Trends in Food Science & Technology最新文献

{"title":"Food regulation of incretin axis: Molecular mechanisms and clinical outlook in diabetes","authors":"Qingle Huang ,&nbsp;Huaxiang Deng ,&nbsp;Mao-Cheng Sun ,&nbsp;Changhui Zhao","doi":"10.1016/j.tifs.2025.105326","DOIUrl":"10.1016/j.tifs.2025.105326","url":null,"abstract":"<div><h3>Background</h3><div>Diabetes, particularly type 2 diabetes mellitus (T2DM), is a global metabolic disorder characterized by insulin resistance, β-cell dysfunction, and incretin axis dysregulation. Incretin hormones (GLP-1 and GIP) are critical for glucose homeostasis via the gut-islet axis, but their activity is impaired in T2DM, necessitating novel dietary interventions.</div></div><div><h3>Scope and approach</h3><div>This review synthesizes current research on how natural food components (dietary fiber, lipids, amino acids, probiotics, polyphenols, piperine) modulate the incretin axis. Mechanisms including SCFA-mediated receptor activation, DPP-IV inhibition, and gut microbiota regulation are analyzed, with emphasis on molecular pathways and clinical evidence.</div></div><div><h3>Key findings and conclusions</h3><div>Dietary fibers (e.g., β-glucan, inulin) are fermented into SCFAs (acetate, butyrate) to activate FFAR2/3 and GPR43 on intestinal L cells, enhancing GLP-1 secretion and improving glycemia in T2DM. Lipids and certain amino acids modulate incretins via GPCR activation (e.g., GPR120, FFAR1) and metabolic pathways (e.g., α-KG, cAMP). Probiotics (e.g., Lactobacillus reuteri) and bioactives (polyphenols, piperine) promote GLP-1 through SCFA production, bile acid signaling, or DPP-IV inhibition. These interventions offer multitarget, low-toxicity benefits for T2DM management, with synergistic effects in combinations (e.g., synbiotics). Future research should prioritize precision nutrition using multi-omics biomarkers and food technologies (e.g., nanodelivery) to enhance bioavailability and personalized efficacy.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"165 ","pages":"Article 105326"},"PeriodicalIF":15.4,"publicationDate":"2025-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145107043","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":"Synergistic use of spray drying and fluidized bed in the microencapsulation of food ingredients","authors":"Jessica Pidalà,&nbsp;Claudio Lombardelli,&nbsp;Ilaria Benucci,&nbsp;Marco Esti","doi":"10.1016/j.tifs.2025.105323","DOIUrl":"10.1016/j.tifs.2025.105323","url":null,"abstract":"<div><h3>Background</h3><div>The food industry increasingly relies on microencapsulation to preserve and deliver bioactive ingredients effectively. Spray drying is a widely used technique that generates stable and easily transportable powders, but it often leads to fine, poorly soluble, and sensitive particles.</div></div><div><h3>Scope and approach</h3><div>To overcome the limitations of spray drying, the process is integrated with fluidized bed drying through techniques such as agglomeration and coating. This combination improves physical properties — including wettability, solubility, and particle protection — enhancing the overall quality and performance of encapsulated bioactives.</div></div><div><h3>Key findings and conclusions</h3><div>The synergistic use of spray drying and fluidized bed drying significantly enhances the functional efficacy of bioactive ingredients, extends their stability over time, and ensures optimized release in food matrices. Recent studies validate the potential of this combined strategy for creating innovative, stable, and user-friendly functional food products.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"165 ","pages":"Article 105323"},"PeriodicalIF":15.4,"publicationDate":"2025-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145107258","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":"Next-generation smart and safe foods: Artificial intelligence -driven strategies for 4D food pre-printing challenges","authors":"Mohammad Ekrami ,&nbsp;Behdad Shokrollahi Yancheshmeh ,&nbsp;Negar Roshani-Dehlaghi ,&nbsp;Nima Mobahi ,&nbsp;Zahra Emam-Djomeh ,&nbsp;Mohammadamin Mohammadifar","doi":"10.1016/j.tifs.2025.105317","DOIUrl":"10.1016/j.tifs.2025.105317","url":null,"abstract":"<div><h3>Background</h3><div>Four-dimensional (4D) food printing represents a novel evolution in additive manufacturing, enabling the fabrication of dynamic, stimuli-responsive edible structures. These structures can change shape, texture, or functionality in response to environmental triggers, opening new avenues for personalized nutrition and smart food systems. However, achieving precision and stability in 4D-printed foods remains a challenge, particularly during the pre-printing phase.</div></div><div><h3>Scope and approach</h3><div>This review focuses on the key pre-printing challenges in 4D food printing, including the complexity of food ink formulation, ingredient compatibility, rheological performance, and bioactive stability. It further examines how artificial intelligence (AI), specifically rule-based systems, machine learning (ML), and deep learning (DL), can address these issues. Recent advances in AI-assisted formulation modeling and predictive rheology are discussed as tools for improving process efficiency and product performance.</div></div><div><h3>Key findings and conclusions</h3><div>AI-driven strategies offer powerful solutions to overcome formulation, compatibility, and reproducibility issues in 4D food printing. ML algorithms can model complex interactions among ingredients, while DL enhances prediction accuracy for texture, flow behavior, and stimuli responsiveness. By integrating AI into the pre-printing workflow, food technologists can accelerate the design of functional and personalized products. Future developments in AI-guided material science and real-time adaptive printing systems are expected to play a key role in the next generation of innovative and safe foods.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"165 ","pages":"Article 105317"},"PeriodicalIF":15.4,"publicationDate":"2025-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145118995","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":"Using of graphene nanomaterials for energy saving and emission reduction in food drying: A review","authors":"Zhe Wang ,&nbsp;Min Zhang ,&nbsp;Arun S. Mujumdar ,&nbsp;Dongxing Yu","doi":"10.1016/j.tifs.2025.105327","DOIUrl":"10.1016/j.tifs.2025.105327","url":null,"abstract":"<div><h3>Background</h3><div>In recent years, energy consumption and environmental problems in the food drying industry have become increasingly serious. To realize green and sustainable food drying, practitioners have made a lot of attempts. Graphene nanomaterials, with their ultra-high thermal conductivity, broad-spectrum photothermal conversion efficiency, and controllable adsorption characteristics, provide an innovative path to break through the bottleneck in the field of food drying.</div></div><div><h3>Scope and approach</h3><div>In this study, the unique properties of graphene nanomaterials and their potential applications in the food drying industry are systematically described for the first time. In addition, the various synthetic pathways of graphene and its various derivatives are summarized in detail, and based on life cycle analysis, the potential of graphene technology to reduce the environmental impact of the food drying industry by improving energy efficiency is evaluated. Finally, the challenges and solutions for the integration of graphene nanomaterials in the food drying industry are presented.</div></div><div><h3>Key findings and conclusions</h3><div>Integration of graphene technology in food drying can significantly reduce heat loss in the drying process, improve energy utilization efficiency and heat and mass transfer efficiency, improve product quality, and reduce carbon emissions. The development of innovative technologies based on graphene nanomaterials in food drying has enormous potential environmental and economic benefits.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"165 ","pages":"Article 105327"},"PeriodicalIF":15.4,"publicationDate":"2025-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145107257","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 industrial internet of things (IIoT) in food processing industries","authors":"A. Adithi Arya ,&nbsp;V. Parthasarathy ,&nbsp;A. Surendra Babu ,&nbsp;P. Sankarganesh","doi":"10.1016/j.tifs.2025.105324","DOIUrl":"10.1016/j.tifs.2025.105324","url":null,"abstract":"<div><h3>Background</h3><div>The Industrial Internet of Things (IIoT) have revolutionised the industry, resulting in a transformation in the industry by integrating complex technologies within the conventional production and supply chain processes. This change implies a paradigm shift that offers revolutionary opportunities to the sectors. It is essential to the industry's shift from Industry 4.0 to Industry 5.0.</div></div><div><h3>Scope and approach</h3><div>This paper provides an extensive analysis of how the IIoT is expanding its reach in the food processing industry by examining the four main segments of the market: the fruit and vegetable sector, the dairy sector, the meat and poultry industry, the seafood sector and the food and beverage industry.</div></div><div><h3>Key findings and conclusions</h3><div>Supply chain, smart manufacturing, quality, energy, cold chain, traceability, and regulatory compliance are all improved by modern digital technology. The use of IIoT leads to safer, more sustainable, and more efficient food processing. With the transition of the industry from 4. 0 to Industry 5.0 the integration of IIoT provides an improvement in areas of automation, real-time monitoring, and data analytics, which are essential for optimising the processes and enhancing the quality and safety of food products. Particularly, the fruit and vegetable sector, the dairy sector, the meat and poultry industry, the seafood sector, and the food and beverage industry were benefiting from IIoT technology. But IIoT adoption is still hampered by issues with data security and privacy, legacy system integration, and high upfront costs with an unclear return on investment. Investment, careful planning, and robust cybersecurity are necessary to overcome these obstacles and fully realise the potential of IIoT. To get past these obstacles and realise the full potential of IIoT, investment, careful planning, and robust cyber security are required. Despite these obstacles, IIoT has the potential to revolutionise the food processing industry by offering fresh perspectives and inventions that increase consumer trust, sustainability, and efficiency.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"165 ","pages":"Article 105324"},"PeriodicalIF":15.4,"publicationDate":"2025-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145107155","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":"Theasinensin A: Formation, preparation, and bioactivities of a promising functional polyphenol in tea","authors":"Yiang Chen ,&nbsp;Juan Wang ,&nbsp;Yuexin Liu ,&nbsp;Fuqing Bai ,&nbsp;Jiali Yang ,&nbsp;Rui Shi ,&nbsp;Huimei Cai ,&nbsp;Zhongwen Xie ,&nbsp;Daxiang Li ,&nbsp;Yujie Huang ,&nbsp;Guijie Chen","doi":"10.1016/j.tifs.2025.105322","DOIUrl":"10.1016/j.tifs.2025.105322","url":null,"abstract":"<div><h3>Background</h3><div>Theasinensin A (TSA), a type of ester-linked catechin dimer, is a polyphenolic compound formed through oxidative condensation of catechins during tea processing, particularly in the fermentation stage. As the most representative dimeric flavanol among the theasinensins (TSs), TSA is abundantly present in black tea and oolong tea. In recent years, TSA has attracted considerable attention due to its remarkable bioactivities, demonstrating promising applications in the fields of food, pharmaceuticals, and health. However, the natural abundance of TSA in tea is relatively low, making its extraction costly. Moreover, its synthesis and analytical characterization are technically challenging due to the presence of multiple chiral centers requiring stereoselective control. Therefore, an in-depth investigation into the formation mechanism of TSA, as well as the development of efficient methods for its preparation and analysis, is of great significance for advancing its practical applications.</div></div><div><h3>Scope and approach</h3><div>This review provides a comprehensive summary of the structural characteristics, formation mechanisms, synthetic approaches, analytical methods, and biological activities of TSA. In addition, the potential mechanisms underlying its bioactivities are briefly discussed.</div></div><div><h3>Key findings and conclusions</h3><div>Despite recent advances in the extraction, synthesis, analytical techniques, and health-related studies of TSA, research on TSA remains limited compared to other well-characterized polyphenols in tea. The inability to achieve large-scale production has hindered its availability for high-dose animal studies, thereby restricting in-depth investigations into its clinical health benefits and the mechanisms underlying its high bioactivity at low concentrations. Future research should focus on developing targeted synthetic strategies, establishing efficient systems for integrated extraction, purification, and analysis, and elucidating the molecular targets and mechanisms of TSA's biological activities. These efforts will be essential for advancing the functional development and practical application of TSA.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"165 ","pages":"Article 105322"},"PeriodicalIF":15.4,"publicationDate":"2025-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145118980","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 and innovations in collagen-based packaging for enhancing food safety and shelf life","authors":"Maninder Meenu ,&nbsp;Amandeep Kaur ,&nbsp;Shubhi Katiyar ,&nbsp;Mradula Mradula ,&nbsp;Harshdeep Rana ,&nbsp;Yong Yu ,&nbsp;Ying Liu","doi":"10.1016/j.tifs.2025.105321","DOIUrl":"10.1016/j.tifs.2025.105321","url":null,"abstract":"<div><h3>Background</h3><div>The substantial environmental issues associated with synthetic polymer-based food packaging have intensified the exploration of eco-friendly, biodegradable alternatives. Collagen has emerged as an efficient alternative due to its excellent film-forming capacity, biodegradability, biocompatibility, and potential to incorporate functional additives for food preservation. However, a comprehensive understanding of its extraction, processing techniques, and real-time applicability in food packaging is still fragmented.</div></div><div><h3>Scope and approach</h3><div>This is the first study to address the fragmented understanding of collagen-based food packaging by conducting a PRISMA 2020-compliant systematic review to synthesize current knowledge on collagen sources (fish, bovine, and other animal by-products), extraction methods (acid and enzyme-assisted collagen extraction), and film fabrication methods (wet and dry approaches). It further explored applications of collagen films to enhance the shelf life and freshness monitoring of real food systems.</div></div><div><h3>Key findings and conclusion</h3><div>This systematic review reveals that collagen is primarily extracted from fish and bovine sources via acid-soluble methods. Solution casting method dominates laboratory-scale fabrication of collagen films, while electrospinning enables plasticizer-free nanofibrous structures with enhanced surface area and mechanical properties. Whereas underutilized dry processing techniques (extrusion and compression molding) offer scalable, solvent-free alternatives. Moreover, blending collagen with polysaccharides or reinforcing with nanomaterials improves barrier and mechanical performance, and functionalization with antimicrobials, antioxidants, or pH-sensitive plant extracts enables active and smart packaging for extending food shelf life and freshness monitoring. These findings underscore collagens’ strong potential as a sustainable, multifunctional alternative to conventional plastic packaging, particularly when integrated with scalable processing and responsive functionalities.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"165 ","pages":"Article 105321"},"PeriodicalIF":15.4,"publicationDate":"2025-09-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145227441","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":"Buckwheat 2.0: From climate-resilient crop to personalized nutrition product– a model approach for future food industry","authors":"Ruikang Lin ,&nbsp;Luman Sang ,&nbsp;Yiqing Zhu ,&nbsp;Yanli Wang ,&nbsp;Xinlin Liu ,&nbsp;Liangxing Zhao ,&nbsp;Qun Shen ,&nbsp;Yong Xue ,&nbsp;Qingyu Zhao","doi":"10.1016/j.tifs.2025.105320","DOIUrl":"10.1016/j.tifs.2025.105320","url":null,"abstract":"<div><h3>Background</h3><div>Buckwheat (<em>Fagopyrum</em> spp.), a climate-resilient crop with a 3000-year cultivation history, has emerged as a critical resource for addressing global challenges such as climate change, nutritional deficiencies, and chronic diseases. Despite its rich nutritional profile and adaptability, the systematic integration of its climate resilience, bioactive components, and personalized nutrition potential remains underexplored. This review aims to bridge this gap by proposing a holistic model that synergizes agronomy, food science, and precision medicine.</div></div><div><h3>Scope and approach</h3><div>The review comprehensively analyzes buckwheat's nutritional composition (carbohydrates, proteins, fatty acids, vitamins, minerals, and flavonoids) and evaluates traditional and emerging processing technologies (milling, fermentation, microencapsulation, 3D printing) for nutrient retention and functional enhancement. It further explores the role of genomics, proteomics, and metabolomics in designing personalized nutrition strategies. Case studies from major producing regions (China, Russia, EU, Japan) illustrate policy-market synergies driving the industry's evolution.</div></div><div><h3>Key findings and conclusions</h3><div>Buckwheat exhibits exceptional nutritional diversity, including high-quality protein (8–19 %), antioxidant flavonoids, and climate adaptability. Innovations like microencapsulation and ultra-high-pressure processing enhance bioactive stability, while genomic editing (e.g., CRISPR-Cas9) enables hypoallergenic varieties. Personalized nutrition frameworks leveraging buckwheat's metabolites show promise in managing metabolic disorders and gut health. However, challenges such as low mechanization, bioactive degradation, and consumer awareness gaps persist. Future directions emphasize biotechnology-driven yield improvement, AI-integrated dietary programs, and global policy alignment to position buckwheat as a cornerstone of sustainable food systems and precision health interventions.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"165 ","pages":"Article 105320"},"PeriodicalIF":15.4,"publicationDate":"2025-09-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145155491","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-assisted volatile and biogenic amines sensors in intelligent monitoring of food freshness-recent advances, challenges, and future prospects","authors":"Xiaobo Zhang,&nbsp;Yifan Guo,&nbsp;Xiuwen Wang,&nbsp;Jingli Yuan,&nbsp;Qiuyue Zheng,&nbsp;Bing Hu,&nbsp;Ronggang Liu,&nbsp;Jijuan Cao","doi":"10.1016/j.tifs.2025.105319","DOIUrl":"10.1016/j.tifs.2025.105319","url":null,"abstract":"<div><h3>Background</h3><div>The early-stage spoilage of food during storage, transportation, and distribution poses severe threats to food safety and human health. Therefore, the development of intelligent food packaging systems integrated with freshness monitoring is of great significance. Volatile and biogenic amines (VBAs) serve as crucial indicators of food freshness. Although conventional VBAs sensors have gained widespread application, they still face challenges in terms of sensitivity, accuracy, and portability. Recently, the emergence of artificial intelligence (AI) opened new avenues for screening novel sensing materials, optimizing sensor performance, and exploring sensing mechanisms. AI shows considerable potential in developing high-performance intelligence VBAs sensors.</div></div><div><h3>Scope and approach</h3><div>This review comprehensively summarizes the recent advances over the past five years in AI-integrated VBAs sensors for real-time monitoring of food freshness and intelligent packaging. It primarily covers response modes of VBAs sensors, sensing materials, and their detection mechanisms. Additionally, the review highlights recent applications of smartphones integration, machine learning, wireless transmission, and self-powered systems in VBAs monitoring and intelligent food packaging. Furthermore, it discusses the current limitations of AI-assisted VBAs sensors and future perspectives.</div></div><div><h3>Key findings and conclusions</h3><div>AI-assisted VBAs sensors significantly enhance detection performance by processing complex multidimensional data in real-time, driving a transformative shift in food freshness detection technology from “passive monitoring” toward “intelligent decision-making”. However, it still faces challenges in device compatibility and simultaneous multi-target detection. In the future, interdisciplinary collaboration is expected to drive innovation in next-generation intelligent sensors, fostering continued progress in food safety monitoring technologies.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"165 ","pages":"Article 105319"},"PeriodicalIF":15.4,"publicationDate":"2025-09-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145107150","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":"Spray drying vitamin B12: Innovations in encapsulation for functional foods","authors":"Karen Johana Magallanes Levano ,&nbsp;Yilun Weng ,&nbsp;Alberto Baldelli","doi":"10.1016/j.tifs.2025.105316","DOIUrl":"10.1016/j.tifs.2025.105316","url":null,"abstract":"<div><h3>Background</h3><div>Vitamin B₁₂ deficiency remains a global health concern, especially in low- and middle-income regions with limited access to nutrient-rich foods. As a key nutrient for neurological and physical health, its deficiency can lead to fatigue, cognitive decline, and mood disorders.</div></div><div><h3>Scope and approach</h3><div>This review focuses on the chemical forms of vitamin B₁₂, highlighting cyanocobalamin as the most used in food applications. It examines spray drying as a key encapsulation strategy to enhance B₁₂ stability and bioavailability in fortified foods, addressing environmental stressors and food matrix interactions. The role of encapsulating agents on process efficiency and release profile is also discussed, with an emphasis on spray drying's scalability and relevance for at-risk populations.</div></div><div><h3>Key findings and conclusions</h3><div>Vitamin B₁₂'s complex structure, centered on a cobalt ion within a corrinoid ring, is essential for its function yet makes it susceptible to degradation during processing and storage. Studies have focused on spray drying with polysaccharide-based encapsulants, including gum Arabic, inulin, maltodextrin, alginate, and modified starches. These formulations have shown encapsulation efficiencies above 80 %, yields up to 85.1 %, depending on formulation and process conditions. Vitamin B₁₂ has been incorporated into food matrices such as tea, flour, sugar, fresh-cut salad, and dairy; however, the incorporation of spray-dried encapsulated forms has not yet been evaluated. Therefore, further studies are needed to evaluate the incorporation of spray-dried encapsulated vitamin B₁₂ into food matrices, including consumer acceptance, regulatory compliance, and in vivo release. These findings also suggest potential for using more bioactive but less stable and costlier vitamin B₁₂ forms in future formulations.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"165 ","pages":"Article 105316"},"PeriodicalIF":15.4,"publicationDate":"2025-09-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145107154","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}