Trends in Food Science & Technology最新文献

{"title":"Plant-mediated synthesis of zinc oxide nanoparticles and their applications in biopolymer-based sustainable food packaging: A state of-art-review","authors":"Popi Borah ,&nbsp;Himakshi Baishya ,&nbsp;Avik Mukherjee ,&nbsp;Atanu Mitra ,&nbsp;Joydeep Dutta ,&nbsp;Santosh Kumar","doi":"10.1016/j.tifs.2025.105101","DOIUrl":"10.1016/j.tifs.2025.105101","url":null,"abstract":"<div><h3>Background</h3><div>The physical and chemical synthesis methods of zinc oxide nanoparticles (ZnONPs) often require high energy or involve toxic reagents producing hazardous byproducts. Plant-mediated synthesis of ZnONPs, in retrospect, is a sustainable synthetic approach with significant potential for novel applications. Bioactive compounds of plant extracts act as reducing and stabilizing agents, offering an eco-friendly alternative to the conventional chemical and physical synthesis techniques. Plant-mediated ZnONPs exhibit comparable functional properties, including potential antimicrobial properties, exceptional UV-light barrier capabilities, and controlled release kinetics, making them ideal for enhancing the performance of biopolymer-based food packaging films.</div></div><div><h3>Scope and approach</h3><div>This review highlights synthesis of plant-mediated ZnONPs for application in biopolymeric packaging materials i.e., films and coatings, and their effects on the mechanical, thermal, antimicrobial, and other functional properties of the biopolymer matrix. Moreover, applications of ZnONPs incorporated biopolymer-based active films and coatings in packaging and shelf-life extension of perishable foods like fruits and vegetables, muscle foods, dairy products, etc. are also elaborated.</div></div><div><h3>Key findings and conclusions</h3><div>Biopolymer-based nanocomposite films have demonstrated efficacy in preserving the freshness and quality of perishable food products including fresh fruits, vegetables, muscle foods, and dairy items by inhibiting microbial growth and extending shelf-life. Additionally, their ability to serve as high-tensile, biodegradable packaging materials aligns with the global push toward reduction of synthetic plastics usage. The integration of plant-mediated ZnONPs offers a sustainable solution for food packaging and preservation challenges while minimizing environmental impact.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"162 ","pages":"Article 105101"},"PeriodicalIF":15.1,"publicationDate":"2025-05-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144137870","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 review of umami taste of Tea: Substances, perception mechanism, and physiological measurement prospects","authors":"Yashu Yu ,&nbsp;Xiaoxiao Feng ,&nbsp;Imre Blank ,&nbsp;Haoli Wang ,&nbsp;Yiwen Zhu ,&nbsp;Zhibin Liu ,&nbsp;Li Ni ,&nbsp;Chih-Cheng Lin ,&nbsp;Kequn Wang ,&nbsp;Yuan Liu","doi":"10.1016/j.tifs.2025.105082","DOIUrl":"10.1016/j.tifs.2025.105082","url":null,"abstract":"<div><h3>Background</h3><div>Tea, celebrated for its delightful flavors and health benefits, is a globally cherished beverage. Umami taste is an essential contributor to its flavor profile and its perception mechanism is crucial for enhancing the taste quality of tea. The exploration of individual physiological and emotional responses to gustatory signals through physiological measurement techniques makes it possible to decode the mechanisms underlying umami perception.</div></div><div><h3>Scope and approach</h3><div>This article focuses on the umami taste of tea, providing a comprehensive review of the umami substances and the influencing factors. It discusses the umami perception mechanism from the perspectives of both umami-contributing and umami-enhancing aspects. Additionally, the paper explores the application prospects of physiological measurement technologies in decoding umami perception. This review aims to provide new analytical strategies for decoding umami and other taste perceptions.</div></div><div><h3>Key findings and conclusions</h3><div>Umami is one of the important sensory attributes contributing to the taste of tea products. The umami taste in tea is predominantly mediated by amino acids such as L-theanine, L-glutamic acid, and L-aspartic acid, with additional contributions from compounds like succinic acid and methylated catechins. The interaction of these umami compounds with the T1R1/T1R3 receptor complex involves a suite of molecular forces, including hydrogen bonding, hydrophobic interactions, van der Waals forces, and electrostatic interactions, which are essential for the stability and functionality of ligand-receptor binding. Neuroimaging and electrophysiological studies have further elucidated the neural basis of umami perception, providing a comprehensive understanding of the sensory input to cognitive processing associated with this taste modality.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"162 ","pages":"Article 105082"},"PeriodicalIF":15.1,"publicationDate":"2025-05-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144123878","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":"Separation strategies of terpenoids from microbial fermentation broths","authors":"Xuedong Chen ,&nbsp;Guoqiang Chen ,&nbsp;Lijuan Liu ,&nbsp;Weihong Liao ,&nbsp;Haibo Zhang","doi":"10.1016/j.tifs.2025.105098","DOIUrl":"10.1016/j.tifs.2025.105098","url":null,"abstract":"<div><h3>Background</h3><div>As the largest group of natural products, terpenoids possess structural diversity and remarkable biological activities, holding significant strategic and economic importance. They are extensively applied in various fields, especially in food additives, endowing foods with unique sweetness, color, and flavor. To satisfy the vast market demand, people rapidly produce single terpenoid products via the fermentation of engineered strains. During this process, the rapid and effective separation of high-purity terpenoid products from the fermentation broth constitutes a pivotal step.</div></div><div><h3>Scope and approach</h3><div>Separating high-purity terpenoids from fermentation broth is of utmost significance for subsequent pharmacological research and industrial applications. This review integrates the latest research findings in the field to conduct a thorough comparison of existing separation techniques. By analyzing the advantages and limitations of each method, it provides a fresh perspective on how to optimize the separation process.</div></div><div><h3>Key findings and conclusions</h3><div>This article reviews terpenoid fermentation and separation, providing references for large-scale, high-purity terpenoid production to boost the field. Future research should focus on developing efficient, eco-friendly and cost-effective separation techniques or optimizing existing ones to handle terpenoid challenges. Interdisciplinary efforts, such as those in materials science and artificial intelligence, will cut impurities, boost purity, meet market demands and unlock value in pharma, food and cosmetics.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"162 ","pages":"Article 105098"},"PeriodicalIF":15.1,"publicationDate":"2025-05-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144168591","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":"Starch derivatives with cyclic structures have unique application potential in foods","authors":"Xiaoxiao Li ,&nbsp;Yu Wang ,&nbsp;Zhengyu Jin ,&nbsp;Yuxiang Bai","doi":"10.1016/j.tifs.2025.105100","DOIUrl":"10.1016/j.tifs.2025.105100","url":null,"abstract":"<div><h3>Background</h3><div>Naturally occurring α-glucan and its derivatives primarily exhibit cluster structures composed of linear and branched chains. During evolution, relatively indigestible and resistant cyclic α-glucan derivatives emerged due to physiological functions such as energy storage and competition. Their distinct structural properties have received significant research interest.</div></div><div><h3>Scope and approach</h3><div>In this paper, we focused on the classification and applications of cyclic structure derivatives of starch, a key energy-providing component in food. Additionally, given the structural similarities of cyclic derivatives and the variations in their glycosidic bonds, cyclic derivatives from dextran were also reviewed. Structural differences in the number of constituent units in the cyclic skeleton, the type of side chain modifications, and the nature of glycosidic bonds significantly effecting the solubility of cyclic derivatives and their interactions with other molecules, are analyzed. Moreover, their applications in food systems, including functional ingredient encapsulation, regulation of starch gelatinization and retrogradation, modulation of energy supply, and use as soluble dietary fiber were discussed.</div><div><em>Key findings and conclusions</em>: Limited by the enzyme specificity and purification techniques, currently only common cyclodextrins, chemically modified cyclodextrins, and highly branched cyclodextrins can be prepared and applied in food on a large scale. The advancement of large-scale production and application of cyclic derivatives can introduce novel functional ingredients for the food industry and drive innovation in food processing and applications.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"162 ","pages":"Article 105100"},"PeriodicalIF":15.1,"publicationDate":"2025-05-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144185475","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":"Multidimensional exploration of the interactions and mechanisms between fat and salt: Saltiness perception, and taste perception and oxidation of fat","authors":"Yao Feng ,&nbsp;Yu Zhang ,&nbsp;Kai Huang ,&nbsp;Sen Li ,&nbsp;Hongwei Cao ,&nbsp;Xiao Guan","doi":"10.1016/j.tifs.2025.105099","DOIUrl":"10.1016/j.tifs.2025.105099","url":null,"abstract":"<div><h3>Background</h3><div>The combination of fat and salt is widely applied in foods. However, understanding the correlation and the mechanism between the two is an important prerequisite for the development of low-fat and low-salt foods.</div></div><div><h3>Scope and approach</h3><div>The synergy of fat and salt, the relationship between the two and correlation mechanism, and available mathematical statistical-tools to explore their relationship were reviewed.</div></div><div><h3>Key findings and conclusions</h3><div>Fat influences saltiness perception through three primary mechanisms: modulating effective salt concentration, altering food texture, and interacting with taste receptors, with effects varying by food matrix. Salt affects fat in terms of fat-taste perception and oxidation. The regulation mechanism of salt on fat-taste perception is not clear. Fat-taste perception and saltiness perception involve cross-modal interactions between taste receptors and neural signaling pathways. The principle that salt promotes or inhibits fat oxidation is mainly related to characteristics of food systems (water activity, pH, etc.), catalytic ability of metal ions, and redox balance of pro-/antioxidants. Salt can indirectly affect fat-taste perception by influencing fat oxidation, which mainly involves the destruction of structure and physicochemical properties of oxidized-fat, the masking effect of oxidized-products and their interference on taste-receptors. Correlation analysis, regression analysis, partial least squares regression analysis, principal component analysis and deep learning have been used to investigate the relationship between fat and salt. Next, cutting-edge methods such as gene editing technology and high-resolution neural imaging are needed to deeply analyze the interaction details between taste-receptors for saltiness and fat-taste, as well as between their neural signals.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"162 ","pages":"Article 105099"},"PeriodicalIF":15.1,"publicationDate":"2025-05-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144134257","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":"Huangjing fructan: a kind of novel active carbohydrate with energy-supply function","authors":"Dun Si,&nbsp;Jingjing Liu,&nbsp;Yan Shi,&nbsp;Zhigang Han,&nbsp;Peng Jin,&nbsp;Donghong Chen,&nbsp;Jinping Si","doi":"10.1016/j.tifs.2025.105097","DOIUrl":"10.1016/j.tifs.2025.105097","url":null,"abstract":"<div><h3>Background</h3><div>Entering the 21st century, diet-related chronic diseases are sweeping the globe. The single nutrient content of starch-based staple foods is one of the main causes of chronic diseases. Consequently, great attention has been paid to the re-domesticating of wild or semi-wild plants for nutritional diversity. Huangjing is a traditional Chinese food and medicine homology substance and has historically been used as a substitute grain plant. In 2021, we discovered that the rhizome of Huangjing contains no starch, and its core nutritional and functional component is fructan.</div></div><div><h3>Scope and approach</h3><div>This review summarizes recent advances in the research of Huangjing fructan, including its application development history, structural characteristics, energy metabolism, bioactivity, as well as progress in resource cultivation and product processing. It systematically analyzes the structural-function-energy metabolism relationships of Huangjing fructan and discusses the potential of high-fructan-containing Huangjing in addressing global challenges related to affordable healthy diets.</div></div><div><h3>Key findings and conclusions</h3><div>This article clarifies that Huangjing fructan mainly belongs to agavin-type with dual functions in energy supply and chronic diseases prevention. Agavin, as the main nutritional component of prehistoric human staple foods in Central America, can be traced back to 8000 BC. Huangjing fructan is highly suitable for use in combination with starch or flour, providing a new technology for the slow-release of energy from staple foods. Furthermore, Huangjing can be produced under favorable conditions at low cost, offering a new pathway to address the challenge of affordable healthy diets.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"162 ","pages":"Article 105097"},"PeriodicalIF":15.1,"publicationDate":"2025-05-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144114817","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":"Overcoming risk of bacterial biofilm challenges in cultured meat production: Innovative strategies for safety and sustainability","authors":"Md. Ashikur Rahman ,&nbsp;Shirin Akter ,&nbsp;Md. Ashrafudoulla ,&nbsp;Sangha Han ,&nbsp;Hae Jung Yoon ,&nbsp;Sang-Do Ha","doi":"10.1016/j.tifs.2025.105086","DOIUrl":"10.1016/j.tifs.2025.105086","url":null,"abstract":"<div><h3>Background</h3><div>Cultured meat, produced by cellular agriculture, offers a sustainable, ethical, and resource-efficient alternative to conventional meat. The production of cultured meat involves growing animal cells under optimal culture conditions in controlled bioreactors. However, microbial contamination, especially biofilm formation, poses a significant challenge. Biofilms are microbial communities encased in a matrix of extracellular polymeric substances (EPS) that adhere to production surfaces, scaffolds, and bioreactor walls, complicating cleaning, reducing production efficiency, and increasing food safety risks.</div></div><div><h3>Scope and approach</h3><div>This review assesses biofilms as a potential food safety risk in cultured meat production. It explores critical production components—cells, culture media, scaffold, and bioreactors—and their role in biofilm formation. Bacterial penetration mechanisms are highlighted, such as scaffold defects and enzymatic matrix degradation, with a focus on key contaminants like <em>Listeria monocytogenes</em>, <em>Salmonella</em> spp., and <em>Escherichia coli</em>. In addition, the influence of surface materials, scaffold design, and bioreactor configuration on biofilm persistence is also discussed.</div></div><div><h3>Key findings and conclusions</h3><div>While direct evidence of biofilm prevalence in cultured meat systems is limited, biofilm control remains essential. Effective strategies include surface modifications, enzymatic treatments, and quorum-sensing inhibitors. Advanced detection tools like biosensors, metagenomics, and artificial intelligence (AI)-driven monitoring offer proactive solutions. Regulatory alignment, hygiene protocols, and traceability are vital for commercialization, enhancing food safety, operational efficiency, and sustainability.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"162 ","pages":"Article 105086"},"PeriodicalIF":15.1,"publicationDate":"2025-05-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144089807","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":"Deciphering cheese taste formation: Core microorganisms, enzymatic catalysis, and metabolic mechanisms","authors":"Yajiao Zhao ,&nbsp;Yuqian Zheng ,&nbsp;Tianxing Zhou ,&nbsp;Yuan Liu ,&nbsp;Salam A. Ibrahim ,&nbsp;Zhihai Gao ,&nbsp;Xinya Ma ,&nbsp;Wenli Wang","doi":"10.1016/j.tifs.2025.105089","DOIUrl":"10.1016/j.tifs.2025.105089","url":null,"abstract":"<div><h3>Background</h3><div>Cheese is a nutritionally rich and diverse food category, recognized for their distinct taste profiles and health benefits. The distinctive taste derives in large part from the intricate metabolic activities of microorganisms and their associated enzymes, which convert milk components into taste-active compounds. Despite extensive research on cheese taste formation, systematic integration of microorganisms, enzymatic pathways, and metabolic pathways remains limited, particularly in the context of emerging technologies.</div></div><div><h3>Scope and approach</h3><div>This review systematically summarizes current knowledge on core microorganisms (e.g., lactic acid bacteria, yeasts, molds), enzymatic pathways (proteolysis, lipolysis, and carbohydrate metabolism), and metabolic mechanisms involved in the formation of taste compounds (primarily peptides, amino acids, organic acids, and fatty acids) in cheeses. It emphasizes the role of AI-assisted systems biology in elucidating microbial ecosystems and taste-related metabolic pathways, while proposing perception interactions, cross-application of microbial and enzymatic strategies from non-dairy fermented foods and the integration of sensory science for taste regulation.</div></div><div><h3>Key findings and conclusions</h3><div>Core microorganisms and their enzymatic activities are pivotal in generating umami, bitterness, and kokumi tastes of cheese. AI-driven systems biology has opened new avenues for decoding microbial interactions and optimizing fermentation processes. The integration of perception-based interactions and the strategic utilization of microbial and enzymatic resources from non-dairy sources hold promise for innovative taste enhancements, though challenges in microbial stability, data interpretation, and experimental verification persist. Future research should prioritize the combination of sensory science, the development and utilization of new strains and enzymes, computational modeling, and clinical evaluation to advance cheese taste regulation. This work provides a foundational framework for both academic and industrial innovation in the research of fermented dairy product taste.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"162 ","pages":"Article 105089"},"PeriodicalIF":15.1,"publicationDate":"2025-05-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144168594","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":"Promotion of white fat browning by food-derived bioactive compounds and adipose tissue-specific targeting strategies","authors":"Zhenyu Wang ,&nbsp;Xin Yan ,&nbsp;Zhiyong He ,&nbsp;Mark Christian ,&nbsp;Xianjun Dai","doi":"10.1016/j.tifs.2025.105087","DOIUrl":"10.1016/j.tifs.2025.105087","url":null,"abstract":"<div><h3>Background</h3><div>Obesity has become an important contributing factor to diseases such as diabetes and endocrine disorders. With the in-depth study of adipose tissue, beige adipocytes which are similar in morphology and function to brown adipocytes have attracted considerable attention. These cells can be transformed from white adipocytes in response to browning agent stimuli, offering new insights into obesity therapy.</div></div><div><h3>Scope and approach</h3><div>In this review, the mechanism of food-derived bioactives to promote the formation of beige fat is briefly introduced. Furthermore, the delivery carriers of food-derived agents targeting white adipose tissue (WAT) to enhance its browning are elucidated.</div></div><div><h3>Key findings and conclusions</h3><div>Various food-derived bioactives have been found to induce beige adipogenesis to promote energy consumption. However, the administration of these stimulants may exhibit low bioavailability and adverse actions on non-target tissues such as the heart and the central nervous system, thus restricting their application in obesity management. Constructing a browning agent delivery system targeting WAT will improve their bioavailability and stability, as well as enhance browning ability. Collectively, the development and application of delivery systems for food bioactive targeting white fat is an important strategy to achieve appreciable weight loss with minimal side effects.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"162 ","pages":"Article 105087"},"PeriodicalIF":15.1,"publicationDate":"2025-05-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144107341","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":"Development of cultivated fish meat: Advances in cellular agriculture, biomaterials, and scaffolding techniques","authors":"Hyeong Seok Kang ,&nbsp;Seojoon Bang ,&nbsp;Hyun Lee ,&nbsp;Chan Ho Moon ,&nbsp;Ju Yeong Gwon ,&nbsp;Jong Hwa Seo ,&nbsp;Gi Doo Cha ,&nbsp;Dae-Hee Lee ,&nbsp;Ki-Young Lee ,&nbsp;Heeyoun Hwang ,&nbsp;Ki Hyun Yoo ,&nbsp;Joo Yun Kim ,&nbsp;Heemin Kang ,&nbsp;Soo-Hong Lee ,&nbsp;Hee Ho Park ,&nbsp;Dong Yun Lee ,&nbsp;Hyun-Do Jung","doi":"10.1016/j.tifs.2025.105088","DOIUrl":"10.1016/j.tifs.2025.105088","url":null,"abstract":"<div><h3>Background</h3><div>Global demand for fish protein is rising amid the depletion of wild fish stocks and the environmental impact of aquaculture, driving the need for sustainable alternatives. Cultivated fish meat, produced via tissue engineering techniques, shows promise for addressing overfishing and contamination concerns while ensuring high-quality protein.</div></div><div><h3>Scope and approach</h3><div>This review examines key elements of cultivated fish meat production. We analyze suitable cell types, including pluripotent stem cells and muscle satellite cells, and explore plant- and animal-derived biomaterials that mimic fish-specific extracellular matrices. Scaffold fabrication strategies—molding, 3D printing, and microcarriers—are evaluated for their effectiveness in fostering cell adhesion, proliferation, and differentiation. Additionally, we discuss the challenges and prospects of scaling production, particularly bioreactor optimization, cost-effective culture media, and regulatory considerations.</div></div><div><h3>Key findings and conclusions</h3><div>Plant- and animal-based scaffolds can closely replicate fish muscle architecture, thereby enhancing cellular growth and tissue organization. Emerging techniques, such as dynamic scaffolds and AI-guided precision fabrication, further refine texture and nutritional profiles. Overcoming market barriers requires transparent communication of cultivated fish meat's environmental and health benefits, alongside rigorous regulatory frameworks to ensure safety and quality. Future progress hinges on collaborative efforts among governments, industries, and research institutions to standardize manufacturing protocols and promote public acceptance. If these challenges are met, cultivated fish meat could significantly reduce overfishing, lower greenhouse gas emissions, and offer a viable route toward global food security.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"162 ","pages":"Article 105088"},"PeriodicalIF":15.1,"publicationDate":"2025-05-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144114818","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}