Trends in Food Science & Technology最新文献_第4页

Smart screening, detection, warning, and control of 3R food hazards and their potential social science impacts

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

Trends in Food Science & Technology

Pub Date : 2025-02-01 DOI: 10.1016/j.tifs.2024.104814

Jiahui Chen , Anet Režek Jambrak , Yuanfei Dai , Zhilan Sun , Chong Sun , Fang Liu , Xinxiao Zhang , Muthupandian Ashokkumar , Miao Zhang , Daoying Wang

Background

The 3R foods—"ready-to-cook,” “ready-to-eat,” and “ready-to-heat"—are gaining popularity. Supporters believe that this type of food is convenient and safe. However, opponents refute that safety risks in 3R foods are still of concern. Therefore, there is significant controversy surrounding this issue. Furthermore, the present 3R food safety system is not sufficiently smart to handle the problems in data processing, storage, and collecting. Food safety may be improved by incorporating advanced intelligent technology into the 3R food-related system.

Scope and approach

The smart screening, detection, warning, and control components of the 3R food safety system were systematically divided in this review. Additionally, the intelligent algorithms and internal connections of each section were the focus of this work. Consumer behavior, governmental regulations, and economic impacts of intelligent 3R food technology were also emphasized.

Key findings and conclusions

The typical risks associated with 3R food included thermal reaction-related hazards, thermotolerant Bacillus, and migrating packaging materials. Despite their tight connections, smart screening, detection, warning, and control each possessed distinct emphasis. In this sense, relatively abundant and limited 3R food data were handled with feature selection and generative adversarial networks, respectively. Notably, the development of smart technology in 3R food safety might face more significant obstacles from potential social science aspects than from technological ones.

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引用次数: 0

Leveraging plate for health: How food carves our immunity

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

Trends in Food Science & Technology

Pub Date : 2025-02-01 DOI: 10.1016/j.tifs.2025.104865

Jinhui Jia , Jiahui Li , Jian Guo , Ailin Wang , Chunhong Yan , Xiaomeng Ren , Xiaodong Xia

Background

The relationship between diet and immune system function is becoming increasingly recognized, with research demonstrating that various dietary components modulate immune responses through complex mechanisms. These nutrients influence immune cell activity, the production of cytokines and antibodies, and overall immune resilience. While many of these mechanisms are still not fully understood, ongoing research continues to uncover the intricate ways in which diet affects immune health.

Scope and approach

This review provides an overview of how dietary components, including proteins, carbohydrates, fats and fatty acids, vitamins, minerals, probiotics, and food additives, affect immune function. By synthesizing current literature, examining the relationship among diet nutrition, and immunity. This review aims to organize existing knowledge and offer guidance for future research in nutrition and immunology.

Key findings and conclusion

Dietary components play an important role in regulating immune response. Proteins support immune cell function, carbohydrates provide energy for immune cell activity, and unsaturated fatty acids help regulate inflammation and immune processes. Micronutrients, including vitamins and minerals, are necessary for optimal immune function, but an individual's immune status needs to be considered before micronutrients supplement. Probiotics boost immunity partly through promoting a healthy gut microbiome, while excess salt and certain food additives may impair immune function. Overall, a balanced diet and adequate nutrition are critical to boosting immunity, and nutritional interventions should be tailored to an individual's immune needs and health status to optimize immune function and reduce disease risk.

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引用次数: 0

Food safety management systems: The role of cognitive and cultural biases in determining what is ‘safe enough’

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

Trends in Food Science & Technology

Pub Date : 2025-02-01 DOI: 10.1016/j.tifs.2024.104811

Louise Manning, Jack H. Grant

Background

Food safety management systems (FSMS) are designed and implemented to control, and where possible eliminate, the potential food safety hazards associated with a product, and how food is produced, to ensure compliance with food safety legislation, retailer standards and/or private third-party certification standards. However, the design, validation, implementation and verification of FSMS can be subject to both conscious and unconscious bias that inform risk management and risk acceptance.

Scope and approach

The aim of this structured review is to firstly consider existing hazard analysis and risk assessment approaches to developing and implementing FSMS, and approaches to defining what is “safe enough’ and, secondly to explore the role of cognitive and cultural biases in decision-making.

Key findings and conclusions

Cognitive and cultural biases can influence food safety assessment, FSMS design and perceptions, management and acceptance of food safety risk. A better understanding of their influence and how this informs scientific and lay approaches to hazard analysis and food safety risk assessment could provide more insight into how regulators, food business operators, staff and consumers assess and accept food safety risk.

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引用次数: 0

Machine learning-enhanced electrochemical sensors for food safety: Applications and perspectives

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

Trends in Food Science & Technology

Pub Date : 2025-02-01 DOI: 10.1016/j.tifs.2025.104872

Wajeeha Pervaiz , Muhammad Hussnain Afzal , Niu Feng , Xuewen Peng , Yiping Chen

Background

Food safety is a critical global concern that directly impacts human health and well-being. Electrochemical sensors have garnered considerable interest for detecting contaminants in food due to their sensitivity and selectivity; however, issues such as sensor instability and electrode fouling limit their effectiveness. The integration of machine learning (ML) into electrochemical sensing offers a transformative approach, enhancing sensor performance, stability, and data processing capabilities while enabling real-time monitoring.

Scope and approach

This review succinctly explores the use of ML-enhanced electrochemical sensors specifically for food safety applications. Initially, various ML algorithms applicable to electrochemical sensor technology for food safety monitoring are discussed. The review then highlights the application of ML-enhanced sensors in detecting food-related contaminants, such as pesticides, pharmaceutical residues, heavy metals, microorganisms, artificial dyes, and phenolic compounds. Finally, it addresses the challenges and future prospects in advancing electrochemical sensors for food safety, emphasizing the potential of appropriate ML algorithms to improve in-situ food safety monitoring.

Key findings and conclusions

The integration of ML with electrochemical sensors improves their sensitivity, selectivity, and stability, addressing issues like electrode fouling. ML algorithms such as support vector machines, artificial neural networks, and random forests effectively detect food contaminants like pesticides, heavy metals, and microorganisms. ML also enables real-time data processing for quick, accurate detection of trace-level contaminants. However, challenges remain in sensor calibration, data reliability, and the need for high-quality training datasets. Future research should focus on enhancing sensor robustness, refining ML models for improved accuracy, and advancing the commercialization of ML-enhanced sensors for food safety monitoring.

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引用次数: 0

The ripple effects of carbon pricing on food supply chains and affordability: Editorial

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

Trends in Food Science & Technology

Pub Date : 2025-02-01 DOI: 10.1016/j.tifs.2024.104812

Sylvain Charlebois (Dr)

引用次数: 0

Faba bean protein: Chemical composition, functionality, volatile compounds, and applications in food production

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

Trends in Food Science & Technology

Pub Date : 2025-02-01 DOI: 10.1016/j.tifs.2024.104863

Jacob Thomsen, Jiajia Rao, Bingcan Chen

Background

Demand for plant proteins has drawn them to the forefront of industrial and academic food science research as the consumer becomes more aware of plant protein's positive impact on personal and environmental health. Faba bean (Vicia faba) protein (FBP) represents an underutilized and under-researched option which offers great potentials as functional food ingredients.

Scope & approach

Reviews on FBP are few, and those that exist fail to compile all the information needed to show the current state of FBP industrial viability and its future potential with continued research. This is in part due to gaps in research, but these gaps have begun to close. That said, this review highlights current research regarding the composition, processing, and volatile profiles of faba beans. Additionally, functionality as emulsifier, foaming agent and gelling agent of faba bean protein derivatives is examined along with areas of application in varying sectors of the food industry.

Key findings and conclusions

Faba beans present a source of plant protein with lots of potential. It has high native protein concentration that means its economical for producing protein derivatives. Furthermore, research shows that FBP can at times presently compete with popular plant proteins as a functional ingredient in emulsions, foams, and gels. Researchers have used FBP to produce meat analogs, baked goods, beverages, and more. Nevertheless, FBP requires more research to optimize protein modification methods and as a functional ingredient in various food applications to increase industrial viability.

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引用次数: 0

Spatio-temporal scales of the Chinese Daqu microbiome: Heterogeneity, niche differentiation, and assembly mechanisms

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

Trends in Food Science & Technology

Pub Date : 2025-02-01 DOI: 10.1016/j.tifs.2024.104832

Jie Tang , Junlin Wei , Yong Yang , Xiangyang Ge , Qiancheng Zuo , Cong Zhao , Yongguang Huang

Background

Daqu-making is an ancient biotechnology that has been continually iterated and upgraded over thousands of years. The main objective was to promote microbial spectrum formation by consistently adjusting the Daqu niche. Due to Daqu processing across temporal and spatial scales, the aggregation and formation of Daqu microbial communities are influenced by many scales. However, how the spatio-temporal scales regulate Daqu microbiome formation is still shrouded in mist, significantly hindering the stability and standardization of Daqu quality.

Scope and approach

This study reviews the evolution of Daqu production. Moreover, it comprehensively synthesized the diversity, structural characteristics, and niche differentiation of the Daqu microbiome on both spatial and temporal scales. The assembly mechanism of the Daqu microbiome was systematically investigated. Finally, it discusses the challenges and future directions of Daqu manufacturing.

Key findings and conclusions

The Daqu microbiome has a scale effect, and its assembly involves both initial and successional community assemblies. The biological influx and community coalescence shaped the Daqu initial niche. Next, the microbial community of Daqu exhibited a periodic arrangement in the time series, which was mediated by environmental factors at various scales and microbial interactions, including physical contact, cross-feeding, nutritional competition, quorum sensing, biofilm formation, and toxic substances. In the future, the advancement of knowledge regarding the microecological stabilization of Daqu fermentation and intelligent brewing of Daqu will facilitate the sustainable development of the Daqu industry.

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引用次数: 0

Climate-smart Halophyte: The role of Atriplex in future food security

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

Trends in Food Science & Technology

Pub Date : 2025-02-01 DOI: 10.1016/j.tifs.2025.104869

Yanlin Sun , Michael E. Netzel , Dharini Sivakumar , Yasmina Sultanbawa

Background

Halophytes are promising crops for food security due to their excellent nutritional value and salt tolerance. Atriplex species stand out for their high productivity, wide distribution, and strong environmental tolerance, widely used in livestock feed, soil remediation, agricultural reclamation, food, and medicine.

Scope and approach

Consequently, screening different genotypes of Atriplex from different continents and countries for their nutritional and bioactive properties could aid targeted breeding efforts in the future. Atriplex may play a crucial role as a dietary intervention crop for combating malnutrition and hidden hunger in the future. The present review will give a comprehensive overview on the nutritional composition, bioactive properties and food potential of Atriplex as a future food crop.

Key findings and conclusions

Atriplex is a rich source of protein, fiber, vitamins, essential minerals and trace elements such as K, Ca, Mg, Fe, Zn, and Mn. Furthermore, attributed to its phytochemical compounds, Atriplex has demonstrated a broad range of bioactivities such as anti-diabetes, anti-obesity, antimicrobial, and anti-cancer. As an Indigenous crop, Atriplex also has great potential to stimulate local and Indigenous enterprises and promote employment in poor rural communities. It can be concluded that Atriplex is a promising "candidate" for saline environments that ensure food security and hidden hunger.

{"title":"Climate-smart Halophyte: The role of Atriplex in future food security","authors":"Yanlin Sun , Michael E. Netzel , Dharini Sivakumar , Yasmina Sultanbawa","doi":"10.1016/j.tifs.2025.104869","DOIUrl":"10.1016/j.tifs.2025.104869","url":null,"abstract":"<div><h3>Background</h3><div>Halophytes are promising crops for food security due to their excellent nutritional value and salt tolerance. <em>Atriplex</em> species stand out for their high productivity, wide distribution, and strong environmental tolerance, widely used in livestock feed, soil remediation, agricultural reclamation, food, and medicine.</div></div><div><h3>Scope and approach</h3><div>Consequently, screening different genotypes of <em>Atriplex</em> from different continents and countries for their nutritional and bioactive properties could aid targeted breeding efforts in the future. <em>Atriplex</em> may play a crucial role as a dietary intervention crop for combating malnutrition and hidden hunger in the future. The present review will give a comprehensive overview on the nutritional composition, bioactive properties and food potential of <em>Atriplex</em> as a future food crop.</div></div><div><h3>Key findings and conclusions</h3><div><em>Atriplex</em> is a rich source of protein, fiber, vitamins, essential minerals and trace elements such as K, Ca, Mg, Fe, Zn, and Mn. Furthermore, attributed to its phytochemical compounds, <em>Atriplex</em> has demonstrated a broad range of bioactivities such as anti-diabetes, anti-obesity, antimicrobial, and anti-cancer. As an Indigenous crop, <em>Atriplex</em> also has great potential to stimulate local and Indigenous enterprises and promote employment in poor rural communities. It can be concluded that <em>Atriplex</em> is a promising \"candidate\" for saline environments that ensure food security and hidden hunger.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"156 ","pages":"Article 104869"},"PeriodicalIF":15.1,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143147107","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}

引用次数: 0

Synergizing blockchain and internet of things for enhancing efficiency and waste reduction in sustainable food management

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

Trends in Food Science & Technology

Pub Date : 2025-02-01 DOI: 10.1016/j.tifs.2025.104873

Yang Zhang , Vijai Kumar Gupta , Keikhosro Karimi , Yajing Wang , Mohd Azman Yusoff , Hassan Vatanparast , Junting Pan , Mortaza Aghbashlo , Meisam Tabatabaei , Ahmad Rajaei

Background

Reducing food waste in the food supply chain is paramount in our quest for sustainability. With growing concerns over environmental degradation, resource scarcity, and food insecurity, addressing this challenge has become a global imperative. To effectively tackle it, the use of blockchain along with the Internet of Things (BlockIoT) has emerged as a promising approach. By using decentralized and reliable systems built on blockchain technology, it is possible to devise a solution for better managing the agricultural supply chain.

Scope and approach

The review article explores the potential of BlockIoT in tackling challenges within the food chain, such as traceability and waste reduction. This paper analyzes the benefits and limitations of blockchain solutions for sustainable food management, focusing on traceability and supply chain optimization. It also examines the technical and adoption challenges hindering blockchain implementation in the food industry.

Key findings and conclusions

BlockIoT has the potential to make significant contributions to food supply chains, addressing all three pillars of sustainable development. Specifically, it can positively impact the social pillar by facilitating transparency and traceability, thus mitigating food fraud and ensuring food safety. Concerning the environmental pillar, BlockIoT has the potential to significantly reduce food waste and minimize the environmental footprint. Furthermore, BlockIoT has the potential to contribute to the economic pillar by lowering costs. However, achieving widespread blockchain implementation requires the participation of all stakeholders, which may be hindered by both technical and adoption challenges. These challenges encompass not only the technical aspects of implementing blockchain technology but also the broader issue of adoption throughout various industries and sectors. Further research focusing on empirical evidence and real-world implementation is needed to enhance understanding and enable the sustainable development of agriculture and smart agri-supply chain management.

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引用次数: 0

Delivery systems of cold atmospheric plasma in the food industry: Modes, optimization strategies, and applications

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

Trends in Food Science & Technology

Pub Date : 2025-02-01 DOI: 10.1016/j.tifs.2024.104831

Xiao Yang , Yuanyuan Pan , Sang Zou , Jun-Hu Cheng

Background

Cold atmospheric plasma (CAP) has emerged as a potentially transformative technology in the field of food safety, producing reactive oxygen and nitrogen species at close to atmospheric pressure and room temperature in “on/off” mode, while overcoming the barriers in conventional methods. However, the effective delivery of plasma components is crucial for its successful application in the food industry.

Scope and approach

This review provides a comprehensive overview of plasma delivery sources, reactive species generated by plasma sources, and their diagnostics. Various applications of direct CAP delivery in the food industry for antimicrobial, contaminant removal, and food functionalization are also discussed in detail. The delivery of plasma-activated media for food applications, includes plasma-activated gases, plasma-activated liquids, and plasma-activated hydrogels. Furthermore, specific optimization strategies to enhance the CAP delivery performance are proposed, focusing on two key pathways: “device-assisted” and “technology integration” approaches for the efficient loading of reactive species. Finally, important insights into the challenges and prospects of plasma delivery research for practical applications in the food industry are provided.

Key findings and conclusions

CAP delivery systems are developed to different delivery purposes, and the delivery effectiveness of CAP delivery systems increases the potential for plasma applications in the food industry. These delivery systems can be applied to antimicrobial, contaminant removal, food functionalization, and other practical applications in the food industry. Future research should further extend the breadth-depth of CAP delivery and scale up CAP delivery to promote its broader implementation in food industry practices.

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引用次数: 0