Trends in Food Science & Technology最新文献_第10页

Recent advancements in modification of essential oils and its application in food packaging 精油改性及其在食品包装中的应用进展

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

Trends in Food Science & Technology

Pub Date : 2025-12-06 DOI: 10.1016/j.tifs.2025.105462

Yonghua Zhang , Kehao Huang , Nengguo Tao , Xiaoying Wang

Background

Influenced by factors such as consumer health, environmental protection, and safety principles, the food industry has been seeking to reduce its reliance on traditional fungicides. Essential oils (EOs) are the secondary metabolites derived from plants in nature. Interest in food packaging of bioactive EOs with clean labels has gradually arisen. However, the adverse effects of EOs in solubility, volatility, and photothermal instability limited their application in food packaging. Therefore, modification strategies for EOs are the key to solving these problems.

Scope and approach

This review outlined the modification methods of EOs for food packaging. Specifically, we highlighted the research progress of methods based on the modification of EOs, including nanoemulsion, Pickering emulsion, microencapsulation, inclusion complexation, solid lipid nanoparticles, chemical modification, electrospinning, and 3D printing. Then, we summarized the function of EOs-based active packaging and smart packaging in food preservation and food quality monitoring. Furthermore, the antibacterial mechanism of EOs action before and after modification, performance evaluation, comparative analysis, current challenges and future trends are discussed.

Key findings and conclusions

The shortcomings of EOs can be addressed through physical and chemical methods, and their performance can be enhanced for use in food packaging. When modified by these methods in food packaging, EOs can offer antioxidant and antimicrobial properties, the adverse flavor has been reduced, the water solubility can be improved, and enhanced thermal stability, while also acting as active agents for food preservation, and combine pigments when necessary for food freshness monitoring. Challenges remain in the analysis of the antibacterial mechanism of EOs-based products, improving yield and activity, as well as achieving long-term release performance and adhesion with packaging matrices. In the future, AI and modification technologies will be integrated to focus on the development of multifunctional intelligent packaging tailored for both ambient environments and cold-chain logistics, which aims to facilitate the precise release of EOs suitable for environmental changes. These advances will improve efficiency, lower costs, and easier operation.

受消费者健康、环境保护和安全原则等因素的影响，食品工业一直在寻求减少对传统杀菌剂的依赖。精油是自然界中从植物中提取的次生代谢产物。在食品包装上加上清洁标签的生物活性原液已逐渐引起人们的兴趣。然而，EOs在溶解度、挥发性和光热不稳定性方面的不利影响限制了其在食品包装中的应用。因此，EOs的修改策略是解决这些问题的关键。本文综述了食品包装用环氧乙烷的改性方法。具体来说，我们重点介绍了基于EOs的改性方法的研究进展，包括纳米乳液、皮克林乳液、微胶囊化、包合、固体脂质纳米颗粒、化学改性、静电纺丝和3D打印。然后，总结了基于eos的活性包装和智能包装在食品保鲜和食品质量监控中的作用。并对改性前后EOs的抑菌机理、性能评价、对比分析、面临的挑战和未来发展趋势进行了探讨。主要发现和结论通过物理和化学方法可以解决EOs的缺点，并可以提高其在食品包装中的性能。在食品包装中经这些方法修饰后，EOs可以提供抗氧化和抗菌性能，减少了不良风味，改善了水溶性，增强了热稳定性，同时还可以作为食品保鲜的活性剂，必要时可以与色素结合，用于食品新鲜度监测。在分析基于eos的产品的抗菌机制，提高收率和活性，以及实现长期释放性能和与包装基质的粘附性方面仍然存在挑战。未来，将整合人工智能和改造技术，重点开发适合环境和冷链物流的多功能智能包装，以促进适合环境变化的EOs的精确发布。这些进步将提高效率，降低成本，更容易操作。

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引用次数: 0

Response to the letter to the editor by de Aguiar Freire et al. (2025) on “Consumer behaviour toward "smart" food labels: A systematic literature review using the Technology Acceptance Model” (Bonioli & Bazzani, 2025) in Trends in Food Science & Technology 回复de Aguiar Freire等人（2025）在《食品科学与技术趋势》中关于“消费者对“智能”食品标签的行为：使用技术接受模型的系统文献综述”（Bonioli & Bazzani, 2025）致编辑的信

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

Trends in Food Science & Technology

Pub Date : 2025-12-05 DOI: 10.1016/j.tifs.2025.105469

Marta Bonioli, Claudia Bazzani

This letter responds to the correspondence by de Aguiar Freire et al. (2025) regarding our article “Consumer behaviour toward ‘smart’ food labels: A systematic literature review using the Technology Acceptance Model” (Trends in Food Science & Technology, 165, 105256). In this letter, we further develop the discussion on systematic literature reviews in the food consumer behaviour domain, addressing issues ranging from the use of quality assessment tools and risk of bias to the application of temporal and language limitations. We also clarify our use of an extended framework of the Technology Acceptance Model as a means to categorize the existing literature on consumer behaviour toward smart food labelling. In addition, we encourage further conceptual debate on the distinction between smart labels and smart packaging. Finally, we call for future literature reviews to adopt a meta-analytic approach to further investigate the factors that may shape consumers' perceptions, preferences, and adoption of this emerging technology, especially in comparison with more traditional labelling formats.

这封信是对de Aguiar Freire等人（2025）关于我们的文章《消费者对“智能”食品标签的行为：使用技术接受模型的系统文献综述》（《食品科学与技术趋势》，165,105256）的回应。在这封信中，我们进一步发展了对食品消费者行为领域的系统文献综述的讨论，解决了从质量评估工具的使用和偏见风险到时间和语言限制的应用等问题。我们还澄清了我们使用技术接受模型的扩展框架作为对智能食品标签消费者行为的现有文献进行分类的手段。此外，我们鼓励对智能标签和智能包装之间的区别进行进一步的概念辩论。最后，我们呼吁未来的文献综述采用元分析方法，进一步调查可能影响消费者对这种新兴技术的看法、偏好和采用的因素，特别是与更传统的标签格式进行比较。

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引用次数: 0

Recent Advances on anti-retrogradation technologies of starch-based foods 淀粉类食品抗变质技术研究进展

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

Trends in Food Science & Technology

Pub Date : 2025-12-05 DOI: 10.1016/j.tifs.2025.105480

Wanyi Niu , Haoming Sun , David Julian McClements , Long Chen , Hao Cheng , Weihao Ye , Yi Wang , Yao Hu , Hao Xu

Background

Starch-based products are one of the most commonly consumed foods in the world. However, they often suffer from hardening during storage, primarily due to starch retrogradation. This undesirable change reduces consumer acceptability and contributes to food waste. Therefore, developing effective anti-retrogradation technologies for starch-based foods is of critical importance.

Scope and approach

This review summarizes recent progress in the development of anti-retrogradation technologies for starch-based foods. Initially, the causes of starch retrogradation are outlined, along with a range of methods that can delay the undesirable changes associated with the aging of these foods. Particular focus is given to the ability of enzymatic treatments, fermentation, natural products, and physical methods for inhibiting retrogradation. Relevant studies are discussed, including their application in representative starch-based foods such as steamed bread and bread, to demonstrate the potential of these technologies in future food processing. Finally, current challenges and future research priorities in the field of anti-retrogradation technologies for starch-based foods are discussed.

Key findings and conclusions

Anti-retrogradation technologies not only help to improve the quality of starch-based foods but also extend their shelf life and reduce waste. In addition, these technologies enrich the nutritional profile of starch-based products. However, their economic feasibility and commercial viability must also be considered.

背景淀粉类食品是世界上最常食用的食品之一。然而，它们在储存过程中往往会发生硬化，这主要是由于淀粉的退化。这种不受欢迎的变化降低了消费者的接受度，并导致了食物浪费。因此，开发有效的淀粉类食品抗降解技术至关重要。本文综述了淀粉类食品抗变质技术的最新进展。首先，概述了淀粉退化的原因，以及一系列可以延缓与这些食物老化相关的不良变化的方法。特别关注的是酶处理、发酵、天然产物和物理方法抑制退化的能力。讨论了相关研究，包括其在馒头和面包等代表性淀粉类食品中的应用，以展示这些技术在未来食品加工中的潜力。最后，讨论了目前淀粉基食品抗降解技术领域面临的挑战和未来的研究重点。主要发现和结论抗退化技术不仅有助于提高淀粉类食品的质量，而且可以延长其保质期，减少浪费。此外，这些技术丰富了淀粉基产品的营养成分。但是，它们的经济可行性和商业可行性也必须加以考虑。

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引用次数: 0

A comprehensive review on heating modification of plant proteins: mechanism, influencing factors, structural and functional properties, challenges, and future perspectives 综述了植物蛋白加热改性的机理、影响因素、结构与功能特性、挑战与展望

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

Trends in Food Science & Technology

Pub Date : 2025-12-05 DOI: 10.1016/j.tifs.2025.105479

Dewei Kong, Qian Chen, Chao Zhang, Haotian Liu, Fangda Sun, Qian Liu, Baohua Kong

Background

Nowadays, plant proteins are receiving more and more attention from food researchers and have broader application prospects in the food industry due to their increasing market demand. However, plant proteins exhibit poor functional properties (low solubility, limited emulsifying capacity, weak foaming ability, and unsatisfactory gel property), which are not favorable for processing and application in the food industry. Currently, the effects of physical modification on the functional properties of plant proteins are increasingly reported. Among them, heating modification has become a common approach in the physical modification of plant proteins due to its advantages of low cost, simple operation, and cost–effectiveness.

Scope and approach

This review first summarizes the mechanisms and influencing factors of different heating modifications, including traditional heating, extrusion heating, and electric/electromagnetic field heating, such as microwave heating, radio frequency heating, and ohmic heating. Second, this review summarizes and discusses the effects of heating modification on the structural properties (secondary, tertiary structure, and surface hydrophobicity) of plant proteins. Furthermore, taking solubility, emulsifying, foaming, and gel properties as examples, this review also further summarizes and explores the effects of heating modification on the functional properties of plant proteins. Finally, the challenges and perspectives of heating modification are also summarized in this review.

Key findings and conclusions

Among the traditional thermal modifications, fibrillation modification has received more and more attention in recent years due to the obvious advantages. Compared to traditional heating, extrusion and electric/electromagnetic field heating modifications of plant proteins are influenced by more factors due to the complexity of the equipment. Heating modification can cause changes in the conformation of plant proteins. Additionally, heating modification has been shown to have a positive effect on improving the functional properties of plant proteins under specific conditions.

目前，植物蛋白越来越受到食品研究者的重视，由于市场需求的不断增加，在食品工业中有着广阔的应用前景。然而，植物蛋白的功能特性较差（溶解度低、乳化能力有限、发泡能力弱、凝胶性差等），不利于食品工业的加工和应用。目前，物理修饰对植物蛋白功能特性影响的报道越来越多。其中，加热改性因其成本低、操作简单、性价比高等优点，已成为植物蛋白物理改性的常用方法。本文首先综述了不同加热方式的机理和影响因素，包括传统加热、挤压加热和电/电磁场加热，如微波加热、射频加热和欧姆加热。其次，综述和讨论了加热改性对植物蛋白结构性质（二级、三级结构和表面疏水性）的影响。此外，本文还以植物蛋白的溶解度、乳化性、发泡性和凝胶性为例，进一步总结和探讨了加热改性对植物蛋白功能特性的影响。最后，对加热改性面临的挑战和前景进行了总结。在传统的热改性中，纤颤改性因其明显的优势近年来受到越来越多的关注。与传统的加热方法相比，由于设备的复杂性，挤压和电场/电磁场加热对植物蛋白的修饰受更多因素的影响。加热修饰可引起植物蛋白构象的改变。此外，在特定条件下，加热改性已被证明对改善植物蛋白的功能特性具有积极作用。

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引用次数: 0

From gut to whole body: Natural polysaccharide-based multi-axis network strategies for systemic disease adjuvant therapy 从肠道到全身：基于天然多糖的多轴网络策略用于全身性疾病辅助治疗

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

Trends in Food Science & Technology

Pub Date : 2025-12-05 DOI: 10.1016/j.tifs.2025.105481

Song Wei , Yang Sun , Xiujuan Li , Jingwei Xue

Background

Natural polysaccharides are bioactive macromolecules that regulate gut-derived multi-axis networks, offering systemic therapeutic potential. Their structural diversity enables modulation of microbial, immune, neural and metabolic pathways. As gut dysbiosis is increasingly linked to systemic diseases, understanding polysaccharide-mediated gut-organ axis regulation has become crucial for developing novel interventions targeting systemic disease.

Scope and approach

This review examines polysaccharide mechanisms in microbiota modulation, barrier repair, and cross-organ communication via neural (vagus nerve), immune (Th17/Treg) and metabolic (SCFAs, bile acids) pathways. We analyze therapeutic applications across gut-brain, gut-lung, gut-liver, gut-kidney, gut-mammary, gut-bone, gut-skin, and gut-muscle axes, as well as chemical modifications (sulfation, carboxymethylation, selenylation, acetylation) that enhance bioactivity. The integration of multi-omics and precision engineering for next-generation polysaccharide drug development is also explored.

Key findings and conclusions

Polysaccharides restore gut homeostasis and exert systemic effects, alleviating neurodegenerative diseases (gut-brain), respiratory diseases (gut-lung), hepatic disorders (gut-liver), renal disorders (gut-kidney), mammary disorders (gut-mammary), skeletal disorders (gut-bone), dermatological disorders (gut-skin), and exercise-induced fatigue (gut-muscle). Chemical modifications optimize targeting and efficacy. Multi-omics approaches enable precision engineering of polysaccharide therapeutics. These findings position gut-centric polysaccharide regulation as a transformative strategy for systemic diseases, with optimized structures and systems biology approaches unlocking their full clinical potential across multiple organ system.

天然多糖是具有生物活性的大分子，可调节肠道衍生的多轴网络，具有全身治疗潜力。它们的结构多样性使微生物、免疫、神经和代谢途径得以调节。随着肠道生态失调与全身性疾病的联系越来越紧密，了解多糖介导的肠道器官轴调节对于开发针对全身性疾病的新型干预措施至关重要。本综述探讨了多糖在微生物群调节、屏障修复和通过神经（迷走神经）、免疫（Th17/Treg）和代谢（scfa、胆汁酸）途径的跨器官通讯中的机制。我们分析了在肠-脑、肠-肺、肠-肝、肠-肾、肠-乳腺、肠-骨、肠-皮肤和肠-肌轴的治疗应用，以及增强生物活性的化学修饰（磺化、羧甲基化、硒化、乙酰化）。结合多组学和精密工程技术开发新一代多糖药物。主要发现和结论多糖可恢复肠道稳态并发挥全身性作用，可缓解神经退行性疾病（肠-脑）、呼吸系统疾病（肠-肺）、肝脏疾病（肠-肝）、肾脏疾病（肠-肾）、乳腺疾病（肠-乳腺）、骨骼疾病（肠-骨）、皮肤疾病（肠-皮肤）和运动性疲劳（肠-肌）。化学修饰优化靶向性和有效性。多组学方法使多糖治疗的精确工程成为可能。这些发现表明，以肠道为中心的多糖调节是治疗全身性疾病的一种变革性策略，优化的结构和系统生物学方法释放了它们在多器官系统中的全部临床潜力。

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引用次数: 0

sRNA networks as molecular switches: Decoding foodborne bacterial pathogen adaptation from farm to fork to clinic and prospects for next-generation precision interventions 作为分子开关的sRNA网络：解码食源性细菌病原体从农场到餐桌到临床的适应性和下一代精确干预的前景

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

Trends in Food Science & Technology

Pub Date : 2025-12-04 DOI: 10.1016/j.tifs.2025.105471

Linlin Cai, Huhu Wang, Yunting Xie, Xinglian Xu, Guanghong Zhou

Background

Foodborne bacterial pathogens present a severe and persistent threat to global public health, attributable to their extraordinary adaptability to both environmental stresses and host immune responses. Small non-coding RNAs (sRNAs) have been recognized as pivotal post-transcriptional regulators in bacterial pathogens, playing essential roles in modulating virulence, stress adaptation, biofilm formation, and antibiotic resistance. Their dynamic expression patterns reflect pathogen responses across varied environments, spanning from food processing facilities to human hosts, yet an integrative framework linking these contexts through sRNA biology is lacking.

Scope and approach

This review is the first to synthesize sRNA research within a novel tripartite framework connecting food-processing-induced stresses, the adaptive evolution of foodborne bacterial pathogens, and sRNA-mediated regulatory networks throughout the infection cascade. We categorize sRNA types based on their genomic origins and mechanisms of action, with detailed discussion of their stage-specific functions including biofilm development, host colonization, antimicrobial defense, and precise regulation of virulence factors. We further explore the translational potential of sRNAs as novel diagnostic biomarkers and as targets for synthetic RNA-based antimicrobial interventions, while critically addressing persistent challenges such as multi-sRNA crosstalk, in vivo delivery efficiency, and off-target effects.

Key findings and conclusion

sRNAs are central hubs in the regulatory circuitry that enable rapid bacterial adaptation across the entire transmission continuum. Their integration into detection platforms and antibacterial strategies represents a paradigm shift towards intelligent food safety management. Future research leveraging artificial intelligence-driven network modeling, engineered nanovesicle delivery systems, and functional characterization in the viable but non-culturable (VBNC) state will be crucial to fully exploit sRNAs for predictive control and targeted mitigation of foodborne bacterial pathogens.

食源性细菌病原体对环境压力和宿主免疫反应具有非凡的适应性，对全球公共卫生构成严重和持续的威胁。小的非编码rna （sRNAs）已被认为是细菌病原体中关键的转录后调节因子，在调节毒力、应激适应、生物膜形成和抗生素耐药性中发挥重要作用。它们的动态表达模式反映了病原体在不同环境中的反应，从食品加工设施到人类宿主，但缺乏通过sRNA生物学将这些环境联系起来的综合框架。这篇综述首次综合了sRNA在食品加工诱导的应激、食源性细菌病原体的适应性进化和sRNA介导的感染级联调控网络之间的新三方框架的研究。我们根据其基因组起源和作用机制对sRNA类型进行分类，并详细讨论了其阶段特异性功能，包括生物膜发育，宿主定植，抗菌防御和毒力因子的精确调节。我们进一步探索了srna作为新型诊断生物标志物和基于合成rna的抗菌干预的靶标的翻译潜力，同时关键地解决了诸如多srna串扰、体内递送效率和脱靶效应等持续存在的挑战。关键发现和结论：srnas是调控回路的中心枢纽，使细菌能够在整个传播连续体中快速适应。它们与检测平台和抗菌策略的整合代表了向智能食品安全管理的范式转变。未来的研究利用人工智能驱动的网络建模，工程纳米囊泡传递系统，以及在活但不可培养（VBNC）状态下的功能表征，对于充分利用sRNAs进行食源性细菌病原体的预测控制和靶向缓解至关重要。

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引用次数: 0

Multipurpose liposome-based food active packaging: Carrier characteristics, preparation methods, and applications in freshness preservation 多用途脂质体食品活性包装：载体特性、制备方法及其在保鲜中的应用

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

Trends in Food Science & Technology

Pub Date : 2025-12-03 DOI: 10.1016/j.tifs.2025.105470

Jiaxin Li , Tingting Li , Caie Wu , Gongjian Fan , Dandan Zhou , Xiaojing Li , Yiqing Zhu

Background

At present, wildly used food packaging is harmful to environment, and preservatives in active packaging are difficult to be loaded stably and release continuously, which restricts the development of green multifunctional active packaging. However, developing novel liposome-based active packaging is regarded as an effective method to enhance the bioactivity of preservatives, the performance of packaging materials, and the effectiveness of food preservation.

Scope and approach

This article discusses the multiple advantages of liposomes as carriers of active agents and their positive impact on packaging materials. It introduces the preparation methods of liposome-based active packaging and the latest research progress in food preservation applications. Furthermore, it also reveals the future development trends of liposome-based active packaging and the potential challenges that may be encountered in its further development.

Conclusions

Liposomes can be used to encapsulate hydrophilic/hydrophobic compounds, or to simultaneously encapsulate compounds with different hydrophilicities. As a non-toxic, biodegradable carrier, liposomes can stably encapsulate their contents and possess the capability for sustained or controlled release of these contents. These make liposomes an excellent carrier choice for active packaging. In addition, the incorporation of liposomes enhances the physicochemical properties and functional characteristics of packaging materials, making liposome-based packaging suitable for preserving diverse foods, as well as exhibiting outstanding performance. In the future, the further development of composite liposome-based active packaging with diverse packaging forms and multiple functions is pending.

目前，广泛使用的食品包装对环境有害，活性包装中的防腐剂难以稳定加载和持续释放，制约了绿色多功能活性包装的发展。而开发新型脂质体活性包装被认为是提高防腐剂生物活性、包装材料性能和食品保鲜效果的有效方法。本文讨论了脂质体作为活性剂载体的多种优点及其对包装材料的积极影响。介绍了脂质体活性包装的制备方法及在食品保鲜方面的最新研究进展。此外，还揭示了脂质体活性包装的未来发展趋势以及在进一步发展中可能遇到的潜在挑战。结论脂质体可以包封亲疏水化合物，也可以同时包封不同亲水性的化合物。脂质体作为一种无毒、可生物降解的载体，能够稳定地包封其内容物，并具有缓释或控释这些内容物的能力。这些使脂质体成为活性包装的优良载体选择。此外，脂质体的掺入增强了包装材料的理化性质和功能特性，使脂质体包装适用于多种食品的保存，并表现出优异的性能。今后，包装形式多样、功能多样的复合脂质体活性包装的进一步开发有待进一步研究。

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引用次数: 0

Fermentation-based valorization of agro-industrial cereal wastes and by-products 以发酵为基础的农用工业谷物废料和副产品的增值

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

Trends in Food Science & Technology

Pub Date : 2025-12-03 DOI: 10.1016/j.tifs.2025.105464

Muhammad Zeeshan Adil , Sebahat Oztekin , Afifa Aziz , Deniz Gunal-Koroglu , Esra Capanoglu , Andres Moreno , Waseem Khalid , Tuba Esatbeyoglu

Background

Agro-industrial cereal processing generates large volumes of nutrient-rich by-products such as bran, husks, and spent grains that remain underutilized. These residues contain proteins, fibers, phenolics, and micronutrients that can be efficiently recovered through sustainable bioprocessing.

Scope and approach

This review synthesizes recent advances in fermentation-based valorization of cereal waste and by-products, focusing on solid-state and submerged systems involving bacteria, fungi, and yeasts. It uniquely integrates microbial fermentation strategies with sustainability and examines their compositional enhancement, bioactive compound release, and antinutrient reduction. It also highlights emerging developments such as AI- and ML-assisted fermentation process optimization, which aligns cereal waste valorization with SDGs and next-generation bioprocess design.

Key findings and conclusions

Fermentation enhances protein digestibility, phenolic bioaccessibility, and prebiotic oligosaccharide yield, while reducing phytic acid, tannins, and mycotoxins. Pretreatment, followed by fermentation, enhances nutrient release and improves the functional properties of bran, husks, and spent grains. These improvements support industrial applications range from functional foods and nutraceuticals to biofuels and bioplastics. However, scalability remains constrained by substrate variability, process optimization challanges, and economic feasibility. Integrating multi-omics datasets, adaptive biorefinery models, and AI-based control systems could accelerate the transition toward sustainable, data-driven cereal waste valorization, establishing fermentation as a cornerstone technology linking waste reduction, functional food innovation, and the global sustainability agenda.

农业工业谷物加工产生大量营养丰富的副产品，如麸皮、谷壳和废谷物，但这些副产品仍未得到充分利用。这些残留物含有蛋白质、纤维、酚类物质和微量营养素，可以通过可持续的生物处理有效地回收。本文综述了基于发酵的谷物废弃物和副产品增值的最新进展，重点介绍了涉及细菌、真菌和酵母的固态和淹没系统。它独特地整合了微生物发酵策略与可持续性，并检查其组成增强，生物活性化合物释放和抗营养减少。它还强调了人工智能和机器学习辅助发酵过程优化等新兴发展，使谷物废物价值与可持续发展目标和下一代生物工艺设计保持一致。发酵提高蛋白质消化率、酚类生物可及性和益生元低聚糖产量，同时减少植酸、单宁和真菌毒素。预处理后再进行发酵，可以促进营养物质的释放，改善麸皮、谷壳和废谷物的功能特性。这些改进支持从功能性食品和营养保健品到生物燃料和生物塑料的工业应用。然而，可扩展性仍然受到衬底可变性、工艺优化挑战和经济可行性的限制。整合多组学数据集、自适应生物炼制模型和基于人工智能的控制系统可以加速向可持续的、数据驱动的谷物废物价值化过渡，将发酵确立为连接废物减少、功能性食品创新和全球可持续发展议程的基石技术。

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引用次数: 0

Unravelling the chemistry of PFAS transfer from packaging to food 揭开PFAS从包装转移到食品的化学过程

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

Trends in Food Science & Technology

Pub Date : 2025-12-02 DOI: 10.1016/j.tifs.2025.105467

Bhawna Bisht , Shivani Dimri , Mikhail S. Vlaskin , Alexey A. Dmitriev , Monu Verma , Arun Kumar , Krishna Aayush , Hyunook Kim , Vinod Kumar

Background

Per- and polyfluoroalkyl substances (PFAS) pose significant risks to both human health and the environment. One of their common applications is in food packaging, which serves as a direct source of human exposure. The migration of PFAS from food packaging into food is a chemically complex and context-dependent process that has significant implications for public health and environmental safety.

Scope and approach

This review explores PFAS chemistry, migration from food packaging and factors involved in the migration of PFAS from food contact materials (FCM) into food.

Conclusion

The migration of PFAS from food packaging into food is a chemically complex that has significant health implications. Currently, highly sensitive and specific methods like LC-MS/MS have been approved by FDA for food and feed and EPA for water. With PFAS levels varying globally, emerging tools, including ML algorithms and advanced analytical techniques, are increasingly applied for detection, monitoring, and toxicity assessment, underscoring the need for harmonized regulations and coordinated international efforts to safeguard public health.

全氟和多氟烷基物质（PFAS）对人类健康和环境构成重大风险。它们的一个常见应用是食品包装，这是人类接触的直接来源。PFAS从食品包装向食品的迁移是一个化学复杂且与环境有关的过程，对公共健康和环境安全具有重大影响。本综述探讨了PFAS的化学性质、从食品包装中的迁移以及PFAS从食品接触材料（FCM）迁移到食品中的相关因素。结论PFAS从食品包装向食品中的迁移是一种具有重要健康影响的化学复合物。目前，LC-MS/MS等高灵敏度和特异性的检测方法已被FDA批准用于食品和饲料检测，EPA批准用于水检测。由于全球PFAS水平各不相同，包括机器学习算法和先进分析技术在内的新兴工具越来越多地用于检测、监测和毒性评估，这突显了统一法规和协调国际努力以保障公众健康的必要性。

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引用次数: 0

AI awakens food packaging: Integrative advances, challenges, and future perspectives 人工智能唤醒食品包装：综合进步、挑战和未来前景

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

Trends in Food Science & Technology

Pub Date : 2025-12-02 DOI: 10.1016/j.tifs.2025.105466

Xiaoxue Jia , Xiaoan Li , Mazen O. Alharbi , Peihua Ma , Mohammad Rashedi Ismail-Fitry , Shuangmei Xia , Ya Zhang , Yi Li , Qin Wang

Background

Growing concerns about food safety, environmental sustainability, and consumer expectations are driving the transition from conventional passive packaging to active systems. Artificial intelligence (AI) has emerged as a transformative tool to enhance food packaging by enabling data-driven design, real-time monitoring, and predictive quality control, thereby reducing food waste and supporting circular economy goals.

Scope and approach

This review provides a comprehensive and integrative analysis of AI-enabled innovations in food packaging. It introduces key AI technologies—including machine learning, deep learning, and generative models—and explores their applications across nine critical domains: material design and optimization, food safety and freshness monitoring, chemical migration and toxicity prediction, packaging process automation, supply chain and logistics optimization, personalized packaging design, recycling and waste reduction, carbon footprint assessment, and information and traceability systems. In addition, this review identifies the main technical, regulatory, economic, and consumer-related challenges and proposes future research directions to guide the transition from laboratory research to commercial implementation.

Key findings and conclusions

AI has demonstrated exceptional potential to improve packaging material performance, enable intelligent spoilage and quality monitoring, ensure chemical safety, and optimize manufacturing and supply chains. However, barriers such as limited data availability, complex regulatory requirements, high implementation costs, and the need for greater consumer trust remain significant. Future research should prioritize developing advanced materials for complex food systems, biodegradable and recyclable sensor platforms, interpretable and energy-efficient AI models, standardized evaluation frameworks, and strategies for economic feasibility and consumer engagement. Overall, AI-enabled intelligent packaging offers a promising pathway to achieving safe, smart, and sustainable food systems.

对食品安全、环境可持续性和消费者期望的日益关注正在推动传统被动包装向主动包装的转变。人工智能（AI）已经成为一种变革性工具，通过实现数据驱动的设计、实时监控和预测质量控制，从而减少食物浪费，支持循环经济目标，从而增强食品包装。本综述对食品包装中的人工智能创新进行了全面和综合的分析。它介绍了关键的人工智能技术，包括机器学习、深度学习和生成模型，并探讨了它们在九个关键领域的应用：材料设计和优化、食品安全和新鲜度监测、化学迁移和毒性预测、包装过程自动化、供应链和物流优化、个性化包装设计、回收和减少废物、碳足迹评估以及信息和可追溯系统。此外，本文还确定了主要的技术、监管、经济和消费者相关挑战，并提出了未来的研究方向，以指导从实验室研究到商业应用的过渡。ai在改善包装材料性能、实现智能变质和质量监控、确保化学品安全以及优化制造和供应链方面显示出了非凡的潜力。然而，诸如有限的数据可用性、复杂的监管要求、高实施成本以及需要更大的消费者信任等障碍仍然很重要。未来的研究应优先开发用于复杂食品系统的先进材料、可生物降解和可回收的传感器平台、可解释和节能的人工智能模型、标准化评估框架以及经济可行性和消费者参与的策略。总的来说，人工智能智能包装为实现安全、智能和可持续的食品系统提供了一条有希望的途径。

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引用次数: 0