Applied Food Research最新文献

Examining the nexus of climate change and food safety: A review 研究气候变化与食品安全的关系：综述

Applied Food Research Pub Date : 2025-04-11 DOI: 10.1016/j.afres.2025.100884

Oluseyi Rotimi Taiwo , Helen Onyeaka , Adenike A. Akinsemolu , Elijah Kolawole Oladipo

{"title":"Examining the nexus of climate change and food safety: A review","authors":"Oluseyi Rotimi Taiwo , Helen Onyeaka , Adenike A. Akinsemolu , Elijah Kolawole Oladipo","doi":"10.1016/j.afres.2025.100884","DOIUrl":"10.1016/j.afres.2025.100884","url":null,"abstract":"<div><div>The impact of climate change on food security and safety is enormous due to its far-reaching effects on food production and distribution, foodborne diseases, agricultural pests, and extreme weather events. Rising temperatures have affected crop production especially in semi-arid areas due to reduced water availability for crop production while greenhouse gas emmisions have been linked to an increase in the activity and range of food pests. Increased temperature have also impacted food safety with increased incidence of foodborne diseases due to its effect on bacteria virulence factors, antimicrobial resistance genes, and modification of human lifestyle activities. This study takes a holistic view of the multifaceted mechanisms through which climate change affects both food security and food safety. We evaluate the impact of extreme weather events—such as droughts and flooding—on crop and livestock production, food availability, and socioeconomic stability, as well as their role in exacerbating the incidence and severity of foodborne diseases. Finally, the study highlights the need for resilient food systems, advocating for safe agricultural practices, the cultivation of drought-resistant crops to mitigate climate-related risks, and strengthened food safety measures, including enhanced monitoring, improved cold chain management, and stricter food handling regulations to reduce the risk of foodborne diseases.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 1","pages":"Article 100884"},"PeriodicalIF":0.0,"publicationDate":"2025-04-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143837836","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Advances in seed mucilage: Chemical characterization, functional properties, extraction, and applications in edible coatings for meat preservation 种子粘液的研究进展：化学特性、功能特性、提取及其在肉类保鲜食用涂层中的应用

Applied Food Research Pub Date : 2025-04-11 DOI: 10.1016/j.afres.2025.100886

Bernardo D. Tobar-Espinoza, José R. Pérez-Correa

{"title":"Advances in seed mucilage: Chemical characterization, functional properties, extraction, and applications in edible coatings for meat preservation","authors":"Bernardo D. Tobar-Espinoza, José R. Pérez-Correa","doi":"10.1016/j.afres.2025.100886","DOIUrl":"10.1016/j.afres.2025.100886","url":null,"abstract":"<div><div>Seed mucilage represents a diverse group of plant-derived biopolymers with significant potential in food preservation applications due to their unique functional properties and natural origin. The preservation of refrigerated meat products faces significant challenges due to lipid oxidation and microbial growth, which degrade quality and shorten shelf life. Seed mucilage-based edible coatings provide an eco-friendly alternative to synthetic preservatives. This review examines advanced mucilage extraction techniques, including ultrasound and microwave-assisted methods, and emerging approaches utilizing deep eutectic solvents. It also explores cutting-edge analytical methods for mucilage characterization, such as FTIR, NMR, HPLC, and electron microscopy, offering insights into its chemical structure and functional properties. Emphasis is placed on the relationship between mucilage's molecular structure and its functional attributes, including water retention, gel formation, bioadhesion, and encapsulation of bioactive compounds like essential oils and antimicrobial agents. Recent research demonstrates that seed mucilage-derived coatings can extend the shelf life of refrigerated meat by reducing lipid oxidation, inhibiting microbial growth, and maintaining sensory and nutritional qualities. The bioadhesive and barrier properties of mucilage enhance the controlled release of active ingredients, effectively retarding spoilage. This review highlights the potential of seed mucilage as a natural, cost-effective, and sustainable solution to meat preservation challenges, addressing the growing demand for environmentally responsible packaging while ensuring product quality and safety.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 1","pages":"Article 100886"},"PeriodicalIF":0.0,"publicationDate":"2025-04-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143825617","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Recent innovations in metal-based nanoparticles for food packaging: A focus on safety and environmental impact 用于食品包装的金属基纳米颗粒的最新创新：关注安全和环境影响

Applied Food Research Pub Date : 2025-04-01 DOI: 10.1016/j.afres.2025.100860

Hamed Ahari , Anisa Jafari , Tugba Ozdal , Sima Moradi , Hamid-Reza Bahari , Qun Wu , Ismail Eş , Amin Mousavi Khaneghah

{"title":"Recent innovations in metal-based nanoparticles for food packaging: A focus on safety and environmental impact","authors":"Hamed Ahari , Anisa Jafari , Tugba Ozdal , Sima Moradi , Hamid-Reza Bahari , Qun Wu , Ismail Eş , Amin Mousavi Khaneghah","doi":"10.1016/j.afres.2025.100860","DOIUrl":"10.1016/j.afres.2025.100860","url":null,"abstract":"<div><div>The growing need for safer and more sustainable food packaging systems (FPSs) arises from increasing food waste and stringent safety regulations. Advanced FPSs are critical in improving food safety and quality. Such an industry is shifting towards more active, intelligent, and environmentally sustainable packaging solutions alongside gentler processing methods. Nanotechnology is at the forefront of the most advancements in developing novel FPSs. Advanced FPSs employing metal-based nanoparticles (MBNPs) are gaining attraction due to their potential to enhance food safety, extend shelf life, and improve mechanical and barrier properties. This review paper addresses this gap by providing a comprehensive literature review and focuses on innovations in MBNP applications, their potential hazards, and mitigation strategies. Furthermore, this review summarizes findings on the antimicrobial activity, barrier properties, and mechanical strength improvements conferred by MBNPs, while evaluating concerns related to nanoparticle migration, potential toxicity, and environmental impact. This review provides a holistic perspective on the current state and future directions of MBNP research in food packaging, offering insights for researchers, regulators, and industry stakeholders<strong>.</strong></div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 1","pages":"Article 100860"},"PeriodicalIF":0.0,"publicationDate":"2025-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143820571","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Utilization of brewer's spent grain in extrusion processing: A review 啤酒废粒在挤压加工中的应用综述

Applied Food Research Pub Date : 2025-04-01 DOI: 10.1016/j.afres.2025.100868

Kelly K. Beltrán-Borbor , Andrea D. Ortega-Suasnavas , María V. Ordóñez-Pazmiño , Diana L. Tinoco-Caicedo

{"title":"Utilization of brewer's spent grain in extrusion processing: A review","authors":"Kelly K. Beltrán-Borbor , Andrea D. Ortega-Suasnavas , María V. Ordóñez-Pazmiño , Diana L. Tinoco-Caicedo","doi":"10.1016/j.afres.2025.100868","DOIUrl":"10.1016/j.afres.2025.100868","url":null,"abstract":"<div><div>Brewers’ spent grain (BSG), the primary byproduct of the brewing industry, is rich in dietary fiber, proteins, and bioactive compounds, yet remains underutilized due to challenges such as the fiber-bound nature of bioactive compounds, antinutritional factors, and sensory limitations. This review examines extrusion technology as a transformative approach to valorize BSG, enhancing its nutritional and functional properties while addressing process scalability and environmental concerns. Key findings demonstrate that optimized extrusion parameters—temperature, moisture levels, and shear forces—facilitate the conversion of insoluble fibers into soluble forms, increase phenolic compound bioavailability, and reduce antinutritional factors such as phytic acid, improving protein digestibility. Life cycle analysis (LCA) highlights the environmental benefits of BSG extrusion, with reduced greenhouse gas emissions compared to landfill disposal, while economic studies confirm its feasibility in scalable food production. Despite these advances, sensory challenges and consumer acceptance remain critical barriers to high BSG inclusion levels in food formulations. This review underscores the need for future research on innovative pre-treatment methods, such as fermentation and enzymatic hydrolysis, and advanced extrusion techniques like reactive extrusion to further enhance BSG's functionality and application in sustainable, health-promoting food systems. These findings support the role of BSG-enriched extrudates in addressing global food security challenges, reducing environmental footprints, and contributing to the circular economy.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 1","pages":"Article 100868"},"PeriodicalIF":0.0,"publicationDate":"2025-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143759874","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Integrated hydrothermal carbonization to enhance resource and energy recovery from food waste 一体化热液碳化，提高食物垃圾的资源和能源回收

Applied Food Research Pub Date : 2025-03-31 DOI: 10.1016/j.afres.2025.100869

Behzad Satari , Javad khazaei , Mohammad Hossein Kianmehr

{"title":"Integrated hydrothermal carbonization to enhance resource and energy recovery from food waste","authors":"Behzad Satari , Javad khazaei , Mohammad Hossein Kianmehr","doi":"10.1016/j.afres.2025.100869","DOIUrl":"10.1016/j.afres.2025.100869","url":null,"abstract":"<div><div>Food wastage has significant repercussions, such as hindering efforts to combat hunger, contributing to unsustainable resource exploitation, and accounting for approximately half of the greenhouse gas emissions from the entire agri-food system. Converting food waste (FW) into valuable resources and energy provides significant environmental, social, and economic benefits, which are crucial for establishing a circular bioeconomy. Traditional methods of FW valorization, such as landfilling, incineration, and anaerobic digestion, have advanced, with current research and policies increasingly focusing on more sophisticated techniques like hydrothermal carbonization (HTC). HTC involves carbonizing wet biomass at high temperatures and pressures to produce hydrochar, a solid phase, and a nutrient-rich liquid phase. Transforming food waste into useful products like biochar, syngas, and nutrient recovery (e.g., phosphates from waste) addresses the role of HTC in supporting the circular economy and emphasizes the shift from waste disposal to resource recovery. This state-of-the-art review explores how HTC can be integrated with other technologies such as anaerobic digestion, aiming to optimize energy and material recovery with improved properties. The latest advancements in the optimization of HTC process variables, catalytic enhancements, and downstream applications are discussed. Besides, by highlighting the latest life cycle assessments and techno-economic analyses, the economic viability, scalability, and environmental benefits of HTC integration are assessed. Presenting emerging research on novel conversion pathways and potential synergies between HTC and other industries (e.g., agriculture, energy storage) would highlight how the field is evolving to create more versatile uses for HTC byproducts.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 1","pages":"Article 100869"},"PeriodicalIF":0.0,"publicationDate":"2025-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143816877","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Personalized nutrition to intelligent foods with 3D and 4D printing 通过3D和4D打印，个性化营养到智能食品

Applied Food Research Pub Date : 2025-03-28 DOI: 10.1016/j.afres.2025.100863

Priyanka Chauhan, Manisha Kaushal, Devina Vaidya, Anil Gupta, Shreya Kashyap, Priyanka Suthar

{"title":"Personalized nutrition to intelligent foods with 3D and 4D printing","authors":"Priyanka Chauhan, Manisha Kaushal, Devina Vaidya, Anil Gupta, Shreya Kashyap, Priyanka Suthar","doi":"10.1016/j.afres.2025.100863","DOIUrl":"10.1016/j.afres.2025.100863","url":null,"abstract":"<div><div>The rapid evolution of food preferences and dietary needs necessitates that food manufacturer's stay at the forefront of innovative practices and cutting-edge technologies. This review article explores the transformative potential of 3D and 4D printing in revolutionizing food manufacturing. 3D printing offers the ability to fabricate intricate food structures through a layer-by-layer deposition process. This enables the creation of novel shapes, textures, and even personalized nutrition products tailored to specific dietary requirements. Employing four primary techniques – extrusion, inkjet, binder jetting, and selective sintering – 3D printing allows for customization of color, flavor, and calorie intake. Additionally, it minimizes food waste by utilizing previously discarded materials. However, limitations such as printing speed, accuracy, and surface finishes persist. 4D printing emerges as a potential solution, building upon the core principles of 3D printing. It creates \"smart\" food structures that respond to external stimuli like pH, humidity, and temperature. These structures can transform into complex shapes with altered functionalities. This review highlights opportunities for future advancements in 4D food printing. These include improved internal structure-stimuli interactions, optimized printer design, enhanced printing software functionalities, and the development of novel food materials. Addressing these areas will bridge the current research gap and unlock the vast potential for the development of novel, healthy, and intelligent food products.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 1","pages":"Article 100863"},"PeriodicalIF":0.0,"publicationDate":"2025-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143816878","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

A comprehensive review on basil seeds as a source of nutrients and functional ingredients with health benefit properties 罗勒种子作为一种营养来源和具有保健功效的功能成分的综合综述

Applied Food Research Pub Date : 2025-03-25 DOI: 10.1016/j.afres.2025.100859

Md Azizul Hakim Shiam , Asraful Alam , Mrityunjoy Biswas , Mahfujul Alam , Md. Ashrafuzzaman Zahid , S. M. Shamiul Alam , Md. Akhtaruzzaman , Shahabuddin Ahmed

{"title":"A comprehensive review on basil seeds as a source of nutrients and functional ingredients with health benefit properties","authors":"Md Azizul Hakim Shiam , Asraful Alam , Mrityunjoy Biswas , Mahfujul Alam , Md. Ashrafuzzaman Zahid , S. M. Shamiul Alam , Md. Akhtaruzzaman , Shahabuddin Ahmed","doi":"10.1016/j.afres.2025.100859","DOIUrl":"10.1016/j.afres.2025.100859","url":null,"abstract":"<div><div>Basil seeds, originating from the <em>Ocimum</em> genus, comprise many bioactive compounds and nutrients, providing multiple health benefits. Basil seeds contain notable amounts of protein, fiber, omega-3 s, potassium, magnesium, and calcium. Basil seeds have multiple functional properties and biological activity, such as antioxidant, antimicrobial, anti-inflammatory, anticancer, anti-diabetic, anti-stress, cardioprotective effects etc. Intake of basil seeds is associated with advantages such as improved digestion, reduced body temperature, weight control, blood pressure regulation etc. Despite the extensive use of basil seeds in culinary practices and traditional medicine, their nutritional and functional characteristics remain insufficiently explored. The sole motive of this review is to provide information on the potential of basil seeds as a nutrient-rich functional food ingredient and highlight the health benefits and its application in various food industries.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 1","pages":"Article 100859"},"PeriodicalIF":0.0,"publicationDate":"2025-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143715308","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Cold plasma as a frontier in combating foodborne bacterial pathogens in ready-to-eat (RTE) foodstuff 冷等离子体作为对抗即食食品中食源性细菌病原体的前沿

Applied Food Research Pub Date : 2025-03-18 DOI: 10.1016/j.afres.2025.100842

Tehmina Naseem , Umair Zahid , Asad Shahzad , Syed Ali Hassan , Gholamreza Abdi , Rana Muhammad Aadil

{"title":"Cold plasma as a frontier in combating foodborne bacterial pathogens in ready-to-eat (RTE) foodstuff","authors":"Tehmina Naseem , Umair Zahid , Asad Shahzad , Syed Ali Hassan , Gholamreza Abdi , Rana Muhammad Aadil","doi":"10.1016/j.afres.2025.100842","DOIUrl":"10.1016/j.afres.2025.100842","url":null,"abstract":"<div><div>In recent years, the demand for ready-to-eat (RTE) foods has grown considerably as RTE foods are more nutritious as compared to frozen, preserved, and stored food products. However, there is an increased chance of microbial contamination in these foods at numerous stages, which leads to food poisoning, and, in severe cases, fatalities. In the past, various thermal and non-thermal technologies have been discovered to enhance food safety in addition to conventional physical and chemical methods due to health effects and less nutritional losses. Thermal technologies including blanching, pasteurization, and sterilization are widely used to inactivate the microbes. However, these treatments affect the foods' organoleptic, nutritional, and technological characteristics. Consequently, non-thermal technologies such as cold plasma (CP), have emerged as ecologically safe treatments while preserving food quality. The main objective of this review is to explore the effects of CP, alone or in combination on the bacterial pathogenic safety of RTE foods. Besides that, this review also focuses on the possible inactivation mechanism, and challenges associated with this technique, and offers future recommendations. Previous investigations showed that CP significantly reduces the counts of <em>Escherichia coli, Enterobacter aerogenes, Salmonella</em> spp., <em>Listeria</em> spp., <em>Shigella,</em> and <em>Pseudomonas</em> spp. in different RTE foods with minimum loss of nutrients as compared to the heat-treated samples. The results were more favorable (in terms of microbial reduction) when CP was combined with other methods during the processing and storage steps.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 1","pages":"Article 100842"},"PeriodicalIF":0.0,"publicationDate":"2025-03-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143683660","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Enhancing health through phenolic compounds: A comprehensive review of spices and herbs consumed in Cameroon based on global research 通过酚类化合物促进健康：基于全球研究对喀麦隆消费的香料和草药进行全面审查

Applied Food Research Pub Date : 2025-03-16 DOI: 10.1016/j.afres.2025.100837

Fabrice Fabien Dongho Dongmo , Adelaide Demasse Mawamba , Rebecca Madeleine Ebelle Etame , William Djeukeu Asongni , Landry Lienou Lienou , Ousman Tamgue , Modeste Lambert Sameza , Rosalie Anne Ngono Ngane , Inocent Gouado

{"title":"Enhancing health through phenolic compounds: A comprehensive review of spices and herbs consumed in Cameroon based on global research","authors":"Fabrice Fabien Dongho Dongmo , Adelaide Demasse Mawamba , Rebecca Madeleine Ebelle Etame , William Djeukeu Asongni , Landry Lienou Lienou , Ousman Tamgue , Modeste Lambert Sameza , Rosalie Anne Ngono Ngane , Inocent Gouado","doi":"10.1016/j.afres.2025.100837","DOIUrl":"10.1016/j.afres.2025.100837","url":null,"abstract":"<div><div>For centuries, various cultures worldwide have utilized spices and herbs (S&H) not only for their culinary attributes but also for their medicinal properties. These natural substances are abundant in phenolic compounds (PCs), a category of chemical compounds associated with a plethora of health benefits. This review offers an exhaustive examination of the health advantages of commonly consumed S&H in Cameroon, with a specific focus on their PCs. It delves into the diverse roles these natural substances play, such as modulating the immune system, demonstrating anti-obesity, anti-diabetic, and anti-cancer activities, and providing protection for various body systems including the cardiovascular, renal, neurological, reproductive, and digestive systems. The research also discusses the hepatoprotective properties of PCs, underscoring their potential as natural substitutes to traditional treatments. However, it also emphasizes the potential side effects of S&H and their PCs, especially when consumed in large amounts without medical guidance. The findings of this research highlight the significant therapeutic potential of S&H and their PCs. It advocates for additional research to confirm health benefits, evaluate compound safety, and consider sustainability for product development. The study also calls for collaborative research and integration with conventional medicine to revolutionize healthcare.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 1","pages":"Article 100837"},"PeriodicalIF":0.0,"publicationDate":"2025-03-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143683658","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The nexus of IoT and aquaculture: A bibliometric analysis 物联网与水产养殖的关系：文献计量学分析

Applied Food Research Pub Date : 2025-03-16 DOI: 10.1016/j.afres.2025.100838

Abderahman Rejeb , Karim Rejeb , John G. Keogh

{"title":"The nexus of IoT and aquaculture: A bibliometric analysis","authors":"Abderahman Rejeb , Karim Rejeb , John G. Keogh","doi":"10.1016/j.afres.2025.100838","DOIUrl":"10.1016/j.afres.2025.100838","url":null,"abstract":"<div><div>The Internet of Things (IoT) in aquaculture presents significant opportunities for improving the sector's productivity, sustainability, and resilience. This study aims to achieve two primary goals: to deliver an extensive overview of IoT applications in aquaculture and to pinpoint emerging trends and research gaps, thereby directing future academic endeavors in the aquaculture field. Through bibliometric analysis, which involved keyword co-occurrence and article co-citation network analyses, we investigated 428 publications from 2012 to 2024 retrieved from Scopus. The review indicates a significant rise in investigative efforts, especially in recent years, highlighting the sector's increasing focus on the role of IoT in tackling the distinct challenges aquaculture faces, including water quality monitoring, disease prevention, and resource efficiency. Prominent themes recognized encompass advanced aquaculture systems, water quality and health monitoring, and sophisticated forecasting tools. This investigation enhances the existing knowledge base by emphasizing key themes, significant studies, and essential technological advancements in IoT-enabled aquaculture, providing one of the initial bibliometric assessments in this swiftly developing field. Future research should focus on enhancing interoperability among IoT devices, improving data security and privacy, integrating artificial intelligence for predictive analytics, and expanding IoT applications to support small-scale and resource-constrained aquaculture operations.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 1","pages":"Article 100838"},"PeriodicalIF":0.0,"publicationDate":"2025-03-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143683659","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0