Journal of Food Science最新文献

{"title":"A chemical and physical encapsulation technique for cinnamaldehyde in oleogel: Sustained-release, antibacterial activity, and preservation for orah mandarin","authors":"Mingze Sun,&nbsp;Guangqing Mai,&nbsp;Wei Cui,&nbsp;Xue Zhang,&nbsp;Wenna Wu,&nbsp;Rengui Guan,&nbsp;Yanyang Han,&nbsp;Shanshan Liu,&nbsp;Tao He,&nbsp;Shasha Jiang","doi":"10.1111/1750-3841.70150","DOIUrl":"https://doi.org/10.1111/1750-3841.70150","url":null,"abstract":"<p>Cinnamaldehyde (CA), as a natural antibacterial agent, manifests robust antimicrobial properties and remarkable safety profiles. However, its high volatility and susceptibility to oxidation limit its widespread application, particularly in fields requiring long-lasting antibacterial activity. In this study, the sustained and long-term release of CA was achieved by developing a simple oleogel system consisting of CA, 12-hydroxystearic acid (12-HSA), and flaxseed oil (FSO). Comparative test of antibacterial performance over 40 days and the preservation of orah mandarin demonstrated the effectiveness of the oleogel system on the long-term and controllable release of CA. In addition to the blocking effect of hydrogen bond network structure commonly formed in oleogel, a dynamic reversible covalent bond between CA and 12-HSA significantly contributed to the long-term release of CA. This research provides valuable insights to the use of small-molecule volatile plant essential oils to achieve green antibacterial and food preservation.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 3","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143698809","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"An innovative approach to improve the taste, quality, and shelf life of aronia berry juice by integrating food ingredient technology with high-pressure processing (HPP) technology","authors":"Rui Huang,&nbsp;Xiaoqing Xie,&nbsp;Changmou Xu","doi":"10.1111/1750-3841.70146","DOIUrl":"https://doi.org/10.1111/1750-3841.70146","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 \u0000 <p>Aronia juice possesses multiple health benefits; however, unfavorable taste and storage instability limit its large-scale production and consumption. In this study, aronia juice was formulated with 2% (w/w) gum Arabic or 0.5% (w/w) egg white powder, treated with high-pressure processing (HPP) at 600 MPa for 5 min, and stored at 4°C for 12 months. A hedonic test (<i>N</i> = 60) was conducted, and the level of microorganisms, physicochemical properties, phenolic content, and antioxidant capacity during storage were evaluated. The results showed both formulations effectively reduced astringency, enhanced consumer liking, and improved physical and color stability of aronia juice. During storage, aerobic plate count, yeast counts, and mold counts remained below 1 log CFU/mL after HPP treatment. Only slight fluctuations were observed in pH, titratable acidity, °Brix, and °Brix: acid. Nonanthocyanin phenolic compounds and antioxidant capacity remained relatively stable. Overall, aronia juice formulated with gum Arabic or egg white powder and treated with HPP exhibited higher consumer acceptability, good storage stability, and an extended microbial shelf life at 4°C. These findings are valuable in meeting consumer demand for healthy fruit juices with an appealing taste while supporting the development of the aronia berry industry.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Application</h3>\u0000 \u0000 <p>This study presents an innovative approach to improve the taste, quality, and shelf life of aronia berry juice by integrating food ingredient technology with high-pressure processing technology. The technology also could be used for the commercial production of other high-polyphenol juices like aronia berry.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 3","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143698914","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Rheological properties of gluten-free chicken nugget batters and sensory characteristics of coated nuggets","authors":"Emily Michelle Little,&nbsp;Sawyer Wyatt Smith,&nbsp;Louis Chatham,&nbsp;Macie Bishop,&nbsp;Corbin Fornes,&nbsp;Morgan Mosby,&nbsp;Lizzie Zaldivar,&nbsp;Zoe Molloy,&nbsp;Guyue Tang,&nbsp;M. Wes Schilling,&nbsp;Xue Zhang","doi":"10.1111/1750-3841.70124","DOIUrl":"10.1111/1750-3841.70124","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 \u0000 <p>The prevalence of celiac disease in about 1% of the global population has led to the growing demand for gluten-free alternatives. The quality of gluten-free chicken nugget batters made from rice and chickpea flour and xanthan gum (XG) was assessed and compared with traditional wheat flour. A 3 × 4 factorial design within a randomized complete block framework with three replications was used to examine the rheological properties of batters varying in flour type (wheat, rice, chickpea) and XG concentration (0%, 0.05%, 0.075%, 0.1%). Rheological tests revealed that the addition of 0.075% XG significantly increased the viscosity of CF batters from 51 to 165 mPa·s, restoring structure to a level comparable to gluten-containing WF batters. The addition of 0.075% XG increased the batter pickup for each type of flour. Sensory evaluation consisted of two components: a descriptive analysis with trained panelists examining nuggets at both 0% and 0.075% XG concentrations and a consumer acceptability study (<i>n</i> = 145) focused on nuggets formulated with 0.075% XG. Consumer panel results indicated no differences (<i>p</i> = 0.14) in acceptability between gluten-free and gluten-containing nuggets. Rice flour nuggets achieved the highest overall acceptability (6.2), featuring enhanced fracturability and preferred flavor profiles. While descriptive analysis identified earthy, beany, and nutty notes in chickpea flour nuggets, they were accepted by consumers (6.0). Both rice and chickpea flour proved to be viable substitutes for wheat flour in chicken nugget batters. These findings support the potential of gluten-free alternatives in meeting consumer expectations and dietary needs.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Application</h3>\u0000 \u0000 <p>This research supports the development of gluten-free fried battered chicken nuggets using rice and chickpea flour. By highlighting xanthan gum's role in enhancing batter stability, it offers manufacturers a scalable solution to meet the needs of consumers with gluten intolerance or celiac disease.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 3","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143661666","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Evaluation of the effect of enzymatic pretreatment with l-asparaginase on acrylamide formation during microwave, air, and deep frying of potatoes","authors":"Mariarca Esposito,&nbsp;Lucia De Luca,&nbsp;Giovanni Sorrentino,&nbsp;Giulia Basile,&nbsp;Martina Calabrese,&nbsp;Fabiana Pizzolongo,&nbsp;Raffaele Romano","doi":"10.1111/1750-3841.70081","DOIUrl":"10.1111/1750-3841.70081","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> Summary</h3>\u0000 \u0000 <p>This study investigates the combined effects of <span>l</span>-asparaginase pretreatment enzyme (10,000 ASNU/L) with three different frying techniques: deep, microwave, and air frying on acrylamide (AA) formation in French fries. Acrylamide content was analyzed using ultra-high performance liquid chromatography coupled with a Diode Array Detector The study reveals that air-fried potatoes contained the highest AA content among the three frying methods without enzyme pretreatment (963.83 µg/kg). In contrast, microwave-fried potatoes had the lowest (785.31 µg/kg). The enzymatic pretreatment significantly reduced AA levels particularly in microwave-fried potatoes, which recorded 482.28 µg/kg and 475.60 µg/kg after 20 and 30 min of enzyme treatment, respectively. These levels are below the reference threshold of 500 µg/kg as defined by Regulation (EU) 2158/2017. This study demonstrates that combining <span>l</span>-asparaginase treatment with microwave frying can effectively mitigate AA levels in French fries by providing a healthier alternative to conventional frying methods.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Application</h3>\u0000 \u0000 <p>This study highlights the possibility of developing a safer fried potato products through the combined use of <span>l</span>-asparaginase and microwave frying, effectively by reducing acrylamide levels below regulatory limits effectively. This strategy allows the optimization of frying processes, preserving the sensory quality of food and improving its safety. Furthermore, the proposed approach can be applied at both industrial, by offering innovative solutions for safer food preparation. Companies that adopt these techniques can benefit from regulatory compliance and increase the consumer confidence.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 3","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11924879/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143661568","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Influence of silver carp muscle hydrolysate on the volatiles and aroma characteristics of frozen wheat dough and its resultant steamed bread","authors":"Zixuan Wu,&nbsp;Haidong Liu,&nbsp;Xianghong Li,&nbsp;Jian Yu,&nbsp;Yiqun Huang,&nbsp;Yongle Liu,&nbsp;Faxiang Wang","doi":"10.1111/1750-3841.70141","DOIUrl":"10.1111/1750-3841.70141","url":null,"abstract":"<p>This study investigated the effects of silver carp muscle hydrolysate (SCMH) on volatile odor characteristics in frozen dough (FD) and its derived products using electronic nose and gas chromatography-mass spectrometry (GC-MS) analyses. Results demonstrated that steamed bread (SB) prepared from SCMH-incorporated FD after six freeze-thaw cycles exhibited significantly improved specific volume, textural properties, and gas–cell structure compared to controls (<i>p </i>&lt; 0.05). GC-MS identified 29 volatile compounds in SCMH, predominantly 2,3-butanediol (32.05%) and 1-penten-3-ol (22.88%). SCMH addition altered the olfactory sense and volatile profiles of FD, yet introduced no undesirable fishy odor substances in the final SB. Moreover, the volatile compounds in dough and SB were mainly enriched during dough fermentation, while the key aroma components, such as 3-methyl-1-butanol, 3-methylthio-1-propanol, phenethyl alcohol, 3-hydroxy-2-butanone, and 2,3-butanediol, were enhanced by adding SCMH. These findings suggested that SCMH could effectively maintain the quality of FD without compromising its final product flavor, while potentially improving the aroma characteristics of SB, although the detailed mechanism remained to be further clarified.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 3","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143661735","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Improving the quality and flavor of radish paocai by inoculating with Lactobacillus plantarum-1 and Leuconostoc mesenteroides-7","authors":"Yuyang Gao,&nbsp;Yifeng Lan,&nbsp;Juxiang Yang,&nbsp;Jiale Yu,&nbsp;Hongwei Wang,&nbsp;Huayi Suo,&nbsp;Jiajia Song,&nbsp;Yu Zhang","doi":"10.1111/1750-3841.70127","DOIUrl":"10.1111/1750-3841.70127","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 \u0000 <p>A compound fermentation of <i>Lactobacillus plantarum</i>-1 and <i>Leuconostoc mesenteroides</i>-7 was applied to radish paocai. The impact of this compound fermentation on the quality and flavor of radish paocai was evaluated by measuring physicochemical indicators, texture, free amino acids, organic acids, and other parameters using commercial and natural fermentation as controls. The group inoculated with the mixed starter (TS group) matured by day 6, exhibiting significantly higher total acid content compared with the control groups. The lactic and acetic acid levels in the TS group were notably higher at 1.72 ± 0.13 mg/g and 1.32 ± 0.15 mg/g, respectively, than in the natural fermentation (CK) group. Additionally, the mixed starter accelerated the fermentation rate and reduced the bitter amino acid level. A total of 54 volatile flavor compounds were identified across all groups during fermentation. Key flavor substances, such as D-terpene diene, methyl disulfide, dimethyltrisulfide, and 2,4-di-<i>tert</i>-butylphenol, were abundant in radish paocai, enhancing the fermented flavor. Sensory analysis showed that radish paocai fermented with the mixed starter was more distinguishable in flavor. Radish paocai fermented with a mixture of <i>L. plantarum</i>-1 and <i>L. mesenteroides</i>-7 exhibited improved quality and a distinctive, favorable flavor. A mixed starter is recommended for the industrial production of high-quality paocai.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Application</h3>\u0000 \u0000 <p>This study revealed the enhancement of quality and flavor of radish paocai by a mixed starter, particularly in terms of extending flavor complexity. The findings support controlled fermentation in the industrial production of paocai.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 3","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143661722","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Fabrication of novel sodium alginate-based biofoam and evaluation of its packaging cushion performance on banana fruit","authors":"Pontree Itkor,&nbsp;Ajit Kumar Singh,&nbsp;Athip Boonsiriwit,&nbsp;Myungho Lee,&nbsp;Ubonrat Siripatrawan,&nbsp;Youn Suk Lee","doi":"10.1111/1750-3841.70140","DOIUrl":"10.1111/1750-3841.70140","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 \u0000 <p>Mechanical damage during handling and transportation significantly compromises the quality of fresh fruit, highlighting the urgent need for effective cushioning packaging. However, most available cushioning materials are nonbiodegradable, raising environmental concerns. This study aimed to address these issues by developing a novel and eco-friendly cushioning sodium alginate (SA)-based foam, fabricated through a straightforward process combining mechanical foaming and oven drying, with glycerol serving as a plasticizer. The chemical, morphological, thermal, and mechanical properties of the obtained SA-based cushioning foams (SACs) were thoroughly evaluated. The results demonstrated that the SACs exhibited a soft, flexible structure with low densities (12.83–108.39 mg/cm³) and high porosities (90.43%–97.12%), comparable to commercial synthetic foams. Notably, the incorporation of glycerol substantially enhanced the compressive strength and modulus, with the SAC-7.5 achieving improvements of 1280.43% and 1262.12%, respectively, compared to the control. The packaging cushion performance was assessed via drop tests on bananas, where SAC-7.5 provided effective impact protection and maintained key quality attributes of the bananas, including color parameters, weight loss, firmness, and physiological indicators (respiration rate, total soluble solids [TSS], and pH), over 2 days of storage at room temperature. Given its sustainable, nontoxic, and cost-effective production, the developed SAC offers a promising alternative for cushioning packaging in the transportation of fresh fruit.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Application</h3>\u0000 \u0000 <p>This study presents an eco-friendly cushioning foam made from sodium alginate (SA), produced through a simple process involving mechanical foaming and oven drying. The resulting foam has comparable cushioning properties to commercial cushioning plastic, offering a possibility for industrial-scale applications as alternative cushioning packaging for fresh fruit transportation.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 3","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143661584","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Unrevealing the potential of macroalgae Porphyra sp. (nori) in food, pharmaceutics and health sector","authors":"Rajdeep Kaur,&nbsp;Deepika Kaushik,&nbsp;Vikas Bansal,&nbsp;Avinash Sharma,&nbsp;Mukul Kumar","doi":"10.1111/1750-3841.70110","DOIUrl":"10.1111/1750-3841.70110","url":null,"abstract":"<p><i>Porphyra</i> sp. (nori), a species of red seaweed, has garnered attention for its rich nutritional profile and diverse bioactive compounds. This review synthesizes current research on <i>Porphyra</i> nori, focusing on its composition, bioactive components, health benefits, and potential applications in functional foods and therapeutics. Key bioactives identified include polysaccharides, peptides, phenolics, and vitamins, each contributing to antioxidant, anti-inflammatory, and anticancer properties and also modulating the immune responses, supporting cardiovascular health, and influencing metabolic pathways. Furthermore, it serves as a valuable source of vitamin B12 and plays a crucial function in the synthesis of DNA, the generation of red blood cells, and the cognitive development of the neurological system. It reduces dependence on animal-derived sources for vitamin B12, whereas innovations in cultivation and processing methods significantly improve its absorption and market potential. Future research directions include elucidating molecular mechanisms, optimizing extraction methods, and exploring synergistic effects with other foods or pharmaceuticals. <i>Porphyra</i> nori emerges as a promising source of bioactive compounds, poised to contribute to personalized nutrition and preventive healthcare strategies.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 3","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1750-3841.70110","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143661692","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Optimizing the degree of milling semi-waxy rice variety to enhance its functional properties and cooking quality","authors":"Youngho Kwon,&nbsp;Gi-Un Seong,&nbsp;Ju-Won Kang,&nbsp;So-Myeong Lee,&nbsp;Jin-Kyung Cha,&nbsp;Hyunjin Park,&nbsp;Byungjun Jin,&nbsp;Youngeun Lee,&nbsp;Su-Min Jo,&nbsp;Woo-Jae Kim,&nbsp;Seong-Gyu Jang,&nbsp;Jun-Hyeon Cho,&nbsp;Dong-Soo Park,&nbsp;Jong-Hee Lee","doi":"10.1111/1750-3841.70142","DOIUrl":"10.1111/1750-3841.70142","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 \u0000 <p>Rice is a staple food worldwide, yet its nutritional quality is considerably impacted by the milling process, which removes the bran layer and other outer parts containing bioactive compounds. This study aimed to optimize the milling degree of the semi-waxy rice variety “Milyang 387” (M387) to retain key functional components, such as γ-aminobutyric acid (GABA) and γ-oryzanol, while preserving desirable cooking qualities. The study compared the antioxidant capacities, including GABA and γ-oryzanol content, and physicochemical properties, such as amylose content and texture, at varying milling degrees between “Nampyeong” (intermediate) and “M387” (semi-waxy) rice varieties. Results show that milling significantly influenced the bioactive compound content within each variety, with higher degrees of milling leading to reduced bioactive retention. This confirms the effect of milling on nutrient retention rather than varietal differences. A milling degree of approximately 9.5% was identified as optimal, balancing bioactive compound retention with texture characteristics for semi-waxy variety “M387.” “M387” exhibited superior antioxidant capacity and cooking quality at this milling degree, making it a promising candidate for both health-conscious consumers and those seeking high-quality, esthetically pleasing rice. The findings of this study provide a valuable framework for optimizing rice milling practices to retain bioactive compounds while ensuring desirable cooking quality. The optimal milling degree of 9.5% was determined based on its ability to retain higher levels of bioactive compounds compared to higher milling degrees while ensuring desirable cooking texture. These results highlight controlled milling processes in enhancing the nutritional value of rice, supporting the development of processing strategies that maximize health benefits.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Highlights</h3>\u0000 \u0000 <div>\u0000 <ul>\u0000 \u0000 <li>Identifying the optimal milling degree of semi-waxy rice “M387” at 9.5%, achieving a balance between bioactive compound retention and desirable cooking properties. Providing insights into optimizing milling practices to enhance nutritional value, functional properties, and consumer acceptability of semi-waxy rice varieties.</li>\u0000 </ul>\u0000 </div>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 3","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11924880/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143661748","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A concise review of millet milk development","authors":"Nagarajan Meena,&nbsp;N. U. Sruthi,&nbsp;Pramesh Dhungana,&nbsp;Hayder Al-Ali,&nbsp;Pavuluri Srinivasa Rao,&nbsp;Rewati Raman Bhattarai","doi":"10.1111/1750-3841.70126","DOIUrl":"10.1111/1750-3841.70126","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 \u0000 <p>There is a growing global shift from dairy milk to plant-based milk alternatives (PBMAs) due to environmental, ethical, and health concerns. PBMAs such as oat, soybean, and nut milk are commercially available, whereas millet milk is notable for being allergen-free. Millet is a nutrient-dense and cost-effective option, providing essential amino acids, minerals, and antioxidants. However, factors such as millet type, extraction methods, and processing techniques significantly impact the nutritional quality of the millet milk. A standardized processing pathway is essential to achieve an optimal nutritional profile, yet the lack of such a pathway remains a significant challenge in millet milk production. Therefore, this comprehensive review explores the impact of various preprocessing techniques and extraction methods for millet milk, as well as the application of novel stabilization techniques such as high- and ultrahigh-pressure homogenization, ultrasound, microfluidization, and pulsed electric fields on other PBMAs, proposing their potential for millet milk. Additionally, the existing millet milk processing techniques are compiled to a framework, and the nutritional composition of millet milk is compared to other PBMAs and cow milk. Lastly, the recommendations for future research, focusing on the development and nutritional optimization of millet milk, are presented.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 3","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11924886/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143661823","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}