Abstract：
Nowadays, the food industry is facing challenges due to the simultaneous rise in global warming, population, and food consumption. As the integration of synthetic biology and food science, novel synthetic foods have obtained high attention to address these issues. However, these novel foods may cause potential risks related to human health. Four types of novel synthetic foods, including plant-based foods, cultured meat, fermented foods, and microalgae-based foods, were reviewed in the study. The original food sources, consumer acceptance, advantages and disadvantages of these foods were discussed. Furthermore, potential risk factors, such as nutritional, biological, and chemical risk factors, associated with these foods were described and analyzed. Additionally, the current detection methods (e.g., enzyme-linked immunosorbent assay, biosensors, chromatography, polymerase chain reaction, isothermal amplification, and microfluidic technology) and processing technologies (e.g., microwave treatment, ohmic heating, steam explosion, high hydrostatic pressure, ultrasound, cold plasma, and supercritical carbon dioxide) were reviewed and discussed critically. Nonetheless, it is crucial to continue innovating and developing new detection and processing technologies to effectively evaluate these novel synthetic foods and ensure their safety. Finally, approaches to enhance the quality of these foods were briefly presented. It will provide insights into the development and management of novel synthetic foods for food industry.
摘要：
如今,由于全球变暖的同时加剧，食品工业正面临挑战，人口,和食物消费。作为合成生物学与食品科学的结合,为了解决这些问题,新型合成食品得到了高度的关注。然而,这些新颖的食物可能会引起与人类健康有关的潜在风险。四种新型合成食品，包括植物性食品，养殖肉,发酵食品,和以微藻为基础的食物，在研究中进行了综述。原始食物来源，消费者接受度,这些食物的优点和缺点进行了讨论。此外，潜在风险因素，比如营养，生物，和化学危险因素，对与这些食物相关的食物进行了描述和分析。此外,当前的检测方法(例如，酶联免疫吸附测定，生物传感器，色谱，聚合酶链反应，等温扩增,和微流体技术)和处理技术(例如，微波处理,欧姆加热,蒸汽爆炸,高静水压力，超声，冷等离子体,和超临界二氧化碳)进行了严格的审查和讨论。尽管如此，继续创新和开发新的检测和加工技术，以有效评估这些新型合成食品并确保其安全至关重要。最后,简要介绍了提高这些食品质量的方法。它将为食品工业中新型合成食品的开发和管理提供见解。
