A Comprehensive Review of Biomimicry in Food: Biomimetic Foods, Food Processing, Food Packaging, Food Freezing, and Food Quality Inspection.

Λεπτομέρειες βιβλιογραφικής εγγραφής
Τίτλος:	A Comprehensive Review of Biomimicry in Food: Biomimetic Foods, Food Processing, Food Packaging, Food Freezing, and Food Quality Inspection.
Συγγραφείς:	Liu Y; College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, P. R. China., Tian X; College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, P. R. China., Song X; College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, P. R. China., Ma Y; College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, P. R. China., Li Y; College of Biotechnology, Tianjin University of Science & Technology, Tianjin, P. R. China., Wang W; College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, P. R. China.
Πηγή:	Comprehensive reviews in food science and food safety [Compr Rev Food Sci Food Saf] 2026 Jul; Vol. 25 (4), pp. e70491.
Τύπος έκδοσης:	Journal Article; Review
Γλώσσα:	English
Στοιχεία περιοδικού:	Publisher: Institute of Food Technologists Country of Publication: United States NLM ID: 101305205 Publication Model: Print Cited Medium: Internet ISSN: 1541-4337 (Electronic) Linking ISSN: 15414337 NLM ISO Abbreviation: Compr Rev Food Sci Food Saf Subsets: MEDLINE
Imprint Name(s):	Original Publication: Chicago, Ill. : Institute of Food Technologists
Ιατρικοί όροι (MeSH):	Food Packaging/methods , Food Handling/methods , Biomimetics/methods , Food Quality, Food Inspection/methods ; Freezing ; Animals ; Biomimetic Materials ; Food Safety
Περίληψη:	Biomimetic technologies, inspired by nature's design principles, are increasingly driving the food industry toward more sustainable, efficient, and health-focused systems. This review provides a comprehensive and critically integrated overview of biomimetic technologies across five major domains: biomimetic foods, food processing, food packaging, food freezing control, and food quality inspection. Biomimetic meat and dairy products, derived from plants, animal cells, or microorganisms, can approximate the sensory and nutritional profiles of conventional foods, while reducing reliance on livestock, improving animal welfare, and lowering environmental burdens. In food processing, robotic systems enhance efficiency, hygiene, and worker safety, whereas three-dimensional (3D) printing enables precise control of food structure and composition, expanding opportunities for personalized nutrition. In food packaging, biomimetic strategies, such as superhydrophobic surfaces, self-healing materials, nanostructured antimicrobial interfaces, and indicator packaging systems, improve barrier performance and contamination control while enabling real-time freshness monitoring. Biomimetic freezing-control materials, such as ice-nucleating proteins, antifreeze proteins, and natural deep eutectic solvents, modulate ice nucleation, crystal growth, and recrystallization, thereby mitigating freezing-induced deterioration in food texture and quality. In food quality inspection, artificial sensory systems that emulate olfaction, taste, and vision enable rapid, nondestructive evaluation of food quality and authenticity. Across these domains, major barriers to industrialization remain, including scalability, cost, standardization, safety assessment, and regulatory feasibility. Collectively, these biomimetic strategies underscore the expanding role of nature-inspired design in food science and engineering and provide a forward-looking perspective on the development of safer, higher quality, and more sustainable food systems with clearer implications for industrial translation. (© 2026 Institute of Food Technologists®.)
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Grant Information:	32572657 National Natural Science Foundation of China; 2024M760839 China Postdoctoral Science Foundation
Contributed Indexing:	Keywords: biomimetic food; biomimetic technology; food freezing; food packaging; food processing; food quality inspection
Entry Date(s):	Date Created: 20260529 Date Completed: 20260717 Latest Revision: 20260717
Update Code:	20260717
DOI:	10.1111/1541-4337.70491
PMID:	42212410
Βάση Δεδομένων:	MEDLINE

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ISSN:	1541-4337
DOI:	10.1111/1541-4337.70491