Trends in Food Science & Technology最新文献

Unraveling the potential of co-creation on the new food product development: A comprehensive review on why and how listening to consumer voices

IF 15.1 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Trends in Food Science & Technology

Pub Date : 2025-03-17 DOI: 10.1016/j.tifs.2025.104978

Ana Cristina Pinesso Ribeiro , Erick Almeida Esmerino , Elson Rogério Tavares Filho , Adriano Gomes Cruz , Tatiana Colombo Pimentel

Background

The new product development (NPD) process has been mainly closed, and the products selected for market launch have been chosen from within the industries. Co-creation is a process in which new ideas are created and developed by industries, consumers, and other stakeholders.

Scope and approach

This review uses industry and consumer perspectives to explore the potential of co-creation in new food product development. For that, a discussion on engaging consumers in the co-creation process, the main applications in the new food product development, the methods used, and trends and challenges are provided.

Key Findings and Conclusions: Co-creation has been applied mainly for meat, dairy, and bakery products or communication strategies (posts, labels, and packaging), with more studies considering developing new and healthier products and hybrid meat. Different methods have been applied in the co-creation process of food products, including focus groups (online or face-to-face), questionnaires, interactive online platforms, and face-to-face workshops. In general, co-creation results in original, valuable, feasible, and new ideas that can foster product innovation and may trigger process innovation, mainly when applied at the early stages of NPD. Factors related to the online platform, moderator, consumer motivation, participant selection, and ethical aspects should be considered for effective results. Finally, more studies should be performed using more consumers and different co-creation methods. This review is the first on the application of co-creation in new food product development, providing important insights and a discussion on the strengths, limitations, and factors to be considered.

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引用次数: 0

The convergence of food science and nutrigenomics: Exploring new frontiers in innovation and development opportunities

IF 15.1 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Trends in Food Science & Technology

Pub Date : 2025-03-13 DOI: 10.1016/j.tifs.2025.104975

Junli Feng , Yu Zhang , Fuguang Zheng , Keyun Cheng , Xixi Zeng , Miaoyu Li , Chunlai Zeng , Xi Chen , Qing Shen

Background

A healthy diet and proper nutrition are essential for life and play a crucial role in disease prevention. Nutrigenomics (NG) is a multidisciplinary science that combines knowledges from nutrition, molecular biology, genomics, bioinformatics and epidemiology to reveal the overall effects of different nutrients or foods on health. Personalized nutrition is an effective solution for translating of NG into practice, as it is designed based on the unique genetic makeup and metabolic profile of an individual, aiming to prevent diseases related to improper nutrients intake.

Scope and approach

This review provides a comprehensive discussion of the conventional tools utilized in NG research, while highlighting the intricate mechanisms through which nutrients influence metabolic networks via gene expression regulation, as well as how genetic variations modulate human body's response to dietary nutrients. Furthermore, this study systematically summarizes the integrated application of multi-omics and artificial intelligence (AI) technologies in food science, and proposes a conceptual framework of the genotype-based personalized nutrition intervention model. Challenges related to data integration, interpretation, and practical application barriers are also discussed, along with the perspectives on future trends in precision nutrition.

Key findings and conclusions

NG is currently experiencing a transformation from traditional experimental approaches to a "big data-driven" research paradigm. The integration of NG with emerging technologies not only provides scientific support for the innovations of the food industry, but also accelerates the implementation of genotype-based personalized nutrition strategies by offering more precise, personalized, data-driven insights and proactive strategies that cater to individual health needs. As these technologies continue to advance, AI-powered personalized nutrition is poised to play a pivotal role in health management in the future.

背景健康的饮食和适当的营养对生命至关重要，并在疾病预防中发挥着关键作用。营养基因组学（NG）是一门多学科科学，它结合了营养学、分子生物学、基因组学、生物信息学和流行病学的知识，揭示了不同营养素或食物对健康的整体影响。个性化营养是将营养学转化为实践的有效解决方案，因为它是根据个人独特的基因构成和代谢特征设计的，旨在预防与营养摄入不当有关的疾病。范围和方法本综述全面讨论了营养学研究中使用的常规工具，同时强调了营养素通过基因表达调控影响代谢网络的复杂机制，以及基因变异如何调节人体对膳食营养素的反应。此外，本研究还系统地总结了多组学和人工智能（AI）技术在食品科学中的综合应用，并提出了基于基因型的个性化营养干预模型的概念框架。研究还讨论了与数据整合、解读和实际应用障碍相关的挑战，以及对精准营养未来趋势的展望。主要发现和结论目前，营养学正经历着从传统实验方法到 "大数据驱动 "研究范式的转变。将 NG 与新兴技术相结合，不仅能为食品行业的创新提供科学支持，还能提供更精确、个性化、数据驱动的见解和满足个人健康需求的前瞻性策略，从而加速实施基于基因型的个性化营养策略。随着这些技术的不断进步，人工智能驱动的个性化营养将在未来的健康管理中发挥举足轻重的作用。

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引用次数: 0

Encapsulation and delivery systems based on natural biological macromolecules: Focusing on nutrients in infant formula

IF 15.1 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Trends in Food Science & Technology

Pub Date : 2025-03-13 DOI: 10.1016/j.tifs.2025.104974

Runze Li , Shihang Li , Chen Chen , Lidong Pang , Kai Dong , Fang Ren , Yujun Jiang , Xinyan Yang , Chaoxin Man

Background

Infant formula (IF)'s key nutrients face significant challenges in processing, storage, digestion, and absorption. To address these, encapsulation and delivery systems based on natural biomolecules are being explored as a safer alternative to artificial materials.

Scope and approach

This paper reviews the physicochemical properties of natural biomolecules (polysaccharides, proteins, and lipids) and their role in enhancing the stability and bioavailability of nutrients in IF. And their advantages, limitations and prospects for application in IF are discussed.

Key findings and conclusions

Natural biomolecule-based systems show promise in improving the nutritional value and safety of IF. (1) Polysaccharides stabilize nutrients by forming physical barriers, engaging in covalent and non-covalent interactions, and providing antioxidant properties. They also enhance bioavailability through unique bioadhesion properties. (2) Proteins improve encapsulation efficiency and protective properties of nutrients, primarily through the action of amino acid residues. They enhance bioavailability through biorecognition of amino acid residues and the formation of mixed micelles after hydrolysis. (3) Lipids capture hydrophilic or lipophilic nutrients primarily through hydrophobic interactions, thereby enhancing their stability and bioavailability due to the system's biocompatibility. However, gastrointestinal sensitivity and allergenicity of proteins, drying and emulsification of polysaccharides, and safety, economics and industrialization of lipids still pose challenges. In addition, the development of an in vitro model of the infant gut to assess nutrient absorption is essential for the further development of the field.

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引用次数: 0

Revolutionizing food safety in the airline industry: AI-powered smart solutions 彻底改变航空业的食品安全：人工智能驱动的智能解决方案

IF 15.1 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Trends in Food Science & Technology

Pub Date : 2025-03-12 DOI: 10.1016/j.tifs.2025.104970

Nida Kanwal , Min Zhang , Mustafa Zeb , Mudassar Hussain , Dayuan Wang

Background

Ensuring food safety in the airline industry is a complex challenge due to the global supply chain, long-distance transport, and the need for real-time monitoring. Traditional practices often fail to address inefficiencies, leading to foodborne illnesses, waste, and regulatory breaches. AI offers revolutionary potential by addressing these issues with cutting-edge technologies like IoT sensors, blockchain, and predictive analytics.

Scope and approach

This review explores the integration of AI in enhancing airline food safety. It examines AI-driven solutions across supply chain management, real-time monitoring, and predictive maintenance. Specific applications like automating compliance, mitigating risks in transport, and enhancing transparency through traceability are discussed. The paper highlights the role of AI in reducing food waste by up to 30 % through precise demand forecasting and controlling losses attributed to transport inefficiencies, which globally cause 20 % of food spoilage.

Key findings and conclusions

AI enhances operational efficiency by enabling real-time risk detection, optimizing inventory, and ensuring compliance with international safety standards. For instance, machine learning and IoT sensors significantly improve traceability and reduce spoilage costs, potentially lowering operational expenses by 15–20 %. Despite initial challenges like implementation costs and data security concerns, phased integration and cross-industry collaboration can overcome barriers. This paper concludes that AI-driven solutions are indispensable for ensuring long-term sustainability, reducing food waste, and meeting evolving regulatory and consumer expectations in airline food safety.

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引用次数: 0

Unveiling the multifaceted potential of Amaranthus viridis L.: A review of its phytochemistry, pharmacology, and industrial applications

IF 15.1 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Trends in Food Science & Technology

Pub Date : 2025-03-11 DOI: 10.1016/j.tifs.2025.104967

Zhidie Jin , Haisheng Yuan , Lihua Ruan , Yi Lu , Mingwang Liu , Beili Xie , Yuxin Yan , Lulian Jiang , Wei Wen , Mengjie Gao , Fuhai Zhao

Background

Amaranthus viridis L. (AV), a multifunctional superfood with medicinal and dietary uses, has the potential to provide a sustainable solution to global health challenges such as malnutrition, non-communicable diseases, and intractable conditions. Recently, scientific research into the nutritional and therapeutic properties of AV has garnered growing attention.

Scope and approach

Our review uniquely repositions AV as both a novel food material and a pharmaceutical candidate, offering a comprehensive exploration of its traditional uses, chemical composition, pharmacological activities, safety evaluation, and industrial applications, covering a period of over 90 years.

Key findings and conclusions

Traditionally, AV has been employed to treat inflammation, infections, cancer, metabolic disorders, and parasitic diseases. It boasts a rich nutritional profile, comprising proteins, amino acids, dietary fiber, minerals, and vitamins, further enriched by bioactive compounds such as phenolic acids, flavonoids, and saponins. These compounds demonstrate a wide range of pharmacological properties, including antimicrobial, antioxidant, anti-inflammatory, and anticancer effects, among others. Furthermore, AV holds significant potential for applications in functional foods, cosmetics, pharmaceuticals, and agriculture. Despite its extensive use, a comprehensive review integrating its traditional knowledge, bioactive potential, toxicological assessment, and industrial applications remains lacking. This work bridges this gap by providing a holistic overview of AV's diverse applications and benefits, offering valuable insights for its future development and utilization in various industries.

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引用次数: 0

Food oxylipins: Formation, distribution, analysis and implications for health

IF 15.1 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Trends in Food Science & Technology

Pub Date : 2025-03-10 DOI: 10.1016/j.tifs.2025.104968

Di Rao, Shimin Wu

Background

Oxylipins are bioactive lipid mediators derived from polyunsaturated fatty acids (PUFAs). They are involved in metabolism in the body and contribute to host defense in plants. Although several oxylipins are discussed to be absorbed after oral intake, there is a lack of sufficient evidence and consensus on whether oxylipins ingested from food can directly influence metabolism. In recent decades, the consumption of foods rich in n-6 PUFAs has significantly increased, which may alter the profile of dietary oxylipins. Therefore, focusing on the distribution of oxylipins in food, their bioactivity and bioavailability, and their potential impact on health represents a key step in advancing the understanding of oxylipins and the significance of their presence in the food supply.

Scope and approach

This review provides an overview of current research on oxylipins in food, including their formation pathways, distribution and biological activities. Then, advanced analytical methods for oxylipins and areas requiring further research are summarized.

Key findings and conclusions

Oxylipins are widely distributed in PUFA-rich foods and are mainly formed via enzymatic and non-enzymatic oxidation. However, due to the diversity of PUFA species and metabolic pathways, the types and concentrations of oxylipins in food are significantly different. Furthermore, oxylipins may serve as indicators for assessing lipid oxidation and provide molecular information about oxidation products in food. Some oxylipins in foods can be absorbed and participate in metabolism. Moreover, the harmonization and standardization of oxylipin analytical procedures are necessary to ensure the reproducibility and comparability of experimental results.

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引用次数: 0

Fish byproducts as a sustainable source of glycosaminoglycans: Extraction processes, food applications, nutraceutical advancements, and challenges

IF 15.1 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Trends in Food Science & Technology

Pub Date : 2025-03-07 DOI: 10.1016/j.tifs.2025.104963

Maduni Jayahansi Paththuwe Arachchi, Athira Subash, Gafar Babatunde Bamigbade, Mohamed Abdin, Naeem Ulla, Mutamed Ayyash

Background

The growing demand for sustainable resource management has encouraged industries to explore waste as a source of valuable bioactive compounds. Fish waste, a by-product of the seafood industry, is a rich source of glycosaminoglycans (GAGs), including keratan sulfate, chondroitin sulfate, dermatan sulfate, hyaluronic acid, and heparin/heparan sulfate. These compounds exhibit diverse biological activities and unique structural characteristics, making them suitable for food, nutraceutical, and pharmaceutical applications.

Scope and approach

This review examines the structural and functional properties of fish waste-derived GAGs, emphasizing their biological activity, enzymatic extraction methods, and industrial applications. The role of enzymatic hydrolysis in optimizing GAG yield and preserving bioactivity is discussed, along with its significance in sustainable bioactive production. Additionally, this review explores how these bioactives align with circular economy principles and contribute to the growing consumer demand for natural ingredients.

Key findings and conclusions

Fish waste-derived GAGs possess anti-inflammatory, antioxidant, joint-supportive, and regenerative properties, enhancing their value in nutraceutical applications for joint, skin, and cardiovascular health. Enzymatic extraction methods improve GAG purity and bioactivity while reducing environmental impact. The structural complexity of these bioactives plays a crucial role in their augmented therapeutic effects. Optimizing extraction and purification strategies is essential to maximize their potential. Future research should focus on refining enzymatic techniques, exploring synergistic interactions among GAGs, and clinically validating their health benefits to fully realize their potential in health and wellness applications.

{"title":"Fish byproducts as a sustainable source of glycosaminoglycans: Extraction processes, food applications, nutraceutical advancements, and challenges","authors":"Maduni Jayahansi Paththuwe Arachchi, Athira Subash, Gafar Babatunde Bamigbade, Mohamed Abdin, Naeem Ulla, Mutamed Ayyash","doi":"10.1016/j.tifs.2025.104963","DOIUrl":"10.1016/j.tifs.2025.104963","url":null,"abstract":"<div><h3>Background</h3><div>The growing demand for sustainable resource management has encouraged industries to explore waste as a source of valuable bioactive compounds. Fish waste, a by-product of the seafood industry, is a rich source of glycosaminoglycans (GAGs), including keratan sulfate, chondroitin sulfate, dermatan sulfate, hyaluronic acid, and heparin/heparan sulfate. These compounds exhibit diverse biological activities and unique structural characteristics, making them suitable for food, nutraceutical, and pharmaceutical applications.</div></div><div><h3>Scope and approach</h3><div>This review examines the structural and functional properties of fish waste-derived GAGs, emphasizing their biological activity, enzymatic extraction methods, and industrial applications. The role of enzymatic hydrolysis in optimizing GAG yield and preserving bioactivity is discussed, along with its significance in sustainable bioactive production. Additionally, this review explores how these bioactives align with circular economy principles and contribute to the growing consumer demand for natural ingredients.</div></div><div><h3>Key findings and conclusions</h3><div>Fish waste-derived GAGs possess anti-inflammatory, antioxidant, joint-supportive, and regenerative properties, enhancing their value in nutraceutical applications for joint, skin, and cardiovascular health. Enzymatic extraction methods improve GAG purity and bioactivity while reducing environmental impact. The structural complexity of these bioactives plays a crucial role in their augmented therapeutic effects. Optimizing extraction and purification strategies is essential to maximize their potential. Future research should focus on refining enzymatic techniques, exploring synergistic interactions among GAGs, and clinically validating their health benefits to fully realize their potential in health and wellness applications.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"159 ","pages":"Article 104963"},"PeriodicalIF":15.1,"publicationDate":"2025-03-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143591591","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

Advances in bio-based smart food packaging for enhanced food safety

IF 15.1 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Trends in Food Science & Technology

Pub Date : 2025-03-06 DOI: 10.1016/j.tifs.2025.104960

Kehao Huang, Yixiang Wang

Background

The increasing environmental concerns surrounding conventional plastic packaging and the demand for higher food safety and quality have led to a surge in the development of bio-based smart food packaging. These novel packaging materials are featured with renewability and biodegradability, and at the same time, possess active and intelligent functionalities to enable extended food shelf life. Despite numerous advances, challenges remain in the feasibility of industrial production.

Scope and approach

This review examines the current state of bio-based smart food packaging, focusing on the most used raw materials and fabrication methods and their unique functionalities. Special attention is given to innovative production techniques like 3D printing and electrospinning, exploring their potential scalability and enhanced properties. This review also delves into the key applications of bio-based smart packaging materials in pH/gas, temperature, humidity, enzyme-responsive systems, and their multi-responsive capabilities.

Key findings and conclusions

Significant progress has been made in developing bio-based smart packaging materials that can respond to environmental stimuli. Particularly, pH- and gas-responsive packaging offers promising solutions for food spoilage detection. However, the commercial applications of novel packaging materials and production techniques need to be promoted by considering the cost, the scalability, the potential benefits, and the regulations.

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引用次数: 0

Dietary Triterpenoids in Functional Food and Drug Ingredients: A review of structure-activity relationships, biosynthesis, applications, and AI-driven strategies

IF 15.1 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Trends in Food Science & Technology

Pub Date : 2025-03-06 DOI: 10.1016/j.tifs.2025.104961

Chao Fang , Haixia Yang , Daidi Fan , Jianjun Deng

Background

Terpenoids, a broad category of natural bioactive compounds from plants and their metabolites, are known for their diverse structures, high bioactive potential and embodying the concept of “Food as medicine”. As one of the typically representative subclasses within terpenoids, triterpenoids retain these advantages, but also feature characteristics with wide sources, great variety and low content. These do not diminish their significant potential and application prospects in functional food and drug ingredients. Triterpenoids are capable of exerting their high bioactive potential through a multitude of mechanisms, including but not limited to the regulation of inflammation, oxidative stress, immune imbalance, and metabolic disorders. Despite the promise of triterpenoids as functional food and drug ingredients, their low content and complex structures have, to some extent, limited the elucidation of their structure-activity relationships, limiting the progress of the research on triterpenoids.

Scope

In this review, the significance and feasibility of triterpenoids as functional food and drug ingredients are discussed based on their biosynthesis and bioactivity. The work explores the biosynthesis of dietary triterpenoids and their potential mechanisms against aging and obesity. Furthermore, strategies are proposed to address the challenges during the process using machine learning (ML) technology.

Key findings and conclusions

The elaborate structure-activity relationships of triterpenoids shape their substantial functions in anti-obesity and anti-aging. As functional food and drug ingredients, triterpenoids participate in multiple regulatory mechanisms, such as modulating the microbial flora, improving immunity, and regulating glycolipid metabolism, to exert a wide range of bioactivities. Moreover, they play crucial roles in food function optimization, preservation, and flavor regulation. Furthermore, artificial intelligence (AI) and ML techniques have provided innovative ideas and strategies for advanced research on triterpenoids by processing vast amounts of data and complex analyses to identify and predict structure-activity relationships.

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引用次数: 0

The potentials of advanced materials for the chemo- and bio-sensing of gluten and its derivatives in food samples

IF 15.1 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Trends in Food Science & Technology

Pub Date : 2025-03-05 DOI: 10.1016/j.tifs.2025.104958

Vanish Kumar , Rinkal Chopada , Ashwani Singh , Kalyan Vaid , Bharti Sharma , Mrinmoy Misra , Alisha , Amritpreet Kaur

The detection of gluten is imperative for the food safety and clinical analysis. Among a variety of sensing approaches employed for the detection of gluten/gliadin, nanomaterials-based strategies are one of the most efficient approaches. Herein, advancements in advanced materials-based gluten/gliadin sensors are elaborated. Especially, nanomaterials have been extensively explored to devise chemosensors and biosensors (such as immunosensors, aptasensors, and enzymatic sensors) for the detection of gluten/gliadin. Additionally, the performances of all the covered studies have been compared on the basis of different analytical parameters such as limit of detection (LOD), detection range factor (DRF), reproducibility, repeatability, and detection time. Consequently, best performing materials are identified and recommended to facilitate scalability applications of gluten sensors under real conditions.

引用次数: 0