Trends in Food Science & Technology最新文献

{"title":"A comprehensive review of propylene glycol alginate in the food industry: Synthesis, safety, composite hydrocolloids and application","authors":"Mengjie Ma ,&nbsp;Yueyue Liu ,&nbsp;Shuaizhong Zhang ,&nbsp;Yongkai Yuan","doi":"10.1016/j.tifs.2025.104900","DOIUrl":"10.1016/j.tifs.2025.104900","url":null,"abstract":"<div><h3>Background</h3><div>Propylene glycol alginate (PGA) is a safe food additive that functions as an amphiphilic polysaccharide with emulsifying, thickening, and gelling properties. Despite its growing application in the food industry, particularly in composite hydrocolloids, there is no comprehensive review highlighting its role and potential in this field.</div></div><div><h3>Scope and approach</h3><div>This review summarizes the synthesis, structure, and safety of PGA. It explores various types of PGA-based composite hydrocolloids, including their fabrication methods, microstructures, and functional properties, and evaluates their food applications. Finally, an outlook on future research directions is provided.</div></div><div><h3>Key findings and conclusions</h3><div>The incorporation of the propylene glycol group in PGA enhances its properties, making it a versatile ingredient for various composite hydrocolloids such as nanoparticles, emulsions, complexes, films, and gels. Among these, systems combining PGA with proteins are the most commonly studied. Key factors influencing the structure and function of PGA-based composites include the type of hydrocolloid, fabrication method, molecular weight, composite order, mass ratio of PGA, pH, ionic concentration, and other components such as calcium ions. PGA exhibits significant potential in food applications, mainly including emulsifiers, foam stabilizers, and nutrient encapsulation. In the future, priority should be given to diversifying the preparation methods and materials for PGA-based composite hydrocolloids, evaluating the feasibility of commercialization by addressing process complexity and loading capacity, exploring novel carriers, and expanding practical applications. In conclusion, PGA has broad potential in the food industry and is anticipated to achieve significant advancements with the guidance provided by this review.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"157 ","pages":"Article 104900"},"PeriodicalIF":15.1,"publicationDate":"2025-02-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143259131","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Research progress on the artificial intelligence applications in food safety and quality management","authors":"Wenbin Yu ,&nbsp;Zhiwei Ouyang ,&nbsp;Yufei Zhang ,&nbsp;Yi Lu ,&nbsp;Changhe Wei ,&nbsp;Yayi Tu ,&nbsp;Bin He","doi":"10.1016/j.tifs.2024.104855","DOIUrl":"10.1016/j.tifs.2024.104855","url":null,"abstract":"<div><h3>Background</h3><div>The maintenance of food safety standards is crucial for protecting public health and the economic integrity of the food industry. Artificial Intelligence (AI) is a groundbreaking tool with great potential in the field of food safety. However, its practical applications still require further exploration to fully unlock its benefits.</div></div><div><h3>Scope and approach</h3><div>This review synthesizes the applications of AI in food safety, focusing on microbial detection, contamination prediction, and traceability within the food supply chain. Additionally, the review discusses AI applications in food safety regulation, including risk assessment, predictive modeling, and decision support systems.</div></div><div><h3>Key findings and conclusions</h3><div>The integration of AI technologies into food safety practices not only enhances traditional methods of risk management but also fosters a more proactive approach to identifying and mitigating potential hazards. By leveraging AI capabilities, the food industry can significantly improve safety outcomes, reduce operational inefficiencies, and bolster consumer trust. The continued evolution of AI in this domain promises to drive innovative solutions, paving the way for smarter, more resilient food safety systems that prioritize prevention and proactive management.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"156 ","pages":"Article 104855"},"PeriodicalIF":15.1,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143146347","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A state-of-the-Art review on edible electronics: Next-generation technologies for biocompatible and ingestible devices","authors":"Priyanka Kataria ,&nbsp;Rakesh Kumar Gupta ,&nbsp;Arun Kumar Gupta ,&nbsp;Ravneet Kaur ,&nbsp;Maanas Sharma ,&nbsp;Avinash Kumar Jha ,&nbsp;Bindu Naik ,&nbsp;Vijay Kumar ,&nbsp;Milad Tavassoli ,&nbsp;Samandeep Kaur","doi":"10.1016/j.tifs.2025.104880","DOIUrl":"10.1016/j.tifs.2025.104880","url":null,"abstract":"<div><h3>Background</h3><div>Conventional electronics often rely on non-biodegradable materials, hazardous chemicals, and complex disposal processes, leading to significant environmental and health concerns. With an increasing focus on sustainability and safety, the field of edible electronics has emerged, aiming to create ingestible and bioresorbable electronic devices that align with green technology principles and help mitigate electronic waste. This review highlights significant advancements in edible electronics research conducted from 2011 to 2025.</div></div><div><h3>Scope &amp; approach</h3><div>This review explores cutting-edge advancements in edible electronics, focusing on developing ingestible electronic devices using safe and biocompatible materials. It examines key components such as edible conductors (ionic and electronic), dielectrics, and semiconductors, and discusses their integration into functional systems like transistors, circuits, and light-emitting devices. The review also evaluates fabrication methods, including printing, patterning, and carbonization, alongside energy solutions, and innovative energy harvesting techniques. Additionally, the review addresses the regulatory landscape, highlighting the importance of safety and compliance in developing edible electronics.</div></div><div><h3>Key findings &amp; conclusion</h3><div>The review emphasizes the transformative potential of edible electronics in healthcare, diagnostics, and beyond. It highlights the significant advancements in materials and technologies that allow for safe and functional edible devices. However, challenges remain, particularly in terms of regulatory approval, large-scale fabrication, and ensuring consistent performance within the human body. Continued research and collaboration between scientists, industry leaders, and regulatory bodies are essential to advance edible electronics from concept to widespread application, promising a future where electronic devices can be safely ingested for medical, diagnostic, and even nutritional purposes.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"156 ","pages":"Article 104880"},"PeriodicalIF":15.1,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143147110","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Artificial intelligence in food bioactive peptides screening: Recent advances and future prospects","authors":"Jingru Chang ,&nbsp;Haitao Wang ,&nbsp;Wentao Su ,&nbsp;Xiaoyang He ,&nbsp;Mingqian Tan","doi":"10.1016/j.tifs.2024.104845","DOIUrl":"10.1016/j.tifs.2024.104845","url":null,"abstract":"<div><h3>Background</h3><div>Food-derived bioactive peptides (FBPs) play a vital role in nutrition and health. Traditional experimental approaches for identifying FBPs are often labor-intensive, time-consuming, and costly. In contrast, computational approaches, for example, virtual screening and molecular dynamics simulations, have their own limitations. Artificial intelligence (AI) technology enables high-throughput screening and analysis of activity mechanisms for FBPs. Ongoing AI research will enhance the in-depth development and application of FBPs.</div></div><div><h3>Scope and approach</h3><div>This review outlines the general process of AI screening for FBPs, including data foundation, molecular feature representation, machine learning and deep learning model construction and training, as well as evaluation and validation. It also summarizes recent research advances in AI screening of FBPs with different bioactivities, discusses current key issues and challenges, and highlights future research directions and trends of FBPs.</div></div><div><h3>Key findings and conclusions</h3><div>Significant advancements have been made in utilizing AI screening methods to identify functional FBPs with anti-inflammatory, antibacterial, antioxidant, flavor-enhancing, and hypotensive properties, while the research on anti-obesity and anti-fatigue peptides is still at a nascent stage. Deep learning has demonstrated clear predictive advantages over traditional machine learning techniques. However, challenges remain when screening for peptides with different biological activities. Moving forward, data augmentation strategies should be developed within food-specific large models, and a universal deep learning framework based on multi-scale chemical space features should be created to predict peptide-target dynamic interactions. A high-throughput screening framework should be established, alongside enhanced research on AI methods for multifunctional properties like anti-obesity and anti-fatigue effects.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"156 ","pages":"Article 104845"},"PeriodicalIF":15.1,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143147113","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Recent advances in bioinspired multienzyme engineering for food applications","authors":"Xianhan Chen ,&nbsp;Yujin Chen ,&nbsp;Dandan Tang ,&nbsp;Mengyu Li ,&nbsp;Yuting Lu ,&nbsp;Yi Cao ,&nbsp;Quanyu Zhao ,&nbsp;Shuai Jiang ,&nbsp;Wei Liu ,&nbsp;Ling Jiang","doi":"10.1016/j.tifs.2024.104840","DOIUrl":"10.1016/j.tifs.2024.104840","url":null,"abstract":"<div><h3>Background</h3><div>Bioinspired multienzyme engineering provides strong technical support for enhancing food quality, safety, and nutrition. Summarizing and examining its applications and progress in the food industry are essential for exploring the future of food development. Inspired by efficient catalysis of nature at complex reactions, bioinspired multienzyme engineering leveraging the synergistic action of multiple enzymes to achieve targeted outcomes in food processing and analysis.</div></div><div><h3>Scope and approach</h3><div>This paper reviews the latest advancements in bioinspired multienzyme engineering within the food sector, highlighting its core operational principles and applications. It provides a systematic analysis of diverse bioinspired multienzyme engineering approaches, exploring assembly strategies, interaction types, and techniques to enhance the enzymes' functionality and catalytic efficiency. The discussion also covers the technology's applications in food biosynthesis, quality monitoring, contaminant degradation, and packaging enhancement.</div></div><div><h3>Key findings and conclusions</h3><div>Bioinspired multienzyme engineering is revolutionizing the food industry with its efficiency and eco-friendliness. As protein engineering, synthetic biology, artificial intelligence and machine learning advance, bioinspired multienzyme engineering promises to address stability, activity, scalability, and regulatory challenges, broadening its applications from bioactive compound production and biosensor design to contaminant degradation and smart packaging.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"156 ","pages":"Article 104840"},"PeriodicalIF":15.1,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143145807","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Towards a safer food chain: Recent advances in multi-technology based lipidomics application to food quality and safety","authors":"Jing Xue ,&nbsp;Huixiang Wu ,&nbsp;Lijun Ge ,&nbsp;Weibo Lu ,&nbsp;Honghai Wang ,&nbsp;Peiqin Mao ,&nbsp;Jie Liao ,&nbsp;Xixi Zeng ,&nbsp;Siwei Wang ,&nbsp;Lili Jiang ,&nbsp;Jingjing Liang ,&nbsp;Jianying Huang ,&nbsp;Zejun Wang ,&nbsp;Qing Shen","doi":"10.1016/j.tifs.2024.104859","DOIUrl":"10.1016/j.tifs.2024.104859","url":null,"abstract":"<div><h3>Background</h3><div>Lipidomics, as a specialized branch of metabolomics, has emerged as a robust approach for elucidating the properties of lipid molecules and ensuring food safety. Recent advancements in lipidomics have been significantly driven by the integration of multiple technologies, particularly the application of advanced mass spectrometry techniques. These innovations enable precise qualitative and quantitative analysis of lipid molecules, positioning lipidomics as a valuable tool for enhancing food chain security.</div></div><div><h3>Scope and approach</h3><div>This review paper comprehensively examines the structure and biological functional characteristics of lipids, and provides a systematic overview of recent advancements in lipidomics methodologies. It covers key aspects including lipid extraction, mass spectrometry-based detection, and data processing and analysis. These developments offer in-depth insights pertinent to food science research.</div></div><div><h3>Key findings and conclusions</h3><div>Multi-Technology Based lipidomics has proven to be an exceptionally promising strategy for safeguarding food quality and safety, which has demonstrated effectiveness in addressing practical challenges within the food industry, such as traceability of food origin, identification of food variety, and classification and grading. With advancements in lipid extraction techniques, mass spectrometry detection technologies, and analytical tools, this robust analytical platform offers sensitive and efficient evaluations of lipid molecules. This supports rapid and precise lipid identification, alongside comprehensive investigations into their functional roles in nutrition and health. These insights pave the way for enhanced quality and safety assurance across the food supply chain, while also deepening our understanding of the critical contributions of lipids to food quality and safety.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"156 ","pages":"Article 104859"},"PeriodicalIF":15.1,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143146430","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Non-enzymatic electrochemical sensors based on nanostructured metal oxides for food quality assessment: A review","authors":"G. Veerapandi ,&nbsp;N. Lavanya ,&nbsp;G. Neri ,&nbsp;C. Sekar","doi":"10.1016/j.tifs.2025.104881","DOIUrl":"10.1016/j.tifs.2025.104881","url":null,"abstract":"<div><h3>Background</h3><div>In contemporary times, the global concern over food quality and food products looms large. The occurrence of even very minuscule hazardous chemicals and contaminants in food and water poses a significant threat, potentially leading to severe health repercussions and numerous foodborne illnesses. Conventional analytical methodologies towards the detection of food quality biomarkers have several drawbacks such as requirement of large volume of samples, skilled manpower, high cost and huge time consumption. On the other hand, nanotechnology enabled electrochemical sensors offer certain advantages including high sensitivity, selectivity, low detection limits, and portability for onsite food quality monitoring.</div></div><div><h3>Scope and approach</h3><div>The advent of nanotechnology offered the ability to prepare a variety of nanostructured metal oxides in large quantities with improved physico-chemical properties, particularly with high electrocatalytic ability without requiring additives or mediator. This review provides a summary of recent reports pertaining to non-enzymatic electrochemical detection of heavy metal ions, food additives, pesticides, vitamins, and biogenic amines in food items.</div></div><div><h3>Key findings and conclusions</h3><div>The present review indicated that there is a great potential for using nanostructured metal oxides (NMOs) based electrochemical sensors for food quality analyses through detection of a variety of relevant biomarkers over a wider concentration ranges and low detection limits. Moreover, most of the NMOs based sensors work at room temperature and biological pH. Considering the non-enzymatic nature of the sensors, it is postulated that an electrode array can be designed for rapid and simultaneous analyses of a number of food biomarkers.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"156 ","pages":"Article 104881"},"PeriodicalIF":15.1,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143146431","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Evaluating the nutritional value of functional molecules for food processing using tissue and organoid models","authors":"Andrew C.A. Wan","doi":"10.1016/j.tifs.2024.104834","DOIUrl":"10.1016/j.tifs.2024.104834","url":null,"abstract":"<div><h3>Background</h3><div>The fast-expanding global population, coupled with the threat of climate change, have led to fresh challenges in meeting nutritional security. As a response to this challenge, there is increasing activity in future food research and production. Methods are required to evaluate these new foods and the functional molecules used in their processing, in an efficient yet accurate manner. This article discusses the various classes of food molecules used in food processing, i.e. the stabilisers, colouring agents, flavour molecules and crosslinkers, their known nutritional effects and how they can be evaluated using <em>in vitro</em> models.</div></div><div><h3>Scope and approach</h3><div>The emerging technology of tissue and organoid models is presented as a potentially more accurate method for nutrient evaluation than <em>in vitro</em> assays, or assays based on 2D cell culture. The current article catalogues the variety of functional molecules that are used in food processing and reviews their general effects on human health. Some of the current methods used to evaluate these effects are presented and their limitations discussed.</div></div><div><h3>Key findings and conclusions</h3><div>To accurately evaluate nutrient effects, potential configurations of tissue and organoid models are proposed based on a primary (intestinal) organoid to secondary organoid sequence, with examples from each class of functional molecule. Examination of the related literature suggests the usefulness of organoid models to evaluate the nutritional effect of functional molecules on various organs and disease conditions. Approaches towards engineering and validating stable and robust organoid models, and their combination with other technologies, underline their promising role in nutritional evaluation.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"156 ","pages":"Article 104834"},"PeriodicalIF":15.1,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143145805","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Personalized diets based on multi-objective optimization of nutrition and sensory characteristics: A digital strategy for enhancing food quality","authors":"Zhangtie Wang ,&nbsp;Qinle Huang ,&nbsp;Shengyang Ji ,&nbsp;Amel Thanina Amrouche ,&nbsp;Yuhang Zhu ,&nbsp;Xiang Li ,&nbsp;Jianfu Shen ,&nbsp;Hang Xiao ,&nbsp;Peiwu Li ,&nbsp;Baiyi Lu","doi":"10.1016/j.tifs.2024.104842","DOIUrl":"10.1016/j.tifs.2024.104842","url":null,"abstract":"<div><h3>Background</h3><div>Personalized diets aim at designing dietary interventions for individuals and satisfying sensory preferences. An increasing interest is how to balance the deliciousness and nutrition rather than focus on one side of them. With the development of technology and interdisciplinary integration, a review of the current situation and future trends is necessary.</div></div><div><h3>Scope and approach</h3><div>In this paper, we introduced the food nutrition and sensory digitization, respectively. The computational methods and food technologies in multi-objective optimization (MOO) of nutrition and sensory characteristics were reviewed comprehensively. The application of food technology in improving the nutrition and sensory quality of food was summarized as well.</div><div><em>Key findings and conclusions</em>: This review indicated the methods of digital representation in precision nutrition, food perception science, and MOO. We highlighted the fact that the MOO would improve nutrition and sensory qualities simultaneously in personalized dietary design. The application of MOO emphasized the importance of diversified demands with higher food quality. Advances in big data and machine learning promoted the development of personalized diets with sensory enjoyment and health benefits. This review focused on assisting the field of precision nutrition more scientifically, intelligently, and characteristically. The personalized strategy based on MOO will provide guidance for the development of healthy food. It is believed that the personalized strategy of nutrition and sensory MOO driven by artificial intelligence will be a popular trend in future food.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"156 ","pages":"Article 104842"},"PeriodicalIF":15.1,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143145809","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Evaluating the effects of intrinsic and isolated arabinoxylans on human gut microbiota and short-chain fatty acids: A systematic review and meta-analysis","authors":"Changcan Feng ,&nbsp;Chenxi Cai ,&nbsp;Edward C. Deehan ,&nbsp;Shanshan Jiang ,&nbsp;Mingyue Yang ,&nbsp;Zhongming Weng ,&nbsp;Jiahui Long ,&nbsp;Guiling Li ,&nbsp;Jian Li ,&nbsp;Jingwen Liu ,&nbsp;Zhengxiao Zhang","doi":"10.1016/j.tifs.2024.104837","DOIUrl":"10.1016/j.tifs.2024.104837","url":null,"abstract":"<div><h3>Background &amp; objective</h3><div>Dietary fibers can alter the gut microbiota that is linked to the host health, however, the human intervention results showed varying degrees of prebiotic efficacy and the reasons are unclear. This study appraises literature to provide an overview of the complex regulatory mechanisms of intrinsic arabinoxylans-rich foods and isolated arabinoxylans in their interactions with the gut microbiota. The Embase, Scopus, PubMed, and Web of Science databases were searched up to Oct 31, 2023. The GRADE was used to assess evidence quality.</div></div><div><h3>Key findings</h3><div>A total of 34 human interventional studies involving 1324 participants were included. The isolated arabinoxylans manipulated gut microbiota abundance more selectively than intrinsic arabinoxylans, thereby reducing microbial diversity (SMD: −0.55, 95% CI: −0.94, −0.15) and promoting <em>Bifidobacterium</em> abundance (SMD: 0.32, 95% CI: 0.11, 0.54). The longer-chain arabinoxylans with the high-dose (≥10 g/day) enhanced the production of fecal propionate (SMD: 0.62, 95% CI: 0.04, 1.21), whereas the shorter-chain arabinoxylan-oligosaccharides (≥10 g/day) reduced isobutyrate (SMD: −1.67, 95% CI: −2.34, −1.01) and isovalerate (SMD: −1.29, 95% CI: −1.92, −0.67). The intrinsic arabinoxylans showed greater efficacy in increasing acetate (SMD: 0.51, 95% CI: 0.19, 0.82) and butyrate levels (SMD: 0.34, 95% CI: 0.03, 0.66).</div></div><div><h3>Conclusion</h3><div>The regulatory effects of arabinoxylans on the gut microbiota, and especially short-chain fatty acids production, depended on their discrete structures, intrinsic properties, and dosages. It highlights a better defining the role of dietary fibers for precise use in manipulations of the human gut microbiota and their metabolic functions relevant to health.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"156 ","pages":"Article 104837"},"PeriodicalIF":15.1,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143145810","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}