Pub Date : 2024-04-16DOI: 10.1016/j.tifs.2024.104488
Peihua Ma , Shawn Tsai , Yiyang He , Xiaoxue Jia , Dongyang Zhen , Ning Yu , Qin Wang , Jaspreet K.C. Ahuja , Cheng-I Wei
Background
Large Language Models (LLMs) are increasingly significant in food science, transforming areas such as recipe development, nutritional analysis, food safety, and supply chain management. These models bring sophisticated decision-making, predictive analytics, and natural language processing capabilities to various aspects of food science.
Scope and approach
The review focuses on the application of LLMs in enhancing food science, with a strong emphasis on food safety, especially in contaminant detection and risk assessment. It addresses the roles of AI and LLMs in regulatory compliance and food quality control. Challenges like data biases, misinformation risks, and implementation hurdles, including data limitations and ethical concerns, are discussed. The necessity for interdisciplinary collaboration to overcome these challenges is also highlighted.
Key findings and conclusions
LLMs hold significant potential in automating processes and improving accuracy and efficiency in the global food system. Successful implementation requires continuous updates and ethical considerations. The paper provides insights for academics, industry professionals, and policymakers on the impact of LLMs in food science, emphasizing the importance of interdisciplinary efforts in this domain. Despite potential challenges, the integration of LLMs in food science promises transformative advancements.
{"title":"Large language models in food science: Innovations, applications, and future","authors":"Peihua Ma , Shawn Tsai , Yiyang He , Xiaoxue Jia , Dongyang Zhen , Ning Yu , Qin Wang , Jaspreet K.C. Ahuja , Cheng-I Wei","doi":"10.1016/j.tifs.2024.104488","DOIUrl":"https://doi.org/10.1016/j.tifs.2024.104488","url":null,"abstract":"<div><h3>Background</h3><p>Large Language Models (LLMs) are increasingly significant in food science, transforming areas such as recipe development, nutritional analysis, food safety, and supply chain management. These models bring sophisticated decision-making, predictive analytics, and natural language processing capabilities to various aspects of food science.</p></div><div><h3>Scope and approach</h3><p>The review focuses on the application of LLMs in enhancing food science, with a strong emphasis on food safety, especially in contaminant detection and risk assessment. It addresses the roles of AI and LLMs in regulatory compliance and food quality control. Challenges like data biases, misinformation risks, and implementation hurdles, including data limitations and ethical concerns, are discussed. The necessity for interdisciplinary collaboration to overcome these challenges is also highlighted.</p></div><div><h3>Key findings and conclusions</h3><p>LLMs hold significant potential in automating processes and improving accuracy and efficiency in the global food system. Successful implementation requires continuous updates and ethical considerations. The paper provides insights for academics, industry professionals, and policymakers on the impact of LLMs in food science, emphasizing the importance of interdisciplinary efforts in this domain. Despite potential challenges, the integration of LLMs in food science promises transformative advancements.</p></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":15.3,"publicationDate":"2024-04-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140558310","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 : 2024-04-16DOI: 10.1016/j.tifs.2024.104492
Zichao Wang , Yi Zheng , Xueyan Zhou , Xueqin Wang , Xirui Liu , Qiong Wang , Renyong Zhao , Minjie Gao , Zhitao Li , Yingjie Feng , Yongming Xu , Na Li , Minwei Xu , Qi Sun , Qi Wang , Jinchu Yang , Lemei An
Background
Polysaccharides are important nutritional and functional elements, especially those from edible plants and fungi. However, bioactivities of plant and fungal polysaccharides are usually low, and they cannot meet actual needs. Apart from physical, chemical, and enzymatic modifications, microbial fermentation is also a safe, green, promising, and preferred strategy.
Scope and approach
As a probiotic with long application history, Lactobacillus has been widely used to ferment food and modify bioactive ingredients such as plant and fungal polysaccharides. Lactobacillus fermentation can not only modify structural features and physicochemical properties of plant and fungal polysaccharides, but also enhance their bioactivities and applications.
Key findings and conclusions
By summarizing relevant literature in last 5 years, Lactobacillus fermentation is found to remarkably improve bioactivities of plant and fungal polysaccharides, which is more and more favored and valued by scholars. Meanwhile, four strains (Lactobacillus rhamnosus, Lactobacillus plantarum, Lactobacillus fermentum, and Lactobacillus casei) are usually used to modify plant and fungal polysaccharides, and three structural features (molecular weight, monosaccharide, and morphology) are mainly affected. This work can not only provide a green modification method on plant and fungal polysaccharides with Lactobacillus fermentation, but also help to develop fermented functional beverages or food involving Lactobacillus directly.
{"title":"Effect of Lactobacillus fermentation on the structural feature, physicochemical property, and bioactivity of plant and fungal polysaccharides: A review","authors":"Zichao Wang , Yi Zheng , Xueyan Zhou , Xueqin Wang , Xirui Liu , Qiong Wang , Renyong Zhao , Minjie Gao , Zhitao Li , Yingjie Feng , Yongming Xu , Na Li , Minwei Xu , Qi Sun , Qi Wang , Jinchu Yang , Lemei An","doi":"10.1016/j.tifs.2024.104492","DOIUrl":"https://doi.org/10.1016/j.tifs.2024.104492","url":null,"abstract":"<div><h3>Background</h3><p>Polysaccharides are important nutritional and functional elements, especially those from edible plants and fungi. However, bioactivities of plant and fungal polysaccharides are usually low, and they cannot meet actual needs. Apart from physical, chemical, and enzymatic modifications, microbial fermentation is also a safe, green, promising, and preferred strategy.</p></div><div><h3>Scope and approach</h3><p>As a probiotic with long application history, <em>Lactobacillus</em> has been widely used to ferment food and modify bioactive ingredients such as plant and fungal polysaccharides. <em>Lactobacillus</em> fermentation can not only modify structural features and physicochemical properties of plant and fungal polysaccharides, but also enhance their bioactivities and applications.</p></div><div><h3>Key findings and conclusions</h3><p>By summarizing relevant literature in last 5 years, <em>Lactobacillus</em> fermentation is found to remarkably improve bioactivities of plant and fungal polysaccharides, which is more and more favored and valued by scholars. Meanwhile, four strains (<em>Lactobacillus rhamnosus</em>, <em>Lactobacillus plantarum</em>, <em>Lactobacillus fermentum</em>, and <em>Lactobacillus casei</em>) are usually used to modify plant and fungal polysaccharides, and three structural features (molecular weight, monosaccharide, and morphology) are mainly affected. This work can not only provide a green modification method on plant and fungal polysaccharides with <em>Lactobacillus</em> fermentation, but also help to develop fermented functional beverages or food involving <em>Lactobacillus</em> directly.</p></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":15.3,"publicationDate":"2024-04-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140605678","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 : 2024-04-16DOI: 10.1016/j.tifs.2024.104490
Fengjiao He , Chao Nie , Sha Liu , Guojian Wu , Yizhong Shen , Nannan Qiu , Yongning Wu , Xin Liu
Background
Microcystins (MCs) is toxic substances that may affect the safety and quality of seafood and aquatic products through water contamination, thus posing a potential threat to both human health and the ecosystem. When MCs exists in water, it can lead to contamination of aquatic plants and animals, which can affect other organisms in the food chain. Therefore, monitoring and controlling the level of MCs in water can ensure that seafood and aquatic products do not contain harmful substances, thereby safeguarding the health and safety of consumers. It also ensures that the quality of aquatic products meets hygiene standards and improves the market competitiveness of the products.
Scope and approach
This article reviews the application of different fluorescence nanomaterials in the assays of MCs. In addition, the mechanism of fluorescence determination in MCs is introduced, including photoinduced electron transfer (PET), fluorescence resonance energy transfer (FRET), and inner-filter effect (IFE). Finally, we discussed the level of development and limitations of existing fluorescent nanotechnologies and suggested future possibilities in the detection of MCs.
Key finds and conclusions
Fluorescence methods based on different nanomaterials can rapidly and accurately determine MCs in aqueous solution-related matrices, but the complexity of the environments relevant to the seafood and aquaculture chain limits the practical performance. The future development of multifunctional nanomaterials is needed to achieve a more stable and efficient portable method for the detection of MCs.
{"title":"Progress in nanomaterials-based fluorescent assays of microcystins in seafood and aquaculture supply chains","authors":"Fengjiao He , Chao Nie , Sha Liu , Guojian Wu , Yizhong Shen , Nannan Qiu , Yongning Wu , Xin Liu","doi":"10.1016/j.tifs.2024.104490","DOIUrl":"https://doi.org/10.1016/j.tifs.2024.104490","url":null,"abstract":"<div><h3>Background</h3><p>Microcystins (MCs) is toxic substances that may affect the safety and quality of seafood and aquatic products through water contamination, thus posing a potential threat to both human health and the ecosystem. When MCs exists in water, it can lead to contamination of aquatic plants and animals, which can affect other organisms in the food chain. Therefore, monitoring and controlling the level of MCs in water can ensure that seafood and aquatic products do not contain harmful substances, thereby safeguarding the health and safety of consumers. It also ensures that the quality of aquatic products meets hygiene standards and improves the market competitiveness of the products.</p></div><div><h3>Scope and approach</h3><p>This article reviews the application of different fluorescence nanomaterials in the assays of MCs. In addition, the mechanism of fluorescence determination in MCs is introduced, including photoinduced electron transfer (PET), fluorescence resonance energy transfer (FRET), and inner-filter effect (IFE). Finally, we discussed the level of development and limitations of existing fluorescent nanotechnologies and suggested future possibilities in the detection of MCs.</p></div><div><h3>Key finds and conclusions</h3><p>Fluorescence methods based on different nanomaterials can rapidly and accurately determine MCs in aqueous solution-related matrices, but the complexity of the environments relevant to the seafood and aquaculture chain limits the practical performance. The future development of multifunctional nanomaterials is needed to achieve a more stable and efficient portable method for the detection of MCs.</p></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":15.3,"publicationDate":"2024-04-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140618402","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 : 2024-04-15DOI: 10.1016/j.tifs.2024.104491
Jiajia Zhang, Yanqiu Ma
Background
Egg yolk is a nutrient-rich ingredient widely utilized in various food products including mayonnaise, salad dressings and cakes. Freezing could address the issue of microbial contamination and quality deterioration of liquid egg yolk during prolonged storage and transportation, which helps to preserve the nutrient content of the yolk and extend its shelf life. However, freezing could cause irreversible changes in the flowability and viscosity of egg yolk, resulting in a phenomenon known as gelation, making it difficult to mix egg yolk with other food ingredients and reducing its dispersibility and functionality.
Scope and approach
Based on the phenomenon of frozen egg yolk gelation, this paper focuses on the current research status regarding the gelation mechanism of each component in egg yolk, including the formation of ice crystals, protein denaturation and aggregation, and molecular interactions. Meanwhile, the principles underlying various methods used to inhibit gelation are discussed, encompassing physical, chemical, and enzymatic approaches.
Key findings and conclusions
These methods inhibit frozen egg yolk gelation by different mechanisms. Comprehending the research progress of gelation and its inhibition methods can offer valuable insights for future research and the application of frozen egg yolk in food production.
{"title":"Formation mechanism and inhibition methods of frozen egg yolk gelation: A review","authors":"Jiajia Zhang, Yanqiu Ma","doi":"10.1016/j.tifs.2024.104491","DOIUrl":"10.1016/j.tifs.2024.104491","url":null,"abstract":"<div><h3>Background</h3><p>Egg yolk is a nutrient-rich ingredient widely utilized in various food products including mayonnaise, salad dressings and cakes. Freezing could address the issue of microbial contamination and quality deterioration of liquid egg yolk during prolonged storage and transportation, which helps to preserve the nutrient content of the yolk and extend its shelf life. However, freezing could cause irreversible changes in the flowability and viscosity of egg yolk, resulting in a phenomenon known as gelation, making it difficult to mix egg yolk with other food ingredients and reducing its dispersibility and functionality.</p></div><div><h3>Scope and approach</h3><p>Based on the phenomenon of frozen egg yolk gelation, this paper focuses on the current research status regarding the gelation mechanism of each component in egg yolk, including the formation of ice crystals, protein denaturation and aggregation, and molecular interactions. Meanwhile, the principles underlying various methods used to inhibit gelation are discussed, encompassing physical, chemical, and enzymatic approaches.</p></div><div><h3>Key findings and conclusions</h3><p>These methods inhibit frozen egg yolk gelation by different mechanisms. Comprehending the research progress of gelation and its inhibition methods can offer valuable insights for future research and the application of frozen egg yolk in food production.</p></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":15.3,"publicationDate":"2024-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140793219","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 : 2024-04-13DOI: 10.1016/j.tifs.2024.104489
Liangshu Hu, Hongfei Su, Shijing Chen, Xiaolin Chen, Mingzhang Guo, Huilin Liu, Huijuan Yang, Baoguo Sun
Background
Traditional on-site food hazard detection is challenged by an ‘impossible triangle’ of accuracy, cheapness, and ease of use, further constrained by food matrix interference and complex sample preparation. Nonetheless, such detection and analysis are critical for the control and reduction of foodborne diseases, particularly in resource-limited areas. Fortunately, the recent advent of whole-cell biosensors (WCB) can provide novel solutions to improve on-site detection.
Scope and approach
This review presents the most recent advances in WCB application for the on-site detection of food hazards. It further proposes the concepts of bioautomation and biointegration as leading trends in this field to achieve simultaneously accurate, low-cost, and user-friendly detection. We illustrate that biosensors are capable of realizing sample pre-processing functions through genetic circuits. In particular, we discuss a synthetic biology-based approach to the construction of multifunctional gene modules in microorganisms for the development of a ‘Lab in a Cell’ to alleviate the reliance on traditional chemical reagents and manual manipulation. Finally, challenges and future developments for ‘Lab in a Cell’, such as its artificial intelligence (AI)-aided design, are discussed.
Key findings and conclusion
Bioautomated and biointegrated ‘Lab in a Cell’ devices are promising tools for the integration of target enrichment, transformation, and detection into a single cell, thus helping to overcome the challenges inherent in traditional field testing.
{"title":"Lab in a cell: A bioautomated and biointegrated whole-cell biosensing platform for food hazards analysis","authors":"Liangshu Hu, Hongfei Su, Shijing Chen, Xiaolin Chen, Mingzhang Guo, Huilin Liu, Huijuan Yang, Baoguo Sun","doi":"10.1016/j.tifs.2024.104489","DOIUrl":"https://doi.org/10.1016/j.tifs.2024.104489","url":null,"abstract":"<div><h3>Background</h3><p>Traditional on-site food hazard detection is challenged by an ‘impossible triangle’ of accuracy, cheapness, and ease of use, further constrained by food matrix interference and complex sample preparation. Nonetheless, such detection and analysis are critical for the control and reduction of foodborne diseases, particularly in resource-limited areas. Fortunately, the recent advent of whole-cell biosensors (WCB) can provide novel solutions to improve on-site detection.</p></div><div><h3>Scope and approach</h3><p>This review presents the most recent advances in WCB application for the on-site detection of food hazards. It further proposes the concepts of bioautomation and biointegration as leading trends in this field to achieve simultaneously accurate, low-cost, and user-friendly detection. We illustrate that biosensors are capable of realizing sample pre-processing functions through genetic circuits. In particular, we discuss a synthetic biology-based approach to the construction of multifunctional gene modules in microorganisms for the development of a ‘Lab in a Cell’ to alleviate the reliance on traditional chemical reagents and manual manipulation. Finally, challenges and future developments for ‘Lab in a Cell’, such as its artificial intelligence (AI)-aided design, are discussed.</p></div><div><h3>Key findings and conclusion</h3><p>Bioautomated and biointegrated ‘Lab in a Cell’ devices are promising tools for the integration of target enrichment, transformation, and detection into a single cell, thus helping to overcome the challenges inherent in traditional field testing.</p></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":15.3,"publicationDate":"2024-04-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140555239","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 : 2024-04-11DOI: 10.1016/j.tifs.2024.104479
Jiayun Fu , Xiaofeng Yue , Qi Zhang , Peiwu Li
Background
Grains and oilseeds are essential basic foods in human life. However, some of these products are susceptible to contamination by mycotoxins, posing significant threats to economic development and human health. Early warning technologies can help detect potential toxin contamination in agricultural products, enabling timely prevention and control measures to ensure their safety.
Scope and approach
This article provides a comprehensive review of early warning monitoring technologies for mycotoxins at various stages of fungal contamination. It includes monitoring the fungal bioburden (physicochemical approaches), fungal life activities, biomarkers related to mold toxicity production, toxin content, and risk warning systems. The working principles and applications of these technologies are summarized, and factors affecting their effectiveness and limitations are discussed.
Key findings and conclusions
This review thoroughly categorizes early warning technologies for mycotoxin contamination risk in grains and oilseeds, along with their corresponding detection indicators. The effectiveness of various detection methods in identifying toxin contamination risks early is evaluated, and the challenges and future research directions for each method are analyzed. To improve the timeliness of practical application of warning technologies, the development trend of early warning should focus on detecting risk indicators before toxin production.
{"title":"Early warning technologies for mycotoxins in grains and oilseeds: A review","authors":"Jiayun Fu , Xiaofeng Yue , Qi Zhang , Peiwu Li","doi":"10.1016/j.tifs.2024.104479","DOIUrl":"https://doi.org/10.1016/j.tifs.2024.104479","url":null,"abstract":"<div><h3>Background</h3><p>Grains and oilseeds are essential basic foods in human life. However, some of these products are susceptible to contamination by mycotoxins, posing significant threats to economic development and human health. Early warning technologies can help detect potential toxin contamination in agricultural products, enabling timely prevention and control measures to ensure their safety.</p></div><div><h3>Scope and approach</h3><p>This article provides a comprehensive review of early warning monitoring technologies for mycotoxins at various stages of fungal contamination. It includes monitoring the fungal bioburden (physicochemical approaches), fungal life activities, biomarkers related to mold toxicity production, toxin content, and risk warning systems. The working principles and applications of these technologies are summarized, and factors affecting their effectiveness and limitations are discussed.</p></div><div><h3>Key findings and conclusions</h3><p>This review thoroughly categorizes early warning technologies for mycotoxin contamination risk in grains and oilseeds, along with their corresponding detection indicators. The effectiveness of various detection methods in identifying toxin contamination risks early is evaluated, and the challenges and future research directions for each method are analyzed. To improve the timeliness of practical application of warning technologies, the development trend of early warning should focus on detecting risk indicators before toxin production.</p></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":15.3,"publicationDate":"2024-04-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140558309","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 : 2024-04-10DOI: 10.1016/j.tifs.2024.104485
Danqing Zhu , Shiqian Fu , Xiru Zhang , Qianyu Zhao , Xinyan Yang , Chaoxin Man , Yujun Jiang , Ling Guo , Xianlong Zhang
Background
The increasing food allergic cases have posed a great challenge to the human health worldwide. Avoiding the exposure to food allergens is still the only efficient method to prevent food allergic reactions for food allergic sufferers because there are no effective treatments for food allergy up to now. Therefore, it is crucial to develop analytical technologies for rapid and on-site detection of food allergens, helping allergy-prone groups make proper option when buying or eating foods. Recently, various detection technologies and portable analytical devices have been widely developed for rapid, accurate, and on-site screening of food allergens.
Scope and approach
In this review, first of all, the traditional detection methods were simply introduced and discussed. Then, the latest advances on emerging biosensing technologies (i.e., colorimetric biosensing, fluorescent biosensing, electrochemical biosensing, surface enhanced Raman spectroscopy (SERS) biosensing, surface plasmon resonance (SPR) biosensing, and dual-mode biosensing) and portable analytical devices (such as lateral flow assays (LFAs), microfluidic chips, and paper-based microfluidic devices) for the detection of food allergens were comprehensively summarized. Furthermore, the advantages and weaknesses of these analytical methods for food allergen detection were also compared and discussed. Most importantly, the remaining challenges and chances in this important field were also proposed.
Key findings and conclusions
Emerging biosensing technologies have shown a great potential in the on-site detection of food allergens. Impressively, the integration of biosensing technologies and portable detection devices (e.g., LFAs, microfluidic chips, and paper-based microfluidic devices) is one of the most promising methods for reliable and on-site detection of food allergens.
{"title":"Recent progresses on emerging biosensing technologies and portable analytical devices for detection of food allergens","authors":"Danqing Zhu , Shiqian Fu , Xiru Zhang , Qianyu Zhao , Xinyan Yang , Chaoxin Man , Yujun Jiang , Ling Guo , Xianlong Zhang","doi":"10.1016/j.tifs.2024.104485","DOIUrl":"https://doi.org/10.1016/j.tifs.2024.104485","url":null,"abstract":"<div><h3>Background</h3><p>The increasing food allergic cases have posed a great challenge to the human health worldwide. Avoiding the exposure to food allergens is still the only efficient method to prevent food allergic reactions for food allergic sufferers because there are no effective treatments for food allergy up to now. Therefore, it is crucial to develop analytical technologies for rapid and on-site detection of food allergens, helping allergy-prone groups make proper option when buying or eating foods. Recently, various detection technologies and portable analytical devices have been widely developed for rapid, accurate, and on-site screening of food allergens.</p></div><div><h3>Scope and approach</h3><p>In this review, first of all, the traditional detection methods were simply introduced and discussed. Then, the latest advances on emerging biosensing technologies (i.e., colorimetric biosensing, fluorescent biosensing, electrochemical biosensing, surface enhanced Raman spectroscopy (SERS) biosensing, surface plasmon resonance (SPR) biosensing, and dual-mode biosensing) and portable analytical devices (such as lateral flow assays (LFAs), microfluidic chips, and paper-based microfluidic devices) for the detection of food allergens were comprehensively summarized. Furthermore, the advantages and weaknesses of these analytical methods for food allergen detection were also compared and discussed. Most importantly, the remaining challenges and chances in this important field were also proposed.</p></div><div><h3>Key findings and conclusions</h3><p>Emerging biosensing technologies have shown a great potential in the on-site detection of food allergens. Impressively, the integration of biosensing technologies and portable detection devices (e.g., LFAs, microfluidic chips, and paper-based microfluidic devices) is one of the most promising methods for reliable and on-site detection of food allergens.</p></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":15.3,"publicationDate":"2024-04-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140622137","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 : 2024-04-10DOI: 10.1016/j.tifs.2024.104487
Linyuan Liu , Yu Wang , Zhaohui Xue , Bo Peng , Xiaohong Kou , Zhixian Gao
Background
Surface Enhanced Raman Scattering (SERS) technology is a fast and highly sensitive optical detection technique for trace detection in food testing and has been developing rapidly. Meanwhile, the application of dual-mode detection technology in food safety is also maturing, where the combination of two sensing modes not only compensates for the shortcomings of a single sensing mode, but also significantly reduces the possibility of false positives and has a lower detection limit. Therefore, it is important to combine SERS with other detection techniques for rapid, accurate and portable detection in food safety.
Scope and methods
This paper describes the progress in the construction of SERS-based dual-mode biosensing technology in recent years and discusses the prospect of its application in the field of food safety. Firstly, it introduces the classification and working principle of SERS-based dual-mode sensing; then it systematically summarizes the latest progress of the application of SERS-based dual-mode sensing detection technology, such as the detection of pathogenic bacteria, biotoxins, drug residues, etc. Also, some of the material choices for constructing SERS dual-mode sensors are summarized. In addition, future opportunities and challenges are presented.
Key findings and conclusions
Emerging SERS-based dual-mode detection technologies show great potential for monitoring harmful substances in food. A part of SERS dual-mode sensor is very promising for rapid detection of food contaminants in the field. At the same time, some emerging materials can be used for SERS substrates. In addition, some technologies can provide a better platform for partial SERS dual-mode sensors to achieve food detection.
{"title":"Research progress of dual-mode sensing technology strategy based on SERS and its application in the detection of harmful substances in foods","authors":"Linyuan Liu , Yu Wang , Zhaohui Xue , Bo Peng , Xiaohong Kou , Zhixian Gao","doi":"10.1016/j.tifs.2024.104487","DOIUrl":"https://doi.org/10.1016/j.tifs.2024.104487","url":null,"abstract":"<div><h3>Background</h3><p>Surface Enhanced Raman Scattering (SERS) technology is a fast and highly sensitive optical detection technique for trace detection in food testing and has been developing rapidly. Meanwhile, the application of dual-mode detection technology in food safety is also maturing, where the combination of two sensing modes not only compensates for the shortcomings of a single sensing mode, but also significantly reduces the possibility of false positives and has a lower detection limit. Therefore, it is important to combine SERS with other detection techniques for rapid, accurate and portable detection in food safety.</p></div><div><h3>Scope and methods</h3><p>This paper describes the progress in the construction of SERS-based dual-mode biosensing technology in recent years and discusses the prospect of its application in the field of food safety. Firstly, it introduces the classification and working principle of SERS-based dual-mode sensing; then it systematically summarizes the latest progress of the application of SERS-based dual-mode sensing detection technology, such as the detection of pathogenic bacteria, biotoxins, drug residues, etc. Also, some of the material choices for constructing SERS dual-mode sensors are summarized. In addition, future opportunities and challenges are presented.</p></div><div><h3>Key findings and conclusions</h3><p>Emerging SERS-based dual-mode detection technologies show great potential for monitoring harmful substances in food. A part of SERS dual-mode sensor is very promising for rapid detection of food contaminants in the field. At the same time, some emerging materials can be used for SERS substrates. In addition, some technologies can provide a better platform for partial SERS dual-mode sensors to achieve food detection.</p></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":15.3,"publicationDate":"2024-04-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140645111","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 : 2024-04-10DOI: 10.1016/j.tifs.2024.104486
Xiru Zhang , Danqing Zhu , Xinyan Yang , Chaoxin Man , Yujun Jiang , Qianyu Zhao , Xianlong Zhang
Background
Food safety as a critical topic of international concern has obtained increasing attention worldwide. Thus, it is of great significance to develop sensitive, accurate, and rapid detection methods for food safety analysis. In recent years, emerging nanozymes have become a promising alternative to natural enzymes for the development of biosensors to achieve food safety analysis due to their simpler preparation processes, more robust activity, higher stability, higher recycling efficiency, and lower cost compared with that of natural enzymes. To achieve portable and on-site detection, nanozyme-based biosensors have been successfully integrated with advanced microfluidic devices (e.g., microfluidic chips) for the construction of nanozyme-enabled microfluidic biosensors to realize the rapid detection of food contaminants.
Scope and approach
In this review, we summarized the latest advances on nanozyme-enabled microfluidic biosensors and their applications in the field of food safety analysis. Firstly, a comprehensive summary and discussion on the catalytic mechanisms and roles of nanozymes for the construction of biosensors were conducted. Then, attention was focused on the nanozyme-enabled microfluidic biosensors and their applications in the field of food safety analysis, including the detection of foodborne pathogens, mycotoxins, heavy metal ions, and pesticide residues. Impressively, the remaining challenges and chances in this significant and promising field were proposed.
Key findings and conclusions
Emerging nanozymes have been successfully combined with microfluidic technology, opening a new avenue for rapid, sensitive, and on-site food safety analysis.
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Pub Date : 2024-04-10DOI: 10.1016/j.tifs.2024.104483
Leona Lindberg , Rachel Reid McCann , Beatrice Smyth , Jayne V. Woodside , Anne P. Nugent
Background
The promotion of dietary shifts towards reduced meat consumption and increased plant protein consumption, has resulted in increased availability and consumption of meat alternatives which are products made from non-meat proteins to replicate the organoleptic and functional properties of meat. However, a knowledge gap exists on the impact of the production and consumption of these products on the environment and human health.
Scope and approach
This systematic review aims to address this research gap by evaluating the literature on the ingredient composition, environmental, nutritional and health impact of meat alternatives compared to meat. Five databases, reference lists and web alerts were searched to identify articles published from 2011 to 2023. 54 articles were included in this systematic review.
Key findings and conclusions
Meat alternatives have a lower environmental impact than beef and pork and similar impact to chicken. Compared to meat, meat alternatives contain more ingredients, allergens and food additives. Overall, meat alternatives had lower contents of total and saturated fat, zinc and vitamin B12, and higher contents of carbohydrates, sugars, dietary fibre, salt/sodium, iron and calcium than comparable meat products. Protein contents were comparable or lower for meat alternatives depending on the category. A limited number of single test meal studies and short-term trials investigated the impact of meat alternative consumption on health outcomes, with no adverse effects observed. Further research examining the impact of meat alternative consumption on health outcomes is needed to better understand the role of these foods (if any) in healthy and sustainable dietary patterns.
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