Pub Date : 2025-06-01Epub Date: 2025-03-12DOI: 10.1016/j.cofs.2025.101300
Jiang Chang , Min Yue , Guoping Zhao , Biao Tang , Chunlei Shi
Staphylococcus aureus is a significant foodborne pathogen that endangers food safety and public health. Targeting the virulence factor staphyloxanthin has proven effective in controlling S. aureus within the food industry by diminishing its resistance to oxidative stress and thus increasing its vulnerability to disinfectants like H2O2. Recent research has uncovered additional functions of staphyloxanthin and reported the development of inhibitors targeting this factor. These advancements not only deepen our understanding of staphyloxanthin’s role but also present novel strategies to mitigate the prevalence of S. aureus in the food industry. But a comprehensive review of these advancements is lacking. This article seeks to provide an extensive overview of the newly identified functions of staphyloxanthin and recent progress in inhibitor development. It encompasses new research perspectives, representative cases, and emerging trends, aiming to inspire further research on staphyloxanthin functions, targeted inhibitors, and their practical applications in food safety management.
{"title":"Advancements in function recognition of staphyloxanthin and targeted inhibitor development","authors":"Jiang Chang , Min Yue , Guoping Zhao , Biao Tang , Chunlei Shi","doi":"10.1016/j.cofs.2025.101300","DOIUrl":"10.1016/j.cofs.2025.101300","url":null,"abstract":"<div><div><em>Staphylococcus aureus</em> is a significant foodborne pathogen that endangers food safety and public health. Targeting the virulence factor staphyloxanthin has proven effective in controlling <em>S. aureus</em> within the food industry by diminishing its resistance to oxidative stress and thus increasing its vulnerability to disinfectants like H<sub>2</sub>O<sub>2</sub>. Recent research has uncovered additional functions of staphyloxanthin and reported the development of inhibitors targeting this factor. These advancements not only deepen our understanding of staphyloxanthin’s role but also present novel strategies to mitigate the prevalence of <em>S. aureus</em> in the food industry. But a comprehensive review of these advancements is lacking. This article seeks to provide an extensive overview of the newly identified functions of staphyloxanthin and recent progress in inhibitor development. It encompasses new research perspectives, representative cases, and emerging trends, aiming to inspire further research on staphyloxanthin functions, targeted inhibitors, and their practical applications in food safety management.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"63 ","pages":"Article 101300"},"PeriodicalIF":8.9,"publicationDate":"2025-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143747147","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-06-01Epub Date: 2025-05-20DOI: 10.1016/j.cofs.2025.101312
Mikaela Rajchman , Lidia Montero , Alberto Valdés , Miguel Herrero
The rise in life expectancy is associated with the increased prevalence of age-related diseases, such as neurodegeneration or dementia. Alzheimer's disease (AD) is the most prevalent neurodegenerative disease worldwide, associated with a complex interaction among genetic, neurological, and environmental factors. Epidemiological studies have evidenced that lifestyle, including physical exercise, tobacco and alcohol consumption, as well as diet, interacts with the main routes of AD development. In recent years, the ability of some phytochemicals found in natural sources, such as plants, foods, and algae, has been studied for their potential as neuroprotective agents. In this review, the latest advances in the extraction of these natural bioactive compounds, involving the use of emergent green extraction techniques and novel green bio-based solvents, are presented. Moreover, different in vitro and in vivo assays and analytical tools used under a multitarget approach to elucidate the mechanisms of action of these compounds are summarized. Finally, future trends in the use of phytochemicals as potential neuroprotective agents are critically discussed.
{"title":"Recent advances in dietary phytochemicals against Alzheimer’s disease: extraction and multitarget evaluation of their effects","authors":"Mikaela Rajchman , Lidia Montero , Alberto Valdés , Miguel Herrero","doi":"10.1016/j.cofs.2025.101312","DOIUrl":"10.1016/j.cofs.2025.101312","url":null,"abstract":"<div><div>The rise in life expectancy is associated with the increased prevalence of age-related diseases, such as neurodegeneration or dementia. Alzheimer's disease (AD) is the most prevalent neurodegenerative disease worldwide, associated with a complex interaction among genetic, neurological, and environmental factors. Epidemiological studies have evidenced that lifestyle, including physical exercise, tobacco and alcohol consumption, as well as diet, interacts with the main routes of AD development. In recent years, the ability of some phytochemicals found in natural sources, such as plants, foods, and algae, has been studied for their potential as neuroprotective agents. In this review, the latest advances in the extraction of these natural bioactive compounds, involving the use of emergent green extraction techniques and novel green bio-based solvents, are presented. Moreover, different <em>in vitro</em> and <em>in vivo</em> assays and analytical tools used under a multitarget approach to elucidate the mechanisms of action of these compounds are summarized. Finally, future trends in the use of phytochemicals as potential neuroprotective agents are critically discussed.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"63 ","pages":"Article 101312"},"PeriodicalIF":8.9,"publicationDate":"2025-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144154595","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-06-01Epub Date: 2025-04-16DOI: 10.1016/j.cofs.2025.101309
Stergios Melios , Afroditi A. Asimakopoulou , Ciara M. Greene , Emily Crofton , Simona Grasso
The increasing proliferation of food-related fake news and misleading information on emerging media platforms significantly influences consumer food perceptions and consumption behaviours. Research shows that fake news or misleading labelling can alter the acceptability and even the perceived healthiness of food products. Studies highlight the complex interplay between fake news, misleading information, and consumer perceptions. However, while misinformation contributes to the formation of misconceptions, other longstanding societal and psychological factors, as well as intrinsic and extrinsic food product characteristics, were found to play the major role. This paper explores the influence of the exposure to food-related misinformation and established food-related misconceptions on food choice and examines the role of sensory and consumer science in this discussion.
{"title":"Food-related fake news, misleading information, established misconceptions, and food choice","authors":"Stergios Melios , Afroditi A. Asimakopoulou , Ciara M. Greene , Emily Crofton , Simona Grasso","doi":"10.1016/j.cofs.2025.101309","DOIUrl":"10.1016/j.cofs.2025.101309","url":null,"abstract":"<div><div>The increasing proliferation of food-related fake news and misleading information on emerging media platforms significantly influences consumer food perceptions and consumption behaviours. Research shows that fake news or misleading labelling can alter the acceptability and even the perceived healthiness of food products. Studies highlight the complex interplay between fake news, misleading information, and consumer perceptions. However, while misinformation contributes to the formation of misconceptions, other longstanding societal and psychological factors, as well as intrinsic and extrinsic food product characteristics, were found to play the major role. This paper explores the influence of the exposure to food-related misinformation and established food-related misconceptions on food choice and examines the role of sensory and consumer science in this discussion.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"63 ","pages":"Article 101309"},"PeriodicalIF":8.9,"publicationDate":"2025-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143891661","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-06-01Epub Date: 2025-02-19DOI: 10.1016/j.cofs.2025.101286
Carlos García-Latorre , Santiago Ruiz-Moyano , Alicia Rodríguez , Rocío Velázquez , María J Poblaciones , Alejandro Hernández
The use of the genus Trichoderma has grown exponentially in recent decades, primarily associated with its antagonistic properties and yield improvement capabilities. Recently, Trichoderma spp. are related to the ability to biofortify crops or biodetoxify soils or wastewater. However, the impact of their use on postharvest quality and safety has been scarcely explored. This review highlights the potential applications of Trichoderma spp. in the compositional improvement of agricultural products by increasing functional compounds, such as phenolics, and the sensory improvement of products through the increase of pigments associated with color, texture, and palatability. In addition, the benefits of its application in the field can contribute decisively to improving food safety due to its capacity to control postharvest pathogens, mainly toxigenic molds and their dangerous toxins or bioremediation. With all this, Trichoderma spp. can be considered a valuable ally of the food industry for enhancing the quality and safety of food.
{"title":"From field to fork: the benefits of Trichoderma spp. in food quality and safety","authors":"Carlos García-Latorre , Santiago Ruiz-Moyano , Alicia Rodríguez , Rocío Velázquez , María J Poblaciones , Alejandro Hernández","doi":"10.1016/j.cofs.2025.101286","DOIUrl":"10.1016/j.cofs.2025.101286","url":null,"abstract":"<div><div>The use of the genus <em>Trichoderma</em> has grown exponentially in recent decades, primarily associated with its antagonistic properties and yield improvement capabilities. Recently, <em>Trichoderma</em> spp. are related to the ability to biofortify crops or biodetoxify soils or wastewater. However, the impact of their use on postharvest quality and safety has been scarcely explored. This review highlights the potential applications of <em>Trichoderma</em> spp. in the compositional improvement of agricultural products by increasing functional compounds, such as phenolics, and the sensory improvement of products through the increase of pigments associated with color, texture, and palatability. In addition, the benefits of its application in the field can contribute decisively to improving food safety due to its capacity to control postharvest pathogens, mainly toxigenic molds and their dangerous toxins or bioremediation. With all this, <em>Trichoderma</em> spp. can be considered a valuable ally of the food industry for enhancing the quality and safety of food.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"63 ","pages":"Article 101286"},"PeriodicalIF":8.9,"publicationDate":"2025-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143580494","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-06-01Epub Date: 2025-03-19DOI: 10.1016/j.cofs.2025.101303
Paula Alvito , Ana Gago-Martínez
Ciguatera Poisoning (CP) is considered an emerging risk of concern in several places worldwide. The risk of CP in Europe is currently being investigated, and important advantages have been achieved under two EuroCigua projects, which allowed the characterization of Caribbean Ciguatoxins as the main responsible for the contamination in the European Coastal areas investigated. Important challenges and limitations, particularly the ones related to the lack of reference materials and of relevant samples that enable to associate the contaminated fish consumption with human intoxication, are the most critical aspects hindering the progress from both analytical and toxicological perspectives. This review aims to provide an update on the most recent advances in CP in Europe on the source of the toxins involved in contamination, their toxicology and pharmacology, and their detection and characterization in order to contribute to envisioning the toxic mechanism of CP in humans.
{"title":"Ciguatera toxins, a potential health risk emerging in Europe: overview of progress and challenges","authors":"Paula Alvito , Ana Gago-Martínez","doi":"10.1016/j.cofs.2025.101303","DOIUrl":"10.1016/j.cofs.2025.101303","url":null,"abstract":"<div><div>Ciguatera Poisoning (CP) is considered an emerging risk of concern in several places worldwide. The risk of CP in Europe is currently being investigated, and important advantages have been achieved under two EuroCigua projects, which allowed the characterization of Caribbean Ciguatoxins as the main responsible for the contamination in the European Coastal areas investigated. Important challenges and limitations, particularly the ones related to the lack of reference materials and of relevant samples that enable to associate the contaminated fish consumption with human intoxication, are the most critical aspects hindering the progress from both analytical and toxicological perspectives. This review aims to provide an update on the most recent advances in CP in Europe on the source of the toxins involved in contamination, their toxicology and pharmacology, and their detection and characterization in order to contribute to envisioning the toxic mechanism of CP in humans.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"63 ","pages":"Article 101303"},"PeriodicalIF":8.9,"publicationDate":"2025-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143783910","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-06-01Epub Date: 2025-04-03DOI: 10.1016/j.cofs.2025.101307
Daniele Asioli , Sara R Jaeger
This manuscript aims to raise awareness of the need for Sensory & Consumer Science professionals to be more diligent about data quality control when conducting consumer surveys and experiments online. This aim is achieved by (i) summarising recent research on data quality by Jaeger and Cardello (2022) and Castura et al. (2023), (ii) contributing to a broader understanding of data quality, and (iii) recommending a more systematic adoption of practices aimed to enhance data quality in online consumer research. Various suggestions are put forward to support Sensory & Consumer Science professionals who wish to pay greater attention to the quality of online data collection. We advocate for making online consumer data quality an integral part of the research process to improve the validity and reliability of research outcomes, ultimately benefiting the final users, including science, industry, and policymakers.
{"title":"Online consumer research: more attention needs to be given to data quality","authors":"Daniele Asioli , Sara R Jaeger","doi":"10.1016/j.cofs.2025.101307","DOIUrl":"10.1016/j.cofs.2025.101307","url":null,"abstract":"<div><div>This manuscript aims to raise awareness of the need for Sensory & Consumer Science professionals to be more diligent about data quality control when conducting consumer surveys and experiments online. This aim is achieved by (i) summarising recent research on data quality by Jaeger and Cardello (2022) and Castura et al. (2023), (ii) contributing to a broader understanding of data quality, and (iii) recommending a more systematic adoption of practices aimed to enhance data quality in online consumer research. Various suggestions are put forward to support Sensory & Consumer Science professionals who wish to pay greater attention to the quality of online data collection. We advocate for making online consumer data quality an integral part of the research process to improve the validity and reliability of research outcomes, ultimately benefiting the final users, including science, industry, and policymakers.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"63 ","pages":"Article 101307"},"PeriodicalIF":8.9,"publicationDate":"2025-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143838299","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-06-01Epub Date: 2025-04-16DOI: 10.1016/j.cofs.2025.101310
Alcine MZ Chan , Vivian JH Hau , Iris Haberkorn , Alexander Mathys , Shao-Quan Liu
Side-streams, encompassing food-safe by-products and edible surpluses from the agri–food industry, represent an abundant source of untapped organic nutrients. Hence, upcycling side-streams into feedstocks for microalgae cultivation presents opportunities to enhance microbial food production and strengthen food security. However, challenges impede widespread implementation. Here, key challenges are identified, and strategies to overcome them are proposed. Strategies are exemplified with Auxenochlorella protothecoides, a microalga with commercial significance as bulk foods and speciality ingredients. Strategies to overcome challenges include, firstly, selecting side-streams rich in assimilable nutrients that fulfil species-specific metabolic demands and optimise growth and/or product yield. Secondly, tailored energy-efficient treatments of side-streams in individualised bioprocesses should be implemented to optimise nutrient recoveries, thereby improving economic and environmental feasibilities. Thirdly, blending different side-streams mitigates side-stream batch variability, nutrient deficiencies, and supply chain disruptions. Fourthly, a comprehensive assessment of side-stream effects on the nutritional, safety, and sensory attributes of the resulting biomass and/or extract is necessary to maintain food product quality. Fifthly, leveraging co-cultures overcomes the restricted substrate utilisation of microalgae monocultures, leading to improved resource recovery and potentially higher product yields. These strategies provide a roadmap for upcycling side-streams as feedstocks for microalgae-based and microbial food production to achieve net-zero waste and meet sustainable development goals.
{"title":"Strategies to overcome challenges in upcycling industrial side-streams into microalgae-based foods: Auxenochlorella protothecoides as a case study","authors":"Alcine MZ Chan , Vivian JH Hau , Iris Haberkorn , Alexander Mathys , Shao-Quan Liu","doi":"10.1016/j.cofs.2025.101310","DOIUrl":"10.1016/j.cofs.2025.101310","url":null,"abstract":"<div><div>Side-streams, encompassing food-safe by-products and edible surpluses from the agri–food industry, represent an abundant source of untapped organic nutrients. Hence, upcycling side-streams into feedstocks for microalgae cultivation presents opportunities to enhance microbial food production and strengthen food security. However, challenges impede widespread implementation. Here, key challenges are identified, and strategies to overcome them are proposed. Strategies are exemplified with <em>Auxenochlorella protothecoides</em>, a microalga with commercial significance as bulk foods and speciality ingredients. Strategies to overcome challenges include, firstly, selecting side-streams rich in assimilable nutrients that fulfil species-specific metabolic demands and optimise growth and/or product yield. Secondly, tailored energy-efficient treatments of side-streams in individualised bioprocesses should be implemented to optimise nutrient recoveries, thereby improving economic and environmental feasibilities. Thirdly, blending different side-streams mitigates side-stream batch variability, nutrient deficiencies, and supply chain disruptions. Fourthly, a comprehensive assessment of side-stream effects on the nutritional, safety, and sensory attributes of the resulting biomass and/or extract is necessary to maintain food product quality. Fifthly, leveraging co-cultures overcomes the restricted substrate utilisation of microalgae monocultures, leading to improved resource recovery and potentially higher product yields. These strategies provide a roadmap for upcycling side-streams as feedstocks for microalgae-based and microbial food production to achieve net-zero waste and meet sustainable development goals.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"63 ","pages":"Article 101310"},"PeriodicalIF":8.9,"publicationDate":"2025-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143912140","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-06-01Epub Date: 2025-05-12DOI: 10.1016/j.cofs.2025.101311
Jennifer Wagner , Joanne Hort
Companies need a good understanding of consumer experiences to develop successful in-market products. To aid this goal, there has been a move toward using implicit measures alongside explicit measures to gain insight into different levels of processing important for consumer decision-making. This has involved biometric tools such as those capturing facial behaviour, electroencephalography, eye-tracking, and those capturing autonomic nervous system measures, such as electrodermal activity. Here, current literature involving direct product evaluation and adopting biometric measures in sensory and consumer studies is reviewed. Findings show that technological advances make biometric tools a more practical choice in consumer studies than previously. Further, a trend is observed in studies synchronising the capture of multiple biometric measures alongside explicit measures, offering a deeper understanding of these measures and the information they provide. However, for biometric tools to be of real value in direct product evaluation, there is a need to enhance knowledge on result interpretation.
{"title":"A practical evaluation of biometric measures for understanding the consumer experience during direct product evaluation: current and future perspectives","authors":"Jennifer Wagner , Joanne Hort","doi":"10.1016/j.cofs.2025.101311","DOIUrl":"10.1016/j.cofs.2025.101311","url":null,"abstract":"<div><div>Companies need a good understanding of consumer experiences to develop successful in-market products. To aid this goal, there has been a move toward using implicit measures alongside explicit measures to gain insight into different levels of processing important for consumer decision-making. This has involved biometric tools such as those capturing facial behaviour, electroencephalography, eye-tracking, and those capturing autonomic nervous system measures, such as electrodermal activity. Here, current literature involving direct product evaluation and adopting biometric measures in sensory and consumer studies is reviewed. Findings show that technological advances make biometric tools a more practical choice in consumer studies than previously. Further, a trend is observed in studies synchronising the capture of multiple biometric measures alongside explicit measures, offering a deeper understanding of these measures and the information they provide. However, for biometric tools to be of real value in direct product evaluation, there is a need to enhance knowledge on result interpretation.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"63 ","pages":"Article 101311"},"PeriodicalIF":8.9,"publicationDate":"2025-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144115824","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-06-01Epub Date: 2025-02-26DOI: 10.1016/j.cofs.2025.101288
Jashanpreet Kaur , Namhee Lee , Kate Cassity-Duffey , Joon Hyuk Suh
Organic foods have become popular, with growing attention to healthier, safer foods. Yet, the comprehensive knowledge of chemical composition and metabolic network rewiring in organic food crops remains limited, hindering a thorough understanding of their nutritional values and health effects. This study investigates chemical truth behind organic production and knowledge gaps and proposes metabolomics as a tool to systemically explore the chemical diversity of organic food crops. Three essential tasks using metabolomics are given to achieve the goal. Based on previously published literature on organic crop metabolomics research, one of the suggested tasks, functional enrichment analysis was applied to demonstrate its usefulness for the identification of metabolic network and the necessity of future research on organic food crops. The proposed actions will be a breakthrough to better understand the overall metabolism and quality traits of organic foods, thereby contributing to the quality assurance, authentication, and traceability of organic food products.
{"title":"Revisiting the chemical diversity of organic food crops: metabolomics perspectives","authors":"Jashanpreet Kaur , Namhee Lee , Kate Cassity-Duffey , Joon Hyuk Suh","doi":"10.1016/j.cofs.2025.101288","DOIUrl":"10.1016/j.cofs.2025.101288","url":null,"abstract":"<div><div>Organic foods have become popular, with growing attention to healthier, safer foods. Yet, the comprehensive knowledge of chemical composition and metabolic network rewiring in organic food crops remains limited, hindering a thorough understanding of their nutritional values and health effects. This study investigates chemical truth behind organic production and knowledge gaps and proposes metabolomics as a tool to systemically explore the chemical diversity of organic food crops. Three essential tasks using metabolomics are given to achieve the goal. Based on previously published literature on organic crop metabolomics research, one of the suggested tasks, functional enrichment analysis was applied to demonstrate its usefulness for the identification of metabolic network and the necessity of future research on organic food crops. The proposed actions will be a breakthrough to better understand the overall metabolism and quality traits of organic foods, thereby contributing to the quality assurance, authentication, and traceability of organic food products.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"63 ","pages":"Article 101288"},"PeriodicalIF":8.9,"publicationDate":"2025-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143642947","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-06-01Epub Date: 2025-03-11DOI: 10.1016/j.cofs.2025.101299
Davide Giacalone
{"title":"Editorial overview: Harnessing technology for environmental sustainability in the agri-food sector","authors":"Davide Giacalone","doi":"10.1016/j.cofs.2025.101299","DOIUrl":"10.1016/j.cofs.2025.101299","url":null,"abstract":"","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"63 ","pages":"Article 101299"},"PeriodicalIF":8.9,"publicationDate":"2025-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143725496","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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