Trends in Food Science & Technology最新文献

{"title":"Tailored β-glucan assemblies for precision delivery of bioactives in inflammatory bowel disease","authors":"Yuxiao Wang ,&nbsp;Shuchen Zhang ,&nbsp;Sijia Hao ,&nbsp;Xiaojun Huang ,&nbsp;Wentao Su ,&nbsp;Mingqian Tan","doi":"10.1016/j.tifs.2026.105575","DOIUrl":"10.1016/j.tifs.2026.105575","url":null,"abstract":"<div><h3>Background</h3><div>Inflammatory bowel disease (IBD) is an incurable disease, for which patients need lifelong medication. Current clinical drug delivery methods often cause side effects. Therefore, it is urgent to find a safer and more effective oral colon-targeted delivery platform to alleviate IBD. In contrast to conventional drugs, natural β-glucan has great potential as a functional ingredients-loaded platform to synergistically inhibit IBD, due to its <em>in vivo</em> safety, targeting ability, immunomodulatory, and prebiotic activities.</div></div><div><h3>Scope and approach</h3><div>The use of β-glucan as a modifiable platform to build a more intelligent delivery system was explored to meet the needs of precise intervention of IBD. We introduced β-glucan as a multi-module delivery platform alone and emphasized its superior properties of integrating with other function modules for co-delivery. Recent advances in the design strategies, structural modifications, and combinatory applications of β-glucan-based carriers were reviewed for oral colon-targeted delivery. Particular attention was paid to the potential of β-glucan to respond to intestinal physiological signals, enabling on-demand release of payloads in inflamed regions.</div></div><div><h3>Key findings and conclusions</h3><div>The advantages of β-glucan as oral multi-module delivery platforms for precision-targeted management of IBD arise from the modifiable shape/structure, flexible spatial conformation, intestinal immunomodulation, controlled payloads of multiple therapeutics, as well as the ability to regulate intestinal flora and promote intestinal minerals/vitamins absorption. Admittedly, further research is required to overcome the challenges of low yield of natural β-glucan, standardize its toxicology as a carrier, and further clarify the intricate mechanisms underlying the intervention of β-glucan-based delivery platforms in IBD.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"170 ","pages":"Article 105575"},"PeriodicalIF":15.4,"publicationDate":"2026-01-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146037371","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":"Alternaria alternata and its mycotoxins: Sources, toxicological analysis, and control strategies","authors":"Xinyue Zhang ,&nbsp;Feng Ye ,&nbsp;Chenxi Yang ,&nbsp;Yingying Zhang ,&nbsp;Yujie Zhong ,&nbsp;Yueting Sun ,&nbsp;Shixin Liu ,&nbsp;Xiaoyue Xiao ,&nbsp;Qin Wu ,&nbsp;Huan Liu ,&nbsp;Yongshu Li ,&nbsp;Jianjun Hou ,&nbsp;Xixia Liu ,&nbsp;Zhen-Lin Xu","doi":"10.1016/j.tifs.2026.105572","DOIUrl":"10.1016/j.tifs.2026.105572","url":null,"abstract":"<div><h3>Background</h3><div><em>Alternaria alternata</em> is a ubiquitously distributed saprophytic fungus that colonizes diverse crops (e.g., citrus, tomato, apple) and synthesizes multiple mycotoxins, thereby posing a severe threat to agricultural productivity and food safety. Previous studies have delineated the taxonomic lineage of <em>A. alternata</em>, its allergenic components, and the toxicological mechanisms of individual mycotoxins, including alternariol and tenuazonic acid. However, a systematic understanding of <em>A. alternata</em> from contamination sources to mitigation strategies remains elusive, and the cross-host hazards induced by its strains have not garnered sufficient attention.</div></div><div><h3>Scope and approach</h3><div>This review systematically summarized the latest research advances pertaining to <em>A. alternata</em>, with a focus on three core dimensions: the ecological niches that harbor this fungus, the toxicological mechanisms of its mycotoxins, and the corresponding detection methodologies and control strategies.</div></div><div><h3>Key findings and conclusions</h3><div><em>A. alternata</em> exhibits broad ecological adaptability across diverse niches, and its mycotoxins exert multifaceted toxic effects on hosts. Current detection techniques and control measures provide partial solutions to fungal contamination, but their efficacy requires further optimization. This review concludes that the integrated analysis of cross-host toxic hazards and the development of green control technologies will constitute pivotal research directions for mitigating fungal contamination and mycotoxin risks in the food and agriculture sectors.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"170 ","pages":"Article 105572"},"PeriodicalIF":15.4,"publicationDate":"2026-01-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146037370","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":"Turtle shell as a health food ingredient: a review of global utilization, nutritients, health benefits, and functional food potential","authors":"Mengying Ren ,&nbsp;Jianfeng Lu ,&nbsp;Zhengrong Li ,&nbsp;Tao Ye ,&nbsp;Yuan Song ,&nbsp;Huizi Lu ,&nbsp;Nianyue Lai ,&nbsp;Xudong Xiang ,&nbsp;Li Yang ,&nbsp;Lin Lin ,&nbsp;Shaotong Jiang ,&nbsp;Yun Wang","doi":"10.1016/j.tifs.2026.105574","DOIUrl":"10.1016/j.tifs.2026.105574","url":null,"abstract":"<div><h3>Background</h3><div>In recent years, with the rapid growth of global turtle farming, turtle shell, as a major by-product, has been used in traditional medicine and health foods, gaining increased attention for its nutritional and bioactive value.</div></div><div><h3>Scope and approach</h3><div>This review systematically summarized the classification and global utilization of turtle shells, as well as the regulatory policies on its use. From a “component–activity–product” perspective, its key nutrients, health benefits, and application prospects in relation to health food development were reviewed.</div></div><div><h3>Key findings and conclusions</h3><div>Global research on turtle nutrition and health has shown regional variations, shaped by conservation needs and international regulations. While Western countries like the United States, Brazil, and Australia emphasized the nutritional value of turtle fat, China has focused on the health benefits of turtle shell as a by-product. Moreover, turtle shells contain proteins, amino acids, minerals, fatty acids/esters, steroids, peptides, and polysaccharides, providing anti-inflammatory, antioxidative, immunomodulatory, hematopoietic, and blood pressure- and lipid-regulating effects. Moreover, they can potentially treat osteoporosis, Parkinson's disease, Alzheimer's disease, and liver cancer. They have also been used in products like beverages, turtle jelly, gelatin, starch-based foods, and medicinal wines. However, future research should investigate its health benefits based on composition or determine the active compounds from bioactivities, supporting its development into functional foods and therapeutics.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"169 ","pages":"Article 105574"},"PeriodicalIF":15.4,"publicationDate":"2026-01-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146035084","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":"Chinese traditional fermented dairy products: Microbial ecology, quality enhancement, and probiotic potential","authors":"Jie Zhang ,&nbsp;Yufeng Li ,&nbsp;Xuemei Zhao ,&nbsp;Yongfu Chen ,&nbsp;Musu Zha","doi":"10.1016/j.tifs.2026.105567","DOIUrl":"10.1016/j.tifs.2026.105567","url":null,"abstract":"<div><h3>Background</h3><div>Chinese traditional fermented dairy products (CTFDPs) are representative foods of nomadic cultures in China, primarily including naturally fermented milk, sour cream, and cheese. These products are distinguished by their unique flavor and high nutritional value. Microorganisms are integral to the production of fermented foods, influencing their quality, safety, and nutritional profiles. Therefore, a comprehensive understanding of CTFDP-associated microbial communities is critical for identifying strains with significant potential for food and health-related applications. Furthermore, studying these geographically diverse natural fermentation ecosystems provides a model for exploring the general laws governing the assembly, stability, and function of microbial communities in food systems, which is of great significance for the preservation and optimization of traditional fermented foods.</div></div><div><h3>Scope and approach</h3><div>This review consolidates recent advances in the understanding of CTFDPs, focusing on traditional processing methods, microbial community composition, and the functional characteristics of prominent microbial strains isolated from these products. By combining modern sequencing technology with traditional pure culture techniques for the analysis of microbial communities, we can better analyze complex food microbiomes and selectively isolate functional strains.</div></div><div><h3>Key findings and conclusions</h3><div>CTFDPs are primarily produced in the pastoral regions of northern China, the Qinghai-Tibet Plateau, and the southwestern regions. The production methods are highly localized, but all CTFDPs rely on spontaneous fermentation without the use of commercial starter cultures. Consequently, the flavor and nutritional profiles of each product are heavily influenced by indigenous microbiota. At the genus level, the dominant bacteria were <em>Lactococcus</em>, <em>Lactobacillus</em>, and <em>Streptococcus</em>, whereas the fungi included <em>Kluyveromyces</em> and <em>Pichia</em>. In low-to-mid-altitude regions, <em>Lactococcus lactis</em> tends to predominate, whereas at higher altitudes, more acid-tolerant species such as <em>Lactobacillus helveticus</em> and <em>Lactobacillus delbrueckii</em> are dominant. These microorganisms influence the characteristics of CTFDPs through their metabolic activities and synergistic interactions. Researchers have begun combining traditional culturing techniques with modern high-throughput sequencing to characterize CTFDPs microbiomes and identify strains with desirable traits. These efforts aim to develop proprietary starter cultures and promote the broader development of CTFDPs in the future. In addition, we hope to provide a replicable blueprint for the modernization of traditional fermented foods and the development of resources worldwide through research strategies, such as strain screening and strain function mining in CTFDPs.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"169 ","pages":"Article 105567"},"PeriodicalIF":15.4,"publicationDate":"2026-01-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146035083","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":"Advances in light-responsive food packaging: Mechanisms, applications, and challenges","authors":"Jiaxin Zhao ,&nbsp;Xinxin Xiao ,&nbsp;Shasha Wei ,&nbsp;Qingyang Wang ,&nbsp;Qiao Ding ,&nbsp;Yuqin Lei ,&nbsp;Hongchao Zhang","doi":"10.1016/j.tifs.2026.105573","DOIUrl":"10.1016/j.tifs.2026.105573","url":null,"abstract":"<div><h3>Background</h3><div>Developing advanced intelligent and active packaging to prevent food quality deterioration and contamination is of great significance. Responsive packaging, which aims to monitor/improve food safety or quality through pH, temperature, biogenic gas, or light stimulation, has attracted extensive attention. Compared with other stimuli, light-responsive technology provides an appealing approach for developing highly precise and contactless intelligent and active food packaging.</div></div><div><h3>Scope and approach</h3><div>This work systematically describes the mechanisms of light-responsive packaging functionalized with various light-responsive materials and compounds, including natural organic compounds, synthetic organic compounds, carbon-based materials, metal oxides, and hybrid complexes. Meanwhile, the application progress of light-responsive packaging within food-related fields is emphasized. Additionally, the current limitations and challenges associated with light-responsive food packaging are discussed, and potential future research directions and development trends are proposed.</div></div><div><h3>Key findings and conclusions</h3><div>Light-responsive packaging, operating through mechanisms including photoluminescence, photochromism, photocatalysis, photo-controlled release, photothermal conversion, and reflection/scattering, not only offers innovative strategies for intelligent packaging, such as freshness/safety indicators and anti-counterfeiting labels, but also demonstrates excellent performance in antimicrobial activity, gas scavenging, controlled release, and photosensitive product protection. However, commercialization obstacles exist such as the migration of photosensitive compounds, light/heat instability of photosensitive dyes, and high cost of synthesizing advanced materials. Overcoming these challenges require advances in material innovation and manufacturing, supported by cross-disciplinary technologies such as artificial intelligence (AI) and intelligent sensing. Overall, this review presents a comprehensive summary of recent advances in light-responsive food packaging and offers theoretical insights and technical guidance to facilitate its broader application.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"170 ","pages":"Article 105573"},"PeriodicalIF":15.4,"publicationDate":"2026-01-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146037372","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":"Rational design of fermented mustard tuber quality: Transitioning from empirical processing to precision control via texture-flavor synergy and targeted fermentation strategies","authors":"Wenxin Chen ,&nbsp;Xiaoli Qin ,&nbsp;Pingping Shi ,&nbsp;Jinfeng Zhong","doi":"10.1016/j.tifs.2026.105570","DOIUrl":"10.1016/j.tifs.2026.105570","url":null,"abstract":"<div><h3>Background</h3><div>Fermented mustard tuber is a globally popular vegetable product, distinguished by its unique synergy of crisp texture and complex flavor. However, the biological and physicochemical mechanisms governing the co-evolution of these attributes remain elusive, hindering the transition from empirical processing to standardized industrial production.</div></div><div><h3>Scope and approach</h3><div>The present review establishes an integrative “source-process-control” framework to decipher quality formation from raw materials to the final product. We systematically analyze the genetic determinants of stem swelling and glucosinolate biosynthesis, trace the dynamic evolution driven by endogenous enzymes, and elucidate the metabolic networks within the fermentation ecosystem.</div></div><div><h3>Key findings and conclusions</h3><div>This review elucidates the biochemical coupling where tissue disruption acts as a biochemical switch both textural evolution and flavor precursors release. We discussed how processing technologies function as regulators to modulate endogenous enzymatic activities (e.g., activating pectin methylesterase or inhibiting myrosinase), while environmental pressures shape functional microbial communities (e.g., <em>Lactobacillus</em> dominance). Furthermore, we proposed a paradigm shift from spontaneous fermentation to the rational design of functional microbial communities with targeted metabolic activities—defined communities assembled with modular metabolic functions. We propose that future integration of this engineering strategy with spatial multi-omics will allow for the precise regulation of texture-flavor synergy, facilitating a transition from empirical artisanship to data-driven, sustainable manufacturing in the fermented vegetable industry.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"169 ","pages":"Article 105570"},"PeriodicalIF":15.4,"publicationDate":"2026-01-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146035086","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":"Machine learning-driven microbial community synthesis: A new paradigm for intelligent upgrading of food fermentation","authors":"Xiaowei He ,&nbsp;Xiaoran Hu ,&nbsp;Kemin Mao ,&nbsp;Jinwei Zhang ,&nbsp;Jie Gao ,&nbsp;Bimal Chitrakar ,&nbsp;Honghong Cheng ,&nbsp;Yaxin Sang","doi":"10.1016/j.tifs.2026.105569","DOIUrl":"10.1016/j.tifs.2026.105569","url":null,"abstract":"<div><h3>Background</h3><div>Microbial metabolic activities are the central driving force behind fermented food production. However, these dynamic processes are influenced by factors such as substrate types, environmental conditions, and interspecies interactions within microbial communities. Challenges in the fermented food industry, including low production efficiency, unstable product quality, and significant product homogeneity in terms of functional and sensory profiles, highlight the need for innovative solutions.</div></div><div><h3>Scope and approach</h3><div>The integration of machine learning (ML) algorithms, guided by data features, with synthetic microbial communities (SynComs) offers a promising path forward. This review provides a comprehensive analysis of the strategies and limitations of SynComs, explores ML methods suitable for microbial community data, and proposes a ML-assisted pipeline for synthetic microbial community assembly, termed the Machine Learning-Assisted Synthetic Microbial Community (ML-ASM).</div></div><div><h3>Key findings</h3><div>Integration of ML with SynComs provides a viable solution to enhance fermentation efficiency and product stability. Advancing SynComs-ML integration, implementing data-driven approaches, and promoting cross-disciplinary innovation are crucial steps. This strategic alignment with circular bioeconomy principles will drive the systematic, intelligent transformation of fermented food production systems.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"169 ","pages":"Article 105569"},"PeriodicalIF":15.4,"publicationDate":"2026-01-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146035082","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":"Low glycemic index foods: A comprehensive review of health implications, influencing factors, and innovative design strategies","authors":"Tianyi Yuan ,&nbsp;Wenwen Yu ,&nbsp;Yitao Chen","doi":"10.1016/j.tifs.2026.105562","DOIUrl":"10.1016/j.tifs.2026.105562","url":null,"abstract":"<div><h3>Background</h3><div>The global prevalence of metabolic diseases necessitates effective dietary interventions. The glycemic index (GI) is a critical nutritional tool for classifying carbohydrate-rich foods based on their postprandial blood glucose response (PPGR), yet its application faces challenges regarding variability and predictive accuracy.</div></div><div><h3>Scope and approach</h3><div>This review provides a comprehensive and critical appraisal of the GI concept. It systematically examines the factors governing GI values, from food microstructure and processing to inter-individual physiology, and explores the limitations of traditional measurement methods. The article further synthesizes strategies for developing low-GI foods and evaluates the role of emerging digital technologies in advancing the field.</div></div><div><h3>Key findings and conclusions</h3><div>The evidence robustly supports the benefits of low-GI diets for metabolic health. However, the glycemic response is not an intrinsic property of food but is profoundly modulated by the food matrix and significant inter-individual variability, largely driven by gut microbiota and metabolic phenotype. To overcome these complexities, the integration of artificial intelligence with advanced <em>in vitro</em> models offers a promising path for accurate GI prediction. The future of GI application lies in personalized nutrition, leveraging continuous glucose monitoring and data-driven frameworks to translate this physiological concept into effective public health strategies and functional food innovation. This review thereby provides a critical bridge from fundamental food science to practical application, framing the GI as a dynamic tool for personalized nutrition and next-generation functional food design.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"169 ","pages":"Article 105562"},"PeriodicalIF":15.4,"publicationDate":"2026-01-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146035070","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":"Camellia sinensis-polyphenols as functional modulators of carbohydrate-based packaging: Mechanistic insights, functional properties, and industrial translation","authors":"Muhammad Aaqil ,&nbsp;Jingchuan Zheng ,&nbsp;Taixia Chen ,&nbsp;Feng Zhang ,&nbsp;Muhammad Kamil ,&nbsp;Yuwei Guo ,&nbsp;Taufiq Nawaz ,&nbsp;Cunchao Zhao ,&nbsp;Yang Tian","doi":"10.1016/j.tifs.2026.105564","DOIUrl":"10.1016/j.tifs.2026.105564","url":null,"abstract":"<div><h3>Background</h3><div>Sustainable active packaging is urgently needed to reduce reliance on synthetic preservatives and plastic waste. Biopolymer films enhanced with plant polyphenols show strong potential, with <em>Camellia sinensis</em>-derived tea polyphenols (TPs) standing out for their antioxidant, antimicrobial, and UV-protective roles in carbohydrate matrices. Yet findings remain fragmented, with outcomes varying by compound type, dosage, matrix compatibility, and processing conditions, further complicated by non-standard testing and limited retention data.</div></div><div><h3>Scope and approach</h3><div>This study consolidates 2020–2025 studies on TPs in carbohydrate-based food packaging and provides a unified synthesis that integrates formulation and processing strategies, functional properties, structure–interaction mechanisms, and industrial translation across starch, chitosan, alginate, pectin, and cellulose matrices. Unlike earlier studies that treated polyphenols broadly or focused on single matrices, this synthesis is the first to systematically integrate TPs across carbohydrate biopolymer systems, mapping their mechanistic roles to functional and translational outcomes. It critically evaluates recent advances and outlines a forward-looking 4S agenda to guide commercial translation: Standardization, Stability, Scale, and Sustainability.</div></div><div><h3>Key findings and conclusions</h3><div>TPs act as context-dependent regulators, enhancing barriers and bioactive functions at moderate loadings but causing aggregation, darkening, or embrittlement at higher levels. Processing strongly dictates retention: casting preserves activity, while extrusion requires stabilization strategies. The review emphasizes stabilization techniques and cross-process comparisons as prerequisites for scale-up. To advance commercial viability, standardized methods, stability-enhancing designs, and techno-economic assessments are essential. This synthesis provides researchers and industry stakeholders with a roadmap to translate TPs–based packaging into scalable, regulator-ready, and sustainable solutions.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"169 ","pages":"Article 105564"},"PeriodicalIF":15.4,"publicationDate":"2026-01-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146035080","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":"Food metagenomics integrated with multi-Omics and AI: Functional insights, microbiome engineering and predictive bioprocessing for sustainable food preservation","authors":"Atif Khurshid Wani ,&nbsp;Showkeen Muzamil Bashir ,&nbsp;Noureddine Elboughdiri ,&nbsp;Karim Kriaa ,&nbsp;Chemseddine Maatki ,&nbsp;Bilel Hadrich ,&nbsp;Jaskaran Singh ,&nbsp;Reena Singh","doi":"10.1016/j.tifs.2026.105566","DOIUrl":"10.1016/j.tifs.2026.105566","url":null,"abstract":"<div><h3>Background</h3><div>Advances in metagenomics have revolutionized the understanding of food-associated microbiomes, revealing their taxonomic diversity and functional capacity in fermentation, spoilage, and preservation. Genome-resolved metagenomics and multi-omics integration now enable functional reconstruction of complex microbial ecosystems, uncovering novel metabolic pathways, antimicrobial biosynthetic gene clusters, and stress-adaptive traits. Microbiome engineering and synthetic consortia design are emerging as sustainable biocontrol strategies that minimize reliance on chemical preservatives and promote ecological balance in food systems.</div></div><div><h3>Scope and approach</h3><div>This review synthesizes recent developments in metagenomic exploration and multi-omics integration to map microbial dynamics in food ecosystems. It examines how metagenome-assembled genomes (MAGs), functional annotation, and hybrid long-read sequencing enhance understanding of microbial succession, spoilage mechanisms, and fermentation processes. The review also highlights the rise of synthetic microbial consortia, CRISPR-based modulation, and AI-driven digital twins as transformative tools for precision fermentation and predictive food bioprocessing.</div></div><div><h3>Key findings and conclusions</h3><div>Metagenomic and multi-omics technologies are redefining food biocontrol by linking microbial function to ecosystem performance. Genome mining reveals extensive reservoirs of bacteriocins, endolysins, and quorum-quenching enzymes with potential for natural preservation. Integrative omics provides a systems-level view of microbial interactions, enabling predictive, adaptive, and circular bioprocesses. Microbiome engineering thus emerges as a viable, eco-efficient alternative to synthetic additives, driving the transition from empirical fermentation to intelligent, microbiome-tailored food systems. The convergence of omics, synthetic biology, and AI marks a new era of smart, sustainable, and precision-guided food preservation.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"169 ","pages":"Article 105566"},"PeriodicalIF":15.4,"publicationDate":"2026-01-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146035087","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}