Trends in Food Science & Technology最新文献_第7页

Editorial: Smart food safety and the future of food science: Building intelligent, predictive, and autonomous food systems 社论：智能食品安全和食品科学的未来：建立智能、可预测和自主的食品系统

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

Trends in Food Science & Technology

Pub Date : 2025-12-22 DOI: 10.1016/j.tifs.2025.105514

Xiaonan Lu , Sylvain Charlebois , Luyao Ma

引用次数: 0

Recent advances in cellulose-based aerogels for meat packaging: Fabrication, modifications, functionality, and preservation mechanisms 用于肉类包装的纤维素基气凝胶的最新进展：制造，修改，功能和保存机制

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

Trends in Food Science & Technology

Pub Date : 2025-12-20 DOI: 10.1016/j.tifs.2025.105511

Mansuri M. Tosif , Oscar Zannou , Aleksandra Purkiewicz , Prince Chawla , Gulden Goksen

Background

Cellulose-based aerogels have gained attention as a promising alternative to conventional packaging materials due to their remarkable characteristics, such as high surface area, low density, biodegradability, and non-toxicity. These materials offer significant potential for enhancing meat preservation by addressing key challenges such as microbial growth, oxidation, and moisture loss, all of which contribute to the spoilage of meat products. With the increasing demand for sustainable and eco-friendly packaging solutions, cellulose-based aerogels present an innovative approach to extend the shelf life of meat while minimizing environmental impact.

Scope and approach

This review covers the fabrication strategies, functional modifications, and preservation mechanisms of cellulose-based aerogels in meat preservation. The scope includes the exploration of various synthesis techniques, such as sol-gel, freeze-drying, and supercritical drying, and their effects on the structure and performance of aerogels. Furthermore, the review examines the incorporation of bioactive agents and natural preservatives to enhance the functionality of these aerogels. A critical analysis is provided of their impact on functional properties and the release of active agents, which are essential factors in meat preservation.

Key findings and conclusion

Cellulose aerogels can be successfully modified through crosslinking and the integration of nanoparticles to enhance their mechanical strength, moisture retention capacity, and antimicrobial activity. The incorporation of bioactive agents improves the aerogels' ability to control microbial growth and delay oxidation, which are crucial factors in maintaining meat quality. Additionally, cellulose aerogels have demonstrated effective moisture retention, oxygen barrier properties, and slow release of active compounds, contributing significantly to meat preservation.

纤维素基气凝胶由于其显著的特性，如高表面积、低密度、可生物降解和无毒性，作为传统包装材料的有前途的替代品而受到关注。这些材料通过解决微生物生长、氧化和水分流失等关键挑战，为加强肉类保存提供了巨大的潜力，所有这些都有助于肉制品的腐败。随着对可持续和环保包装解决方案的需求不断增加，纤维素气凝胶提出了一种创新的方法来延长肉类的保质期，同时最大限度地减少对环境的影响。本文综述了纤维素基气凝胶在肉类保存中的制备策略、功能修饰和保存机制。范围包括探索各种合成技术，如溶胶-凝胶、冷冻干燥和超临界干燥，以及它们对气凝胶结构和性能的影响。此外，审查审查了生物活性剂和天然防腐剂的掺入，以提高这些气凝胶的功能。一个关键的分析提供了它们对功能特性的影响和活性物质的释放，这是肉类保存的基本因素。通过交联和纳米颗粒的整合，可以成功地对纤维素气凝胶进行改性，从而提高其机械强度、保湿能力和抗菌活性。生物活性剂的掺入提高了气凝胶控制微生物生长和延缓氧化的能力，这是保持肉类品质的关键因素。此外，纤维素气凝胶已经证明了有效的保湿、阻氧性能和活性化合物的缓慢释放，对肉类保存有重要贡献。

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引用次数: 0

Curcumin-mediated photodynamic inactivation for smart food preservation: Antimicrobial mechanisms, nano-enabling strategies, and application challenges 姜黄素介导的光动力失活智能食品保存：抗菌机制，纳米使能策略和应用挑战

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

Trends in Food Science & Technology

Pub Date : 2025-12-19 DOI: 10.1016/j.tifs.2025.105512

Pengmin Zhang , Meiyan Li , Xueqing Li , Xiaomin Lu , Wenxiu Wang , Jianfeng Sun , Qianyun Ma , Yunping Zhu

Background

Photodynamic inactivation (PDI) represents a paradigm shift in non-thermal food preservation, leveraging light-activated reactions to generate targeted antimicrobial effects. Curcumin, a GRAS (Generally Recognized as Safe)-designated natural compound, has emerged as a premier photosensitizer capable of bridging the gap between efficacy and sustainability in food processing.

Scope and approach

This review systematically examines the mechanisms of curcumin-mediated PDI, including electron transfer reactions, energy transfer, and the formation of reactive oxygen species and covalent photoadducts, and its multi-target antibacterial effects—from biofilm disruption and membrane damage to intracellular oxidative stress. A key focus is placed on advanced strategies to enhance curcumin's efficacy, such as nano-delivery systems (solid lipid nanoparticles, metal organic frameworks, hydrogels), combinatorial approaches (e.g., with essential oils or cationic agents), and physical/chemical modifications (e.g., carbon quantum dots, elemental doping). The impact of curcumin-PDI on food quality attributes—color, texture, nutrition—across various food matrices is critically evaluated, along with current application modalities (direct incorporation, surface coating, packaging integration).

Key findings and conclusions

Curcumin-PDI demonstrates broad-spectrum antimicrobial activity while largely preserving food quality when properly optimized. Significant progress has been made in overcoming curcumin's limitations through material and formulation innovations, which improve solubility, stability, and targeting capability. Future efforts should focus on refining food-specific treatment protocols, scaling production processes, and establishing regulatory standards to facilitate industrial adoption. With its eco-friendly profile and compatibility with fresh food preservation, curcumin-PDI represents a sustainable alternative to conventional methods, though interdisciplinary collaboration remains essential to fully realize its potential.

光动力失活（PDI）代表了非热食品保存的范式转变，利用光激活反应来产生靶向抗菌效果。姜黄素是GRAS（公认安全）指定的天然化合物，已成为一种主要的光敏剂，能够弥合食品加工中功效和可持续性之间的差距。本文系统探讨了姜黄素介导PDI的机制，包括电子转移反应、能量转移、活性氧和共价光加合物的形成，以及从生物膜破坏和膜损伤到细胞内氧化应激的多靶点抗菌作用。重点放在提高姜黄素功效的先进策略上，例如纳米递送系统（固体脂质纳米颗粒，金属有机框架，水凝胶），组合方法（例如，与精油或阳离子剂）和物理/化学修饰（例如，碳量子点，元素掺杂）。姜黄素- pdi对各种食品基质的食品质量属性（颜色、质地、营养）的影响进行了严格评估，以及当前的应用模式（直接掺入、表面涂层、包装集成）。结论经适当优化后，坏血黄素pdi具有广谱抗菌活性，并能在很大程度上保持食品品质。通过材料和配方的创新，在克服姜黄素的局限性方面取得了重大进展，提高了其溶解度、稳定性和靶向性。未来的工作应侧重于改进食品特定的处理方案，扩大生产过程，并建立监管标准，以促进工业采用。姜黄素- pdi具有环保特性和与新鲜食品保存的兼容性，代表了传统方法的可持续替代方案，尽管跨学科合作仍然是充分发挥其潜力的必要条件。

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引用次数: 0

Review of advanced algorithms and imaging techniques in food analysis: a path to the future 回顾食品分析中的先进算法和成像技术：通往未来的道路

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

Trends in Food Science & Technology

Pub Date : 2025-12-19 DOI: 10.1016/j.tifs.2025.105504

Carlos Eduardo Marques Pratas , Fernando Ramos , Joel P. Arrais , Ana Sanches Silva

Background

Artificial Intelligence (AI) tools hold the potential to revolutionize food safety and quality assessment by supporting faster analysis, real-time monitoring, big data management and enhanced detection capacities. While interest in the integration of AI with chemometrics is increasing, comprehensive, domain-specific reviews remain scarce.

Scope and approach

This study explores the transformative role of artificial intelligence in food analysis, offering a perspective on recent developments and practical applications across the field. By employing a systematic approach to article selection and data interpretation, this study delivers high-quality research, aiming to support future advancements in food safety and security.

Key findings and conclusions

The analysis conducted showed that classical algorithms remain essential in early research stages, laying the groundwork for advanced neural networks. Moreover, integrating multiple algorithms has proven effective in enhancing final model accuracy and precision. However, AI-based models face persistent challenges related to data bias, variability, and limited dataset size, as well as model-specific constraints such as high computational costs, and limited interpretability. Consequently, designing an effective analytical framework requires careful consideration of critical factors, including the nature of the data, research objectives, and available computational resources as these elements directly impact transparency, performance and overall success of AI methodologies.

人工智能（AI）工具通过支持更快的分析、实时监控、大数据管理和增强的检测能力，具有彻底改变食品安全和质量评估的潜力。虽然对人工智能与化学计量学集成的兴趣正在增加，但全面的，特定领域的评论仍然很少。本研究探讨了人工智能在食品分析中的变革作用，为该领域的最新发展和实际应用提供了一个视角。通过采用系统的方法进行文章选择和数据解释，本研究提供了高质量的研究，旨在支持食品安全和保障的未来发展。主要发现和结论进行的分析表明，经典算法在早期研究阶段仍然至关重要，为高级神经网络奠定了基础。此外，将多种算法集成在一起可以有效地提高最终模型的准确度和精度。然而，基于人工智能的模型面临着与数据偏差、可变性和有限的数据集大小以及模型特定的约束（如高计算成本和有限的可解释性）相关的持续挑战。因此，设计一个有效的分析框架需要仔细考虑关键因素，包括数据的性质、研究目标和可用的计算资源，因为这些因素直接影响人工智能方法的透明度、性能和整体成功。

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引用次数: 0

Intelligent transformation of the tea industry: Artificial intelligence applications in management, harvesting, and processing 茶叶产业的智能化转型：人工智能在管理、采收、加工中的应用

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

Trends in Food Science & Technology

Pub Date : 2025-12-18 DOI: 10.1016/j.tifs.2025.105510

Xuechen Zhang , Sitan Ye , Yujie Wang , Mostafa Gouda , Yan Hu , Muhammad Adnan Islam , Yong He , Xiaoli Li

Background

The tea industry has established a complete industrial chain including planting, management, harvesting, and processing, with artificial intelligence reshaping its production methods and governance models.

Scope and approach

This review focuses on three key aspects of tea production, garden management, harvesting, and processing. It provides an in-depth analysis of the current application status of artificial intelligence technologies across the entire tea production and processing industry chain over the past five years, examining equipment, systems, and methodologies. The review identifies existing challenges and proposes future development pathways.

Key findings and conclusions

With the refinement of high standard databases, breakthroughs in heterogeneous data cooperative decision making algorithms, and the iteration of terminal intelligent agents, AI driven smart tea industry will enter a new phase of development. The management side will integrate satellite imagery, drone data, ground sensors, and operational data, combining domain knowledge graphs with specialized large models to enable efficient and precise management decisions. The harvesting side will simultaneously advance lightweight local models and cloud-based inference supported by high-speed communication. Equipment configurations will evolve toward modular robotic arm picking units and integrated picking and sorting systems. This will be implemented in coordination with tea garden renovations for machine friendly adaptation and varietal optimization. The processing side will achieve in-situ online sensing of tea leaf parameters, enabling precise matching between color, aroma, taste, and appearance with processing techniques. Driven by the synergy of data, algorithms, and equipment, the tea industry will undergo comprehensive intelligent upgrades and high-quality development across its entire chain.

茶叶产业已经建立了包括种植、管理、采收、加工在内的完整产业链，人工智能正在重塑其生产方式和治理模式。本文主要从茶叶生产、园地管理、采收和加工三个方面进行综述。它深入分析了过去五年来人工智能技术在整个茶叶生产和加工产业链中的应用现状，检查了设备，系统和方法。该报告确定了现有的挑战，并提出了未来的发展途径。随着高标准数据库的精细化，异构数据协同决策算法的突破，以及终端智能代理的迭代，AI驱动的智慧茶产业将进入一个新的发展阶段。管理方面将集成卫星图像、无人机数据、地面传感器和操作数据，将领域知识图与专门的大型模型相结合，以实现高效、精确的管理决策。收获方面将同时推进轻量级本地模型和由高速通信支持的基于云的推理。设备配置将向模块化机械臂拾取单元和集成拾取分拣系统发展。这将与茶园改造协调实施，以适应机器友好和品种优化。加工端将实现茶叶参数的原位在线感知，实现色、香、味、形与加工工艺的精确匹配。在数据、算法、设备协同的驱动下，茶产业将实现全产业链的全面智能化升级和高质量发展。

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引用次数: 0

Cultivated meat fabrication: A review of the latest cell biology, bioprocess technology, and tissue engineering 人造肉制造：最新的细胞生物学、生物工艺技术和组织工程综述

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

Trends in Food Science & Technology

Pub Date : 2025-12-18 DOI: 10.1016/j.tifs.2025.105505

Hironobu Takahashi, Ryu-ichiro Tanaka, Azumi Yoshida, Tsukasa Hara, Tatsuya Shimizu

Background

Alternative technologies for meat production offer the potential to alleviate the ethical, environmental, and public health concerns increasingly associated with conventional meat production. Production of cultivated meat using cell culture technology promises to become a viable alternative to livestock-based meat production for the food industry in the near future.

Scope and approach

The cutting-edge food technologies in this field are closely related to the traditional technologies used in cell biology, molecular biology, bioprocess technology, and tissue engineering. This is due to the fact that many researchers, such as cell biologists and tissue engineers, are actively investigating the development of new technologies in “cellular agriculture”. This review aims to summarize the current stage of each technical step in the sequential process of cell culture-based food production, including harvest of cell sources from livestock, quality check of purified target cells, low-cost and eco-friendly cell expansion, and tissue-engineered food production.

Key findings and conclusions

Traditional technologies commonly used in biomedical research now form the scientific basis for a new food production system. Alternative meat production based on cell biology, bioprocess technology, and tissue engineering has been proposed as an innovative, emerging approach to mitigate the severe consequences of livestock farming, climate change, and the growing global population. On the other hand, many challenges remain before this new type of food can be safely and confidently brought to the market for consumers, so more innovative technologies will be needed to produce cultivated meat that is acceptable as a popular food item.

肉类生产的替代技术提供了减轻传统肉类生产日益相关的伦理、环境和公共卫生问题的潜力。在不久的将来，利用细胞培养技术生产人造肉有望成为食品工业中以牲畜为基础的肉类生产的可行替代方案。该领域的尖端食品技术与细胞生物学、分子生物学、生物工艺技术和组织工程等传统技术密切相关。这是因为许多研究人员，如细胞生物学家和组织工程师，正在积极研究“细胞农业”新技术的发展。本文综述了以细胞培养为基础的食品生产序列过程中各技术步骤的现状，包括家畜细胞来源的收获、纯化靶细胞的质量检查、低成本和环保的细胞扩增以及组织工程食品生产。生物医学研究中常用的传统技术现在构成了新的食品生产系统的科学基础。基于细胞生物学、生物工艺技术和组织工程的替代肉类生产已被提出作为一种创新的新兴方法，以减轻畜牧业、气候变化和全球人口增长的严重后果。另一方面，在这种新型食品能够安全、自信地推向消费者市场之前，还存在许多挑战，因此，需要更多的创新技术来生产可接受的人造肉，使其成为一种受欢迎的食品。

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引用次数: 0

Trends in honey spray drying: A comprehensive analysis of drying conditions, process optimization, physicochemical properties, honey powder enrichment and industrial applications 蜂蜜喷雾干燥的发展趋势：对干燥条件、工艺优化、理化性质、蜂蜜粉浓缩和工业应用进行了全面分析

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

Trends in Food Science & Technology

Pub Date : 2025-12-17 DOI: 10.1016/j.tifs.2025.105508

Rahul Yadav , Sarang Aralkar , K.V. Prasad , D.M. Firake , Pramod Aradwad , D.V.S. Raju , Shivakumar Kv

Background

Spray drying has emerged as a critical technology for converting honey into a stable powder form, addressing challenges related to its high moisture content and stickiness of honey. This review focuses on advances in spray drying technology applied to honey, highlighting its importance in preserving honey's nutritional and therapeutic properties while increasing its suitability for a wider range of industrial applications.

Scope and approach

This review highlights recent advancements in honey spray drying, emphasizing improvements in drying conditions, process optimization, carrier selection, and powder quality. Key physicochemical properties including moisture content, flowability, glass transition behavior, and antioxidant retention are discussed in relation to processing variables. Challenges such as stickiness, clumping, and thermal degradation are explored alongside emerging technological solutions including ultrasonic atomization, dehumidified-air drying, and vacuum spray drying.

Key findings and conclusions

Optimizing spray drying parameters such as inlet/outlet temperatures, feed concentrations, and carrier agents has a significant impact on honey powder quality and stability. The effective use of carrier agents such as maltodextrin and gum arabic reduces stickiness and improves flowability. The enrichment techniques facilitate the development of functional honey powders with additional health benefits. The honey powder has a wide range of industrial applications, including food, pharmaceuticals, and cosmetics, underlining its increasing demand. Future research should focus on enhanced drying techniques, innovative carriers, and environmental sustainability to improve the efficiency and scalability of honey spray drying methods.

喷雾干燥已经成为将蜂蜜转化为稳定粉末形式的关键技术，解决了与蜂蜜高水分含量和粘性相关的挑战。本文综述了喷雾干燥技术在蜂蜜中的应用进展，强调了其在保持蜂蜜的营养和治疗特性，同时增加其在更广泛的工业应用中的适用性方面的重要性。本文综述了蜂蜜喷雾干燥的最新进展，强调了干燥条件、工艺优化、载体选择和粉末质量的改进。关键的物理化学性质，包括水分含量，流动性，玻璃化转变行为和抗氧化保留讨论了有关的加工变量。挑战，如粘性，结块，热降解与新兴的技术解决方案，包括超声雾化，除湿空气干燥和真空喷雾干燥探索。优化喷雾干燥参数，如进出口温度、饲料浓度和载体剂对蜂蜜粉的质量和稳定性有显著影响。有效地使用载体剂，如麦芽糊精和阿拉伯胶，减少粘性，提高流动性。浓缩技术促进了具有额外健康益处的功能性蜂蜜粉的开发。蜂蜜粉具有广泛的工业应用，包括食品，制药和化妆品，强调其不断增长的需求。未来的研究应集中在改进干燥技术、创新载体和环境可持续性方面，以提高蜂蜜喷雾干燥方法的效率和可扩展性。

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引用次数: 0

Low-glutelin rice as a food-based strategy for protein restriction: Genetic development, structural engineering, and nutritional consequences 低谷蛋白水稻作为一种以食物为基础的蛋白质限制策略：遗传发育、结构工程和营养后果

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

Trends in Food Science & Technology

Pub Date : 2025-12-17 DOI: 10.1016/j.tifs.2025.105509

Ying Mei , Yuwei Hua , Yuxin Mu , Qiang Liu , Siqi Zhao , Xinbo Zhuang , Chao Ding , Liping Guo

Background

Chronic kidney disease (CKD) is rising globally, increasing the need for sustainable low-protein dietary strategies to reduce nitrogen burden. In many low- and middle-income regions where rice provides much of the daily protein, access to specialized low-protein foods is limited. Because glutelin is the dominant storage protein in rice, reducing its content offers a practical route to support protein-controlled diets in rice-dependent populations.

Scope and approach

This review summarizes progress in understanding the genetic regulation of glutelin deposition, the development of low glutelin cultivar and postharvest approaches that modify protein functionality. It integrates evidence from low-protein dietary interventions to evaluate the potential of low-glutelin rice in CKD nutrition management. Major constraints are outlined, including limited metabolic and clinical data, variability across cultivars and processing methods, and long-term safety concerns, to socioeconomic barriers regarding dietary adherence, cultural acceptance, affordability, and production scalability.

Key findings and conclusions

Low-glutelin rice reduces storage protein without compromising yield or basic grain quality and shows promise as a food-based strategy for protein-restricted diets. Early animal work indicates benefits in renal biomarkers, but clinical translation is limited by scarce human data and incomplete mechanistic validation. Variation introduced by genetic background, environmental conditions, and processing further complicates standardization, while socioeconomic constraints continue to shape real-world feasibility. Future progress will require coordinated advances in molecular breeding, food-structure design, metabolic assessment, and clinical testing. Well-controlled dietary studies and physiological measurements will be needed to clarify how specific grain modifications influence nitrogen metabolism and clinically relevant outcomes.

慢性肾脏疾病（CKD）在全球范围内呈上升趋势，这增加了对可持续低蛋白饮食策略的需求，以减少氮负担。在许多低收入和中等收入地区，大米提供了日常蛋白质的大部分，获得专门的低蛋白质食物的机会有限。由于谷蛋白是水稻中主要的储存蛋白，因此减少其含量为水稻依赖人群提供了一条支持蛋白质控制饮食的实用途径。本文综述了麸质沉积的遗传调控、低麸质品种的开发以及改变蛋白质功能的采后方法的研究进展。它整合了来自低蛋白饮食干预的证据，以评估低谷蛋白大米在慢性肾病营养管理中的潜力。概述了主要限制因素，包括有限的代谢和临床数据、不同品种和加工方法的差异、长期安全问题、饮食依从性、文化接受度、负担能力和生产可扩展性方面的社会经济障碍。慢谷蛋白大米在不影响产量或基本粮食质量的情况下减少了储存的蛋白质，有望作为一种以食物为基础的蛋白质限制饮食策略。早期动物实验表明肾脏生物标志物的益处，但临床翻译受到缺乏人类数据和不完整的机制验证的限制。遗传背景、环境条件和加工过程引入的变异使标准化进一步复杂化，而社会经济约束继续影响现实世界的可行性。未来的进展需要在分子育种、食物结构设计、代谢评估和临床测试方面取得协调一致的进展。需要良好控制的饮食研究和生理测量来阐明特定的谷物修饰如何影响氮代谢和临床相关结果。

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引用次数: 0

Molecular interactions of biopolymers during high-moisture extrusion and their impacts on micro- and macrostructural properties of plant-based meat analogues: a review 生物聚合物在高水分挤压过程中的分子相互作用及其对植物性肉类类似物微观和宏观结构特性的影响

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

Trends in Food Science & Technology

Pub Date : 2025-12-16 DOI: 10.1016/j.tifs.2025.105507

Guido Rolandelli , Mia Eeckhout

Background

In recent years, interest in meat analogues (MA) produced through high-moisture extrusion (HME) has increased for the obtention of high-quality plant-based foods with a similar appearance and textural properties of meat-derived foods. Research has mainly focused on evaluating how the processing conditions and the incorporation of other food ingredients influence the physicochemical properties of the resulting products and enhance the fibrous structure formation, but the role of the molecular interactions in this process has not been addressed.

Scope and approach

This review examines molecular interactions between plant proteins and other biopolymers commonly included in MA formulations, particularly starch, lipids, fiber compounds, and hydrocolloids. These interactions are linked to conformational changes, protein rearrangement, and subsequent texturization and fiber formation. The relationships between the molecular interactions between biopolymers and physicochemical, textural, microstructural, and sensory properties of resulting MA are extensively discussed.

Key findings and conclusion

The findings highlight how molecular associations and protein-biopolymer interactions drive conformational changes that promote texturization and fibrous structure development. These interactions determine the microstructural features that shape macroscopic characteristics and organoleptic properties of MA. By linking molecular, microstructural, and sensory attributes, the review emphasizes the importance of understanding these relationships to optimize the design of plant-based meat alternatives with desirable texture and sensory qualities.

近年来，人们对通过高水分挤压（HME）生产的肉类类似物（MA）的兴趣日益增加，以获得与肉类来源的食品具有相似外观和质地特性的高质量植物性食品。研究主要集中在评价加工条件和其他食品成分的加入如何影响最终产品的物理化学性质和增强纤维结构的形成，但分子相互作用在这一过程中的作用尚未得到解决。本综述研究了植物蛋白与MA配方中常见的其他生物聚合物之间的分子相互作用，特别是淀粉、脂质、纤维化合物和水胶体。这些相互作用与构象变化、蛋白质重排以及随后的纹理化和纤维形成有关。广泛讨论了生物聚合物之间的分子相互作用与产生的MA的物理化学、结构、微观结构和感官特性之间的关系。这些发现强调了分子结合和蛋白质-生物聚合物相互作用如何驱动构象变化，从而促进纹理化和纤维结构的发育。这些相互作用决定了形成MA宏观特征和感官特性的微观结构特征。通过将分子、微观结构和感官属性联系起来，本文强调了理解这些关系对于优化设计具有理想质地和感官品质的植物性肉类替代品的重要性。

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引用次数: 0

Multifunctional whey protein composite films: Material design and AI integration for next-generation food packaging 多功能乳清蛋白复合膜：新一代食品包装材料设计与人工智能集成

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

Trends in Food Science & Technology

Pub Date : 2025-12-16 DOI: 10.1016/j.tifs.2025.105502

Qi Xin , Meishuai Liu , Ruonan Wang , Peng Du , Jia Song , Libo Liu , Chun Li , Qi Wang , Yongping Bao

The global food industry's reliance on petroleum-based plastics poses severe environmental and health risks, underscored by the pervasive accumulation of microplastics in ecosystems and the human body. Whey protein(WP), an abundant and biodegradable dairy byproduct, has emerged as a promising material for sustainable food packaging. This review comprehensively examines the development of whey protein-based film(WPF), with a focus on overcoming the inherent limitations, such as hydrophilicity and moisture sensitivity, through advanced modification strategies. Key advancements include multi-scale interface engineering via polymer blending and nanofiller incorporation to optimize mechanical and barrier properties; the integration of plant-derived bioactive components to impart antimicrobial and antioxidant functionalities; and the formation of nanocomposites to introduce novel optical and responsive traits. Furthermore, we objectively evaluate the frontier of intelligent packaging, where the integration of environmentally responsive WPF with artificial intelligence(AI) algorithms enables real-time food freshness monitoring and dynamic preservation control. The synergy between material science and AI is transforming WPF from passive barriers into active, intelligent platforms. This review synthesizes these research streams to provide a foundation for the transition of WPF from laboratory innovation to practical, next-generation food packaging solutions, ultimately addressing the dual challenges of food preservation and plastic pollution.

全球食品工业对石油基塑料的依赖构成了严重的环境和健康风险，微塑料在生态系统和人体中的普遍积累凸显了这一点。乳清蛋白（WP）是一种丰富的、可生物降解的乳制品副产品，已成为一种有前途的可持续食品包装材料。本文综述了乳清蛋白基膜（WPF）的发展，重点介绍了通过先进的改性策略克服其固有的局限性，如亲水性和水分敏感性。主要进展包括通过聚合物共混和纳米填料的掺入来优化机械和屏障性能的多尺度界面工程；整合植物源性生物活性成分，赋予抗菌和抗氧化功能；并形成纳米复合材料引入新的光学和响应特性。此外，我们客观地评估了智能包装的前沿，其中环境响应型WPF与人工智能（AI）算法的集成可以实现实时食品新鲜度监测和动态保存控制。材料科学和人工智能之间的协同作用正在将WPF从被动的障碍转变为主动的智能平台。这篇综述综合了这些研究流，为WPF从实验室创新到实用的下一代食品包装解决方案的过渡提供了基础，最终解决了食品保存和塑料污染的双重挑战。

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