Trends in Food Science & Technology最新文献

{"title":"Health challenges and frontier solutions for the post-80s and post-90s generation","authors":"Qing Xia ,&nbsp;Kang Zou","doi":"10.1016/j.tifs.2026.105563","DOIUrl":"10.1016/j.tifs.2026.105563","url":null,"abstract":"<div><h3>Background</h3><div>Individuals born between 1980 and 1999 represent the first cohort to fully experience digital transformation, rapid industrialization, and medical advancements, yet they face unprecedented health paradoxes, including potential longevity gains overshadowed by novel environmental and lifestyle-related risks. These challenges encompass neurological, metabolic, reproductive, and multi-system disruptions driven by modern exposures.</div></div><div><h3>Objective</h3><div>This review systematically examines the distinctive health risks, underlying pathophysiological mechanisms, and innovative medical technologies poised to mitigate these issues over the next 1-2 decades.</div></div><div><h3>Methods</h3><div>A comprehensive literature search was conducted across databases including PubMed, Web of Science, Scopus, and CNKI, using keywords such as \"post-80s generation,\" \"circadian disruption,\" \"ultra-processed foods,\" \"microplastics,\" and \"stem cell therapy,\" published from 2000 to 2025. Inclusion criteria focused on peer-reviewed studies providing empirical evidence on risks or interventions, with screening yielding 199 articles after de-duplication and quality appraisal.</div></div><div><h3>Results</h3><div>This generation confronts chronic neurological dysfunction from digital-induced circadian disruption, metabolic dysregulation and reproductive decline from ultra-processed foods and additive overload, and environmental toxins like microplastics. Emerging technologies show promise, including stem cell therapy, organoid platforms for personalized modeling, gut microbiome modulation for metabolic restoration, precision-targeted therapeutics for disease-specific interventions, modernized phytomedicine for natural anti-inflammatory effects, and exosome-based therapies for non-invasive delivery. Integration with multi-omics monitoring enables early detection and proactive management.</div></div><div><h3>Conclusions</h3><div>Systematic adoption of these technologies and comprehensive health monitoring frameworks could enable sustained healthy longevity for this generation. This synthesis catalyzes a shift from reactive disease management to proactive optimization, offering actionable insights for individuals, clinicians, and policymakers.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"169 ","pages":"Article 105563"},"PeriodicalIF":15.4,"publicationDate":"2026-01-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146035085","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":"Co-Biotics - Dual modulation of the host and the microbiota","authors":"James Versalovic ,&nbsp;Eran Segal ,&nbsp;Emeran A. Mayer ,&nbsp;Glenn R. Gibson ,&nbsp;Lorenzo Morelli ,&nbsp;Gregor Reid","doi":"10.1016/j.tifs.2026.105561","DOIUrl":"10.1016/j.tifs.2026.105561","url":null,"abstract":"<div><h3>Background</h3><div>Current health interventions, including food ingredients, bioactive compounds and dietary supplements that act through the gut microbiome, can support whole-body health as well as provide metabolic effects and energy functions. Product examples include probiotics, prebiotics, synbiotics, postbiotics and fermented foods, all well defined by expert panels. However, the term co-biotics has recently appeared in scientific publications and commerce without a definition or clarity.</div></div><div><h3>Scope and approach</h3><div>We performed a literature and product review with the goal of identifying how the term co-biotics was being used. We then assessed it within the context of other microbiome-based biotics.</div></div><div><h3>Key findings and conclusions</h3><div>With the aim of bringing clarity to the field, we propose that co-biotics are defined as “<em>A compound that simultaneously modulates biological processes in both the host and resident microbiota, to</em> confer <em>a health benefit</em>\". This covers a unique dual targeting of host cells and the gut microbiome, allowing for enhanced function and health promoting effects. We illustrate how to develop future co-biotics, as differentiated from other defined biotics, and discuss delivery requirements.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"169 ","pages":"Article 105561"},"PeriodicalIF":15.4,"publicationDate":"2026-01-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145974129","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":"Marine biomaterials for advanced food packaging: From sourcing to intelligent functional design and commercial prospects","authors":"Cheng Wang ,&nbsp;Mengru Zhang ,&nbsp;Tong Zhang ,&nbsp;Haitao Du ,&nbsp;Hongmin Xia ,&nbsp;Renwei Guan ,&nbsp;Fengdan Guo ,&nbsp;Xinyi Li ,&nbsp;Mingming Wang ,&nbsp;Xiuwen Jia ,&nbsp;Ping Wang","doi":"10.1016/j.tifs.2026.105560","DOIUrl":"10.1016/j.tifs.2026.105560","url":null,"abstract":"<div><h3>Background</h3><div>The persistent environmental impact of conventional petroleum-based plastic packaging, has intensified the need for sustainable alternatives. Marine biological resources provide renewable, biodegradable, and functionally diverse materials for next-generation food packaging. These biomolecules exhibit inherent properties suitable for developing active and intelligent packaging systems that can extend shelf life and monitor food quality in real time.</div></div><div><h3>Scope and approach</h3><div>In this review, the sources and functional design of marine-derived biomaterials in food packaging are comprehensively analyzed and discussed. It encompasses the extraction and utilization of key marine biopolymers, the design strategies for active (antimicrobial, antioxidant, and antiviral) and intelligent (pH-, gas-, and temperature-responsive) packaging materials, and their role in enhancing sensory characteristics and environmental sustainability. Based on this foundation, the commercialization trends and challenges of marine biomaterials are subsequently analyzed and discussed.</div></div><div><h3>Key findings and conclusions</h3><div>Marine-derived packaging materials represent a transformative alternative to petroleum-based materials. By leveraging the inherent properties of marine-derived packaging materials and integrating pH-, gas-, and temperature-responsive or other components into them through composite fabliulirication, they can achieve multifunctionality, which collectively improves food safety, shelf life, and sensory qualities. However, marine-derived packaging materials are limited by several challenges. To achieve their commercialization, cost efficiency, regulatory standards, and material consistency must be addressed. The integration of emerging technologies, such as Artificial Intelligence (AI)-driven design and four-dimensional (4D) printing, can accelerate intelligent, responsive packaging systems. Ultimately, marine biomaterials will be pivotal in transitioning toward a blue circular economy.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"169 ","pages":"Article 105560"},"PeriodicalIF":15.4,"publicationDate":"2026-01-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145974132","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":"Tailoring plant protein-polysaccharide emulsions: Unveiling mechanisms from structure to function for advanced food systems","authors":"Qinqiu Zhang ,&nbsp;Qing Zhang ,&nbsp;Yijie Ren ,&nbsp;Jingming Li ,&nbsp;Song Miao ,&nbsp;Wen Qin","doi":"10.1016/j.tifs.2026.105559","DOIUrl":"10.1016/j.tifs.2026.105559","url":null,"abstract":"<div><h3>Background</h3><div>Global clean labelling and the plant-based food surge have made plant protein-polysaccharide emulsions (PPPEs) a research frontier. Yet key challenges remain, including limited interfacial activity, sensitivity to environmental conditions, and unpredictable digestion. Unlocking the multi-scale mechanisms is now essential to create precise controls and drive sustainable food innovation.</div></div><div><h3>Scope and approach</h3><div>This review consolidates recent advances in PPPEs. It examines various preparation methods, including high-pressure homogenization, microfluidics, and various phase inversions. The analysis focuses on linking structural attributes (such as particle size, interfacial charge) to functional properties (such as stability, rheology), ultimately discussing their applications in advanced food systems.</div></div><div><h3>Key findings and conclusions</h3><div>The central challenge for PPPEs lies in precisely controlling their interfacial architecture. To unlock this, we must integrate molecular dynamics simulations with in situ characterization to unveil the orientation, conformation, and interactions of interface particles. Furthermore, research on the gastrointestinal fate of these emulsions remains nascent. Systematic investigation into their structural evolution during digestion, coupled with kinetic modeling, is essential to bridge this gap and ultimately predict their functional behavior.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"169 ","pages":"Article 105559"},"PeriodicalIF":15.4,"publicationDate":"2026-01-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145974137","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 Hyperspectral Imaging for Spoilage Detection in Meat and Poultry: A Non-Invasive Approach","authors":"Zincia Sherin ,&nbsp;Omar Bashir ,&nbsp;Imdadul Hoque Mondal ,&nbsp;Prashant Anil Pawase","doi":"10.1016/j.tifs.2026.105558","DOIUrl":"10.1016/j.tifs.2026.105558","url":null,"abstract":"<div><h3>Background</h3><div>Meat and poultry are among the most highly perishable food commodities, and their rapid deterioration presents significant challenges to food safety, quality assurance, and economic sustainability. Conventional spoilage detection methods, including microbiological and chemical assays, remain reliable; however, they are often destructive, time-consuming, and unsuitable for real-time monitoring applications.</div></div><div><h3>Scope and approach</h3><div>Hyperspectral imaging (HSI) has become a prospective non-invasive technology that could be used in the simultaneous spatial and spectral data collection of the meat surface, offering in-depth information on chemical and microbial transformations. The present review is based on the current use of HSI in the process of monitoring microbial activity, identifying chemical indicators, including total volatile basic nitrogen (TVB-N), Thiobarbituric Acid Reactive Substances (TBARS), and pH changes, and measuring visible changes in colour and texture. Special attention is given to the combination of HSI and chemometric methods and state-of-the-art machine learning models, such as principal component analysis (PCA), partial least squares discriminant analysis (PLS-DA), convolutional neural networks (CNNs), long short-term memory networks (LSTMs), and autoencoders.</div></div><div><h3>Key findings and conclusion</h3><div>HSI has proven to be very accurate in the early detection of spoilage, in most instances better than conventional means. New innovations, including creation of portable HSI units, artificial intelligence, and multimedia systems that combine HSI and other sensors or internet of things, have expanded its application potential. Nevertheless, there are still notable issues, such as managing massive amounts of data, high prices of equipment, and the lack of uniform protocols to implement in industries. Future studies must aim at minimizing the size of the devices, creation of strong calibration systems, and the ease of incorporation into smart food devices. Together, these developments make HSI a future-proof, non-destructive, and dependable technology to assess the quality and safety of modern meat. This review further demonstrates that hybrid VIS-NIR-SWIR configurations combined with interpretable chemometric and machine-learning models consistently outperform single-range systems, while the lack of standardized validation and regulatory frameworks remains the primary barrier to large-scale industrial adoption.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"169 ","pages":"Article 105558"},"PeriodicalIF":15.4,"publicationDate":"2026-01-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145974136","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":"Smart drying of agricultural produce: An industry 4.0 perspective","authors":"Jijnasha Bal,&nbsp;V. Kavan Kumar,&nbsp;Narayan Lal Panwar","doi":"10.1016/j.tifs.2026.105557","DOIUrl":"10.1016/j.tifs.2026.105557","url":null,"abstract":"<div><h3>Background</h3><div>Internet of Things (IoT) integration facilitates modular sensor deployment and edge-level embedded systems decision-making, while cloud platforms support remote diagnostics and predictive analytics. Machine learning models has supported adaptive control, moisture prediction, and anomaly detection. Digital twins and further enhance simulation accuracy and operational resilience. Despite these advancements, challenges persist in sensor calibration, connectivity, data security, and standardization, particularly in rural deployments.</div></div><div><h3>Scope</h3><div>IoT enabled framework into agricultural food drying systems is creating a major change in how post-harvest management is handled, connecting current framework of Industry 4.0 principles with the goals of Industry 5.0. This synthesis reviews the development, system architecture, and practical uses of IoT in food drying as a core component of Industry 4.0, stressing its positive impact on energy efficiency, maintaining product quality, and automating processes.</div></div><div><h3>Key findings and conclusion</h3><div>The paper identifies future directions, including multimodal sensing, blockchain-enabled traceability, and edge AI for autonomous control. By integrating IoT with sustainable engineering and intelligent analytics, the drying of agricultural food materials can be revolutionised to meet global demands for food security, energy conservation, and climate resilience. This review provides a comprehensive roadmap for researchers and practitioners aiming to develop scalable, intelligent, and inclusive drying technologies for the next generation of smart agriculture.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"169 ","pages":"Article 105557"},"PeriodicalIF":15.4,"publicationDate":"2026-01-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145974128","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":"Global patent landscape of marine functional foods: Technological trends, hotspots, and future challenges","authors":"Wei Guo ,&nbsp;Haitao Wang ,&nbsp;Yihua Bai ,&nbsp;Mingqian Tan","doi":"10.1016/j.tifs.2026.105555","DOIUrl":"10.1016/j.tifs.2026.105555","url":null,"abstract":"<div><h3>Background</h3><div>Global health awareness is on the rise, driving transformation and upgrading in the food industry. Marine functional foods have thus emerged as a prominent focus in food and biotechnology applications. Their richness in bioactive compounds and unique health-promoting properties are key drivers behind this trend. Patents serve as important indicators of technological innovation. They provide valuable insights into development trends and the competitive landscape. Therefore, patent analysis plays a crucial role in fostering innovation within the marine functional foods industry.</div></div><div><h3>Scope and approach</h3><div>Global patent data of marine functional foods from 2005 to 2024 was collected in this study. The global patent landscape of marine functional foods was delineated by integrating patent data mining, patent mapping, and in-depth patent analysis. The technological trends, research hotspots, and future challenges were uncovered for marine functional foods.</div></div><div><h3>Key findings and conclusions</h3><div>The technological life cycle of marine functional foods was in the growth phase. Marine active component extraction and purification was achieved with supercritical fluid extraction, enzyme hydrolysis-membrane separation, and microbial fermentation transformation. Health functional enhancement methods were established through microencapsulation, liposome encapsulation, and nanodelivery systems. Precision nutrition and health was explored by multi-omics, phenotyping collection, personalized recommendation system, and compound nutrient formulation. The gap between innovation and commercialization, constraints within the bio-manufacturing paradigm, and the lack of unified global standards remain prominent challenges for the marine functional foods industry. Future efforts will require collaborative innovation, sustainable development, and establishing technology to drive industry growth.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"169 ","pages":"Article 105555"},"PeriodicalIF":15.4,"publicationDate":"2026-01-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145974215","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":"Research progress in microbial synthesis of D-allulose using metabolically engineered microbes","authors":"Junchi Zhu ,&nbsp;Like Fan ,&nbsp;Jiajun Chen ,&nbsp;Wei Xu ,&nbsp;Azis Boing Sitanggang ,&nbsp;Fina Amreta Laksmi ,&nbsp;Junmei Ding ,&nbsp;Wanmeng Mu","doi":"10.1016/j.tifs.2026.105551","DOIUrl":"10.1016/j.tifs.2026.105551","url":null,"abstract":"<div><h3>Background</h3><div>D-Allulose is a functional low-calorie sugar with a huge market potential. Industrial production of D-allulose mainly relies on the reversible enzymatic epimerization of D-fructose by D-allulose 3-epimerase (DAEase). Recently, various microbes have been engineered to produce D-allulose efficiently through microbial fermentation.</div></div><div><h3>Scope and approach</h3><div>Four typical types of microbial of D-allulose synthesis are reviewed, including DAEase-based, epimerization/hydrogenation/dehydrogenation-based, aldol reaction/dephosphorylation-based, and phosphorylation/epimerization/dephosphorylation-based biosynthesis.</div></div><div><h3>Key findings and conclusions</h3><div>Introduction of DAEase and deletion of D-fructose catabolism pathway easily achieves the D-allulose production from D-fructose, but it does not change the reversibility of epimerization. The introduction of specific hydrogenation and dehydrogenation enzymes can drive D-allulose synthesis using allitol as an intermediate. A programmable bidirectional dynamic switch has been designed to highly-efficiently produce D-allulose from D-fructose. Aldol reaction and dephosphorylation modules can be introduced into microbes to produce D-allulose from glycerol; however, a considerable amount of D-sorbose is generated as a byproduct. Phosphorylation/epimerization/dephosphorylation pathway can be introduced into microbes to produce D-allulose from D-fructose, D-glucose, D-xylose, glycerol, or sucrose. The pathways of various carbon sources toward D-fructose-6-phosphate are respectively designed and epimerization-dephosphorylation is introduced to thermodynamically driven production of D-allulose from D-fructose-6-phosphate.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"169 ","pages":"Article 105551"},"PeriodicalIF":15.4,"publicationDate":"2026-01-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145974214","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":"Engineered biosensor-driven food biomanufacturing: Intelligent multi-scale systems for nutrient synthesis monitoring and quality control","authors":"Xinya Mo ,&nbsp;Wen Zhu ,&nbsp;Shutong Zhang ,&nbsp;Zhuoning Cao ,&nbsp;Qiang Zhao ,&nbsp;Hao Dong ,&nbsp;Hong Jiang ,&nbsp;Jianan Sun ,&nbsp;Sai Wang ,&nbsp;Xiangzhao Mao","doi":"10.1016/j.tifs.2026.105552","DOIUrl":"10.1016/j.tifs.2026.105552","url":null,"abstract":"<div><h3>Background</h3><div>Food biomanufacturing represents a transformative solution addressing both global nutrition and sustainability challenges through synthetic biology techniques. Engineered biosensors have emerged as pivotal tools enabling intelligent and multi-scale process monitoring and quality control in this domain.</div></div><div><h3>Scope and approach</h3><div>This review highlights recent biosensor innovations in food synthetic biology, covering rational design, technological advances, and real-world implementation frameworks. Fundamental investigation was conducted in the Web of Science database covering nearly five years, employing keywords including “nutrients”, “food”, “biosensors” and “biosynthesis”. Subsequently, a screening process was applied to the retrieved results, with the objective of identifying studies concerning food substances.</div></div><div><h3>Key findings and conclusions</h3><div>Existing biosensors leverage three core transduction mechanisms, i.e., cell-growth-coupled, optical and electrochemical, facilitating production of over 40 critical nutrients (e.g., amino acids, sugars, and phospholipids), via accelerating high-throughput strain and enzyme optimization, dynamic regulation of biosynthetic pathways, and sensitive quantitation of target nutrients. The biosensors assist to yield over 27 optimized strains/enzymes, with dynamic control boosting production up as high as <em>27-fold</em> and limit of detection reaching as low as 44.46 pmol/L. Future food biomanufacturing will integrate AI-optimized, multiplexing, smart biosensors, and cross-species platforms to redefine the precision and sustainability benchmarks of next-generation food biomanufacturing ecosystems.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"169 ","pages":"Article 105552"},"PeriodicalIF":15.4,"publicationDate":"2026-01-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145974135","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":"Recent advances of pretreatments and drying technologies in processing small berries: A comprehensive review","authors":"Yan Ge ,&nbsp;Qiao-Yi Ma ,&nbsp;Shan-Yu Wang ,&nbsp;Arun S. Mujumdar ,&nbsp;Xiaojun Huang ,&nbsp;Hong-Wei Xiao ,&nbsp;Zi-Liang Liu ,&nbsp;Shaoping Nie","doi":"10.1016/j.tifs.2026.105553","DOIUrl":"10.1016/j.tifs.2026.105553","url":null,"abstract":"<div><h3>Background</h3><div>Small berries are rich in bioactive compounds and possess high nutritional value, while the high perishability of fresh small berries severely limits their consumptions and utilizations. Drying is an effective preservation strategy that can extend the shelf life and enhance their added values. Notably, the cuticular wax layer of small berries impedes the moisture migration and thus results in serious degradation of bioactive compounds during drying.</div></div><div><h3>Scope and approach</h3><div>This review systematically describes the criteria of dried small berries and summarizes both conventional and emerging drying technologies, focusing on the dehydration principles, practical applications, and their respective limitations. A critical comparison of these drying techniques is conducted, particularly regarding their effects on the retention of bioactive compounds, physical structure, and sensory properties of dried small berries. In parallel, it analyzes the impact mechanism of various pretreatment techniques on optimizing the drying processes. The performance of various emerging drying technologies in processing small berries is further compared in commercial level. Finally, the optimal strategies for processing small berries are proposed.</div></div><div><h3>Key findings and conclusion</h3><div>Appropriate pretreatments can disrupt the wax layer structure, enhance cell membrane permeability, and inactivate oxidative enzymes, thereby significantly improving drying efficiency and product quality. Emerging drying technologies combined with environmentally friendly pretreatment not only enables the production of high-quality dried small berries but also enhances the process sustainability through minimized water pollution, reduced carbon emissions, and efficient use of energy resources. However, how to balance the drying efficiency, product quality, and energy consumption during the processing of small berries remains a critical bottleneck. In the future, the integration of artificial intelligence for the real-time control and process optimization is identified as a promising pathway toward efficient, intelligent, and sustainable drying systems of small berries.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"169 ","pages":"Article 105553"},"PeriodicalIF":15.4,"publicationDate":"2026-01-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145974130","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}