Trends in Food Science & Technology最新文献

{"title":"Systematic review of protein quality and n-6 and n-3 lipid profile of alternative ingredients for ready-to-use therapeutic foods (RUTF)","authors":"Sarah Pletts ,&nbsp;Maria Alejandra Latorre Prieto ,&nbsp;Durga Khatiwada ,&nbsp;Alison Fleet ,&nbsp;Gerard Bryan Gonzales","doi":"10.1016/j.tifs.2025.104883","DOIUrl":"10.1016/j.tifs.2025.104883","url":null,"abstract":"<div><h3>Background</h3><div>Ready-to-Use Therapeutic Food (RUTF) is a lipid-based food used for the treatment of children with severe wasting. Due to its current high cost, formulations using alternative ingredients have been proposed. However, guidance on alternative ingredients for RUTF, especially to meet Codex regulations, is missing in the literature. Hence, this paper aims to provide a guide on the nutritional value of alternative RUTF ingredients, focusing on protein quality and n-6/n-3 fatty acid ratio.</div></div><div><h3>Scope and approach this study used three approaches</h3><div>First, we systematically reviewed the literature and public tenders from the United Nations Children's Fund on new RUTF formulations. Then, a compilation of alternative ingredients used in these formulations were made and analysed.</div><div>Second, we estimated the protein quality – using the protein digestibility-corrected amino acid score (PDCAAS) – and n-6 and n-3 fatty acid profiles of the alternative ingredients using national databases and data from the literature. The content of typical antinutritional factors in these ingredients were also reported.</div><div>Third, we estimated the PDCAAS, protein content from dairy sources, added sugar content, and n-6/n-3 fatty acid ratio of sample RUTF formulations using alternative ingredients.</div></div><div><h3>Key findings and conclusions</h3><div>Using alternative ingredients in RUTF have varying effects on the PDCAAS and fatty acid profile of the final RUTF product. The data presented in this paper will help guide manufacturers and developers of modified RUTF formulations on the use of alternative ingredients and their effect on the nutritional properties of the resulting RUTF product to comply with the 2022 Codex guidelines.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"156 ","pages":"Article 104883"},"PeriodicalIF":15.1,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143147111","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Integrating AI and advanced spectroscopic techniques for precision food safety and quality control","authors":"Imane Ziani ,&nbsp;Hamza Bouakline ,&nbsp;Abdelqader El Guerraf ,&nbsp;Ali El Bachiri ,&nbsp;Marie-Laure Fauconnier ,&nbsp;Farooq Sher","doi":"10.1016/j.tifs.2024.104850","DOIUrl":"10.1016/j.tifs.2024.104850","url":null,"abstract":"<div><div>Traditional methods like high-performance liquid chromatography (HPLC) and gas chromatography-mass spectrometry (GC-MS) are widely used in food analysis but often face limitations in detecting trace contaminants at ultra-low levels or in complex matrices. This review highlights recent breakthroughs in food analysis technologies that deliver unprecedented sensitivity and accuracy for consumers' health protection. Among these advances, Wide Line Surface-Enhanced Raman scattering (WL-SERS) has delivered a tenfold increase in sensitivity, enabling the detection of contaminants like melamine in raw milk at concentrations far below conventional thresholds. Mass spectrometry imaging (MSI), particularly matrix-assisted laser desorption/ionization (MALDI-MSI), has made significant progress in spatial resolution, allowing for precise mapping of food constituents and contaminants. Additionally, two-dimensional liquid chromatography (2D-LC) and multidimensional gas chromatography have evolved rapidly, achieving detection as low as 1 ppb in complex food systems. Innovative sensor technologies, such as the Dpyt near-infrared (NIR) fluorescent probe and electrochemiluminescence (ECL) aptasensors, offer rapid and highly sensitive detection, effectively complementing traditional methods. Furthermore, the integration of artificial intelligence (AI) and machine learning (ML) has revolutionized food quality assessment, with models like convolutional neural networks (CNNs) reaching up to 99.85% accuracy in identifying adulterants. Despite these advancements, challenges such as high operational costs, sensor stability and AI's computational demands remain. This review highlights the integration of advanced spectroscopy, AI-driven analysis, and novel sensor technologies, outlining future strategies such as miniaturization, nanomaterial innovations, and standardized protocols. These approaches present transformative pathways for improving the precision, efficiency, and accessibility of food safety and quality management, ultimately enhancing public health protection.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"156 ","pages":"Article 104850"},"PeriodicalIF":15.1,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143147114","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Mushrooms in innovative food products: Challenges and potential opportunities as meat substitutes, snacks and functional beverages","authors":"Alex Graça Contato ,&nbsp;Carlos Adam Conte-Junior","doi":"10.1016/j.tifs.2025.104868","DOIUrl":"10.1016/j.tifs.2025.104868","url":null,"abstract":"<div><h3>Background</h3><div>The rising consumer demand for healthier, sustainable, and plant-based food options has driven significant innovation within the food industry. Mushrooms, known for their rich nutritional content and functional properties, have emerged as a promising ingredient in developing novel food products that align with these consumer preferences.</div></div><div><h3>Scope and approach</h3><div>This study explores the potential of mushrooms as an alternative and strategic component in food innovation. It examines their nutritional profile, including vitamins, minerals, bioactive compounds, and their functional properties, such as umami flavor and meaty texture. The research also delves into the environmental advantages of mushroom cultivation compared to traditional animal-based food production, highlighting the sustainability benefits. The focus is on applying mushrooms in several food categories, including meat substitutes, snacks, and functional beverages.</div></div><div><h3>Findings and conclusion</h3><div>Mushrooms are well-suited to address current consumer trends due to their versatility, nutritional benefits, and low environmental impact. They offer a viable alternative to animal-based ingredients, contributing to developing health-oriented, no meat-based products. The study concludes that mushrooms will play a pivotal role in the future of food innovation, driven by ongoing research and technological advancements. As consumers increasingly seek functional foods that promote overall well-being, mushrooms are positioned to become a cornerstone ingredient in creating sustainable, nutritious, and appealing food products.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"156 ","pages":"Article 104868"},"PeriodicalIF":15.1,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143146427","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":"Deep learning-assisted fluorescence spectroscopy for food quality and safety analysis","authors":"Yuan Yuan ,&nbsp;Zengtao Ji ,&nbsp;Yanwei Fan ,&nbsp;Qian Xu ,&nbsp;Ce Shi ,&nbsp;Jian Lyu ,&nbsp;Per Ertbjerg","doi":"10.1016/j.tifs.2024.104821","DOIUrl":"10.1016/j.tifs.2024.104821","url":null,"abstract":"<div><h3>Background</h3><div>Fluorescence spectroscopy has been widely employed in the quality assessment of food and agricultural products due to its rapid and accurate measurement characteristics. The large amount of fluorescence data or images generated by fluorescence spectroscopy requires more efficient chemometric methods to process and analyze them. However, conventional machine learning models struggle to achieve high-precision predictions when analyzing high-dimensional fluorescence data samples. Deep learning algorithms exhibit powerful automatic learning capabilities in feature extraction and regression modeling of fluorescence spectra.</div></div><div><h3>Scope and approach</h3><div>The complex, abstract and high-dimensional features of fluorescence spectroscopy are firstly demonstrated through the characterization of fluorescent substances in food products. Secondly, this paper highlights various challenges confronting the fluorescence spectrum analysis process and summarizes several deep learning algorithms that can address these solutions, including the convolutional neural network (CNN), long and short-term memory network (LSTM), and auto encoder (AE). Additionally, the application of deep learning models based on fluorescent data in food detection is reviewed in this article according to different testing objectives, including food safety inspections, food quality assessment, adulteration identification, and variety identification. The review also focuses on the future development trend of this technique in food quality and safety detection.</div></div><div><h3>Key findings and conclusions</h3><div>Deep learning approaches combined with fluorescence spectroscopy exhibits immense potential in food quality detection and food discrimination classification. The selections of representative input parameters, suitable preprocessing methods and optimization methods can effectively tackle the problems of lack of samples and model over-fitting. Owing to the rapid advancement of artificial intelligence, the deep learning-based fluorescence spectroscopy technology is poised to evolve towards high precision, high throughput, automation and cost-effectiveness.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"156 ","pages":"Article 104821"},"PeriodicalIF":15.1,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143145857","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":"Advanced food contaminant detection through multi-source data fusion: Strategies, applications, and future perspectives","authors":"Selorm Yao-Say Solomon Adade ,&nbsp;Hao Lin ,&nbsp;Nana Adwoa Nkuma Johnson ,&nbsp;Xorlali Nunekpeku ,&nbsp;Joshua Harrington Aheto ,&nbsp;John-Nelson Ekumah ,&nbsp;Bridget Ama Kwadzokpui ,&nbsp;Ernest Teye ,&nbsp;Waqas Ahmad ,&nbsp;Quansheng Chen","doi":"10.1016/j.tifs.2024.104851","DOIUrl":"10.1016/j.tifs.2024.104851","url":null,"abstract":"<div><h3>Background</h3><div>The globalization of food supply chains and increasing demands for food safety assurance have highlighted the limitations of traditional analytical methods in detecting contaminants. These conventional approaches often struggle to capture the inherent complexities of food matrices, which are characterized by heterogeneity and dynamic processes. Multi-source data fusion (MSDF) has emerged as a promising solution, offering enhanced capabilities for comprehensive food safety analysis through the integration of multiple analytical techniques.</div></div><div><h3>Scope and approach</h3><div>This review provides a systematic examination of MSDF strategies and applications in food contaminant detection, focusing on the integration of key analytical techniques including spectroscopic methods (near-infrared, mid-infrared, Raman), chromatographic analysis, hyperspectral imaging, electronic noses, and chemical analyses. It analyzes various fusion architectures and levels, preprocessing requirements, and advanced data analysis techniques, including machine learning and chemometrics. Through detailed case studies and comparative analyses, the review evaluates MSDF's effectiveness across different applications in food safety monitoring.</div></div><div><h3>Key findings and conclusion</h3><div>MSDF demonstrates superior performance compared to single-sensor approaches, achieving enhanced sensitivity, specificity, and reliability in detecting various contaminants including pesticides, mycotoxins, pathogens, and adulterants. The review identifies critical challenges including data integration complexity, computational demands, sensor drift, and model interpretability. Emerging solutions through artificial intelligence, edge computing, and IoT technologies show promise in addressing these limitations. The successful implementation of MSDF requires standardized protocols and cross-disciplinary collaboration. As food supply chains become increasingly complex, MSDF's role in ensuring food safety will become more crucial, supported by continuous innovations in sensing technologies, data analytics, and artificial intelligence.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"156 ","pages":"Article 104851"},"PeriodicalIF":15.1,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143146351","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":"Unveiling a new chapter for collagen peptides: Comprehensive insights into oral bioavailability and the enhancement via encapsulation systems","authors":"Yongjie Zhou ,&nbsp;Yanfei Jiang ,&nbsp;Yan Zhang ,&nbsp;Wallace Yokoyama ,&nbsp;Jianping Wu ,&nbsp;Sam K.C. Chang ,&nbsp;Hui Hong ,&nbsp;Yongkang Luo ,&nbsp;Bo Li ,&nbsp;Yuqing Tan","doi":"10.1016/j.tifs.2024.104849","DOIUrl":"10.1016/j.tifs.2024.104849","url":null,"abstract":"<div><h3>Background</h3><div>Collagen peptides (CPs), valued for their health-promoting properties, are ubiquitously applied in nutritional supplements and functional foods. However, their potential benefits are often limited by impoverished oral bioavailability (OB). While the hydroxyproline (Hyp) enhances their resistance to gastrointestinal tract (GIT) degradation, CPs frequently fail to achieve and sustain effective levels in the bloodstream. Small peptides, such as dipeptides and tripeptides, are rapidly absorbed in the small intestine, causing transient spikes in blood levels that quickly decline, reducing their effectiveness. Larger peptides (MW &gt; 1 kDa) exhibit low OB due to high enzymatic degradation and limited GIT absorption. These challenges often necessitate higher doses and frequent intake, increasing costs and potential side effects. Encapsulation systems (ESs) can protect peptides from GIT degradation and enable sustained release.</div></div><div><h3>Scope and approach</h3><div>This review highlights the role of ESs in enhancing the OB of CPs across molecular sizes. It examines four critical stages influencing OB: bioaccessibility, absorption, first-pass metabolism, and bioactivity. Five ESs (microcapsules, W1/O/W2 emulsions, hydrogels, nanoliposomes, and electrospinning) are critically reviewed for their effectiveness in addressing these challenges.</div></div><div><h3>Key findings and conclusions</h3><div>ESs significantly enhance the OB of CPs by extending circulation time for small peptides and ensuring the integrity and absorption of larger peptides in the intestine. However, current research is primarily based on <em>in vitro</em> and animal models, which may not fully represent human physiology. Future studies should focus on clinical validation and scaling up production to thoroughly comprehend the functional benefits of collagen peptides in food applications.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"156 ","pages":"Article 104849"},"PeriodicalIF":15.1,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143146349","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":"Potentially harmful effects of micro-/nanoplastics on humans as well as protective actions of dietary natural products","authors":"Jin Cheng ,&nbsp;Jiahui Li ,&nbsp;Ruo-Gu Xiong ,&nbsp;Dan-Dan Zhou ,&nbsp;Si-Yu Huang ,&nbsp;Si-Xia Wu ,&nbsp;Ao Shang ,&nbsp;Guo-Yi Tang ,&nbsp;Hua-Bin Li ,&nbsp;Ren-You Gan","doi":"10.1016/j.tifs.2024.104841","DOIUrl":"10.1016/j.tifs.2024.104841","url":null,"abstract":"<div><h3>Background</h3><div>Microplastics and nanoplastics are hot research topics in many fields (e.g., food science, nutrition, environment, ecology and toxicology). They have potentially harmful effects on humans, such as neurotoxicity, carcinogenicity and reproductive toxicity. Humans are exposed to microplastics and nanoplastics through food, drinking water and air. Thus, it is necessary to discover dietary natural products that can protect against these harmful effects caused by microplastics and nanoplastics.</div></div><div><h3>Scope and approach</h3><div>This review summarizes potentially harmful effects and underlying mechanisms of microplastics and nanoplastics on humans, according to high-quality literature from Web of Science and PubMed databases. Furthermore, dietary natural products that can protect humans against these harmful effects are also summarized and discussed.</div></div><div><h3>Key findings and conclusions</h3><div>Microplastics and nanoplastics have been detected in many organs of humans, such as the colon, placenta, and heart. Epidemiological studies indicate that microplastics are positively associated with colorectal cancer, myocardial infarction, stroke, and even death. Experimental studies demonstrate that microplastics and nanoplastics have carcinogenicity, neurotoxicity, reproductive toxicity, development toxicity, hepatoxicity, as well as nephrotoxicity, and can induce intestinal dysfunction, diabetes, obesity and cardiovascular diseases. On the other hand, some dietary natural products, such as probiotics, chrysoeriol, salidroside, resveratrol, herbacetin, melatonin, quercetin, and vitamin D, can ameliorate toxicities induced by microplastics and nanoplastics. In the future, priorities should be implemented to discover more dietary natural products that can protect humans from the toxicities of microplastics and nanoplastics. Overall, we hope that this review can attract more attention to the harmful effects of microplastics and nanoplastics and also highlight the potential protective actions of dietary natural products against them.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"156 ","pages":"Article 104841"},"PeriodicalIF":15.1,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143145806","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":"Divergent roles of functional foods on anthropometric indices and gut microbiota in overweight and obese individuals: In silico approaches and multi-omics insights","authors":"Oladayo Emmanuel Apalowo ,&nbsp;Isaac Duah Boateng","doi":"10.1016/j.tifs.2025.104876","DOIUrl":"10.1016/j.tifs.2025.104876","url":null,"abstract":"&lt;div&gt;&lt;h3&gt;Background&lt;/h3&gt;&lt;div&gt;In recent years, there has been an increase in the global food market that uses functional foods and their bioactive compounds as health products or healthy foods to treat chronic diseases. Although many health claims attributed to functional foods lacked sufficient scientific evidence, some epidemiological data have supported the intake of functional foods as a panacea to mitigate the increasing risk of metabolic diseases. To date, there is no comprehensive review of the mechanistic roles of functional foods on obesity anthropometric indices, gut microbiota, and the underlying biochemical patterns or molecular factors involved in this process. Hence, the aim of the review was to evaluate the role of functional foods on anthropometric indicators of obesity, their impact on gut microbiota composition, and the underlying molecular patterns involved using multi-omics-based analysis. Also, we discussed how tailored functional foods can advance precision obesity management.&lt;/div&gt;&lt;/div&gt;&lt;div&gt;&lt;h3&gt;Scope and approach&lt;/h3&gt;&lt;div&gt;Articles published between April 1, 2019, and April 1, 2024, were extracted from PubMed and Web of Science using strict criteria, and the search was focused mainly on randomized placebo-controlled clinical trials. The search was performed using a blend of different logical operators and keywords. Multi-omics analysis was conducted via the OmicsNet platform to identify obesity-associated pathways and crosstalk between molecular factors and the gut microbiota.&lt;/div&gt;&lt;/div&gt;&lt;div&gt;&lt;h3&gt;Key findings and conclusions&lt;/h3&gt;&lt;div&gt;The review underscored 32 eligible studies from 21 countries investigating functional foods' roles and their bioactive compounds on body mass index (BMI), body weight, and gut microbiota. Many studies did not show significant improvement in BMI and body weight, but some studies reported significant reductions in other anthropometric indices due to the intervention. In addition, there was a significant effect on metabolic parameters and gut microbiota composition. Multi-omics analysis revealed enriched molecular pathways using the FDR-adjusted P-value (&lt;em&gt;p&lt;/em&gt; &lt; 0.05) associated with obesity, including aldosterone synthesis and secretion, ferroptosis, glutamatergic synapse, and cellular senescence, as well as metabolite pathways such as phenylalanine, tyrosine, and tryptophan biosynthesis and arginine biosynthesis. Omics networks revealed a unique group of metabolites and gut bacteria species and another group of transcription factors, miRNAs, and mRNA interconnected via cAMP and ADCYL3. This connection shows the wide association and involvement of the gut microbiota in several molecular processes.&lt;/div&gt;&lt;div&gt;Although the direct effect of functional foods on obesity remains unclear, they could be beneficial in addressing metabolic issues in obesity or related diseases, with the gut microbiota potentially varying according to the disease phenotype and molecular factors. These microbial signat","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"156 ","pages":"Article 104876"},"PeriodicalIF":15.1,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143146432","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Towards resilient food systems: Interactions with indigenous knowledge","authors":"Dietrich Knorr ,&nbsp;Mary Ann Augustin","doi":"10.1016/j.tifs.2025.104875","DOIUrl":"10.1016/j.tifs.2025.104875","url":null,"abstract":"<div><h3>Background</h3><div>Indigenous Peoples protect biodiversity, reduce environmental degradation, and supply sustainable foods to their communities. Indigenous Peoples value and respect food and limit food wastage. Existing industrialized mainstream food systems can benefit from interactions with Indigenous People. Integration of science-based and Indigenous Peoples’ knowledge helps address the challenges facing current and future food systems. This is especially important in the face of climate change, which worsens the unsustainability of food systems.</div></div><div><h3>Scope and approach</h3><div>The review describes traditional knowledge and practices used by Indigenous Peoples to provide nutritious and diverse foods, to preserve biodiversity and to protect the environment. It emphasizes the importance of valuing Indigenous knowledge and combining their insights into management of natural resources to co-develop approaches to improve food security and sustainability. The opportunities and strategies to increase connectivity between Indigenous Peoples and mainstream food systems are discussed.</div></div><div><h3>Key findings and conclusion</h3><div>Lessons learnt from experience-based practices of Indigenous Peoples' food systems offer strategies for transitioning to more sustainable food systems. Indigenous Peoples' knowledge and practices of regenerative food systems are based on diversity, flexibility, and adaptability. Leveraging of Indigenous Peoples’ knowledge and practices strengthens food systems and can help in the development of strategies to feed the world more sustainably. Combining the traditional knowledge of Indigenous Peoples with current food production, food preparation and processing enable inter-connections of food systems that may lead to mutual benefits for future food systems co-development.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"156 ","pages":"Article 104875"},"PeriodicalIF":15.1,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143147108","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Latest research progress on anti-microbial effects, mechanisms of action, and product developments of dietary flavonoids: A systematic literature review","authors":"Jincan Luo ,&nbsp;Jinhai Luo ,&nbsp;Zhili Sheng ,&nbsp;Zhonghao Fang ,&nbsp;Yu Fu ,&nbsp;Nannan Wang ,&nbsp;Bao Yang ,&nbsp;Baojun Xu","doi":"10.1016/j.tifs.2024.104839","DOIUrl":"10.1016/j.tifs.2024.104839","url":null,"abstract":"<div><h3>Background</h3><div>With the end of the COVID-19 pandemic, antimicrobial resistance has become increasingly severe and threatens global human health. There is an urgent need for new types of antibacterial drugs. Flavonoids, the largest class of secondary metabolites in plants, are widely present in various kinds of fruits and vegetables, and their antibacterial activity is increasingly being valued.</div></div><div><h3>Scope and approach</h3><div>We conducted a comprehensive search using relevant keywords from four well-known databases: ScienceDirect, Google Scholar, and Wiley Online Library, systematically summarizing the latest mechanisms, clinical studies, and product development over the past five years by which dietary flavonoids have achieved antimicrobial effects. Evaluate the quality of included studies using eligibility and exclusion criteria.</div></div><div><h3>Key findings and conclusions</h3><div>The dietary flavonoids exert antibacterial effects through different mechanisms, including membrane disruption, biofilm formation, inhibition of cell envelope synthesis, inhibition of nucleic acid synthesis, inhibition of electron transport chain and ATP synthesis, antibacterial action of flavonoid-metal complexes, and inhibition of bacterial toxins. The anti-microbial flavonoids include flavanols, chalcones, flavones, flavanone, biflavones, isoflavones, and dihydrochalcones. The latest clinical studies and product development of flavonoids derived from the food in this review have further demonstrated the promising potential of dietary flavonoids in antibacterial applications. More progress in related fields in the future may make flavonoids the primary source for addressing antimicrobial resistance.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"156 ","pages":"Article 104839"},"PeriodicalIF":15.1,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143147233","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}