搜索结果：Comprehensive reviews in food science and food safety

The demand for protein-based liquid foods is increasing due to growing awareness of the impact of diet on human health. This trend has prompted the food industry to explore minimal processing technologies that ensure both safety and clean-label appeal. This review presents a comprehensive assessment of selected innovative nonthermal technologies-based on high pressure, electromagnetic, acoustic, plasma fields, and membrane filtration principles-to process protein-based liquid foods. Key engineering considerations for designing process conditions suitable for protein systems are discussed. The review also examines the effects of these technologies on microbiological safety and quality attributes, including structural (particle size and microstructure), functional (solubility, rheology, emulsification, and foaming properties), and nutritional aspects (digestibility and allergenicity), along with possible underlying mechanisms. Findings highlight the importance of uniform application of the lethal agent (e.g., pressure, temperature, and electrical field) and thermal effects within the processed volume to validate microbial safety. Product-specific factors such as composition including fat and protein, pH, and water activity must also be carefully considered. Evidence suggests that nonthermal technologies can induce diverse structural and conformational changes in proteins, thereby altering their interactions with other food components and leading to variable impacts on quality attributes such as viscosity and emulsion stability. Increasing thermal intensity in combination with nonthermal agents generally degrade product quality. Future research should aim to optimize nonthermal processing parameters for a variety of protein-based foods by integrating both process and product factors to ensure microbial safety and enhanced product quality. The strategic application of nonthermal technologies-alone or in combination with mild thermal treatments-offers significant potential for developing sustainable, high-quality, and tailor-made protein-based food products.

Machine learning is transforming the grape and wine industry by shifting traditional experience-driven practices toward data-driven and intelligent decision making across the entire value chain. This review provides a conceptually driven synthesis of machine learning-enabled technologies spanning vineyard sensing, precision viticulture, fermentation monitoring, and winemaking optimization. An integrated analytical framework is proposed, linking multisource data acquisition, preprocessing and representation learning, model development, and intelligent decision making into a unified end-to-end pipeline. Building on this framework, the review critically examines advances related to five key scientific challenges: multimodal data integration, model interpretability, cross-domain generalization, whole-chain decision coordination, and scalable industrial deployment. Particular emphasis is placed on the mechanisms and trade-offs of multiscale sensing technologies (including spectroscopy, chromatography-mass spectrometry, imaging, and electronic sensing), as well as data preprocessing, feature engineering, and multimodal fusion strategies. A task-oriented and data-structured perspective on model selection is highlighted, covering linear models, kernel methods, ensemble learning, deep neural networks, and probabilistic frameworks, alongside evaluation protocols and interpretability approaches. In contrast to fragmented task-specific studies, this review highlights the importance of cross-stage integration and closed-loop decision systems linking vineyard management with downstream vinification and quality evaluation. Despite rapid progress, key challenges remain, including data scarcity and heterogeneity, limited model transferability, and high implementation costs. Emerging directions such as knowledge-guided machine learning, causal inference, small-sample learning, and human-AI collaboration are expected to enhance robustness and interpretability. Overall, this review provides a structured roadmap for advancing intelligent and sustainable practices in the grape and wine industry.

Food packaging has evolved as advanced technologies to reduce food wastage by actively enhancing safety, quality, and sustainability. This review focuses on the mechanisms, materials chemistry, and application performance of photodynamic, photothermal, and intelligent food packaging systems that exploit light-induced chemical and thermal processes for microbial control and freshness monitoring. Photodynamic packaging employs natural photosensitizers, including curcumin, riboflavin, and porphyrin derivatives, to generate reactive oxygen species under visible light, achieving microbial reductions of 5-7 log against Escherichia coli, Staphylococcus aureus, and Listeria monocytogenes. Photothermal packaging utilizes nanomaterials and biopolymer composites to convert visible or near-infrared light into localized heat (>45-55°C), enabling >99.9% bacterial inactivation and shelf-life extension of perishable foods by 4-27 days without bulk heating. Intelligent packaging systems incorporating natural pigments, pH-responsive anthocyanins, carbon dots, and gas-sensitive indicators provide real-time visual detection of spoilage biomarkers such as total volatile basic nitrogen, ammonia, and CO2. Emphasis is laid on eco-friendly biopolymer matrices, hybrid photodynamic-photothermal synergies, and sensor-integrated designs that reduce preservative use and food waste. This review thoroughly analyses recent developments in photodynamic, photothermal, and intelligent food packaging technologies that utilize light-induced processes, nanomaterials, and smart sensing systems to improve antibacterial efficacy, thermal inactivation, and freshness monitoring. Key challengesincluding scalability, light penetration, long-term stability, nanoparticle migration, and regulatory approvalare critically assessed. Future perspectives highlight green synthesis, waste-derived materials, life cycle assessment, and standardized safety testing as essential pathways towards sustainable, next-generation food packaging.

The design of specific texture-modified foods (TMF) for dysphagia offers a feasible strategy for ensuring safe food intake, adequate nutrient acquisition, and enjoyable sensory experiences for the elderly population. Proteins and starches, two fundamental components of TMF, interact to create unique textural and mechanical properties within the food system, ultimately influencing the quality of foods. Investigating the interaction mechanisms between these macronutrients can provide valuable insights and theoretical foundation for the development of novel dysphagia foods. This paper reviews the interactions between proteins and starches, and their effects on rheological behavior, structural properties, swallowing characteristics, and digestibility of TMF. Special attention is given to the influencing factors and underlying mechanisms. The review also explores development methods and evaluation systems for TMF, with particular emphasis on filling current knowledge gaps and future perspectives. The protein-starch interaction influences rheological viscoelasticity, structural compactness, swallowing texture parameters, and digestive barrier effects of TMF by modulating network structures and intermolecular forces within composite systems. Processing methods and compositional ratios are critical for optimizing these properties. Achieving a balanced design of swallowing safety and nutritional functionality requires the integration of multi-scale characterization techniques. Moreover, individual nutritional and digestive needs of patients require special attention when designing TMF. Current evaluation system for TMF present certain limitations. Further investigation, including the application of artificial intelligence (AI), is essential to the elucidation of correlations among protein-starch interaction mechanisms, structure and functional properties of composite systems, and textural and swallowing characteristics of TMF.

Precision food processing (PFP) is an emerging integrated approach designed to address critical challenges in modern food production, including rising demands for nutrition, safety, sustainability, and quality. By harmonizing precision agriculture, processing, and analysis, PFP optimizes every stage of the food chain, from farm to fork. The current review explores recent advancements in PFP, placing emphasis on its industrial, biotechnological, and nutritional aspects to underscore its transformative potential. Precision agriculture optimizes resource use and crop production through advanced technologies, establishing the foundation for PFP by enhancing raw material quality, yield, and efficiency. In the food industry, PFP subsequently introduces effective optimization techniques, novel processing methods, and robotics to enhance process efficiency and product consistency. To ensure effectiveness across all PFP stages, precision analysis is applied to monitor ingredients, processes, and final products in real-time, guaranteeing safety, consistency, and compliance with nutritional targets. Biotechnological advancements, such as genetic engineering, genome-editing, and precision fermentation, have enhanced the efficiency of ingredient production and improved the capabilities of microbial strains. Nutritionally, PFP preserves nutrients through advanced processing methods and enables targeted biofortification. By integrating these perspectives, PFP offers a holistic solution to the production of safe, sustainable, and nutritious foods, addressing global food system challenges. This review highlights these advancements, identifies interconnections across stages, and underlines the potential of PFP in shaping the future of food production.

Eggshell membrane (ESM) is a poultry egg-processing by-product increasingly recognized as a valuable food-relevant bioresource and a potential food-grade functional ingredient due to its rich composition (collagen, keratin, glycosaminoglycans) and inherent bioactivities. This comprehensive review examines the structural composition and key functional properties of ESM, including antioxidant, anti-inflammatory, and antimicrobial activities. Recent advances in ESM separation and modification techniques are systematically evaluated, spanning physical (mechanical separation, ultrasonication), chemical (acid/base treatments), and biological (enzymatic hydrolysis) methods, with particular emphasis on green, sustainable processing approaches that preserve functionality. Interdisciplinary applications of ESM are critically discussed across the food, health, and packaging sectors. For example, ESM is being explored as a functional ingredient in nutraceuticals and functional foods, as a functional ingredient in nutraceuticals and functional foods (including dietary supplements), and as an active component in biodegradable/edible packaging materials; selected non-food biomedical uses are briefly noted for context. This review also addresses current challenges in scaling up ESM utilization-including improving extraction efficiency, ensuring quality consistency, and meeting regulatory requirements-and highlights future directions for precision modification and multi-sector collaboration. Overall, the integrative analysis provides scientific insights and technical guidance for the sustainable high-value utilization of ESM across multiple disciplines.

Effective dry cleaning and post-cleaning treatments are essential for maintaining food safety in dry-food processing environments where water use must be minimized. This scoping review mapped and synthesized empirical research on minimal-water cleaning methods applied to industrial surfaces, focusing on their efficacy against microbial and allergenic residues. Searches across six databases identified 91 relevant studies published from 2014 to 2024. Eight principal approaches were evaluated: mechanical cleaning (wiping, brushing, vacuuming), purging, dry-ice blasting, dry steam, ozone, ultraviolet-C, pulsed light, and cold atmospheric plasma. Cold atmospheric plasma and dry steam consistently produced the highest microbial reductions, often exceeding 5-7 log CFU under optimized conditions, while mechanical steps effectively removed bulk soil but frequently left microscopic contamination. UV-C and pulsed light showed strong potential as nonthermal post-cleaning treatments, though shadowing, surface roughness, and organic matter reduced effectiveness. Evidence on fungal and viral inactivation, as well as allergen removal, remains limited but suggests promising activity for UV-C, cold atmospheric plasma, and dry steam. Surface type, cleanliness, and environmental conditions strongly influenced performance, underscoring the need for standardized protocols. Key research needs include harmonized test frameworks, evaluations under realistic plant conditions, combined mechanical and post-cleaning strategies, energy and safety assessments, and systematic allergen investigations. These findings support the development of reliable and scalable dry cleaning programs for food safety management in dry-food facilities.

The combination of osmotic dehydration (OD) and microwave radiation (MW), referred to as microwave-assisted osmotic dehydration (MWOD), has emerged as a promising hybrid strategy for optimizing food processing by enhancing mass transfer and preserving bioactive compounds. This study aimed to provide a comprehensive overview of the synergistic effects of MWOD, focusing on the interaction mechanisms between MW heating and mass transfer, key operational parameters, and their impacts on the quality of dehydrated foods. A systematic literature review was conducted following the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) guidelines, using the Scopus and Web of Science databases. Studies were selected through predefined inclusion and exclusion criteria based on document type, relevance to food processing, and experimental application of MWOD. Data related to raw materials, process conditions, mass transfer behavior, quality attributes, and energy aspects were extracted and qualitatively synthesized. From 178 records initially identified, 25 experimental studies specifically addressing MWOD were included in the final analysis. Overall, most of the analyzed experimental studies reported that MWOD enhances water removal rates, reduces solid gain, and improves the retention of color, texture, and antioxidant compounds when compared to conventional OD under the evaluated processing conditions. In addition, several studies indicated a reduction in energy consumption, particularly at laboratory scale. Despite these advances, literature still lacks studies integrating diffusional modeling with physicochemical and sensory analyses, as well as investigations at pilot and industrial scales. These findings highlight the strong potential of MWOD as a sustainable and efficient technology high-quality dehydrated foods.

Edible insects have emerged as a sustainable alternative protein source, yet their widespread application in food systems is constrained by well-established allergenic risks. Accumulating evidence indicates that insect proteins cannot be assumed to be inherently low-allergenic, largely due to the presence of highly conserved pan-allergens sharing significant sequence homology and extensive cross-reactivity with crustaceans and mites. This review provides a comprehensive and mechanism-oriented overview of the physicochemical characteristics, immunological determinants, and processing-induced structural alterations of major insect allergens, with a particular focus on tropomyosin, arginine kinase, and other clinically relevant allergenic proteins. We critically examine how protein stability, epitope distribution, and digestion resistance govern IgE-binding capacity and cross-reactive immune responses. Current allergenicity mitigation strategies, including enzymatic hydrolysis, thermal processing, non-thermal physical technologies, and chemical or structural modifications, are systematically discussed with respect to their efficacy, limitations, and impacts on nutritional and sensory quality. Particular emphasis is placed on emerging synergistic approaches that integrate structural destabilization with targeted enzymolysis to achieve more effective allergenicity reduction. Finally, future perspectives are proposed, highlighting the need for precision regulation of allergenic proteins at the epitope and structural-domain levels, standardized allergenicity assessment frameworks, and improved translational relevance between in vitro assays and clinical outcomes. By integrating molecular mechanisms with food processing strategies, this review aims to provide a scientific basis for the development of safer, nutritionally adequate, and consumer-acceptable insect-based foods.

Artificial intelligence (AI) has been increasingly applied to address challenges in food packaging, including food waste, sustainability, and real-time quality assurance. However, existing studies are often confined to specific applications, with limited integration across different stages of the packaging life cycle and insufficient linkage between material performance, functionality, and system-level outcomes. This review systematically analyzes peer-reviewed studies retrieved from the Web of Science Core Collection (2021-2025), selected based on their relevance to AI applications in food packaging, including material performance, safety, and life cycle management. A life cycle-oriented framework is proposed, linking major AI paradigms (supervised, unsupervised, reinforcement, deep learning, and hybrid models) to six key domains: material design, production optimization, food quality prediction, safety assurance, smart labeling and traceability, and recycling. Within this framework, AI supports data-driven prediction, monitoring, and decision-making, whereas hybrid models improve robustness in complex, multifactor systems. Despite challenges related to data quality, model generalization, and regulatory acceptance, AI-driven packaging systems may support a transition from passive containment toward more adaptive and data-informed solutions that improve efficiency, sustainability, and consumer trust.

In the food industry, freezing heat transfer models have emerged as indispensable tools for optimizing freezing processes by accurately simulating temperature distribution and phase change dynamics, thereby enhancing both freezing efficiency and product quality. This paper systematically reviews the fundamental theories of heat and mass transfer models in food freezing, with a focus on three critical influencing factors: Food composition (moisture, protein, fat), which governs thermophysical properties and component interactions; Porous structure, which modulates thermal conductivity and water migration through porosity and connectivity; and geometric parameters (shape/size), which determine heat transfer uniformity via surface-to-volume effects. The study evaluates the applicability and limitations of analytical and numerical approaches, demonstrating that while analytical models enable rapid freezing time estimation, their simplicity restricts adaptability to complex food systems. In contrast, numerical models-including the finite difference method (FDM), finite element method (FEM), and finite volume method (FVM)-excel in handling phase change latent heat and unsteady heat transfer, providing reliable predictions of temperature distribution during freezing. By synthesizing theoretical insights and practical applications, this review highlights the pivotal role of advanced modeling techniques in improving process control and preserving food quality, while also identifying future research directions for further optimization of freezing technologies.

In the context of the circular economy and the increasing demand for safe and sustainable packaging, this work addresses the safety assessment of food contact materials (FCMs) derived from agro-industrial by-products. Despite growing interest in these bio-based materials, the literature still lacks a structured safety-assessment framework able to account for substrate-related contaminants, microbial processing, and downstream impurities. The novelty of this work lies in applying the European Food Safety Authority (EFSA) Technical Report perspective on natural mixtures to two representative case studies: bacterial cellulose (BC) produced by Komagataeibacter spp., as a promising microbial biopolymer for food packaging application, and nisin produced by Lactococcus lactis subsp. lactis, as an antimicrobial peptide, to functionalize the packaging material. This study aims to evaluate whether the EFSA-oriented framework can support the identification of potential substances of concern across the production chain when cellulose is produced starting from agro-industrial waste or nisin is applied. For this, a systematic literature review (SLR) was conducted to investigate potential substances of concern from agro-industrial substrates through fermentation to the final activated materials. The findings highlight the need to characterize natural carbon sources, including pesticide residues, consider the qualified presumption of safety (QPS) status of production microorganisms, and assess metabolites and fermentation by-products. The behavior of these substances during processing and their potential migration into food are critical aspects. A preliminary safety assessment at early development stages is therefore essential to guide material design and regulatory compliance. Overall, this study provides a practical framework to support researchers, developers, and risk assessors in identifying safety concerns and improving the regulatory readiness of innovative bio-based FCMs.

Bitterness in food exhibits a dual nature. It functions as a distinctive flavor attribute but also triggers consumer aversion, despite the health benefits of certain bitter compounds. This constitutes a "sensory-health paradox" that complicates their commercial value. Conventional strategies for mitigating bitterness often rely on isolated techniques. However, they lack an integrated framework that considers bitterness through the continuum of "compound formation-perception-regulation." This article systematically reviews the mechanisms underlying bitterness formation and mitigation from two primary perspectives. These include metabolite-habitat coupling (interactions between bitter compounds and environmental factors) and material interactions (interactions between bitter compounds and other components). It provides a comprehensive overview of bitter compound accumulation during food growth, storage, and processing. Furthermore, it critically examines factors influencing bitterness perception, including saliva, bitter taste receptors (TAS2Rs), cortical processing, and cross-modal integration. Recent advances in bitterness mitigation strategies are highlighted alongside promising directions for future research. A comprehensive approach that regulates internal metabolism (e.g., breeding, feeding) and external factors (e.g., environment, processing) can effectively reduce bitter compounds in organisms. Moreover, the bitterness perception mechanism has been clarified by integrating bitter compound binding to TAS2Rs, specific recognition processes, and neural signaling pathways. Small-molecule bitter taste inhibitors (BTIs) alleviate bitterness by blocking receptor activation or signaling. Macromolecular BTIs prevent TAS2R activation by interacting with bitter compounds. Future research should combine targeted debittering and bitterness inhibition strategies, promoting the creation of healthy, palatable foods.

Gluten-free regulations require analytical systems that can reliably measure gluten in wheat, rye, and barley, and, in some jurisdictions, in oats across diverse food ingredients and processed foods. Examples include baked goods, fermented products such as beer, and extruded snack foods, where processing can alter gluten extractability and antibody recognition. This review examines the scientific, analytical, and regulatory factors that determine whether gluten quantification can support robust enforcement of the 20 mg gluten/kg threshold used in most jurisdictions, with a focus on method performance criteria (MPCs). The molecular complexity of gluten and the structural changes induced by baking, fermentation, and other processing steps influence extractability and epitope availability. These effects contribute to variable results across enzyme-linked immunosorbent assays that use different antibodies, extraction chemistries, and calibration standards. The widespread use of PWG gliadin (gliadin reference material) as a calibrant supports harmonized calibration for wheat-based analyses. Still, it can introduce bias because it does not reflect the gluten composition in processed or mixed-cereal foods. Improved incurred reference materials offer advantages but are not yet widely accessible. Proficiency testing data from DLA and FAPAS show that interlaboratory agreement is strongest for unprocessed matrices and decreases in baked, fat-rich, or fermented foods. These findings highlight the need for harmonized validation and for statistical criteria that define acceptable assay performance around the regulatory threshold. Advanced techniques such as liquid chromatography-tandem mass spectrometry provide detailed peptide-level information and can support confirmation in matrices where immunoassays lose sensitivity. A coordinated, performance-based framework aligned with Codex guidance would enable analytical methods to be evaluated against common criteria for recovery, precision, and detection capability. Codex alignment also introduces method dependency, as the current Type I Codex approach for gluten relies on the R5 Méndez ELISA as the defining method. Because Type I methods are empirical defining methods, results are comparable to the definition established by that method rather than necessarily being traceable to an independent reference value for gluten. The use of a single Type I method can therefore limit comparability when laboratories use assays based on other antibodies or extraction and calibration systems, particularly in processed matrices. Integrating such MPCs into regulatory practice, proficiency testing, and private certification systems would improve the comparability of gluten testing results and improve the reliability of gluten-free labeling in international markets.

The enteric nervous system (ENS), a key component of the gut-brain axis, has emerged as a critical player in the pathogenesis of Parkinson's disease (PD). It is the first neural system exposed to food contaminants (FCs)-a diverse group of ubiquitous toxic compounds fortuitously present in food derived from production, processing, storage, or environmental contamination. Emerging evidence suggests that FCs may initiate or amplify neurodegenerative processes, yet their effects on the ENS and their impact in gut-to-brain communication remain insufficiently characterized. This systematic review synthesizes current evidence on FCs-induced effects on the ENS and its involvement in mediating neurotoxicity from dietary toxicants exposure. Following PRISMA guidelines, 67 studies were included pertaining to cellular or mammalian experimental models exposed to FCs via enteral routes, reporting ENS-related outcomes or studying vagal involvement in modulating FC toxicity. The main FCs evaluated were pesticides, toxins, bisphenols, acrylamide, manganese, and micro-/nanoplastics. Across studies, FCs consistently induced neurochemical remodeling of the ENS, activation of enteric glia, often coupled with intestinal alterations. Rotenone, paraquat, and polystyrene micro-/nanoplastics promote α-synuclein aggregation within the ENS and its vagal propagation to the brain. Vagotomy models confirmed that disrupting ENS-CNS communication attenuates FC-related central neurotoxicity, supporting the involvement of food toxicants in gut-to-brain propagation of neurotoxic signals. These findings support the body-first hypothesis of PD and position the ENS as a critical, yet underinvestigated interface in exposome-related neurotoxicology. The review highlights research gaps and the need for improved models and long-term, low-dose studies reflecting realistic FC exposure.

Lipopeptides (LPs), primarily produced by Bacillus species, are amphiphilic molecules consisting of hydrophilic peptide chains linked to hydrophobic fatty acids, conferring excellent surface-active properties. As environmentally friendly biosurfactants, LPs exhibit advantages over synthetic counterparts, including biodegradability, low toxicity, and high biocompatibility. Despite increasing research interest, existing reviews often address classification, functionality, and production separately, lacking an integrated perspective. This review provides a comprehensive and integrative framework linking LP structure, function, production strategies, and safety within a sustainability-oriented context. LPs are systematically classified based on biosynthetic pathways (ribosomal and nonribosomal) and structural features (cyclic and linear), with particular emphasis on surfactin, iturin, and fengycin. Their interfacial properties, including surface tension reduction, emulsification, and self-assembly, are discussed alongside diverse bioactivities such as antimicrobial, antibiofilm, antioxidant, antiviral, anti-inflammatory, and anticancer effects, highlighting key structure-activity relationships. From a production perspective, recent advances in fermentation optimization, genetic engineering, and downstream processing are critically evaluated, with emphasis on cost-effectiveness, scalability, and agro-industrial waste valorization within the circular bioeconomy framework. In addition, safety aspects, including toxicological evaluation, biocompatibility, and regulatory considerations, are systematically summarized. Overall, this review bridges the gap between molecular understanding and industrial application, providing insights into the sustainable development of LPs as green alternatives to conventional surfactants.

Active food packaging is advancing from static barrier layers to programmable mass-transfer systems in which polymer chemistry, carrier architecture, and package geometry determine when, where, and how fast active species are released, scavenged, or transformed. Here, programmable mass transfer is defined as the deliberate control of time- and space-dependent fluxes through four main levers: active loading and speciation, carrier affinity, layer thickness and placement, and package geometry with boundary conditions. Relative to reviews published in the past 3 years that mainly organize the field by material class, active function, or broad sustainability trends, this paper contributes an integrated design framework built around state-dependent mobility and partition maps, right-sized dosing from target concentration-time trajectories, transferability criteria for model calibration, and a retort practicality window based on barrier recovery and active kinetics at 0 h, 24 h, and 7 days. The review covers molecular and mesoporous carriers, electrospun and emulsion-based architectures, stimuli-responsive systems, oxygen and carbon-dioxide management, antimicrobial and antioxidant modules, and retortable structures under compliance and circularity constraints. Across these topics, emphasis is placed on replacing single-condition "book values" with operating-window parameter maps that include temperature, relative humidity, condensation history, weak-link regions, and external mass-transfer resistance. Safety-by-design is treated as a coequal objective through immobilized actives, worst-case migration and NIAS control, and standardized reporting suited to cold-chain validation. A scale-up roadmap is finally outlined that couples mechanistic models, data-driven surrogates, and in-pack sensing to deliver robust performance with recyclable monomaterial or ultrathin-coated architectures.

The increasing demand for clean-label, ready-to-eat foods has stimulated the exploration of preservation strategies that maintain microbial safety and product quality without relying on refrigeration (RF). Hyperbaric storage (HS), which applies moderate hydrostatic pressure (typically 0.1-150 MPa) at room, RF, and subzero temperatures, offers a novel, energy-efficient alternative to cold storage. This systematic review, conducted using a PRISMA-based search and selection strategy, critically examines the current state of HS application across diverse food matrices, including fruit juices, fresh-cut vegetables, whole fruits, meat, seafood, dairy, and egg-based products. Results consistently show that HS inhibits or inactivates a wide range of spoilage and pathogenic microorganisms through pressure-dependent mechanisms influenced by temperature, duration, food composition, and microbial type. In addition to microbial control, HS preserves key physicochemical and sensory attributes, delays enzymatic degradation, and may reduce energy requirements compared to conventional RF, although quantitative comparisons remain limited. However, pressure-induced side effects such as viscosity loss, pigment degradation, and oxidative changes were observed in certain matrices. While HS shows strong potential as a sustainable preservation technology, widespread adoption remains limited by equipment costs, lack of standardization, and industrial-scale feasibility. Overall, HS represents a promising alternative for preserving high-risk, perishable foods with minimal energy input, aligning with future demands for environmentally responsible food systems.

The clean-label movement has become a defining trend in the global food industry, reflecting increasing consumer demand for natural, minimally processed, and transparent products. This review examines the key drivers, challenges, and innovations associated with clean-label development, highlighting the interplay between consumer expectations, scientific feasibility, and regulatory compliance. Topics discussed include natural alternatives to synthetic additives, the role of plant-based and fermentation-derived ingredients, advances in biotechnology, functional and sensory challenges in formulation, and sustainability considerations. Technological innovations, such as high-pressure processing, pulsed electric field, cold plasma, natural preservation strategies, and encapsulation systems, are explored as enablers of safe, high-quality, and appealing clean-label products. The review also addresses regulatory ambiguities, consumer perception versus scientific reality, and future directions, including artificial intelligence (AI)-driven ingredient innovation, personalized nutrition, predictive shelf-life modeling, and the path toward standardization. Overall, the integration of innovation, transparency, and sustainability offers significant opportunities for the food industry to meet evolving consumer demands while maintaining product integrity.