Glucocorticoid (GC) residues present in aquatic products raise food safety concerns, as their chronic dietary intake may pose potential risks of endocrine and metabolic disruption. For the first time, a sensitive and reliable liquid chromatography–tandem mass spectrometry (LC-MS/MS) method was developed and validated herein for the simultaneous determination of 12 GCs residues, including critical isomeric pairs and acetate ester derivatives, in a variety of aquatic foods, employing deuterated isotopic internal standards. Key optimizations included using a pentafluorophenyl column for effective isomer separation, a synergistic extraction system for high recovery, and QuEChERS purification to mitigate matrix effects. The method exhibited excellent linearity (r2 > 0.996) and high accuracy (recoveries 97.3–99.3%), and the intra- and inter-day precision values were below 3% in five representative aquatic matrices, with a limit of detection (LOD) and a limit of quantification (LOQ) of 0.5 μg/kg and 0.75 μg/kg, respectively. Animal experiments confirmed the in vivo retention of acetate derivatives, justifying their inclusion in monitoring. Real sample analysis of 18 market samples revealed the presence of cortisone and hydrocortisone in 17 samples. This represents the first reported LC-MS/MS method that provides a sensitive, reliable tool for regulatory monitoring of GC residues in diverse aquatic products, thereby supporting food safety assurance.

Background

Meat spoilage is a major barrier to global food security, public health, and economic sustainability, causing extensive losses across the supply chain. Conventional antimicrobial packaging, based on uncontrolled diffusion of active agents, suffers from non-specific activity, premature depletion, and concerns over chemical migration and sensory quality. These limitations are driving a shift toward precision preservation through non-migratory active packaging, redefining packaging as an engineered interface that disrupts spoilage mechanisms.

Scope and approach

This review focused on non-migratory active antimicrobial packaging for precision preservation of meat. This review first dissects the micro-ecological and molecular drivers of meat spoilage to identify actionable targets. It then critically evaluates material strategies enabling bioinspired anti-adhesion surfaces, immobilized contact-killing agents (e.g., antimicrobial peptides, polyphenols, cationic moieties), and environment-responsive polymers that activate upon pH shifts, volatile nitrogen compounds, or light exposure.

Key findings and conclusions

Non-migratory membranes reimagine packaging as an engineered, context-responsive interface: preventing microbial attachment, sustaining durable antimicrobial activity without depletion, and triggering on-demand responses to spoilage cues. Emerging frontiers, including RNA-based tools for targeted gene silencing, intelligent sensing platforms, and AI-driven modeling for real-time shelf-life prediction, are converging to enable closed-loop preservation systems. Such systems could autonomously detect spoilage signals, activate antimicrobial defenses when and where needed, and adapt to each product's storage history. Together, these advances enable intelligent, precision-driven packaging that enhances food safety and sustainability, reduces meat waste, and strengthens food security.

The development of plant-based meat analogs (PBMAs) has emerged as a sustainable and ethical alternative to traditional animal meat. Achieving the fibrous texture and sensory qualities of animal meat presents significant challenges due to the structural differences between plant and animal proteins. Advanced computational techniques, particularly finite element analysis (FEA), offer promising solutions to these challenges by simulating and optimizing the mechanics, thermodynamics, and mass transfer behaviors of PBMA during processing. This review explores the role of FEA in addressing critical aspects of PBMA development, including texture replication, stability during storage, texture after heating, and variability in plant protein sources. Key processing techniques, such as high-moisture extrusion, shear cell technology, and extrusion 3D printing, are analyzed for their potential to create fibrous, meat-like textures. The review also highlights the integration of FEA methods like advanced rheological models and coupled multi-physics simulations to predict and enhance texture formation, juiciness, and thermal stability. Future perspectives emphasize interdisciplinary collaboration among food sciences, solid and fluid mechanics, and computational physics to refine predictive models, improve efficiency, and accelerate PBMA innovation. This review highlights that leveraging computational tools can provide a pathway for the consistent and scalable production of high-quality PBMAs that align with consumer expectations and sustainability goals.

Background: Microbial contamination in the global food industry, driven by the increasing foodborne illness and food spoilage, brought the antimicrobial bioactive compounds into focus. The conventional screening methods are time-consuming, labour-intensive, and costly. Artificial intelligence (AI) and machine learning (ML) algorithms can efficiently screen top-performance candidates, appearing as transformative tools in the discovery of antimicrobials.

Scope and approach: We assess traditional methods for screening antimicrobial agents, categorizing them according to the diffusion pathways of bioactive compounds. It also explores the integration of AI and ML technologies in the food field, highlighting advancements in algorithms, improvements in databases, and the expansion of computing resources. Additionally, this review delves into examples of AI-predicted antimicrobial compounds, also discussing their validation and testing processes as promising applications in food systems.

Key findings and conclusions: Conventional methods have limitations including the need for extensive testing, while AI-driven screening technologies provide rapid and efficient identification of a large number of potentially bioactive candidate compounds. Despite facing challenges in quality, quantity, annotation, and web-accessibility of databases, AI, and ML-based technologies hold potential for screening antimicrobial peptides for food applications. A future direction of the field includes the expansion of antimicrobial bioactive compounds databases to include a wider variety of sources, incorporating high-quality - annotations. Culminating in personalized recommendations for optimizing antimicrobial usage would be achieved by integrating multi-omics data, optimizing the structure of commercial antimicrobials, and developing decision support systems.

Background: The sustainable management of food processing by-products is important in the global food industry. By-products from the processing of animals, including mammals, poultry, and fish, are frequently regarded as waste materials. However, these by-products are rich sources of enzymes with significant potential for diverse applications.

Scope and approach: This contribution aims to explore the valorization potential of enzymes from animal by-products. It examines the enzyme types and functions, detailing the methods used for extraction, purification, and identification. It also reviews their applications in the food industry. Additionally, this review assesses both the advantages and challenges, and it proposes future directions.

Key findings and conclusions: Enzymes such as proteases (notably collagenases) and lipases have been identified in animal by-products, offering significant opportunities for food quality enhancement and waste valorization. Advanced extraction and purification methods, including affinity chromatography, gel filtration chromatography, and their combined use, have been developed to isolate these enzymes with high yield and purity. The application of these enzymes in food processing has demonstrated substantial benefits, including enhanced flavors, improved texture, and increased product stability. This review also emphasizes the wide range of sources and types of animal by-product enzymes and the importance of their functional applications. In addition, it discusses in-depth analyses of the key technological and market factors restricting the development of animal by-product enzymes. With a view to further advancing the food industry to achieve economically and environmentally green and sustainable development, it proposes solutions through efficient use of animal by-product enzymes.

Food loss and waste (FLW) present significant challenges worldwide, affecting food supply, economic efficiency, and environmental sustainability. Supercritical fluid extraction (SFE) offers a promising solution for valorizing food by-products, addressing challenges related to FLW through efficient extraction of bioactive compounds. This review evaluates SFE's efficacy in extracting high-value compounds, including phenolics, terpenes, terpenoids, essential fatty acids, and dietary fibers, from food by-products. In addition, recent technological advancements are explored, with a focus on optimizing processing parameters, pretreatment methods, and integrating sequential extraction techniques to improve SFE efficiency. Industrial applications and the potential for broader commercial adoption are discussed, with attention to scalability, economic feasibility, and regulatory considerations. In conclusion, SFE is presented as a sustainable approach for converting food by-products into high-value bioactives. The integration of complementary technologies and further research on scalability are crucial for overcoming current limitations.

Given the projected global population growth and the associated increase in demand for sustainable and nutritious food options, plant‐based meat analogs are increasingly popular. Berry pomace, a by‐product of the juice and wine industry, emerges as a promising ingredient for enhancing these products. This paper comprehensively explores the innovative use of berry pomace in the development of plant‐based meat analogs. It highlights key components such as antioxidants, natural colorants, dietary fibers, oils, and micronutrients, which significantly contribute to enhancing the nutritional profiles, sensory qualities, and shelf stability of these analogs. Methods for incorporating berry pomace into plant‐based meats, including direct addition and the addition of berry pomace extract using innovative technologies, such as high‐moisture extrusion, 3D printing and emulsion methods, are discussed. Moreover, the challenges of integrating berry pomace into plant‐based meats are critically analyzed, focusing on variability in pomace composition, potential sensory impact, and the technological adaptations required for optimal use in food production. The potential of berry pomace to enhance both the quality and appeal of plant‐based meats is highlighted, underscoring its significant contribution to the development of more sustainable food systems by valorizing food waste to high‐value products.

Lingonberry press cake (LPC) has been shown to limit lipid oxidation in fish filleting co-products during pH-shift processing. To explore the underlying mechanism, this study subjected LPC to pH-shift processing (native pH → pH 12 → pH 5), and analyzed the resultant fractions for phenolic content and antioxidant capacity. It was observed that LPC experienced a 23.73 % reduction in total phenolic content (TPC) when the initial homogenate was adjusted to pH 12; however, no significant further losses were noted during centrifugation or subsequent adjustment to pH 5. Both LPC and the soluble fraction at pH 5 (“S2”) demonstrated effective inhibition of hemoglobin (Hb)-mediated lipid oxidation in washed cod mince (WCM) model system. Additionally, the insoluble fraction at pH 5 (“P2”) exhibited the strongest binding to WCM. Proanthocyanidin A1 and cyanidin 3-O-galactoside were identified as the most effective antioxidants in LPC. Overall, this study affirms LPC's value as an effective natural antioxidant ingredient in muscle foods and proposes an innovative strategy for valorizing multiple food side streams together to support sustainable development.

Interest in transitioning from animal-based to plant-based diets has surged due to ethical, environmental, and health considerations. Despite this shift, mimicking the appearance of real meat in plant-based alternatives presents significant challenges. This paper focuses on the color challenge in plant-based meat analogs and the coloring agents involved. After discussing the appearance and pigments of real meat and their color changes during storage, processing, and cooking, this paper delves into the major challenges and requirements of color when developing meat analogs. The coloring agents used for plant-based meat analogs are reviewed, including plant-derived biocolorants like leghemoglobin, betalains, lycopene and curcumin, and microbial pigments. Key factors influencing the coloration of these colorants, such as oxygen levels, pH, and temperature are discussed. Additionally, consumer acceptance of these coloring agents are addressed. Finally, it discusses the challenges in using these coloring agents and proposes avenues for future research.