Trends in Food Science & Technology最新文献

{"title":"Common additive potent organic toxicants in energy drinks: An in-depth review of their health impacts, sample preparation methods, and chromatographic quantification techniques","authors":"Oluseyi S. Salami,&nbsp;Masixole Sihlahla,&nbsp;Bongumusa S. Dladla,&nbsp;Nomvano Mketo","doi":"10.1016/j.tifs.2025.104991","DOIUrl":"10.1016/j.tifs.2025.104991","url":null,"abstract":"<div><h3>Objective</h3><div>To provide an in-depth review of the health effects associated with the high intake of common additive potent organic toxicants (POTs) found in energy drinks (EDs) and to present effective sample preparation and chromatographic quantification methods for assessing these risks.</div></div><div><h3>Data sources</h3><div>The review synthesizes existing literature on non-nutritional caffeinated drinks (NNCDs), focusing on EDs and the presence of various POTs, including caffeine, taurine, sweeteners, preservatives, synthetic colourants, and flavourings, as ED additives.</div></div><div><h3>Study selection</h3><div>Studies relevant to the subject matter discussed were selected based on their focus on health risks associated with EDs, methods for analyzing toxicants in these drinks, and advancements in sample preparation and chromatographic quantification techniques.</div></div><div><h3>Data extraction</h3><div>Qualitative data related to the health effects of excessive ED consumption, particularly short-term and long-term risks such as tachycardia, cardiovascular issues, and metabolic disturbances, were extracted. Information on various sample preparation techniques (liquid-phase extraction, solid-phase extraction, and microextraction) and chromatographic methods for quantifying ED POTs were also extensively collected and discussed in detail.</div></div><div><h3>Data synthesis</h3><div>The review details various sample preparation methods that enhance the preconcentration of ED POTs (target analytes), alongside chromatographic techniques that ensure efficient separation and high sensitivity. It evaluates the use of innovative green solvents for eco-friendly extraction and also discusses the regulatory importance of monitoring common additive POTs in EDs to align with safety standards from WHO, FAO, FDA, and EFSA.</div></div><div><h3>Conclusions</h3><div>This is the first review detailing the health risks associated with ED POTs and their sample extraction methods and chromatographic quantification techniques. The findings emphasize the need to regulate these toxicants to reduce health risks and ensure safety standards. They also suggest best practices and future research directions for enhancing POT determination in EDs and other beverages.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"160 ","pages":"Article 104991"},"PeriodicalIF":15.1,"publicationDate":"2025-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143832563","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":"Sustainable kombucha production: A conceptual framework integrating life cycle assessment and circular economy principles","authors":"Dany Vera-Guerrero ,&nbsp;Luis Macías Mendoza ,&nbsp;Génesis Bucaram Lara ,&nbsp;Daniela León Vallejo ,&nbsp;Alexandra Valenzuela-Cobos ,&nbsp;Lorena Domínguez-Brito ,&nbsp;Manuel Fiallos-Cárdenas","doi":"10.1016/j.tifs.2025.104996","DOIUrl":"10.1016/j.tifs.2025.104996","url":null,"abstract":"<div><h3>Background</h3><div>Kombucha is a functional beverage produced by fermenting sweetened tea with a symbiotic culture of bacteria and yeast (SCOBY). While widely appreciated for potential health benefits—such as antioxidant and metabolic regulatory properties—its production process also yields valuable by-products, most notably bacterial cellulose (BC). Despite growing consumer interest and the promise of circular economy applications, the overall sustainability of kombucha—from raw material sourcing to by-product management—has yet to be comprehensively assessed.</div></div><div><h3>Scope and approach</h3><div>This review critically evaluates the central stages of kombucha production, emphasizing microbial pathways, sugar and tea selection, and the co-production of BC. We further highlight the role of life cycle assessment (LCA) as a method to quantify kombucha's environmental footprint. In addition, we explore emerging technologies—such as real-time monitoring and machine learning—that can optimize fermentation parameters, reduce resource inputs, and support circular economy principles.</div></div><div><h3>Key findings and conclusions</h3><div>Tea variety, sugar type, and precise fermentation control are key drivers of kombucha's functional and sensory attributes, while BC represents a promising by-product for applications in packaging and biomaterials. Nevertheless, evidence on kombucha's overall sustainability is limited by the scarcity of LCA-focused studies. Incorporating LCA can provide a more holistic perspective, identifying hotspots of environmental impact and guiding strategic improvements. Combining advanced process innovations with robust LCA strategies offers a pathway toward producing kombucha as both a health-promoting beverage and an environmentally responsible product, paving the way for future research that unites these complementary objectives.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"159 ","pages":"Article 104996"},"PeriodicalIF":15.1,"publicationDate":"2025-04-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143783115","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":"Foodomics: A lever to avoid the Darwinian boomerang of malnutrition and compromised nutritional value in the rapidly emerging green food transition","authors":"Bekzod Khakimov,&nbsp;Violetta Aru,&nbsp;Tomasz Pawel Czaja,&nbsp;Søren Balling Engelsen","doi":"10.1016/j.tifs.2025.104997","DOIUrl":"10.1016/j.tifs.2025.104997","url":null,"abstract":"<div><h3>Background</h3><div>Since the 18th century, the industrial revolution has brought tremendous success in food production, enabling the feeding of more than 8 billion people. However, the success comes with consequences – what we call the <em>Darwinian boomerang</em> of industrialization. The consequences include accelerated global warming, increasing greenhouse gas emissions, water scarcity, overexploitation of natural resources, desertification, eutrophication, loss of biodiversity, and accumulation of alarmingly large amounts of industrial waste including plastics and resilient chemicals. Addressing these challenges and meeting the growing demand for sustainable and nutritious food necessitates a paradigm shift, known as the green food transition, supported by multidisciplinary <em>foodomics</em> research.</div></div><div><h3>Scope and approach</h3><div>This review discusses key enablers of the rapidly emerging green food transition, including a shift toward plant-based diets, gene editing, smart agriculture, cellular agriculture, gentle food processing, and circular economy models. The role of <em>foodomics</em> within each enabler is highlighted, providing examples of how multidisciplinary <em>foodomics</em> research can prevent a Darwinian boomerang characterized by malnutrition, compromised nutritional quality, emergence of novel foodborne diseases, and increased food intolerances.</div></div><div><h3>Key findings and conclusions</h3><div>Green food transition initiatives are essential for achieving future food security and environmental sustainability, but nutritional concerns persist. Only a minor fraction of current research integrates <em>foodomics</em>, despite its critical role in ensuring food safety and nutritional adequacy. Most discoveries of unforeseen harmful compounds come from inductive studies on industrial food processing or dietary interventions. Systematic <em>foodomics</em> assessments of emerging sustainable food systems are urgently required to evaluate both short- and long-term human health impacts.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"159 ","pages":"Article 104997"},"PeriodicalIF":15.1,"publicationDate":"2025-04-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143800601","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Definition and strategy of intelligent foodomics for diagnosis and identification of hazards and pathogens in food-borne diseases","authors":"Dangang Shangguan ,&nbsp;Yuanliang Wang ,&nbsp;Qi Huang ,&nbsp;Yi-Kun Wang","doi":"10.1016/j.tifs.2025.104994","DOIUrl":"10.1016/j.tifs.2025.104994","url":null,"abstract":"<div><h3>Background</h3><div>Foodborne diseases are defined as those caused by the ingestion of various toxins, hazardous substances and pathogens that enter the human body, usually with symptoms of infection or poisoning. Systematic screening of hazardous substances, toxins, pathogens is a prerequisite and foundation for preventing and controlling food risks and protecting consumers from foodborne illness. The introduction of Artificial Intelligence (AI) technology has facilitated the development of foodomics and provided new solutions for intelligent screening and analysis of hazards and pathogens in food and diagnosis of foodborne diseases. AI-driven foodomics is an emerging and promising strategy for food analysis that can greatly accelerate the screening of toxic and hazardous substances in food, especially the analysis and non-targeted screening of unknown or new toxicants.</div></div><div><h3>Scope and methods</h3><div>In this review, we have firstly defined the concept of intelligent foodomics from the perspective of artificial intelligence, proposed the feasible workflow of intelligent foodomics, and summarized the recent progress of intelligent foodomics in food hazards and pathogens screening studies (2014–2024) from different perspectives, and evaluate its advantages and disadvantages. Finally, we discussed the prospects and opportunities for the development of intelligent foodomics.</div></div><div><h3>Key findings and conclusions</h3><div>As a practicable paradigm, intelligent foodomics demonstrates a great application potential for screening and analysis of hazardous substances, toxins and pathogens in food, and for diagnosis of foodborne diseases. Intelligent foodomics promote to analyze toxic and hazardous substances, discover new unknown toxins, innovate high-throughput screening and risk assessment of food pathogens or hazardous substances, and diagnose and identify of foodborne diseases. In the future, the deep integration of intelligent foodomics with other methods will undoubtedly advance food safety analysis and foodborne disease diagnosis. This review provides useful reference for AI-driven foodomics strategies to further bridge the gap from laboratory-scale studies to translational food industry safety assessment and clinical diagnosis of foodborne diseases.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"159 ","pages":"Article 104994"},"PeriodicalIF":15.1,"publicationDate":"2025-04-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143785249","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":"Application of computer vision techniques to fermented foods: An overview","authors":"Zheli Song ,&nbsp;Yuanbo Li ,&nbsp;Hongyuan Zhao ,&nbsp;Xiaogang Liu ,&nbsp;Hailong Ding ,&nbsp;Qiansu Ding ,&nbsp;Dongna Ma ,&nbsp;Shuangping Liu ,&nbsp;Jian Mao","doi":"10.1016/j.tifs.2025.104982","DOIUrl":"10.1016/j.tifs.2025.104982","url":null,"abstract":"<div><h3>Background:</h3><div>Fermented foods are products processed through microbial fermentation and are widely appreciated by consumers around the world for their unique flavors. With advancements in industrial technology and increasing consumer demand, modern techniques are being progressively integrated into the production and quality control of fermented foods to enhance production efficiency and product quality. Among these innovations, computer vision technology stands out as particularly impactful.</div></div><div><h3>Scope and approach:</h3><div>This paper provides an overview of the applications of computer vision in the field of fermented foods, focusing on its technical algorithms and applications within the food industry. It outlines the specific uses of computer vision technology across different types of fermented foods and discusses the relevant techniques employed. Finally, this review highlights the transformative potential of adaptive learning and multimodal fusion in addressing current limitations of computer vision for fermented food monitoring.</div></div><div><h3>Key findings and conclusions:</h3><div>The adoption of computer vision technology has significantly improved both the efficiency and accuracy of quality control processes in fermented food production. Through non-contact real-time monitoring, researchers can quickly identify the dynamic changes in microorganisms and related parameter indicators during fermentation and evaluate their impact on food quality. These technologies have not only boosted the efficiency of fermented food production but have also enhanced control over product flavor and safety assessments. Despite ongoing challenges in technology implementation and data analysis, the continuous advancements in deep learning and image processing technologies are expected to increase the impact of computer vision in the field of fermented foods, driving sustainable industry development.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"160 ","pages":"Article 104982"},"PeriodicalIF":15.1,"publicationDate":"2025-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143824083","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":"Betaine: A comprehensive review on dietary sources, health benefits, mechanisms of action, and application","authors":"Zhi-Jun Yang ,&nbsp;Si-Yu Huang ,&nbsp;Jin Cheng ,&nbsp;Ji-Wu Zeng ,&nbsp;Maierhaba Wusiman ,&nbsp;Hua-Bin Li ,&nbsp;Hui-Lian Zhu","doi":"10.1016/j.tifs.2025.104993","DOIUrl":"10.1016/j.tifs.2025.104993","url":null,"abstract":"<div><h3>Background</h3><div>Betaine (N, N, N-trimethylglycine) is a naturally occurring compound, and found widely in many animal and plant foods, such as grains, seafood, vegetables and fruits. As a novel functional food ingredient, betaine has received more and more attention.</div></div><div><h3>Scope and approach</h3><div>This review summarizes and discusses dietary sources, health benefits, safety and application of betaine, with a special focus on its underlying mechanisms of action. Furthermore, future research directions for betaine are suggested.</div></div><div><h3>Key findings and conclusions</h3><div>Betaine has variety health benefits, such as antioxidant, anti-inflammatory, anti-obesity, anti-diabetic, hepatoprotective, neuroprotective and cardiovascular protective activities, regulating gut microbiota, as well as kidney protection. Betaine has a wide range of applications in many fields, such as functional foods, pharmaceutics, cosmetics, and personal care products. This paper aims to provide a foundation for the future development of betaine as functional foods.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"159 ","pages":"Article 104993"},"PeriodicalIF":15.1,"publicationDate":"2025-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143777016","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 on peach aroma: Key aroma-active compounds and their metabolic pathways, analysis strategies, and innovative processing tools","authors":"Gege Liu,&nbsp;Jinfeng Bi,&nbsp;Qinqin Chen","doi":"10.1016/j.tifs.2025.104992","DOIUrl":"10.1016/j.tifs.2025.104992","url":null,"abstract":"<div><h3>Background</h3><div>Fresh peaches have been favored by consumers due to their juicy taste and attractive aroma. The changes in aroma-active compounds cause the differences in peach aroma from different stages, further affecting the aroma quality. Aroma loss or deterioration is usually happened during ripening and processing, hence, more and more attention has been paid to preserving the original aroma of peaches.</div></div><div><h3>Scope and approach</h3><div>Combing identification techniques with omics techniques, aroma-active compounds in peaches were effectively identified, and their changing mechanism were explained. Key factors affecting aroma release and innovative analytical techniques for aroma analysis were further summarized to provide a comprehensive understanding of peach aroma.</div></div><div><h3>Key findings and conclusions</h3><div><em>γ</em>-Decalactone, hexanal, benzaldehyde, (<em>E</em>)-2-hexenal, <em>β</em>-ionone, linalool, and 1-hexanol contributed to the overall aroma of peaches mainly through the metabolisms of fatty acids, sugars, and amino acids, and the biosynthesis of phenylpropanoids/benzenoids and terpenoids, respectively. They were regulated by transcription factors, affecting the expression of lipoxygenase, alcohol dehydrogenase, alcohol acyl transferase, and chorismate synthase, carotenoid cleaving dioxygenase, and terpene synthases, revealing the formation mechanism of aroma-active compounds. Additionally, machine learning, molecular docking and neuroimaging techniques are promising innovative technologies for peach aroma analysis. Future research should focus on improving the aroma quality of peaches by regulating the expression of genes involved in the formation of aroma-active components, thereby preserving the original aroma of peaches. This review could provide a reference for the peach industry to improve or maintain the characteristic aroma of peaches during cultivation and processing.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"159 ","pages":"Article 104992"},"PeriodicalIF":15.1,"publicationDate":"2025-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143783116","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":"Rethinking creatine fortification: Addressing nutritional gaps through food enrichment","authors":"Sergej M. Ostojic","doi":"10.1016/j.tifs.2025.104990","DOIUrl":"10.1016/j.tifs.2025.104990","url":null,"abstract":"<div><div>Creatine, a conditionally essential nutrient, plays a vital role in cellular energy metabolism, particularly during periods of high metabolic demand. Given that dietary creatine is primarily sourced from animal-based foods, individuals following vegetarian or vegan diets, as well as those with increased nutritional needs, may be at risk of inadequate creatine intake. Population-based studies indicate that up to 65.2 % of individuals consume creatine at suboptimal levels, which has been linked to adverse health outcomes, including increased risk of depression, a higher incidence of certain cancers, and greater likelihood of liver disease. This report examines the potential for creatine fortification within the framework of established nutrient fortification guidelines. Key principles of effective fortification—such as the selection of widely consumed food vehicles, maintenance of nutrient balance, stability, bioavailability, and safety—support creatine's viability as a fortificant. Dairy products, consumed by approximately 80 % of young children and 60 % of older adults, along with cereals, found in 70 % of American households, emerge as promising candidates for fortification. Additionally, creatine's chemical stability allows it to retain up to 100 % of its original concentration for 12 months, ensuring its integrity in fortified foods. Its nearly 100 % bioavailability further supports efficient absorption and utilization. Furthermore, creatine's strong safety profile, with tolerable intake levels of up to 5 g/day and no reported toxicity even at doses of 30 g/day over several years, reinforces its inclusion in public health strategies. While additional research is needed to refine optimal fortification levels and assess long-term safety, creatine fortification presents a promising intervention for addressing dietary deficiencies and improving population health outcomes.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"159 ","pages":"Article 104990"},"PeriodicalIF":15.1,"publicationDate":"2025-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143738779","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 for prediction of shelf-life of various food products: Recent advances and ongoing challenges","authors":"Mahdi Rashvand ,&nbsp;Yuqiao Ren ,&nbsp;Da-Wen Sun ,&nbsp;Julia Senge ,&nbsp;Christian Krupitzer ,&nbsp;Tobi Fadiji ,&nbsp;Marta Sanzo Miró ,&nbsp;Alex Shenfield ,&nbsp;Nicholas J. Watson ,&nbsp;Hongwei Zhang","doi":"10.1016/j.tifs.2025.104989","DOIUrl":"10.1016/j.tifs.2025.104989","url":null,"abstract":"<div><h3>Background</h3><div>Accurate estimation of shelf-life is essential to maintain food safety, reduce wastage, and improve supply chain efficiency. Traditional methods such as microbial and chemical analysis, and sensory evaluation provide reproducible results but require time and labor and may not be suitable for real-time or high-throughput applications. The integration of artificial intelligence (AI) with advanced analysis techniques offers a suitable alternative for rapid, data-driven estimation of shelf-life in dynamic storage environments.</div></div><div><h3>Approach and scope</h3><div>The current review assesses the application of AI-based techniques such as machine learning (ML), deep learning (DL), and hybrid approaches in food product shelf life prediction. This study highlights how AI can be utilized to examine data from non-destructive testing methods like hyperspectral imaging, spectroscopy, machine vision, and electronic sensors to enhance predictive performance. The review also describes how AI-based techniques contribute to managing food quality, reduce economic losses, and enhance sustainability by ensuring optimized food distribution and reducing waste.</div></div><div><h3>Key findings and conclusions</h3><div>AI techniques overcome conventional techniques by considering intricate, multi-sourced information capturing microbiological, biochemical, and environmental factors influencing food spoilage. Meat, dairy, fruits and vegetables, and beverage case studies illustrate AI techniques' superiority in real-time monitoring and quality assessment. It also identifies limitations such as data availability, model generalizability, and computational cost, constraining extensive applications. Cloud and Internet of Things (IoT) platform integration into future applications has to be considered to enable real-time decision-making and adaptive modeling. AI can be a paradigm-changing tool in food industries with intelligent, scalable, and low-cost interventions in food safety, waste reduction, and sustainability.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"159 ","pages":"Article 104989"},"PeriodicalIF":15.1,"publicationDate":"2025-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143738738","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":"Cold plasma and integrated approaches for fresh produce preservation: Mechanisms, quality attributes, challenges, and future directions","authors":"Mohammad Rezaul Islam Shishir ,&nbsp;Md Mostafa Kamal ,&nbsp;Naymul Karim ,&nbsp;Md Saifullah ,&nbsp;Suliman Khan ,&nbsp;Ke Zhang ,&nbsp;Gobinath Marappan ,&nbsp;Halah Aalim ,&nbsp;Sulafa B.H. Hashim ,&nbsp;Xiaodong Zhai ,&nbsp;Li Zhihua ,&nbsp;Haroon Elrasheid Tahir ,&nbsp;Farah Saleena Taip ,&nbsp;Xiaobo Zou","doi":"10.1016/j.tifs.2025.104988","DOIUrl":"10.1016/j.tifs.2025.104988","url":null,"abstract":"<div><h3>Background</h3><div>Fruits and vegetables are crucial for our daily nutrition. Nevertheless, their shelf-life is restricted due to quick decomposition caused by microbial spoilage and related enzymatic activity. Nonthermal technologies like cold plasma (CP) can destroy surface microbes from fresh produce, but it may affect their texture and bioactive components. In recent years, CP-based integrated approaches have attracted the researcher's attention to preserve the quality of fresh produce and enhance food safety.</div></div><div><h3>Scope and approach</h3><div>This review highlights the state-of-the-art in CP and integrated strategies employed for the preservation of fresh produce. It has comprehensively discussed the CP generation mechanisms, CP-induced disinfection mechanisms, quality attributes, challenges, commercial prospects, and future directions.</div></div><div><h3>Key findings and conclusions</h3><div>Several CP technologies, including dielectric barrier, corona, microwave-powered, and gliding arc discharge plasma, have shown promise for fresh produce. The plasma-based integrated treatments have demonstrated greater efficacy in reducing microbial load, inhibiting bacterial development, and maintaining storage quality over individual treatments. The combination of antibacterial agent, fine mist fog, polymer coating, intense pulse light, vacuum chilling, or modified atmospheric packaging with CP and integration of organic acid, precooling, mild heating, ultrasonication, or micro-bubbling-agitation with plasma-activated water have shown encouraging outcomes. Further study is necessary to confirm the potential of integrated approaches, since they have not been extensively studied on a variety of agricultural goods. Integrated techniques should be simplified to improve their practicality, scalability, and commercial viability. Food safety for CP-treated foods must be assured by rigorous research on harmful substances.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"159 ","pages":"Article 104988"},"PeriodicalIF":15.1,"publicationDate":"2025-03-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143800600","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}