Trends in Food Science & Technology最新文献

{"title":"Synthetic biology drives innovative advances of antimicrobial peptide iturin A","authors":"Daiyuan Zhang ,&nbsp;Mo Zhang ,&nbsp;Dian Zou ,&nbsp;Xianglan Wu ,&nbsp;Changwen Ye ,&nbsp;Kuo Huang ,&nbsp;Xuetuan Wei ,&nbsp;Xian Wu","doi":"10.1016/j.tifs.2025.104907","DOIUrl":"10.1016/j.tifs.2025.104907","url":null,"abstract":"<div><h3>Background</h3><div>Microbial contamination causes significant food loss and health hazards. Iturin A, a natural antimicrobial peptide produced by <em>Bacillus</em> species, has gained increasing recognition. Additionally, iturin A exhibits various biological activities, including antiviral and antitumor activities. However, the large-scale application of the high-value iturin A is limited by its low yield.</div></div><div><h3>Scope and approach</h3><div>This article comprehensively reviews the bioactivities of iturin A. The potential applications of iturin A in food, as well as its safety and toxicity assessment, are discussed. Furthermore, the biosynthesis of iturin A is analyzed in depth, with a focus on the synthetic biology strategies, aiming to enhance its production.</div></div><div><h3>Key findings and conclusions</h3><div>Iturin A possesses a variety of biological activities, offering promising application potentials in the food industry from food preservatives to functional food. Especially, the synthetic biology strategies are highlighted for improving the production of iturin A, including modification of the <em>itu</em> operon, the precursor amino acid pathway, the fatty acid pathway, the transcription factor, the transport system and the byproduct pathway. The modification of genes and metabolic networks through rational design and dynamic regulation is an important direction worth focusing on in the future, and it is crucial for optimizing the yield of iturin A.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"157 ","pages":"Article 104907"},"PeriodicalIF":15.1,"publicationDate":"2025-02-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143419380","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":"Response to the letter by Prof. Yoshiyasu Takefuji: Enhancing methodological rigor in machine learning for food authentication","authors":"Mansoor Ahmad Bhat ,&nbsp;Mohd Yousuf Rather ,&nbsp;Prabhakar Singh ,&nbsp;Saqib Hassan ,&nbsp;Naseer Hussain","doi":"10.1016/j.tifs.2025.104901","DOIUrl":"10.1016/j.tifs.2025.104901","url":null,"abstract":"<div><h3>Background</h3><div>Machine learning (ML) is pivotal in food authentication, yet biases in feature importance assessments and model dependency remain critical challenges, as highlighted by Prof. Takefuji.</div></div><div><h3>Scope and approach</h3><div>This response addresses Prof. Takefuji's concerns by proposing advanced statistical methodologies (e.g., Spearman's correlation, permutation testing), rigorous validation frameworks, and interdisciplinary collaboration to mitigate biases. We emphasize improving the reliability, fairness, and interpretability of ML models across diverse datasets and regulatory contexts.</div></div><div><h3>Key findings and conclusion</h3><div>Integrating robust statistical methods with domain expertise enhances model transparency and accuracy. Recommendations include adopting ensemble modelling, cross-validation, and bias audits to ensure actionable transparency for stakeholders. These steps are vital for advancing equitable and reliable food authentication systems.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"157 ","pages":"Article 104901"},"PeriodicalIF":15.1,"publicationDate":"2025-02-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143488571","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 integrated approach can improve China's food additives security","authors":"Qian Li ,&nbsp;Jingru Hou ,&nbsp;Jennifer S. Stevenson ,&nbsp;Cihui Liu","doi":"10.1016/j.tifs.2025.104904","DOIUrl":"10.1016/j.tifs.2025.104904","url":null,"abstract":"<div><div>In China, the development of food additives remains a critical challenge in food additives security research. We discuss an integrated approach that can improve China's food additives security, including technical management, standards implementation, and punitive damages regime. Through this integration, we identify that technical management, standards implementation, and punitive damages regime are each complementary to each other. Technical management helps reduce the inherent risks of food additives beforehand. Standards implementation helps prevent and control risks of food additives use halfway. Punitive damages regime helps relieve secondary risks arising from food additives use. Crucially, this integration enhances the suitability of food additives security. Our work provides a generalizable strategy for identifying and controlling risks inherent in food additives, risks from their use and their secondary risks, offering new insights into adaptive strategy for food additives security.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"157 ","pages":"Article 104904"},"PeriodicalIF":15.1,"publicationDate":"2025-02-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143419297","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":"Single-atom nanozymes: Recent advances and perspectives toward application in food analysis","authors":"Qiuping Wang ,&nbsp;Yuen Wu ,&nbsp;Yu Mao ,&nbsp;Lei Zheng","doi":"10.1016/j.tifs.2025.104905","DOIUrl":"10.1016/j.tifs.2025.104905","url":null,"abstract":"<div><h3>Background</h3><div>Ensuring food safety has become a global priority due to increasing consumer demand for green, safe and nutritious food, necessitating advanced technologies for precise food quality evaluation. Nanozymes, nanomaterials with enzyme-mimicking catalytic properties, have attracted attention for their cost-effectiveness, stability and tunable features. However, limitations such as uncertain active sites and low catalytic efficiency hinder their broader application. Single-atom nanozymes (SAzymes) overcome these challenges with maximized atom utilization and well-defined structures, enabling the precise replication of metalloenzymes active centers and spatial configurations at the atomic scale. This design significantly enhances catalytic performance, positioning SAzymes as a promising frontier in food analysis.</div></div><div><h3>Scope and approach</h3><div>This review discusses the synthesis strategies of SAzymes and their influence on biocatalytic performance, emphasizing metal active center selection and coordination shells modulation. It highlights key advancements in SAzyme applications for evaluating food nutrients and detecting food safety. Two major challenges including low catalytic efficiency in complex food matrices and limited understanding of catalytic mechanisms are examined. Strategic pathways to overcome these challenges are proposed, promoting the integration of SAzymes into food analysis.</div></div><div><h3>Key finds and conclusions</h3><div>Nanozymes have garnered extensive attention due to their enzyme-like activity and robustness, but face challenges including complex compositions, low active site density and inadequate substrate specificity. In contrast, SAzymes with maximum atomic efficiency and highly tunable structure characteristics exhibit superior catalytic activities and specificity. These attributes are pivotal for advancing rapid, sensitive and on-site food analysis. This review offers fresh insights and practical guidance, shedding light on the expanding potential of SAzymes in food assay applications.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"158 ","pages":"Article 104905"},"PeriodicalIF":15.1,"publicationDate":"2025-02-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143437282","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":"Advancements in photoelectrochemical sensors for analysis of food contaminants","authors":"Kexin Zou ,&nbsp;Shumin Zhang ,&nbsp;Quansheng Chen,&nbsp;Xiaomei Chen","doi":"10.1016/j.tifs.2025.104903","DOIUrl":"10.1016/j.tifs.2025.104903","url":null,"abstract":"<div><h3>Background</h3><div>Food is easily contaminated by harmful substances, such as foodborne pathogenic bacteria, biological toxins, and heavy metals. Rapid qualitative and quantitative detection of food contaminants is essential for ensuring food safety and safeguarding the health of consumers. Photoelectrochemical (PEC) sensors, which are a combination of optical and electrochemical technologies, have been widely used in food analysis because of their high efficiency, high sensitivity, low cost, and easy miniaturization.</div></div><div><h3>Scope and approach</h3><div>This review introduces the principles and composition of PEC sensors, describes the PEC materials that generate photocurrents, and categorizes PEC sensing strategies based on the changes in the detection signals. This review also summarizes the latest advancements in the application of PEC sensors for detecting food contaminants over the past five years, with a particular focus on the detection of foodborne pathogens owing to their high incidence and widespread occurrence. Finally, the prospects and challenges of PEC sensors for future applications are discussed.</div></div><div><h3>Key findings and conclusions</h3><div>PEC sensors have been widely used for the detection of food contaminants and have demonstrated good performance in terms of sensitivity, linear range, and portability. Furthermore, with the continuous development of surface modification technology, nanotechnology, biosensing technology, and portable devices, the performance of PEC sensors has been further enhanced to meet the demand for rapid and sensitive on-site detection of food hazards.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"157 ","pages":"Article 104903"},"PeriodicalIF":15.1,"publicationDate":"2025-02-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143377166","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":"The role of dietary polysaccharides in uric acid regulation: Mechanisms and benefits in managing hyperuricemia","authors":"Wenchen Yu ,&nbsp;Jiaren Liu ,&nbsp;Denis Baranenko ,&nbsp;Alejandro Cifuentes ,&nbsp;Elena Ibañez ,&nbsp;Yingchun Zhang ,&nbsp;Weihong Lu","doi":"10.1016/j.tifs.2025.104902","DOIUrl":"10.1016/j.tifs.2025.104902","url":null,"abstract":"<div><h3>Background</h3><div>Hyperuricemia (HUA) is a systemic metabolic disorder caused by disturbances in purine metabolism. Persistent HUA can lead to the formation of urate crystals, which activate immune responses, causing joint tissue damage and the development of gout. Currently, clinical therapeutic drugs for HUA are associated with notable adverse side effects. Dietary polysaccharides, derived from various natural sources and forms, offer a safer and more sustainable therapeutic approach for managing HUA.</div></div><div><h3>Scope and approach</h3><div>This review discusses the pathogenesis of HUA, the metabolic characteristics and physiological functions of dietary polysaccharides, and the potential molecular mechanisms by which polysaccharides exert their uric acid-lowering effects.</div></div><div><h3>Key findings and conclusions</h3><div>Dietary polysaccharides from diverse sources improve HUA through several mechanisms: (1) Modulating key enzymes involved in uric acid production and metabolism, such as xanthine oxidoreductase and adenosine deaminase, as well as uric acid transporters like GLUT9, OAT1, OAT3, and ABCG2 in the liver, kidneys, and intestines to regulate uric acid production and excretion. (2) Regulating key signaling pathways, including TLR4/MyD88/NF-κB, TGF-β/Smad, and JAK/STAT, to reduce oxidative stress and inflammation. (3) Promoting the abundance of gut microbiota, such as <em>Lactobacillus</em> and <em>Bifidobacterium</em>, and regulating their metabolic products to maintain gut homeostasis. (4) Other mechanisms, including regulating the expression of LPCAT3, SREBP1, and PPARα, to improve lipid metabolism and liver function. Dietary polysaccharides hold significant potential as natural, safe, and effective supplements for the prevention and management of hyperuricemia.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"157 ","pages":"Article 104902"},"PeriodicalIF":15.1,"publicationDate":"2025-02-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143387735","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 comprehensive review of propylene glycol alginate in the food industry: Synthesis, safety, composite hydrocolloids and application","authors":"Mengjie Ma ,&nbsp;Yueyue Liu ,&nbsp;Shuaizhong Zhang ,&nbsp;Yongkai Yuan","doi":"10.1016/j.tifs.2025.104900","DOIUrl":"10.1016/j.tifs.2025.104900","url":null,"abstract":"<div><h3>Background</h3><div>Propylene glycol alginate (PGA) is a safe food additive that functions as an amphiphilic polysaccharide with emulsifying, thickening, and gelling properties. Despite its growing application in the food industry, particularly in composite hydrocolloids, there is no comprehensive review highlighting its role and potential in this field.</div></div><div><h3>Scope and approach</h3><div>This review summarizes the synthesis, structure, and safety of PGA. It explores various types of PGA-based composite hydrocolloids, including their fabrication methods, microstructures, and functional properties, and evaluates their food applications. Finally, an outlook on future research directions is provided.</div></div><div><h3>Key findings and conclusions</h3><div>The incorporation of the propylene glycol group in PGA enhances its properties, making it a versatile ingredient for various composite hydrocolloids such as nanoparticles, emulsions, complexes, films, and gels. Among these, systems combining PGA with proteins are the most commonly studied. Key factors influencing the structure and function of PGA-based composites include the type of hydrocolloid, fabrication method, molecular weight, composite order, mass ratio of PGA, pH, ionic concentration, and other components such as calcium ions. PGA exhibits significant potential in food applications, mainly including emulsifiers, foam stabilizers, and nutrient encapsulation. In the future, priority should be given to diversifying the preparation methods and materials for PGA-based composite hydrocolloids, evaluating the feasibility of commercialization by addressing process complexity and loading capacity, exploring novel carriers, and expanding practical applications. In conclusion, PGA has broad potential in the food industry and is anticipated to achieve significant advancements with the guidance provided by this review.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"157 ","pages":"Article 104900"},"PeriodicalIF":15.1,"publicationDate":"2025-02-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143259131","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":"Quantum of Trust: Overview of Blockchain Technology for Product Authentication in Food and Pharmaceutical Supply Chains","authors":"Elia Henrichs,&nbsp;Meta Leonie Boller,&nbsp;Johnathan Stolz,&nbsp;Christian Krupitzer","doi":"10.1016/j.tifs.2025.104892","DOIUrl":"10.1016/j.tifs.2025.104892","url":null,"abstract":"<div><div><em>Background:</em> Food and pharmaceutical supply chains face similar issues, such as product counterfeits allowing low-quality products to enter the market and supply chain inefficiencies. Applying blockchain technology could increase transparency and efficiency in the supply chains. However, the technology is still relatively young and, thus, has barely been implemented.</div><div><em>Scope and Approach:</em> This work aims to provide an overview of blockchain applications in food and pharmaceutical supply chains. Following the PRISMA method, the systematic literature review analyzes 78 applications in 74 publications. Deriving from the results, a general framework for blockchain applications in food and pharmaceutical supply chains is proposed, which should support practitioners in implementing blockchains and researchers in identifying research challenges.</div><div><em>Key Findings and Conclusions:</em> The literature review reveals that permissioned and private blockchain networks are most commonly applied, using Ethereum and Hyperledger Fabric as leading platforms. Many applications stored data off the blockchain and implemented different techniques to restrict access to confidential data. Smart contracts are crucial for improving supply chain management as they enable automatization. The general framework recommends a permissioned consortium network using the Hyperledger Fabric platform and Proof-of-Authority consensus protocol for supply chains. Challenges like regulations, standardization, and infrastructure must be solved to foster technology adoption in operations.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"157 ","pages":"Article 104892"},"PeriodicalIF":15.1,"publicationDate":"2025-02-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143377167","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Carbohydrate-based fat mimetics: A focus on fat-mimicking mechanisms and a tribology perspective","authors":"Xuerui Li ,&nbsp;Zhenghang Xu ,&nbsp;Xiaoyun Xu ,&nbsp;Kai zheng ,&nbsp;Siyi Pan ,&nbsp;Joe M. Regenstein ,&nbsp;Hui Wang ,&nbsp;Lufeng Wang","doi":"10.1016/j.tifs.2025.104885","DOIUrl":"10.1016/j.tifs.2025.104885","url":null,"abstract":"<div><h3>Background</h3><div>Fat mimetics such as inulin can effectively reduce fat in foods while simulating the fat-like taste and texture. However, there are still significant gaps between fat mimetics and real fat in terms of flavor and texture, and the research of fat-mimicking mechanisms is also insufficient. Therefore, uncovering the mechanism of action of fat mimetics in simulating fat structures is particularly important. This is key to improving their design, enhancing simulation effects, and advancing low-fat, healthy food development to promote public health.</div></div><div><h3>Scope and approach</h3><div>This review aims to provide an overview of research on carbohydrate-based fat mimetics and the related mechanism. They were summarized as the three-dimensional network structure and microparticulate hypothesis. Furthermore, based on tribology, we proposed a new mechanism in terms of structural strain, oral processing, and sensory perception.</div></div><div><h3>Key findings and conclusions</h3><div>Carbohydrate-based fat mimetics form a three-dimensional gel network that stabilizes water and provides fat-like lubricity. Meanwhile, natural or processed carbohydrates can form tiny particles that mimic fat globules and replicate fat's smooth texture. Notably, their unique structure enables thixotropic fluid behavior, exhibiting \"elastic-sliding-adhesion\" strain under chewing forces. This facilitates transitions between boundary, mixed, and hydrodynamic lubrication states, as shown by oral friction coefficient curves. Integrating oral lubrication models with sensory evaluations reveals the mechanisms of smoothness and thickness perception. In a word, this review highlights the dynamic oral processing characteristics of fat mimetics and expands the understanding of fat simulation mechanisms from static rheological models to dynamic tribological frameworks.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"157 ","pages":"Article 104885"},"PeriodicalIF":15.1,"publicationDate":"2025-02-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143373016","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 the artificial intelligence applications in food safety and quality management","authors":"Wenbin Yu ,&nbsp;Zhiwei Ouyang ,&nbsp;Yufei Zhang ,&nbsp;Yi Lu ,&nbsp;Changhe Wei ,&nbsp;Yayi Tu ,&nbsp;Bin He","doi":"10.1016/j.tifs.2024.104855","DOIUrl":"10.1016/j.tifs.2024.104855","url":null,"abstract":"<div><h3>Background</h3><div>The maintenance of food safety standards is crucial for protecting public health and the economic integrity of the food industry. Artificial Intelligence (AI) is a groundbreaking tool with great potential in the field of food safety. However, its practical applications still require further exploration to fully unlock its benefits.</div></div><div><h3>Scope and approach</h3><div>This review synthesizes the applications of AI in food safety, focusing on microbial detection, contamination prediction, and traceability within the food supply chain. Additionally, the review discusses AI applications in food safety regulation, including risk assessment, predictive modeling, and decision support systems.</div></div><div><h3>Key findings and conclusions</h3><div>The integration of AI technologies into food safety practices not only enhances traditional methods of risk management but also fosters a more proactive approach to identifying and mitigating potential hazards. By leveraging AI capabilities, the food industry can significantly improve safety outcomes, reduce operational inefficiencies, and bolster consumer trust. The continued evolution of AI in this domain promises to drive innovative solutions, paving the way for smarter, more resilient food safety systems that prioritize prevention and proactive management.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"156 ","pages":"Article 104855"},"PeriodicalIF":15.1,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143146347","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}