荞麦2.0：从气候适应型作物到个性化营养产品-未来食品工业的典范方法

IF 15.4 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Trends in Food Science & Technology Pub Date : 2025-09-17 DOI:10.1016/j.tifs.2025.105320

Ruikang Lin , Luman Sang , Yiqing Zhu , Yanli Wang , Xinlin Liu , Liangxing Zhao , Qun Shen , Yong Xue , Qingyu Zhao

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引用次数: 0

摘要

荞麦（Fagopyrum spp.）是一种具有3000年栽培历史的气候适应型作物，已成为应对气候变化、营养缺乏和慢性疾病等全球挑战的重要资源。尽管其丰富的营养成分和适应性，但其气候适应能力、生物活性成分和个性化营养潜力的系统整合仍未得到充分开发。这篇综述旨在通过提出一个综合农学、食品科学和精准医学的整体模型来弥合这一差距。本文全面分析了荞麦的营养成分（碳水化合物、蛋白质、脂肪酸、维生素、矿物质和类黄酮），并评价了传统和新兴的加工技术（碾磨、发酵、微胶囊化、3D打印）在营养保留和功能增强方面的作用。它进一步探讨了基因组学、蛋白质组学和代谢组学在设计个性化营养策略中的作用。来自主要产区（中国、俄罗斯、欧盟、日本）的案例研究表明，政策和市场的协同作用推动了行业的发展。荞麦具有独特的营养多样性，包括优质蛋白质（8 - 19%）、抗氧化类黄酮和气候适应性。微胶囊化和超高压处理等创新增强了生物活性的稳定性，而基因组编辑（如CRISPR-Cas9）使低过敏性品种成为可能。个性化营养框架利用荞麦的代谢物显示出管理代谢紊乱和肠道健康的希望。然而，诸如低机械化、生物活性降解和消费者意识差距等挑战仍然存在。未来的方向强调生物技术驱动的产量提高，人工智能综合饮食计划，以及全球政策调整，将荞麦定位为可持续粮食系统和精准健康干预的基石。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Buckwheat 2.0: From climate-resilient crop to personalized nutrition product– a model approach for future food industry

Background

Buckwheat (Fagopyrum spp.), a climate-resilient crop with a 3000-year cultivation history, has emerged as a critical resource for addressing global challenges such as climate change, nutritional deficiencies, and chronic diseases. Despite its rich nutritional profile and adaptability, the systematic integration of its climate resilience, bioactive components, and personalized nutrition potential remains underexplored. This review aims to bridge this gap by proposing a holistic model that synergizes agronomy, food science, and precision medicine.

Scope and approach

The review comprehensively analyzes buckwheat's nutritional composition (carbohydrates, proteins, fatty acids, vitamins, minerals, and flavonoids) and evaluates traditional and emerging processing technologies (milling, fermentation, microencapsulation, 3D printing) for nutrient retention and functional enhancement. It further explores the role of genomics, proteomics, and metabolomics in designing personalized nutrition strategies. Case studies from major producing regions (China, Russia, EU, Japan) illustrate policy-market synergies driving the industry's evolution.

Key findings and conclusions

Buckwheat exhibits exceptional nutritional diversity, including high-quality protein (8–19 %), antioxidant flavonoids, and climate adaptability. Innovations like microencapsulation and ultra-high-pressure processing enhance bioactive stability, while genomic editing (e.g., CRISPR-Cas9) enables hypoallergenic varieties. Personalized nutrition frameworks leveraging buckwheat's metabolites show promise in managing metabolic disorders and gut health. However, challenges such as low mechanization, bioactive degradation, and consumer awareness gaps persist. Future directions emphasize biotechnology-driven yield improvement, AI-integrated dietary programs, and global policy alignment to position buckwheat as a cornerstone of sustainable food systems and precision health interventions.

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来源期刊

Trends in Food Science & Technology 工程技术-食品科技

CiteScore

32.50

自引率

2.60%

发文量

322

审稿时长

37 days

期刊介绍： Trends in Food Science & Technology is a prestigious international journal that specializes in peer-reviewed articles covering the latest advancements in technology, food science, and human nutrition. It serves as a bridge between specialized primary journals and general trade magazines, providing readable and scientifically rigorous reviews and commentaries on current research developments and their potential applications in the food industry. Unlike traditional journals, Trends in Food Science & Technology does not publish original research papers. Instead, it focuses on critical and comprehensive reviews to offer valuable insights for professionals in the field. By bringing together cutting-edge research and industry applications, this journal plays a vital role in disseminating knowledge and facilitating advancements in the food science and technology sector.