Trends in Food Science & Technology最新文献_第2页

Targeting Lachnospiraceae through diet: A functional food approach to combat food allergy 通过饮食靶向毛缕菌科：一种对抗食物过敏的功能性食物方法

IF 15.4 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Trends in Food Science & Technology

Pub Date : 2026-04-01 Epub Date: 2026-02-10 DOI: 10.1016/j.tifs.2026.105616

Guirong Liu , Huilian Che , Zhuoqun Meng , Jie Tang

Background

The strain-specific roles of Lachnospiraceae in food allergy (FA) pathogenesis position this family as a promising therapeutic target. However, its pronounced functional heterogeneity and oxygen sensitivity impose significant barriers to functional food development.

Scope and approach

This review critically synthesizes clinical and experimental evidence correlating altered Lachnospiraceae profiles with FA pathogenesis. We integrate analyses of dietary strategies that orchestrate host immunity via microbial metabolites—principally short-chain fatty acids (SCFAs)—while evaluating delivery platforms and clinical translation pathways for functional food applications.

Key findings and conclusions

Lachnospiraceae strains exhibit profound functional diversity regarding FA protection. Specific dietary constituents (e.g., resistant starches, polyphenols, and N-acetylneuraminic acid) selectively propagate therapeutically relevant strains. These isolates exert anti-allergic effects via synergistic mechanisms, including the fortification of intestinal barrier integrity and the induction of regulatory T-cell differentiation. However, some effective interventions coincide with a reduction in aggregate Lachnospiraceae abundance, highlighting the divergence between taxonomic load and functional output and necessity for strain-level characterization. To bridge the translational gap, future research must prioritize: (1) establishing causal strain-function linkages through integrated multi-omics and gnotobiotic validation; (2) optimizing metabolic performance via precision synbiotic formulations rather than generic dietary modulation; and (3) developing scalable, biomimetic encapsulation systems to ensure the viability and functional engraftment of these oxygen-sensitive anaerobes. Addressing these challenges will catalyze the development of precision Lachnospiraceae-based functional foods for FA management.

毛缕菌科在食物过敏（FA）发病机制中的特异性作用使该家族成为一个有前景的治疗靶点。然而，其明显的功能异质性和氧敏感性给功能食品的开发带来了重大障碍。范围和方法这篇综述批判性地综合了毛螺科基因改变与FA发病机制相关的临床和实验证据。我们整合了通过微生物代谢物（主要是短链脂肪酸（SCFAs））协调宿主免疫的饮食策略分析，同时评估了功能性食品应用的递送平台和临床转化途径。结论麻螺科菌株在FA保护方面具有较强的功能多样性。特定的膳食成分（如抗性淀粉、多酚和n -乙酰神经氨酸）选择性地繁殖治疗相关菌株。这些分离物通过协同机制发挥抗过敏作用，包括加强肠屏障完整性和诱导调节性t细胞分化。然而，一些有效的干预措施与毛缕菌科总丰度的减少同时发生，突出了分类负荷和功能输出之间的差异以及菌株水平表征的必要性。为了弥补翻译上的差距，未来的研究必须优先考虑：(1)通过综合多组学和生物制剂验证建立因果关系；(2)通过精确的合成配方而不是通用的膳食调节来优化代谢性能；(3)开发可扩展的仿生封装系统，以确保这些对氧敏感的厌氧菌的生存能力和功能植入。解决这些挑战将促进以毛螺杆菌为基础的FA管理功能食品的发展。

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引用次数: 0

Innovative strategies for gel-type meat products: Advancing healthy reformulation and sustainable processing 凝胶型肉制品的创新策略：推进健康的重新配方和可持续的加工

IF 15.4 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Trends in Food Science & Technology

Pub Date : 2026-04-01 Epub Date: 2026-02-04 DOI: 10.1016/j.tifs.2026.105603

Sijia Wang , Xing Chen , Bowen Yan , Xidong Jiao , Nana Zhang , Daming Fan

Background

Reformulating traditional gel-type meat products has become imperative to address escalating consumer demand for healthier, low-sodium, low-fat, and clean-label alternatives. This transformation requires comprehensive understanding of gelation mechanisms and the development of innovative processing strategies.

Scope and approach

This review systematically examines the technical framework for next-generation gel-type meat products. Beginning with fundamental processing principles, it elucidates the functional contributions of key muscle components to gel network formation. The review then explores structural design strategies for sodium reduction and lipid control, including taste contrast compensation and healthy oil gel applications. Clean-label approaches are explored through biotransformation technology, plant-derived extracts, natural filling ingredients, and novel physical processing methods. Advanced texture modification processing for designing thickened fluids and particle-embedded heterogeneous meat gels is covered. Finally, casing-free processing strategies—including co-extrusion, pipeline-type high-throughput microwave gel-forming systems, and multi-channel food printing—are detailed.

Key findings and conclusions

The integration of oleogel-based animal adipocytes mimics and taste compensation effectively maintains the sensory quality of reduced-salt/fat products. Biotransformation technology and plant-derived extracts enable clean-label strategies characterized by complete ingredient transparency. Emerging strategies such as meat-sourced thickened fluids and particle-embedded heterogeneous meat gels offer groundbreaking potential for textural innovation—yet remain profoundly underexplored, representing the next frontier for developing sustainable and palatable meat alternatives. Critically, casing-free processing strategies, exemplified by pipeline-type high-throughput microwave heating gel-forming systems and multi-channel continuous-switching food printing systems, have revolutionized manufacturing processes.

为了满足消费者对更健康、低钠、低脂和清洁标签替代品不断增长的需求，重新配制传统凝胶型肉制品已经势在必行。这种转变需要对凝胶机制的全面理解和创新加工策略的发展。本综述系统地考察了下一代凝胶型肉制品的技术框架。从基本的加工原理开始，它阐明了关键肌肉成分对凝胶网络形成的功能贡献。然后，综述探讨了钠还原和脂质控制的结构设计策略，包括味道对比补偿和健康油凝胶应用。通过生物转化技术、植物提取物、天然填充成分和新的物理加工方法，探索了清洁标签方法。介绍了用于设计增稠流体和颗粒嵌入异质肉凝胶的先进质地改性工艺。最后，详细介绍了无外壳加工策略-包括共挤出，管道型高通量微波凝胶成型系统和多通道食品印刷。基于油凝胶的动物脂肪细胞模拟和味觉补偿的整合有效地保持了低盐/脂肪产品的感官质量。生物转化技术和植物提取物使清洁标签策略的特点是完全透明的成分。新兴的策略，如肉类来源的增稠液和颗粒嵌入的异质肉凝胶，为质地创新提供了突破性的潜力，但仍未得到充分的探索，代表着开发可持续和美味肉类替代品的下一个前沿。关键是，以管道型高通量微波加热凝胶成型系统和多通道连续切换食品印刷系统为例的无外壳加工策略已经彻底改变了制造工艺。

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引用次数: 0

The next revolution in egg product processing: Advances and future directions of egg-based fermented yogurt alternatives 蛋制品加工的下一次革命：以蛋为基础的发酵酸奶替代品的进展和未来方向

IF 15.4 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Trends in Food Science & Technology

Pub Date : 2026-04-01 Epub Date: 2026-01-27 DOI: 10.1016/j.tifs.2026.105590

Jianwei Zang , Bingxu Yan , Zelin Yin , Daobang Tang , Yuanzhi Liu , Jiguang Chen , Zebo Liu , Zhongping Yin

Background

Yogurt has traditionally been produced from dairy milk, but rising awareness of lactose intolerance, milk allergies, and sustainability challenges has accelerated demand for plant-based alternatives. However, many plant formulations exhibit poor gelation, weak emulsification, and flavor imbalance. Egg-based fermented yogurt alternatives (EFYAs) have recently attracted increasing attention because whole egg liquid provides a well-balanced combination of high-quality proteins, lipids, and micronutrients, resulting in a yogurt-like texture and distinctive nutritional characteristics.

Scope and approach

This review analyzes the scientific basis and technological feasibility of EFYA development. It first examines the compositional compatibility of egg white and yolk with lactic acid bacteria (LAB) fermentation, emphasizing the heat- and acid-induced dual gelation mechanism that underpins desirable texture. It then dissects the structural and functional roles of key egg components—ovalbumin, ovomucin, low- and high-density lipoproteins, and lecithin—in gel network formation, emulsification stability, and flavor modulation. A progressive strategy for multi-component system construction, advancing from ternary to senary models, is outlined to optimize EFYA matrices. Approaches for quality enhancement, including protein modification and sensory–textural improvement, are also reviewed.

Key findings and conclusions

Evidence indicates that whole egg constituents provide a robust scaffold for LAB-mediated fermentation, enabling EFYAs to achieve firm gels, improved emulsification, and desirable sensory characteristics. Furthermore, this work provides a practical roadmap for EFYA industrialization, including theoretical system establishment, AI-assisted product design, equipment development, consumer acceptance, and regulatory standardization. Overall, this review offers theoretical insights and practical feasibility to support the high-value utilization of poultry eggs and foster innovation in fermented food systems.

酸奶传统上是由牛奶生产的，但人们对乳糖不耐症、牛奶过敏和可持续性挑战的认识不断提高，加速了对植物性替代品的需求。然而，许多植物配方表现出凝胶性差，乳化性弱，风味不平衡。以鸡蛋为基础的发酵酸奶替代品（EFYAs）最近引起了越来越多的关注，因为全蛋液提供了高质量蛋白质、脂质和微量营养素的平衡组合，从而产生了类似酸奶的质地和独特的营养特性。本文分析了EFYA开发的科学依据和技术可行性。本研究首先考察了蛋清和蛋黄与乳酸菌（LAB）发酵的成分相容性，强调热和酸诱导的双重凝胶机制是理想质地的基础。然后，它剖析了关键鸡蛋成分的结构和功能作用——卵清蛋白、卵粘蛋白、低脂蛋白和高密度脂蛋白以及卵磷脂——在凝胶网络形成、乳化稳定性和风味调节中的作用。提出了一种从三元模型到二元模型的多组件系统构建的渐进策略，以优化EFYA矩阵。本文还综述了蛋白质修饰和感官结构改善等提高质量的方法。关键发现和结论证据表明，全蛋成分为实验室介导的发酵提供了一个强大的支架，使EFYAs获得坚固的凝胶，改善乳化和理想的感官特性。此外，本工作还为EFYA产业化提供了一个实用的路线图，包括理论体系建立、人工智能辅助产品设计、设备开发、消费者接受和监管标准化。总之，本综述为支持禽蛋的高价值利用和促进发酵食品系统的创新提供了理论见解和实践可行性。

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引用次数: 0

Exploring the U.S. regulatory and legislative landscapes for cell-cultivated meat and seafood 探索美国对细胞培养的肉类和海鲜的监管和立法景观

IF 15.4 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Trends in Food Science & Technology

Pub Date : 2026-04-01 Epub Date: 2025-12-30 DOI: 10.1016/j.tifs.2025.105527

Katherine Consavage Stanley , Katariina Koivusaari , Khara Grieger , Amanda Wood , Gregory Jaffe , William R. Aimutis , Norbert L.W. Wilson , Rohan A. Shirwaiker

As the global protein demand increases, cell-cultivated meat and seafood may address some key food system challenges linked to conventional agriculture and help feed a growing global population. The policy environment for these products can aid or hinder their entry and success in the market. This article reviews the federal- and state-level regulatory and legislative landscapes for cell-cultivated meat and seafood in the United States (U.S.), creating a catalogue of proposed bills and enacted laws (through October 2025) relevant to these products. We also discuss the potential implications of these legislative actions on the U.S. and global markets. The U.S. Department of Agriculture (USDA) and the U.S. Food and Drug Administration (FDA) jointly regulate the safety, production, and labeling of cell-cultivated meat, while the FDA alone regulates cell-cultivated seafood. In the absence of formal federal labeling guidance specific to cell-cultivated products, many states have established their own labeling regulations, which are likely to be preempted by federal standards, once released. Additionally, seven states to date have banned the research, production, sale, promotion, and/or distribution of cell-cultivated products, and two have prohibited the use of state funds to support them. This fragmented legislative approach may inhibit interstate and international commerce, confuse consumers, and restrict consumer access once cell-cultivated products are readily available in the U.S. market. This study can serve as a comprehensive resource for policymakers, industry leaders, researchers, and other stakeholders on the policy environment for these products and guide future research.

随着全球蛋白质需求的增加，细胞培养的肉类和海鲜可能会解决与传统农业相关的一些关键粮食系统挑战，并有助于养活不断增长的全球人口。这些产品的政策环境可以帮助或阻碍它们进入市场并取得成功。本文回顾了美国联邦和州一级对细胞培养肉类和海鲜的监管和立法情况，创建了一个与这些产品相关的拟议法案和颁布法律的目录（到2025年10月）。我们还讨论了这些立法行动对美国和全球市场的潜在影响。美国农业部（USDA）和美国食品和药物管理局（FDA）联合监管细胞培养肉类的安全、生产和标签，而FDA单独监管细胞培养的海鲜。由于缺乏针对细胞培养产品的正式联邦标签指导，许多州已经建立了自己的标签法规，一旦发布，这些法规很可能被联邦标准所取代。此外，迄今为止，有七个州禁止研究、生产、销售、推广和/或分销细胞培养产品，有两个州禁止使用国家资金来支持这些产品。这种支离破碎的立法方法可能会抑制州际和国际贸易，使消费者感到困惑，并且一旦细胞培养的产品在美国市场上唾手可得，就会限制消费者的使用。本研究可为政策制定者、行业领导者、研究人员和其他利益相关者提供有关这些产品的政策环境的综合资源，并指导未来的研究。

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引用次数: 0

Encapsulation of anthocyanin for sustainable food packaging: Sources, preparation, mechanical, functional and physicochemical properties 可持续食品包装用花青素的封装：来源、制备、机械、功能和理化性质

IF 15.4 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Trends in Food Science & Technology

Pub Date : 2026-04-01 Epub Date: 2026-02-05 DOI: 10.1016/j.tifs.2026.105605

Hamid Rajabi , Wanli Zhang , Young Hoon Jung , Saroat Rawdkuen

Background

Conventional plastic packaging faces significant limitations in real-time food quality monitoring and environmental sustainability, driving demand for eco-friendly, active, and intelligent packaging systems incorporating natural bioactive compounds. Among these, anthocyanins (ANCs)—water-soluble flavonoid pigments with antioxidant, antimicrobial, and pH-responsive properties—show great promise for such applications. However, their direct use in packaging is restricted due to their inherent instability under environmental stressors and potential negative effects on film properties. This review critically explores encapsulation as a transformative approach to enhance the stability, functionality, and compatibility of ANCs within biodegradable polymer matrices.

Scope and approach

We provide an in-depth analysis of ANC physicochemical characteristics, their limitations in food packaging, encapsulation techniques and carrier materials, film fabrication methods, and the physicochemical and functional performance of ANC-loaded films. Key aspects addressed include mechanical strength, barrier properties, and colorimetric responsiveness.

Key findings and conclusion

Findings indicate that encapsulation markedly improves ANCs’ tensile strength and elongation at break, water vapor permeability, and thermochemical stability. Despite these advances, challenges persist—particularly regarding trigger specificity, threshold standardization, regulatory approval, and production scalability. Future research should prioritize hybrid encapsulation strategies, food-specific validation, life cycle assessment, and cost-effective industrial implementation. Overall, this review positions encapsulation as a key enabler for next-generation sustainable packaging, capable of transforming biopolymer films into multifunctional platforms that enhance food safety, reduce waste, and promote environmental sustainability.

传统的塑料包装在实时食品质量监测和环境可持续性方面面临着显著的局限性，这推动了对含有天然生物活性化合物的环保、活性和智能包装系统的需求。其中，花青素（ANCs）是一种水溶性类黄酮色素，具有抗氧化、抗菌和ph响应特性，具有很大的应用前景。然而，由于它们在环境压力下固有的不稳定性和对薄膜性能的潜在负面影响，它们在包装中的直接使用受到限制。这篇综述批判性地探讨了封装作为一种变革性的方法，以提高生物可降解聚合物基质中anc的稳定性、功能性和兼容性。我们深入分析了ANC的物理化学特性，其在食品包装中的局限性，封装技术和载体材料，薄膜制造方法，以及负载ANC薄膜的物理化学和功能性能。解决的关键方面包括机械强度，屏障特性和比色响应性。研究结果表明，包封可显著提高碳纤维的抗拉强度、断裂伸长率、透气性和热化学稳定性。尽管取得了这些进步，但挑战依然存在，特别是在触发特异性、阈值标准化、监管审批和生产可扩展性方面。未来的研究应优先考虑混合封装策略、食品特异性验证、生命周期评估和成本效益的工业实施。总的来说，这篇综述将封装定位为下一代可持续包装的关键推动者，能够将生物聚合物薄膜转化为多功能平台，增强食品安全，减少浪费，促进环境可持续性。

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引用次数: 0

A new framework for assessing novel food safety: Substantial equivalence in cultured meat 评估新型食品安全的新框架：培养肉的实质等效性

IF 15.4 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Trends in Food Science & Technology

Pub Date : 2026-04-01 Epub Date: 2026-02-02 DOI: 10.1016/j.tifs.2026.105601

Jun-Hyeok Ham , Min Ki Shin , Yeon-Jung Lee, Seung-Su Lee, Hae-Yeong Kim

Background

Substantial equivalence has served as the foundational principle for assessing novel food safety, providing a regulatory benchmark to determine whether new products are as safe as their conventional counterparts. This concept has been pivotal in regulating genetically modified organisms (GMOs), specifically through the focused assessment of introduced genes and their expressed products. As a prominent novel food, cultured meat has gained market approval in several countries as a sustainable alternative to conventional livestock. Consequently, the demand for harmonized safety assessment frameworks has grown, prompting adaptation of substantial equivalence. However, complex production processes in cultured meat can induce unintended genomic, proteomic, and metabolic changes beyond the detection capacity of current substantial equivalence frameworks.

Scope and approach

This study critically analyzes the regulatory foundation of substantial equivalence, assessing its suitability and intrinsic constraints for cultured meat applications. Additionally, we explore molecular changes throughout cultured meat production and assess how omics technologies can support equivalence assessment. Based on these findings, we present a stepwise equivalence and safety assessment framework designed for the distinctive biological characteristics of cultured meat.

Key findings and conclusions

Our findings highlight the need to adapt and expand the application of substantial equivalence in cultured meat safety assessment by integrating omics-based analytical approaches capable of capturing the molecular complexity of cell-cultured products. The proposed stepwise framework enables effective detection of safety-relevant differences, thereby strengthening the scientific basis for decisions on novel foods through comprehensive molecular profiling.

实质等同已成为评估新型食品安全的基本原则，为确定新产品是否与传统产品一样安全提供了监管基准。这一概念在调控转基因生物（GMOs）中起着关键作用，特别是通过对引入基因及其表达产物的集中评估。作为一种突出的新型食品，人造肉作为传统牲畜的可持续替代品已在一些国家获得市场认可。因此，对统一的安全评估框架的需求已经增长，促使适应实质等效。然而，在培养肉的复杂生产过程中，可能会引起意想不到的基因组、蛋白质组学和代谢变化，超出了当前实质性等效框架的检测能力。本研究批判性地分析了实质等同的监管基础，评估了其在培养肉应用中的适用性和内在约束。此外，我们探索了整个培养肉生产过程中的分子变化，并评估了组学技术如何支持等效性评估。基于这些发现，我们提出了一个针对培养肉的独特生物学特性设计的逐步等效性和安全性评估框架。我们的研究结果强调，需要通过整合能够捕获细胞培养产品分子复杂性的基于组学的分析方法，适应和扩大实质等效性在培养肉安全性评估中的应用。提出的逐步框架能够有效地检测与安全相关的差异，从而通过全面的分子分析加强对新食品决策的科学基础。

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引用次数: 0

Advances in high-performance alginate hydrogels: properties, performance enhancement strategies, and their applications in the food industry 高性能海藻酸盐水凝胶的研究进展：性能、性能增强策略及其在食品工业中的应用

IF 15.4 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Trends in Food Science & Technology

Pub Date : 2026-04-01 Epub Date: 2026-02-10 DOI: 10.1016/j.tifs.2026.105610

Jiabo Wang , Yuanpu Liu , Chuanwu Han , Zhihui Liu , Yumeng Yue , Zhiyuan Yu , Meng Ma , Qingjie Sun , Fengwei Xie , Man Li

引用次数: 0

Introducing TENGs into intelligent food packaging 将teng引入智能食品包装

IF 15.4 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Trends in Food Science & Technology

Pub Date : 2026-04-01 Epub Date: 2026-01-31 DOI: 10.1016/j.tifs.2026.105596

Aijun Xie, Jisheng Yang, Xuejun Pan

Background

Ensuring food safety and quality during production, transportation, storage, and retail stages is a critical global challenge. Traditional packaging systems are passive and fail to provide real-time monitoring capabilities, often leading to undetected spoilage, contamination, or tampering. Triboelectric nanogenerators (TENGs), capable of converting mechanical stimuli into electrical signals, offer an innovative route toward self-powered, intelligent food packaging systems with enhanced functionality, sustainability, and interactivity.

Scope and approach

This review provides a comprehensive and critical analysis of the integration of TENGs into smart food packaging, with an emphasis on sustainable material selection, device architecture, and practical sensing applications. Particular focus is placed on recent advances in TENG-based sensors for detecting gaseous spoilage markers, temperature and humidity fluctuations, microbial or chemical contamination, mechanical damage, and packaging tampering. Furthermore, system-level strategies for embedding TENGs into multilayer packaging structures are discussed, including their compatibility with biodegradable polymers and wireless modules.

Key findings and conclusions

TENG-enabled packaging systems offer remarkable potential for real-time, self-powered monitoring of food quality, safety, and traceability, without the need for external power sources. Additionally, their integration with IoT (Internet of Things) modules allows wireless alerts and tracking, making them suitable for supply-chain deployment. Despite these advantages, key challenges persist, including long-term durability in harsh environments, regulatory compliance, and cost-effective and scalable manufacturing. To bridge the gap between laboratory prototypes into commercial adoption, future efforts must prioritize material innovation, seamless system integration, and robust security features (e.g., tamper detection and authentication).

在生产、运输、储存和零售阶段确保食品安全和质量是一项重大的全球性挑战。传统的包装系统是被动的，不能提供实时监控能力，经常导致未被发现的变质、污染或篡改。摩擦电纳米发电机（TENGs）能够将机械刺激转化为电信号，为自供电、智能食品包装系统提供了一条创新之路，该系统具有增强的功能、可持续性和交互性。这篇综述提供了一个全面和批判性的分析，将TENGs集成到智能食品包装中，重点是可持续的材料选择，设备架构和实际传感应用。特别关注基于teng的传感器的最新进展，用于检测气体变质标记，温度和湿度波动，微生物或化学污染，机械损伤和包装篡改。此外，还讨论了将teng嵌入多层封装结构的系统级策略，包括它们与生物可降解聚合物和无线模块的兼容性。基于steng的包装系统在无需外部电源的情况下，为食品质量、安全性和可追溯性的实时、自供电监测提供了巨大的潜力。此外，它们与IoT（物联网）模块的集成允许无线警报和跟踪，使其适合供应链部署。尽管有这些优势，关键的挑战仍然存在，包括恶劣环境下的长期耐用性、法规遵从性、成本效益和可扩展的制造。为了弥合实验室原型与商业应用之间的差距，未来的努力必须优先考虑材料创新、无缝系统集成和强大的安全特性（例如，篡改检测和认证）。

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引用次数: 0

Health rationale, production technologies, and industrialization of selenium-enriched eggs: a comprehensive study based on the health value of selenium 富硒鸡蛋的健康原理、生产技术与产业化：基于硒健康价值的综合研究

IF 15.4 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Trends in Food Science & Technology

Pub Date : 2026-04-01 Epub Date: 2026-02-06 DOI: 10.1016/j.tifs.2026.105606

Zhaoxin Wen , Yaxin Zhang , Teng Wei , Na Wu , Yan Zhao , Yonggang Tu

Background

Selenium is an essential trace element with antioxidant and anti-inflammatory roles and a recognized contribution to immune homeostasis. In recent years, the development and industrialization of selenium-enriched foods have garnered significant attention, driven by growing nutritional and health awareness. Among these, selenium-enriched eggs are a practical vehicle for dietary selenium because of their wide consumer acceptance and manufacturing feasibility.

Scope and approach

This review synthesizes evidence spanning nutrition; animal husbandry and metabolism; egg processing and storage; quality and safety management; product diversification; and industrial scale-up. We compare inorganic and organic selenium sources and their bioavailability, elucidate the mechanisms governing selenium transfer from feed to eggs, and assess how processing influences selenium stability in enriched eggs. We further contrast the processing properties, nutritional value, and sensory attributes of enriched versus conventional eggs, and delineate the technical, economic, and sustainability considerations. Finally, we propose a roadmap for standardization and industrial implementation.

Key findings and conclusions

Optimizing selenium sources, dosages, and processing parameters enables selenium-enriched eggs to serve as a safe, nutrient-dense vehicle for delivering bioavailable dietary selenium. Organic selenium generally affords higher retention and a more favorable safety profile, yet still demands rigorous quality and safety management to prevent over-fortification and related risks. Scalable production hinges on integrated control of feed formulations, husbandry practices, processing conditions, and end-to-end traceability. Priority needs include harmonized analytical methods, long-term efficacy and safety data, and alignment with international standards. The aim is to serve as a comprehensive reference for research and industrial application of related fields.

硒是一种必需的微量元素，具有抗氧化和抗炎作用，对免疫稳态有公认的贡献。近年来，随着营养和健康意识的提高，富硒食品的开发和产业化得到了极大的关注。其中，富硒鸡蛋因其广泛的消费者接受度和生产可行性而成为膳食硒的实用载体。范围和方法本综述综合了营养；畜牧与代谢；鸡蛋加工与储存；质量安全管理；产品多样化;工业规模扩大。我们比较了无机和有机硒来源及其生物利用度，阐明了硒从饲料转移到鸡蛋的机制，并评估了加工如何影响富硒鸡蛋中的硒稳定性。我们进一步对比了强化鸡蛋与传统鸡蛋的加工特性、营养价值和感官属性，并描述了技术、经济和可持续性考虑因素。最后，我们提出了标准化和产业化实施的路线图。优化硒的来源、剂量和加工参数，使富硒鸡蛋成为一种安全、营养丰富的载体，可用于输送生物可利用的膳食硒。有机硒通常具有较高的保留率和更有利的安全性，但仍需要严格的质量和安全管理，以防止过度强化和相关风险。规模化生产取决于对饲料配方、畜牧业实践、加工条件和端到端可追溯性的综合控制。优先需要包括统一的分析方法、长期疗效和安全性数据以及与国际标准保持一致。旨在为相关领域的研究和工业应用提供综合参考。

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引用次数: 0

Plant protein-based hydrogels and oleogels: A review of sources, formation, and emerging applications 植物蛋白基水凝胶和油凝胶：来源、形成和新兴应用综述

IF 15.4 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Trends in Food Science & Technology

Pub Date : 2026-04-01 Epub Date: 2026-01-28 DOI: 10.1016/j.tifs.2026.105588

Chuxin Ke, Bo Pang

Background

Plant proteins from cereals, legumes, and oilseeds have emerged as promising sustainable alternatives to animal proteins. They can form hydrogels and oleogels with tunable structural and functional properties for food and biomedical applications. However, most studies focus on specific proteins or individual gel types, lacking a comprehensive understanding across aqueous and lipid systems. This gap in linking composition, assembly, and structure-function relationship hinders both mechanism elucidation and application design.

Scope and approach

This review provides an integrated analysis of how composition and structure influence the gelling behavior of plant proteins. We specifically compare the mechanisms of hydrogel formation via physical, chemical, and enzymatic crosslinking with oleogel fabrication achieved through direct and indirect dispersion methods. Moreover, this review critically discusses recent advances in their functional applications, as well as opportunities and challenges in developing multifunctional, sustainable plant protein-based gel systems.

Key findings and conclusions

This review elucidates the methods and mechanisms underlying the formation of plant protein hydrogel and oleogel networks. Despite diverse sources, a common denaturation/unfolding-and-association mechanism drives network formation, while globular structures limit functionality. Approaches like blending with polysaccharides, enzymatic crosslinking, and physical structuring are effective for enhancing gelation; however, achieving precise control over the hierarchical structure and network properties remains a key challenge. Further efforts should focus on integrating molecular design, process engineering, and interfacial control, which will be crucial for enhancing structural tunability and broadening the practical applications of plant protein-based gels in food and biomedical fields.

来自谷物、豆类和油籽的植物蛋白已经成为动物蛋白的有前途的可持续替代品。它们可以形成具有可调结构和功能特性的水凝胶和油凝胶，用于食品和生物医学应用。然而，大多数研究都集中在特定的蛋白质或单个凝胶类型上，缺乏对水系统和脂质系统的全面了解。这种连接组合、装配和结构功能关系的差距阻碍了机制的阐明和应用程序的设计。本文综述了植物蛋白的组成和结构如何影响其成胶行为的综合分析。我们特别比较了通过物理、化学和酶交联形成水凝胶的机制，以及通过直接和间接分散方法制造油凝胶的机制。此外，本文还讨论了其功能应用的最新进展，以及开发多功能、可持续的植物蛋白凝胶体系的机遇和挑战。本文综述了植物蛋白水凝胶和油凝胶网络形成的方法和机制。尽管来源多种多样，但共同的变性/展开和结合机制驱动了网络的形成，而球状结构限制了功能。与多糖共混、酶交联和物理结构等方法对增强凝胶化是有效的；然而，实现对层次结构和网络属性的精确控制仍然是一个关键的挑战。进一步的研究应集中在分子设计、工艺工程和界面控制方面，这对于提高植物蛋白基凝胶的结构可调性和扩大其在食品和生物医学领域的实际应用至关重要。

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