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You searched for: Journal name Comprehensive reviews in food science and food safety Remove constraint Journal name: Comprehensive reviews in food science and food safety Publication year rev 7978-2022 Remove constraint Publication year rev: 7978-2022 Source 2022 v.21 no.1 Remove constraint Source: 2022 v.21 no.1
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1. A comprehensive review on the properties and functionalities of biodegradable and semibiodegradable food packaging materials

Author:
Vindya Thathsaranee Weligama Thuppahige; Md Azharul Karim
Source:
Comprehensive reviews in food science and food safety 2022 v.21 no.1 pp. 689-718
ISSN:
1541-4337
Subject:
agricultural wastes; biodegradability; biopolymers; cellulose; economic sustainability; environmental impact; food safety; food security; starch
Abstract:
... The development of biodegradable food packaging with superior properties and functionalities compared to conventional food packaging is one of the emerging research interests. Immediate disposal of conventional single use nonbiodegradable food packaging results in adverse environmental impact. Utilization of either biomass‐based, microorganism‐derived, or biotechnologically synthesized biopolymers ...
DOI:
10.1111/1541-4337.12873

2. Application of machine learning to the monitoring and prediction of food safety: A review

Author:
Xinxin Wang; Yamine Bouzembrak; AGJM Oude Lansink; H. J. van der Fels‐Klerx
Source:
Comprehensive reviews in food science and food safety 2022 v.21 no.1 pp. 416-434
ISSN:
1541-4337
Subject:
Bayesian theory; food safety; foodborne illness; prediction
Abstract:
... Machine learning (ML) has proven to be a useful technology for data analysis and modeling in a wide variety of domains, including food science and engineering. The use of ML models for the monitoring and prediction of food safety is growing in recent years. Currently, several studies have reviewed ML applications on foodborne disease and deep learning applications on food. This article presents a ...
DOI:
10.1111/1541-4337.12868

3. Applications of bioactive compounds extracted from olive industry wastes: A review

Author:
Joana Madureira; Fernanda M. A. Margaça; Celestino Santos‐Buelga; Isabel C. F. R. Ferreira; Sandra Cabo Verde; Lillian Barros
Source:
Comprehensive reviews in food science and food safety 2022 v.21 no.1 pp. 453-476
ISSN:
1541-4337
Subject:
antioxidant activity; dietary supplements; environmental sustainability; food fortification; food safety; industry; oleuropein; olive oil; olive pomace; olives; verbascoside
Abstract:
... The wastes generated during the olive oil extraction process, even if presenting a negative impact for the environment, contain several bioactive compounds that have considerable health benefits. After suitable extraction and purification, these compounds can be used as food antioxidants or as active ingredients in nutraceutical and cosmetic products due to their interesting technological and phar ...
DOI:
10.1111/1541-4337.12861

4. Chickpea protein ingredients: A review of composition, functionality, and applications

Author:
Nadia Grasso; Nicola L. Lynch; Elke K. Arendt; James A. O'Mahony
Source:
Comprehensive reviews in food science and food safety 2022 v.21 no.1 pp. 435-452
ISSN:
1541-4337
Subject:
Cicer arietinum; absorption; air; chemical precipitation; chickpeas; coproducts; fermentation; food safety; germination; hulling; microfiltration; nutrient content; oils; product development; protein value; solubility
Abstract:
... Chickpea (Cicer arietinum L.) is a pulse consumed all over the world, representing a good source of protein, as well as fat, fiber, and other carbohydrates. As a result of the growing global population the demand for the protein component of this pulse is increasing and various approaches have been proposed and developed to extract same. In this review the composition, functionality, and applicati ...
DOI:
10.1111/1541-4337.12878

5. Mild processing of seafood—A review

Author:
Nanna Abel; Bjørn Tore Rotabakk; Jørgen Lerfall
Source:
Comprehensive reviews in food science and food safety 2022 v.21 no.1 pp. 340-370
ISSN:
1541-4337
Subject:
cold; fish; food safety; heat; pulsed electric fields; seafoods; sensory properties; shelf life
Abstract:
... Recent years have shown a tremendous increase in consumer demands for healthy, natural, high‐quality convenience foods, especially within the fish and seafood sector. Traditional processing technologies such as drying or extensive heating can cause deterioration of nutrients and sensory quality uncompilable with these demands. This has led to development of many novel processing technologies, whic ...
DOI:
10.1111/1541-4337.12876

6. Pasteurization of fruit juices by pulsed light treatment: A review on the microbial safety, enzymatic stability, and kinetic approach to process design

Author:
Rishab Dhar; Somnath Basak; Snehasis Chakraborty
Source:
Comprehensive reviews in food science and food safety 2022 v.21 no.1 pp. 499-540
ISSN:
1541-4337
Subject:
color; death; enzyme stability; food safety; fruit juices; fruits; microorganisms; pasteurization; pathogens; process design; shelf life; spoilage
Abstract:
... Pulsed light (PL) is a polychromatic radiation‐based technology, among many other non‐thermal processing techniques. The microbiological lethality of the PL technique has been explored in different food matrices along with their associated mechanisms. Pasteurization of fruit juice requires a 5‐log cycle reduction in the resistant pathogen in the product. The manufacturers look toward achieving the ...
DOI:
10.1111/1541-4337.12864

7. Shrinkage in frozen desserts

Author:
Samantha R. VanWees; Scott A. Rankin; Richard W. Hartel
Source:
Comprehensive reviews in food science and food safety 2022 v.21 no.1 pp. 780-808
ISSN:
1541-4337
Subject:
air; foams; food safety; markets; shrinkage; temperature
Abstract:
... Shrinkage is a well‐documented defect in frozen desserts, yet the root causes and mechanisms remain unknown. Characterized by the loss of volume during storage, shrinkage arose during the mid‐twentieth century as production of frozen desserts grew to accommodate a larger market. Early research found that shrinkage was promoted by high protein, solids, and overrun, as well as postproduction factors ...
DOI:
10.1111/1541-4337.12888

8. Tenebrio molitor as a source of interesting natural compounds, their recovery processes, biological effects, and safety aspects

Author:
Simona Errico; Anna Spagnoletta; Alessandra Verardi; Stefania Moliterni; Salvatore Dimatteo; Paola Sangiorgio
Source:
Comprehensive reviews in food science and food safety 2022 v.21 no.1 pp. 148-197
ISSN:
1541-4337
Subject:
Tenebrio molitor; bioeconomics; chitin; chitosan; food availability; food safety; markets; novel foods; peptides; product quality; supply balance; value added; vision
Abstract:
... Nowadays, it is urgent to produce in larger quantities and more sustainably to reduce the gap between food supply and demand. In a circular bioeconomy vision, insects receive great attention as a sustainable alternative to satisfy food and nutritional needs. Among all insects, Tenebrio molitor (TM) is the first insect approved by the European Food Safety Authority as a novel food in specific condi ...
DOI:
10.1111/1541-4337.12863

9. Tetrodotoxin in live bivalve mollusks from Europe: Is it to be considered an emerging concern for food safety?

Author:
Pietro Antonelli; Barbara Salerno; Paola Bordin; Arianna Peruzzo; Massimiliano Orsini; Giuseppe Arcangeli; Lisa Barco; Carmen Losasso
Source:
Comprehensive reviews in food science and food safety 2022 v.21 no.1 pp. 719-737
ISSN:
1541-4337
Subject:
Bivalvia; European Union; Tetraodontidae; death; fish; food safety; humans; ingestion; neurotoxicity; neurotoxins; shellfish; shellfish meat; tetrodotoxin; Europe; Mediterranean Sea
Abstract:
... Tetrodotoxins (TTXs) are a group of potent neurotoxins named after the Tetraodontidae fish family (pufferfish). TTXs have been reported in several animal taxa, both terrestrial and marine. The ingestion of TTX‐contaminated flesh can cause serious neurotoxic symptomatology and can eventually lead to death. Traditionally, TTXs have been associated with Asian countries, in particular with pufferfish ...
DOI:
10.1111/1541-4337.12881

10. Tocopherols as antioxidants in lipid‐based systems: The combination of chemical and physicochemical interactions determines their efficiency

Author:
Nathalie Barouh; Claire Bourlieu‐Lacanal; Maria Cruz Figueroa‐Espinoza; Erwann Durand; Pierre Villeneuve
Source:
Comprehensive reviews in food science and food safety 2022 v.21 no.1 pp. 642-688
ISSN:
1541-4337
Subject:
antagonists; antioxidant activity; antioxidants; ascorbic acid; food safety; lipid peroxidation; off flavors; oxidation; phospholipids; tocopherols
Abstract:
... Lipid oxidation is a major concern in the food, cosmetic, and pharmaceutical sectors. The degradation of unsaturated lipids affects the nutritional, physicochemical, and organoleptic properties of products and can lead to off‐flavors and to the formation of potentially harmful oxidation compounds. To prevent or slow down lipid oxidation, different antioxidant additives are used alone or in combina ...
DOI:
10.1111/1541-4337.12867

11. A comprehensive review on current and emerging technologies toward the valorization of bio‐based wastes and by products from foods

Author:
Roberto Castro‐Muñoz; Elsa Díaz‐Montes; Emilia Gontarek‐Castro; Grzegorz Boczkaj; Charis M. Galanakis
Source:
Comprehensive reviews in food science and food safety 2022 v.21 no.1 pp. 46-105
ISSN:
1541-4337
Subject:
anthocyanins; beers; cheeses; food safety; processing time; ultrasonics; wastes; wines; yogurt
Abstract:
... Industries in the agro‐food sector are the largest generators of waste in the world. Agro‐food wastes and by products originate from the natural process of senescence, pretreatment, handling, and manufacturing processes of food and beverage products. Notably, most of the wastes are produced with the transformation of raw materials (such as fruits, vegetables, plants, tubers, cereals, and dairy pro ...
DOI:
10.1111/1541-4337.12894

12. A systematic review and meta‐analysis of the efficacy of processing stages and interventions for controlling Campylobacter contamination during broiler chicken processing

Author:
Onay B. Dogan; Anand Aditya; Juan Ortuzar; Jennifer Clarke; Bing Wang
Source:
Comprehensive reviews in food science and food safety 2022 v.21 no.1 pp. 227-271
ISSN:
1541-4337
Subject:
Campylobacter; broiler chickens; decision making; defeathering; evisceration; food safety; meta-analysis; microbiological risk assessment; systematic review
Abstract:
... Systematic review and meta‐analysis were conducted to quantify the effects of processing stages and interventions on the prevalence and concentration of Campylobacter on broiler carcasses. To comprehensively capture relevant evidence, six databases were searched using the keywords “Campylobacter” and “broiler chicken.” The literature search yielded 10,450 unique citations, and after applying prede ...
DOI:
10.1111/1541-4337.12860

13. An overview of tropomyosin as an important seafood allergen: Structure, cross‐reactivity, epitopes, allergenicity, and processing modifications

Author:
Jun‐Hu Cheng; Huifen Wang; Da‐Wen Sun
Source:
Comprehensive reviews in food science and food safety 2022 v.21 no.1 pp. 127-147
ISSN:
1541-4337
Subject:
allergenicity; allergens; cross reaction; electric field; enzymatic hydrolysis; epitopes; fish industry; food safety; heat treatment; high pressure treatment; hypersensitivity; ingestion; irradiation; pathogenesis; seafoods; tropomyosins; ultrasonics
Abstract:
... Tropomyosin (TM) is a major allergen in crustaceans, which often causes allergy and is fatal to some consumers. Currently, the most effective treatment is to avoid ingesting TM, although most adverse events occur in accidental ingestion. In this review, the molecular characterization, epitopes, cross‐reactivity, and pathogenesis of TM are introduced and elucidated. Modification of TM by traditiona ...
DOI:
10.1111/1541-4337.12889

14. Bioactive compounds in lettuce: Highlighting the benefits to human health and impacts of preharvest and postharvest practices

Author:
Xiao Yang; María I. Gil; Qichang Yang; Francisco A. Tomás‐Barberán
Source:
Comprehensive reviews in food science and food safety 2022 v.21 no.1 pp. 4-45
ISSN:
1541-4337
Subject:
ascorbic acid; biosynthesis; carotenoids; flavonoids; food safety; glycosylation; health promotion; human health; lettuce; sesquiterpenoid lactones; tocopherols
Abstract:
... Lettuce is one of the most commonly consumed leafy vegetables worldwide and is available throughout the entire year. Lettuce is also a significant source of natural phytochemicals. These compounds, including glycosylated flavonoids, phenolic acids, carotenoids, the vitamin B groups, ascorbic acid, tocopherols, and sesquiterpene lactones, are essential nutritional bioactive compounds. This review a ...
DOI:
10.1111/1541-4337.12877

15. Dietary cholesterol oxidation products: Perspectives linking food processing and storage with health implications

Author:
Yan Liu; Xuan Yang; Fan Xiao; Fan Jie; Qinjun Zhang; Yuqi Liu; Hang Xiao; Baiyi Lu
Source:
Comprehensive reviews in food science and food safety 2022 v.21 no.1 pp. 738-779
ISSN:
1541-4337
Subject:
apoptosis; atherosclerosis; autophagy; cholesterol; food safety; human health; inflammation; meat; oxidation; phytochemicals; seafoods; storage time; temperature
Abstract:
... Dietary cholesterol oxidation products (COPs) are heterogeneous compounds formed during the processing and storage of cholesterol‐rich foods, such as seafood, meat, eggs, and dairy products. With the increased intake of COPs‐rich foods, the concern about health implications of dietary COPs is rising. Dietary COPs may exert deleterious effects on human health to induce several inflammatory diseases ...
DOI:
10.1111/1541-4337.12880

16. Effects of the consumption of guarana on human health: A narrative review

Author:
Elizabeth A. F. S. Torres; Ana Clara da C. Pinaffi‐Langley; Marcela de Souza Figueira; Karina Silva Cordeiro; Leonardo Dias Negrão; Maiara Jurema Soares; Cintia Pereira da Silva; Maria Carolina Zsigovics Alfino; Geni Rodrigues Sampaio; Adriano Costa de Camargo
Source:
Comprehensive reviews in food science and food safety 2022 v.21 no.1 pp. 272-295
ISSN:
1541-4337
Subject:
Paullinia cupana; antioxidants; dietary supplements; flavonoids; food safety; human health; humans; methylxanthines; toxicity; Amazonia
Abstract:
... Guarana (Paullinia cupana) is a plant from the Amazon region with cultural importance. Despite its early ancestral use by indigenous tribes, the first reports regarding the benefits of guarana consumption for human health were published in the 19th century. Since then, the use of guarana seed in powder and extract forms has been studied for its diverse effects on human health, such as stimulating, ...
DOI:
10.1111/1541-4337.12862

17. Improving oxidative stability of foods with apple‐derived polyphenols

Author:
Olalla López‐Fernández; Benjamin M. Bohrer; Paulo E.S. Munekata; Rubén Domínguez; Mirian Pateiro; José Manuel Lorenzo
Source:
Comprehensive reviews in food science and food safety 2022 v.21 no.1 pp. 296-320
ISSN:
1541-4337
Subject:
antioxidant activity; antioxidants; apple cider; apple juice; apple pomace; apples; breads; environmental impact; fish; food additives; food safety; lipid peroxidation; meat; oxidative stability; polyphenols; solvents; storage time; temperature; ultrasonics
Abstract:
... Consumers demand healthy and natural food products. Thus, naturally derived antioxidants are emerging as a promising alternative to the use of present ingredients. Apples and apple derivative products (e.g., apple juice, apple cider, apple sauce, and others) are widely consumed throughout the world for a variety of different reasons and supply a large quantity of polyphenolic compounds. The extrac ...
DOI:
10.1111/1541-4337.12869

18. Light‐emitting diodes (below 700 nm): Improving the preservation of fresh foods during postharvest handling, storage, and transportation

Author:
Xijia Zhang; Min Zhang; Baoguo Xu; Arun S. Mujumdar; Zhimei Guo
Source:
Comprehensive reviews in food science and food safety 2022 v.21 no.1 pp. 106-126
ISSN:
1541-4337
Subject:
animal-based foods; climacteric fruits; color; flavor; food industry; food safety; irradiation; lighting; luminescence; meat; seafoods; taste; transportation; wavelengths
Abstract:
... In order to maintain the original taste, flavors, and appearance, fresh foods usually do not go through complex processing prior to sale; this makes them prone to deterioration due to external factors. Light‐emitting diodes (LEDs) have many unique advantages over traditional preservation technologies leading to their increasing application in the food industry. This paper reviews the luminescence ...
DOI:
10.1111/1541-4337.12887

19. Natural plant fibers obtained from agricultural residue used as an ingredient in food matrixes or packaging materials: A review

Author:
Yasamin Soleimanian; Ibrahima Sanou; Sylvie L. Turgeon; Diego Canizares; Seddik Khalloufi
Source:
Comprehensive reviews in food science and food safety 2022 v.21 no.1 pp. 371-415
ISSN:
1541-4337
Subject:
agricultural wastes; appetite; biocomposites; color; food safety; ice cream; ingredients; meat; mouthfeel; particle size; plant fibers; pollution; rheology; texture; viscosity
Abstract:
... Every year, agrifood activities generate a large amount of plant byproducts, which have a low economical value. However, the valorization of these byproducts can contribute to increasing the intake of dietary fibers and reducing the environmental pollution. This review presents an overview of a wide variety of agricultural wastes applied in the formulation of different food products and sustainabl ...
DOI:
10.1111/1541-4337.12875

20. Sustainable edible packaging systems based on active compounds from food processing byproducts: A review

Author:
Imen Hamed; Anita Nordeng Jakobsen; Jørgen Lerfall
Source:
Comprehensive reviews in food science and food safety 2022 v.21 no.1 pp. 198-226
ISSN:
1541-4337
Subject:
anti-infective agents; biomass; biopolymers; biorefining; food safety; health promotion; petroleum; pollution; polysaccharides; risk; value added
Abstract:
... The global food processing industries represent a challenge and a risk to the environment due to the poor handling of residues, which are often discarded as waste without being used in further sidestreams. Although some part of this biomass is utilized, large quantities are, however, still under‐ or unutilized despite these byproducts being a rich resource of valuable compounds. These biowastes co ...
DOI:
10.1111/1541-4337.12870