Journal of Food Science and Technology最新文献

Extraction of bioactive compounds from Garcinia mangostana L., using green technologies: a comprehensive analysis 利用绿色技术提取山竹藤黄中生物活性物质的综合分析

IF 2.701

Journal of Food Science and Technology Pub Date : 2025-09-09 DOI: 10.1007/s13197-025-06432-7

Yurledys Torres Ortega, Somaris E. Quintana, Luis Alberto García-Zapateiro

{"title":"Extraction of bioactive compounds from Garcinia mangostana L., using green technologies: a comprehensive analysis","authors":"Yurledys Torres Ortega, Somaris E. Quintana, Luis Alberto García-Zapateiro","doi":"10.1007/s13197-025-06432-7","DOIUrl":"10.1007/s13197-025-06432-7","url":null,"abstract":"<div><p><i>Garcinia mangostana </i>L<i>.</i> is a tropical fruit celebrated for its substantial health benefits, largely due to its rich content of bioactive compounds. This review provides a detailed and current examination of various extraction technologies used to isolate these beneficial compounds and evaluates their associated biological activities. The fruit is particularly rich in phenolic compounds, anthocyanins, flavonoids, and isoprenylated xanthones, all of which are known for their potent antioxidant and anti-inflammatory properties. Traditional extraction methods, including solvent extraction and steam distillation, have been commonly employed to derive oils and their essential oils. However, these methods often involve lengthy extraction periods and significant solvent use, raising concerns about sustainability and efficiency. Conversely, modern extraction technologies such as supercritical fluid extraction, microwave-assisted extraction, and ultrasonic-assisted extraction offer enhanced efficiency, with benefits like reduced solvent use, shorter processing times, and higher yields. This review highlights recent advancements in these extraction methodologies, compares their effectiveness, and explores the potential applications of mangosteen-derived bioactive compounds across the food, pharmaceutical, and cosmetic industries. By evaluating both traditional and innovative techniques, this review aims to provide valuable insights into optimizing the extraction of mangosteen’s bioactive constituents for improved health benefits and industry applications.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 11","pages":"2031 - 2042"},"PeriodicalIF":2.701,"publicationDate":"2025-09-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s13197-025-06432-7.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145184216","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}

引用次数: 0

Exploring potential biomarkers in foods of animal origin 探索动物源性食品中潜在的生物标志物

IF 2.701

Journal of Food Science and Technology Pub Date : 2025-08-22 DOI: 10.1007/s13197-025-06412-x

Dolly Sharma, Rajendran Thomas, Devarshi Bharadwaj, Jai Narain Vishwakarma, Vivek Kumar Gupta

{"title":"Exploring potential biomarkers in foods of animal origin","authors":"Dolly Sharma, Rajendran Thomas, Devarshi Bharadwaj, Jai Narain Vishwakarma, Vivek Kumar Gupta","doi":"10.1007/s13197-025-06412-x","DOIUrl":"10.1007/s13197-025-06412-x","url":null,"abstract":"<div><p>Biomarkers are important tools in almost every biological field, serving as means of understanding biological conditions, responses or processes. Although, applicability and importance of biomarkers in medicine and food are extensively studied and reported in literature, this review will emphasize on biomarkers associated with food and foods of animal origin like meat, fish, milk and egg. Evaluation of quality, safety and adulteration of food commodities is of the utmost importance with the ever-increasing global demand. As meat is the most nutrient rich and demanded commodity, emphasis on meat quality and safety biomarkers is elaborately discussed, highlighting well known biomarkers for sensory attributes of meat like tenderness affected by certain structural proteins and proteolytic enzymes, colour stability determined by myoglobin chemistry and antioxidant activity, volatile chemicals, amino acids, and fatty acids determining flavour, texture and juiciness controlled by intramuscular fat and water-holding capacity etc. Moreover, consumer satisfaction goes hand in hand with attributes like safety, traceability and adulteration of meat, which are also assessed using biomarkers that comprehensively contribute in determining the overall quality of the meat. The meat industry is able to improve product consistency, safety and consumer appeal through these precision-based techniques and biomarkers. This review categorises these biomarkers as chemical and biological in nature, with certain biomarkers overlapping between the categories with respect to its composition, origin and detectability. Additionally, the review highlights the techniques for detecting the biomarkers in conventional and advanced settings starting from basic biochemical methods to advanced techniques.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 10","pages":"1825 - 1841"},"PeriodicalIF":2.701,"publicationDate":"2025-08-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144934802","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

A possible role for food-based citrus bioactive compounds in bridging the gap between prevalence of diabetes and the effectiveness of current treatments 基于食物的柑橘生物活性化合物在弥合糖尿病患病率与当前治疗有效性之间的差距方面的可能作用

IF 2.701

Journal of Food Science and Technology Pub Date : 2025-08-21 DOI: 10.1007/s13197-025-06414-9

Malkanthi Evans, Erin Lewis, Anika Joseph, David Crowley, Najla Guthrie

{"title":"A possible role for food-based citrus bioactive compounds in bridging the gap between prevalence of diabetes and the effectiveness of current treatments","authors":"Malkanthi Evans, Erin Lewis, Anika Joseph, David Crowley, Najla Guthrie","doi":"10.1007/s13197-025-06414-9","DOIUrl":"10.1007/s13197-025-06414-9","url":null,"abstract":"<div><p>The conventional “one-size-fits-all” approach to treating and managing type 2 diabetes mellitus (T2DM) has proven challenging. T2DM is a complex, heterogeneous disease and frequently coexists with other conditions like hypertension, obesity, and dyslipidemia, further complicating treatment decisions and outcomes. While advances in diabetes medications have been made, traditional treatment algorithms often focus on broad glycemic targets, neglecting the diverse needs of patients with different risk profiles associated with ethnicity, comorbidities, and preferences. Complex treatment regimens involving multiple medications and lifestyle changes can be challenging for patients, resulting in suboptimal outcomes and failure to achieve optimal glycemic targets. Therefore, revisiting existing treatment algorithms for diabetes management and the development of synergistic treatment modalities that may slow or prevent diabetes progression are warranted.</p><p>This mini review highlights the challenges of mitigating the prevalence of diabetes in at-risk populations and proposes incorporating non-therapeutic interventions such as Integrative Health Products (IHPs). IHPs encompass nutritional bioactives, functional foods, dietary supplements, and botanical compounds that may synergistically complement conventional medical treatments to optimize health and achieve glycemic targets.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 10","pages":"1842 - 1851"},"PeriodicalIF":2.701,"publicationDate":"2025-08-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144934803","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

A systematic review on the determination and analytical methods for furanic compounds in caramel models 焦糖模型中呋喃类化合物的测定及分析方法综述

IF 2.701

Journal of Food Science and Technology Pub Date : 2025-08-19 DOI: 10.1007/s13197-025-06419-4

Ai Chee Chan, Siti Umairah Mokhtar, Pui Khoon Hong

{"title":"A systematic review on the determination and analytical methods for furanic compounds in caramel models","authors":"Ai Chee Chan, Siti Umairah Mokhtar, Pui Khoon Hong","doi":"10.1007/s13197-025-06419-4","DOIUrl":"10.1007/s13197-025-06419-4","url":null,"abstract":"<div><p>Caramelization is the heat-induced transformation of sugars, leading to the formation of characteristic caramel flavours and colours. Furanic compounds such as 5-hydroxymethyl-2-furfural (HMF) and furfural were the intermediate products in this caramelization process. Excessive amounts of HMF, may pose food safety concerns, potentially influence human health. This systematic review aims to elucidate the types of sugar and amino acids that are usually used in previous studies, the type, and quantities of furanic compounds in the caramel model and to explore the diverse quantification methods employed in relevant studies. Preferred Reporting Items for Systematic Reviews and Meta-Analyses(PRISMA)method was employed in this study. Employing keywords such as “caramel”, “caramelization”, “browning”, “furanic”, “furfural”, “furan”, and “hydroxymethylfurfural” were used. A total of 1303 papers were obtained from the initial search by using Web of Science and Scopus database. Finally, 21 papers were selected after being evaluated. The results showed glucose and lysine were the most employed sugar and amino acids to develop caramel and Maillard reaction model in the previous studies. HMF emerged as the prevalent furanic compound, closely followed by furfural and 5-methylfurfural. These three furanic compounds contribute to the bitter taste of the caramel model. High Performance Liquid Chromatography (HPLC) is the preferred method for furanic compound analysis due to the low melting point and polar properties of furanic compounds. Other quantification methods include Solid-Phase Microextraction Gas Chromatography Mass Spectrometer (SPME GC-MS) and spectroscopy methods. This paper summarises furanic chemical analysis in caramel models, including existing understanding and methodological trends.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 11","pages":"1999 - 2012"},"PeriodicalIF":2.701,"publicationDate":"2025-08-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s13197-025-06419-4.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145184126","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}

引用次数: 0

An overview of the current situation and future development direction of grain detection: taking computer vision combined with deep learning 概述谷物检测的现状及未来发展方向：将计算机视觉与深度学习相结合

IF 2.701

Journal of Food Science and Technology Pub Date : 2025-08-19 DOI: 10.1007/s13197-025-06428-3

Xiao Zhang, Dong Li, Lijun Wang, Min Wu

引用次数: 0

Advanced extraction techniques and functional applications of millet-derived nutrients: a review 小米营养成分的先进提取技术及其功能应用综述

IF 2.701

Journal of Food Science and Technology Pub Date : 2025-07-18 DOI: 10.1007/s13197-025-06366-0

Krantidip R. Pawar, Prabhat K. Nema, Dhiraj Kumar Yadav, Sanket B. Kokane, Vinod T. Atkari

{"title":"Advanced extraction techniques and functional applications of millet-derived nutrients: a review","authors":"Krantidip R. Pawar, Prabhat K. Nema, Dhiraj Kumar Yadav, Sanket B. Kokane, Vinod T. Atkari","doi":"10.1007/s13197-025-06366-0","DOIUrl":"10.1007/s13197-025-06366-0","url":null,"abstract":"<div><p>Millets, also known as Nutri-cereals, are a traditional food source in many countries. They are comprised of essential nutritional elements, including carbohydrates, proteins, dietary fiber, lipids, vitamins, minerals, and various phytochemical compounds required for healthy longevity. Because of their low glycemic index and gluten-free status, millets suit various dietary requirements. This comprehensive review explores different techniques used for isolating health-promoting components from millets. Conventionally, most of the Nutri-components from millets can be isolated by using solvent extraction. However, it is associated with limitations such as low efficiency and potential degradation of bioactive compounds. The application of innovative extraction methods like ultrasonication-assisted, microwave-assisted, enzymatic-assisted, pulse electric field-assisted, and supercritical fluid techniques play crucial roles in enhancing extraction yield and improving functional attributes. The selection of proper extraction methods varies due to several factors, including the targeted components, the properties of the millet matrix, extraction efficacy, extraction speed, and economic considerations. Additionally, the review underscores the potential of millet bioactive component applications in functional foods, nutraceuticals, and other industrial products. The extraction and utilization of millet nutritional components provide a valuable outline for advancing scientific research and industrial innovation, addressing the global demand for sustainable and health-focused solutions.</p><h3>Graphical Abstract</h3><div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 10","pages":"1799 - 1812"},"PeriodicalIF":2.701,"publicationDate":"2025-07-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144934801","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Occurrence and concentration of zearalenone, nivalenol, and trichothecene in beers: a global systematic review and meta-analysis and health risk assessment 啤酒中玉米赤霉烯酮、雪缬醇和毛霉烯的含量和浓度：一项全球系统综述、荟萃分析和健康风险评估

IF 2.701

Journal of Food Science and Technology Pub Date : 2025-07-05 DOI: 10.1007/s13197-025-06367-z

Yadolah Fakhri, Vahid Ranaei, Zahra Pilevar, Amirhossein Mahmoudizeh, Amin Mousavi Khaneghah

{"title":"Occurrence and concentration of zearalenone, nivalenol, and trichothecene in beers: a global systematic review and meta-analysis and health risk assessment","authors":"Yadolah Fakhri, Vahid Ranaei, Zahra Pilevar, Amirhossein Mahmoudizeh, Amin Mousavi Khaneghah","doi":"10.1007/s13197-025-06367-z","DOIUrl":"10.1007/s13197-025-06367-z","url":null,"abstract":"<div><p>In this study, the presence and concentration of Zearalenone (ZEN), Nivalenol (NIV), and trichothecene (T-2) in beer were analyzed, and non-carcinogenic risk was assessed using the target hazard quotient (THQ). The search was conducted in Embase, Science Direct, Scopus, Web of Science, and PubMed until February 26, 2024. Seven articles with 46 data reports were included in the study. The combined occurrence of ZEN, NIV, and T-2 was 15.42% (95%CI: 4.01–31.69), 15.07% (95%CI: 2.73–33.41), and 6.60% (95%CI: 0.60–16.63), respectively. The combined ZEN, NIV, and T-2 concentrations were 13.67 ug/l, 13.41 ug/l, and 2.54 ug/l, respectively. The meta-regression analysis showed that the occurrence of ZEN, NIV, and T-2 decreased over time insignificantly (<i>p</i>-value = 0.796). The THQ due to ZEN and T-2 in South Africa and Spain was higher than 1, respectively. Therefore, it is recommended that more effective beer quality control plans be implemented in South Africa and Spain.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 10","pages":"1813 - 1824"},"PeriodicalIF":2.701,"publicationDate":"2025-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144934805","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Advancement in starch complexes: structural features, bioactive encapsulation, and modification techniques 淀粉配合物的研究进展：结构特征、生物活性包封和修饰技术。

IF 2.701

Journal of Food Science and Technology Pub Date : 2025-06-27 DOI: 10.1007/s13197-025-06362-4

Arunachalam Subramanian

{"title":"Advancement in starch complexes: structural features, bioactive encapsulation, and modification techniques","authors":"Arunachalam Subramanian","doi":"10.1007/s13197-025-06362-4","DOIUrl":"10.1007/s13197-025-06362-4","url":null,"abstract":"<div><p>The linear amylose in starch forms inclusion complexes (ICs) with numerous nonpolar ligand molecules. Starch ICs, a type of supramolecular host–guest assembly, have key roles in the digestion, nutrient intake, and health effects of starch-containing diets. In particular, the development of ICs has been predicted to reduce the rate and extent of enzymatic digestion of starchy foods. The binding forces of host–guest components are generally weak bonds like electrostatic interactions, van der Waals force, and hydrogen bonds. Literature surveys reveal that the V-type starch acts as a reliable delivery system to encapsulate lipids, aroma compounds, fatty acids, phytochemicals, and so on. The incorporation of starch ICs into food products has led to improvements in both functional and nutritional value. This review summarizes the recent advancements and shortcomings in the starch inclusion complex. The article is divided into three parts explaining the (1) benefits of resistant starch and IC formation mechanism and (2) encapsulation of bioactive compounds, including fatty acids, phenolic, and aromatic compounds. (3) Modification techniques to enhance resistant starch content and improve digestibility. Food processing and modifications are complex and involve several non-linear relationships that can be difficult to model. The application of artificial neural networks in processes such as extrusion, encapsulation, and shelf-life estimation reduces the need for repeated experiments and aids in identifying optimal parameters.</p><h3>Graphical abstract</h3>\u0000<div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 9","pages":"1634 - 1652"},"PeriodicalIF":2.701,"publicationDate":"2025-06-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144753479","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Empowering health with mushroom biofortification: nutritional and medicinal attributes 用蘑菇生物强化增强健康：营养和药用属性。

IF 2.701

Journal of Food Science and Technology Pub Date : 2025-06-26 DOI: 10.1007/s13197-025-06355-3

Monika Choudhary, Parteek Mandyal, Anamika Chauhan, Sandipta Ghosh

引用次数: 0

Inclusion of endophytes in hydroponic cultivation of basils enhances hydroxycinnamic acid levels and antioxidant capacity 在罗勒水培栽培中加入内生菌可提高羟基肉桂酸水平和抗氧化能力。

IF 2.701

Journal of Food Science and Technology Pub Date : 2025-06-16 DOI: 10.1007/s13197-025-06354-4

Gabriela Y. Campos Espinosa, Patricia Dörr de Quadros, Roberta R. Fulthorpe, Apollinaire Tsopmo

{"title":"Inclusion of endophytes in hydroponic cultivation of basils enhances hydroxycinnamic acid levels and antioxidant capacity","authors":"Gabriela Y. Campos Espinosa, Patricia Dörr de Quadros, Roberta R. Fulthorpe, Apollinaire Tsopmo","doi":"10.1007/s13197-025-06354-4","DOIUrl":"10.1007/s13197-025-06354-4","url":null,"abstract":"<div><p>The lack of microorganisms in soil-less hydroponic farming can limit the accumulation of nutrients and secondary metabolites. This work was then aimed for the first time, to identify and quantify polyphenols, determine antioxidant properties of hydroponically grown basils, and assess the effects of endophytic bacteria. Data showed that of the eleven endophytes investigated, five increased (<i>p</i> < 0.05) total phenolic contents to 4.5 ± 0.3–5.8 ± 1.2 mg GAE/g F.W. relative to 3.1 ± 0.5 mg GAE/g for the control basils. The increase was due to the enhanced biosynthesis of hydroxycinnamic acid derivatives (<i>r</i> = 0.65, <i>p</i> = 0.028) but not to total flavonoids (<i>r</i> = 0.188). HPLC analysis showed that hydroxycinnamic compounds with the greatest increase were chicoric and rosmarinic acids. Significant changes were observed for the flavonoids quercetin and luteolin. The endophytes that had the greatest effects were <i>Curtobacterium flaccumfaciens</i> (SB3), <i>Methylobacterium oryzae</i> (SB4), <i>Rizhobium selenireductens</i> (SB7), and <i>Bacillus toyonensis</i> (SB9). In the antioxidant assay, two of the best endophytes (SB7 and SB9) scavenged hydroxyl radicals by 87.6% and 82.9%, respectively. Additionally, inoculation increased iron-chelating capacity by 40% and fully inhibited lipid oxidation, indicating, overall, the benefits of the inoculation of endophytes during the hydroponic growth of basils.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 8","pages":"1425 - 1435"},"PeriodicalIF":2.701,"publicationDate":"2025-06-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144560316","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0