Trends in Food Science & Technology最新文献_第3页

Advances in light-responsive food packaging: Mechanisms, applications, and challenges 光响应食品包装的进展：机制、应用和挑战

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: 2026-01-19 DOI: 10.1016/j.tifs.2026.105573

Jiaxin Zhao , Xinxin Xiao , Shasha Wei , Qingyang Wang , Qiao Ding , Yuqin Lei , Hongchao Zhang

Background

Developing advanced intelligent and active packaging to prevent food quality deterioration and contamination is of great significance. Responsive packaging, which aims to monitor/improve food safety or quality through pH, temperature, biogenic gas, or light stimulation, has attracted extensive attention. Compared with other stimuli, light-responsive technology provides an appealing approach for developing highly precise and contactless intelligent and active food packaging.

Scope and approach

This work systematically describes the mechanisms of light-responsive packaging functionalized with various light-responsive materials and compounds, including natural organic compounds, synthetic organic compounds, carbon-based materials, metal oxides, and hybrid complexes. Meanwhile, the application progress of light-responsive packaging within food-related fields is emphasized. Additionally, the current limitations and challenges associated with light-responsive food packaging are discussed, and potential future research directions and development trends are proposed.

Key findings and conclusions

Light-responsive packaging, operating through mechanisms including photoluminescence, photochromism, photocatalysis, photo-controlled release, photothermal conversion, and reflection/scattering, not only offers innovative strategies for intelligent packaging, such as freshness/safety indicators and anti-counterfeiting labels, but also demonstrates excellent performance in antimicrobial activity, gas scavenging, controlled release, and photosensitive product protection. However, commercialization obstacles exist such as the migration of photosensitive compounds, light/heat instability of photosensitive dyes, and high cost of synthesizing advanced materials. Overcoming these challenges require advances in material innovation and manufacturing, supported by cross-disciplinary technologies such as artificial intelligence (AI) and intelligent sensing. Overall, this review presents a comprehensive summary of recent advances in light-responsive food packaging and offers theoretical insights and technical guidance to facilitate its broader application.

开发先进的智能主动包装，防止食品质量变质和污染具有重要意义。响应式包装，旨在通过pH值、温度、生物气体或光刺激来监测/改善食品安全或质量，引起了广泛的关注。与其他刺激相比，光响应技术为开发高精度、非接触式智能和活性食品包装提供了一种有吸引力的方法。本工作系统地描述了用各种光响应材料和化合物功能化光响应包装的机制，包括天然有机化合物、合成有机化合物、碳基材料、金属氧化物和杂化配合物。同时，重点介绍了光响应包装在食品相关领域的应用进展。此外，还讨论了目前光响应食品包装的局限性和面临的挑战，并提出了未来可能的研究方向和发展趋势。光响应包装通过光致发光、光致变色、光催化、光控释放、光热转换和反射/散射等机制进行操作，不仅为智能包装提供了创新策略，如新鲜度/安全性指标和防伪标签，而且在抗菌活性、气体清除、控释、以及光敏产品的保护。然而，光敏化合物的迁移、光敏染料的光/热不稳定性以及先进材料的高合成成本等都是其商业化的障碍。克服这些挑战需要材料创新和制造的进步，并得到人工智能（AI）和智能传感等跨学科技术的支持。总体而言，本文综述了光响应食品包装的最新进展，并提供了理论见解和技术指导，以促进其更广泛的应用。

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引用次数: 0

From detection chains to prevention trends: An AI governance framework for terrestrial and marine food-safety systems 从检测链到预防趋势：陆地和海洋食品安全系统人工智能治理框架

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: 2026-01-23 DOI: 10.1016/j.tifs.2026.105576

Joothykannan Krisnanmoorthy , Yudi Fernando

Background

Artificial intelligence (AI) technologies are fundamentally transforming food safety from reactive contamination detection toward predictive prevention systems, yet their deployment encounters governance deficits that threaten equitable adoption.

Scope and approach

This paper analyses 1766 publications (2015–2025) to evaluate AI detection systems, predictive analytics, and blockchain traceability across terrestrial and marine supply chains.

Key findings and conclusions

Computer vision achieves 95–99 % accuracy in pathogen detection, while blockchain enables traceability from days to seconds. Our analysis reveals a critical technology-to-governance imbalance (ratio 7.5:1) and severe under-representation of marine systems (terrestrial dominance 2.3:1; IUU-fishing research deficit 57:1), even though aquatic foods provide 17 % of global animal protein to 3.3 billion people. Fragmented regulatory frameworks across the European Union, the United States and the Asia-Pacific region create deployment uncertainty, especially for small and medium-sized enterprises. Marine food systems remain critically underserved despite their contribution to global animal protein, and governance fails to adequately address harmful algal blooms, heavy-metal bioaccumulation, and illegal fishing. We propose an AI governance framework for terrestrial and marine food-safety systems that incorporates adaptive regulatory mechanisms.

人工智能（AI）技术正在从根本上将食品安全从反应性污染检测转变为预测性预防系统，但它们的部署遇到了治理缺陷，威胁到公平采用。本文分析了1766份出版物（2015-2025），以评估陆地和海洋供应链中的人工智能检测系统、预测分析和区块链可追溯性。主要发现和结论计算机视觉在病原体检测中准确率达到95 - 99%，而区块链可实现从天到秒的可追溯性。我们的分析表明，尽管水产食品为33亿人提供了全球动物蛋白的17%，但技术与治理的严重失衡（比例为7.5:1）和海洋系统的代表性严重不足（陆地优势为2.3:1；iuu捕鱼研究赤字为57:1）。欧盟、美国和亚太地区分散的监管框架造成了部署的不确定性，尤其是对中小型企业而言。尽管海洋食物系统为全球动物蛋白做出了贡献，但它们的服务仍然严重不足，治理也未能充分解决有害藻华、重金属生物积累和非法捕鱼问题。我们提出了一个陆地和海洋食品安全系统的人工智能治理框架，其中包含适应性监管机制。

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引用次数: 0

Recent advance in mycotoxin mitigation using food and agricultural by-products 利用食品和农业副产品减少霉菌毒素的最新进展

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: 2026-01-21 DOI: 10.1016/j.tifs.2026.105568

Hailian Wei , Jin Mao , Qi Zhang , Ling Cheng , Xianglong Yang , Antonio F. Logrieco , Peiwu Li

Background

Mycotoxins as toxic secondary metabolites produced by Aspergillus, Fusarium, and Penicillium pose serious risks to global food and feed safety. Sustainable, economical, and green approaches for mycotoxins prevention and mitigation are needed.

Scope and approach

This review gathers recent advances that leverage food and agricultural by-products such as edible mushrooms and spent substrates, plant-derived residues (peels, pomaces, brans), and engineered composites to prevent toxin biosynthesis and to remove/degrade toxins post-contamination. It demonstrates mechanism (adsorption, enzymatic/biotransformation, antioxidative protection), efficacy (in vitro/in vivo), and scale-up considerations across pre- and post-production interventions.

Key findings and conclusions

Edible mushrooms and their derivatives (including spent substrates) inhibit mycotoxin biosynthesis and/or degrade toxins via ligninolytic enzyme systems, adsorption, and biotransformation. And representative examples include Pleurotus spp. and P. eryngii SMS. Agricultural by-products (e.g., corn cobs, fruit peels, date pits) show strong mycotoxin adsorption/detoxification and can be as composites or nano-enabled systems, achieving up to high removal efficiencies in practical application while preserving product quality. These natural strategies advance waste valorization and support a circular-economy paradigm for safer food systems. Remaining challenges include matrix effects, mechanism elucidation, safety assessment of transformation products, and optimization for large-scale application.

Novelty and significance

By integrating mycotoxin pre-harvest/pre-production prevention with post-contamination bioremediation, this review presents new information and soltion in mycotoxin mitigation using food and agricultural by-products, and accelerate by-products comprehensive and high-value utilization.

真菌毒素是由曲霉、镰刀菌和青霉产生的有毒次生代谢物，对全球食品和饲料安全构成严重威胁。需要可持续的、经济的和绿色的真菌毒素预防和缓解方法。本综述收集了利用食品和农业副产品（如食用菌和废底物）、植物源性残留物（果皮、渣、皮）和工程复合材料来防止毒素生物合成和去除/降解污染后毒素的最新进展。它展示了机制（吸附，酶/生物转化，抗氧化保护），功效（体外/体内），以及生产前和生产后干预的扩大考虑。蘑菇及其衍生物（包括废底物）通过木质素分解酶系统、吸附和生物转化抑制真菌毒素的生物合成和/或降解毒素。代表性的例子有Pleurotus spp.和P. eryngii SMS。农业副产品（如玉米芯、果皮、枣核）表现出很强的霉菌毒素吸附/解毒能力，可以作为复合材料或纳米系统，在实际应用中实现高去除效率，同时保持产品质量。这些自然战略促进废物增值，并支持更安全食品系统的循环经济范式。剩下的挑战包括基质效应、机制阐明、转化产品的安全性评估以及大规模应用的优化。本文将真菌毒素收获前/生产前预防与污染后生物修复相结合，为食品和农业副产品真菌毒素缓解提供了新的信息和解决方案，加快了副产品的综合和高价值利用。

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引用次数: 0

Recent advances in metal-phenolic networks for delivery and removal: properties, applications, and future perspectives 金属-酚醛传递和去除网络的最新进展：性质、应用和未来展望

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: 2026-01-24 DOI: 10.1016/j.tifs.2026.105587

Xin Zhang , Ikram Alouk , Hui Liang , Guangjian Li , Yutao Wang , Yufei Cao , Wen-Yong Lou

Background

In the food industry, the efficient delivery of bioactives plays a pivotal role in the development of functional foods, while the removal of impurities is fundamental for ensuring safety, maintaining food quality and optimizing resource utilization. Together, these aspects reflect the evolution of food science, from ensuring safety to promoting health and advancing sustainability. Metal-phenolic networks (MPNs) feature tunable structures and multifunctional properties. They provide a robust platform for both delivery and removal.

Scope and approach

This review presents a comprehensive summary of the food-derived polyphenols and metal ions that constitute MPNs, along with their functional properties. The potential of MPNs for delivering bioactives and removing impurities is critically evaluated, with particular emphasis on their role in enhancing the bioavailability and stability of bioactives, in efficiently separating impurities to mitigate food safety risks. Finally, current challenges and future research directions related to MPNs utilization in food systems are proposed.

Key findings and conclusions

Food-derived polyphenols exhibit strong biological activities and have the potential for large-scale production of MPNs. The coordination between metal ions and polyphenols can further enhance the functional properties of MPNs, such as pH responsiveness, antibacterial and antioxidant activity, UV resistance, chromogenic characteristics and biocompatibility. These properties provide effective protection for bioactives, and also contribute to the inhibition and removal of harmful substances. Therefore, this review emphasizes MPN-based material solutions in food systems for bioactive delivery and impurity removal.

在食品工业中，生物活性物质的高效输送在功能性食品的开发中起着举足轻重的作用，而杂质的去除是确保食品安全、保持食品质量和优化资源利用的基础。总之，这些方面反映了食品科学的发展，从确保安全到促进健康和推进可持续性。金属酚网络（mpn）具有结构可调和多功能的特点。它们为传递和删除提供了一个健壮的平台。本文综述了构成mpn的食物来源多酚和金属离子及其功能特性的综合综述。mpn在输送生物活性物质和去除杂质方面的潜力得到了严格的评估，特别强调了它们在提高生物活性物质的生物利用度和稳定性、有效分离杂质以减轻食品安全风险方面的作用。最后，提出了粮食系统中mpn利用面临的挑战和未来的研究方向。主要发现和结论食源性多酚具有很强的生物活性，具有大规模生产mpn的潜力。金属离子与多酚的配合可以进一步增强mpn的功能特性，如pH响应性、抗菌和抗氧化活性、抗紫外线性、显色特性和生物相容性等。这些特性为生物活性物质提供了有效的保护，也有助于抑制和去除有害物质。因此，本综述强调了基于mpn的材料解决方案在食品系统中的生物活性传递和杂质去除。

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引用次数: 0

A comprehensive overview of traditional containers versus edible coatings in cheese maturation: new insights into microbial biodiversity, cultural heritage, challenges and food safety 传统容器与可食用涂层在奶酪成熟过程中的综合综述：对微生物多样性、文化遗产、挑战和食品安全的新见解

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.2026.105608

Asma Senoussi , Ali Adnan Hayaloğlu

Background

Traditional equipment shapes the distinctive characteristics of traditional cheeses. This review evaluates how traditional production equipment can meet modern safety and sustainability requirements while preserving microbial diversity and sensory quality.

Scope and approach

This review analyzes traditional equipment and modern (current technology, contemporary or state of the art) edible coatings across their distinct production stages. Traditional equipment functions as integrated production systems throughout manufacturing: i) wooden vats continuously inoculate milk during curd formation and fermentation; ii) wooden shelves facilitate microbial exchange between biofilms and cheese rinds during ripening; animal-skin bags serve as combined fermentation and ageing environments; iii) earthenware vessels regulate moisture and microbial activity from production through maturation. These materials act as dynamic microbial reservoirs influencing safety, biochemistry, and sensory development during production and maturation. In contrast, modern edible coating biopolymer films are applied after manufacture as post-production preservation barriers that extend shelf life, control moisture and oxygen transfer, and deliver antimicrobial compounds during storage and distribution.

Critical distinction

Traditional equipment interacts with cheese throughout production (inoculation, fermentation, and ripening), whereas modern coatings envelop finished cheese post-production. This temporal and functional distinction shows that cheese safety requires stage-appropriate interventions: process-integrated microbial management during production and protective barriers during storage.

Key findings and conclusions

This review proposes hybrid approaches that preserve traditional production methods while incorporating targeted coating applications for enhanced storage safety. These strategies maintain the microbial diversity and authenticity established during traditional manufacturing while covering contemporary sustainability and quality requirements, demonstrating that preservation of cultural heritage is compatible with modern safety standards.

传统的设备塑造了传统奶酪的独特特征。本文综述了传统生产设备如何在保持微生物多样性和感官质量的同时满足现代安全性和可持续性要求。本综述分析了传统设备和现代（当前技术，当代或最先进的）可食用涂料在其不同的生产阶段。传统设备在整个生产过程中作为集成生产系统发挥作用：1)木桶在凝乳形成和发酵过程中连续接种牛奶；Ii)木架子在成熟过程中促进生物膜和奶酪皮之间的微生物交换；动物皮袋作为发酵和老化的组合环境；Iii)陶器容器从生产到成熟调节水分和微生物活动。在生产和成熟过程中，这些材料作为动态微生物储层，影响安全性、生物化学和感官发育。相比之下，现代可食用涂层生物聚合物薄膜在生产后应用，作为后期保存屏障，延长保质期，控制水分和氧气的转移，并在储存和分销过程中提供抗菌化合物。传统设备在整个生产过程中与奶酪相互作用（接种，发酵和成熟），而现代涂层则包裹着成品奶酪的后期生产。这种时间和功能上的区别表明，奶酪的安全性需要阶段性的干预措施：生产过程中集成的微生物管理和储存过程中的保护屏障。本综述提出了在保留传统生产方法的同时结合靶向涂层应用以提高储存安全性的混合方法。这些策略保持了传统制造过程中建立的微生物多样性和真实性，同时涵盖了当代的可持续性和质量要求，表明文化遗产的保护与现代安全标准是兼容的。

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引用次数: 0

Yeast application for reduction of ochratoxin A in foods: Mechanistic insights into control strategies, enhancement efficacy, and commercial potential 酵母在食品中还原赭曲霉毒素A的应用：控制策略、增强功效和商业潜力的机理见解

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: 2026-01-24 DOI: 10.1016/j.tifs.2026.105565

Xuening Chen , Juanjuan Du , Jiajing Pan , Shuai Zhuang , Yuemei Zhang , Wendi Teng , Jinpeng Wang , Ying Wang , Jinxuan Cao

Background

Ochratoxin A (OTA) contamination during the processing and storage of food and crops remains a major obstacle limiting industry advancement. Biological control, regarded as a green and safe strategy, has gained increasing research interest. Among them, yeast plays a vital role in inhibiting the growth of pathogenic fungi, adsorbing, and biodegrading OTA. This review aims to establish a theoretical foundation and provide practical guidance for developing biocontrol and decontamination agents, thereby advancing the application of yeasts in the management of mycotoxin contamination.

Scope and approach

The contamination status and toxicity of OTA in food and feed were reviewed, covering the biosynthesis and metabolism of OTA. Then, it examined explicitly the control mechanisms of OTA by yeasts. In addition, research directions and key limitations were highlighted to improve biocontrol efficacy of yeast. Finally, forward-looking strategies for the application of yeasts in biocontrol and decontamination agents were proposed.

Key findings and conclusions

Yeast can reduce the accumulation of OAT in foodstuffs through physical adsorption and biodegradation. The application of yeasts still has faced challenges, including limited adaptability to specific processing requirements and unstable efficacy of strains. Future advancements may involve combined strategies, enhanced resistance of yeast strains to the environment, and the selection of superior genotypes to facilitate the commercialization of yeast. In conclusion, this work holds significant implications for promoting sustainable and healthy development of food industries.

食品和作物加工和储存过程中的赭曲霉毒素A （OTA）污染仍然是限制行业发展的主要障碍。生物防治作为一种绿色、安全的防治策略，越来越受到人们的关注。其中，酵母在抑制病原菌生长、吸附和生物降解OTA等方面起着至关重要的作用。本文旨在为开发生物防治和去污剂提供理论基础和实践指导，从而促进酵母在霉菌毒素污染管理中的应用。综述了食品和饲料中邻苯二甲酸乙酯的污染现状和毒性，包括邻苯二甲酸乙酯的生物合成和代谢。然后，明确考察了酵母对OTA的控制机制。指出了提高酵母生物防治效果的研究方向和关键限制。最后，对酵母在生物防治和去污剂中的应用前景进行了展望。主要发现和结论酵母可以通过物理吸附和生物降解来减少OAT在食品中的积累。酵母的应用仍然面临挑战，包括对特定加工要求的适应性有限以及菌株的功效不稳定。未来的进展可能包括联合策略，增强酵母菌株对环境的抗性，以及选择优质基因型以促进酵母菌的商业化。综上所述，本研究对促进食品工业的持续健康发展具有重要意义。

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引用次数: 0

AI-driven precision protease engineering for the food industry 食品行业人工智能驱动的精准蛋白酶工程

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.2026.105611

Rina Wu , Jinyu Zhou , Wang Han , Junrui Wu , Zhishen Mu

Advances inst traditional protease hurdles, a new frontier in protease engineering, include the high-efficiency design of tailored variants. A central challenge in modern enzyme engineering is designing highly efficient proteases tailored to specific industrial applications. Artificial intelligence (AI) is now providing powerful solutions to these problems. By integrating established strategies, such as directed evolution and rational design, the capacity of AI to analyze enzyme structures and predict mutational outcomes has substantially enhanced the stability and adaptability of proteases. This synergy extends beyond mere optimization to enable the de novo design of novel proteases. This review provides an overview of the importance of this capability in the food industry as AI-driven design paves the way for safer and more sustainable production methods to meet the demands of precision food production. These innovations collectively represent an important advance toward enhancing the performance and enabling the sustainable production of industrial proteases. The next frontier may involve the deep integration of AI with multi-omics data, a necessary step to expand protease applications and improve the nutritional quality of biotechnology food products. The integration of multi-omics with AI-guided de novo design has expanded protease applications in food biotechnology, addressing the evolving demands of industrial processes while enhancing food quality and nutritional value.

突破传统蛋白酶障碍的进展是蛋白酶工程的新前沿，包括定制变体的高效设计。现代酶工程的一个核心挑战是设计出适合特定工业应用的高效蛋白酶。人工智能（AI）正在为这些问题提供强大的解决方案。通过整合已有的策略，如定向进化和理性设计，人工智能分析酶结构和预测突变结果的能力大大增强了蛋白酶的稳定性和适应性。这种协同作用超越了单纯的优化，使新的蛋白酶能够重新设计。这篇综述概述了这种能力在食品工业中的重要性，因为人工智能驱动的设计为更安全、更可持续的生产方法铺平了道路，以满足精准食品生产的需求。这些创新共同代表了提高性能和实现工业蛋白酶可持续生产的重要进展。下一个前沿可能涉及人工智能与多组学数据的深度融合，这是扩大蛋白酶应用和提高生物技术食品营养质量的必要步骤。多组学与人工智能引导的从头设计的结合，扩大了蛋白酶在食品生物技术中的应用，在提高食品质量和营养价值的同时，满足了工业过程不断变化的需求。

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引用次数: 0

Dairy flavor measurements from materials to human perception: Emerging trends and applications 从材料到人类感知的乳制品风味测量：新兴趋势和应用

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: 2026-01-23 DOI: 10.1016/j.tifs.2026.105577

Yangfan Guo , Ying Wang , Haochen Zhou , Xinying Xu , Dongxiao Sun-Waterhouse , Shan Ding , Fanyu Meng , Tao Jiang , Bei Wang

Background

Historically, dairy product development has primarily emphasized flavor stability, with research predominantly focusing on physicochemical analysis of flavor compounds and expert panel evaluations in sensory characteristics of the products to ensure product consistency. In recent years, the dairy industry is increasingly shifting its focus from flavor stability to consumer-centric preference and perception research, evaluating product acceptance for optimize product profiles. A deeper and more complete assessment of consumer perception regarding various dairy products is essential to predict consumption trends and to decipher the complex mechanisms underlying consumer preferences.

Scope and approach

This review comprehensively overview the application of instrumental analysis, sensory evaluation methodologies, and emerging psychophysiological approaches in dairy flavor research. Additionally, it systematically elucidates the feasibility, application scope, and interconnections among various assessment methods, while summarizing key challenges and future development trends.

Key findings and conclusions

No single technology can fully unlock the ‘human flavor code.’ While instrumental methods offer the analysis of flavor compounds, they cannot directly correlate with human flavor perception. Sensory evaluation is evolving toward dynamic-static combined, consumer-based, and multi-emotional approaches. Psychophysiological methods and advanced technologies for behavioral observation are also being increasingly applied in flavor perception research. The comprehensive analysis of these multi-dimensional datasets is essential for accurately predicting how various flavor impact consumer perception. Furthermore, data mining and modeling with multi-origins’ data show great potential in predicting dairy product consumption trends, facilitating the identification of factors affecting perceived flavor, thereby enabling flavor optimization and quality improvement during dairy food production.

历史上，乳制品的开发主要强调风味稳定性，研究主要集中在风味化合物的物理化学分析和专家小组对产品感官特性的评估，以确保产品的一致性。近年来，乳制品行业越来越多地将其重点从风味稳定性转移到以消费者为中心的偏好和感知研究，评估产品接受度以优化产品概况。对消费者对各种乳制品的看法进行更深入、更全面的评估，对于预测消费趋势和解读消费者偏好背后的复杂机制至关重要。范围和方法这篇综述全面概述了仪器分析、感官评价方法和新兴的心理生理学方法在乳制品风味研究中的应用。系统阐述了各种评价方法的可行性、适用范围和相互联系，总结了主要挑战和未来发展趋势。主要发现和结论没有一种技术可以完全解开“人类味道密码”。“虽然仪器方法可以分析风味化合物，但它们不能直接与人类的味觉联系起来。”感官评估正在向动静结合、基于消费者和多情感的方法发展。心理生理学方法和先进的行为观察技术也越来越多地应用于风味感知研究。对这些多维数据集的综合分析对于准确预测各种风味如何影响消费者感知至关重要。此外，多源数据的数据挖掘和建模在预测乳制品消费趋势、识别影响感知风味的因素、从而实现乳制品生产过程中的风味优化和质量提高方面显示出巨大的潜力。

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引用次数: 0

Water lentil rich in nutrients and bioactive components - A powerful group of vegetables for humanity's future plant-based diet 水扁豆富含营养和生物活性成分，是人类未来植物性饮食的一组强大的蔬菜

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: 2026-02-03 DOI: 10.1016/j.tifs.2026.105600

G. Jahreis , K.S. Sree , C. Dawczynski , K.J. Appenroth

Background

Water lentils have the potential to be a future sustainable food source on the planet as well as for space travel. In this review, various species of the Lemnaceae family were analysed for their nutritive and antinutritive properties, and their future relevance for nutrition and health of a growing world population.

Scope and approach

Several water lentil species are characterised by high content of proteins, fibre and health-promoting phytochemicals. Their protein quality significantly exceeds that of cereals. Moreover, the protein digestibility-corrected amino acid score varies between 0.67 and 0.98. In addition, they have valuable techno-functional properties. Protein from Lemna minor is used in the production of egg substitutes and plant-based meat alternatives. The lipids have a high omega-3 fatty acid content. Species of Wolffia have a remarkably favourable n-6/n-3 ratio of less than 1. A significant feature of water lentils is their ability to contribute to the supply of vitamin B₁₂ through symbiotic bacteria. In addition to direct consumption and the use of individual components as food ingredients, certain Wolffia species also offer a platform for biopharmaceutical production of recombinant proteins, synthesis of bioactive metabolites and development of functional foods.

Key findings and conclusions

Overall, water lentils are rich in nutrients. Noteworthy, as a constituent of plant-based diet, water lentils have the potential to close gaps in the supply of vitamin B₁₂ and omega-3 fatty acids. Additionally, antinutritive compounds such as phytate, oxalate, or nitrate do not have a substantial impact on the nutritional benefits of water lentils.

地下水扁豆有可能成为未来地球上可持续的食物来源，也有可能用于太空旅行。本文对莴苣科植物的营养和抗营养特性进行了分析，并对其与日益增长的世界人口的营养和健康的关系进行了展望。几种扁豆的特点是蛋白质、纤维和促进健康的植物化学物质含量高。其蛋白质品质显著高于谷类。此外，蛋白质消化率校正氨基酸评分在0.67 ~ 0.98之间。此外，它们还具有宝贵的技术功能特性。来自小柠檬草的蛋白质被用于生产鸡蛋替代品和植物性肉类替代品。脂质含有很高的omega-3脂肪酸。Wolffia属植物的n-6/n-3比值小于1。水扁豆的一个重要特征是它们能够通过共生细菌提供维生素B12。除了直接食用和使用单个成分作为食品成分外，某些Wolffia物种还为重组蛋白的生物制药生产、生物活性代谢物的合成和功能性食品的开发提供了平台。总的来说，水扁豆营养丰富。值得注意的是，作为植物性饮食的组成部分，水扁豆有可能填补维生素B12和omega-3脂肪酸供应的缺口。此外，抗营养化合物如植酸盐、草酸盐或硝酸盐对水扁豆的营养价值没有实质性影响。

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引用次数: 0

Tailored β-glucan assemblies for precision delivery of bioactives in inflammatory bowel disease 量身定制的β-葡聚糖组装体，用于炎症性肠病生物活性物质的精确递送

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: 2026-01-21 DOI: 10.1016/j.tifs.2026.105575

Yuxiao Wang , Shuchen Zhang , Sijia Hao , Xiaojun Huang , Wentao Su , Mingqian Tan

Background

Inflammatory bowel disease (IBD) is an incurable disease, for which patients need lifelong medication. Current clinical drug delivery methods often cause side effects. Therefore, it is urgent to find a safer and more effective oral colon-targeted delivery platform to alleviate IBD. In contrast to conventional drugs, natural β-glucan has great potential as a functional ingredients-loaded platform to synergistically inhibit IBD, due to its in vivo safety, targeting ability, immunomodulatory, and prebiotic activities.

Scope and approach

The use of β-glucan as a modifiable platform to build a more intelligent delivery system was explored to meet the needs of precise intervention of IBD. We introduced β-glucan as a multi-module delivery platform alone and emphasized its superior properties of integrating with other function modules for co-delivery. Recent advances in the design strategies, structural modifications, and combinatory applications of β-glucan-based carriers were reviewed for oral colon-targeted delivery. Particular attention was paid to the potential of β-glucan to respond to intestinal physiological signals, enabling on-demand release of payloads in inflamed regions.

Key findings and conclusions

The advantages of β-glucan as oral multi-module delivery platforms for precision-targeted management of IBD arise from the modifiable shape/structure, flexible spatial conformation, intestinal immunomodulation, controlled payloads of multiple therapeutics, as well as the ability to regulate intestinal flora and promote intestinal minerals/vitamins absorption. Admittedly, further research is required to overcome the challenges of low yield of natural β-glucan, standardize its toxicology as a carrier, and further clarify the intricate mechanisms underlying the intervention of β-glucan-based delivery platforms in IBD.

背景：炎症性肠病（IBD）是一种无法治愈的疾病，患者需要终生服药。目前的临床给药方法往往会产生副作用。因此，迫切需要寻找一种更安全、更有效的口服结肠靶向给药平台来缓解IBD。与传统药物相比，天然β-葡聚糖具有体内安全性、靶向性、免疫调节和益生元活性等特点，具有作为功能成分负载平台协同抑制IBD的巨大潜力。探讨利用β-葡聚糖作为可修饰平台，构建更加智能化的给药系统，以满足IBD精准干预的需要。我们介绍了β-葡聚糖作为单独的多模块给药平台，并强调了其与其他功能模块集成共给药的优越特性。本文综述了β-葡聚糖为基础的口服结肠靶向递送载体的设计策略、结构修饰和组合应用方面的最新进展。研究人员特别关注β-葡聚糖对肠道生理信号的反应潜力，从而在炎症区域按需释放有效载荷。β-葡聚糖作为多模块口服给药平台，具有形状/结构可改变、空间构象灵活、肠道免疫调节、多种药物有效负荷可控、调节肠道菌群、促进肠道矿物质/维生素吸收等优点，可用于IBD的精准靶向治疗。诚然，需要进一步的研究来克服天然β-葡聚糖产量低的挑战，规范其作为载体的毒理学，并进一步阐明β-葡聚糖传递平台干预IBD的复杂机制。

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引用次数: 0