Crit Rev Food Sci Nutr [JOURNAL]
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200 papers
AI-based modified atmosphere packaging for fruits and vegetables preservation: research progress and prospects.
Shi H, Zhang M, Mujumdar AS … +2 more , Lei C, Li J
Crit Rev Food Sci Nutr · 2025 Dec · PMID 41441874 · Publisher ↗
Modified atmosphere packaging (MAP) has been extensively applied in the preservation of fruits and vegetables (F&Vs). However, challenges arise from the variety of packaging materials, complex gas compositions, and diver...
Modified atmosphere packaging (MAP) has been extensively applied in the preservation of fruits and vegetables (F&Vs). However, challenges arise from the variety of packaging materials, complex gas compositions, and diverse respiration patterns of F&Vs. Traditional mathematical tools struggle to accurately design, detect, monitor, and predict MAP for foods. Artificial intelligence (AI), as one of the versatile tools which could simulate, extend, and expand human intelligence, has demonstrated its role in many fields, as well as in MAP for F&Vs. This review first revealed the literature and research team overview of AI in the field of MAP for F&Vs through bibliometric analysis. Then, the respective classifications and joint applications of MAP and AI for F&Vs were reviewed. At present, the application of AI-based MAP in exploring mechanisms, packaging design, parameter optimization, quality monitoring, and shelf-life prediction for F&Vs has made preliminary progress. In the future, it needs to develop toward high precision, high throughput, automation, and cost-effectiveness. Meanwhile, challenges remain, including data scarcity, complex models, high learning costs, and difficulties in verifying the authenticity of AI outputs. Additionally, specific issues related to F&V MAP, such as sample variability, packaging material selectivity, and interactions between gases, samples, and films, need further attention.
Waste yeast of the genus from the beer, wine, and sugarcane ethanol industries: valorization pathways and perspectives for the production of food ingredients.
Souza da Silva E, Novelli do Nascimento N, Come JAADSS … +1 more , Favaro-Trindade CS
Crit Rev Food Sci Nutr · 2026 · PMID 41433151 · Publisher ↗
Yeast plays a central role in several industrial fermentation processes, including large-scale beer, wine, and ethanol production. Although widely recognized for its fermentative efficiency and robustness, its residual b...
Yeast plays a central role in several industrial fermentation processes, including large-scale beer, wine, and ethanol production. Although widely recognized for its fermentative efficiency and robustness, its residual biomass-often discarded or underutilized-represents a rich source of valuable compounds. These include cell wall components such as β-glucans and mannans, which exhibit significant nutritional, functional, and technological properties. The expansion of these fermentation processes has resulted in an abundance of excreted yeast biomass, much of which is used in animal feed or discarded as waste. This review explores the valorization pathways of residual biomass from yeasts of the genus from the brewing, wine, and sugar-alcohol industries, highlighting recent advances in extraction, biosorption, and microencapsulation methods for the development of food ingredients. Future perspectives include the integration of biorefinery approaches and circular bioeconomy models to increase the sustainability and economic viability of the use of biomass processes. By advancing the understanding and use of spent yeast, this work exposes the current scenario and future challenges in valorizing this raw material.
Food-derived extracellular vesicles: an emerging intervention strategy for inflammatory bowel disease.
Wang Y, Zhang Y, Song S … +3 more , Chen J, Guo H, Lin Y
Crit Rev Food Sci Nutr · 2025 Dec · PMID 41431254 · Publisher ↗
BACKGROUND: Food-derived extracellular vesicles (FEVs) from plants, milk and probiotics are emerging as bioactive nanocarriers linking nutrition and metabolism. Their natural stability provides unique advantages for gast...
BACKGROUND: Food-derived extracellular vesicles (FEVs) from plants, milk and probiotics are emerging as bioactive nanocarriers linking nutrition and metabolism. Their natural stability provides unique advantages for gastrointestinal therapeutics. Inflammatory bowel disease (IBD) is a refractory intestinal disease, and the current research shows that FEVs have potential application value in improving IBD. Scope and Approach: This review systematically summarizes the current understanding of FEVs from three major sources-plant-derived, milk-derived, and bacteria-derived EVs, encompassing their biogenesis, structural characteristics, application characteristics and mechanism of action, with emphasis on their role in IBD intervention. And put forward new strategies and prospects for FEVs' intervention and application in IBD, providing a comprehensive perspective for their role in nutrition intervention. KEY FINDINGS AND CONCLUSIONS: FEVs from distinct sources exhibit characteristic structural and functional profiles that enable source-specific intervention strategies for IBD. These natural nanovesicles demonstrate multi-modal therapeutic effects by modulating gut microbiota composition, enhancing intestinal barrier integrity, and fine-tuning immune responses. Their role as nutritional modulators and drug delivery vehicles holds significant clinical promise for IBD management. However, translational challenges persist, including mechanism uncertainties, suboptimal targeting efficiency, unverified long-term safety, and limited production yields. Future studies should prioritize bridging these knowledge gaps to facilitate FEV-based clinical translation.
Fermented fruit drinks: an overview on microbial component, sensorial attributes, health benefits, and development directions on starters.
Dai Y, Tang Y, Chen Y … +3 more , Zhang S, Lin X, Ji C
Crit Rev Food Sci Nutr · 2026 · PMID 41420819 · Publisher ↗
Fermented fruit drinks have gained significant global popularity due to their enhanced sensory properties, nutritional benefits, and functional potential. This review comprehensively examined the microbial communities re...
Fermented fruit drinks have gained significant global popularity due to their enhanced sensory properties, nutritional benefits, and functional potential. This review comprehensively examined the microbial communities responsible for fruit fermentation, their metabolic contributions to flavor development, and the resultant health-promoting bioactive compounds. The health benefits of fermented fruit drinks, such as antioxidant, antidiabetic, cardiovascular-protective, anti-cancer, and immunomodulatory effects that arise from the microbial biotransformation of fruit-derived compounds, are also concluded. To maximize the functional potential of microorganisms in fermentation processes, several advanced starter culture strategies have been developed, primarily including high-performance strain screening, synthetic microbial consortia design, and metabolomics-driven process refinement. These advancements aim to enhance the quality, safety, and functionality of fermented fruit drinks, meeting growing consumer demand for sustainable, health-focused beverages.
From concept to reality: current trends in developing tunable biopolymeric materials for food contact applications.
Khan MR, Torrieri E, Siroli L … +3 more , Patrignani F, Allais F, Fadlallah S
Crit Rev Food Sci Nutr · 2025 Dec · PMID 41417867 · Publisher ↗
This review provides an in-depth synthesis of current strategies to tune the functional properties of microbial- and plant-based biopolymers for food contact applications. Focusing on materials such as polyhydroxyalkanoa...
This review provides an in-depth synthesis of current strategies to tune the functional properties of microbial- and plant-based biopolymers for food contact applications. Focusing on materials such as polyhydroxyalkanoates (PHAs), bacterial cellulose, starch derivatives, carboxymethyl cellulose, and soy protein isolates, we analyze how polymer performance can be enhanced through chemical modifications and the incorporation of active additives like nano-silica, cellulose nanocrystals, clove essential oil, and silver nanoparticles. Processing innovations, including 3D printing and electrospinning, are critically assessed for their role in improving mechanical strength, barrier performance, and antimicrobial activity, achieving up to a 40% reduction in microbial spoilage rates in certain food products. Particular attention is given to balancing material tunability with regulatory compliance, highlighting concerns related to additive migration and the strict safety assessments required under EU Framework Regulation EC 1935/2004 and upcoming Packaging and Packaging Waste Regulation (PPWR). Scalability challenges including the high production costs of microbial polymers and the limited industrial use of nanomaterials due to safety and economic constraints are evaluated alongside emerging solutions such as waste-derived feedstocks and metabolic engineering. By consolidating evidence from over 200 studies, this review establishes a detailed framework for the design of cost-effective, scalable, and regulatory-compliant biopolymeric materials, bridging laboratory innovation and industrial application for sustainable food packaging.
Machine learning-driven intelligent transformation of food safety: from multi-source risk identification to whole-chain preventive control.
Zhang L, Qin Z, Xu B … +3 more , Li W, Wu Y, Li G
Crit Rev Food Sci Nutr · 2026 · PMID 41417582 · Publisher ↗
The globalization of food supply chains has brought about increasingly complex food safety risks. Traditional approaches often have limitations such as low efficiency and poor adaptability when processing large-scale dat...
The globalization of food supply chains has brought about increasingly complex food safety risks. Traditional approaches often have limitations such as low efficiency and poor adaptability when processing large-scale data, conducting real-time risk assessments, and analyzing multi-factor correlations, making it difficult to effectively manage these risks. As a data-driven intelligent technology, machine learning (ML) offers promising solutions by enabling efficient and accurate food safety management. This review systematically summarizes the progress of ML applications in several key domains, including food authenticity detection, toxicity prediction, assessment of chemical migration from packaging materials, and supply chain risk analysis and control. By integrating heterogeneous data from chemical, biological, and sensor-based sources, ML facilitates multi-source risk identification, providing support for comprehensive detection and prediction in these fields. Emphasis is placed on strategies such as optimizing data quality, improving model architectures, and establishing closed-loop experimental validations, which collectively enhance the accuracy and reliability of ML-based risk assessment frameworks. Nevertheless, challenges remain, particularly in terms of data availability and quality, model generalizability, computational requirements, and implementation costs. Future development will be driven by technological innovation, interdisciplinary integration, and the formulation of standardized evaluation frameworks, aiming to establish an intelligent and more resilient food safety management system.
The degradation of proanthocyanidins: dynamic mechanisms to digital solutions.
Liu N, Li L, Wang Y … +12 more , Hou Z, Hui L, Li Y, Qian G, Xia R, Yan M, Xu H, Shan J, Wang H, Xin G, Meng X, Li B
Crit Rev Food Sci Nutr · 2025 Dec · PMID 41417581 · Publisher ↗
Proanthocyanidins (PAs), a class of polyphenolic polymers widely distributed in plants, exhibit diverse biological activities with promising applications. However, the bioavailability and biological activity of PAs are s...
Proanthocyanidins (PAs), a class of polyphenolic polymers widely distributed in plants, exhibit diverse biological activities with promising applications. However, the bioavailability and biological activity of PAs are strongly dependent on their degree of polymerization (DP). Polymeric proanthocyanidins (PPAs) with high DP show low bioavailability due to inability to penetrate biological membranes, limiting their practical utilization. Thus, the degradation of PPAs into oligomeric proanthocyanidins (OPAs) or bioactive small molecular compounds has become a research focus to enhance their value. This review systematically summarizes the structural characteristics of PAs and comprehensively compares the mechanisms, advantages, and limitations of degradation technologies, including chemical, physical, and biological methods. Among these, biodegradation, driven by enzymes, is promising for its environmental friendliness, mild conditions, and high specificity. Enzymes synergistically degrade PAs via oxidative cleavage, ester hydrolysis, and specific bond scission. Notably, digital technologies like computational chemistry and artificial intelligence aid in predicting pathways, optimizing conditions, and designing systems, bridging microscale mechanisms and macroscale patterns. Despite significant progress, challenges remain: PA structural complexity, lack of standardized analytics, and scaling issues. Future research should focus on multi-omics to explore enzymatic mechanisms, construct high-efficiency microbial consortia, and integrate digital solutions for precise degradation control.
Wine polyphenols in the prevention of metabolic syndrome: a critical review of multitarget mechanisms and translational perspectives.
Kang X, Xue H, Hong K … +5 more , Lin Y, Gao Y, Huang W, Zhan J, You Y
Crit Rev Food Sci Nutr · 2025 Dec · PMID 41417510 · Publisher ↗
Metabolic syndrome (MetS), a major global public health concern, is characterized by lipid accumulation, glucose dysregulation, and vascular dysfunction. Moderate wine consumption-particularly red wine-has been associate...
Metabolic syndrome (MetS), a major global public health concern, is characterized by lipid accumulation, glucose dysregulation, and vascular dysfunction. Moderate wine consumption-particularly red wine-has been associated with reduced risk of chronic diseases through mechanisms such as antioxidation, lipid metabolism modulation, and enhanced insulin sensitivity. The "French Paradox" suggests that polyphenols in wine may play a central role in these protective effects. This review provides a comprehensive analysis of the chemical composition, content variability, and metabolic regulatory functions of wine-derived polyphenols. The type and concentration of polyphenols in wine are influenced by grape variety, climatic conditions, and winemaking processes; red wines generally contain higher polyphenol levels due to extended contact with grape skins and seeds during fermentation. These compounds exert multi-targeted metabolic effects, including the regulation of lipid and glucose metabolism, energy reprogramming, and vascular function improvement-contributing to the prevention and management of MetS. Despite promising evidence, challenges remain in improving the bioavailability of wine polyphenols, generating robust clinical evidence, and translating these compounds into effective functional foods. This review aims to provide a scientific foundation for understanding the role of wine polyphenols in metabolic health and to inform future research and nutritional strategies for MetS intervention.
Cocoa neo-formed contaminants: forming mechanism, processing effects on nutritional and impacts on human neurological system.
Nongmaithem SC, Singh CN, Gupta KK … +6 more , K K, Singamayum FN, C S, Kishore SG, Pradhan RC, Dwivedi M
Crit Rev Food Sci Nutr · 2026 · PMID 41408864 · Publisher ↗
Cocoa beans are also known for their highly bioactive components, such as polyphenols and flavonoids, which contribute to their health benefits. The essential unit operation processes of fermentation, drying, and roastin...
Cocoa beans are also known for their highly bioactive components, such as polyphenols and flavonoids, which contribute to their health benefits. The essential unit operation processes of fermentation, drying, and roasting develop the characteristic flavor, color, and aroma of cocoa. However, these steps facilitate biochemical transformation within beans, resulting in the formation of neo-formed contaminants (NFCs) such as acrylamide (ACR), furan, furfuryl alcohol (FA), and hydroxymethylfurfural (HMF). These compounds are mainly formed during heating through Maillard reactions, thermal degradation, and lipid oxidation, and are of great concern because of their genotoxic, neurotoxic, and carcinogenic potential. This review presents a critical review of the mechanism of NFC formation during cocoa processing and its adverse effects on nutritional quality and neurological health. Furthermore, it identifies innovative mitigation technologies, such as enzymatic processing, non-thermal processing (i.e., ultrasound, microwave, vacuum heating, pulsed electric fields, and precision fermentation using yeast). All these methods provide significant paths to reduce NFC formation or content while preserving the sensory and functional qualities of cocoa. Future studies should focus on the establishment of standardized NFC detection systems, the development of hurdle processing machines, and the optimization of novel technologies to ensure safe and high-quality cocoa products.
Mechanistic analysis of starch gelatinization properties regulated by biomolecules: a protein, non-starch polysaccharides and lipids perspective.
Song J, Ma C, Xu Y … +7 more , Wang Y, Wang B, Zhang G, Liu X, Xu X, Yang Y, Zhang N
Crit Rev Food Sci Nutr · 2026 · PMID 41399156 · Publisher ↗
Natural starch exhibits defects such as weak gel strength, structural instability, and easy aging when forming gels, which limits its potential applications in high-performance hydrogel materials. Gelation modulation of...
Natural starch exhibits defects such as weak gel strength, structural instability, and easy aging when forming gels, which limits its potential applications in high-performance hydrogel materials. Gelation modulation of starch through the introduction of exogenous substances, such as proteins, non-starch polysaccharides, lipids, and other biomolecules, has become an important strategy for improving its gelation properties. In this review, the research progress on the regulation of starch gelation behavior by biomolecules including proteins, non-starch polysaccharides, and lipids, is systematically sorted out. The properties of the hydrogel formed after starch gelation are analyzed, focusing on the regulatory mechanisms of gelation, which are mainly intermolecular interaction forces, physical barrier effects, and permeation networks. In addition, cutting-edge applications of AI-driven starch-based hydrogels in the development of low-calorie and low-sugar food products are envisioned, and possible challenges to the current enhancement studies of starch gelatinization are presented. This review aims to provide theoretical references for the applied research on starch-based hydrogels. The effects of biomolecules on starch gelation properties are described.The main mechanisms by which biomolecules regulate starch gelation properties are summarized.Intermolecular interaction forces are the central mechanism of action.Explore the trend of AI-driven SBHs for low-cal and low-sugar food applications.
Recent advances in antidiabetic marine-derived bioactive peptides: production, therapeutic targets, structure-function relationship, and bioavailability.
Fang Y, Alahyaribeik S, Hazaveh MN … +5 more , Chi Keung PC, Nie L, Grootaert C, Van Camp J, Mirzaei M
Crit Rev Food Sci Nutr · 2026 · PMID 41399044 · Publisher ↗
Type 2 diabetes mellitus (T2DM) has become a serious and growing public health concern. Marine-derived bioactive peptides (MDBPs), characterized by structural diversity and a high content of hydrophobic amino acids, offe...
Type 2 diabetes mellitus (T2DM) has become a serious and growing public health concern. Marine-derived bioactive peptides (MDBPs), characterized by structural diversity and a high content of hydrophobic amino acids, offer a valuable reservoir for identifying novel antidiabetic compounds. This work aims to explore the T2DM therapeutic potential of MDBPs. It provides an overview preparation of MDBPs, and investigates their interactions with key therapeutic targets in T2DM, and examines their structure-activity relationships. Additionally, safety considerations of MDBPs and strategies for improving bioavailability of MDBPs are addressed. MDBPs contribute to T2DM management by modulating key metabolic enzymes through hydrogen bonding and hydrophobic interactions, thereby influencing glucose metabolism and insulin signaling. The therapeutic potential of MDBPs is influenced by intrinsic factors such as peptide sequence, molecular weight, and hydrophobicity, which determine stability, bioactivity, and target specificity. Advanced delivery systems, including microencapsulation and nanocarriers, have been employed to enhance their bioavailability and controlled release. However, rigorous safety evaluations and clinical studies remain essential to facilitate their successful translation into viable therapeutic options for T2DM.
Impact of anthocyanin-rich fruits on the modulation of inflammation and oxidative stress in the gut-liver axis: a systematic review of studies.
Pereira SMS, Parzanini Brilhante de São José V, Oliveira LA … +4 more , Dias KA, Carvalho Sette Abrantes L, Della Lucia CM, Tako E
Crit Rev Food Sci Nutr · 2026 · PMID 41396784 · Publisher ↗
Anthocyanins, a class of polyphenolic compounds widely present in berries and tropical fruits, have been increasingly investigated for their role in gut-liver axis. This systematic review synthesized evidence from precli...
Anthocyanins, a class of polyphenolic compounds widely present in berries and tropical fruits, have been increasingly investigated for their role in gut-liver axis. This systematic review synthesized evidence from preclinical studies evaluating the effects of anthocyanin-rich fruits on inflammation and oxidative stress, as well as secondary outcomes related to liver and intestinal function. Searches for original articles were performed in PubMed, Scopus, Web of Science, and Embase. A total of 18 studies were selected. Overall, supplementation with anthocyanin-rich fruits reduced pro-inflammatory cytokines (TNF-α, IL-6, IL-1β), enhanced antioxidant enzyme activities (SOD, GPx, CAT), and lowered lipid peroxidation (MDA). These primary outcomes were consistently associated with improvements in liver health, including decreased serum ALT and AST, reduced steatosis, and lower histological damage. At the intestinal level, anthocyanins increased the expression of tight junction proteins (ZO-1, occludin), reduced permeability, and promoted favorable microbial shifts, particularly an enrichment of , , and . The gut-liver axis emerged as a central mediator, contributing to systemic anti-inflammatory and metabolic benefits. Collectively, the findings highlight the potential of anthocyanin-rich fruits as dietary strategies to prevent or mitigate metabolic and inflammatory disorders through coordinated modulation of intestinal and hepatic pathways.
Research progress on the fermentation characterization of non- yeasts in fruit wines: a review.
Zhang R, Hou X, Fan Q … +14 more , Hu K, Hou L, Kang N, Ou Z, Zhao N, Li Q, Liu A, Yang Y, Han G, Zhang Z, Wang X, Liu S, Yao S, Li J
Crit Rev Food Sci Nutr · 2026 · PMID 41396703 · Publisher ↗
This review highlights the pivotal role of non- yeasts in enhancing fruit wine quality, addressing limitations of traditional monocultures. It systematically elaborates their mechanisms in improving color stability (via...
This review highlights the pivotal role of non- yeasts in enhancing fruit wine quality, addressing limitations of traditional monocultures. It systematically elaborates their mechanisms in improving color stability (via anthocyanin derivatives and enzymatic actions), enriching aroma (through ethanol, esters, higher alcohol, terpenoids, and volatile acid regulation), and modulating mouthfeel (via glycerol, polysaccharides, and organic acid degradation). The findings underscore strain-specific metabolic traits and mixed fermentation dynamics, providing critical insights for tailoring high-quality, distinctive fruit wines.This review also outlines potential research directions for the application of non- yeasts in fruit wine fermentation, thereby providing a reference for the application of non- yeasts in fruit wine fermentation. Future research may focus on the applications, metabolic mechanisms, and condition optimization of non- yeasts.
Advances in heavy metal removal from fruit juices: implications for food safety and quality control.
Jeevarathinam G, Deepa J, Ningthoujam AS … +9 more , Rajbongshi B, Nickhil C, Shweta, Chetia S, Ramniwas S, Kishore SG, Singh Oberoi DP, Rustagi S, Basheeruddin Asdaq SM
Crit Rev Food Sci Nutr · 2026 · PMID 41389294 · Publisher ↗
Heavy metal contamination in the environment has risen due to industrialization, posing serious health risks through food chain accumulation. Fruit juices, rich in essential nutrients, may also contain harmful metal resi...
Heavy metal contamination in the environment has risen due to industrialization, posing serious health risks through food chain accumulation. Fruit juices, rich in essential nutrients, may also contain harmful metal residues, particularly endangering children due to their higher consumption. Ensuring food safety requires thorough investigation and effective removal of heavy metals to protect public health and promote informed nutrition choices. To make food safe for human consumption, researchers have been working tirelessly to remove impurities from it. This paper reviews the current state of research on the various sources of heavy metal contamination in juices, its health implications and various methods employed to remove heavy metals (physical, chemical, biological and nonthermal). Besides, advanced emerging technologies like nanotechnology, membrane filtration, electrochemical methods, cold plasma, and ozone for the removal of heavy metals have also been discussed. Ozone removes heavy metals from fruit juices through oxidation, where it reacts with metal ions to form insoluble oxides or hydroxides that can be easily filtered out. Cold plasma generates reactive species that interact with heavy metal ions in fruit juices, inducing redox reactions that convert them into less soluble or volatile forms for easy removal.
Bioactive peptides from milk proteins: current insights into novel preparation strategies and application prospects.
Li H, Gong H, Wang J … +1 more , Mao X
Crit Rev Food Sci Nutr · 2026 · PMID 41388628 · Publisher ↗
The rising global burden of chronic diseases necessitates safer and more sustainable alternatives to conventional pharmaceuticals, which are often associated with adverse effects and high costs. Bioactive peptides (BPs)...
The rising global burden of chronic diseases necessitates safer and more sustainable alternatives to conventional pharmaceuticals, which are often associated with adverse effects and high costs. Bioactive peptides (BPs) derived from milk proteins have emerged as promising candidates, offering a multifaceted approach to health promotion and disease prevention. However, BPs exhibit inherent limitations, such as poor palatability and low bioavailability. Additionally, conventional screening methods for BPs suffer from low efficiency. This review critically analyzes traditional and novel strategies for liberating BPs from milk proteins, including enzymatic hydrolysis, microbial fermentation, and their synergistic combination. Crucially, it extends beyond production to explore cutting-edge solutions to longstanding challenges in BPs development, such as peptide self-assembly and advanced delivery systems. Furthermore, it highlights the transformative role of artificial intelligence (AI) in bridging peptide sequences with their biofunctions and optimizing production parameters. Notably, the integration of AI has revolutionized the field by enabling the prediction of structure-function relationships between peptide sequences and bioactivities. AI further facilitates the optimization of production parameters, overcoming inefficiencies and limitations of conventional screening methods. Collectively, these technological advancements provide a strong foundation for developing high-value peptide-based nutraceuticals and functional foods, promoting applications in precise nutrition and targeted disease intervention.
Post-translational modifications of proteins and their effect on techno-functional properties for food applications.
Scheuerer T, Herz E, Srichuwong S … +1 more , Weiss J
Crit Rev Food Sci Nutr · 2026 · PMID 41388351 · Publisher ↗
Post-translational modifications (PTMs), including glycosylation, phosphorylation, acetylation, and methylation, are protein modifications that involve the covalent addition of functional groups after their biosynthesis....
Post-translational modifications (PTMs), including glycosylation, phosphorylation, acetylation, and methylation, are protein modifications that involve the covalent addition of functional groups after their biosynthesis. They are critical factors for protein structure and function, influencing not only biological activity but also techno-functional properties. Their relevance in food proteins is increasingly recognized as the demand for sustainable proteins grows, particularly for recombinant proteins produced via precision fermentation. This review provides an overview of the most important PTMs and discusses their influence on techno-functional properties of proteins such as solubility, emulsification, gelation, and foaming. Especially hydrophilic functional groups (e.g., glycans and phosphate) often enhance solubility while hydrophobic groups (e.g., fatty acids) tend to reduce it. Hydrophobic interactions also have a profound effect on functionality. Further, methods to modify PTMs chemically, enzymatically, or physically are discussed and analytical techniques for their detection are critically reviewed. By bringing together insights from biology, food science, and protein engineering, this review outlines how targeted PTM control could improve functionality in alternative proteins for food, cosmetic, or pharmaceutical use. This review can serve as a guide on how to modify particularly novel sustainable or recombinant proteins in a targeted manner to tailor their functionality and extend their application areas.
Lacto-ovo-vegetarian and vegan diets in children and adolescents: a systematic review and meta-analysis of nutritional and health outcomes.
Lotti S, Panizza G, Martini D … +4 more , Marx W, Beasley JM, Colombini B, Dinu M
Crit Rev Food Sci Nutr · 2026 · PMID 41382333 · Publisher ↗
The health implications of lacto-ovo-vegetarian and vegan diets in childhood remain debated. This meta-analysis compares lacto-ovo-vegetarian and vegan diets with omnivorous diets across a wide spectrum of nutrients and...
The health implications of lacto-ovo-vegetarian and vegan diets in childhood remain debated. This meta-analysis compares lacto-ovo-vegetarian and vegan diets with omnivorous diets across a wide spectrum of nutrients and health outcomes among children <18 years worldwide without chronic disease. Searches in MEDLINE, Embase, Scopus, and Web of Science up to March 2025 identified 59 studies including 48,626 participants (7,280 lacto-ovo-vegetarians, 1289 vegans, and 40,059 omnivores). Lacto-ovo-vegetarian children consumed less energy, protein, fat, vitamin B12, vitamin D, and zinc, but more fiber, iron, folate, vitamin C, and magnesium. Vegans showed similar patterns, with particularly low calcium intake. Growth and body composition indicated a leaner phenotype: lacto-ovo-vegetarians had lower height, weight, BMI z-scores, fat mass, and bone mineral content, while vegans had shorter stature and lower BMI z-scores. Biomarkers showed lower ferritin and 25(OH)D in lacto-ovo-vegetarians, and lower hemoglobin and ferritin in vegans. Although group averages for most nutrients and biomarkers remained within pediatric reference ranges, increased odds of iron deficiency and anemia were observed in lacto-ovo-vegetarians, and vitamin B12 deficiency in vegans. Both groups showed lower total and LDL cholesterol. These findings underscore the need for careful dietary planning and supplementation in lacto-ovo-vegetarian and vegan children.
Food structure-mediated stomach-brain neural signaling controls gastric emptying.
Shi H, Wilde PJ, Yu H … +2 more , Han J, Liu W
Crit Rev Food Sci Nutr · 2026 · PMID 41369118 · Publisher ↗
Obesity and diabetes pose a major threat to public health and brings huge economic and social burdens. Gastrointestinal tract (GIT) plays a crucial role in the occurrence of the metabolic disorder by sending key informat...
Obesity and diabetes pose a major threat to public health and brings huge economic and social burdens. Gastrointestinal tract (GIT) plays a crucial role in the occurrence of the metabolic disorder by sending key information to the brain through nervous system to control food intake. Understanding the underlying mechanisms on how the food structure mediates the brain-stomach neutrally regulating digestion process, especially gastric emptying, is thus paramount for precisely designing food structure and for effectively controlling appetite and reducing diet-related disease. This review discusses the role of gastric emptying in the whole digestion process and the regulatory mechanisms of the nervous system in gastric emptying. Emphasis is placed on the impact of food microstructure and dietary structure on gastric emptying. We then consider how Western and Oriental diet structure influence on gastric emptying in different historical periods.
Sensory impact of probiotic incorporation in food matrices: a systematic review.
Haro-González JN, Velásquez-Reyes DDC
Crit Rev Food Sci Nutr · 2026 · PMID 41363860 · Publisher ↗
The development of functional foods with probiotics has gained importance in the food industry, not only for their benefits to gastrointestinal, immune, and metabolic health, but also because they can influence the flavo...
The development of functional foods with probiotics has gained importance in the food industry, not only for their benefits to gastrointestinal, immune, and metabolic health, but also because they can influence the flavor, aroma, and texture of the product. However, the incorporation of probiotics can significantly modify the sensory characteristics of products, including texture, taste, odor, aroma, appearance, and color, thereby influencing their overall acceptability and consumer acceptance. Despite this, much research prioritizes microbial viability or technological functionality, leaving sensory analysis in the background and with unclear or incomplete methodologies. This systematic review analyzes studies published since 2020 that formally evaluated the sensory impact of probiotics in different food matrices. It also provides an overview of probiotic strains used in various food matrices, including meat, dairy products, beverages, and innovative products, which are considered non-conventional foods where the incorporation of probiotics represents an emerging application in the development of functional foods. As well as the associated sensory changes, whether positive, neutral, or negative, resulting from their incorporation. Patterns of sensory change are identified, the methodological quality of sensory tests is assessed, and the challenges and opportunities for improving the sensory acceptance of foods with probiotics are discussed.
Fat replacement and reduction strategies for plant-based foods.
Hu X, McClements DJ
Crit Rev Food Sci Nutr · 2025 Dec · PMID 41353647 · Publisher ↗
Growing interest in plant-based analogs of traditional animal products is driven by food security, environmental sustainability, animal welfare, and health concerns. Fat significantly influences the appearance, texture,...
Growing interest in plant-based analogs of traditional animal products is driven by food security, environmental sustainability, animal welfare, and health concerns. Fat significantly influences the appearance, texture, mouthfeel, functionality, and nutritional profile of conventional animal-based foods. Thus, effectively incorporating plant-based fats or alternatives into plant-based products is crucial for enhancing sensory and nutritional attributes, ensuring consumer acceptance. This review critically examines current fat replacement and reduction strategies applied in the development of plant-based foods, including meat, egg, and dairy analogs. Conventional approaches, such as chemical, enzymatic, and physical modification, are discussed alongside emerging technologies that draw on soft-matter physics, precision fermentation, genetic engineering, and AI-assisted digital tools. Together, these approaches enable the design of customized lipid architectures with enhanced structural and functional performance. Despite significant advances, major challenges remain in scalability, process integration, regulatory alignment, and sensory validation. Future research should prioritize bridging traditional lipid modification with Industry 4.0 technologies to accelerate the translation of laboratory findings into scalable, industry-ready applications. Advancing these integrated platforms will support the production of sustainable, high-quality plant-based foods that closely replicate the sensory and functional properties of animal fats.
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