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

Integrating AI with detection methods, IoT, and blockchain to achieve food authenticity and traceability from farm-to-table

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

Trends in Food Science & Technology

Pub Date : 2025-02-17 DOI: 10.1016/j.tifs.2025.104925

Zhaolong Liu , Xinlei Yu , Nan Liu , Cuiling Liu , Ao Jiang , Lanzhen Chen

Background

Ensuring the authenticity and traceability of food is fundamental to reducing food fraud, safeguarding public health, and fostering consumer trust—cornerstones of global food safety. As food supply chains grow increasingly complex, artificial intelligence (AI), in conjunction with the Internet of Things (IoT) and blockchain, plays a pivotal role in enhancing detection accuracy, improving transparency, and addressing critical challenges in food traceability.

Scope and approach

This paper provided a comprehensive review of AI applications in food safety, focusing on spectroscopy, mass spectrometry, imaging, and sensor-based detection. It also examined the integration of AI with IoT and blockchain, highlighting their potential in building safe, transparent, and scalable traceability frameworks. Furthermore, the study explored how this integrated framework advanced Food Industry 4.0, driving automation, real-time monitoring, and interconnected supply chains. Finally, the paper discussed current challenges and offered perspectives on advancing AI-driven systems for food authenticity detection and traceability.

Key findings and conclusions

Meanwhile, the convergence of AI, IoT, and blockchain has facilitated cross-platform compatibility and scalability, optimized supply chain data collection, and strengthened the security of traceability information. The rapid advancement of the AI-IoT-blockchain framework is driving the evolution of Food Industry 4.0, fostering advancements in high-precision analysis, automation, cost-effectiveness, and quality control, thereby enhancing food safety and transparency.

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引用次数: 0

Yogurt volatile compounds as affected by processing and compositional factors: A review

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

Trends in Food Science & Technology

Pub Date : 2025-02-15 DOI: 10.1016/j.tifs.2025.104921

Mohammad Khairul Alam , Roberta Prete , Marco Faieta , Cecile Rannou , Carole Prost , Laurent Lethuaut , Aldo Corsetti , Paola Pittia

Background

Yogurt is one of the most widely consumed fermented dairy products in the world with high nutritional value, health impact and high taste and flavor acceptance. The peculiar flavor pattern of yogurt is the result of the complex combination of qualitative properties of the milk, process conditions and that biochemical transformations leading to the formation of both non-volatile and volatile aroma compounds. Changes in raw materials and formulation, processing and microbiota occurred over time contributed to obtain products with higher nutritional and quality properties, by also enhancing the consumer's sensory acceptability.

Scope and approach

This review will provide an overview of the most recent literature on the impact of various factors (raw material, microbial composition, formulation, processing) on flavor and volatile aroma compounds in fermented milk and yogurt products. The biochemical activity of lactic acid bacteria (LAB) to produce flavor chemicals (e.g. glycolysis, proteolysis, and lipolysis), the impact of chemical components (protein, fat, prebiotics etc.), as well as fat replacer factors on yogurt's aroma have been discussed.

Key findings and conclusions: Besides raw materials and processing, LAB, depending on the species used for yogurt fermentation, heavily influence the flavor-related qualities of yogurt, and new biotechnological approaches have been developed to guide and gain more control over the flavor-forming procedure.

To fully understand, regulate, and drive flavor development in yogurt-making processes—while also considering process innovations and novel raw materials—further advancements in, and the application of omics-based methodologies and artificial intelligence will be essential.

{"title":"Yogurt volatile compounds as affected by processing and compositional factors: A review","authors":"Mohammad Khairul Alam , Roberta Prete , Marco Faieta , Cecile Rannou , Carole Prost , Laurent Lethuaut , Aldo Corsetti , Paola Pittia","doi":"10.1016/j.tifs.2025.104921","DOIUrl":"10.1016/j.tifs.2025.104921","url":null,"abstract":"<div><h3>Background</h3><div>Yogurt is one of the most widely consumed fermented dairy products in the world with high nutritional value, health impact and high taste and flavor acceptance. The peculiar flavor pattern of yogurt is the result of the complex combination of qualitative properties of the milk, process conditions and that biochemical transformations leading to the formation of both non-volatile and volatile aroma compounds. Changes in raw materials and formulation, processing and microbiota occurred over time contributed to obtain products with higher nutritional and quality properties, by also enhancing the consumer's sensory acceptability.</div></div><div><h3>Scope and approach</h3><div>This review will provide an overview of the most recent literature on the impact of various factors (raw material, microbial composition, formulation, processing) on flavor and volatile aroma compounds in fermented milk and yogurt products. The biochemical activity of lactic acid bacteria (LAB) to produce flavor chemicals (e.g. glycolysis, proteolysis, and lipolysis), the impact of chemical components (protein, fat, prebiotics etc.), as well as fat replacer factors on yogurt's aroma have been discussed.</div><div><em>Key findings and conclusions</em>: Besides raw materials and processing, LAB, depending on the species used for yogurt fermentation, heavily influence the flavor-related qualities of yogurt, and new biotechnological approaches have been developed to guide and gain more control over the flavor-forming procedure.</div><div>To fully understand, regulate, and drive flavor development in yogurt-making processes—while also considering process innovations and novel raw materials—further advancements in, and the application of omics-based methodologies and artificial intelligence will be essential.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"158 ","pages":"Article 104921"},"PeriodicalIF":15.1,"publicationDate":"2025-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143455006","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

Precision nutrition based on food bioactive components assisted by delivery nanocarriers for ocular health

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

Trends in Food Science & Technology

Pub Date : 2025-02-15 DOI: 10.1016/j.tifs.2025.104923

Kangjing Liu , Shanghua Xing , A.M. Abd El-Aty , Mingqian Tan

Background

Recently, increasing evidence has revealed a positive relationship between the consumption of bioactive components and ocular health. The ocular barriers and instability of the bioactive components limit their delivery to the eye and nutritional intervention. Steady delivery nanocarriers effectively protect the stability of bioactive components during processing, storage, or gastrointestinal digestion to promote ocular health.

Scope and approach

This review highlights the considerable potential benefits of bioactive components for ocular health by systematically summarizing the research progress on the use of carotenoids, flavonoids, fatty acids, vitamins, and minerals in ocular nutritional intervention. Moreover, the current state of bioactive component-based delivery nanocarriers, including nanoemulsions, liposomes, nanoparticles, inclusion complexes, and gels, has been summarized. Finally, special attention should be given to the challenges and prospects of bioactive component delivery nanocarriers in precision eye nutrition.

Key findings and conclusions

The latest research on the effects of bioactive components on ocular health indicates that stable and targeted delivery nanocarriers can increase their bioavailability. In general, future research should focus on optimizing the performance of ocular delivery nanocarriers based on bioactive components to achieve precise nutritional intervention in the eye. Furthermore, the future ocular care food market offers vast development opportunities, and further encouragement is needed to promote the application of bioactive substance delivery nanocarriers in food commercialization.

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引用次数: 0

Chemical compositions, health benefits, safety assessment, and industrial applications of wampee (Clausena lansium (Lour.) Skeels): A comprehensive review

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

Trends in Food Science & Technology

Pub Date : 2025-02-15 DOI: 10.1016/j.tifs.2025.104922

Linhuan Ding , Xiaoze Liu , Tao Fei , Xue Lin , Xiaoping Hu , Lu Wang , Jiachao Zhang

Background

Wampee (Clausena lansium (Lour.) Skeels) is an un-derexploited and underutilized tropical fruit celebrated for its unique flavor and diverse health benefits. Although recent research has uncovered its chemical compositions, bio-activities, and industrial applications, the available studies are scattered and lack a comprehensive synthesis of findings on wampee.

Scope and approach

This review critically examines the chemical compositions, health-promoting effects, and safety profiles of wampe. It also highlights advancements in extraction and processing technologies while exploring their applications in the food, pharmaceutical, and agricultural sectors.

Key findings and conclusions

Wampee is rich in bioactive compounds, including flavonoids, phenolic acids, alkaloids, polysaccharides, and essential oils. These constituents endow the fruit and its derivatives with antioxidant, anti-inflammation, anti-cancer, anti-diabetic, gastrointestinal immune, antimicrobial, and neuroprotection effects. The wampee hold promise for use in functional foods, nutraceuticals, and natural health products. Additionally, their incorporation into edible films and agricultural applications offers both economic and environmental benefits. This review integrates current knowledge, identifies research gaps, and proposes directions for the innovative utilization of wampee to unlock its full industrial and health potential.

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引用次数: 0

Substituent group-modified pectins: Targeted modifications for enhanced functional properties

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

Trends in Food Science & Technology

Pub Date : 2025-02-13 DOI: 10.1016/j.tifs.2025.104920

Xitong Liu , Chengying Zhao , Jirong Wang , Jinkai Zheng

Background

In nature, there are multiple substituent group-modified (SGM, e.g., alkylated, acetylated, amidated, and molecularly grafted groups) pectins that exhibit better functional potential than non-modified pectin, but their content is significantly much lower than normal pectins. Various methods for modifying pectin have been developed that rely on changing its degree of substitution (DS) to improve its targeted use, and the relationships between their modification methods, chemical structures and functional properties have yet to be fully explored.

Scope and approach

This article systematically reviews the modification methods and structural characterization of SGM pectins, as well as the mechanisms by which these modifications enhance their functional properties, including gelling, emulsifying, health-promoting effects, functional component delivery, and preservation. Future trends in the development of SGM pectins are also examined.

Key findings and conclusions

SGM pectins produced through various modification methods exhibit different types, degrees, and positions of substitution. These structural changes enhance the functional properties of pectins, including their physicochemical properties, health benefits, and practical applications. A new era of green, precise, and intelligent development of SGM pectins is anticipated. This information will support the targeted modification of pectins with specific functional properties and their application in high-quality pectin-based foods to meet diverse needs.

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引用次数: 0

Potential of Antarctic krill (Euphausia superba) protein as a promising alternative resource for efficient production of surimi: Application and future perspectives

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

Trends in Food Science & Technology

Pub Date : 2025-02-12 DOI: 10.1016/j.tifs.2025.104917

Zonghan Wang , Xuan Chen , Yuanyuan Hu , Zhengqi Liu , Jinjin Li , Xiaoming Guo , Dayong Zhou , Beiwei Zhu

Background

Antarctic krill (Euphausia superba) protein is known for its high nutritional value, yet its commercial applications have not got fully exploration. In this regard, surimi technology provides possibility to transform minced krill meat into high-value gel-type products. In recent years, the feasibility of Antarctic krill protein (AKP) as an alternative resource for surimi production have got growing attentions.

Scope and approach

In this review, we evaluate nutritional value and extraction technologies, involving onboard pre-processing and further protein separation for AKP from the perspective of surimi application, and highlight the application status of AKP as complete or partial resource for surimi production as well as existing possible quality improvements strategies.

Key findings and conclusions

Although AKP has shown gelling ability, it demonstrates poor gelation properties due to its unique thermo-aggregation behavior, which results in excessive hardness and water loss under heat stress. This feature could be attributed to the uniqueness of protein and lipid profile in AKP compared to conventional surimi raw materials. In this context, some additives, such as polysaccharides, amino acids, and proteins, has been shown to possess the ability to regulate the thermo-aggregation behavior of AKP, offering potential improvements strategies for AKP surimi production. However, molecular mechanisms on gelation process of AKP remain inadequately understood. Future research should track and deepen molecular action mechanisms underlying the gelation of AKP surimi, as well as concern technical innovations in onboard pretreatment, proteins extractions and surimi production to bridge the gap between lab and scale-up production.

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引用次数: 0

Reevaluating feature importance in machine learning for food authentication: Addressing bias and enhancing methodological rigor

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

Trends in Food Science & Technology

Pub Date : 2025-02-12 DOI: 10.1016/j.tifs.2024.104853

Yoshiyasu Takefuji

Background

Bhat et al. (2025) highlight the significant role of artificial intelligence (AI) and machine learning (ML) in food authentication through advanced algorithms that analyze large datasets for patterns associated with food fraud.

Objective

This paper aims to critically assess the approach of Bhat et al., with a specific focus on model-based feature importance and the biases related to traditional machine learning methods.

Methods

The paper distinguishes between machine learning target predictions and feature importances, advocating for the rigorous application of robust statistical techniques, including Spearman's correlation and p-values, to accurately reveal genuine associations among variables.

Results

The analysis emphasizes the necessity for researchers to comprehend the foundational principles of AI and ML to avoid misapplication of these technologies.

Conclusion

The paper recommends integrating both nonparametric and nonlinear methods to effectively reduce bias and improve the reliability of feature importance assessments in food authentication.

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引用次数: 0

Response to letter to the editor from Y. Takefuji on “Beyond principal component analysis: Enhancing feature reduction in electronic noses through robust statistical methods”

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

Trends in Food Science & Technology

Pub Date : 2025-02-12 DOI: 10.1016/j.tifs.2025.104918

Zichen Zheng , Kewei Liu , Yiwen Zhou , Marc Debliquy , Carla Bittencourt , Chao Zhang

Background

Principal Component Analysis (PCA) is extensively utilized in Electronic Nose (E-nose) research for dimensionality reduction, allowing simplification of high-dimensional data and enhancing computational efficiency. However, its dependency on linear assumptions and sensitivity to outliers pose significant challenges, particularly when faced with nonlinear or overlapping datasets.

Scope and approach

This paper explores advanced methods such as Kernel PCA (KPCA), t-Distributed Stochastic Neighbor Embedding (t-SNE), and Uniform Manifold Approximation and Projection (UMAP), which are more adept at managing nonlinear data, as well as nonparametric methods like Spearman's correlation and Kendall's tau to illuminate sensor data relationships. Furthermore, we examine the necessity of Variance Inflation Factor (VIF) analysis in addressing multicollinearity, highlighting hybrid approaches like Random Forest-VIF and PCA-VIF that enhance model stability and interpretability.

Key findings and conclusions

The original article by Zheng et al. (2025) demonstrates the broad applicability of PCA in detecting alcoholic beverages using E-noses, yet emphasizes the requirement for further research into its limitations. While PCA is foundational, its shortcomings call for the integration of advanced methodologies that cater to the complexities of E-nose data. Future research should focus on refining preprocessing protocols, utilizing nonlinear techniques, and managing data variability to improve accuracy and robustness, ultimately expanding E-nose applications across various domains and ensuring reliable performance.

{"title":"Response to letter to the editor from Y. Takefuji on “Beyond principal component analysis: Enhancing feature reduction in electronic noses through robust statistical methods”","authors":"Zichen Zheng , Kewei Liu , Yiwen Zhou , Marc Debliquy , Carla Bittencourt , Chao Zhang","doi":"10.1016/j.tifs.2025.104918","DOIUrl":"10.1016/j.tifs.2025.104918","url":null,"abstract":"<div><h3>Background</h3><div>Principal Component Analysis (PCA) is extensively utilized in Electronic Nose (E-nose) research for dimensionality reduction, allowing simplification of high-dimensional data and enhancing computational efficiency. However, its dependency on linear assumptions and sensitivity to outliers pose significant challenges, particularly when faced with nonlinear or overlapping datasets.</div></div><div><h3>Scope and approach</h3><div>This paper explores advanced methods such as Kernel PCA (KPCA), t-Distributed Stochastic Neighbor Embedding (t-SNE), and Uniform Manifold Approximation and Projection (UMAP), which are more adept at managing nonlinear data, as well as nonparametric methods like Spearman's correlation and Kendall's tau to illuminate sensor data relationships. Furthermore, we examine the necessity of Variance Inflation Factor (VIF) analysis in addressing multicollinearity, highlighting hybrid approaches like Random Forest-VIF and PCA-VIF that enhance model stability and interpretability.</div></div><div><h3>Key findings and conclusions</h3><div>The original article by Zheng et al. (2025) demonstrates the broad applicability of PCA in detecting alcoholic beverages using E-noses, yet emphasizes the requirement for further research into its limitations. While PCA is foundational, its shortcomings call for the integration of advanced methodologies that cater to the complexities of E-nose data. Future research should focus on refining preprocessing protocols, utilizing nonlinear techniques, and managing data variability to improve accuracy and robustness, ultimately expanding E-nose applications across various domains and ensuring reliable performance.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"157 ","pages":"Article 104918"},"PeriodicalIF":15.1,"publicationDate":"2025-02-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143488573","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}

引用次数: 0

Mechanisms of formation, deterioration, and regulation of quality in caviar and its substitutes: Recent advances and future trends

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

Trends in Food Science & Technology

Pub Date : 2025-02-11 DOI: 10.1016/j.tifs.2025.104908

Weijia Zhang , Jinlin Wang , Fan Bai , Peng Xu , Ruichang Gao , Jihong Wu , Yuanhui Zhao , Xinxing Xu

Background

Caviar and its substitutes are among the most valuable and nutritious salt-cured fish products globally, garnering increasing attention for their quality. During processing and storage, caviar and its substitutes undergo complex biological processes that influence both the development and degradation of their quality.

Scope and approach

This review explores the factors influencing the quality of caviar and its substitutes, such as color, texture, flavor, taste, and nutrition. Additionally, the mechanisms underlying quality formation and deterioration of caviar and its substitutes during processing and storage are systematically reviewed, as well as processing methods and future perspectives on regulatory techniques.

Key findings and conclusions

Significant quality variability was observed during the processing and storage of various caviars and its substitutes. Salt addition and complex biochemical reactions under low-temperature storage are key factors influencing the color stability and favorable texture of caviar and its substitutes. During storage, microbial metabolism generates volatile compounds in caviar and its substitutes, facilitated by the synergistic effects of lipid oxidation and protein degradation. Flavor deterioration, including the formation of off-flavor like 1-octen-3-ol, is often linked to the oxidation of triglycerides, phospholipids and the degradation of free amino acids, a process that also accelerates the loss of nutrients such as unsaturated fatty acids and essential amino acids. Taste-presenting amino acids and nucleotides associated with the flavors of caviar and its substitutes transmit taste signals via taste cells and receptors. The roe product processing system, integrating sensory evaluation with emerging physicochemical technologies and guided by consumer preference surveys, is expected to be developed.

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引用次数: 0

Rethinking single-use plastics: Innovations, polices, consumer awareness and market shaping biodegradable solutions in the packaging industry

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

Trends in Food Science & Technology

Pub Date : 2025-02-10 DOI: 10.1016/j.tifs.2025.104906

Andreza Salles Barone , Carollyne Maragoni-Santos , Patricia Marques de Farias , Camila Marcolongo Gomes Cortat , Bianca Chieregato Maniglia , Ricardo Schmitz Ongaratto , Sungil Ferreira , Ana Elizabeth Cavalcante Fai

Background

The production of single-use plastics (SUP) is increasing and has become one of the most pressing environmental problems.

Scope and approach

This review evaluates the environmental aspects of SUP in the packaging industry, considering challenges, impacts and global policies. The focus is on biodegradable packaging alternatives, certification standards, consumer behavior, and the critical role of R&D and patents in moving towards a circular economy. This report integrates discussions on bans and taxes on SUP globally and proposes comprehensive strategies, including extended producer responsibility and consumer education. The technological status and trends in biodegradable plastics are addressed. The impact of certification standards and patents are examined. Consumer demand for eco-friendly packaging is explored, highlighting the complexity of purchasing behavior influenced by demographic and economic factors as well as marketing strategies. The phenomenon of greenwashing and the importance of transparent environmental labeling are also addressed.

Key findings and conclusions

Global efforts to curb SUP have led to a 68% reduction in polyethylene bags in some regions. Legislative action against SUP is essential, especially for packaging, which accounts for 53% of SUP. Biodegradable plastics currently account for 0.5% of the 400 million tons of plastics produced annually. 44% of patents filed worldwide for biodegradable polymers relate to packaging. Their growth depends on strict standards, transparent certifications and the priority of environmental integrity over the market. The growing demand for biodegradable packaging based on sugar cane, cassava and corn starch reflects consumer awareness. Real progress is hampered by the mismatch between consumer intentions and behavior, economic constraints and greenwashing. A solid legal framework, eco-labels and environmental education are essential.

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引用次数: 0