Trends in Food Science & Technology最新文献

{"title":"Space food 4D additive manufacturing (4D-AM): Insight into food perception science and nutritional supplementation on physical and mental health of astronauts","authors":"Ruizhi Yang ,&nbsp;Zhihang Li ,&nbsp;Yuxin Qin ,&nbsp;Zhi Cheng ,&nbsp;Yadong Zhao ,&nbsp;Yingyun Chen ,&nbsp;Bin Zhang ,&nbsp;Soottawat Benjakul ,&nbsp;Tao Han","doi":"10.1016/j.tifs.2025.105342","DOIUrl":"10.1016/j.tifs.2025.105342","url":null,"abstract":"<div><h3>Background</h3><div>As humanity advances toward the universe, prolonged space missions face dual challenges of maintaining nutritional adequacy and psychological homeostasis amidst unique physiological stressors, especially microgravity-induced metabolic shifts and confinement in closed ecosystems. These conditions exacerbate multisystem health risks of astronauts. The four-dimensional additive manufacturing (4D-AM) system possesses the potential to address the dynamic physiological needs of crew members while alleviating psychological fatigue through enhanced sensory diversity and nutritional adaptability.</div></div><div><h3>Scope and approach</h3><div>First, this paper systematically describes the development of space food, emphasizing that 4D-AM is a paradigm-shifting technology. It facilitates task-oriented nutritional restructuring, enhances sensory engagement, and enriches psychological well-being through the dynamic deformation of food. The paper further explores how 4D-AM can sustain the relative stability of astronauts' physical and psychological health by modulating human perceptual capabilities and customizing nutritional profiles. Finally, it outlines the multifaceted challenges and future prospects associated with its implementation, including the impact of microgravity on human physiological functions and the necessity of real-time monitoring of astronauts' health.</div></div><div><h3>Key findings and conclusions</h3><div>4D-AM has the potential to synergize adaptive nutrient delivery with the alleviation of psychological stress, both of which are critical health strategies for interstellar missions. Nevertheless, the standards and processes associated with the 'smart material' aspect of 4D-AM require further standardization and research. Additionally, the accurate printing and quality assurance of food represent critical areas for future investigation. Effectively addressing these challenges could position 4D-AM as a foundational technology for supporting human endeavors in interstellar exploration.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"165 ","pages":"Article 105342"},"PeriodicalIF":15.4,"publicationDate":"2025-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145227460","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 of biopolymer-based emulsion gels: Fabrication, design, and application","authors":"Jingxiang Shu ,&nbsp;David Julian McClements ,&nbsp;Shunjing Luo ,&nbsp;Chengmei Liu ,&nbsp;Jiangping Ye","doi":"10.1016/j.tifs.2025.105335","DOIUrl":"10.1016/j.tifs.2025.105335","url":null,"abstract":"<div><h3>Background</h3><div>Biopolymer-based emulsion gels are soft solids that consist of oil droplets embedded with a hydrogel matrix, which may be assembled from proteins and/or polysaccharides. Individual biopolymers may form hydrogels through a variety of mechanisms, which leads to emulsion gels with different physicochemical and functional properties. The hydrophobic domains within the oil droplets embedded in emulsion gels can be used to encapsulate lipophilic bioactive substances, as well as to protect them and control their release.</div></div><div><h3>Scope and approach</h3><div>This article reviews the design, formation, and application of biopolymer-based emulsion gels. In particular, it describes the different kinds of crosslinking mechanisms that can be used to form hydrogel matrices, as well as their impact on emulsion gel formation, structure, and functionality. The stability, release, and bioavailability of various types of lipophilic bioactive compounds encapsulated within emulsion gels is also reviewed.</div></div><div><h3>Key findings and conclusions</h3><div>The structure and functionality of biopolymer-based emulsion gels are closely linked, with crosslinking mechanisms determining the network structure and the interactions within the network. Through rational selection of biopolymers and gelation strategies, it is possible to finely regulate texture, encapsulation efficiency, release, and stability. Systems combining proteins and polysaccharides reinforce network stability, while internal and external gelation routes offer improved morphological control and wider applicability. Emulsion gels have been applied as delivery systems for bioactives, as fat replacers, and in 3D printing, with their performance determined by the gelation mechanisms that govern network structure and functional properties.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"165 ","pages":"Article 105335"},"PeriodicalIF":15.4,"publicationDate":"2025-09-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145227458","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 flavor perception: Integrating olfactory mechanisms into food group sensory evaluation","authors":"Xin Lei ,&nbsp;Yueguang Wang ,&nbsp;Zhenfu Zhu ,&nbsp;Oujun Dai ,&nbsp;Sihang Chen ,&nbsp;Chengrong Wen ,&nbsp;Jie Pang","doi":"10.1016/j.tifs.2025.105333","DOIUrl":"10.1016/j.tifs.2025.105333","url":null,"abstract":"<div><h3>Background</h3><div>Flavor constitutes a pivotal determinant of food quality and sensory experience, with its evaluation conventionally relying on assessors and instruments. However, traditional approaches encounter significant challenges in terms of objectivity, efficiency, economic costs and throughput. In recent years, artificial intelligence (AI) offers novel methodologies and solutions to these bottlenecks.</div></div><div><h3>Scope and approach</h3><div>This paper presents a systematic review of AI-driven models for food group sensory evaluation, with particular emphasis on integrating flavor perception mechanisms, especially olfaction, into group sensory analysis. Furthermore, drawing from interdisciplinary perspectives including perceptual science, computational intelligence, and flavor-omics, it conducts an in-depth analysis of constructing models and its practical implementation. Particularly, grounded in the principles of olfactory perception, the review investigates recognition mechanism of flavor compounds and explores strategies to AI-driven flavor prediction, quality grading, and mechanistic interpretation.</div></div><div><h3>Key findings and conclusions</h3><div>Compared with traditional methods, AI-driven olfactory perception evaluation methods have greatly improved the analysis of differences within and between groups, efficiency, insight into flavor substances, and analysis of high-throughput and high-modal data. In addition, combined with specific algorithms and models, interpretability analysis and flavor prediction can be realized on the basis of sensory evaluation, holding strong promise for broader adoption in food science.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"165 ","pages":"Article 105333"},"PeriodicalIF":15.4,"publicationDate":"2025-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145155572","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":"Polysaccharides from Actinidia Lindl.: Extraction, bioactivities, and emerging applications in food and pharmaceutical industries","authors":"Lihao Wang,&nbsp;Chenqing Dong,&nbsp;Qian Wang,&nbsp;Chi Teng,&nbsp;Wuyou Gao,&nbsp;Yujia He,&nbsp;Jun Liang,&nbsp;Yonggang Xia,&nbsp;Haixue Kuang,&nbsp;Yanping Sun","doi":"10.1016/j.tifs.2025.105334","DOIUrl":"10.1016/j.tifs.2025.105334","url":null,"abstract":"<div><h3>Background</h3><div><em>Actinidia</em> Lindl. (<em>Actinidia</em>) polysaccharides (ALPs) are pivotal bioactive constituents found in various tissues of <em>Actinidia</em> plants, including fruits, roots, stems, and leaves. In fact, ALPs have been shown to possess significant health benefits, establishing them as one of the natural bioactive substances with considerable development potential in the fields of functional foods and pharmaceuticals. However, there is a notable lack of necessary analyses regarding the structure, biological activity, structure-activity relationship, and other related aspects of ALPs.</div></div><div><h3>Scope and approach</h3><div>This paper systematically summarizes relevant research on ALPs regarding their extraction, structure, and activity through an extensive review of related literature published over the past 25 years, with a focus on discussing the limitations of current research as well as the prospects and challenges for future industrial applications.</div></div><div><h3>Key findings and conclusions</h3><div>ALPs can be classified into three main types: pectic polysaccharides, hemicellulosic polysaccharides, and cellulose. Within the Mw range of 5.5 kDa–2060 kDa, ALPs are primarily composed of several monosaccharides, including Rha, Man, Ara, GlcA, and Glc, among others. As key biologically active macromolecules derived from <em>Actinidia</em>, ALPs exhibit significant biological activities, including intestinal protection, antioxidant, immunomodulatory, anticancer, and anti-glycation effects. Furthermore, the extraction technologies for ALPs have evolved from traditional inefficient methods to more efficient and environmentally friendly approaches, and structural analyses have become increasingly detailed. Notably, while ALPs present broad prospects for industrial applications, further research into their structural modification, structure-activity relationships, and related molecular mechanisms is essential for their high-value utilization.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"165 ","pages":"Article 105334"},"PeriodicalIF":15.4,"publicationDate":"2025-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145227424","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":"Dysphagia foods: Current research, technological innovations, and future directions","authors":"Yabo Dong ,&nbsp;Jiamin Dai ,&nbsp;jingjing Han ,&nbsp;Yan Zhang ,&nbsp;Zejian Xu ,&nbsp;Lianzhou Jiang ,&nbsp;Tian Lan ,&nbsp;Xiaonan Sui","doi":"10.1016/j.tifs.2025.105330","DOIUrl":"10.1016/j.tifs.2025.105330","url":null,"abstract":"<div><h3>Background</h3><div>With the increasingly severe population aging, the number of dysphagia patients continues to rise. Persistent dysphagia can lead to malnutrition and psychological illnesses. Thus, designing and developing dysphagia-friendly foods based on diverse food matrices is essential to reduce the physical and psychological illnesses resulting from dysphagia.</div></div><div><h3>Scope and approach</h3><div>This review summarizes the existing classification standards and detection methods for dysphagia foods. Subsequently, research progress and technological variations in preparing dysphagia foods from different food matrices consumed daily are classified and discussed. Finally, advanced technologies currently applied to the preparation of dysphagia foods are described, such as additive manufacturing, AI, and bionic devices.</div></div><div><h3>Key findings and conclusions</h3><div>A variety of food matrices, including meats, eggs, dairy proteins, plant proteins, vegetables, fruits, and fungi, have been utilized in the development of dysphagia foods. The approach of adjusting food texture through the addition of hydrocolloids has increasingly become the mainstream method for preparing dysphagia foods. Furthermore, additive manufacturing is currently the most prevalent technique for preparing dysphagia foods. The application of 3D/4D printing facilitates the enhancement of textural properties of dysphagia food. Regarding the evaluation of dysphagia foods, the integration of AI with swallowing visualization and wearable sensors enables more precise analysis of physiological signals during swallowing. <em>In vitro</em> swallowing behavior simulated using bionic devices provides an effective means to assess the textural characteristics of these foods throughout the swallowing process. These findings underscore the critical importance of the convergence of multidisciplinary technologies for the future development of dysphagia foods.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"165 ","pages":"Article 105330"},"PeriodicalIF":15.4,"publicationDate":"2025-09-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145155575","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":"Multifunctional radiative cooling materials: A transformative pathway for zero-energy food preservation and postharvest management","authors":"Liang Xu ,&nbsp;Da-Wen Sun","doi":"10.1016/j.tifs.2025.105332","DOIUrl":"10.1016/j.tifs.2025.105332","url":null,"abstract":"<div><h3>Background</h3><div>Global food security is facing mounting pressure from postharvest losses, energy-intensive refrigeration, and carbon emissions associated with conventional cold chains. Radiative cooling (RC) offers a passive, zero-energy solution for thermal management, but its ideal cooling performance and single-functionality cannot meet the requirements for food applications. Nevertheless, recent breakthroughs in RC materials have dramatically enhanced both cooling capacity and multifunctionality. These advances establish a critical connection between fundamental thermodynamics and scalable applications, positioning RC as a transformative technology for food preservation and postharvest management.</div></div><div><h3>Scope and approach</h3><div>This review introduced multifunctional RC strategies tailored for food systems, bridging fundamental principles with real-world implementation challenges. We critically evaluate: (1) Mechanisms governing radiative heat transfer and development of RC materials; (2) Hybrid systems integrating evaporative cooling, thermal insulation, and antimicrobial functions, as well as scale manufacturing technologies of RC materials; (3) Applications across food preservation and postharvest management (fruits, vegetables, grains, dairy, cold chain logistics) as well as food production (greenhouse cladding, soil mulches); (4) Critical challenges and future directions for sustainable thermal management in the food sector.</div></div><div><h3>Key findings and conclusions</h3><div>The functional hybrid strategy of RC materials not only overcomes cooling power limits, but also imparts antibacterial properties, making them suitable for food preservation and postharvest management. Spectral tunability in RC materials enables efficient utilization of solar light by crops, thereby enhancing food production. Large-scale manufacturing enables the practical application of these technologies in the food sector. These findings highlight how multifunctional RC materials emerge as viable, zero-energy solutions for sustainable food systems, reducing postharvest losses while enhancing food production.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"165 ","pages":"Article 105332"},"PeriodicalIF":15.4,"publicationDate":"2025-09-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145227425","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":"Unveiling incidental contamination of recycled PET for food contact: Safety insights and ongoing challenges","authors":"Emmanouil D. Tsochatzis,&nbsp;Vasiliki Sfika,&nbsp;Daniele Comandella,&nbsp;Remigio Marano,&nbsp;Katharina Volk,&nbsp;Alexandros Lioupis,&nbsp;Elisa Savini ,&nbsp;Marta Lopez Villegas ,&nbsp;Irene Pilar Munoz Guajardo,&nbsp;Sandra Rainieri","doi":"10.1016/j.tifs.2025.105328","DOIUrl":"10.1016/j.tifs.2025.105328","url":null,"abstract":"<div><h3>Background</h3><div>Mechanical recycling of polyethylene terephthalate (PET) for food contact materials (FCMs) is increasingly important in the context of circular economy goals. However, incidental contamination, arising from previous misuse, environmental exposure, or processing, could potentially pose safety concerns. Understanding the occurrence and behaviour of such contaminants is essential for reliable risk assessment and regulatory compliance.</div></div><div><h3>Scope and approach</h3><div>This systematic literature review (SLR) evaluates the current knowledge on incidental contamination in recycled PET intended for food contact. A broad screening of intentionally added substances (IAS), non-intentionally added substances (NIAS), and inorganic elements was conducted. Reported concentration ranges and associated analytical methodologies were catalogued to assess contamination prevalence and potential migration risks to food. In addition, meta-data analysis was used to identify common limitations across studies, such as sample sizes, PET origin reporting, and methodological standardization.</div></div><div><h3>Key findings and conclusions</h3><div>It was identified that while many common contaminants, both organic and inorganic, were consistently detected, quantitative data were often limited or highly variable. Sorting and washing steps during recycling were frequently implicated as vectors for cross-contamination. The main limitations and critical data gaps were identified on the exact sources, uses, recycling technologies, and analytical practices, underlying the importance of standardization for reliable assessment, while enhancing consistency and reliability of FCM recycling. Addressing these data gaps through more comprehensive studies will be essential for deepening our understanding of rPET contamination sources and for supporting further developments.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"165 ","pages":"Article 105328"},"PeriodicalIF":15.4,"publicationDate":"2025-09-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145155571","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 molecular identity of honey: toward reliable biochemical authentication","authors":"José M. Álvarez-Suárez ,&nbsp;Juraj Majtan ,&nbsp;Eduardo Tejera ,&nbsp;Celestino Santos-Buelga ,&nbsp;Ana M. González-Paramás","doi":"10.1016/j.tifs.2025.105331","DOIUrl":"10.1016/j.tifs.2025.105331","url":null,"abstract":"<div><h3>Background</h3><div>Honey fraud is a pervasive global challenge that compromises food safety, consumer trust, and the economic sustainability of apicultural systems. Despite honey's growing market value and well-recognized functional properties, current authentication practices remain hindered by fragmented biochemical marker panels, inconsistent analytical protocols, and limited regulatory alignment.</div></div><div><h3>Scope and approach</h3><div>This commentary evaluates how multi-omic profiling, including glycomic, phenolic, volatile, isotopic, and elemental signatures, can be transformed into reproducible biochemical fingerprints for honey authentication. Advances in high-resolution techniques (UHPLC-HRMS, GC-MS, NMR, FTIR, and RAMAN) combined with artificial intelligence (AI), particularly deep learning and federated modeling, offer unprecedented classification accuracy, scalability, and adaptability across production systems. We further explore the integration of harmonized sampling practices (“Good Apicultural Sampling Practice”), open-access reference libraries, interlaboratory validation, and digital traceability enablers such as blockchain, Big Data, and the Internet of Things (IoT).</div></div><div><h3>Key findings and conclusions</h3><div>Embedding explainable AI within authentication workflows enhances interpretability and regulatory acceptance, while blockchain and IoT provide tamper-resistant, real-time traceability across the supply chain. Together, these Industry 4.0 technologies can transform honey authentication from a retrospective laboratory task into a proactive surveillance system. By aligning robust science with transparent digital infrastructures and inclusive governance mechanisms, honey markets can move toward standardized, trusted frameworks that protect consumers, reward legitimate producers, and preserve the biodiversity and cultural heritage that underpin honey's unique identity.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"165 ","pages":"Article 105331"},"PeriodicalIF":15.4,"publicationDate":"2025-09-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145227421","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":"3D printing technology applied in smart packaging for food preservation","authors":"Chenjing Li ,&nbsp;Liang Li ,&nbsp;Xiaodong Zheng ,&nbsp;Fujie Yan","doi":"10.1016/j.tifs.2025.105329","DOIUrl":"10.1016/j.tifs.2025.105329","url":null,"abstract":"<div><h3>Background</h3><div>Smart packaging, utilizing real-time monitoring and active preservation, offers significant potential to extend food shelf life. 3D printing technology provides a transformative approach for manufacturing next-generation smart packaging systems, leveraging its strengths in design flexibility and material compatibility. A key novelty is its ability to enable multifunctional integration and highly customized structures, which are challenging with conventional methods, aligning with the growing emphasis on sustainability and intelligent food science.</div></div><div><h3>Scope and approach</h3><div>This review critically examines the integration of 3D printing and smart packaging for food preservation. It focuses on core aspects including innovative material development, advanced design principles for functional packaging, and the convergence of preservation and sensing capabilities. The analysis addresses applications such as antimicrobial packaging, real-time freshness indicators, and customized protective structures, along with current challenges and potential strategies.</div></div><div><h3>Key findings and conclusions</h3><div>3D-printed smart packaging exhibits superior barrier properties against gases and moisture, active preservation through embedded bioactive compounds, and improved material efficiency compared to conventional approaches. It supports diverse, bio-material-based functional packaging systems including antimicrobial packaging, real-time quality monitoring sensors, and tailored structures that control internal atmospheres. Its innovative capacity to combine multiple functions within customized designs addresses limitations of traditional packaging. Despite persistent challenges in standardization, material-process optimization, and scalability, 3D printing demonstrates substantial potential for advancing sustainable food systems. Addressing these issues through targeted research and safety protocols will promote its adoption as a leading platform for next-generation food preservation.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"165 ","pages":"Article 105329"},"PeriodicalIF":15.4,"publicationDate":"2025-09-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145118981","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 oleogel technology for sustainable and intelligent food packaging strategies","authors":"Madhu Sharma ,&nbsp;Aarti Bains ,&nbsp;Rupak Nagraik ,&nbsp;Mohammad Fareed ,&nbsp;Prince Chawla","doi":"10.1016/j.tifs.2025.105325","DOIUrl":"10.1016/j.tifs.2025.105325","url":null,"abstract":"<div><h3>Background</h3><div>Emulsion-based systems have been widely used in active food packaging to deliver lipophilic compounds and natural antioxidants within biodegradable polymer matrices. These systems enhance functional performance but often suffer from instability, water sensitivity, and reduced barrier properties. Their hydrophilic nature and poor mechanical strength limit their long-term use in high-moisture or fat-rich food packaging. To overcome this, oleogels have emerged as a promising alternative, offering improved moisture resistance, stability, and compatibility with bioactive compounds.</div></div><div><h3>Scope and approach</h3><div>This review examines recent advances in oleogel formulation and their integration into biodegradable packaging systems. It explores gelation mechanisms, gelator selection, compatibility with natural biopolymers, and processing techniques aligned with green chemistry. The review emphasizes the potential of oleogels in active and intelligent packaging through controlled release of bioactive compounds and integration of spoilage indicators.</div></div><div><h3>Key findings and conclusion</h3><div>Compared to traditional packaging films, oleogel-based films increased their tensile strength, antioxidant capacity, and moisture resistance. The use of bioactive oleogels improved food safety and shelf life by allowing controlled release of antimicrobial and antioxidant compounds. Using colorimetric responses, intelligent packaging systems with oleogel-embedded sensors enabled real-time food freshness monitoring. Overall, the biodegradable thermoplastics based on oleogel presents new possibilities to replace plastics.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"165 ","pages":"Article 105325"},"PeriodicalIF":15.4,"publicationDate":"2025-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145155576","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}