Trends in Food Science & Technology最新文献_第5页

Cereal brans: Transforming upcycled ingredients for sustainable food solutions aligned with SDGs 谷物麸皮：根据可持续发展目标，将可再循环原料转化为可持续食品解决方案

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

Trends in Food Science & Technology

Pub Date : 2024-10-03 DOI: 10.1016/j.tifs.2024.104738

Basharat Nabi Dar

Background

The food industry's sustainability and global development activities are crucial in addressing issues including hunger, health, responsible consumption, and climate change. Cereal brans, an often-overlooked byproduct, have the ability to greatly contribute to these objectives. This study investigates how cereal brans relate to important United Nations Sustainable Development Goals (SDGs), including SDGs 2 (Zero Hunger), 3 (Good Health and Well-Being), 12 (Responsible Consumption and Production), and 13 (Climate Action).

Scope and approach

The review explores into the rich nutritional profile of cereal brans, highlighting their significant dietary fiber, protein, B vitamin, and mineral content. It examines the role of cereal brans in enhancing the quality of food products, focusing on how they contribute to achieving the aforementioned SDGs. The review also discusses the challenges in incorporating cereal brans into food production and suggests innovative solutions.

Key findings and conclusions

Cereal brans present a prospective avenue for achieving sustainable development goals, particularly in terms of food system efficiency and nutritional quality. Their rich nutritional profile, which includes high levels of dietary fiber, protein, B vitamins, and minerals, makes them useful for improving food quality. One important result is that cereal brans have considerable antioxidant properties, which can improve overall well-being and health. Furthermore, adding cereal brans into food products might aid in waste reduction and promote responsible consumption habits. The review emphasizes the need of using environmentally friendly production methods by using cereal brans into a variety of food products. This strategy is consistent with the concepts of responsible consumption and production (SDG 12) and helps to ensure a sustainable and health-conscious global future. In conclusion, this review advocates for a paradigm shift towards the responsible utilization of cereal brans, highlighting their potential to bridge the gap between sustainable development and a health-conscious.

背景食品工业的可持续发展和全球发展活动对于解决饥饿、健康、负责任消费和气候变化等问题至关重要。谷物麸皮作为一种经常被忽视的副产品，有能力为实现这些目标做出巨大贡献。本研究探讨了谷物麸皮与重要的联合国可持续发展目标 (SDGs) 的关系，包括 SDGs 2（零饥饿）、3（良好的健康和福祉）、12（负责任的消费和生产）和 13（气候行动）。范围和方法本综述探讨了谷物麸皮丰富的营养成分，强调了其重要的膳食纤维、蛋白质、B 族维生素和矿物质含量。综述探讨了谷物麸皮在提高食品质量方面的作用，重点关注谷物麸皮如何有助于实现上述可持续发展目标。主要发现和结论谷物麸皮为实现可持续发展目标提供了一条前景广阔的途径，特别是在食品系统效率和营养质量方面。谷物麸皮含有丰富的营养成分，其中包括高水平的膳食纤维、蛋白质、B 族维生素和矿物质，这使得谷物麸皮有助于提高食品质量。一个重要的结果是，谷物麸皮具有相当强的抗氧化性，可以改善整体福祉和健康。此外，在食品中添加谷物麸皮可能有助于减少浪费，促进负责任的消费习惯。本综述强调，有必要在各种食品中使用谷物麸，从而采用环境友好型生产方法。这一战略符合负责任消费和生产的理念（可持续发展目标 12），有助于确保全球未来的可持续发展和健康意识。总之，本综述倡导向负责任地利用谷物麸皮的模式转变，强调谷物麸皮在弥合可持续发展与健康意识之间的差距方面的潜力。

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引用次数: 0

Response from the authors Vilas-Franquesa et al. 作者 Vilas-Franquesa 等人的回复

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

Trends in Food Science & Technology

Pub Date : 2024-10-02 DOI: 10.1016/j.tifs.2024.104736

Naji Naseef Pathoor, Pitchaipillai Sankar Ganesh, Rajesh Kanna Gopal

引用次数: 0

Advancement and challenges in tea brewing: The dynamic principles, influencing factors, innovative processing technologies and pollutants 茶叶冲泡的进步与挑战：动态原理、影响因素、创新加工技术和污染物

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

Trends in Food Science & Technology

Pub Date : 2024-09-30 DOI: 10.1016/j.tifs.2024.104735

Yunqing Liu , Xinyu Feng , Ting Gao , Yani Pan , Helin Lv , Ming Chen , Yili Shen , Wan Zhu , Yuye Yao , Lixin He , Shuying Gong , Fangyuan Fan , Qiang Chu , Chuankui Song , Ping Chen

Background

Brewing is the final stage in tea consumption, which amplifies the original flavor or embellishes defects of tea infusion, turning drinking into a life attitude and an artistic pursuit. Nevertheless, present research focused on tea brewing is majorly about chemical compositions and sensory evaluation, which lacks a systematic framework that connects apparent phenomena, underlying principles, and technical applications. Besides, the daily methods employed for tea brewing primarily rely on experience because of lacking a systematic generalization of the scientific brewing design. Simultaneously, lacking targeted tea brewing technology leads to under-expressed tea qualities and is difficult to innovate tea brewing techniques.

Scope and approach

In this review, the latest research progresses of the release principle, extraction and transformation process of tea chemical components, the effect of brewing parameters on sensory quality were summarized. Meanwhile, existing methods and potential pollutants during brewing were reviewed.

Key findings and conclusions

According to brewing kinetics, more efficient brewing would be achieved by providing enough space for tea to swell (such as reducing the single tea particle size and the height of tea bed). Meanwhile, Non-fermented and lightly-fermented teas were recommended to be brewed with low total dissolved solids (TDS) and weakly acidic water, and higher fermented teas should be brewed with higher TDS water. Temperature, time and water/tea ratio affect the overall quality of tea infusion by affecting the leaching and conversion of tea polyphenols, caffeine and theanine. Moreover, innovative CBT processing technologies have been collated, including DLC, UAE, HHP, etc. In view of the above, an interconnected framework “brewing kinetics principles - key influencing factors - brewing technologies” was proposed, which lays a foundation for the brewing technologies. Based on this framework, the possible future research orientation was also prospected in this review, especially in the aspects of healthy activity, nanoparticles and additives.

背景冲泡是茶叶消费的最后阶段，它放大了茶叶的原味或美化了茶叶冲泡的缺陷，使饮茶成为一种生活态度和艺术追求。然而，目前关于茶叶冲泡的研究主要集中在化学成分和感官审评方面，缺乏一个将表面现象、基本原理和技术应用联系起来的系统框架。此外，由于缺乏对科学冲泡设计的系统归纳，日常的茶叶冲泡方法主要依靠经验。本综述总结了茶叶化学成分的释放原理、萃取与转化过程、冲泡参数对感官品质的影响等方面的最新研究进展。主要发现和结论根据冲泡动力学，为茶叶提供足够的膨胀空间（如减小单茶粒径和茶床高度）可提高冲泡效率。同时，非发酵茶和轻发酵茶建议使用低总溶解固体（TDS）和弱酸性水冲泡，而高发酵茶则应使用TDS较高的水冲泡。温度、时间和水茶比会影响茶多酚、咖啡碱和茶氨酸的浸出和转化，从而影响泡茶的整体质量。此外，还整理了创新的 CBT 加工技术，包括 DLC、UAE、HHP 等。综上所述，提出了 "冲泡动力学原理-关键影响因素-冲泡技术 "的关联框架，为冲泡技术奠定了基础。基于这一框架，本综述还展望了未来可能的研究方向，尤其是在健康活性、纳米颗粒和添加剂方面。

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引用次数: 0

Recent advances in delivering mangosteen-based phytochemicals using promising micro/nanocarriers: Formulation, outcomes, and perspectives 利用前景看好的微/纳米载体输送山竹果植物化学物质的最新进展：配方、结果和前景

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

Trends in Food Science & Technology

Pub Date : 2024-09-30 DOI: 10.1016/j.tifs.2024.104734

Naymul Karim , Mohammad Rezaul Islam Shishir , Gobinath Marappan , Suliman Khan , Sulafa B.H. Hashim , Halah Aalim , Muhammad Arslan , Haroon Elrasheid Tahir , Li Zhihua , Xiaodong Zhai , Md. Atiar Rahman , Jitbanjong Tangpong , Xiaobo Zou

Background

Nowadays, mangosteen (Garcinia mangostana L.) is getting more attention from researchers because of the rich source of bioactive phytochemicals in its fruit shell including xanthones, anthocyanins, benzophenones, etc. The bioactivity of these phytochemicals cannot be achieved fully during the application as/in functional materials due to their physicochemical and physiological instability. Therefore, encapsulation of mangosteen-based phytochemicals (MPC) using promising carriers could be one of the possible ways to overcome these limitations as well as to ensure controlled release properties and enhanced bioactivity.

Scope and approach

This review first highlights the physicochemical properties and biological potentials of mangosteen. Thereafter, our review comprehensively focuses on the controlled delivery of MPC using advanced carrier systems.

Key findings and conclusions

Encapsulation of mangosteen-based phytochemicals (MPC) using lipid-based particles (e.g. liposomes, solid-lipid particles, and niosomes), polymeric particles (nanocapsules and nanospheres), β-cyclodextrin-based inclusion complexes, ethyl-cellulose and methyl-cellulose blends, poly(ethylene glycol)-based polymeric particles, emulsions-based particles could improve the physicochemical stability, controlled release properties, and bioactivities. Only a single study has been found on MPC-loaded nanofiber mats, bacterial cellulosic nanofiber film, nanomicelles, and nanosponges with improved bioactivity. Thus, more research is required on these promising carriers to develop MPC-based functional materials with improved effects. In conclusion, encapsulating MPC in promising micro/nanocarriers could allow us to develop some unique functional materials with exceptional bio-efficacy.

背景山竹果（Garcinia mangostana L.）果壳中含有丰富的生物活性植物化学物质，包括氧杂蒽酮、花青素、二苯甲酮等，因此受到研究人员越来越多的关注。由于这些植物化学物质在物理化学和生理上的不稳定性，它们在功能材料中的应用无法充分发挥其生物活性。因此，使用有前景的载体封装山竹果类植物化学物质 (MPC) 可能是克服这些限制、确保控释特性和增强生物活性的可行方法之一。本综述首先强调了山竹果的理化特性和生物潜力，然后全面介绍了利用先进载体系统控制山竹果植物化学物质（MPC）的给药。利用脂质体颗粒（如脂质体、固态脂质颗粒和niosomes）、聚合物颗粒（纳米胶囊和纳米球）、β-环糊精包合物、乙基纤维素和甲基纤维素混合物、聚乙二醇基聚合物颗粒、乳液基颗粒包囊山竹果植物化学物质（MPC），可以提高理化稳定性、控释特性和生物活性。目前仅有一项研究涉及载 MPC 的纳米纤维毡、细菌纤维素纳米纤维膜、纳米细胞和纳米海绵可提高生物活性。因此，需要对这些前景广阔的载体进行更多研究，以开发出具有更好效果的基于 MPC 的功能材料。总之，将 MPC 封装在有前景的微型/纳米载体中，可以开发出一些具有特殊生物功效的独特功能材料。

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引用次数: 0

Redefining the landscape of protein extraction and separation from various sources using deep eutectic solvents 利用深共晶溶剂重新定义从各种来源提取和分离蛋白质的前景

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

Trends in Food Science & Technology

Pub Date : 2024-09-27 DOI: 10.1016/j.tifs.2024.104733

Vahishta K. Katrak, Sushma P. Ijardar

Background

The conventional organic solvents used in traditional protein extraction methods produce huge amount of toxic waste and are also responsible for protein denaturation. Because of the increasing need for protein in recent times, organic solvents need to be replaced with safer solvents. Deep Eutectic Solvents (DESs) have been considered as newer green solvents due to their enhanced effectiveness, lower cost, easy preparation and eco-friendly nature. DESs are known for tunable solvation power and biocompatibility. DESs have the ability to extract protein with better extraction efficiency and higher yield.

Scope and approach

This review discusses up-to-date insights into the applicability and efficiency of DESs in the separation and extraction of proteins, including plant proteins, animal proteins and food proteins. It emphasizes the role of DES to overcome the downsides of using organic solvents/salts in view of preserving the stability and identity of proteins, denaturation and loss of biological activity of extracted proteins. The application of DES-based aqueous biphasic systems can also be considered for better extraction processes and yields.

Key findings and conclusions

DESs have emerged as viable alternative to toxic solvents for protein extraction, offering unparalleled performance and promise. However, protein extraction from a variety of sources is still difficult because of the choice of HBA & HBD for DES formation, their molar ratio, interaction with proteins, biodegradability and ability to preserve protein structure. A detailed study of these factors can help to build an efficient extraction process on an industrial scale.

背景传统蛋白质提取方法中使用的传统有机溶剂会产生大量有毒废物，并导致蛋白质变性。由于近年来对蛋白质的需求不断增加，需要用更安全的溶剂来取代有机溶剂。深共晶溶剂（DES）因其高效、低成本、易制备和生态友好的特性而被视为新型绿色溶剂。众所周知，DES 具有可调的溶解能力和生物相容性。本综述讨论了 DESs 在分离和提取蛋白质（包括植物蛋白、动物蛋白和食品蛋白）中的适用性和效率方面的最新见解。本研究强调了 DES 在克服使用有机溶剂/盐所带来的弊端方面所起的作用，即保持蛋白质的稳定性和特性、变性以及降低提取蛋白质的生物活性。还可以考虑应用基于 DES 的水性双相系统，以改善提取过程和产量。主要发现和结论DES 已成为蛋白质提取过程中有毒溶剂的可行替代品，具有无与伦比的性能和前景。然而，从各种来源中提取蛋白质仍然困难重重，原因在于 HBA & HBD 生成 DES 的选择、它们的摩尔比、与蛋白质的相互作用、生物降解性和保持蛋白质结构的能力。对这些因素的详细研究有助于建立工业规模的高效提取工艺。

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引用次数: 0

Advancing tea detection with artificial intelligence: Strategies, progress, and future prospects 利用人工智能推进茶叶检测：战略、进展和未来展望

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

Trends in Food Science & Technology

Pub Date : 2024-09-26 DOI: 10.1016/j.tifs.2024.104731

Qilin Xu, Yifeng Zhou, Linlin Wu

Background

Tea is a vital economic crop in developing countries, crucial for rural development, poverty reduction, and food security. Tea consumption offers health benefits due to its anti-inflammatory and antioxidant properties. Achieving sustainable development of the tea value chain from field to cup is a shared goal of all humanity. Artificial intelligence algorithms enhance the efficiency and accuracy of tea quality testing when integrated with emerging technologies, thereby promoting the healthy and sustainable development of the tea industry.

Scope and approach

This paper reviews the common machine learning and deep learning algorithms in artificial intelligence, outlining their advantages and limitations. It focuses on applying sensor technology and spectral technology, assisted by artificial intelligence algorithms, efficiently detecting tea quality. Finally, the paper summarizes the advancements in AI algorithms for tea safety detection and classification. It discusses the challenges and future prospects of sensor and spectral technologies and artificial intelligence in tea quality testing.

Key findings and conclusions

Artificial intelligence algorithms' efficient pattern recognition and rapid adaptation to new data drive innovation in data-driven decision-making and technological development. Although significant achievements in tea and food quality and safety testing have been made using sensor and spectral technologies assisted by artificial intelligence, considerable potential for further development remains. Integrating artificial intelligence with various emerging technologies enhances comprehensive and in-depth support for tea quality and safety testing, thus safeguarding public health and safety.

背景茶叶是发展中国家的重要经济作物，对农村发展、减贫和粮食安全至关重要。茶叶具有消炎和抗氧化作用，对健康有益。实现从田间到茶杯的茶叶价值链的可持续发展是全人类的共同目标。人工智能算法与新兴技术相结合，可提高茶叶质量检测的效率和准确性，从而促进茶产业的健康和可持续发展。重点介绍了在人工智能算法的辅助下，应用传感器技术和光谱技术有效检测茶叶质量的方法。最后，本文总结了人工智能算法在茶叶安全检测和分类方面的进展。主要发现和结论人工智能算法的高效模式识别和对新数据的快速适应能力推动了数据驱动决策和技术发展的创新。尽管在人工智能的辅助下利用传感器和光谱技术在茶叶和食品质量与安全检测方面取得了重大成就，但仍有相当大的进一步发展潜力。将人工智能与各种新兴技术相结合，可为茶叶质量安全检测提供更全面、更深入的支持，从而保障公众健康和安全。

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引用次数: 0

Advance of stimulus-responsive materials in food packaging and targeted delivery of bioactive compounds: Insight of discoloration and deformation mechanisms 促进刺激响应材料在食品包装和生物活性化合物定向输送中的应用：洞察变色和变形机制

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

Trends in Food Science & Technology

Pub Date : 2024-09-26 DOI: 10.1016/j.tifs.2024.104732

Jiahao Yu , Rongheng Chen , Xuwei Liu , Kseniya Hileuskaya , Aliaksandr Kraskouski , Ping Shao

Background

Public health awareness is on an upward trend, emphasizing the growing need for real-time insights into food quality and strategies to extend shelf life while enhancing the bioavailability of bioactive compounds. Therefore, there is an urgent need to develop materials suitable for food packaging and targeted delivery systems.

Scope and approach

This article reviews the progress of stimuli-responsive materials in food packaging and the targeted delivery of bioactive compounds, focusing on discoloration and deformation, which respond to humidity, pH, temperature, light, magnetism, and electricity. The response results, applications in food packaging and delivery of bioactive compounds, and advantages and obstacles of different single-stimulus and multi-stimulus responsive materials are summarized. In addition, the challenges and trends in stimulus-responsive materials for food packaging and bioactive compounds delivery are also outlined.

Key findings and conclusions

Humidity- and temperature-responsive materials with discoloration are used in food intelligent packaging, while light- and humidity-responsive materials with deformation are suitable for food active packaging. Targeted delivery can be achieved by employing light-, magnet-, and electrical-responsive materials with deformation, while pH-responsive materials are versatile. Logical algorithms facilitate accurate response prediction, and multiple stimulus responses offer quality monitoring and timely feedback advantages. Multi-stimulus materials responsive to temperature/light/humidity -responsive with discoloration/deformation have potential in food packaging, and pH/light/magnetic with deformation are for targeted release bioactive compounds. Therefore, stimulus-responsive materials have the potential for intelligent food packaging and targeted delivery of bioactive compounds.

背景公众的健康意识呈上升趋势，这强调了人们越来越需要实时了解食品质量和延长保质期的策略，同时提高生物活性化合物的生物利用率。范围和方法本文回顾了刺激响应材料在食品包装和生物活性化合物定向递送方面的研究进展，重点关注变色和变形，它们对湿度、pH 值、温度、光、磁和电都有响应。总结了不同单刺激和多刺激响应材料的响应结果、在食品包装和生物活性化合物输送中的应用以及优势和障碍。此外，还概述了用于食品包装和生物活性化合物输送的刺激响应材料所面临的挑战和发展趋势。主要发现和结论具有变色的湿度和温度响应材料可用于食品智能包装，而具有变形的光和湿度响应材料则适用于食品活性包装。采用光、磁和电形变响应材料可实现有针对性的输送，而 pH 响应材料则用途广泛。逻辑算法有助于准确预测反应，多重刺激反应具有质量监控和及时反馈的优势。对温度/光照/湿度有反应的多刺激材料--对变色/变形有反应的材料在食品包装方面具有潜力，而对 pH 值/光照/磁性有反应的材料可用于定向释放生物活性化合物。因此，刺激响应材料具有智能食品包装和定向释放生物活性化合物的潜力。

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引用次数: 0

From farm to market: Research progress and application prospects of artificial intelligence in the frozen fruits and vegetables supply chain 从农场到市场：人工智能在冷冻果蔬供应链中的研究进展和应用前景

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

Trends in Food Science & Technology

Pub Date : 2024-09-25 DOI: 10.1016/j.tifs.2024.104730

Linyu Zhang , Min Zhang , Arun S. Mujumdar , Yiping Chen

Background

Frozen fruits and vegetables (F&V) are a vital food category but face multiple challenges in supply chain management. Traditional methods of quality control, from farm to market, are often inefficient, costly, and slow, with challenges in timely detection and traceability. As artificial intelligence (AI) technology advances, it offers innovative solutions to these issues. This review explores the application of AI in enhancing the frozen F&V supply chain.

Scope and approach

This paper reviews AI technologies such as machine learning, deep learning, and neural networks across the entire frozen F&V supply chain. It examines AI's roles in planting, harvesting, quality management, freezing, thawing, cold chain transportation, and sales forecasting. The review also discusses potential AI integrations with blockchain, IoT, and digital twin technologies, addressing future challenges and presenting new insights for AI in food supply chains.

Key findings and conclusions

AI uses data from machine vision, image processing, and sensors to monitor and predict key quality indicators in F&V. By integrating AI with blockchain and IoT, limitations such as security and centralization can be mitigated, enhancing data analysis and modeling. AI's application supports sustainability, optimizes resource allocation, bridges the information gap in sales, and helps producers and operators. This review highlights AI's broader potential in food supply chains and its transformative impact on industry practices.

背景冷冻水果和蔬菜（F&V）是一种重要的食品类别，但在供应链管理方面面临着多重挑战。从农场到市场的传统质量控制方法往往效率低、成本高、速度慢，在及时检测和可追溯性方面也面临挑战。随着人工智能（AI）技术的发展，它为这些问题提供了创新的解决方案。本综述探讨了人工智能在加强冷冻食品和饮料供应链中的应用。范围和方法本文综述了机器学习、深度学习和神经网络等人工智能技术在整个冷冻食品和饮料供应链中的应用。它探讨了人工智能在种植、收获、质量管理、冷冻、解冻、冷链运输和销售预测中的作用。该综述还讨论了人工智能与区块链、物联网和数字孪生技术的潜在整合，探讨了未来的挑战，并提出了人工智能在食品供应链中的新见解。主要发现和结论人工智能利用机器视觉、图像处理和传感器提供的数据来监控和预测 F&V 的关键质量指标。通过将人工智能与区块链和物联网相结合，可以减少安全和集中化等限制，加强数据分析和建模。人工智能的应用可支持可持续发展，优化资源配置，弥补销售中的信息差距，并帮助生产商和运营商。本综述强调了人工智能在食品供应链中的广泛潜力及其对行业实践的变革性影响。

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引用次数: 0

Active constituents, encapsulation technology, bioactivities and applications in food industry by essential oils of Litsea cubeba (Lour) Pers: A review 立枯草精油的活性成分、封装技术、生物活性及在食品工业中的应用综述

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

Trends in Food Science & Technology

Pub Date : 2024-09-24 DOI: 10.1016/j.tifs.2024.104728

Chuyi Wang , Qianmin Tu , Ziting Ye , Yu Shi , Mengyu Xiao , Yulin Fang , Yudong Lu , Ruiyun You

Background

Litsea cubeba (Lour) Persoon (LC) is one of the important plants for spice and oil resources plants with high commercial value. In recent years, consumers' desire to reduce the use of synthetic preservatives and antibiotics in poultry diet based on safety principles has stimulated research on the bioactivity and application of “clean-label” LCEO. However, the safety limits, solubility, photothermal stability and adverse effects on sensory evaluation of LCEO have limited its expanded applications. Encapsulation has been used to address such quality deficiencies.

Scope and approach

This paper reviews the recent research progress of LCEO in the food industry. We summarize the active ingredients, encapsulation techniques and bioactivities of LC. We also provide an overview of the direct and indirect use of LCEO in the food industry, with a strong emphasis on advances in essential oil encapsulation strategies and delivery systems for food preservation. Finally, the temporal limitations of the applications and future research trends of LC are discussed. Insights are provided for advancing the development of food packaging for LC.

Key findings and conclusions

LCEO has the potential to be used as food additives, food packaging additives and fumigation repellents in food preservation and agricultural storage. The monoterpenes and sesquiterpene-rich composition of LCEO varies depending on genetics, growth environment and extraction method, resulting in varying degrees of broad-spectrum antimicrobial, antioxidant, and anthelmintic activity. Encapsulation strategies (emulsions, inclusion complexation, liposomes) and delivery systems (coatings, films) are expected to protect LCEO and allow for a sustained release, promoting food storage and freshness.

背景立枯草（Litsea cubeba (Lour) Persoon）是重要的香料植物和油脂资源植物之一，具有很高的商业价值。近年来，消费者出于安全考虑，希望在家禽日粮中减少使用合成防腐剂和抗生素，这促进了对 "清洁标签 "LCEO 生物活性和应用的研究。然而，LCEO 的安全限制、溶解性、光热稳定性以及对感官评估的不利影响限制了其应用范围的扩大。本文回顾了近来低聚异氰酸酯在食品工业中的研究进展。我们概述了低聚环氧乙烷的活性成分、封装技术和生物活性。我们还概述了液态低挥发性有机物在食品工业中的直接和间接应用，重点介绍了用于食品保鲜的精油封装策略和输送系统的进展。最后，我们还讨论了 LC 应用的时间限制和未来的研究趋势。主要发现和结论LCEO 具有作为食品添加剂、食品包装添加剂和熏蒸驱虫剂用于食品保鲜和农产品储藏的潜力。LCEO 中富含的单萜和倍半萜成分会因遗传、生长环境和提取方法的不同而变化，从而产生不同程度的广谱抗菌、抗氧化和驱虫活性。封装策略（乳液、包涵复合物、脂质体）和输送系统（涂层、薄膜）有望保护 LCEO 并使其持续释放，从而促进食品储存和保鲜。

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引用次数: 0

4D printing: A novel application for structuring oils with fat-analog characteristics 4D 印刷：具有脂肪模拟特性的油类结构的新应用

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

Trends in Food Science & Technology

Pub Date : 2024-09-24 DOI: 10.1016/j.tifs.2024.104729

Shaoyi Cen, Zong Meng

Background

Food 4D printing offers an enhanced sensory experience and dynamic nutritional design for creating personalized food, which is considered a significant advancement in intelligent food manufacturing. However, the responsive capabilities of food materials to external environmental stimuli restrict the further development of food 4D printing.

Scope and approach

This article demonstrated the latest progress of a new intelligent material based on structuring oils in food 4D printing. For the application of structuring oils in food 4D printing, it is necessary to have a detailed understanding of the structure and properties of the structuring oils. Furthermore, the mechanisms of achieving changes in food shape, color, flavor, and nutrition through 4D printing were discussed, along with an analysis of the reasons why structuring oils successfully achieved food 4D printing. Finally, the challenges and prospects of designing 4D-printed food based on structuring oils were discussed.

Key findings and conclusions

When subjected to stimuli such as temperature or pH, 3D printed products based on structuring oils can transform shape, color, or flavor. These innovations are anticipated to play a pivotal role in the future landscape of food production and personalized nutrition design. Nevertheless, factors such as the mechanical and functional properties of structuring oils may significantly influence the structural integrity and stimulus-response characteristics of 3D printed products. Future research should focus on enhancing the functional properties of structuring oils and their applicability to various food substrates to improve the accuracy, stability, and sensory quality of 4D printing inks, thereby broadening the application scenarios for structuring oils.

背景食品 4D 打印为个性化食品的制作提供了增强的感官体验和动态营养设计，被认为是智能食品制造领域的重大进展。然而，食品材料对外部环境刺激的响应能力限制了食品 4D 打印的进一步发展。范围和方法本文展示了基于结构油的新型智能材料在食品 4D 打印中的最新进展。要将结构油应用于食品 4D 印刷，就必须详细了解结构油的结构和特性。此外，还讨论了通过 4D 印刷实现食品形状、颜色、风味和营养变化的机理，并分析了结构油成功实现食品 4D 印刷的原因。最后，讨论了基于结构油设计 4D 打印食品的挑战和前景。主要发现和结论当受到温度或 pH 值等刺激时，基于结构油的 3D 打印产品可以改变形状、颜色或风味。预计这些创新将在未来的食品生产和个性化营养设计中发挥关键作用。然而，结构油的机械和功能特性等因素可能会极大地影响 3D 打印产品的结构完整性和刺激响应特性。未来的研究应侧重于增强结构油的功能特性及其对各种食品基质的适用性，以提高 4D 打印油墨的精度、稳定性和感官质量，从而拓宽结构油的应用场景。

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