Trends in Food Science & Technology最新文献

{"title":"Responsive packaging that adapted to and regulated physiological metabolic of fruits and vegetables: Mechanism, application and prospects","authors":"Chunjun Chen ,&nbsp;Yibing Ding ,&nbsp;Yucong Feng ,&nbsp;Xiulian Li ,&nbsp;Chanchan Sun ,&nbsp;Fengjun Guo ,&nbsp;Xiangquan Zeng ,&nbsp;Hansheng Gong ,&nbsp;Xinguang Fan","doi":"10.1016/j.tifs.2025.105284","DOIUrl":"10.1016/j.tifs.2025.105284","url":null,"abstract":"<div><h3>Background</h3><div>Postharvest fruit and vegetable losses are a serious problem. However, as living organisms, it is difficult for conventional packaging to adapt to fruit physiological metabolism to provide a suitable storage environment. Therefore, it is necessary to study the responsive packaging that can adapt and regulate the physiological metabolism of fruits and vegetables to effectively reduce their losses.</div></div><div><h3>Scope and approach</h3><div>This paper summarized the response types of packaging and conducted a systematic review of its preservative effects through the “stimulus-response-metabolism-quality” framework. It also analyzed the future prospects and limitations of responsive packaging in fruit applications.</div></div><div><h3>Key findings and conclusions</h3><div>Responsive packaging can not only dynamically adjust the microenvironment inside the package to adapt to the physiological metabolism of fruits, but also regulate fruit and vegetable metabolism by responsively releasing bioactive substances (such as essential oils, phenolic compounds, and aldehydes) to inhibit microbial reproduction and by dynamically regulating of gas composition (such as ethylene levels and CO₂/O₂) inside the packaging to regulate fruit metabolism to delay fruit senescence. This demonstrated the potential of responsive packaging to preserve fruit and vegetables in the future.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"165 ","pages":"Article 105284"},"PeriodicalIF":15.4,"publicationDate":"2025-09-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145107140","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 fish cell reprogramming and Differentiation: A pathway to alternative proteins","authors":"Jenyffer Rosero ,&nbsp;Fabiana de Andrade Farias ,&nbsp;Fabiana Fernandes Bressan","doi":"10.1016/j.tifs.2025.105280","DOIUrl":"10.1016/j.tifs.2025.105280","url":null,"abstract":"<div><div>For decades, fish have been used as valuable models and innovative targets for cell reprogramming technologies, as their tissue regenerative capacity and physiological cell features make them a promising tool for both basic and applied studies. While much of the focus has been on mammalian sytems, research in aquatic organisms, especially fish, offers opportunities for innovation in cell sourcing and large-sclae cultivation. For the food industry, this exploration is particularly relevant, as it supports the development of cultured fish meat. This article reviews the manipulation of adult and fish stem cells and the latest techniques used in the emerging field of fish cell reprogramming, including cloning and integrative and non-integrative methods to induce pluripotency, highlighting recent advances and potential applications. The generation of induced pluripotent stem cells (iPSCs) from fish species for subsequent in vitro cell differentiation opens new opportunities for regenerative medicine, animal conservation, and the production of alternative proteins that promise to address global food security challenges. Thus, fish cells could enable the development of this emerging technology for the production of cultured fish meat, strengthening the links between biotechnology, environmental science, and food production as an innovative and sustainable solution.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"165 ","pages":"Article 105280"},"PeriodicalIF":15.4,"publicationDate":"2025-09-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145047144","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":"Bigels: A review on formulation, characterization, and application in the food industry","authors":"Shivangi Srivastava,&nbsp;Anurag Singh","doi":"10.1016/j.tifs.2025.105285","DOIUrl":"10.1016/j.tifs.2025.105285","url":null,"abstract":"<div><h3>Background</h3><div>Bigels are being developed, which are novel compounds that integrate solid gel and liquid phases. Bigels have proven to be valuable in the contemporary food industry. They are created using compounds of emulsifiers and gelling agents, resulting in a variety of textures.</div></div><div><h3>Scope and Approach</h3><div>Novel research has identified the complexity of their formulation and the definition of their properties using cutting-edge methods as key areas of research. The critique offers insights into the complex realm of Bigels formulation by thoroughly investigating gelling chemicals, emulsification procedures, and cross-linking strategies. Cutting-edge techniques like spectroscopy, microscopy, and rheology highlight Bigel structural and mechanical properties. Bigels are focused mainly on enhancing texture. Scientists study controlled-release systems involving Bigels. Experts explore nutrient delivery through Bigels. Innovators develop environmentally friendly food production methods using Bigels.</div></div><div><h3>Key findings and conclusion</h3><div>Bigels are valuable for combining science and gastronomy to create innovative food experiences. Their capacity to encapsulate active ingredients and prolong shelf life makes them essential for decreasing food waste and global sustainability goals. The review emphasizes that Bigels inspire innovative processing in the food industry beyond being just basic components. Bigels influence the future food by increasing textures and offering specialized nutritional solutions. Bigels offers limitless potential applications. As science and technology advance, they indicate a future where gourmet experiences are both delicious and sustainable.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"165 ","pages":"Article 105285"},"PeriodicalIF":15.4,"publicationDate":"2025-09-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145020618","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 artificial intelligence in the advancement of sensory evaluation of food products","authors":"Du-Min Jo ,&nbsp;Seo-Jin Han ,&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.2025.105283","DOIUrl":"10.1016/j.tifs.2025.105283","url":null,"abstract":"<div><h3>Background</h3><div>Artificial intelligence (AI) is increasingly being integrated into sensory evaluation in food science to overcome limitations of traditional methods such as subjectivity, variability, and dependence on human panels. By incorporating data from chemical analysis, imaging, and consumer feedback, AI enables more objective, reproducible, and scalable assessments of sensory attributes, including taste, aroma, texture, and appearance.</div></div><div><h3>Scope and approach</h3><div>This review provides a comprehensive overview of AI applications in the sensory evaluation of food products. It includes key AI technologies, such as machine learning, computer vision, natural language processing, and intelligent sensors, and their roles in predicting, simulating, and personalizing sensory attributes. AI transformations of sensory analysis through data-driven modeling, multimodal integration, and digital simulation are highlighted. Additionally, ethical and technical challenges associated with the adoption of AI in sensory science are addressed.</div></div><div><h3>Key findings and conclusions</h3><div>AI enables advanced modeling of human sensory perception by linking analytical data with consumer sensory responses. Machine learning and deep learning facilitate predictive analysis of sensory traits; computer vision and e-sensing technologies replicate human visual and chemical perception; and natural language processing provides insights from consumer-generated content. These technologies also support real-time, personalized sensory experiences. While AI presents powerful tools for innovation in food design and evaluation, issues such as data quality, model transparency, and ethical use must be addressed. This review emphasizes the need for interdisciplinary collaboration to ensure inclusive, explainable, and human-centered development of AI-based sensory systems.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"165 ","pages":"Article 105283"},"PeriodicalIF":15.4,"publicationDate":"2025-09-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145027245","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":"Revealing the nano-empowered fluorescent sensor arrays for the food safety point-of-care testing: An overview of mechanism and applications","authors":"Yaodong Guo ,&nbsp;Xiaowen Zhang ,&nbsp;Ruiting Wang ,&nbsp;Jianlong Wang","doi":"10.1016/j.tifs.2025.105282","DOIUrl":"10.1016/j.tifs.2025.105282","url":null,"abstract":"<div><h3>Background</h3><div>Amid growing concerns over health issues and global climate change, the rapid development of the food industry has intensified demand for efficient food quality detection technologies. Recently, with the advantages of sensitivity, rapidity, high-throughout, and low cost, nanosensor arrays have demonstrated significant potential in on-site field detection of food quality. These systems enable comprehensive multi-analyte screening through non-specific recognition coupled with machine learning analysis, effectively addressing emerging food safety risks. By integrating diverse fluorescent nanoreceptors, nanosensor arrays enhance both selectivity and accuracy while maintaining while maintain high sensitivity and a rapid response capability.</div></div><div><h3>Scope and approach</h3><div>This work comprehensively reviews fluorescent nanosensor arrays for food quality detection, addressing their development, fabrication, sensing mechanisms, and recent progress. Diverse fluorescent nanoreceptors, including quantum dots, nanoclusters, aggregation-induced emission materials, and metal-organic frameworks, are evaluated in detail, with their sensing mechanisms for generating unique fluorescent responses thoroughly analyzed. Challenges and future prospects are presented to advance practical implementation in the food industry.</div></div><div><h3>Key findings and conclusions</h3><div>Accordingly, this review thoroughly examines how fluorescent nanosensor arrays enhance food quality detection efficiency, aiming to advance their implementation in the food industry.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"165 ","pages":"Article 105282"},"PeriodicalIF":15.4,"publicationDate":"2025-09-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145047424","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 safety – the transition to artificial intelligence (AI) modus operandi","authors":"Igori Balta ,&nbsp;Joanne Lemon ,&nbsp;Cosmin Alin Popescu ,&nbsp;David McCleery ,&nbsp;Tiberiu Iancu ,&nbsp;Ioan Pet ,&nbsp;Lavinia Stef ,&nbsp;Alastair Douglas ,&nbsp;Nicolae Corcionivoschi","doi":"10.1016/j.tifs.2025.105278","DOIUrl":"10.1016/j.tifs.2025.105278","url":null,"abstract":"<div><h3>Background</h3><div>The integration of artificial intelligence (AI) represents a revolutionary advancement in the global food safety paradigm, particularly in the transition from historically reactive measures to predictive and preventive methodologies. In the past, laws concerning food safety were created mainly to address emergencies and prevent both adulteration and obvious contamination. However, recent AI developments have made it possible to handle pathogen detection, assess risks and monitor the supply chain more quickly, accurately and efficiently.</div></div><div><h3>Scope and approach</h3><div>This critical review analyses significant historical milestones, from ancient practices through medieval regulations to transformative discoveries of the industrial era, and ultimately towards contemporary technological integration.</div></div><div><h3>Key findings and conclusions</h3><div>AI can indeed be a valuable tool in enhancing the efficiency of food safety regulations, and it is a natural progression in the historical transition toward increased acceptance of AI by public sector institutions. Convolutional neural networks, hyperspectral imaging, and blockchain-based traceability demonstrate how AI has enhanced food safety management by detecting and preventing issues early on. This review highlights the significant challenges that remain, including data availability, the opacity of algorithms (the “black box” problem), substantial implementation costs, and specialized skill requirements. We outline the progression from reactive, historically driven food safety regulations to proactive AI-powered predictive and preventive strategies, examining the associated strengths, limitations, opportunities, and threats. Lastly, the review provides policymakers, those in the food sector, and academics with the knowledge and guidance they need to adopt and effectively apply AI technologies to enhance food safety.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"165 ","pages":"Article 105278"},"PeriodicalIF":15.4,"publicationDate":"2025-09-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145020619","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":"Sediment in tea beverages: Formation mechanisms and reduction strategies","authors":"Nan Han ,&nbsp;Shuang Liang ,&nbsp;Ying Gao ,&nbsp;Jianfeng Xu ,&nbsp;Qingqing Cao ,&nbsp;Yong-Quan Xu","doi":"10.1016/j.tifs.2025.105281","DOIUrl":"10.1016/j.tifs.2025.105281","url":null,"abstract":"<div><h3>Background</h3><div>Tea beverages with a market cap exceeding 44 billion dollars characterize unique flavor and health benefits. “Tea cream” denotes the turbidity that occurs when tea infusions cool down. Further formation of tea sediment during the shelf-life affects appearance, leading to flavor deterioration. Currently, tea beverage enterprises mainly rely on physical removal or chemical dissolution to decrease sediment. As the sediment formation mechanisms remain unclear, effective controlling methods are scarce, which limits the development of high-quality tea beverage and increases production costs.</div></div><div><h3>Scope and approach</h3><div>This review comprehensively concludes studies on tea beverage sediment in the recent 10 years. We first elucidate the chemical composition and formation mechanisms of tea sediment, then conclude the factors influencing its formation. Among the methods for controlling tea sediment, we selectively focus on the regulation of tea compounds in extraction with further enzyme treatment. Final suggestions for future research on tea sediment utilization are provided.</div></div><div><h3>Key findings and conclusion</h3><div>Tea polyphenols, proteins and caffeine, constitute the key components of tea beverage sediment. The leaching, binding and conversion of these contributors are related to raw tea materials and extraction conditions. Covalent and non-covalent interactions drive to the generation of polyphenol-CAF and polyphenol-protein complexes, resulting in tea sediment. Physical, chemical, and biological solutions have been employed to reduce sediment. But challenges remain in mass production and practical application of tea beverages. Future tea beverage research should focus on the effective, feasible, and safe tea sediment controlling strategies to merit the long-term maintenance of tea infusion quality and the applicability in large-scale industrial production.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"165 ","pages":"Article 105281"},"PeriodicalIF":15.4,"publicationDate":"2025-09-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145010918","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":"Physicochemical properties and combined toxic effects of micro- and nanoplastics on gut and gut-organ axes","authors":"Yán Wāng","doi":"10.1016/j.tifs.2025.105265","DOIUrl":"10.1016/j.tifs.2025.105265","url":null,"abstract":"<div><h3>Background</h3><div>Microplastics and nanoplastics are emerging foodborne contaminants that pose significant and underexplored threats to human health, particularly through their interactions with the gut-brain axis.</div></div><div><h3>Scope and approach</h3><div>Here we provide an in-depth exploration of the mechanistic pathways underlying the toxic effects of micro- and nanoplastics, with a focus on their impact on gut microbiota homeostasis, intestinal barrier integrity, oxidative stress, inflammation, and immune modulation. Drawing on insights from multiple model organisms, including <em>Caenorhabditis elegans</em>, <em>Danio rerio</em>, <em>Drosophila</em>, and rodents, we synthesize current knowledge regarding the diverse ways in which plastic particles disrupt intestinal function and induce systemic toxicity, providing valuable insights into the effects and underlying mechanisms of intestinal toxicity and gut-based external organ impairment. Plastic particles can cause mechanical damage and dysfunction in the intestinal tract and even neuronal damage by altering the intestinal flora.</div></div><div><h3>Key findings and conclusions</h3><div>One of the key innovations of this review is its exploration of the role of micro- and nanoplastics as vectors for dietary pollutants such as heavy metals, organic contaminants, and antibiotics, emphasizing the compounded risks of combined exposures. By integrating findings from various models, we highlight how plastic particles’ mechanical, chemical, and physical properties contribute to their toxicity and the challenges these pose to the scientific community. Importantly, we identify significant gaps in understanding, such as the long-term effects of chronic exposure to different plastic types and their potential for cumulative toxicity over time. This review also underscores the urgent need for standardized methodologies to detect and quantify plastic particles in biological systems, and calls for innovative strategies to mitigate their harmful effects through both dietary interventions and pharmaceutical approaches.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"165 ","pages":"Article 105265"},"PeriodicalIF":15.4,"publicationDate":"2025-09-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145047428","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 systematic review of multimodal fusion technologies for food quality and safety assessment: recent advances and future trends","authors":"Yanqiu Xiao ,&nbsp;Yanxin Li ,&nbsp;Guangzhen Cui ,&nbsp;Hua Zhang ,&nbsp;Weili Zhang","doi":"10.1016/j.tifs.2025.105277","DOIUrl":"10.1016/j.tifs.2025.105277","url":null,"abstract":"<div><h3>Background</h3><div>Food safety and public health are increasingly threatened by the frequent occurrence of food adulteration, microbial contamination, and excessive pesticide residues. These challenges have become increasingly severe and pervasive. In recent years, the advancement of artificial intelligence has promoted the development of unimodal approaches. However, the performance of these methods is limited due to the reliance on single-dimensional information. The growing emergence of multimodal fusion technology is expected to substantially improve the detection of complex food samples.</div></div><div><h3>Scope and approach</h3><div>This paper presents a systematic review of multimodal fusion methods recently employed in the detection of food quality and safety. It first reviews the characteristics and applications of commonly used detection modalities, followed by a detailed analysis of the implementation mechanisms of fusion strategies at three distinct levels: low-level, mid-level, and high-level. Additionally, it summarizes the status of these strategies across typical tasks such as food adulteration identification, origin traceability, and flavor modeling. Finally, the paper highlights current technical challenges and proposes potential directions for future research.</div></div><div><h3>Key findings and conclusions</h3><div>Multimodal fusion methods hold significant potential to enhance the accuracy and stability of food detection models. Compared to traditional unimodal approaches, multimodal strategies offer clear advantages in detecting food quality and safety. These benefits come from their ability to combine diverse types of information from multiple sources in a more effective way. However, current multimodal fusion methods still encounter certain challenges in practical applications. With ongoing advancements in artificial intelligence technology, multimodal fusion methods are expected to become more widely adopted in food safety detection. This broader application will provide robust support for food safety supervision.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"164 ","pages":"Article 105277"},"PeriodicalIF":15.4,"publicationDate":"2025-09-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145007813","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":"Bacterial spore surface display system for enzyme stabilization in food industry: Principles, applications and efficiency optimization strategies","authors":"Qiuyu Meng,&nbsp;Yang Zhao,&nbsp;Dong Yang,&nbsp;Lei Rao,&nbsp;Xiaojun Liao","doi":"10.1016/j.tifs.2025.105276","DOIUrl":"10.1016/j.tifs.2025.105276","url":null,"abstract":"<div><h3>Background</h3><div>Enzymes serve as green biological catalysts with irreplaceable roles in the food industry. However, free enzymes face several challenges, including structural instability, irreversible activity loss, and high production costs, which restrict their industrial implementation. While current enzyme immobilization technologies using magnetic nanoparticles, liposomes, and metal-organic frameworks show promise, they encounter critical bottlenecks such as mass transfer limitations, enzyme activity loss, and high preparation costs. Bacterial spore surface display systems (BSSDS) utilizing bacterial spores as carriers have emerged as a promising enzyme immobilization platform, offering enhanced stability.</div></div><div><h3>Scope and approach</h3><div>This review comprehensively analyzes sporulation and spore resistance mechanisms while systematically elucidating fundamental BSSDS principles. Both recombinant and non-recombinant system construction principles are examined, followed by a thorough assessment of current BSSDS applications in the food industry, including food safety, wastewater treatment, and food processing. Various optimization strategies for enhancing display efficiency are critically evaluated, and emerging trends in the field are discussed to provide insights for industrial-scale implementation.</div></div><div><h3>Key findings and conclusions</h3><div>The recombinant system provides superior long-term stability and cost-effectiveness through reusability, which positions it as a promising candidate for the food industry. Through systematic optimization strategies, advancements have been achieved in display efficiency. These technological innovations establish BSSDS as an increasingly promising platform for industrial enzyme immobilization, delivering sustainable and cost-efficient biocatalytic solutions to the food industry. Future development efforts should focus on multi-enzyme synergistic display systems, intelligent responsive carriers for controllable enzyme regulation, and exploring novel anchoring proteins to further expand the scope and scale of displayable enzymes across food industry applications.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"164 ","pages":"Article 105276"},"PeriodicalIF":15.4,"publicationDate":"2025-09-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144996421","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}