Trends in Food Science & Technology最新文献

{"title":"Dual roles of tannins as polyphenols and metal complexing agents in the prevention and treatment of Alzheimer's disease: Exploring the potential of dietary interventions","authors":"Qinhao Guan ,&nbsp;Yaying Cao ,&nbsp;Yue Zhang ,&nbsp;Baiyi Zhou ,&nbsp;Jiayu Wang ,&nbsp;Denis Baranenko ,&nbsp;Alejandro Cifuentes ,&nbsp;Elena Ibañez ,&nbsp;Changzheng Yuan ,&nbsp;Weihong Lu","doi":"10.1016/j.tifs.2025.105177","DOIUrl":"10.1016/j.tifs.2025.105177","url":null,"abstract":"<div><h3>Background</h3><div>Tannins are polyphenolic compounds characterized by multiple hydroxyl groups. Two key properties of tannins are their ability to interact with proteins and complex with metal ions. Alzheimer's disease (AD) is a progressive neurodegenerative disorder characterized by memory loss and cognitive decline. Key etiological factors of AD include protein deposition (senile plaques and neurofibrillary tangles) and metal ion dyshomeostasis. This aligns with the properties of tannins.</div></div><div><h3>Scope and approach</h3><div>This review examines the beneficial effects of hydrolysable and condensed tannins on AD based on their strong association with proteins and metals. It explores the primary causes of AD and the neurotoxic effects of metal ions. The review also systematically analyzes how tannins eliminate factors that contribute to AD and evaluates the potential of dietary therapy involving tannin intake to alleviate AD.</div></div><div><h3>Key findings and conclusions</h3><div>This review suggests that alleviating AD symptoms through tannins is a promising strategy. Tannins can bind proteins and exert antioxidant effects in the brain through their hydroxyl groups. Additionally, they can act as powerful metal complexing agents, resisting metal ion dyshomeostasis in the brain. Tannins' dual role as polyphenols and metal complexing agents endows them with significant anti-AD potential. Tannins exert their primary effects by inhibiting the aggregation of Aβ and P-tau, complexing metal ions to reduce toxicity, alleviating oxidative stress and neuroinflammation, modulating brain enzyme activity, and regulating related pathways. This review enhances the understanding of the role of natural products in treating AD and supports the strategy of alleviating AD through a tannin-based diet.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"163 ","pages":"Article 105177"},"PeriodicalIF":15.1,"publicationDate":"2025-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144656827","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":"Advancing food nanotoxicology with microphysiological systems: Rebalancing the risk/benefit ratio toward safer nano-enabled food innovations","authors":"Georges Dubourg","doi":"10.1016/j.tifs.2025.105175","DOIUrl":"10.1016/j.tifs.2025.105175","url":null,"abstract":"<div><h3>Background</h3><div>Incorporating nanomaterials into food products provides key benefits, including extended shelf life, improved safety, and enhanced quality and texture. These innovations could help tackle major challenges in modern food systems, such as reducing waste and enhancing food quality and safety. However, potential toxicity remains a concern, compounded by the lack of physiologically relevant models for assessing ingested nanomaterials. Traditional in vitro and in vivo approaches often fail to mimic gastrointestinal complexity, resulting in inconsistent and non-predictive nanotoxicity data that hinder accurate risk assessment of nano-enabled foods.</div></div><div><h3>Scope and approach</h3><div>To address this gap, this review evaluates the potential of microphysiological systems (MPS), particularly gut-targeted MPS, for modeling gastrointestinal nanoparticle exposure. It examines how MPS technologies replicate key physiological processes relevant to food-specific risk assessment, including intestinal barrier function, microbiota–immune interactions, and gut–organ communication. A comparative analysis of technological advances and their applications in nanotoxicology explores how MPS can be better adapted for nanofood safety evaluation.</div></div><div><h3>Key findings</h3><div>MPS technology offers a powerful tool for modeling the gastrointestinal tract by replicating key physiological features such as barrier function, microbiome-immune interactions, and gut–organ axes. However, its application in food nanotoxicology remains limited, and its full potential, particularly for microbiome–immune integration, has yet to be realized. Key challenges include sustaining long-term co-cultures, simulating digestion, and modeling nanoparticle biotransformation. Additionally, standardization, reproducibility, and regulatory alignment hinder broader adoption. This review outlines strategies to address these barriers, including AI integration and multidisciplinary frameworks to support MPS validation and regulatory uptake in nanofood safety.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"163 ","pages":"Article 105175"},"PeriodicalIF":15.1,"publicationDate":"2025-07-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144680493","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":"Innovative integration of computer vision, IoT, and digital twin in food quality and safety assessment","authors":"Mengshuai Guo ,&nbsp;Xin Lv ,&nbsp;Dan Wang ,&nbsp;Hong Chen ,&nbsp;Fang Wei","doi":"10.1016/j.tifs.2025.105176","DOIUrl":"10.1016/j.tifs.2025.105176","url":null,"abstract":"<div><h3>Background</h3><div>Ensuring food quality and safety is a key priority for public health and economic stability. Traditional methods of food quality assessment, while effective, are often labor-intensive, destructive or lack traceability and transparency. Recent advances in deep learning and computer vision introduce digitally intelligent, cost-effective and automated solutions.</div></div><div><h3>Scope and approach</h3><div>This review presents a typical workflow of deep learning and computer vision, from data acquisition and data preprocessing to model selection, training and evaluation for validation, and summarizes the applications of deep learning and computer vision in different areas of food, such as image classification, object detection, image segmentation, and image generation, as well as model optimization strategies for different tasks. The applications of Internet of Things (IoT), digital twin, computer vision, and deep learning technologies in the food industry are highlighted. In addition, this review also discusses transfer learning and model compression methods, and reviews the applications of lightweight models and embedded systems in the food industry.</div></div><div><h3>Key findings and conclusions</h3><div>The innovative integration of technologies such as computer vision, deep learning, IoT, and digital twin has enhanced food traceability and transparency, and promoted sustainable development. The advancement of cloud computing and big data technologies has promoted the deep integration of these technologies, enabling real-time, accurate and dynamic decision-making in food production. Looking forward to the future, the focus of future research should be placed on improving the availability and quality of labeled datasets, enhancing the interpretability and robustness of model.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"163 ","pages":"Article 105176"},"PeriodicalIF":15.1,"publicationDate":"2025-07-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144656864","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":"Hydrothermal extraction of bioactives and biopolymers assisted by eutectic mixtures as modifier","authors":"Julie Queffelec,&nbsp;Liyané Veitía-de-Armas,&nbsp;María Dolores Torres,&nbsp;Herminia Domínguez","doi":"10.1016/j.tifs.2025.105174","DOIUrl":"10.1016/j.tifs.2025.105174","url":null,"abstract":"<div><h3>Background</h3><div>Among the green technologies for the extraction of botanical bioactives with food applications, the use of both pressurized hot water under subcritical conditions and eutectic mixtures of natural compounds are highly promising. The performance of pressurized hot water extraction can be enhanced by the incorporation of modifiers and the controlled addition of water to eutectic mixtures facilitates operation, especially with continuous solvent flow operation. Based on these two facts, the combination of natural eutectic solvents (NaDES), with pressurized hot water, conforms a relatively recent approach for the extraction of bioactives and biopolymers from agricultural and food waste biomass.</div></div><div><h3>Scope and approach</h3><div>The NaDES assisted pressurized hot water has especial interest for the extraction of increasingly demanded bioactives for the formulation of functional foods and nutraceuticals from widely available low cost sources, such as agro-food wastes. The effect of the most influencing operational conditions and the until now few reported applications to efficiently extract bioactives and biopolymers from different underused biomass are overviewed.</div></div><div><h3>Key findings and conclusions</h3><div>This approach joins the advantages of both green techniques, offering the possibility of using wet biomass, avoiding drying stages, in a tunable process providing enhanced properties and stability of bioactives. The preparation of ready to use biopolymers and bioactives is feasible without requiring the costly stages for solute separation and for eutectic solvent recovery. Further studies are encouraged to address the major challenges in this field, including tools for the rational selection of solvents and operational conditions, advances in the knowledge of extraction mechanisms, solvent and solute recovery, scaling up, potential commercial applications and safety issues, particularly for food uses.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"163 ","pages":"Article 105174"},"PeriodicalIF":15.1,"publicationDate":"2025-07-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144633581","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 next generation probiotic, Bacteroides xylanisolvens","authors":"Chunhua Chen,&nbsp;Qixing Nie,&nbsp;Qiongni Lin,&nbsp;Jianqiao Zou,&nbsp;Shaoping Nie","doi":"10.1016/j.tifs.2025.105173","DOIUrl":"10.1016/j.tifs.2025.105173","url":null,"abstract":"<div><h3>Background</h3><div>Since the discovery and characterization of <em>Bacteroides xylanisolvens</em> a decade ago, the probiotic effects of <em>B. xylanisolvens,</em> including immune regulation, metabolic modulation and maintenance of intestinal health, have been extensively investigated.</div></div><div><h3>Scope and approach</h3><div>This review summarizes the characterization and safety assessment of <em>Bacteroides xylanisolvens</em>, as well as the dietary and pharmaceutical determinants of its intestinal abundance. Additionally, it is also discussed that the bioactive metabolites produced by <em>B. xylanisolven</em>s and their associated mechanisms in improving host health and disease.</div></div><div><h3>Key findings and conclusions</h3><div><em>B. xylanisolvens</em> is a microorganism with development potential. The European Commission has approved the use of <em>B. xylanisolvens</em> in pasteurized dairy products, which possesses extensive probiotic properties. The beneficial effects of <em>B. xylanisolvens</em> are closely related to γ-Aminobutyric acid, tryptophan metabolites, short-chain fatty acids, and folate production. These bioactive metabolites can protect the intestinal barrier, improve metabolic diseases, and regulate immune responses. Moreover, multiple studies indicates that <em>B. xylanisolvens</em> is related to the host's health and plays an important role in the improvement of diseases. Therefore, elucidating the interaction between <em>B. xylanisolvens</em> and the host will increase our understanding of its impact on human health and provide new insights for it to become the next-generation probiotic.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"163 ","pages":"Article 105173"},"PeriodicalIF":15.1,"publicationDate":"2025-07-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144631622","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":"The potential of ethyl lauroyl arginate (LAE)-based active packaging: current status, technical challenges, and research gaps","authors":"Carola Nicosia ,&nbsp;Fabio Licciardello","doi":"10.1016/j.tifs.2025.105172","DOIUrl":"10.1016/j.tifs.2025.105172","url":null,"abstract":"<div><h3>Background</h3><div>Ethyl lauroyl arginate (LAE) is a cationic antimicrobial compound generally recognized as safe and globally approved as a food additive. Compared to most food-grade antimicrobials, LAE demonstrates superior efficacy without compromising food flavor or quality and improving food safety. Due to its effectiveness, LAE has been extensively studied for food applications, both as an additive and as an active compound in antimicrobial packaging to delay spoilage and enhance shelf life.</div></div><div><h3>Scope and approach</h3><div>While existing reviews have covered LAE's physicochemical properties, mechanisms of action, and use as a food additive and in edible films and coatings, a comprehensive overview of its incorporation into active packaging systems remains lacking.</div><div>This review addresses the incorporation of LAE into conventional and biobased polymers, focusing on the antimicrobial performance of these systems when applied to food. Additionally, it analyzes LAE release mechanisms into various matrices.</div></div><div><h3>Key findings and conclusions</h3><div>Current research is primarily limited to water-soluble biopolymers and solvent-casting methods at the laboratory scale. To address these limitations, future research should focus on non-water-soluble polymers and industrial scale processes, such as thermal processing and coatings, to develop effective, commercially viable LAE-based packaging. Furthermore, hydrophobic polymers exhibit more sustained LAE release than hydrophilic materials. Although no commercial LAE-containing active packaging currently exists, this gap highlights the need for further research toward real-world application.</div><div>This review provides an overview of recent advances, offering valuable insights for researchers and industry professionals aiming to develop LAE-based active packaging systems that enhance food preservation and reduce waste.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"163 ","pages":"Article 105172"},"PeriodicalIF":15.1,"publicationDate":"2025-07-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144611639","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 formation, influencing factors, and mitigation strategies of advanced glycation end products in meat-based foods during frozen storage and processing","authors":"Ruiping Liu,&nbsp;Xin Du,&nbsp;Ying Li,&nbsp;Jiacheng Zhou,&nbsp;Xiufang Xia","doi":"10.1016/j.tifs.2025.105171","DOIUrl":"10.1016/j.tifs.2025.105171","url":null,"abstract":"<div><h3>Background</h3><div>Meat-based foods are rich in proteins and fats and serve as important sources of essential nutrients for the human body. However, these nutrients are highly susceptible to oxidation during frozen storage and processing, which may lead to the formation of advanced glycation end products (AGEs) and their precursors. This contributes to the development of various chronic diseases, such as diabetes, Alzheimer's disease, chronic kidney disease, and cancer. Therefore, understanding the formation mechanisms of AGEs and appropriate mitigation strategies to enhance the nutrition and safety of meat-based foods is crucial.</div></div><div><h3>Scope and approach</h3><div>This paper reviews the formation mechanisms of AGEs during frozen storage and processing, provides a comprehensive analysis of the various factors influencing AGE formation, and summarizes a series of effective strategies to inhibit AGE formation.</div></div><div><h3>Key findings and conclusions</h3><div>First, the formation of AGEs in meat-based foods primarily occurs through oxidation reactions (protein and fat oxidation) and the Maillard reaction. Second, many factors influence AGE formation, such as the type of raw meat, frozen storage conditions, thermal processing parameters, and the application of food additives. Finally, the paper summarizes measures to inhibit AGE formation in meat-based foods in three ways: optimizing storage and processing parameters, using natural compounds as inhibitors, and combining new technologies with inhibitors. This paper will provide important theoretical foundations and guidance for reducing the formation of harmful substances in meat-based foods and protecting consumer health.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"163 ","pages":"Article 105171"},"PeriodicalIF":15.1,"publicationDate":"2025-07-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144604523","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":"Roles of polyphenols incorporated in starch-based films and coatings for fruits and vegetables preservation: A review","authors":"Shuo Mao,&nbsp;Jiaying Zhang,&nbsp;Qiao Wu,&nbsp;Yingjie Xu,&nbsp;Tiehua Zhang,&nbsp;Chengwen Lu","doi":"10.1016/j.tifs.2025.105170","DOIUrl":"10.1016/j.tifs.2025.105170","url":null,"abstract":"<div><h3>Background</h3><div>Recently, with great interest in starch-based active packaging, polyphenols of food by-products and wastes can be extracted and applied as a source of bioactive ingredients. Starch-based films with polyphenols emerge promising potential in functional activities for fruit and vegetable preservation.</div></div><div><h3>Scope and approach</h3><div>This review systematically discusses recent developments in polyphenols extraction for packaging development, and the effect on starch-based packaging materials, with a particular emphasis on barrier property, antioxidant activity, antimicrobial capacity and safety assessment. The effect of polyphenols-starch active films and coatings is further demonstrated with the function overview in the preservation of fruits and vegetables. Furthermore, the challenges and prospects for theoretical research and industrial scaling up in this field are discussed.</div></div><div><h3>Key findings and conclusions</h3><div>Although innovative technologies favor polyphenol extraction, ultrasound-assisted extraction is the most common with the advantage of convenience and low cost. The introduction of polyphenols into starch matrix can significantly improve shielding properties against water vapor, gas and light, antioxidant and antimicrobial activities, which are key factors in prolonging shelf life of fruits and vegetables. Polyphenol-starch active packaging materials have potential for improving food quality and resource utilization, reducing food waste and environmental pollution.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"163 ","pages":"Article 105170"},"PeriodicalIF":15.1,"publicationDate":"2025-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144604524","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":"The strategy to enhance the signal-to-noise ratio by “raise-high” together with “step-down”: a review on the optical rapid analysis techniques for food contaminants","authors":"Jiahao Sun,&nbsp;Xiangpeng Han,&nbsp;Hongmei Zhang,&nbsp;Limei Xue,&nbsp;Yudong Shen,&nbsp;Jinyi Yang,&nbsp;Zhenlin Xu,&nbsp;Hong Wang","doi":"10.1016/j.tifs.2025.105169","DOIUrl":"10.1016/j.tifs.2025.105169","url":null,"abstract":"<div><h3>Background</h3><div>Food contaminants are serious threats to food safety, so the establishment of rapid and accurate analysis methods is beneficial to safeguard human health. Optical analytical techniques have drawn considerable attention in several fields due to their various advantages, but the signal-to-noise ratio (SNR) is affected by dis-satisfactory signal value, high background interference and self-luminescence of the substrate, which significantly compromises the practical effectiveness of the detection process. Various strategies have been used to solve these problems.</div></div><div><h3>Scope and approach</h3><div>In this review, the strategies developing optical analytical techniques with high SNR are summarized, with sensitivity enhancement and background noise reduction. The latest advances in food contaminants detection applications are also overviewed. Emphasis was placed on the application of nanomaterials and some low background luminescence mechanisms. The current challenges and future directions of optical analysis techniques with high SNR are discussed.</div></div><div><h3>Key findings and conclusions</h3><div>With increasing researches on luminescence mechanism and novel materials with excellent luminescence properties, a number of optical analysis methods with high SNR able to satisfy the demand of trace detection have been proposed. Nanomaterials play an irreplaceable role in improving the SNR. The coupling of multiple excellent luminescence mechanisms has also become a powerful way to improve the sensitivity and accuracy. This will inspire more innovative research on the development of highly sensitive methods for food contaminants detection.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"163 ","pages":"Article 105169"},"PeriodicalIF":15.1,"publicationDate":"2025-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144581093","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":"Revolutionizing cryopreservation: Bio-based cryoprotectants, mechanisms, and advanced applications for sustainable pan-food systems","authors":"Xiao-Yi Liu ,&nbsp;Da-Wen Sun ,&nbsp;You Tian","doi":"10.1016/j.tifs.2025.105164","DOIUrl":"10.1016/j.tifs.2025.105164","url":null,"abstract":"<div><h3>Background</h3><div>Cryoprotectants, when applied to pan-food areas, can reduce frozen damage and quality degradation. Although traditional cryoprotectants such as saccharides, glycerol, and dimethyl sulfoxide (DMSO) have been widely used, with the development of bio-based concepts, biocompatible and non-toxic cryoprotectants naturally existing in nature such as antifreeze proteins (AFPs) and natural deep eutectic solvents (NADESs) have gradually become more promising choices for cryopreservation and frozen food storage.</div></div><div><h3>Scope and approach</h3><div>This review focuses on the traditional and emerging bio-based cryoprotectants in pan-food applications, specifically reviewing the cryoprotective mechanisms and applications of saccharides, AFPs, and NADESs. The fundamentals and the updated information regarding the action mechanisms of the cryoprotectants are concluded, and the current research advances concerning the applications in pan-food areas using these cryoprotectants are summarized and discussed.</div></div><div><h3>Key findings and conclusions</h3><div>Disaccharides/oligosaccharides influence ice crystal growth by interacting with water molecules around proteins or lipids through water substitution theory, vitrification theory, and water entrapment hypothesis. Polysaccharides modulate the ice crystal growth behaviour through the ice-binding mechanism, and their molecular structures and molecular weights can significantly affect the ice recrystallization inhibition (IRI) activity. AFPs from different sources change ice crystal morphology, exhibiting thermal hysteresis, and IRI activity in different degrees following “adsorption-inhibition” mechanism. NADESs show excellent capacities for freezing point depression and IRI due to their temperature-responded hydrogen-bonding supramolecular networks. As emerging cryoprotectants, AFPs and NADESs possessing non-toxicity and biocompatibility will show great potential in the future food mega-industry.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"163 ","pages":"Article 105164"},"PeriodicalIF":15.1,"publicationDate":"2025-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144680358","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}