Trends in Food Science & Technology最新文献

{"title":"Anisotropic and isotropic gold nanomaterials continue to heat up: From properties to food safety monitoring","authors":"Rui Shu ,&nbsp;Sijie Liu ,&nbsp;Jianlong Wang ,&nbsp;Daohong Zhang","doi":"10.1016/j.tifs.2025.104941","DOIUrl":"10.1016/j.tifs.2025.104941","url":null,"abstract":"<div><h3>Background</h3><div>Monitoring the safety and quality of agricultural and livestock food items has always been an immense challenge worldwide. Benefiting from the rapid advancement of nanotechnology, food safety supervision has greatly improved through the use of nanomaterials as labels.</div></div><div><h3>Scope and approach</h3><div>According to bibliometric analysis, both anisotropic and isotropic gold nanomaterials (AuNMs) have attracted a lot of attention due to their morphology and brilliant merits including superior affinity, bright color, controlled physical and chemical properties. This work aims to provide a detailed summary of AuNMs-related knowledge by illustrating their synthesis, properties, signals, and applications. We offer a comprehensive overview of the signal principles to introduce the relationship with morphology. Following that, focusing on the signal presentation of AuNMs, we provide a detailed summary of their immunoassay applications. Simultaneously, for the latest research trends, the review delves into the advancement of emerging machine learning techniques in the realm of AuNMs synthesis and sensing. Furthermore, we address key concerns while looking towards their future development and facing challenges.</div></div><div><h3>Key findings and conclusions</h3><div>Nanoscale AuNMs, with their exceptional properties and adaptable morphology, have significantly enhanced immunosensor performance, including increased signal possibilities, improved sensitivity and accuracy, and enhanced portability. Despite challenges, AuNMs will continue to advance immune sensing and become a potent signal label for food safety detection. In summary, this review provides systematic knowledge for junior researchers while gathering information for scientific researchers to promote emerging advances.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"159 ","pages":"Article 104941"},"PeriodicalIF":15.1,"publicationDate":"2025-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143552554","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":"The microbiota-microglia axis: A novel clue for diet and brain health","authors":"Zheyi Song ,&nbsp;Renyi Song ,&nbsp;Yanan Liu ,&nbsp;Yuchen Zhu ,&nbsp;Xin Zhang","doi":"10.1016/j.tifs.2025.104942","DOIUrl":"10.1016/j.tifs.2025.104942","url":null,"abstract":"<div><h3>Background</h3><div>Microglia are resident myeloid cells of the brain and exert essential roles in maintaining the normal physiological function of the brain. Microglia dysfunction was related to the initiation and development of neuroinflammation and neuropsychiatric disorders. It has been established that the gut microbiota controls the immunological activation response of microglia as well as their maturation and function in the brain. Nevertheless, exactly how the gut microbiota affects the function of brain microglia remains unclear.</div></div><div><h3>Scope and approach</h3><div>Herein, we highlighted the essential function that the gut microbiota plays in regulating the development and activity of microglia. Furthermore, this article provided details on how gut microbiota affects microglia through metabolic, neurological, immune, and endocrine routes. Importantly, based on the microbiota-microglia axis, we discussed possible mechanisms underlying the effects of diet on microglia through gut microbiota, including the dietary structure, neuroactive dietary components polyphenols and polysaccharides.</div></div><div><h3>Key findings and conclusions</h3><div>The gut microbiota interact with microglia to affect the maturation, development, and function of microglia. Microglia shape the gut microbiota and react dynamically to dietary nutrition. Dietary components of polyphenols and polysaccharides have a direct or indirect impact on microglia through gut microbiota and subsequently relieve neuroinflammation. Therefore, communication between gut microbiota and microglia offers a fresh perspective on how nutrition affects brain function and serves as a theoretical basis for the development of functional foods that have neuroprotective properties.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"158 ","pages":"Article 104942"},"PeriodicalIF":15.1,"publicationDate":"2025-02-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143509603","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":"Vine tea (Ampelopsis grossedentata) — A different kind of tea hidden deep in the mountains of China: A comprehensive review of the nutritional profile, functional effect, and diverse applications as a novel raw material in food practices","authors":"Yanqiu Zhang ,&nbsp;Taotao Wang ,&nbsp;Shanshan Wu ,&nbsp;Zhihong Zhang ,&nbsp;Yao Zhang ,&nbsp;Qing Liu ,&nbsp;Yuanxin Guo ,&nbsp;Huanan Guan ,&nbsp;Dongxu Wang ,&nbsp;Ruixia Dong ,&nbsp;Hao Jiang","doi":"10.1016/j.tifs.2025.104939","DOIUrl":"10.1016/j.tifs.2025.104939","url":null,"abstract":"<div><h3>Background</h3><div>Vine tea (<em>Ampelopsis grossedentata</em> Hand.-Mazz., VT) is a popular folk tea rich in dihydromyricetin (DMY) that has been consumed in China for more than 600 years with various nutritional components and active ingredients. In recent years, extensive studies have been conducted on deciphering the chemical composition and biological functions of VT. However, the research data on VT are scattered, and the future application trends are not summarised.</div></div><div><h3>Scope and approach</h3><div>In this review, we recapitulate the manufacturing processes, flavor quality, nutritional composition and active ingredients of VT, and extraction and identification progress and pharmacokinetics for DMY, while emphasising the safety and application of VT as a novel raw food material.</div></div><div><h3>Key findings and conclusions</h3><div>VT constitute a variety of flavouring components and bioactive ingredients, such as flavonoids, phenols, steroids, terpenoids, fatty acids and volatile components. As a promising and economic Chinese herbal and functional food, VT is widely used in the food industry. We primarily concentrates on summarize the findings about the manufacturing processes, flavor quality, nutritional components, active ingredients, functional activities and safety of VT, as well as the extraction and identification progress and pharmacokinetics for DMY, and discuss the practical applications of VT as a new raw food material in the food and agriculture industries. Moreover, this review offers an innovative perspective on the utilization of VT in these industries, addressing current developments and challenges associated with the deep processing of VT products, and provides insights into the future sustainable development options of VT industries.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"159 ","pages":"Article 104939"},"PeriodicalIF":15.1,"publicationDate":"2025-02-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143552379","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":"Application of nano/micro-encapsulated bioactive compounds in 3D printed foods","authors":"Huang Meigui ,&nbsp;Liu Xu ,&nbsp;Elham Assadpour ,&nbsp;Chen Tan ,&nbsp;Seid Mahdi Jafari","doi":"10.1016/j.tifs.2025.104937","DOIUrl":"10.1016/j.tifs.2025.104937","url":null,"abstract":"<div><h3>Background</h3><div>The exploration of nano/micro-encapsulated bioactive compounds in 3D printed foods offers promising strategies in the delivery of personalized and customized foods. 3D printing helps improve the stability and bioavailability of bioactive compounds by creating delivery systems with diverse compositions, geometries, and release patterns. The integration with encapsulation also facilitates the design of novel 3D printer and bioinks.</div></div><div><h3>Scope and approach</h3><div>This review summarizes the recent development of integrating encapsulation and 3D printing technologies for functional food applications. Various types of nano/micro-delivery systems including solid lipid nanoparticles, Pickering emulsion, high internal phase emulsion, hydrogel, oleogel, and liposome can be 3D printed. Particular interest is the use of novel composite systems, such as liposome-in-film, liposome-in-hydrogel, bigel, and emulsion gel. The opportunities and challenges of the combined technologies are also highlighted.</div></div><div><h3>Key findings and conclusions</h3><div>The combination of 3D printing and encapsulation would offer up novel opportunities in precision nutrition. This review may help direct the upcoming advancements in design of multi-material printing and multi-head printers for precise delivery of bioactive compounds.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"158 ","pages":"Article 104937"},"PeriodicalIF":15.1,"publicationDate":"2025-02-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143512052","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":"Optimized cleansing techniques: Engineered covalent-organic frameworks (COF) adsorbents for mycotoxin removal from food products","authors":"Brij Mohan ,&nbsp;Virender ,&nbsp;Rakesh Kumar Gupta ,&nbsp;Vandna Pandey ,&nbsp;Armando J. L. Pombeiro ,&nbsp;Peng Ren","doi":"10.1016/j.tifs.2025.104936","DOIUrl":"10.1016/j.tifs.2025.104936","url":null,"abstract":"<div><h3>Background</h3><div>Mycotoxins, toxic metabolites produced by certain fungi, pose a significant threat to human health through contaminated food and animal feed. These toxins, which include aflatoxins (AFs), ochratoxins, and fumonisins, are prevalent in agricultural products such as grains, nuts, and dried fruits. The growing global concern regarding the health risks associated with mycotoxins has driven research into developing efficient methods for their removal from food products. Among various approaches, materials science has emerged as a promising one, offering advanced adsorbents capable of mitigating mycotoxin contamination and improving food safety.</div></div><div><h3>Scope and objective</h3><div>This review focuses on the recent advancements in covalent organic frameworks (COFs) for the removal of mycotoxins, with particular attention to their modifications for performance enhancement. It discusses key strategies for optimizing COFs, including the introduction of functional groups and modification of pore structures, to improve adsorption capacity, adsorption isotherms, and kinetics. This study explores how these modifications progressively enhance COF efficiency, particularly for AF removal, and their potential use in complex food matrices. This review aims to provide a clear understanding of how COF modifications contribute to more efficient and selective mycotoxin removal.</div></div><div><h3>Key findings</h3><div>Recent studies have highlighted the effectiveness of various COFs, such as PL-GOx-Fe₃O₄@COF, PAN@COF FM, COF@MIP, F-COF, JNU-7, CX4-Tph-COF, magnetic COF, and Fe₃O₄-incorporated COFs, in removing mycotoxins. These COFs operate through various physical and chemical interactions, achieving high adsorption efficiencies. The application of COFs has proven particularly effective in food samples such as grains, beverages, edible oils, and meats. The incorporation of guest nanomaterials and molecules further enhances the adsorption capabilities of COFs, enabling improved performance in complex matrices. These findings underscore the potential of COFs as effective adsorbents of mycotoxins, providing a promising alternative to traditional methods.</div></div><div><h3>Significance</h3><div>This review explores the challenges in optimizing COF materials for mycotoxin removal and proposes strategies to overcome these hurdles. By focusing on surface engineering, pore structure optimization, and functional group modifications, it emphasizes the need for further research to improve COF efficiency. The insights presented here are intended to encourage continued innovation in COF-based technologies, ultimately contributing to improved food safety and public health protection.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"159 ","pages":"Article 104936"},"PeriodicalIF":15.1,"publicationDate":"2025-02-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143527185","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":"Potential for in-field pre-harvest control of foodborne human pathogens in leafy vegetables: Identification of research gaps and opportunities","authors":"Laura Rood ,&nbsp;Chawalit Kocharunchitt ,&nbsp;John Bowman ,&nbsp;Roger Stanley ,&nbsp;Tom Ross ,&nbsp;Michelle Danyluk ,&nbsp;Keith Warriner ,&nbsp;Sukhvinder Pal Singh ,&nbsp;Alieta Eyles","doi":"10.1016/j.tifs.2025.104928","DOIUrl":"10.1016/j.tifs.2025.104928","url":null,"abstract":"<div><h3>Background</h3><div>Leafy vegetables (LVs) used as raw ingredients in salads have become a crucial part of our healthy diets. However, they are considered to be high-risk foods due to the lack of reliable measures to fully mitigate food safety risks in the absence of cooking prior to consumption. Indeed, outbreaks of foodborne illnesses and recalls associated with LVs continue to occur. This highlights the potential for additional strategies, such as pre-harvest sanitization, to better address the risks.</div></div><div><h3>Scope and approach</h3><div>This review undertook a comprehensive analysis of the current state of pre-harvest technologies that apply chemical sanitisers via treated irrigation water or via sanitization sprays of the field crop.</div></div><div><h3>Key findings and conclusions</h3><div>Several potential chemical sanitisers were shown to be effective against various food-borne pathogens when applied pre-harvest to crops. The review identified significant knowledge gaps concerning the efficacy of chemical sanitisers including their effect on the ecosystem health such as plant health, soil health, impacts on the natural leaf and soil microbiome. Addressing these gaps will provide a better understanding of the feasibility of these sanitization methods, including cost-benefit analyses. It is proposed that a risk framework, tailored to specific crops, soil types and weather conditions, should be developed to provide a science-based justification for the implementation of pre-harvest sanitization to improve the safety of LVs.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"158 ","pages":"Article 104928"},"PeriodicalIF":15.1,"publicationDate":"2025-02-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143464832","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":"Leaching and proposed recovery strategies of (poly)phenols and oligosaccharides from hydration wastewater during legume processing","authors":"Dang Truong Le ,&nbsp;Gary Williamson ,&nbsp;Lavaraj Devkota ,&nbsp;Sushil Dhital","doi":"10.1016/j.tifs.2025.104924","DOIUrl":"10.1016/j.tifs.2025.104924","url":null,"abstract":"<div><h3>Background</h3><div>Hydration is a critical stage in the processing of canned legumes, yet it often generates a considerable volume of wastewater. Large amounts of bioactive substances, including (poly)phenols and oligosaccharides, leach out into the wastewater, resulting in increased processing costs and compromising the nutritional properties of the canned product. For sustainable production, there is an urgent need to recover these substances.</div></div><div><h3>Scope and approach</h3><div>This manuscript comprehensively reviews the recovery strategies for (poly)phenols and oligosaccharides from legume hydration wastewater. We first explore the potential causes of the loss and leaching of these components into the legume hydration wastewater. The profiles of (poly)phenols and oligosaccharides in the wastewater are outlined. Among the emerging recovery technologies, we selectively focus on the combined use of two techniques: macroporous resin (MR) adsorption/desorption and membrane processes.</div></div><div><h3>Key findings and conclusions</h3><div>Thermal factors are a significant contributor to the losses of bioactive substances. Hydration wastewater generated from each specific legume cultivar exhibits a unique (poly)phenolic profile, including anthocyanins, flavanols, flavonols, tannins, and phenolic acids, and oligosaccharides mostly belonging to the raffinose family. While MR is employed to effectively separate (poly)phenols and oligosaccharides, nanofiltration membranes (150–400 Da) are subsequently utilized to purify these components. The valorization performance is highly dependent on the physicochemical properties of feed materials, resin/membrane types, and operational conditions. This review is expected to facilitate future efforts to optimize the valorization system for specific legumes. While out of scope, techno-economic analysis will be crucial for assessing feasibility and scalability in future developments. Moreover, utilizing legume waste not only promotes sustainability but also enhances consumer health through functional food production while supporting environmental sustainability by minimizing production waste.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"158 ","pages":"Article 104924"},"PeriodicalIF":15.1,"publicationDate":"2025-02-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143464710","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Co-encapsulation: An effective strategy to enhance the synergistic effects of probiotics and polyphenols","authors":"Mengjie Ma ,&nbsp;Yueyue Liu ,&nbsp;Yannan Chen ,&nbsp;Shuaizhong Zhang ,&nbsp;Yongkai Yuan","doi":"10.1016/j.tifs.2025.104927","DOIUrl":"10.1016/j.tifs.2025.104927","url":null,"abstract":"<div><h3>Background</h3><div>Probiotics and polyphenols are both widely studied for their individual encapsulation due to their environmental sensitivity. Recently, their co-encapsulation has gained attention, driven by increasing evidence of their synergistic effects.</div></div><div><h3>Scope and approach</h3><div>This review explores co-encapsulation technologies and their formation mechanisms. It emphasizes the effects of polyphenols on probiotic survival, the role of probiotics in protecting and delivering polyphenols, and the impact of co-encapsulation on their functionality. Future perspectives and challenges are also discussed.</div></div><div><h3>Key findings and conclusions</h3><div>Probiotics and polyphenols can be co-encapsulated using methods such as ionic gelation, spray drying, and complex coacervation/freeze drying, with mechanisms involving interactions of wall materials/polyphenols and probiotics/polyphenols. Polyphenols generally enhance probiotic survival during drying, storage, and digestion, while probiotics improve the stability and bioavailability of polyphenols. The main factors influencing the storage survival of probiotics in polyphenols include polyphenol type, concentration, probiotic strain, and storage temperature. Co-encapsulation of probiotics and polyphenols has been shown to regulate metabolism (reducing blood glucose and fat absorption) and inhibit colon cancer. However, it lacks inflammation treatment. Future research should focus on diversifying co-encapsulation types, expanding the influence of probiotics on polyphenols within co-encapsulation, and exploring the use of polyphenols as wall materials for probiotic encapsulation.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"158 ","pages":"Article 104927"},"PeriodicalIF":15.1,"publicationDate":"2025-02-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143464823","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 and potentiality of phenyllactic acid: Source, antimicrobial mechanism, and applications","authors":"Yuwei Sun ,&nbsp;Jiang Zhu ,&nbsp;Tao Wang ,&nbsp;Zhijia Liu ,&nbsp;Chuanqi Chu ,&nbsp;Junjie Yi","doi":"10.1016/j.tifs.2025.104926","DOIUrl":"10.1016/j.tifs.2025.104926","url":null,"abstract":"<div><h3>Background</h3><div>Phenyllactic acid (PLA) is a biosafe antimicrobial substance primarily produced by lactic acid bacteria with a broad antimicrobial spectrum. This naturally-derived compound is of interest for its applications in food safety, medical treatments, agricultural processes, and other areas of daily life.</div></div><div><h3>Scope and approach</h3><div>This review synthesizes current research on PLA, examining its biological sources, antimicrobial mechanisms, applications, and strengths and limitations. It further explores the comparative safety of microbially-derived PLA versus synthetic alternatives and its mechanisms for inhibiting bacteria, fungi, and biofilm formation. Additionally, the SWOT analysis is provided to evaluate the opportunities and obstacles related to PLA production and application.</div></div><div><h3>Key findings and conclusion</h3><div>PLA demonstrates various inhibitory mechanisms that effectively target a broad spectrum of microbial agents, including bacteria, fungi, and biofilms, highlighting its potential as a multifunctional biopreservative in food systems. Research indicates that PLA, especially in its microbially-derived form, offers advantages over chemically synthesized counterparts by reducing risks associated with chemical additives and aligning with consumer demand for natural products. Beyond food preservation, PLA shows considerable promise in agriculture and healthcare. Nevertheless, the SWOT analyses revealed that the production and application of PLA present opportunities and challenges, particularly concerning production scalability and regulatory consistency. Current methods of PLA production face limitations in yield and cost-effectiveness, while global regulatory standards for its use are still under development. Standardizing safety evaluations and regulatory frameworks will be essential to ensuring the acceptance of PLA as a safe and effective biopreservative.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"158 ","pages":"Article 104926"},"PeriodicalIF":15.1,"publicationDate":"2025-02-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143474082","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":"Beyond principal component analysis: Enhancing feature reduction in electronic noses through robust statistical methods","authors":"Yoshiyasu Takefuji","doi":"10.1016/j.tifs.2025.104919","DOIUrl":"10.1016/j.tifs.2025.104919","url":null,"abstract":"<div><h3>Background</h3><div>Zheng et al. (2025) provided a comprehensive review of advancements in electronic noses used for detecting alcoholic beverages. Their work highlights the critical role of Principal Component Analysis (PCA) in feature reduction, which enhances the accuracy of various analytical methods such as linear discriminant analysis (LDA), random forest (RF), convolutional neural networks (CNN), and back propagation neural networks (BPNN). While PCA is a widely used technique, its application in electronic nose technologies necessitates a closer examination of its limitations.</div></div><div><h3>Scope and approach</h3><div>This paper critically evaluates the limitations of PCA when applied to nonlinear and nonparametric data, emphasizing the potential for distorted conclusions that can arise from its use. Through an extensive literature review, the paper discusses the implications of PCA within electronic nose applications. Key areas of focus include the importance of assessing data distribution, understanding statistical relationships, and validating significance using p-values. Additionally, the paper advocates for the adoption of nonparametric statistical methods, such as Spearman's correlation and Kendall's tau, to enhance the reliability of the analyses conducted.</div></div><div><h3>Key findings and conclusion</h3><div>The review reveals that the linear assumptions underlying PCA may misrepresent variance in nonlinear datasets, leading to misleading projections that obscure structural information. PCA's focus on global patterns can also overlook significant local variations, potentially causing overlaps among distinct classes within high-dimensional data. These limitations necessitate caution when utilizing PCA in electronic nose technologies. Therefore, to ensure valid and reliable results in this rapidly advancing field, it is essential to adopt robust statistical methods and conduct thorough preliminary analyses that account for the specific characteristics of the data. Mitigating the risks of distorted conclusions will improve the accuracy and credibility of findings in this area of research.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"157 ","pages":"Article 104919"},"PeriodicalIF":15.1,"publicationDate":"2025-02-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143488572","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}