Trends in Food Science & Technology最新文献

{"title":"Hetero-protein systems: an effective strategy to improve the functional properties of protein","authors":"Yue-Yue Liu ,&nbsp;Rui Cui ,&nbsp;Teng-Gen Hu ,&nbsp;Bing Li ,&nbsp;Hong Wu","doi":"10.1016/j.tifs.2025.105318","DOIUrl":"10.1016/j.tifs.2025.105318","url":null,"abstract":"<div><h3>Background</h3><div>The production of animal protein poses sustainability challenges, while single-source proteins often lack comprehensive functionality. Thus, protein-protein interactions (PPIs) have been increasingly explored to enhance protein properties.</div></div><div><h3>Scope and approach</h3><div>This review summarizes major protein sources of hetero-protein systems and their current applications. It also outlines fabrication techniques and corresponding mechanisms, meanwhile provides an in-depth discussion that how varied factors influence PPIs and how PPIs, in turn, affect system functionality. Furthermore, this review anticipates and explores future research directions.</div></div><div><h3>Key findings and conclusions</h3><div>Currently, hetero-protein systems are primarily composed of conventional plant/animal proteins. Whereas, emerging proteins (insect/microbial proteins) remain underutilized due to limitations. Hetero-protein systems are formed through covalent and/or non-covalent interactions under various techniques, with each technique yielding distinct structural forms. Factors such as protein extraction methods, environmental conditions (temperature, ionic strength, and pH), protein structure, and protein concentration significantly influence PPIs which can be tailored to optimize the functional (physical/nutritional) properties of hetero-protein systems. There is a need to explore the feasibility of combining different technologies to fabricate hetero-protein systems from various emerging proteins, as well as to expand their application. Hetero-protein systems show great potential applications in cell-cultured meat scaffolds and foods for the elderly.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"165 ","pages":"Article 105318"},"PeriodicalIF":15.4,"publicationDate":"2025-09-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145107153","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":"Perceptual interaction of aroma compounds and their effects on the enhancement of flavor quality in foods: a review","authors":"Chen Chen,&nbsp;Meiqi Sheng,&nbsp;Haibin Yuan,&nbsp;Xin Pan,&nbsp;Huaixiang Tian,&nbsp;Xinman Lou","doi":"10.1016/j.tifs.2025.105315","DOIUrl":"10.1016/j.tifs.2025.105315","url":null,"abstract":"<div><h3>Background</h3><div>Aroma profile, a key driver of consumer purchase intent, is shaped by olfactory perception and food aroma compounds. Obviously, aroma compounds are regarded as direct driving forces for the formation of aroma characteristics. However, food flavor arises from complex interactions rather than simple superposition of these compounds. Therefore, understanding how different aroma compounds interaction patterns to generate and even enhance food flavor is valuable.</div></div><div><h3>Scope and approach</h3><div>This review summarized recent findings regarding the multidimensional interpretation of aroma perception in food systems, with a focus on the action mechanism from olfaction and neurobiology, multidisciplinary analysis methods and influencing factors of aroma perceptual interaction, as well as the application of aroma perception for flavor enhancement in foods, including fermented dairy products, alcoholic beverages, fruit-based production, tea and meat, <em>etc</em>., aiming to provide new ideas for the regulation of flavor quality during the food processing.</div></div><div><h3>Key findings and conclusions</h3><div>Aroma perception in foods arises from human olfactory perception interacting with various aroma substances, primarily via olfactory receptor activation and neural signal transmission. However, the perceptual interaction of aroma compounds is influenced by multiple factors, affecting aroma release/retention and dynamic human perception through their interaction with olfactory receptors, thus complicating aroma perception. Significantly, combining multiple methods with sensory evaluation can help accurately interpret these interaction patterns, providing a theoretical basis for optimizing food flavors. Therefore, leveraging aroma compound perceptual interaction to enhance desirable aromas or mask off-flavors is essential for efficiently developing high-quality foods with desires aroma profiles.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"165 ","pages":"Article 105315"},"PeriodicalIF":15.4,"publicationDate":"2025-09-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145107256","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":"Food-derived bioactive compounds targeting mitophagy: Emerging nutritional strategies against sarcopenia","authors":"Haozhen Zhang ,&nbsp;Laiming Zhang ,&nbsp;Donghong Liu ,&nbsp;Xingqian Ye ,&nbsp;Shiguo Chen","doi":"10.1016/j.tifs.2025.105314","DOIUrl":"10.1016/j.tifs.2025.105314","url":null,"abstract":"<div><h3>Background</h3><div>Sarcopenia, the age-related loss of skeletal muscle mass and strength, has emerged as a major global health challenge due to its impact on mobility, independence, and mortality in aging populations. Mitochondrial dysfunction—particularly impaired mitophagy—plays a central role in muscle aging and degeneration. Recent studies suggest that specific dietary compounds can modulate mitophagy and potentially mitigate sarcopenia progression through nutritional strategies.</div></div><div><h3>Scope and approach</h3><div>This review categorizes food-derived bioactives that have demonstrated or proposed potential to modulate mitophagy and thereby ameliorate sarcopenia into five major classes, including polyphenols, polysaccharides, terpenoids, polyunsaturated fatty acids, and other emerging modulators. Mechanistic insights are critically examined across cellular, animal, and human studies. We also discuss key translational opportunities and barriers, including biomarker development, personalization, synergistic design, formulation strategies, and regulatory considerations.</div></div><div><h3>Key findings and conclusions</h3><div>While many compounds demonstrate mitophagy-modulating effects in preclinical studies, clinical translation is still limited. Urolithin A currently provides the most consistent human evidence, improving mitophagy markers and functional outcomes in randomized trials, thereby offering proof-of-concept for this nutritional strategy. However, broader translation requires standardized biomarkers, integration of omics-based stratification, optimized delivery systems, and alignment with regulatory frameworks. A coordinated, multi-level approach that links molecular efficacy with clinical outcomes and practical applications will be essential for establishing mitophagy-targeted nutrition as a credible strategy for sarcopenia prevention and healthy aging.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"165 ","pages":"Article 105314"},"PeriodicalIF":15.4,"publicationDate":"2025-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145155573","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Research progress on tea pigments: Isolation and purification, stability modulation, bioactivities, and comprehensive applications","authors":"Feng Zhang ,&nbsp;Ya Wang ,&nbsp;Muhammad Aaqil ,&nbsp;Yuwei Guo ,&nbsp;Jingchuan Zheng ,&nbsp;Zhen Zhang ,&nbsp;Weiqian Wang ,&nbsp;Chengxu Liu ,&nbsp;Yang Tian ,&nbsp;Jun Sheng ,&nbsp;Cunchao Zhao","doi":"10.1016/j.tifs.2025.105290","DOIUrl":"10.1016/j.tifs.2025.105290","url":null,"abstract":"<div><h3>Background</h3><div>Tea pigments are plant-derived colorants formed through the enzymatic or non-enzymatic oxidation of catechins and exhibit a wide range of biological activities. The major pigment classes include theaflavins (TFs), thearubigins (TRs), and theabrownins (TBs). In addition to these, tea leaves also contain other pigments, such as chlorophylls, carotenoids, and anthocyanins, which collectively contribute to the distinctive color and sensory qualities of tea. In recent years, research on tea pigments has grown substantially. However, most studies have focused on individual pigment types and their bioactivities, with limited systematic comparisons across the different classes.</div></div><div><h3>Scope and approach</h3><div>This review summarizes the structures, formation pathways, separation techniques, and strategies aimed at improving the stability and bioavailability of tea pigments, and further discusses recent advances in their bioactivities and industrial applications.</div></div><div><h3>Key findings and conclusions</h3><div>Future research should focus on the development of efficient separation techniques and cost-effective, targeted delivery systems to enhance the purity, stability, and bioavailability of tea pigments. The actual physiological effects and mechanisms of tea pigments in the human body urgently need to be elucidated, which will provide a solid theoretical foundation for future research.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"165 ","pages":"Article 105290"},"PeriodicalIF":15.4,"publicationDate":"2025-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145107141","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":"Emerging technologies for detecting food fraud: A review of the current landscape in the 2020s","authors":"Xavier Marín ,&nbsp;Eduard Grau-Noguer ,&nbsp;Guillem Gervilla-Cantero ,&nbsp;Carolina Ripolles-Avila ,&nbsp;Manuel Castillo","doi":"10.1016/j.tifs.2025.105313","DOIUrl":"10.1016/j.tifs.2025.105313","url":null,"abstract":"<div><h3>Background</h3><div>Food fraud refers to the intentional adulteration or misrepresentation of food products for financial gain. It has become a rising global challenge in the 2020s, with significant implications for public health, consumer confidence, and economies. Complex international supply chains, economic pressures, and vulnerabilities exposed by the COVID-19 pandemic have amplified opportunities for fraudulent practices.</div></div><div><h3>Scope and approach</h3><div>This review examines the state-of-the-art of Emerging Technologies and Digitalization in Foods tackling food fraud. We outline advanced analytical methods, including spectroscopic, imaging, chromatographic, spectrometry techniques, molecular DNA assays, and novel sensor platforms, used to authenticate food and identify adulterants more rapidly and with improved sensitivity. Complementing these instrumental advances are data-driven approaches such as machine learning (ML), other artificial intelligence (AI) tools, and blockchain systems, which enhance pattern recognition, and traceability across the food supply chain.</div></div><div><h3>Key findings and conclusions</h3><div>Integrating AI-based predictive analytics with traditional and emerging lab methods significantly improves fraud detection, while blockchain and Internet of Things (IoT) innovations enable secure, real-time tracking of food authenticity. This review discusses how mentioned technologies collectively strengthen the ability to uncover fraud, and emphasizes the need for interdisciplinary collaboration, harmonization, and updated regulatory frameworks to support their adoption. It also integrates fraud incidence data (2020–2024), classification by food matrices and global regions, and an exhaustive review of emerging methods and data-processing and pattern-recognition tools. In conclusion, emerging analytical, and digital tools are poised to dramatically reduce food fraud, but sustained investment, and global cooperation are required to fully safeguard food integrity in the future.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"165 ","pages":"Article 105313"},"PeriodicalIF":15.4,"publicationDate":"2025-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145107152","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 in flavonoids benefiting intestinal homeostasis","authors":"Yawen Luo,&nbsp;Yingqi Li,&nbsp;Changxiao Shi,&nbsp;Shengnan Min,&nbsp;Boya Li,&nbsp;Yan Lu,&nbsp;Binghai Cao,&nbsp;Huawei Su,&nbsp;Yang He","doi":"10.1016/j.tifs.2025.105311","DOIUrl":"10.1016/j.tifs.2025.105311","url":null,"abstract":"<div><h3>Background</h3><div>Homeostatic imbalance in the gut precipitates chronic inflammation both within and beyond the gastrointestinal tract, while barrier dysfunction facilitates the local and persistent activation of immune cells and secreted cytokines, thereby exacerbating inflammatory processes that contribute to the development of malignant diseases. Flavonoids are naturally occurring secondary metabolites in plants that have significant biological activity, including properties such as antibacterial, anti-inflammatory, antioxidant, antiviral, antitumor, and immunological boosting. Simultaneously, Flavonoids are characterized by their extensive origins, variety, and low concentration. These qualities do not influence their role in human physiological and pathological processes. Prior studies have demonstrated that flavonoids modulate the gut microbiota, modifying its composition and abundance, hence improving gastrointestinal stability. Moreover, flavonoids modulate glucose and lipid metabolism, thereby enhancing gastrointestinal digestion and food assimilation. The preservation of gut homeostasis relies on both the equilibrium of the intestinal microbiota and the integrity of the intestinal barrier, as well as the regulation of intestinal immunity. In generalizations, Flavonoids exhibit a significant role in maintaining intestinal homeostasis.</div></div><div><h3>Key findings and conclusion</h3><div>This study investigates the capacity of flavonoids to preserve intestinal homeostasis post-absorption by intestinal cells, thoroughly analyzes the significant roles of flavonoids in the physical, chemical, immune, and biological barriers of the intestine, and proposes potential regulatory functions of flavonoids in sustaining intestinal stability, highlighting their effective application in promoting intestinal health. Advancing Flavonoids from Dietary Ingredients to Evidence-Based Functional Foods, providing a scientific rationale for their use in managing intestinal diseases.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"165 ","pages":"Article 105311"},"PeriodicalIF":15.4,"publicationDate":"2025-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145155574","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 flavonoid glycosylation: Chemical and biological basis, mechanisms, physicochemical properties, and applications in the food industry","authors":"Xueneng Lai ,&nbsp;Xiaofeng Li ,&nbsp;Juntai Chen ,&nbsp;Xiaohan Liu ,&nbsp;Peipei Pan ,&nbsp;Yi Zhou ,&nbsp;Guanglei Zhao","doi":"10.1016/j.tifs.2025.105296","DOIUrl":"10.1016/j.tifs.2025.105296","url":null,"abstract":"<div><h3>Background</h3><div>Glycosylated flavonoids (GCs) have emerged as a prominent research focus owing to their diverse bioactivities and promising health benefits. Recent advancements have significantly expanded our understanding of their chemical structures, biological functions, and glycosylation mechanisms. In particular, refined glycosylation strategies and the interplay between their physicochemical properties and functional roles have enabled precise structural modifications that enhance the solubility, stability, and bioavailability of flavonoids, thereby amplifying the functional potential. However, the current research remains fragmented, particularly in the comprehensive assessment of their health-promoting properties and applications, which hinders their broader industrial adoption.</div></div><div><h3>Scope and approach</h3><div>This review systematically integrates recent progress in the chemical and biological principles of GCs, outlines glycosylation strategies, and elucidates their bioactive mechanisms. Special emphasis is also placed on their practical applications in the food and cosmetic industries.</div></div><div><h3>Key findings and conclusions</h3><div>Research demonstrates that flavonoids can be glycosylated via chemical synthesis, enzymatic catalysis, and microbial transformation. Compared to non-GCs, their glycosylated counterparts exhibit superior physicochemical properties and functional performance, making them ideal candidates for use as natural antioxidants, functional food ingredients, and bioactive additives. Building on these advances, this review comprehensively analyzes the chemical mechanisms, biological effects, and practical applications of GCs, emphasizing their roles in enhancing stability, bioavailability, and health benefits. Furthermore, it critically discusses current limitations in scalable production and structural design, underscoring the importance of interdisciplinary approaches that integrate chemistry, biotechnology, and food science. In conclusion, this review highlights the innovative applications of GCs in agriculture, medicine, and beyond. By outlining key challenges and emerging opportunities, it provides a forward-looking framework to guide future research and facilitate the translation of GCs into sustainable industrial and therapeutic solutions.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"165 ","pages":"Article 105296"},"PeriodicalIF":15.4,"publicationDate":"2025-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145107139","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":"Breaking the bitterness barrier: Cutting-Edge strategies combining computer screening, sensory science, and dual-path debittering technologies","authors":"Xiao Chen ,&nbsp;Yiyue Chen ,&nbsp;Kang Chen ,&nbsp;Liyan Zhao ,&nbsp;Leiqing Pan ,&nbsp;Zixuan Gu ,&nbsp;Zhi Cheng ,&nbsp;Weijie Lan","doi":"10.1016/j.tifs.2025.105312","DOIUrl":"10.1016/j.tifs.2025.105312","url":null,"abstract":"<div><h3>Background</h3><div>Bitterness is one of the five basic taste sensations influencing consumer acceptance and dietary choices. The bitter ingredients in food are characterized by wide sources, diverse structures, and complex taste sensation mechanisms. Accurately discovering and identifying bitter ingredients in food is an important prerequisite for improving food palatability.</div></div><div><h3>Scope and approach</h3><div>This review explored advancements in bitter molecule identification using computational approaches, <em>i.e.</em>, database searching, machine learning, and molecular docking/simulation. Though computer-based approaches have accelerated bitter compound screening, their predictions often lack biological and sensory context. This review systematically addresses this gap by proposing a closed-loop framework that synergizes computational tools with sensory-guided validation. Crucially, we highlight emerging strategies to suppress bitterness, including technique-guided debittering strategies (ultrasonication, thermal/microwave treatment, and fermentation) and perception-modifying approaches (bitter-blockers targeting the taste pathway and aroma-taste interactions by incongruent aromas). This dual-path strategy offers actionable insights for designing palatable functional foods.</div></div><div><h3>Key findings and conclusions</h3><div>The findings of this review highlighted the fast discovery of computer-driven screenings while addressing their limitations, such as the inability to capture matrix effects and reliance on existing data quality. Sensory analysis bridges the gap between computational prediction and real-world perception. The integration of AI, molecular docking/simulation, and sensory validation creates a closed-loop system for bitter compound identification. Further research in food bitterness should focus on collecting structural data on bitter taste receptors, developing tailored debittering approaches targeting key bitter molecules, and mapping the exact neurological pathways of aroma-bitterness interaction for a wide application of the multisensory-integration debittering strategy.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"165 ","pages":"Article 105312"},"PeriodicalIF":15.4,"publicationDate":"2025-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145107151","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":"Versatile platforms based on HPTLC: Multimodal and green solutions for food and herbal quality assurance","authors":"NaNa Feng ,&nbsp;YuYing Song ,&nbsp;YuanYuan Li ,&nbsp;XinYi Cheng ,&nbsp;QingYa Yu ,&nbsp;JingQiu Shi ,&nbsp;HuiMing Gao ,&nbsp;JiHang Xie ,&nbsp;Qian Zhang ,&nbsp;YiSheng Chen ,&nbsp;Ce Tang ,&nbsp;Yi Zhang","doi":"10.1016/j.tifs.2025.105310","DOIUrl":"10.1016/j.tifs.2025.105310","url":null,"abstract":"<div><h3>Background</h3><div>Ensuring the authenticity and safety of food and herbal products is becoming increasingly challenging due to globalized supply chains, fraud, and contamination risks. To address these issues, there is an urgent need for advanced screening technologies enabling rapid, reliable, cost-efficient, decentralized, and environmentally sustainable quality management. High-Performance Thin-Layer Chromatography (HPTLC) has been transformed from a simple chromatographic tool to a powerful and versatile analytical platform due to its inherent simplicity and unlimited compatibility with all advanced measurement methods.</div></div><div><h3>Scope and approach</h3><div>Recent advancements have enhanced HPTLC through integration with high-end techniques, such as Mass Spectrometry (MS), Surface-Enhanced Raman Spectroscopy (SERS), Near-Infrared Spectroscopy (NIR), and Metal-Organic Framework (MOF) modifications, shaping it as a high-resolution, multimodal analytical tool. Furthermore, HPTLC-MS is combined with convolutional neural networks (CNNs) to develop into an intelligent analysis system, achieving automated spot recognition. It has improved the efficiency of data processing, which helps to reduce human errors and enhance reproducibility and the level of automation. Meanwhile, HPTLC is highly consistent with the core Green Analytical Chemistry (GAC) principles and is particularly suitable for sustainable food and herbal safety projects that require high-throughput and decentralized operations. Therefore, multimodal HPTLC enhances the accuracy and automation of analysis while promoting sustainability.</div></div><div><h3>Key findings and conclusions</h3><div>It is concluded that HPTLC holds promising potential for application in future quality assurance of food and herbal products, as it enables rapid, intelligent, and eco-efficient analysis suitable for both laboratory research and industrial quality control tasks. This review critically examines the latest developments in HPTLC-based multimodal systems, emphasizing the integration of spectral techniques, the use of smart materials, and innovations associated with sustainability.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"165 ","pages":"Article 105310"},"PeriodicalIF":15.4,"publicationDate":"2025-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145155569","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-driven strategies to enhance the application of lactic acid bacteria as functional probiotics: Health promotion and optimization for industrial applications","authors":"Du-Min Jo ,&nbsp;Seok-Chun Ko ,&nbsp;Kyung Woo Kim ,&nbsp;Dongwoo Yang ,&nbsp;Ji-Yul Kim ,&nbsp;Gun-Woo Oh ,&nbsp;Grace Choi ,&nbsp;Dae-Sung Lee ,&nbsp;Nazia Tabassum ,&nbsp;Young-Mog Kim ,&nbsp;Fazlurrahman Khan","doi":"10.1016/j.tifs.2025.105309","DOIUrl":"10.1016/j.tifs.2025.105309","url":null,"abstract":"<div><h3>Background</h3><div>Lactic acid bacteria (LAB) are widely recognized for their probiotic properties and health-promoting effects, including modulation of gut microbiota, immune regulation, and metabolic support. However, traditional approaches to identifying and applying functional LAB strains are labor-intensive and limited in their scalability. With the growing demand for precision probiotics and microbiome-targeted therapies, there is an urgent need for advanced methods that can systematically optimize the functionalities of LAB.</div></div><div><h3>Scope and approach</h3><div>This review explores how artificial intelligence (AI) technologies, including machine learning, deep learning, and hybrid models, can enhance LAB-based probiotic research and applications. We categorize current AI applications across three major domains: (i) functional strain discovery, (ii) metabolic modeling and personalized health interventions, and (iii) industrial-scale formulation and quality control.</div></div><div><h3>Key findings and conclusion</h3><div>AI technologies enable accurate prediction of probiotic traits such as AMP production, SCFA synthesis, and host interaction potential. They also facilitate the discovery of functional metabolites and streamline industrial processes like fermentation and formulation. These advances support a shift toward data-driven, precision approaches in probiotic development. Continued progress will rely on standardized data, explainable models, and interdisciplinary integration.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"165 ","pages":"Article 105309"},"PeriodicalIF":15.4,"publicationDate":"2025-09-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145060915","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}