International Journal of Food Science最新文献

{"title":"Rosemary Essential Oil as a Natural Preservative in Fermented Thick Cream: Effects on Microbial Stability, Physicochemical Properties, and Sensory Quality.","authors":"Karima Maaroufi, Baya Mhamdi, Chedia Aouadhi, Karim Hosni, Hichem Sebai","doi":"10.1155/ijfo/2241675","DOIUrl":"10.1155/ijfo/2241675","url":null,"abstract":"<p><p>The present study evaluated the yield, phytochemical composition, antioxidant potential, and antimicrobial properties of <i>Salvia rosmarinus</i> essential oil (REO), as well as its potential application as a natural preservative in fermented thick cream. The essential oil obtained by hydrodistillation (yield: 0.9%) was analyzed by gas chromatography-mass spectrometry (GC-MS), which identified 15 compounds representing 100% of the total composition. The major constituents were 1,8-cineole (34.26%), camphor (19.7%), and <i>α</i>-pinene (14.27%). REO exhibited moderate antioxidant activity, with an IC₅₀ value of 1.12 mg/mL, indicating a notable free radical scavenging capacity. Antimicrobial assays demonstrated broad-spectrum activity against both gram-positive and gram-negative bacteria, with inhibition zones ranging from 8 to 22 mm. The lowest minimum inhibitory concentration (MIC) values (0.5% v/v) were observed for <i>Bacillus cereus</i>, <i>Pseudomonas aeruginosa</i>, and <i>Streptococcus bovis</i>, whereas <i>Enterococcus faecium</i> showed the highest MIC (2% v/v), indicating strain-dependent susceptibility. Incorporation of 0.13% REO into fermented thick cream improved sensory acceptance by enhancing flavor without causing overpowering intensity. Physicochemical and microbiological analyses showed delayed acidification and reduced microbial growth in REO-treated samples compared with controls, confirming its preservative effect. Collectively, these findings highlight the multifunctional properties of REO as antioxidant activity and antimicrobial agent with acceptable flavor profile, supporting its potential application in food preservation and the development of natural functional ingredients.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2026 ","pages":"2241675"},"PeriodicalIF":3.3,"publicationDate":"2026-10-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13678414/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149224088","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The Effect of pH on the Morphological, Thermal, and Mechanical Properties of Cross-Linked Starch Edible Films.","authors":"Yuan Chi, Melvin A Pascall","doi":"10.1155/ijfo/5120220","DOIUrl":"https://doi.org/10.1155/ijfo/5120220","url":null,"abstract":"<p><p>This study evaluated the chemical and physical properties of edible films formed by cross-linked tapioca starch that was plasticized by glycerol. To optimize the formula of the film formation solution and enhance the mechanical and thermal properties of the material, the pH values of the solutions were adjusted to 3, 5, 7, 9, 11, respectively. The specific film properties that were evaluated included the degree of cross-linking, crystallinity, morphology, thermal stability and mechanical functionalities. These properties were analyzed using Attenuated Total Reflection Fourier Transformation Infrared Spectroscopy (ATR-FTIR), x-ray diffraction (XRD), thermal gravimetric analysis (TGA), and tensile profile analysis (TPA). The ATR-FTIR results showed that pH 7 and 9 were optimum for increasing the degree of cross-linking. The XRD results showed that crystallinity increased with increasing pH values up to pH 11. The TGA results showed that pH 9 provided the cross-linked starch film with optimized heat resistance. The TPA results showed that pH 9 provided the cross-linked starch film with the highest tensile strength and elastic modulus, but with the lowest percent elongation. This research showed how the pH of a tapioca starch film forming solution could be adjusted to modify the properties of dried films subsequently produced.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2026 ","pages":"5120220"},"PeriodicalIF":3.3,"publicationDate":"2026-10-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13659260/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149181541","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"How Important Are the Perceptions and Barriers to Implementing On-Farm Food Safety Practices Among Salad Vegetable Farmers Evidence From Eastern Region, Ghana.","authors":"Regina Ofori Asante, Prosper Kaangmenpuo Kayelle","doi":"10.1155/ijfo/2821395","DOIUrl":"https://doi.org/10.1155/ijfo/2821395","url":null,"abstract":"<p><p>This study assessed the perceptions and challenges faced by vegetable farmers in implementing on-farm food safety practices. Primary data for the analysis were based on survey data from a sample of <i>N</i> = 390 farmers in the Eastern Region, a major vegetable production region of Ghana. The data was analyzed using the relative importance index (RII) and problem confrontation index (PCI). Results indicated that farmers recognize and prioritize their responsibility to ensure vegetable safety as the most critical factor (RII = 0.8964; PCI = 1748) in promoting food safety along the salad vegetable production chain. Inadequate resources, such as clean water and equipment, were also identified as significant barriers (RII = 0.8653; PCI = 1683), along with awareness of the risks posed by unclean vegetables produced (RII = 0.8610; PCI = 1679). Although farmers reported strong awareness of safe practices, the PCI results revealed that structural constraints, especially limited access to resources and insufficient training, impede the consistent application of on-farm food safety measures. Behavioral factors linked to time constraints and motivation to practice hygienic practices were perceived as less problematic but notable. The findings highlight the need for targeted (as opposed to standardized or uniform) interventions combining resource provision, capacity building, and technical education to enhance food safety compliance among vegetable farmers. Addressing the farm-level gaps is vital to reducing the risk of foodborne illnesses and improving public health outcomes.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2026 ","pages":"2821395"},"PeriodicalIF":3.3,"publicationDate":"2026-10-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13650501/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149166377","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Physicochemical Properties and Sensory Quality of Marine Plant-Based Seasoning From Red Seaweed (<i>Gracilaria</i> sp.) Combined With Mushroom (<i>Agaricus bisporus</i>).","authors":"Muhammad Yusuf, Sidney Akumu Odongo, Siti Zaharah Rosli","doi":"10.1155/ijfo/2588096","DOIUrl":"10.1155/ijfo/2588096","url":null,"abstract":"<p><p>This study examined the creation of a plant-based seasoning powder derived from red seaweed (<i>Gracilaria</i> sp.) enhanced with white button mushroom (<i>Agaricus bisporus</i>) powder. Four formulations were tested: a control (0% mushroom) and three with 10%, 20%, and 30% mushroom content. Physicochemical analysis revealed that increasing mushroom levels significantly reduced water content, from 3.976% in the control to 2.852% at 30% mushroom (<i>p</i> < 0.001), whereas all products remained within a safe microbial stability range (< 4%). Glutamic acid levels rose proportionally with mushroom addition, indicating a boost in savory compounds. Sensory evaluations employed the Friedman test, followed by Wilcoxon's signed-rank post hoc analysis. Results showed that texture was consistent across treatments (<i>p</i> = 0.6444), but taste, aroma, and color scores significantly improved with mushroom inclusion. The formulation with 30% mushroom (P3) received the highest hedonic scores for taste (4.10) and a notably superior aroma (4.00) compared to the seaweed-only control. These findings suggest that fortifying with 30% mushroom harnesses umami synergy to transform a marine-based seaweed substrate into a highly acceptable, shelf-stable, clean-label savory seasoning.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2026 ","pages":"2588096"},"PeriodicalIF":3.3,"publicationDate":"2026-10-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13648023/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149136470","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Integrated SERS and Chemometric Characterization of Ultrasound-Induced Quality Changes in Stevia-Sweetened Aguaymanto (<i>Physalis peruviana</i> L.) Nectar.","authors":"Betzabeth Brígida Huamán Estrada, Franklin Oré Areche, Peter Llimpe Perez, Norma Elvira Muguruza Crispin, Jorge Luis Rojas Paz, Fiorella Victoria Luperdi Rios, Jacqueline Roxana Reaño Rivera, Tania Jakeline Choque Rivera, Genaro Christian Pesantes Arriola, Carmen Del Pilar Alvarez Quinteros","doi":"10.1155/ijfo/2312352","DOIUrl":"10.1155/ijfo/2312352","url":null,"abstract":"<p><p>This study evaluated the molecular, physicochemical, antioxidant, color, and colloidal characteristics of stevia-sweetened aguaymanto (<i>Physalis peruviana</i> L.) nectar under 10 processing-formulation conditions combining ultrasound power (0-600 W), treatment time (0-15 min), and stevia concentration (0%-0.4%). Surface-enhanced Raman spectroscopy (SERS) coupled with principal component analysis (PCA) was integrated with conventional physicochemical, antioxidant, CIELAB color, and particle-characterization analyses. The citrate-reduced AgNP substrate exhibited a surface-plasmon-resonance maximum at approximately 408 nm, a <i>Z</i>-average diameter of 42.6 ± 6.3 nm, and a zeta potential of -37.8 ± 3.6 mV. Significant differences were observed among treatment combinations (<i>p</i> < 0.05), with T9 (600 W, 15 min, 0.4% stevia) exhibiting the most favorable overall instrumental profile. Particle size decreased from 980 nm in the untreated control to 270 nm in T9, whereas the absolute zeta potential increased from -18.2 to -37.8 mV and the PDI decreased from 0.49 to 0.21. T9 also showed the highest antioxidant, phenolic, flavonoid, and DCPIP-reactive vitamin C responses. SERS revealed treatment-dependent changes in characteristic bands at approximately 495, 1007, 1388, and 1613 cm^-1, whereas PCA differentiated the treatment combinations according to their integrated molecular and biochemical profiles. Because ultrasound power, treatment duration, and stevia concentration were varied concurrently, the observed responses cannot be attributed independently to individual factors; therefore, T9 is considered the best performing combined condition rather than a statistically optimized formulation. Overall, integrating SERS and chemometrics with conventional quality measurements provides a promising analytical framework for evaluating processing-induced changes in functional fruit beverages. Further factorial optimization, chromatographic validation, microbial and storage assessment, and sensory evaluation are required before industrial application.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2026 ","pages":"2312352"},"PeriodicalIF":3.3,"publicationDate":"2026-10-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13643945/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149136515","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effects of Starter Concentration and Fermentation Time on Microbiological, Physicochemical, Nutritional, and Sensory Properties of Young Coconut Drink-Based Yogurt.","authors":"Jeallyza Muthia Azra, Novelina Novelina, Zuraidah Nasution","doi":"10.1155/ijfo/8077012","DOIUrl":"10.1155/ijfo/8077012","url":null,"abstract":"<p><p>The development of plant-based yogurt alternatives continues to expand in response to lactose intolerance, sustainability concerns, and demand for nondairy fermented products. Young coconut drink, derived from a mixture of coconut water and young coconut flesh, has been reported to contain fermentable sugars, minerals, and bioactive compounds that support microbial growth, suggesting its potential as a fermentation substrate. However, its fermentation characteristics remain underexplored. This study evaluated the effects of starter culture concentration (0.8% and 1%) and fermentation time (8 and 10 h) on the microbiological, physicochemical, nutritional, mineral, and sensory properties of young coconut drink-based yogurt. Yogurt was produced using <i>Lactobacillus delbrueckii</i> subsp. <i>bulgaricus</i> and <i>Streptococcus thermophilus</i> at 45°C. All formulations achieved lactic acid bacteria viability above 10⁷ CFU/g, indicating adequate LAB viability after fermentation. Starter concentration significantly influenced acidification, viscosity, proximate composition, carbohydrate utilization, and sensory acceptability, whereas fermentation time exerted a secondary effect. The formulation containing 1% starter fermented for 10 h exhibited the most balanced profile, combining desirable texture, acidity, and overall acceptability. This selected formulation showed a fatty acid profile dominated by medium-chain fatty acids, particularly lauric acid, a diverse amino acid profile characteristics of the plant-based matrix, and high mineral bioaccessibility (> 90%) for potassium, magnesium, and iron as determined by an in vitro gastrointestinal digestion model. Overall, young coconut drink-based yogurt demonstrates potential as a plant-based fermented beverage derived from locally available resources. However, further studies are required to enhance its nutritional profile and sensory characteristics.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2026 ","pages":"8077012"},"PeriodicalIF":3.3,"publicationDate":"2026-09-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13620401/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149080515","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Process Optimization and Uncertainty Analysis of IoT-Integrated Cyclic Microwave-Assisted Extraction (CMAE) for Vanillin Recovery.","authors":"Narongrit Tipcompor, Thanapon Saengsuwan, Narathip Sujinda, Sujitra Funsueb, Watcharaporn Thaharn","doi":"10.1155/ijfo/4384246","DOIUrl":"10.1155/ijfo/4384246","url":null,"abstract":"<p><p>Vanillin, the principal flavor compound in vanilla, is a high-value natural product whose conventional extraction is often limited by low efficiency and high energy consumption. Although microwave-assisted extraction (MAE) has improved extraction efficiency, most systems rely on continuous operation with limited real-time process monitoring. To address this limitation, an IoT-integrated cyclic microwave-assisted extraction (CMAE) system was developed for vanillin recovery from <i>Vanilla planifolia</i>. The system incorporated an infrared temperature sensor, a solid-state relay, an ESP32 microcontroller, and a Node-RED interface to enable real-time temperature monitoring and programmable cyclic microwave operation. Response surface methodology identified optimal conditions of 436 W microwave power, 16.93 min extraction time, 3.45 g sample mass on a dry-weight basis, and 75% ethanol, with a predicted vanillin content of 3.13% DW, equivalent to a yield of 31.29 mg/g DW. Monte Carlo simulation yielded a 95% uncertainty interval of 29.41-33.16 mg/g DW (2.94%-3.32% DW), whereas sensitivity analysis identified microwave power and ethanol concentration as the most influential variables. Experimental validation under approximately energy-equivalent conditions of 380 W for 19.44 min and 500 W for 14.78 min yielded 30.43 and 30.98 mg/g DW, respectively, with deviations from the predicted value below 3%. Assuming equivalent vanillin recovery, cyclic operation reduced the calculated nominal microwave energy input and specific energy consumption (SEC) by 16.7% relative to a calculated continuous-operation baseline. The developed CMAE system provides a data-driven extraction platform integrating IoT-based monitoring, programmable cyclic operation, process optimization, and uncertainty analysis, with potential application in energy-conscious phytochemical extraction.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2026 ","pages":"4384246"},"PeriodicalIF":3.3,"publicationDate":"2026-09-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13620407/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149080540","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Critical Gaps in Hygiene Practices Among Meat Handlers in Algerian Butcheries: A Cross-Sectional Study Integrating SWOT Analysis.","authors":"Somia Hallaci, Rabah Zebsa, Zinette Bensakhri, Moussa Houhamdi, Francisco Ceacero, Arkadiusz Józef Zakrzewski","doi":"10.1155/ijfo/7974343","DOIUrl":"10.1155/ijfo/7974343","url":null,"abstract":"<p><p>Meat is a highly nutritious but perishable food commodity and a recognized vehicle for foodborne pathogens when hygienic handling is inadequate. Retail butcheries represent a critical control point in the meat supply chain, particularly in low- and middle-income settings where hygiene regulation and monitoring may be limited. In Algeria, evidence on meat handling practices at the retail level remains scarce. This study is aimed at assessing hygiene practices among meat handlers in butcheries in Guelma Province, Algeria, identifying factors associated with good hygiene practices, and complementing quantitative findings using a SWOT (Strengths, Weaknesses, Opportunities, and Threats) analysis. A cross-sectional study was conducted from August to November 2024 among 73 meat handlers working in independent butcher shops. Data were collected using structured face-to-face interviews and direct observation based on a standardized questionnaire covering sociodemographic characteristics and six hygiene domains. Multivariable logistic regression was applied to identify factors associated with good hygiene practices. A SWOT analysis was subsequently performed by integrating quantitative and qualitative findings. Overall hygiene compliance was poor across most domains. Low levels of good practice were observed for handwashing (1.4%), protective clothing (0%), and avoidance of prohibited practices (1.4%). High levels of poor performance were also recorded for meat preparation, meat display, and infrastructure maintenance. Cold chain management (47.9% good) and medical care (28.8% good) showed moderate but insufficient compliance. Multivariable analysis indicated that meat handlers with more than 5 years of experience were significantly less likely to demonstrate good hygiene practices (AOR = 0.12; 95% CI: 0.02-0.88). The SWOT analysis highlighted critical behavioral and structural weaknesses, alongside opportunities for targeted training, regulatory strengthening, and infrastructure improvement. Hygiene practices in butcheries at Guelma are largely inadequate, posing potential public health risks. Integrated interventions addressing both worker behavior and infrastructural conditions are urgently needed to improve meat safety at the retail level.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2026 ","pages":"7974343"},"PeriodicalIF":3.3,"publicationDate":"2026-09-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13602811/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149038512","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of Pulsed Electric Field (PEF) Pretreatments on the Phytochemical Composition, Antioxidant, and Antimicrobial Properties of Sage Extracts.","authors":"Stella Plazzotta, Gian Marco Artuso, Sofia Melchior, Federico Basso, Sabrina Vorderegger, Monica Anese, Anja Schuster, Maria Concetta Tenuta, Sara Bolchini, Giovanna Ferrentino, Lara Manzocco","doi":"10.1155/ijfo/3565398","DOIUrl":"https://doi.org/10.1155/ijfo/3565398","url":null,"abstract":"<p><p>This study investigated the impact of pulsed electric fields (PEFs) on the phytochemical, antioxidant, and antimicrobial properties of extracts obtained from fresh and dried sage (<i>Salvia officinalis</i> L.). Extracts were characterized in terms of dry matter, phenolic content, and further profiled using HPLC-HRMS. Fresh sage extracts were richer in chlorophylls and chlorophyllides, whereas dried sage extracts contained significantly higher levels of total phenolics and pheophytins. Principal component analysis highlighted clear compositional differences between extracts obtained from fresh and dried sage. Although PEF had a limited impact on phenolic extraction from fresh sage, a pronounced increase was observed when applied to dried sage, likely due to electroporation facilitating solvent penetration in tissues collapsed upon drying. Antioxidant efficiency, expressed as chain-breaking phenolic ratios (DPPH, ABTS, and FRAP), increased with PEF intensity for both matrices, with extracts from fresh sage showing the most pronounced improvement. Antimicrobial testing demonstrated selective efficacy against gram-positive bacteria (<i>Bacillus cereus</i> and <i>Staphylococcus aureus</i>), with extracts from dried sage generally exhibiting stronger inhibition due to its higher phenolic content, whereas only the fresh sage extract treated at 8 kV/cm showed partial activity against <i>Pseudomonas aeruginosa</i>. No extract inhibited <i>Escherichia coli</i> or <i>Salmonella enterica</i> growth. Overall, PEF proved to be a valuable processing tool to enhance the extraction and functional properties of sage phytochemicals.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2026 ","pages":"3565398"},"PeriodicalIF":3.3,"publicationDate":"2026-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13599367/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149038535","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Valorisation of Freshwater Fish By-Products: A Review on Extraction Technologies, Stability, Functional Food Applications and Prospects.","authors":"Tan Yi-Li, Abu Bakar Asyrul-Izhar, Nurul Izzah Khalid, Rahmi Nurdiani, Nurul Huda, Yongyong Li, Mohammad Rashedi Ismail-Fitry","doi":"10.1155/ijfo/7432242","DOIUrl":"https://doi.org/10.1155/ijfo/7432242","url":null,"abstract":"<p><p>The valorisation of freshwater fish by-products represents an emerging opportunity to reduce waste and enhance resource efficiency in the aquatic processing sector. These by-products, including skin, bones, scales, viscera and heads, are rich in nutritionally valuable components such as proteins, collagen, gelatine, peptides and fish oils with bioactive potential. This review provides an overview of the composition and functional properties of these compounds and discusses current extraction technologies to maximise their recovery. Conventional methods, such as acid or alkaline extraction, remain widely used, but many compromise product quality and generate chemical waste. In contrast, enzymatic and assisted extraction methods, including ultrasound-, microwave- and hydrothermal-assisted processes, have demonstrated improved yield, hydrolysis efficiency and bioactivity, with lower environmental impact. Nonetheless, challenges in cost, scalability and process optimisation remain. The current review also highlights factors influencing the stability and storage of extracted compounds, including temperature, pH, oxidation and enzymatic degradation, which can affect bioactivity and shelf life. Stabilisation approaches such as freeze-drying, encapsulation and active packaging have shown promise in preserving the structural integrity and viability of freshwater fish by-products, enabling their transformation into high-value ingredients for food, nutraceutical and biomedical applications, and supporting a more sustainable fisheries sector.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2026 ","pages":"7432242"},"PeriodicalIF":3.3,"publicationDate":"2026-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13599364/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149038469","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}