Trends in Food Science & Technology最新文献_第6页

Accelerating cultivated meat bioprocess innovation: Rational design of cost-effective serum-free media via the convergence of data-driven analytics and synthetic biology platforms 加速养殖肉类生物工艺创新：通过数据驱动分析和合成生物学平台的融合，合理设计具有成本效益的无血清培养基

IF 15.4 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Trends in Food Science & Technology

Pub Date : 2025-12-30 DOI: 10.1016/j.tifs.2025.105526

Nuo Chen , Qinya Niu , Qinghua Ye , Qingping Wu , Yuwei Wu , Xinyu Zhao , Qihui Gu , Youxiong Zhang , Xianhu Wei , Ying Li , Ling Chen

Background

The high cost and ethical concerns surrounding fetal bovine serum (FBS) have remained critical bottlenecks in scaling cultivated meat (CM) production. Current serum-free media (SFM) development has faced multidimensional challenges, including incomplete understanding of diverse cell line growth requirements, time-consuming optimization cycles, and high mass-production costs. While traditional trial-and-error approaches have produced suboptimal solutions, computational tools and synthetic biology advances offer unprecedented opportunities for systematic medium design and optimization.

Scope and approach

This review examined the benefits and constraints of SFM relative to conventional serum-based media, highlighted key challenges in SFM development and optimization for CM, and proposed potential strategies to address these limitations. We further introduced an integrated framework leveraging data-driven analytics and synthetic biology for rational design and optimization of cost-effective SFM.

Key findings and conclusions

The adoption of SFM in CM production was limited by lengthy development phases and substantial industrialization costs. To address these challenges, we proposed a combined strategy incorporating multi-omics profiling, systems biology, multi-scale metabolic modeling, machine learning (ML), and real-time monitoring, adaptive feeding-guided SFM formulation. Additionally, synthetic biology approaches, such as food-grade production of growth factors (GFs) and functional GF substitutes to reduce cost, cell line engineering, and cell sorting technologies to decrease exogenous dependencies, as well as circular bioprocessing for improved sustainability, offered viable routes toward lowering large-scale production expenses. When implemented in synergy, these technologies will pave the way for efficient and scalable SFM-based CM industrialization.

关于胎牛血清（FBS）的高成本和伦理问题仍然是扩大养殖肉（CM）生产的关键瓶颈。目前无血清培养基（SFM）的开发面临着多方面的挑战，包括对不同细胞系生长需求的不完全理解、耗时的优化周期和高量产成本。虽然传统的试错法产生了次优解决方案，但计算工具和合成生物学的进步为系统介质设计和优化提供了前所未有的机会。本综述研究了SFM相对于传统血清培养基的优势和限制，强调了SFM开发和优化CM的关键挑战，并提出了解决这些限制的潜在策略。我们进一步引入了一个综合框架，利用数据驱动分析和合成生物学来合理设计和优化具有成本效益的SFM。主要发现和结论：在CM生产中采用SFM受到漫长的开发阶段和巨大的工业化成本的限制。为了应对这些挑战，我们提出了一种结合多组学分析、系统生物学、多尺度代谢建模、机器学习（ML）和实时监测、自适应喂食引导SFM配方的综合策略。此外，合成生物学方法，如食品级生产生长因子（GF）和功能性GF替代品以降低成本，细胞系工程和细胞分选技术以减少外源依赖性，以及循环生物处理以提高可持续性，为降低大规模生产成本提供了可行的途径。当协同实施时，这些技术将为高效和可扩展的基于sfm的CM工业化铺平道路。

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引用次数: 0

From texture to digestion: Understanding multi-component interactions in designing starch-based low-glycemic index soft foods 从质地到消化：了解设计淀粉基低血糖指数软食品中的多组分相互作用

IF 15.4 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Trends in Food Science & Technology

Pub Date : 2025-12-29 DOI: 10.1016/j.tifs.2025.105520

Harkamal Kaur , Bin Tian , Haotian Zheng , Lokesh Kumar

Background

Dysphagia, characterized by impaired swallowing, is commonly managed using starch-based texture-modified foods that ensure safe swallowing and energy provision. Starch's versatility and structural-textural adaptability, makes it a key ingredient in dysphagia diets. However, conventional starch-based foods often exhibit high glycemic indices (GI), posing risks for dysphagic individuals who frequently present with or are predisposed to diabetes. Modifying starch through complexation with proteins, dietary fibers (DFs), lipids, or polyphenols can not only tailor texture but also lower digestibility, enabling the development of low-glycemic index soft foods (low-GISFs).

Scope and approach

This review synthesizes recent insights into starch interactions with major food macromolecules in binary and multicomponent systems and critically evaluates their influence on starch's physicochemical, textural, rheological, and digestive properties. Furthermore, it outlines key design considerations for developing dysphagia-friendly low-GISFs that address additional challenges such as malnutrition and glycemic balance.

Key findings and conclusions

Proteins form interwoven networks with starch chains; DFs enhance hydration and encapsulation; lipids form inclusion complexes yielding ordered crystalline structures; and polyphenols establish inclusion or non-inclusion complexes that modulate enzymatic accessibility. Within these starch-based systems, whether binary or multicomponent, these macromolecules regulate texture, water retention, and starch digestibility. Although soft texture and low-GI behavior have been studied independently, their integration is critical for designing foods for vulnerable populations. Developing multicomponent starch-based composites through informed selection of component ratios, structuring techniques, and functionality, offers a promising strategy to achieve safe, nutritionally-balanced, and metabolically appropriate low-GISFs.

以吞咽功能受损为特征的吞咽困难，通常使用淀粉质改性食品来治疗，以确保安全吞咽和能量供应。淀粉的多功能性和结构-质地适应性，使其成为吞咽困难饮食的关键成分。然而，传统的淀粉类食物通常表现出高血糖指数（GI），对经常患有糖尿病或易患糖尿病的吞咽困难患者构成风险。通过与蛋白质、膳食纤维（DFs）、脂质或多酚络合来修饰淀粉，不仅可以调整淀粉的质地，还可以降低消化率，从而开发出低血糖指数软食品（low-GISFs）。本综述综合了淀粉与主要食物大分子在二元和多组分体系中的相互作用的最新见解，并批判性地评估了它们对淀粉的物理化学、结构、流变学和消化特性的影响。此外，它概述了开发吞咽困难友好型低gisf的关键设计考虑因素，以解决营养不良和血糖平衡等其他挑战。主要发现和结论：蛋白质与淀粉链形成相互交织的网络；DFs促进水化和包封；脂质形成包合物，形成有序的晶体结构；多酚建立包合或非包合复合物，调节酶的可及性。在这些以淀粉为基础的体系中，无论是二元成分还是多元成分，这些大分子调节着结构、保水性和淀粉消化率。虽然柔软的质地和低gi行为已经被独立研究，但它们的整合对于为弱势群体设计食物至关重要。通过明智地选择成分比例、结构技术和功能，开发多组分淀粉基复合材料，为实现安全、营养平衡和代谢适当的低gisf提供了一种有前途的策略。

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引用次数: 0

Hen egg white lysozyme as a functional building block: structural features, assembly behavior, and emerging food applications 蛋清溶菌酶作为功能构建块：结构特征，组装行为和新兴食品应用

IF 15.4 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Trends in Food Science & Technology

Pub Date : 2025-12-29 DOI: 10.1016/j.tifs.2025.105521

Lijuan Hou , Xiaozheng Liu , Zhenyu Wang , Ruili Pan , Guangrong Huang , Xianjun Dai

Background

Hen egg white lysozyme (HEWL) is a natural, small globular protein renowned for potent antimicrobial activity and exceptional physicochemical stability. Beside traditional applications in food preservation for degrading bacterial cell walls, HEWL has recently attracted growing attention for a broader functional potential in food science and technology.

Scope and approach

This review provides a comprehensive overview of HEWL's molecular structure and functional attributes, with a focus on the physicochemical principles that govern the assembly into a wide range of nanostructures, including amyloid fibrils/nanotubes, microbubbles, hydrogels, micro/nanoparticles, emulsions, and films. The review also surveys recent advances in applying these HEWL–based structures to various domains such as food formulation, active compound delivery, food preservation, and biosensing.

Key findings and conclusions

HEWL exhibits exceptional structural adaptability, enabling the formation of multifunctional assemblies tailored for diverse food–related applications. These properties position HEWL as a promising, sustainable building block for innovative food system design. However, challenges such as the heterogeneity of assembled architectures, the allergenic potential of egg–derived proteins, and uncertainties surrounding long–term biocompatibility remain. Future research should focus on overcoming these barriers to fully unlock HEWL's potential in safe, sustainable, and multifunctional food applications.

蛋清溶菌酶（HEWL）是一种天然的小球形蛋白，以其强大的抗菌活性和卓越的物理化学稳定性而闻名。除了降解细菌细胞壁在食品保存中的传统应用外，HEWL最近在食品科学和技术中具有更广泛的功能潜力，引起了越来越多的关注。本综述全面概述了HEWL的分子结构和功能属性，重点介绍了控制组装成各种纳米结构的物理化学原理，包括淀粉样原纤维/纳米管、微泡、水凝胶、微/纳米颗粒、乳液和薄膜。本文还综述了在食品配方、活性化合物输送、食品保存和生物传感等各个领域应用这些基于hewl的结构的最新进展。shewl具有特殊的结构适应性，能够形成适合各种食品相关应用的多功能组件。这些特性将HEWL定位为创新食品系统设计的有前途的、可持续的构建块。然而，诸如组装结构的异质性、蛋源蛋白的致敏潜力以及长期生物相容性的不确定性等挑战仍然存在。未来的研究应侧重于克服这些障碍，以充分释放HEWL在安全、可持续和多功能食品应用方面的潜力。

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引用次数: 0

Guided and programmable nuclease-based biosensing in food safety, quality, and authenticity detection: A comparative analysis of recent developments 引导和可编程的基于核酸酶的生物传感在食品安全，质量和真实性检测：最近发展的比较分析

IF 15.4 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Trends in Food Science & Technology

Pub Date : 2025-12-29 DOI: 10.1016/j.tifs.2025.105522

Xinyue Li , Yongpo Mao , Yuhan Tian , Jiajing Qiao , Ruibo Zhao , Weipan Peng , Shuli Man , Zhixian Gao , Long Ma

Background

Food safety, quality, and authenticity are crucial to global public health and economic concerns. Traditional detection methods often suffer from being time-consuming, requiring extensive laboratory infrastructure, and being unsuitable for rapid, on-site screening, thus creating a significant unmet need. As such, there is a pressing demand for innovative recognition elements, as well as signal transduction and amplification modules to enable effective biosensing for food safety hazards. Recently, guided and programmable nucleases, such as CRISPR/Cas and Argonaute, have been repurposed for detecting food safety, quality, and authenticity issues, showing great potential as next-generation tools for food detection.

Scope and approach

This review offers a comparative analysis of the molecular mechanisms and unique characteristics of CRISPR/Cas and Argonaute systems. It highlights their application performance in detecting various foodborne hazards (such as bacteria, viruses, residues, toxins, and allergens), quality indicators (such as freshness and spoilage), and authenticity markers. Furthermore, the integration of these nucleases with advanced biosensors, nanotechnology, and other cutting-edge techniques is discussed. The review concludes by outlining the current challenges, proposed solutions, and future directions.

Key findings and conclusions

The comparative analysis of CRISPR/Cas and Argonaute systems highlights their strong potential in addressing key challenges in food safety, quality, and authenticity detection. These challenges include interference from food matrices, insufficient sensitivity for low-abundance targets, and the lack of multiplexed, rapid, on-site detection platforms. Continued research and development are necessary to fully realize the capabilities of these systems and enable integrated solutions for comprehensive food monitoring.

食品安全、质量和真实性对全球公共卫生和经济问题至关重要。传统的检测方法往往耗时，需要广泛的实验室基础设施，并且不适合快速的现场筛查，因此产生了大量未满足的需求。因此，迫切需要创新的识别元件，以及信号转导和放大模块，以实现对食品安全危害的有效生物传感。最近，引导和可编程核酸酶，如CRISPR/Cas和Argonaute，已被重新用于检测食品安全、质量和真实性问题，显示出作为下一代食品检测工具的巨大潜力。本文对CRISPR/Cas和Argonaute系统的分子机制和独特特性进行了比较分析。它强调了它们在检测各种食源性危害（如细菌、病毒、残留物、毒素和过敏原）、质量指标（如新鲜度和腐败度）和真实性标记方面的应用性能。此外，还讨论了这些核酸酶与先进生物传感器、纳米技术和其他尖端技术的集成。报告最后概述了当前的挑战、提出的解决方案和未来的方向。CRISPR/Cas系统与Argonaute系统的对比分析突出了它们在解决食品安全、质量和真实性检测方面的关键挑战方面的强大潜力。这些挑战包括来自食物基质的干扰，对低丰度目标的灵敏度不足，以及缺乏多路、快速、现场检测平台。为了充分实现这些系统的功能，并为全面的食品监测提供综合解决方案，有必要继续进行研究和开发。

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引用次数: 0

Can Vaccinium L. berries be considered sustainable microbiota-targeted dietary interventions? A critical synthesis of current trends and human clinical evidence 枸杞浆果可以被认为是可持续的以微生物群为目标的饮食干预吗？当前趋势和人类临床证据的关键综合

IF 15.4 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Trends in Food Science & Technology

Pub Date : 2025-12-24 DOI: 10.1016/j.tifs.2025.105517

Denisia Paşca , Oleg Frumuzachi , Oana Mîrza , Laura Gavrilaş , Dan Cristian Vodnar , Lara Manyes , Felicia Loghin

Background

Vaccinium L. berries are rich sources of anthocyanins and proanthocyanidins, compounds proposed to modulate the human gut microbiota. Although numerous clinical studies investigated these effects, the evidence derived from randomized controlled trials (RCTs) remains fragmented, and no systematic synthesis has yet been conducted.

Scope and approach

To evaluate the clinical evidence on how Vaccinium berries intake influences gut microbiota diversity and composition. In this regard, a comprehensive search was conducted to identify RCTs reporting microbiota outcomes following Vaccinium berries supplementation, with data extracted using a standardized protocol and risk of bias assessed using the Cochrane RoB 2 tool.

Key findings and conclusions

Fourteen RCTs met the inclusion criteria. Interventions involved cranberry (n = 6), blueberry (n = 5), bilberry (n = 2), and a cranberry-lingonberry blend (n = 1), administered as solids (1.1–36 g/day) or beverages (240–480 mL/day) for 5 days to 24 weeks. Across trials (some concerns to high risk of bias), α- and β-diversity rarely differed from controls. Compositional effects were modest and taxon-specific, with recurrent (though not consistently) enrichment of some taxa (e.g. Bifidobacterium spp., Faecalibacterium prausnitzii, Anaerostipes, Lachnospira, Adlercreutzia), while many commonly targeted taxa remained stable. Overall, current evidence indicated that Vaccinium berries intake may selectively support a narrow subset of potentially beneficial taxa but does not consistently remodel global gut microbiota. Accordingly, future studies should be longer and methodologically more comprehensive, with detailed phytochemical characterization, population-specific analyses, and comprehensive profiling of bacterial and non-bacterial communities using integrated multi-omics approaches and metagenome-assembled genomes.

背景：枸杞浆果是花青素和原花青素的丰富来源，这些化合物被认为可以调节人体肠道微生物群。尽管许多临床研究调查了这些影响，但来自随机对照试验（rct）的证据仍然是碎片化的，尚未进行系统的综合。范围和方法评价摄入枸杞对肠道菌群多样性和组成影响的临床证据。在这方面，我们进行了一项全面的搜索，以确定报告补充枸杞子后微生物群结果的随机对照试验，使用标准化方案提取数据，并使用Cochrane RoB 2工具评估偏倚风险。主要发现和结论：14项rct符合纳入标准。干预措施包括蔓越莓（n = 6）、蓝莓（n = 5）、越橘（n = 2）和蔓越莓-越橘混合物（n = 1），以固体形式（1.1-36克/天）或饮料形式（240-480毫升/天），持续5天至24周。在整个试验中（一些对高偏倚风险的关注），α-和β-多样性很少与对照不同。组成效应是适度的和分类特异性的，一些分类群（如双歧杆菌、prausnitzii粪杆菌、厌氧菌、毛螺旋体、Adlercreutzia）反复（尽管不是一致）丰富，而许多常见的目标分类群保持稳定。总的来说，目前的证据表明，摄入Vaccinium浆果可能会选择性地支持一小部分潜在有益的分类群，但不会始终如一地重塑全球肠道微生物群。因此，未来的研究应该更长，方法上更全面，包括详细的植物化学特征，群体特异性分析，以及使用综合多组学方法和宏基因组组装基因组对细菌和非细菌群落进行综合分析。

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引用次数: 0

Emerging application of electrochemical sensors in detection of honey adulteration 电化学传感器在蜂蜜掺假检测中的新应用

IF 15.4 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Trends in Food Science & Technology

Pub Date : 2025-12-24 DOI: 10.1016/j.tifs.2025.105519

S.R. Priyadharshini , S. Sujith , Arunkumar Anandharaj, S. Shanmugasundaram, Ashish Rawson

Background

Honey is naturally occurring highly viscous liquid, rich in nutrients, antioxidants and having antibacterial properties etc. Adulteration in honey diminishes its nutritional and therapeutic potential and creates economic and public health implications.

Scope and approach

In this review, we discuss the use of electrochemical sensors (ES) as a modern analytical tool for detecting honey adulterants including direct adulteration such as addition of sugar syrups, artificial additives, and indirect adulteration such as feeding honey bees with sugars. Compared to other methods, electrochemical sensors are simple to use, portable, cost-effective, and provide real time quantification.

Key findings and conclusions

This work emphasizes several strategies for sensor development including amperometric, voltametric, impedimetric, and potentiometric sensors. It also describes new opportunities for novel electrode development using nanomaterials, polymers, enzyme & antibody modification, surface functionalization techniques and molecularly imprinted polymers. It provides examples of smart electrochemical platforms with artificial intelligence (AI), internet of things (IoT) and deep learning for possible on-field and accurate honey authenticity screening. Highlighting the current challenges, emerging directions, and a roadmap for potential future investigations with the goal of establishing reliable, scalable electrochemical solutions for monitoring honey quality.

蜂蜜是天然产生的高粘性液体，富含营养、抗氧化剂和抗菌特性等。蜂蜜中的掺假降低了其营养和治疗潜力，并造成经济和公共卫生影响。在这篇综述中，我们讨论了电化学传感器（ES）作为检测蜂蜜掺假的现代分析工具的使用，包括直接掺假（如添加糖浆、人工添加剂）和间接掺假（如给蜜蜂喂糖）。与其他方法相比，电化学传感器具有使用简单、便携、经济、实时定量等优点。这项工作强调了传感器发展的几种策略，包括安培、伏安、阻抗和电位传感器。它还描述了利用纳米材料、聚合物、酶和抗体修饰、表面功能化技术和分子印迹聚合物开发新电极的新机会。它提供了具有人工智能（AI），物联网（IoT）和深度学习的智能电化学平台的示例，以实现现场和准确的蜂蜜真实性筛选。强调当前的挑战，新兴的方向，以及未来潜在研究的路线图，目标是建立可靠的，可扩展的电化学解决方案来监测蜂蜜质量。

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引用次数: 0

Ultrasound-assisted recovery of lycopene from tomato waste: a systematic review supported by generative artificial intelligence 超声辅助从番茄废料中回收番茄红素：一项由生成人工智能支持的系统综述

IF 15.4 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Trends in Food Science & Technology

Pub Date : 2025-12-24 DOI: 10.1016/j.tifs.2025.105518

Cristina Arroqui, Maria N. Berradre, Idoya Fernandez-Pan, María José Beriain, Francisco C. Ibañez, Paloma Virseda

Background

The processing parameters and analytical conditions for the recovery of lycopene from tomato waste using ultrasound-assisted extraction (UAE) have been found to be inconsistent. This hinders the capacity to draw comparisons between results and to design experiments with the objective of optimizing recovery.

Scope and approach

A systematic review in accordance with the PRISMA statement was conducted to identify the specifics of the variables involved in extracting lycopene from tomato waste by UAE. Scopus and Web of Science databases were used to retrieve documents. The screening and data extraction of the identified articles were carried out using GenAI-assisted workflow (Elicit) and traditional human-driven systematic review.

Key findings and conclusions

GenAI speeded up the screening, and the extraction of experimental parameters from the selected documents. In addition, this tool also expedited the summarization of the information obtained. However, the research review tool used is subject to certain limitations and needed to resort to critical human intelligence (CritHI) throughout most of the process. The paper provides a reproducible model for incorporating GenAI into systematic literature reviews in food science and related fields. Based on the conducted PRISMA systematic review, the most appropriate experimental conditions for recovering lycopene from tomato waste via UAE are as follows: i) ethanol as suitable solvent, ii) times less than 20 min, temperatures not exceeding 40 °C, and by-product:solvent ratios of 1:10 to 1:80 as processing parameters, and iii) 350 W, 24 kHz, and amplitudes of 65–100 % as sonication conditions.

超声辅助提取法从番茄废料中提取番茄红素的工艺参数和分析条件不一致。这阻碍了结果之间的比较和以优化恢复为目标设计实验的能力。根据PRISMA声明进行了系统评价，以确定阿联酋从番茄废料中提取番茄红素所涉及的变量的具体情况。使用Scopus和Web of Science数据库检索文献。使用genai辅助工作流程（Elicit）和传统的人工驱动系统评价对鉴定文章进行筛选和数据提取。genai加快了筛选的速度，并从选定的文献中提取实验参数。此外，该工具还加快了对所获得信息的汇总。然而，所使用的研究审查工具受到某些限制，并且在整个过程中需要借助于关键的人类智能（CritHI）。本文为将基因人工智能纳入食品科学及相关领域的系统文献综述提供了一个可重复的模型。基于PRISMA系统综述，通过UAE从番茄废料中回收番茄红素的最佳实验条件为：i)乙醇为合适的溶剂，ii)时间小于20 min，温度不超过40°C，副产物：溶剂比1:10 ~ 1:80为处理参数，iii) 350 W, 24 kHz，振幅65 - 100%为超声条件。

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引用次数: 0

Innovative applications of cold plasma treatment for enhancing the safety and quality of cereal grains and their processed products: A comprehensive review 冷等离子体处理在提高谷物及其加工产品安全性和质量方面的创新应用：综述

IF 15.4 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Trends in Food Science & Technology

Pub Date : 2025-12-24 DOI: 10.1016/j.tifs.2025.105516

Peimeng Wang, Hong Zhu, Cuiping Yi

Background

Cold plasma (CP) is a green, non-thermal processing method that has attracted growing attention in the agri-food field. Comparied with conventional thermal treatments, CP offers significant advantages in enhancing the safety and quality of cereal grains and their processed products.

Scope and approach

This review summarizes the fundamental principles and generation methods of CP, with an emphasis on innovative applications involving cereal grains and their processed products. It highlights the effectiveness and mechanisms of CP in degrading pesticide residues, achieving microbial decontamination, and degrading mycotoxins in both raw and processed cereals. The review also evaluates the impact of CP on various cereal quality. Finally, current challenges in CP applications and future research directions are discussed.

Key findings and conclusions

CP treatment effectively removes pesticide residues, inactivates pathogenic microorganisms, and degrades mycotoxins in cereal grains through the action of reactive oxygen and nitrogen species as well as high-energy electrons. Under specific treatment conditions, the degradation of pesticide residues can exceed 90 %. Moreover, CP alters the appearance, nutritional quality, and processing properties of cereals and their processed products, with the extent of these effects depending on cereal type, plasma source, and treatment parameters. However, the large-scale industrial application of plasma technology still faces challenges, including the optimization of equipment and the standardization of processing protocols, as well as comprehensive safety assessments of treated cereal grains and their processed products, all of which require further research and development.

冷等离子体（CP）是一种绿色、非热加工方法，在农业食品领域受到越来越多的关注。与传统热处理相比，CP在提高谷物及其加工产品的安全性和质量方面具有显著优势。本文综述了CP的基本原理和生成方法，重点介绍了CP在谷物及其加工产品中的创新应用。它强调了CP在降解农药残留、实现微生物净化和降解生谷物和加工谷物中的真菌毒素方面的有效性和机制。本文还评价了CP对各种谷物品质的影响。最后，对当前CP应用面临的挑战和未来的研究方向进行了讨论。结论scp处理通过活性氧和活性氮以及高能电子的作用，有效去除谷物中的农药残留，灭活致病微生物，降解真菌毒素。在特定的处理条件下，对农药残留的降解可达90%以上。此外，CP会改变谷物及其加工产品的外观、营养品质和加工特性，这些影响的程度取决于谷物类型、等离子体来源和处理参数。然而，等离子体技术的大规模工业应用仍然面临着挑战，包括设备的优化和加工方案的标准化，以及处理后的谷物及其加工产品的综合安全性评估，这些都需要进一步的研究和发展。

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引用次数: 0

Spoilage traits and control of Brettanomyces bruxellensis: advances and implications for winemaking bruxellbrettanomyces的腐败特性与控制：研究进展及其对酿酒的启示

IF 15.4 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Trends in Food Science & Technology

Pub Date : 2025-12-23 DOI: 10.1016/j.tifs.2025.105513

David Cotriscau , Sandra Wilks , Arnaud Delaherche , Mickaël Durand-Dubief , Vladimir Jiranek

Background

Brettanomyces bruxellensis (B. bruxellensis) is a persistent spoilage organism of beverage fermentations, capable of producing volatile phenols that compromise product aroma and quality, particularly in wine. The yeast is highly adapted to the winery environment, withstanding acidity, ethanol, and nutrient limitations. Its various traits exacerbate its detection and elimination. Current chemical controls have limitations, thereby increasing the call for biological alternatives.

Scope and approach

We review available literature to define the scope of the B. bruxellensis problem, its impact on beverages and the traits aiding its survival and recalcitrance. The basis of these, namely the viable but non-culturable (VBNC) state, biofilm formation, nutritional versatility and high genetic/phenotypic diversity is delineated. We provide a comprehensive summary of reported inhibitors of B. bruxellensis, their mode of action, advantages and disadvantages, performance in laboratory and/or industrial contexts, and commercial availability. Included are strategies based on sulfur dioxide (SO₂), chitosan, or dimethyl dicarbonate, and those based on killer toxins, antimicrobial peptides and iron chelators.

Key findings and conclusions

Currently, the most effective and common control for B. bruxellensis is the application of SO₂. But increasingly tolerant strains are appearing and consumer preferences or allergies to SO₂ highlight the critical need for better control agents. Several biological solutions, particularly those based on non-Saccharomyces yeasts, show promise but further research is needed. Importantly, future progress in controlling B. bruxellensis will depend on multi-strain efficacy testing, advanced detection methods to identify VBNC and biofilm associated cells, and the integration of complementary agents tailored to the wine or relevant substrate.

bruxellbrettanomyces bruxellensis （B. bruxellensis）是一种持续变质的饮料发酵生物，能够产生挥发性酚，损害产品的香气和质量，特别是在葡萄酒中。酵母是高度适应酒厂的环境，承受酸度，乙醇，和营养限制。它的各种特性加剧了它的检测和消除。目前的化学控制有局限性，因此增加了对生物替代品的需求。范围和方法我们回顾了现有的文献来定义布鲁塞尔芽孢杆菌问题的范围，它对饮料的影响以及帮助其生存和抵抗的特征。这些基础，即有活力但不可培养（VBNC）状态，生物膜形成，营养多样性和高遗传/表型多样性被描述。我们全面总结了报道的布鲁塞尔芽胞杆菌抑制剂，它们的作用方式，优点和缺点，在实验室和/或工业环境中的表现，以及商业可用性。包括基于二氧化硫（SO2）、壳聚糖或二碳酸二甲酯的策略，以及基于杀手毒素、抗菌肽和铁螯合剂的策略。主要发现与结论目前最有效、最常见的防治方法是SO2的施用。但耐受性越来越强的菌株正在出现，消费者对二氧化硫的偏好或过敏突出了对更好的控制剂的迫切需要。几种生物解决方案，特别是那些基于非酵母菌的解决方案，显示出希望，但需要进一步的研究。重要的是，未来控制布鲁塞尔芽孢杆菌的进展将取决于多菌株的功效测试，先进的检测方法来识别VBNC和生物膜相关细胞，以及针对葡萄酒或相关底物定制的补充剂的整合。

{"title":"Spoilage traits and control of Brettanomyces bruxellensis: advances and implications for winemaking","authors":"David Cotriscau , Sandra Wilks , Arnaud Delaherche , Mickaël Durand-Dubief , Vladimir Jiranek","doi":"10.1016/j.tifs.2025.105513","DOIUrl":"10.1016/j.tifs.2025.105513","url":null,"abstract":"<div><h3>Background</h3><div><em>Brettanomyces bruxellensis (B. bruxellensis)</em> is a persistent spoilage organism of beverage fermentations, capable of producing volatile phenols that compromise product aroma and quality, particularly in wine. The yeast is highly adapted to the winery environment, withstanding acidity, ethanol, and nutrient limitations. Its various traits exacerbate its detection and elimination. Current chemical controls have limitations, thereby increasing the call for biological alternatives.</div></div><div><h3>Scope and approach</h3><div>We review available literature to define the scope of the <em>B</em>. <em>bruxellensis</em> problem, its impact on beverages and the traits aiding its survival and recalcitrance. The basis of these, namely the viable but non-culturable (VBNC) state, biofilm formation, nutritional versatility and high genetic/phenotypic diversity is delineated. We provide a comprehensive summary of reported inhibitors of <em>B</em>. <em>bruxellensis</em>, their mode of action, advantages and disadvantages, performance in laboratory and/or industrial contexts, and commercial availability. Included are strategies based on sulfur dioxide (SO<sub>2</sub>), chitosan, or dimethyl dicarbonate, and those based on killer toxins, antimicrobial peptides and iron chelators.</div></div><div><h3>Key findings and conclusions</h3><div>Currently, the most effective and common control for <em>B</em>. <em>bruxellensis</em> is the application of SO<sub>2</sub>. But increasingly tolerant strains are appearing and consumer preferences or allergies to SO<sub>2</sub> highlight the critical need for better control agents. Several biological solutions, particularly those based on non-<em>Saccharomyces</em> yeasts, show promise but further research is needed. Importantly, future progress in controlling <em>B. bruxellensis</em> will depend on multi-strain efficacy testing, advanced detection methods to identify VBNC and biofilm associated cells, and the integration of complementary agents tailored to the wine or relevant substrate.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"168 ","pages":"Article 105513"},"PeriodicalIF":15.4,"publicationDate":"2025-12-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145881107","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

Next-generation nutrition: Innovative and AI-tailored concentrated ingredients 下一代营养：创新和人工智能定制的浓缩成分

IF 15.4 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Trends in Food Science & Technology

Pub Date : 2025-12-23 DOI: 10.1016/j.tifs.2025.105515

Jerina Rugji , Zeki Erol , Ambreen Hamadani , Migena Gjoni Gündemir , Fulya Taşçı , Laura Musa

Background

The growing demand for nutrient-dense and personalized foods has accelerated research into concentrated nutritional ingredients derived from diverse biological sources. Dairy streams, plant-based proteins, algae, fungi, seaweeds and edible insects provide abundant opportunities to extract high-value compounds through advanced separation and fermentation processes. Technologies such as microfiltration, ultrafiltration, nanofiltration, and precision fermentation have transformed conventional food processing into systems capable of producing bioactive, functional, and sustainable ingredients. However, optimizing these complex bioprocesses requires tools that can manage large datasets and predict multifactorial outcomes. In this context, artificial intelligence (AI) and machine learning (ML) are emerging as powerful enablers that can design, model, and control processing parameters to enhance yield, stability, and nutrient bioavailability.

Scope and approach

This review synthesizes current advances in the development of concentrated nutritional ingredients from conventional (dairy and coproducts) and novel (plant, fungal, and insect) sources. It examines how AI and ML technologies can optimize the associated bioprocesses, including membrane fractionation, bioengineering, and precision fermentation, to improve efficiency, sustainability, and personalization.

Key findings and conclusions

Concentrated nutrition represents a pivotal step toward achieving precision and sustainability in modern food systems. AI-driven bioprocess optimization enables data-informed control of nutrient extraction, functionality, and formulation, bridging the gap between biological potential and tailored human nutrition. Despite promising advances, challenges remain in model transparency, consumer acceptance, regulatory frameworks, and the scalability of AI-assisted production. Future progress will rely on the development of interoperable data systems, ethical frameworks, and cross-disciplinary collaboration to transform biological resources into intelligent nutrition systems for the next decade.

对营养密集和个性化食品日益增长的需求加速了对来自多种生物来源的浓缩营养成分的研究。乳流、植物蛋白、藻类、真菌、海藻和食用昆虫通过先进的分离和发酵工艺为提取高价值化合物提供了丰富的机会。微滤、超滤、纳滤和精密发酵等技术已经将传统的食品加工转变为能够生产生物活性、功能性和可持续成分的系统。然而，优化这些复杂的生物过程需要能够管理大型数据集和预测多因素结果的工具。在这种情况下，人工智能（AI）和机器学习（ML）正在成为强大的推动者，可以设计、建模和控制加工参数，以提高产量、稳定性和营养物质的生物利用度。本文综述了从传统来源（乳制品及其副产品）和新型来源（植物、真菌和昆虫）开发浓缩营养成分的最新进展。它研究了人工智能和机器学习技术如何优化相关的生物过程，包括膜分离、生物工程和精密发酵，以提高效率、可持续性和个性化。浓缩营养是现代食品系统实现精确和可持续性的关键一步。人工智能驱动的生物过程优化能够根据数据控制营养提取、功能和配方，弥合生物潜力和量身定制的人类营养之间的差距。尽管取得了可喜的进展，但在模型透明度、消费者接受度、监管框架和人工智能辅助生产的可扩展性方面仍然存在挑战。未来的进展将依赖于可互操作的数据系统、伦理框架和跨学科合作的发展，以便在未来十年将生物资源转化为智能营养系统。

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引用次数: 0