Journal of Food Measurement and Characterization最新文献

{"title":"Isolation, characterization, and development of phyto-protease from ginger (Zingiber officinale) rhizome","authors":"Muhammad Shahkar Uzair,&nbsp;Asad Sultan,&nbsp;Shabana Naz,&nbsp;Rifat Ullah Khan,&nbsp;Vincenzo Tufarelli,&nbsp;Ibrahim A. Alhidary","doi":"10.1007/s11694-025-03925-z","DOIUrl":"10.1007/s11694-025-03925-z","url":null,"abstract":"<div>\u0000 \u0000 <p>This study focuses on the isolation, processing, and development of a protease from ginger rhizomes (<i>Zingiber officinale</i>). The protease was extracted using centrifugation, ammonium sulfate precipitation, and dialysis, followed by freeze-drying and incorporation into a wheat bran carrier. Proteolytic activity was qualitatively confirmed using a skim milk agar plate assay and quantitatively assessed by measuring tyrosine release from a caseinate substrate under controlled pH and temperature conditions. The enzyme’s activity was optimal at pH 4–8 and temperatures between 40 °C and 70 °C, demonstrating stability across a broad range of conditions. Protein concentration in the extract was determined using the Bradford assay, with Bovine Serum Albumin (BSA) as a standard. The protease exhibited significant hydrolytic activity, indicating its potential to enhance protein digestion. Furthermore, this enzyme maintained efficacy under conditions that simulate the avian digestive environment. These findings highlight the feasibility of utilizing ginger-derived proteases as sustainable and effective additives in animal feed, contributing to improved nutrient utilization and digestion. The study underscores the need for further exploration into optimizing extraction processes and industrial-scale production for broader applications.</p>\u0000 </div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"20 4","pages":"4344 - 4350"},"PeriodicalIF":3.3,"publicationDate":"2026-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147829820","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Nutraceutical potential of figs and their by-products: A review of processing techniques, bioactive compounds, and neutraceutical potentials","authors":"Choon-Hui Tan,&nbsp;Pratheep Sandrasaigaran,&nbsp;Ianne Kong,&nbsp;Kalvin Meng-Jun Chuo,&nbsp;Liew Phing Pui,&nbsp;Patpen Penjumras","doi":"10.1007/s11694-025-03839-w","DOIUrl":"10.1007/s11694-025-03839-w","url":null,"abstract":"<div><p>Fig is one of the oldest cultivated plants native to the Mediterranean coast where it is often considered as a symbol of health. Several studies have focused particularly on their phytochemical composition, or processing. In this review, the current use of figs was briefly discussed besides the potential use of their different parts (including their by-products) for the food and pharmaceutical industries was extensively explored. This review surveyed prior research published during 2002 to 2025. This review underscored the current potential usage, processing of figs and by-products, characterization of fig and by-products and nutraceutical potential and pharmacological properties. The Figs and their by-product processing methods using various drying techniques significantly enhanced the bioactive concentration in the extracts and the use of non-conventional bioactive extraction methods, particularly microwave-assisted extractions (MAE) and ultrasound-assisted extractions (UAE) have demonstrated efficiency in improving the extraction quality while reducing processing the time, cost, and solvent usage; hence, MAE and UAE are environmentally sustainable and economically viable for large-scale industrial applications. In addition, the volatile compounds of figs and their role in sensory profile were also discussed in this review. Volatile compounds like aldehydes, alcohols, ketones, esters, acids, and terpenes play important roles in figs’ sensory appeals. The nutraceutical and pharmacological properties of figs and their by-products demonstrated value-added potential for the food industry and health applications. Finally, the insights and the prospects of figs and their by-products are briefly discussed. The varied uses and sustainability features of figs and their by-products indicate significant potential for advancing food innovation, neutraceutical products, and environmental sustainability in the future.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"20 4","pages":"3750 - 3773"},"PeriodicalIF":3.3,"publicationDate":"2026-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147830205","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Plant-based antioxidants in oil storage: mechanisms, applications and challenges","authors":"Taotao Zhang,&nbsp;Haixia Ji,&nbsp;Li Gao,&nbsp;Guangyu Zhang,&nbsp;Xiaokai Ma,&nbsp;Yinghu Zhao,&nbsp;Mengze Wang,&nbsp;Yu Zhang","doi":"10.1007/s11694-025-03923-1","DOIUrl":"10.1007/s11694-025-03923-1","url":null,"abstract":"<div><p>The oxidation stability of oil is a key factor determining its quality, safety and shelf life. Under the dual trends of sustainable transformation and healthy consumption, plant-based antioxidants have become a research hotspot. It not only enhances the oxidation stability of oils and fats and improves their flavor, but more importantly, it mostly comes from agricultural by-products, which is in line with the concept of circular economy and helps promote the low-carbon transformation of the food system. However, its application still faces challenges such as stability, matrix compatibility, sensory characteristics and standardization. This article systematically reviews the latest progress of plant-based antioxidants in the application of edible oil storage. The focus is on elaborating its in vitro antioxidant mechanism and structure–activity relationship, the quality structure and oxidation dynamics of edible oil during storage, as well as the influence of plant-based antioxidants on the storage of edible oil (the potential of nano-delivery systems and compound interactions). In addition, this article further explores its usage norms and challenges, with the aim of providing theoretical support and practical guidance for establishing a more sustainable, healthy and standardized application path for plant-based antioxidants.</p><h3>Graphic 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":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"20 4","pages":"3851 - 3883"},"PeriodicalIF":3.3,"publicationDate":"2026-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147830026","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Hypolipidemic active components and mechanisms of action of hawthorn (Crataegus L.)","authors":"Xiaobo Xu,&nbsp;Tong Wang,&nbsp;Wencai Song,&nbsp;Ping Xu,&nbsp;Leishan Chen,&nbsp;Kun Zhao,&nbsp;Hanna Fotina,&nbsp;Yongchao Li","doi":"10.1007/s11694-025-03938-8","DOIUrl":"10.1007/s11694-025-03938-8","url":null,"abstract":"<div>\u0000 \u0000 <p>Hawthorn (Crataegus pinnatifida) is a profound medicinal and edible plant. Its fruits, leaves, and seeds are rich in chemical constituents, including triterpenoid acids, phenolics, flavonoids, and polysaccharides. Studies have shown that these components exhibit significant lipid-lowering effects, indicating substantial potential for pharmacological development. Further research has revealed that hawthorn exerts its lipid-lowering effects by modulating the activity and expression of lipid metabolism-related enzymes, as well as through anti-inflammatory, antioxidant, and free radical-scavenging activities. These processes involve multiple signaling pathways, including the AMPK signaling pathway. In this systematic review, relevant literature was retrieved from databases such as Web of Science, X-MOL, Science Direct, PubMed, TCMSP, and CNKI (China National Knowledge Infrastructure). The current advances regarding the types of lipid-lowering active ingredients in hawthorn, their underlying mechanisms of action, and their applications in food and medicine are comprehensively summarized. This review aims to provide insights and references for further research and utilization of hawthorn’s lipid-lowering properties. Future efforts should focus on intensifying research and development to fully exploit the potential of hawthorn’s lipid-lowering components in the food and pharmaceutical industries.</p>\u0000 </div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"20 4","pages":"3884 - 3898"},"PeriodicalIF":3.3,"publicationDate":"2026-03-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147829808","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"3D printing of dairy ingredients and milk products: advances, challenges, and future perspectives","authors":"Aparnna V.P,&nbsp;Kaushik Khamrui,&nbsp;Writdhama G. Prasad,&nbsp;Kuntal Roy","doi":"10.1007/s11694-026-04093-4","DOIUrl":"10.1007/s11694-026-04093-4","url":null,"abstract":"<div>\u0000 \u0000 <p>3D printing (3DP) has emerged as a new opportunity for the food industry, particularly in the domain of dairy products for personalizing nutrition, food designing, and product structuring. This review explores recent advances in 3DP of milk-derived ingredients and dairy products, emphasizing their structural formation, stability, and post-processing characteristics. The promising range of applications of 3DP for customized functional and nutritious dairy foods catering to individual needs was also discussed. The principal development encompasses the utilization of milk ingredients for high-protein gels and modifying the intrinsic characteristics of dairy products such as cheese, ice cream, and milk solids-based snacks, enhancing their printability. Despite promising advancements and innovations, several challenges persist, such as maintaining microbial safety, mass production, and a lack of regulatory standards. By critically analyzing current methodologies and technological breakthroughs, this review elucidates the obstacles and prospects of 3DP of milk-based products, thereby advancing nutritious dairy foods.</p>\u0000 </div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"20 4","pages":"4109 - 4132"},"PeriodicalIF":3.3,"publicationDate":"2026-03-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147829242","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Artificial intelligence-driven food safety and quality control","authors":"Xin Zhou,&nbsp;Zhihua Li,&nbsp;Xiaowei Huang,&nbsp;Xiangyu Hu,&nbsp;Zexiang Li,&nbsp;Jiyong Shi,&nbsp;Xiaobo Zou","doi":"10.1007/s11694-026-04088-1","DOIUrl":"10.1007/s11694-026-04088-1","url":null,"abstract":"<div>\u0000 \u0000 <p>Ensuring food safety and quality has emerged as a critical global priority, driven by rapid growth of the world population and the increasing complexity of modern food production and distribution systems. As supply chains become more globalized and diversified, risks associated with contamination, adulteration, and quality degradation have intensified, posing significant challenges to public health and international trade. Conventional detection and monitoring methods, although scientifically established, often face limitations in efficiency, cost-effectiveness, and adaptability to diverse contamination sources and dynamic production environments. In recent years, the emergence of deep learning as a transformative branch of artificial intelligence has opened new opportunities to address these limitations through automated data analysis and intelligent pattern recognition. This review provides a comprehensive synthesis of advances in artificial intelligence applications for food safety and quality control from 2019 to 2025, covering hazard detection, quality evaluation, and intelligent monitoring for real-time risk prediction and decision support. By systematically analyzing representative methodologies, technical frameworks, and performance outcomes, the review underscores the advantages of artificial intelligence in achieving high-throughput, non-destructive, and precise analytical performance across complex food matrices. It also identifies persistent challenges, including data imbalance, limited interpretability, and environmental variability, which hinder large-scale deployment and regulatory integration. The convergence of artificial intelligence with advanced sensing technologies, big data analytics, and domain expertise is expected to drive the evolution of next-generation intelligent food safety systems, ultimately enabling more transparent, adaptive, and sustainable approaches to postharvest processing, quality management, and global food security.</p>\u0000 </div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"20 4","pages":"4071 - 4108"},"PeriodicalIF":3.3,"publicationDate":"2026-03-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147829179","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The effect of dual emulsifier on the stability and antioxidant activity of oregano essential oil microcapsules and their application in food preservation","authors":"Qinqing Zhang, Xinyue Ma, Yaqi Fan, Hongyang Li, Xiangyu Zhang, Yanli Zhao, Jinlian Li, Dongmei Wu","doi":"10.1007/s11694-025-03992-2","DOIUrl":"https://doi.org/10.1007/s11694-025-03992-2","url":null,"abstract":"","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2026-02-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147382011","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The role of lactic acid bacteria in enhancing digestibility and flavor profile of alternative protein matrices and cultivated-meat scaffolds","authors":"Funda Yildiz,&nbsp;Aline Issa,&nbsp;Fatih Ortakci","doi":"10.1007/s11694-026-04053-y","DOIUrl":"10.1007/s11694-026-04053-y","url":null,"abstract":"<div><p>Rising global demand for sustainable protein necessitates alternatives like plant-based matrices and cultivated meat scaffolds. However, structural complexity and antinutritional factors (ANFs) often compromise their digestibility and organoleptic properties. This systematic review evaluates 11 studies (2019–2025) demonstrating how lactic acid bacteria (LAB) fermentation enhances these matrices through five key mechanisms: (1) proteolytic hydrolysis, (2) generation of favorable flavor compounds, (3) degradation of off-flavor precursors, (4) acidification-induced activation of endogenous enzymes, and (5) reduction of ANFs. LAB significantly improves digestibility and flavor in plant-based proteins by increasing peptide bioavailability and masking undesirable notes (e.g., beany flavors). However, applications in cultivated meat scaffolds remain underexplored. These findings position LAB fermentation as a promising, multi-target strategy to advance the nutritional and sensory quality of alternative protein systems.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"20 4","pages":"4024 - 4036"},"PeriodicalIF":3.3,"publicationDate":"2026-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11694-026-04053-y.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147829943","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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":"Honey adulteration detection: a comprehensive review of traditional and modern techniques","authors":"Aroni Preya Biswas,&nbsp;Mahmuda Tasnim,&nbsp;Özge Süfer,&nbsp;Sagar Chandra Das,&nbsp;Shaswaty Sarker,&nbsp;Min Zhang,&nbsp;Nahidul Islam","doi":"10.1007/s11694-025-03954-8","DOIUrl":"10.1007/s11694-025-03954-8","url":null,"abstract":"<div><p>Honey adulteration represents a significant global issue that compromises consumer trust, threatens food safety, and impacts trade integrity. Conventional physicochemical and chromatographic methods, although effective for identifying simple adulterants, often fail to detect complex or subtle adulteration. In the last five years, significant advancements have been made through the integration of spectroscopic techniques, including near-infrared (NIR), Raman, and Fourier-transform infrared (FTIR) spectroscopy, with machine learning (ML) and deep learning (DL) models. The techniques exhibit significant sensitivity, with recent studies demonstrating classification accuracies of 97–100% and the capacity to quantify adulterant levels to 3–5%. Portable NIR and fluorescence spectroscopy devices facilitate prompt, non-invasive analysis. Blockchain and Internet of Things (IoT) technologies provide concurrent traceability throughout the supply chain. This assessment integrates traditional and modern analytical techniques, highlighting their precision, practicality, and sustainability. AI-enhanced spectroscopy and hybrid multimodal systems represent significant future opportunities for achieving rapid, cost-effective, and scalable authentication of honey. Present challenges encompass model generalizability, global data harmonization, and validation in practical contexts. The development of spectroscopic–AI hybrids represents notable progress toward intelligent, traceable, and decentralized detection systems, enhancing authenticity and transparency within the global honey industry.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"20 4","pages":"3929 - 3964"},"PeriodicalIF":3.3,"publicationDate":"2026-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147830022","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Incorporation of plant proteins as foaming agents in the foam-mat drying method: Elucidated use in literature or lack of information?","authors":"Suliana Cenaque de Andrade,&nbsp;Igor Artur Eller Pazzini,&nbsp;Carmen Maria Olivera Müller","doi":"10.1007/s11694-025-04002-1","DOIUrl":"10.1007/s11694-025-04002-1","url":null,"abstract":"<div>\u0000 \u0000 <p>Foam-mat drying is a technique that transforms liquid or semi-liquid foods into foams, which are then subjected to drying. To enable the formulation of these foams, foaming agents and stabilizers are incorporated. However, most studies report on the use of foaming agents of animal origin, such as milk and egg derivatives. Given new market trends and consumer perceptions, it is necessary to search for alternatives capable of performing this function. In this context, a search was conducted across the central literature databases, focusing on the use of plant proteins as foaming agents in this technique. Studies identified the use of different protein fractions from soybeans (19), potatoes (4), and peas (3), totaling 26 documents. Interest in these agents was also noted, as most studies (69%) were published in the last five years. Foaming agents were mainly used in formulations containing fruit juices, pulps, and purees to extend shelf life and reduce waste of these raw materials. Despite the scarce use of these agents, which highlights gaps in this area, available studies have shown promising results, from foam formation to the evaluation of the physical, chemical, and technological properties of the powders obtained. This review provides an unprecedented contribution by bringing together the main results on the subject and demonstrating that the technique can be used to produce food powders with shorter processing times, preservation of bioactive potential, good sensory acceptance, and reconstitution, making it a promising alternative for the food industry.</p>\u0000 </div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"20 4","pages":"3991 - 4007"},"PeriodicalIF":3.3,"publicationDate":"2026-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11694-025-04002-1.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147829942","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}