Trends in Food Science & Technology最新文献

Anthocyanin-based indicator labels for intelligent food packaging: Mechanisms, multiscale regulation, and future perspectives for enhancing color-response performance 智能食品包装中基于花青素的指示标签：机制，多尺度调节，以及提高颜色响应性能的未来前景

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

Trends in Food Science & Technology

Pub Date : 2025-12-11 DOI: 10.1016/j.tifs.2025.105495

Yiwen Bao , Huijun Cui , Xu Si , Jiaxin Li , Tao Huang , Bin Li

Background

As global food safety risks and food waste issues become increasingly severe, intelligent indicator labels have garnered attention as an emerging non-destructive visual monitoring method. Anthocyanin-based indicator labels demonstrate unique potential in food freshness monitoring due to their highly specific color-response to environmental pH fluctuations and volatile compounds. However, their coloration behavior remains constrained by the challenge of balancing stability and sensitivity.

Scope and approach

This paper systematically reviews the color response mechanisms of anthocyanin indicator labels in food freshness monitoring, incorporating the “Stimulus-Transport-Reaction-Colorimetry (S-T-R-C)” framework as a novel organizing principle, and critically examines recent research advances in multiscale color-response regulation strategies. It focuses on four key aspects: pH initialization, intermolecular copigmentation, nano/micro-scale confined release, and porosity regulation. Additionally, the paper discusses the prospects and key challenges of anthocyanin indicator labels in practical food packaging.

Key findings and conclusions

This review reveals that the color-response of anthocyanin indicator labels is fundamentally a strongly microenvironment-driven multiscale coupled process, with their color development behavior jointly determined by the synergistic effects of stimulation, mass transport, and structural transformation. By introducing the S-T-R-C framework, we systematically organize the color development mechanism of anthocyanin indicator labels and elucidate the complementary roles of regulatory strategies in balancing stability and sensitivity. However, anthocyanin indicator labels still face challenges in signal stability, colorimetric standardization, customized regulation, multidimensional response, structural controllability, and overall safety and sustainability. Future efforts should integrate diverse strategies to optimize performance and accelerate the transition of anthocyanin indicator labels from laboratory research to industrialization.

随着全球食品安全风险和食物浪费问题的日益严重，智能指示牌作为一种新兴的无损视觉监控手段受到了人们的关注。基于花青素的指示剂标签在食品新鲜度监测中表现出独特的潜力，因为它们对环境pH值波动和挥发性化合物具有高度特异性的颜色响应。然而，它们的着色行为仍然受到平衡稳定性和灵敏度的挑战的限制。本文以“刺激-转运-反应-比色法（S-T-R-C）”为新的组织原理，系统地综述了食品新鲜度监测中花青素指示剂标签的颜色反应机制，并对多尺度颜色反应调节策略的最新研究进展进行了批判性的回顾。它侧重于四个关键方面：pH初始化，分子间共色素沉着，纳米/微尺度限制释放和孔隙调节。此外，本文还讨论了花青素指示标签在实际食品包装中的应用前景和面临的主要挑战。花青素指示剂标签的显色反应本质上是一个微环境驱动的多尺度耦合过程，其显色行为是由刺激、质量传递和结构转化的协同作用共同决定的。通过引入S-T-R-C框架，系统梳理花青素指示剂标签的显色机制，阐明调控策略在平衡稳定性和敏感性中的互补作用。然而，花青素指标标签在信号稳定性、比色标准化、定制化调控、多维响应、结构可控、整体安全性和可持续性等方面仍面临挑战。未来的努力应整合多种策略，以优化性能，加快花青素指标标签从实验室研究到工业化的过渡。

{"title":"Anthocyanin-based indicator labels for intelligent food packaging: Mechanisms, multiscale regulation, and future perspectives for enhancing color-response performance","authors":"Yiwen Bao , Huijun Cui , Xu Si , Jiaxin Li , Tao Huang , Bin Li","doi":"10.1016/j.tifs.2025.105495","DOIUrl":"10.1016/j.tifs.2025.105495","url":null,"abstract":"<div><h3>Background</h3><div>As global food safety risks and food waste issues become increasingly severe, intelligent indicator labels have garnered attention as an emerging non-destructive visual monitoring method. Anthocyanin-based indicator labels demonstrate unique potential in food freshness monitoring due to their highly specific color-response to environmental pH fluctuations and volatile compounds. However, their coloration behavior remains constrained by the challenge of balancing stability and sensitivity.</div></div><div><h3>Scope and approach</h3><div>This paper systematically reviews the color response mechanisms of anthocyanin indicator labels in food freshness monitoring, incorporating the “Stimulus-Transport-Reaction-Colorimetry (S-T-R-C)” framework as a novel organizing principle, and critically examines recent research advances in multiscale color-response regulation strategies. It focuses on four key aspects: pH initialization, intermolecular copigmentation, nano/micro-scale confined release, and porosity regulation. Additionally, the paper discusses the prospects and key challenges of anthocyanin indicator labels in practical food packaging.</div></div><div><h3>Key findings and conclusions</h3><div>This review reveals that the color-response of anthocyanin indicator labels is fundamentally a strongly microenvironment-driven multiscale coupled process, with their color development behavior jointly determined by the synergistic effects of stimulation, mass transport, and structural transformation. By introducing the S-T-R-C framework, we systematically organize the color development mechanism of anthocyanin indicator labels and elucidate the complementary roles of regulatory strategies in balancing stability and sensitivity. However, anthocyanin indicator labels still face challenges in signal stability, colorimetric standardization, customized regulation, multidimensional response, structural controllability, and overall safety and sustainability. Future efforts should integrate diverse strategies to optimize performance and accelerate the transition of anthocyanin indicator labels from laboratory research to industrialization.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"168 ","pages":"Article 105495"},"PeriodicalIF":15.4,"publicationDate":"2025-12-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145735346","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 emerging role of blockchain technology in ensuring food safety: A review 区块链技术在确保食品安全中的新作用：综述

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

Trends in Food Science & Technology

Pub Date : 2025-12-09 DOI: 10.1016/j.tifs.2025.105489

Yujia Ruan , Pius Unachukwu , Soottawat Benjakul , Yuhao Zhang , Yu Fu

Backgrounds

The global food safety system is challenged by fragmented information flows across supply chains, with traditional traceability methods being susceptible to data tampering and update delays. Blockchain technology presents a transformative solution with its decentralized and immutable ledger system.

Scope and approach

This review systematically examines blockchain's potential and implementation pathways for enhancing food safety. It outlines the technology's fundamental principles, analyzes its multifaceted applications within food supply chains, and assesses practical deployment obstacles. Emerging trends from its integration with IoT and AI are also examined.

Key findings and conclusions

Blockchain establishes a tamper-resistant foundation for food safety management via decentralized ledgers, cryptographic hashing, consensus mechanisms, and smart contracts. These features enable end-to-end traceability and mitigate single points of failure. Integration with IoT sensors allows real-time monitoring of critical parameters and automates fraud prevention and compliance checks across diverse food sectors. Empirical evidence confirms its efficacy in reducing food fraud and improving regulatory compliance, especially in transnational and high-risk contexts. Consortium blockchains are particularly suitable for enterprise-level implementation. While challenges in scalability and interoperability persist, layered architectures and cross-chain protocols offer promising solutions. Future integration with AI and IoT is poised to bolster dynamic risk prediction and foster a more resilient food system.

全球食品安全系统受到供应链上碎片化信息流的挑战，传统的可追溯性方法容易受到数据篡改和更新延迟的影响。区块链技术以其分散和不可变的分类账系统提供了一种变革性的解决方案。范围和方法本综述系统地考察了区块链在加强食品安全方面的潜力和实施途径。它概述了该技术的基本原理，分析了其在食品供应链中的多方面应用，并评估了实际部署的障碍。还研究了其与物联网和人工智能集成的新兴趋势。区块链通过分散的分类账、加密散列、共识机制和智能合约，为食品安全管理建立了一个防篡改的基础。这些特性支持端到端可跟踪性并减少单点故障。与物联网传感器的集成可以实时监控关键参数，并自动防止欺诈和检查不同食品部门的合规性。经验证据证实了其在减少食品欺诈和改善监管合规方面的有效性，特别是在跨国和高风险背景下。联盟区块链特别适合企业级实施。虽然可伸缩性和互操作性方面的挑战仍然存在，但分层架构和跨链协议提供了有前途的解决方案。未来与人工智能和物联网的融合将加强动态风险预测，并建立一个更具弹性的粮食系统。

{"title":"The emerging role of blockchain technology in ensuring food safety: A review","authors":"Yujia Ruan , Pius Unachukwu , Soottawat Benjakul , Yuhao Zhang , Yu Fu","doi":"10.1016/j.tifs.2025.105489","DOIUrl":"10.1016/j.tifs.2025.105489","url":null,"abstract":"<div><h3>Backgrounds</h3><div>The global food safety system is challenged by fragmented information flows across supply chains, with traditional traceability methods being susceptible to data tampering and update delays. Blockchain technology presents a transformative solution with its decentralized and immutable ledger system.</div></div><div><h3>Scope and approach</h3><div>This review systematically examines blockchain's potential and implementation pathways for enhancing food safety. It outlines the technology's fundamental principles, analyzes its multifaceted applications within food supply chains, and assesses practical deployment obstacles. Emerging trends from its integration with IoT and AI are also examined.</div></div><div><h3>Key findings and conclusions</h3><div>Blockchain establishes a tamper-resistant foundation for food safety management via decentralized ledgers, cryptographic hashing, consensus mechanisms, and smart contracts. These features enable end-to-end traceability and mitigate single points of failure. Integration with IoT sensors allows real-time monitoring of critical parameters and automates fraud prevention and compliance checks across diverse food sectors. Empirical evidence confirms its efficacy in reducing food fraud and improving regulatory compliance, especially in transnational and high-risk contexts. Consortium blockchains are particularly suitable for enterprise-level implementation. While challenges in scalability and interoperability persist, layered architectures and cross-chain protocols offer promising solutions. Future integration with AI and IoT is poised to bolster dynamic risk prediction and foster a more resilient food system.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"168 ","pages":"Article 105489"},"PeriodicalIF":15.4,"publicationDate":"2025-12-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145735345","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

Insect-based biopolymers from Orthoptera: An emerging resource for sustainable and active food packaging 直翅目昆虫基生物聚合物：可持续和活性食品包装的新兴资源

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

Trends in Food Science & Technology

Pub Date : 2025-12-09 DOI: 10.1016/j.tifs.2025.105484

Oscar Zannou , Barbara Conti , Linda Abenaim , João K. Lopes , Paula Barciela , Custódio L. Roriz , Miguel A. Prieto , Sandrina A. Heleno , Marcio Carocho , Gulden Goksen

Background

The challenges of the current era in food packaging have led to a continuous diversification of sources of biopolymers. Edible Orthopterans have garnered significant interest worldwide as potential sources of biopolymers for the production of biodegradable and active packaging. These insect species have emerged as a potential and sustainable substitute for conventional protein and chitosan sources due to their high nutritional content and eco-friendly cultivation methods.

Scope and approach

This review explores the recent development of sustainable sources of biopolymers, focusing on the edible Orthopterans. We elucidated the main edible Orthoptera species used as the sources of biopolymers for food packaging, extraction methods of biopolymers from Orthopterans, fabrication of packaging materials and their characteristics. Moreover, we analyzed the current applications of these packaging materials for food preservation. Furthermore, we proposed a critical analysis of the health issues, consumer acceptance, legislation and commercialization, along with the future directions.

Key findings and conclusions

Acheta domesticus, Gryllodes sigillatus and Locusta migratoria are the Orthopterans used as sources of biopolymers for the production of packaging materials. Chitosan and proteins are the major Orthopteran-derived biopolymers used for the production of sustainable, edible and bioactive food packaging materials. Emerging technologies have shown potential to enhance extraction efficiency while preserving the functionality of the biopolymers. These biopolymers exhibit remarkable potential for the development of food packaging materials, due to their biodegradability, biocompatibility, and functional properties. More research initiatives and awareness are needed to facilitate the implementation of Orthopteran-derived biopolymers as active packaging materials.

当今时代对食品包装的挑战导致了生物聚合物来源的不断多样化。可食用矫形动物作为生物聚合物的潜在来源，在世界范围内引起了极大的兴趣，用于生产可生物降解和活性包装。这些昆虫因其高营养含量和环保的栽培方法而成为传统蛋白质和壳聚糖的潜在可持续替代品。范围和方法本文综述了生物聚合物可持续来源的最新发展，重点是可食用的骨科动物。本文综述了食品包装用可食用直翅目生物聚合物的主要来源、直翅目生物聚合物的提取方法、包装材料的制备及其特点。此外，我们还分析了这些包装材料在食品保鲜中的应用现状。此外，我们还提出了健康问题、消费者接受度、立法和商业化的批判性分析，以及未来的发展方向。主要发现和结论家蝇（sacheta domesticus）、灰蝗（Gryllodes sigillatus）和迁徙蝗（Locusta migratoria）是用于生产包装材料的生物聚合物的直翅目动物。壳聚糖和蛋白质是主要的骨科衍生生物聚合物，用于生产可持续、可食用和生物活性的食品包装材料。新兴技术已经显示出在保持生物聚合物功能的同时提高提取效率的潜力。这些生物聚合物由于其生物可降解性、生物相容性和功能特性，在食品包装材料的发展中表现出显著的潜力。需要更多的研究倡议和意识来促进骨科衍生生物聚合物作为活性包装材料的实施。

{"title":"Insect-based biopolymers from Orthoptera: An emerging resource for sustainable and active food packaging","authors":"Oscar Zannou , Barbara Conti , Linda Abenaim , João K. Lopes , Paula Barciela , Custódio L. Roriz , Miguel A. Prieto , Sandrina A. Heleno , Marcio Carocho , Gulden Goksen","doi":"10.1016/j.tifs.2025.105484","DOIUrl":"10.1016/j.tifs.2025.105484","url":null,"abstract":"<div><h3>Background</h3><div>The challenges of the current era in food packaging have led to a continuous diversification of sources of biopolymers. Edible Orthopterans have garnered significant interest worldwide as potential sources of biopolymers for the production of biodegradable and active packaging. These insect species have emerged as a potential and sustainable substitute for conventional protein and chitosan sources due to their high nutritional content and eco-friendly cultivation methods.</div></div><div><h3>Scope and approach</h3><div>This review explores the recent development of sustainable sources of biopolymers, focusing on the edible Orthopterans. We elucidated the main edible Orthoptera species used as the sources of biopolymers for food packaging, extraction methods of biopolymers from Orthopterans, fabrication of packaging materials and their characteristics. Moreover, we analyzed the current applications of these packaging materials for food preservation. Furthermore, we proposed a critical analysis of the health issues, consumer acceptance, legislation and commercialization, along with the future directions.</div></div><div><h3>Key findings and conclusions</h3><div><em>Acheta domesticus</em>, <em>Gryllodes sigillatus</em> and <em>Locusta migratoria</em> are the Orthopterans used as sources of biopolymers for the production of packaging materials. Chitosan and proteins are the major Orthopteran-derived biopolymers used for the production of sustainable, edible and bioactive food packaging materials. Emerging technologies have shown potential to enhance extraction efficiency while preserving the functionality of the biopolymers. These biopolymers exhibit remarkable potential for the development of food packaging materials, due to their biodegradability, biocompatibility, and functional properties. More research initiatives and awareness are needed to facilitate the implementation of Orthopteran-derived biopolymers as active packaging materials.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"168 ","pages":"Article 105484"},"PeriodicalIF":15.4,"publicationDate":"2025-12-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145735406","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 role of techno-economic and life cycle assessment in guiding precision fermentation towards sustainable food production 技术经济和生命周期评价在指导精准发酵走向可持续食品生产中的作用

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

Trends in Food Science & Technology

Pub Date : 2025-12-09 DOI: 10.1016/j.tifs.2025.105488

Luiz H. David , Pablo Juliano , Bradley Ridoutt

Precision fermentation (PF) is emerging as a promising approach for producing food ingredients through microbial processes, yet its true sustainability remains uncertain. While PF is often portrayed as an environmentally friendly alternative to conventional animal-based production, its actual performance depends strongly on how processes are designed, scaled, and operated. Current research and industry practice tend to emphasise technical feasibility and product functionality while overlooking the broader economic and environmental trade-offs that emerge during scale-up. This commentary argues that the iterative and prospective integration of techno-economic analysis (TEA) and life cycle assessment (LCA) is essential to bridge this gap and guide PF towards sustainable implementation. We discuss how these complementary tools can be jointly applied across PF research and development (R&D) to identify cost and sustainability hotspots early, inform process optimisation, anticipate regulatory constraints, and enhance stakeholder confidence. Three dimensions are examined in depth: (i) process development, optimisation, and scale-up; (ii) environmental regulatory compliance; and (iii) building stakeholder trust. The commentary concludes with recommendations for integrating TEA and LCA from the earliest R&D stages, developing PF-specific datasets and models, and fostering collaboration between industry and researchers to ensure that PF scales both economically and sustainably.

精密发酵（PF）正在成为一种通过微生物过程生产食品成分的有前途的方法，但其真正的可持续性仍不确定。虽然PF通常被描述为传统动物生产的环保替代品，但其实际性能在很大程度上取决于工艺的设计、规模和操作方式。目前的研究和行业实践倾向于强调技术可行性和产品功能，而忽略了在扩大规模过程中出现的更广泛的经济和环境权衡。本评论认为，技术经济分析（TEA）和生命周期评估（LCA）的迭代和前瞻性整合对于弥合这一差距和指导PF走向可持续实施至关重要。我们讨论了如何将这些互补工具联合应用于PF研究和开发（R&；D），以便及早识别成本和可持续性热点，为流程优化提供信息，预测监管约束，并增强利益相关者的信心。深入研究了三个方面：(i)流程开发，优化和放大；（ii）符合环境法规；（三）建立利益相关者信任。该评论总结了从最早的研发阶段整合TEA和LCA的建议，开发特定于PF的数据集和模型，以及促进行业和研究人员之间的合作，以确保PF既经济又可持续地扩展。

{"title":"The role of techno-economic and life cycle assessment in guiding precision fermentation towards sustainable food production","authors":"Luiz H. David , Pablo Juliano , Bradley Ridoutt","doi":"10.1016/j.tifs.2025.105488","DOIUrl":"10.1016/j.tifs.2025.105488","url":null,"abstract":"<div><div>Precision fermentation (PF) is emerging as a promising approach for producing food ingredients through microbial processes, yet its true sustainability remains uncertain. While PF is often portrayed as an environmentally friendly alternative to conventional animal-based production, its actual performance depends strongly on how processes are designed, scaled, and operated. Current research and industry practice tend to emphasise technical feasibility and product functionality while overlooking the broader economic and environmental trade-offs that emerge during scale-up. This commentary argues that the iterative and prospective integration of techno-economic analysis (TEA) and life cycle assessment (LCA) is essential to bridge this gap and guide PF towards sustainable implementation. We discuss how these complementary tools can be jointly applied across PF research and development (R&D) to identify cost and sustainability hotspots early, inform process optimisation, anticipate regulatory constraints, and enhance stakeholder confidence. Three dimensions are examined in depth: (i) process development, optimisation, and scale-up; (ii) environmental regulatory compliance; and (iii) building stakeholder trust. The commentary concludes with recommendations for integrating TEA and LCA from the earliest R&D stages, developing PF-specific datasets and models, and fostering collaboration between industry and researchers to ensure that PF scales both economically and sustainably.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"168 ","pages":"Article 105488"},"PeriodicalIF":15.4,"publicationDate":"2025-12-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145735402","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

Polyphenol-based microencapsulation: Revolutionizing probiotic delivery and gut health 多酚微胶囊：革命性的益生菌输送和肠道健康

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

Trends in Food Science & Technology

Pub Date : 2025-12-08 DOI: 10.1016/j.tifs.2025.105485

Jingyu Xu , Shufeng He , Hongsen Yu , Yuwen Zhou , Xiaoqun Zeng , Qiwei Du , Zhen Wu , Daodong Pan

Background

Probiotics are crucial for gut health but suffer from low viability during processing and gastrointestinal transit, often failing to reach the colon in sufficient quantities. While microencapsulation offers protection, conventional wall materials frequently lack the functionality and targeted release capabilities required.

Scope and approach

This review introduces a paradigm shift by focusing on polyphenols as versatile building blocks for constructing advanced, multifunctional microcapsule walls. We detail how polyphenols, through diverse interactions (e.g., hydrogen bonding, hydrophobic, and coordination bonds), are leveraged to form functional composite walls with proteins, polysaccharides, liposomes, and metal ions, or are co-encapsulated with probiotics. The review critically assesses the evidence for how these systems enhance acid resistance, storage stability, and mucoadhesion, ultimately facilitating colon-targeted release.

Key findings and conclusions

This review addresses the overlooked potential of polyphenols as multifunctional wall materials. The polyphenol-based walls not only provide a robust physical barrier but also actively enhance probiotic functionality by modulating gene expression and inhibiting the growth of pathogens. Concurrently, probiotics enzymatically modify polyphenols through hydrolysis, deglycosylation, and demethylation, producing hydrolyzed flavonoids and phenolic acids that enhance the antioxidant properties and bioavailability of these compounds. Polyphenol-based probiotic microcapsules have demonstrated outstanding efficacy in treating various diseases. However, it's important to note that these beneficial effects are not universal and hinge on the specific polyphenol-probiotic combinations, a key challenge for standardized application. This review establishes polyphenol-based microencapsulation as a superior strategy, paving the way for next-generation probiotic delivery systems that effectively address the functionality gap left by conventional materials.

益生菌对肠道健康至关重要，但在加工和胃肠道运输过程中，益生菌的活力很低，通常无法达到结肠的足够数量。虽然微胶囊提供了保护，但传统的壁材通常缺乏所需的功能和目标释放能力。这篇综述通过关注多酚作为构建先进、多功能微胶囊壁的通用构建块，介绍了一种范式转变。我们详细介绍了多酚如何通过不同的相互作用（如氢键、疏水键和配位键）与蛋白质、多糖、脂质体和金属离子形成功能性复合壁，或与益生菌共包被。这篇综述批判性地评估了这些系统如何增强耐酸性、储存稳定性和黏附性，最终促进结肠靶向释放的证据。本文综述了多酚作为多功能墙体材料被忽视的潜力。多酚基细胞壁不仅提供了坚固的物理屏障，还通过调节基因表达和抑制病原体生长来积极增强益生菌的功能。同时，益生菌通过水解、去糖基化和去甲基化对多酚进行酶修饰，产生水解的类黄酮和酚酸，增强这些化合物的抗氧化性能和生物利用度。以多酚为基础的益生菌微胶囊在治疗多种疾病方面具有突出的疗效。然而，需要注意的是，这些有益的效果并不是普遍的，而是取决于特定的多酚-益生菌组合，这是标准化应用的一个关键挑战。这篇综述建立了基于多酚的微胶囊作为一种优越的策略，为下一代益生菌输送系统铺平了道路，有效地解决了传统材料留下的功能差距。

{"title":"Polyphenol-based microencapsulation: Revolutionizing probiotic delivery and gut health","authors":"Jingyu Xu , Shufeng He , Hongsen Yu , Yuwen Zhou , Xiaoqun Zeng , Qiwei Du , Zhen Wu , Daodong Pan","doi":"10.1016/j.tifs.2025.105485","DOIUrl":"10.1016/j.tifs.2025.105485","url":null,"abstract":"<div><h3>Background</h3><div>Probiotics are crucial for gut health but suffer from low viability during processing and gastrointestinal transit, often failing to reach the colon in sufficient quantities. While microencapsulation offers protection, conventional wall materials frequently lack the functionality and targeted release capabilities required.</div></div><div><h3>Scope and approach</h3><div>This review introduces a paradigm shift by focusing on polyphenols as versatile building blocks for constructing advanced, multifunctional microcapsule walls. We detail how polyphenols, through diverse interactions (e.g., hydrogen bonding, hydrophobic, and coordination bonds), are leveraged to form functional composite walls with proteins, polysaccharides, liposomes, and metal ions, or are co-encapsulated with probiotics. The review critically assesses the evidence for how these systems enhance acid resistance, storage stability, and mucoadhesion, ultimately facilitating colon-targeted release.</div></div><div><h3>Key findings and conclusions</h3><div>This review addresses the overlooked potential of polyphenols as multifunctional wall materials. The polyphenol-based walls not only provide a robust physical barrier but also actively enhance probiotic functionality by modulating gene expression and inhibiting the growth of pathogens. Concurrently, probiotics enzymatically modify polyphenols through hydrolysis, deglycosylation, and demethylation, producing hydrolyzed flavonoids and phenolic acids that enhance the antioxidant properties and bioavailability of these compounds. Polyphenol-based probiotic microcapsules have demonstrated outstanding efficacy in treating various diseases. However, it's important to note that these beneficial effects are not universal and hinge on the specific polyphenol-probiotic combinations, a key challenge for standardized application. This review establishes polyphenol-based microencapsulation as a superior strategy, paving the way for next-generation probiotic delivery systems that effectively address the functionality gap left by conventional materials.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"168 ","pages":"Article 105485"},"PeriodicalIF":15.4,"publicationDate":"2025-12-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145735403","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 advancements in modification of essential oils and its application in food packaging 精油改性及其在食品包装中的应用进展

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

Trends in Food Science & Technology

Pub Date : 2025-12-06 DOI: 10.1016/j.tifs.2025.105462

Yonghua Zhang , Kehao Huang , Nengguo Tao , Xiaoying Wang

Background

Influenced by factors such as consumer health, environmental protection, and safety principles, the food industry has been seeking to reduce its reliance on traditional fungicides. Essential oils (EOs) are the secondary metabolites derived from plants in nature. Interest in food packaging of bioactive EOs with clean labels has gradually arisen. However, the adverse effects of EOs in solubility, volatility, and photothermal instability limited their application in food packaging. Therefore, modification strategies for EOs are the key to solving these problems.

Scope and approach

This review outlined the modification methods of EOs for food packaging. Specifically, we highlighted the research progress of methods based on the modification of EOs, including nanoemulsion, Pickering emulsion, microencapsulation, inclusion complexation, solid lipid nanoparticles, chemical modification, electrospinning, and 3D printing. Then, we summarized the function of EOs-based active packaging and smart packaging in food preservation and food quality monitoring. Furthermore, the antibacterial mechanism of EOs action before and after modification, performance evaluation, comparative analysis, current challenges and future trends are discussed.

Key findings and conclusions

The shortcomings of EOs can be addressed through physical and chemical methods, and their performance can be enhanced for use in food packaging. When modified by these methods in food packaging, EOs can offer antioxidant and antimicrobial properties, the adverse flavor has been reduced, the water solubility can be improved, and enhanced thermal stability, while also acting as active agents for food preservation, and combine pigments when necessary for food freshness monitoring. Challenges remain in the analysis of the antibacterial mechanism of EOs-based products, improving yield and activity, as well as achieving long-term release performance and adhesion with packaging matrices. In the future, AI and modification technologies will be integrated to focus on the development of multifunctional intelligent packaging tailored for both ambient environments and cold-chain logistics, which aims to facilitate the precise release of EOs suitable for environmental changes. These advances will improve efficiency, lower costs, and easier operation.

受消费者健康、环境保护和安全原则等因素的影响，食品工业一直在寻求减少对传统杀菌剂的依赖。精油是自然界中从植物中提取的次生代谢产物。在食品包装上加上清洁标签的生物活性原液已逐渐引起人们的兴趣。然而，EOs在溶解度、挥发性和光热不稳定性方面的不利影响限制了其在食品包装中的应用。因此，EOs的修改策略是解决这些问题的关键。本文综述了食品包装用环氧乙烷的改性方法。具体来说，我们重点介绍了基于EOs的改性方法的研究进展，包括纳米乳液、皮克林乳液、微胶囊化、包合、固体脂质纳米颗粒、化学改性、静电纺丝和3D打印。然后，总结了基于eos的活性包装和智能包装在食品保鲜和食品质量监控中的作用。并对改性前后EOs的抑菌机理、性能评价、对比分析、面临的挑战和未来发展趋势进行了探讨。主要发现和结论通过物理和化学方法可以解决EOs的缺点，并可以提高其在食品包装中的性能。在食品包装中经这些方法修饰后，EOs可以提供抗氧化和抗菌性能，减少了不良风味，改善了水溶性，增强了热稳定性，同时还可以作为食品保鲜的活性剂，必要时可以与色素结合，用于食品新鲜度监测。在分析基于eos的产品的抗菌机制，提高收率和活性，以及实现长期释放性能和与包装基质的粘附性方面仍然存在挑战。未来，将整合人工智能和改造技术，重点开发适合环境和冷链物流的多功能智能包装，以促进适合环境变化的EOs的精确发布。这些进步将提高效率，降低成本，更容易操作。

{"title":"Recent advancements in modification of essential oils and its application in food packaging","authors":"Yonghua Zhang , Kehao Huang , Nengguo Tao , Xiaoying Wang","doi":"10.1016/j.tifs.2025.105462","DOIUrl":"10.1016/j.tifs.2025.105462","url":null,"abstract":"<div><h3>Background</h3><div>Influenced by factors such as consumer health, environmental protection, and safety principles, the food industry has been seeking to reduce its reliance on traditional fungicides. Essential oils (EOs) are the secondary metabolites derived from plants in nature. Interest in food packaging of bioactive EOs with clean labels has gradually arisen. However, the adverse effects of EOs in solubility, volatility, and photothermal instability limited their application in food packaging. Therefore, modification strategies for EOs are the key to solving these problems.</div></div><div><h3>Scope and approach</h3><div>This review outlined the modification methods of EOs for food packaging. Specifically, we highlighted the research progress of methods based on the modification of EOs, including nanoemulsion, Pickering emulsion, microencapsulation, inclusion complexation, solid lipid nanoparticles, chemical modification, electrospinning, and 3D printing. Then, we summarized the function of EOs-based active packaging and smart packaging in food preservation and food quality monitoring. Furthermore, the antibacterial mechanism of EOs action before and after modification, performance evaluation, comparative analysis, current challenges and future trends are discussed.</div></div><div><h3>Key findings and conclusions</h3><div>The shortcomings of EOs can be addressed through physical and chemical methods, and their performance can be enhanced for use in food packaging. When modified by these methods in food packaging, EOs can offer antioxidant and antimicrobial properties, the adverse flavor has been reduced, the water solubility can be improved, and enhanced thermal stability, while also acting as active agents for food preservation, and combine pigments when necessary for food freshness monitoring. Challenges remain in the analysis of the antibacterial mechanism of EOs-based products, improving yield and activity, as well as achieving long-term release performance and adhesion with packaging matrices. In the future, AI and modification technologies will be integrated to focus on the development of multifunctional intelligent packaging tailored for both ambient environments and cold-chain logistics, which aims to facilitate the precise release of EOs suitable for environmental changes. These advances will improve efficiency, lower costs, and easier operation.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"168 ","pages":"Article 105462"},"PeriodicalIF":15.4,"publicationDate":"2025-12-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145735400","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 on anti-retrogradation technologies of starch-based foods 淀粉类食品抗变质技术研究进展

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

Trends in Food Science & Technology

Pub Date : 2025-12-05 DOI: 10.1016/j.tifs.2025.105480

Wanyi Niu , Haoming Sun , David Julian McClements , Long Chen , Hao Cheng , Weihao Ye , Yi Wang , Yao Hu , Hao Xu

Background

Starch-based products are one of the most commonly consumed foods in the world. However, they often suffer from hardening during storage, primarily due to starch retrogradation. This undesirable change reduces consumer acceptability and contributes to food waste. Therefore, developing effective anti-retrogradation technologies for starch-based foods is of critical importance.

Scope and approach

This review summarizes recent progress in the development of anti-retrogradation technologies for starch-based foods. Initially, the causes of starch retrogradation are outlined, along with a range of methods that can delay the undesirable changes associated with the aging of these foods. Particular focus is given to the ability of enzymatic treatments, fermentation, natural products, and physical methods for inhibiting retrogradation. Relevant studies are discussed, including their application in representative starch-based foods such as steamed bread and bread, to demonstrate the potential of these technologies in future food processing. Finally, current challenges and future research priorities in the field of anti-retrogradation technologies for starch-based foods are discussed.

Key findings and conclusions

Anti-retrogradation technologies not only help to improve the quality of starch-based foods but also extend their shelf life and reduce waste. In addition, these technologies enrich the nutritional profile of starch-based products. However, their economic feasibility and commercial viability must also be considered.

背景淀粉类食品是世界上最常食用的食品之一。然而，它们在储存过程中往往会发生硬化，这主要是由于淀粉的退化。这种不受欢迎的变化降低了消费者的接受度，并导致了食物浪费。因此，开发有效的淀粉类食品抗降解技术至关重要。本文综述了淀粉类食品抗变质技术的最新进展。首先，概述了淀粉退化的原因，以及一系列可以延缓与这些食物老化相关的不良变化的方法。特别关注的是酶处理、发酵、天然产物和物理方法抑制退化的能力。讨论了相关研究，包括其在馒头和面包等代表性淀粉类食品中的应用，以展示这些技术在未来食品加工中的潜力。最后，讨论了目前淀粉基食品抗降解技术领域面临的挑战和未来的研究重点。主要发现和结论抗退化技术不仅有助于提高淀粉类食品的质量，而且可以延长其保质期，减少浪费。此外，这些技术丰富了淀粉基产品的营养成分。但是，它们的经济可行性和商业可行性也必须加以考虑。

{"title":"Recent Advances on anti-retrogradation technologies of starch-based foods","authors":"Wanyi Niu , Haoming Sun , David Julian McClements , Long Chen , Hao Cheng , Weihao Ye , Yi Wang , Yao Hu , Hao Xu","doi":"10.1016/j.tifs.2025.105480","DOIUrl":"10.1016/j.tifs.2025.105480","url":null,"abstract":"<div><h3>Background</h3><div>Starch-based products are one of the most commonly consumed foods in the world. However, they often suffer from hardening during storage, primarily due to starch retrogradation. This undesirable change reduces consumer acceptability and contributes to food waste. Therefore, developing effective anti-retrogradation technologies for starch-based foods is of critical importance.</div></div><div><h3>Scope and approach</h3><div>This review summarizes recent progress in the development of anti-retrogradation technologies for starch-based foods. Initially, the causes of starch retrogradation are outlined, along with a range of methods that can delay the undesirable changes associated with the aging of these foods. Particular focus is given to the ability of enzymatic treatments, fermentation, natural products, and physical methods for inhibiting retrogradation. Relevant studies are discussed, including their application in representative starch-based foods such as steamed bread and bread, to demonstrate the potential of these technologies in future food processing. Finally, current challenges and future research priorities in the field of anti-retrogradation technologies for starch-based foods are discussed.</div></div><div><h3>Key findings and conclusions</h3><div>Anti-retrogradation technologies not only help to improve the quality of starch-based foods but also extend their shelf life and reduce waste. In addition, these technologies enrich the nutritional profile of starch-based products. However, their economic feasibility and commercial viability must also be considered.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"168 ","pages":"Article 105480"},"PeriodicalIF":15.4,"publicationDate":"2025-12-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145735347","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

A comprehensive review on heating modification of plant proteins: mechanism, influencing factors, structural and functional properties, challenges, and future perspectives 综述了植物蛋白加热改性的机理、影响因素、结构与功能特性、挑战与展望

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.2025.105479

Dewei Kong, Qian Chen, Chao Zhang, Haotian Liu, Fangda Sun, Qian Liu, Baohua Kong

Background

Nowadays, plant proteins are receiving more and more attention from food researchers and have broader application prospects in the food industry due to their increasing market demand. However, plant proteins exhibit poor functional properties (low solubility, limited emulsifying capacity, weak foaming ability, and unsatisfactory gel property), which are not favorable for processing and application in the food industry. Currently, the effects of physical modification on the functional properties of plant proteins are increasingly reported. Among them, heating modification has become a common approach in the physical modification of plant proteins due to its advantages of low cost, simple operation, and cost–effectiveness.

Scope and approach

This review first summarizes the mechanisms and influencing factors of different heating modifications, including traditional heating, extrusion heating, and electric/electromagnetic field heating, such as microwave heating, radio frequency heating, and ohmic heating. Second, this review summarizes and discusses the effects of heating modification on the structural properties (secondary, tertiary structure, and surface hydrophobicity) of plant proteins. Furthermore, taking solubility, emulsifying, foaming, and gel properties as examples, this review also further summarizes and explores the effects of heating modification on the functional properties of plant proteins. Finally, the challenges and perspectives of heating modification are also summarized in this review.

Key findings and conclusions

Among the traditional thermal modifications, fibrillation modification has received more and more attention in recent years due to the obvious advantages. Compared to traditional heating, extrusion and electric/electromagnetic field heating modifications of plant proteins are influenced by more factors due to the complexity of the equipment. Heating modification can cause changes in the conformation of plant proteins. Additionally, heating modification has been shown to have a positive effect on improving the functional properties of plant proteins under specific conditions.

目前，植物蛋白越来越受到食品研究者的重视，由于市场需求的不断增加，在食品工业中有着广阔的应用前景。然而，植物蛋白的功能特性较差（溶解度低、乳化能力有限、发泡能力弱、凝胶性差等），不利于食品工业的加工和应用。目前，物理修饰对植物蛋白功能特性影响的报道越来越多。其中，加热改性因其成本低、操作简单、性价比高等优点，已成为植物蛋白物理改性的常用方法。本文首先综述了不同加热方式的机理和影响因素，包括传统加热、挤压加热和电/电磁场加热，如微波加热、射频加热和欧姆加热。其次，综述和讨论了加热改性对植物蛋白结构性质（二级、三级结构和表面疏水性）的影响。此外，本文还以植物蛋白的溶解度、乳化性、发泡性和凝胶性为例，进一步总结和探讨了加热改性对植物蛋白功能特性的影响。最后，对加热改性面临的挑战和前景进行了总结。在传统的热改性中，纤颤改性因其明显的优势近年来受到越来越多的关注。与传统的加热方法相比，由于设备的复杂性，挤压和电场/电磁场加热对植物蛋白的修饰受更多因素的影响。加热修饰可引起植物蛋白构象的改变。此外，在特定条件下，加热改性已被证明对改善植物蛋白的功能特性具有积极作用。

{"title":"A comprehensive review on heating modification of plant proteins: mechanism, influencing factors, structural and functional properties, challenges, and future perspectives","authors":"Dewei Kong, Qian Chen, Chao Zhang, Haotian Liu, Fangda Sun, Qian Liu, Baohua Kong","doi":"10.1016/j.tifs.2025.105479","DOIUrl":"10.1016/j.tifs.2025.105479","url":null,"abstract":"<div><h3>Background</h3><div>Nowadays, plant proteins are receiving more and more attention from food researchers and have broader application prospects in the food industry due to their increasing market demand. However, plant proteins exhibit poor functional properties (low solubility, limited emulsifying capacity, weak foaming ability, and unsatisfactory gel property), which are not favorable for processing and application in the food industry. Currently, the effects of physical modification on the functional properties of plant proteins are increasingly reported. Among them, heating modification has become a common approach in the physical modification of plant proteins due to its advantages of low cost, simple operation, and cost–effectiveness.</div></div><div><h3>Scope and approach</h3><div>This review first summarizes the mechanisms and influencing factors of different heating modifications, including traditional heating, extrusion heating, and electric/electromagnetic field heating, such as microwave heating, radio frequency heating, and ohmic heating. Second, this review summarizes and discusses the effects of heating modification on the structural properties (secondary, tertiary structure, and surface hydrophobicity) of plant proteins. Furthermore, taking solubility, emulsifying, foaming, and gel properties as examples, this review also further summarizes and explores the effects of heating modification on the functional properties of plant proteins. Finally, the challenges and perspectives of heating modification are also summarized in this review.</div></div><div><h3>Key findings and conclusions</h3><div>Among the traditional thermal modifications, fibrillation modification has received more and more attention in recent years due to the obvious advantages. Compared to traditional heating, extrusion and electric/electromagnetic field heating modifications of plant proteins are influenced by more factors due to the complexity of the equipment. Heating modification can cause changes in the conformation of plant proteins. Additionally, heating modification has been shown to have a positive effect on improving the functional properties of plant proteins under specific conditions.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"168 ","pages":"Article 105479"},"PeriodicalIF":15.4,"publicationDate":"2025-12-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145735350","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

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

sRNA networks as molecular switches: Decoding foodborne bacterial pathogen adaptation from farm to fork to clinic and prospects for next-generation precision interventions 作为分子开关的sRNA网络：解码食源性细菌病原体从农场到餐桌到临床的适应性和下一代精确干预的前景

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

Trends in Food Science & Technology

Pub Date : 2025-12-04 DOI: 10.1016/j.tifs.2025.105471

Linlin Cai, Huhu Wang, Yunting Xie, Xinglian Xu, Guanghong Zhou

Background

Foodborne bacterial pathogens present a severe and persistent threat to global public health, attributable to their extraordinary adaptability to both environmental stresses and host immune responses. Small non-coding RNAs (sRNAs) have been recognized as pivotal post-transcriptional regulators in bacterial pathogens, playing essential roles in modulating virulence, stress adaptation, biofilm formation, and antibiotic resistance. Their dynamic expression patterns reflect pathogen responses across varied environments, spanning from food processing facilities to human hosts, yet an integrative framework linking these contexts through sRNA biology is lacking.

Scope and approach

This review is the first to synthesize sRNA research within a novel tripartite framework connecting food-processing-induced stresses, the adaptive evolution of foodborne bacterial pathogens, and sRNA-mediated regulatory networks throughout the infection cascade. We categorize sRNA types based on their genomic origins and mechanisms of action, with detailed discussion of their stage-specific functions including biofilm development, host colonization, antimicrobial defense, and precise regulation of virulence factors. We further explore the translational potential of sRNAs as novel diagnostic biomarkers and as targets for synthetic RNA-based antimicrobial interventions, while critically addressing persistent challenges such as multi-sRNA crosstalk, in vivo delivery efficiency, and off-target effects.

Key findings and conclusion

sRNAs are central hubs in the regulatory circuitry that enable rapid bacterial adaptation across the entire transmission continuum. Their integration into detection platforms and antibacterial strategies represents a paradigm shift towards intelligent food safety management. Future research leveraging artificial intelligence-driven network modeling, engineered nanovesicle delivery systems, and functional characterization in the viable but non-culturable (VBNC) state will be crucial to fully exploit sRNAs for predictive control and targeted mitigation of foodborne bacterial pathogens.

食源性细菌病原体对环境压力和宿主免疫反应具有非凡的适应性，对全球公共卫生构成严重和持续的威胁。小的非编码rna （sRNAs）已被认为是细菌病原体中关键的转录后调节因子，在调节毒力、应激适应、生物膜形成和抗生素耐药性中发挥重要作用。它们的动态表达模式反映了病原体在不同环境中的反应，从食品加工设施到人类宿主，但缺乏通过sRNA生物学将这些环境联系起来的综合框架。这篇综述首次综合了sRNA在食品加工诱导的应激、食源性细菌病原体的适应性进化和sRNA介导的感染级联调控网络之间的新三方框架的研究。我们根据其基因组起源和作用机制对sRNA类型进行分类，并详细讨论了其阶段特异性功能，包括生物膜发育，宿主定植，抗菌防御和毒力因子的精确调节。我们进一步探索了srna作为新型诊断生物标志物和基于合成rna的抗菌干预的靶标的翻译潜力，同时关键地解决了诸如多srna串扰、体内递送效率和脱靶效应等持续存在的挑战。关键发现和结论：srnas是调控回路的中心枢纽，使细菌能够在整个传播连续体中快速适应。它们与检测平台和抗菌策略的整合代表了向智能食品安全管理的范式转变。未来的研究利用人工智能驱动的网络建模，工程纳米囊泡传递系统，以及在活但不可培养（VBNC）状态下的功能表征，对于充分利用sRNAs进行食源性细菌病原体的预测控制和靶向缓解至关重要。

{"title":"sRNA networks as molecular switches: Decoding foodborne bacterial pathogen adaptation from farm to fork to clinic and prospects for next-generation precision interventions","authors":"Linlin Cai, Huhu Wang, Yunting Xie, Xinglian Xu, Guanghong Zhou","doi":"10.1016/j.tifs.2025.105471","DOIUrl":"10.1016/j.tifs.2025.105471","url":null,"abstract":"<div><h3>Background</h3><div>Foodborne bacterial pathogens present a severe and persistent threat to global public health, attributable to their extraordinary adaptability to both environmental stresses and host immune responses. Small non-coding RNAs (sRNAs) have been recognized as pivotal post-transcriptional regulators in bacterial pathogens, playing essential roles in modulating virulence, stress adaptation, biofilm formation, and antibiotic resistance. Their dynamic expression patterns reflect pathogen responses across varied environments, spanning from food processing facilities to human hosts, yet an integrative framework linking these contexts through sRNA biology is lacking.</div></div><div><h3>Scope and approach</h3><div>This review is the first to synthesize sRNA research within a novel tripartite framework connecting food-processing-induced stresses, the adaptive evolution of foodborne bacterial pathogens, and sRNA-mediated regulatory networks throughout the infection cascade. We categorize sRNA types based on their genomic origins and mechanisms of action, with detailed discussion of their stage-specific functions including biofilm development, host colonization, antimicrobial defense, and precise regulation of virulence factors. We further explore the translational potential of sRNAs as novel diagnostic biomarkers and as targets for synthetic RNA-based antimicrobial interventions, while critically addressing persistent challenges such as multi-sRNA crosstalk, <em>in vivo</em> delivery efficiency, and off-target effects.</div></div><div><h3>Key findings and conclusion</h3><div>sRNAs are central hubs in the regulatory circuitry that enable rapid bacterial adaptation across the entire transmission continuum. Their integration into detection platforms and antibacterial strategies represents a paradigm shift towards intelligent food safety management. Future research leveraging artificial intelligence-driven network modeling, engineered nanovesicle delivery systems, and functional characterization in the viable but non-culturable (VBNC) state will be crucial to fully exploit sRNAs for predictive control and targeted mitigation of foodborne bacterial pathogens.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"168 ","pages":"Article 105471"},"PeriodicalIF":15.4,"publicationDate":"2025-12-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145735407","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