Trends in Food Science & Technology最新文献

{"title":"AuNPs-mediated precision assays for pesticide residues based on aptamers: methodological innovations toward food safety assurance","authors":"Jinwei Zhang ,&nbsp;Linpin Luo ,&nbsp;Cancan Jia ,&nbsp;Sha Liu ,&nbsp;Wentao Zhang ,&nbsp;Wenjuan Chen ,&nbsp;Zhi Zheng ,&nbsp;Yizhong Shen ,&nbsp;Yukun Yang ,&nbsp;Xu Wang","doi":"10.1016/j.tifs.2025.105279","DOIUrl":"10.1016/j.tifs.2025.105279","url":null,"abstract":"<div><h3>Background</h3><div>Though pesticides boost crop yields and quality, their improper use raises growing concerns about food safety and public health risks. The long-term intake of agricultural products containing residual pesticides may lead to chronic poisoning, neurological damage and even carcinogenic risk, threating to public health. The research and application of precise assays for pesticide residues in agricultural and food-related matrices are of paramount importance in ensuring food safety and public health, while also representing a key challenge that urgently needs to be addressed in the current field.</div></div><div><h3>Scope and approach</h3><div>This review summarizes the application of gold nanoparticles (AuNPs)-mediated aptamer-based assays to pesticide residues in agricultural and food-related matrices, and elucidates the analytical mechanisms of AuNPs-mediated aptamer-based assays under different modes. Finally, we evaluate the current state of development and limitations in AuNPs-mediated aptamer-based assays to pesticide residues, and propose future direction for ensuring food safety.</div></div><div><h3>Key finds and conclusions</h3><div>AuNPs-mediated aptamer-based assays provide an analytical platform for pesticide residues in agricultural and food-related matrices with high accuracy, selectivity, sensitivity, low cost, <em>etc</em>. Future research should focus on developing AuNPs-mediated aptamer-based assays capable of simultaneously detecting a broad spectrum of pesticide residues, as well as integrating these systems into portable devices to enhance the efficiency of pesticide residue analysis in safeguarding food safety.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"165 ","pages":"Article 105279"},"PeriodicalIF":15.4,"publicationDate":"2025-09-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145020617","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":"An updated review of influences of active packaging on texture profiles of aquatic products: Maintenance behaviors, mechanisms, synergistic strategies and future challenges","authors":"Jia-Yin Huang ,&nbsp;Yu-Lei Chen ,&nbsp;Ling-Jing Zhang ,&nbsp;Le-Chang Sun ,&nbsp;Dong-Xue Wang ,&nbsp;Min-Jie Cao ,&nbsp;Ya-Qin Hu","doi":"10.1016/j.tifs.2025.105275","DOIUrl":"10.1016/j.tifs.2025.105275","url":null,"abstract":"<div><h3>Background</h3><div>Nowadays, rising requirements on food quality and security have facilitated development of active packaging, which are widely applied in the preservation of aquatic products. Most studies focus on their preservation behaviors on basic biochemical parameters, ignoring their performances on other quality indicators. Considering texture is an important parameter for quality evaluation, thorough insights into impacts of active packaging on texture profiles of aquatic products are provided in current review.</div></div><div><h3>Scope and approach</h3><div>The maintenance behaviors of active packaging on texture of aquatic products were systemically summarized. Deeper maintenance mechanisms in terms of biochemical reactions, protein integrity and water dynamic were proposed subsequently. Meanwhile, synergistic strategies which could be combined with active packaging to further modify texture profiles were explored. Finally, facing challenges and future prospects regarding studies field of active packaging on texture maintenance were discussed.</div></div><div><h3>Key findings and conclusions</h3><div>Most part of active packaging have been proved their potent potentials in texture maintenance of aquatic products, and those positive impacts depended on kinds of packaging components, concentrations of active substances and physical properties of active packaging. Underlying mechanisms of active packaging on texture maintenance could be proposed from following perspectives: inhibiting biochemical reactions, keeping protein integrity and water dynamic. Additionally, combination with synergistic strategies including other packaging materials and physical processing technologies could further modify texture characteristics. Nevertheless, in-depth studies focusing on the development of controllable-release active packaging, designing of modular active packaging and investigation of deeper underlying texture modification mechanisms of active packaging are critically needed.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"164 ","pages":"Article 105275"},"PeriodicalIF":15.4,"publicationDate":"2025-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144996419","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":"Unraveling the health contributions of five key bioactives in virgin olive oil: A dose-based comparative review","authors":"Yunfei Huang ,&nbsp;Wenqing He ,&nbsp;Mengyao Zhao ,&nbsp;David Julian McClements ,&nbsp;Yawei Xu ,&nbsp;Lu Li ,&nbsp;Wanyi Dong ,&nbsp;Xueqin Hu ,&nbsp;Chunmei Li","doi":"10.1016/j.tifs.2025.105274","DOIUrl":"10.1016/j.tifs.2025.105274","url":null,"abstract":"<div><h3><em>Background</em></h3><div>Virgin olive oil (VOO) is widely regarded as one of the healthiest edible oils, with reported benefits including anti-inflammatory effects and reduced risk of cardiovascular disease. Its major constituents include fatty acids, squalene, phytosterols, tocopherols, and phenols. However, the relative contribution of these components to the health benefits of VOO remains inconclusive.</div></div><div><h3><em>Scope and approach</em></h3><div>This review summarizes findings from the past decade (2015–2024) on the health effects of the five major constituents of VOO and their respective effective doses. This review compares the minimum effective health-promoting doses of these components in VOO and qualitatively discusses their relative contributions to identify the key compounds responsible for its health benefits.</div></div><div><h3><em>Key findings and conclusions</em></h3><div>Among the five major constituents of VOO, phenols are present in the smallest quantity but have received the greatest scientific attention. Based on comparisons of their minimum effective health doses and relative contribution values, phenols are considered the most beneficial health-promoting components. Squalene ranks second, followed by tocopherols and phytosterols. Although fatty acids perform worst in terms of minimum effective health dose, their substantial abundance in VOO makes their health effects non-negligible. Each of the five components exhibits distinct bioactivities, collectively contributing to the unique health value of VOO.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"164 ","pages":"Article 105274"},"PeriodicalIF":15.4,"publicationDate":"2025-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144924967","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 the formation of protein-bound heterocyclic aromatic amines and their transformation during digestion: A comprehensive review","authors":"Xiaojun Huang ,&nbsp;Min Qian ,&nbsp;Xiaofang Zeng ,&nbsp;Weidong Bai ,&nbsp;Hongshun Yang ,&nbsp;Qingping Wu ,&nbsp;Hao Dong","doi":"10.1016/j.tifs.2025.105271","DOIUrl":"10.1016/j.tifs.2025.105271","url":null,"abstract":"<div><h3>Background</h3><div>Heterocyclic aromatic amines (HAAs) widely present in meat when it undergoes thermal processing. It has been reported that HAAs exist mainly in free and bound forms. Protein-bound HAAs can be enzymatically converted to free forms during digestion, potentially enhancing human exposure to these harmful compounds. However, the current study mainly focuses on free HAAs, and there are few reports on the formation of protein-bound HAAs and their transformation during digestion.</div></div><div><h3>Scope and approach</h3><div>This review summarizes the possible reaction mechanisms during the formation of protein-bound HAAs, generalizes the transformation of protein-bound HAAs in the digestive process, and further elaborates the effects of dietary components such as chili peppers, onions, Angelica dahurica (AD), apples on the formation of protein-bound HAAs and their transformation in the digestive process.</div></div><div><h3>Key findings and conclusions</h3><div>There are three main pathways for the formation of protein-bound HAAs: (1) Proteins directly react with other precursors of HAAs; (2) Free HAAs react with proteins to form stable amide bonds; (3) Free HAAs selectively adsorb onto the surface of protein polymers. Most protein-bound HAAs are enzymatically released during intestinal digestion. In addition, polyphenols and amide compounds in dietary components promote the release of protein-bound HAAs during digestion, while AD polysaccharides have an inhibitory effect on the conversion of protein-bound HAAs. This review provides new ideas for finding new strategies to inhibit the formation of protein-bound HAAs during food processing, as well as theoretical basis for controlling the release of protein-bound HAAs during digestion.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"164 ","pages":"Article 105271"},"PeriodicalIF":15.4,"publicationDate":"2025-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144996420","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 progress in hygroscopicity improvement strategies of protein-based films for edible food packaging","authors":"Yiyi Chen ,&nbsp;Xiangren Meng ,&nbsp;Linlin Zhao ,&nbsp;Pei Peng ,&nbsp;Ying Ma ,&nbsp;Jing Wang","doi":"10.1016/j.tifs.2025.105270","DOIUrl":"10.1016/j.tifs.2025.105270","url":null,"abstract":"<div><h3>Background</h3><div>Packaging is a crucial step in ensuring food safety, maintaining food quality and reducing food waste. Petroleum-based materials dominate food packaging due to their excellent barrier properties, mechanical strength, and low cost. However, their persistence in the environment, potential for chemical migration into food, and reliance on non-renewable resources raise significant environmental and safety concerns. This highlights the urgent need for sustainable alternatives. As a biodegradable and biocompatible alternative, protein-based films (PBFs) are considered ideal for sustainable packaging. Nevertheless, the abundance of hydrophilic groups within protein molecules confers high hygroscopicity to PBFs, which is a key limitation to their practical application.</div></div><div><h3>Scope and approach</h3><div>This review systematically examines the film forming properties of plant and animal derived PBFs and elucidates their hygroscopic mechanisms from the perspectives of wettability, free volume, swelling behavior, and hydrogen bonding networks. Two key modification strategies are specifically addressed: multilayer and composite films. Furthermore, the application potential of PBFs in food preservation is critically assessed, highlighting their practical value. Finally, bottlenecks hindering industrialization and the prospects for PBFs are also discussed.</div></div><div><h3>Key findings and conclusions</h3><div>Bionic surface —drawing inspiration from natural models— has emerged as a promising frontier for significantly enhancing the hydrophobicity and moisture barrier properties of PBFs, achieving increased water contact angle. Despite these significant advancements, critical challenges persist that impede broader practical application. These include ensuring multilayer interfacial stability, refining structural design, and controlling active component release kinetics.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"164 ","pages":"Article 105270"},"PeriodicalIF":15.4,"publicationDate":"2025-08-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144925872","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":"Domain knowledge, just evaluation, and robust data standards are required to advance AI in food science","authors":"Dachuan Zhang ,&nbsp;Meihui Liu ,&nbsp;Zhaoshuo Yu ,&nbsp;Hanlin Xu ,&nbsp;Stephan Pfister ,&nbsp;Giulia Menichetti ,&nbsp;Xingran Kou ,&nbsp;Jinlin Zhu ,&nbsp;Daming Fan ,&nbsp;Pingfan Rao","doi":"10.1016/j.tifs.2025.105272","DOIUrl":"10.1016/j.tifs.2025.105272","url":null,"abstract":"<div><h3>Background</h3><div>Artificial intelligence (AI) has shown transformative potential across many scientific fields, including food science. Applications span nutrition, safety, flavor, and sustainability. However, current AI implementations in food science often lack integration with domain expertise, face reproducibility challenges, and are hindered by fragmented datasets and limited benchmarking.</div></div><div><h3>Scope and approach</h3><div>This perspective outlines key challenges and proposes five strategic initiatives to guide the effective and responsible integration of AI in food science. These include embedding domain knowledge into models, establishing transparent and reproducible workflows, adopting benchmarking practices, promoting practical validation, and developing robust data standards and infrastructure.</div></div><div><h3>Key findings and conclusions</h3><div>To fully unlock AI's potential in food science, future research must prioritize domain-aware model development, open science practices, and practical validation. These efforts are critical to enabling reliable, generalizable, and impactful AI tools that address real-world challenges in the food systems.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"164 ","pages":"Article 105272"},"PeriodicalIF":15.4,"publicationDate":"2025-08-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144988114","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 emerging two-dimensional nanomaterials: Design strategies, structural engineering, and applications in food","authors":"Wanfeng Wu ,&nbsp;Tuck-Whye Wong ,&nbsp;Xingquan Liu ,&nbsp;Changling Wu ,&nbsp;Nannan Dong ,&nbsp;Mengyun Tu ,&nbsp;Jingjing Zhou ,&nbsp;Yaoqi Zhang ,&nbsp;Mengfei Mao ,&nbsp;Tiefeng Li ,&nbsp;XuXu Yang ,&nbsp;Li Li","doi":"10.1016/j.tifs.2025.105273","DOIUrl":"10.1016/j.tifs.2025.105273","url":null,"abstract":"<div><h3>Background</h3><div>Food quality and safety issues have garnered extensive attention globally, making it essential to adopt effective ways to avoid such problems. Emerging two-dimensional nanomaterials (2DNMs) have demonstrated exceptional potential in advancing food quality and safety due to their unique physicochemical properties and versatile functionalities. Over the past decade, significant breakthroughs have been achieved in leveraging 2DNMs for applications in the food industry.</div></div><div><h3>Scope and approach</h3><div>This review provides a comprehensive overview of recent progress of 2DNMs in the food industry. Classical synthesis techniques and critical structural features are systematically explored. Special attention is given to the mechanisms underlying their roles in food preservation, intelligent packaging, and safety enhancement. Finally, the review concludes by highlighting future perspectives and challenges. This review not only provides theoretical insights for optimizing high-performance 2DNMs but also presents new avenues for inventive development in the food industry.</div></div><div><h3>Key findings and conclusions</h3><div>2DNMs exhibit unique layered structures, large specific surface areas, and tunable physicochemical properties, which confer significant advantages for various food applications. The fabrication techniques for 2DNMs are diverse, ranging from simple and efficient co-precipitation to high-precision etching strategies and low-cost, multifunctional one-pot methods. Through structural adjustments (such as defect control, pore structure, surface modification, etc.), 2DNMs exhibit enhanced multiple functions such as catalytic, electronic, and adsorption. 2DNMs can enhance food quality and safety through antimicrobial action, encapsulation of natural active substances, regulation of gases, intelligent monitoring, management of temperature and humidity, and the removal of hazardous substances, providing novel perspectives to advance this field.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"164 ","pages":"Article 105273"},"PeriodicalIF":15.4,"publicationDate":"2025-08-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144932531","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":"Dissecting the cultured meat supply chain: A comprehensive review","authors":"Md Altaf Hossain ,&nbsp;Rizwan Matloob Ellahi ,&nbsp;Fawad Alam","doi":"10.1016/j.tifs.2025.105269","DOIUrl":"10.1016/j.tifs.2025.105269","url":null,"abstract":"<div><h3>Background</h3><div>The pursuit of sustainable and ethical food production has led to groundbreaking innovations such as cultured meat, a transformative solution to the environmental, ethical, and resource-related challenges of traditional meat production. Cultured meat is derived by cultivating animal cells in controlled environments, eliminating the need for conventional livestock farming. This technology offers a promising alternative to meet the growing global demand for meat while reducing the ecological footprint and animal welfare concerns.</div></div><div><h3>Scope and approach</h3><div>This review explores the entire supply chain of cultured meat production, covering key stages such as cell sourcing, cell culturing, scaffold development, bioreactor technology, tissue differentiation, maturation, and quality control. It emphasizes the integration of biotechnology, materials science, and engineering to ensure scalability, sustainability, and adherence to regulatory and consumer standards. The paper examines stakeholder roles and interdependencies within the supply chain to provide a holistic understanding of the cultured meat ecosystem.</div></div><div><h3>Key findings and conclusions</h3><div>Despite rapid technological advancements, the commercialization of cultured meat faces persistent challenges including high production costs, complex logistics, regulatory uncertainties, and issues with consumer acceptance. This review highlights these challenges while outlining opportunities for supply chain optimization. By identifying critical processes and stakeholder contributions, the paper provides strategic insights for overcoming current barriers. It concludes that addressing these issues is essential to realize the full potential of cultured meat as a scalable, ethical, and environmentally sustainable food source, supporting a transformative shift in global food systems.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"164 ","pages":"Article 105269"},"PeriodicalIF":15.4,"publicationDate":"2025-08-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145003795","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":"Supramolecular self-assembly for probiotic delivery in food system: responsive strategies, multifunctional carriers, future perspectives","authors":"Li Song ,&nbsp;Haoting Xu ,&nbsp;Chaofan Chen ,&nbsp;Yubin Zhang ,&nbsp;Zihao Zhang ,&nbsp;Xiangfeng Chen ,&nbsp;Shunxun Liu ,&nbsp;Hang Xiao ,&nbsp;Qing Gu ,&nbsp;Ping Li","doi":"10.1016/j.tifs.2025.105266","DOIUrl":"10.1016/j.tifs.2025.105266","url":null,"abstract":"<div><h3>Background</h3><div>Probiotics are widely utilized in functional foods to enhance gut health, modulate immunity, and maintain metabolic balance. However, their efficacy is often limited by processing, storage, and gastrointestinal (GI) challenges. Traditional encapsulation provides limited protection, further highlighting the need for intelligent, food-compatible delivery systems. Supramolecular self-assembly, based on reversible non-covalent interactions, provides a promising strategy for constructing dynamic and responsive probiotic delivery systems tailored to food applications.</div></div><div><h3>Scope and approach</h3><div>This review focuses on recent advances in supramolecular self-assembly for intelligent probiotic delivery. It discusses: (1) the non-covalent interactions driving supramolecular self-assembly architectures; (2) the innovative applications in probiotic carrier systems such as microcapsules, hydrogels, nanocoatings, liposome and exosome coatings; (3) emerging co-delivery strategies with prebiotics, antioxidants and next-generation probiotics (NGPs), as well as the application in food and health regulation.</div></div><div><h3>Key findings and conclusions</h3><div>Supramolecular self-assembly technology enables dynamic, multilayer protection and site-specific delivery of probiotics, significantly enhancing probiotic viability and functional benefits. These systems can simultaneously encapsulate bioactive substances and NGPs to promote the development of personalized nutrition through the microbiota-metabolic axis mechanism. Moreover, they have been successfully applied in dairy, non-dairy, processed and high-moisture products. Collectively, supramolecular self-assembly technology can offer a versatile platform for future probiotic applications in functional foods and personalized nutrition.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"164 ","pages":"Article 105266"},"PeriodicalIF":15.4,"publicationDate":"2025-08-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144920197","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":"Micro/nanomotor technology: A new opportunity for enhancing the oral bioavailability of bioactive substances","authors":"Ziye Wang ,&nbsp;Wangang Zhang ,&nbsp;Songmin Cao ,&nbsp;Zeyao Yang ,&nbsp;Ruiming Luo","doi":"10.1016/j.tifs.2025.105268","DOIUrl":"10.1016/j.tifs.2025.105268","url":null,"abstract":"<div><h3>Background</h3><div>Bioactive substances hold significant promise in nutrition and health due to their exceptional physiological regulatory functions. However, their oral bioavailability is typically low due to various gastrointestinal barriers. Although traditional nanoparticle delivery systems improve the oral stability and absorption efficiency of bioactive substances through encapsulation, they still face significant limitations, including dependence on inefficient and uncontrollable passive diffusion, vulnerability to entrapment and clearance by the viscoelastic mucus layer, and lack of effective targeting capability. Micro/Nanomotors (MNMs), microdevices that convert external energy into mechanical motion, offer distinct advantages such as autonomous movement and targeted delivery, presenting a promising solution to overcome the limitations of traditional nanoparticle systems and enhance the oral bioavailability of bioactive substances.</div></div><div><h3>Scope and approach</h3><div>This review systematically summarizes the major barriers to the oral delivery of bioactive substances, with a focus on the propulsive mechanisms and research progress in overcoming multiple gastrointestinal physiological barriers of various MNMs. It provides a detailed analysis of the advantages and challenges of using MNMs in oral delivery, aiming to provide theoretical foundations and innovative strategies for the precise, targeted, and efficient delivery of bioactive substances.</div></div><div><h3>Key findings and conclusions</h3><div>MNMs can effectively convert external energies (chemical, light, magnetic, or acoustic) into self-propulsion, enabling autonomous navigation, barrier penetration, and targeted accumulation in the complex gastrointestinal tract. Some MNMs can even harness adverse conditions like gastric acid as driving forces, achieving efficient payload delivery and synergistic therapy. With excellent penetration, targeting, and controllability, MNMs offer a promising strategy to enhance the oral bioavailability of bioactive substances.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"164 ","pages":"Article 105268"},"PeriodicalIF":15.4,"publicationDate":"2025-08-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144922763","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}