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

A state-of-the-Art review on edible electronics: Next-generation technologies for biocompatible and ingestible devices

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

Trends in Food Science & Technology

Pub Date : 2025-02-01 DOI: 10.1016/j.tifs.2025.104880

Priyanka Kataria , Rakesh Kumar Gupta , Arun Kumar Gupta , Ravneet Kaur , Maanas Sharma , Avinash Kumar Jha , Bindu Naik , Vijay Kumar , Milad Tavassoli , Samandeep Kaur

Background

Conventional electronics often rely on non-biodegradable materials, hazardous chemicals, and complex disposal processes, leading to significant environmental and health concerns. With an increasing focus on sustainability and safety, the field of edible electronics has emerged, aiming to create ingestible and bioresorbable electronic devices that align with green technology principles and help mitigate electronic waste. This review highlights significant advancements in edible electronics research conducted from 2011 to 2025.

Scope & approach

This review explores cutting-edge advancements in edible electronics, focusing on developing ingestible electronic devices using safe and biocompatible materials. It examines key components such as edible conductors (ionic and electronic), dielectrics, and semiconductors, and discusses their integration into functional systems like transistors, circuits, and light-emitting devices. The review also evaluates fabrication methods, including printing, patterning, and carbonization, alongside energy solutions, and innovative energy harvesting techniques. Additionally, the review addresses the regulatory landscape, highlighting the importance of safety and compliance in developing edible electronics.

Key findings & conclusion

The review emphasizes the transformative potential of edible electronics in healthcare, diagnostics, and beyond. It highlights the significant advancements in materials and technologies that allow for safe and functional edible devices. However, challenges remain, particularly in terms of regulatory approval, large-scale fabrication, and ensuring consistent performance within the human body. Continued research and collaboration between scientists, industry leaders, and regulatory bodies are essential to advance edible electronics from concept to widespread application, promising a future where electronic devices can be safely ingested for medical, diagnostic, and even nutritional purposes.

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引用次数: 0

Artificial intelligence in food bioactive peptides screening: Recent advances and future prospects

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

Trends in Food Science & Technology

Pub Date : 2025-02-01 DOI: 10.1016/j.tifs.2024.104845

Jingru Chang , Haitao Wang , Wentao Su , Xiaoyang He , Mingqian Tan

Background

Food-derived bioactive peptides (FBPs) play a vital role in nutrition and health. Traditional experimental approaches for identifying FBPs are often labor-intensive, time-consuming, and costly. In contrast, computational approaches, for example, virtual screening and molecular dynamics simulations, have their own limitations. Artificial intelligence (AI) technology enables high-throughput screening and analysis of activity mechanisms for FBPs. Ongoing AI research will enhance the in-depth development and application of FBPs.

Scope and approach

This review outlines the general process of AI screening for FBPs, including data foundation, molecular feature representation, machine learning and deep learning model construction and training, as well as evaluation and validation. It also summarizes recent research advances in AI screening of FBPs with different bioactivities, discusses current key issues and challenges, and highlights future research directions and trends of FBPs.

Key findings and conclusions

Significant advancements have been made in utilizing AI screening methods to identify functional FBPs with anti-inflammatory, antibacterial, antioxidant, flavor-enhancing, and hypotensive properties, while the research on anti-obesity and anti-fatigue peptides is still at a nascent stage. Deep learning has demonstrated clear predictive advantages over traditional machine learning techniques. However, challenges remain when screening for peptides with different biological activities. Moving forward, data augmentation strategies should be developed within food-specific large models, and a universal deep learning framework based on multi-scale chemical space features should be created to predict peptide-target dynamic interactions. A high-throughput screening framework should be established, alongside enhanced research on AI methods for multifunctional properties like anti-obesity and anti-fatigue effects.

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引用次数: 0

Recent advances in bioinspired multienzyme engineering for food applications

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

Trends in Food Science & Technology

Pub Date : 2025-02-01 DOI: 10.1016/j.tifs.2024.104840

Xianhan Chen , Yujin Chen , Dandan Tang , Mengyu Li , Yuting Lu , Yi Cao , Quanyu Zhao , Shuai Jiang , Wei Liu , Ling Jiang

Background

Bioinspired multienzyme engineering provides strong technical support for enhancing food quality, safety, and nutrition. Summarizing and examining its applications and progress in the food industry are essential for exploring the future of food development. Inspired by efficient catalysis of nature at complex reactions, bioinspired multienzyme engineering leveraging the synergistic action of multiple enzymes to achieve targeted outcomes in food processing and analysis.

Scope and approach

This paper reviews the latest advancements in bioinspired multienzyme engineering within the food sector, highlighting its core operational principles and applications. It provides a systematic analysis of diverse bioinspired multienzyme engineering approaches, exploring assembly strategies, interaction types, and techniques to enhance the enzymes' functionality and catalytic efficiency. The discussion also covers the technology's applications in food biosynthesis, quality monitoring, contaminant degradation, and packaging enhancement.

Key findings and conclusions

Bioinspired multienzyme engineering is revolutionizing the food industry with its efficiency and eco-friendliness. As protein engineering, synthetic biology, artificial intelligence and machine learning advance, bioinspired multienzyme engineering promises to address stability, activity, scalability, and regulatory challenges, broadening its applications from bioactive compound production and biosensor design to contaminant degradation and smart packaging.

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引用次数: 0

Towards a safer food chain: Recent advances in multi-technology based lipidomics application to food quality and safety

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

Trends in Food Science & Technology

Pub Date : 2025-02-01 DOI: 10.1016/j.tifs.2024.104859

Jing Xue , Huixiang Wu , Lijun Ge , Weibo Lu , Honghai Wang , Peiqin Mao , Jie Liao , Xixi Zeng , Siwei Wang , Lili Jiang , Jingjing Liang , Jianying Huang , Zejun Wang , Qing Shen

Background

Lipidomics, as a specialized branch of metabolomics, has emerged as a robust approach for elucidating the properties of lipid molecules and ensuring food safety. Recent advancements in lipidomics have been significantly driven by the integration of multiple technologies, particularly the application of advanced mass spectrometry techniques. These innovations enable precise qualitative and quantitative analysis of lipid molecules, positioning lipidomics as a valuable tool for enhancing food chain security.

Scope and approach

This review paper comprehensively examines the structure and biological functional characteristics of lipids, and provides a systematic overview of recent advancements in lipidomics methodologies. It covers key aspects including lipid extraction, mass spectrometry-based detection, and data processing and analysis. These developments offer in-depth insights pertinent to food science research.

Key findings and conclusions

Multi-Technology Based lipidomics has proven to be an exceptionally promising strategy for safeguarding food quality and safety, which has demonstrated effectiveness in addressing practical challenges within the food industry, such as traceability of food origin, identification of food variety, and classification and grading. With advancements in lipid extraction techniques, mass spectrometry detection technologies, and analytical tools, this robust analytical platform offers sensitive and efficient evaluations of lipid molecules. This supports rapid and precise lipid identification, alongside comprehensive investigations into their functional roles in nutrition and health. These insights pave the way for enhanced quality and safety assurance across the food supply chain, while also deepening our understanding of the critical contributions of lipids to food quality and safety.

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引用次数: 0

Non-enzymatic electrochemical sensors based on nanostructured metal oxides for food quality assessment: A review

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

Trends in Food Science & Technology

Pub Date : 2025-02-01 DOI: 10.1016/j.tifs.2025.104881

G. Veerapandi , N. Lavanya , G. Neri , C. Sekar

Background

In contemporary times, the global concern over food quality and food products looms large. The occurrence of even very minuscule hazardous chemicals and contaminants in food and water poses a significant threat, potentially leading to severe health repercussions and numerous foodborne illnesses. Conventional analytical methodologies towards the detection of food quality biomarkers have several drawbacks such as requirement of large volume of samples, skilled manpower, high cost and huge time consumption. On the other hand, nanotechnology enabled electrochemical sensors offer certain advantages including high sensitivity, selectivity, low detection limits, and portability for onsite food quality monitoring.

Scope and approach

The advent of nanotechnology offered the ability to prepare a variety of nanostructured metal oxides in large quantities with improved physico-chemical properties, particularly with high electrocatalytic ability without requiring additives or mediator. This review provides a summary of recent reports pertaining to non-enzymatic electrochemical detection of heavy metal ions, food additives, pesticides, vitamins, and biogenic amines in food items.

Key findings and conclusions

The present review indicated that there is a great potential for using nanostructured metal oxides (NMOs) based electrochemical sensors for food quality analyses through detection of a variety of relevant biomarkers over a wider concentration ranges and low detection limits. Moreover, most of the NMOs based sensors work at room temperature and biological pH. Considering the non-enzymatic nature of the sensors, it is postulated that an electrode array can be designed for rapid and simultaneous analyses of a number of food biomarkers.

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引用次数: 0

Evaluating the nutritional value of functional molecules for food processing using tissue and organoid models

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

Trends in Food Science & Technology

Pub Date : 2025-02-01 DOI: 10.1016/j.tifs.2024.104834

Andrew C.A. Wan

Background

The fast-expanding global population, coupled with the threat of climate change, have led to fresh challenges in meeting nutritional security. As a response to this challenge, there is increasing activity in future food research and production. Methods are required to evaluate these new foods and the functional molecules used in their processing, in an efficient yet accurate manner. This article discusses the various classes of food molecules used in food processing, i.e. the stabilisers, colouring agents, flavour molecules and crosslinkers, their known nutritional effects and how they can be evaluated using in vitro models.

Scope and approach

The emerging technology of tissue and organoid models is presented as a potentially more accurate method for nutrient evaluation than in vitro assays, or assays based on 2D cell culture. The current article catalogues the variety of functional molecules that are used in food processing and reviews their general effects on human health. Some of the current methods used to evaluate these effects are presented and their limitations discussed.

Key findings and conclusions

To accurately evaluate nutrient effects, potential configurations of tissue and organoid models are proposed based on a primary (intestinal) organoid to secondary organoid sequence, with examples from each class of functional molecule. Examination of the related literature suggests the usefulness of organoid models to evaluate the nutritional effect of functional molecules on various organs and disease conditions. Approaches towards engineering and validating stable and robust organoid models, and their combination with other technologies, underline their promising role in nutritional evaluation.

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引用次数: 0

Personalized diets based on multi-objective optimization of nutrition and sensory characteristics: A digital strategy for enhancing food quality

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

Trends in Food Science & Technology

Pub Date : 2025-02-01 DOI: 10.1016/j.tifs.2024.104842

Zhangtie Wang , Qinle Huang , Shengyang Ji , Amel Thanina Amrouche , Yuhang Zhu , Xiang Li , Jianfu Shen , Hang Xiao , Peiwu Li , Baiyi Lu

Background

Personalized diets aim at designing dietary interventions for individuals and satisfying sensory preferences. An increasing interest is how to balance the deliciousness and nutrition rather than focus on one side of them. With the development of technology and interdisciplinary integration, a review of the current situation and future trends is necessary.

Scope and approach

In this paper, we introduced the food nutrition and sensory digitization, respectively. The computational methods and food technologies in multi-objective optimization (MOO) of nutrition and sensory characteristics were reviewed comprehensively. The application of food technology in improving the nutrition and sensory quality of food was summarized as well.

Key findings and conclusions: This review indicated the methods of digital representation in precision nutrition, food perception science, and MOO. We highlighted the fact that the MOO would improve nutrition and sensory qualities simultaneously in personalized dietary design. The application of MOO emphasized the importance of diversified demands with higher food quality. Advances in big data and machine learning promoted the development of personalized diets with sensory enjoyment and health benefits. This review focused on assisting the field of precision nutrition more scientifically, intelligently, and characteristically. The personalized strategy based on MOO will provide guidance for the development of healthy food. It is believed that the personalized strategy of nutrition and sensory MOO driven by artificial intelligence will be a popular trend in future food.

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引用次数: 0

Evaluating the effects of intrinsic and isolated arabinoxylans on human gut microbiota and short-chain fatty acids: A systematic review and meta-analysis

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

Trends in Food Science & Technology

Pub Date : 2025-02-01 DOI: 10.1016/j.tifs.2024.104837

Changcan Feng , Chenxi Cai , Edward C. Deehan , Shanshan Jiang , Mingyue Yang , Zhongming Weng , Jiahui Long , Guiling Li , Jian Li , Jingwen Liu , Zhengxiao Zhang

Background & objective

Dietary fibers can alter the gut microbiota that is linked to the host health, however, the human intervention results showed varying degrees of prebiotic efficacy and the reasons are unclear. This study appraises literature to provide an overview of the complex regulatory mechanisms of intrinsic arabinoxylans-rich foods and isolated arabinoxylans in their interactions with the gut microbiota. The Embase, Scopus, PubMed, and Web of Science databases were searched up to Oct 31, 2023. The GRADE was used to assess evidence quality.

Key findings

A total of 34 human interventional studies involving 1324 participants were included. The isolated arabinoxylans manipulated gut microbiota abundance more selectively than intrinsic arabinoxylans, thereby reducing microbial diversity (SMD: −0.55, 95% CI: −0.94, −0.15) and promoting Bifidobacterium abundance (SMD: 0.32, 95% CI: 0.11, 0.54). The longer-chain arabinoxylans with the high-dose (≥10 g/day) enhanced the production of fecal propionate (SMD: 0.62, 95% CI: 0.04, 1.21), whereas the shorter-chain arabinoxylan-oligosaccharides (≥10 g/day) reduced isobutyrate (SMD: −1.67, 95% CI: −2.34, −1.01) and isovalerate (SMD: −1.29, 95% CI: −1.92, −0.67). The intrinsic arabinoxylans showed greater efficacy in increasing acetate (SMD: 0.51, 95% CI: 0.19, 0.82) and butyrate levels (SMD: 0.34, 95% CI: 0.03, 0.66).

Conclusion

The regulatory effects of arabinoxylans on the gut microbiota, and especially short-chain fatty acids production, depended on their discrete structures, intrinsic properties, and dosages. It highlights a better defining the role of dietary fibers for precise use in manipulations of the human gut microbiota and their metabolic functions relevant to health.

{"title":"Evaluating the effects of intrinsic and isolated arabinoxylans on human gut microbiota and short-chain fatty acids: A systematic review and meta-analysis","authors":"Changcan Feng , Chenxi Cai , Edward C. Deehan , Shanshan Jiang , Mingyue Yang , Zhongming Weng , Jiahui Long , Guiling Li , Jian Li , Jingwen Liu , Zhengxiao Zhang","doi":"10.1016/j.tifs.2024.104837","DOIUrl":"10.1016/j.tifs.2024.104837","url":null,"abstract":"<div><h3>Background & objective</h3><div>Dietary fibers can alter the gut microbiota that is linked to the host health, however, the human intervention results showed varying degrees of prebiotic efficacy and the reasons are unclear. This study appraises literature to provide an overview of the complex regulatory mechanisms of intrinsic arabinoxylans-rich foods and isolated arabinoxylans in their interactions with the gut microbiota. The Embase, Scopus, PubMed, and Web of Science databases were searched up to Oct 31, 2023. The GRADE was used to assess evidence quality.</div></div><div><h3>Key findings</h3><div>A total of 34 human interventional studies involving 1324 participants were included. The isolated arabinoxylans manipulated gut microbiota abundance more selectively than intrinsic arabinoxylans, thereby reducing microbial diversity (SMD: −0.55, 95% CI: −0.94, −0.15) and promoting <em>Bifidobacterium</em> abundance (SMD: 0.32, 95% CI: 0.11, 0.54). The longer-chain arabinoxylans with the high-dose (≥10 g/day) enhanced the production of fecal propionate (SMD: 0.62, 95% CI: 0.04, 1.21), whereas the shorter-chain arabinoxylan-oligosaccharides (≥10 g/day) reduced isobutyrate (SMD: −1.67, 95% CI: −2.34, −1.01) and isovalerate (SMD: −1.29, 95% CI: −1.92, −0.67). The intrinsic arabinoxylans showed greater efficacy in increasing acetate (SMD: 0.51, 95% CI: 0.19, 0.82) and butyrate levels (SMD: 0.34, 95% CI: 0.03, 0.66).</div></div><div><h3>Conclusion</h3><div>The regulatory effects of arabinoxylans on the gut microbiota, and especially short-chain fatty acids production, depended on their discrete structures, intrinsic properties, and dosages. It highlights a better defining the role of dietary fibers for precise use in manipulations of the human gut microbiota and their metabolic functions relevant to health.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"156 ","pages":"Article 104837"},"PeriodicalIF":15.1,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143145810","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

Recent trends in co-encapsulation of probiotics with prebiotics and their applications in the food industry

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

Trends in Food Science & Technology

Pub Date : 2025-02-01 DOI: 10.1016/j.tifs.2024.104829

Rizwan Ahmed Bhutto , Noor ul ain Hira Bhutto , Hidayatullah Mahar , Santosh Khanal , Mingwei Wang , Shahid Iqbal , Yuting Fan , Jiang Yi

Background

Probiotics, often referred to as beneficial microorganisms, and prebiotics, non-digestible food ingredients that promote the growth of beneficial bacteria, have garnered significant attention in the food industry due to their health benefits. The co-encapsulation of probiotics with prebiotics has emerged as a promising approach to enhance the effectiveness and stability of probiotics with prebiotics in food products.

Scope and approach

This review examines the classification and health benefits of probiotics and explores various co-encapsulation techniques such as freeze drying, spray drying, electro-hydrodynamic atomization, complex coacervation, and emulsification/internal gelation. It also delves into how encapsulation techniques and biopolymers enhance solubility and bioavailability, mask undesirable smells or flavors, improve stability and food preservation, prevent degradation during storage or absorption, increase viability, and improve tolerance to detrimental conditions in the gastrointestinal tract.

Key findings

Co-encapsulation of probiotics with prebiotics enhances stability, increases encapsulation efficiency, and improves sensory attributes. This approach also promotes synergistic health benefits, enhances bioavailability, and facilitates the development of appealing, functional dairy and non-dairy foods, making them increasingly attractive to health-conscious consumers in the food industry.

Conclusion

Co-encapsulation of probiotics with prebiotics presents a viable strategy to maximize the health benefits of functional foods. By leveraging advanced encapsulation techniques, the industry can improve the delivery and efficacy of these bioactive compounds, leading to more stable, effective, and consumer-appealing food products. This approach holds substantial potential for developing new and innovative health-promoting products that meet the growing consumer demand for functional and fortified foods.

{"title":"Recent trends in co-encapsulation of probiotics with prebiotics and their applications in the food industry","authors":"Rizwan Ahmed Bhutto , Noor ul ain Hira Bhutto , Hidayatullah Mahar , Santosh Khanal , Mingwei Wang , Shahid Iqbal , Yuting Fan , Jiang Yi","doi":"10.1016/j.tifs.2024.104829","DOIUrl":"10.1016/j.tifs.2024.104829","url":null,"abstract":"<div><h3>Background</h3><div>Probiotics, often referred to as beneficial microorganisms, and prebiotics, non-digestible food ingredients that promote the growth of beneficial bacteria, have garnered significant attention in the food industry due to their health benefits. The co-encapsulation of probiotics with prebiotics has emerged as a promising approach to enhance the effectiveness and stability of probiotics with prebiotics in food products.</div></div><div><h3>Scope and approach</h3><div>This review examines the classification and health benefits of probiotics and explores various co-encapsulation techniques such as freeze drying, spray drying, electro-hydrodynamic atomization, complex coacervation, and emulsification/internal gelation. It also delves into how encapsulation techniques and biopolymers enhance solubility and bioavailability, mask undesirable smells or flavors, improve stability and food preservation, prevent degradation during storage or absorption, increase viability, and improve tolerance to detrimental conditions in the gastrointestinal tract.</div></div><div><h3>Key findings</h3><div>Co-encapsulation of probiotics with prebiotics enhances stability, increases encapsulation efficiency, and improves sensory attributes. This approach also promotes synergistic health benefits, enhances bioavailability, and facilitates the development of appealing, functional dairy and non-dairy foods, making them increasingly attractive to health-conscious consumers in the food industry.</div></div><div><h3>Conclusion</h3><div>Co-encapsulation of probiotics with prebiotics presents a viable strategy to maximize the health benefits of functional foods. By leveraging advanced encapsulation techniques, the industry can improve the delivery and efficacy of these bioactive compounds, leading to more stable, effective, and consumer-appealing food products. This approach holds substantial potential for developing new and innovative health-promoting products that meet the growing consumer demand for functional and fortified foods.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"156 ","pages":"Article 104829"},"PeriodicalIF":15.1,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143146698","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

Sensory chemistry of Spirulina: Unveiling trends and innovations in aromatic volatile organic compound biosynthesis in off-flavors and odor mitigation strategies

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

Trends in Food Science & Technology

Pub Date : 2025-02-01 DOI: 10.1016/j.tifs.2025.104886

Ayesha Shahid , Zihao Fan , Kerui Su , Anqi Zhao , Muhammad Aamer Mehmood , Jo-Shu Chang , A.E. Solovchenko , Md Asraful Alam , Jingliang Xu

Background

Revolutionary transformation in dietary preferences fueled a burgeoning interest in functional/innovative foods. Spirulina (Arthrospira platensis and Arthrospira maxima) recently regains prominence as nutritionally rich, sustainable, functional food raw materials, but their sensorial characteristics like fishy smell, deep bluish-green color, and astringency impede their wide-scale acceptance.

Scope and approach

Sensorial/organoleptic properties of Spirulina are perceived by odor active volatiles but according to existing literature, presently there is no consolidated report on Spirulina associated aromatic volatile organic compounds (VOCs) and molecular mechanisms of their turnover. To bridge the gap, present review offers a vision of fledgling research on sensory chemistry of Spirulina in terms of VOCs production, especially in response to pre- and post-processing technologies. Moreover, encapsulation, traditional fermentation/precision fermentation, and genetic engineering are reviewed as effective deodorization methods to overcome initial customer disliking.

Key findings and conclusion

VOCs including alkenes, alcohols, terpenes, ketones, benzenes, esters, aldehydes, acids, ethers, and sulfurous group cause fishy smell and astringency in Spirulina. While, protein/amino acids degradation, fatty acid oxidation, and carotenogeneis are associated with low sensory characteristics. Commercial and patent landscape indicated the feasibility of deodorization to produce visually appealing high quality functional food that caters to diverse consumer preferences. Precision fermentation in combination with advanced technologies of omics and artificial intelligence revolutionizes deodorization process through development of specialized starter cultures. Exhaustive understanding of VOC biosynthesis and microbial interaction mechanism empowers researchers/commercial entities to develop Spirulina-based functional foods products.

{"title":"Sensory chemistry of Spirulina: Unveiling trends and innovations in aromatic volatile organic compound biosynthesis in off-flavors and odor mitigation strategies","authors":"Ayesha Shahid , Zihao Fan , Kerui Su , Anqi Zhao , Muhammad Aamer Mehmood , Jo-Shu Chang , A.E. Solovchenko , Md Asraful Alam , Jingliang Xu","doi":"10.1016/j.tifs.2025.104886","DOIUrl":"10.1016/j.tifs.2025.104886","url":null,"abstract":"<div><h3>Background</h3><div>Revolutionary transformation in dietary preferences fueled a burgeoning interest in functional/innovative foods. <em>Spirulina</em> (<em>Arthrospira platensis</em> and <em>Arthrospira maxima</em>) recently regains prominence as nutritionally rich, sustainable, functional food raw materials, but their sensorial characteristics like fishy smell, deep bluish-green color, and astringency impede their wide-scale acceptance.</div></div><div><h3>Scope and approach</h3><div>Sensorial/organoleptic properties of <em>Spirulina</em> are perceived by odor active volatiles but according to existing literature, presently there is no consolidated report on <em>Spirulina</em> associated aromatic volatile organic compounds (VOCs) and molecular mechanisms of their turnover. To bridge the gap, present review offers a vision of fledgling research on sensory chemistry of <em>Spirulina</em> in terms of VOCs production, especially in response to pre- and post-processing technologies. Moreover, encapsulation, traditional fermentation/precision fermentation, and genetic engineering are reviewed as effective deodorization methods to overcome initial customer disliking.</div></div><div><h3>Key findings and conclusion</h3><div>VOCs including alkenes, alcohols, terpenes, ketones, benzenes, esters, aldehydes, acids, ethers, and sulfurous group cause fishy smell and astringency in <em>Spirulina</em>. While, protein/amino acids degradation, fatty acid oxidation, and carotenogeneis are associated with low sensory characteristics. Commercial and patent landscape indicated the feasibility of deodorization to produce visually appealing high quality functional food that caters to diverse consumer preferences. Precision fermentation in combination with advanced technologies of omics and artificial intelligence revolutionizes deodorization process through development of specialized starter cultures. Exhaustive understanding of VOC biosynthesis and microbial interaction mechanism empowers researchers/commercial entities to develop <em>Spirulina</em>-based functional foods products.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"156 ","pages":"Article 104886"},"PeriodicalIF":15.1,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143147109","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