Trends in Food Science & Technology最新文献

{"title":"Advances of personalized color in food 3D-printing: insight of natural pigments and structural color","authors":"Jiahao Yu ,&nbsp;Manman Chen ,&nbsp;Rongheng Chen ,&nbsp;Catherine M.G.C. Renard","doi":"10.1016/j.tifs.2025.105412","DOIUrl":"10.1016/j.tifs.2025.105412","url":null,"abstract":"<div><h3>Background</h3><div>The growing consumer interest in personalized food and nutrition is fueling the expansion of food 3D-printing. Color, a key factor in personalized food design, remains a major challenge for 3D-printing in the food industry. Printed food color typically comes from natural pigments. Structural color also appears in printed products and shows great potential in food coloring.</div></div><div><h3>Scope and approach</h3><div>A timely summary of 3D-printed color quality derived from natural pigments and structural colors is systematically presented. 3D-printing materials and systems for encapsulating natural pigments, printing properties, printing methods, stimulus response characteristics and applications are discussed. In addition, the article summarizes the recent achievements in 3D-printing structural color from cellulose-based cholesteric liquid crystals, including cellulose nanocrystal and hydroxypropyl cellulose (HPC) photonic materials along with the faced challenges and trends.</div></div><div><h3>Key findings and conclusions</h3><div>Natural pigments need to be encapsulated within suitable carrier systems before or during the 3D-printing process to enhance their stability and bioaccessibility. Encapsulation systems for 3D-printing need exhibit shear-thinning properties and sufficient mechanical strength. HPC is an ideal candidate for introducing structural color into food 3D-printing, and the structural color can be adjusted by changing concentrations, processing conditions and additives. Stimulus response characteristics of natural pigments and cellulose-based liquid crystal after 3D-printing can be applied to intelligent food packaging. Key aspects for future food color 3D-printing technology include developing novel food-grade printing materials and encapsulation systems, enhancing cellulose-based liquid crystal structural color with natural pigments, advancing structural color and full-color food 3D-printing, and promoting composite color modes.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"167 ","pages":"Article 105412"},"PeriodicalIF":15.4,"publicationDate":"2025-10-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145527610","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":"Cold plasma in spice safety: Microbiological, quality, and industrial perspectives","authors":"Neha Tanwar ,&nbsp;Saroat Rawdkuen ,&nbsp;Subhash V. Pawde","doi":"10.1016/j.tifs.2025.105404","DOIUrl":"10.1016/j.tifs.2025.105404","url":null,"abstract":"<div><h3>Background</h3><div>Cold plasma (CP) is a promising non-thermal decontamination technology that inactivates microorganisms and mycotoxins while preserving nutritional and sensory quality of food. Its application to high-value, export-oriented spices offers significant potential where safety, minimal processing, and quality retention are critical. However, despite extensive research on cold plasma technology, technical, regulatory, and consumer-related barriers continue to restrict large-scale adoption.</div></div><div><h3>Scope and approach</h3><div>This review integrates advances in CP for spice decontamination and quality retention, covering antimicrobial efficacy, mycotoxin mitigation, physicochemical and sensory impacts, and scalability. It highlights mechanistic insights into reactive species, UV photons, and electric fields, and compiles evidences from spices such as red chilli, Byadagi chilli, black pepper, turmeric, saffron, and cumin. Tabulated summaries present contamination patterns, underlying plasma mechanisms of microbial inactivation, treatment parameters, and quality outcomes. Knowledge gaps and challenges are outlined with a roadmap for targeted, spice-specific CP research.</div></div><div><h3>Key findings and conclusions</h3><div>Optimized CP treatments effectively reduce microbes and mycotoxins and may enhance aroma and dry matter, though overexposure can degrade nutrients and volatiles. Adoption is hindered by safety concerns, regulatory gaps, cost-economics, and reliance on small-scale trials. Progress requires spice-specific studies, standardized protocols, scalable designs, toxicological validation, and industrial feasibility assessments. It should also align with sensory validation, consumer communication, and international standards for sustainable commercialization.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"166 ","pages":"Article 105404"},"PeriodicalIF":15.4,"publicationDate":"2025-10-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145413696","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":"Alternative protein and microbial food production with Yarrowia lipolytica: precision, biomass and traditional fermentation strategies","authors":"Mengyao Lu ,&nbsp;Piotr Hapeta ,&nbsp;Rodrigo Ledesma-Amaro","doi":"10.1016/j.tifs.2025.105407","DOIUrl":"10.1016/j.tifs.2025.105407","url":null,"abstract":"<div><h3>Background</h3><div>With the rapid growth of the global population, humanity is expected to face significant challenges by 2050, such as food crises, resource shortages, and climate change. The emergence of cellular agriculture not only offers promising solutions to these issues and enhances animal welfare but also provides a sustainable, healthy, and safe approach for the development of future food systems. Precision fermentation, which utilizes microorganisms as cellular factories to produce high-value functional products, plays a pivotal role in the field of cellular agriculture. Additionally, with the increasing demand for high-quality protein-containing food, identifying alternative food sources is essential. Production of alternative proteins via fermentation results in the smallest carbon footprint and generates more stable products, attracting significant interest from both academia and the food industry.</div></div><div><h3>Scope and approach</h3><div>This review discusses the production of alternative proteins in <em>Yarrowia lipolytica</em> via fermentation. It addresses the advantages of using <em>Y. lipolytica</em> as a protein production platform, improvements in production through fermentation strategies, examples of expressed proteins from literature and patents, and the current regulatory aspects and social considerations.</div></div><div><h3>Key findings and conclusions</h3><div><em>Y.</em> <em>lipolytica</em> have a safe usage status, a capacity to utilize various feedstocks, and unique advantages in protein production. Through precision fermentation, specific proteins can be produced, and at scale production can be achieved with appropriate parameter optimization. Additionally, <em>Y. lipolytica</em> is expected to play a critical role in the field of food fermentation due to its rich nutritional profile and desirable organoleptic properties. It not only provides a valuable source of alternative proteins but also improves food flavours, enriches nutritional value, and facilitates the development of new functional foods, thus broadening the scope for future food innovation.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"166 ","pages":"Article 105407"},"PeriodicalIF":15.4,"publicationDate":"2025-10-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145463210","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":"Pattern recognition in instrumental data analysis of fruit spirits: current status and future perspectives","authors":"Hilthon Alves Ramos ,&nbsp;Valdiênia Mendes Aguiar ,&nbsp;David Douglas de Sousa Fernandes ,&nbsp;Germano Veras","doi":"10.1016/j.tifs.2025.105405","DOIUrl":"10.1016/j.tifs.2025.105405","url":null,"abstract":"<div><h3>Background</h3><div>Fruit spirits (FS) are distilled beverages produced in all parts of the world for local consumption, basically, of significant cultural value for regions or ethnic groups. The studies about FS are important because they preserve the traditions of local cultures and guarantee the quality of these products. Factors such as fruit variety, pH, fermentation and distillation practices, and storage conditions profoundly shape their chemical complexity. The growing appreciation for products with geographical identity and the absence of official data on artisanal production, however, has raised concerns regarding fraud, which may involve adulteration with industrial ethanol and the misrepresentation of origin, affecting both the regional culture, including economic effects, and public health. The uses of chemometric models, treatment of multivariate data, obtained by instrumental analytical techniques has emerged as the most promising approach to enhance traceability, protect geographical indications, and maintain consistent quality standards.</div></div><div><h3>Scope and approach</h3><div>This review examines the current state of chemometric strategies in instrumental analysis data used to authenticate, classify, and identify FS. This paper examines the application of classical statistical methods (PCA, LDA, PLS-DA) and advanced Machine Learning (ML) algorithms, including SVM and ANN, to identify complex patterns and develop robust predictive models. The analytical techniques used to obtain the data were produced by high-resolution chromatographic techniques (GC-MS), Infrared with Mass Spectrometry (IRMS), Inductively Coupled Plasma com Mass Spectrometry (ICP/MS), and Raman Spectroscopy.</div></div><div><h3>Key findings and conclusions</h3><div>The results demonstrate that the application of chemometric models in instrumental analytical data are important for deciphering the chemical complexity of the FS matrix. Techniques like GC-MS provide high resolution for volatiles, the integration of multi-signal data such as IRMS, ICP/MS, and vibrational spectroscopies offer greater predictive power for traceability. ML algorithms enhance quality control and authentication, providing accuracy and reliability in systems marked by high variability. The future direction points toward the consolidation of omics studies and the development of real-time predictive models that protect the terroir and authenticity of fruit spirits.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"166 ","pages":"Article 105405"},"PeriodicalIF":15.4,"publicationDate":"2025-10-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145413697","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":"Sustainable food packaging: Life cycle assessment, recycling innovations, and Pestalotiopsis microspora in biodegradable solutions","authors":"Muhammad Bilal ,&nbsp;Muhammad Arslan ,&nbsp;Suliman Khan ,&nbsp;Jiyong Shi ,&nbsp;Zhihua Li ,&nbsp;Yemin Guo ,&nbsp;Xia Sun ,&nbsp;Zou Xiaobo","doi":"10.1016/j.tifs.2025.105400","DOIUrl":"10.1016/j.tifs.2025.105400","url":null,"abstract":"<div><h3>Background</h3><div>The growing demand for sustainable food packaging is driven by environmental concerns, including pollution, waste, and resource conservation. Innovations in packaging materials, recycling systems, and circular economy models are critical for reducing the food industry's environmental footprint. Life Cycle Assessment (LCA) serves as a key tool in evaluating packaging sustainability, promoting recyclable, biodegradable, and compostable alternatives.</div></div><div><h3>Scope and approach</h3><div>This review critically examines advancements in sustainable food packaging with a focus on: (1) the application of LCA to assess environmental impacts of food packaging, (2) novel recycling innovations and the integration of circular economy principles, and (3) the potential of <em>Pestalotiopsis microspora,</em> in developing biodegradable packaging solutions.</div></div><div><h3>Key findings and conclusions</h3><div>While progress in sustainable packaging is notable, challenges such as technological limitations, economic barriers, and consumer behavior persist. Innovations in recycling systems, circular design, and regulatory frameworks are crucial for driving environmental benefits. <em>Pestalotiopsis microspora</em>, a fungus capable of degrading polyurethane plastics, presents a promising solution for creating biodegradable packaging. However, challenges related to scalability, regulatory approval, and performance remain. The integration of fungal-based solutions could play a pivotal role in advancing a circular packaging economy and achieving sustainability targets. This review emphasizes the novel contribution of incorporating <em>Pestalotiopsis microspore,</em> as an innovative biotechnological approach, which could revolutionize the future of sustainable food packaging.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"166 ","pages":"Article 105400"},"PeriodicalIF":15.4,"publicationDate":"2025-10-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145463206","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":"Marine algae and cyanobacteria in dairy fortification: a systematic review of technological, nutritional and sensory attributes","authors":"Júlia B. Sousa ,&nbsp;Gabriela B. Brito ,&nbsp;Carolina P.C. Martins ,&nbsp;Mônica M. Pagani ,&nbsp;Sérgio B. Mano ,&nbsp;Eliane T. Mársico ,&nbsp;Mônica Q. Freitas ,&nbsp;Adriano G. Cruz ,&nbsp;Erick A. Esmerino","doi":"10.1016/j.tifs.2025.105406","DOIUrl":"10.1016/j.tifs.2025.105406","url":null,"abstract":"<div><h3>Background</h3><div>The increasing global interest in functional and sustainable foods has led to a growing focus on marine algae and cyanobacteria as a source of valuable compounds. Within the dairy industry, their incorporation offers a promising strategy to enhance nutritional and functional profiles, while addressing consumer demand for innovative products.</div></div><div><h3>Scope and approach</h3><div>This review aimed to systematically examine and critically evaluate the technological, nutritional, and sensory effects resulting from the incorporation of marine algae and cyanobacteria into dairy matrices. A comprehensive search was performed across major scientific databases, focusing on peer-reviewed studies published within the last five years.</div></div><div><h3>Key findings and conclusion</h3><div>The review revealed significant physicochemical and nutritional enhancements in fortified dairy products, including improved viscosity, emulsion stability, moisture retention, and notable increases in protein, fiber, mineral, and bioactive compound content. Consumer sensory acceptance was generally favorable at moderate inclusion levels, although higher concentrations often led to undesirable changes in color, flavor, and aroma. In conclusion, the strategic integration of these microorganisms provides a viable pathway for developing high-value functional dairy foods. Future research should prioritize human clinical trials and <em>in vivo</em> studies to conclusively demonstrate the functional and health benefits of consuming algae-fortified dairy products, and focus on optimizing formulations to enhance consumer sensory acceptance.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"167 ","pages":"Article 105406"},"PeriodicalIF":15.4,"publicationDate":"2025-10-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145475547","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":"Emerging trends in plant-based yogurt: Novel raw materials, bio-functionality, stability, and sustainability perspectives – A review","authors":"Payel Dhar ,&nbsp;Gaurav Sanghvi ,&nbsp;Rattan Singh ,&nbsp;Rangaswamy Roopashree ,&nbsp;Abhijit Bhowmik ,&nbsp;Minaxi Sharma ,&nbsp;Prakash Kumar Nayak ,&nbsp;Pinku Chandra Nath ,&nbsp;Kandi Sridhar","doi":"10.1016/j.tifs.2025.105402","DOIUrl":"10.1016/j.tifs.2025.105402","url":null,"abstract":"<div><h3>Background</h3><div>The increasing consumer demand for plant-based dairy alternatives has led to a surge in the availability of these products in the market. “Yogurt”, a widely consumed dairy product, offers various health benefits. However, concerns related to sustainability, milk allergies, and lactose intolerance have driven the growing preference for plant-based “yogurt” (PBY) over traditional milk-based yogurt (MBY).</div></div><div><h3>Scope and approach</h3><div>This review explores the current state of PBY research, focusing on product quality, nutritional composition, and processing methods. It highlights the challenges associated with PBY production and discusses potential future directions for enhancing its quality and consumer acceptance. Also, analyse the factors influencing the texture, flavour, and nutritional profile of PBY, particularly the role of plant protein gelation and fermentation. It also seeks to identify gaps in current research and propose strategies for improving PBY formulations.</div></div><div><h3>Key findings and conclusions</h3><div>PBY offers distinct nutritional benefits over MBY, such as a higher content of unsaturated fatty acids and lower cholesterol levels. However, achieving the desired taste and texture remains a challenge. Additionally, concerns regarding anti-nutritional compounds and nutritional imbalances in some plant sources must be addressed to enhance product acceptability. Further research should focus on diversifying raw materials, incorporating advanced processing technologies, optimizing sensory attributes, improving nutritional quality, and exploring gelation mechanisms. Innovations in strain selection and functional health studies will contribute to the development of sustainable, high-quality PBY products.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"166 ","pages":"Article 105402"},"PeriodicalIF":15.4,"publicationDate":"2025-10-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145413693","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":"Advances in screening of saltiness-enhancing odorants: Transitioning from conventional sensory evaluation to intelligent high-throughput techniques","authors":"Qinguo Quan ,&nbsp;Kun Zhao ,&nbsp;Zikang Xu ,&nbsp;Yiyang Li ,&nbsp;Yuhan Xie ,&nbsp;Fengyu Li ,&nbsp;Baoguo Sun ,&nbsp;Dandan Pu","doi":"10.1016/j.tifs.2025.105397","DOIUrl":"10.1016/j.tifs.2025.105397","url":null,"abstract":"<div><h3>Background</h3><div>Odor-induced saltiness enhancement (OISE) produces a 20.00–35.00 % increase perceived saltiness in sodium-reduced systems. However, traditional screening methods identify fewer than 120 saltiness-enhancing odorants (SEO) (&lt;120) because they are slow and prone to panelist bias.</div></div><div><h3>Scope and approach</h3><div>This review critically examines the transition from conventional sensory evaluation to intelligent, high-throughput SEO screening, assessing machine-learning-driven prediction, multimodal sensor fusion, and microfluidic platforms while identifying critical knowledge gaps.</div></div><div><h3>Key findings and conclusions</h3><div>Intelligent technologies achieve 10- to 100-fold cost reductions through deep learning architectures that integrate molecular descriptors with receptor activation patterns. However, dataset heterogeneity limits generalizability, and no framework exists for predicting matrix-specific SEO efficacy. We propose a three-tier conceptual framework encompassing molecular, neural, and application levels that integrates computational docking, biosensor validation, and AI-guided formulation. Priority directions include standardized databases, explainable AI algorithms, and personalized strategies addressing genetic and cultural variability. These innovations transform empirical screening into mechanistic prediction, enabling industrial sodium reduction while preserving palatability.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"166 ","pages":"Article 105397"},"PeriodicalIF":15.4,"publicationDate":"2025-10-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145413687","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":"Fermentation-driven bioactive enhancement in cereal grains: Mechanisms, nutritional improvements, and functional food applications","authors":"Priyanka Arya ,&nbsp;Devina Vaidya ,&nbsp;Sunita Devi ,&nbsp;Manisha Kaushal ,&nbsp;Htet Myathtwe ,&nbsp;Diksha Devi ,&nbsp;Anil Gupta","doi":"10.1016/j.tifs.2025.105403","DOIUrl":"10.1016/j.tifs.2025.105403","url":null,"abstract":"<div><h3>Background</h3><div>Fermentation is an ancient bioprocess that has gained renewed attention for its ability to enhance the nutritional, functional, and sensory properties of cereals and millets. By transforming macronutrients and unlocking bioactive compounds, it provides a sustainable approach to developing functional foods with health-promoting potential.</div></div><div><h3>Scope and approach</h3><div>This review critically examines the biochemical and microbiological mechanisms through which fermentation improves the bioactive profile of cereal-based foods. Key processes discussed include enzymatic hydrolysis, microbial biotransformation of phenolics, proteolytic release of bioactive peptides, and degradation of anti-nutritional factors. The roles of lactic acid bacteria (LAB), yeasts, and filamentous fungi are highlighted, along with comparisons between submerged fermentation (SmF) and solid-state fermentation (SSF).</div></div><div><h3>Key findings and conclusions</h3><div>Fermentation enhances bioavailability of phenolics, enriches vitamins and bioactive peptides, and reduces phytates, tannins, and oxalates, thereby improving both nutrition and digestibility. SSF demonstrates superior potential for sustained enzymatic activity and phenolic enrichment, while SmF favors soluble nutrient enhancement. Strain-specific microbes such as <em>Lactobacillus plantarum</em>, <em>Saccharomyces cerevisiae</em>, and <em>Penicillium citrinum</em> drive targeted nutritional improvements, and fermented cereals serve as effective carriers for probiotic delivery in non-dairy applications. Emerging hybrid technologies including pulsed electric field, ultrasound, and magnetic field-assisted fermentation technologies further improve bioactive recovery and sustainability. Nevertheless, challenges remain in process standardization, bioactive stability, and clinical validation. Future directions include the application of multi-omics tools, microbial engineering, and advanced delivery systems to unlock the full translational potential of cereal fermentation in functional food innovation.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"166 ","pages":"Article 105403"},"PeriodicalIF":15.4,"publicationDate":"2025-10-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145413801","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":"Integrated multi-modal flexible sensors and AI-driven fusion modeling for internal and external quality detection of agricultural products","authors":"Zongxian Wang ,&nbsp;Chaoyang Jia ,&nbsp;Weizhong He ,&nbsp;Xiaoshuan Zhang ,&nbsp;Huanhuan Feng","doi":"10.1016/j.tifs.2025.105401","DOIUrl":"10.1016/j.tifs.2025.105401","url":null,"abstract":"<div><h3>Background</h3><div>Traditional quality detection are often limited by their inflexibility with rigid equipment, single modal accuracy, and internal and external quality separation evaluation. Recent advances in multi-modal flexible sensors and artificial intelligence (AI) technology offer a transformative approach, enabling non-destructive, continuous, and precise monitoring of internal and external quality attributes. These innovations are critical for optimizing quality management, reducing waste, and ensuring quality safety of agricultural products.</div></div><div><h3>Scope and approach</h3><div>This review systematically summarizes recent progress in multi-modal flexible sensors and AI-driven fusion modeling for agricultural quality detection. The recent studies on design, functionality, fabrication, and signal transmission of flexible sensors of monitoring micro-ambient and quality parameters are summarized. Additionally, this review highlights AI-based data fusion frameworks and their applications in evaluating internal and external quality attributes of agricultural products. Furthermore, the current challenges and future perspective are discussed to guide further research and practical deployment in quality detection of agricultural products.</div></div><div><h3>Key findings and conclusions</h3><div>The multi-modal flexible sensors and AI-driven fusion modeling offers substantial potential to advance quality detection in agriculture. These technologies enable real-time physical, chemical, and biological monitoring, greatly improving the accuracy, reliability, and traceability of quality assessment throughout the supply chain. AI algorithms further enhance data interpretation by uncovering complex correlations and predicting quality evolution trends. These will drive the transformation of agricultural product quality detection toward greater intelligence and precision.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"166 ","pages":"Article 105401"},"PeriodicalIF":15.4,"publicationDate":"2025-10-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145413685","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}