Trends in Food Science & Technology最新文献

{"title":"An overview of the chirality of diet-related fatty acids, glycerolipids, and glycerophospholipids","authors":"Shu-tao Sun ,&nbsp;Yan-jie Jiang ,&nbsp;Xu Guo ,&nbsp;Meng-qi Zhang ,&nbsp;Qi-dong Ren ,&nbsp;Jesus Simal-Gandara ,&nbsp;Mu-xuan Wang ,&nbsp;Xiao-jia Xue ,&nbsp;Ning-yang Li ,&nbsp;Chao Liu","doi":"10.1016/j.tifs.2024.104856","DOIUrl":"10.1016/j.tifs.2024.104856","url":null,"abstract":"<div><h3>Background</h3><div>With the rapid development of lipidomics and analytical chemistry, more and more evidence has been found that most lipids are chiral with various enantiopurity. However, significantly different from sugars and proteins, the relationship between chiral lipids and human health is still not determined.</div></div><div><h3>Scope and approach</h3><div>In this review, the distinct chiral characteristics including chemical structures, food sources, chiral analysis and functions of fatty acids, glycerolipids and glycerophospholipids have been systemically reviewed and discussed. The limitations of current research and the prospects for future development have also been provided.</div></div><div><h3>Key findings and conclusions</h3><div>The chirality of short chain hydroxyl and alkyl-branched fatty acids and esters is important for the flavors of fermented foods. Middle to long chain chiral alkyl-branched fatty acids heavily impact the meat flavors. Abnormal levels of chiral fatty acids could be used as biomarkers for some diseases, while several chiral fatty acids have been extensively studied in clinical trials. Glycerolipids, including monoacylglycerol, diacylglycerol and triacylglycerol have been proved to be chiral with various ee values. However, except for diacylglycerol, the physiological effects of these chiral lipids on human health have not been extensively studied. Besides, the digestion, absorption, metabolism and excretion of DHA-containing triglycerides have been proved to be closely related to its chirality. The chirality of some glycerophospholipids could be used as biomarker for tumor typing. Therefore, much more research on lipid chirality needs to be carried out in the future to establishing the relationship between lipid chirality and human health.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"156 ","pages":"Article 104856"},"PeriodicalIF":15.1,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143146348","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Probiotic-incorporated active packaging solutions for meat and meat products: A review of benefits and recent applications","authors":"Milad Yaghoubi ,&nbsp;Kazem Alirezalu ,&nbsp;Farzaneh Hadi ,&nbsp;Monika Marcinkowska-Lesiak ,&nbsp;Mohammad Rashedi Ismail-Fitry ,&nbsp;A.M. Abd El-Aty ,&nbsp;Emel Oz ,&nbsp;Fatih Oz","doi":"10.1016/j.tifs.2024.104848","DOIUrl":"10.1016/j.tifs.2024.104848","url":null,"abstract":"<div><h3>Background</h3><div>Increased consumer awareness regarding the environmental effects of plastic food packaging and synthetic preservatives has driven the food industry to explore alternative options. Edible and biodegradable films and coatings are progressively being adopted as a natural substitute for conventional food packaging. Probiotics incorporated in films and coatings not only have diverse techno-functional and nutritional properties in foods but also when consumed in sufficient amounts, support gut health and enhance the immune system.</div></div><div><h3>Scope and approach</h3><div>This review explores the method of probiotics incorporation in packaging material, effective factors on probiotics viability in films and coatings, their effects on meat and meat products quality (i.e., physicochemical, microbial, functional, and sensory attributes), as well as synergistic effects of probiotic-containing packaging with other strategies. Moreover, the present review outlines the regulations associated to the promotion of food packaging containing probiotics.</div></div><div><h3>Key findings and conclusions</h3><div>Edible films and coatings are composed of thin layers designed to maintain meat products against microbial and chemical deteriorations to improve the safety and techno-functionality without the negative effects on sensory and nutritional properties. However, the efficacy of probiotic-incorporated packaging is influenced by viability and type of probiotic strains, packaging materials, and the storage conditions of meat products, which could be developed using suitable prebiotics. Bacteriocins, organic acids and hydrogen peroxide produced by probiotics as well as chitosan as coating material revealed strong antimicrobial effects against foodborne and spoilage bacteria, positioning them as promising alternatives to synthetic preservatives. However, further studies are needed on films and coatings incorporated with probiotics in combination with other natural antimicrobials including enzymes, bioactive peptides and essential oils which possess remarkable preservative properties to improve stability and shelf life of meat and meat products.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"156 ","pages":"Article 104848"},"PeriodicalIF":15.1,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143146350","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Unraveling the unique profile of Fu brick tea: Volatile components, analytical approaches and metabolic mechanisms of key odor-active compounds","authors":"Xuexue Zheng ,&nbsp;Lianqing Wang ,&nbsp;Hengbin Yao ,&nbsp;Jing Wang ,&nbsp;Huimin An ,&nbsp;Qin Li ,&nbsp;Chao Wang ,&nbsp;Jian'an Huang ,&nbsp;Zhonghua Liu","doi":"10.1016/j.tifs.2025.104879","DOIUrl":"10.1016/j.tifs.2025.104879","url":null,"abstract":"<div><h3>Background</h3><div>Fu brick tea (FBT), a representative type of dark tea, develops distinctive flavor during fermentation. These flavor characteristics are essential for improving tea quality and market competitiveness. However, current understanding of FBT's flavor profile remains fragmented, with limited comprehensive analyses available. A thorough investigation into its flavor components and their variations is crucial for meeting consumer demands, driving industry advancement, and enhancing market competitiveness.</div></div><div><h3>Scope and approach</h3><div>This study provides the first comprehensive review of the flavor profile of FBT, consolidating various aspects, including an analysis of volatile compounds (VCs) that contribute to its distinctive aroma, methods for extracting and evaluating these compounds, the influence of odor-active compounds (OACs) on FBT's flavor, potential metabolic pathways of key odor-active compounds (KOACs), and the relevant microorganisms involved.</div></div><div><h3>Key findings and conclusions</h3><div>The distinctive flavor of FBT stems from a complex interplay of various VCs. Previous studies have reported over 1000 VCs in FBT, with hydrocarbons, ketones, and alcohols being the major contributors. The evaluation methods for FBT have shown that each extraction method has its unique advantages, and combining multiple methods has proven effective for analyzing OACs in FBT. By combining sensory evaluation with techniques such as GC-O/MS, AEDA, OAV, aroma recombination, and omission tests, the study effectively screens for KOACs and assesses their sensory impact on FBT's flavor profile. Notably, the majority of KOACs are formed during tea processing through enzymatic and non-enzymatic reactions, amino acid/hydrocarbon degradation and Maillard reactions. Although microbial activity is crucial for the unique characteristics of FBT, further research is needed to fully elucidate the specific metabolic pathways involved.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"156 ","pages":"Article 104879"},"PeriodicalIF":15.1,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143147176","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Unlocking the potential of food waste chemistry for biodegradable plastics production: Recent advancements, perspectives, and life-cycle assessment","authors":"Vivek Kumar Gaur ,&nbsp;Prachi Gaur ,&nbsp;Andrei Telegin ,&nbsp;Ravindra Singh Thakur ,&nbsp;Poonam Sharma ,&nbsp;Pallavi Gupta ,&nbsp;Kusum Dhakar ,&nbsp;Yashika Raheja ,&nbsp;Janmejai Kumar Srivastava ,&nbsp;Sunita Varjani ,&nbsp;Jonathan W.C. Wong ,&nbsp;How Yong Ng ,&nbsp;Meththika Vithanage","doi":"10.1016/j.tifs.2024.104836","DOIUrl":"10.1016/j.tifs.2024.104836","url":null,"abstract":"<div><h3>Background</h3><div>This review addresses the global concern of food waste management by exploring the potential of converting food waste into biodegradable plastics. Understanding the chemistry of food-to-waste conversion is crucial for developing innovative methods that lead to sustainable and value-added products. The focus is on bioplastics derived from food waste, offering an eco-friendly solution for mitigating plastic waste. The study highlights the role of microbial strains and enzymatic processes in converting food waste into bioplastics, while also providing a life-cycle assessment of these biodegradable materials.</div></div><div><h3>Scope and approach</h3><div>The research identifies key chemical processes such as Maillard reactions, enzymatic degradation, and fermentation that facilitate the conversion of food waste into bioplastics. The review discusses various microbial strains, including engineered species, that can efficiently utilize food waste as a substrate for bioplastic production. Additionally, it presents recent advancements in industrial feasibility, particularly in microbial engineering, which have enhanced bioplastic production yield. The life-cycle assessment underscores the environmental benefits of bioplastics, particularly in reducing greenhouse gas emissions, but also highlights areas needing further research.</div></div><div><h3>Key findings and conclusions</h3><div>This study highlights the potential of bioplastics from food waste to address plastic pollution sustainably, aided by recent advancements in microbial engineering and chemical processing, which improve bioplastic production yields. The life-cycle assessment emphasizes environmental benefits, including reduced greenhouse gas emissions, though challenges remain for industrial-scale application. The research calls for further innovation in microbial engineering and enhanced life-cycle assessments to fully replace fossil-based plastics. These findings offer valuable insights for advancing sustainable bioplastic production from food waste. This study for the first time emphasize the chemistry of food during its transformation from waste to biochemicals.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"156 ","pages":"Article 104836"},"PeriodicalIF":15.1,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143147234","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Corrigendum to “Salt reduction in food products: A systematic review of clean-label ingredients and non-thermal technologies” [Trends in Food Science & Technology 153 (2024) 104695]","authors":"Abdul Waheed Khan ,&nbsp;Ume Roobab ,&nbsp;Zhaomei Wang ,&nbsp;Muhammad Mohsin Raza ,&nbsp;Hira Nawazish ,&nbsp;Fakhar Islam ,&nbsp;Rana Muhammad Aadil","doi":"10.1016/j.tifs.2025.104884","DOIUrl":"10.1016/j.tifs.2025.104884","url":null,"abstract":"","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"156 ","pages":"Article 104884"},"PeriodicalIF":15.1,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143387914","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A comprehensive review on guava: Nutritional profile, bioactive potential, and health-promoting properties of its pulp, peel, seeds, pomace and leaves","authors":"Farwa Iqbal Khan ,&nbsp;Saeed Akhtar ,&nbsp;Muhammad Qamar ,&nbsp;Tariq Ismail ,&nbsp;Wisha Saeed ,&nbsp;Tuba Esatbeyoglu ,&nbsp;Seid Mahdi Jafari","doi":"10.1016/j.tifs.2024.104822","DOIUrl":"10.1016/j.tifs.2024.104822","url":null,"abstract":"<div><h3>Background</h3><div><em>Psidium guajava</em>, also known as guava (GUA) in Asia, is a fruit-bearing crop from the Myrtaceae family, shown to have immense nutritional and biological potential.</div></div><div><h3>Scope and approach</h3><div>The purpose of this study is to outline the most recent literature using Google Scholar, PubMed, ScienceDirect etc., on traditional uses, nutritional profile, phytochemical compounds, pharmacological actions, and possible food applications of GUA<em>.</em> This review focuses on current food and pharmaceutical applications of anatomical parts, extracts, fractions, and isolated compounds of GUA.</div></div><div><h3>Key findings and conclusions</h3><div>The nutritional profile reveals the presence of carbohydrates, fat, protein, minerals, and vitamins and can meet the recommended daily allowance (RDA) for ascorbic acid, iron, zinc, and manganese. Traditionally, it had been used to cure diarrhea, dysentery, vertigo, skin problems, jaundice, neurological disorders, and stomach issues. Anatomical parts of GUA indicate the therapeutic potential including antioxidant, anti-inflammatory, anticancer, antidiabetic, and hepatoprotective due to the presence of secondary metabolites such as flavonoids, phenolic acids, fatty acids, coumarins, terpenoids, saponins, steroids, tannins, phospholipids, hydrocarbons, polyphenols, and carotenoids. Various parts of GUA mainly GUA leaves have a high potential to be considered vital in the food and health industry owing to their remarkable antioxidant, antidiabetic, anti-inflammatory, and hepatoprotective effects comparable to commercially available preservatives and standard pharmaceutical drugs. GUA water and ethanol extracts are an ideal clean-label choice to make items like jellies, yogurt, biscuits, labneh, bread, jams, burfi, tea, and dietary supplements. Future studies should focus on the isolation and purification of bioactive compounds from GUA for use in the treatment of various diseases. Clinical trials are also required to develop affordable drugs from GUA with a low therapeutic index.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"156 ","pages":"Article 104822"},"PeriodicalIF":15.1,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143145811","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Synergistic approaches of AI and NMR in enhancing food component analysis: A comprehensive review","authors":"Ruge Cao ,&nbsp;Jingxin Li ,&nbsp;Han Ding ,&nbsp;Tingting Zhao ,&nbsp;Zicong Guo ,&nbsp;Yaying Li ,&nbsp;Xingchun Sun ,&nbsp;Fang Wang ,&nbsp;Ju Qiu","doi":"10.1016/j.tifs.2024.104852","DOIUrl":"10.1016/j.tifs.2024.104852","url":null,"abstract":"<div><h3>Background</h3><div>The integration of artificial intelligence (AI) with nuclear magnetic resonance (NMR) spectroscopy is emerging as a transformative approach in food component analysis, offering innovative solutions for ensuring food quality and safety. Leveraging AI algorithms with NMR spectroscopy has the potential to improve the precision and efficiency of structural analysis in food science, addressing challenges in complex data interpretation and advancing methodologies for food authenticity, origin traceability, and contamination detection.</div></div><div><h3>Scope and approach</h3><div>This review examined the applications of AI techniques, particularly machine learning (ML) models, including supervised learning (SL), unsupervised learning (UL), and deep learning (DL), in enhancing NMR data interpretation and analysis. We discuss foundational NMR principles and explore the integration of AI in resolving spectral complexity and improving food component characterization. This structured approach assesses role of AI in spectral prediction, pattern recognition, and data-driven model development in the context of food science.</div></div><div><h3>Key findings and conclusions</h3><div>AI-NMR integration demonstrates significant potential in various food chemistry applications, from predicting structural properties to detecting adulterants and contaminants. SL models offer accuracy in spectral prediction, UL models enhance pattern recognition, and DL approaches enable the analysis of complex NMR spectra. However, challenges remain, particularly in model interpretability, data availability, and robustness under real-world conditions. Addressing these challenges requires interdisciplinary collaboration between AI experts and food chemists to unlock full potential of AI-NMR in food analysis and quality control, potentially revolutionizing methodologies in the field.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"156 ","pages":"Article 104852"},"PeriodicalIF":15.1,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143146352","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Multiplexed lateral-flow immunoassays for the simultaneous detection of several mycotoxins in foodstuffs","authors":"Shipeng Gao ,&nbsp;Zhangkun Wei ,&nbsp;Xueyun Zheng ,&nbsp;Tianxing Wang ,&nbsp;Xiaowei Huang ,&nbsp;Tingting Shen ,&nbsp;Di Zhang ,&nbsp;Zhiming Guo ,&nbsp;Yang Zhang ,&nbsp;Xiaobo Zou","doi":"10.1016/j.tifs.2024.104858","DOIUrl":"10.1016/j.tifs.2024.104858","url":null,"abstract":"<div><h3>Background</h3><div>Mycotoxins are secondary metabolites that present a great threat to human health. Mycotoxin contamination is probable to occur during both the pre-harvesting and post-harvesting stage of plant-based food matrices. Additionally, the co-occurring of various types of mycotoxins within a single foodstuff exhibits great frequency, leading to enhanced toxicity due to the indispensable accumulation of multiple mycotoxins. Therefore, the development of multiplex methods for simultaneously detecting several mycotoxins is becoming increasingly important in evaluating the presence of mycotoxin contamination in food matrices, yet the existing approaches are challenged with point-of-care and cost-effective.</div></div><div><h3>Scope and approach</h3><div>The advancements and applications of lateral-flow immunoassays (LFIAs), which are known for their portability and affordability, in the simultaneous detection of several mycotoxins in food matrices are summarized in this review. The elements of constructing multiplexed LFIAs in terms of strip structure, biorecognition elements, nanotags, and portable readout devices are discussed. Signal amplification strategies contributing to improved detection sensitivity and sample pretreatment approaches targeting increased detection reliability are summarized. Applications regarding the high-throughput determination of multiple mycotoxins in food samples are highlighted, with special attention being paid to colorimetric, fluorescence, and SERS modes. Further prospectives regarding the selection and optimization of the spatial arrangement of detection strips, immunoprobe compositions, and signal transduction methods of multiplexed LFIAs are proposed.</div></div><div><h3>Key findings and conclusions</h3><div>Multiplexed LFIA-based high-throughput monitoring of mycotoxins in foodstuffs demonstrates superior capabilities over traditional approaches considering affordability, portability, rapidity, sensitivity, reliability, and applicability to real food samples. It is desirable to witness the integration of LFIAs with other analytical platforms to facilitate rapid and quantitative multiplexed mycotoxins screening.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"156 ","pages":"Article 104858"},"PeriodicalIF":15.1,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143146422","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The nutritional paradigm of cultivated meat: Bridging science and sustainability","authors":"Pei Ying Lim,&nbsp;Ratima Suntornnond,&nbsp;Deepak Choudhury","doi":"10.1016/j.tifs.2024.104838","DOIUrl":"10.1016/j.tifs.2024.104838","url":null,"abstract":"<div><h3>Background</h3><div>Cultivated meat (CM) is a novel food with limited consumer understanding of its nutritional properties. Advancements in cultivated meat (CM) have introduced a significant and innovative dimension to nutrition. Unlike traditional meat, CM offers diverse production methods, potentially revolutionising how we may address nutritional needs and challenges.</div></div><div><h3>Scope and approach</h3><div>This commentary examines the role of various stages in CM production, from cell sourcing and scaffold fabrication to harvesting and post-processing, in shaping the nutritional values of the final product. It also provides a comparative nutritional analysis of conventional meat identifying CM's advantages, gaps, and challenges. Additionally, this work underscores current state-of-the-art CM production techniques to enhance overall nutrition to meet consumer demands.</div></div><div><h3>Key findings and conclusion</h3><div>The findings indicate that many CM prototypes have demonstrated a superior nutritional profile compared to conventional meat while using sustainable and cost-effective scaffold ingredients. This paper highlights the existing nutritional knowledge gaps around CM and showcases new production techniques as a key driver of innovation and product development, challenging the perception that CM cannot match the nutritional value of traditional meat. These innovations pave the way for the food industry to explore the sustainable and cost-effective large-scale development of CM.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"156 ","pages":"Article 104838"},"PeriodicalIF":15.1,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143147112","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Pioneering use of human intestinal enteroids to prevent foodborne transmission of human norovirus","authors":"Walter Randazzo","doi":"10.1016/j.tifs.2024.104843","DOIUrl":"10.1016/j.tifs.2024.104843","url":null,"abstract":"<div><h3>Background</h3><div>Human norovirus (HuNoV) is a leading cause of foodborne viral gastroenteritis and a significant public health concern. Its high transmission rates and ability to persist in diverse environments contribute to substantial morbidity and economic burden. Traditional cell culture methodologies have proven inadequate for HuNoV research due to the inability of the virus to replicate in conventional cell lines. However, the recent development of human intestinal enteroid (HIE) cell cultures, which support HuNoV replication, has advanced our understanding of this challenging virus.</div></div><div><h3>Scope and approach</h3><div>This review provides an updated analysis of research on the applications of the HIE model to control HuNoV across various food systems. It examines the challenges associated with HuNoV replication, and explores the potential of HIE models to help mitigate foodborne transmission of HuNoV. Finally, the review discusses the limitations of current HIE methodologies and outlines promising avenues of future research to improve preventive and control strategies, ultimately reducing the risk of HuNoV exposure for consumers.</div></div><div><h3>Key findings and conclusions</h3><div>The HIE system offers a physiologically relevant model for studying HuNoV infectivity, survival, and inactivation, aiding the development of effective strategies to prevent and control foodborne transmission. While limited for routine detection, integrating HIE studies with RNA detection, surrogate research, data modeling, and risk assessment is recommended to comprehensively evaluate and enhance the reliability of strategies for real-world food safety applications.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"156 ","pages":"Article 104843"},"PeriodicalIF":15.1,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143146354","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}