International Journal of Molecular Sciences,
Journal Year:
2025,
Volume and Issue:
26(9), P. 4405 - 4405
Published: May 6, 2025
The
global
demand
for
animal
protein
presents
significant
challenges
in
the
production
of
nutritionally
rich
foods,
such
as
milk
and
meat.
Traditionally,
quality
these
products
is
assessed
using
physicochemical,
microbiological,
sensory
methods.
Although
effective,
techniques
are
constrained
by
time
limiting
their
widespread
application.
Furthermore,
growing
concerns
regarding
sustainability,
welfare,
transparency
have
driven
development
technologies
to
enhance
rapid
precise
assessment
food
quality.
In
this
context,
omics
transformed
characterization
animal-origin
providing
in-depth
molecular
understanding
composition
These
tools
enable
identification
biomarkers,
adulteration
detection,
optimization
nutritional
profiles,
enhancement
authentication
traceability,
facilitating
functional
foods.
Despite
potential,
several
barriers
persist,
including
high
implementation
cost,
need
specialized
infrastructure,
complexity
integrating
multi-omics
data.
main
aim
review
was
provide
information
on
advances
application
dairy
meat
systems
studies
that
use
them
quality,
authentication,
sustainability.
It
also
outlines
opportunities
areas
fraud
prevention
product
support
transition
safer,
healthier,
more
transparent
systems.
Critical Reviews in Food Science and Nutrition,
Journal Year:
2022,
Volume and Issue:
64(2), P. 407 - 437
Published: Aug. 5, 2022
The
food
industry
has
recently
been
under
unprecedented
pressure
due
to
major
global
challenges,
such
as
climate
change,
exponential
increase
in
world
population
and
urbanization,
the
worldwide
spread
of
new
diseases
pandemics,
COVID-19.
fourth
industrial
revolution
(Industry
4.0)
gaining
momentum
since
2015
revolutionized
way
which
is
produced,
transported,
stored,
perceived,
consumed
worldwide,
leading
emergence
trends.
After
reviewing
Industry
4.0
technologies
(e.g.
artificial
intelligence,
smart
sensors,
robotics,
blockchain,
Internet
Things)
Part
I
this
work
(Hassoun,
Aït-Kaddour,
et
al.
2022.
industry-Part
I:
technologies.
Frontiers in Genetics,
Journal Year:
2023,
Volume and Issue:
14
Published: Jan. 25, 2023
Nutrient
deficiency
has
resulted
in
impaired
growth
and
development
of
the
population
globally.
Microgreens
are
considered
immature
greens
(required
light
for
photosynthesis
growing
medium)
developed
from
seeds
vegetables,
legumes,
herbs,
cereals.
These
“living
superfood/functional
food”
due
to
presence
chlorophyll,
beta
carotene,
lutein,
minerals
like
magnesium
(Mg),
Potassium
(K),
Phosphorus
(P),
Calcium
(Ca).
rich
at
nutritional
level
contain
several
phytoactive
compounds
(carotenoids,
phenols,
glucosinolates,
polysterols)
that
helpful
human
health
on
Earth
space
their
anti-microbial,
anti-inflammatory,
antioxidant,
anti-carcinogenic
properties.
can
be
used
as
plant-based
nutritive
vegetarian
foods
will
fruitful
a
nourishing
constituent
food
industryfor
garnish
purposes,
complement
flavor,
texture,
color
salads,
soups,
flat-breads,
pizzas,
sandwiches
(substitute
lettuce
tacos,
sandwich,
burger).
Good
handling
practices
may
enhance
microgreens’stability,
storage,
shelf-life
under
appropriate
conditions,
including
light,
temperature,
nutrients,
humidity,
substrate.
Moreover,
substrate
liquid
solution
(hydroponic
system)
or
solid
medium
(coco
peat,
coconut
fiber,
coir
dust
husks,
sand,
vermicompost,
sugarcane
filter
cake,
etc.
)
based
variety
microgreens.
However
integrated
multiomics
approaches
alongwith
nutriomics
foodomics
explored
utilized
identify
breed
most
potential
microgreen
genotypes,
biofortify
increasing
content
(macro-elements:K,
Ca
Mg;
oligo-elements:
Fe
Zn
antioxidant
activity)
microgreens
related
other
traits
viz.,
fast
growth,
good
values,
high
germination
percentage,
through
implementation
includes
genomics,
transcriptomics,
sequencing-based
approaches,
molecular
breeding,
machine
learning,
nanoparticles,
seed
priming
strategiesetc.
Trends in Food Science & Technology,
Journal Year:
2024,
Volume and Issue:
147, P. 104481 - 104481
Published: April 7, 2024
The
advances
in
NMR
and
mass
spectrometry
metabolomics
allows
a
comprehensive
profiling
of
foods,
potentially
covering
geographical
origin,
authenticity,
quality
integrity
issues.
However,
mining
specific
effects
within
the
corresponding
datasets
is
challenging
due
to
presence
set
interacting
factors
that
finally
determine
signatures.
This
review
provides
an
overview
different
approaches
used
food
then
focusing
on
chemometric
for
data
interpretation.
In
particular,
interpretation
hierarchically
presented,
starting
from
unsupervised
(PCA,
hierarchical
clusters)
supervised
multivariate
statistics
like
OPLS
AMOPLS
multiblock
ANOVA
discriminant
approaches.
Finally,
machine
learning
Artificial
Neural
Networks
are
discussed
as
novel
emerging
tool
support
Tailored
advisable,
rather
than
unique
solutions,
with
naively
provide
qualitative
recognition
patterns,
modelling
markers
identification.
Nonetheless,
approach
able
interpretate
complex
TrAC Trends in Analytical Chemistry,
Journal Year:
2024,
Volume and Issue:
174, P. 117669 - 117669
Published: March 29, 2024
The
unceasing
evolution
of
analytical
instrumentation
determines
an
exponential
increase
data
production,
which
in
turn
boosts
new
cutting-edge
challenges,
requiring
a
progressive
integration
artificial
intelligence
(AI)
algorithms
into
the
instrumental
treatment
software.
Machine
learning,
deep
and
computer
vision
are
most
common
techniques
adopted
to
exploit
information
potential
advanced
chemistry
measures.
In
this
paper,
our
primary
focus
is
on
elucidating
remarkable
advantages
leveraging
AI
tools
for
comprehensive
two-dimensional
gas
chromatography
(pre)processing.
We
illustrate
how
can
efficiently
explore
complex
datasets
derived
from
multidimensional
platforms
combining
separations
with
mass
spectrometry
challenging
application
area
food-omics.
Pattern
recognition
based
image
processing,
vision,
smelling
discussed
by
introducing
principles
operation,
reviewing
available
software
solutions,
illustrating
their
potentials
limitations
through
selected
applications.
Molecules,
Journal Year:
2022,
Volume and Issue:
28(1), P. 227 - 227
Published: Dec. 27, 2022
Honeybee
products,
as
multicomponent
substances,
have
been
a
focus
of
great
interest.
The
present
work
aimed
to
perform
the
nutritional
and
chemical
profiling
biochemical
characterization
bee
pollen
(BP),
bread
(BB),
royal
jelly
(RJ)
study
their
applications
in
fortification
functional
fermented
dairy
products.
Their
effects
on
starter
cultures
physicochemical
sensorial
quality
products
were
monitored.
A
molecular
networking
analysis
identified
total
46
compounds
three
that
could
be
potential
medicines,
including
flavonoids,
fatty
acids,
peptides.
BB
showed
highest
protein
sugar
contents
(22.57
26.78
g/100
g),
which
cover
45.14
53.56%
daily
values
(DVs),
with
considerable
amounts
essential
amino
acids
threonine
lysine
(59.50
42.03%).
BP,
BB,
RJ
can
considered
sources
iron,
100
g
141,
198.5,
94.94%
DV%,
respectively.
BP
was
revealed
phenolic
flavonoid
(105.68
43.91
µg/g)
synergetic
effect
when
mixed
RJ,
resulting
increased
antioxidant
activity,
while
terms
both
proteolytic
powers
(IC
