Critical Reviews in Food Science and Nutrition,
Journal Year:
2024,
Volume and Issue:
unknown, P. 1 - 45
Published: Dec. 7, 2024
Artificial
intelligence
is
an
emerging
technology
which
harbors
a
suite
of
mechanisms
that
have
the
potential
to
be
leveraged
for
reaping
value
across
multiple
domains.
Lately,
there
increased
interest
in
embracing
applications
associated
with
Intelligence
positively
contribute
food
safety.
These
such
as
machine
learning,
computer
vision,
predictive
analytics
algorithms,
sensor
networks,
robotic
inspection
systems,
and
supply
chain
optimization
tools
been
established
several
domains
safety
early
warning
outbreaks,
risk
prediction,
detection
identification
pathogens.
Simultaneously,
ambition
toward
establishing
sustainable
system
has
motivated
adoption
cutting-edge
technologies
strengthen
security.
Given
myriad
challenges
confronting
stakeholders
their
endeavors
safeguard
security,
emerges
promising
tool
capable
crafting
holistic
management
strategies
This
entails
maximizing
crop
yields,
mitigating
losses,
trimming
operational
expenses.
AI
models
present
notable
benefits
efficiency,
precision,
uniformity,
automation,
pattern
identification,
accessibility,
scalability
security
endeavors.
The
escalation
global
trend
adopting
alternative
protein
sources
edible
insects
microalgae
source
reflects
growing
recognition
need
resilient
systems
address
population
growth,
environmental
degradation,
insecurity.
offers
range
capabilities
enhance
production
consumption
proteins
like
insects,
contributing
secure
system.
Foods,
Journal Year:
2025,
Volume and Issue:
14(5), P. 735 - 735
Published: Feb. 21, 2025
This
study
investigated
the
effects
of
enzyme-assisted
low-temperature
cold
fermentation
on
sufu’s
microbial
diversity,
biogenic
amine
(BA)
formation,
and
physicochemical
properties.
The
results
showed
that
fermentations
for
both
room-
groups
(RTEF30
LTEF20,
respectively)
significantly
increased
total
acid
(TA),
amino
nitrogen
(NH3-N),
enzyme
activity
compared
to
non-enzyme
at
room-temperature
post-fermentation
(RTNF30).
indicated
effectively
overcame
challenges
associated
with
sufu.
BA
analysis
revealed
LTEF20
group
had
highest
(3.7
mg/g)
putrescine
(1.8
levels
other
groups.
Microbial
exhibited
higher
diversity
RTEF30
group.
They
Enterobacteriaceae
(0.4131)
lactic
bacteria
in
early
late
phases
(0.5556)
among
Correlation
significant
links
between
properties
communities.
Notably,
positively
correlated
Bifidobacterium,
while
TA
negatively
Enterococcus.
These
findings
suggest
alterations,
caused
by
fermentation,
influences
process
quality,
guiding
further
studies
regulation
formation.
Applied Food Research,
Journal Year:
2024,
Volume and Issue:
4(2), P. 100468 - 100468
Published: Aug. 9, 2024
Given
the
environmental,
ethical,
and
food
security
challenges
posed
by
conventional
agriculture
animal
husbandry,
transition
towards
sustainable
systems
is
essential.
Plant-based
foods,
especially
those
enhanced
fermentation,
present
a
viable
solution.
Fermentation
reduces
ecological
footprint,
aligns
with
ethical
standards,
enhances
plant-based
proteins'
nutritional
value
sensory
attributes,
offering
credible
alternative
to
products.
This
paper
explores
fermentation's
transformative
role
in
developing
meats,
dairy,
protein
alternatives,
emphasizing
its
benefits,
including
improved
gut
health
through
probiotics
prebiotics.
It
also
addresses
such
as
producing
undesirable
by-products,
potential
risks,
increased
costs
associated
fermentation.
Detailed
examinations
of
specific
fermentation
processes—alcoholic,
lactic
acid,
acetic
propionic
butyric
acid—and
their
impact
on
enhancing
value,
digestibility,
flavor
foods
are
presented.
Case
studies
from
pioneering
companies
demonstrate
technologies'
practical
applications
market
potential.
Lastly,
discusses
future
opportunities
scaling
up
processes
incorporating
advanced
biotechnological
techniques
further
enhance
sustainability
outcomes.
Foods,
Journal Year:
2024,
Volume and Issue:
13(23), P. 3886 - 3886
Published: Dec. 1, 2024
Foodborne
pathogens
are
microorganisms
that
cause
illness
through
contamination,
presenting
significant
risks
to
public
health
and
food
safety.
This
review
explores
the
metabolites
produced
by
these
pathogens,
including
toxins
secondary
metabolites,
their
implications
for
human
health,
particularly
concerning
cancer
risk.
We
examine
various
such
as
Salmonella
sp.,
Campylobacter
Escherichia
coli,
Listeria
monocytogenes,
detailing
specific
of
concern
carcinogenic
mechanisms.
study
discusses
analytical
techniques
detecting
chromatography,
spectrometry,
immunoassays,
along
with
challenges
associated
detection.
covers
effective
control
strategies,
processing
techniques,
sanitation
practices,
regulatory
measures,
emerging
technologies
in
pathogen
control.
manuscript
considers
broader
highlighting
importance
robust
policies,
awareness,
education.
identifies
research
gaps
innovative
approaches,
recommending
advancements
detection
methods,
preventive
policy
improvements
better
manage
foodborne
metabolites.
Risk Management and Healthcare Policy,
Journal Year:
2025,
Volume and Issue:
Volume 18, P. 217 - 237
Published: Jan. 1, 2025
Ethanol,
a
bioactive
compound
prevalent
in
both
social
and
industrial
applications,
is
present
alcoholic
beverages
as
well
range
of
everyday
products.
In
food,
ethanol
functions
primarily
an
additive
or
by-product
fermentation,
while
pharmaceuticals
cosmetics,
it
serves
solvent
preservative.
Despite
its
widespread
use,
three
critical
research
gaps
exist
current
literature.
First,
existing
focuses
predominantly
on
single-sector
analyses,
overlooking
the
cumulative
effects
cross-sectoral
exposure.
Second,
despite
growing
global
market
integration,
there
limited
understanding
how
cultural
religious
requirements
influence
ethanol-related
regulations
product
formulations.
Third,
economic
models
fail
to
integrate
health
impact
costs
compliance
expenses,
hindering
effective
policy
development.
The
World
Health
Organization
has
determined
that
no
amount
alcohol
consumption
can
be
considered
entirely
safe,
ethanol's
impacts
include
contributions
chronic
diseases,
neurotoxicity,
potential
carcinogenic
effects.
These
risks
are
compounded
by
pervasive
often
unrecognized
presence
various
products,
particularly
affecting
vulnerable
populations.
burden
associated
with
alcohol-related
issues,
including
lost
productivity
healthcare
costs,
highlights
necessity
for
robust
public
strategies
stringent
regulatory
guidelines.
This
review
investigates
role
across
multiple
domains,
emphasizing
medicine,
evaluates
broader
implications
health,
practices,
impact.
recommend
implementing
standardized
labeling
systems,
establishing
cultural-sensitive
alternatives
formulations,
developing
harmonized
international
guidelines
use
industries.
Fermentation,
Journal Year:
2024,
Volume and Issue:
10(5), P. 258 - 258
Published: May 15, 2024
The
global
increase
in
population
has
placed
significant
pressure
on
food
security,
leading
to
the
emergence
of
aquaculture
as
a
vital
source
aquatic
foods.
However,
rising
costs
and
limited
fish
meal
availability
aquafeeds
have
driven
search
for
alternative
protein
sources.
While
plant-based
ingredients
been
integrated
into
commercial
aquafeeds,
they
come
with
challenges
such
low
content,
palatability
issues,
presence
antinutritional
factors.
In
this
context,
silage,
made
from
waste
discarded
fish,
stands
out
promising
technology
due
its
cost-effectiveness
sustainability
attributes.
production
silage
involves
addition
organic/inorganic
acids
or
lactic
acid
bacteria
homogenized
waste,
yielding
valuable
mixture
rich
peptides
free
amino
acids,
offering
nutritional
benefits
animal
diets.
This
review
aims
promote
sustainable
practices
industry
by
analyzing
research
results
related
ensiling
technology,
appraising
advantages
disadvantages
using
feed
ingredient,
focusing
emerging
trends
field.
Foods,
Journal Year:
2025,
Volume and Issue:
14(1), P. 114 - 114
Published: Jan. 3, 2025
Microbial
fermentation
is
a
primary
method
by
which
variety
of
foods
and
beverages
are
produced.
The
term
refers
to
the
use
microbes
such
as
bacteria,
yeasts,
molds
transform
carbohydrates
into
different
substances.
Fermentation
important
for
preserving,
enhancing
flavor,
improving
nutritional
quality
various
perishable
foods.
Historical
records
clearly
show
that
fermented
drinks,
wine,
beer,
bread,
have
been
consumed
more
than
7000
years.
main
microorganisms
employed
were
Saccharomyces
cerevisiae,
predominantly
used
in
alcohol
fermentation,
Lactobacillus
dairy
vegetable
fermentation.
Typical
drinks
made
from
yogurt,
cheese,
cider,
pickles
vegetables
examples.
Although
there
risks
contamination
spoilage
pathogenic
undesirable
microorganisms,
advanced
technologies
proper
control
procedures
can
mitigate
these
risks.
This
review
addresses
microbial
clarifies
its
past
importance
contribution
food
preservation,
flavoring,
nutrition.
It
systematically
separates
molds,
bacteria
explains
how
they
products
pickles.
Larger
producers
employ
production
methods
artisanal
approach,
explored
along
with
future
trends
solid-state
potential
biotechnology
developing
new
products,
sustainability
product
development.
Future
research
development
strategies
lead
innovations
improve
efficiency,
range,
sustainability.
Foods,
Journal Year:
2025,
Volume and Issue:
14(2), P. 255 - 255
Published: Jan. 15, 2025
Cocoa
and
chocolate
are
known
for
their
health
benefits,
which
depend
on
factors
like
cocoa
variety,
post-harvest
practices,
manufacturing
processes,
including
fermentation,
drying,
roasting,
grinding,
refining.
These
processing
methods
can
influence
the
concentration
bioavailability
of
bioactive
compounds,
such
as
polyphenols
that
linked
to
cardiovascular
antioxidant
effects.
Recent
scientific
research
has
led
development
cocoa-based
products
marketed
functional
foods.
However,
despite
growing
interest
in
potential
cocoa,
literature
lacks
crucial
information
about
properties
different
varieties
possible
implications
human
health.
Moreover,
climate
change
is
affecting
global
production,
potentially
altering
product
composition
health-related
characteristics.
In
addition
polyphenols,
other
compounds
biogenic
amines,
due
role
toxic
effects
Based
toxicological
data
recent
complex
relationship
between
amines
setting
limits
or
standards
could
help
ensure
safety.
Finally,
new
trends
suggest
these
might
also
be
used
quality
markers,
formulation
process
conditions
content
diversity
amines.
Applied Sciences,
Journal Year:
2025,
Volume and Issue:
15(3), P. 1129 - 1129
Published: Jan. 23, 2025
To
avoid
carcinogenic
polycyclic
aromatic
hydrocarbons,
liquid
smoke
flavoring
(LSF)
is
widely
used
by
the
meat
industry,
yet
wood
smoking
remains
a
deep-rooted
practice
among
Portuguese
traditional
dry-fermented
producers.
In
this
study,
use
of
LSF
was
compared
with
smoking.
addition,
two
different
ways
using
were
also
tested:
spraying
and
mixing
(during
seasoning).
The
profiles
amino
acids
(AA)
biogenic
amines
(BA)
studied
at
pre-scheduled
moments
processing
storage.
When
to
smoked
products,
did
not
affect
total
AA
content;
however,
when
mixed
during
seasoning,
it
inhibited
accumulation
arginine
lysine
(precursors
BA)
in
final
products.
conventional
replacement,
turned
out
be
critical
lessen
BA
bacterial
origin
as
well,
especially
for
putrescine,
cadaverine
tyramine.
benefits
over
higher
products
than
storage,
differences
between
them
tended
fade
time
(except
tyramine).
These
results
demonstrate
that
simple
change
sausage
processing,
such
product
significantly
contributes
safety
these
through
reduction
undesirable
BA.
