Trends in Food Science & Technology最新文献

From gut to whole body: Natural polysaccharide-based multi-axis network strategies for systemic disease adjuvant therapy 从肠道到全身：基于天然多糖的多轴网络策略用于全身性疾病辅助治疗

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

Trends in Food Science & Technology

Pub Date : 2025-12-05 DOI: 10.1016/j.tifs.2025.105481

Song Wei , Yang Sun , Xiujuan Li , Jingwei Xue

Background

Natural polysaccharides are bioactive macromolecules that regulate gut-derived multi-axis networks, offering systemic therapeutic potential. Their structural diversity enables modulation of microbial, immune, neural and metabolic pathways. As gut dysbiosis is increasingly linked to systemic diseases, understanding polysaccharide-mediated gut-organ axis regulation has become crucial for developing novel interventions targeting systemic disease.

Scope and approach

This review examines polysaccharide mechanisms in microbiota modulation, barrier repair, and cross-organ communication via neural (vagus nerve), immune (Th17/Treg) and metabolic (SCFAs, bile acids) pathways. We analyze therapeutic applications across gut-brain, gut-lung, gut-liver, gut-kidney, gut-mammary, gut-bone, gut-skin, and gut-muscle axes, as well as chemical modifications (sulfation, carboxymethylation, selenylation, acetylation) that enhance bioactivity. The integration of multi-omics and precision engineering for next-generation polysaccharide drug development is also explored.

Key findings and conclusions

Polysaccharides restore gut homeostasis and exert systemic effects, alleviating neurodegenerative diseases (gut-brain), respiratory diseases (gut-lung), hepatic disorders (gut-liver), renal disorders (gut-kidney), mammary disorders (gut-mammary), skeletal disorders (gut-bone), dermatological disorders (gut-skin), and exercise-induced fatigue (gut-muscle). Chemical modifications optimize targeting and efficacy. Multi-omics approaches enable precision engineering of polysaccharide therapeutics. These findings position gut-centric polysaccharide regulation as a transformative strategy for systemic diseases, with optimized structures and systems biology approaches unlocking their full clinical potential across multiple organ system.

天然多糖是具有生物活性的大分子，可调节肠道衍生的多轴网络，具有全身治疗潜力。它们的结构多样性使微生物、免疫、神经和代谢途径得以调节。随着肠道生态失调与全身性疾病的联系越来越紧密，了解多糖介导的肠道器官轴调节对于开发针对全身性疾病的新型干预措施至关重要。本综述探讨了多糖在微生物群调节、屏障修复和通过神经（迷走神经）、免疫（Th17/Treg）和代谢（scfa、胆汁酸）途径的跨器官通讯中的机制。我们分析了在肠-脑、肠-肺、肠-肝、肠-肾、肠-乳腺、肠-骨、肠-皮肤和肠-肌轴的治疗应用，以及增强生物活性的化学修饰（磺化、羧甲基化、硒化、乙酰化）。结合多组学和精密工程技术开发新一代多糖药物。主要发现和结论多糖可恢复肠道稳态并发挥全身性作用，可缓解神经退行性疾病（肠-脑）、呼吸系统疾病（肠-肺）、肝脏疾病（肠-肝）、肾脏疾病（肠-肾）、乳腺疾病（肠-乳腺）、骨骼疾病（肠-骨）、皮肤疾病（肠-皮肤）和运动性疲劳（肠-肌）。化学修饰优化靶向性和有效性。多组学方法使多糖治疗的精确工程成为可能。这些发现表明，以肠道为中心的多糖调节是治疗全身性疾病的一种变革性策略，优化的结构和系统生物学方法释放了它们在多器官系统中的全部临床潜力。

{"title":"From gut to whole body: Natural polysaccharide-based multi-axis network strategies for systemic disease adjuvant therapy","authors":"Song Wei , Yang Sun , Xiujuan Li , Jingwei Xue","doi":"10.1016/j.tifs.2025.105481","DOIUrl":"10.1016/j.tifs.2025.105481","url":null,"abstract":"<div><h3>Background</h3><div>Natural polysaccharides are bioactive macromolecules that regulate gut-derived multi-axis networks, offering systemic therapeutic potential. Their structural diversity enables modulation of microbial, immune, neural and metabolic pathways. As gut dysbiosis is increasingly linked to systemic diseases, understanding polysaccharide-mediated gut-organ axis regulation has become crucial for developing novel interventions targeting systemic disease.</div></div><div><h3>Scope and approach</h3><div>This review examines polysaccharide mechanisms in microbiota modulation, barrier repair, and cross-organ communication via neural (vagus nerve), immune (Th17/Treg) and metabolic (SCFAs, bile acids) pathways. We analyze therapeutic applications across gut-brain, gut-lung, gut-liver, gut-kidney, gut-mammary, gut-bone, gut-skin, and gut-muscle axes, as well as chemical modifications (sulfation, carboxymethylation, selenylation, acetylation) that enhance bioactivity. The integration of multi-omics and precision engineering for next-generation polysaccharide drug development is also explored.</div></div><div><h3>Key findings and conclusions</h3><div>Polysaccharides restore gut homeostasis and exert systemic effects, alleviating neurodegenerative diseases (gut-brain), respiratory diseases (gut-lung), hepatic disorders (gut-liver), renal disorders (gut-kidney), mammary disorders (gut-mammary), skeletal disorders (gut-bone), dermatological disorders (gut-skin), and exercise-induced fatigue (gut-muscle). Chemical modifications optimize targeting and efficacy. Multi-omics approaches enable precision engineering of polysaccharide therapeutics. These findings position gut-centric polysaccharide regulation as a transformative strategy for systemic diseases, with optimized structures and systems biology approaches unlocking their full clinical potential across multiple organ system.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"168 ","pages":"Article 105481"},"PeriodicalIF":15.4,"publicationDate":"2025-12-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145684090","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

AI awakens food packaging: Integrative advances, challenges, and future perspectives 人工智能唤醒食品包装：综合进步、挑战和未来前景

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

Trends in Food Science & Technology

Pub Date : 2025-12-02 DOI: 10.1016/j.tifs.2025.105466

Xiaoxue Jia , Xiaoan Li , Mazen O. Alharbi , Peihua Ma , Mohammad Rashedi Ismail-Fitry , Shuangmei Xia , Ya Zhang , Yi Li , Qin Wang

Background

Growing concerns about food safety, environmental sustainability, and consumer expectations are driving the transition from conventional passive packaging to active systems. Artificial intelligence (AI) has emerged as a transformative tool to enhance food packaging by enabling data-driven design, real-time monitoring, and predictive quality control, thereby reducing food waste and supporting circular economy goals.

Scope and approach

This review provides a comprehensive and integrative analysis of AI-enabled innovations in food packaging. It introduces key AI technologies—including machine learning, deep learning, and generative models—and explores their applications across nine critical domains: material design and optimization, food safety and freshness monitoring, chemical migration and toxicity prediction, packaging process automation, supply chain and logistics optimization, personalized packaging design, recycling and waste reduction, carbon footprint assessment, and information and traceability systems. In addition, this review identifies the main technical, regulatory, economic, and consumer-related challenges and proposes future research directions to guide the transition from laboratory research to commercial implementation.

Key findings and conclusions

AI has demonstrated exceptional potential to improve packaging material performance, enable intelligent spoilage and quality monitoring, ensure chemical safety, and optimize manufacturing and supply chains. However, barriers such as limited data availability, complex regulatory requirements, high implementation costs, and the need for greater consumer trust remain significant. Future research should prioritize developing advanced materials for complex food systems, biodegradable and recyclable sensor platforms, interpretable and energy-efficient AI models, standardized evaluation frameworks, and strategies for economic feasibility and consumer engagement. Overall, AI-enabled intelligent packaging offers a promising pathway to achieving safe, smart, and sustainable food systems.

对食品安全、环境可持续性和消费者期望的日益关注正在推动传统被动包装向主动包装的转变。人工智能（AI）已经成为一种变革性工具，通过实现数据驱动的设计、实时监控和预测质量控制，从而减少食物浪费，支持循环经济目标，从而增强食品包装。本综述对食品包装中的人工智能创新进行了全面和综合的分析。它介绍了关键的人工智能技术，包括机器学习、深度学习和生成模型，并探讨了它们在九个关键领域的应用：材料设计和优化、食品安全和新鲜度监测、化学迁移和毒性预测、包装过程自动化、供应链和物流优化、个性化包装设计、回收和减少废物、碳足迹评估以及信息和可追溯系统。此外，本文还确定了主要的技术、监管、经济和消费者相关挑战，并提出了未来的研究方向，以指导从实验室研究到商业应用的过渡。ai在改善包装材料性能、实现智能变质和质量监控、确保化学品安全以及优化制造和供应链方面显示出了非凡的潜力。然而，诸如有限的数据可用性、复杂的监管要求、高实施成本以及需要更大的消费者信任等障碍仍然很重要。未来的研究应优先开发用于复杂食品系统的先进材料、可生物降解和可回收的传感器平台、可解释和节能的人工智能模型、标准化评估框架以及经济可行性和消费者参与的策略。总的来说，人工智能智能包装为实现安全、智能和可持续的食品系统提供了一条有希望的途径。

{"title":"AI awakens food packaging: Integrative advances, challenges, and future perspectives","authors":"Xiaoxue Jia , Xiaoan Li , Mazen O. Alharbi , Peihua Ma , Mohammad Rashedi Ismail-Fitry , Shuangmei Xia , Ya Zhang , Yi Li , Qin Wang","doi":"10.1016/j.tifs.2025.105466","DOIUrl":"10.1016/j.tifs.2025.105466","url":null,"abstract":"<div><h3>Background</h3><div>Growing concerns about food safety, environmental sustainability, and consumer expectations are driving the transition from conventional passive packaging to active systems. Artificial intelligence (AI) has emerged as a transformative tool to enhance food packaging by enabling data-driven design, real-time monitoring, and predictive quality control, thereby reducing food waste and supporting circular economy goals.</div></div><div><h3>Scope and approach</h3><div>This review provides a comprehensive and integrative analysis of AI-enabled innovations in food packaging. It introduces key AI technologies—including machine learning, deep learning, and generative models—and explores their applications across nine critical domains: material design and optimization, food safety and freshness monitoring, chemical migration and toxicity prediction, packaging process automation, supply chain and logistics optimization, personalized packaging design, recycling and waste reduction, carbon footprint assessment, and information and traceability systems. In addition, this review identifies the main technical, regulatory, economic, and consumer-related challenges and proposes future research directions to guide the transition from laboratory research to commercial implementation.</div></div><div><h3>Key findings and conclusions</h3><div>AI has demonstrated exceptional potential to improve packaging material performance, enable intelligent spoilage and quality monitoring, ensure chemical safety, and optimize manufacturing and supply chains. However, barriers such as limited data availability, complex regulatory requirements, high implementation costs, and the need for greater consumer trust remain significant. Future research should prioritize developing advanced materials for complex food systems, biodegradable and recyclable sensor platforms, interpretable and energy-efficient AI models, standardized evaluation frameworks, and strategies for economic feasibility and consumer engagement. Overall, AI-enabled intelligent packaging offers a promising pathway to achieving safe, smart, and sustainable food systems.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"168 ","pages":"Article 105466"},"PeriodicalIF":15.4,"publicationDate":"2025-12-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145665618","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

Food-derived bioactive peptides for anxiety and sleep management: Mechanistic insights, bidirectional interactions, structure-activity relationship, and targeted preparation 用于焦虑和睡眠管理的食物来源生物活性肽：机制见解、双向相互作用、构效关系和靶向制备

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

Trends in Food Science & Technology

Pub Date : 2025-12-02 DOI: 10.1016/j.tifs.2025.105468

Wanlu Liu , Saiya Hou , Qiaoli Zhang , Shengjuan Yu , Lin Zhao , He Li , Yanbo Wang , Xinqi Liu

Background

Anxiety and insomnia have become prevalent health issues in modern society, often co-occurring and worsening each other. Current treatments are limited by poor tolerability and side effects, creating a need for alternative therapies. Food-derived bioactive peptides (FDBPs) offer promising potential due to their multitarget effects, high safety, and ability to cross the blood-brain barrier (BBB).

Scope and approach

This review summarizes research over the past five years on FDBPs in managing anxiety-insomnia comorbidity, integrating studies on more than 50 peptides. It explores the bidirectional mechanisms between anxiety and insomnia, including dysregulation of the hypothalamic-pituitary-adrenal (HPA) axis, autonomic nervous system (ANS) imbalance, neurotransmitter dysfunction, gut-brain axis disruption, and neuroinflammation. The review highlights how FDBPs intervene in these pathways to modulate anxiety and sleep disturbances. It also discusses the structure-activity relationships (SARs) of anxiolytic and sleep-enhancing peptides, as well as emerging strategies for their targeted preparation.

Key findings and conclusions

FDBPs regulate the anxiety-insomnia cycle through multiple biological pathways. Key bioactive features include the presence of hydrophobic amino acids (e.g., Tyr, Pro, Leu) and low molecular weight (<600 Da). The integration of computational simulations and targeted enzymatic hydrolysis enables efficient peptide screening and design. Future research should combine multi-omics approaches and advanced computational tools to refine SAR analysis and accelerate the clinical translation of FDBPs for treating anxiety and sleep disorders.

焦虑和失眠已成为现代社会普遍存在的健康问题，它们往往同时出现，并相互恶化。目前的治疗方法受到耐受性差和副作用的限制，因此需要替代疗法。食品来源的生物活性肽（FDBPs）由于其多靶点效应、高安全性和穿越血脑屏障（BBB）的能力而具有广阔的应用前景。本综述总结了近五年来FDBPs在治疗焦虑-失眠合并症中的研究，整合了50多种肽的研究。探讨了焦虑与失眠之间的双向机制，包括下丘脑-垂体-肾上腺（HPA）轴调节失调、自主神经系统（ANS）失衡、神经递质功能障碍、肠-脑轴破坏和神经炎症。这篇综述强调了FDBPs如何干预这些途径来调节焦虑和睡眠障碍。它还讨论了抗焦虑和睡眠增强肽的结构-活性关系（SARs），以及它们的靶向制备的新兴策略。sfdbp通过多种生物学途径调节焦虑-失眠周期。主要的生物活性特征包括疏水氨基酸（如Tyr、Pro、Leu）和低分子量（600 Da）。计算模拟和靶向酶水解的集成使高效的肽筛选和设计成为可能。未来的研究应结合多组学方法和先进的计算工具来完善SAR分析，加快FDBPs治疗焦虑和睡眠障碍的临床转化。

{"title":"Food-derived bioactive peptides for anxiety and sleep management: Mechanistic insights, bidirectional interactions, structure-activity relationship, and targeted preparation","authors":"Wanlu Liu , Saiya Hou , Qiaoli Zhang , Shengjuan Yu , Lin Zhao , He Li , Yanbo Wang , Xinqi Liu","doi":"10.1016/j.tifs.2025.105468","DOIUrl":"10.1016/j.tifs.2025.105468","url":null,"abstract":"<div><h3>Background</h3><div>Anxiety and insomnia have become prevalent health issues in modern society, often co-occurring and worsening each other. Current treatments are limited by poor tolerability and side effects, creating a need for alternative therapies. Food-derived bioactive peptides (FDBPs) offer promising potential due to their multitarget effects, high safety, and ability to cross the blood-brain barrier (BBB).</div></div><div><h3>Scope and approach</h3><div>This review summarizes research over the past five years on FDBPs in managing anxiety-insomnia comorbidity, integrating studies on more than 50 peptides. It explores the bidirectional mechanisms between anxiety and insomnia, including dysregulation of the hypothalamic-pituitary-adrenal (HPA) axis, autonomic nervous system (ANS) imbalance, neurotransmitter dysfunction, gut-brain axis disruption, and neuroinflammation. The review highlights how FDBPs intervene in these pathways to modulate anxiety and sleep disturbances. It also discusses the structure-activity relationships (SARs) of anxiolytic and sleep-enhancing peptides, as well as emerging strategies for their targeted preparation.</div></div><div><h3>Key findings and conclusions</h3><div>FDBPs regulate the anxiety-insomnia cycle through multiple biological pathways. Key bioactive features include the presence of hydrophobic amino acids (e.g., Tyr, Pro, Leu) and low molecular weight (<600 Da). The integration of computational simulations and targeted enzymatic hydrolysis enables efficient peptide screening and design. Future research should combine multi-omics approaches and advanced computational tools to refine SAR analysis and accelerate the clinical translation of FDBPs for treating anxiety and sleep disorders.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"168 ","pages":"Article 105468"},"PeriodicalIF":15.4,"publicationDate":"2025-12-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145665613","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

Rethinking food protein amyloid fibrils: Safe nanomaterials unlocking emerging functional applications 重新思考食物蛋白淀粉样原纤维：安全的纳米材料解锁新兴的功能应用

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

Trends in Food Science & Technology

Pub Date : 2025-12-01 DOI: 10.1016/j.tifs.2025.105463

Zhiyang Du, Yijin Wang, Xi Chen, Jingbo Liu, Shanglin Li, Ting Zhang, Yajuan Li

Background

Food protein amyloid fibrils (FPAFs), distinguished by their highly ordered β-sheet architectures and remarkable mechanical rigidity, have long been overlooked within the food industry due to their structural resemblance to amyloid proteins associated with neurodegenerative diseases. However, emerging evidence demonstrates that FPAFs formed under controlled conditions are structurally stable, safety, biocompatible, and digestible, positioning them as compelling candidates for next-generation functional biomaterials. With biosafety increasingly validated, FPAFs are now at the center of a rapidly expanding landscape of innovations in food science, materials chemistry, and biomedicine. Nonetheless, a comprehensive and systematic evaluation of their safety and application frontiers remains lacking.

Scope and approach

This review systematically examines FPAFs, focusing on their structural characteristics and factors governing their formation. Particular emphasis is placed on evaluating their biosafety, digestibility, and relevant regulatory considerations. We also highlight their emerging applications in food science, materials chemistry, and biomedical fields.

Key findings and conclusions

FPAFs formation is a multistep, self-assembling process governed by a complex interplay of thermodynamic driving forces and kinetic constraints, yielding highly ordered, β-sheet-rich nanofibrils with high aspect ratios and mechanical rigidity. Distinct from pathological fibrils, evidence from cellular, animal, and digestive models supports their safety, digestibility, and biocompatibility. Importantly, their functional applications span gels, emulsion stabilization, iron fortification, biodegradable packaging, plant-based meat, tissue engineering, and environmental sustainability. Finally, we comprehensively discuss the prospective applications of FPAFs in the food industry, current limitations, and strategies for mainstream adoption, providing a roadmap to expand the functional utility of these versatile nanomaterials.

食品蛋白淀粉样原纤维（fafs）以其高度有序的β-片结构和显著的机械刚性而闻名，由于其结构与与神经退行性疾病相关的淀粉样蛋白相似，长期以来在食品工业中被忽视。然而，越来越多的证据表明，在受控条件下形成的fafs具有结构稳定、安全、生物相容性和可消化性，使其成为下一代功能性生物材料的有力候选者。随着生物安全性得到越来越多的验证，fafs现在是食品科学、材料化学和生物医学领域快速发展的创新领域的中心。然而，对其安全性和应用领域的全面和系统评估仍然缺乏。本文系统地研究了FPAFs，重点研究了它们的结构特征和形成的控制因素。特别强调的是评估它们的生物安全性、可消化性和相关的监管考虑。我们还重点介绍了它们在食品科学、材料化学和生物医学领域的新兴应用。fafs的形成是一个多步骤的自组装过程，受热力学驱动力和动力学约束的复杂相互作用支配，产生高度有序的、富含β片的纳米原纤维，具有高长径比和机械刚性。与病理性原纤维不同，来自细胞、动物和消化模型的证据支持其安全性、消化率和生物相容性。重要的是，它们的功能应用涵盖凝胶、乳液稳定、铁强化、可生物降解包装、植物性肉类、组织工程和环境可持续性。最后，我们全面讨论了fafs在食品工业中的应用前景、当前的局限性以及主流采用的策略，为扩大这些多功能纳米材料的功能效用提供了路线图。

{"title":"Rethinking food protein amyloid fibrils: Safe nanomaterials unlocking emerging functional applications","authors":"Zhiyang Du, Yijin Wang, Xi Chen, Jingbo Liu, Shanglin Li, Ting Zhang, Yajuan Li","doi":"10.1016/j.tifs.2025.105463","DOIUrl":"10.1016/j.tifs.2025.105463","url":null,"abstract":"<div><h3>Background</h3><div>Food protein amyloid fibrils (FPAFs), distinguished by their highly ordered β-sheet architectures and remarkable mechanical rigidity, have long been overlooked within the food industry due to their structural resemblance to amyloid proteins associated with neurodegenerative diseases. However, emerging evidence demonstrates that FPAFs formed under controlled conditions are structurally stable, safety, biocompatible, and digestible, positioning them as compelling candidates for next-generation functional biomaterials. With biosafety increasingly validated, FPAFs are now at the center of a rapidly expanding landscape of innovations in food science, materials chemistry, and biomedicine. Nonetheless, a comprehensive and systematic evaluation of their safety and application frontiers remains lacking.</div></div><div><h3>Scope and approach</h3><div>This review systematically examines FPAFs, focusing on their structural characteristics and factors governing their formation. Particular emphasis is placed on evaluating their biosafety, digestibility, and relevant regulatory considerations. We also highlight their emerging applications in food science, materials chemistry, and biomedical fields.</div></div><div><h3>Key findings and conclusions</h3><div>FPAFs formation is a multistep, self-assembling process governed by a complex interplay of thermodynamic driving forces and kinetic constraints, yielding highly ordered, β-sheet-rich nanofibrils with high aspect ratios and mechanical rigidity. Distinct from pathological fibrils, evidence from cellular, animal, and digestive models supports their safety, digestibility, and biocompatibility. Importantly, their functional applications span gels, emulsion stabilization, iron fortification, biodegradable packaging, plant-based meat, tissue engineering, and environmental sustainability. Finally, we comprehensively discuss the prospective applications of FPAFs in the food industry, current limitations, and strategies for mainstream adoption, providing a roadmap to expand the functional utility of these versatile nanomaterials.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"168 ","pages":"Article 105463"},"PeriodicalIF":15.4,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145665617","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

The potential of olfactory training and dietary intervention in the treatment of olfactory dysfunction: A review 嗅觉训练和饮食干预在治疗嗅觉功能障碍中的潜力：综述

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

Trends in Food Science & Technology

Pub Date : 2025-11-29 DOI: 10.1016/j.tifs.2025.105460

Xialei Liu , Junjie Yin , Lili Zhang , Baoguo Sun , Yinan Yang , Guihong Qi , Jianping Xie , Rui Yang , Shihao Sun , Yuyu Zhang

Background

Approximately 20 % of the global population suffers from olfactory dysfunction, which severely impacts quality of life and has become a major public health challenge. Traditional treatments, such as drug therapy, often demonstrate highly variable effectiveness due to individual differences and side effects. Therefore, there is an urgent need to develop safer, more convenient, and sustainable treatment strategies to restore olfactory function effectively.

Scope of review

This review provides a systematic analysis of the pathological processes behind olfactory dysfunction, emphasizing the therapeutic possibilities of aromatherapy-based olfactory training and dietary strategies. Additionally, it addresses the shortcomings of existing methods and suggests future research paths to further develop this area.

Major conclusions

Olfactory dysfunction is primarily caused by three etiological factors: infections, neurological disorders, and aging. The underlying pathological mechanisms include oxidative stress, neuroinflammation, and damage or apoptosis of olfactory epithelial cells and neurons. Notably, aromatherapy-based olfactory training and dietary interventions, which leverage natural bioactive compounds, offer high safety and strong patient compliance and are emerging approaches for treating olfactory dysfunction. Future research should focus on integrating big data analysis, diverse pathological mechanisms, and multimodal treatment approaches to develop effective personalized intervention strategies and evidence-based therapeutic protocols. These advances are anticipated to address key challenges such as individual variability and the lack of standardized protocols, thereby paving the way for good management of olfactory dysfunction.

全球约有20%的人口患有嗅觉功能障碍，这严重影响了生活质量，并已成为一项重大的公共卫生挑战。传统的治疗方法，如药物治疗，由于个体差异和副作用，往往表现出高度可变的效果。因此，迫切需要开发更安全、更方便、可持续的治疗策略来有效地恢复嗅觉功能。本文系统分析了嗅觉功能障碍背后的病理过程，强调了基于芳香疗法的嗅觉训练和饮食策略的治疗可能性。此外，它指出了现有方法的不足之处，并提出了进一步发展这一领域的未来研究路径。主要结论索尔工厂功能障碍主要由感染、神经系统疾病和衰老三种病因引起。其潜在的病理机制包括氧化应激、神经炎症、嗅觉上皮细胞和神经元的损伤或凋亡。值得注意的是，基于芳香疗法的嗅觉训练和饮食干预，利用天然生物活性化合物，提供高安全性和强患者依从性，是治疗嗅觉功能障碍的新兴方法。未来的研究应着眼于整合大数据分析、多种病理机制和多模式治疗方法，制定有效的个性化干预策略和循证治疗方案。预计这些进展将解决诸如个体差异和缺乏标准化协议等关键挑战，从而为嗅觉功能障碍的良好管理铺平道路。

{"title":"The potential of olfactory training and dietary intervention in the treatment of olfactory dysfunction: A review","authors":"Xialei Liu , Junjie Yin , Lili Zhang , Baoguo Sun , Yinan Yang , Guihong Qi , Jianping Xie , Rui Yang , Shihao Sun , Yuyu Zhang","doi":"10.1016/j.tifs.2025.105460","DOIUrl":"10.1016/j.tifs.2025.105460","url":null,"abstract":"<div><h3>Background</h3><div>Approximately 20 % of the global population suffers from olfactory dysfunction, which severely impacts quality of life and has become a major public health challenge. Traditional treatments, such as drug therapy, often demonstrate highly variable effectiveness due to individual differences and side effects. Therefore, there is an urgent need to develop safer, more convenient, and sustainable treatment strategies to restore olfactory function effectively.</div></div><div><h3>Scope of review</h3><div>This review provides a systematic analysis of the pathological processes behind olfactory dysfunction, emphasizing the therapeutic possibilities of aromatherapy-based olfactory training and dietary strategies. Additionally, it addresses the shortcomings of existing methods and suggests future research paths to further develop this area.</div></div><div><h3>Major conclusions</h3><div>Olfactory dysfunction is primarily caused by three etiological factors: infections, neurological disorders, and aging. The underlying pathological mechanisms include oxidative stress, neuroinflammation, and damage or apoptosis of olfactory epithelial cells and neurons. Notably, aromatherapy-based olfactory training and dietary interventions, which leverage natural bioactive compounds, offer high safety and strong patient compliance and are emerging approaches for treating olfactory dysfunction. Future research should focus on integrating big data analysis, diverse pathological mechanisms, and multimodal treatment approaches to develop effective personalized intervention strategies and evidence-based therapeutic protocols. These advances are anticipated to address key challenges such as individual variability and the lack of standardized protocols, thereby paving the way for good management of olfactory dysfunction.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"167 ","pages":"Article 105460"},"PeriodicalIF":15.4,"publicationDate":"2025-11-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145690652","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

Effects of non-covalent interactions between β-lactoglobulin and food ligands on food nutrition and safety: A review β-乳球蛋白与食品配体的非共价相互作用对食品营养和安全的影响

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

Trends in Food Science & Technology

Pub Date : 2025-11-29 DOI: 10.1016/j.tifs.2025.105459

Fangwei Yang , Huaqian Yu , David Julian McClements , Yuying Wang , Shiyu Zhou , Jiayuan Liu , Minjie Cao

Background

β-Lactoglobulin (BLG) functions as a highly versatile protein-based transport vehicle, capable of forming non-covalent complexes with a wide variety of food ligands, including micronutrients, nutraceuticals, and contaminants. These interactions influence the behavior of the bound ligands, as well as the functional and immunological characteristics of BLG, which has implications for food quality, nutrition, and safety.

Scope and objective

This review examines current understanding of the mechanisms behind non-covalent interactions between BLG and various ligands. We focus on identifying key binding sites, particularly the central hydrophobic calyx, and explore how pH-induced transitions in the protein structure modulate its binding behavior. The article also assesses available analytical methodologies used to characterize these complexes. A major aim is to evaluate the impacts of protein-ligand interactions, including improved ligand bioavailability, modifications to protein functionality, and the potential reduction of BLG allergenicity.

Key findings and conclusions

The hydrophobic cavity of BLG is the principal binding domain for ligands, such as fatty acids, vitamins, and polyphenols. The binding affinity, stoichiometry, and stability of the complexes formed are strongly influenced by pH. A range of analytical techniques is available to provide insights into the nature of BLG-ligand interactions and their impact on protein structure, including multi-spectroscopy and molecular simulations. Complexation of ligands to BLG may increase their solubility, stability, and bioavailability, while also improving protein functionality, and diminishing its allergenicity. These benefits underscore the potential of using BLG-ligand interactions to create novel functional foods with superior nutritional qualities and reduced allergenicity concerns.

β-乳球蛋白（BLG）是一种高度通用的蛋白质转运载体，能够与多种食品配体形成非共价复合物，包括微量营养素、营养保健品和污染物。这些相互作用影响了结合配体的行为，以及BLG的功能和免疫学特性，这对食品质量、营养和安全具有重要意义。范围和目的本文综述了目前对BLG与各种配体之间非共价相互作用机制的理解。我们专注于识别关键的结合位点，特别是中心疏水花萼，并探索ph诱导的蛋白质结构转变如何调节其结合行为。本文还评估了用于表征这些复合物的可用分析方法。主要目的是评估蛋白质-配体相互作用的影响，包括改善配体的生物利用度，改变蛋白质的功能，以及潜在的降低BLG致敏性。主要发现和结论：BLG的疏水空腔是配体（如脂肪酸、维生素和多酚）的主要结合域。ph对复合物的结合亲和力、化学计量学和稳定性有很大的影响。一系列的分析技术可用于深入了解blg -配体相互作用的性质及其对蛋白质结构的影响，包括多光谱和分子模拟。配体与BLG的络合可以增加其溶解度、稳定性和生物利用度，同时还可以改善蛋白质的功能，并降低其致敏性。这些益处强调了利用blg -配体相互作用来创造具有优越营养品质和减少致敏性的新型功能食品的潜力。

{"title":"Effects of non-covalent interactions between β-lactoglobulin and food ligands on food nutrition and safety: A review","authors":"Fangwei Yang , Huaqian Yu , David Julian McClements , Yuying Wang , Shiyu Zhou , Jiayuan Liu , Minjie Cao","doi":"10.1016/j.tifs.2025.105459","DOIUrl":"10.1016/j.tifs.2025.105459","url":null,"abstract":"<div><h3>Background</h3><div>β-Lactoglobulin (BLG) functions as a highly versatile protein-based transport vehicle, capable of forming non-covalent complexes with a wide variety of food ligands, including micronutrients, nutraceuticals, and contaminants. These interactions influence the behavior of the bound ligands, as well as the functional and immunological characteristics of BLG, which has implications for food quality, nutrition, and safety.</div></div><div><h3>Scope and objective</h3><div>This review examines current understanding of the mechanisms behind non-covalent interactions between BLG and various ligands. We focus on identifying key binding sites, particularly the central hydrophobic calyx, and explore how pH-induced transitions in the protein structure modulate its binding behavior. The article also assesses available analytical methodologies used to characterize these complexes. A major aim is to evaluate the impacts of protein-ligand interactions, including improved ligand bioavailability, modifications to protein functionality, and the potential reduction of BLG allergenicity.</div></div><div><h3>Key findings and conclusions</h3><div>The hydrophobic cavity of BLG is the principal binding domain for ligands, such as fatty acids, vitamins, and polyphenols. The binding affinity, stoichiometry, and stability of the complexes formed are strongly influenced by pH. A range of analytical techniques is available to provide insights into the nature of BLG-ligand interactions and their impact on protein structure, including multi-spectroscopy and molecular simulations. Complexation of ligands to BLG may increase their solubility, stability, and bioavailability, while also improving protein functionality, and diminishing its allergenicity. These benefits underscore the potential of using BLG-ligand interactions to create novel functional foods with superior nutritional qualities and reduced allergenicity concerns.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"167 ","pages":"Article 105459"},"PeriodicalIF":15.4,"publicationDate":"2025-11-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145690651","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

Tea polysaccharides: Recent advances in extraction, structure, modification, bioactivities, and applications 茶多糖：提取、结构、改性、生物活性和应用的最新进展

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

Trends in Food Science & Technology

Pub Date : 2025-11-26 DOI: 10.1016/j.tifs.2025.105457

Xu Fang , Weilan Gao , Xinman Shao , Li Li , Xu Chen , Shuyi Li , Zhenzhou Zhu

Background

Tea polysaccharides (TPS) are high-molecular-weight bioactive substances in tea that possess potential for antioxidant, anti-diabetic, anti-tumor, and immune regulation functions. Although TPS have broad application prospects, they remain an underexplored area in the tea metabolic group, being masked by phenolic components.

Scope and approach

This review systematically compares traditional and emerging extraction, purification and structural-analysis techniques (water, enzyme, microwave, ultrasound, pulsed electric field, supercritical fluid, ultrafiltration, chromatographic and membrane methods). It further summarizes chemical modifications (sulfation, phosphorylation, selenylation) and evaluates interactions of TPS with polyphenols, proteins, lipids, metal ions, drugs and gut microbiota.

Key findings and conclusion

Advanced green technologies significantly increase yield while preserving structure and bioactivity; selenylation markedly enhances antioxidant and antitumor effects; TPS modulate gut microbiota and exert synergistic activities with tea polyphenols. TPS have been successfully developed into functional foods, pharmaceuticals, cosmetics and feed additives, and represent promising multifunctional ingredients for further clinical and industrial exploitation.

茶叶多糖（tea polysaccharides， TPS）是茶叶中的高分子量生物活性物质，具有潜在的抗氧化、抗糖尿病、抗肿瘤和免疫调节功能。虽然TPS具有广阔的应用前景，但在茶代谢组中仍是一个未开发的领域，被酚类成分所掩盖。本文系统地比较了传统的和新兴的提取、纯化和结构分析技术（水、酶、微波、超声、脉冲电场、超临界流体、超滤、色谱和膜法）。进一步总结了TPS的化学修饰（磺化、磷酸化、硒化），并评价了TPS与多酚、蛋白质、脂质、金属离子、药物和肠道微生物群的相互作用。先进的绿色技术在保持结构和生物活性的同时显著提高了产量；硒化显著增强抗氧化和抗肿瘤作用；TPS调节肠道菌群，并与茶多酚发挥协同作用。TPS已成功应用于功能食品、医药、化妆品和饲料添加剂等领域，是具有广阔临床和工业应用前景的多功能原料。

{"title":"Tea polysaccharides: Recent advances in extraction, structure, modification, bioactivities, and applications","authors":"Xu Fang , Weilan Gao , Xinman Shao , Li Li , Xu Chen , Shuyi Li , Zhenzhou Zhu","doi":"10.1016/j.tifs.2025.105457","DOIUrl":"10.1016/j.tifs.2025.105457","url":null,"abstract":"<div><h3>Background</h3><div>Tea polysaccharides (TPS) are high-molecular-weight bioactive substances in tea that possess potential for antioxidant, anti-diabetic, anti-tumor, and immune regulation functions. Although TPS have broad application prospects, they remain an underexplored area in the tea metabolic group, being masked by phenolic components.</div></div><div><h3>Scope and approach</h3><div>This review systematically compares traditional and emerging extraction, purification and structural-analysis techniques (water, enzyme, microwave, ultrasound, pulsed electric field, supercritical fluid, ultrafiltration, chromatographic and membrane methods). It further summarizes chemical modifications (sulfation, phosphorylation, selenylation) and evaluates interactions of TPS with polyphenols, proteins, lipids, metal ions, drugs and gut microbiota.</div></div><div><h3>Key findings and conclusion</h3><div>Advanced green technologies significantly increase yield while preserving structure and bioactivity; selenylation markedly enhances antioxidant and antitumor effects; TPS modulate gut microbiota and exert synergistic activities with tea polyphenols. TPS have been successfully developed into functional foods, pharmaceuticals, cosmetics and feed additives, and represent promising multifunctional ingredients for further clinical and industrial exploitation.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"167 ","pages":"Article 105457"},"PeriodicalIF":15.4,"publicationDate":"2025-11-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145690649","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

Current status and future directions on cyclodextrin-based metal–organic frameworks for adsorption and controlled release of gaseous/volatiles in active food packaging 环糊精基金属有机骨架在活性食品包装中气体/挥发物的吸附与控释研究现状及未来发展方向

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

Trends in Food Science & Technology

Pub Date : 2025-11-26 DOI: 10.1016/j.tifs.2025.105456

Ratna Sari Listyaningrum , Prakoso Adi , Rizka Mulyani , Sheng-Yen Tsai , Bara Yudhistira , Chang-Wei Hsieh

Background

Reducing food spoilage and waste is an important sustainability goal, and active food packaging (AP) provides strategies to extend shelf life by controlling gaseous and volatile compounds. Cyclodextrin-based metal–organic frameworks (CD-MOFs) allow the combination of the inclusion complexation ability of cyclodextrins with the high porosity and tunable structure of MOFs, which are considered promising carriers for active compounds.

Scope and approach

This study aimed to investigate the potential usefulness of CD-MOFs in AP systems. Their performance in the adsorption, encapsulation, and controlled release of gaseous and volatile compounds was assessed and compared with conventional materials and other MOF-based carriers. The key challenges were outlined along with future research directions.

Key findings and conclusion

CD-MOFs tend to exhibit strong gas adsorption capacity for ethylene and carbon dioxide, high loading efficiency for volatile antimicrobials, and adjustable release behaviors under controlled humidity or temperature. When incorporated into films or electrospun fibers, they provide more stable application formats suitable for indirect contact with food. However, their long-term stability under storage conditions, the definition of functional release endpoints, and the quantitative relationship between the release percentage and preservation effect have not been sufficiently addressed. The scalable green synthesis routes and regulatory validation through migration and toxicological testing are considered critical steps. With progress in sustainable production and safety assessment, CD-MOFs have been shown to have a clear potential to advance next-generation AP technologies.

减少食品腐败和浪费是一个重要的可持续发展目标，活性食品包装（AP）提供了通过控制气态和挥发性化合物来延长保质期的策略。基于环糊精的金属有机框架（CD-MOFs）将环糊精的包合能力与MOFs的高孔隙率和可调结构相结合，是一种很有前景的活性化合物载体。本研究旨在探讨cd - mof在AP系统中的潜在用途。并与传统材料和其他mof基载体进行了吸附、包封和控释气态和挥发性化合物的性能评估和比较。概述了主要挑战以及未来的研究方向。结论cd - mof对乙烯和二氧化碳具有较强的气体吸附能力，对挥发性抗菌剂具有较高的负载效率，并且在湿度和温度可控的条件下具有可调节的释放行为。当加入薄膜或静电纺纤维时，它们提供更稳定的应用格式，适合与食品间接接触。然而，其在贮存条件下的长期稳定性、功能释放终点的定义以及释放百分比与保存效果之间的定量关系尚未得到充分的研究。可扩展的绿色合成路线和通过迁移和毒理学测试的监管验证被认为是关键步骤。随着可持续生产和安全评估的进展，cd - mof已被证明具有推动下一代AP技术发展的明显潜力。

{"title":"Current status and future directions on cyclodextrin-based metal–organic frameworks for adsorption and controlled release of gaseous/volatiles in active food packaging","authors":"Ratna Sari Listyaningrum , Prakoso Adi , Rizka Mulyani , Sheng-Yen Tsai , Bara Yudhistira , Chang-Wei Hsieh","doi":"10.1016/j.tifs.2025.105456","DOIUrl":"10.1016/j.tifs.2025.105456","url":null,"abstract":"<div><h3>Background</h3><div>Reducing food spoilage and waste is an important sustainability goal, and active food packaging (AP) provides strategies to extend shelf life by controlling gaseous and volatile compounds. Cyclodextrin-based metal–organic frameworks (CD-MOFs) allow the combination of the inclusion complexation ability of cyclodextrins with the high porosity and tunable structure of MOFs, which are considered promising carriers for active compounds.</div></div><div><h3>Scope and approach</h3><div>This study aimed to investigate the potential usefulness of CD-MOFs in AP systems. Their performance in the adsorption, encapsulation, and controlled release of gaseous and volatile compounds was assessed and compared with conventional materials and other MOF-based carriers. The key challenges were outlined along with future research directions.</div></div><div><h3>Key findings and conclusion</h3><div>CD-MOFs tend to exhibit strong gas adsorption capacity for ethylene and carbon dioxide, high loading efficiency for volatile antimicrobials, and adjustable release behaviors under controlled humidity or temperature. When incorporated into films or electrospun fibers, they provide more stable application formats suitable for indirect contact with food. However, their long-term stability under storage conditions, the definition of functional release endpoints, and the quantitative relationship between the release percentage and preservation effect have not been sufficiently addressed. The scalable green synthesis routes and regulatory validation through migration and toxicological testing are considered critical steps. With progress in sustainable production and safety assessment, CD-MOFs have been shown to have a clear potential to advance next-generation AP technologies.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"167 ","pages":"Article 105456"},"PeriodicalIF":15.4,"publicationDate":"2025-11-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145620910","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

Plant sources and fermentation in cellular agriculture and alternative Proteins: A review 细胞农业中的植物来源和发酵及替代蛋白质研究进展

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

Trends in Food Science & Technology

Pub Date : 2025-11-25 DOI: 10.1016/j.tifs.2025.105455

Diean Fabiano Alvares Pinheiro , Bibiana Porto da Silva , Bruna Silva de Farias , Débora Pez Jaeschke , Janaína Oliveira Gonçalves , Pedro Minasi Brandão , Luiz Antonio de Almeida Pinto , Anelise Christ-Ribeiro

The global demand for alternative protein sources, driven by the circular economy, sustainability, and food security, has intensified the search for innovations in the food production chain. In this scenario, the fermentation of agro-industrial waste emerges as a promising strategy to produce proteins and various ingredients of high commercial interest. This review focuses on the bioconversion of agro-industrial waste into high-value ingredients and metabolites of interest. The role of plant-based sources in cellular agriculture is discussed, highlighting the technological factors and economic viability of various bioprocesses, as well as regulatory challenges, sensory aspects, and consumer acceptance of bio-enriched products. Recent advances show that sustainable fermentation processes, particularly using lignocellulosic biomass, can boost the implementation of production systems focused on alternative proteins. A comprehensive assessment of process parameters and consumer acceptance is essential to determine the technological readiness of waste valorization through fermentation.

在循环经济、可持续性和粮食安全的推动下，全球对替代蛋白质来源的需求加大了对食品生产链创新的探索。在这种情况下，农业工业废物发酵成为生产蛋白质和各种高商业利益成分的有前途的策略。本文综述了农业工业废弃物转化为高价值成分和代谢物的研究进展。讨论了植物源在细胞农业中的作用，强调了各种生物过程的技术因素和经济可行性，以及监管挑战，感官方面和消费者对生物富集产品的接受程度。最近的进展表明，可持续发酵过程，特别是使用木质纤维素生物质，可以促进以替代蛋白质为重点的生产系统的实施。对工艺参数和消费者接受程度的综合评估对于确定通过发酵进行废物增值的技术准备是必不可少的。

{"title":"Plant sources and fermentation in cellular agriculture and alternative Proteins: A review","authors":"Diean Fabiano Alvares Pinheiro , Bibiana Porto da Silva , Bruna Silva de Farias , Débora Pez Jaeschke , Janaína Oliveira Gonçalves , Pedro Minasi Brandão , Luiz Antonio de Almeida Pinto , Anelise Christ-Ribeiro","doi":"10.1016/j.tifs.2025.105455","DOIUrl":"10.1016/j.tifs.2025.105455","url":null,"abstract":"<div><div>The global demand for alternative protein sources, driven by the circular economy, sustainability, and food security, has intensified the search for innovations in the food production chain. In this scenario, the fermentation of agro-industrial waste emerges as a promising strategy to produce proteins and various ingredients of high commercial interest. This review focuses on the bioconversion of agro-industrial waste into high-value ingredients and metabolites of interest. The role of plant-based sources in cellular agriculture is discussed, highlighting the technological factors and economic viability of various bioprocesses, as well as regulatory challenges, sensory aspects, and consumer acceptance of bio-enriched products. Recent advances show that sustainable fermentation processes, particularly using lignocellulosic biomass, can boost the implementation of production systems focused on alternative proteins. A comprehensive assessment of process parameters and consumer acceptance is essential to determine the technological readiness of waste valorization through fermentation.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"167 ","pages":"Article 105455"},"PeriodicalIF":15.4,"publicationDate":"2025-11-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145620909","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

Circular bioeconomy in packaging: Banana by-products as multifunctional food packaging film components 循环生物经济包装：香蕉副产品作为多功能食品包装薄膜成分

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

Trends in Food Science & Technology

Pub Date : 2025-11-24 DOI: 10.1016/j.tifs.2025.105452

Bangdi Liu , Qunyi Wang , Danila Merino , Parya Ezati , Ananthi Pandi , Gulden Goksen , Mansuri M. Tosif , Wanli Zhang , Guanghua Xia

Background

Conventional petroleum-based food packaging causes severe environmental pollution due to non-biodegradability and poor end-of-life management. Banana by-products (peels, pseudostems, leaves), abundant in lignocellulosic fibers, starch, and bioactive compounds, are underutilized resources for sustainable packaging, yet existing reviews focus on single by-products or isolated functionalities, lacking systematic integration of their roles in packaging films.

Scope and approach

This review focuses on banana by-products’ application in food packaging films, comprehensively examining their use as primary matrices (peel starch/pectin, pseudostem cellulose) and functional additives (peel polyphenols, pseudostem nanocellulose, peel carbon dots), and critically evaluating synergistic hybrid strategies.

Key findings and conclusions

Banana-derived films exhibit tunable biodegradability, mechanical/barrier properties; peel polyphenols enhance UV-shielding/antimicrobial activity, nanoreinforcements improve strength, and hybrids extend perishables’ shelf life. Challenges include cultivar compositional variability, sensory interference (e.g., peel extract discoloration), and regulatory gaps in bioactive migration. To scale up, future work should standardize by-product pretreatment, develop low-energy continuous processing, and optimize sensory-function synergy, advancing circular bioeconomy in food packaging.

传统的石油基食品包装由于其不可生物降解性和报废管理不善，造成了严重的环境污染。香蕉副产品（果皮、假茎、叶子）富含木质纤维素纤维、淀粉和生物活性化合物，是可持续包装中未充分利用的资源，但现有的综述主要集中在单一副产品或孤立的功能上，缺乏对其在包装薄膜中的作用的系统整合。本文综述了香蕉副产品在食品包装薄膜中的应用，全面考察了它们作为主要基质（果皮淀粉/果胶、假茎纤维素）和功能添加剂（果皮多酚、假茎纳米纤维素、果皮碳点）的用途，并对协同杂交策略进行了批判性评价。主要发现和结论：香蕉膜具有可调节的生物降解性、机械/屏障性能；果皮多酚增强紫外线屏蔽/抗菌活性，纳米增强剂提高强度，杂交延长易腐食品的保质期。挑战包括品种组成变化，感官干扰（例如，果皮提取物变色），以及生物活性迁移中的调节空白。为了扩大规模，未来的工作应规范副产物预处理，发展低能耗连续加工，优化感官-功能协同，推进食品包装的循环生物经济。

{"title":"Circular bioeconomy in packaging: Banana by-products as multifunctional food packaging film components","authors":"Bangdi Liu , Qunyi Wang , Danila Merino , Parya Ezati , Ananthi Pandi , Gulden Goksen , Mansuri M. Tosif , Wanli Zhang , Guanghua Xia","doi":"10.1016/j.tifs.2025.105452","DOIUrl":"10.1016/j.tifs.2025.105452","url":null,"abstract":"<div><h3>Background</h3><div>Conventional petroleum-based food packaging causes severe environmental pollution due to non-biodegradability and poor end-of-life management. Banana by-products (peels, pseudostems, leaves), abundant in lignocellulosic fibers, starch, and bioactive compounds, are underutilized resources for sustainable packaging, yet existing reviews focus on single by-products or isolated functionalities, lacking systematic integration of their roles in packaging films.</div></div><div><h3>Scope and approach</h3><div>This review focuses on banana by-products’ application in food packaging films, comprehensively examining their use as primary matrices (peel starch/pectin, pseudostem cellulose) and functional additives (peel polyphenols, pseudostem nanocellulose, peel carbon dots), and critically evaluating synergistic hybrid strategies.</div></div><div><h3>Key findings and conclusions</h3><div>Banana-derived films exhibit tunable biodegradability, mechanical/barrier properties; peel polyphenols enhance UV-shielding/antimicrobial activity, nanoreinforcements improve strength, and hybrids extend perishables’ shelf life. Challenges include cultivar compositional variability, sensory interference (e.g., peel extract discoloration), and regulatory gaps in bioactive migration. To scale up, future work should standardize by-product pretreatment, develop low-energy continuous processing, and optimize sensory-function synergy, advancing circular bioeconomy in food packaging.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"167 ","pages":"Article 105452"},"PeriodicalIF":15.4,"publicationDate":"2025-11-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145690648","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