Pub Date : 2025-12-11DOI: 10.1016/j.tifs.2025.105498
Thanh Ninh Le , Haiying Cai , Yaxuan Shang , Phu Hung Nguyen , Xuezhi Fang , Yu Cao , Zisheng Luo , Jing Wang , Fengqin Feng , Minjie Zhao
Background
By-products of woody oil plants (BWOPs), such as pressed cakes and defatted meals generated during oil extraction, are protein-rich resources with great potential for high-value applications. Valorizing these proteins into bioactive peptides (BPs) can enhance economic value, reduce waste, and promote the development of functional foods and nutraceuticals, thus contributing to a more sustainable woody oil industry.
Scope and approach
The review aims to provide an updated overview of BPs derived from BWOPs (BWOPPs), covering their biological activities and mechanisms of action. Notably, it highlights advanced bioinformatics approaches to enable the investigation of BWOPPs.
Key findings and conclusions
BWOPPs hold considerable potential as ingredients for functional foods and nutraceuticals, exhibiting various bioactivities, such as antioxidant, anti-inflammatory, antihypertensive, antidiabetic, antihyperlipidemic, and neuroprotective effects. Recent advances in peptide characterization, including molecular modeling techniques such as quantitative structure-activity relationships, virtual screening, molecular docking, molecular dynamics simulations, and quantum chemistry calculations, combined with experimental validation in cell and animal models, strongly support their further development and application.
{"title":"Sustainable bioactive peptides from by-products of woody oil plants: Updated insights into biological functions and molecular modelling","authors":"Thanh Ninh Le , Haiying Cai , Yaxuan Shang , Phu Hung Nguyen , Xuezhi Fang , Yu Cao , Zisheng Luo , Jing Wang , Fengqin Feng , Minjie Zhao","doi":"10.1016/j.tifs.2025.105498","DOIUrl":"10.1016/j.tifs.2025.105498","url":null,"abstract":"<div><h3>Background</h3><div>By-products of woody oil plants (BWOPs), such as pressed cakes and defatted meals generated during oil extraction, are protein-rich resources with great potential for high-value applications. Valorizing these proteins into bioactive peptides (BPs) can enhance economic value, reduce waste, and promote the development of functional foods and nutraceuticals, thus contributing to a more sustainable woody oil industry.</div></div><div><h3>Scope and approach</h3><div>The review aims to provide an updated overview of BPs derived from BWOPs (BWOPPs), covering their biological activities and mechanisms of action. Notably, it highlights advanced bioinformatics approaches to enable the investigation of BWOPPs.</div></div><div><h3>Key findings and conclusions</h3><div>BWOPPs hold considerable potential as ingredients for functional foods and nutraceuticals, exhibiting various bioactivities, such as antioxidant, anti-inflammatory, antihypertensive, antidiabetic, antihyperlipidemic, and neuroprotective effects. Recent advances in peptide characterization, including molecular modeling techniques such as quantitative structure-activity relationships, virtual screening, molecular docking, molecular dynamics simulations, and quantum chemistry calculations, combined with experimental validation in cell and animal models, strongly support their further development and application.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"168 ","pages":"Article 105498"},"PeriodicalIF":15.4,"publicationDate":"2025-12-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145787819","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}
Pub Date : 2025-12-11DOI: 10.1016/j.tifs.2025.105482
Mengyuan Yang , Jianfeng Wang , Yufang Su, Baoguo Sun, Nasi Ai
Background
Breast milk contains a rich array of volatile compounds, whose unique flavor profile is crucial for infant acceptance and early taste development. However, existing infant formula (IF) products suffer from flavor limitations due to processing methods, raw material constraints, and flavor defects (e.g., bitterness from hydrolysed proteins and lipid oxidation off-flavors), which can impair infant feeding and healthy development.
Scope and approach
This study systematically reviews the key flavor differences between breast milk and IF, along with potential biomarkers. It then reviews bitterness masking and flavor simulation technologies for IF.
Key findings and conclusions
Finally, we identifies clinical application requirements and commercialization challenges for IF, and proposes future cross-development directions for IF, such as synthetic biology and sensoryomics-driven formulation design. This review not only provides actionable strategies to resolve persistent sensory defects in commercial infant nutrition, but also establishes a robust framework for interdisciplinary innovation, bridging food chemistry, sensory science, and bioengineering, to advance next-generation formula tailored for infant acceptance and metabolic health.
{"title":"Dynamic flavor mapping to breast milk in infant formula: From volatile biomarkers to synthetic biology-driven flavor optimization","authors":"Mengyuan Yang , Jianfeng Wang , Yufang Su, Baoguo Sun, Nasi Ai","doi":"10.1016/j.tifs.2025.105482","DOIUrl":"10.1016/j.tifs.2025.105482","url":null,"abstract":"<div><h3>Background</h3><div>Breast milk contains a rich array of volatile compounds, whose unique flavor profile is crucial for infant acceptance and early taste development. However, existing infant formula (IF) products suffer from flavor limitations due to processing methods, raw material constraints, and flavor defects (e.g., bitterness from hydrolysed proteins and lipid oxidation off-flavors), which can impair infant feeding and healthy development.</div></div><div><h3>Scope and approach</h3><div>This study systematically reviews the key flavor differences between breast milk and IF, along with potential biomarkers. It then reviews bitterness masking and flavor simulation technologies for IF.</div></div><div><h3>Key findings and conclusions</h3><div>Finally, we identifies clinical application requirements and commercialization challenges for IF, and proposes future cross-development directions for IF, such as synthetic biology and sensoryomics-driven formulation design. This review not only provides actionable strategies to resolve persistent sensory defects in commercial infant nutrition, but also establishes a robust framework for interdisciplinary innovation, bridging food chemistry, sensory science, and bioengineering, to advance next-generation formula tailored for infant acceptance and metabolic health.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"168 ","pages":"Article 105482"},"PeriodicalIF":15.4,"publicationDate":"2025-12-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145788155","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}
Pub Date : 2025-12-11DOI: 10.1016/j.tifs.2025.105496
Shrabana Sarkar , Cynthia Meza , Basilio Carrasco , Mabel Delgado , Patrick Okoth , Aparna Banerjee
Background
Common bean (Phaseolus vulgaris L.) is a nutritionally valuable crop worldwide, contributing significantly to food security. It is rich in protein, dietary fiber, essential minerals, vitamins, and antioxidant compounds with health-promoting properties. Domesticated ∼8000 years ago in north–south corridor from modern-day Mexico to the Andes, it gave rise to two major gene pools, Andean and Mesoamerican, along with minor gene pool Peru/Ecuador, each gave rise to distinct ecological races. Following domestication, its global spread enabled broad adaptability and large-scale production. Globally, production is concentrated in Asia, Americas, and Africa.
Scope and approach
Despite its relevance, common bean cultivation faces several threats due to rising temperatures, altered rainfall patterns, and prolonged droughts, reducing yield and nutritional quality. To address these challenges, this review integrates three traditionally disconnected research domains (i) biogeography and gene-pool diversity, (ii) nutritional and functional food value, and (iii) microbiome specially PGPB innovations, into a unified framework. By synthesizing genetic, physiological, ecological, and microbiome-based evidence, we outline how plant growth promoting bacteria (PGPB) such as Rhizobium, Azospirillum sp., Bacillus spp., Pseudomonas spp, Cupriavidus sp., Ralstonia sp., Burkholderia spp., Paraburkholderia sp., can be strategically combined with genetic traits to enhance nutrient acquisition, stress resilience, nitrogen fixation, and tolerance to drought, salinity, and pathogens to secure sustainable yields.
Key findings and conclusions
This review provides the first integrated cross-disciplinary roadmap linking common bean biogeography, nutritional potential, and plant–microbe interactions to guide climate-smart breeding and sustainable production. We highlight how leveraging gene-pool–specific traits alongside next-generation microbial inoculants may boost productivity, reduce environmental impact, and ensure future food security.
{"title":"Common bean in a changing world: biogeography, nutrition, and microbiome innovations for future food security","authors":"Shrabana Sarkar , Cynthia Meza , Basilio Carrasco , Mabel Delgado , Patrick Okoth , Aparna Banerjee","doi":"10.1016/j.tifs.2025.105496","DOIUrl":"10.1016/j.tifs.2025.105496","url":null,"abstract":"<div><h3>Background</h3><div>Common bean (<em>Phaseolus vulgaris</em> L.) is a nutritionally valuable crop worldwide, contributing significantly to food security. It is rich in protein, dietary fiber, essential minerals, vitamins, and antioxidant compounds with health-promoting properties. Domesticated ∼8000 years ago in north–south corridor from modern-day Mexico to the Andes, it gave rise to two major gene pools, Andean and Mesoamerican, along with minor gene pool Peru/Ecuador, each gave rise to distinct ecological races. Following domestication, its global spread enabled broad adaptability and large-scale production. Globally, production is concentrated in Asia, Americas, and Africa.</div></div><div><h3>Scope and approach</h3><div>Despite its relevance, common bean cultivation faces several threats due to rising temperatures, altered rainfall patterns, and prolonged droughts, reducing yield and nutritional quality. To address these challenges, this review integrates three traditionally disconnected research domains (i) biogeography and gene-pool diversity, (ii) nutritional and functional food value, and (iii) microbiome specially PGPB innovations, into a unified framework. By synthesizing genetic, physiological, ecological, and microbiome-based evidence, we outline how plant growth promoting bacteria (PGPB) such as <em>Rhizobium</em>, <em>Azospirillum</em> sp., <em>Bacillus</em> spp., <em>Pseudomonas</em> spp, <em>Cupriavidus</em> sp., <em>Ralstonia</em> sp., <em>Burkholderia</em> spp., <em>Paraburkholderia</em> sp., can be strategically combined with genetic traits to enhance nutrient acquisition, stress resilience, nitrogen fixation, and tolerance to drought, salinity, and pathogens to secure sustainable yields.</div></div><div><h3>Key findings and conclusions</h3><div>This review provides the first integrated cross-disciplinary roadmap linking common bean biogeography, nutritional potential, and plant–microbe interactions to guide climate-smart breeding and sustainable production. We highlight how leveraging gene-pool–specific traits alongside next-generation microbial inoculants may boost productivity, reduce environmental impact, and ensure future food security.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"168 ","pages":"Article 105496"},"PeriodicalIF":15.4,"publicationDate":"2025-12-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145788217","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}
Pub Date : 2025-12-10DOI: 10.1016/j.tifs.2025.105493
J.K. Keppler , M.W.T. Werten , R.M. Boom
Precision fermentation enables the production of animal-like proteins without the need for livestock. However, transforming these recombinant proteins into functional food ingredients remains challenging, as their molecular properties often differ from animal-derived counterparts. Furthermore, complete food products also require the integration of fat and carbohydrates. The review focusses on the structural differences commonly found in recombinant dairy, egg proteins and gelatin compared to their animal-derived counterparts and explores strategies to produce food analogues with these ingredients. Key differences include N-terminal extensions and differential posttranslational modifications such as glycosylation, which can significantly impact protein functionality. Proteolytic degradation in the recombinant host as well as the presence of non-target (protein) impurities can also alter the functionality. Food structuring using recombinant proteins can follow two main approaches. The bottom-up approach assembles individual proteins into aggregates with specific properties, such as casein micelles. This approach is strongly dependent on the molecular properties of the proteins, which can be modulated by structural deviations through the choice of the host and the genetic polymorph of the target protein. The alternative is a top-down approach, where specific process conditions are applied to a formulation that contains fat, proteins and carbohydrates in the required composition. This approach depends on macromolecular properties such as phase behavior and association of the ingredients and is therefore affected by the presence of non-protein components from the host.
Based on the listed findings, future processes can be developed that take molecular and macromolecular properties of the recombinant protein ingredient into account.
{"title":"Structural deviations between native and precision fermentation-derived food proteins: Techno-functionality and structure formation strategies","authors":"J.K. Keppler , M.W.T. Werten , R.M. Boom","doi":"10.1016/j.tifs.2025.105493","DOIUrl":"10.1016/j.tifs.2025.105493","url":null,"abstract":"<div><div>Precision fermentation enables the production of animal-like proteins without the need for livestock. However, transforming these recombinant proteins into functional food ingredients remains challenging, as their molecular properties often differ from animal-derived counterparts. Furthermore, complete food products also require the integration of fat and carbohydrates. The review focusses on the structural differences commonly found in recombinant dairy, egg proteins and gelatin compared to their animal-derived counterparts and explores strategies to produce food analogues with these ingredients. Key differences include N-terminal extensions and differential posttranslational modifications such as glycosylation, which can significantly impact protein functionality. Proteolytic degradation in the recombinant host as well as the presence of non-target (protein) impurities can also alter the functionality. Food structuring using recombinant proteins can follow two main approaches. The bottom-up approach assembles individual proteins into aggregates with specific properties, such as casein micelles. This approach is strongly dependent on the molecular properties of the proteins, which can be modulated by structural deviations through the choice of the host and the genetic polymorph of the target protein. The alternative is a top-down approach, where specific process conditions are applied to a formulation that contains fat, proteins and carbohydrates in the required composition. This approach depends on macromolecular properties such as phase behavior and association of the ingredients and is therefore affected by the presence of non-protein components from the host.</div><div>Based on the listed findings, future processes can be developed that take molecular and macromolecular properties of the recombinant protein ingredient into account.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"168 ","pages":"Article 105493"},"PeriodicalIF":15.4,"publicationDate":"2025-12-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145788221","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}
Pub Date : 2025-12-10DOI: 10.1016/j.tifs.2025.105492
Fan Li, Xinxin Jiang, Yizhao Zhang, Ruiting Yao, Haorui Zhu, Lihua Fan, Guoliang Li
Background
Phages exhibit unique attributes including high specificity toward target bacteria, the capability to discriminate viable from dead bacteria, and modifiability, rendering them exceptional recognition elements for constructing biosensors aimed at detecting foodborne pathogens. However, current research lacks a systematic analysis of the detection targets and markers, as well as the signal amplification strategies, in phage-based biosensors.
Scope and approach
This review summarizes recent advances in phage-based biosensors for viable bacteria detection, with a focus on detection targets and markers, signal amplification strategies, as well as the design and applications of these biosensing platforms. Firstly, it systematically categorizes the detection targets and markers used in phage-based biosensors, including bacterial surface receptors, lysate components released from host bacteria, and progeny phages. Subsequently, it details the signal amplification strategies employed, encompassing magnetic separation, optical materials, electroactive substances, and nucleic acid amplification techniques. Additionally, it systematically summarizes the working principles of phage-based biosensors and their applications in the detection of foodborne pathogens. Finally, the challenges and outlooks in this field have been discussed.
Key findings and conclusions
Owing to advantages such as specific recognition of viable bacteria, rapid response, and low cost, phage-based biosensors exhibit superior biosensing performance when combined with various signal amplification strategies. Phage-based biosensors have demonstrated remarkable point-of-care testing (POCT) potential in food safety analysis, providing an efficient tool for the detection of foodborne pathogens.
{"title":"Phage-based biosensors: From recognition to signal transduction empowered by amplification strategies for detecting foodborne pathogens","authors":"Fan Li, Xinxin Jiang, Yizhao Zhang, Ruiting Yao, Haorui Zhu, Lihua Fan, Guoliang Li","doi":"10.1016/j.tifs.2025.105492","DOIUrl":"10.1016/j.tifs.2025.105492","url":null,"abstract":"<div><h3>Background</h3><div>Phages exhibit unique attributes including high specificity toward target bacteria, the capability to discriminate viable from dead bacteria, and modifiability, rendering them exceptional recognition elements for constructing biosensors aimed at detecting foodborne pathogens. However, current research lacks a systematic analysis of the detection targets and markers, as well as the signal amplification strategies, in phage-based biosensors.</div></div><div><h3>Scope and approach</h3><div>This review summarizes recent advances in phage-based biosensors for viable bacteria detection, with a focus on detection targets and markers, signal amplification strategies, as well as the design and applications of these biosensing platforms. Firstly, it systematically categorizes the detection targets and markers used in phage-based biosensors, including bacterial surface receptors, lysate components released from host bacteria, and progeny phages. Subsequently, it details the signal amplification strategies employed, encompassing magnetic separation, optical materials, electroactive substances, and nucleic acid amplification techniques. Additionally, it systematically summarizes the working principles of phage-based biosensors and their applications in the detection of foodborne pathogens. Finally, the challenges and outlooks in this field have been discussed.</div></div><div><h3>Key findings and conclusions</h3><div>Owing to advantages such as specific recognition of viable bacteria, rapid response, and low cost, phage-based biosensors exhibit superior biosensing performance when combined with various signal amplification strategies. Phage-based biosensors have demonstrated remarkable point-of-care testing (POCT) potential in food safety analysis, providing an efficient tool for the detection of foodborne pathogens.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"168 ","pages":"Article 105492"},"PeriodicalIF":15.4,"publicationDate":"2025-12-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145788214","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}
Pub Date : 2025-12-09DOI: 10.1016/j.tifs.2025.105483
Huizhen Xing, Huimin Dong, Chengzhi Guo, Zhigao Wang, Rong He
Background
The development of food-derived bioactive peptides (BAPs) is hindered by a critical translational challenge: numerous peptides with demonstrated efficacy in vitro show limited activity in vivo or face difficulties in integration into food products. This disconnect stems from a fundamental knowledge gap, specifically the absence of a systematic framework that connects peptide structure to dynamic function through their underlying physicochemical properties. This gap severely impedes the field's progression from empirical discovery towards rational design for targeted applications in functional foods and nutraceuticals.
Scope and approach
To bridge this gap, this review introduces a novel framework centered on the pivotal role of physical properties in connecting peptide structure to function and application. Its approach is twofold: first, by systematically delineating how five key properties (molecular weight, charge, conformational stability, solubility, and permeability) govern functionality, absorption, and food matrix compatibility; and second, by synthesizing progress in leveraging artificial intelligence (AI) to decode complex structure-property-function relationships, thereby paving the way for the accelerated design of optimized peptides.
Key findings and conclusions
Analysis reveals that molecular weight dictates absorption pathways and bioactive mechanisms, while charge characteristics master-regulate target interactions, solubility, and stability. Conformational stability is identified as a prerequisite for high-affinity binding, and the solubility-permeability balance emerges as the critical bottleneck for oral bioavailability. The integrated optimization of these properties, empowered by AI, is shown to enable the rational development of next-generation peptide-based ingredients with tailored functions and enhanced efficacy. This work introduces the pivotal perspective that physical properties constitute the essential nexus for understanding BAP behavior. Key challenges identified include navigating the solubility-permeability trade-off, developing AI models capable of predicting higher-order structural behavior, and achieving multi-objective optimization that simultaneously balances bioactivity, stability, and sensory attributes for successful food application.
{"title":"Physical properties as the key bridge from structure-activity relationship to AI-guided rational design of food-derived bioactive peptides: A systematic review","authors":"Huizhen Xing, Huimin Dong, Chengzhi Guo, Zhigao Wang, Rong He","doi":"10.1016/j.tifs.2025.105483","DOIUrl":"10.1016/j.tifs.2025.105483","url":null,"abstract":"<div><h3>Background</h3><div>The development of food-derived bioactive peptides (BAPs) is hindered by a critical translational challenge: numerous peptides with demonstrated efficacy in vitro show limited activity in vivo or face difficulties in integration into food products. This disconnect stems from a fundamental knowledge gap, specifically the absence of a systematic framework that connects peptide structure to dynamic function through their underlying physicochemical properties. This gap severely impedes the field's progression from empirical discovery towards rational design for targeted applications in functional foods and nutraceuticals.</div></div><div><h3>Scope and approach</h3><div>To bridge this gap, this review introduces a novel framework centered on the pivotal role of physical properties in connecting peptide structure to function and application. Its approach is twofold: first, by systematically delineating how five key properties (molecular weight, charge, conformational stability, solubility, and permeability) govern functionality, absorption, and food matrix compatibility; and second, by synthesizing progress in leveraging artificial intelligence (AI) to decode complex structure-property-function relationships, thereby paving the way for the accelerated design of optimized peptides.</div></div><div><h3>Key findings and conclusions</h3><div>Analysis reveals that molecular weight dictates absorption pathways and bioactive mechanisms, while charge characteristics master-regulate target interactions, solubility, and stability. Conformational stability is identified as a prerequisite for high-affinity binding, and the solubility-permeability balance emerges as the critical bottleneck for oral bioavailability. The integrated optimization of these properties, empowered by AI, is shown to enable the rational development of next-generation peptide-based ingredients with tailored functions and enhanced efficacy. This work introduces the pivotal perspective that physical properties constitute the essential nexus for understanding BAP behavior. Key challenges identified include navigating the solubility-permeability trade-off, developing AI models capable of predicting higher-order structural behavior, and achieving multi-objective optimization that simultaneously balances bioactivity, stability, and sensory attributes for successful food application.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"168 ","pages":"Article 105483"},"PeriodicalIF":15.4,"publicationDate":"2025-12-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145788215","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}
Pub Date : 2025-12-09DOI: 10.1016/j.tifs.2025.105489
Yujia Ruan , Pius Unachukwu , Soottawat Benjakul , Yuhao Zhang , Yu Fu
Backgrounds
The global food safety system is challenged by fragmented information flows across supply chains, with traditional traceability methods being susceptible to data tampering and update delays. Blockchain technology presents a transformative solution with its decentralized and immutable ledger system.
Scope and approach
This review systematically examines blockchain's potential and implementation pathways for enhancing food safety. It outlines the technology's fundamental principles, analyzes its multifaceted applications within food supply chains, and assesses practical deployment obstacles. Emerging trends from its integration with IoT and AI are also examined.
Key findings and conclusions
Blockchain establishes a tamper-resistant foundation for food safety management via decentralized ledgers, cryptographic hashing, consensus mechanisms, and smart contracts. These features enable end-to-end traceability and mitigate single points of failure. Integration with IoT sensors allows real-time monitoring of critical parameters and automates fraud prevention and compliance checks across diverse food sectors. Empirical evidence confirms its efficacy in reducing food fraud and improving regulatory compliance, especially in transnational and high-risk contexts. Consortium blockchains are particularly suitable for enterprise-level implementation. While challenges in scalability and interoperability persist, layered architectures and cross-chain protocols offer promising solutions. Future integration with AI and IoT is poised to bolster dynamic risk prediction and foster a more resilient food system.
{"title":"The emerging role of blockchain technology in ensuring food safety: A review","authors":"Yujia Ruan , Pius Unachukwu , Soottawat Benjakul , Yuhao Zhang , Yu Fu","doi":"10.1016/j.tifs.2025.105489","DOIUrl":"10.1016/j.tifs.2025.105489","url":null,"abstract":"<div><h3>Backgrounds</h3><div>The global food safety system is challenged by fragmented information flows across supply chains, with traditional traceability methods being susceptible to data tampering and update delays. Blockchain technology presents a transformative solution with its decentralized and immutable ledger system.</div></div><div><h3>Scope and approach</h3><div>This review systematically examines blockchain's potential and implementation pathways for enhancing food safety. It outlines the technology's fundamental principles, analyzes its multifaceted applications within food supply chains, and assesses practical deployment obstacles. Emerging trends from its integration with IoT and AI are also examined.</div></div><div><h3>Key findings and conclusions</h3><div>Blockchain establishes a tamper-resistant foundation for food safety management via decentralized ledgers, cryptographic hashing, consensus mechanisms, and smart contracts. These features enable end-to-end traceability and mitigate single points of failure. Integration with IoT sensors allows real-time monitoring of critical parameters and automates fraud prevention and compliance checks across diverse food sectors. Empirical evidence confirms its efficacy in reducing food fraud and improving regulatory compliance, especially in transnational and high-risk contexts. Consortium blockchains are particularly suitable for enterprise-level implementation. While challenges in scalability and interoperability persist, layered architectures and cross-chain protocols offer promising solutions. Future integration with AI and IoT is poised to bolster dynamic risk prediction and foster a more resilient food system.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"168 ","pages":"Article 105489"},"PeriodicalIF":15.4,"publicationDate":"2025-12-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145735345","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}
Pub Date : 2025-12-09DOI: 10.1016/j.tifs.2025.105484
Oscar Zannou , Barbara Conti , Linda Abenaim , João K. Lopes , Paula Barciela , Custódio L. Roriz , Miguel A. Prieto , Sandrina A. Heleno , Marcio Carocho , Gulden Goksen
Background
The challenges of the current era in food packaging have led to a continuous diversification of sources of biopolymers. Edible Orthopterans have garnered significant interest worldwide as potential sources of biopolymers for the production of biodegradable and active packaging. These insect species have emerged as a potential and sustainable substitute for conventional protein and chitosan sources due to their high nutritional content and eco-friendly cultivation methods.
Scope and approach
This review explores the recent development of sustainable sources of biopolymers, focusing on the edible Orthopterans. We elucidated the main edible Orthoptera species used as the sources of biopolymers for food packaging, extraction methods of biopolymers from Orthopterans, fabrication of packaging materials and their characteristics. Moreover, we analyzed the current applications of these packaging materials for food preservation. Furthermore, we proposed a critical analysis of the health issues, consumer acceptance, legislation and commercialization, along with the future directions.
Key findings and conclusions
Acheta domesticus, Gryllodes sigillatus and Locusta migratoria are the Orthopterans used as sources of biopolymers for the production of packaging materials. Chitosan and proteins are the major Orthopteran-derived biopolymers used for the production of sustainable, edible and bioactive food packaging materials. Emerging technologies have shown potential to enhance extraction efficiency while preserving the functionality of the biopolymers. These biopolymers exhibit remarkable potential for the development of food packaging materials, due to their biodegradability, biocompatibility, and functional properties. More research initiatives and awareness are needed to facilitate the implementation of Orthopteran-derived biopolymers as active packaging materials.
{"title":"Insect-based biopolymers from Orthoptera: An emerging resource for sustainable and active food packaging","authors":"Oscar Zannou , Barbara Conti , Linda Abenaim , João K. Lopes , Paula Barciela , Custódio L. Roriz , Miguel A. Prieto , Sandrina A. Heleno , Marcio Carocho , Gulden Goksen","doi":"10.1016/j.tifs.2025.105484","DOIUrl":"10.1016/j.tifs.2025.105484","url":null,"abstract":"<div><h3>Background</h3><div>The challenges of the current era in food packaging have led to a continuous diversification of sources of biopolymers. Edible Orthopterans have garnered significant interest worldwide as potential sources of biopolymers for the production of biodegradable and active packaging. These insect species have emerged as a potential and sustainable substitute for conventional protein and chitosan sources due to their high nutritional content and eco-friendly cultivation methods.</div></div><div><h3>Scope and approach</h3><div>This review explores the recent development of sustainable sources of biopolymers, focusing on the edible Orthopterans. We elucidated the main edible Orthoptera species used as the sources of biopolymers for food packaging, extraction methods of biopolymers from Orthopterans, fabrication of packaging materials and their characteristics. Moreover, we analyzed the current applications of these packaging materials for food preservation. Furthermore, we proposed a critical analysis of the health issues, consumer acceptance, legislation and commercialization, along with the future directions.</div></div><div><h3>Key findings and conclusions</h3><div><em>Acheta domesticus</em>, <em>Gryllodes sigillatus</em> and <em>Locusta migratoria</em> are the Orthopterans used as sources of biopolymers for the production of packaging materials. Chitosan and proteins are the major Orthopteran-derived biopolymers used for the production of sustainable, edible and bioactive food packaging materials. Emerging technologies have shown potential to enhance extraction efficiency while preserving the functionality of the biopolymers. These biopolymers exhibit remarkable potential for the development of food packaging materials, due to their biodegradability, biocompatibility, and functional properties. More research initiatives and awareness are needed to facilitate the implementation of Orthopteran-derived biopolymers as active packaging materials.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"168 ","pages":"Article 105484"},"PeriodicalIF":15.4,"publicationDate":"2025-12-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145735406","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}
Pub Date : 2025-12-09DOI: 10.1016/j.tifs.2025.105488
Luiz H. David , Pablo Juliano , Bradley Ridoutt
Precision fermentation (PF) is emerging as a promising approach for producing food ingredients through microbial processes, yet its true sustainability remains uncertain. While PF is often portrayed as an environmentally friendly alternative to conventional animal-based production, its actual performance depends strongly on how processes are designed, scaled, and operated. Current research and industry practice tend to emphasise technical feasibility and product functionality while overlooking the broader economic and environmental trade-offs that emerge during scale-up. This commentary argues that the iterative and prospective integration of techno-economic analysis (TEA) and life cycle assessment (LCA) is essential to bridge this gap and guide PF towards sustainable implementation. We discuss how these complementary tools can be jointly applied across PF research and development (R&D) to identify cost and sustainability hotspots early, inform process optimisation, anticipate regulatory constraints, and enhance stakeholder confidence. Three dimensions are examined in depth: (i) process development, optimisation, and scale-up; (ii) environmental regulatory compliance; and (iii) building stakeholder trust. The commentary concludes with recommendations for integrating TEA and LCA from the earliest R&D stages, developing PF-specific datasets and models, and fostering collaboration between industry and researchers to ensure that PF scales both economically and sustainably.
{"title":"The role of techno-economic and life cycle assessment in guiding precision fermentation towards sustainable food production","authors":"Luiz H. David , Pablo Juliano , Bradley Ridoutt","doi":"10.1016/j.tifs.2025.105488","DOIUrl":"10.1016/j.tifs.2025.105488","url":null,"abstract":"<div><div>Precision fermentation (PF) is emerging as a promising approach for producing food ingredients through microbial processes, yet its true sustainability remains uncertain. While PF is often portrayed as an environmentally friendly alternative to conventional animal-based production, its actual performance depends strongly on how processes are designed, scaled, and operated. Current research and industry practice tend to emphasise technical feasibility and product functionality while overlooking the broader economic and environmental trade-offs that emerge during scale-up. This commentary argues that the iterative and prospective integration of techno-economic analysis (TEA) and life cycle assessment (LCA) is essential to bridge this gap and guide PF towards sustainable implementation. We discuss how these complementary tools can be jointly applied across PF research and development (R&D) to identify cost and sustainability hotspots early, inform process optimisation, anticipate regulatory constraints, and enhance stakeholder confidence. Three dimensions are examined in depth: (i) process development, optimisation, and scale-up; (ii) environmental regulatory compliance; and (iii) building stakeholder trust. The commentary concludes with recommendations for integrating TEA and LCA from the earliest R&D stages, developing PF-specific datasets and models, and fostering collaboration between industry and researchers to ensure that PF scales both economically and sustainably.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"168 ","pages":"Article 105488"},"PeriodicalIF":15.4,"publicationDate":"2025-12-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145735402","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}
Pub Date : 2025-12-08DOI: 10.1016/j.tifs.2025.105485
Jingyu Xu , Shufeng He , Hongsen Yu , Yuwen Zhou , Xiaoqun Zeng , Qiwei Du , Zhen Wu , Daodong Pan
Background
Probiotics are crucial for gut health but suffer from low viability during processing and gastrointestinal transit, often failing to reach the colon in sufficient quantities. While microencapsulation offers protection, conventional wall materials frequently lack the functionality and targeted release capabilities required.
Scope and approach
This review introduces a paradigm shift by focusing on polyphenols as versatile building blocks for constructing advanced, multifunctional microcapsule walls. We detail how polyphenols, through diverse interactions (e.g., hydrogen bonding, hydrophobic, and coordination bonds), are leveraged to form functional composite walls with proteins, polysaccharides, liposomes, and metal ions, or are co-encapsulated with probiotics. The review critically assesses the evidence for how these systems enhance acid resistance, storage stability, and mucoadhesion, ultimately facilitating colon-targeted release.
Key findings and conclusions
This review addresses the overlooked potential of polyphenols as multifunctional wall materials. The polyphenol-based walls not only provide a robust physical barrier but also actively enhance probiotic functionality by modulating gene expression and inhibiting the growth of pathogens. Concurrently, probiotics enzymatically modify polyphenols through hydrolysis, deglycosylation, and demethylation, producing hydrolyzed flavonoids and phenolic acids that enhance the antioxidant properties and bioavailability of these compounds. Polyphenol-based probiotic microcapsules have demonstrated outstanding efficacy in treating various diseases. However, it's important to note that these beneficial effects are not universal and hinge on the specific polyphenol-probiotic combinations, a key challenge for standardized application. This review establishes polyphenol-based microencapsulation as a superior strategy, paving the way for next-generation probiotic delivery systems that effectively address the functionality gap left by conventional materials.
{"title":"Polyphenol-based microencapsulation: Revolutionizing probiotic delivery and gut health","authors":"Jingyu Xu , Shufeng He , Hongsen Yu , Yuwen Zhou , Xiaoqun Zeng , Qiwei Du , Zhen Wu , Daodong Pan","doi":"10.1016/j.tifs.2025.105485","DOIUrl":"10.1016/j.tifs.2025.105485","url":null,"abstract":"<div><h3>Background</h3><div>Probiotics are crucial for gut health but suffer from low viability during processing and gastrointestinal transit, often failing to reach the colon in sufficient quantities. While microencapsulation offers protection, conventional wall materials frequently lack the functionality and targeted release capabilities required.</div></div><div><h3>Scope and approach</h3><div>This review introduces a paradigm shift by focusing on polyphenols as versatile building blocks for constructing advanced, multifunctional microcapsule walls. We detail how polyphenols, through diverse interactions (e.g., hydrogen bonding, hydrophobic, and coordination bonds), are leveraged to form functional composite walls with proteins, polysaccharides, liposomes, and metal ions, or are co-encapsulated with probiotics. The review critically assesses the evidence for how these systems enhance acid resistance, storage stability, and mucoadhesion, ultimately facilitating colon-targeted release.</div></div><div><h3>Key findings and conclusions</h3><div>This review addresses the overlooked potential of polyphenols as multifunctional wall materials. The polyphenol-based walls not only provide a robust physical barrier but also actively enhance probiotic functionality by modulating gene expression and inhibiting the growth of pathogens. Concurrently, probiotics enzymatically modify polyphenols through hydrolysis, deglycosylation, and demethylation, producing hydrolyzed flavonoids and phenolic acids that enhance the antioxidant properties and bioavailability of these compounds. Polyphenol-based probiotic microcapsules have demonstrated outstanding efficacy in treating various diseases. However, it's important to note that these beneficial effects are not universal and hinge on the specific polyphenol-probiotic combinations, a key challenge for standardized application. This review establishes polyphenol-based microencapsulation as a superior strategy, paving the way for next-generation probiotic delivery systems that effectively address the functionality gap left by conventional materials.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"168 ","pages":"Article 105485"},"PeriodicalIF":15.4,"publicationDate":"2025-12-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145735403","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}
扫码关注我们
求助内容：
应助结果提醒方式：
京公网安备 11010802042870号