Food and Bioprocess Technology最新文献_第2页

Plant-Derived Extract-Loaded Nanocarriers and Green-Synthesized Nanomaterials in Functional Foods: Applications, Challenges, and Safety Perspectives 植物提取负载纳米载体和绿色合成纳米材料在功能食品中的应用、挑战和安全前景

IF 5.8 2区农林科学

Food and Bioprocess Technology Pub Date : 2026-05-01 DOI: 10.1007/s11947-026-04334-w

Hamed Ahari, Fatemeh Kalateh-Seifari, Yashar Salimi Galangashi

{"title":"Plant-Derived Extract-Loaded Nanocarriers and Green-Synthesized Nanomaterials in Functional Foods: Applications, Challenges, and Safety Perspectives","authors":"Hamed Ahari, Fatemeh Kalateh-Seifari, Yashar Salimi Galangashi","doi":"10.1007/s11947-026-04334-w","DOIUrl":"10.1007/s11947-026-04334-w","url":null,"abstract":"<div><p>Plant-derived nanoparticles have emerged as promising next-generation functional ingredients capable of overcoming the inherent limitations of conventional phytochemicals in food systems. While plant bioactives possess well-documented antioxidant, antimicrobial, anti-inflammatory, and immunomodulatory activities, their direct application in foods is often restricted by poor stability, low solubility, and limited bioavailability. Advances in food nanotechnology—particularly green synthesis approaches utilizing plant materials—have enabled the development of biocompatible nanoparticles and nanocarriers that enhance the physicochemical stability, controlled release, and biological performance of these compounds. This review critically examines the production, mechanisms, functional applications, safety, toxicological, and regulatory dimensions of plant-derived nanoparticles in functional food systems. Emphasis is placed on nanoparticle–biological interactions, oxidative stress induction, inflammatory signaling, biodistribution, and potential organ accumulation under chronic exposure. Physicochemical variability (such as size, surface charge, and coating composition) is discussed as a determinant of both functionality and risk. Current regulatory frameworks are comparatively analyzed, highlighting inconsistencies in nano-specific definitions, safety assessment requirements, and labeling policies. Translational challenges, including reproducibility of green synthesis, scalability, matrix stability, sustainability, and consumer acceptance, are addressed. Future priorities focus on standardized risk assessment, integrated in vitro/in vivo and computational toxicology, and harmonized global regulations to enable responsible and sustainable industrial application.\u0000</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"19 6","pages":""},"PeriodicalIF":5.8,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147796902","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}

引用次数: 0

Research Progress of Food-Derived Carbon Dots Intelligent Packaging Materials Based on Natural Biopolymers in Meat Freshness Monitoring and Preservation 基于天然生物聚合物的食源性碳点智能包装材料在肉类保鲜监测中的研究进展

IF 5.8 2区农林科学

Food and Bioprocess Technology Pub Date : 2026-05-01 DOI: 10.1007/s11947-026-04368-0

Qiulin Wang, Wen Du, Wang Li, Chenzhao Wang, Ran Wang, Zhiwei Su, Xiaotong Lin, Jiamin Tian, Wenlu Li, Xiaomeng Liu, Jingyi Qing, Chunlong Sun

{"title":"Research Progress of Food-Derived Carbon Dots Intelligent Packaging Materials Based on Natural Biopolymers in Meat Freshness Monitoring and Preservation","authors":"Qiulin Wang, Wen Du, Wang Li, Chenzhao Wang, Ran Wang, Zhiwei Su, Xiaotong Lin, Jiamin Tian, Wenlu Li, Xiaomeng Liu, Jingyi Qing, Chunlong Sun","doi":"10.1007/s11947-026-04368-0","DOIUrl":"10.1007/s11947-026-04368-0","url":null,"abstract":"<div><p>Food-derived carbon dots (CDs) have garnered increasing attention in food science due to their tunable fluorescence properties, excellent biocompatibility, and robust antibacterial and antioxidant activities. Specifically in the meat sector, integrating food-derived CDs into natural biopolymer matrices to fabricate functional packaging films has yielded active materials that simultaneously preserve meat freshness and enable real-time freshness monitoring. Herein, we elaborate the fundamental physicochemical properties of CDs, dissect their intrinsic antibacterial and antioxidant mechanisms, and highlight the functional enhancement of natural biopolymer films imparted by CDs’ incorporation. We systematically review advances in the application of CDs-incorporated natural biopolymer films for intelligent freshness monitoring and active meat packaging over the past five years. Furthermore, we discuss the prevailing challenges and future prospects in this field, with a focus on the integrated innovation of composite films and biosensors to realize real-time dynamic tracking of multiple meat quality indicators via intelligent monitoring technologies, ultimately providing a theoretical reference for the development of innovative multifunctional active packaging for the meat industry.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"19 6","pages":""},"PeriodicalIF":5.8,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147796328","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}

引用次数: 0

NaCl Adaptation Differentially Remodels Membranes and Elevates Barotolerance of Salmonella enterica Serovar Typhimurium Relative to Escherichia coli O157:H7 Under High-Pressure Processing 高压处理下，肠道沙门氏菌血清型鼠伤寒杆菌与大肠杆菌O157:H7的膜重塑及抗压能力差异

IF 5.8 2区农林科学

Food and Bioprocess Technology Pub Date : 2026-04-30 DOI: 10.1007/s11947-026-04370-6

Sunwoo Park, Jae-Ik Lee, So-Seum Yong, Dong-Hyun Kang, Sang-Hyun Park

{"title":"NaCl Adaptation Differentially Remodels Membranes and Elevates Barotolerance of Salmonella enterica Serovar Typhimurium Relative to Escherichia coli O157:H7 Under High-Pressure Processing","authors":"Sunwoo Park, Jae-Ik Lee, So-Seum Yong, Dong-Hyun Kang, Sang-Hyun Park","doi":"10.1007/s11947-026-04370-6","DOIUrl":"10.1007/s11947-026-04370-6","url":null,"abstract":"<div><p>The efficacy of high-pressure processing (HPP) on <i>Escherichia coli</i> O157:H7 and <i>Salmonella enterica</i> serovar Typhimurium was compared after adaptation to 0.5–5% (w/v) NaCl. Across NaCl levels, 500 MPa achieved undetectable counts faster than 400 MPa when evaluated by direct enumeration. However, recovery assays revealed substantially injured subpopulations, particularly for <i>S.</i> Typhimurium. At 500 MPa, <i>E. coli</i> O157:H7 was inactivated below the detection limit within 30 s, whereas <i>S.</i> Typhimurium required 120 s for similar effect, indicating a higher barotolerance of <i>S.</i> Typhimurium after NaCl adaptation, which was underestimated by direct plating alone. Fatty acid methyl ester analysis showed species-distinct remodeling: in <i>S.</i> Typhimurium, unsaturated fatty acids decreased and ≤ C16 chains increased, elevating the weighted-average melting temperature (WAMT). In <i>E. coli</i> O157:H7, chain-length redistribution with increased unsaturation decreased WAMT. Laurdan generalized polarization (GP) was unchanged in <i>E. coli</i> O157:H7 but decreased in <i>S.</i> Typhimurium (higher fluidity). DiBAC<sub>4</sub>(3) showed increased polarization in <i>S.</i> Typhimurium and greater depolarization in <i>E. coli</i> O157:H7 after adaptation. qRT-PCR (16 genes shared by both species) showed broad upregulation in <i>S.</i> Typhimurium (15/16 with log<sub>2</sub>FC ≥ 2; <i>rpo</i>S = 4.42), but minimal responses in <i>E. coli</i> O157:H7 (e.g., <i>rpo</i>S = 1.29). Collectively, NaCl adaptation conditions membranes and transcriptional programs in a species-specific manner that elevates the HPP barotolerance of <i>S.</i> Typhimurium. The inclusion of resuscitation-based recovery and consideration of salt history are therefore critical for HPP validation in liquid foods.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"19 6","pages":""},"PeriodicalIF":5.8,"publicationDate":"2026-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147797152","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}

引用次数: 0

Detection of Internal Browning in Pears Based on Symmetrized Dot Pattern Images of Vibro-Acoustic Signals and Improved MobileViT 基于振动声信号对称点图和改进MobileViT的梨内部褐变检测

IF 5.8 2区农林科学

Food and Bioprocess Technology Pub Date : 2026-04-30 DOI: 10.1007/s11947-026-04366-2

Junyang Yu, Hui Zhang, Haifeng Jiao, Mingrong Zhang, Tianxiang Qi

{"title":"Detection of Internal Browning in Pears Based on Symmetrized Dot Pattern Images of Vibro-Acoustic Signals and Improved MobileViT","authors":"Junyang Yu, Hui Zhang, Haifeng Jiao, Mingrong Zhang, Tianxiang Qi","doi":"10.1007/s11947-026-04366-2","DOIUrl":"10.1007/s11947-026-04366-2","url":null,"abstract":"<p>Internal browning severely compromises the quality and storage efficiency of pears, creating an urgent need for rapid and accurate detection. A method combining acoustic-vibration non-destructive testing technology with an improved MobileViT model was proposed to enhance the accuracy of distinguishing between slightly and severely browned pears. First, acoustic-vibration signals were collected from fruits using a self-developed pear-acoustic-vibration detection system. Second, the Symmetrized Dot Pattern (SDP) method was employed to convert the one-dimensional acoustic-vibration signal into a two-dimensional “snowflake pattern” image. Subsequently, the Symmetry Consistency Branch (SCB) and Polar Structure Attention (PSA) modules were introduced to enhance the MobileViT model’s ability to capture both local and global information within the SDP image. Experimental results indicate that when the time interval coefficient <i>t</i> is 25, the magnification angle <i>ζ</i> is 60°, and the rotation angle <i>θ</i> is 60°, the SDP images of samples with different browning degrees show the most significant differences without overlap. Under these conditions, the improved MobileViT model achieves a classification accuracy of 93.3% on an independent test set comprising 150 sample images (healthy pears <i>N</i> = 84, slightly browned pears <i>N</i> = 48, severely browned pears <i>N</i> = 18), demonstrating high discriminative capability even for slightly browning pears (91.7%). Comparative analysis revealed that the improved MobileViT model significantly outperformed mainstream architectures (DenseNet, VGG16, and MobileNetV3), achieving macro-average recall, macro-average precision, and <i>F</i><sub>1</sub>-scores of 93.39%, 92.93%, and 93.14%, respectively, on the test dataset. These findings provide valuable insights for developing online detection and automated grading technologies for early-stage internal browning in pears using acoustic-vibration methods.</p>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"19 6","pages":""},"PeriodicalIF":5.8,"publicationDate":"2026-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147797160","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}

引用次数: 0

Biodegradable and Edible Cutlery: Innovations in Biomaterials, Additive formulation, Processing Technologies and Sustainability Perspectives 可生物降解和可食用餐具：生物材料、添加剂配方、加工技术和可持续性方面的创新

IF 5.8 2区农林科学

Food and Bioprocess Technology Pub Date : 2026-04-28 DOI: 10.1007/s11947-026-04372-4

Nivetha Uthamaraj, Leya Beno, Pragalyaashree M M

{"title":"Biodegradable and Edible Cutlery: Innovations in Biomaterials, Additive formulation, Processing Technologies and Sustainability Perspectives","authors":"Nivetha Uthamaraj, Leya Beno, Pragalyaashree M M","doi":"10.1007/s11947-026-04372-4","DOIUrl":"10.1007/s11947-026-04372-4","url":null,"abstract":"<div><p>The increasing environmental impacts of conventional plastic cutlery driven by persistent non-biodegradability, microplastic formation and fossil-fuel dependence have accelerated extensive research into biodegradable and edible alternatives. This review synthesises materials, processing technologies, functional properties and environmental performance of biodegradable cutlery derived from renewable and waste-based feedstocks. Key materials include starch, cellulose, plant proteins and biodegradable polyesters such as polylactic acid (PLA), polyhydroxyalkanoates (PHA), polybutylene adipate terephthalate (PBAT), lipids and agro-industrial by-products. Additives such as plasticizers, binders, cross-linkers, reinforcing agents, antioxidants and antimicrobials are compared based on their roles in enhancing mechanical strength, water resistance, thermal behaviour and biodegradability. Manufacturing techniques including injection moulding, compression moulding, extrusion and 3D printing are evaluated for their scalability and compatibility with biomaterials. Essential testing includes tensile strength, water absorption, thermal analysis and biodegradation under soil and composting conditions. Although notable progress is evident, challenges remain regarding production costs, consumer awareness and limited composting infrastructure. Agricultural waste valorization and enabling policies play a vital role in advancing a circular bioeconomy. By integrating recent developments, comparing material classes and identifying critical research gaps, this review provides strategic insights supporting future innovations and commercial adoption of sustainable cutlery alternatives.</p><h3>Graphical Abstract</h3><div><figure><div><div><picture><source><img></source></picture><span>The alternative text for this image may have been generated using AI.</span></div></div></figure></div></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"19 6","pages":""},"PeriodicalIF":5.8,"publicationDate":"2026-04-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147796436","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}

引用次数: 0

Coaxially 3D Printed Core–Shell Hydrogel Colorimetric Indicator for Real Time Freshness Monitoring of Fruits and Vegetables 同轴3D打印核壳水凝胶比色指示器，实时监测水果和蔬菜的新鲜度

IF 5.8 2区农林科学

Food and Bioprocess Technology Pub Date : 2026-04-28 DOI: 10.1007/s11947-026-04377-z

Tiantian Tang, Min Zhang, Benu Adhikari, Dongcui Fan, Zhimei Guo

{"title":"Coaxially 3D Printed Core–Shell Hydrogel Colorimetric Indicator for Real Time Freshness Monitoring of Fruits and Vegetables","authors":"Tiantian Tang, Min Zhang, Benu Adhikari, Dongcui Fan, Zhimei Guo","doi":"10.1007/s11947-026-04377-z","DOIUrl":"10.1007/s11947-026-04377-z","url":null,"abstract":"<div><p>In this study, a novel smart indicator pad was fabricated using coaxial 3D printing, featuring a core–shell structure with a curcumin-loaded Ca<sup>2</sup>⁺/CMC core and an alkaline sodium alginate–curcumin shell. During printing, in situ Ca<sup>2</sup>⁺–SA ionic crosslinking formed a stable three-dimensional network, while curcumin enabled dynamic colorimetric response under alkaline conditions. Systematic investigations showed that crosslinking pathway, infill rate, and structural thickness significantly affected gas-responsive behavior, with the inward-to-outward crosslinking mechanism showing superior performance. The curcumin emulsion system improved stability, reducing curcumin loss from 27.56% to 10.86%, and the printed pads exhibited rapid CO₂ responsiveness, with ΔE (60%-0.6) values reaching 20.90 within 2 min. During storage tests, the indicator pads displayed clear color changes corresponding to fruit and vegetable spoilage. For instance, mushroom pads showed ΔE increasing from 8.20 on day 1 to 24.99 on day 5, strawberries reached 24.81, and average daily ΔE change rates were approximately 5.00 ΔE/day, reflecting high sensitivity to respiration-generated CO₂. The overall colorimetric response ranking was mushroom > strawberry > Malanto (<i>Kalimeris indica</i>) > bok choy > grape, consistent with produce-specific respiration and moisture characteristics. These results demonstrate that the fabricated 3D-printed indicator pads provide an intuitive, quantitative, and real-time approach for monitoring freshness, offering promising potential for industrial intelligent packaging applications.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"19 6","pages":""},"PeriodicalIF":5.8,"publicationDate":"2026-04-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147796435","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}

引用次数: 0

Recent Developments in Bioseparation for Food Processing: Principles, Technologies, and Sustainable Applications 食品加工生物分离的最新进展：原理、技术和可持续应用

IF 5.8 2区农林科学

Food and Bioprocess Technology Pub Date : 2026-04-24 DOI: 10.1007/s11947-026-04371-5

Tejaswi Boyapati, Gayathri M. S. Priyadharshini, Kasiviswanathan Muthukumarappan, Payel Ghosh

{"title":"Recent Developments in Bioseparation for Food Processing: Principles, Technologies, and Sustainable Applications","authors":"Tejaswi Boyapati, Gayathri M. S. Priyadharshini, Kasiviswanathan Muthukumarappan, Payel Ghosh","doi":"10.1007/s11947-026-04371-5","DOIUrl":"10.1007/s11947-026-04371-5","url":null,"abstract":"<div><p>Bioseparation encompasses a range of unit operations, including extraction, concentration, purification, and polishing, used to isolate proteins, polyphenols, and other biomolecules from complex food matrices. This paper discusses the fundamentals and industrial methods of food bioseparation science and technology. Ultrasound, enzymes, microwaves, and supercritical fluid extraction are examined alongside sustainable deep eutectic solvents and aqueous two-phase systems. The review covers recent advances in chromatographic, membrane-based, hybrid, and continuous separation techniques. This review examines ion-exchange and simulated moving bed (SMB) chromatography alongside membrane filtration techniques, including ultrafiltration (UF), nanofiltration (NF), and reverse osmosis (RO), for the purification of proteins and nucleic acids in food systems. Case studies in food biotechnology, such as whey protein recovery, plant protein isolation, and nucleotide production, employ continuous biomanufacturing and integrated upstream and downstream systems. Mechanistic process modeling, artificial intelligence (AI), and machine learning tools for process optimization, monitoring, and control are also examined. Emphasis is placed on water and solvent recycling, food-byproduct valorization, energy-efficient operations, and circular bioeconomy models. Emerging technologies include hybrid separation platforms, digital twin integration, and eco-designed separation materials. These advancements make bioseparation vital for the sustainability, scalability, and quality of food processing in the coming decade.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"19 6","pages":""},"PeriodicalIF":5.8,"publicationDate":"2026-04-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147738475","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}

引用次数: 0

Improving the Solubility of Hesperidin and the Quality of Concentrated Orange Juice by Employing Polysaccharide-EGCG Complexes 多糖- egcg配合物改善橙皮苷的溶解度及浓缩橙汁品质

IF 5.8 2区农林科学

Food and Bioprocess Technology Pub Date : 2026-04-24 DOI: 10.1007/s11947-026-04379-x

Yingqiu Luo, Min Zhang, Chung Lim Law, Zhenjiang Luo

{"title":"Improving the Solubility of Hesperidin and the Quality of Concentrated Orange Juice by Employing Polysaccharide-EGCG Complexes","authors":"Yingqiu Luo, Min Zhang, Chung Lim Law, Zhenjiang Luo","doi":"10.1007/s11947-026-04379-x","DOIUrl":"10.1007/s11947-026-04379-x","url":null,"abstract":"<div><p>Hesperidin (HSPD) readily precipitates from concentrated orange juice (COJ) due to its low solubility, leading to a decline in both sensory and nutritional value of COJ. Based on the solubilizing effect of epigallocatechin gallate (EGCG) toward HSPD and its limitation of insufficient application stability in COJ, four polysaccharide-EGCG complexes were prepared via a self-assembly method to enhance the dissolution properties of HSPD and its solubility in COJ, using gum Arabic (GA), pullulan (P), sodium alginate (SA), and carboxymethyl cellulose (CMC), respectively. The polysaccharide-EGCG complexes were characterized through XRD, UV–Vis, FT-IR, and ζ-potential analysis, coupled with molecular docking simulation to investigate the solubilization pathway of HSPD by EGCG. The stability of polysaccharide-EGCG complexes under simulated environmental conditions and their HSPD-solubilizing efficacy were evaluated, and their application performance in COJ was assessed. The results indicated that the HSPD-solubilizing effect of EGCG was closely related to hydrogen bonding and π-π interactions, and this effect remained upon the incorporation of polysaccharides. Compared to EGCG alone, all four polysaccharide-EGCG complexes significantly improved the retention rate of EGCG and its HSPD-solubilizing efficacy under high-temperature and low-pH conditions. The retention rates were 83.17–99.00% and 83.63–98.15%, with the solubilization coefficients reached 2.46–4.17 and 2.38–4.07, respectively. Furthermore, the polysaccharide-EGCG complexes increased the solubility of HSPD in COJ by 8.21%-31.38% without negatively impacting the quality attributes of COJ, and the SA-EGCG complex showed superior efficacy. In conclusion, polysaccharide-EGCG complexes represent a green and promising strategy for enhancing HSPD solubility and improving the overall quality of COJ.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"19 6","pages":""},"PeriodicalIF":5.8,"publicationDate":"2026-04-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147738305","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}

引用次数: 0

Cold Plasma Treatment of Spices: Aflatoxin Degradation, Microbial Inactivation, Bioactive Compounds, Volatile Profiles, and Physicochemical Changes 香料的冷等离子体处理：黄曲霉毒素降解、微生物灭活、生物活性化合物、挥发性分布和物理化学变化

IF 5.8 2区农林科学

Food and Bioprocess Technology Pub Date : 2026-04-24 DOI: 10.1007/s11947-026-04357-3

Fela Laila Nur Hidayati, Reka Mustika Sari, Satriyo Krido Wahono, Ema Damayanti

{"title":"Cold Plasma Treatment of Spices: Aflatoxin Degradation, Microbial Inactivation, Bioactive Compounds, Volatile Profiles, and Physicochemical Changes","authors":"Fela Laila Nur Hidayati, Reka Mustika Sari, Satriyo Krido Wahono, Ema Damayanti","doi":"10.1007/s11947-026-04357-3","DOIUrl":"10.1007/s11947-026-04357-3","url":null,"abstract":"<div><p>Spices are a source of health-promoting bioactive substances and have a significant function in enhancing the flavor and aroma of food. However, they are susceptible to mycotoxin and microbial contamination, which affects food safety and causes financial losses. Conventional decontamination methods are frequently linked to a reduction in sensory quality and deterioration of bioactive compounds, prompting the development of non-thermal technologies. Cold plasma has been reported to reduce microbial and mycotoxin loads in various commodities. However, studies on spices are still limited and mainly focus on aflatoxins, leaving a significant knowledge gap that needs to be addressed to comprehensively evaluate the efficacy of cold plasma treatment for decontaminating spices. This article discusses the latest literature on the application of cold plasma to spices, focusing on its impact on microbial inactivation, aflatoxin decontamination, bioactive and volatile compounds, and physicochemical properties. The literature is organized by the purpose of cold plasma application and the quality parameters assessed, including food safety and quality. The mechanisms of microbial inactivation and aflatoxin decontamination are discussed based on literature reports, including from metabolomic and transcriptomic approaches. According to the available literature, cold plasma shows promise as an alternative technology for reducing microbial contamination and aflatoxin levels while maintaining the spice quality. However, efficacy depends on spice type and process conditions. Future research should focus on evaluating multiple commodities and mycotoxins, optimising processes, deepening mechanistic understanding, and assessing scalability to support industrial applications, providing guidance for policy makers and stakeholders in spice processing and technology development.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"19 6","pages":""},"PeriodicalIF":5.8,"publicationDate":"2026-04-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147738306","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}

引用次数: 0

Techno-Functional and Physicochemical Properties of Caper Seed Protein: A Comparative Study of Extraction Methods 刺山柑种子蛋白的工艺、功能及理化性质：几种提取方法的比较研究

IF 5.8 2区农林科学

Food and Bioprocess Technology Pub Date : 2026-04-24 DOI: 10.1007/s11947-026-04369-z

Ayşe Özçelik, Muhammed Mustafa Özçelik, Bekir Gökçen Mazı, Sebahattin Serhat Turgut, Erkan Karacabey

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