Trends in Food Science & Technology最新文献

{"title":"Corrigendum to “A review of wheat allergy: allergens characteristic, the impact of processing on allergenicity and future perspective” [Trends in Food Science & Technology 164 (2025) 105244]","authors":"Xiaowen Pi , Siyu Ren , Haochen Ye , Jia Cao , Jinshen Chu , Lingling Cao , Bowen Li , Binjia Zhang","doi":"10.1016/j.tifs.2025.105371","DOIUrl":"10.1016/j.tifs.2025.105371","url":null,"abstract":"","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"165 ","pages":"Article 105371"},"PeriodicalIF":15.4,"publicationDate":"2025-10-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145332964","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}

{"title":"Current extraction techniques, biological activities, bioavailability, and patents of rambutan (Nephelium lappaceum L.) peel polyphenols: An updated review","authors":"Qiuming Liu ,&nbsp;Liping Sun ,&nbsp;Yujie Zhong ,&nbsp;Qingyu Ma ,&nbsp;Yongliang Zhuang","doi":"10.1016/j.tifs.2025.105373","DOIUrl":"10.1016/j.tifs.2025.105373","url":null,"abstract":"<div><h3>Background</h3><div>Rambutan peel polyphenols (RPPs) are promising functional products with health-promoting benefits including antidiabetic and antioxidant properties. Given the rising consumer demand for natural health products, RPPs have attracted considerable scientific attention, particularly in the areas of extraction optimization, pharmacological mechanisms, and potential industrial applications.</div></div><div><h3>Scope and approach</h3><div>This review highlights recent advancements in RPPs extraction, mechanisms insights into antioxidant activity, the role in regulating glucose and gut homeostasis, and their digestion and absorption properties. It also summarizes patents on rambutan peel extract in the sectors of extraction methods and potential application.</div></div><div><h3>Key findings and conclusions</h3><div>Geraniin is the main component of RPPs, which are primarily composed of ellagitannins. Innovative extraction techniques are increasingly used to recover RPPs to achieve efficient and sustainability. RPPs possess superior antioxidant activity, stabilizing easily oxidizable compounds through molecular interactions. And RPPs regulate blood glucose homeostasis by inhibiting digestive enzymes and advanced glycation end products, improving glycolipid metabolism, and reducing oxidative stress and inflammation, and studies related to the mechanism of action are in progress. RPPs can also maintain gut health by remodeling gut microbiota and promoting beneficial microbiota-derived metabolites. Additionally, gastrointestinal degradation and microbial metabolism of RPPs are the main pathway for exerting health effects. The patent activity of RPPs focus on extraction and application potential in food, pharmaceuticals, and cosmetics. Future research should prioritize extraction processes, molecular targets, gut-microbe interactions, and absorption/metabolism to facilitate the market development of RPPs.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"166 ","pages":"Article 105373"},"PeriodicalIF":15.4,"publicationDate":"2025-10-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145323394","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}

{"title":"Navigating the old and the new of anti-nutritional factors: A comprehensive and critical exploration of sustainable protein-rich ingredients and innovative processing techniques","authors":"Giovanni D'Auria ,&nbsp;Matilde Milana ,&nbsp;Ever Hernandez Olivas ,&nbsp;Sara Arranz ,&nbsp;Mercedes Caro ,&nbsp;Pasquale Ferranti ,&nbsp;André Brodkorb ,&nbsp;Itziar Tueros ,&nbsp;Clare Mills ,&nbsp;Nesli Sozer ,&nbsp;Chiara Nitride","doi":"10.1016/j.tifs.2025.105365","DOIUrl":"10.1016/j.tifs.2025.105365","url":null,"abstract":"<div><h3>Background</h3><div>Anti-nutritional factors (ANFs) are a key consideration in the development of novel, sustainable, protein-rich ingredients, as their levels are influenced by both ingredient selection and food processing techniques.</div></div><div><h3>Scope and approach</h3><div>This review, part of the Giant Leaps Horizon Europe-co-funded project, examines the chemical characterization, biological effects, and mechanisms of action of ANFs in a diverse range of alternative protein sources, including legumes, insects, algae, and microbial biomass. This study assesses how traditional and innovative food processing methods, such as fermentation, germination, enzymes, extrusion, affect ANF activity and the nutritional quality of alternative ingredients.</div></div><div><h3>Key findings and conclusions</h3><div>Innovative processing can mitigate the adverse effects of ANFs while preserving or even enhancing the health-promoting properties of foods. However, limitations and inconsistencies in current analytical methods for quantifying ANFs can lead to a misrepresentation of their levels, activity, processing stability, and bioactivity, thereby impacting the nutritional quality of ingredients. Furthermore, the interactions between ANFs and the gut microbiota are considered, particularly on the production of bioactive compounds like short-chain fatty acids. In conclusion, this review underscores the critical need for further research into ANF dynamics and the development of improved analytical methods. Accurate data on ANF levels are crucial for effective safety assessments and for ensuring that alternative protein ingredients are not nutritionally inferior. Ultimately, consumer trust in the safety and nutrition of novel foods is essential for their market acceptance and for advancing the transition towards sustainable food systems that address global environmental issues.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"165 ","pages":"Article 105365"},"PeriodicalIF":15.4,"publicationDate":"2025-10-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145263035","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}

{"title":"The conjugation of sugars on protein via glycation to decrease food allergenicity: mechanism, application, challenges and future directions","authors":"Xiaowen Pi ,&nbsp;Zhenling Chen ,&nbsp;Qingqing Cao ,&nbsp;Jinshen Chu ,&nbsp;Chunyan Bo ,&nbsp;Haozhe Yi ,&nbsp;Bowen Li ,&nbsp;Binjia Zhang","doi":"10.1016/j.tifs.2025.105372","DOIUrl":"10.1016/j.tifs.2025.105372","url":null,"abstract":"<div><h3>Background</h3><div>Food allergy, a major public health concern, is predominantly triggered by the “Big Nine” allergenic foods, including tree nuts, shellfish, fish, egg, soybean, peanut, milk, wheat, and sesame. Glycation, a chemical-free food processing technique, is widely used in food production.</div></div><div><h3>Scope and approach</h3><div>This review comprehensively discusses how glycation (dry/wet, accelerated, and combined methods) impacts allergenicity in “Big Nine” foods. The mechanism, advantage, disadvantage, challenges, future directions and functional changes are also provided.</div></div><div><h3>Key findings and conclusion</h3><div>Glycation decreases food allergenicity by masking and disrupting epitopes via glycation site generation, structural changes, digestibility reduction, and protein aggregation, which is influenced by some factors such as the type of sugar and protein, the ratio of sugar-to-protein, and processing technologies (such as dry or wet methods, temperature, and processing time). Glycation can be accelerated by irradiation and microwave treatment, etc. The combined glycation with other technologies (e.g., enzymolysis, polyphenol, sonication, phosphorylation, cold plasma) has a greater reduction in allergenicity because of the increase of glycation sites and the addition of other modification sites. Glycated foods also exhibit improved functionality such as antioxidant capacity, thermal stability, and emulsifying properties. Therefore, glycation is an effective way to produce hypoallergenic foods. Future research should optimize glycation condition to balance the allergenicity and functional, nutritional and sensory implications, and conduct clinical experiments to confirm the hypoallergenic results.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"166 ","pages":"Article 105372"},"PeriodicalIF":15.4,"publicationDate":"2025-10-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145323395","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}

{"title":"Integrative multi-omics modeling for cultivated meat production, quality, and safety","authors":"Théo Mathieu ,&nbsp;Sébastien Légaré ,&nbsp;Astride Franks Nzekoue ,&nbsp;Nathalie Jauré ,&nbsp;Hannah Lester ,&nbsp;Thomaz Dias ,&nbsp;Remy Kusters","doi":"10.1016/j.tifs.2025.105364","DOIUrl":"10.1016/j.tifs.2025.105364","url":null,"abstract":"<div><div>Cell culture technology, which offers a promising solution for complementary food production, is slowly becoming a reality with the first wave of regulatory approvals in pioneering markets. However, significant challenges remain for large-scale cultivated meat commercialization, including effective scaling, cost efficiency, and product quality, but also scientific evidence to support regulatory approval and building consumer trust. In this paper, we discuss the potential of an integrative multi-omics approach to characterize and optimize cultivated meat production. By analyzing a network-based interactome model that integrates the transcriptomic, proteomic, and metabolomic layers, we achieve a system-level understanding of cellular metabolism and regulatory mechanisms. This approach can allow for precise monitoring and targeted interventions of critical quality and safety attributes associated with cellular biomass. We then describe a Target-Action-Metabolite (TAM) framework, which utilizes insights from the interactome to optimize cell culture conditions through actionable interventions. We illustrate the potential use of this framework through a case study involving Duck Embryonic Stem Cells (dESCs) for use in cell-cultured meat products, providing hypotheses for improving key metabolic pathways through targeted interventions on metabolites present in culture media. Finally, our paper highlights the potential of this interactome-based strategy to enhance bioprocess efficiency, improve product quality and ensure safety attributes, addressing regulatory challenges associated with cultivated meat production.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"166 ","pages":"Article 105364"},"PeriodicalIF":15.4,"publicationDate":"2025-10-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145413800","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}

{"title":"Applications, challenges, and prospects of AI-driven intelligent packaging technologies in the food supply chain under Industry 4.0","authors":"Xinlei Yu ,&nbsp;Zhen Wang ,&nbsp;Zhipeng Gao ,&nbsp;Haoyu Lang ,&nbsp;Xuefei Shao ,&nbsp;Zhaolong Liu","doi":"10.1016/j.tifs.2025.105367","DOIUrl":"10.1016/j.tifs.2025.105367","url":null,"abstract":"<div><h3>Background</h3><div>Food packaging systems are a critical component of the food supply chain. Their functions go beyond protecting food from microbial contamination, chemical penetration, and physical damage—they also directly impact the overall operational efficiency of the supply chain. The emergence of the Industry 4.0 concept and the rapid advancement of artificial intelligence (AI) have accelerated the transformation of traditional packaging into intelligent packaging systems. This shift significantly enhances transparency, responsiveness, and safety across all stages of the supply chain.</div></div><div><h3>Scope and approach</h3><div>This paper provides a comprehensive review of the development and current applications of intelligent packaging technologies under the Industry 4.0 context. It thoroughly analyzes the key roles and applications of AI-driven intelligent packaging in the food supply chain, focusing on four main aspects: physical protection, real-time quality monitoring, traceability, and sustainable packaging materials. Moreover, the paper proposes an innovative “AI-Driven Intelligent Food Packaging Framework under Industry 4.0” and highlights the importance of integrating AI with other Industry 4.0 technologies.</div></div><div><h3>Key findings and conclusions</h3><div>AI-driven intelligent food packaging systems show great promise in modern food supply chains. They effectively address limitations of traditional packaging in freshness monitoring, traceability enhancement, food safety, and packaging sustainability. These systems offer strong potential for both academic research and commercial applications.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"165 ","pages":"Article 105367"},"PeriodicalIF":15.4,"publicationDate":"2025-10-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145263074","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}

{"title":"Emerging frontiers in water-in-oil-in-water emulsion systems: Synergistic interfacial-gelation strategies for stability optimization and multifunctional applications","authors":"Lijia Li ,&nbsp;Xixi Wu ,&nbsp;Xiangyun Tan ,&nbsp;Fei Teng ,&nbsp;Yang Li","doi":"10.1016/j.tifs.2025.105366","DOIUrl":"10.1016/j.tifs.2025.105366","url":null,"abstract":"<div><h3>Background</h3><div>W/O/W emulsion systems, with their hierarchical “water-oil-water” structure, are pivotal for encapsulating hydrophilic and lipophilic compounds, enabling controlled release and fat reduction in food applications. However, their inherent instability—driven by dual interfacial tensions, coalescence, and osmotic imbalances—limits practical utility. Interfacial enhancement and gelation have emerged as transformative strategies to address these challenges. These approaches synergistically stabilize emulsion architecture while expanding functional adaptability, positioning them as critical innovations in advancing food science and bioactive delivery. Therefore, it is necessary to explore the effect of these two methods on the performance and application of W/O/W emulsion systems.</div></div><div><h3>Scope and approach</h3><div>This review systematically analyzes the physicochemical principles, fabrication methods, and destabilization mechanisms of W/O/W emulsions. On this basis, the effects of interfacial enhancement and gelation strategies on the performance and application capabilities of W/O/W emulsions were investigated.</div></div><div><h3>Key findings and conclusions</h3><div>W/O/W emulsions exhibit unique potential for dual encapsulation and controlled release, offering distinct application advantages including simultaneous delivery of hydrophilic and lipophilic bioactives, fat reduction in food products, protection of sensitive compounds from degradation, and targeted/sustained release capabilities. However, these systems face intrinsic stability challenges that must be addressed to fully realize their functional potential. Interfacial enhancement mitigates coalescence and Ostwald ripening by optimizing interfacial mechanical properties, while gelation restricts phase mobility through network confinement. Their synergistic application enables tailored functionalities such as pH-responsive delivery, texture customization, and improved bioactive protection. Future advancements require scalable production methods, stimuli-responsive materials, and interdisciplinary integration to expand their role in sustainable food innovation and precision nutrient delivery. The objective of this review is to provide novel perspectives on the research and development of W/O/W emulsion systems and to establish a theoretical foundation for future applications.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"166 ","pages":"Article 105366"},"PeriodicalIF":15.4,"publicationDate":"2025-10-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145242289","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}

{"title":"Novel carbon dots-based biopolymer films: Preparation, functional properties, safety evaluation and application in sustainable food packaging and detection","authors":"Waqas Ashraf ,&nbsp;Xiaoze Liu ,&nbsp;Tao Fei ,&nbsp;Xue Lin ,&nbsp;Wanli Zhang ,&nbsp;Khubaib Ali ,&nbsp;Lu Wang","doi":"10.1016/j.tifs.2025.105368","DOIUrl":"10.1016/j.tifs.2025.105368","url":null,"abstract":"<div><h3>Background</h3><div>The most crucial point in the entire food supply chain is maintaining and preserving food quality and safety through innovative food packaging strategies. Recently, carbon dots incorporated into biopolymeric films have been extensively used in preparing active and intelligent food packaging materials. These biopolymeric films have effectively addressed the health and environmental issues linked to synthetic plastic films.</div></div><div><h3>Scope and approach</h3><div>This review provides a comprehensive approach to fabricating cost-effective, eco-friendly, and multifunctional CDs-based biopolymeric films sustainably using state-of-the-art synthesis techniques. It also highlights the applications of CDs-reinforced biopolymeric packaging materials in smart and active food packaging.</div></div><div><h3>Key findings and conclusions</h3><div>This review explores various strategies to prepare CDs of desired size, functionality, and photoluminescence properties. The CDs-based biopolymeric films prepared by solvent casting, electrospinning, extrusion, and three-dimensional printing have emerged as a promising packaging material, as the introduction of CDs significantly improved the mechanical, barrier, UV-blocking, antioxidant, and antibacterial properties of the prepared films. These composite films can preserve the freshness and enhance the storage stability of packaged foods. Additionally, the unique fluorescent properties of CDs can be harnessed in preparing films to monitor and detect contamination, counterfeiting, and physicochemical and nutritional changes that affect the safety and security of packaged food. The candidacy of CDs in packaging is further supported by low cytotoxicity and good biocompatibility results exhibited by CDs containing biopolymeric films, indicating that these films can be introduced as a cost-effective, eco-friendly, multifunctional, less toxic, and sustainable packaging material for various food applications.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"165 ","pages":"Article 105368"},"PeriodicalIF":15.4,"publicationDate":"2025-10-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145263076","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}

{"title":"Mapping the future of Kimchi: Omics insights, functional potential, and global standardization","authors":"Sehyeon Song ,&nbsp;Min Ji Jang ,&nbsp;Md Ariful Haque ,&nbsp;Md Abdur Razzak ,&nbsp;Samuel Haruna ,&nbsp;Jaehyun Ahn ,&nbsp;Seockmo Ku","doi":"10.1016/j.tifs.2025.105358","DOIUrl":"10.1016/j.tifs.2025.105358","url":null,"abstract":"<div><h3>Background</h3><div>Kimchi, a traditional Korean fermented food, is globally recognized for its dynamic microbial succession, diverse bioactive metabolites, and potential health benefits. However, global kimchi production faces challenges related to climate change, ingredient variability, and regulatory standards, highlighting the need for modern scientific and policy approaches.</div></div><div><h3>Scope and approach</h3><div>This review integrates insights from omics technologies, AI-assisted bibliometric mapping, and comparative fermentation studies to explore the mechanisms underlying kimchi’s health effects and to identify research trends and gaps. It also examines the impacts of environmental factors on microbial communities and evaluates strategies for globalizing kimchi production while preserving its cultural identity. Codex standard modernization is discussed to reflect the diversity of worldwide kimchi manufacturing practices.</div></div><div><h3>Key findings and conclusions</h3><div>Multi-omics reveal how lactic acid bacteria succession shapes metabolite profiles and health effects, guiding precision fermentation and starter design. Climate and agriculture data highlight napa cabbage risks, while CRISPR breeding offers climate-resilient crops. AI-enabled fermentation modeling enables predictive quality control and scalable production. Together with Codex modernization, these insights outline a roadmap for safe, reproducible, and globally adaptable kimchi. Kimchi exemplifies how a traditional food can unite modern science and policy to serve as a model for future functional foods worldwide.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"166 ","pages":"Article 105358"},"PeriodicalIF":15.4,"publicationDate":"2025-10-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145322761","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}

{"title":"Engineering scaffold-cell interactions for cultured meat: mechanisms, materials, and emerging AI-driven strategies","authors":"Linzi Li ,&nbsp;Yijun Zhang ,&nbsp;Zipeng Xu ,&nbsp;Shuai Yan ,&nbsp;Nuo Yan ,&nbsp;Cong Zhao ,&nbsp;Yabin Niu ,&nbsp;Shijie Ding ,&nbsp;Guanghong Zhou ,&nbsp;Lin Chen ,&nbsp;Xianchao Feng","doi":"10.1016/j.tifs.2025.105362","DOIUrl":"10.1016/j.tifs.2025.105362","url":null,"abstract":"<div><h3>Background</h3><div>The development of biomaterial scaffolds that mimic the structure and function of natural muscle tissue is key to the construction of structured cultured meat. The interaction between cells and scaffolds controls cell fate through physical, chemical and biological mechanisms, which in turn determines the quality and production efficiency of cultured meat. However, its regulatory factors have not been systematically elucidated, limiting the application of scaffolds in the large-scale production of cultured meat.</div></div><div><h3>Scope and approach</h3><div>This review examines the mechanisms underlying cell–scaffold interactions, with a particular focus on how scaffold structural features (pore size, fiber orientation, geometric configuration), mechanical properties (elastic modulus, shear response, dynamic mechanical stimulation), and surface characteristics (roughness, charge, hydrophilicity, bioactive coatings) synergistically regulate cell adhesion, proliferation, differentiation, and tissue formation. Building on these foundations, we evaluate the feasibility and limitations of employing synthetic biology–enabled edible scaffolds and integrating scaffolds with suspension culture systems for large-scale production. We further emphasize the establishment of an AI-driven, food-grade scaffold design framework that encompasses material selection, fabrication processes, and bioreactor-scale cultivation, aiming to enable the scalable, cost-efficient, and safe production of cultured meat.</div></div><div><h3>Key findings and conclusions</h3><div>This review highlights that scaffold optimization, encompassing structural, mechanical, and surface modifications, plays a pivotal role in promoting tissue maturation and myogenic differentiation. It further proposes that integrating AI-driven scaffold design with suspension culture strategies represents a key pathway for advancing cultured meat from laboratory prototypes to industrial-scale production. In addition, the review emphasizes that scaffold development should adopt a compliance by design approach, prioritizing materials with established food-grade status, employing safe crosslinkers, and incorporating well-characterized bioactive motifs. Finally, we advocate the establishment of a shared food-grade scaffold benchmarking framework to enable scalable production of high-quality cultured meat under food safety, cost-effectiveness, and regulatory compliance constraints.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"165 ","pages":"Article 105362"},"PeriodicalIF":15.4,"publicationDate":"2025-10-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145263073","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}