Trends in Food Science & Technology最新文献

Lactic acid bacteria - derived exopolysaccharide: Biosynthesis and antibacterial characterization 乳酸菌衍生的外多糖：生物合成与抗菌特性分析

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

Trends in Food Science & Technology

Pub Date : 2025-04-20 DOI: 10.1016/j.tifs.2025.105033

Min Zhang , Dong Zhao , Huan Yang , Xue Jiao , Rongqing Zhou , Jia Zheng , Chongde Wu

Background

Lactic acid bacteria (LAB) have been widely used in various fields because of their probiotic effects, and the exopolysaccharide (EPS) produced by LAB has attracted extensive attention due to its versatile bioactivities. However, the biosynthesis of EPS is a complicated process, and the low yield of EPS, especially heteropolysaccharide, remains a major bottleneck for industrial applications. In addition, the antibacterial activity of EPS from LAB endows it wide application prospect in food and medicine fields. Therefore, it was quite necessary to elucidate the biosynthetic pathways of EPS in LAB and explore methods to regulate EPS synthesis.

Scope and approach

This paper reviewed the biosynthesis of EPS from LAB and summarized the strategies of regulating EPS synthesis. Besides, the antibacterial characterization including the inhibitory activity and antibacterial mechanism of EPS as well as the methods to enhance its antibacterial activity was discussed.

Key findings and conclusions

LAB synthesize EPS through the Wzx/Wzy-dependent pathway, the synthase-dependent pathway and the extracellular synthesis pathway. Strategies including environmental stimulus, co-culture and metabolic engineering regulation could be performed to regulate the synthesis of EPS in LAB. What's more, the antibacterial activity of EPS could be enhanced via chemical modification, physical modification and preparation of composite materials. EPS exerted antibacterial activity by inhibition of biofilm formation and destruction of cell structure. Overall, this review may contribute to improving our understanding of the biosynthesis and function of EPS in LAB and further promoting the application of EPS in the food and medical industries.

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引用次数: 0

Novel biofilm-inspired encapsulation technology enhances the viability of probiotics during processing, storage, and delivery 受生物膜启发的新型封装技术可提高益生菌在加工、储存和输送过程中的活力

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

Trends in Food Science & Technology

Pub Date : 2025-04-18 DOI: 10.1016/j.tifs.2025.105032

Fedrick C. Mgomi , Bing-xin Zhang , Chun-lei Lu , Zhen-quan Yang , Lei Yuan

Background

Probiotics have long been recognized for providing numerous health benefits to humans. However, their survival rate during processing, storage, and delivery has become a significant concern. Various encapsulation techniques have been proposed to maintain high survivability of probiotics under stress conditions. Moreover, the ability of probiotics to form biofilms to enhance their survival, colonization, and functionality, has led to the development of biofilm-based probiotics encapsulation.

Scope and approach

This review presents cutting-edge advances in probiotic biofilm-inspired encapsulation technology (PBET) to enhance probiotic viability in harsh environments encountered during processing, storage, and delivery. Several critical gaps are addressed: (1) challenges facing probiotics in food systems where major stressors compromise viability, and strategies to extend their viability; (2) significant advantages and applications of probiotic biofilms; and (3) unique properties of novel biofilm-inspired encapsulation technology for probiotic survival and applications. Lastly, safety concerns for biofilm-inspired encapsulation technology that largely overlooked in previous studies were also provided.

Key findings and conclusion: The novel probiotic biofilm-inspired encapsulation technology enhances remarkable resistance of probiotics, which is mainly attributed to high concentrations of probiotics inside the beads, the protection from biofilm structures and increased contents of extracellular polymers, i.e., polysaccharides, proteins, and nucleic acids in the wall materials, and the physical impact offered by the wall materials. This review provides a proof-of-concept of the ability of probiotics to form biofilms under an encapsulation state, broadening their survivability knowledge against adverse conditions, which could represent a fourth-generation strategy to enhance probiotics protection and delivery.

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引用次数: 0

Global trends and challenges in salt reduction: Exploring odor-induced saltiness enhancement as a strategy to reduce salt intake 全球减盐趋势与挑战：探索将气味诱导咸味增强作为减少盐摄入量的一种策略

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

Trends in Food Science & Technology

Pub Date : 2025-04-16 DOI: 10.1016/j.tifs.2025.105030

Jinxue Hou , Jichao Huang , Tianran Huang , Xin Guo , Ming Huang

Background

High salt intake is associated with various health conditions such as hypertension, diabetes, cardiovascular diseases, stroke, and kidney disease, highlighting the need for strategies to reduce salt consumption whereas maintaining saltiness perception and food quality. Odor-induced saltiness enhancement (OISE) has emerged as a promising approach in salt reduction.

Scope and approach

This review discusses OISE with a focus on recent research, odorants and matrix selection, underlying mechanism, and novel technical approaches. Applications as well as challenges of the OISE technology in food products will also be reviewed.

Key findings and conclusions

OISE is effective in reducing intake by increasing perceived saltiness via the olfactory-taste pathway. This may also include the extension of the range of odorants tested and their enhancing effects by salts in various food matrices, including non-liquid forms. Further development could be favored by the improvement of tools and methodologies for evaluation, such as microfluidics, animal and cell models, atomic force microscopy, and biophysical techniques. However, all these complexities of odorants, consumer acceptance, the balance of odorants with food flavor, and possible health effects need further consideration in practical aspects of the food industry. The following review highlights insights into the direction of future salt reduction research.

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引用次数: 0

Recent advances in fluorescent aptamer-based sensors for food safety analysis 基于荧光适配体的食品安全分析传感器的最新进展

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

Trends in Food Science & Technology

Pub Date : 2025-04-14 DOI: 10.1016/j.tifs.2025.105023

Ranran Hou , Liuqin He , Xin Ji , Xiaoxiao Rong , Yulong Yin , Xing Li , Yunxuan Weng , Xiaoying Zhao

Foodborne contaminants pose a significant threat to human health and their effective detection is crucial to ensuring food safety. Traditional detection methods such as chromatography, mass spectrometry and immunoassays are accurate and selective but time-consuming, labor-intensive, and unsuitable for on-site or real-time detection. In contrast, fluorescent DNA or RNA aptamer-based sensors (aptasensors) offer advantages of simplicity, sensitivity, selectivity, rapid response, and low cost, and are promising for rapid food safety analysis. This article reviews recent advancements in the development of fluorescent aptasensors categorized into four fluorescence mechanisms, i.e., Förster resonance energy transfer (FRET), inner filter effect (IFE), restricted intramolecular rotation (RIR), and aggregation-induced emission (AIE). This review provides a detailed discussion on the mechanism, performance, and pros and cons of fluorescent aptasensors designed based on these mechanisms as well as their applications in foodborne contaminant detection. The challenges in this field are also discussed to provide insights into future research directions.

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引用次数: 0

Strategies, mechanism, and prospects for wood biomass-based intelligent food packaging materials

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

Trends in Food Science & Technology

Pub Date : 2025-04-14 DOI: 10.1016/j.tifs.2025.105022

Jiarui Zhang , Yaxuan Wang , Ting Xu , Weirong Li , Qiang Dong , Meng Zhang , Junjie Qi , Han Zhang , Xuan Wang , Wei Liu , Liyu Zhu , Chuanling Si

Wood-based biomass has become an ideal choice for intelligent packaging due to its unique structural properties and ecological friendliness. Key components of wood, such as cellulose and lignin, can be chemically or physically modified to active materials that respond to external stimuli (temperature, humidity and pH), making them suitable for intelligent packaging applications. This paper focuses on the intelligent packaging potential of wood biomass, combs the preparation method of wood biomass and its application in intelligent food packaging, highlights its unique advantages, breaks through the limitations of traditional packaging materials, and puts forward green, intelligent and sustainable packaging strategies. Future research should focus on the development of high-performance wood-based composites through advanced modifications such as nanocellulose reinforcement, antibacterial coatings, and reactive materials, while integrating cutting-edge sensing technologies to enhance their functionality. Supported by policy incentives and the growing consumer demand for sustainable solutions, large-scale production and cost optimization are crucial for widespread adoption, positioning wood-based biomass intelligent packaging as a promising candidate to deliver greener, more efficient, and intelligent solutions for the food industry.

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引用次数: 0

MXenes as the next frontier: Innovative applications in food packaging

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

Trends in Food Science & Technology

Pub Date : 2025-04-14 DOI: 10.1016/j.tifs.2025.105021

Arezou Khezerlou , Mahmood Alizadeh Sani , Jong-Whan Rhim

Background

MXene, a family of two-dimensional (2D) transition metal carbides, nitrides, and carbonitrides, has attracted considerable attention due to its unique properties, including high electrical conductivity, mechanical strength, functional characteristics, and excellent barrier performance. In the food packaging industry, these properties present opportunities to improve packaging materials, extend shelf life, and ensure food safety.

Scope and approach

This review explores the innovative applications of MXene in food packaging, focusing on its potential to replace conventional materials. This review includes the synthesis of MXene, functionalization for improved properties, and the incorporation of MXene-based composites into food packaging solutions. This study also discusses the impact of MXene on the properties of packaging films and the applications of MXene-based packaging materials in active and smart packaging systems, highlighting ongoing research in this area.

Key findings and conclusions

MXene shows significant potential in food packaging due to its excellent mechanical properties and improved barrier properties against moisture, gas, and light. Some MXene compositions have natural antimicrobial properties, providing additional protection against spoilage and pathogens. Furthermore, when combined with biodegradable polymers, MXene composites can help alleviate environmental concerns associated with plastic waste. However, the commercialization of MXene-based packaging is hampered by challenges such as high production costs and regulatory restrictions. Nevertheless, MXene represents a revolutionary advance in food packaging technology and has the potential to achieve greener, safer, and more efficient food preservation solutions.

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引用次数: 0

Exploring food-derived bioactive peptides: Efficacy, mechanisms, and clinical implications in ferroptosis regulation

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

Trends in Food Science & Technology

Pub Date : 2025-04-12 DOI: 10.1016/j.tifs.2025.105014

Chenzhe Gao , Lin Zhang , Jiahui Ma , Haiyan Zhang , Yue Pang , Chenyu Xue , Dehai Li , Xiaoyu Zhao , Munkh-Amgalan Gantumur , Mizhou Hui , Weichen Hong , Yihong Bao , Na Dong

Background

Bioactive peptides (BAPs) derived from food proteins have emerged as important nutritional components with potential health benefits. Recent studies have suggested that they modulate cellular processes related to ferroptosis, a regulated form of cell death that has been associated with various diseases.

Scope and approach

This review summarizes recent advances in the sourcing, production, stability, bioavailability, and clinical efficacy of BAPs. Furthermore, the potential antiferroptosis mechanisms of BAPs, including glutathione synthesis, oxidative stress, iron metabolism, and the mevalonate pathway, are explored.

Key finding

s: Evidence suggests that BAPs produce significant antiferroptotic effects by enhancing antioxidant defenses and maintaining cellular homeostasis. In addition, mechanistic insights reveal that BAPs influence the key signaling pathways involved in ferroptosis, thus offering potential therapeutic targets. The clinical implications of BAPs in ferroptosis regulation are substantial, particularly for conditions such as acute kidney injury, inflammatory bowel disease, neurodegenerative diseases, and acute lung injury. However, although the potential applications of BAPs as dietary interventions are promising, challenges associated with their bioavailability and stability require addressal to facilitate their use in clinical practice.

{"title":"Exploring food-derived bioactive peptides: Efficacy, mechanisms, and clinical implications in ferroptosis regulation","authors":"Chenzhe Gao , Lin Zhang , Jiahui Ma , Haiyan Zhang , Yue Pang , Chenyu Xue , Dehai Li , Xiaoyu Zhao , Munkh-Amgalan Gantumur , Mizhou Hui , Weichen Hong , Yihong Bao , Na Dong","doi":"10.1016/j.tifs.2025.105014","DOIUrl":"10.1016/j.tifs.2025.105014","url":null,"abstract":"<div><h3>Background</h3><div>Bioactive peptides (BAPs) derived from food proteins have emerged as important nutritional components with potential health benefits. Recent studies have suggested that they modulate cellular processes related to ferroptosis, a regulated form of cell death that has been associated with various diseases.</div></div><div><h3>Scope and approach</h3><div>This review summarizes recent advances in the sourcing, production, stability, bioavailability, and clinical efficacy of BAPs. Furthermore, the potential antiferroptosis mechanisms of BAPs, including glutathione synthesis, oxidative stress, iron metabolism, and the mevalonate pathway, are explored.</div></div><div><h3>Key finding</h3><div>s: Evidence suggests that BAPs produce significant antiferroptotic effects by enhancing antioxidant defenses and maintaining cellular homeostasis. In addition, mechanistic insights reveal that BAPs influence the key signaling pathways involved in ferroptosis, thus offering potential therapeutic targets. The clinical implications of BAPs in ferroptosis regulation are substantial, particularly for conditions such as acute kidney injury, inflammatory bowel disease, neurodegenerative diseases, and acute lung injury. However, although the potential applications of BAPs as dietary interventions are promising, challenges associated with their bioavailability and stability require addressal to facilitate their use in clinical practice.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"160 ","pages":"Article 105014"},"PeriodicalIF":15.1,"publicationDate":"2025-04-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143850860","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

Oat (Avena sativa L.) fermented by GRAS-grade microorganisms: From improvement of the quality properity and health benefits, safety assessment to potential industrial applications

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

Trends in Food Science & Technology

Pub Date : 2025-04-12 DOI: 10.1016/j.tifs.2025.105020

Huiying Lin , Tao Fei , Xiaoze Liu , Xue Lin , Lu Wang

Background

Oats, as a staple grain, are rich in soluble fibers, proteins, and phenolic compounds but are often underutilized due to the presence of anti-nutritional factors and limited bioavailability of certain bioactive components. The use of Generally Recognized As Safe (GRAS)-grade microorganisms in oat fermentation not only addresses these limitations but also aligns with the increasing demand for sustainable and health-promoting functional foods.

Scope and approach

The study presents a systematic and comprehensive review of the effects of GRAS-grade microbial fermentation (GMF) on the quality properties of oats. It investigates the ways in which fermentation improves their nutritional constituents and bioactive compounds, elucidates the mechanisms underlying these alterations, and assesses the associated health benefits. Additionally, the review addresses the biosafety of fermented oats and emphasizes their recent applications within the food industry.

Key findings and conclusions

The fermentation process conducted by GRAS-grade microorganisms significantly improves the quality properties of oats. This enhancement is achieved through the increased release, biotransformation, and bioavailability of active compounds, as well as the improvement of flavor and sensory attributes. Additionally, fermentation contributes to the reduction of anti-nutritional factors and biotoxins present in oats. GMF effectively improved the health benefits of oat. Fermented-oat showed many potential biological activities such as antioxidant, anti-diabetic, cholesterol-lowering, anti-obesity, anti-hypertensive, anti-gluten-sensitive enteropathy, and anti-cancer properties. Safety issues of fermented oat were also summarized. Fermented-oats also hold promise for application in foods, nutraceuticals, and agricultural industries such as fermented-oat yogurts or beverages, fermented oat sauces, baked oat food, oat-based non-dairy yogurt, nutraceuticals and high-quality feed ingredient. Consequently, fermented oats may serve as a promising food component for the formulation of functional food products, aimed at attaining elevated consumer acceptance and health advantages.

{"title":"Oat (Avena sativa L.) fermented by GRAS-grade microorganisms: From improvement of the quality properity and health benefits, safety assessment to potential industrial applications","authors":"Huiying Lin , Tao Fei , Xiaoze Liu , Xue Lin , Lu Wang","doi":"10.1016/j.tifs.2025.105020","DOIUrl":"10.1016/j.tifs.2025.105020","url":null,"abstract":"<div><h3>Background</h3><div>Oats, as a staple grain, are rich in soluble fibers, proteins, and phenolic compounds but are often underutilized due to the presence of anti-nutritional factors and limited bioavailability of certain bioactive components. The use of Generally Recognized As Safe (GRAS)-grade microorganisms in oat fermentation not only addresses these limitations but also aligns with the increasing demand for sustainable and health-promoting functional foods.</div></div><div><h3>Scope and approach</h3><div>The study presents a systematic and comprehensive review of the effects of GRAS-grade microbial fermentation (GMF) on the quality properties of oats. It investigates the ways in which fermentation improves their nutritional constituents and bioactive compounds, elucidates the mechanisms underlying these alterations, and assesses the associated health benefits. Additionally, the review addresses the biosafety of fermented oats and emphasizes their recent applications within the food industry.</div></div><div><h3>Key findings and conclusions</h3><div>The fermentation process conducted by GRAS-grade microorganisms significantly improves the quality properties of oats. This enhancement is achieved through the increased release, biotransformation, and bioavailability of active compounds, as well as the improvement of flavor and sensory attributes. Additionally, fermentation contributes to the reduction of anti-nutritional factors and biotoxins present in oats. GMF effectively improved the health benefits of oat. Fermented-oat showed many potential biological activities such as antioxidant, anti-diabetic, cholesterol-lowering, anti-obesity, anti-hypertensive, anti-gluten-sensitive enteropathy, and anti-cancer properties. Safety issues of fermented oat were also summarized. Fermented-oats also hold promise for application in foods, nutraceuticals, and agricultural industries such as fermented-oat yogurts or beverages, fermented oat sauces, baked oat food, oat-based non-dairy yogurt, nutraceuticals and high-quality feed ingredient. Consequently, fermented oats may serve as a promising food component for the formulation of functional food products, aimed at attaining elevated consumer acceptance and health advantages.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"160 ","pages":"Article 105020"},"PeriodicalIF":15.1,"publicationDate":"2025-04-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143850859","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

Hybrid plant-based meat alternatives structured via co-extrusion: A review

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

Trends in Food Science & Technology

Pub Date : 2025-04-11 DOI: 10.1016/j.tifs.2025.105013

José Villacís-Chiriboga , Elahe Sharifi , Helga Guðný Elíasdóttir , Zehua Huang , Shima Jafarzadeh , Mehdi Abdollahi

Background

Hybrid foods, which combine plant-based proteins with conventional animal sources and/or future-forward alternatives, have emerged as a promising strategy to gradually bridge the gap between current animal-based diets and sustainable alternatives. Extrusion technology has also proven its potential in structuring diverse proteins into fibrous, meat-like textures.

Scope and approach

This review explores the co-extrusion of plant-based proteins with meat, fish and/or emerging alternative sources, including insects, algae, mycoproteins, and cell-cultured meat, as an innovative approach to the development of hybrid meat alternatives. We have discussed how the co-extrusion of plant-based proteins with conventional and/or alternative sources can complement them in mimicking conventional meats’ fibrous structure or achieve appealing textural, taste, color, and nutritional features. Challenges such as phase separation, off-flavors, and thermal instability or incompatibility are discussed, along with potential solutions through processing innovations, enzymatic modifications, and technological advancements.

Key findings and conclusions

Overall, precise optimization of extrusion parameters and mixing ratios for every two sources are critical to maintaining protein structuring and essential nutrients during co-extrusion. A shift toward utilizing co-extrusion to develop hybrid products that transcend fibrous texture—integrating enhanced nutritional value, color, flavor, cost and health benefits through the complementary and unique potentials of diverse sources and reactions during co-extrusion—should define the future direction. By leveraging extrusion and hybrid formulation advancements, the food industry can develop scalable, nutritionally rich, and environmentally sustainable alternatives that align with evolving dietary preferences and global food security goals.

{"title":"Hybrid plant-based meat alternatives structured via co-extrusion: A review","authors":"José Villacís-Chiriboga , Elahe Sharifi , Helga Guðný Elíasdóttir , Zehua Huang , Shima Jafarzadeh , Mehdi Abdollahi","doi":"10.1016/j.tifs.2025.105013","DOIUrl":"10.1016/j.tifs.2025.105013","url":null,"abstract":"<div><h3>Background</h3><div>Hybrid foods, which combine plant-based proteins with conventional animal sources and/or future-forward alternatives, have emerged as a promising strategy to gradually bridge the gap between current animal-based diets and sustainable alternatives. Extrusion technology has also proven its potential in structuring diverse proteins into fibrous, meat-like textures.</div></div><div><h3>Scope and approach</h3><div>This review explores the co-extrusion of plant-based proteins with meat, fish and/or emerging alternative sources, including insects, algae, mycoproteins, and cell-cultured meat, as an innovative approach to the development of hybrid meat alternatives. We have discussed how the co-extrusion of plant-based proteins with conventional and/or alternative sources can complement them in mimicking conventional meats’ fibrous structure or achieve appealing textural, taste, color, and nutritional features. Challenges such as phase separation, off-flavors, and thermal instability or incompatibility are discussed, along with potential solutions through processing innovations, enzymatic modifications, and technological advancements.</div></div><div><h3>Key findings and conclusions</h3><div>Overall, precise optimization of extrusion parameters and mixing ratios for every two sources are critical to maintaining protein structuring and essential nutrients during co-extrusion. A shift toward utilizing co-extrusion to develop hybrid products that transcend fibrous texture—integrating enhanced nutritional value, color, flavor, cost and health benefits through the complementary and unique potentials of diverse sources and reactions during co-extrusion—should define the future direction. By leveraging extrusion and hybrid formulation advancements, the food industry can develop scalable, nutritionally rich, and environmentally sustainable alternatives that align with evolving dietary preferences and global food security goals.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"160 ","pages":"Article 105013"},"PeriodicalIF":15.1,"publicationDate":"2025-04-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143829851","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

Enzyme- and nanozyme-based food allergen detections: from natural biocatalysts to rational engineering approaches

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

Trends in Food Science & Technology

Pub Date : 2025-04-11 DOI: 10.1016/j.tifs.2025.105016

Shuang Wu , Jinlong Zhao , Youfa Wang , Vijaya Raghavan , Pengfei Dong , Xinxue Zhang , Jie Han , Rui Wang , Yajie Tang , Geoffrey I.N. Waterhouse , Jin Wang

Background

The global prevalence of food allergies has experienced a substantial surge, significantly impacting populations worldwide. Consequently, the development of precise and sensitive detection techniques targeting these major allergens become increasingly ED₀₁ (eliciting dose of 1 %) to ensure accurate identification. Compared to conventional allergen analysis techniques, enzyme-based biosensors have shown high sensitivity, simplicity, and cost-effectiveness in detecting trace food allergens. However, the inherent instability of natural enzymes underscores its applications. More advanced catalysts to enhance sensing performance are necessary.

Scope and approach

In this review, we systematically summarize biosensors that integrate the historical development of enzyme-based biosensing devices, traditional enzyme-based biosensors, and advancements in enzyme-mimetic nanomaterials for food allergen detection, categorizing them by signal transduction methods, including colorimetric, electrochemical, fluorescence, chemiluminescent, electrochemiluminescence, and photoelectrochemical techniques. Moreover, sensor construction approaches and signaling mechanisms have been elaborated, highlighting how these methodologies contribute to the overall effectiveness and specificity of food allergen detection.

Key findings and conclusions

Nanozymes have huge potential as potential alternatives to traditional biocatalysts in food allergen detection due to their exceptional storage stability, facile engineering, and reusability. With the increasing need of highly sensitive devices, novel signaling transduction methods have been designed with novel nanozymes that provide the required performances. Future research on biosensors using engineered nanozymes is anticipated to advance accurate allergen identification and improving food safety and consumer protection.

{"title":"Enzyme- and nanozyme-based food allergen detections: from natural biocatalysts to rational engineering approaches","authors":"Shuang Wu , Jinlong Zhao , Youfa Wang , Vijaya Raghavan , Pengfei Dong , Xinxue Zhang , Jie Han , Rui Wang , Yajie Tang , Geoffrey I.N. Waterhouse , Jin Wang","doi":"10.1016/j.tifs.2025.105016","DOIUrl":"10.1016/j.tifs.2025.105016","url":null,"abstract":"<div><h3>Background</h3><div>The global prevalence of food allergies has experienced a substantial surge, significantly impacting populations worldwide. Consequently, the development of precise and sensitive detection techniques targeting these major allergens become increasingly ED<sub>01</sub> (eliciting dose of 1 %) to ensure accurate identification. Compared to conventional allergen analysis techniques, enzyme-based biosensors have shown high sensitivity, simplicity, and cost-effectiveness in detecting trace food allergens. However, the inherent instability of natural enzymes underscores its applications. More advanced catalysts to enhance sensing performance are necessary.</div></div><div><h3>Scope and approach</h3><div>In this review, we systematically summarize biosensors that integrate the historical development of enzyme-based biosensing devices, traditional enzyme-based biosensors, and advancements in enzyme-mimetic nanomaterials for food allergen detection, categorizing them by signal transduction methods, including colorimetric, electrochemical, fluorescence, chemiluminescent, electrochemiluminescence, and photoelectrochemical techniques. Moreover, sensor construction approaches and signaling mechanisms have been elaborated, highlighting how these methodologies contribute to the overall effectiveness and specificity of food allergen detection.</div></div><div><h3>Key findings and conclusions</h3><div>Nanozymes have huge potential as potential alternatives to traditional biocatalysts in food allergen detection due to their exceptional storage stability, facile engineering, and reusability. With the increasing need of highly sensitive devices, novel signaling transduction methods have been designed with novel nanozymes that provide the required performances. Future research on biosensors using engineered nanozymes is anticipated to advance accurate allergen identification and improving food safety and consumer protection.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"160 ","pages":"Article 105016"},"PeriodicalIF":15.1,"publicationDate":"2025-04-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143851379","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