BackgroundFreezing reduces the temperature of the food system and extends the shelf life of food. However, the inevitable formation of ice crystals could impact food quality. Small-size ice crystals are more acceptable in frozen foods than large aggregates with irregular shapes. Undesired ice crystals could not only change food structure and cause serious quality deterioration, including texture alteration, nutrient loss and off-flavour. Ice-regulating materials have been proven to regulate ice nucleation, growth and recrystallization, which show promising applications in the food industry.Scope and approachThe theoretical information on ice formation, particularly ice nucleation and recrystallization, was described. Current ice-regulating materials, such as active proteins, saccharides, and natural deep eutectic solvents (NADES), and their mechanisms of regulating ice formation were summarized. Based on the ice damage to foodstuffs with different microstructures, the applications of active ice-regulating materials in improving the quality of frozen food were also discussed.Key findings and conclusionsIce-regulating materials showed superior actions in regulating ice formation and their addition alleviated ice damage and improved the quality of frozen foods by accelerating or inhibiting freezing. Moreover, the current challenges and future perspectives of ice formation regulation for high-efficiency food freezing were proposed.

BackgroundFood flavor analysis 4.0, originating from Industry 4.0, combines machine learning (ML) and food flavor analysis methods. Currently, food flavor analysis mainly depends on sensory evaluation, instrumental analysis, or a combination of both. In recent years, ML has been used effectively in the analysis and prediction of food flavor. However, few research teams have attempted to summarize the research progress in the combination of ML and food flavor analysis.Scope and approachThis study focuses on the recent advances in food flavor analysis combined with supervised learning algorithms, including random forest (RF), support vector machine (SVM), k-nearest neighbor (KNN), neural network (NN), deep learning (DL), and hybrid algorithms.Key findings and conclusionsThe application of ML in the determination of volatile aromatic compounds in meat, fruits, vegetables, and processed and fermented food products maintained a strong prediction stperformance. Both the back propagation neural network (BPNN) and KNN models performed well in the classification, with accuracy values higher than 90%. In contrast, the RF and SVM models delivered satisfactory performance in terms of classification and regression. Notably, the BPNN model achieved the highest classification accuracy in the analysis of extremely complex and similar samples, whereas the SVM model was considered an ideal regression algorithm when measuring a series of meat samples. In summary, food flavor analysis combined with ML has great potential for rapid detection of food additives, quality, and authenticity.

BackgroundRecently, plant-based meat analogs have attracted extensive interest due to their contributions to environmental sustainability, animal welfare protection and health benefits. Lipids act as key determinants of the quality of plant-based meat analogs. However, little information is available regarding how plant oils in meat analogs provide sensory attributes and technological functions comparable to those of animal fats. Furthermore, the selection principle of lipids used in plant-based meat analogs remains insufficiently clear and experience dependent.Scope and approachThis review provides extensive insights into the lipid sources and their functional roles in plant-based meat analogs, and related molecular interactions to present systematic information about the biochemical and molecular principles behind industrial applications. Additionally, the applications, challenges, and perspectives of potential lipid replacers in plant-based meat analogs were assessed and highlighted.Key findings and conclusionsExogenous lipids from oilseeds and tropical sources have been widely used in plant-based meat analogs, and endogenous lipids in less-refined plant protein ingredients have potential use in preparing clean-labeled meat analogs. These lipids play crucial roles as texture modifiers, juiciness enhancers, flavor providers, appearance modulators, lubricants and emulsifiers in plant-based meat analogs. The molecular interactions between lipids and other components during thermomechanical processing influence hydration dynamics, protein aggregation behavior and starch gelatinization, furtherly affecting the qualities of meat analog products. Fat replacers based on unique or modified carbohydrates, proteins, and synthetic lipids with low calories and desired functionalities are potential substitutes for lipids in meat analogs.

BackgroundObesity is a global health concern with limited treatment options due to side effects and limited efficacy. Bioactive peptides (BAPs) derived from food proteins have shown promise as safe and effective anti-obesity agents by regulating adipocyte differentiation through various signaling pathways. BAPs derived from milk, eggs, fish, and marine sources have been extensively studied for their anti-obesity effects in vitro and in vivo. These peptides can alter gut hormones and appetite to regulate energy balance while decreasing adipogenesis and increasing adipocyte apoptosis.Scope and approachThis paper provides a comprehensive overview of the studies investigating the potency of BAPs in managing obesity. It focuses on their ability to modulate adipogenesis and regulate appetite and lipid metabolism.Key findings and Conclusions: BAPs derived from various food sources such as milk, eggs, fish, and marine byproducts have the potential to act as anti-obesity agents. These peptides have been shown to be able to regulate adipogenesis, lipid metabolism, and appetite control through different mechanisms, making them promising candidates for developing functional foods or nutraceuticals for obesity prevention and management. This paper also highlights the advantages of using BAPs over conventional anti-obesity drugs, such as their safety, natural origin, and lower risk of adverse effects. Further research and development in this field can lead to the identification and utilization of specific BAPs with optimized efficacy and minimal side effects, ultimately contributing to the development of novel anti-obesity therapies.

BackgroundThermophilic Bacillus is well tolerated under high temperature conditions, being beneficial to maintain vitality during thermal processing. Characteristics of spore production make Bacillus well survive and function in the gastrointestinal tract. Bacillus, regarded as a kind of probiotic, has been reported in many studies with the ability to produce large amounts of salutary metabolites for participating in directing inflammatory and immune process. However, thermophilic Bacillus has not been systematically analyzed, since most of researches focused on Bacillus coagulans.Scope and approachIn this review, we provide a summary of the major thermophilic Bacillus, discussing their metabolites and properties as well as their beneficial mechanisms in immunity and inflammation. Additionally, we conclude with examples of clinical studies on the application of thermophilic Bacillus in the treatment of human diseases and its potential application in the food industry as a probiotic.Key findings and conclusionsThermophilic Bacillus is a promising microorganism for research and development, with a high tolerance level and a wide range of probiotic properties. Their beneficial effects are highly related to generation of extracellular enzymes, bacteriocins or bacteriocin-like substances, l-lactic acid, amino acids, vitamins, EPS, GABA and other metabolites. Such substances are involved in pathogens suppression, intestinal homeostasis maintenance, gut barrier protection and immune response stimulation. Due to the characteristic of thermal stability, thermophilic Bacillus can be a promising strategy in food industry application including dairy, bakery and fermentation. It is urgent to screen more strains and clarify their probiotic mechanisms, as well as establish a standardized safety evaluation system, which is in conductive to practical application.

BackgroundThe integration of CRISPR-Cas systems and surface-enhanced Raman spectroscopy (SERS) has emerged as a powerful approach for developing highly sensitive biosensors. This review explores recent studies that demonstrate the potential of CRISPR-Cas12a and Cas13a systems combined with SERS technology in detecting nucleic acids with exceptional sensitivity and specificity.Scope and approachThis review examines studies that showcase the application of CRISPR-Cas and SERS technology in various fields, including healthcare, food safety, environmental monitoring, and biodefense. The reviewed studies highlight the capability of CRISPR-Cas systems to target specific DNA or RNA sequences, while SERS serves as a highly sensitive detection method. The combination of these technologies enables the development of biosensors for the detection of pathogens, genetic markers, drug resistance genes, chemical compounds, and adulterants in food.Key findings and conclusionsThe reviewed studies demonstrate the significant findings and potential of integrating CRISPR-Cas and SERS technologies for biosensing applications. The studies showcase the ability of CRISPR-Cas12a and Cas13a systems to detect nucleic acids with high sensitivity and specificity, even at trace levels. The use of SERS as a detection method offers advantages such as enhanced sensitivity, selectivity, and reliability. The combination of CRISPR-Cas and SERS technology has the potential to revolutionize diagnostic testing in various sectors. Although challenges remain, including improving detection limits and reducing interference from complex matrices, the promise of these biosensors in early disease diagnosis, pathogen detection, and environmental monitoring is evident. Further research and development are warranted to harness the full potential of CRISPR-Cas and SERS technology for future biosensing applications.

BackgroundColloidal particles have garnered considerable research attention in recent times for fabrication of Pickering emulsions (PEs) because of their distinctive ultra-stabilization properties in comparison to conventional emulsion stabilizers. Significant progress has been made in designing novel hybrid particles, i.e., a combination of two or more materials comprising the particles, for tailoring emulsion stability as well as other functionalities that are not achievable with single particle-laden interfaces.Scope and approachWe aim to provide a critical survey of the latest advances in food-grade hybrid particles that have been used to prepare Pickering emulsions in this review with an emphasis on the engineering of hybrid particles through various physical and chemical synthesis routes. In particular, we have examined the hybrid protein-polysaccharide, protein-phenolic compound, polysaccharide-lipid particles that have surfaced in the last five years with respect to their ability to stabilize and provide additional functionalities to PEs. We discuss recent studies on interfacial characterization of hybrid particles using interfacial (tension, rheology, Langmuir Blodgett), adsorption (quartz crystal microbalance with dissipation monitoring), microscopy and X-ray scattering techniques.Key findings and conclusionsSynthesis of hybrid particles primarily depends on the properties of biopolymers: hybrid particles fabricated using water-insoluble biopolymers such as insoluble plant proteins exploit anti-solvent precipitation methods, whilst fabrication using water-soluble components usually involve covalent (alkaline treatment/oxidation/Maillard) or ionic interactions. Hybrid particles stabilize PEs via a combination of denser interfacial layer formation as well as bulk stabilization and offer benefits in protection/release of active lipidic ingredients versus single particle stabilizers.

BackgroundGels are extensively studied and used in various fields, including food, beverages, medicine, and daily living products. Egg white gels are particularly noteworthy due to their low cost, broad applications, and outstanding potential. However, a lack of comprehensive understanding of natural and modified egg white gels has limited their applications.Scope and approachBased on the introduction of the main protein components in egg white and their physicochemical properties, an overview of five typical categories of egg white gels produced by heat, alkalis, enzymes, ions, and acids treatments, respectively, was presented. Then the formation mechanisms of these gels and their main influencing factors as well were elaborated. Finally, their current applications and prospects in foods and materials were illustrated on the basis of their main characteristics.Key findings and conclusionsThe five typical egg white gels share a common gel formation pattern, in which the proteins denature first and then coalesce into a gel driven by intermolecular forces. However, the mechanisms and processes of denaturation of egg white proteins differ significantly when treated with different ways, and therefore gels with various properties will be formed driven by different intermolecular forces. Egg white proteins undergo denaturation and structural unfolding after heat treatment and then form stiff gels driven by disulfide bonds and hydrophobic interactions, which are commonly found in steamed, boiled, and fried eggs. After denaturing and unfolding under alkali treatment, proteins can coalesce into transparent gels with high elasticity and strength driven by disulfide bonds, typically represented by preserved eggs. Egg white proteins denatured by heat and alkali treatment can also form peptide bond crosslinks catalyzed by enzymes (e.g., transglutaminase), or aggregated by electrostatic and hydrophobic interactions in the presence of ions (Ca2+, Zn2+, etc.), or coalesced in the presence of acids, resulting in the formation of enzymes, ions, and acid-induced gels, respectively. However, their strength is generally weak, and therefore the synergy of other factors is usually needed in applications. In conclusion, due to the wide-ranging application prospects and significant value of egg white gels in various fields such as foods and materials, it is of crucial importance to gain a deeper understanding of the gelation mechanisms and influencing factors, which is essential for improving the quality of gel products and developing novel egg-based gel products.

BackgroundIn recent years, plant-based foods have been developed rapidly due to increasing concerns about the environment, human health, religious beliefs, ethics, and animal welfare. More attention should also be paid to the food safety of plant-based foods except their processing and nutrition properties. Various food safety risk factors may be introduced into plant-based foods at different stages. To ensure human health and the healthy development of emerging industries, it's significant to understand and detect the possible risk factors in plant-based foods.Scope and approachHerein, the potential risk factors and their detection in plant-based foods were systematically reviewed. In detail, first, the classification, source, and occurrence of the potential risk factors in plant-based foods were analyzed; second, the currently-reported detection methods and principles were introduced; finally, the existing challenges and future development tendencies were critically discussed.Key findings and conclusionsThe potential risk factors in plant-based foods mainly include mycotoxins, pesticide residues, toxic metal elements, allergens, phytoestrogens, processing contaminants, physical foreign matters, and pathogenic bacteria, which are different from those in animal-based foods, and these risk factors have been confirmed in numerous literatures. Currently, chromatography, inductively coupled plasma, emerging sensing strategies, polymerase chain reaction, hyperspectral imaging, etc. have been applied to monitor the risk factors in plant-based foods, and satisfactory sensitivity and specificity were obtained. In the future, more work should be done in identifying, detecting, and controlling risk factors in plant-based foods, which will greatly guarantee the safe consumption and healthy market development of plant-based foods.

BackgroundFood material science has evolved to support the development of food products by connecting food structure, sensory, nutrition, food processing, and digestion with impact in consumers. However, food design has not evolved to deal with this increased complexity of food systems. And the ability to understand, capture the attention, and transform consumer demands into the chemical and physical attributes of the final product remains one of the biggest challenges in the food industry. As a result, new ways to support food design are necessary.Scope and approachThis review describes the state-of-the-art of applications in food design utilizing artificial intelligence (AI)/Deep Generative Networks, including available resources and emerging capabilities and its relationship with the concept of inverse design.Key findings and conclusionsFood design and formulation involve complex processes and many design parameters need to be considered while developing data-driven approaches. Most approaches identified are based on the association among ingredients, but less focus has been given to functional properties. Representation of data remains a real challenge and a very important research gap toward achieving a real and applicable concept of digital food design. Overall methods based on deep learning and natural language processing are the most utilized. Deep generative-based approaches have been rarely described and remain a critical research area.

BackgroundBioactive peptides obtained from different food sources have been proved to exert several bioactivities, such as antioxidant, antihypertensive, antimicrobial, or anti-inflammatory. However, the characterization of the peptides exerting the bioactivity within a protein hydrolysate is challenging, as in the pool of components in the hydrolysate each component could be or not exerting a specific bioactivity. Prediction tools are being developed based on the peptides’ molecular features known to be associated with specific bioactivity, in order to facilitate the assessment by calculating the likelihood of new identified sequences to be bioactive. Tools concerning physicochemical characterization, bioactivity evaluation and bioavailability have been developed in recent years.Scope and approachThis review aims to summarize bioinformatic tools aiming to characterize the physicochemical characterization, bioactivity and bioavailability of peptides. The purpose was to provide an insight on the accuracy and limitations of their functionality, based on the own's authors conclusion as well as on how these tools have been used in other reports as research instruments.Key findings and conclusionsThe number of tools is exponentially growing in these recent years. Although these tools appear as promising instruments, by now they should not be considered as an accurate model to define peptides as bioactive, and in vitro/in vivo validation is still required. Their use as screening might be considered good, but not as a tool to state that a peptide is bioactive.

BackgroundThe problems arising from the accumulation of plastic have led to comprehensive research for bio-based packaging materials. Proteins are a promising alternative to traditional plastic because of their great barrier properties and multifunctional properties. However, the hydrophilic nature of proteins limits their wide application for the packaging of low and medium-moisture content foods. Distinct functional groups of proteins allow various modifications to obtain hydrophobic films that meet the requirements of suitable packaging. Besides, the valorization of agro-industrial by-products is considered a promising solution for obtaining packaging materials.Scope and approachHerein, protein-rich agro-industrial by-products and various hydrophobisation techniques including blending, emulsification, grafting, nanocomposite, cross-linking, plasticizer alternatives, and physical treatments for the fabrication of protein films are comprehensively investigated. The challenges and prospects are also evaluated.Key findings and conclusionsHydrophobisation is generally based on reducing the hydrophilic groups, compacting the protein network, or incorporating hydrophobic groups. It mostly resulted in a protein matrix with low water sensitivity, high tensile strength, and low elongation. However, lipids incorporation into the protein matrix may overcome the brittleness of hydrophobised protein films. Physical treatments by unfolding protein chains make functional groups accessible for further treatment. Nevertheless, commercialization of protein-based packaging is still in its early stages, although there have been some recent advancements including water-soluble pouches and coating materials. Further research is still needed on optimizing the current techniques or utilizing emerging technologies such as 3D printing, plasma deposition, corona discharge, and pulsed light to accelerate the commercialization of hydrophobic protein films.

BackgroundClimate change is real and so are its unequal impacts on different geographies and societies. Food systems are estimated to produce a third of global greenhouse gas emissions, of which meat is a major contributor. An emerging challenge is feeding a growing population and fulfilling its protein needs, while limiting the climate footprint. Though more environment friendly alternative sources of proteins are becoming available, their acceptance will depend upon attitudes, beliefs, and behavioural choices. For Muslims, who comprise about a quarter of the world's population, religious guidance plays an important role in consumption patterns and food choices.Scope and approachThis review looks at consumption practices among Muslims in the context of food system impacts on greenhouse gas emissions, and the need for optimal sources of protein for nutrition and achieving food security. It discusses what is permissible (halāl) or prohibited (harām) for Muslims and how that is determined based on two primary sources – the Qur'an and the Hadith – and other secondary sources relied upon by Muslim legists. It then reviews what is known about three alternative protein sources – plant-based diets, insects and cultured meat, and the Islamic ethical and legal position related to these foods.Key findings and conclusionsThe findings show conflicting scholarly opinions and a limited understanding of Muslim attitudes to alternative protein sources. Better understanding will be required for enhancing food security, while limiting food related greenhouse gas emissions.

BackgroundThere is a limited understanding of odor-taste interactions at the molecular levels about how these interactions influence flavor perception. Microfluidic technology used small volumes of fluids in the microscale channels and chambers. It has the potential to provide high throughput assays as well as manipulate organ-on-chips models to simulate the complex interaction of organs in the body.Scope and approachThis review discusses the progress and limitation of psychophysics, electroencephalography, and functional magnetic resonance imaging to investigate odor-induced taste perception. The application of organ-on-chip models of the nasal mucosa, oral cavity, and brain-gut axis with microfluidics is also discussed.Key finding and conclusionsSensory results showed congruency between taste and odor affected the extent to which odor enhances taste perception. EEG and fMRI demonstrated the cross-modal interactions occur within primary sensory cortices in the brain, but the previous learning and experience are equally important. The multi-channel on the microfluidics not only provides an advantage to separate macromolecules in the sample matrix but can also offer higher throughput than conventional item-by-item detection and decreases reagents and sample consumption. It is feasible to establish in vitro sensory models to investigate interactions among flavor components with olfactory/taste receptors, brain, gut, etc.

BackgroundResearch in recent years has shown there is high potential for various insect species to converting organic substrates into high-quality feedstuffs. Insect-derived meal is increasingly being used to replace conventional feedstuffs such as soybean and fishmeal in animal diets, due to its high protein and essential amino acid content. However, research on consumer acceptance of foods derived from animals produced using insect-based meal is fragmented.Scope and approachA systematic literature review was carried out in Scopus, Web of Science, AgEcon, and Google Scholar, with a total of 28 articles meeting the selection criteria. Papers were reviewed to identify factors affecting consumer acceptance of insect-based feed.Key Findings and Conclusions: Overall, the review indicated that insects are more acceptable to consumers as an animal feedstuff than as human food. The most important factors influencing consumer evaluation of insect-based feed included risk perceptions, knowledge and heuristic cues. Ethical and environmental concerns also played a role in the decision-making process, but their effect on consumer acceptance of using insects in animal feed was less important. Food neophobia, disgust and uncertainties about safety and health, mainly deriving from lack of knowledge on the part of consumers, emerged as critical barriers to acceptance of insects in animal feed. Greater familiarity with the technology used for the production of insect meals could alleviate disgust and even lessen the impact of neophobia, although affective emotional reactions are unlikely to be changed by awareness and provision of information alone. Technological issues (including substrates and insect species) as well as price changes in the resulting animal-based foods are relevant factors that warrant further research in relation to consumer acceptance.

BackgroundAssociations between dietary factors and gestational diabetes mellitus (GDM) risk are inconsistent.Scope and approachWe evaluated existing meta-analyses based on prospective cohort studies or randomized controlled trials till March 2022. We determined methodological quality and evidence certainty by A Measurement Tool to Assess Systematic Reviews 2 and NutriGrade, respectively. We recalculated pooled effect estimates risk ratio (RR), corresponding 95% confidence interval (CI), and between-study heterogeneity from the primary studies, except for dose-response analyses from which data were directly extracted and evaluated.Key Findings and ConclusionsWe included 14 studies involving 27 dietary factors in this analysis. We did not observe high-certainty evidence. We found three pieces of moderate-certainty evidence for increased GDM risk: 80 g/d increments in potato consumption, high and 100 mg/d increments in cholesterol intake, high and 1.0 mg/d increments in heme iron intake; three pieces of moderate-certainty evidence for reduced GDM: myo-inositol supplement, vitamin D supplement >601 IU/d, probiotics intake >5 × 109 colony-forming units, compared with their corresponding control groups. In region-specific analysis, we found that western dietary pattern and animal meat consumption are associated with a high GDM risk in western countries, while vitamin D supplement >601 IU/d is associated with a low GDM risk in eastern countries. In meat-type analysis, we found that red meat and processed red meat consumptions are associated with high GDM risk, while poultry and fish consumption is not. In conclusion, due to the moderate-to-low certainty of evidence and the relatively large heterogeneity between studies, further high-quality investigations are needed.

BackgroundThe human gut hosts complex microbial communities, which are linked to health and disease. The gut microbiota is continuously reshaped by multiple environmental factors, especially diet. Gut dysbiosis may promote various metabolic, neurological, intestinal, and cardiovascular diseases, and even tumor development. Probiotics have shown promising prophylactic, mitigating, or even curative effects when use as nutrient supplements or adjunctive therapy. These beneficial and/or symptom alleviation effects are often accompanied by gut microbiome and metabolome changes.Scope and approachDiffering from other published review articles, here we summarized the latest knowledge of evidence-based health-promoting effects of probiotics by scouring literature of recent animal and human probiotic intervention studies.Key findings and conclusionsTo elucidate the beneficial mechanisms of probiotics in enhancing intestinal homeostasis, intestinal barrier function, host immunity, and through modulating the gut microbiome and its metabolites. Meanwhile, we also discussed challenges in data analysis in clinical research of probiotics and data comparison between laboratories, and provides an outlook for future perspectives in the applications of probiotics.Key findings and conclusionsThe beneficial mechanisms of probiotics are achieved through enhancing intestinal homeostasis, intestinal barrier function, host immunity, and gut microbiome and metabolome modulation. Current challenges in data analysis and comparison in clinical research of probiotics are discussed. Finally, an outlook for future perspectives in the applications of probiotics is provided.

BackgroundThe red meat processing industry has a harsh work environment where tasks performed in abattoirs are physically and mentally demanding. In addition, the high financial costs associated with employing skilled labour, the shortage of such workers, and the rise in worldwide meat consumption, there has been a growing push towards integrating automation as a potential solution for the industry.Scope and approachThis paper describes the complexities of implementing robotics technology in red meat processing. The complexity when processing deformable natural meat mediums is significantly sensitive to the variations of workpieces caused by mechanical properties, physical shape and the position of tissues. These differences hinder conventional robotic systems from succeeding.Experimental and commercial robotic systems in red meat processing are shown to perform cutting tasks in the deboning room, whose systems capabilities are limited by executing cuts requiring little to no adaptability during the process. The review shows that X-ray, optical probes, and ultrasonic are the most effective sensing technologies in determining the cutting trajectories prior to the task. Some experimental systems utilised tactile sensing to follow more complex cutting paths but have not yet produced a commercially viable product. The evaluation of these sensing technologies' applicability to guide a robotic system in real-time is critical to tackling more complex cuts.Key findings and conclusionsA combination of preoperative scanning and real-time perception for adaptive control is recommended to automate tasks in red meat cutting. Also, it is recommended that to fully automate the meat cutting process, a gradual approach should be taken by shifting abattoirs by first utilising assistive technologies such as cobots, exoskeletons augmented reality, and virtual reality.

BackgroundTen years ago, in 2012, the Global Food Safety Initiative (GFSI) led the food industry when it created a standardized way to assess and manage food fraud incidents. GFSI adopted an interdisciplinary approach to not only detect food fraud but to understand and reduce the root causes. A series of crucial milestones guided the GFSI work, starting with creating their GFSI Food Fraud Think Tank through the Technical Working Group benchmark development, the adoption by the GSFI Board of Directors, and then development, implementation, and management by the food industry.Scope and approachThis research presents the key GFSI food fraud prevention strategy development milestones from the historical records and a member of the original GFSI Food Fraud Think Tank.Key findings and conclusionsGFSI achieved momentum by establishing a food industry-wide definition and scope of the problem. Further, focusing on all types of fraud and for all products – not just incoming goods and adulterant-substances – created a holistic and all-encompassing approach. The new topic of food fraud prevention is moving through the ‘hype cycle’ and is now in the ‘Scope of Enlightenment’ (e.g., processes and systems are simplified and optimized) and moving to the ‘Plateau of Productivity’ (e.g., standard operating procedures are adopted). GFSI, itself is maturing and evolving through the ‘hype cycle.’ The next ten years will include a more rigorous and thorough adoption of management systems with a continuous improvement process. The foundation is very theoretically and practically sound.

BackgroundThe presence of pigments is one of the main factors complicating further study of the structural characterization and biological activity of polysaccharides. Polysaccharide decolorization is an important aspect of polysaccharide impurity removal. However, research on polysaccharide decolorization has not yet been systematically summarized.Scope and approachThis review begins by exploring polysaccharide sources and describes the measurement indexes of polysaccharide decolorization. This study focuses on elucidating the principles and main factors influencing decolorization methods. The advantages and disadvantages of decolorization methods were compared, and the importance of desorption studies for decolorization agent selection was emphasized. The structures and functions of polysaccharides before and after decolorization were characterized. The limitations of polysaccharide decolorization have also been discussed.Key findings and conclusionsCurrently, polysaccharide decolorization research mainly focuses on plant polysaccharides, and polysaccharide pigments originate from the self-carrying and extraction processes. The measurement indices for the decolorization effect were decolorization ratio, polysaccharide recovery ratio, deproteinization ratio, and comprehensive evaluation index. Resin adsorption is the most widely used method for polysaccharide decolorization. Structural characterization was performed to determine whether the polysaccharide structure was destroyed before or after decolorization. The functional activities of polysaccharides before and after decolorization have not been studied sufficiently; therefore, it is difficult to fully reveal the structure-activity relationship. In general, this review contributes to a full understanding of the selection or development of polysaccharide decolorization methods, reveals the limitations of current research, and promotes an in-depth study of polysaccharide decolorization.