Trends in Food Science & Technology最新文献_第3页

Current status and future directions on cyclodextrin-based metal–organic frameworks for adsorption and controlled release of gaseous/volatiles in active food packaging 环糊精基金属有机骨架在活性食品包装中气体/挥发物的吸附与控释研究现状及未来发展方向

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.2025.105456

Ratna Sari Listyaningrum , Prakoso Adi , Rizka Mulyani , Sheng-Yen Tsai , Bara Yudhistira , Chang-Wei Hsieh

Background

Reducing food spoilage and waste is an important sustainability goal, and active food packaging (AP) provides strategies to extend shelf life by controlling gaseous and volatile compounds. Cyclodextrin-based metal–organic frameworks (CD-MOFs) allow the combination of the inclusion complexation ability of cyclodextrins with the high porosity and tunable structure of MOFs, which are considered promising carriers for active compounds.

Scope and approach

This study aimed to investigate the potential usefulness of CD-MOFs in AP systems. Their performance in the adsorption, encapsulation, and controlled release of gaseous and volatile compounds was assessed and compared with conventional materials and other MOF-based carriers. The key challenges were outlined along with future research directions.

Key findings and conclusion

CD-MOFs tend to exhibit strong gas adsorption capacity for ethylene and carbon dioxide, high loading efficiency for volatile antimicrobials, and adjustable release behaviors under controlled humidity or temperature. When incorporated into films or electrospun fibers, they provide more stable application formats suitable for indirect contact with food. However, their long-term stability under storage conditions, the definition of functional release endpoints, and the quantitative relationship between the release percentage and preservation effect have not been sufficiently addressed. The scalable green synthesis routes and regulatory validation through migration and toxicological testing are considered critical steps. With progress in sustainable production and safety assessment, CD-MOFs have been shown to have a clear potential to advance next-generation AP technologies.

减少食品腐败和浪费是一个重要的可持续发展目标，活性食品包装（AP）提供了通过控制气态和挥发性化合物来延长保质期的策略。基于环糊精的金属有机框架（CD-MOFs）将环糊精的包合能力与MOFs的高孔隙率和可调结构相结合，是一种很有前景的活性化合物载体。本研究旨在探讨cd - mof在AP系统中的潜在用途。并与传统材料和其他mof基载体进行了吸附、包封和控释气态和挥发性化合物的性能评估和比较。概述了主要挑战以及未来的研究方向。结论cd - mof对乙烯和二氧化碳具有较强的气体吸附能力，对挥发性抗菌剂具有较高的负载效率，并且在湿度和温度可控的条件下具有可调节的释放行为。当加入薄膜或静电纺纤维时，它们提供更稳定的应用格式，适合与食品间接接触。然而，其在贮存条件下的长期稳定性、功能释放终点的定义以及释放百分比与保存效果之间的定量关系尚未得到充分的研究。可扩展的绿色合成路线和通过迁移和毒理学测试的监管验证被认为是关键步骤。随着可持续生产和安全评估的进展，cd - mof已被证明具有推动下一代AP技术发展的明显潜力。

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引用次数: 0

Plant sources and fermentation in cellular agriculture and alternative Proteins: A review 细胞农业中的植物来源和发酵及替代蛋白质研究进展

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

Trends in Food Science & Technology

Pub Date : 2025-11-25 DOI: 10.1016/j.tifs.2025.105455

Diean Fabiano Alvares Pinheiro , Bibiana Porto da Silva , Bruna Silva de Farias , Débora Pez Jaeschke , Janaína Oliveira Gonçalves , Pedro Minasi Brandão , Luiz Antonio de Almeida Pinto , Anelise Christ-Ribeiro

The global demand for alternative protein sources, driven by the circular economy, sustainability, and food security, has intensified the search for innovations in the food production chain. In this scenario, the fermentation of agro-industrial waste emerges as a promising strategy to produce proteins and various ingredients of high commercial interest. This review focuses on the bioconversion of agro-industrial waste into high-value ingredients and metabolites of interest. The role of plant-based sources in cellular agriculture is discussed, highlighting the technological factors and economic viability of various bioprocesses, as well as regulatory challenges, sensory aspects, and consumer acceptance of bio-enriched products. Recent advances show that sustainable fermentation processes, particularly using lignocellulosic biomass, can boost the implementation of production systems focused on alternative proteins. A comprehensive assessment of process parameters and consumer acceptance is essential to determine the technological readiness of waste valorization through fermentation.

在循环经济、可持续性和粮食安全的推动下，全球对替代蛋白质来源的需求加大了对食品生产链创新的探索。在这种情况下，农业工业废物发酵成为生产蛋白质和各种高商业利益成分的有前途的策略。本文综述了农业工业废弃物转化为高价值成分和代谢物的研究进展。讨论了植物源在细胞农业中的作用，强调了各种生物过程的技术因素和经济可行性，以及监管挑战，感官方面和消费者对生物富集产品的接受程度。最近的进展表明，可持续发酵过程，特别是使用木质纤维素生物质，可以促进以替代蛋白质为重点的生产系统的实施。对工艺参数和消费者接受程度的综合评估对于确定通过发酵进行废物增值的技术准备是必不可少的。

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引用次数: 0

Circular bioeconomy in packaging: Banana by-products as multifunctional food packaging film components 循环生物经济包装：香蕉副产品作为多功能食品包装薄膜成分

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

Trends in Food Science & Technology

Pub Date : 2025-11-24 DOI: 10.1016/j.tifs.2025.105452

Bangdi Liu , Qunyi Wang , Danila Merino , Parya Ezati , Ananthi Pandi , Gulden Goksen , Mansuri M. Tosif , Wanli Zhang , Guanghua Xia

Background

Conventional petroleum-based food packaging causes severe environmental pollution due to non-biodegradability and poor end-of-life management. Banana by-products (peels, pseudostems, leaves), abundant in lignocellulosic fibers, starch, and bioactive compounds, are underutilized resources for sustainable packaging, yet existing reviews focus on single by-products or isolated functionalities, lacking systematic integration of their roles in packaging films.

Scope and approach

This review focuses on banana by-products’ application in food packaging films, comprehensively examining their use as primary matrices (peel starch/pectin, pseudostem cellulose) and functional additives (peel polyphenols, pseudostem nanocellulose, peel carbon dots), and critically evaluating synergistic hybrid strategies.

Key findings and conclusions

Banana-derived films exhibit tunable biodegradability, mechanical/barrier properties; peel polyphenols enhance UV-shielding/antimicrobial activity, nanoreinforcements improve strength, and hybrids extend perishables’ shelf life. Challenges include cultivar compositional variability, sensory interference (e.g., peel extract discoloration), and regulatory gaps in bioactive migration. To scale up, future work should standardize by-product pretreatment, develop low-energy continuous processing, and optimize sensory-function synergy, advancing circular bioeconomy in food packaging.

传统的石油基食品包装由于其不可生物降解性和报废管理不善，造成了严重的环境污染。香蕉副产品（果皮、假茎、叶子）富含木质纤维素纤维、淀粉和生物活性化合物，是可持续包装中未充分利用的资源，但现有的综述主要集中在单一副产品或孤立的功能上，缺乏对其在包装薄膜中的作用的系统整合。本文综述了香蕉副产品在食品包装薄膜中的应用，全面考察了它们作为主要基质（果皮淀粉/果胶、假茎纤维素）和功能添加剂（果皮多酚、假茎纳米纤维素、果皮碳点）的用途，并对协同杂交策略进行了批判性评价。主要发现和结论：香蕉膜具有可调节的生物降解性、机械/屏障性能；果皮多酚增强紫外线屏蔽/抗菌活性，纳米增强剂提高强度，杂交延长易腐食品的保质期。挑战包括品种组成变化，感官干扰（例如，果皮提取物变色），以及生物活性迁移中的调节空白。为了扩大规模，未来的工作应规范副产物预处理，发展低能耗连续加工，优化感官-功能协同，推进食品包装的循环生物经济。

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引用次数: 0

Fermentation-enhanced functional properties of beetroot: From bioactive compounds to novel food products 发酵增强甜菜根的功能特性：从生物活性化合物到新型食品

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

Trends in Food Science & Technology

Pub Date : 2025-11-21 DOI: 10.1016/j.tifs.2025.105453

Muhammad Salman Farid , Łukasz Łopusiewicz

Background

Beetroot (Beta vulgaris L.) is a rich source of health-promoting bioactive compounds, including betalains, phenolic compounds and dietary nitrates. However, the practical applications of these compounds are limited by their inherent chemical instability and poor systemic bioavailability.

Scope and approach

This study critically examines fermentation as a targeted biotechnological strategy to overcome these limitations. It systematically connects the microbial and enzymatic biotransformations of beetroot's key bioactives to the modulation of its health-promoting properties. The review also elucidates the underlying molecular mechanisms, including the regulation of key signaling pathways, examines the landscape of novel fermented beetroot products, and evaluates preclinical findings within the broader context of industrial applications.

Key findings and conclusions

Fermentation creates an acidic environment that enhances betalains stability, whereas microbial enzymes improve the bioaccessibility of phenolic compounds. These transformations increase the therapeutic potential of beetroot, notably its antioxidant and anti-inflammatory effects, by modulating Nuclear factor erythroid 2–related factor 2/Heme oxygenase-1 (Nrf2/HO-1) and Nuclear Factor kappa-light-chain-enhancer of activated B cells (NF-κB) signaling pathways. While preclinical studies have demonstrated strong anticancer activity, a significant translational gap exists due to poor bioavailability and a lack of human clinical trials. Fermentation effectively transforms beetroot into a valuable functional ingredient for novel foods, such as probiotic beverages and synbiotic yogurt. However, optimizing and standardizing fermentation processes to ensure safety, consistency, and viable probiotic counts remains a critical challenge for successful commercialization.

甜菜根（Beta vulgaris L.）富含促进健康的生物活性化合物，包括甜菜素、酚类化合物和膳食硝酸盐。然而，这些化合物的实际应用受到其固有的化学不稳定性和较差的全身生物利用度的限制。范围和方法本研究批判性地考察了发酵作为一种有针对性的生物技术策略来克服这些限制。它系统地连接甜菜根的关键生物活性的微生物和酶的生物转化调节其促进健康的特性。这篇综述还阐明了潜在的分子机制，包括关键信号通路的调控，研究了新型发酵甜菜根产品的前景，并在更广泛的工业应用背景下评估了临床前发现。发酵创造了一个酸性环境，增强了甜菜碱的稳定性，而微生物酶提高了酚类化合物的生物可及性。这些转化通过调节活化B细胞的核因子2 -相关因子2/血红素加氧酶-1 （Nrf2/HO-1）和核因子κB轻链增强子（NF-κB）信号通路，增加了甜菜根的治疗潜力，特别是其抗氧化和抗炎作用。虽然临床前研究已经显示出强大的抗癌活性，但由于生物利用度差和缺乏人体临床试验，存在重大的转化差距。发酵有效地将甜菜根转化为新型食品的有价值的功能成分，如益生菌饮料和合成酸奶。然而，优化和标准化发酵过程以确保安全性、一致性和益生菌存活数量仍然是成功商业化的关键挑战。

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引用次数: 0

Pectin-based electrospun nanofiber materials for multifunctional food packaging: Bridging sustainability and safety 多功能食品包装用果胶基静电纺纳米纤维材料：可持续性与安全性的桥梁

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

Trends in Food Science & Technology

Pub Date : 2025-11-20 DOI: 10.1016/j.tifs.2025.105451

Faezeh Ardestani , David Julian McClements , Milad Hadidi

Background

The shift from petroleum-based polymers to biodegradable and renewable packaging materials provides a sustainable path to reduce environmental and health concerns. Pectin is a natural biopolymer that is obtained from agricultural by-products and waste, and it has gained attention as a strong candidate for sustainable food packaging because of its wide availability, strong film-forming capacity, and appropriate physicochemical and functional properties.

Scope and approach

This review first outlines the fundamentals of pectin, covering its chemical composition, properties, sources, and extraction strategies, along with a short overview of its current food uses. It then delves into pectin-based electrospun nanofibers, emphasizing their film performance and functional attributes, including structural, mechanical, thermal, and barrier characteristics, as well as their antimicrobial and antioxidant effects and the analytical methods used for their evaluation. Furthermore, the article highlights the potential of these nanofibers in advanced food packaging applications, such as active, smart, and intelligent systems designed to prolong shelf life and help maintain or monitor food quality.

Key findings and conclusions

Electrospun nanofibers made from pectin offer a sustainable strategy for addressing food packaging challenges. Optimization through electrospinning, blending with other natural or synthetic polymers, and functionalization by adding nanofillers, crosslinking agents, or bioactive compounds enhances their mechanical, barrier, and functional packaging properties. Although challenges remain, particularly in enhancing water resistance and mechanical durability, ongoing innovation and research could pave the way for their successful commercialization.

从石油基聚合物到可生物降解和可再生包装材料的转变为减少环境和健康问题提供了一条可持续的途径。果胶是一种从农业副产品和废弃物中提取的天然生物聚合物，由于其广泛可用性、强成膜能力和适当的物理化学和功能特性，作为可持续食品包装的有力候选者而受到关注。本综述首先概述了果胶的基本原理，包括其化学成分、性质、来源和提取策略，并简要概述了其目前的食品用途。然后深入研究了以果胶为基础的静电纺丝纳米纤维，强调了它们的薄膜性能和功能属性，包括结构、机械、热和屏障特性，以及它们的抗菌和抗氧化效果，以及用于评估它们的分析方法。此外，文章强调了这些纳米纤维在先进食品包装应用中的潜力，例如用于延长保质期和帮助维持或监控食品质量的主动、智能和智能系统。由果胶制成的电纺丝纳米纤维为解决食品包装挑战提供了一种可持续的策略。通过静电纺丝优化，与其他天然或合成聚合物共混，通过添加纳米填料、交联剂或生物活性化合物实现功能化，增强其机械、屏障和功能性包装性能。尽管挑战依然存在，特别是在提高耐水性和机械耐久性方面，但持续的创新和研究可以为其成功的商业化铺平道路。

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引用次数: 0

AI-driven exploration of microbial resources in fermented foods 人工智能驱动的发酵食品微生物资源探索

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

Trends in Food Science & Technology

Pub Date : 2025-11-19 DOI: 10.1016/j.tifs.2025.105450

Peiqin Shi , Shuangping Liu , Jieqi Mao , Xiaogang Liu , Rongkun Tu , Hui Qin , Aibao Sun , Dachuan Zhang , Jian Mao

Background

Fermented food microorganisms form a diverse microscopic ecosystem with significant potential for applications in food production, flavor development and human health. However, their complexity, the limitations of traditional culture methods, and the difficulty in functional analysis pose significant challenges to research. Together, these challenges restrict our understanding of underlying mechanisms.

Scope and approach

This review systematically outlines the paradigm shift brought by artificial intelligence (AI) in overcoming these limitations. We synthesize current research to detail the application of AI, particularly machine learning and deep learning, in mining and interpreting complex microbial datasets. Furthermore, we highlight the transformative applications and potential challenges of these computational methods in the fermentation food industry.

Key findings and conclusions

AI enables high-resolution microbial annotation and the accurate prediction of gene functions and novel metabolic pathways. Moreover, it empowers researchers to model the complex microbial interactions that drive food fermentation processes. Although challenges in data standardization, model interpretability, and real-world integration remain, AI has undoubtedly emerged as a transformative tool for mining microbial resources in fermented foods. It will accelerate the discovery of next-generation starter cultures and optimize fermentation processes for greater efficiency and consistency. These advancements are poised to significantly enhance industrial fermentation practices, supporting more sustainable and standardized food production. Furthermore, it will facilitate the creation of functional foods targeted at improving human health.

发酵食品微生物形成了一个多样化的微观生态系统，在食品生产、风味开发和人类健康方面具有巨大的应用潜力。然而，它们的复杂性、传统培养方法的局限性以及功能分析的难度给研究带来了重大挑战。总之，这些挑战限制了我们对潜在机制的理解。本文系统地概述了人工智能（AI）在克服这些限制方面带来的范式转变。我们综合目前的研究，详细介绍了人工智能的应用，特别是机器学习和深度学习，在挖掘和解释复杂的微生物数据集。此外，我们强调了这些计算方法在发酵食品工业中的变革性应用和潜在挑战。ai可以实现高分辨率的微生物注释，准确预测基因功能和新的代谢途径。此外，它使研究人员能够模拟驱动食品发酵过程的复杂微生物相互作用。尽管在数据标准化、模型可解释性和现实世界整合方面仍然存在挑战，但人工智能无疑已成为挖掘发酵食品中微生物资源的变革性工具。它将加速下一代发酵剂的发现，并优化发酵过程，以提高效率和一致性。这些进步将显著加强工业发酵实践，支持更可持续和标准化的食品生产。此外，它将促进以改善人类健康为目标的功能性食品的生产。

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引用次数: 0

Zein nanoparticles in emerging food packaging: Mechanistic insights into self-assembly, structural driving forces, and functional applications 新兴食品包装中的玉米蛋白纳米颗粒：自组装，结构驱动力和功能应用的机械见解

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

Trends in Food Science & Technology

Pub Date : 2025-11-18 DOI: 10.1016/j.tifs.2025.105447

Jawad Ashraf , Jiyao Zhang , Tabussam Tufail , Muhammad SafiUllah Virk , Ma Yuling , Muhammad Awais , Zahoor Ahmed , Zhou Sumei , Bin Xu

Background

The increased environmental concerns over traditional plastic packaging and the growing consumer demand for food safety and quality standards have contributed to the development of bio-degradable alternatives in food packaging materials. Zein-based self-assembled nanoparticles (zein-NPs) have garnered significant research interest as a carrier for bioactive compounds due to their natural amphiphilic properties, biocompatibility, non-toxicity, biodegradability, and renewability. However, their industrial application is limited because of structural instability under common food processing and storage conditions, including flocculation due to variations in temperature, pH, and moisture.

Scope and approach

This review focuses on zein-NPs in emerging food packaging, where emphasis is laid on the key intermolecular forces that govern the self-assembly of zein-NPs, examining how physicochemical factors influence their colloidal stability and functionality. The current study highlights how these molecular interactions shape the functional attributes of zein-NPs in the food packaging system.

Key findings and conclusions

The self-assembly of zein-NPs is primarily governed by a combination of non-covalent interactions such as electrostatic forces, hydrogen bonding, van der Waals interactions and hydrophobic effects. The interplay of these forces governs the NPs morphology, encapsulation efficiency and functional attributes. A zein-polysaccharide complex may form through both covalent and non-covalent linkages, while zein-polyphenol interactions involve hydrogen bonding and hydrophobic effects to improve structural integrity. Protein-protein interactions in these systems are mainly mediated by hydrophobic interactions, electrostatic attractions and hydrogen bonding, which mutually determine NPs stability. Structure-tailored zein-NPs exhibit significant applications in food packaging, particularly in improving food quality and integrating bioactive compounds to extend shelf-life.

传统塑料包装的环境问题日益严重，消费者对食品安全和质量标准的需求日益增长，这促使了食品包装材料中生物可降解替代品的发展。基于玉米蛋白的自组装纳米颗粒（zein-NPs）由于其天然的两亲性、生物相容性、无毒性、可生物降解性和可再生性，作为生物活性化合物的载体而获得了重要的研究兴趣。然而，它们的工业应用受到限制，因为在常见的食品加工和储存条件下，它们的结构不稳定，包括温度、pH值和湿度变化引起的絮凝。本文综述了新兴食品包装中的玉米蛋白nps，重点介绍了控制玉米蛋白nps自组装的关键分子间力量，研究了物理化学因素如何影响其胶体稳定性和功能。目前的研究重点是这些分子相互作用如何塑造玉米蛋白nps在食品包装系统中的功能属性。玉米蛋白nps的自组装主要受静电力、氢键、范德华相互作用和疏水效应等非共价相互作用的影响。这些作用力的相互作用决定了NPs的形态、包封效率和功能属性。玉米蛋白-多糖复合物可以通过共价和非共价键形成，而玉米蛋白-多酚的相互作用包括氢键和疏水效应，以提高结构的完整性。在这些体系中，蛋白质之间的相互作用主要由疏水相互作用、静电吸引和氢键介导，它们相互决定了NPs的稳定性。结构定制的玉米蛋白nps在食品包装中具有重要的应用，特别是在提高食品质量和整合生物活性化合物以延长保质期方面。

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引用次数: 0

Unlocking the nutraceutical promise of edible flowers: An AI-driven approach to comprehensive chemical profiling 解锁可食用花卉的营养前景：一种人工智能驱动的综合化学分析方法

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

Trends in Food Science & Technology

Pub Date : 2025-11-17 DOI: 10.1016/j.tifs.2025.105449

Likhitha Yadav Prakruthi , Hari Krishnan , L. Banupriya , Baojun Xu , Yogesh Kumar , Ramachandran Vinayagam , Chagam Koteswara Reddy

Background

Edible flowers have long been valued across cultures for their vibrant appearance and culinary versatility. Recent studies have highlighted their rich nutrient and phytochemical profiles, positioning them as promising functional food ingredients.

Scope and approach

This review synthesizes literature from 2018 to 2025 on the nutritional, phytochemical, and health-promoting attributes of edible flowers. It presents analytical comparisons between conventional techniques (HPLC, GC-MS, NMR) and AI-enhanced methods (machine learning based pattern recognition, and spectral data mining) to evaluate their efficacy in compound identification and bioactivity prediction.

Key findings and conclusions

Major edible flowers contain high levels of flavonoids, polyphenols, anthocyanins, vitamins, and minerals, with compositional variability influenced by genotype, environment, and developmental stage. AI-based QSAR modeling and spectral data mining have improved the detection of low-abundance bioactive and supported mechanistic insights. Their applications span bakery products, beverages, and nutraceutical formulations, leveraging antioxidant, anti-inflammatory, cardiovascular, neuroprotective, and anticancer properties. Culinary use at typical dosages shows minimal toxicity or allergenicity. Integrating omics technologies with AI data fusion is recommended to standardize phytochemical profiling, enhance model interpretability, and accelerate translation into validated functional foods and nutraceutical products.

长期以来，食用花卉因其充满活力的外观和烹饪的多样性而受到各种文化的重视。最近的研究强调了它们丰富的营养和植物化学特征，将它们定位为有前途的功能性食品成分。本综述综合了2018 - 2025年关于食用花卉的营养、植物化学和健康促进特性的文献。本文介绍了传统技术（HPLC, GC-MS， NMR）和人工智能增强方法（基于机器学习的模式识别和光谱数据挖掘）之间的分析比较，以评估其在化合物鉴定和生物活性预测方面的功效。主要食用花卉含有高含量的黄酮类、多酚类、花青素类、维生素和矿物质，其组成受基因型、环境和发育阶段的影响。基于人工智能的QSAR建模和光谱数据挖掘改进了低丰度生物活性的检测，并支持了机制见解。其应用范围涵盖烘焙产品、饮料和营养制剂，具有抗氧化、抗炎、心血管、神经保护和抗癌特性。烹饪使用在典型剂量显示最小的毒性或致敏性。建议将组学技术与人工智能数据融合相结合，以标准化植物化学分析，增强模型的可解释性，并加速转化为经过验证的功能食品和营养保健品。

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引用次数: 0

Material innovation and AI-driven smart packaging for fruit and vegetable precision preservation: Applications and future trends 材料创新和人工智能驱动的果蔬精密保鲜智能包装：应用和未来趋势

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

Trends in Food Science & Technology

Pub Date : 2025-11-15 DOI: 10.1016/j.tifs.2025.105441

Haiyu Du , Yuqian Jiang , Aliya Simayi , Chaozhe Li , Yuanyuan Liu , Yongqiang Wen , Yao Tang

Background

Postharvest fruits and vegetables are highly susceptible to quality deterioration and spoilage resulting from ripening and senescence, respiratory metabolism, and microbial infection. These issues not only result in substantial economic losses but also increase the risk of foodborne illness. Although conventional packaging can provide basic physical protection against spoilage factors, it is limited by poor biodegradability, static efficacy, and inadequate tunability, which makes it incompatible with the multiple demands of green sustainability and high-quality preservation.

Scope and approach

To address these limitations and move beyond passive protection, smart packaging tailored to the postharvest physiological and pathological characteristics of fruits and vegetables offers innovative solutions for extending shelf life. Building upon a precise understanding of these characteristics, smart packaging techniques achieve precision preservation by regulating key factors that deteriorate, including atmospheric imbalance, ethylene-induced ripening, temperature or humidity fluctuations, and microbial proliferation. Meanwhile, artificial intelligence (AI) has further facilitated the development of smart packaging design and applications, serving as a powerful tool to accelerate the transformation from traditional trial-and-error design to predictive, in solico material development. This review systematically presents current research advances, highlighting the strategies for designing packaging according to fruit and vegetable characteristics and the AI implementation pathways. The review also comprehensively examined design frameworks, challenges, and potential resolutions for advancing packaging systems.

Key findings and conclusions

Smart packaging can achieve precision preservation aligned with the characteristics of produce, promoting the transformation of preservation packaging from passive protection to smart perception, dynamic regulation, and green regeneration. Furthermore, innovative approaches such as biomimetic materials, AI technology, supply chain monitoring, and biodegradability assessment can be incorporated to develop novel preservation packaging materials that better meet market requirements.

摘后的水果和蔬菜非常容易因成熟和衰老、呼吸代谢和微生物感染而导致质量恶化和腐败。这些问题不仅造成巨大的经济损失，而且还增加了食源性疾病的风险。传统包装虽然可以对腐败因素提供基本的物理保护，但其生物降解性差、静态功效、可调性不足，与绿色可持续性和高质量保鲜的多重要求不相适应。为了解决这些限制并超越被动保护，针对水果和蔬菜的采后生理和病理特征量身定制的智能包装为延长保质期提供了创新的解决方案。基于对这些特性的精确理解，智能包装技术通过调节关键的变质因素来实现精确保存，包括大气不平衡、乙烯诱导的成熟、温度或湿度波动以及微生物增殖。与此同时，人工智能（AI）进一步促进了智能包装设计和应用的发展，作为一种强大的工具，加速了包装材料开发从传统的试错设计向预测性设计的转变。本文系统地介绍了当前的研究进展，重点介绍了根据水果和蔬菜特性设计包装的策略和人工智能的实现途径。审查还全面审查了设计框架，挑战，和潜在的解决方案，推进包装系统。关键发现与结论智能包装可以实现符合农产品特性的精准保鲜，促进保鲜包装由被动保护向智能感知、动态调控、绿色再生转变。此外，可以结合仿生材料、人工智能技术、供应链监测和可生物降解性评估等创新方法，开发出更符合市场需求的新型保鲜包装材料。

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引用次数: 0

The potential roles of Mucin in flavor perception 粘蛋白在风味感知中的潜在作用

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

Trends in Food Science & Technology

Pub Date : 2025-11-13 DOI: 10.1016/j.tifs.2025.105446

Zhe Wang , Long Chen , Baoguo Sun , Zhengyu Jin , Jinyuan Sun

Background

Flavor perception is a complex process involving the integrated actions of multiple organ systems and components. As a key physiological component in the oral environment, Mucin plays critical roles in flavor perception. To date, systematic reviews of its role remain scarce.

Scope and approach

This review focuses on the roles of Mucin in flavor perception. It systematically summarizes the physicochemical properties of Mucin relevant to flavor perception. The review further explores the functional roles of Mucin in various dimensions of flavor perception, including its influence on chemesthesis, gustatory perception, retronasal olfaction, and flavor persistence. It elucidates that non-covalent interactions and the physicochemical properties of Mucin exert a significant influence on its interaction with flavor compounds. Finally, it discusses the applications of both common and specialized technologies in the characterization of Mucin related to flavor perception.

Key findings and conclusions

The physicochemical properties of Mucin modulate their molecular interactions, thereby influencing flavor perception within the sensory system. The application of advanced analytical techniques and the development of Mucin-related simulation technologies facilitate the development of biomimetic perception. Elucidating the roles of Mucin as a fundamental physiological component provides a foundation for advancing sensory science. This review contributes to a more physiologically relevant understanding of flavor science and offers an innovative, Mucin-mediated perspective for flavor research.

风味感知是一个复杂的过程，涉及多个器官系统和成分的综合作用。黏液蛋白是口腔环境中的重要生理成分，在味觉感知中起着重要作用。迄今为止，对其作用的系统评价仍然很少。本文就粘蛋白在风味感知中的作用作一综述。系统地综述了与风味感知相关的粘蛋白的理化性质。本文进一步探讨了粘蛋白在风味感知的各个维度上的功能作用，包括其对化学感觉、味觉感知、鼻后嗅觉和风味持久性的影响。说明粘蛋白的非共价相互作用和理化性质对其与风味化合物的相互作用有重要影响。最后，讨论了与风味感知相关的粘蛋白表征中的常用和专用技术的应用。黏液蛋白的理化性质可调节其分子间的相互作用，从而影响感官系统的风味感知。先进分析技术的应用和黏蛋白相关模拟技术的发展促进了仿生感知的发展。阐明粘蛋白作为一种基本生理成分的作用，为推进感觉科学提供了基础。这一综述有助于从生理学角度对风味科学的理解，并为风味研究提供了一个创新的、粘液蛋白介导的视角。

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引用次数: 0