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

Current research on the regulation of glycolipid metabolism by plant-derived active polysaccharides

IF 15.1 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Trends in Food Science & Technology

Pub Date : 2025-03-05 DOI: 10.1016/j.tifs.2025.104959

Jiaxiang Xu , Zebin Weng , Qi Cui , Wen Yu , Yajuan Lin , Haizhao Song , Ling Xiong , Luanfeng Wang , Xinchun Shen , Fang Wang

Background

The rapid rise in metabolic disorders such as cardiovascular disease, diabetes, and obesity is closely linked to dysregulated glucose and lipid metabolism. Current pharmacotherapies—including semaglutide, orlistat, metformin, and insulin—are effective but often accompanied by undesirable side effects. This has spurred interest in natural alternatives, particularly plant-derived polysaccharides, which have demonstrated promising roles in modulating glycolipid metabolism and may serve as safe, functional food components.

Scope and approach

This review examines the influence of active plant polysaccharides on blood glucose and lipid levels and elucidates their underlying molecular mechanisms relevant to conditions like diabetes and hyperlipidemia. Evidence indicates that these polysaccharides exert regulatory effects by engaging several key signaling pathways, including AMPK, PI3K/Akt, PPAR, NF-κB, GLP-1, and SIRT1. Additionally, they interact with intestinal taste receptors, a mechanism that may enhance insulin sensitivity and improve lipid profiles.

Key findings and conclusions

The cumulative findings suggest that plant-derived polysaccharides offer a promising avenue for the development of novel hypoglycemic and lipid-lowering agents. However, further research is warranted to clarify their precise mechanisms of action. Future investigations should integrate clinical trials with detailed molecular studies to validate their efficacy and safety in the management of metabolic diseases. Such efforts could ultimately lead to innovative, natural therapeutic strategies that address the growing public health challenge posed by obesity and related metabolic disorders.

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引用次数: 0

The use of fermentation in the valorization of pulses by-products

IF 15.1 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Trends in Food Science & Technology

Pub Date : 2025-03-03 DOI: 10.1016/j.tifs.2025.104957

Juliana Aparecida Correia Bento , Maria Fernanda Rossetti Rogerio , Priscila Zaczuk Bassinello , B. Dave Oomah

Background

Pulses/legumes are important for human nutrition due to their high content of protein, dietary fiber, complex carbohydrates, essential vitamins and minerals, and bioactive compounds, which help to prevent malnutrition, manage weight, reduce the risk of chronic diseases and enhance gut health. However, considerable loss occurs during processing/dehulling of these grains. Legumes residues from agro-industrial processing can be valuable sources of plant proteins and bioactive molecules, contributing to global protein demand and enabling applications in feed, food, cosmetic, and packaging products. These by-products are often underutilized, leading to economic and environmental waste. However, valorization techniques like fermentation can enhance the bioavailability of these compounds, opening opportunities for their direct use in the food and pharmaceutical industries or as substrates in biorefineries.

Scope and approach

This review aims to survey the by-product from the main commercial pulses (beans, faba beans, chickpeas, peas, and lupin) and the use of fermentation to reduce/valorize pulses by-product from a biorefinery concept.

Key findings and conclusions

By-products derived from pulses are pods, seed husks, broken grains, germ, and protein extraction residues. These by-products are rich in dietary fiber and have already been incorporated into food production as ingredients. Fermentation has been used as a strategy to produce ingredients or bioproducts using pulse residues/by-products as raw material. The fermented products show significant changes in their composition (improved amino acids and vitamins content), with reduced anti-nutritional (phytates and tannins) factors and increased bioactive compounds. Moreover, some materials show enhanced technological (foaming and emulsifying) and functional properties after fermentation.

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引用次数: 0

Consumer attitudes towards animal-derived food waste and ways to mitigate food loss at the consumer level

IF 15.1 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Trends in Food Science & Technology

Pub Date : 2025-03-01 DOI: 10.1016/j.tifs.2025.104898

Hysen Bytyqi , Ibrahim Ender Kunili , Mergim Mestani , Marcin Adam Antoniak , Kaltrina Berisha , Selin Ozge Dinc , Paulina Guzik , Andrzej Szymkowiak , Piotr Kulawik

引用次数: 0

Interface engineering of plant oil body for an innovative food ingredient: A review

IF 15.1 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Trends in Food Science & Technology

Pub Date : 2025-03-01 DOI: 10.1016/j.tifs.2025.104954

Ruizhi Yang , Haotian Deng , Yadong Zhao , Hanbin Lin , Yan Song , Luping Zhao , Wenhua Miao , Bin Zheng

Background

Plant oil body (POB) is discrete subcellular organelles for storing lipids in seeds, designed by natural evolution of the plant body. The phospholipid-protein composite interface layer wraps around the oil core, which resists extreme changes in physical and chemical environment, maintaining relative stability. Despite the widespread use of POB as food ingredients in recent years, the variations in the composition across different sources, the mechanisms regulating the interface, and the interfacial behaviors contributing to the multi-phase system remain inadequately understood. Consequently, a systematic and theoretical review of the recent advances in interfacial engineering of POB for better performance in food systems is demanded.

Scope and approach

This paper reviews the effects of POB from various sources, including woody and herbaceous plants, on interfacial engineering, structural characteristics, and application performance in food systems. The discussion includes the reinforcement or degradation of the interface layer of POB through various types of interface engineering strategies, aiming at customizing the production of POB-based food ingredients. Moreover, the potential future applications of POB in the food industry are summarized.

Key findings and conclusions

The surface layer of POB is regulated by various interfacial engineering techniques, which alter the physical, chemical, and functional properties of the entire emulsion system, thereby facilitating the preparation of diverse food ingredients. This approach holds significant promise for applications in the development of plant-based dairy products, serving as fat substitutes and functioning as carriers for bioactive substances, as well as in the formulation of emulsion gels and edible films.

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引用次数: 0

High altitude microbiome: Insight into yak gut microbiota and its nutritional and functional involvement for food systems

IF 15.1 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Trends in Food Science & Technology

Pub Date : 2025-02-28 DOI: 10.1016/j.tifs.2025.104897

Md.F. Kulyar , Quan Mo , Shah Nawaz, Jiakui Li

Background

The yak, one of the most representative species from the Qinghai-Tibetan Plateau, is well adapted to hypoxic, frigid, and nutritionally inadequate conditions. Such adaptation is deeply rooted in its gut microbiota, highly specialized at the consortium level in the hydrolysis of recalcitrant plant polymers, biosynthesis of volatile fatty acids, and metabolic coordination between hosts and microbes.

Scope and approach

This review transcends conventional microbiota compositional studies to examine the metabolic and ecological basis of the yak gut microbiome. Throughout, particular attention was given to the dominant cellulolytic genera comprising Ruminococcus and Fibrobacter with methanogenic archaea, explaining their synergistic roles in the degradation of plant biomass, utilization of hydrogen, and biogenesis of methane. Discussion on such topics emphasizes altitude-induced microbiota perturbations, implications for host immune modulation, and their translational potential for biotechnological innovation. Besides, it provides an overall comparison between the yak-specific microbiota and conventional probiotic formulation while pointing out the essential roles in ecological functioning and adaptive relevance to physiological stresses in extreme environments.

Key findings

Yak gut microbiota exhibit striking seasonal plasticity, reflecting the forage-mediated shift in the functional metagenomic pathways of lignocellulose degradation, nitrogen assimilation, and biosynthesis of SCFAs. Adding metabolic efficiency, microbiota-mediated modulation of mTOR and hypoxia-inducible factor-1α pathways underlines their role in energy homeostasis, lactation performance, and reproductive physiology. These findings have established the unrivaled ecological versatility of the yak microbiota and their potential to improve methane mitigation and sustainable livestock management. The development of host-microbiome metabolic modeling through priorities for functional redundancy and microbial synergy facilitates precision probiotics and climate-resilient livestock systems. This work has pointed out the knowledge gaps and underlined the transformative potential of yak microbiota in solving global challenges associated with food security and sustainable agriculture.

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引用次数: 0

Roles of ohmic heating to achieve sustainable development goals in the food industry: From reduced energy consumption and resource optimization to innovative production pathways with reduced carbon footprint

IF 15.1 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Trends in Food Science & Technology

Pub Date : 2025-02-27 DOI: 10.1016/j.tifs.2025.104947

Mohsen Gavahian , Natthaphon Chaosuan , Era Yusraini , Sudhir Sastry

Background

The Sustainable Development Goals (SDGs) adopted by the United Nations set targets to address global social, economic, and environmental issues. The food industry is crucial to achieving SDGs due to its impact on hunger, health, economic growth, and environmental sustainability. Conventional food processing falls short of these goals, necessitating alternative technologies, such as ohmic heating, a key technology capable of driving the food industry in a sustainable direction.

Scope and approach

This review aims to explain various aspects attained from the application of ohmic heating correlated with the SDGs.

Key findings and conclusion

Literature analysis shows that ohmic heating could significantly contribute to SDGs 2 (zero hunger), 3 (good health and well-being), 6 (clean water and sanitation), 7 (affordable and clean energy), 9 (industry, innovation, and infrastructure), 12 (responsible consumption and production), 13 (climate action), among other goals. These could be achieved because of the ohmic process's capability to increase the production yield (e.g., pectin by 8.9%; essential oil by 51.2%) and shelf-life (e.g., pasteurized milk by 1.7 times), produce healthier and more nutritious products (e.g., dried quince with 2 times phenolics), reduce food waste through valorization (e.g., transforming lemon peel to pectin and essential oil), enhance production infrastructure due to improved energy efficiency (e.g., 72.8% in evaporation process). Unique insights into ohmic heating's mechanistic principles, scalability challenges, and integration with other approaches (e.g., renewable energy systems and artificial intelligence) are presented. The review identifies critical research gaps and proposes a future research roadmap to improve its industrial applicability and expand its practical role in achieving SDGs.

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引用次数: 0

Unraveling the secrets of probiotic adhesion: An overview of adhesion-associated cell surface components, adhesion mechanisms, and the effects of food composition

IF 15.1 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Trends in Food Science & Technology

Pub Date : 2025-02-27 DOI: 10.1016/j.tifs.2025.104945

Ran Wang , Yuan Liu , Yanchao Wen, Siyu Chen, Xiaohan Zhang, Chi Zhang, Xinqi Liu

Background

Probiotics, as vital components of the human microecosystem, play a crucial role in maintaining host health. The adhesion of probiotics to epithelial cells or mucus layer represents the initial step in exerting their probiotic effects. Therefore, in-depth research into the adhesion mechanisms of probiotics and their influencing factors is essential for further understanding of probiotic functions and the develop more effective probiotic products.

Scope and objective

The review aims to summarize molecular mechanisms underlying probiotic adhesion, emphasizing the structures and functional dynamics of surface adhesins critical for probiotic-host interface interactions. It also endeavors to investigate the influence of dietary components on the adhesion capabilities of probiotics, providing a deeper understanding of how various food compositions can either promote or hinder the adhesion process. This understanding is crucial for developing targeted strategies to optimize probiotic efficacy and design functional foods that enhance the beneficial effects of probiotics.

Key findings and conclusions

Surface proteins are critical for the adhesion of Lactobacillus and Bifidobacterium, with different types of surface proteins within the same strain contributing to either non-specific or specific adhesion mechanisms. While some adhesion proteins share structural similarities across different strains, others exhibit unique structural features that distinguish them. Effective adhesion is a synergistic outcome influenced by both host epithelial cells and the surface components of probiotics, as observed in diverse environments such as the intestinal tract, oral cavity, and skin. Dietary components, including carbohydrates, proteins, and lipids, can modulate probiotic adherence. Among these, oligosaccharides have been more extensively studied, while the role of proteins is gaining increasing attention, highlighting the complex interplay between diet and probiotic functionality.

{"title":"Unraveling the secrets of probiotic adhesion: An overview of adhesion-associated cell surface components, adhesion mechanisms, and the effects of food composition","authors":"Ran Wang , Yuan Liu , Yanchao Wen, Siyu Chen, Xiaohan Zhang, Chi Zhang, Xinqi Liu","doi":"10.1016/j.tifs.2025.104945","DOIUrl":"10.1016/j.tifs.2025.104945","url":null,"abstract":"<div><h3>Background</h3><div>Probiotics, as vital components of the human microecosystem, play a crucial role in maintaining host health. The adhesion of probiotics to epithelial cells or mucus layer represents the initial step in exerting their probiotic effects. Therefore, in-depth research into the adhesion mechanisms of probiotics and their influencing factors is essential for further understanding of probiotic functions and the develop more effective probiotic products.</div></div><div><h3>Scope and objective</h3><div>The review aims to summarize molecular mechanisms underlying probiotic adhesion, emphasizing the structures and functional dynamics of surface adhesins critical for probiotic-host interface interactions. It also endeavors to investigate the influence of dietary components on the adhesion capabilities of probiotics, providing a deeper understanding of how various food compositions can either promote or hinder the adhesion process. This understanding is crucial for developing targeted strategies to optimize probiotic efficacy and design functional foods that enhance the beneficial effects of probiotics.</div></div><div><h3>Key findings and conclusions</h3><div>Surface proteins are critical for the adhesion of <em>Lactobacillus</em> and <em>Bifidobacterium</em>, with different types of surface proteins within the same strain contributing to either non-specific or specific adhesion mechanisms. While some adhesion proteins share structural similarities across different strains, others exhibit unique structural features that distinguish them. Effective adhesion is a synergistic outcome influenced by both host epithelial cells and the surface components of probiotics, as observed in diverse environments such as the intestinal tract, oral cavity, and skin. Dietary components, including carbohydrates, proteins, and lipids, can modulate probiotic adherence. Among these, oligosaccharides have been more extensively studied, while the role of proteins is gaining increasing attention, highlighting the complex interplay between diet and probiotic functionality.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"159 ","pages":"Article 104945"},"PeriodicalIF":15.1,"publicationDate":"2025-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143600948","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}

引用次数: 0

Critical review on orally administered nutricosmetics: Food-based solutions conferring skin health from the inside out

IF 15.1 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Trends in Food Science & Technology

Pub Date : 2025-02-27 DOI: 10.1016/j.tifs.2025.104946

Yongxin Ren , Dongcheng Liu , Baojun Xu

Background

Nutricosmetics have emerged as a promising approach within the field of food science and technology, offering targeted benefits for skin health and overall well-being. Driven by the growing consumer demand for food-based solutions addressing skin concerns, they represent an innovative intersection of nutrition, bioactive components, and dermatology. This trend aligns with currently increasing consumer interest in achieving beauty from within.

Scope and approach

This review analyzes over 50 research studies from the past decade, primarily from 2020 onwards, sourced from reputable databases such as Google Scholar, SCOPUS, PubMed, ScienceDirect, Taylor & Francis, Wiley, MDPI, and others, with literature research using food and dermatology related keywords. It explores the advantages of oral delivery route and examines the impact of skin structures with associated disorders. The efficacy of bioactive components is validated through animal gavage models and clinical trials. Additionally, the review evaluates the bioactive ingredients in nutricosmetic products and provides market insights.

Key findings and conclusions

Bioactive substances, including crude extracts, essential oils, peptides, among others, have shown efficacy in improving skin clarity, elasticity, and smoothness, by regulating signaling pathways and enzymatic activity in mice gavage models. Clinical trials have confirmed their safety and effectiveness. Additionally, market analysis reveals that a variety of products have successfully transitioned from research to the market. Some formulations have illustrated promising effects in cell-based or zebrafish studies, though further animal and clinical research is needed to support their potential as oral supplements for skin health. Finally, regulatory standards across major markets are continuously improving, indicating a rising level of standardization in both nutricosmetic market and regulations.

{"title":"Critical review on orally administered nutricosmetics: Food-based solutions conferring skin health from the inside out","authors":"Yongxin Ren , Dongcheng Liu , Baojun Xu","doi":"10.1016/j.tifs.2025.104946","DOIUrl":"10.1016/j.tifs.2025.104946","url":null,"abstract":"<div><h3>Background</h3><div>Nutricosmetics have emerged as a promising approach within the field of food science and technology, offering targeted benefits for skin health and overall well-being. Driven by the growing consumer demand for food-based solutions addressing skin concerns, they represent an innovative intersection of nutrition, bioactive components, and dermatology. This trend aligns with currently increasing consumer interest in achieving beauty from within.</div></div><div><h3>Scope and approach</h3><div>This review analyzes over 50 research studies from the past decade, primarily from 2020 onwards, sourced from reputable databases such as Google Scholar, SCOPUS, PubMed, ScienceDirect, Taylor & Francis, Wiley, MDPI, and others, with literature research using food and dermatology related keywords. It explores the advantages of oral delivery route and examines the impact of skin structures with associated disorders. The efficacy of bioactive components is validated through animal gavage models and clinical trials. Additionally, the review evaluates the bioactive ingredients in nutricosmetic products and provides market insights.</div></div><div><h3>Key findings and conclusions</h3><div>Bioactive substances, including crude extracts, essential oils, peptides, among others, have shown efficacy in improving skin clarity, elasticity, and smoothness, by regulating signaling pathways and enzymatic activity in mice gavage models. Clinical trials have confirmed their safety and effectiveness. Additionally, market analysis reveals that a variety of products have successfully transitioned from research to the market. Some formulations have illustrated promising effects in cell-based or zebrafish studies, though further animal and clinical research is needed to support their potential as oral supplements for skin health. Finally, regulatory standards across major markets are continuously improving, indicating a rising level of standardization in both nutricosmetic market and regulations.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"159 ","pages":"Article 104946"},"PeriodicalIF":15.1,"publicationDate":"2025-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143552380","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}

引用次数: 0

Recent advances in innovative extraction techniques, comprehensive composition analysis, bioactivity assessment, and development of efficient delivery systems for sea buckthorn oil

IF 15.1 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Trends in Food Science & Technology

Pub Date : 2025-02-26 DOI: 10.1016/j.tifs.2025.104944

Yazhuan Li , Zhanglian Chen , Jing Wang , Ting Wang , Wenyu Liu , Hongbin Wu , Changqing Wei

Background

In recent years, sea buckthorn oil (SBO) has emerged as a prominent health oil with broad applications in cosmetics, health products, food, and medicine. With increasing demand for health-conscious products, the exploration and application of the nutritional and wellness benefits of SBO have become a key focus in contemporary research.

Scope and approach

This article reviews recent advancements in SBO research, focusing on new extraction methods, the analysis of bioactive compounds, pharmacological effects, and recent innovations in encapsulation and delivery systems. It also summarizes current research challenges and potential solutions related to SBO, aiming to promote the further development and utilization of its nutritional and health benefits.

Key findings and conclusions

SBO, a functional oil rich in bioactive components, has attracted significant attention in terms of its extraction techniques, chemical composition, biological activities, and carrier technologies. Centrifugal separation and supercritical CO₂ extraction are two major commercialized techniques for SBO extraction. Sea buckthorn seed oil, rich in linoleic acid, linolenic acid, and phytosterols, primarily functions in liver protection, immunity enhancement, and skin whitening. Sea buckthorn fruit oil, rich in palmitoleic acid and carotene, serves to improve gastrointestinal function and reduce inflammation. As a valuable resource for food, health products, and pharmaceuticals, SBO has shown significant efficacy in both in vitro and in vivo studies. To enhance the stability and bioavailability of SBO, emulsification and microencapsulation technologies are widely used. Future research should focus on optimizing extraction processes, developing novel carrier systems, and conducting high-quality clinical trials to validate its dose-effect relationship and safety, thereby promoting the industrial application of SBO.

{"title":"Recent advances in innovative extraction techniques, comprehensive composition analysis, bioactivity assessment, and development of efficient delivery systems for sea buckthorn oil","authors":"Yazhuan Li , Zhanglian Chen , Jing Wang , Ting Wang , Wenyu Liu , Hongbin Wu , Changqing Wei","doi":"10.1016/j.tifs.2025.104944","DOIUrl":"10.1016/j.tifs.2025.104944","url":null,"abstract":"<div><h3>Background</h3><div>In recent years, sea buckthorn oil (SBO) has emerged as a prominent health oil with broad applications in cosmetics, health products, food, and medicine. With increasing demand for health-conscious products, the exploration and application of the nutritional and wellness benefits of SBO have become a key focus in contemporary research.</div></div><div><h3>Scope and approach</h3><div>This article reviews recent advancements in SBO research, focusing on new extraction methods, the analysis of bioactive compounds, pharmacological effects, and recent innovations in encapsulation and delivery systems. It also summarizes current research challenges and potential solutions related to SBO, aiming to promote the further development and utilization of its nutritional and health benefits.</div></div><div><h3>Key findings and conclusions</h3><div><em>SBO</em>, <em>a functional oil rich in bioactive components</em>, <em>has attracted significant attention in terms of its extraction techniques</em>, <em>chemical composition</em>, <em>biological activities</em>, <em>and carrier technologies</em>. <em>Centrifugal separation and supercritical CO</em><sub><em>2</em></sub> <em>extraction are two major commercialized techniques for SBO extraction</em>. Sea buckthorn seed oil, rich in linoleic acid, linolenic acid, and phytosterols, primarily functions in liver protection, immunity enhancement, and skin whitening. Sea buckthorn fruit oil, rich in palmitoleic acid and carotene, serves to improve gastrointestinal function and reduce inflammation. As a valuable resource for food, health products, and pharmaceuticals, SBO has shown significant efficacy in both in vitro and in vivo studies. To enhance the stability and bioavailability of SBO, emulsification and microencapsulation technologies are widely used. Future research should focus on optimizing extraction processes, developing novel carrier systems, and conducting high-quality clinical trials to validate its dose-effect relationship and safety, thereby promoting the industrial application of SBO.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"159 ","pages":"Article 104944"},"PeriodicalIF":15.1,"publicationDate":"2025-02-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143552214","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}

引用次数: 0

Recent advancements in SERS-based detection of micro- and nanoplastics in food and beverages: Techniques, instruments, and machine learning integration

IF 15.1 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Trends in Food Science & Technology

Pub Date : 2025-02-25 DOI: 10.1016/j.tifs.2025.104940

Seyedehalaleh Kousheh, Mengshi Lin

Background

The presence of micro- and nanoplastics (MNPs) in food and beverages has raised significant concerns due to their potential health risks and environmental impacts. Accurate detection of MNPs in complex matrices like food and beverages is vital for protecting public health. Surface-enhanced Raman spectroscopy (SERS) enables sensitive, rapid, and non-destructive MNP detection by amplifying Raman signals with metallic nanostructures, allowing precise identification and characterization, making it a valuable tool for food safety monitoring.

Scope and approach

This review examines various challenges associated with detecting MNPs using SERS. It delves into critical aspects of SERS, such as instrument calibration, substrate design, and advanced device configurations to improve detection sensitivity and reliability. Furthermore, the review examines existing research across various food and beverage categories to identify research gaps and areas that require further investigation. Integrating machine learning (ML) enhances detection accuracy, streamlines data analysis, and provides actionable insights, helping researchers optimize workflows and expand SERS applications in food safety.

Key findings and conclusions

SERS has proven to be a highly effective technique for detecting MNPs in food and beverages, offering unmatched sensitivity and the ability to characterize plastic particles at trace levels in complex matrices. Innovations in substrate design and instrument configurations have significantly improved its practicality, while portable SERS devices enable real-time, on-site detection. Integrating ML with SERS enhances data interpretation, detection accuracy, and automation. This synergy strengthens SERS as a crucial tool for food safety monitoring and public health, addressing critical concerns with greater efficiency and reliability.

{"title":"Recent advancements in SERS-based detection of micro- and nanoplastics in food and beverages: Techniques, instruments, and machine learning integration","authors":"Seyedehalaleh Kousheh, Mengshi Lin","doi":"10.1016/j.tifs.2025.104940","DOIUrl":"10.1016/j.tifs.2025.104940","url":null,"abstract":"<div><h3>Background</h3><div>The presence of micro- and nanoplastics (MNPs) in food and beverages has raised significant concerns due to their potential health risks and environmental impacts. Accurate detection of MNPs in complex matrices like food and beverages is vital for protecting public health. Surface-enhanced Raman spectroscopy (SERS) enables sensitive, rapid, and non-destructive MNP detection by amplifying Raman signals with metallic nanostructures, allowing precise identification and characterization, making it a valuable tool for food safety monitoring.</div></div><div><h3>Scope and approach</h3><div>This review examines various challenges associated with detecting MNPs using SERS. It delves into critical aspects of SERS, such as instrument calibration, substrate design, and advanced device configurations to improve detection sensitivity and reliability. Furthermore, the review examines existing research across various food and beverage categories to identify research gaps and areas that require further investigation. Integrating machine learning (ML) enhances detection accuracy, streamlines data analysis, and provides actionable insights, helping researchers optimize workflows and expand SERS applications in food safety.</div></div><div><h3>Key findings and conclusions</h3><div>SERS has proven to be a highly effective technique for detecting MNPs in food and beverages, offering unmatched sensitivity and the ability to characterize plastic particles at trace levels in complex matrices. Innovations in substrate design and instrument configurations have significantly improved its practicality, while portable SERS devices enable real-time, on-site detection. Integrating ML with SERS enhances data interpretation, detection accuracy, and automation. This synergy strengthens SERS as a crucial tool for food safety monitoring and public health, addressing critical concerns with greater efficiency and reliability.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"159 ","pages":"Article 104940"},"PeriodicalIF":15.1,"publicationDate":"2025-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143563271","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}

引用次数: 0