Trends in Food Science & Technology最新文献

Precision nutrition based on food bioactive components assisted by delivery nanocarriers for ocular health

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

Trends in Food Science & Technology

Pub Date : 2025-02-15 DOI: 10.1016/j.tifs.2025.104923

Kangjing Liu , Shanghua Xing , A.M. Abd El-Aty , Mingqian Tan

Background

Recently, increasing evidence has revealed a positive relationship between the consumption of bioactive components and ocular health. The ocular barriers and instability of the bioactive components limit their delivery to the eye and nutritional intervention. Steady delivery nanocarriers effectively protect the stability of bioactive components during processing, storage, or gastrointestinal digestion to promote ocular health.

Scope and approach

This review highlights the considerable potential benefits of bioactive components for ocular health by systematically summarizing the research progress on the use of carotenoids, flavonoids, fatty acids, vitamins, and minerals in ocular nutritional intervention. Moreover, the current state of bioactive component-based delivery nanocarriers, including nanoemulsions, liposomes, nanoparticles, inclusion complexes, and gels, has been summarized. Finally, special attention should be given to the challenges and prospects of bioactive component delivery nanocarriers in precision eye nutrition.

Key findings and conclusions

The latest research on the effects of bioactive components on ocular health indicates that stable and targeted delivery nanocarriers can increase their bioavailability. In general, future research should focus on optimizing the performance of ocular delivery nanocarriers based on bioactive components to achieve precise nutritional intervention in the eye. Furthermore, the future ocular care food market offers vast development opportunities, and further encouragement is needed to promote the application of bioactive substance delivery nanocarriers in food commercialization.

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引用次数: 0

Chemical compositions, health benefits, safety assessment, and industrial applications of wampee (Clausena lansium (Lour.) Skeels): A comprehensive review

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

Trends in Food Science & Technology

Pub Date : 2025-02-15 DOI: 10.1016/j.tifs.2025.104922

Linhuan Ding , Xiaoze Liu , Tao Fei , Xue Lin , Xiaoping Hu , Lu Wang , Jiachao Zhang

Background

Wampee (Clausena lansium (Lour.) Skeels) is an un-derexploited and underutilized tropical fruit celebrated for its unique flavor and diverse health benefits. Although recent research has uncovered its chemical compositions, bio-activities, and industrial applications, the available studies are scattered and lack a comprehensive synthesis of findings on wampee.

Scope and approach

This review critically examines the chemical compositions, health-promoting effects, and safety profiles of wampe. It also highlights advancements in extraction and processing technologies while exploring their applications in the food, pharmaceutical, and agricultural sectors.

Key findings and conclusions

Wampee is rich in bioactive compounds, including flavonoids, phenolic acids, alkaloids, polysaccharides, and essential oils. These constituents endow the fruit and its derivatives with antioxidant, anti-inflammation, anti-cancer, anti-diabetic, gastrointestinal immune, antimicrobial, and neuroprotection effects. The wampee hold promise for use in functional foods, nutraceuticals, and natural health products. Additionally, their incorporation into edible films and agricultural applications offers both economic and environmental benefits. This review integrates current knowledge, identifies research gaps, and proposes directions for the innovative utilization of wampee to unlock its full industrial and health potential.

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引用次数: 0

Substituent group-modified pectins: Targeted modifications for enhanced functional properties

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

Trends in Food Science & Technology

Pub Date : 2025-02-13 DOI: 10.1016/j.tifs.2025.104920

Xitong Liu , Chengying Zhao , Jirong Wang , Jinkai Zheng

Background

In nature, there are multiple substituent group-modified (SGM, e.g., alkylated, acetylated, amidated, and molecularly grafted groups) pectins that exhibit better functional potential than non-modified pectin, but their content is significantly much lower than normal pectins. Various methods for modifying pectin have been developed that rely on changing its degree of substitution (DS) to improve its targeted use, and the relationships between their modification methods, chemical structures and functional properties have yet to be fully explored.

Scope and approach

This article systematically reviews the modification methods and structural characterization of SGM pectins, as well as the mechanisms by which these modifications enhance their functional properties, including gelling, emulsifying, health-promoting effects, functional component delivery, and preservation. Future trends in the development of SGM pectins are also examined.

Key findings and conclusions

SGM pectins produced through various modification methods exhibit different types, degrees, and positions of substitution. These structural changes enhance the functional properties of pectins, including their physicochemical properties, health benefits, and practical applications. A new era of green, precise, and intelligent development of SGM pectins is anticipated. This information will support the targeted modification of pectins with specific functional properties and their application in high-quality pectin-based foods to meet diverse needs.

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引用次数: 0

Potential of Antarctic krill (Euphausia superba) protein as a promising alternative resource for efficient production of surimi: Application and future perspectives

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

Trends in Food Science & Technology

Pub Date : 2025-02-12 DOI: 10.1016/j.tifs.2025.104917

Zonghan Wang , Xuan Chen , Yuanyuan Hu , Zhengqi Liu , Jinjin Li , Xiaoming Guo , Dayong Zhou , Beiwei Zhu

Background

Antarctic krill (Euphausia superba) protein is known for its high nutritional value, yet its commercial applications have not got fully exploration. In this regard, surimi technology provides possibility to transform minced krill meat into high-value gel-type products. In recent years, the feasibility of Antarctic krill protein (AKP) as an alternative resource for surimi production have got growing attentions.

Scope and approach

In this review, we evaluate nutritional value and extraction technologies, involving onboard pre-processing and further protein separation for AKP from the perspective of surimi application, and highlight the application status of AKP as complete or partial resource for surimi production as well as existing possible quality improvements strategies.

Key findings and conclusions

Although AKP has shown gelling ability, it demonstrates poor gelation properties due to its unique thermo-aggregation behavior, which results in excessive hardness and water loss under heat stress. This feature could be attributed to the uniqueness of protein and lipid profile in AKP compared to conventional surimi raw materials. In this context, some additives, such as polysaccharides, amino acids, and proteins, has been shown to possess the ability to regulate the thermo-aggregation behavior of AKP, offering potential improvements strategies for AKP surimi production. However, molecular mechanisms on gelation process of AKP remain inadequately understood. Future research should track and deepen molecular action mechanisms underlying the gelation of AKP surimi, as well as concern technical innovations in onboard pretreatment, proteins extractions and surimi production to bridge the gap between lab and scale-up production.

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引用次数: 0

Mechanisms of formation, deterioration, and regulation of quality in caviar and its substitutes: Recent advances and future trends

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

Trends in Food Science & Technology

Pub Date : 2025-02-11 DOI: 10.1016/j.tifs.2025.104908

Weijia Zhang , Jinlin Wang , Fan Bai , Peng Xu , Ruichang Gao , Jihong Wu , Yuanhui Zhao , Xinxing Xu

Background

Caviar and its substitutes are among the most valuable and nutritious salt-cured fish products globally, garnering increasing attention for their quality. During processing and storage, caviar and its substitutes undergo complex biological processes that influence both the development and degradation of their quality.

Scope and approach

This review explores the factors influencing the quality of caviar and its substitutes, such as color, texture, flavor, taste, and nutrition. Additionally, the mechanisms underlying quality formation and deterioration of caviar and its substitutes during processing and storage are systematically reviewed, as well as processing methods and future perspectives on regulatory techniques.

Key findings and conclusions

Significant quality variability was observed during the processing and storage of various caviars and its substitutes. Salt addition and complex biochemical reactions under low-temperature storage are key factors influencing the color stability and favorable texture of caviar and its substitutes. During storage, microbial metabolism generates volatile compounds in caviar and its substitutes, facilitated by the synergistic effects of lipid oxidation and protein degradation. Flavor deterioration, including the formation of off-flavor like 1-octen-3-ol, is often linked to the oxidation of triglycerides, phospholipids and the degradation of free amino acids, a process that also accelerates the loss of nutrients such as unsaturated fatty acids and essential amino acids. Taste-presenting amino acids and nucleotides associated with the flavors of caviar and its substitutes transmit taste signals via taste cells and receptors. The roe product processing system, integrating sensory evaluation with emerging physicochemical technologies and guided by consumer preference surveys, is expected to be developed.

{"title":"Mechanisms of formation, deterioration, and regulation of quality in caviar and its substitutes: Recent advances and future trends","authors":"Weijia Zhang , Jinlin Wang , Fan Bai , Peng Xu , Ruichang Gao , Jihong Wu , Yuanhui Zhao , Xinxing Xu","doi":"10.1016/j.tifs.2025.104908","DOIUrl":"10.1016/j.tifs.2025.104908","url":null,"abstract":"<div><h3>Background</h3><div>Caviar and its substitutes are among the most valuable and nutritious salt-cured fish products globally, garnering increasing attention for their quality. During processing and storage, caviar and its substitutes undergo complex biological processes that influence both the development and degradation of their quality.</div></div><div><h3>Scope and approach</h3><div>This review explores the factors influencing the quality of caviar and its substitutes, such as color, texture, flavor, taste, and nutrition. Additionally, the mechanisms underlying quality formation and deterioration of caviar and its substitutes during processing and storage are systematically reviewed, as well as processing methods and future perspectives on regulatory techniques.</div></div><div><h3>Key findings and conclusions</h3><div>Significant quality variability was observed during the processing and storage of various caviars and its substitutes. Salt addition and complex biochemical reactions under low-temperature storage are key factors influencing the color stability and favorable texture of caviar and its substitutes. During storage, microbial metabolism generates volatile compounds in caviar and its substitutes, facilitated by the synergistic effects of lipid oxidation and protein degradation. Flavor deterioration, including the formation of off-flavor like 1-octen-3-ol, is often linked to the oxidation of triglycerides, phospholipids and the degradation of free amino acids, a process that also accelerates the loss of nutrients such as unsaturated fatty acids and essential amino acids. Taste-presenting amino acids and nucleotides associated with the flavors of caviar and its substitutes transmit taste signals via taste cells and receptors. The roe product processing system, integrating sensory evaluation with emerging physicochemical technologies and guided by consumer preference surveys, is expected to be developed.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"157 ","pages":"Article 104908"},"PeriodicalIF":15.1,"publicationDate":"2025-02-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143419294","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

Synthetic biology drives innovative advances of antimicrobial peptide iturin A

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

Trends in Food Science & Technology

Pub Date : 2025-02-10 DOI: 10.1016/j.tifs.2025.104907

Daiyuan Zhang , Mo Zhang , Dian Zou , Xianglan Wu , Changwen Ye , Kuo Huang , Xuetuan Wei , Xian Wu

Background

Microbial contamination causes significant food loss and health hazards. Iturin A, a natural antimicrobial peptide produced by Bacillus species, has gained increasing recognition. Additionally, iturin A exhibits various biological activities, including antiviral and antitumor activities. However, the large-scale application of the high-value iturin A is limited by its low yield.

Scope and approach

This article comprehensively reviews the bioactivities of iturin A. The potential applications of iturin A in food, as well as its safety and toxicity assessment, are discussed. Furthermore, the biosynthesis of iturin A is analyzed in depth, with a focus on the synthetic biology strategies, aiming to enhance its production.

Key findings and conclusions

Iturin A possesses a variety of biological activities, offering promising application potentials in the food industry from food preservatives to functional food. Especially, the synthetic biology strategies are highlighted for improving the production of iturin A, including modification of the itu operon, the precursor amino acid pathway, the fatty acid pathway, the transcription factor, the transport system and the byproduct pathway. The modification of genes and metabolic networks through rational design and dynamic regulation is an important direction worth focusing on in the future, and it is crucial for optimizing the yield of iturin A.

{"title":"Synthetic biology drives innovative advances of antimicrobial peptide iturin A","authors":"Daiyuan Zhang , Mo Zhang , Dian Zou , Xianglan Wu , Changwen Ye , Kuo Huang , Xuetuan Wei , Xian Wu","doi":"10.1016/j.tifs.2025.104907","DOIUrl":"10.1016/j.tifs.2025.104907","url":null,"abstract":"<div><h3>Background</h3><div>Microbial contamination causes significant food loss and health hazards. Iturin A, a natural antimicrobial peptide produced by <em>Bacillus</em> species, has gained increasing recognition. Additionally, iturin A exhibits various biological activities, including antiviral and antitumor activities. However, the large-scale application of the high-value iturin A is limited by its low yield.</div></div><div><h3>Scope and approach</h3><div>This article comprehensively reviews the bioactivities of iturin A. The potential applications of iturin A in food, as well as its safety and toxicity assessment, are discussed. Furthermore, the biosynthesis of iturin A is analyzed in depth, with a focus on the synthetic biology strategies, aiming to enhance its production.</div></div><div><h3>Key findings and conclusions</h3><div>Iturin A possesses a variety of biological activities, offering promising application potentials in the food industry from food preservatives to functional food. Especially, the synthetic biology strategies are highlighted for improving the production of iturin A, including modification of the <em>itu</em> operon, the precursor amino acid pathway, the fatty acid pathway, the transcription factor, the transport system and the byproduct pathway. The modification of genes and metabolic networks through rational design and dynamic regulation is an important direction worth focusing on in the future, and it is crucial for optimizing the yield of iturin A.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"157 ","pages":"Article 104907"},"PeriodicalIF":15.1,"publicationDate":"2025-02-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143419380","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

An integrated approach can improve China's food additives security

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

Trends in Food Science & Technology

Pub Date : 2025-02-07 DOI: 10.1016/j.tifs.2025.104904

Qian Li , Jingru Hou , Jennifer S. Stevenson , Cihui Liu

In China, the development of food additives remains a critical challenge in food additives security research. We discuss an integrated approach that can improve China's food additives security, including technical management, standards implementation, and punitive damages regime. Through this integration, we identify that technical management, standards implementation, and punitive damages regime are each complementary to each other. Technical management helps reduce the inherent risks of food additives beforehand. Standards implementation helps prevent and control risks of food additives use halfway. Punitive damages regime helps relieve secondary risks arising from food additives use. Crucially, this integration enhances the suitability of food additives security. Our work provides a generalizable strategy for identifying and controlling risks inherent in food additives, risks from their use and their secondary risks, offering new insights into adaptive strategy for food additives security.

引用次数: 0

Single-atom nanozymes: Recent advances and perspectives toward application in food analysis

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

Trends in Food Science & Technology

Pub Date : 2025-02-07 DOI: 10.1016/j.tifs.2025.104905

Qiuping Wang , Yuen Wu , Yu Mao , Lei Zheng

Background

Ensuring food safety has become a global priority due to increasing consumer demand for green, safe and nutritious food, necessitating advanced technologies for precise food quality evaluation. Nanozymes, nanomaterials with enzyme-mimicking catalytic properties, have attracted attention for their cost-effectiveness, stability and tunable features. However, limitations such as uncertain active sites and low catalytic efficiency hinder their broader application. Single-atom nanozymes (SAzymes) overcome these challenges with maximized atom utilization and well-defined structures, enabling the precise replication of metalloenzymes active centers and spatial configurations at the atomic scale. This design significantly enhances catalytic performance, positioning SAzymes as a promising frontier in food analysis.

Scope and approach

This review discusses the synthesis strategies of SAzymes and their influence on biocatalytic performance, emphasizing metal active center selection and coordination shells modulation. It highlights key advancements in SAzyme applications for evaluating food nutrients and detecting food safety. Two major challenges including low catalytic efficiency in complex food matrices and limited understanding of catalytic mechanisms are examined. Strategic pathways to overcome these challenges are proposed, promoting the integration of SAzymes into food analysis.

Key finds and conclusions

Nanozymes have garnered extensive attention due to their enzyme-like activity and robustness, but face challenges including complex compositions, low active site density and inadequate substrate specificity. In contrast, SAzymes with maximum atomic efficiency and highly tunable structure characteristics exhibit superior catalytic activities and specificity. These attributes are pivotal for advancing rapid, sensitive and on-site food analysis. This review offers fresh insights and practical guidance, shedding light on the expanding potential of SAzymes in food assay applications.

{"title":"Single-atom nanozymes: Recent advances and perspectives toward application in food analysis","authors":"Qiuping Wang , Yuen Wu , Yu Mao , Lei Zheng","doi":"10.1016/j.tifs.2025.104905","DOIUrl":"10.1016/j.tifs.2025.104905","url":null,"abstract":"<div><h3>Background</h3><div>Ensuring food safety has become a global priority due to increasing consumer demand for green, safe and nutritious food, necessitating advanced technologies for precise food quality evaluation. Nanozymes, nanomaterials with enzyme-mimicking catalytic properties, have attracted attention for their cost-effectiveness, stability and tunable features. However, limitations such as uncertain active sites and low catalytic efficiency hinder their broader application. Single-atom nanozymes (SAzymes) overcome these challenges with maximized atom utilization and well-defined structures, enabling the precise replication of metalloenzymes active centers and spatial configurations at the atomic scale. This design significantly enhances catalytic performance, positioning SAzymes as a promising frontier in food analysis.</div></div><div><h3>Scope and approach</h3><div>This review discusses the synthesis strategies of SAzymes and their influence on biocatalytic performance, emphasizing metal active center selection and coordination shells modulation. It highlights key advancements in SAzyme applications for evaluating food nutrients and detecting food safety. Two major challenges including low catalytic efficiency in complex food matrices and limited understanding of catalytic mechanisms are examined. Strategic pathways to overcome these challenges are proposed, promoting the integration of SAzymes into food analysis.</div></div><div><h3>Key finds and conclusions</h3><div>Nanozymes have garnered extensive attention due to their enzyme-like activity and robustness, but face challenges including complex compositions, low active site density and inadequate substrate specificity. In contrast, SAzymes with maximum atomic efficiency and highly tunable structure characteristics exhibit superior catalytic activities and specificity. These attributes are pivotal for advancing rapid, sensitive and on-site food analysis. This review offers fresh insights and practical guidance, shedding light on the expanding potential of SAzymes in food assay applications.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"158 ","pages":"Article 104905"},"PeriodicalIF":15.1,"publicationDate":"2025-02-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143437282","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

Advancements in photoelectrochemical sensors for analysis of food contaminants

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

Trends in Food Science & Technology

Pub Date : 2025-02-06 DOI: 10.1016/j.tifs.2025.104903

Kexin Zou , Shumin Zhang , Quansheng Chen, Xiaomei Chen

Background

Food is easily contaminated by harmful substances, such as foodborne pathogenic bacteria, biological toxins, and heavy metals. Rapid qualitative and quantitative detection of food contaminants is essential for ensuring food safety and safeguarding the health of consumers. Photoelectrochemical (PEC) sensors, which are a combination of optical and electrochemical technologies, have been widely used in food analysis because of their high efficiency, high sensitivity, low cost, and easy miniaturization.

Scope and approach

This review introduces the principles and composition of PEC sensors, describes the PEC materials that generate photocurrents, and categorizes PEC sensing strategies based on the changes in the detection signals. This review also summarizes the latest advancements in the application of PEC sensors for detecting food contaminants over the past five years, with a particular focus on the detection of foodborne pathogens owing to their high incidence and widespread occurrence. Finally, the prospects and challenges of PEC sensors for future applications are discussed.

Key findings and conclusions

PEC sensors have been widely used for the detection of food contaminants and have demonstrated good performance in terms of sensitivity, linear range, and portability. Furthermore, with the continuous development of surface modification technology, nanotechnology, biosensing technology, and portable devices, the performance of PEC sensors has been further enhanced to meet the demand for rapid and sensitive on-site detection of food hazards.

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引用次数: 0

The role of dietary polysaccharides in uric acid regulation: Mechanisms and benefits in managing hyperuricemia

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

Trends in Food Science & Technology

Pub Date : 2025-02-04 DOI: 10.1016/j.tifs.2025.104902

Wenchen Yu , Jiaren Liu , Denis Baranenko , Alejandro Cifuentes , Elena Ibañez , Yingchun Zhang , Weihong Lu

Background

Hyperuricemia (HUA) is a systemic metabolic disorder caused by disturbances in purine metabolism. Persistent HUA can lead to the formation of urate crystals, which activate immune responses, causing joint tissue damage and the development of gout. Currently, clinical therapeutic drugs for HUA are associated with notable adverse side effects. Dietary polysaccharides, derived from various natural sources and forms, offer a safer and more sustainable therapeutic approach for managing HUA.

Scope and approach

This review discusses the pathogenesis of HUA, the metabolic characteristics and physiological functions of dietary polysaccharides, and the potential molecular mechanisms by which polysaccharides exert their uric acid-lowering effects.

Key findings and conclusions

Dietary polysaccharides from diverse sources improve HUA through several mechanisms: (1) Modulating key enzymes involved in uric acid production and metabolism, such as xanthine oxidoreductase and adenosine deaminase, as well as uric acid transporters like GLUT9, OAT1, OAT3, and ABCG2 in the liver, kidneys, and intestines to regulate uric acid production and excretion. (2) Regulating key signaling pathways, including TLR4/MyD88/NF-κB, TGF-β/Smad, and JAK/STAT, to reduce oxidative stress and inflammation. (3) Promoting the abundance of gut microbiota, such as Lactobacillus and Bifidobacterium, and regulating their metabolic products to maintain gut homeostasis. (4) Other mechanisms, including regulating the expression of LPCAT3, SREBP1, and PPARα, to improve lipid metabolism and liver function. Dietary polysaccharides hold significant potential as natural, safe, and effective supplements for the prevention and management of hyperuricemia.

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引用次数: 0