Pub Date : 2025-11-10DOI: 10.1016/j.tifs.2025.105440
Simone Guglielmetti , Marie-Eve Boyte , Cathy L. Smith , Arthur C. Ouwehand , George Paraskevakos , Jessica A. Younes
This letter responds to the correspondence by Vinderola et al. (2025) regarding our article “Commercial and regulatory frameworks for postbiotics: an industry-oriented scientific perspective for non-viable microbial ingredients conferring beneficial physiological effects” (Trends in Food Science & Technology, 163, 105130). We clarify that our work did not propose a new definition of postbiotics, but rather a sector-specific handling taxonomy designed for foods and dietary supplements, harmonizing existing academic definitions with regulatory practice. We reaffirm that our framework complements, rather than replaces, academic definitions, and provides a practical tool for classification, traceability, and labeling of non-viable microbial ingredients. We further address the rationale for the use of the term “beneficial physiological effects,” and the inclusion of cell-free fermentates as a pragmatic, historically consistent component of the postbiotic category. Finally, we invite a multi-stakeholder dialogue to align scientific, industrial, and regulatory perspectives on postbiotics.
{"title":"Response to the letter to the editor by Vinderola et al. (2025) Trends in Food Science & Technology 165, 105289","authors":"Simone Guglielmetti , Marie-Eve Boyte , Cathy L. Smith , Arthur C. Ouwehand , George Paraskevakos , Jessica A. Younes","doi":"10.1016/j.tifs.2025.105440","DOIUrl":"10.1016/j.tifs.2025.105440","url":null,"abstract":"<div><div>This letter responds to the correspondence by Vinderola et al. (2025) regarding our article <em>“Commercial and regulatory frameworks for postbiotics: an industry-oriented scientific perspective for non-viable microbial ingredients conferring beneficial physiological effects”</em> (<em>Trends in Food Science & Technology</em>, 163, 105130). We clarify that our work did not propose a new definition of postbiotics, but rather a sector-specific handling taxonomy designed for foods and dietary supplements, harmonizing existing academic definitions with regulatory practice. We reaffirm that our framework complements, rather than replaces, academic definitions, and provides a practical tool for classification, traceability, and labeling of non-viable microbial ingredients. We further address the rationale for the use of the term “beneficial physiological effects,” and the inclusion of cell-free fermentates as a pragmatic, historically consistent component of the postbiotic category. Finally, we invite a multi-stakeholder dialogue to align scientific, industrial, and regulatory perspectives on postbiotics.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"167 ","pages":"Article 105440"},"PeriodicalIF":15.4,"publicationDate":"2025-11-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145527611","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}
Pub Date : 2025-11-07DOI: 10.1016/j.tifs.2025.105427
Peiyi Wang , Miao Chen , Changhong Liu , Lei Zheng
Background
The gut microbiota, together with the intestinal microecosystem, plays an important role in regulating host nutrition, metabolism, immune balance, and other physiological functions. Disruption of this ecosystem directly affects gut health and has been linked to various diseases. Microalgae, recognized as sustainable “superfoods,” are rich in diverse bioactive compounds capable of modulating gut microbial composition and activity.
Scope and approach
In this review, we systematically examine the interactions between microalgal bioactive components and the gut microbiota, identify research progress and existing gaps across different compound categories, and evaluate mechanistic and translational evidence linking microalgae to gut-related health benefits and gut-associated axes. Finally, we discuss current limitations in the field and propose perspectives for future research and application.
Key findings and conclusions
Microalgae and their derived bioactives exhibit diverse microbiota-modulating, anti-inflammatory, and barrier-protective activities that collectively contribute to gut health improvement. These interactions extend to systemic networks such as the gut-liver, gut-brain, and gut-skin axes, suggesting broad physiological relevance. Nevertheless, variations among models, limited human trials, and insufficient understanding of metabolic transformations restrict translational readiness. Future work integrating multi-omics tools, broader disease models, and unified evaluation and certification systems will be crucial to advance microalgae-based functional foods toward precise and evidence-based gut health applications. Overall, microalgae represent a promising natural resource for developing next-generation gut-targeted functional foods.
{"title":"Unraveling the potential of microalgae as nutrient sources for gut health enhancement: Insights from the perspective of gut microbiota","authors":"Peiyi Wang , Miao Chen , Changhong Liu , Lei Zheng","doi":"10.1016/j.tifs.2025.105427","DOIUrl":"10.1016/j.tifs.2025.105427","url":null,"abstract":"<div><h3>Background</h3><div>The gut microbiota, together with the intestinal microecosystem, plays an important role in regulating host nutrition, metabolism, immune balance, and other physiological functions. Disruption of this ecosystem directly affects gut health and has been linked to various diseases. Microalgae, recognized as sustainable “superfoods,” are rich in diverse bioactive compounds capable of modulating gut microbial composition and activity.</div></div><div><h3>Scope and approach</h3><div>In this review, we systematically examine the interactions between microalgal bioactive components and the gut microbiota, identify research progress and existing gaps across different compound categories, and evaluate mechanistic and translational evidence linking microalgae to gut-related health benefits and gut-associated axes. Finally, we discuss current limitations in the field and propose perspectives for future research and application.</div></div><div><h3>Key findings and conclusions</h3><div>Microalgae and their derived bioactives exhibit diverse microbiota-modulating, anti-inflammatory, and barrier-protective activities that collectively contribute to gut health improvement. These interactions extend to systemic networks such as the gut-liver, gut-brain, and gut-skin axes, suggesting broad physiological relevance. Nevertheless, variations among models, limited human trials, and insufficient understanding of metabolic transformations restrict translational readiness. Future work integrating multi-omics tools, broader disease models, and unified evaluation and certification systems will be crucial to advance microalgae-based functional foods toward precise and evidence-based gut health applications. Overall, microalgae represent a promising natural resource for developing next-generation gut-targeted functional foods.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"167 ","pages":"Article 105427"},"PeriodicalIF":15.4,"publicationDate":"2025-11-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145577337","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}
Meat spoilage is a major barrier to global food security, public health, and economic sustainability, causing extensive losses across the supply chain. Conventional antimicrobial packaging, based on uncontrolled diffusion of active agents, suffers from non-specific activity, premature depletion, and concerns over chemical migration and sensory quality. These limitations are driving a shift toward precision preservation through non-migratory active packaging, redefining packaging as an engineered interface that disrupts spoilage mechanisms.
Scope and approach
This review focused on non-migratory active antimicrobial packaging for precision preservation of meat. This review first dissects the micro-ecological and molecular drivers of meat spoilage to identify actionable targets. It then critically evaluates material strategies enabling bioinspired anti-adhesion surfaces, immobilized contact-killing agents (e.g., antimicrobial peptides, polyphenols, cationic moieties), and environment-responsive polymers that activate upon pH shifts, volatile nitrogen compounds, or light exposure.
Key findings and conclusions
Non-migratory membranes reimagine packaging as an engineered, context-responsive interface: preventing microbial attachment, sustaining durable antimicrobial activity without depletion, and triggering on-demand responses to spoilage cues. Emerging frontiers, including RNA-based tools for targeted gene silencing, intelligent sensing platforms, and AI-driven modeling for real-time shelf-life prediction, are converging to enable closed-loop preservation systems. Such systems could autonomously detect spoilage signals, activate antimicrobial defenses when and where needed, and adapt to each product's storage history. Together, these advances enable intelligent, precision-driven packaging that enhances food safety and sustainability, reduces meat waste, and strengthens food security.
{"title":"Precision meat preservation via intelligent non-migratory antimicrobial packaging","authors":"Jingnan Zhang , Zahra Teymouri , Lanqi Zhou , Mengyue Zhou , Zijian Zhi , Célio Dias Santos-Júnior , Haizhou Wu","doi":"10.1016/j.tifs.2025.105426","DOIUrl":"10.1016/j.tifs.2025.105426","url":null,"abstract":"<div><h3>Background</h3><div>Meat spoilage is a major barrier to global food security, public health, and economic sustainability, causing extensive losses across the supply chain. Conventional antimicrobial packaging, based on uncontrolled diffusion of active agents, suffers from non-specific activity, premature depletion, and concerns over chemical migration and sensory quality. These limitations are driving a shift toward precision preservation through non-migratory active packaging, redefining packaging as an engineered interface that disrupts spoilage mechanisms.</div></div><div><h3>Scope and approach</h3><div>This review focused on non-migratory active antimicrobial packaging for precision preservation of meat. This review first dissects the micro-ecological and molecular drivers of meat spoilage to identify actionable targets. It then critically evaluates material strategies enabling bioinspired anti-adhesion surfaces, immobilized contact-killing agents (e.g., antimicrobial peptides, polyphenols, cationic moieties), and environment-responsive polymers that activate upon pH shifts, volatile nitrogen compounds, or light exposure.</div></div><div><h3>Key findings and conclusions</h3><div>Non-migratory membranes reimagine packaging as an engineered, context-responsive interface: preventing microbial attachment, sustaining durable antimicrobial activity without depletion, and triggering on-demand responses to spoilage cues. Emerging frontiers, including RNA-based tools for targeted gene silencing, intelligent sensing platforms, and AI-driven modeling for real-time shelf-life prediction, are converging to enable closed-loop preservation systems. Such systems could autonomously detect spoilage signals, activate antimicrobial defenses when and where needed, and adapt to each product's storage history. Together, these advances enable intelligent, precision-driven packaging that enhances food safety and sustainability, reduces meat waste, and strengthens food security.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"167 ","pages":"Article 105426"},"PeriodicalIF":15.4,"publicationDate":"2025-11-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145527072","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}
Pub Date : 2025-11-06DOI: 10.1016/j.tifs.2025.105422
Dongle Niu , Min Zhang , Arun S. Mujumdar , Jingyuan Li
Background
Foods for gastrointestinal target (FGIT) are becoming increasingly important in precision nutrition and personalized therapies due to their ability to localize, load and protect functional components and controlled release. 3D printing (3DP) technology offers a solution to customize FGIT with complex structures and precise modulation capabilities for high flexibility, intervention effects, and targeted delivery.
Scope and approach
This paper reviewed recent research advances in applying 3DP technology to the development of FGIT. The background and current status of FGIT was summarized from the perspectives of the gastrointestinal (GI) microenvironment, current forms and shortcomings of FGIT. The technological fundamentals of 3DP technologies that supported the development of FGIT were presented. The release mechanisms and potential applications of FGIT through 3DP technology were thoroughly analyzed. Finally, we explored the advantages and challenges of combining 3DP with FGIT.
Key findings and conclusions
The bioavailability of functional ingredients is influenced by the retention time of FGIT, pH, temperature, mucus, enzymes and symbiotic microorganisms of GI. Current FGIT predominantly exist in forms of gels, emulsions, microcapsules, and microspheres, exhibiting limitations with limited structural diversity, inflexible formulation design, low standardization and acceptance. 3DP technologies (powder-based, light-assisted, and extrusion-based) enable precise regulation of manufacturing and function of FGIT through pH-responsive, temperature-sensitive, and core-shell modification, featuring smart response and flexible modulation for the improve of functionality and bioavailability. Future research priorities need to focus on therapeutic efficacy, consumer acceptance, technological innovation, and legislative regulation. This review will provide reference implications for interdisciplinary research to advance functional ingredient delivery and personalized medicine.
{"title":"Research progress and potential of 3D printing in development of foods for gastrointestinal target: A comprehensive review","authors":"Dongle Niu , Min Zhang , Arun S. Mujumdar , Jingyuan Li","doi":"10.1016/j.tifs.2025.105422","DOIUrl":"10.1016/j.tifs.2025.105422","url":null,"abstract":"<div><h3>Background</h3><div>Foods for gastrointestinal target (FGIT) are becoming increasingly important in precision nutrition and personalized therapies due to their ability to localize, load and protect functional components and controlled release. 3D printing (3DP) technology offers a solution to customize FGIT with complex structures and precise modulation capabilities for high flexibility, intervention effects, and targeted delivery.</div></div><div><h3>Scope and approach</h3><div>This paper reviewed recent research advances in applying 3DP technology to the development of FGIT. The background and current status of FGIT was summarized from the perspectives of the gastrointestinal (GI) microenvironment, current forms and shortcomings of FGIT. The technological fundamentals of 3DP technologies that supported the development of FGIT were presented. The release mechanisms and potential applications of FGIT through 3DP technology were thoroughly analyzed. Finally, we explored the advantages and challenges of combining 3DP with FGIT.</div></div><div><h3>Key findings and conclusions</h3><div>The bioavailability of functional ingredients is influenced by the retention time of FGIT, pH, temperature, mucus, enzymes and symbiotic microorganisms of GI. Current FGIT predominantly exist in forms of gels, emulsions, microcapsules, and microspheres, exhibiting limitations with limited structural diversity, inflexible formulation design, low standardization and acceptance. 3DP technologies (powder-based, light-assisted, and extrusion-based) enable precise regulation of manufacturing and function of FGIT through pH-responsive, temperature-sensitive, and core-shell modification, featuring smart response and flexible modulation for the improve of functionality and bioavailability. Future research priorities need to focus on therapeutic efficacy, consumer acceptance, technological innovation, and legislative regulation. This review will provide reference implications for interdisciplinary research to advance functional ingredient delivery and personalized medicine.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"167 ","pages":"Article 105422"},"PeriodicalIF":15.4,"publicationDate":"2025-11-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145527144","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}
Pub Date : 2025-11-06DOI: 10.1016/j.tifs.2025.105424
Sin Yi Tan , Nur Syuhada Shahril Effendy , Nursyaza Farha Ramli , Nurfatimah Mohd Thani , Seng Joe Lim , Wan Aida Wan Mustapha , Azima Azmi , Siti Mazlina Mustapa Kamal
Background
The delivery of plant-derived phytochemicals in functional foods faces critical challenges due to their poor solubility, low stability, and limited bioavailability. Nanotechnology-based encapsulation strategies offer promising solutions to these barriers. Electrospun nanofibers and nanoemulsions have gained significant attention, yet direct comparisons remain scarce. This review aims to compare electrospun nanofibers and nanoemulsions as encapsulation platforms for phytochemicals in functional foods, to identify their relative advantages, application suitability, and research gaps that hinder industrial translation.
Scope and approach
This review critically examines the mechanisms, encapsulation efficiency, release behaviors, scalability, and suitability for diverse food applications of both electrospun nanofibers and nanoemulsions. Comparative insights are provided to highlight complementarities, stabilities, trade-offs, and technological challenges.
Key findings and conclusion
Electrospun nanofibers stand out for their high encapsulation capacity, structural tunability, and controlled or sustained release, making them suitable for solid-state products, edible coatings, and active packaging. However, scale-up challenges and process variability remain. Nanoemulsions, optimal for liquid systems, offering rapid absorption and enhanced solubilization of lipophilic compounds, though they face thermodynamic instability and reliance on synthetic surfactants. The two systems are complementary rather than competitive: nanoemulsions are ideal for immediate-release liquid formulations, whereas nanofibers provide controlled-release solid formats. By synthesizing current evidence, research gaps identified include the need for greener processing, optimization of natural carriers and emulsifiers, improved analytical models, and integration with smart monitoring tools. These insights guide the development of next-generation delivery systems to enhance phytochemical utilization in functional foods and advance their commercial potential.
Significance and novelty
This review provides one of the first comparative analyses of electrospun nanofibers and nanoemulsions in food applications. It highlights several technological challenges, such as instability, reliance on synthetic carriers, scalability constraints, and regulatory gaps, while identifying opportunities in novel bioactives to guide next-generation delivery system design.
{"title":"Electrospun nanofibers and nanoemulsions for phytochemical delivery in functional foods: A comparative review","authors":"Sin Yi Tan , Nur Syuhada Shahril Effendy , Nursyaza Farha Ramli , Nurfatimah Mohd Thani , Seng Joe Lim , Wan Aida Wan Mustapha , Azima Azmi , Siti Mazlina Mustapa Kamal","doi":"10.1016/j.tifs.2025.105424","DOIUrl":"10.1016/j.tifs.2025.105424","url":null,"abstract":"<div><h3>Background</h3><div>The delivery of plant-derived phytochemicals in functional foods faces critical challenges due to their poor solubility, low stability, and limited bioavailability. Nanotechnology-based encapsulation strategies offer promising solutions to these barriers. Electrospun nanofibers and nanoemulsions have gained significant attention, yet direct comparisons remain scarce. This review aims to compare electrospun nanofibers and nanoemulsions as encapsulation platforms for phytochemicals in functional foods, to identify their relative advantages, application suitability, and research gaps that hinder industrial translation.</div></div><div><h3>Scope and approach</h3><div>This review critically examines the mechanisms, encapsulation efficiency, release behaviors, scalability, and suitability for diverse food applications of both electrospun nanofibers and nanoemulsions. Comparative insights are provided to highlight complementarities, stabilities, trade-offs, and technological challenges.</div></div><div><h3>Key findings and conclusion</h3><div>Electrospun nanofibers stand out for their high encapsulation capacity, structural tunability, and controlled or sustained release, making them suitable for solid-state products, edible coatings, and active packaging. However, scale-up challenges and process variability remain. Nanoemulsions, optimal for liquid systems, offering rapid absorption and enhanced solubilization of lipophilic compounds, though they face thermodynamic instability and reliance on synthetic surfactants. The two systems are complementary rather than competitive: nanoemulsions are ideal for immediate-release liquid formulations, whereas nanofibers provide controlled-release solid formats. By synthesizing current evidence, research gaps identified include the need for greener processing, optimization of natural carriers and emulsifiers, improved analytical models, and integration with smart monitoring tools. These insights guide the development of next-generation delivery systems to enhance phytochemical utilization in functional foods and advance their commercial potential.</div></div><div><h3>Significance and novelty</h3><div>This review provides one of the first comparative analyses of electrospun nanofibers and nanoemulsions in food applications. It highlights several technological challenges, such as instability, reliance on synthetic carriers, scalability constraints, and regulatory gaps, while identifying opportunities in novel bioactives to guide next-generation delivery system design.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"167 ","pages":"Article 105424"},"PeriodicalIF":15.4,"publicationDate":"2025-11-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145527607","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}
Pub Date : 2025-11-06DOI: 10.1016/j.tifs.2025.105423
Zhilin Hao , Chang Liu , Sensen Zhang , Boyang Li , Hanyu Wang , Jingcheng Zhang , Baoguo Sun , Jian Mao , Jianping Xie
Background
Human Olfactory receptors (ORs) play a central role in odor perception and food flavor recognition, directly influencing consumer preferences and dietary behavior. However, the majority of human ORs remain orphaned, limiting our understanding of olfactory mechanisms and their practical applications in food science and health.
Scope and approach
This review summarizes recent developments in OR deorphanization. It covers OR structure and classification, available data resources, and advances in machine learning techniques and modern bioanalytical tools for identifying OR-ligand pairs.
Key findings and conclusions
Machine learning-based prediction models and structural biology have significantly improved the accuracy and interpretability of OR-ligand identification. Meanwhile, improved OR expression systems and functional assays have enhanced ligand validation. OR-based biosensors offer promising applications in rapid food quality assessment. These combined approaches contribute to a deeper understanding of odor perception and support practical applications in food quality evaluation, sensory enhancement, and the development of functional ingredients.
{"title":"Recent advances and applications of machine learning and modern bioanalytical technologies in human olfactory receptor deorphanization: A review","authors":"Zhilin Hao , Chang Liu , Sensen Zhang , Boyang Li , Hanyu Wang , Jingcheng Zhang , Baoguo Sun , Jian Mao , Jianping Xie","doi":"10.1016/j.tifs.2025.105423","DOIUrl":"10.1016/j.tifs.2025.105423","url":null,"abstract":"<div><h3>Background</h3><div>Human Olfactory receptors (ORs) play a central role in odor perception and food flavor recognition, directly influencing consumer preferences and dietary behavior. However, the majority of human ORs remain orphaned, limiting our understanding of olfactory mechanisms and their practical applications in food science and health.</div></div><div><h3>Scope and approach</h3><div>This review summarizes recent developments in OR deorphanization. It covers OR structure and classification, available data resources, and advances in machine learning techniques and modern bioanalytical tools for identifying OR-ligand pairs.</div></div><div><h3>Key findings and conclusions</h3><div>Machine learning-based prediction models and structural biology have significantly improved the accuracy and interpretability of OR-ligand identification. Meanwhile, improved OR expression systems and functional assays have enhanced ligand validation. OR-based biosensors offer promising applications in rapid food quality assessment. These combined approaches contribute to a deeper understanding of odor perception and support practical applications in food quality evaluation, sensory enhancement, and the development of functional ingredients.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"167 ","pages":"Article 105423"},"PeriodicalIF":15.4,"publicationDate":"2025-11-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145527609","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}
Pub Date : 2025-11-06DOI: 10.1016/j.tifs.2025.105425
Jianyu Huang , Peichao Zhang , Ziying Ruan , Hui Xu , Zhizhi Yang , Tao Huang , Jinjun Li , Jicheng Chen
Background
The research wave in plant-based proteins is driving transformative changes in global sustainable diets. As the world's largest rice producer and consumer, China historically processed both polished rice and nutrient-rich bran. Yet, popular traditional dietary habits still favor polished rice. Rice bran is underutilised due to poor taste, rancidity, and processing, leaving nutritional potential untapped.
Scope and approach
This paper documented the technological evolution of rice bran processing, expounding on the extraction of active substances while summarizing the nutritional characteristics and biological value of rice bran protein (RBP). The functional properties and health-promoting effects of RBP were thoroughly discussed, and to address the bottleneck of RBP application in food and medicine, a prospective analysis was conducted.
Key findings and conclusions
As a high-quality plant protein, RBP has shown application potential in the food industry, thanks to its balanced amino acid composition, high digestibility, and low allergenicity. Currently, multi-tech and diversified processing is expected to overcome limitations of the traditional alkali-extraction acid-precipitation method, thereby boosting RBP yield and applications. Among these technologies, trypsin hydrolysates (<3 kDa) have strong ACE inhibitory activity and free radical scavenging efficiency. Additionally, ultrasound-microwave assisted alkali-extraction acid-precipitation achieves higher yield, while hydrolysates from limited enzyme hydrolysis combined with high hydrostatic pressure (HHP) exhibit strong emulsion stability index and activity. Furthermore, RBP's synergistic effect with other substances effectively addresses shortcomings of single-substance processing (e.g., emulsions, plant-based meat, delivery systems), further promoting the conversion of agricultural resources to industrial capacity and providing strategies for RBP's sustainable food use.
{"title":"A new force of sustainable plant protein: nutritional function, technological innovation and application prospect of rice bran protein","authors":"Jianyu Huang , Peichao Zhang , Ziying Ruan , Hui Xu , Zhizhi Yang , Tao Huang , Jinjun Li , Jicheng Chen","doi":"10.1016/j.tifs.2025.105425","DOIUrl":"10.1016/j.tifs.2025.105425","url":null,"abstract":"<div><h3>Background</h3><div>The research wave in plant-based proteins is driving transformative changes in global sustainable diets. As the world's largest rice producer and consumer, China historically processed both polished rice and nutrient-rich bran. Yet, popular traditional dietary habits still favor polished rice. Rice bran is underutilised due to poor taste, rancidity, and processing, leaving nutritional potential untapped.</div></div><div><h3>Scope and approach</h3><div>This paper documented the technological evolution of rice bran processing, expounding on the extraction of active substances while summarizing the nutritional characteristics and biological value of rice bran protein (RBP). The functional properties and health-promoting effects of RBP were thoroughly discussed, and to address the bottleneck of RBP application in food and medicine, a prospective analysis was conducted.</div></div><div><h3>Key findings and conclusions</h3><div>As a high-quality plant protein, RBP has shown application potential in the food industry, thanks to its balanced amino acid composition, high digestibility, and low allergenicity. Currently, multi-tech and diversified processing is expected to overcome limitations of the traditional alkali-extraction acid-precipitation method, thereby boosting RBP yield and applications. Among these technologies, trypsin hydrolysates (<3 kDa) have strong ACE inhibitory activity and free radical scavenging efficiency. Additionally, ultrasound-microwave assisted alkali-extraction acid-precipitation achieves higher yield, while hydrolysates from limited enzyme hydrolysis combined with high hydrostatic pressure (HHP) exhibit strong emulsion stability index and activity. Furthermore, RBP's synergistic effect with other substances effectively addresses shortcomings of single-substance processing (e.g., emulsions, plant-based meat, delivery systems), further promoting the conversion of agricultural resources to industrial capacity and providing strategies for RBP's sustainable food use.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"167 ","pages":"Article 105425"},"PeriodicalIF":15.4,"publicationDate":"2025-11-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145527143","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}
Pub Date : 2025-11-04DOI: 10.1016/j.tifs.2025.105421
Jiawei Han , Chuanheng Sun , Zengtao Ji , Xinting Yang
Background
Cold chain logistics (CCL) is essential for ensuring the quality and safety of fresh agricultural products and reducing spoilage. However, traditional CCL systems show poor environmental sensing, delayed responses, and inefficient coordination. These gaps raise the risk of chain breaks, product loss, and higher emissions. Smart transformation is thus urgently needed to address the dual challenges of high spoilage and high emissions.
Scope and approach
This review first outlines how the smart CCL concept evolved and then assesses recent advances in multidimensional sensing, adaptive control, and collaborative management. The synthesis draws on a focused set of seminal and illustrative studies to map the current status, core challenges, and emerging trends within an integrated framework.
Key findings and conclusions
Next-generation information technologies (e.g., Internet of Things, artificial intelligence, and blockchain) enable closed-loop, smart agricultural CCL, which significantly enhances the precision of environmental control, energy efficiency, and carbon emission management through multi-dimensional sensing, adaptive regulation, and collaborative control. Various key challenges remaining include sensors drifting under harsh conditions, as well as the difficulty of fusing data from many sources and performing real-time analyses. Models also adapt poorly to change, and blockchain can be costly and raise privacy issues. Overcoming these challenges will require robust multi-modal sensing, effective collaborative frameworks to drive the green transition, and digital twin platforms with standardized execution interfaces to enhance resilience, minimize product loss, and optimize energy use.
{"title":"Smart cold chain logistics for fresh agricultural products: key technologies, challenges, and future trends","authors":"Jiawei Han , Chuanheng Sun , Zengtao Ji , Xinting Yang","doi":"10.1016/j.tifs.2025.105421","DOIUrl":"10.1016/j.tifs.2025.105421","url":null,"abstract":"<div><h3>Background</h3><div>Cold chain logistics (CCL) is essential for ensuring the quality and safety of fresh agricultural products and reducing spoilage. However, traditional CCL systems show poor environmental sensing, delayed responses, and inefficient coordination. These gaps raise the risk of chain breaks, product loss, and higher emissions. Smart transformation is thus urgently needed to address the dual challenges of high spoilage and high emissions.</div></div><div><h3>Scope and approach</h3><div>This review first outlines how the smart CCL concept evolved and then assesses recent advances in multidimensional sensing, adaptive control, and collaborative management. The synthesis draws on a focused set of seminal and illustrative studies to map the current status, core challenges, and emerging trends within an integrated framework.</div></div><div><h3>Key findings and conclusions</h3><div>Next-generation information technologies (e.g., Internet of Things, artificial intelligence, and blockchain) enable closed-loop, smart agricultural CCL, which significantly enhances the precision of environmental control, energy efficiency, and carbon emission management through multi-dimensional sensing, adaptive regulation, and collaborative control. Various key challenges remaining include sensors drifting under harsh conditions, as well as the difficulty of fusing data from many sources and performing real-time analyses. Models also adapt poorly to change, and blockchain can be costly and raise privacy issues. Overcoming these challenges will require robust multi-modal sensing, effective collaborative frameworks to drive the green transition, and digital twin platforms with standardized execution interfaces to enhance resilience, minimize product loss, and optimize energy use.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"167 ","pages":"Article 105421"},"PeriodicalIF":15.4,"publicationDate":"2025-11-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145449072","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}
Pub Date : 2025-11-03DOI: 10.1016/j.tifs.2025.105420
Yingming Xiang , Xueyi Lin , Meixia Zheng , Kaibo Deng , Song Miao , Baodong Zheng , Longtao Zhang
Background
Excessive dietary sodium intake is closely linked to hypertension and cardiovascular disease, and sodium from processed meats is one of the major sources in our daily diet. Yet NaCl fulfills critical roles in meat systems—imparting flavor, solubilizing myofibrillar proteins to enable gelation, ensuring microbial stability, and enhancing water-holding capacity—therefore, simple salt reduction often degrades product quality and consumer acceptance. Consequently, strategies are needed to lower the sodium content in formulations without diminishing perceived saltiness or overall flavor.
Scope and approach
We conducted literature searches using keywords (salt reduction strategy, processed meat, saltiness perception, salt taste receptors, salt substitutes) across Web of Science, Scopus, and Google Scholar. The selection focused on studies from 2005 to 2025, supplemented by additional references identified via snowballing and expert recommendations.
Key findings and conclusions
Single-strategy salt reduction rarely achieves substantial sodium reductions while preserving product quality and sensory acceptance. An integrated strategy uses AI to redesign formulations and combines novel processing methods with multisensory saltiness enhancement mechanisms and controlled Na+ release. This approach can maintain saltiness perception even as the product's sodium content is gradually reduced. This review integrates salt-taste perception, Na+ release dynamics in meat matrices, and complementary reduction strategies to offer a science-based roadmap for sodium reduction in meat products and provide practical guidance for developing healthier processed meats. Future research should pursue cost-effective and environmentally sustainable solutions, leverage natural saltiness enhancers, and deepen mechanistic understanding of Na+ release from food matrices.
饮食中过量摄入钠与高血压和心血管疾病密切相关，而加工肉类中的钠是我们日常饮食中的主要钠来源之一。然而，NaCl在肉类系统中发挥着至关重要的作用——赋予风味、溶解肌原纤维蛋白以使其凝胶化、确保微生物稳定性和增强持水能力——因此，简单的减盐往往会降低产品质量和消费者的接受度。因此，需要策略来降低配方中的钠含量，而不减少感知的咸味或整体风味。我们使用关键词（减盐策略、加工肉类、咸味感知、盐味受体、盐替代品）在Web of Science、Scopus和谷歌Scholar上进行了文献检索。选择的重点是2005年至2025年的研究，辅以通过滚雪球和专家建议确定的其他参考文献。主要发现和结论：在保持产品质量和感官接受度的同时，单一策略的减盐很少能实现实质性的减钠。综合策略使用人工智能重新设计配方，并将新的加工方法与多感官咸味增强机制和控制Na+释放相结合。这种方法可以保持咸味的感觉，即使产品的钠含量逐渐减少。本文综述了盐味感知、肉类基质中Na+释放动力学和互补减少策略，为肉制品中的钠减少提供了科学的路线图，并为开发更健康的加工肉类提供了实践指导。未来的研究应寻求成本效益和环境可持续的解决方案，利用天然增盐剂，并加深对食品基质中Na+释放的机理的理解。
{"title":"Salt reduction in processed meat products: Integrated strategies and mechanisms to maintain saltiness perception","authors":"Yingming Xiang , Xueyi Lin , Meixia Zheng , Kaibo Deng , Song Miao , Baodong Zheng , Longtao Zhang","doi":"10.1016/j.tifs.2025.105420","DOIUrl":"10.1016/j.tifs.2025.105420","url":null,"abstract":"<div><h3>Background</h3><div>Excessive dietary sodium intake is closely linked to hypertension and cardiovascular disease, and sodium from processed meats is one of the major sources in our daily diet. Yet NaCl fulfills critical roles in meat systems—imparting flavor, solubilizing myofibrillar proteins to enable gelation, ensuring microbial stability, and enhancing water-holding capacity—therefore, simple salt reduction often degrades product quality and consumer acceptance. Consequently, strategies are needed to lower the sodium content in formulations without diminishing perceived saltiness or overall flavor.</div></div><div><h3>Scope and approach</h3><div>We conducted literature searches using keywords (salt reduction strategy, processed meat, saltiness perception, salt taste receptors, salt substitutes) across Web of Science, Scopus, and Google Scholar. The selection focused on studies from 2005 to 2025, supplemented by additional references identified via snowballing and expert recommendations.</div></div><div><h3>Key findings and conclusions</h3><div>Single-strategy salt reduction rarely achieves substantial sodium reductions while preserving product quality and sensory acceptance. An integrated strategy uses AI to redesign formulations and combines novel processing methods with multisensory saltiness enhancement mechanisms and controlled Na<sup>+</sup> release. This approach can maintain saltiness perception even as the product's sodium content is gradually reduced. This review integrates salt-taste perception, Na<sup>+</sup> release dynamics in meat matrices, and complementary reduction strategies to offer a science-based roadmap for sodium reduction in meat products and provide practical guidance for developing healthier processed meats. Future research should pursue cost-effective and environmentally sustainable solutions, leverage natural saltiness enhancers, and deepen mechanistic understanding of Na<sup>+</sup> release from food matrices.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"166 ","pages":"Article 105420"},"PeriodicalIF":15.4,"publicationDate":"2025-11-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145463211","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}
Pub Date : 2025-11-03DOI: 10.1016/j.tifs.2025.105417
Linyang He , Juan Du , Jing Wang , Chen Tan
Background
Yeast has garnered significant attention as an innovative delivery system. It features a robust cell wall and endoplasmic membrane, primarily composed of β-glucan, chitin, and proteins, capable of accommodating both hydrophobic and hydrophilic bioactive compounds. Furthermore, the microencapsulation process is relatively straightforward and offers several advantages, including controlled release, protection of the core ingredient, targeted delivery and no unfavorable effects on the organoleptic properties of the food.
Scope and approach
This review provides the recent progress on the yeast and yeast-biopolymer composite delivery systems, associated with their structure, properties, and functions. Particular focus is on the in vitro and in vivo studies using yeast to enhance the bioaccessibility, bioavailability, and bioactivity of bioactive compounds. Finally, we discuss the challenges, limitations and future directions of current yeast delivery systems in the functional food and pharmaceutical fields.
Key findings and conclusions
Innovative yeast-based delivery systems have already demonstrated the capacity to improve the bioaccessibility and bioavailability of bioactive compounds. Future research should combine yeast cells with various biopolymers and advanced technological tools to develop more versatile and efficient smart delivery systems.
{"title":"Innovative yeast-based delivery systems for enhancing bioaccessibility and bioavailability of bioactive compounds","authors":"Linyang He , Juan Du , Jing Wang , Chen Tan","doi":"10.1016/j.tifs.2025.105417","DOIUrl":"10.1016/j.tifs.2025.105417","url":null,"abstract":"<div><h3>Background</h3><div>Yeast has garnered significant attention as an innovative delivery system. It features a robust cell wall and endoplasmic membrane, primarily composed of β-glucan, chitin, and proteins, capable of accommodating both hydrophobic and hydrophilic bioactive compounds. Furthermore, the microencapsulation process is relatively straightforward and offers several advantages, including controlled release, protection of the core ingredient, targeted delivery and no unfavorable effects on the organoleptic properties of the food.</div></div><div><h3>Scope and approach</h3><div>This review provides the recent progress on the yeast and yeast-biopolymer composite delivery systems, associated with their structure, properties, and functions. Particular focus is on the <em>in vitro</em> and <em>in vivo</em> studies using yeast to enhance the bioaccessibility, bioavailability, and bioactivity of bioactive compounds. Finally, we discuss the challenges, limitations and future directions of current yeast delivery systems in the functional food and pharmaceutical fields.</div></div><div><h3>Key findings and conclusions</h3><div>Innovative yeast-based delivery systems have already demonstrated the capacity to improve the bioaccessibility and bioavailability of bioactive compounds. Future research should combine yeast cells with various biopolymers and advanced technological tools to develop more versatile and efficient smart delivery systems.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"167 ","pages":"Article 105417"},"PeriodicalIF":15.4,"publicationDate":"2025-11-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145527608","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}
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