Trends in Food Science & Technology最新文献_第2页

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

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

Trends in Food Science & Technology

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

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

Background

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

Scope and approach

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

Conclusions

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

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

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引用次数: 0

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

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

Trends in Food Science & Technology

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

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

Background

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

Scope and approach

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

Conclusion

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

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

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引用次数: 0

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

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

Trends in Food Science & Technology

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

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

Background

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

Scope and approach

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

Key findings and conclusions

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

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

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引用次数: 0

Food-derived bioactive peptides for anxiety and sleep management: Mechanistic insights, bidirectional interactions, structure-activity relationship, and targeted preparation 用于焦虑和睡眠管理的食物来源生物活性肽：机制见解、双向相互作用、构效关系和靶向制备

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

Trends in Food Science & Technology

Pub Date : 2025-12-02 DOI: 10.1016/j.tifs.2025.105468

Wanlu Liu , Saiya Hou , Qiaoli Zhang , Shengjuan Yu , Lin Zhao , He Li , Yanbo Wang , Xinqi Liu

Background

Anxiety and insomnia have become prevalent health issues in modern society, often co-occurring and worsening each other. Current treatments are limited by poor tolerability and side effects, creating a need for alternative therapies. Food-derived bioactive peptides (FDBPs) offer promising potential due to their multitarget effects, high safety, and ability to cross the blood-brain barrier (BBB).

Scope and approach

This review summarizes research over the past five years on FDBPs in managing anxiety-insomnia comorbidity, integrating studies on more than 50 peptides. It explores the bidirectional mechanisms between anxiety and insomnia, including dysregulation of the hypothalamic-pituitary-adrenal (HPA) axis, autonomic nervous system (ANS) imbalance, neurotransmitter dysfunction, gut-brain axis disruption, and neuroinflammation. The review highlights how FDBPs intervene in these pathways to modulate anxiety and sleep disturbances. It also discusses the structure-activity relationships (SARs) of anxiolytic and sleep-enhancing peptides, as well as emerging strategies for their targeted preparation.

Key findings and conclusions

FDBPs regulate the anxiety-insomnia cycle through multiple biological pathways. Key bioactive features include the presence of hydrophobic amino acids (e.g., Tyr, Pro, Leu) and low molecular weight (<600 Da). The integration of computational simulations and targeted enzymatic hydrolysis enables efficient peptide screening and design. Future research should combine multi-omics approaches and advanced computational tools to refine SAR analysis and accelerate the clinical translation of FDBPs for treating anxiety and sleep disorders.

焦虑和失眠已成为现代社会普遍存在的健康问题，它们往往同时出现，并相互恶化。目前的治疗方法受到耐受性差和副作用的限制，因此需要替代疗法。食品来源的生物活性肽（FDBPs）由于其多靶点效应、高安全性和穿越血脑屏障（BBB）的能力而具有广阔的应用前景。本综述总结了近五年来FDBPs在治疗焦虑-失眠合并症中的研究，整合了50多种肽的研究。探讨了焦虑与失眠之间的双向机制，包括下丘脑-垂体-肾上腺（HPA）轴调节失调、自主神经系统（ANS）失衡、神经递质功能障碍、肠-脑轴破坏和神经炎症。这篇综述强调了FDBPs如何干预这些途径来调节焦虑和睡眠障碍。它还讨论了抗焦虑和睡眠增强肽的结构-活性关系（SARs），以及它们的靶向制备的新兴策略。sfdbp通过多种生物学途径调节焦虑-失眠周期。主要的生物活性特征包括疏水氨基酸（如Tyr、Pro、Leu）和低分子量（600 Da）。计算模拟和靶向酶水解的集成使高效的肽筛选和设计成为可能。未来的研究应结合多组学方法和先进的计算工具来完善SAR分析，加快FDBPs治疗焦虑和睡眠障碍的临床转化。

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引用次数: 0

Active packaging based on nanocellulose-stabilized essential oil pickering emulsions: A review on enhanced properties and food preservation applications 基于纳米纤维素稳定精油萃取乳剂的活性包装：增强性能和食品保鲜应用综述

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

Trends in Food Science & Technology

Pub Date : 2025-12-02 DOI: 10.1016/j.tifs.2025.105465

Fan Li , Mengmeng Pang , Kun Liu , Shasha Lv , Quanfen Guo , Peide Cui , Wanqing Lei , Wei Liu , Xing Zhou , Ting Xu , Chuanling Si

Background

Nanocellulose has emerged as an ideal stabilizer for essential oil Pickering emulsions, owing to its unique physicochemical properties and biocompatibility. The resulting essential oil/nanocellulose Pickering emulsions (EO/NC-PEs) offer a promising strategy for enhancing the functional performance of food packaging materials.

Scope and approach

This review comprehensively summarizes the preparation methods and modification strategies (focusing on modified cellulose nanocrystals, cellulose nanofibrils, and bacterial cellulose) of EO/NC-PEs, analyzes the enhancement effects of EO/NC-PEs on the properties of packaging films, and reviews the applications of EO/NC-PEs in active packaging for the preservation of perishable foods.

Key findings and conclusions

EO/NC-PEs significantly enhance the mechanical, barrier, antimicrobial, and antioxidant properties of packaging films, effectively extending the shelf-life of meat and fruits. Future research should prioritize reducing the production costs of nanocellulose and improving its size consistency, balancing the essential oil loading efficiency of emulsions with their long-term stability, and establishing toxicological assessment frameworks. This paper serves as a foundational reference for advancing the development of EO/NC-PEs and their application in sustainable food packaging.

纳米纤维素由于其独特的物理化学性质和生物相容性，已成为精油皮克林乳液的理想稳定剂。所得到的精油/纳米纤维素皮克林乳剂（EO/NC-PEs）为提高食品包装材料的功能性能提供了一种很有前途的策略。本文综述了EO/NC-PEs的制备方法和改性策略（主要包括改性纤维素纳米晶、纤维素纳米原纤维和细菌纤维素），分析了EO/NC-PEs对包装膜性能的增强作用，综述了EO/NC-PEs在易腐食品保鲜活性包装中的应用。结论seo /NC-PEs可显著提高包装膜的机械性能、阻隔性、抗菌性和抗氧化性，有效延长肉类和水果的保质期。未来的研究应优先考虑降低纳米纤维素的生产成本和提高其尺寸一致性，平衡乳液的精油负载效率和长期稳定性，建立毒理学评估框架。本文为推进EO/ nc - pe的发展及其在可持续食品包装中的应用提供了基础参考。

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引用次数: 0

Rethinking food protein amyloid fibrils: Safe nanomaterials unlocking emerging functional applications 重新思考食物蛋白淀粉样原纤维：安全的纳米材料解锁新兴的功能应用

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

Trends in Food Science & Technology

Pub Date : 2025-12-01 DOI: 10.1016/j.tifs.2025.105463

Zhiyang Du, Yijin Wang, Xi Chen, Jingbo Liu, Shanglin Li, Ting Zhang, Yajuan Li

Background

Food protein amyloid fibrils (FPAFs), distinguished by their highly ordered β-sheet architectures and remarkable mechanical rigidity, have long been overlooked within the food industry due to their structural resemblance to amyloid proteins associated with neurodegenerative diseases. However, emerging evidence demonstrates that FPAFs formed under controlled conditions are structurally stable, safety, biocompatible, and digestible, positioning them as compelling candidates for next-generation functional biomaterials. With biosafety increasingly validated, FPAFs are now at the center of a rapidly expanding landscape of innovations in food science, materials chemistry, and biomedicine. Nonetheless, a comprehensive and systematic evaluation of their safety and application frontiers remains lacking.

Scope and approach

This review systematically examines FPAFs, focusing on their structural characteristics and factors governing their formation. Particular emphasis is placed on evaluating their biosafety, digestibility, and relevant regulatory considerations. We also highlight their emerging applications in food science, materials chemistry, and biomedical fields.

Key findings and conclusions

FPAFs formation is a multistep, self-assembling process governed by a complex interplay of thermodynamic driving forces and kinetic constraints, yielding highly ordered, β-sheet-rich nanofibrils with high aspect ratios and mechanical rigidity. Distinct from pathological fibrils, evidence from cellular, animal, and digestive models supports their safety, digestibility, and biocompatibility. Importantly, their functional applications span gels, emulsion stabilization, iron fortification, biodegradable packaging, plant-based meat, tissue engineering, and environmental sustainability. Finally, we comprehensively discuss the prospective applications of FPAFs in the food industry, current limitations, and strategies for mainstream adoption, providing a roadmap to expand the functional utility of these versatile nanomaterials.

食品蛋白淀粉样原纤维（fafs）以其高度有序的β-片结构和显著的机械刚性而闻名，由于其结构与与神经退行性疾病相关的淀粉样蛋白相似，长期以来在食品工业中被忽视。然而，越来越多的证据表明，在受控条件下形成的fafs具有结构稳定、安全、生物相容性和可消化性，使其成为下一代功能性生物材料的有力候选者。随着生物安全性得到越来越多的验证，fafs现在是食品科学、材料化学和生物医学领域快速发展的创新领域的中心。然而，对其安全性和应用领域的全面和系统评估仍然缺乏。本文系统地研究了FPAFs，重点研究了它们的结构特征和形成的控制因素。特别强调的是评估它们的生物安全性、可消化性和相关的监管考虑。我们还重点介绍了它们在食品科学、材料化学和生物医学领域的新兴应用。fafs的形成是一个多步骤的自组装过程，受热力学驱动力和动力学约束的复杂相互作用支配，产生高度有序的、富含β片的纳米原纤维，具有高长径比和机械刚性。与病理性原纤维不同，来自细胞、动物和消化模型的证据支持其安全性、消化率和生物相容性。重要的是，它们的功能应用涵盖凝胶、乳液稳定、铁强化、可生物降解包装、植物性肉类、组织工程和环境可持续性。最后，我们全面讨论了fafs在食品工业中的应用前景、当前的局限性以及主流采用的策略，为扩大这些多功能纳米材料的功能效用提供了路线图。

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引用次数: 0

Is sea buckthorn berry a sustainable intervention for the modulation of cardiometabolic risk factors? An updated, critical synthesis of randomized controlled trials with meta-analysis, trial sequential analysis, and GRADE certainty assessment 沙棘果对心脏代谢危险因素的调节是一种可持续的干预吗？一个更新的，关键的随机对照试验的综合与荟萃分析，试验序列分析和GRADE确定性评估

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

Trends in Food Science & Technology

Pub Date : 2025-12-01 DOI: 10.1016/j.tifs.2025.105454

Adrian Gabriel Moroşan , Alexandru Nicolescu , Andrei Mocan , Oleg Frumuzachi

Background

Cardiometabolic diseases are leading cause of mortality worldwide. Sea buckthorn (Hippophae rhamnoides L.) berries (SBBs), rich in bioactive compounds, were proposed as a sustainable dietary strategy for risk reduction; however, findings from randomized controlled trials (RCTs) are inconsistent to prove their sustainable use.

Scope and approach

A systematic review and meta-analysis was conducted according to PRISMA guidelines (CRD420251079273), including RCTs of adults receiving SBBs supplementation for ≥2 weeks. Primary outcomes were lipid profile, glycemic parameters, blood pressure, and anthropometric indices. Risk of bias, trial sequential analysis (TSA), and GRADE were applied to assess methodological quality, reliability, and certainty of evidence.

Key findings and conclusions

Twelve RCTs (n = 901 analyzed) were identified across seven countries, testing sea buckthorn whole berries, purees, powders, extracts, and oils for 4–12 weeks. Pooled results showed no significant effects of SBBs preparations on total cholesterol, LDL-C, HDL-C, triglycerides, systolic blood pressure, or BMI. Moreover, although SBBs supplementation led to statistically significant reductions in fasting blood glucose and diastolic blood pressure, the changes were clinically negligible. TSA showed that required information sizes were not reached, and all outcomes were rated as very low certainty by GRADE due to risk of bias, heterogeneity, and imprecision. Therefore, current evidence suggests that SBBs supplementation might exert only small, however clinically uncertain effects on fasting glucose and diastolic blood pressure, with no consistent benefits on other cardiometabolic outcomes. Larger, longer, and methodologically rigorous trials are needed before recommendations can be made.

背景：心脏代谢疾病是世界范围内导致死亡的主要原因。沙棘（Hippophae rhamnoides L.）浆果（SBBs）富含生物活性化合物，被认为是降低风险的可持续饮食策略；然而，随机对照试验（RCTs）的结果并不一致，无法证明它们的可持续利用。根据PRISMA指南（CRD420251079273）进行系统评价和荟萃分析，包括接受sbb补充≥2周成人的随机对照试验。主要结局是血脂、血糖参数、血压和人体测量指标。应用偏倚风险、试验序贯分析（TSA）和GRADE来评估方法学质量、可靠性和证据的确定性。研究人员在7个国家进行了12项随机对照试验（n = 901），测试了沙棘的整个浆果、果泥、粉末、提取物和油，持续4-12周。综合结果显示，SBBs制剂对总胆固醇、LDL-C、HDL-C、甘油三酯、收缩压或BMI没有显著影响。此外，尽管补充SBBs导致空腹血糖和舒张压的统计学显著降低，但这些变化在临床上可以忽略不计。TSA显示，没有达到要求的信息量，由于存在偏倚、异质性和不精确的风险，所有结果都被GRADE评为非常低的确定性。因此，目前的证据表明，补充SBBs可能只对空腹血糖和舒张压产生很小的影响，但临床不确定，对其他心脏代谢结果没有一致的益处。在提出建议之前，需要进行规模更大、时间更长、方法严谨的试验。

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引用次数: 0

The potential of olfactory training and dietary intervention in the treatment of olfactory dysfunction: A review 嗅觉训练和饮食干预在治疗嗅觉功能障碍中的潜力：综述

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

Trends in Food Science & Technology

Pub Date : 2025-11-29 DOI: 10.1016/j.tifs.2025.105460

Xialei Liu , Junjie Yin , Lili Zhang , Baoguo Sun , Yinan Yang , Guihong Qi , Jianping Xie , Rui Yang , Shihao Sun , Yuyu Zhang

Background

Approximately 20 % of the global population suffers from olfactory dysfunction, which severely impacts quality of life and has become a major public health challenge. Traditional treatments, such as drug therapy, often demonstrate highly variable effectiveness due to individual differences and side effects. Therefore, there is an urgent need to develop safer, more convenient, and sustainable treatment strategies to restore olfactory function effectively.

Scope of review

This review provides a systematic analysis of the pathological processes behind olfactory dysfunction, emphasizing the therapeutic possibilities of aromatherapy-based olfactory training and dietary strategies. Additionally, it addresses the shortcomings of existing methods and suggests future research paths to further develop this area.

Major conclusions

Olfactory dysfunction is primarily caused by three etiological factors: infections, neurological disorders, and aging. The underlying pathological mechanisms include oxidative stress, neuroinflammation, and damage or apoptosis of olfactory epithelial cells and neurons. Notably, aromatherapy-based olfactory training and dietary interventions, which leverage natural bioactive compounds, offer high safety and strong patient compliance and are emerging approaches for treating olfactory dysfunction. Future research should focus on integrating big data analysis, diverse pathological mechanisms, and multimodal treatment approaches to develop effective personalized intervention strategies and evidence-based therapeutic protocols. These advances are anticipated to address key challenges such as individual variability and the lack of standardized protocols, thereby paving the way for good management of olfactory dysfunction.

全球约有20%的人口患有嗅觉功能障碍，这严重影响了生活质量，并已成为一项重大的公共卫生挑战。传统的治疗方法，如药物治疗，由于个体差异和副作用，往往表现出高度可变的效果。因此，迫切需要开发更安全、更方便、可持续的治疗策略来有效地恢复嗅觉功能。本文系统分析了嗅觉功能障碍背后的病理过程，强调了基于芳香疗法的嗅觉训练和饮食策略的治疗可能性。此外，它指出了现有方法的不足之处，并提出了进一步发展这一领域的未来研究路径。主要结论索尔工厂功能障碍主要由感染、神经系统疾病和衰老三种病因引起。其潜在的病理机制包括氧化应激、神经炎症、嗅觉上皮细胞和神经元的损伤或凋亡。值得注意的是，基于芳香疗法的嗅觉训练和饮食干预，利用天然生物活性化合物，提供高安全性和强患者依从性，是治疗嗅觉功能障碍的新兴方法。未来的研究应着眼于整合大数据分析、多种病理机制和多模式治疗方法，制定有效的个性化干预策略和循证治疗方案。预计这些进展将解决诸如个体差异和缺乏标准化协议等关键挑战，从而为嗅觉功能障碍的良好管理铺平道路。

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引用次数: 0

Effects of non-covalent interactions between β-lactoglobulin and food ligands on food nutrition and safety: A review β-乳球蛋白与食品配体的非共价相互作用对食品营养和安全的影响

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

Trends in Food Science & Technology

Pub Date : 2025-11-29 DOI: 10.1016/j.tifs.2025.105459

Fangwei Yang , Huaqian Yu , David Julian McClements , Yuying Wang , Shiyu Zhou , Jiayuan Liu , Minjie Cao

Background

β-Lactoglobulin (BLG) functions as a highly versatile protein-based transport vehicle, capable of forming non-covalent complexes with a wide variety of food ligands, including micronutrients, nutraceuticals, and contaminants. These interactions influence the behavior of the bound ligands, as well as the functional and immunological characteristics of BLG, which has implications for food quality, nutrition, and safety.

Scope and objective

This review examines current understanding of the mechanisms behind non-covalent interactions between BLG and various ligands. We focus on identifying key binding sites, particularly the central hydrophobic calyx, and explore how pH-induced transitions in the protein structure modulate its binding behavior. The article also assesses available analytical methodologies used to characterize these complexes. A major aim is to evaluate the impacts of protein-ligand interactions, including improved ligand bioavailability, modifications to protein functionality, and the potential reduction of BLG allergenicity.

Key findings and conclusions

The hydrophobic cavity of BLG is the principal binding domain for ligands, such as fatty acids, vitamins, and polyphenols. The binding affinity, stoichiometry, and stability of the complexes formed are strongly influenced by pH. A range of analytical techniques is available to provide insights into the nature of BLG-ligand interactions and their impact on protein structure, including multi-spectroscopy and molecular simulations. Complexation of ligands to BLG may increase their solubility, stability, and bioavailability, while also improving protein functionality, and diminishing its allergenicity. These benefits underscore the potential of using BLG-ligand interactions to create novel functional foods with superior nutritional qualities and reduced allergenicity concerns.

β-乳球蛋白（BLG）是一种高度通用的蛋白质转运载体，能够与多种食品配体形成非共价复合物，包括微量营养素、营养保健品和污染物。这些相互作用影响了结合配体的行为，以及BLG的功能和免疫学特性，这对食品质量、营养和安全具有重要意义。范围和目的本文综述了目前对BLG与各种配体之间非共价相互作用机制的理解。我们专注于识别关键的结合位点，特别是中心疏水花萼，并探索ph诱导的蛋白质结构转变如何调节其结合行为。本文还评估了用于表征这些复合物的可用分析方法。主要目的是评估蛋白质-配体相互作用的影响，包括改善配体的生物利用度，改变蛋白质的功能，以及潜在的降低BLG致敏性。主要发现和结论：BLG的疏水空腔是配体（如脂肪酸、维生素和多酚）的主要结合域。ph对复合物的结合亲和力、化学计量学和稳定性有很大的影响。一系列的分析技术可用于深入了解blg -配体相互作用的性质及其对蛋白质结构的影响，包括多光谱和分子模拟。配体与BLG的络合可以增加其溶解度、稳定性和生物利用度，同时还可以改善蛋白质的功能，并降低其致敏性。这些益处强调了利用blg -配体相互作用来创造具有优越营养品质和减少致敏性的新型功能食品的潜力。

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引用次数: 0

Tea polysaccharides: Recent advances in extraction, structure, modification, bioactivities, and applications 茶多糖：提取、结构、改性、生物活性和应用的最新进展

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

Trends in Food Science & Technology

Pub Date : 2025-11-26 DOI: 10.1016/j.tifs.2025.105457

Xu Fang , Weilan Gao , Xinman Shao , Li Li , Xu Chen , Shuyi Li , Zhenzhou Zhu

Background

Tea polysaccharides (TPS) are high-molecular-weight bioactive substances in tea that possess potential for antioxidant, anti-diabetic, anti-tumor, and immune regulation functions. Although TPS have broad application prospects, they remain an underexplored area in the tea metabolic group, being masked by phenolic components.

Scope and approach

This review systematically compares traditional and emerging extraction, purification and structural-analysis techniques (water, enzyme, microwave, ultrasound, pulsed electric field, supercritical fluid, ultrafiltration, chromatographic and membrane methods). It further summarizes chemical modifications (sulfation, phosphorylation, selenylation) and evaluates interactions of TPS with polyphenols, proteins, lipids, metal ions, drugs and gut microbiota.

Key findings and conclusion

Advanced green technologies significantly increase yield while preserving structure and bioactivity; selenylation markedly enhances antioxidant and antitumor effects; TPS modulate gut microbiota and exert synergistic activities with tea polyphenols. TPS have been successfully developed into functional foods, pharmaceuticals, cosmetics and feed additives, and represent promising multifunctional ingredients for further clinical and industrial exploitation.

茶叶多糖（tea polysaccharides， TPS）是茶叶中的高分子量生物活性物质，具有潜在的抗氧化、抗糖尿病、抗肿瘤和免疫调节功能。虽然TPS具有广阔的应用前景，但在茶代谢组中仍是一个未开发的领域，被酚类成分所掩盖。本文系统地比较了传统的和新兴的提取、纯化和结构分析技术（水、酶、微波、超声、脉冲电场、超临界流体、超滤、色谱和膜法）。进一步总结了TPS的化学修饰（磺化、磷酸化、硒化），并评价了TPS与多酚、蛋白质、脂质、金属离子、药物和肠道微生物群的相互作用。先进的绿色技术在保持结构和生物活性的同时显著提高了产量；硒化显著增强抗氧化和抗肿瘤作用；TPS调节肠道菌群，并与茶多酚发挥协同作用。TPS已成功应用于功能食品、医药、化妆品和饲料添加剂等领域，是具有广阔临床和工业应用前景的多功能原料。

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引用次数: 0