Trends in Food Science & Technology最新文献

{"title":"Ubiquitous intelligent optimization promotes sustainable food cold chain logistics: Research progress, challenges, and future trends","authors":"Qian Chen ,&nbsp;Junyi Wang ,&nbsp;Jiali Li ,&nbsp;Zhouqiao Ren ,&nbsp;Zihan Liu ,&nbsp;Yan Wei ,&nbsp;Wei Ma ,&nbsp;Jiabin Yu ,&nbsp;Jianping Qian","doi":"10.1016/j.tifs.2026.105593","DOIUrl":"10.1016/j.tifs.2026.105593","url":null,"abstract":"<div><h3>Background</h3><div>Food cold chain logistics (FCCL) maintains low-temperature conditions during circulation and thus reduces food loss. However, FCCL requires significant consumption of energy, refrigerants, and other resources, resulting in substantial greenhouse gas emissions. Consequently, FCCL faces complex and ubiquitous conflicts among multiple sustainable goals (e.g., food quality, economic efficiency, and environmental impact) across various perspectives and scales. Coordinating mixed objectives and reconciling conflicting decisions are essential to ensure sustainable FCCL.</div></div><div><h3>Scope and approach</h3><div>This study establishes performance evaluation criteria for FCCL sustainability, identifying the main conflicts from various perspectives: foundational refrigeration mechanisms, micro-level low-temperature circulation, meso-level supply operation, and macro-level industrial policy. Recent progress in intelligent optimization is reviewed across different perspectives; further the current challenges and future trends are analyzed and summarized.</div></div><div><h3>Key findings and conclusions</h3><div>FCCL is undergoing a digital and sustainable transformation as it transitions into the Industry 4.0 era, with intelligent decision-making tools playing a pivotal role in sustainability-driven optimization. Intelligent optimization methods increasingly address the complexity of real-world cold chain dynamics, focusing on multi-stage, multi-agent, and multi-region interactions while improving accuracy, timeliness, and generalizability. The profiles of optimization vary under different application scenarios: refrigeration system design emphasizes flexibility, stability and low-carbon emissions; environmental control prioritizes precision, efficiency, and continuity; operations management stresses product safety and stakeholder benefits; and industry development highlights regional adaptation and environmental protection. Future breakthroughs in multimodal information fusion, demand-driven supply coordination, and spatiotemporal resource matching are expected to advance the sustainable self-optimization of FCCL, particularly through the multi-agent collaborative framework integrating digital twins and vertical large models. This review not only advances the theoretical understanding of sustainability conflicts and intelligent optimization mechanisms in FCCL, but also offers actionable guidance for industry stakeholders and policymakers to support data-driven, low-carbon, and scalable cold chain transformation.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"170 ","pages":"Article 105593"},"PeriodicalIF":15.4,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146185417","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":"Marine biomaterials for advanced food packaging: From sourcing to intelligent functional design and commercial prospects","authors":"Cheng Wang ,&nbsp;Mengru Zhang ,&nbsp;Tong Zhang ,&nbsp;Haitao Du ,&nbsp;Hongmin Xia ,&nbsp;Renwei Guan ,&nbsp;Fengdan Guo ,&nbsp;Xinyi Li ,&nbsp;Mingming Wang ,&nbsp;Xiuwen Jia ,&nbsp;Ping Wang","doi":"10.1016/j.tifs.2026.105560","DOIUrl":"10.1016/j.tifs.2026.105560","url":null,"abstract":"<div><h3>Background</h3><div>The persistent environmental impact of conventional petroleum-based plastic packaging, has intensified the need for sustainable alternatives. Marine biological resources provide renewable, biodegradable, and functionally diverse materials for next-generation food packaging. These biomolecules exhibit inherent properties suitable for developing active and intelligent packaging systems that can extend shelf life and monitor food quality in real time.</div></div><div><h3>Scope and approach</h3><div>In this review, the sources and functional design of marine-derived biomaterials in food packaging are comprehensively analyzed and discussed. It encompasses the extraction and utilization of key marine biopolymers, the design strategies for active (antimicrobial, antioxidant, and antiviral) and intelligent (pH-, gas-, and temperature-responsive) packaging materials, and their role in enhancing sensory characteristics and environmental sustainability. Based on this foundation, the commercialization trends and challenges of marine biomaterials are subsequently analyzed and discussed.</div></div><div><h3>Key findings and conclusions</h3><div>Marine-derived packaging materials represent a transformative alternative to petroleum-based materials. By leveraging the inherent properties of marine-derived packaging materials and integrating pH-, gas-, and temperature-responsive or other components into them through composite fabliulirication, they can achieve multifunctionality, which collectively improves food safety, shelf life, and sensory qualities. However, marine-derived packaging materials are limited by several challenges. To achieve their commercialization, cost efficiency, regulatory standards, and material consistency must be addressed. The integration of emerging technologies, such as Artificial Intelligence (AI)-driven design and four-dimensional (4D) printing, can accelerate intelligent, responsive packaging systems. Ultimately, marine biomaterials will be pivotal in transitioning toward a blue circular economy.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"169 ","pages":"Article 105560"},"PeriodicalIF":15.4,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145974132","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":"Rational design of fermented mustard tuber quality: Transitioning from empirical processing to precision control via texture-flavor synergy and targeted fermentation strategies","authors":"Wenxin Chen ,&nbsp;Xiaoli Qin ,&nbsp;Pingping Shi ,&nbsp;Jinfeng Zhong","doi":"10.1016/j.tifs.2026.105570","DOIUrl":"10.1016/j.tifs.2026.105570","url":null,"abstract":"<div><h3>Background</h3><div>Fermented mustard tuber is a globally popular vegetable product, distinguished by its unique synergy of crisp texture and complex flavor. However, the biological and physicochemical mechanisms governing the co-evolution of these attributes remain elusive, hindering the transition from empirical processing to standardized industrial production.</div></div><div><h3>Scope and approach</h3><div>The present review establishes an integrative “source-process-control” framework to decipher quality formation from raw materials to the final product. We systematically analyze the genetic determinants of stem swelling and glucosinolate biosynthesis, trace the dynamic evolution driven by endogenous enzymes, and elucidate the metabolic networks within the fermentation ecosystem.</div></div><div><h3>Key findings and conclusions</h3><div>This review elucidates the biochemical coupling where tissue disruption acts as a biochemical switch both textural evolution and flavor precursors release. We discussed how processing technologies function as regulators to modulate endogenous enzymatic activities (e.g., activating pectin methylesterase or inhibiting myrosinase), while environmental pressures shape functional microbial communities (e.g., <em>Lactobacillus</em> dominance). Furthermore, we proposed a paradigm shift from spontaneous fermentation to the rational design of functional microbial communities with targeted metabolic activities—defined communities assembled with modular metabolic functions. We propose that future integration of this engineering strategy with spatial multi-omics will allow for the precise regulation of texture-flavor synergy, facilitating a transition from empirical artisanship to data-driven, sustainable manufacturing in the fermented vegetable industry.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"169 ","pages":"Article 105570"},"PeriodicalIF":15.4,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146035086","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":"Comprehensive life cycle assessment of cocoa and chocolate supply chains: Environmental sustainability perspectives","authors":"Nevzat Konar ,&nbsp;Muhammed Fidan ,&nbsp;Ibrahim Palabiyik ,&nbsp;Ilyas Atalar ,&nbsp;Omer Said Toker","doi":"10.1016/j.tifs.2026.105543","DOIUrl":"10.1016/j.tifs.2026.105543","url":null,"abstract":"<div><h3>Background</h3><div>Cocoa and chocolate products form a globally significant agri-food chain with substantial economic, cultural, and nutritional value. However, their production and processing are associated with pronounced environmental impacts, primarily due to resource-intensive cocoa farming, complex international supply networks, and energy-demanding manufacturing processes. Life Cycle Assessment (LCA) has become a widely used tool to quantify these impacts, but issues related to data gaps, methodological inconsistencies, and limited scope still constrain its effectiveness.</div></div><div><h3>Scope and approach</h3><div>This review provides a comprehensive analysis of LCA applications across the cocoa and chocolate supply chains, adopting a cradle-to-grave perspective that encompasses cultivation, processing, packaging, distribution, consumption, and end-of-life phases. Emphasis is placed on methodological evolution, including the integration of hybrid-LCA and multi-regional input-output (MRIO) models. In addition, the review examines challenges related to system boundaries, functional units, co-product allocation methods, and the incorporation of circular economy principles, social LCA (S-LCA), and life cycle costing (LCC).</div></div><div><h3>Key findings</h3><div>Cocoa cultivation and industrial chocolate production are consistently identified as the main contributors to environmental burdens, particularly in terms of greenhouse gas emissions, human toxicity, and cumulative energy demand. Agricultural practices including conventional, organic, and agroforestry systems strongly influence environmental performance. However, limited field-level data, inconsistent methodological choices, and insufficient attention to socio-economic dimensions hinder the comparability and policy relevance of current studies. Recent efforts toward by-product valorization, such as the conversion of cocoa pod husks into bio-based materials or chemicals, offer promising eco-efficiency gains but remain underexplored in LCA frameworks.</div></div><div><h3>Conclusions and future perspectives</h3><div>Improving the robustness and applicability of LCA in the cocoa sector requires harmonization of functional units, better allocation procedures, and enhanced data collection across diverse production systems. Integrating hybrid-LCA and MRIO approaches can better capture indirect environmental burdens in globalized supply chains. Future studies should also consider circular economy strategies, socio-economic trade-offs, and consumer behavior during product use and end-of-life stages to enable a more holistic understanding of sustainability performance. These advancements will support evidence-based decision-making for industry and policymakers and contribute to the development of resilient, low-impact cocoa and chocolate supply systems aligned with global sustainability goals.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"169 ","pages":"Article 105543"},"PeriodicalIF":15.4,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145883054","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":"Rosemary essential oil: Bridging the gap from animal husbandry to functional foods and therapeutics","authors":"Shengjun Wu ,&nbsp;Xiaona Cui","doi":"10.1016/j.tifs.2026.105535","DOIUrl":"10.1016/j.tifs.2026.105535","url":null,"abstract":"<div><h3>Background</h3><div>Rosemary essential oil (REO) from <em>Rosmarinus officinalis</em> L. contains bioactive components like 1,8-cineole, α-pinene, camphor, carnosic acid, and rosmarinic acid. These compounds have powerful antibacterial, antioxidant, and anti-inflammatory effects.</div></div><div><h3>Scope and approach</h3><div>This review combines REO's applications in animal husbandry, food science, and human treatments. It presents REO as a versatile, natural, and multi-functional agent by integrating evidence from different disciplines. It emphasizes its potential to enhance sustainability and health across animal, human, and environmental domains within the “One Health” framework.</div></div><div><h3>Key findings and conclusions</h3><div>REO improves development, gut health, and meat and egg oxidative stability as a natural alternative to in-feed antibiotics. The food industry uses it as a natural preservative, antioxidant, and flavoring agent to improve shelf life and clean label. REO has healthcare applications in cognitive improvement, neuroprotection, pain treatment, wound healing, and anticancer. To maximize its potential, REO needs interdisciplinary research, improved delivery methods, and integrated value chains.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"169 ","pages":"Article 105535"},"PeriodicalIF":15.4,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145883052","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":"Tailoring plant protein-polysaccharide emulsions: Unveiling mechanisms from structure to function for advanced food systems","authors":"Qinqiu Zhang ,&nbsp;Qing Zhang ,&nbsp;Yijie Ren ,&nbsp;Jingming Li ,&nbsp;Song Miao ,&nbsp;Wen Qin","doi":"10.1016/j.tifs.2026.105559","DOIUrl":"10.1016/j.tifs.2026.105559","url":null,"abstract":"<div><h3>Background</h3><div>Global clean labelling and the plant-based food surge have made plant protein-polysaccharide emulsions (PPPEs) a research frontier. Yet key challenges remain, including limited interfacial activity, sensitivity to environmental conditions, and unpredictable digestion. Unlocking the multi-scale mechanisms is now essential to create precise controls and drive sustainable food innovation.</div></div><div><h3>Scope and approach</h3><div>This review consolidates recent advances in PPPEs. It examines various preparation methods, including high-pressure homogenization, microfluidics, and various phase inversions. The analysis focuses on linking structural attributes (such as particle size, interfacial charge) to functional properties (such as stability, rheology), ultimately discussing their applications in advanced food systems.</div></div><div><h3>Key findings and conclusions</h3><div>The central challenge for PPPEs lies in precisely controlling their interfacial architecture. To unlock this, we must integrate molecular dynamics simulations with in situ characterization to unveil the orientation, conformation, and interactions of interface particles. Furthermore, research on the gastrointestinal fate of these emulsions remains nascent. Systematic investigation into their structural evolution during digestion, coupled with kinetic modeling, is essential to bridge this gap and ultimately predict their functional behavior.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"169 ","pages":"Article 105559"},"PeriodicalIF":15.4,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145974137","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":"From texture to digestion: Understanding multi-component interactions in designing starch-based low-glycemic index soft foods","authors":"Harkamal Kaur ,&nbsp;Bin Tian ,&nbsp;Haotian Zheng ,&nbsp;Lokesh Kumar","doi":"10.1016/j.tifs.2025.105520","DOIUrl":"10.1016/j.tifs.2025.105520","url":null,"abstract":"<div><h3>Background</h3><div>Dysphagia, characterized by impaired swallowing, is commonly managed using starch-based texture-modified foods that ensure safe swallowing and energy provision. Starch's versatility and structural-textural adaptability, makes it a key ingredient in dysphagia diets. However, conventional starch-based foods often exhibit high glycemic indices (GI), posing risks for dysphagic individuals who frequently present with or are predisposed to diabetes. Modifying starch through complexation with proteins, dietary fibers (DFs), lipids, or polyphenols can not only tailor texture but also lower digestibility, enabling the development of low-glycemic index soft foods (low-GISFs).</div></div><div><h3>Scope and approach</h3><div>This review synthesizes recent insights into starch interactions with major food macromolecules in binary and multicomponent systems and critically evaluates their influence on starch's physicochemical, textural, rheological, and digestive properties. Furthermore, it outlines key design considerations for developing dysphagia-friendly low-GISFs that address additional challenges such as malnutrition and glycemic balance.</div></div><div><h3>Key findings and conclusions</h3><div>Proteins form interwoven networks with starch chains; DFs enhance hydration and encapsulation; lipids form inclusion complexes yielding ordered crystalline structures; and polyphenols establish inclusion or non-inclusion complexes that modulate enzymatic accessibility. Within these starch-based systems, whether binary or multicomponent, these macromolecules regulate texture, water retention, and starch digestibility. Although soft texture and low-GI behavior have been studied independently, their integration is critical for designing foods for vulnerable populations. Developing multicomponent starch-based composites through informed selection of component ratios, structuring techniques, and functionality, offers a promising strategy to achieve safe, nutritionally-balanced, and metabolically appropriate low-GISFs.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"169 ","pages":"Article 105520"},"PeriodicalIF":15.4,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145923398","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":"Smart drying of agricultural produce: An industry 4.0 perspective","authors":"Jijnasha Bal,&nbsp;V. Kavan Kumar,&nbsp;Narayan Lal Panwar","doi":"10.1016/j.tifs.2026.105557","DOIUrl":"10.1016/j.tifs.2026.105557","url":null,"abstract":"<div><h3>Background</h3><div>Internet of Things (IoT) integration facilitates modular sensor deployment and edge-level embedded systems decision-making, while cloud platforms support remote diagnostics and predictive analytics. Machine learning models has supported adaptive control, moisture prediction, and anomaly detection. Digital twins and further enhance simulation accuracy and operational resilience. Despite these advancements, challenges persist in sensor calibration, connectivity, data security, and standardization, particularly in rural deployments.</div></div><div><h3>Scope</h3><div>IoT enabled framework into agricultural food drying systems is creating a major change in how post-harvest management is handled, connecting current framework of Industry 4.0 principles with the goals of Industry 5.0. This synthesis reviews the development, system architecture, and practical uses of IoT in food drying as a core component of Industry 4.0, stressing its positive impact on energy efficiency, maintaining product quality, and automating processes.</div></div><div><h3>Key findings and conclusion</h3><div>The paper identifies future directions, including multimodal sensing, blockchain-enabled traceability, and edge AI for autonomous control. By integrating IoT with sustainable engineering and intelligent analytics, the drying of agricultural food materials can be revolutionised to meet global demands for food security, energy conservation, and climate resilience. This review provides a comprehensive roadmap for researchers and practitioners aiming to develop scalable, intelligent, and inclusive drying technologies for the next generation of smart agriculture.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"169 ","pages":"Article 105557"},"PeriodicalIF":15.4,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145974128","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":"Cellulose nanofiber-stabilized Pickering emulsions for active food packaging: A review","authors":"Huaqiang Cao ,&nbsp;Qi Li ,&nbsp;Shilin Liu","doi":"10.1016/j.tifs.2026.105548","DOIUrl":"10.1016/j.tifs.2026.105548","url":null,"abstract":"<div><h3>Background</h3><div>Active packaging is an advanced technological approach that not only provides physical protection but also actively preserves food quality and extends shelf life. Given the sustainability challenges associated with petroleum-based plastics, cellulose nanofibers (CNFs) have emerged as a promising bio-based solid particle stabilizer for surfactant-free Pickering emulsions (PEs). Distinguished from other food-grade biomacromolecules, CNFs offer distinct advantages such as renewability, tunable surface chemistry, and high aspect ratio. These characteristics enable CNFs to effectively stabilize PEs, thereby facilitating the development of multifunctional active packaging systems with improved barrier resistance, mechanical strength, and controlled release functionality.</div></div><div><h3>Scope and approach</h3><div>This review systematically summarizes recent advances in the development and application of CNF-stabilized PEs for food packaging, with a focus on oil–water interfacial engineering. It covers emerging CNFs sources (like coffee grounds and straws), preparation methods, and the critical relationships between CNFs structure, emulsion performance, and packaging functionality, offering a comprehensive perspective on their role in advanced food packaging systems.</div></div><div><h3>Key findings and conclusions</h3><div>CNFs derived from various natural materials provide unique structural attributes to emulsions. Both CNFs and CNF-based PEs exhibit minimal cytotoxicity, supporting their suitability for edible and biodegradable packaging. The functional performance of the resulting packaging materials, including barrier, mechanical, and active-release properties, can be precisely tailored through Pickering interfacial engineering. Despite promising progress, challenges remain in scaling up production, ensuring cost-effectiveness, and validating efficacy in real-food applications. Future research should emphasize green processing routes and promote commercial adoption to meet evolving industry demands.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"169 ","pages":"Article 105548"},"PeriodicalIF":15.4,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145974131","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":"Global patent landscape of marine functional foods: Technological trends, hotspots, and future challenges","authors":"Wei Guo ,&nbsp;Haitao Wang ,&nbsp;Yihua Bai ,&nbsp;Mingqian Tan","doi":"10.1016/j.tifs.2026.105555","DOIUrl":"10.1016/j.tifs.2026.105555","url":null,"abstract":"<div><h3>Background</h3><div>Global health awareness is on the rise, driving transformation and upgrading in the food industry. Marine functional foods have thus emerged as a prominent focus in food and biotechnology applications. Their richness in bioactive compounds and unique health-promoting properties are key drivers behind this trend. Patents serve as important indicators of technological innovation. They provide valuable insights into development trends and the competitive landscape. Therefore, patent analysis plays a crucial role in fostering innovation within the marine functional foods industry.</div></div><div><h3>Scope and approach</h3><div>Global patent data of marine functional foods from 2005 to 2024 was collected in this study. The global patent landscape of marine functional foods was delineated by integrating patent data mining, patent mapping, and in-depth patent analysis. The technological trends, research hotspots, and future challenges were uncovered for marine functional foods.</div></div><div><h3>Key findings and conclusions</h3><div>The technological life cycle of marine functional foods was in the growth phase. Marine active component extraction and purification was achieved with supercritical fluid extraction, enzyme hydrolysis-membrane separation, and microbial fermentation transformation. Health functional enhancement methods were established through microencapsulation, liposome encapsulation, and nanodelivery systems. Precision nutrition and health was explored by multi-omics, phenotyping collection, personalized recommendation system, and compound nutrient formulation. The gap between innovation and commercialization, constraints within the bio-manufacturing paradigm, and the lack of unified global standards remain prominent challenges for the marine functional foods industry. Future efforts will require collaborative innovation, sustainable development, and establishing technology to drive industry growth.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"169 ","pages":"Article 105555"},"PeriodicalIF":15.4,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145974215","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}