Trends in Food Science & Technology最新文献

Use of artificial intelligence for assessing chemistry and safety of edible insects: A roadmap for functional innovation 使用人工智能评估食用昆虫的化学和安全性：功能创新的路线图

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

Trends in Food Science & Technology

Pub Date : 2026-01-29 DOI: 10.1016/j.tifs.2026.105594

Fernando E. Alejandro Ruiz , Eduardo Tejera , Andrea M. Liceaga , José M. Álvarez-Suárez

Background

Edible insects are increasingly recognized as sustainable and nutritious alternatives to conventional animal proteins, yet their wider adoption is limited by compositional variability, food safety concerns, authentication challenges, and consumer trust. Addressing these issues requires integrative analytical approaches capable of handling complex biochemical and environmental data.

Scope and approach

This commentary examines how artificial intelligence (AI) can support edible insect research across nutritional profiling, techno-functional modeling, bioactive compound discovery, safety assessment, and traceability. Rather than reviewing individual algorithms, we propose a conceptual roadmap that integrates multi-omic data, spectroscopic fingerprints, and environmental metadata into predictive and decision-support frameworks aligned with regulatory and governance needs.

Key conclusions

AI enables a shift from descriptive analyses toward predictive and scalable models of insect composition, functionality, and safety. By linking molecular characterization with process- and system-level monitoring, AI-based frameworks can support dynamic hazard analysis, species authentication, and innovation pathways for insect-based foods. The novelty of this commentary lies in positioning AI as a unifying, cross-scale enabler that connects chemistry, safety, functionality, and governance within a coherent roadmap for future edible insect systems.

食用昆虫越来越被认为是传统动物蛋白的可持续和营养替代品，但它们的广泛采用受到成分变化、食品安全问题、认证挑战和消费者信任的限制。解决这些问题需要能够处理复杂生化和环境数据的综合分析方法。本评论探讨了人工智能（AI）如何在营养分析、技术功能建模、生物活性化合物发现、安全评估和可追溯性方面支持食用昆虫研究。我们提出了一个概念性路线图，将多组数据、光谱指纹和环境元数据集成到与监管和治理需求一致的预测和决策支持框架中，而不是回顾单个算法。ai使昆虫组成、功能和安全性的预测和可扩展模型从描述性分析转变为可扩展模型。通过将分子表征与过程和系统级监测联系起来，基于人工智能的框架可以支持动态危害分析、物种认证和昆虫食品的创新途径。这篇评论的新颖之处在于，它将人工智能定位为一个统一的、跨规模的推动因素，将化学、安全、功能和治理联系在未来可食用昆虫系统的连贯路线图中。

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引用次数: 0

Knowledge graph and large language model synergy for food safety: Approaches and perspectives 食品安全的知识图谱与大语言模型协同：方法与观点

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

Trends in Food Science & Technology

Pub Date : 2026-01-29 DOI: 10.1016/j.tifs.2026.105592

Haoxin An , Qingli Dong , Agapi Doulgeraki , George-John Nychas , Ziwen Zhou , Yangtai Liu

The globalization of food supply chains and the proliferation of heterogeneous, multimodal data streams have increased the complexity of food safety management. Limited semantic reasoning capacity, poor data interoperability, and lagging or untimely hazard detection are increasingly constraining traditional governance frameworks, which rely on static databases and fragmented information flows. Knowledge graphs (KGs) provide structured, semantically linked representations of multi-source data, enabling cross-domain integration and causal inference. On the other hand, large language models (LLMs), excel at processing and generating natural language, allowing for automated extraction of safety-critical entities and relationships from unstructured sources. This review presents the latest advances in KG-LLM integration for food safety, highlighting their complementary roles in multimodal knowledge representation, dynamic knowledge fusion, trustworthy inference, and automated construction. Meanwhile, representative applications in expert knowledge mining, intelligent decision-support systems, and consumer-facing services are reviewed, demonstrating a shift from reactive, data-driven responses to proactive risk assessment. Predictably, cross-modal alignment, regulatory compliance, and ethical governance will provide theoretical support for building intelligent, efficient, and interpretable food safety supervision frameworks.

食品供应链的全球化和异质、多模式数据流的扩散增加了食品安全管理的复杂性。有限的语义推理能力、较差的数据互操作性以及滞后或不及时的危害检测日益制约着依赖静态数据库和碎片化信息流的传统治理框架。知识图（KGs）为多源数据提供结构化、语义关联的表示，支持跨领域集成和因果推理。另一方面，大型语言模型（llm）擅长处理和生成自然语言，允许从非结构化源自动提取安全关键实体和关系。本文综述了KG-LLM集成在食品安全领域的最新进展，强调了它们在多模式知识表示、动态知识融合、可信推理和自动化构建等方面的互补作用。同时，对专家知识挖掘、智能决策支持系统和面向消费者服务的代表性应用进行了回顾，展示了从被动的、数据驱动的响应到主动的风险评估的转变。可以预见，跨模式协调、法规遵从和道德治理将为构建智能、高效和可解释的食品安全监管框架提供理论支持。

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引用次数: 0

A systematic review and meta-analysis of recent advances: The efficacy of 24-epibrassinolide in preserving postharvest quality of fruit and vegetables 最近进展的系统回顾和荟萃分析：24-表油菜素内酯在保持水果和蔬菜采后品质中的功效

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

Trends in Food Science & Technology

Pub Date : 2026-01-28 DOI: 10.1016/j.tifs.2026.105585

Xiaodong Fu , Fujun Li , Yanan Li, Xiaoan Li, Xinhua Zhang

Background

Postharvest deterioration of fruit and vegetables (FVs) causes substantial economic losses, resource waste, and food-safety risks. 24-Epibrassinolide (EBR), a highly bioactive polyhydroxylated steroidal natural phytohormone belonging to the brassinosteroid, has emerged as a promising agent to slow postharvest quality decline. However, its overall efficacy and cross-species regulatory mechanisms remain insufficiently integrated and quantified.

Scope and approach

To systematically evaluate the efficacy and physiological mechanisms of EBR in mitigating postharvest deterioration, we conducted a meta-analysis of 39 peer-reviewed studies published between 2020 and 2025. Data were synthesized to assess the overall effect sizes of EBR treatment on key quality parameters and to identify optimal treatment conditions through frequency-based analysis.

Key findings and conclusion

The meta-analysis revealed that EBR treatment significantly suppressed six quality indicators, with overall effect mean differences and 95 % CI as follows: total soluble solids: −0.87 [-1.06, −0.68], weight loss: −3.12 [-3.33, −2.92], chilling injury: −5.27 [-7.59, −2.94], electrolyte leakage: −10.44 [-11.10, −9.79], browning: −7.40 [-11.99, −2.82], and disease incidence: −15.29 [-16.63, −13.96]. These benefits are primarily associated with EBR-mediated modulation of antioxidant systems, defense responses, carbohydrate metabolism, and membrane lipid stability. Frequency-based optimization indicated that immersion in 0–5 μM EBR for 10 min followed by storage at 4–5 °C and 80–95 % RH constitutes the most effective treatment protocol applicable to most FVs. Collectively, these findings establish a scientific basis for the standardized application of EBR in postharvest management, offering a practical strategy to reduce losses, extend shelf life, and enhance the quality and safety of FVs.

果蔬采后变质会造成巨大的经济损失、资源浪费和食品安全风险。表油菜素内酯（EBR）是一种高生物活性的多羟基甾体天然植物激素，属于油菜素内酯，已成为减缓采后品质下降的一种有前景的药物。然而，其整体功效和跨物种调节机制仍然不够完整和量化。为了系统评估EBR在缓解采后变质方面的功效和生理机制，我们对2020年至2025年间发表的39项同行评议研究进行了荟萃分析。综合数据，评估EBR处理对关键质量参数的总体效应大小，并通过基于频率的分析确定最佳处理条件。荟萃分析显示，EBR处理显著抑制了6项质量指标，总体效果平均差异和95% CI如下：总可溶性固形物：- 0.87[-1.06,- 0.68]，体重减轻：- 3.12[-3.33,- 2.92]，冻伤：- 5.27[-7.59,- 2.94]，电解质泄漏：- 10.44[-11.10,- 9.79]，褐变：- 7.40[-11.99,- 2.82]，疾病发病率：- 15.29[-16.63,- 13.96]。这些益处主要与ebr介导的抗氧化系统、防御反应、碳水化合物代谢和膜脂稳定性的调节有关。基于频率的优化表明，在0-5 μM EBR中浸泡10 min，然后在4-5°C和80 - 95% RH下储存是适用于大多数FVs的最有效的处理方案。这些研究结果为EBR在采后管理中的标准化应用奠定了科学基础，为减少作物损失、延长货架期、提高作物质量和安全性提供了切实可行的策略。

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引用次数: 0

Nonthermal processing technologies to produce low glycemic index starch 低血糖指数淀粉的非热加工技术

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

Trends in Food Science & Technology

Pub Date : 2026-01-27 DOI: 10.1016/j.tifs.2026.105589

Rungtiwa Wongsagonsup , Weiming Chen , Qiang Huang , Gitanjali S. Deokar , Papungkorn Sangsawad , Fahad Al-Asmari , Rayudika Aprilia Patindra Purba , Kasim Sakran Abass , Nilesh Nirmal

Background

Native starch hydrolyzes rapidly by digestive enzymes, resulting in rapid glucose release and an elevation in blood glucose level. The consistent intake of a high glycemic diet could lead to metabolic disorders (diabetes, obesity, etc.). Therefore, reducing the starch digestibility through structural modification is the priority of the research for food scientists. Traditional, thermal, or chemical treatments include various disadvantages, such as high energy consumption, degradation of active compounds, chemical residue, etc. Therefore, alternative nonthermal processing technologies have emerged as a promising option to conventional methods for modifying starch structure and reducing digestibility.

Scope and approach

This review investigated the mechanisms, processing parameters, and applications of non-thermal technologies, including ultrasonication, cold plasma, high hydrostatic pressure, and pulsed electric field treatments for producing low glycemic index (GI) starch. Additionally, challenges, obstacles, and possible future perspectives of these techniques have been discussed.

Key findings

These technologies alter starch structure by disrupting crystallinity, promoting molecular rearrangement, enhancing resistant starch formation, and facilitating complexation with bioactive compounds while preserving heat-sensitive components. Ultrasonication modifies granular structure and enhances amylose-lipid complex formation, while cold plasma introduces functional groups and promotes cross-linking. High hydrostatic pressure can transform crystalline structures and promote resistant starch formation under controlled conditions. On the other hand, pulsed electric field treatment affects starch granule integrity and crystallinity. Optimizing process parameters is critical as excessive treatment can reverse beneficial effects. With certain caveats, these technologies herein offer sustainable, energy-efficient alternatives for developing low-glycemic index starch for functional food development.

天然淀粉被消化酶迅速水解，导致葡萄糖快速释放和血糖水平升高。长期摄入高血糖饮食可能导致代谢紊乱（糖尿病、肥胖等）。因此，通过结构修饰来降低淀粉的消化率是食品科学家研究的重点。传统的、热的或化学的处理方法有各种缺点，如高能耗、活性化合物的降解、化学残留物等。因此，替代的非热加工技术已经成为改变淀粉结构和降低消化率的传统方法的一个有前途的选择。本文综述了超声、冷等离子体、高静水压力和脉冲电场等非热处理技术制备低血糖指数淀粉的机理、工艺参数及其应用。此外，还讨论了这些技术的挑战、障碍和可能的未来前景。这些技术通过破坏结晶度，促进分子重排，增强抗性淀粉的形成，促进与生物活性化合物的络合，同时保留热敏成分来改变淀粉结构。超声改变颗粒结构，促进直链淀粉-脂复合物的形成，而冷等离子体引入官能团，促进交联。在可控条件下，高静水压力可以改变晶体结构，促进抗性淀粉的形成。另一方面，脉冲电场处理会影响淀粉颗粒的完整性和结晶度。优化工艺参数是至关重要的，因为过度处理会逆转有益的效果。有了一定的注意事项，这些技术在这里提供了可持续的，节能的替代品开发低血糖指数淀粉的功能食品开发。

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引用次数: 0

Recent advances in metal-phenolic networks for delivery and removal: properties, applications, and future perspectives 金属-酚醛传递和去除网络的最新进展：性质、应用和未来展望

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

Trends in Food Science & Technology

Pub Date : 2026-01-24 DOI: 10.1016/j.tifs.2026.105587

Xin Zhang , Ikram Alouk , Hui Liang , Guangjian Li , Yutao Wang , Yufei Cao , Wen-Yong Lou

Background

In the food industry, the efficient delivery of bioactives plays a pivotal role in the development of functional foods, while the removal of impurities is fundamental for ensuring safety, maintaining food quality and optimizing resource utilization. Together, these aspects reflect the evolution of food science, from ensuring safety to promoting health and advancing sustainability. Metal-phenolic networks (MPNs) feature tunable structures and multifunctional properties. They provide a robust platform for both delivery and removal.

Scope and approach

This review presents a comprehensive summary of the food-derived polyphenols and metal ions that constitute MPNs, along with their functional properties. The potential of MPNs for delivering bioactives and removing impurities is critically evaluated, with particular emphasis on their role in enhancing the bioavailability and stability of bioactives, in efficiently separating impurities to mitigate food safety risks. Finally, current challenges and future research directions related to MPNs utilization in food systems are proposed.

Key findings and conclusions

Food-derived polyphenols exhibit strong biological activities and have the potential for large-scale production of MPNs. The coordination between metal ions and polyphenols can further enhance the functional properties of MPNs, such as pH responsiveness, antibacterial and antioxidant activity, UV resistance, chromogenic characteristics and biocompatibility. These properties provide effective protection for bioactives, and also contribute to the inhibition and removal of harmful substances. Therefore, this review emphasizes MPN-based material solutions in food systems for bioactive delivery and impurity removal.

在食品工业中，生物活性物质的高效输送在功能性食品的开发中起着举足轻重的作用，而杂质的去除是确保食品安全、保持食品质量和优化资源利用的基础。总之，这些方面反映了食品科学的发展，从确保安全到促进健康和推进可持续性。金属酚网络（mpn）具有结构可调和多功能的特点。它们为传递和删除提供了一个健壮的平台。本文综述了构成mpn的食物来源多酚和金属离子及其功能特性的综合综述。mpn在输送生物活性物质和去除杂质方面的潜力得到了严格的评估，特别强调了它们在提高生物活性物质的生物利用度和稳定性、有效分离杂质以减轻食品安全风险方面的作用。最后，提出了粮食系统中mpn利用面临的挑战和未来的研究方向。主要发现和结论食源性多酚具有很强的生物活性，具有大规模生产mpn的潜力。金属离子与多酚的配合可以进一步增强mpn的功能特性，如pH响应性、抗菌和抗氧化活性、抗紫外线性、显色特性和生物相容性等。这些特性为生物活性物质提供了有效的保护，也有助于抑制和去除有害物质。因此，本综述强调了基于mpn的材料解决方案在食品系统中的生物活性传递和杂质去除。

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引用次数: 0

Yeast application for reduction of ochratoxin A in foods: Mechanistic insights into control strategies, enhancement efficacy, and commercial potential 酵母在食品中还原赭曲霉毒素A的应用：控制策略、增强功效和商业潜力的机理见解

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

Trends in Food Science & Technology

Pub Date : 2026-01-24 DOI: 10.1016/j.tifs.2026.105565

Xuening Chen , Juanjuan Du , Jiajing Pan , Shuai Zhuang , Yuemei Zhang , Wendi Teng , Jinpeng Wang , Ying Wang , Jinxuan Cao

Background

Ochratoxin A (OTA) contamination during the processing and storage of food and crops remains a major obstacle limiting industry advancement. Biological control, regarded as a green and safe strategy, has gained increasing research interest. Among them, yeast plays a vital role in inhibiting the growth of pathogenic fungi, adsorbing, and biodegrading OTA. This review aims to establish a theoretical foundation and provide practical guidance for developing biocontrol and decontamination agents, thereby advancing the application of yeasts in the management of mycotoxin contamination.

Scope and approach

The contamination status and toxicity of OTA in food and feed were reviewed, covering the biosynthesis and metabolism of OTA. Then, it examined explicitly the control mechanisms of OTA by yeasts. In addition, research directions and key limitations were highlighted to improve biocontrol efficacy of yeast. Finally, forward-looking strategies for the application of yeasts in biocontrol and decontamination agents were proposed.

Key findings and conclusions

Yeast can reduce the accumulation of OAT in foodstuffs through physical adsorption and biodegradation. The application of yeasts still has faced challenges, including limited adaptability to specific processing requirements and unstable efficacy of strains. Future advancements may involve combined strategies, enhanced resistance of yeast strains to the environment, and the selection of superior genotypes to facilitate the commercialization of yeast. In conclusion, this work holds significant implications for promoting sustainable and healthy development of food industries.

食品和作物加工和储存过程中的赭曲霉毒素A （OTA）污染仍然是限制行业发展的主要障碍。生物防治作为一种绿色、安全的防治策略，越来越受到人们的关注。其中，酵母在抑制病原菌生长、吸附和生物降解OTA等方面起着至关重要的作用。本文旨在为开发生物防治和去污剂提供理论基础和实践指导，从而促进酵母在霉菌毒素污染管理中的应用。综述了食品和饲料中邻苯二甲酸乙酯的污染现状和毒性，包括邻苯二甲酸乙酯的生物合成和代谢。然后，明确考察了酵母对OTA的控制机制。指出了提高酵母生物防治效果的研究方向和关键限制。最后，对酵母在生物防治和去污剂中的应用前景进行了展望。主要发现和结论酵母可以通过物理吸附和生物降解来减少OAT在食品中的积累。酵母的应用仍然面临挑战，包括对特定加工要求的适应性有限以及菌株的功效不稳定。未来的进展可能包括联合策略，增强酵母菌株对环境的抗性，以及选择优质基因型以促进酵母菌的商业化。综上所述，本研究对促进食品工业的持续健康发展具有重要意义。

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引用次数: 0

Harnessing the diversity of plant proteins for cultivated meat production: functional insights and emerging applications 利用植物蛋白的多样性栽培肉类生产：功能的见解和新兴的应用

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

Trends in Food Science & Technology

Pub Date : 2026-01-24 DOI: 10.1016/j.tifs.2026.105586

Lingshan Su , Dejian Huang , Linzhi Jing

Background

With the global demand for sustainable and ethical food sources rising, cultivated meat (CM) has emerged as a promising strategy to meet these needs while reducing the environmental impact of conventional meat production. However, current CM technologies face challenges related to scalability, high production costs, and reliance on animal-derived components. Plant proteins have attracted considerable attention as alternative protein sources; however, their potential roles in CM systems remain largely unexplored.

Scope and approach

This review provides a comprehensive overview of the structural and physicochemical properties of diverse plant proteins and explores their multifunctional roles in CM development. We highlight recent technological advances and applications, focusing on their use as edible scaffolds, culture medium components, and product enhancers. In addition, we discuss bioprocessing strategies and techno-economic analysis (TEA) frameworks to assess how the integration of plant protein may impact industrial-scale CM production.

Key findings and conclusions

Engineering plant proteins into tailored scaffold architectures can be guided by their physicochemical properties via a range of fabrication technologies. Plant protein-based scaffolds show strong potential for scalability and cost-effectiveness in industrial-scale CM production when integrated with bioreactor systems, although this remains to be validated. Besides, plant proteins and their hydrolysates are emerging as effective culture medium supplements that promote cell growth and present significant opportunities to reduce production costs. Plant proteins also enhance the texture, flavor, and nutritional quality of CM products through downstream food processing. Overall, these multifunctional roles position plant proteins as versatile and sustainable building blocks for CM manufacturing.

随着全球对可持续和道德食品来源的需求不断上升，人造肉（CM）已成为满足这些需求同时减少传统肉类生产对环境影响的一种有前途的战略。然而，当前的CM技术面临着与可伸缩性、高生产成本和对动物衍生组件的依赖相关的挑战。植物蛋白作为蛋白质的替代来源引起了人们的广泛关注；然而，它们在CM系统中的潜在角色在很大程度上仍未被探索。本文综述了多种植物蛋白的结构和理化性质，并探讨了它们在CM发育中的多功能作用。我们强调了最新的技术进展和应用，重点是它们作为可食用支架、培养基成分和产品增强剂的用途。此外，我们还讨论了生物加工策略和技术经济分析（TEA）框架，以评估植物蛋白的整合如何影响工业规模的CM生产。通过一系列的制造技术，利用植物蛋白的物理化学特性，可以将其改造成定制的支架结构。当与生物反应器系统集成时，植物蛋白支架在工业规模的CM生产中显示出强大的可扩展性和成本效益潜力，尽管这仍有待验证。此外，植物蛋白及其水解物正成为促进细胞生长的有效培养基补充剂，并为降低生产成本提供了重要机会。植物蛋白还通过下游食品加工提高CM产品的质地、风味和营养质量。总的来说，这些多功能角色将植物蛋白定位为CM制造的通用和可持续的构建模块。

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引用次数: 0

A review of tree nut allergens and their processing for decreasing allergenicity 树坚果致敏原及其降低致敏性的研究进展

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

Trends in Food Science & Technology

Pub Date : 2026-01-24 DOI: 10.1016/j.tifs.2026.105571

Haochen Ye , Tanying Zhang , Siyu Ren , Jingwei Jiang , Zeyu Peng , Jia Cao , Jinshen Chu , Bowen Li , Haozhe Yi , Binjia Zhang , Huan Wang , Xiaowen Pi

Background

Tree nuts are common nutritional foods in daily life, but are also major allergenic foods, seriously affecting human health. Tree nut allergies are associated with allergens and epitopes. Thus, it is urgent to identify tree nut allergens and their epitopes, and to develop strategies to reduce allergenicity.

Scope and approach

The review summarizes the allergen composition, characteristics, and epitopes of ten types of tree nuts, especially almond, walnut, hazelnut, pecan and cashew. The impact of processing techniques on tree nut allergenicity is discussed. Future perspectives on addressing tree nut allergies are also provided.

Key findings and conclusions

Tree nut allergenicity is primarily determined by the properties, conformation, and epitopes of major allergens such as Pru du 6 for almond, Cor a 1, Cor a 8, Cor a 9 for hazelnut, Jug r 1∼Jug r 4 for walnut, Ana o 1∼Ana o 3 for cashew, Car i 1 and Car i 4 for pecan. The reduction of allergenicity in tree nuts mainly focuses on the thermal processing such as baking, boiling and autoclaving. However, thermal processing can generate advanced glycation end products, enhancing allergenic potential and harmful byproducts affecting human health. Thus, nonthermal processing (e.g., high-pressure, ultrasonication, fermentation, polyphenol modification, glycation, enzymatic hydrolysis, irradiation) and combined technologies should be comprehensively investigated to decrease tree nut allergenicity in the future. The correlation between “processing-structure-epitope-allergenicity” needs to be further elucidated to investigate the mechanism for decreasing tree nut allergenicity. Allergenicity alteration should be further verified through animal and clinical trials.

树坚果是日常生活中常见的营养食品，但也是主要的致敏食品，严重影响人体健康。树坚果过敏与过敏原和表位有关。因此，迫切需要鉴定树坚果过敏原及其表位，并制定降低过敏原的策略。本文综述了十种树坚果的过敏原组成、特征和表位，特别是杏仁、核桃、榛子、山核桃和腰果。讨论了加工工艺对树坚果致敏性的影响。未来的观点，解决树坚果过敏也提供。树坚果致敏性主要由主要过敏原的性质、构象和表位决定，如杏仁的Pru du 6、榛子的Cor a1、Cor a1、Cor a1、Cor a1、Cor a1、核桃的Jug a1 ~ Jug a1、腰果的Ana a1 ~ Ana a1、山核桃的Car a1和Car a1。降低树坚果的致敏性主要集中在烘烤、煮沸和高压灭菌等热加工上。然而，热加工可产生晚期糖基化终产物，增加致敏潜力和有害副产物，影响人体健康。因此，未来应综合研究非热加工（如高压、超声、发酵、多酚改性、糖基化、酶解、辐照等）和联合技术，以降低树坚果的致敏性。“加工-结构-表位-致敏性”之间的关系有待进一步阐明，以探讨降低树坚果致敏性的机制。应通过动物试验和临床试验进一步验证致敏性的改变。

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引用次数: 0

From detection chains to prevention trends: An AI governance framework for terrestrial and marine food-safety systems 从检测链到预防趋势：陆地和海洋食品安全系统人工智能治理框架

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

Trends in Food Science & Technology

Pub Date : 2026-01-23 DOI: 10.1016/j.tifs.2026.105576

Joothykannan Krisnanmoorthy , Yudi Fernando

Background

Artificial intelligence (AI) technologies are fundamentally transforming food safety from reactive contamination detection toward predictive prevention systems, yet their deployment encounters governance deficits that threaten equitable adoption.

Scope and approach

This paper analyses 1766 publications (2015–2025) to evaluate AI detection systems, predictive analytics, and blockchain traceability across terrestrial and marine supply chains.

Key findings and conclusions

Computer vision achieves 95–99 % accuracy in pathogen detection, while blockchain enables traceability from days to seconds. Our analysis reveals a critical technology-to-governance imbalance (ratio 7.5:1) and severe under-representation of marine systems (terrestrial dominance 2.3:1; IUU-fishing research deficit 57:1), even though aquatic foods provide 17 % of global animal protein to 3.3 billion people. Fragmented regulatory frameworks across the European Union, the United States and the Asia-Pacific region create deployment uncertainty, especially for small and medium-sized enterprises. Marine food systems remain critically underserved despite their contribution to global animal protein, and governance fails to adequately address harmful algal blooms, heavy-metal bioaccumulation, and illegal fishing. We propose an AI governance framework for terrestrial and marine food-safety systems that incorporates adaptive regulatory mechanisms.

人工智能（AI）技术正在从根本上将食品安全从反应性污染检测转变为预测性预防系统，但它们的部署遇到了治理缺陷，威胁到公平采用。本文分析了1766份出版物（2015-2025），以评估陆地和海洋供应链中的人工智能检测系统、预测分析和区块链可追溯性。主要发现和结论计算机视觉在病原体检测中准确率达到95 - 99%，而区块链可实现从天到秒的可追溯性。我们的分析表明，尽管水产食品为33亿人提供了全球动物蛋白的17%，但技术与治理的严重失衡（比例为7.5:1）和海洋系统的代表性严重不足（陆地优势为2.3:1；iuu捕鱼研究赤字为57:1）。欧盟、美国和亚太地区分散的监管框架造成了部署的不确定性，尤其是对中小型企业而言。尽管海洋食物系统为全球动物蛋白做出了贡献，但它们的服务仍然严重不足，治理也未能充分解决有害藻华、重金属生物积累和非法捕鱼问题。我们提出了一个陆地和海洋食品安全系统的人工智能治理框架，其中包含适应性监管机制。

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引用次数: 0

Recent advance in mycotoxin mitigation using food and agricultural by-products 利用食品和农业副产品减少霉菌毒素的最新进展

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

Trends in Food Science & Technology

Pub Date : 2026-01-21 DOI: 10.1016/j.tifs.2026.105568

Hailian Wei , Jin Mao , Qi Zhang , Ling Cheng , Xianglong Yang , Antonio F. Logrieco , Peiwu Li

Background

Mycotoxins as toxic secondary metabolites produced by Aspergillus, Fusarium, and Penicillium pose serious risks to global food and feed safety. Sustainable, economical, and green approaches for mycotoxins prevention and mitigation are needed.

Scope and approach

This review gathers recent advances that leverage food and agricultural by-products such as edible mushrooms and spent substrates, plant-derived residues (peels, pomaces, brans), and engineered composites to prevent toxin biosynthesis and to remove/degrade toxins post-contamination. It demonstrates mechanism (adsorption, enzymatic/biotransformation, antioxidative protection), efficacy (in vitro/in vivo), and scale-up considerations across pre- and post-production interventions.

Key findings and conclusions

Edible mushrooms and their derivatives (including spent substrates) inhibit mycotoxin biosynthesis and/or degrade toxins via ligninolytic enzyme systems, adsorption, and biotransformation. And representative examples include Pleurotus spp. and P. eryngii SMS. Agricultural by-products (e.g., corn cobs, fruit peels, date pits) show strong mycotoxin adsorption/detoxification and can be as composites or nano-enabled systems, achieving up to high removal efficiencies in practical application while preserving product quality. These natural strategies advance waste valorization and support a circular-economy paradigm for safer food systems. Remaining challenges include matrix effects, mechanism elucidation, safety assessment of transformation products, and optimization for large-scale application.

Novelty and significance

By integrating mycotoxin pre-harvest/pre-production prevention with post-contamination bioremediation, this review presents new information and soltion in mycotoxin mitigation using food and agricultural by-products, and accelerate by-products comprehensive and high-value utilization.

真菌毒素是由曲霉、镰刀菌和青霉产生的有毒次生代谢物，对全球食品和饲料安全构成严重威胁。需要可持续的、经济的和绿色的真菌毒素预防和缓解方法。本综述收集了利用食品和农业副产品（如食用菌和废底物）、植物源性残留物（果皮、渣、皮）和工程复合材料来防止毒素生物合成和去除/降解污染后毒素的最新进展。它展示了机制（吸附，酶/生物转化，抗氧化保护），功效（体外/体内），以及生产前和生产后干预的扩大考虑。蘑菇及其衍生物（包括废底物）通过木质素分解酶系统、吸附和生物转化抑制真菌毒素的生物合成和/或降解毒素。代表性的例子有Pleurotus spp.和P. eryngii SMS。农业副产品（如玉米芯、果皮、枣核）表现出很强的霉菌毒素吸附/解毒能力，可以作为复合材料或纳米系统，在实际应用中实现高去除效率，同时保持产品质量。这些自然战略促进废物增值，并支持更安全食品系统的循环经济范式。剩下的挑战包括基质效应、机制阐明、转化产品的安全性评估以及大规模应用的优化。本文将真菌毒素收获前/生产前预防与污染后生物修复相结合，为食品和农业副产品真菌毒素缓解提供了新的信息和解决方案，加快了副产品的综合和高价值利用。

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引用次数: 0