. Future research should focus on achieving technological and equipment innovations in industrial applications through computer simulations and artificial intelligence. Research directions aimed at optimizing process parameters and enhancing product quality should also be prioritized.
Research advances on whole grains benefit on metabolic syndrome via gut homeostasis regulation.
Wang X, Liang H, Zhu H … +7 more , Wang Y, Sun H, Liu L, Xiao J, Yan N, Wang C, Liu L
Crit Rev Food Sci Nutr · 2026 Jan · PMID 41552964 · Publisher ↗
Whole grains are abundant in polyphenols, phytosterols, dietary fiber β-glucan carotenoids, etc. They are highly bioavailable as intermediate metabolites processed by gut microbiota. These intermediate metabolites can en...
Whole grains are abundant in polyphenols, phytosterols, dietary fiber β-glucan carotenoids, etc. They are highly bioavailable as intermediate metabolites processed by gut microbiota. These intermediate metabolites can enter the circulation from the gut, and then participate in the biochemical pathways that induce metabolic syndrome and improve the abnormal state of body. Metabolic syndrome is often accompanied by oxidative stress, carbonyl stress, inflammation and other abnormal states. Intermediate metabolites such as polyphenols can signal the brain. Then, under the control of the brain, it regulates the blood sugar level, blood lipid level, bile acid level, etc., and maintains the health. In this process, the brain-gut axis and liver-gut axis play a crucial part. In this review, the pathogenesis of type 2 diabetes (T2DM) mellitus, obesity, atherosclerosis and nonalcoholic liver syndrome and the role of brain-gut axis and liver-gut axis in the pathogenesis of metabolic syndrome were described in detail. The regulatory role of whole grains in these four metabolic syndromes was investigated. Dietary components have great potential for better utilization in the prevention and treatment of metabolic syndrome. The importance of a whole grain diet was explored and techniques for improving the bioavailability of functional components in whole grains were also investigated.
Roles of microorganisms in the flavor evolution of prepared aquatic foods: comprehensively understanding their metabolic mechanisms, quorum sensing, and innovative regulation strategies.
Zhao X, Ye B, Zhao Y … +3 more , Chen J, Li H, Wang Y
Crit Rev Food Sci Nutr · 2026 · PMID 41549679 · Publisher ↗
Prepared aquatic foods refer to ready to eat, heat, cook, and use aquatic products. These foods are gaining popularity as a result of consumer preference for their peculiar flavor. Flavor deterioration of prepared aquati...
Prepared aquatic foods refer to ready to eat, heat, cook, and use aquatic products. These foods are gaining popularity as a result of consumer preference for their peculiar flavor. Flavor deterioration of prepared aquatic foods directly impacts the sensory quality and consumer acceptance. Identifying the mechanisms involved in flavor development and offering strategies to regulate flavor are crucial, as the flavor of prepared aquatic foods alters under various processing and storage conditions. Microorganisms play a crucial role in flavor evolution by participating in biochemical metabolic reactions and regulating quorum sensing systems. In this review, microbial species associated with the flavor of prepared aquatic foods are summarized. The mechanisms of protein, lipid, and carbohydrate metabolism, as well as quorum sensing mediated by microorganisms in the flavor evolution of prepared aquatic foods, are also reviewed. The regulation of quorum sensing, non-thermal sterilization, antibacterial packaging, artificial intelligence colony prediction, and flavor-targeted compensation for flavor control are also discussed with current and prospective views. This review aims to provide insights into the promotion of desired flavor compounds and control of off-flavor substances in prepared aquatic foods from the perspective of metabolic mechanisms and quorum sensing in microorganisms.
Recent progress in valorization of fish-derived peptides: multifunctional development from molecular insights to versatile applications.
Qi Y, He F, Xu Y … +1 more , Tian HS
Crit Rev Food Sci Nutr · 2026 Jan · PMID 41527847 · Publisher ↗
The exploitation of fish and their processing by-products constitutes a valuable approach for the production of multifunctional peptides (MFPs), which play a crucial role in promoting the sustainable development of marin...
The exploitation of fish and their processing by-products constitutes a valuable approach for the production of multifunctional peptides (MFPs), which play a crucial role in promoting the sustainable development of marine resources and enhancing precision nutrition. This review provides a comprehensive summary of recent advancements in the field of fish-derived MFPs. The preparation techniques, such as enzymatic hydrolysis and fermentation, not only enhance the biological activity of peptides but also significantly affect their taste activity. Moreover, developments in artificial intelligence (AI) and computational modeling have provided powerful tools for elucidating the interaction mechanisms between peptides and their targets, including both physiological and taste receptors. Consequently, the integration of interdisciplinary technologies is anticipated to expedite the targeted discovery and rational design of novel fish-derived MFPs, thereby facilitating their innovative applications in functional foods, medical supplies, cosmetics, seasonings, and animal feed industry.
Microbiological safety of dehydrated foods: risk analysis, technology evaluation, and synergistic strategies for next-generation processing.
Wang Y, Liu W, Li L … +5 more , Cao W, Chen J, Law CL, Ren G, Duan X
Crit Rev Food Sci Nutr · 2026 Jan · PMID 41508778 · Publisher ↗
Drawing on nearly two decades of systematic research in food dehydration and recent reports of microbial contamination in dehydrated food systems, this review highlights the urgent need for interdisciplinary collaboratio...
Drawing on nearly two decades of systematic research in food dehydration and recent reports of microbial contamination in dehydrated food systems, this review highlights the urgent need for interdisciplinary collaboration to ensure microbiological safety in emerging dehydrated food matrices. We deconstruct the microbial hazards inherent to these products while challenging the long-held assumption of their intrinsic safety. The review proceeds through four key dimensions: (i) taxonomic profiling of pathogenic microorganisms associated with dehydrated foods, supported by outbreak reports and regulatory recalls; (ii) mechanistic evaluation of physicochemical intervention strategies for microbial inactivation, including efficacy comparisons and operational limitations; (iii) critical appraisal of advanced dehydration technologies-such as electromagnetic field-assisted drying, thermal gradient drying, and modified atmosphere drying-for real-time microbial control; and (iv) synergistic protocols integrating pretreatment sterilization with optimized drying parameters. Notably, electromagnetic technologies (microwave, radiofrequency, infrared) offer dual benefits, achieving log10-scale pathogen reductions while improving dehydration efficiency through volumetric heating. Evidence shows that hybrid approaches coupling physical sterilization with precision drying can achieve 2.3-4.7 log CFU/g microbial reduction without compromising product quality. These insights not only provide a framework for developing next-generation dehydration processes but also emphasize their public health significance, industrial applicability, and contribution to consumer protection.
Stress resistance, antibiotic resistance, and pathogenicity of foodborne pathogenic bacteria in the viable but nonculturable state.
Liu H, Wang Y, Wang J
Crit Rev Food Sci Nutr · 2026 Jan · PMID 41504768 · Publisher ↗
Numerous foodborne pathogenic bacteria can enter a viable but nonculturable (VBNC) state when subjected to adverse environmental stresses. Owing to the inadequacy of conventional detection methods and insufficient awaren...
Numerous foodborne pathogenic bacteria can enter a viable but nonculturable (VBNC) state when subjected to adverse environmental stresses. Owing to the inadequacy of conventional detection methods and insufficient awareness of their hazards, VBNC foodborne pathogenic bacteria pose a latent risk to food safety. This paper systematically reviews their resistance to common stresses (thermal, acid, salinity, and oxidative), antibiotic resistance, and pathogenicity. Key findings reveal consistent oxidative resistance enhancement in the VBNC foodborne pathogenic bacteria, whereas their resistance to heat, acid, and salinity varies with induction factors and bacterial species. Most bacteria enhance or retain their antibiotic resistance, and some previously sensitive strains acquire resistance upon entering the VBNC state, posing clinical challenges. For pathogenicity, VBNC pathogenic bacteria exhibit selective virulence gene and protein expression, and the retainment of species-dependent pathogenicity is further confirmed by cell and animal models, necessitating the consideration of both stressors and species in risk assessments. Overall, VBNC foodborne pathogenic bacteria constitute a triple threat of concealment, resistance, and pathogenicity. This review provides new insights for accurate prevention and control to better ensure food safety.
Fungal protein for meat analogues: a review of nutritional, safety, and technological aspects.
Yan X, Zhou K, Nie C … +4 more , Nian L, Xie L, Xu F, Xu B
Crit Rev Food Sci Nutr · 2026 Jan · PMID 41492121 · Publisher ↗
As the demand for sustainable alternatives to animal products grows, fungal protein has emerged as a cornerstone for next-generation meat analogues. This review systematically examines the critical factors governing the...
As the demand for sustainable alternatives to animal products grows, fungal protein has emerged as a cornerstone for next-generation meat analogues. This review systematically examines the critical factors governing the success of fungal protein meat analogues (FPMA), encompassing their nutritional, safety, and technological dimensions. Subsequently, the entire production chain is rigorously assessed by the core analysis segment. This assessment encompasses upstream fermentation strategies and downstream innovations in texture improvement, flavor masking, and color formulation, all of which are crucial for replicating the sensory experience of meat. Finally, the review assesses the current market outlook and its inherent challenges, providing a forward-looking perspective on the field. By integrating these areas, this work provides a consolidated framework to guide future efforts in establishing FPMA within sustainable food systems.
Research on the correlation between dietary polyphenols supplementation and serum uric acid by the meta-analysis of randomized controlled trials.
Xie H, Zhang S, Meng Q … +4 more , Wang Z, Zhu L, Xu W, Yang Q
Crit Rev Food Sci Nutr · 2026 Jan · PMID 41489374 · Publisher ↗
Recent studies have indicated that dietary polyphenols may affect serum uric acid (SUA) levels, although the results remain controversial. This study aimed to investigate this relationship through a meta-analysis. A tota...
Recent studies have indicated that dietary polyphenols may affect serum uric acid (SUA) levels, although the results remain controversial. This study aimed to investigate this relationship through a meta-analysis. A total of 21 RCTs with 1502 participants were included. Polyphenols lementation was classified into flavonoid, stilbene, and curcuminoid groups. When the results of these studies were pooled, polyphenols lementation, particularly flavonoids and anthocyanin mixtures, significantly reduced SUA levels, while stilbenes and curcuminoids showed non-significant effects with current evidence. We specifically recommend long-term (> 8 wks) lementation with minimally processed plant-derived polyphenols in capsule or tablet form. This study is registered with PROSPERO (CRD 42023476304).
Nature-inspired oligosaccharides: plant and algal routes to human milk functionality.
Cheong KL, Chen W, Li J … +3 more , Zhong HJ, Wang D, Zhong S
Crit Rev Food Sci Nutr · 2026 Jan · PMID 41489355 · Publisher ↗
Human milk oligosaccharides (HMO) shape early-life health by guiding microbiome assembly, fortifying the mucosal barrier, calibrating immune responses by enhancing secretory IgA at mucosal surfaces, blocking pathogen adh...
Human milk oligosaccharides (HMO) shape early-life health by guiding microbiome assembly, fortifying the mucosal barrier, calibrating immune responses by enhancing secretory IgA at mucosal surfaces, blocking pathogen adhesion, and influencing the microbiota-gut-brain axis. Direct deployment of structurally diverse HMO at population scale remains constrained by manufacturing complexity and cost. This review examines "nature-inspired" oligosaccharides derived from plant and marine algal as affordable, scalable HMO mimetics, mapping chemistry to biology across five functional domains: microbiota architecture & metabolism, inhibition of pathogen adhesion via glycan decoy mechanisms, immune education, mucosal barrier enhancement and gut-brain regulation. We synthesize and critically appraise evidence on plant-derived fructo-, xylo-, and mannan-oligosaccharides, as well as on red-algal agaro-oligosaccharides and brown-algal fuco-oligosaccharides. Although these glycans do not fully replicate individual HMO structures, they can exhibit convergent mechanisms: selective fueling of saccharolytic consortia to produce functional metabolites (SCFAs), multivalent fucose-rich decoying of viral/bacterial adhesins, dendritic-cell/T- and B-cell tuning, epithelial junction and mucus programs, and neuroactive/metabolite signaling along the gut-brain axis. Framed as functional mimicry rather than strict structural emulation, plant and marine oligosaccharides emerge as promising "glycobiotics" to deliver HMO-like benefits across the lifespan, with opportunities for precision, personalized, and sustainable formulations guided by multi-omics and glycoinformatics.
Stabilization strategies for anthocyanins: recent advances.
Demirci M, Jafari SM
Crit Rev Food Sci Nutr · 2026 Jan · PMID 41489310 · Publisher ↗
Anthocyanins (ACNs), one of the most common natural pigments, have been extensively used in various fields, including food, pharmaceuticals, and cosmetics. Depending on the groups attached to the flavylium cation in ACNs...
Anthocyanins (ACNs), one of the most common natural pigments, have been extensively used in various fields, including food, pharmaceuticals, and cosmetics. Depending on the groups attached to the flavylium cation in ACNs, they give different colors to plants. Despite their good colorant and health-promoting properties, the use of ACNs is limited due to their labile structure under various conditions, such as pH, heat, light, and enzymes. Numerous studies have been reported on increasing the stability of ACNs through structural modification such as acylation, glycosylation, pyranization, copigmentation with phenolics and metal ions, complexes with other biomolecules, and encapsulation. This review aims to summarize the fundamental knowledge on methods for enhancing the stability of ACNs, drawing on the most recent research. Lastly, challenges and future work are also discussed.
Fish meat quality and its improvement: integrative molecular, nutritional, and environmental perspectives.
Yadata GW, Guo NX, Meng ZC … +2 more , Zhao J, Zhao Y
Crit Rev Food Sci Nutr · 2026 · PMID 41486770 · Publisher ↗
Fish flesh quality is a complex, multidimensional trait influenced by genetic, physiological, nutritional, and environmental factors. With rising consumer demand for high-quality, safe, and sustainably produced aquatic p...
Fish flesh quality is a complex, multidimensional trait influenced by genetic, physiological, nutritional, and environmental factors. With rising consumer demand for high-quality, safe, and sustainably produced aquatic products, a comprehensive understanding of the interactions among these determinants is essential. This review highlights the molecular mechanisms underlying flesh quality, with a particular focus on the effects of dietary modulation and rearing conditions. Advances in biotechnological and nutritional strategies aimed at enhancing muscle composition, texture, and flavor are highlighted. Special attention is given to dietary interventions, including the use of functional feed additives, optimized amino acid profiles, and plant-based protein sources, which have been shown to promote muscle hypertrophy, improve oxidative stability, and modulate lipid metabolism. Environmental factors such as water temperature, dissolved oxygen, and stocking density are also discussed for their roles in inducing physiological stress and affecting muscle quality. Furthermore, recent developments in omics technologies, particularly transcriptomics, proteomics, and metabolomics, have deepened insights into the molecular networks governing quality traits, offering promising targets for precision aquaculture. Collectively, this review advocates for a multidisciplinary approach to improve fish flesh quality and supports the advancement of sustainable, high-value aquaculture production.
Research progress in kojibiose: structural insights, enzymatic synthesis, and applications in food and pharmaceutical industries.
Zhou Z, Zhang H, Lou T … +4 more , Wang S, Fan Y, Niu S, Ge L
Crit Rev Food Sci Nutr · 2026 Jan · PMID 41479152 · Publisher ↗
Kojibiose, a rare disaccharide featuring a unique α-1,2-glycosidic linkage, exhibits functional properties such as significant sweetness, prebiotic activity, and iron absorption enhancement. It acts as an α-glucosidase I...
Kojibiose, a rare disaccharide featuring a unique α-1,2-glycosidic linkage, exhibits functional properties such as significant sweetness, prebiotic activity, and iron absorption enhancement. It acts as an α-glucosidase I inhibitor, highlighting its potential in the food and pharmaceutical sectors. While natural extraction and chemical synthesis are limited by scalability and environmental concerns, enzymatic synthesis stands out as an alternative, offering high efficiency, specificity, and sustainability. Current enzymatic systems, including sucrose phosphorylase, kojibiose phosphorylase, and dextransucrase, combined with β-galactosidase or α-glucosidase, have shown considerable progress. Protein engineering of sucrose phosphorylase has further improved catalytic efficiency and thermostability. However, enzymatic synthesis still faces challenges, including low catalytic efficiency, instability, and high substrate costs, which impede large-scale production. Moreover, incomplete safety evaluations, unclear regulatory standards, and the absence of uniform quality specifications hinder compliant application. This review systematically outlines the structural features, physicochemical properties, and enzymatic synthesis strategies of kojibiose, with an emphasis on the role of protein engineering in scaling up production. It also evaluates its functional applications in health promotion, food quality improvement, and therapeutic uses. Finally, interdisciplinary innovations are proposed to establish technical standards and scalable bioprocesses, aiming to overcome current barriers and realize the commercial potential of sustainable kojibiose production.
Computer vision in aquaculture: transforming fish freshness monitoring.
Sattar S, Abbas T, Tabish M … +1 more , Zhiqiang G
Crit Rev Food Sci Nutr · 2025 Dec · PMID 41472339 · Publisher ↗
Fish assessment plays a crucial role in ensuring the freshness and safety of fish products, thereby enhancing consumer satisfaction and improving supply chain management. The rapid advancement of computer vision (CV) and...
Fish assessment plays a crucial role in ensuring the freshness and safety of fish products, thereby enhancing consumer satisfaction and improving supply chain management. The rapid advancement of computer vision (CV) and image processing technologies offers a promising noninvasive solution for evaluating fish freshness, enabling the detection and classification of freshness indicators efficiently. This review presents an overview of the application of CV techniques in fish freshness assessment, focusing on advancements over the past decade. The fish freshness evaluation task is categorized into three key aspects such as freshness indicators, texture features, and biochemical changes. Traditional methods as well as deep learning approaches in CV are summarized, highlighting their respective applications for assessing these freshness aspects. Furthermore, commonly used algorithmic models in fish freshness detection are comprehensively introduced. Additionally, the review discusses the integration of advanced imaging technologies, such as hyperspectral and thermal imaging, which provide detailed insights into biochemical and microbial alterations that traditional imaging techniques fail to detect. Finally, the review identifies several challenges in fish freshness assessment, proposing feasible strategies to address these issues and underlining the importance of improving models to integrate data from various sources.
Advances in efficient encapsulation and controlled release strategies for citrus oils.
Liu T, Zhao C, Chen Y … +3 more , Wang X, Xiao H, Zheng J
Crit Rev Food Sci Nutr · 2025 Dec · PMID 41467736 · Publisher ↗
Citrus oils (COs) are extremely popular food-grade natural flavors and are renowned for their health benefits and food preservation attributes. However, challenges related to their low solubility, instability, and intens...
Citrus oils (COs) are extremely popular food-grade natural flavors and are renowned for their health benefits and food preservation attributes. However, challenges related to their low solubility, instability, and intense volatility have impeded the controlled release of COs within food matrices. In recent years, encapsulation techniques have emerged as promising ways to overcome these issues. Citrus oil-loaded encapsulation systems designed using suitable biopolymers and encapsulation techniques enable safe usage, effective encapsulation, and controlled release. Encapsulated COs with controlled-release profiles have enhanced functionality in a range of food application scenarios, thereby increasing the commercial value of COs. This review summarizes the natural biopolymers that have been used as encapsulation materials (e.g., protein-based and carbohydrate-based). It also explores the encapsulation techniques, predominantly the non-thermal methods (e.g., low-energy emulsification, spraying, and electrospinning techniques), and the controlled release of CO-loaded encapsulation systems, including release profiles, release kinetics, and multiple factors affecting release. Finally, it provides a detailed summary of commercial applications and future potential of encapsulated COs. This review summarizes the available evidence and the technical supports needed to further guide the development of encapsulated COs as food additives, dietary supplements, and food preservatives.
Towards functional food development: impact of extrusion cooking on phenolic compounds and antinutrients in sorghum and millets.
N U S, Joshi T J, Johnson S … +1 more , Bhattarai RR
Crit Rev Food Sci Nutr · 2026 · PMID 41467331 · Publisher ↗
Millets and sorghum are important, climate-resilient, and sustainable crops rich in bioactive compounds which provide health benefits by reducing oxidative stress and lowering the risk of chronic diseases. Despite these...
Millets and sorghum are important, climate-resilient, and sustainable crops rich in bioactive compounds which provide health benefits by reducing oxidative stress and lowering the risk of chronic diseases. Despite these benefits, the presence of antinutrients such as tannins, phytates, oxalates, and enzyme inhibitors limits nutrient absorption and bioavailability. This review comprehensively evaluates current research on the impact of extrusion cooking, a high-temperature, high-pressure processing with shear force, on the bioactive composition, antioxidant capacity, and antinutritional factors in sorghum and millets. Across studies, extrusion has been shown to reduce total phenolics by approximately 30-40%, decrease antinutrients by 25%-85%, and substantially lower trypsin inhibitors, while, in some cases, retaining 50%-60% of total polyphenolics and antioxidant activity, depending on grain type and processing conditions. Optimizing extrusion parameters is therefore critical to achieving a balance between preserving bioactive compounds and minimizing nutrient losses. Through a comprehensive synthesis of existing research, this review enhances understanding of the transformations occurring during extrusion and discusses processing conditions as key factors driving these inconsistencies. These insights facilitate the formulation of value-added millet and sorghum-based products, while also contributing to broader goals of enhancing nutrition security and reinforcing sustainable and resilient food systems.
Single-cell proteins: fermentation pathways, nutritional quality and digestibility, and a techno-economic and environmental outlook for sustainable scale-up.
Sharifian P, Amiri A, McClements DJ … +5 more , Kubiak M, Favaro L, Maggo S, Singh A, Pratap-Singh A
Crit Rev Food Sci Nutr · 2026 · PMID 41460029 · Publisher ↗
The growing global population and rising living standards are driving an increased demand for protein-rich animal-derived foods. However, traditional livestock-based protein production poses serious environmental concern...
The growing global population and rising living standards are driving an increased demand for protein-rich animal-derived foods. However, traditional livestock-based protein production poses serious environmental concerns, including greenhouse gas emissions, land degradation, and high-water usage. Single-cell proteins (SCPs), defined as protein-rich microbial biomass derived from organisms such as bacteria, yeasts, fungi, and microalgae, have emerged as a promising alternative. SCPs offer high nutritional value with essential amino acids such as lysine, methionine, and threonine, along with additional nutrients including carbohydrates, fats, vitamins, and minerals. This review aims to provide a comprehensive evaluation of SCPs as a sustainable and scalable protein source, with a specific focus on their production through diverse fermentation strategies including solid-state, semisolid-state, liquid, and gas fermentation. Particular attention is given to the use of agro-industrial by-products and renewable gases as cost-effective substrates that align with circular economy principles. In addition to outlining the nutritional and environmental advantages of SCPs, this review critically examines their current limitations, including production scalability, potential safety concerns, and consumer acceptance. By integrating recent findings on life cycle assessments, nutritional profiling, and digestibility, this work highlights key technological innovations needed to accelerate industrial adoption of SCPs. The purpose of this review is therefore to synthesize current advances while identifying the challenges and research priorities that must be addressed for SCPs to achieve widespread application in global food systems.
Mycotoxins and non-communicable diseases: exacerbation and susceptibility.
Huangfu B, Chen Y, Xu T … +3 more , Huang K, Liang Z, He X
Crit Rev Food Sci Nutr · 2026 · PMID 41454858 · Publisher ↗
Mycotoxins are secondary metabolites produced by fungi as bio-derived environmental pollutants. They commonly contaminate grains, fruits, and nuts and can enter the human body through the food chain. With the rising prev...
Mycotoxins are secondary metabolites produced by fungi as bio-derived environmental pollutants. They commonly contaminate grains, fruits, and nuts and can enter the human body through the food chain. With the rising prevalence of non-communicable diseases, increasing attention has been paid to the potential links between mycotoxins and chronic conditions; however, systematic reviews on this topic remain limited. This study summarizes current evidence on the role of mycotoxins (e.g., deoxynivalenol, T-2 toxin, patulin, and citrinin) in the progression of non-communicable diseases, including cancer, metabolic disorders, gastrointestinal diseases, neurodegenerative diseases, behavioral abnormalities, reproductive dysfunction, and thyroid disorders. Existing evidence suggests that mycotoxins may act as environmental triggers for non-communicable diseases, and individuals with such conditions may exhibit increased susceptibility due to factors such as impaired gut barrier function and metabolic dysregulation. Given the complexity of these interactions, further research is needed to elucidate the underlying mechanisms and to establish targeted dietary safety thresholds for vulnerable populations.
AI-driven optimization of bioactive compounds extraction from food byproducts: research progress and application prospect.
Mpalanzi VT, Zhang M, Sundarsingh A … +2 more , Mujumdar AS, Rui L
Crit Rev Food Sci Nutr · 2025 Dec · PMID 41454564 · Publisher ↗
Food byproducts are rich in bioactive compounds with nutritional and preservation benefits, yet conventional extraction methods are limited by high solvent use, time-consuming, and poor scalability. Green technologies su...
Food byproducts are rich in bioactive compounds with nutritional and preservation benefits, yet conventional extraction methods are limited by high solvent use, time-consuming, and poor scalability. Green technologies such as ultrasound-assisted extraction (UAE), supercritical fluid extraction (SFE), and microwave-assisted extraction (MAE) offer sustainable alternatives but require precise optimization of complex, non-linear parameters. This review highlights artificial intelligence (AI) as a transformative tool to overcome these challenges by enabling predictive modeling, real-time optimization, and intelligent process control of extraction processes. Unlike previous reviews focusing mainly on green extraction techniques, this work uniquely synthesizes recent progress on AI-driven approaches. It critically compares their performance against traditional methods such as response Surface methodology. Case studies include how AI models, including artificial neural networks, support vector regression, and hybrid algorithms, deliver higher yields, lower energy use, and improved reproducibility. The review further addresses industrial applications, regulatory gaps, and commercialization challenges, offering future research directions for scalable and interpretable AI frameworks. Combining sustainability, efficiency, and innovation, this review positions AI-driven extraction as a frontier for advancing functional food development and circular bioeconomy strategies.
About
- Frequency
- Sun
- Papers found
- 200
- RSS feed
- Subscribe