Trends in Food Science & Technology最新文献_第4页

A review of tree nut allergens and their processing for decreasing allergenicity 树坚果致敏原及其降低致敏性的研究进展

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: 2026-01-24 DOI: 10.1016/j.tifs.2026.105571

Haochen Ye , Tanying Zhang , Siyu Ren , Jingwei Jiang , Zeyu Peng , Jia Cao , Jinshen Chu , Bowen Li , Haozhe Yi , Binjia Zhang , Huan Wang , Xiaowen Pi

Background

Tree nuts are common nutritional foods in daily life, but are also major allergenic foods, seriously affecting human health. Tree nut allergies are associated with allergens and epitopes. Thus, it is urgent to identify tree nut allergens and their epitopes, and to develop strategies to reduce allergenicity.

Scope and approach

The review summarizes the allergen composition, characteristics, and epitopes of ten types of tree nuts, especially almond, walnut, hazelnut, pecan and cashew. The impact of processing techniques on tree nut allergenicity is discussed. Future perspectives on addressing tree nut allergies are also provided.

Key findings and conclusions

Tree nut allergenicity is primarily determined by the properties, conformation, and epitopes of major allergens such as Pru du 6 for almond, Cor a 1, Cor a 8, Cor a 9 for hazelnut, Jug r 1∼Jug r 4 for walnut, Ana o 1∼Ana o 3 for cashew, Car i 1 and Car i 4 for pecan. The reduction of allergenicity in tree nuts mainly focuses on the thermal processing such as baking, boiling and autoclaving. However, thermal processing can generate advanced glycation end products, enhancing allergenic potential and harmful byproducts affecting human health. Thus, nonthermal processing (e.g., high-pressure, ultrasonication, fermentation, polyphenol modification, glycation, enzymatic hydrolysis, irradiation) and combined technologies should be comprehensively investigated to decrease tree nut allergenicity in the future. The correlation between “processing-structure-epitope-allergenicity” needs to be further elucidated to investigate the mechanism for decreasing tree nut allergenicity. Allergenicity alteration should be further verified through animal and clinical trials.

树坚果是日常生活中常见的营养食品，但也是主要的致敏食品，严重影响人体健康。树坚果过敏与过敏原和表位有关。因此，迫切需要鉴定树坚果过敏原及其表位，并制定降低过敏原的策略。本文综述了十种树坚果的过敏原组成、特征和表位，特别是杏仁、核桃、榛子、山核桃和腰果。讨论了加工工艺对树坚果致敏性的影响。未来的观点，解决树坚果过敏也提供。树坚果致敏性主要由主要过敏原的性质、构象和表位决定，如杏仁的Pru du 6、榛子的Cor a1、Cor a1、Cor a1、Cor a1、Cor a1、核桃的Jug a1 ~ Jug a1、腰果的Ana a1 ~ Ana a1、山核桃的Car a1和Car a1。降低树坚果的致敏性主要集中在烘烤、煮沸和高压灭菌等热加工上。然而，热加工可产生晚期糖基化终产物，增加致敏潜力和有害副产物，影响人体健康。因此，未来应综合研究非热加工（如高压、超声、发酵、多酚改性、糖基化、酶解、辐照等）和联合技术，以降低树坚果的致敏性。“加工-结构-表位-致敏性”之间的关系有待进一步阐明，以探讨降低树坚果致敏性的机制。应通过动物试验和临床试验进一步验证致敏性的改变。

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引用次数: 0

A systematic review and meta-analysis of recent advances: The efficacy of 24-epibrassinolide in preserving postharvest quality of fruit and vegetables 最近进展的系统回顾和荟萃分析：24-表油菜素内酯在保持水果和蔬菜采后品质中的功效

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.2026.105585

Xiaodong Fu , Fujun Li , Yanan Li, Xiaoan Li, Xinhua Zhang

Background

Postharvest deterioration of fruit and vegetables (FVs) causes substantial economic losses, resource waste, and food-safety risks. 24-Epibrassinolide (EBR), a highly bioactive polyhydroxylated steroidal natural phytohormone belonging to the brassinosteroid, has emerged as a promising agent to slow postharvest quality decline. However, its overall efficacy and cross-species regulatory mechanisms remain insufficiently integrated and quantified.

Scope and approach

To systematically evaluate the efficacy and physiological mechanisms of EBR in mitigating postharvest deterioration, we conducted a meta-analysis of 39 peer-reviewed studies published between 2020 and 2025. Data were synthesized to assess the overall effect sizes of EBR treatment on key quality parameters and to identify optimal treatment conditions through frequency-based analysis.

Key findings and conclusion

The meta-analysis revealed that EBR treatment significantly suppressed six quality indicators, with overall effect mean differences and 95 % CI as follows: total soluble solids: −0.87 [-1.06, −0.68], weight loss: −3.12 [-3.33, −2.92], chilling injury: −5.27 [-7.59, −2.94], electrolyte leakage: −10.44 [-11.10, −9.79], browning: −7.40 [-11.99, −2.82], and disease incidence: −15.29 [-16.63, −13.96]. These benefits are primarily associated with EBR-mediated modulation of antioxidant systems, defense responses, carbohydrate metabolism, and membrane lipid stability. Frequency-based optimization indicated that immersion in 0–5 μM EBR for 10 min followed by storage at 4–5 °C and 80–95 % RH constitutes the most effective treatment protocol applicable to most FVs. Collectively, these findings establish a scientific basis for the standardized application of EBR in postharvest management, offering a practical strategy to reduce losses, extend shelf life, and enhance the quality and safety of FVs.

果蔬采后变质会造成巨大的经济损失、资源浪费和食品安全风险。表油菜素内酯（EBR）是一种高生物活性的多羟基甾体天然植物激素，属于油菜素内酯，已成为减缓采后品质下降的一种有前景的药物。然而，其整体功效和跨物种调节机制仍然不够完整和量化。为了系统评估EBR在缓解采后变质方面的功效和生理机制，我们对2020年至2025年间发表的39项同行评议研究进行了荟萃分析。综合数据，评估EBR处理对关键质量参数的总体效应大小，并通过基于频率的分析确定最佳处理条件。荟萃分析显示，EBR处理显著抑制了6项质量指标，总体效果平均差异和95% CI如下：总可溶性固形物：- 0.87[-1.06,- 0.68]，体重减轻：- 3.12[-3.33,- 2.92]，冻伤：- 5.27[-7.59,- 2.94]，电解质泄漏：- 10.44[-11.10,- 9.79]，褐变：- 7.40[-11.99,- 2.82]，疾病发病率：- 15.29[-16.63,- 13.96]。这些益处主要与ebr介导的抗氧化系统、防御反应、碳水化合物代谢和膜脂稳定性的调节有关。基于频率的优化表明，在0-5 μM EBR中浸泡10 min，然后在4-5°C和80 - 95% RH下储存是适用于大多数FVs的最有效的处理方案。这些研究结果为EBR在采后管理中的标准化应用奠定了科学基础，为减少作物损失、延长货架期、提高作物质量和安全性提供了切实可行的策略。

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引用次数: 0

Harnessing the diversity of plant proteins for cultivated meat production: functional insights and emerging applications 利用植物蛋白的多样性栽培肉类生产：功能的见解和新兴的应用

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: 2026-01-24 DOI: 10.1016/j.tifs.2026.105586

Lingshan Su , Dejian Huang , Linzhi Jing

Background

With the global demand for sustainable and ethical food sources rising, cultivated meat (CM) has emerged as a promising strategy to meet these needs while reducing the environmental impact of conventional meat production. However, current CM technologies face challenges related to scalability, high production costs, and reliance on animal-derived components. Plant proteins have attracted considerable attention as alternative protein sources; however, their potential roles in CM systems remain largely unexplored.

Scope and approach

This review provides a comprehensive overview of the structural and physicochemical properties of diverse plant proteins and explores their multifunctional roles in CM development. We highlight recent technological advances and applications, focusing on their use as edible scaffolds, culture medium components, and product enhancers. In addition, we discuss bioprocessing strategies and techno-economic analysis (TEA) frameworks to assess how the integration of plant protein may impact industrial-scale CM production.

Key findings and conclusions

Engineering plant proteins into tailored scaffold architectures can be guided by their physicochemical properties via a range of fabrication technologies. Plant protein-based scaffolds show strong potential for scalability and cost-effectiveness in industrial-scale CM production when integrated with bioreactor systems, although this remains to be validated. Besides, plant proteins and their hydrolysates are emerging as effective culture medium supplements that promote cell growth and present significant opportunities to reduce production costs. Plant proteins also enhance the texture, flavor, and nutritional quality of CM products through downstream food processing. Overall, these multifunctional roles position plant proteins as versatile and sustainable building blocks for CM manufacturing.

随着全球对可持续和道德食品来源的需求不断上升，人造肉（CM）已成为满足这些需求同时减少传统肉类生产对环境影响的一种有前途的战略。然而，当前的CM技术面临着与可伸缩性、高生产成本和对动物衍生组件的依赖相关的挑战。植物蛋白作为蛋白质的替代来源引起了人们的广泛关注；然而，它们在CM系统中的潜在角色在很大程度上仍未被探索。本文综述了多种植物蛋白的结构和理化性质，并探讨了它们在CM发育中的多功能作用。我们强调了最新的技术进展和应用，重点是它们作为可食用支架、培养基成分和产品增强剂的用途。此外，我们还讨论了生物加工策略和技术经济分析（TEA）框架，以评估植物蛋白的整合如何影响工业规模的CM生产。通过一系列的制造技术，利用植物蛋白的物理化学特性，可以将其改造成定制的支架结构。当与生物反应器系统集成时，植物蛋白支架在工业规模的CM生产中显示出强大的可扩展性和成本效益潜力，尽管这仍有待验证。此外，植物蛋白及其水解物正成为促进细胞生长的有效培养基补充剂，并为降低生产成本提供了重要机会。植物蛋白还通过下游食品加工提高CM产品的质地、风味和营养质量。总的来说，这些多功能角色将植物蛋白定位为CM制造的通用和可持续的构建模块。

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引用次数: 0

Advances in pH-Responsive controlled-release systems for antimicrobial active packaging in food preservation 食品保鲜中抗菌活性包装ph响应控释系统的研究进展

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: 2026-01-12 DOI: 10.1016/j.tifs.2026.105554

Yuemei Zhang , Hongru Liu , Qiankun Wang , Jinglin Zhang , Chenxia Liu , Chunfang Wang , Lixin Lu , Yongjin Qiao

Background

To address the global challenge of food waste, developing efficient antimicrobial packaging that can extend shelf life is essential. Food spoilage is often accompanied by specific pH changes, which provide a natural trigger for intelligent release. Compared with conventional systems, pH-responsive active packaging can recognize such pH variations during spoilage and achieve on-demand, efficient release of antimicrobial agents, thereby improving food safety and reducing waste.

Scope and methods

This review provides an overview of antimicrobial active packaging and controlled-release technologies, with a focus on recent advancements in pH-responsive systems. It highlights the controlled-release mechanisms, typical release models, and multi-stimuli synergistic effects, while also discussing the key challenges and future prospects related to food-dependent pH variability, release mechanisms, and material stability.

Key findings and conclusions

pH-responsive packaging regulates the release of active compounds through mechanisms such as chemical reactions, electrostatic interactions, and structural transformations. Multi-stimuli strategies, including pH/enzyme and pH/temperature responses, further enhance precision and environmental adaptability, while diffusion-, swelling-, and degradation-based models provide insight into release behavior. Nevertheless, challenges remain regarding biosafety, long-term stability, and large-scale application. Future research should focus on developing efficient, stable, and safe multi-responsive systems to promote practical applications in food preservation.

为了应对食物浪费的全球挑战，开发能够延长保质期的高效抗菌包装至关重要。食物变质通常伴随着特定的pH值变化，这为智能释放提供了一个自然的触发点。与传统系统相比，pH响应活性包装可以识别腐败过程中的这种pH变化，并实现抗菌药物的按需高效释放，从而提高食品安全性并减少浪费。范围和方法本文综述了抗菌活性包装和控释技术，重点介绍了ph响应系统的最新进展。重点介绍了控制释放机制、典型释放模型和多刺激协同效应，同时讨论了与食物依赖性pH变异性、释放机制和材料稳定性相关的关键挑战和未来前景。sph响应包装通过化学反应、静电相互作用和结构转化等机制调控活性化合物的释放。多刺激策略，包括pH/酶和pH/温度响应，进一步提高了精度和环境适应性，而基于扩散、膨胀和降解的模型提供了对释放行为的深入了解。然而，在生物安全性、长期稳定性和大规模应用方面仍然存在挑战。未来的研究应着眼于开发高效、稳定、安全的多响应系统，以促进食品保鲜的实际应用。

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引用次数: 0

An emerging biorefinery of mycelial food products from sustainable feedstocks 从可持续原料中提取菌丝体食品的新兴生物精炼厂

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: 2026-02-11 DOI: 10.1016/j.tifs.2026.105614

Krishna Kalyani Sahoo, Shijin Hao, Jacqueline Marie Inacio Aquino, Ke Wang

Background

Fungi are an emerging, sustainable source for food and ingredients, offering a tangible solution to global food security challenges driven by population growth and climate change. Their ability to convert low-value, sustainable feedstocks into high-value, nutrient-rich mycoprotein and bioactive compounds positions them at the forefront of the circular bioeconomy.

Scope and approach

To understand how fungi can be leveraged for sustainable food production, this review provides a big picture of the emerging circular fungal biorefinery. It summarizes the current advances and challenges across the ‘feedstock-to-product’ bioprocessing pipeline, covering feedstock characterization and pretreatment from various waste streams, precision fermentation strategies including the modulation of bioprocess parameters, co-cultivation and genetic modification, and downstream processing for novel mycelial foods, from a technical perspective.

Key findings and conclusions

Diverse waste feedstocks from various sources including, agriculture and food processing are effectively valorized through tailored handling and pretreatment (e.g., mechanical, thermal and biological). Successful fermentation is a multifactorial process where media composition, process parameters, and bioreactor design critically influence mycelial yield. Advanced strategies like co-cultivation and genetic engineering can substantially boost productivity. An integrated approach, combining innovative bioprocessing with advanced downstream technologies like high-moisture extrusion and 3D printing, is essential for creating next-generation, sustainable mycelial foods with enhanced nutritional and sensory properties.

真菌是一种新兴的、可持续的食品和配料来源，为应对人口增长和气候变化带来的全球粮食安全挑战提供了切实可行的解决方案。它们将低价值、可持续的原料转化为高价值、营养丰富的真菌蛋白和生物活性化合物的能力使它们处于循环生物经济的前沿。范围和方法为了了解真菌如何用于可持续粮食生产，本综述提供了新兴循环真菌生物炼制的全景图。它从技术角度总结了“原料到产品”生物加工管道的当前进展和挑战，包括原料表征和各种废物流的预处理，精确发酵策略，包括生物过程参数的调节，共培养和基因改造，以及新型菌丝体食品的下游加工。通过量身定制的处理和预处理（例如，机械，热和生物），来自包括农业和食品加工在内的各种来源的各种废物原料有效地进行了增值。成功的发酵是一个多因素过程，其中培养基组成、工艺参数和生物反应器设计对菌丝体产量有重要影响。像共同栽培和基因工程这样的先进策略可以大大提高生产力。将创新的生物加工与先进的下游技术（如高水分挤压和3D打印）相结合的综合方法，对于创造下一代可持续的菌丝体食品至关重要，这些食品具有增强的营养和感官特性。

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引用次数: 0

Knowledge graph and large language model synergy for food safety: Approaches and perspectives 食品安全的知识图谱与大语言模型协同：方法与观点

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: 2026-01-29 DOI: 10.1016/j.tifs.2026.105592

Haoxin An , Qingli Dong , Agapi Doulgeraki , George-John Nychas , Ziwen Zhou , Yangtai Liu

The globalization of food supply chains and the proliferation of heterogeneous, multimodal data streams have increased the complexity of food safety management. Limited semantic reasoning capacity, poor data interoperability, and lagging or untimely hazard detection are increasingly constraining traditional governance frameworks, which rely on static databases and fragmented information flows. Knowledge graphs (KGs) provide structured, semantically linked representations of multi-source data, enabling cross-domain integration and causal inference. On the other hand, large language models (LLMs), excel at processing and generating natural language, allowing for automated extraction of safety-critical entities and relationships from unstructured sources. This review presents the latest advances in KG-LLM integration for food safety, highlighting their complementary roles in multimodal knowledge representation, dynamic knowledge fusion, trustworthy inference, and automated construction. Meanwhile, representative applications in expert knowledge mining, intelligent decision-support systems, and consumer-facing services are reviewed, demonstrating a shift from reactive, data-driven responses to proactive risk assessment. Predictably, cross-modal alignment, regulatory compliance, and ethical governance will provide theoretical support for building intelligent, efficient, and interpretable food safety supervision frameworks.

食品供应链的全球化和异质、多模式数据流的扩散增加了食品安全管理的复杂性。有限的语义推理能力、较差的数据互操作性以及滞后或不及时的危害检测日益制约着依赖静态数据库和碎片化信息流的传统治理框架。知识图（KGs）为多源数据提供结构化、语义关联的表示，支持跨领域集成和因果推理。另一方面，大型语言模型（llm）擅长处理和生成自然语言，允许从非结构化源自动提取安全关键实体和关系。本文综述了KG-LLM集成在食品安全领域的最新进展，强调了它们在多模式知识表示、动态知识融合、可信推理和自动化构建等方面的互补作用。同时，对专家知识挖掘、智能决策支持系统和面向消费者服务的代表性应用进行了回顾，展示了从被动的、数据驱动的响应到主动的风险评估的转变。可以预见，跨模式协调、法规遵从和道德治理将为构建智能、高效和可解释的食品安全监管框架提供理论支持。

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引用次数: 0

Foodborne sialoglycoprotein in human Health: Source analysis, enrichment technologies, molecular mechanisms, and nutritional intervention 食源性唾液糖蛋白在人类健康中的作用：来源分析、富集技术、分子机制和营养干预

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: 2026-02-11 DOI: 10.1016/j.tifs.2026.105619

Fengyuan Xie , Xiaochen Chang , Qi Wang, Qiping Zhan, Peng Jin, Yonghua Zheng, Zhengguo Wu

Background

Sialoglycoprotein refers to glycoprotein with sialic acid residues at the end of their sugar chains, which plays a key role in biological processes such as immune response, pathogen recognition and infection, and in turn affecting processes such as inflammation and cancer development.

Scope and approach

To systematically explore the effects of sialoglycoprotein on human body, this article provides a comprehensive review of its research progress and applications. Firstly, the analysis began with the characteristics and development background of sialoglycoprotein, and then elaborated on different food sources of sialoglycoprotein, such as dairy products, eggs, bird's nests, fish. Further, a comparative analysis was conducted on the principles, advantages and disadvantages of the corresponding chemical and non-chemical extraction and enrichment methods. Subsequently, the research direction and progress of nutritional intervention with sialoglycoprotein in various diseases were analyzed, especially, sialoglycoprotein from fish roes and eggs (Gm-SGP, Ca-SGP, EYG) can regulate bone homeostasis and bone resorption, alleviating osteoporosis. At the end of the review, the application prospect, challenges and opportunities of sialoglycoprotein were summarized and analyzed.

Key findings and conclusions

Sialoglycoprotein has significant potential in regulating bone metabolism, immune responses, and cellular signaling pathways. However, its practical application faces key challenges, including structural degradation during extraction, incomplete mechanistic understanding, lack of long-term safety assessments, and limited biological sources. Therefore, this review provides a systematic analysis to establish a theoretical foundation and technical guidance for overcoming bottlenecks in the efficient production, mechanistic understanding, and safe utilization of sialoglycoprotein.

唾液糖蛋白是指糖链末端含有唾液酸残基的糖蛋白，它在免疫应答、病原体识别和感染等生物过程中起着关键作用，进而影响炎症和癌症的发生。为了系统地探讨唾液糖蛋白对人体的作用，本文就其研究进展及其应用进行了综述。首先分析了唾液糖蛋白的特点和发展背景，然后阐述了唾液糖蛋白的不同食物来源，如乳制品、鸡蛋、燕窝、鱼类等。并对相应的化学和非化学提取富集方法的原理、优缺点进行了比较分析。随后，分析了唾液糖蛋白在各种疾病营养干预中的研究方向和进展，特别是鱼卵唾液糖蛋白（Gm-SGP、Ca-SGP、EYG）可调节骨稳态和骨吸收，缓解骨质疏松症。最后，对唾液糖蛋白的应用前景、挑战和机遇进行了总结和分析。主要发现和结论sial糖蛋白在调节骨代谢、免疫反应和细胞信号通路方面具有重要的潜力。然而，它的实际应用面临着关键的挑战，包括提取过程中的结构降解，不完整的机理理解，缺乏长期安全性评估，以及有限的生物来源。因此，本文对其进行系统分析，为突破涎糖蛋白高效生产、机理认识和安全利用瓶颈奠定理论基础和技术指导。

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引用次数: 0

Dietary fiber emulsifiers: Performance modulation, stabilization mechanisms, multiscale characterization, and emerging frontiers 膳食纤维乳化剂：性能调节、稳定机制、多尺度表征和新兴前沿

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.2026.105598

Xueqing Li , Yunlei Xianyu

Background

Large-scale plant-derived waste in the food supply chain poses global challenges while simultaneously constituting a sustainable source of dietary fiber (DF). Characterized by a complex composition, DF possesses diverse functionalproperties including interfacial activity, gelling capacity, hydration, and adsorption. These properties can impart distinctive emulsifying capabilities to DF relative to isolated constituents, thereby establishing a novel resource upcycling pathway.

Scope and approach

To elucidate emulsification mechanisms and explore emerging trends, this review investigates the relationship between the structural characteristics, physicochemical properties, and emulsifying performance of DF. The stabilization mechanisms and multiscale characterization techniques of DF emulsification are analyzed and summarized. The future trends of DF emulsifiers in 3D printing are elaborated including design principles of inks and utilization of machine learning.

Key findings and conclusions

This review establishes a cascade regulation framework linking structural characteristics, physicochemical properties, and emulsifying performance of DF. Insoluble and soluble components in DF synergistically stabilize emulsions through complementary mechanisms, encompassing interfacial adsorption and network formation. Multiscale characterization techniques across macro-, meso-, micro-, and molecular scales comprehensively quantify emulsification behaviors of DF, enabling precise design and evaluation of DF-based emulsions. Furthermore, DF emulsifiers for 3D printing are explored that enable formulation of printable emulsions via three strategies including enhancing droplet close-packing, inducing continuous phase gelation, and facilitating droplet aggregation-network formation. The pivotal role of machine learning in fiber property regulation, emulsion performance prediction, and printing parameter optimization is also emphasized, providing a theoretical framework for upcycling high-value plant waste toward intelligent manufacturing of personalized foods.

背景食品供应链中的大规模植物废弃物构成了全球性挑战，同时也是膳食纤维（DF）的可持续来源。DF的特点是组成复杂，具有多种功能特性，包括界面活性、胶凝能力、水合作用和吸附。这些特性可以赋予DF相对于分离成分的独特乳化能力，从而建立一个新的资源升级循环途径。为了阐明乳化机理并探讨其发展趋势，本文综述了DF的结构特征、理化性质与乳化性能之间的关系。分析总结了DF乳化的稳定机理和多尺度表征技术。阐述了DF乳化剂在3D打印中的未来发展趋势，包括油墨的设计原理和机器学习的应用。本综述建立了连接DF结构特征、理化性质和乳化性能的级联调控框架。DF中的不溶性和可溶性成分通过互补机制协同稳定乳液，包括界面吸附和网络形成。跨宏观、中观、微观和分子尺度的多尺度表征技术全面量化了DF的乳化行为，使DF基乳液的精确设计和评价成为可能。此外，研究人员还探索了用于3D打印的DF乳化剂，通过增强液滴紧密堆积、诱导连续相凝胶和促进液滴聚集网络形成三种策略来制备可打印的乳剂。本文还强调了机器学习在纤维性能调节、乳液性能预测和打印参数优化方面的关键作用，为高价值植物废弃物的升级利用向个性化食品的智能制造提供了理论框架。

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引用次数: 0

AI-driven vibrational spectroscopic methods for evaluating antioxidant activity in food systems 食品系统中抗氧化活性评价的人工智能驱动振动光谱方法

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: 2026-02-03 DOI: 10.1016/j.tifs.2026.105599

Rili Zha , Fangchen Ding , Julio Nogales-Bueno , María José Jara-Palacios , Berta Baca-Bocanegra , Dolores Hernanz

Background

Food systems contain a wide array of bioactive compounds that exert beneficial effects on human health, among which antioxidant activity (AA) plays a pivotal role in mitigating oxidative stress-related disorders. Conventional analytical methods for evaluating AA are often labor-intensive, destructive and unsuitable for high-throughput or large-scale assessment, whereas AI-enhanced vibrational spectroscopy enables rapid, non-destructive, and sustainable evaluation of AA across diverse food matrices.

Scope and approach

This review systematically summarizes the principles, applications, and limitations of promising vibrational spectroscopic techniques, including near- and mid-infrared spectroscopy, Raman spectroscopy, and hyperspectral imaging, in recent applications for predicting AA in foods. Notably, advances in AI-enabled strategies integrating vibrational spectroscopy, hyperparameter optimization, explainable artificial intelligence, multimodal data fusion, and automated machine learning are leveraged to enhance the accuracy and reliability of AA assessment. Finally, this review outlines future directions toward large-scale and real-world AA sensing, emphasizing end-edge-cloud collaborative modeling, blockchain-enabled e-labeling, and portable smartphone spectrometers for consumer-level implementation.

Key findings and conclusion

The integration of vibrational spectroscopy with advanced AI techniques enables rapid, non-destructive, and scalable evaluation of AA in complex food systems, bridging the gap between laboratory analysis and real-world applications. Deep learning-based spectral optimization, data fusion, explainable artificial intelligence, and automated machine learning frameworks significantly enhance model robustness, interpretability, and automation. Looking ahead, end-edge-cloud collaboration, blockchain-enabled traceability, and portable smartphone-based spectrometers will underpin large-scale AA prediction in food systems, fostering AI-driven evaluation of food nutritional quality and functional value.

食物系统中含有一系列对人体健康有益的生物活性化合物，其中抗氧化活性（AA）在减轻氧化应激相关疾病中起着关键作用。评估AA的传统分析方法通常是劳动密集型的、破坏性的，不适合高通量或大规模的评估，而人工智能增强的振动光谱可以快速、无损和可持续地评估不同食物基质中的AA。本文系统地综述了振动光谱技术的原理、应用和局限性，包括近红外和中红外光谱、拉曼光谱和高光谱成像技术，以及它们在预测食品中AA中的最新应用。值得注意的是，集成了振动光谱、超参数优化、可解释人工智能、多模态数据融合和自动化机器学习的人工智能支持策略的进步，提高了AA评估的准确性和可靠性。最后，本文概述了大规模和现实世界AA传感的未来方向，强调了终端云协作建模、支持区块链的电子标签和用于消费者级实施的便携式智能手机光谱仪。将振动光谱学与先进的人工智能技术相结合，可以对复杂食品系统中的AA进行快速、无损和可扩展的评估，弥合了实验室分析与实际应用之间的差距。基于深度学习的光谱优化、数据融合、可解释的人工智能和自动化机器学习框架显著增强了模型的鲁棒性、可解释性和自动化。展望未来，终端云协作、支持区块链的可追溯性和基于便携式智能手机的光谱仪将为食品系统中的大规模AA预测奠定基础，促进人工智能驱动的食品营养质量和功能价值评估。

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引用次数: 0

Food-derived self-assembling peptide hydrogels: Mechanistic insights, food applications, and AI-driven future perspectives 食物衍生的自组装肽水凝胶：机械洞察、食品应用和人工智能驱动的未来前景

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.2026.105604

Jiabao Cao , Guangqi Fan , Baoxin Lu , Zhigang Xiao , Guang Xin

Background

Self-assembling peptide-based hydrogels (SAPHs) are programmable soft-matter platforms for food systems. Sequence-encoded noncovalent interactions generate hydrated 3D networks, mechanical and transport properties of which are tuned by food-grade triggers (pH, ionic strength, temperature, shear). Thus, molecular design is linked to texture, bioactive delivery, and intelligent packaging, while conforming to safety and sustainability goals.

Scope and approach

By integrating physicochemical and systems perspectives, this review characterizes SAPH building blocks, describes assembly in food-relevant environments, and relates network structures to texture, delivery, and packaging functions. It also examines translation from model systems to real matrices, emphasizing AI-assisted design and process analytics for formulation, scale-up, and performance prediction.

Key findings and conclusions

SAPHs couple mechanical properties (G’, yielding, self-healing) with diffusion and controlled release to improve mouthfeel, stability, and sensing. However, their application is constrained by nonlinear assembly in complex systems, raw material and purification costs, batch-to-batch variability, limited safety assessment, and incomplete datasets that link composition, processing, structure, properties, and function. The proposed roadmap focuses on low-cost byproduct feedstocks, routes that avoid organic solvents and added crosslinkers, quality-by-design strategies, and computation-assisted screening to narrow sequence space and define operating windows. Thus, it facilitates programmable texture, stimulus-responsive delivery, and smart edible packaging.

自组装肽基水凝胶（SAPHs）是食品系统的可编程软物质平台。序列编码的非共价相互作用产生水合三维网络，其机械和传输特性由食品级触发器（pH值，离子强度，温度，剪切）调节。因此，分子设计与质地、生物活性传递和智能包装联系在一起，同时符合安全和可持续性目标。通过整合物理化学和系统的观点，本文综述了SAPH构建模块的特征，描述了与食品相关的环境中的组装，并将网络结构与质地，传递和包装功能联系起来。它还研究了从模型系统到真实矩阵的转换，强调人工智能辅助设计和过程分析，用于配方、放大和性能预测。ssaphs将力学性能（G′、屈服、自愈）与扩散和控释相结合，改善了口感、稳定性和传感性能。然而，它们的应用受到复杂系统中的非线性装配、原材料和净化成本、批次间的可变性、有限的安全评估以及连接成分、加工、结构、性能和功能的不完整数据集的限制。拟议的路线图侧重于低成本的副产品原料，避免有机溶剂和添加交联剂的路线，质量设计策略以及计算辅助筛选，以缩小序列空间并定义操作窗口。因此，它促进了可编程纹理，刺激响应传递和智能可食用包装。

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引用次数: 0