Trends in Food Science & Technology最新文献

{"title":"The why and how of a circular blue-green bioeconomy integration","authors":"Marija Banovic ,&nbsp;Jamileh Javidpour ,&nbsp;Mette Lübeck ,&nbsp;Jessica Aschemann-Witzel ,&nbsp;Morten Tønsberg Limborg ,&nbsp;Annette Bruhn ,&nbsp;Simon Bahrndorff","doi":"10.1016/j.tifs.2025.105351","DOIUrl":"10.1016/j.tifs.2025.105351","url":null,"abstract":"<div><div>The transition to sustainable food systems requires innovative frameworks that move beyond siloed approaches to resource use. While both blue and green bioeconomies hold immense potential, their integration remains underexplored, particularly regarding circular product design for food and feed production. This gap limits the efficient valorization of waste- and by-products across these domains. The aim of this commentary is to outline why and how blue and green bioeceonomies should be converged within a circular framework. Drawing on case studies and recent advances, we adopt a conceptual approach to identify four ‘crystallization points’ for integration, which dissolve boundaries between ‘blue’ and ‘green’ and integrate both into a joint circular framework. This commentary highlights opportunities and challenges setting an agenda for future research and practice, underscoring pathways toward more sustainable, resilient, and resource efficient food systems. By integrating blue and green bioeconomies, it addresses critical environmental challenges while enhancing resource use and generating broader stakeholder benefits.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"165 ","pages":"Article 105351"},"PeriodicalIF":15.4,"publicationDate":"2025-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145227422","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":"Strategies to improve in vitro muscle differentiation for meat-like properties of cultured meat","authors":"Doo Yeon Jung ,&nbsp;Hyun Jung Lee ,&nbsp;Sumin Choi ,&nbsp;Cheorun Jo","doi":"10.1016/j.tifs.2025.105346","DOIUrl":"10.1016/j.tifs.2025.105346","url":null,"abstract":"<div><h3>Background</h3><div>Cultured meat has emerged as a promising alternative to conventional meat; however, replicating meat-like quality remains a key challenge. Among the factors influencing sensory and functional properties, muscle maturation plays a pivotal role by shaping texture, color, and flavor through structural and metabolic refinements. While most studies have focused on early myogenic differentiation, <em>in vitro</em> muscle maturation remains underexplored due to limitations in replicating the complex <em>in vivo</em> environment.</div></div><div><h3>Scope and approach</h3><div>This review integrates current knowledge on the multifaceted processes that drive muscle maturation, emphasizing how biological cues and structural organization converge to influence cultured meat quality.</div></div><div><h3>Key findings and conclusions</h3><div>We explore how myotube alignment, sarcomere organization, and extracellular matrix development cooperate with metabolic and biochemical changes to establish mature muscle architecture. These maturation events are orchestrated by dynamic signaling networks that regulate the progression from early differentiation to functional tissue formation. To address the limitations of <em>in vitro</em> culture, we highlight integrated strategies designed to better mimic physiological conditions, including biomimetic scaffolds, controlled mechanical and biochemical stimulation, and temporally optimized culture media. Additionally, advanced analytical tools like transcriptomics, metabolomics, and structural imaging provide novel approaches for real-time assessment and refinement of muscle maturation protocols. By integrating insights from muscle biology and meat science, this review provides a roadmap for enhancing cultured meat quality through muscle maturation, ultimately translating fundamental understanding into improved characteristics comparable to conventional meat.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"165 ","pages":"Article 105346"},"PeriodicalIF":15.4,"publicationDate":"2025-09-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145227423","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":"Machine learning in the citrus essential oil industry: A comprehensive review on process optimization, authentication, and flavor and bioactive compound development","authors":"Ruijie Mai ,&nbsp;Yang Li ,&nbsp;Jingnan Ren ,&nbsp;Gang Fan ,&nbsp;Jinchu Yang","doi":"10.1016/j.tifs.2025.105347","DOIUrl":"10.1016/j.tifs.2025.105347","url":null,"abstract":"<div><h3>Background</h3><div>Citrus essential oils (rich in flavor and bioactive compounds) are extracted from citrus peels (constituting processing byproducts accounting for nearly 40–50 % of fruit mass), enabling comprehensive citrus utilization while mitigating environmental contamination. The escalating complexity of extraction process parameters, analytical techniques, and compound research and development generates large-scale, complex datasets, necessitating applications of advanced computational analytics (machine learning, ML) for efficient data processing and analysis.</div></div><div><h3>Scope and approach</h3><div>This review systematically presented the general workflows for construction of ML model (encompassing data collection, pre-processing, model selection, and model evaluation), with a focus on their applications (including process optimization, yield prediction, traceability, adulteration authentication, key flavor compound characterization and identification, and prediction and synthesis of flavor and bioactive compound). Subsequent sections critically addressed predominant challenges and limitations, culminating in proposed future outlooks.</div></div><div><h3>Key findings and conclusions</h3><div>ML has permeated all stages of the essential oil industry, with its applications progressively transitioning from traditional machine learning algorithms (relying on manual feature extraction) to deep learning algorithms (employing neural networks for automatic feature learning) since about 2020. This technological evolution has significantly enhanced production efficiency, quality control, flavor regulation, and bioactive compound development. To further accelerate ML implementation in this sector, future efforts should prioritize: establishment of comprehensive public databases; development of domain-specific data pre-processing methods; identification of key features for quality control; advancement of hybrid and multi-task modeling; necessity of computational simulation and biological verification; enhancement of interpretability and commercial applicability.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"165 ","pages":"Article 105347"},"PeriodicalIF":15.4,"publicationDate":"2025-09-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145227459","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":"Advances in antimicrobial peptides for food systems: A review of applications, species-specific targets, and strategies to enhance specificity","authors":"Ziyi Jiao ,&nbsp;Lina Sheng ,&nbsp;Xiulan Sun","doi":"10.1016/j.tifs.2025.105348","DOIUrl":"10.1016/j.tifs.2025.105348","url":null,"abstract":"<div><h3>Background</h3><div>Microbial contamination poses a serious global health threat and causes substantial food loss and waste. The escalating crisis of antimicrobial resistance demands safer and effective agents. Antimicrobial peptides (AMPs), a class of peptides with broad-spectrum antimicrobial activity, are promising alternatives to traditional chemical antimicrobials.</div></div><div><h3>Scope and approach</h3><div>This review discusses the application of AMPs in food systems, the antimicrobial mechanisms, and approaches to enhance specificity against target pathogenic and spoilage microorganisms. Special emphasis is given to commercial application considerations and the key molecular targets of AMPs for precise elimination of harmful bacteria and fungi.</div></div><div><h3>Main findings and conclusions</h3><div>Nisin and ε-polylysine have been used as food additives. Novel AMPs are rapidly emerging yet their applications in the food industry still face challenges in biosafety, food matrix compatibility, and large-scale production. These can be addressed through structural optimization, material modification, and synthetic biology. Crucially, beyond classic membrane rupture models, AMPs target specific microbial components due to their unique structures. These targets include lipopolysaccharide, outer membrane/periplasmic proteins, and lipids for Gram-negative bacteria; peptidoglycan, teichoic acid, and lipid II for Gram-positive bacteria; β-1,3-glucan synthase, β-1,6-glucosidase, glycerophospholipids, sphingolipids, and sterols for yeasts; and β-1,3-glucanyltransferase, class III/V chitin synthases, phosphatidic acid, and specific proteins for filamentous fungi. To enhance selective targeting, synthetic biology, artificial intelligence, and the combination of AMPs with recognition elements (e.g., antibodies, phage display peptides) offer promising methods. Future progress requires rigorous safety evaluations, target identification, and multi-strategy optimization to fully realize the potential of AMPs as sustainable next-generation food preservatives.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"165 ","pages":"Article 105348"},"PeriodicalIF":15.4,"publicationDate":"2025-09-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145227461","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 advances of nano chitin in the food industry: Focusing on physiological mechanisms of gut modulation","authors":"Yue Tian ,&nbsp;Zhou Chen ,&nbsp;Jiran Lv ,&nbsp;Yongguo Jin ,&nbsp;Ok-Hwan Lee ,&nbsp;Nikolai Kuhnert ,&nbsp;Shaoqing Yang ,&nbsp;Zhengqiang Jiang ,&nbsp;Xing Fu","doi":"10.1016/j.tifs.2025.105344","DOIUrl":"10.1016/j.tifs.2025.105344","url":null,"abstract":"<div><h3>Background</h3><div>Chitin is natural polysaccharide, and after being modified at the nanoscale, it offers benefits such as improved dispersibility. With the growth of the population and the change in dietary patterns, nano chitin (NC) has emerged as a health-conscious option, mainly showing potential in modulating gut health.</div></div><div><h3>Scope and approach</h3><div>This review provides a detailed summary of NC's sources and preparation methods. We focus on discussing its physiological mechanisms in gut health regulation and exploring its biocompatibility and toxicity. Lastly, the paper outlines NC's applications in the food industry.</div></div><div><h3>Key findings and conclusions</h3><div>The NC prepared by synergistic multiple methods has properties such as a high aspect ratio and high specific surface area. Furthermore, NC's gut health benefits are associated with intervention in the intestinal barrier. It also showed optimistic conclusions in biocompatibility and cytotoxicity, leading to its health benefits being applied in a variety of scenarios, such as functional food ingredients, bioactive compound delivery systems, and food contact materials. In conclusion, we aim to provide new insights and perspectives on the role of NC in the food industry.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"165 ","pages":"Article 105344"},"PeriodicalIF":15.4,"publicationDate":"2025-09-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145227455","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":"Biosensor to detect and analyze food quality: Integrating chemical sensors with nanotechnology","authors":"Deepak Kumar ,&nbsp;Rishabha Malviya","doi":"10.1016/j.tifs.2025.105337","DOIUrl":"10.1016/j.tifs.2025.105337","url":null,"abstract":"<div><div>Foodborne illnesses continue to be a major public health issue around the globe, impacting millions of individuals annually. The demand for safer, more sustainable food systems has led to the development of health devices intended to monitor and analyze food quality in real time. Technologies like biosensors and intelligent packaging have become essential in addressing food safety challenges. The present study explores the integration of advanced health devices into food quality monitoring systems, emphasizing their potential to improve food safety and sustainability. Recent advancements in biosensors, smartphone integration, and intelligent packaging have enhanced real-time food quality monitoring. Technologies detecting oxygen, carbon dioxide, pH, humidity, and spoilage indicators provide actionable insights into food safety. Smartphone-based diagnostics and nanotechnology-enabled biosensors enable affordability and accessibility, addressing global challenges of foodborne illnesses and waste reduction. However, scaling these technologies requires overcoming challenges like cost, interoperability, and standardization. It can be concluded from the literature survey that biosensor devices represent a transformative approach to food safety and quality assurance. By overcoming existing challenges, these technologies have the potential to significantly reduce foodborne illnesses and improve global food sustainability.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"165 ","pages":"Article 105337"},"PeriodicalIF":15.4,"publicationDate":"2025-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145155608","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":"AI-integrated bio-nanocomposite food packaging: Sustainable, functional, and intelligent solutions","authors":"Nima Mobahi ,&nbsp;Mohammad Amin Razavi ,&nbsp;Mohammad Ekrami ,&nbsp;Zahra Emam-Djomeh ,&nbsp;Seyed Hadi Razavi","doi":"10.1016/j.tifs.2025.105336","DOIUrl":"10.1016/j.tifs.2025.105336","url":null,"abstract":"<div><h3>Background</h3><div>Food packaging plays a vital role in preserving product quality, extending shelf life, and ensuring food safety across supply chains. However, growing concerns over environmental sustainability, food waste, and public health have fueled a shift from conventional packaging to innovative systems that are active, intelligent, and eco-friendly.</div></div><div><h3>Scope and approach</h3><div>This review critically examines the latest advancements in food packaging technologies, focusing on emerging materials, fabrication techniques, and integrated smart functionalities. Particular attention is given to the development of biopolymer-based packaging, including proteins, polysaccharides, and nanocellulose, as promising alternatives to petroleum-based plastics. Active packaging approaches incorporating antimicrobial and antioxidant agents are explored alongside intelligent systems utilizing sensors, indicators, and digital tools to monitor freshness and detect spoilage. The integration of artificial intelligence (AI) and internet of things (IoT) technologies in intelligent packaging is also addressed.</div></div><div><h3>Key findings and conclusions</h3><div>The review highlights the role of AI and IoT in real-time food quality assessment and supply chain optimization. It discusses life cycle assessment, regulatory considerations, material migration, and recycling strategies to evaluate the sustainability and safety of novel packaging solutions. By identifying current challenges and research gaps, the review provides a comprehensive outlook on opportunities for innovation and commercialization, offering a roadmap to advance food packaging technologies aligned with environmental, economic, and consumer-driven priorities.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"165 ","pages":"Article 105336"},"PeriodicalIF":15.4,"publicationDate":"2025-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145155612","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 microwave inactivation of foodborne pathogens: Key factors, mechanisms, and future perspectives","authors":"Kunyao Luo ,&nbsp;Yuan Tao ,&nbsp;Huayu Yang ,&nbsp;Bowen Yan ,&nbsp;Hao Zhang ,&nbsp;Wei Chen ,&nbsp;Daming Fan","doi":"10.1016/j.tifs.2025.105338","DOIUrl":"10.1016/j.tifs.2025.105338","url":null,"abstract":"<div><h3>Background</h3><div>Conventional heat treatment achieves effective pasteurization but requires prolonged heating, which often compromises food quality and sensory attributes. Microwave technology, by contrast, has emerged as a promising alternative for inactivating foodborne pathogens, thanks to its advantages of selective heating, rapid warming, volumetric heating and high energy efficiency. However, the inactivation mechanism of microwaves on foodborne pathogens remains incompletely elucidated, and its inactivation effect is unstable, restricting the large-scale application of this technology in the food industry to a certain extent.</div></div><div><h3>Scope and approach</h3><div>In this review, the research progress in microwave inactivation of foodborne pathogens is systematically summarized, and the key influencing factors are analyzed. The effects of microwaves on microbial physiological activity and the multi-target inactivation mechanism are further examined, while potential food safety risks caused by microwave heating inhomogeneity are explored. Finally, future research directions are proposed.</div></div><div><h3>Key findings and conclusions</h3><div>Microwave effectively inactivates foodborne pathogens, with its efficacy dependent on microbial tolerance, food matrix characteristics, and processing parameters. Microwave treatment induces significant physiological alterations in microorganisms, including inhibited growth rates, disrupted metabolic pathways, reduced environmental tolerance, attenuated expression of virulence factors, and structural damage such as cell membrane perforation, protein denaturation, and nucleic acid degradation. However, practical applications face challenges such as uneven heating and the risk of incomplete inactivation. Future research should prioritize equipment optimization, the development of precise processes, and synergistic technological innovations to ensure uniform pathogen inactivation while preserving food quality.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"165 ","pages":"Article 105338"},"PeriodicalIF":15.4,"publicationDate":"2025-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145227454","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":"Technological advances in fermentation of Chlorella vulgaris and Arthrospira platensis biomass for production of volatile organic compounds with sensorial appeal in foods","authors":"Ângelo Paggi Matos ,&nbsp;Luciano Molognoni ,&nbsp;Jusciele Nicolladelli ,&nbsp;Ivan De Marco ,&nbsp;Thiago Caon ,&nbsp;Fábio de Farias Neves ,&nbsp;Francesco Martelli ,&nbsp;Valentina Bernini ,&nbsp;Giustino Tribuzi ,&nbsp;Juliano De Dea Lindner","doi":"10.1016/j.tifs.2025.105341","DOIUrl":"10.1016/j.tifs.2025.105341","url":null,"abstract":"<div><h3>Background</h3><div>Microalgae biomass represents a promising feedstock for the sustainable production of a wide range of volatile organic compounds (VOCs) for food applications. Microalgae-derived food products may face sensory challenges, such as intense green colors due to chlorophyll or atypical odors and flavors ‘fishy or grassy’ that may not be well accepted by consumers. The development of fermentation processes that modify or mask these undesirable sensory attributes, or the selection of microalgae strains with more neutral sensory profiles are an interesting option to create new aroma and flavors.</div></div><div><h3>Scope and approach</h3><div>This review discusses current research on microalgae biomass fermentation, with special attention to the microalgae <em>Chlorella vulgaris</em> and <em>Arthrospira platensis</em> and lactic acid bacteria (LAB), <em>Bacillus</em> spp. and yeasts (<em>Saccharomyces cerevisiae</em>), which represent the most common microorganisms studied in fermentation process for synthesis of VOCs with unique sensory profile.</div></div><div><h3>Key findings and conclusions</h3><div>Fermentation of <em>Chlorella</em> with LAB strains demonstrated to be effective process to reduce pyrazines and aldehydes (hexanal), while esterified compounds increased. Fermentation of <em>Arthrospira</em> with LAB or <em>Bacillus</em> also reduced pyrazine (roasted nut aroma) and furans (sweet, green aroma), while an increase of ketone-acetoin associated with buttery and creamy aromatic notes was observed. Yeasts found to be responsible for alcoholic fermentation and the production of higher alcohols and esters in fermented <em>A. platensis</em> biomass. In sum, the fermentation of microalgae biomass is a promising biotechnological strategy to modulate or transform the VOC profile of microalgae, contributing to the reduction of their strong flavor and color features.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"165 ","pages":"Article 105341"},"PeriodicalIF":15.4,"publicationDate":"2025-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145226868","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":"Emerging physical fields-assisted nontraditional fermentation and novel processes for tailored performance","authors":"Zijun Sun ,&nbsp;Changyu Zhou ,&nbsp;Libin Wang ,&nbsp;Anderson S. Sant'Ana ,&nbsp;Daodong Pan ,&nbsp;Jinxuan Cao ,&nbsp;Hao Zhang ,&nbsp;Qiang Xia","doi":"10.1016/j.tifs.2025.105340","DOIUrl":"10.1016/j.tifs.2025.105340","url":null,"abstract":"<div><h3>Background</h3><div>Emerging evidence has confirmed that the application of novel non-thermal physical field (NtPF) technologies in microbial fermentation holds significant potential. NtPF-assisted fermentation improves fermentation yields and conversion rates, and tailors metabolite profiles by inducing metabolic reprogramming or/and re-wiring metabolic fluxes. However, the relationship between strain metabolism and physical field stimulation, as well as their underlying mechanisms, remains controversial.</div></div><div><h3>Scope and approach</h3><div>This review provides the first systematic summarization over the response patterns and fermentation performance effects of microbial strains when exposed to typical NtPFs, typically involving high pressure, sonication, electromagnetic field, cold plasma, and pulsed electric field. It summarizes the general metabolic reactions and response mechanisms under sub-lethal conditions based on microbial stress physiology. By comparing the fermentation characteristics under different types of NtPFs conditions, it was attempted to establish a qualitative and quantitative relation between primary metabolic reactions improving fermentation quality and stress engineering parameters for NtPF-assisted fermentation processes.</div><div><strong>Key findings and conclusions</strong>: NtPFs-induced metabolic fluctuations are related to the decoding of exogenous physical stimuli into biological effects. The underlying mechanisms are primarily determined by physical signal induced mechanical effects, biochemical reactions, oxidative stress responses, migration of charged particles, and the resultant modifications in gene expression. Physical field stimuli show significant potential as a switch for enhancing/attenuating microbial metabolism. Elucidating the relationship between NtPF stimuli, metabolic patterns and interspecies interactions in complex fermented matrices contributes to tailoring fermentation performance of nonuniform food systems with multi-strains consortium.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"165 ","pages":"Article 105340"},"PeriodicalIF":15.4,"publicationDate":"2025-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145227457","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}