Pub Date : 2025-03-19DOI: 10.1016/j.cofs.2025.101303
Paula Alvito , Ana Gago-Martínez
Ciguatera Poisoning (CP) is considered an emerging risk of concern in several places worldwide. The risk of CP in Europe is currently being investigated, and important advantages have been achieved under two EuroCigua projects, which allowed the characterization of Caribbean Ciguatoxins as the main responsible for the contamination in the European Coastal areas investigated. Important challenges and limitations, particularly the ones related to the lack of reference materials and of relevant samples that enable to associate the contaminated fish consumption with human intoxication, are the most critical aspects hindering the progress from both analytical and toxicological perspectives. This review aims to provide an update on the most recent advances in CP in Europe on the source of the toxins involved in contamination, their toxicology and pharmacology, and their detection and characterization in order to contribute to envisioning the toxic mechanism of CP in humans.
{"title":"Ciguatera toxins, a potential health risk emerging in Europe: overview of progress and challenges","authors":"Paula Alvito , Ana Gago-Martínez","doi":"10.1016/j.cofs.2025.101303","DOIUrl":"10.1016/j.cofs.2025.101303","url":null,"abstract":"<div><div>Ciguatera Poisoning (CP) is considered an emerging risk of concern in several places worldwide. The risk of CP in Europe is currently being investigated, and important advantages have been achieved under two EuroCigua projects, which allowed the characterization of Caribbean Ciguatoxins as the main responsible for the contamination in the European Coastal areas investigated. Important challenges and limitations, particularly the ones related to the lack of reference materials and of relevant samples that enable to associate the contaminated fish consumption with human intoxication, are the most critical aspects hindering the progress from both analytical and toxicological perspectives. This review aims to provide an update on the most recent advances in CP in Europe on the source of the toxins involved in contamination, their toxicology and pharmacology, and their detection and characterization in order to contribute to envisioning the toxic mechanism of CP in humans.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"63 ","pages":"Article 101303"},"PeriodicalIF":8.9,"publicationDate":"2025-03-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143783910","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 : 2025-03-13DOI: 10.1016/j.cofs.2025.101302
Tom F O’Callaghan , Elaine K McCarthy , Conor C Carey
The milk fat globule membrane (MFGM) is a protective membrane natively present in human and bovine milk, surrounding milk fat globules, which contributes to maintaining its stable emulsion by protecting fat from coalescence and oxidation. The composition of the MFGM is highly complex, dependent on a number of intrinsic and extrinsic factors, which can result in significant variation across MFGM ingredients. MFGM is utilised as an ingredient due to its techno-functional properties, which include applications for improved emulsification or encapsulation. However, there is growing interest in its application as a functional ingredient with several proposed health-benefitting properties, particularly for brain development and function, cardiometabolic, musculoskeletal, intestinal and immune health. This review discusses the techno-functional and nutritional properties of the MFGM, highlighting recent clinical evidence, current gaps in knowledge and discussion of its potential application as an ingredient for individuals across the lifespan.
{"title":"Milk fat globule membrane ingredients and their potential applications for human health and performance","authors":"Tom F O’Callaghan , Elaine K McCarthy , Conor C Carey","doi":"10.1016/j.cofs.2025.101302","DOIUrl":"10.1016/j.cofs.2025.101302","url":null,"abstract":"<div><div>The milk fat globule membrane (MFGM) is a protective membrane natively present in human and bovine milk, surrounding milk fat globules, which contributes to maintaining its stable emulsion by protecting fat from coalescence and oxidation. The composition of the MFGM is highly complex, dependent on a number of intrinsic and extrinsic factors, which can result in significant variation across MFGM ingredients. MFGM is utilised as an ingredient due to its techno-functional properties, which include applications for improved emulsification or encapsulation. However, there is growing interest in its application as a functional ingredient with several proposed health-benefitting properties, particularly for brain development and function, cardiometabolic, musculoskeletal, intestinal and immune health. This review discusses the techno-functional and nutritional properties of the MFGM, highlighting recent clinical evidence, current gaps in knowledge and discussion of its potential application as an ingredient for individuals across the lifespan.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"63 ","pages":"Article 101302"},"PeriodicalIF":8.9,"publicationDate":"2025-03-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143738492","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}
Pub Date : 2025-03-12DOI: 10.1016/j.cofs.2025.101301
Jinghan Zhang , Mohan Li , Zongyuan Han , Jun-Hua Shao
Insects are gaining increasing attention as novel and sustainable alternatives to traditional food sources. Bioactive peptides derived from insects, exhibiting a wide range of functional properties such as antioxidant, antimicrobial, and immunomodulatory activities, demonstrate significant potential for application in functional foods. However, they require in-depth analysis to optimize utilization. This review synthesizes research from the past five years, providing a comprehensive overview of both conventional and innovative techniques for the extraction, separation, and purification of insect-derived peptides. It also evaluates the advantages and limitations of these methods while exploring the key bioactivities of the peptides. This review highlights the potential of insects as a sustainable source of protein and bioactive peptides, offering strategic recommendations for future research. It emphasizes the need to address current challenges in order to fully unlock their potential.
{"title":"A review of insect peptides: from extraction and preparation to bioactivities","authors":"Jinghan Zhang , Mohan Li , Zongyuan Han , Jun-Hua Shao","doi":"10.1016/j.cofs.2025.101301","DOIUrl":"10.1016/j.cofs.2025.101301","url":null,"abstract":"<div><div>Insects are gaining increasing attention as novel and sustainable alternatives to traditional food sources. Bioactive peptides derived from insects, exhibiting a wide range of functional properties such as antioxidant, antimicrobial, and immunomodulatory activities, demonstrate significant potential for application in functional foods. However, they require in-depth analysis to optimize utilization. This review synthesizes research from the past five years, providing a comprehensive overview of both conventional and innovative techniques for the extraction, separation, and purification of insect-derived peptides. It also evaluates the advantages and limitations of these methods while exploring the key bioactivities of the peptides. This review highlights the potential of insects as a sustainable source of protein and bioactive peptides, offering strategic recommendations for future research. It emphasizes the need to address current challenges in order to fully unlock their potential.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"63 ","pages":"Article 101301"},"PeriodicalIF":8.9,"publicationDate":"2025-03-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143759577","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 : 2025-03-12DOI: 10.1016/j.cofs.2025.101300
Jiang Chang , Min Yue , Guoping Zhao , Biao Tang , Chunlei Shi
Staphylococcus aureus is a significant foodborne pathogen that endangers food safety and public health. Targeting the virulence factor staphyloxanthin has proven effective in controlling S. aureus within the food industry by diminishing its resistance to oxidative stress and thus increasing its vulnerability to disinfectants like H2O2. Recent research has uncovered additional functions of staphyloxanthin and reported the development of inhibitors targeting this factor. These advancements not only deepen our understanding of staphyloxanthin’s role but also present novel strategies to mitigate the prevalence of S. aureus in the food industry. But a comprehensive review of these advancements is lacking. This article seeks to provide an extensive overview of the newly identified functions of staphyloxanthin and recent progress in inhibitor development. It encompasses new research perspectives, representative cases, and emerging trends, aiming to inspire further research on staphyloxanthin functions, targeted inhibitors, and their practical applications in food safety management.
{"title":"Advancements in function recognition of staphyloxanthin and targeted inhibitor development","authors":"Jiang Chang , Min Yue , Guoping Zhao , Biao Tang , Chunlei Shi","doi":"10.1016/j.cofs.2025.101300","DOIUrl":"10.1016/j.cofs.2025.101300","url":null,"abstract":"<div><div><em>Staphylococcus aureus</em> is a significant foodborne pathogen that endangers food safety and public health. Targeting the virulence factor staphyloxanthin has proven effective in controlling <em>S. aureus</em> within the food industry by diminishing its resistance to oxidative stress and thus increasing its vulnerability to disinfectants like H<sub>2</sub>O<sub>2</sub>. Recent research has uncovered additional functions of staphyloxanthin and reported the development of inhibitors targeting this factor. These advancements not only deepen our understanding of staphyloxanthin’s role but also present novel strategies to mitigate the prevalence of <em>S. aureus</em> in the food industry. But a comprehensive review of these advancements is lacking. This article seeks to provide an extensive overview of the newly identified functions of staphyloxanthin and recent progress in inhibitor development. It encompasses new research perspectives, representative cases, and emerging trends, aiming to inspire further research on staphyloxanthin functions, targeted inhibitors, and their practical applications in food safety management.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"63 ","pages":"Article 101300"},"PeriodicalIF":8.9,"publicationDate":"2025-03-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143747147","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 : 2025-03-11DOI: 10.1016/j.cofs.2025.101299
Davide Giacalone
{"title":"Editorial overview: Harnessing technology for environmental sustainability in the agri-food sector","authors":"Davide Giacalone","doi":"10.1016/j.cofs.2025.101299","DOIUrl":"10.1016/j.cofs.2025.101299","url":null,"abstract":"","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"63 ","pages":"Article 101299"},"PeriodicalIF":8.9,"publicationDate":"2025-03-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143725496","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 : 2025-03-11DOI: 10.1016/j.cofs.2025.101298
Bruna B Durço , Camile OL Farias , Tatiana C Pimentel , Elson R Tavares Filho , Adriana Gámbaro , Adriano G Cruz , Maria C KH Duarte , Erick A Esmerino
The development of new food products (NFPD) is a continuously evolving activity within the food industry, driven by the high competitiveness of the sector. Traditionally, the NFPD process has been led by internal teams, guided by the perceptions of managers. However, an emerging trend, widely discussed in the literature and in other industrial sectors, has incorporated the participation of external stakeholders, such as consumers, suppliers, and service providers, through approaches known as co-creation. This practice strengthens the relationship between companies and consumers and can drive innovation in the food industry, grounded in mutually co-created values. The objective of this review was to compile and analyze information regarding the benefits, challenges, and prospects of using co-creation in the development of new food products, identifying emerging trends and gaps in the application of this approach within the sector. Overall, a low degree of maturity was observed in the application of co-creation approaches to food product development, characterized by the use of traditional techniques, such as focus groups and questionnaires. However, these techniques have been increasingly employed with a more collaborative perspective, incorporating co-creative elements. Although still in its early stages, this practice has already shown promising results and points toward significant expansion in the near future.
{"title":"Redefining innovation: the role of co-creation in collaborative new food product strategies","authors":"Bruna B Durço , Camile OL Farias , Tatiana C Pimentel , Elson R Tavares Filho , Adriana Gámbaro , Adriano G Cruz , Maria C KH Duarte , Erick A Esmerino","doi":"10.1016/j.cofs.2025.101298","DOIUrl":"10.1016/j.cofs.2025.101298","url":null,"abstract":"<div><div>The development of new food products (NFPD) is a continuously evolving activity within the food industry, driven by the high competitiveness of the sector. Traditionally, the NFPD process has been led by internal teams, guided by the perceptions of managers. However, an emerging trend, widely discussed in the literature and in other industrial sectors, has incorporated the participation of external stakeholders, such as consumers, suppliers, and service providers, through approaches known as co-creation. This practice strengthens the relationship between companies and consumers and can drive innovation in the food industry, grounded in mutually co-created values. The objective of this review was to compile and analyze information regarding the benefits, challenges, and prospects of using co-creation in the development of new food products, identifying emerging trends and gaps in the application of this approach within the sector. Overall, a low degree of maturity was observed in the application of co-creation approaches to food product development, characterized by the use of traditional techniques, such as focus groups and questionnaires. However, these techniques have been increasingly employed with a more collaborative perspective, incorporating co-creative elements. Although still in its early stages, this practice has already shown promising results and points toward significant expansion in the near future.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"63 ","pages":"Article 101298"},"PeriodicalIF":8.9,"publicationDate":"2025-03-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143759578","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 : 2025-03-07DOI: 10.1016/j.cofs.2025.101290
Haotian Zheng , Hari Meletharayil
Milk foams are complex colloid systems including protein dispersion foam, emulsion foam, and oleofoam. Bovine milk is a unique colloid mixture containing diversified surface-active components, ranging from mesoscopic to molecular scales, such as proteins, milk fat globules (MFGs), fat crystals, phospholipids, etc. A comprehensive understanding about their foaming behaviors in the context of milk foam would result in cleaner-label opportunities and superior stability. Regarding practical foaming processes, interfacial adsorption or foam film formation is a net effect resulted from both thermodynamic equilibrium and kinetic aspects, in which surface tension, gravity, physicochemical properties, hydrodynamics, etc. are involved. This has a significant meaning to the water–air entering phenomenon for MFGs and to the milk (emulsion) foaming capacity and stability due to MFGs may act as both foaming and antifoaming agent. This mini-review elaborates on foaming mechanisms for milk components, knowledge gaps, and opportunities are discussed based on recent research findings.
{"title":"Constructing aqueous foams from milk components: structure and interfaces","authors":"Haotian Zheng , Hari Meletharayil","doi":"10.1016/j.cofs.2025.101290","DOIUrl":"10.1016/j.cofs.2025.101290","url":null,"abstract":"<div><div>Milk foams are complex colloid systems including protein dispersion foam, emulsion foam, and oleofoam. Bovine milk is a unique colloid mixture containing diversified surface-active components, ranging from mesoscopic to molecular scales, such as proteins, milk fat globules (MFGs), fat crystals, phospholipids, etc. A comprehensive understanding about their foaming behaviors in the context of milk foam would result in cleaner-label opportunities and superior stability. Regarding practical foaming processes, interfacial adsorption or foam film formation is a net effect resulted from both thermodynamic equilibrium and kinetic aspects, in which surface tension, gravity, physicochemical properties, hydrodynamics, etc. are involved. This has a significant meaning to the water–air entering phenomenon for MFGs and to the milk (emulsion) foaming capacity and stability due to MFGs may act as both foaming and antifoaming agent. This mini-review elaborates on foaming mechanisms for milk components, knowledge gaps, and opportunities are discussed based on recent research findings.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"63 ","pages":"Article 101290"},"PeriodicalIF":8.9,"publicationDate":"2025-03-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143747146","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}
Pub Date : 2025-02-26DOI: 10.1016/j.cofs.2025.101288
Jashanpreet Kaur , Namhee Lee , Kate Cassity-Duffey , Joon Hyuk Suh
Organic foods have become popular, with growing attention to healthier, safer foods. Yet, the comprehensive knowledge of chemical composition and metabolic network rewiring in organic food crops remains limited, hindering a thorough understanding of their nutritional values and health effects. This study investigates chemical truth behind organic production and knowledge gaps and proposes metabolomics as a tool to systemically explore the chemical diversity of organic food crops. Three essential tasks using metabolomics are given to achieve the goal. Based on previously published literature on organic crop metabolomics research, one of the suggested tasks, functional enrichment analysis was applied to demonstrate its usefulness for the identification of metabolic network and the necessity of future research on organic food crops. The proposed actions will be a breakthrough to better understand the overall metabolism and quality traits of organic foods, thereby contributing to the quality assurance, authentication, and traceability of organic food products.
{"title":"Revisiting the chemical diversity of organic food crops: metabolomics perspectives","authors":"Jashanpreet Kaur , Namhee Lee , Kate Cassity-Duffey , Joon Hyuk Suh","doi":"10.1016/j.cofs.2025.101288","DOIUrl":"10.1016/j.cofs.2025.101288","url":null,"abstract":"<div><div>Organic foods have become popular, with growing attention to healthier, safer foods. Yet, the comprehensive knowledge of chemical composition and metabolic network rewiring in organic food crops remains limited, hindering a thorough understanding of their nutritional values and health effects. This study investigates chemical truth behind organic production and knowledge gaps and proposes metabolomics as a tool to systemically explore the chemical diversity of organic food crops. Three essential tasks using metabolomics are given to achieve the goal. Based on previously published literature on organic crop metabolomics research, one of the suggested tasks, functional enrichment analysis was applied to demonstrate its usefulness for the identification of metabolic network and the necessity of future research on organic food crops. The proposed actions will be a breakthrough to better understand the overall metabolism and quality traits of organic foods, thereby contributing to the quality assurance, authentication, and traceability of organic food products.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"63 ","pages":"Article 101288"},"PeriodicalIF":8.9,"publicationDate":"2025-02-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143642947","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 : 2025-02-24DOI: 10.1016/j.cofs.2025.101287
Mahdi Vahdanjoo, Claus Grøn Sørensen, Michael Nørremark
The purpose of this paper is to examine the role of digital transformation in the agri-food sector. The study emphasizes digitalization as both an enabler of production efficiency and a radical innovator, redesigning business models and agricultural practices. The study explores the development of applications and products that connect consumers, supply chain actors, and producers, leading to customized food products. It highlights the notion of circular agri-food systems for feedback loops in the value chain, minimizing waste and integrating environmental and social values. Also, the paper explores the challenges in digital adoption, including technical barriers, privacy, and security concerns. To overcome these challenges, an interdisciplinary approach is proposed, merging technological, ecological, economic, and governance insights. Key needs identified for successful digital transformation include enhanced data processing, technological convergence, sustainability awareness, interoperability, and user adoption. The conclusion stresses the importance of invoking systemic thinking, user-friendly designs, and interdisciplinary collaboration in making sure that digital innovations enable a sustainable and resilient food production system.
{"title":"Digital transformation of the agri-food system","authors":"Mahdi Vahdanjoo, Claus Grøn Sørensen, Michael Nørremark","doi":"10.1016/j.cofs.2025.101287","DOIUrl":"10.1016/j.cofs.2025.101287","url":null,"abstract":"<div><div>The purpose of this paper is to examine the role of digital transformation in the agri-food sector. The study emphasizes digitalization as both an enabler of production efficiency and a radical innovator, redesigning business models and agricultural practices. The study explores the development of applications and products that connect consumers, supply chain actors, and producers, leading to customized food products. It highlights the notion of circular agri-food systems for feedback loops in the value chain, minimizing waste and integrating environmental and social values. Also, the paper explores the challenges in digital adoption, including technical barriers, privacy, and security concerns. To overcome these challenges, an interdisciplinary approach is proposed, merging technological, ecological, economic, and governance insights. Key needs identified for successful digital transformation include enhanced data processing, technological convergence, sustainability awareness, interoperability, and user adoption. The conclusion stresses the importance of invoking systemic thinking, user-friendly designs, and interdisciplinary collaboration in making sure that digital innovations enable a sustainable and resilient food production system.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"63 ","pages":"Article 101287"},"PeriodicalIF":8.9,"publicationDate":"2025-02-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143619151","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}
Pub Date : 2025-02-24DOI: 10.1016/j.cofs.2025.101289
Pier Paolo Becchi , Gabriele Rocchetti , Luigi Lucini
Using advanced platforms such as nuclear magnetic resonance spectroscopy, gas chromatography–mass spectrometry, and liquid chromatography–mass spectrometry, metabolomics enables the comprehensive profiling of small molecules in milk, providing insights into its nutritional value, contamination levels, and processing effects. The integration of metabolomics with other omics approaches, such as metagenomics and proteomics, has demonstrated great potential. This multi-omics strategy enhances the understanding of the biochemical complexity underlying milk production and quality, paving the way for innovative research into the interactions between different molecular components in dairy products. Furthermore, combining multi-omics with machine learning (ML) has revolutionized data interpretation by uncovering patterns and correlations within complex data sets. Researchers can effectively predict and classify milk quality attributes, detect adulteration, and authenticate product origin by employing multivariate statistics and ML algorithms. This short review underscores the role of integrated omics approaches in dairy science, illustrating their capacity to enhance practices, ensure quality, and strengthen traceability.
{"title":"Advancing dairy science through integrated analytical approaches based on multi-omics and machine learning","authors":"Pier Paolo Becchi , Gabriele Rocchetti , Luigi Lucini","doi":"10.1016/j.cofs.2025.101289","DOIUrl":"10.1016/j.cofs.2025.101289","url":null,"abstract":"<div><div>Using advanced platforms such as nuclear magnetic resonance spectroscopy, gas chromatography–mass spectrometry, and liquid chromatography–mass spectrometry, metabolomics enables the comprehensive profiling of small molecules in milk, providing insights into its nutritional value, contamination levels, and processing effects. The integration of metabolomics with other omics approaches, such as metagenomics and proteomics, has demonstrated great potential. This multi-omics strategy enhances the understanding of the biochemical complexity underlying milk production and quality, paving the way for innovative research into the interactions between different molecular components in dairy products. Furthermore, combining multi-omics with machine learning (ML) has revolutionized data interpretation by uncovering patterns and correlations within complex data sets. Researchers can effectively predict and classify milk quality attributes, detect adulteration, and authenticate product origin by employing multivariate statistics and ML algorithms. This short review underscores the role of integrated omics approaches in dairy science, illustrating their capacity to enhance practices, ensure quality, and strengthen traceability.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"63 ","pages":"Article 101289"},"PeriodicalIF":8.9,"publicationDate":"2025-02-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143592886","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}
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