Pub Date : 2025-02-01DOI: 10.1016/j.tifs.2025.104867
Jieun Lee , Sayan Deb Dutta , Tejal V. Patil , Seong-Jun Cho , Ki-Taek Lim
Background
The shift towards sustainable and ethical food systems has accelerated advancements in cultured meat technology. Cultured meat, or lab-grown meat, offers a revolutionary approach to meat production by addressing environmental, ethical, and health issues associated with conventional livestock farming. Traditional meat production contributes to significant greenhouse gas emissio ns, extensive land use, high water consumption, and animal welfare concerns. Cultured meat aims to mitigate these impacts by cultivating muscle tissue in vitro, thus reducing the need for animal slaughter and lessening the ecological footprint.
Scope and approach
This review covers cultured meat production, focusing on cell culture fundamentals, including starter cell selection, growth media, and scaffolding. It also examines biophysical stimuli-based platforms for improving muscle cell differentiation and recent advances in 3D printing for customizing tissue structures.
Key findings and conclusion
Challenges remain, such as high production costs and the need for optimized systems and scalable processes. Regulatory and consumer acceptance are crucial for wider adoption. The review highlights progress and obstacles, aiming to support the transition to commercial production and emphasizing the potential of combining physical stimuli with advanced biofabrication to enhance sustainability and reduce costs.
{"title":"Physical stimuli-responsive 3D printable hydrogels for scalable manufacturing of bioengineered meat analogs","authors":"Jieun Lee , Sayan Deb Dutta , Tejal V. Patil , Seong-Jun Cho , Ki-Taek Lim","doi":"10.1016/j.tifs.2025.104867","DOIUrl":"10.1016/j.tifs.2025.104867","url":null,"abstract":"<div><h3>Background</h3><div>The shift towards sustainable and ethical food systems has accelerated advancements in cultured meat technology. Cultured meat, or lab-grown meat, offers a revolutionary approach to meat production by addressing environmental, ethical, and health issues associated with conventional livestock farming. Traditional meat production contributes to significant greenhouse gas emissio ns, extensive land use, high water consumption, and animal welfare concerns. Cultured meat aims to mitigate these impacts by cultivating muscle tissue <em>in vitro</em>, thus reducing the need for animal slaughter and lessening the ecological footprint.</div></div><div><h3>Scope and approach</h3><div>This review covers cultured meat production, focusing on cell culture fundamentals, including starter cell selection, growth media, and scaffolding. It also examines biophysical stimuli-based platforms for improving muscle cell differentiation and recent advances in 3D printing for customizing tissue structures.</div></div><div><h3>Key findings and conclusion</h3><div>Challenges remain, such as high production costs and the need for optimized systems and scalable processes. Regulatory and consumer acceptance are crucial for wider adoption. The review highlights progress and obstacles, aiming to support the transition to commercial production and emphasizing the potential of combining physical stimuli with advanced biofabrication to enhance sustainability and reduce costs.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"156 ","pages":"Article 104867"},"PeriodicalIF":15.1,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143147165","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}
Pub Date : 2025-02-01DOI: 10.1016/j.tifs.2024.104854
Boqing Yao , Zeqian Yang , Xiaorui Zhao , Zixin Han , Pinglan Li , Nan Shang
Background
Probiotics have garnered significant attention for their potential to enhance human health. However, the challenge lies in their limited survival rates in harsh gastrointestinal environments, which hinders their therapeutic efficacy. Biofilm-state probiotics, characterized by enhanced stress resistance and colonization capabilities, offer a promising solution.
Scope and approach
This review comprehensively examines the biofilm formation process, influencing factors, and the advantages of biofilm-state probiotics. It delves into the intramembrane interactions and highlights the current understanding of their health benefits and innovative application methods.
Key findings and conclusions
Biofilm-state probiotics demonstrate superior persistence within human tissues, thereby sustaining their health-promoting functions. Employing molecular biology techniques and advanced biotechnological approaches can facilitate the development of novel, high-performance biofilm-state probiotics, addressing the colonization challenges faced by conventional probiotics.
{"title":"Biofilm-state probiotics: Advanced alternatives to traditional probiotics","authors":"Boqing Yao , Zeqian Yang , Xiaorui Zhao , Zixin Han , Pinglan Li , Nan Shang","doi":"10.1016/j.tifs.2024.104854","DOIUrl":"10.1016/j.tifs.2024.104854","url":null,"abstract":"<div><h3>Background</h3><div>Probiotics have garnered significant attention for their potential to enhance human health. However, the challenge lies in their limited survival rates in harsh gastrointestinal environments, which hinders their therapeutic efficacy. Biofilm-state probiotics, characterized by enhanced stress resistance and colonization capabilities, offer a promising solution.</div></div><div><h3>Scope and approach</h3><div>This review comprehensively examines the biofilm formation process, influencing factors, and the advantages of biofilm-state probiotics. It delves into the intramembrane interactions and highlights the current understanding of their health benefits and innovative application methods.</div></div><div><h3>Key findings and conclusions</h3><div>Biofilm-state probiotics demonstrate superior persistence within human tissues, thereby sustaining their health-promoting functions. Employing molecular biology techniques and advanced biotechnological approaches can facilitate the development of novel, high-performance biofilm-state probiotics, addressing the colonization challenges faced by conventional probiotics.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"156 ","pages":"Article 104854"},"PeriodicalIF":15.1,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143146429","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}
Electromagnetic wave assisted freezing (EWAF) is a novel assisted freezing technology with some advantages such as energy saving, high efficiency, compatibility with continuous processing, and no damage to food matrices. It can be used as an alternative technology of conventional freezing for significantly reducing the size of ice crystals and improving the quality attributes of frozen foods.
Scope and approach
This review offers an overview of the noteworthy aspects of EWAF, including the mechanisms of electromagnetic wave (EW) to reduce ice crystal size, the factors affecting EWAF, the modeling of EWAF process, the application of EWAF in food, and the prospects of the future development of EWAF technology.
Key findings and conclusions
Based on the specific EWAF parameters, EW may influence the crystallization of some cellular foods (e.g., vegetables and fruits, aquatic products, livestock, and poultry meat) through the mechanisms of exerting torque on water molecules or causing temperature oscillations to decrease the freezing damage and improve the quality attributes (e.g., texture, thawing drip loss, and microstructure) of them. In addition, the modeling of EWAF presents the evolution of the thermal physical and dielectric properties of food and other changes. Finally, future research should focus on some aspects such as the continuous industrial-scale production and the exact mechanisms of EWAF.
{"title":"Innovative electromagnetic wave assisted freezing (EWAF) for improving frozen food quality: Principles, influencing factors, modelling, applications, and prospects","authors":"Yilin Wang, Yue Ren, Yuxin Zhang, Zhongshuai Yang, Zhiming Ma, Jiaxin Chen, Xintong Chen, Zecheng Qiu, Jing Tian, Aofei Pu, Junjie Yin, Mei Guo, Yating Song, Jiajun Guo, Yuqin Feng, Guishan Liu","doi":"10.1016/j.tifs.2024.104813","DOIUrl":"10.1016/j.tifs.2024.104813","url":null,"abstract":"<div><h3>Background</h3><div>Electromagnetic wave assisted freezing (EWAF) is a novel assisted freezing technology with some advantages such as energy saving, high efficiency, compatibility with continuous processing, and no damage to food matrices. It can be used as an alternative technology of conventional freezing for significantly reducing the size of ice crystals and improving the quality attributes of frozen foods.</div></div><div><h3>Scope and approach</h3><div>This review offers an overview of the noteworthy aspects of EWAF, including the mechanisms of electromagnetic wave (EW) to reduce ice crystal size, the factors affecting EWAF, the modeling of EWAF process, the application of EWAF in food, and the prospects of the future development of EWAF technology.</div></div><div><h3>Key findings and conclusions</h3><div>Based on the specific EWAF parameters, EW may influence the crystallization of some cellular foods (e.g., vegetables and fruits, aquatic products, livestock, and poultry meat) through the mechanisms of exerting torque on water molecules or causing temperature oscillations to decrease the freezing damage and improve the quality attributes (e.g., texture, thawing drip loss, and microstructure) of them. In addition, the modeling of EWAF presents the evolution of the thermal physical and dielectric properties of food and other changes. Finally, future research should focus on some aspects such as the continuous industrial-scale production and the exact mechanisms of EWAF.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"156 ","pages":"Article 104813"},"PeriodicalIF":15.1,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143146697","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}
Pub Date : 2025-02-01DOI: 10.1016/j.tifs.2025.104884
Abdul Waheed Khan , Ume Roobab , Zhaomei Wang , Muhammad Mohsin Raza , Hira Nawazish , Fakhar Islam , Rana Muhammad Aadil
{"title":"Corrigendum to “Salt reduction in food products: A systematic review of clean-label ingredients and non-thermal technologies” [Trends in Food Science & Technology 153 (2024) 104695]","authors":"Abdul Waheed Khan , Ume Roobab , Zhaomei Wang , Muhammad Mohsin Raza , Hira Nawazish , Fakhar Islam , Rana Muhammad Aadil","doi":"10.1016/j.tifs.2025.104884","DOIUrl":"10.1016/j.tifs.2025.104884","url":null,"abstract":"","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"156 ","pages":"Article 104884"},"PeriodicalIF":15.1,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143387914","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}
Pub Date : 2025-02-01DOI: 10.1016/j.tifs.2024.104835
Qing Guo , Min Zhang , Arun S. Mujumdar , Chunli Li
Background
3D food printing has attracted a lot of attention from the whole world. Organic nanomaterials (NMs) are biocompatible and easy to digest; they can be used as food matrices or additives to improve the sensory properties and nutrition of foods. The integration of organic NMs and 3D food printing provides a new strategy for future personalized food manufacturing, which can meet the diet needs of various crowds via customized nutrition design.
Scope and approach
This study reviewed the application advances of organic NMs in 3D food printing and the improvements in printing performances, sensory attributes, and nutritional properties. The application prospects of organic NMs-based 3D-printed foods for the diets of specific crowds were discussed. Current challenges of the integration of organic NMs and 3D food printing are proposed, as well as solutions.
Key findings and conclusions
Organic NMs significantly improve the printing performances and sensory properties of 3D-printed foods owing to their unique interfacial properties. Bioactive substances can be efficiently encapsulated in organic NMs-based inks and provide customized 3D-printed foods for children, the elderly, and pregnant women according to their diet needs. The safety of organic NMs should be further investigated and the mass production of 3D-printed foods is the largest problem hindering its development. This review innovatively proposes the integration of nanotechnology and 3D food printing that will promote personalized food development.
{"title":"Organic nanomaterials applied to the manufacturing of personalized future 3D-printed foods: A review","authors":"Qing Guo , Min Zhang , Arun S. Mujumdar , Chunli Li","doi":"10.1016/j.tifs.2024.104835","DOIUrl":"10.1016/j.tifs.2024.104835","url":null,"abstract":"<div><h3>Background</h3><div>3D food printing has attracted a lot of attention from the whole world. Organic nanomaterials (NMs) are biocompatible and easy to digest; they can be used as food matrices or additives to improve the sensory properties and nutrition of foods. The integration of organic NMs and 3D food printing provides a new strategy for future personalized food manufacturing, which can meet the diet needs of various crowds via customized nutrition design.</div></div><div><h3>Scope and approach</h3><div>This study reviewed the application advances of organic NMs in 3D food printing and the improvements in printing performances, sensory attributes, and nutritional properties. The application prospects of organic NMs-based 3D-printed foods for the diets of specific crowds were discussed. Current challenges of the integration of organic NMs and 3D food printing are proposed, as well as solutions.</div></div><div><h3>Key findings and conclusions</h3><div>Organic NMs significantly improve the printing performances and sensory properties of 3D-printed foods owing to their unique interfacial properties. Bioactive substances can be efficiently encapsulated in organic NMs-based inks and provide customized 3D-printed foods for children, the elderly, and pregnant women according to their diet needs. The safety of organic NMs should be further investigated and the mass production of 3D-printed foods is the largest problem hindering its development. This review innovatively proposes the integration of nanotechnology and 3D food printing that will promote personalized food development.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"156 ","pages":"Article 104835"},"PeriodicalIF":15.1,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143145855","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}
Pub Date : 2025-02-01DOI: 10.1016/j.tifs.2024.104784
Ali Raza , Sobia Niazi , Muhammad Shoaib , Imran Mahmood Khan , Faizan Ul Haq , Khubaib Ali , Ibrahim Khan , Yin Zhang , Zhouping Wang
Background
Mycotoxins, particularly T-2, pose significant food safety risks, leading to agricultural losses and economic challenges. The growing prevalence of T-2, coupled with the lack of legal maximum limits in many countries, has weakened food safety surveillance and monitoring systems. This necessitates updated assessments of T-2 prevalence, regulatory frameworks, and advancements in detection methods. Aptasensors have emerged as a promising solution, offering cost-effective, rapid, and sensitive detection while addressing the limitations of traditional methods, thereby enhancing food safety monitoring.
Scope and approach
This review presents a comprehensive analysis of T-2 toxin prevalence, toxicokinetics, limitations of conventional detection methods, and recent advancements in aptasensors tailored for T-2 detection over the past five years. Detection principles and signal amplification strategies of various aptasensing methodologies—such as colorimetric, fluorescence, surface-enhanced Raman spectroscopy (SERS), chemiluminescence, and electrochemical aptasensors—are systematically analyzed. Additionally, technical challenges, including aptamer stability, signal transduction, and matrix interference, are discussed. Future directions in aptamer modification, hybrid nanomaterial synthesis, and novel signal amplification and multiplexing techniques are highlighted.
Key findings and conclusions
Aptasensing strategies such as colorimetric, fluorescence, chemiluminescence, and electrochemical methods leverage distinct mechanisms like visual detection, light emission, enzyme catalysis, and electrical signal changes, offering superior sensitivity for trace-level T-2 detection compared to traditional methods. Innovations in sensor design, nanomaterial integration, and aptamer refinement enable aptasensors to provide portable, real-time T-2 monitoring, with potential to strengthen regulatory standards, promote interdisciplinary research, and advance biosensor technology.
{"title":"T-2 mycotoxin: From occurrence and toxicokinetics to recent advances in aptasensor-based detection strategies and future perspectives for enhanced food safety","authors":"Ali Raza , Sobia Niazi , Muhammad Shoaib , Imran Mahmood Khan , Faizan Ul Haq , Khubaib Ali , Ibrahim Khan , Yin Zhang , Zhouping Wang","doi":"10.1016/j.tifs.2024.104784","DOIUrl":"10.1016/j.tifs.2024.104784","url":null,"abstract":"<div><h3>Background</h3><div>Mycotoxins, particularly T-2, pose significant food safety risks, leading to agricultural losses and economic challenges. The growing prevalence of T-2, coupled with the lack of legal maximum limits in many countries, has weakened food safety surveillance and monitoring systems. This necessitates updated assessments of T-2 prevalence, regulatory frameworks, and advancements in detection methods. Aptasensors have emerged as a promising solution, offering cost-effective, rapid, and sensitive detection while addressing the limitations of traditional methods, thereby enhancing food safety monitoring.</div></div><div><h3>Scope and approach</h3><div>This review presents a comprehensive analysis of T-2 toxin prevalence, toxicokinetics, limitations of conventional detection methods, and recent advancements in aptasensors tailored for T-2 detection over the past five years. Detection principles and signal amplification strategies of various aptasensing methodologies—such as colorimetric, fluorescence, surface-enhanced Raman spectroscopy (SERS), chemiluminescence, and electrochemical aptasensors—are systematically analyzed. Additionally, technical challenges, including aptamer stability, signal transduction, and matrix interference, are discussed. Future directions in aptamer modification, hybrid nanomaterial synthesis, and novel signal amplification and multiplexing techniques are highlighted.</div></div><div><h3>Key findings and conclusions</h3><div>Aptasensing strategies such as colorimetric, fluorescence, chemiluminescence, and electrochemical methods leverage distinct mechanisms like visual detection, light emission, enzyme catalysis, and electrical signal changes, offering superior sensitivity for trace-level T-2 detection compared to traditional methods. Innovations in sensor design, nanomaterial integration, and aptamer refinement enable aptasensors to provide portable, real-time T-2 monitoring, with potential to strengthen regulatory standards, promote interdisciplinary research, and advance biosensor technology.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"156 ","pages":"Article 104784"},"PeriodicalIF":15.1,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143146695","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}
Pub Date : 2025-02-01DOI: 10.1016/j.tifs.2024.104833
Halah Aalim , Mohammad Rezaul Islam Shishir , Nermeen Yosri , Muhammad Arslan , Haroon Elrasheid Tahir , Sulafa B.H. Hashim , Naymul Karim , Xiaodong Zhai , Zhihua Li , Chenguang Zhou , Xiaobo Zou
Background
Rice is a staple food for billions worldwide and a rich source of health-promoting phenolic compounds. The availability of phenolic compounds is a critical determinant of their capacity to confer health benefits.
Scope and approach
This study encompasses a systematic review of extant research on the bioaccessibility and bioavailability of rice phenolic compounds, shedding light on approaches to augment phenolic bioaccessibility. This article delves into the potential health benefits of these compounds and identifies current knowledge gaps and future research directions. Following the PRISMA 2020guidelines, a thorough literature search was conducted across the Scopus, ScienceDirect, and Web of Science databases, encompassing the Science Citation Index Expanded (SCIE) and English-language publications spanning approximately 10 years up to February 2, 2024. A thorough analysis of 70 eligible reports was conducted to explore the relationship between rice phenolic compounds and digestive processes.
Key findings and conclusions
The examined literature indicates that rice phenolic compounds transform during digestion and colonic fermentation to lower-molecular-weight phenolics. Various factors, including rice variety and origin, particle size, phenolic structure, gut microbiota, food matrix, and rice processing techniques, influence phenolic bioaccessibility and bioavailability. Encapsulation strategies enhanced the digestive stability of anthocyanins and flavonoids, while the phenolic profile, physicochemical properties, and water solubility of the wall materials influenced their release. Digestion unlocked the biological activities of rice phenolics, including antioxidant, anti-inflammatory, anticancer, antihyperlipidaemic, antihypertensive, antidiabetic, and gut-maintaining properties. These insights will pave the way for the development of functional foods to optimize the health benefits of bioactive compounds.
{"title":"Systematic review of the digestive fate of rice phenolic compounds: Insights into bioavailability, influencing factors, encapsulation strategies, and health implications","authors":"Halah Aalim , Mohammad Rezaul Islam Shishir , Nermeen Yosri , Muhammad Arslan , Haroon Elrasheid Tahir , Sulafa B.H. Hashim , Naymul Karim , Xiaodong Zhai , Zhihua Li , Chenguang Zhou , Xiaobo Zou","doi":"10.1016/j.tifs.2024.104833","DOIUrl":"10.1016/j.tifs.2024.104833","url":null,"abstract":"<div><h3>Background</h3><div>Rice is a staple food for billions worldwide and a rich source of health-promoting phenolic compounds. The availability of phenolic compounds is a critical determinant of their capacity to confer health benefits.</div></div><div><h3>Scope and approach</h3><div>This study encompasses a systematic review of extant research on the bioaccessibility and bioavailability of rice phenolic compounds, shedding light on approaches to augment phenolic bioaccessibility. This article delves into the potential health benefits of these compounds and identifies current knowledge gaps and future research directions. Following the PRISMA 2020guidelines, a thorough literature search was conducted across the Scopus, ScienceDirect, and Web of Science databases, encompassing the Science Citation Index Expanded (SCIE) and English-language publications spanning approximately 10 years up to February 2, 2024. A thorough analysis of 70 eligible reports was conducted to explore the relationship between rice phenolic compounds and digestive processes.</div></div><div><h3>Key findings and conclusions</h3><div>The examined literature indicates that rice phenolic compounds transform during digestion and colonic fermentation to lower-molecular-weight phenolics. Various factors, including rice variety and origin, particle size, phenolic structure, gut microbiota, food matrix, and rice processing techniques, influence phenolic bioaccessibility and bioavailability. Encapsulation strategies enhanced the digestive stability of anthocyanins and flavonoids, while the phenolic profile, physicochemical properties, and water solubility of the wall materials influenced their release. Digestion unlocked the biological activities of rice phenolics, including antioxidant, anti-inflammatory, anticancer, antihyperlipidaemic, antihypertensive, antidiabetic, and gut-maintaining properties. These insights will pave the way for the development of functional foods to optimize the health benefits of bioactive compounds.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"156 ","pages":"Article 104833"},"PeriodicalIF":15.1,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143145804","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}
Pub Date : 2025-02-01DOI: 10.1016/j.tifs.2024.104856
Shu-tao Sun , Yan-jie Jiang , Xu Guo , Meng-qi Zhang , Qi-dong Ren , Jesus Simal-Gandara , Mu-xuan Wang , Xiao-jia Xue , Ning-yang Li , Chao Liu
Background
With the rapid development of lipidomics and analytical chemistry, more and more evidence has been found that most lipids are chiral with various enantiopurity. However, significantly different from sugars and proteins, the relationship between chiral lipids and human health is still not determined.
Scope and approach
In this review, the distinct chiral characteristics including chemical structures, food sources, chiral analysis and functions of fatty acids, glycerolipids and glycerophospholipids have been systemically reviewed and discussed. The limitations of current research and the prospects for future development have also been provided.
Key findings and conclusions
The chirality of short chain hydroxyl and alkyl-branched fatty acids and esters is important for the flavors of fermented foods. Middle to long chain chiral alkyl-branched fatty acids heavily impact the meat flavors. Abnormal levels of chiral fatty acids could be used as biomarkers for some diseases, while several chiral fatty acids have been extensively studied in clinical trials. Glycerolipids, including monoacylglycerol, diacylglycerol and triacylglycerol have been proved to be chiral with various ee values. However, except for diacylglycerol, the physiological effects of these chiral lipids on human health have not been extensively studied. Besides, the digestion, absorption, metabolism and excretion of DHA-containing triglycerides have been proved to be closely related to its chirality. The chirality of some glycerophospholipids could be used as biomarker for tumor typing. Therefore, much more research on lipid chirality needs to be carried out in the future to establishing the relationship between lipid chirality and human health.
{"title":"An overview of the chirality of diet-related fatty acids, glycerolipids, and glycerophospholipids","authors":"Shu-tao Sun , Yan-jie Jiang , Xu Guo , Meng-qi Zhang , Qi-dong Ren , Jesus Simal-Gandara , Mu-xuan Wang , Xiao-jia Xue , Ning-yang Li , Chao Liu","doi":"10.1016/j.tifs.2024.104856","DOIUrl":"10.1016/j.tifs.2024.104856","url":null,"abstract":"<div><h3>Background</h3><div>With the rapid development of lipidomics and analytical chemistry, more and more evidence has been found that most lipids are chiral with various enantiopurity. However, significantly different from sugars and proteins, the relationship between chiral lipids and human health is still not determined.</div></div><div><h3>Scope and approach</h3><div>In this review, the distinct chiral characteristics including chemical structures, food sources, chiral analysis and functions of fatty acids, glycerolipids and glycerophospholipids have been systemically reviewed and discussed. The limitations of current research and the prospects for future development have also been provided.</div></div><div><h3>Key findings and conclusions</h3><div>The chirality of short chain hydroxyl and alkyl-branched fatty acids and esters is important for the flavors of fermented foods. Middle to long chain chiral alkyl-branched fatty acids heavily impact the meat flavors. Abnormal levels of chiral fatty acids could be used as biomarkers for some diseases, while several chiral fatty acids have been extensively studied in clinical trials. Glycerolipids, including monoacylglycerol, diacylglycerol and triacylglycerol have been proved to be chiral with various ee values. However, except for diacylglycerol, the physiological effects of these chiral lipids on human health have not been extensively studied. Besides, the digestion, absorption, metabolism and excretion of DHA-containing triglycerides have been proved to be closely related to its chirality. The chirality of some glycerophospholipids could be used as biomarker for tumor typing. Therefore, much more research on lipid chirality needs to be carried out in the future to establishing the relationship between lipid chirality and human health.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"156 ","pages":"Article 104856"},"PeriodicalIF":15.1,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143146348","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}
Pub Date : 2025-02-01DOI: 10.1016/j.tifs.2024.104848
Milad Yaghoubi , Kazem Alirezalu , Farzaneh Hadi , Monika Marcinkowska-Lesiak , Mohammad Rashedi Ismail-Fitry , A.M. Abd El-Aty , Emel Oz , Fatih Oz
Background
Increased consumer awareness regarding the environmental effects of plastic food packaging and synthetic preservatives has driven the food industry to explore alternative options. Edible and biodegradable films and coatings are progressively being adopted as a natural substitute for conventional food packaging. Probiotics incorporated in films and coatings not only have diverse techno-functional and nutritional properties in foods but also when consumed in sufficient amounts, support gut health and enhance the immune system.
Scope and approach
This review explores the method of probiotics incorporation in packaging material, effective factors on probiotics viability in films and coatings, their effects on meat and meat products quality (i.e., physicochemical, microbial, functional, and sensory attributes), as well as synergistic effects of probiotic-containing packaging with other strategies. Moreover, the present review outlines the regulations associated to the promotion of food packaging containing probiotics.
Key findings and conclusions
Edible films and coatings are composed of thin layers designed to maintain meat products against microbial and chemical deteriorations to improve the safety and techno-functionality without the negative effects on sensory and nutritional properties. However, the efficacy of probiotic-incorporated packaging is influenced by viability and type of probiotic strains, packaging materials, and the storage conditions of meat products, which could be developed using suitable prebiotics. Bacteriocins, organic acids and hydrogen peroxide produced by probiotics as well as chitosan as coating material revealed strong antimicrobial effects against foodborne and spoilage bacteria, positioning them as promising alternatives to synthetic preservatives. However, further studies are needed on films and coatings incorporated with probiotics in combination with other natural antimicrobials including enzymes, bioactive peptides and essential oils which possess remarkable preservative properties to improve stability and shelf life of meat and meat products.
{"title":"Probiotic-incorporated active packaging solutions for meat and meat products: A review of benefits and recent applications","authors":"Milad Yaghoubi , Kazem Alirezalu , Farzaneh Hadi , Monika Marcinkowska-Lesiak , Mohammad Rashedi Ismail-Fitry , A.M. Abd El-Aty , Emel Oz , Fatih Oz","doi":"10.1016/j.tifs.2024.104848","DOIUrl":"10.1016/j.tifs.2024.104848","url":null,"abstract":"<div><h3>Background</h3><div>Increased consumer awareness regarding the environmental effects of plastic food packaging and synthetic preservatives has driven the food industry to explore alternative options. Edible and biodegradable films and coatings are progressively being adopted as a natural substitute for conventional food packaging. Probiotics incorporated in films and coatings not only have diverse techno-functional and nutritional properties in foods but also when consumed in sufficient amounts, support gut health and enhance the immune system.</div></div><div><h3>Scope and approach</h3><div>This review explores the method of probiotics incorporation in packaging material, effective factors on probiotics viability in films and coatings, their effects on meat and meat products quality (i.e., physicochemical, microbial, functional, and sensory attributes), as well as synergistic effects of probiotic-containing packaging with other strategies. Moreover, the present review outlines the regulations associated to the promotion of food packaging containing probiotics.</div></div><div><h3>Key findings and conclusions</h3><div>Edible films and coatings are composed of thin layers designed to maintain meat products against microbial and chemical deteriorations to improve the safety and techno-functionality without the negative effects on sensory and nutritional properties. However, the efficacy of probiotic-incorporated packaging is influenced by viability and type of probiotic strains, packaging materials, and the storage conditions of meat products, which could be developed using suitable prebiotics. Bacteriocins, organic acids and hydrogen peroxide produced by probiotics as well as chitosan as coating material revealed strong antimicrobial effects against foodborne and spoilage bacteria, positioning them as promising alternatives to synthetic preservatives. However, further studies are needed on films and coatings incorporated with probiotics in combination with other natural antimicrobials including enzymes, bioactive peptides and essential oils which possess remarkable preservative properties to improve stability and shelf life of meat and meat products.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"156 ","pages":"Article 104848"},"PeriodicalIF":15.1,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143146350","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}
Pub Date : 2025-02-01DOI: 10.1016/j.tifs.2025.104879
Xuexue Zheng , Lianqing Wang , Hengbin Yao , Jing Wang , Huimin An , Qin Li , Chao Wang , Jian'an Huang , Zhonghua Liu
Background
Fu brick tea (FBT), a representative type of dark tea, develops distinctive flavor during fermentation. These flavor characteristics are essential for improving tea quality and market competitiveness. However, current understanding of FBT's flavor profile remains fragmented, with limited comprehensive analyses available. A thorough investigation into its flavor components and their variations is crucial for meeting consumer demands, driving industry advancement, and enhancing market competitiveness.
Scope and approach
This study provides the first comprehensive review of the flavor profile of FBT, consolidating various aspects, including an analysis of volatile compounds (VCs) that contribute to its distinctive aroma, methods for extracting and evaluating these compounds, the influence of odor-active compounds (OACs) on FBT's flavor, potential metabolic pathways of key odor-active compounds (KOACs), and the relevant microorganisms involved.
Key findings and conclusions
The distinctive flavor of FBT stems from a complex interplay of various VCs. Previous studies have reported over 1000 VCs in FBT, with hydrocarbons, ketones, and alcohols being the major contributors. The evaluation methods for FBT have shown that each extraction method has its unique advantages, and combining multiple methods has proven effective for analyzing OACs in FBT. By combining sensory evaluation with techniques such as GC-O/MS, AEDA, OAV, aroma recombination, and omission tests, the study effectively screens for KOACs and assesses their sensory impact on FBT's flavor profile. Notably, the majority of KOACs are formed during tea processing through enzymatic and non-enzymatic reactions, amino acid/hydrocarbon degradation and Maillard reactions. Although microbial activity is crucial for the unique characteristics of FBT, further research is needed to fully elucidate the specific metabolic pathways involved.
{"title":"Unraveling the unique profile of Fu brick tea: Volatile components, analytical approaches and metabolic mechanisms of key odor-active compounds","authors":"Xuexue Zheng , Lianqing Wang , Hengbin Yao , Jing Wang , Huimin An , Qin Li , Chao Wang , Jian'an Huang , Zhonghua Liu","doi":"10.1016/j.tifs.2025.104879","DOIUrl":"10.1016/j.tifs.2025.104879","url":null,"abstract":"<div><h3>Background</h3><div>Fu brick tea (FBT), a representative type of dark tea, develops distinctive flavor during fermentation. These flavor characteristics are essential for improving tea quality and market competitiveness. However, current understanding of FBT's flavor profile remains fragmented, with limited comprehensive analyses available. A thorough investigation into its flavor components and their variations is crucial for meeting consumer demands, driving industry advancement, and enhancing market competitiveness.</div></div><div><h3>Scope and approach</h3><div>This study provides the first comprehensive review of the flavor profile of FBT, consolidating various aspects, including an analysis of volatile compounds (VCs) that contribute to its distinctive aroma, methods for extracting and evaluating these compounds, the influence of odor-active compounds (OACs) on FBT's flavor, potential metabolic pathways of key odor-active compounds (KOACs), and the relevant microorganisms involved.</div></div><div><h3>Key findings and conclusions</h3><div>The distinctive flavor of FBT stems from a complex interplay of various VCs. Previous studies have reported over 1000 VCs in FBT, with hydrocarbons, ketones, and alcohols being the major contributors. The evaluation methods for FBT have shown that each extraction method has its unique advantages, and combining multiple methods has proven effective for analyzing OACs in FBT. By combining sensory evaluation with techniques such as GC-O/MS, AEDA, OAV, aroma recombination, and omission tests, the study effectively screens for KOACs and assesses their sensory impact on FBT's flavor profile. Notably, the majority of KOACs are formed during tea processing through enzymatic and non-enzymatic reactions, amino acid/hydrocarbon degradation and Maillard reactions. Although microbial activity is crucial for the unique characteristics of FBT, further research is needed to fully elucidate the specific metabolic pathways involved.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"156 ","pages":"Article 104879"},"PeriodicalIF":15.1,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143147176","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}
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