Trends in Food Science & Technology最新文献

Carbon dots as sustainable antioxidants in active food packaging applications: A review 碳点作为可持续抗氧化剂在活性食品包装中的应用综述

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

Trends in Food Science & Technology

Pub Date : 2026-04-01 Epub Date: 2026-02-03 DOI: 10.1016/j.tifs.2026.105602

Swati Sharma , Zohreh Riahi , Ajahar Khan , Narayan Chandra Mishra , Ruchir Priyadarshi , Jong-Whan Rhim

Background

Oxidative deterioration significantly limits the shelf life and quality of food products, while consumer demand grows for safer, more sustainable packaging. Carbon dots, owing to their tunable surface chemistry, structural versatility, and potent antioxidant capacity, are emerging as promising alternatives to conventional chemical antioxidants in active food packaging.

Scope and approach

This review examines the antioxidant mechanisms of carbon dots, including hydrogen atom transfer, single-electron transfer, single-electron transfer–proton transfer, radical adduct formation, and the interruption of oxidative chain propagation, across diverse food systems. This study evaluates the effect of carbon nanodots on preserving the sensory characteristics and nutritional quality of fresh produce, meat, seafood, dairy products, beverages, and bakery products by preventing lipid and protein oxidation. The review also examines the sustainability, cost-effectiveness, scalability, and safety of carbon dots, particularly those sourced from edible or agro-biomass materials, and discusses the commercialization potential in clean-label and convenient food packaging sectors.

Key findings and conclusions

Carbon dot-based packaging effectively suppresses multiple oxidation pathways, thereby safeguarding the sensory and nutritional attributes of food across various categories. Edible or biomass-derived carbon dots demonstrate low toxicity, biocompatibility, and potential for safe human exposure. Coupled with their sustainability and economic viability, carbon dots present a commercially appealing alternative to conventional antioxidants, poised to advance clean-label, sustainable packaging in oxidative-sensitive products, particularly within the convenience food industry.

背景氧化变质严重限制了食品的保质期和质量，而消费者对更安全、更可持续的包装的需求日益增长。碳点由于其可调节的表面化学性质、结构的通用性和强大的抗氧化能力，正在成为活性食品包装中传统化学抗氧化剂的有希望的替代品。本文综述了碳点在不同食物体系中的抗氧化机制，包括氢原子转移、单电子转移、单电子转移-质子转移、自由基加合物的形成以及氧化链传播的中断。本研究评估了碳纳米点通过防止脂质和蛋白质氧化来保持新鲜农产品、肉类、海鲜、乳制品、饮料和烘焙产品的感官特性和营养品质的影响。本报告还研究了碳点的可持续性、成本效益、可扩展性和安全性，特别是那些来自可食用或农业生物质材料的碳点，并讨论了清洁标签和方便食品包装部门的商业化潜力。碳点包装可有效抑制多种氧化途径，从而保护各类食品的感官和营养属性。可食用或生物质衍生的碳点显示出低毒性、生物相容性和人类安全暴露的潜力。再加上它们的可持续性和经济可行性，碳点提供了传统抗氧化剂的商业吸引力替代品，准备在氧化敏感产品中推进清洁标签，可持续包装，特别是在方便食品行业。

{"title":"Carbon dots as sustainable antioxidants in active food packaging applications: A review","authors":"Swati Sharma , Zohreh Riahi , Ajahar Khan , Narayan Chandra Mishra , Ruchir Priyadarshi , Jong-Whan Rhim","doi":"10.1016/j.tifs.2026.105602","DOIUrl":"10.1016/j.tifs.2026.105602","url":null,"abstract":"<div><h3>Background</h3><div>Oxidative deterioration significantly limits the shelf life and quality of food products, while consumer demand grows for safer, more sustainable packaging. Carbon dots, owing to their tunable surface chemistry, structural versatility, and potent antioxidant capacity, are emerging as promising alternatives to conventional chemical antioxidants in active food packaging.</div></div><div><h3>Scope and approach</h3><div>This review examines the antioxidant mechanisms of carbon dots, including hydrogen atom transfer, single-electron transfer, single-electron transfer–proton transfer, radical adduct formation, and the interruption of oxidative chain propagation, across diverse food systems. This study evaluates the effect of carbon nanodots on preserving the sensory characteristics and nutritional quality of fresh produce, meat, seafood, dairy products, beverages, and bakery products by preventing lipid and protein oxidation. The review also examines the sustainability, cost-effectiveness, scalability, and safety of carbon dots, particularly those sourced from edible or agro-biomass materials, and discusses the commercialization potential in clean-label and convenient food packaging sectors.</div></div><div><h3>Key findings and conclusions</h3><div>Carbon dot-based packaging effectively suppresses multiple oxidation pathways, thereby safeguarding the sensory and nutritional attributes of food across various categories. Edible or biomass-derived carbon dots demonstrate low toxicity, biocompatibility, and potential for safe human exposure. Coupled with their sustainability and economic viability, carbon dots present a commercially appealing alternative to conventional antioxidants, poised to advance clean-label, sustainable packaging in oxidative-sensitive products, particularly within the convenience food industry.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"170 ","pages":"Article 105602"},"PeriodicalIF":15.4,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146185481","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}

引用次数: 0

Biobased 2,5-thiophenedicarboxylic acid (TFDCA)-based polyesters for the next-generation food packaging: Progress and future prospects 下一代食品包装用生物基2,5-噻吩二羧酸（TFDCA）聚酯：进展与展望

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

Trends in Food Science & Technology

Pub Date : 2026-04-01 Epub Date: 2026-02-10 DOI: 10.1016/j.tifs.2026.105617

Sunan Tian , Annan Du , Yang Wei , Xingbao Tao , Bing Xue

The development of environmentally friendly and sustainable polymer materials for food packaging is one of the major tasks facing polymer material research today, as well as a major challenge. Studies on the synthesis, structure-property relationships, and applications of biobased 2,5-thiophenedicarboxylic acid (TFDCA)-based polyesters have received widespread attention in the recent five years, yet there has been no review reported on this emerging research field till now. As the first review of this field, this review focuses on the recent research progress, common challenges, and promising opportunities related to biobased TFDCA-based polyesters for food packaging, systematically discussing the synthetic methodology and their comprehensive properties, such as thermal, mechanical, gas and water vapor barrier, and biodegradable properties. Other aspects highlighted are their crystallization behaviors and chemical recovery as well as a wide range of promising applications. The biobased routes for the synthesis of TFDCA are also involved. Finally, a brief summary of the key issues waiting to be addressed and twelve near future research directions are suggested. The target of this review is to reveal the development course of biobased TFDCA-based polyesters and help researchers to understand them more deeply and systematically in a short period of time, so as to advance their sustainable development for the next-generation food packaging scientifically and effectively.

开发环境友好、可持续的食品包装高分子材料是当今高分子材料研究面临的主要任务之一，也是一项重大挑战。近五年来，生物基2,5-噻吩二羧酸（TFDCA）聚酯的合成、构效关系及应用等方面的研究受到了广泛关注，但这一新兴研究领域尚未见综述报道。本文综述了食品包装用生物基tfdca型聚酯的最新研究进展、面临的共同挑战和前景机遇，系统地讨论了食品包装用生物基tfdca型聚酯的合成方法及其热、力学、气体和水蒸气阻隔性、生物降解性等综合性能。其他方面的重点是它们的结晶行为和化学回收以及广泛的有前途的应用。本文还介绍了合成TFDCA的生物基途径。最后，简要总结了目前尚待解决的关键问题，并提出了今后的12个研究方向。本文旨在揭示生物基tfdca型聚酯的发展历程，帮助研究人员在较短的时间内更深入、系统地了解它们，从而科学、有效地推动其在下一代食品包装中的可持续发展。

{"title":"Biobased 2,5-thiophenedicarboxylic acid (TFDCA)-based polyesters for the next-generation food packaging: Progress and future prospects","authors":"Sunan Tian , Annan Du , Yang Wei , Xingbao Tao , Bing Xue","doi":"10.1016/j.tifs.2026.105617","DOIUrl":"10.1016/j.tifs.2026.105617","url":null,"abstract":"<div><div>The development of environmentally friendly and sustainable polymer materials for food packaging is one of the major tasks facing polymer material research today, as well as a major challenge. Studies on the synthesis, structure-property relationships, and applications of biobased 2,5-thiophenedicarboxylic acid (TFDCA)-based polyesters have received widespread attention in the recent five years, yet there has been no review reported on this emerging research field till now. As the first review of this field, this review focuses on the recent research progress, common challenges, and promising opportunities related to biobased TFDCA-based polyesters for food packaging, systematically discussing the synthetic methodology and their comprehensive properties, such as thermal, mechanical, gas and water vapor barrier, and biodegradable properties. Other aspects highlighted are their crystallization behaviors and chemical recovery as well as a wide range of promising applications. The biobased routes for the synthesis of TFDCA are also involved. Finally, a brief summary of the key issues waiting to be addressed and twelve near future research directions are suggested. The target of this review is to reveal the development course of biobased TFDCA-based polyesters and help researchers to understand them more deeply and systematically in a short period of time, so as to advance their sustainable development for the next-generation food packaging scientifically and effectively.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"170 ","pages":"Article 105617"},"PeriodicalIF":15.4,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146185483","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}

引用次数: 0

Alternaria alternata and its mycotoxins: Sources, toxicological analysis, and control strategies 互交菌及其真菌毒素：来源、毒理学分析和控制策略

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

Trends in Food Science & Technology

Pub Date : 2026-04-01 Epub Date: 2026-01-20 DOI: 10.1016/j.tifs.2026.105572

Xinyue Zhang , Feng Ye , Chenxi Yang , Yingying Zhang , Yujie Zhong , Yueting Sun , Shixin Liu , Xiaoyue Xiao , Qin Wu , Huan Liu , Yongshu Li , Jianjun Hou , Xixia Liu , Zhen-Lin Xu

Background

Alternaria alternata is a ubiquitously distributed saprophytic fungus that colonizes diverse crops (e.g., citrus, tomato, apple) and synthesizes multiple mycotoxins, thereby posing a severe threat to agricultural productivity and food safety. Previous studies have delineated the taxonomic lineage of A. alternata, its allergenic components, and the toxicological mechanisms of individual mycotoxins, including alternariol and tenuazonic acid. However, a systematic understanding of A. alternata from contamination sources to mitigation strategies remains elusive, and the cross-host hazards induced by its strains have not garnered sufficient attention.

Scope and approach

This review systematically summarized the latest research advances pertaining to A. alternata, with a focus on three core dimensions: the ecological niches that harbor this fungus, the toxicological mechanisms of its mycotoxins, and the corresponding detection methodologies and control strategies.

Key findings and conclusions

A. alternata exhibits broad ecological adaptability across diverse niches, and its mycotoxins exert multifaceted toxic effects on hosts. Current detection techniques and control measures provide partial solutions to fungal contamination, but their efficacy requires further optimization. This review concludes that the integrated analysis of cross-host toxic hazards and the development of green control technologies will constitute pivotal research directions for mitigating fungal contamination and mycotoxin risks in the food and agriculture sectors.

互交霉属（alternnaria alternata）是一种普遍分布的腐生真菌，可寄生于多种作物（如柑橘、番茄、苹果），并合成多种真菌毒素，对农业生产力和食品安全构成严重威胁。以前的研究已经描述了交替孢霉的分类谱系、其致敏成分以及个别真菌毒素的毒理学机制，包括交替孢霉醇和替那唑酸。然而，从污染源到缓解策略的系统了解仍然难以捉摸，其菌株引起的跨宿主危害尚未引起足够的重视。本文从真菌的生态位、真菌毒素的毒理机制、检测方法和防治策略三个方面，系统地综述了有关真菌的最新研究进展。主要发现和结论。交替菌在不同的生态位中表现出广泛的生态适应性，其真菌毒素对宿主产生多方面的毒性作用。目前的检测技术和控制措施提供了部分解决真菌污染的方法，但其效果有待进一步优化。本文认为，跨宿主毒性危害的综合分析和绿色控制技术的发展将是减轻食品和农业部门真菌污染和霉菌毒素风险的关键研究方向。

{"title":"Alternaria alternata and its mycotoxins: Sources, toxicological analysis, and control strategies","authors":"Xinyue Zhang , Feng Ye , Chenxi Yang , Yingying Zhang , Yujie Zhong , Yueting Sun , Shixin Liu , Xiaoyue Xiao , Qin Wu , Huan Liu , Yongshu Li , Jianjun Hou , Xixia Liu , Zhen-Lin Xu","doi":"10.1016/j.tifs.2026.105572","DOIUrl":"10.1016/j.tifs.2026.105572","url":null,"abstract":"<div><h3>Background</h3><div><em>Alternaria alternata</em> is a ubiquitously distributed saprophytic fungus that colonizes diverse crops (e.g., citrus, tomato, apple) and synthesizes multiple mycotoxins, thereby posing a severe threat to agricultural productivity and food safety. Previous studies have delineated the taxonomic lineage of <em>A. alternata</em>, its allergenic components, and the toxicological mechanisms of individual mycotoxins, including alternariol and tenuazonic acid. However, a systematic understanding of <em>A. alternata</em> from contamination sources to mitigation strategies remains elusive, and the cross-host hazards induced by its strains have not garnered sufficient attention.</div></div><div><h3>Scope and approach</h3><div>This review systematically summarized the latest research advances pertaining to <em>A. alternata</em>, with a focus on three core dimensions: the ecological niches that harbor this fungus, the toxicological mechanisms of its mycotoxins, and the corresponding detection methodologies and control strategies.</div></div><div><h3>Key findings and conclusions</h3><div><em>A. alternata</em> exhibits broad ecological adaptability across diverse niches, and its mycotoxins exert multifaceted toxic effects on hosts. Current detection techniques and control measures provide partial solutions to fungal contamination, but their efficacy requires further optimization. This review concludes that the integrated analysis of cross-host toxic hazards and the development of green control technologies will constitute pivotal research directions for mitigating fungal contamination and mycotoxin risks in the food and agriculture sectors.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"170 ","pages":"Article 105572"},"PeriodicalIF":15.4,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146037370","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}

引用次数: 0

Nonthermal processing technologies to produce low glycemic index starch 低血糖指数淀粉的非热加工技术

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

Trends in Food Science & Technology

Pub Date : 2026-04-01 Epub Date: 2026-01-27 DOI: 10.1016/j.tifs.2026.105589

Rungtiwa Wongsagonsup , Weiming Chen , Qiang Huang , Gitanjali S. Deokar , Papungkorn Sangsawad , Fahad Al-Asmari , Rayudika Aprilia Patindra Purba , Kasim Sakran Abass , Nilesh Nirmal

Background

Native starch hydrolyzes rapidly by digestive enzymes, resulting in rapid glucose release and an elevation in blood glucose level. The consistent intake of a high glycemic diet could lead to metabolic disorders (diabetes, obesity, etc.). Therefore, reducing the starch digestibility through structural modification is the priority of the research for food scientists. Traditional, thermal, or chemical treatments include various disadvantages, such as high energy consumption, degradation of active compounds, chemical residue, etc. Therefore, alternative nonthermal processing technologies have emerged as a promising option to conventional methods for modifying starch structure and reducing digestibility.

Scope and approach

This review investigated the mechanisms, processing parameters, and applications of non-thermal technologies, including ultrasonication, cold plasma, high hydrostatic pressure, and pulsed electric field treatments for producing low glycemic index (GI) starch. Additionally, challenges, obstacles, and possible future perspectives of these techniques have been discussed.

Key findings

These technologies alter starch structure by disrupting crystallinity, promoting molecular rearrangement, enhancing resistant starch formation, and facilitating complexation with bioactive compounds while preserving heat-sensitive components. Ultrasonication modifies granular structure and enhances amylose-lipid complex formation, while cold plasma introduces functional groups and promotes cross-linking. High hydrostatic pressure can transform crystalline structures and promote resistant starch formation under controlled conditions. On the other hand, pulsed electric field treatment affects starch granule integrity and crystallinity. Optimizing process parameters is critical as excessive treatment can reverse beneficial effects. With certain caveats, these technologies herein offer sustainable, energy-efficient alternatives for developing low-glycemic index starch for functional food development.

天然淀粉被消化酶迅速水解，导致葡萄糖快速释放和血糖水平升高。长期摄入高血糖饮食可能导致代谢紊乱（糖尿病、肥胖等）。因此，通过结构修饰来降低淀粉的消化率是食品科学家研究的重点。传统的、热的或化学的处理方法有各种缺点，如高能耗、活性化合物的降解、化学残留物等。因此，替代的非热加工技术已经成为改变淀粉结构和降低消化率的传统方法的一个有前途的选择。本文综述了超声、冷等离子体、高静水压力和脉冲电场等非热处理技术制备低血糖指数淀粉的机理、工艺参数及其应用。此外，还讨论了这些技术的挑战、障碍和可能的未来前景。这些技术通过破坏结晶度，促进分子重排，增强抗性淀粉的形成，促进与生物活性化合物的络合，同时保留热敏成分来改变淀粉结构。超声改变颗粒结构，促进直链淀粉-脂复合物的形成，而冷等离子体引入官能团，促进交联。在可控条件下，高静水压力可以改变晶体结构，促进抗性淀粉的形成。另一方面，脉冲电场处理会影响淀粉颗粒的完整性和结晶度。优化工艺参数是至关重要的，因为过度处理会逆转有益的效果。有了一定的注意事项，这些技术在这里提供了可持续的，节能的替代品开发低血糖指数淀粉的功能食品开发。

{"title":"Nonthermal processing technologies to produce low glycemic index starch","authors":"Rungtiwa Wongsagonsup , Weiming Chen , Qiang Huang , Gitanjali S. Deokar , Papungkorn Sangsawad , Fahad Al-Asmari , Rayudika Aprilia Patindra Purba , Kasim Sakran Abass , Nilesh Nirmal","doi":"10.1016/j.tifs.2026.105589","DOIUrl":"10.1016/j.tifs.2026.105589","url":null,"abstract":"<div><h3>Background</h3><div>Native starch hydrolyzes rapidly by digestive enzymes, resulting in rapid glucose release and an elevation in blood glucose level. The consistent intake of a high glycemic diet could lead to metabolic disorders (diabetes, obesity, etc.). Therefore, reducing the starch digestibility through structural modification is the priority of the research for food scientists. Traditional, thermal, or chemical treatments include various disadvantages, such as high energy consumption, degradation of active compounds, chemical residue, etc. Therefore, alternative nonthermal processing technologies have emerged as a promising option to conventional methods for modifying starch structure and reducing digestibility.</div></div><div><h3>Scope and approach</h3><div>This review investigated the mechanisms, processing parameters, and applications of non-thermal technologies, including ultrasonication, cold plasma, high hydrostatic pressure, and pulsed electric field treatments for producing low glycemic index (GI) starch. Additionally, challenges, obstacles, and possible future perspectives of these techniques have been discussed.</div></div><div><h3>Key findings</h3><div>These technologies alter starch structure by disrupting crystallinity, promoting molecular rearrangement, enhancing resistant starch formation, and facilitating complexation with bioactive compounds while preserving heat-sensitive components. Ultrasonication modifies granular structure and enhances amylose-lipid complex formation, while cold plasma introduces functional groups and promotes cross-linking. High hydrostatic pressure can transform crystalline structures and promote resistant starch formation under controlled conditions. On the other hand, pulsed electric field treatment affects starch granule integrity and crystallinity. Optimizing process parameters is critical as excessive treatment can reverse beneficial effects. With certain caveats, these technologies herein offer sustainable, energy-efficient alternatives for developing low-glycemic index starch for functional food development.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"170 ","pages":"Article 105589"},"PeriodicalIF":15.4,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146076203","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}

引用次数: 0

To label or not to label? A meta-regression analysis of consumer willingness to pay for sustainability claims 标签还是不标签？消费者为可持续性声明付费意愿的元回归分析

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

Trends in Food Science & Technology

Pub Date : 2026-04-01 Epub Date: 2025-11-11 DOI: 10.1016/j.tifs.2025.105435

Giulia Andreani , Juan Tur-Cardona , Federico Antonioli , Jesus Barreiro-Hurle , Giovanni Sogari , Davide Menozzi

Background

Sustainability labels (SLs) are increasingly promoted to guide consumer behavior towards more sustainable consumption choices. As a result, research on SLs has increased with numerous studies and reviews highlighting how specific sustainability claims are valued by consumers.

Scope and approach

This study presents a comprehensive meta-analysis of willingness to pay (WTP) for SLs displayed on food products, including a wide range of studies focusing on diverse food categories. To conduct the meta-analysis on SLs, Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) guidelines was used.

Key findings and conclusion

The analysis reveals that consumers, on average, are willing to pay a 29 % price premium for products bearing SLs. This mean value masks significant heterogeneity in relation to label and product categories as well as consumer socioeconomic factors. Notably, carbon labels were associated with lower percentage premium WTP, while geographic and animal welfare labels drove higher premiums. From a product perspective, higher percentage premium WTP is observed for SL when used in meat, dairy, alcohol, coffee, and cereals when compared to vegetables. Moreover, consumers in higher-education segments tend to exhibit lower relative WTP, potentially reflecting greater skepticism toward label claims. Percentage WTP premium also decreases with higher product prices, indicating price sensitivity. Studies published after 2017 tend to report higher percentage WTP premium values, possibly linked to increased awareness of sustainability issues. The results empower policymakers, marketers, and stakeholders seeking to design more effective sustainability communication strategies, emphasizing the importance of label type, context, and consumer segmentation.

背景可持续标签（SLs）越来越多地被推广，以引导消费者行为走向更可持续的消费选择。因此，关于产品说明的研究越来越多，大量的研究和评论强调了消费者对具体可持续性声明的重视程度。本研究对食品上显示的特殊说明语的支付意愿（WTP）进行了全面的荟萃分析，包括对不同食品类别的广泛研究。为了对特殊语言进行荟萃分析，使用了系统评价和荟萃分析首选报告项目（PRISMA）指南。主要发现和结论分析显示，消费者平均愿意为带有SLs的产品支付29%的溢价。这个平均值掩盖了与标签和产品类别以及消费者社会经济因素相关的显著异质性。值得注意的是，碳标签与较低百分比溢价WTP相关，而地理和动物福利标签则驱动较高的溢价。从产品的角度来看，与蔬菜相比，SL用于肉类、乳制品、酒精、咖啡和谷物时，WTP的溢价百分比更高。此外，受过高等教育的消费者往往表现出较低的相对WTP，这可能反映出对标签声明的更大怀疑。WTP溢价百分比也随着产品价格的升高而降低，表明价格敏感性。2017年以后发表的研究往往报告更高百分比的WTP溢价值，这可能与人们对可持续性问题的认识提高有关。研究结果使决策者、营销人员和利益相关者能够设计更有效的可持续性传播策略，强调标签类型、环境和消费者细分的重要性。

{"title":"To label or not to label? A meta-regression analysis of consumer willingness to pay for sustainability claims","authors":"Giulia Andreani , Juan Tur-Cardona , Federico Antonioli , Jesus Barreiro-Hurle , Giovanni Sogari , Davide Menozzi","doi":"10.1016/j.tifs.2025.105435","DOIUrl":"10.1016/j.tifs.2025.105435","url":null,"abstract":"<div><h3>Background</h3><div>Sustainability labels (SLs) are increasingly promoted to guide consumer behavior towards more sustainable consumption choices. As a result, research on SLs has increased with numerous studies and reviews highlighting how specific sustainability claims are valued by consumers.</div></div><div><h3>Scope and approach</h3><div>This study presents a comprehensive meta-analysis of willingness to pay (WTP) for SLs displayed on food products, including a wide range of studies focusing on diverse food categories. To conduct the meta-analysis on SLs, Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) guidelines was used.</div></div><div><h3>Key findings and conclusion</h3><div>The analysis reveals that consumers, on average, are willing to pay a 29 % price premium for products bearing SLs. This mean value masks significant heterogeneity in relation to label and product categories as well as consumer socioeconomic factors. Notably, carbon labels were associated with lower percentage premium WTP, while geographic and animal welfare labels drove higher premiums. From a product perspective, higher percentage premium WTP is observed for SL when used in meat, dairy, alcohol, coffee, and cereals when compared to vegetables. Moreover, consumers in higher-education segments tend to exhibit lower relative WTP, potentially reflecting greater skepticism toward label claims. Percentage WTP premium also decreases with higher product prices, indicating price sensitivity. Studies published after 2017 tend to report higher percentage WTP premium values, possibly linked to increased awareness of sustainability issues. The results empower policymakers, marketers, and stakeholders seeking to design more effective sustainability communication strategies, emphasizing the importance of label type, context, and consumer segmentation.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"170 ","pages":"Article 105435"},"PeriodicalIF":15.4,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146076200","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}

引用次数: 0

Use of artificial intelligence for assessing chemistry and safety of edible insects: A roadmap for functional innovation 使用人工智能评估食用昆虫的化学和安全性：功能创新的路线图

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

Trends in Food Science & Technology

Pub Date : 2026-04-01 Epub Date: 2026-01-29 DOI: 10.1016/j.tifs.2026.105594

Fernando E. Alejandro Ruiz , Eduardo Tejera , Andrea M. Liceaga , José M. Álvarez-Suárez

Background

Edible insects are increasingly recognized as sustainable and nutritious alternatives to conventional animal proteins, yet their wider adoption is limited by compositional variability, food safety concerns, authentication challenges, and consumer trust. Addressing these issues requires integrative analytical approaches capable of handling complex biochemical and environmental data.

Scope and approach

This commentary examines how artificial intelligence (AI) can support edible insect research across nutritional profiling, techno-functional modeling, bioactive compound discovery, safety assessment, and traceability. Rather than reviewing individual algorithms, we propose a conceptual roadmap that integrates multi-omic data, spectroscopic fingerprints, and environmental metadata into predictive and decision-support frameworks aligned with regulatory and governance needs.

Key conclusions

AI enables a shift from descriptive analyses toward predictive and scalable models of insect composition, functionality, and safety. By linking molecular characterization with process- and system-level monitoring, AI-based frameworks can support dynamic hazard analysis, species authentication, and innovation pathways for insect-based foods. The novelty of this commentary lies in positioning AI as a unifying, cross-scale enabler that connects chemistry, safety, functionality, and governance within a coherent roadmap for future edible insect systems.

食用昆虫越来越被认为是传统动物蛋白的可持续和营养替代品，但它们的广泛采用受到成分变化、食品安全问题、认证挑战和消费者信任的限制。解决这些问题需要能够处理复杂生化和环境数据的综合分析方法。本评论探讨了人工智能（AI）如何在营养分析、技术功能建模、生物活性化合物发现、安全评估和可追溯性方面支持食用昆虫研究。我们提出了一个概念性路线图，将多组数据、光谱指纹和环境元数据集成到与监管和治理需求一致的预测和决策支持框架中，而不是回顾单个算法。ai使昆虫组成、功能和安全性的预测和可扩展模型从描述性分析转变为可扩展模型。通过将分子表征与过程和系统级监测联系起来，基于人工智能的框架可以支持动态危害分析、物种认证和昆虫食品的创新途径。这篇评论的新颖之处在于，它将人工智能定位为一个统一的、跨规模的推动因素，将化学、安全、功能和治理联系在未来可食用昆虫系统的连贯路线图中。

{"title":"Use of artificial intelligence for assessing chemistry and safety of edible insects: A roadmap for functional innovation","authors":"Fernando E. Alejandro Ruiz , Eduardo Tejera , Andrea M. Liceaga , José M. Álvarez-Suárez","doi":"10.1016/j.tifs.2026.105594","DOIUrl":"10.1016/j.tifs.2026.105594","url":null,"abstract":"<div><h3>Background</h3><div>Edible insects are increasingly recognized as sustainable and nutritious alternatives to conventional animal proteins, yet their wider adoption is limited by compositional variability, food safety concerns, authentication challenges, and consumer trust. Addressing these issues requires integrative analytical approaches capable of handling complex biochemical and environmental data.</div></div><div><h3>Scope and approach</h3><div>This commentary examines how artificial intelligence (AI) can support edible insect research across nutritional profiling, techno-functional modeling, bioactive compound discovery, safety assessment, and traceability. Rather than reviewing individual algorithms, we propose a conceptual roadmap that integrates multi-omic data, spectroscopic fingerprints, and environmental metadata into predictive and decision-support frameworks aligned with regulatory and governance needs.</div></div><div><h3>Key conclusions</h3><div>AI enables a shift from descriptive analyses toward predictive and scalable models of insect composition, functionality, and safety. By linking molecular characterization with process- and system-level monitoring, AI-based frameworks can support dynamic hazard analysis, species authentication, and innovation pathways for insect-based foods. The novelty of this commentary lies in positioning AI as a unifying, cross-scale enabler that connects chemistry, safety, functionality, and governance within a coherent roadmap for future edible insect systems.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"170 ","pages":"Article 105594"},"PeriodicalIF":15.4,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146076259","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}

引用次数: 0

Before food was safe: Chemists and the long fight against adulteration 在食品安全之前：化学家和与掺假的长期斗争

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

Trends in Food Science & Technology

Pub Date : 2026-04-01 Epub Date: 2026-01-28 DOI: 10.1016/j.tifs.2026.105595

Francisco José Díaz-Galiano

Background

Food safety emerged through a long and contested historical process shaped by food fraud, recurrent poisoning, and public conflict. Written sources from antiquity already describe deliberate adulteration, but the scale and impact of these practices increased sharply with the expansion of trade and, later, with nineteenth-century industrialization. During this period, repeated health crises and public scandals exposed the health risks associated with adulterated foods and the inability of existing legal frameworks to control them effectively.

Scope and approach

This review traces the historical development of food safety regulation by examining the growing involvement of chemists and physicians in food control from the nineteenth to the twentieth century. Drawing on historical records, it follows how analytical techniques were used to identify adulteration, toxic additives, and poor storage conditions, and how chemical analysis was progressively incorporated into formal regulatory systems.

Key findings and conclusions

The historical record shows that food safety regulation developed in response to conflict rather than consensus. Public outrage, regulatory failure, and repeated crises drove governments to adopt chemical analysis as a routine tool of control. Over time, advances in analytical chemistry increased the capacity to detect contaminants and adulterants at progressively lower levels. This trajectory reveals analytical chemistry not as a neutral technical add-on, but as a discipline shaped by social pressure and central to the construction of modern food safety systems.

食品安全的出现经历了一个漫长而有争议的历史过程，其中包括食品欺诈、反复发生的中毒和公众冲突。古代的书面资料已经描述了故意掺假，但随着贸易的扩张，以及后来的19世纪工业化，这些做法的规模和影响急剧增加。在此期间，一再出现的健康危机和公共丑闻暴露了与掺假食品有关的健康风险，以及现有法律框架无法有效控制这些风险。范围和方法本综述通过检查从19世纪到20世纪化学家和医生在食品控制中的日益参与，追溯了食品安全监管的历史发展。根据历史记录，它将介绍分析技术如何用于识别掺假、有毒添加剂和不良储存条件，以及化学分析如何逐步纳入正式的监管体系。主要发现和结论历史记录表明，食品安全法规是在冲突而不是共识的基础上发展起来的。公众的愤怒、监管的失败和不断发生的危机迫使政府将化学分析作为一种常规的控制工具。随着时间的推移，分析化学的进步提高了在越来越低的水平上检测污染物和掺假物的能力。这一轨迹揭示了分析化学不是一种中立的技术附加，而是一门受社会压力塑造的学科，是现代食品安全体系建设的核心。

{"title":"Before food was safe: Chemists and the long fight against adulteration","authors":"Francisco José Díaz-Galiano","doi":"10.1016/j.tifs.2026.105595","DOIUrl":"10.1016/j.tifs.2026.105595","url":null,"abstract":"<div><h3>Background</h3><div>Food safety emerged through a long and contested historical process shaped by food fraud, recurrent poisoning, and public conflict. Written sources from antiquity already describe deliberate adulteration, but the scale and impact of these practices increased sharply with the expansion of trade and, later, with nineteenth-century industrialization. During this period, repeated health crises and public scandals exposed the health risks associated with adulterated foods and the inability of existing legal frameworks to control them effectively.</div></div><div><h3>Scope and approach</h3><div>This review traces the historical development of food safety regulation by examining the growing involvement of chemists and physicians in food control from the nineteenth to the twentieth century. Drawing on historical records, it follows how analytical techniques were used to identify adulteration, toxic additives, and poor storage conditions, and how chemical analysis was progressively incorporated into formal regulatory systems.</div></div><div><h3>Key findings and conclusions</h3><div>The historical record shows that food safety regulation developed in response to conflict rather than consensus. Public outrage, regulatory failure, and repeated crises drove governments to adopt chemical analysis as a routine tool of control. Over time, advances in analytical chemistry increased the capacity to detect contaminants and adulterants at progressively lower levels. This trajectory reveals analytical chemistry not as a neutral technical add-on, but as a discipline shaped by social pressure and central to the construction of modern food safety systems.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"170 ","pages":"Article 105595"},"PeriodicalIF":15.4,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146185479","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}

引用次数: 0

Ginseng as an immune-enhancing food ingredient and its hydroponic cultivation development 人参作为一种增强免疫力的食品原料及其水培栽培的发展

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

Trends in Food Science & Technology

Pub Date : 2026-04-01 Epub Date: 2026-02-02 DOI: 10.1016/j.tifs.2026.105597

Chang Hyung Lee , Jiyun Lee , Jung Han Yoon Park , Ki Won Lee

Background

The COVID-19 pandemic has substantially increased global demand for immune-enhancing substances, prompting consumers to seek functional food ingredients that bolster immune health. Concurrently, as environmental issues such as global warming and climate change have gained prominence following the pandemic, there has been a marked surge in demand for eco-friendly products and sustainable agricultural methods. Ginseng (Panax ginseng), well-regarded for its rich bioactive components including ginsenosides, polyphenols, and polysaccharides has attracted particular interest due to its capacity to bolster the immune system and provide health benefits for a range of conditions.

Scope and approach

This review critically examines recent research on hydroponic ginseng cultivation through a food science lens, addressing how precisely controlled growing conditions can improve ginseng's yield, quality, and bioactive compound profile. By evaluating current studies, we explore the practical applications of hydroponic ginseng in functional food innovation, while also assessing its ecological advantages in terms of resource efficiency and minimized environmental impact.

Key findings and conclusions

Research indicates that hydroponic cultivation techniques can enhance the growth, quality, and bioactive phytochemical concentrations of ginseng by enabling precise control of nutrients, humidity, and temperature. This improved cultivation environment may amplify ginseng's immune-boosting effects and meet the evolving consumer demand for both natural health foods and sustainable farming practices. Additionally, hydroponic systems reduce the need for pesticides, conserve water resources, and mitigate some of the adverse effects associated with soil-based agriculture. By integrating hydroponic technology into ginseng production, producers can potentially overcome the challenges of traditional cultivation, provide a higher-quality product with stronger immune-enhancing properties, and support a more sustainable and environmentally conscious food industry. Advancements in technology and further research into precise cultivation techniques may solidify the role of hydroponic ginseng as a functional food ingredient capable of meeting escalating global demands for immune-enhancing and environmentally responsible products.

COVID-19大流行大大增加了全球对免疫增强物质的需求，促使消费者寻求增强免疫健康的功能性食品成分。与此同时，随着全球变暖和气候变化等环境问题在大流行之后日益突出，对环保产品和可持续农业方法的需求显著增加。人参（Panax Ginseng）因其丰富的生物活性成分（包括人参皂苷、多酚和多糖）而备受赞誉，由于其增强免疫系统的能力和对一系列疾病的健康益处，它吸引了特别的兴趣。本综述从食品科学的角度对水培人参栽培的最新研究进行了批判性的审查，探讨了精确控制生长条件如何提高人参的产量、质量和生物活性化合物特征。通过对现有研究的评估，我们探索了水培人参在功能食品创新中的实际应用，同时也评估了其在资源效率和环境影响最小化方面的生态优势。研究表明，水培技术可以通过精确控制营养、湿度和温度来促进人参的生长、质量和生物活性化学物质浓度。这种改良的种植环境可能会增强人参的免疫增强作用，并满足消费者对天然健康食品和可持续农业实践不断变化的需求。此外，水培系统减少了对农药的需求，节约了水资源，并减轻了与土壤农业相关的一些不利影响。通过将水培技术整合到人参生产中，生产者可以潜在地克服传统种植的挑战，提供具有更强免疫增强特性的更高质量的产品，并支持更具可持续性和环保意识的食品工业。技术的进步和对精确栽培技术的进一步研究可能会巩固水培人参作为功能性食品成分的作用，能够满足全球对免疫增强和环保产品不断增长的需求。

{"title":"Ginseng as an immune-enhancing food ingredient and its hydroponic cultivation development","authors":"Chang Hyung Lee , Jiyun Lee , Jung Han Yoon Park , Ki Won Lee","doi":"10.1016/j.tifs.2026.105597","DOIUrl":"10.1016/j.tifs.2026.105597","url":null,"abstract":"<div><h3>Background</h3><div>The COVID-19 pandemic has substantially increased global demand for immune-enhancing substances, prompting consumers to seek functional food ingredients that bolster immune health. Concurrently, as environmental issues such as global warming and climate change have gained prominence following the pandemic, there has been a marked surge in demand for eco-friendly products and sustainable agricultural methods. Ginseng (<em>Panax ginseng</em>), well-regarded for its rich bioactive components including ginsenosides, polyphenols, and polysaccharides has attracted particular interest due to its capacity to bolster the immune system and provide health benefits for a range of conditions.</div></div><div><h3>Scope and approach</h3><div>This review critically examines recent research on hydroponic ginseng cultivation through a food science lens, addressing how precisely controlled growing conditions can improve ginseng's yield, quality, and bioactive compound profile. By evaluating current studies, we explore the practical applications of hydroponic ginseng in functional food innovation, while also assessing its ecological advantages in terms of resource efficiency and minimized environmental impact.</div></div><div><h3>Key findings and conclusions</h3><div>Research indicates that hydroponic cultivation techniques can enhance the growth, quality, and bioactive phytochemical concentrations of ginseng by enabling precise control of nutrients, humidity, and temperature. This improved cultivation environment may amplify ginseng's immune-boosting effects and meet the evolving consumer demand for both natural health foods and sustainable farming practices. Additionally, hydroponic systems reduce the need for pesticides, conserve water resources, and mitigate some of the adverse effects associated with soil-based agriculture. By integrating hydroponic technology into ginseng production, producers can potentially overcome the challenges of traditional cultivation, provide a higher-quality product with stronger immune-enhancing properties, and support a more sustainable and environmentally conscious food industry. Advancements in technology and further research into precise cultivation techniques may solidify the role of hydroponic ginseng as a functional food ingredient capable of meeting escalating global demands for immune-enhancing and environmentally responsible products.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"170 ","pages":"Article 105597"},"PeriodicalIF":15.4,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146185461","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}

引用次数: 0

Towards harmonisation in food authentication: How to establish maximum tolerable levels of food adulterants? 迈向食品认证的协调：如何建立食品掺假的最大可容忍水平？

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

Trends in Food Science & Technology

Pub Date : 2026-04-01 Epub Date: 2026-02-10 DOI: 10.1016/j.tifs.2026.105609

Nicolai Zederkopff Ballin , Kristian Holst Laursen , Alina Mihailova , Janet Riedl

Background

The absence of a coherent regulatory framework for setting limits on adulterants hampers compliance assessment in food authenticity testing. Regulatory limits should be well-defined and applied to protect consumers while accommodating unavoidable industrially derived components. Current practice reveals missing limits or poor transparency, reflecting broader regulatory ambiguity.

Scope and approach

We propose a practical framework to define maximum tolerable levels (MTLs) for non-authentic components arising from addition, dilution or substitution. The framework links an industrial baseline to a three-level grading system reflecting cultural, contextual and sustainability impacts and is implemented using a simple formula.

Key findings and conclusions

The framework applies low-, moderate-, and high-severity grades that progressively tighten MTLs while remaining compatible with existing food authentication testing. The framework enables academic institutions and competent authorities to derive transparent, MTLs applicable across jurisdictions, supporting future international harmonisation in food authentication and risk-based regulatory decision making globally.

缺乏一个连贯的监管框架来设定对掺假物的限制，阻碍了食品真实性测试的合规性评估。监管限制应明确界定，并适用于保护消费者，同时容纳不可避免的工业衍生成分。目前的做法显示出限制缺失或透明度低下，反映出更广泛的监管模糊性。我们提出了一个实用的框架来定义由添加、稀释或替代产生的非真实成分的最大可容忍水平（MTLs）。该框架将工业基准与反映文化、环境和可持续性影响的三级评分系统联系起来，并使用一个简单的公式实施。主要发现和结论该框架适用于低、中、高严重等级，逐步收紧mtl，同时保持与现有食品认证测试的兼容性。该框架使学术机构和主管当局能够得出透明的、跨司法管辖区适用的mtl，支持未来全球食品认证和基于风险的监管决策的国际协调。

{"title":"Towards harmonisation in food authentication: How to establish maximum tolerable levels of food adulterants?","authors":"Nicolai Zederkopff Ballin , Kristian Holst Laursen , Alina Mihailova , Janet Riedl","doi":"10.1016/j.tifs.2026.105609","DOIUrl":"10.1016/j.tifs.2026.105609","url":null,"abstract":"<div><h3>Background</h3><div>The absence of a coherent regulatory framework for setting limits on adulterants hampers compliance assessment in food authenticity testing. Regulatory limits should be well-defined and applied to protect consumers while accommodating unavoidable industrially derived components. Current practice reveals missing limits or poor transparency, reflecting broader regulatory ambiguity.</div></div><div><h3>Scope and approach</h3><div>We propose a practical framework to define maximum tolerable levels (MTLs) for non-authentic components arising from addition, dilution or substitution. The framework links an industrial baseline to a three-level grading system reflecting cultural, contextual and sustainability impacts and is implemented using a simple formula.</div></div><div><h3>Key findings and conclusions</h3><div>The framework applies low-, moderate-, and high-severity grades that progressively tighten MTLs while remaining compatible with existing food authentication testing. The framework enables academic institutions and competent authorities to derive transparent, MTLs applicable across jurisdictions, supporting future international harmonisation in food authentication and risk-based regulatory decision making globally.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"170 ","pages":"Article 105609"},"PeriodicalIF":15.4,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146185484","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}

引用次数: 0

Recent advances in the application of food polysaccharides and rheology in dysphagia diets 食物多糖及其流变学在吞咽困难饮食中的应用研究进展

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

Trends in Food Science & Technology

Pub Date : 2026-04-01 Epub Date: 2026-01-27 DOI: 10.1016/j.tifs.2026.105591

Jiatong Xu , Qirong Dong , Pengfei Liu , Liang Zhang , Xiayu Liu , Peichao Zhang , Boyuan Guan , Zhixiang Cai , Donghong Liu

Background

The chronic diseases and decline in quality of life associated with an ageing population have become significant challenges to human societal development. Dysphagia, a high-prevalence condition associated with ageing, can lead to aspiration pneumonia or even death. The most effective treatment for dysphagia involves using polysaccharides to thicken or modify the food texture, ensuring safe swallowing and addressing the risk of malnutrition.

Scope and approach

This review begins by analyzing the swallowing process and the classification standards for foods aimed at dysphagia. It subsequently categorizes polysaccharides used in dysphagia diet management, discusses the relationship between polysaccharide structure and properties, and reviews recent advances in their application for dysphagia. Finally, the shear (viscosity, viscoelasticity, thixotropy, and yield stress) and extensional flow properties of polysaccharide-based diets are investigated, with emphasis on the importance of nonlinear rheology.

Key findings and conclusions

In the development of dysphagia-friendly foods, an increasing number of active polysaccharides are being employed to thicken and modulate the texture of diets, ensuring safe swallowing while imparting functional properties. Rheological studies of dysphagia foods require simultaneous consideration of shear and extension rheological behavior, wherein yield behavior and thixotropy relate to the initiation of flow and structural recovery of bolus, yet research in this area remains relatively scarce. Large amplitude oscillatory shear (LAOS) is an effective method for analyzing food structure and its response under complex conditions. Compared to the International Dysphagia Diet Standardization Initiative (IDDSI), systematic and comprehensive rheological studies enable more precise evaluation of polysaccharide-thickened boluses, thereby promoting rational diet design and safe swallowing.

与人口老龄化相关的慢性病和生活质量下降已成为人类社会发展面临的重大挑战。吞咽困难是一种与衰老相关的高发疾病，可导致吸入性肺炎甚至死亡。最有效的治疗吞咽困难的方法是使用多糖来增稠或改变食物的质地，确保吞咽安全并解决营养不良的风险。本文首先分析了吞咽过程和针对吞咽困难的食物的分类标准。随后对用于吞咽困难饮食管理的多糖进行了分类，讨论了多糖结构与性质之间的关系，并综述了其在吞咽困难中的应用的最新进展。最后，研究了多糖基饲料的剪切（粘度、粘弹性、触变性和屈服应力）和拉伸流动特性，重点研究了非线性流变学的重要性。在开发吞咽困难食品的过程中，越来越多的活性多糖被用于增厚和调节饮食的质地，以确保吞咽安全，同时赋予功能特性。吞咽困难食品的流变学研究需要同时考虑剪切和拉伸流变行为，其中屈服行为和触变性与丸体的流动起始和结构恢复有关，但这方面的研究相对较少。大振幅振荡剪切法是分析复杂条件下食品结构及其响应的有效方法。与国际吞咽困难饮食标准化倡议（IDDSI）相比，系统和全面的流变学研究可以更精确地评估多糖增稠丸，从而促进合理的饮食设计和安全的吞咽。

{"title":"Recent advances in the application of food polysaccharides and rheology in dysphagia diets","authors":"Jiatong Xu , Qirong Dong , Pengfei Liu , Liang Zhang , Xiayu Liu , Peichao Zhang , Boyuan Guan , Zhixiang Cai , Donghong Liu","doi":"10.1016/j.tifs.2026.105591","DOIUrl":"10.1016/j.tifs.2026.105591","url":null,"abstract":"<div><h3>Background</h3><div>The chronic diseases and decline in quality of life associated with an ageing population have become significant challenges to human societal development. Dysphagia, a high-prevalence condition associated with ageing, can lead to aspiration pneumonia or even death. The most effective treatment for dysphagia involves using polysaccharides to thicken or modify the food texture, ensuring safe swallowing and addressing the risk of malnutrition.</div></div><div><h3>Scope and approach</h3><div>This review begins by analyzing the swallowing process and the classification standards for foods aimed at dysphagia. It subsequently categorizes polysaccharides used in dysphagia diet management, discusses the relationship between polysaccharide structure and properties, and reviews recent advances in their application for dysphagia. Finally, the shear (viscosity, viscoelasticity, thixotropy, and yield stress) and extensional flow properties of polysaccharide-based diets are investigated, with emphasis on the importance of nonlinear rheology.</div></div><div><h3>Key findings and conclusions</h3><div>In the development of dysphagia-friendly foods, an increasing number of active polysaccharides are being employed to thicken and modulate the texture of diets, ensuring safe swallowing while imparting functional properties. Rheological studies of dysphagia foods require simultaneous consideration of shear and extension rheological behavior, wherein yield behavior and thixotropy relate to the initiation of flow and structural recovery of bolus, yet research in this area remains relatively scarce. Large amplitude oscillatory shear (LAOS) is an effective method for analyzing food structure and its response under complex conditions. Compared to the International Dysphagia Diet Standardization Initiative (IDDSI), systematic and comprehensive rheological studies enable more precise evaluation of polysaccharide-thickened boluses, thereby promoting rational diet design and safe swallowing.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"170 ","pages":"Article 105591"},"PeriodicalIF":15.4,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146185343","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}

引用次数: 0