Journal of Food Science and Technology最新文献

Processed fish products: a protein source for humans and the challenges faced in processing 加工过的鱼产品：人类的蛋白质来源和加工过程中面临的挑战

IF 2.701

Journal of Food Science and Technology Pub Date : 2025-05-08 DOI: 10.1007/s13197-025-06297-w

Muhammad Wasim Mumtaz Kharl, Syed Makhdoom Hussain, Shafaqat Ali, Nadia Nazish, Abdul Ghafoor, Mohammed Ali Alshehri, Adan Naeem, Eman Naeem, Muhammad Amjad, Ebru Yilmaz

{"title":"Processed fish products: a protein source for humans and the challenges faced in processing","authors":"Muhammad Wasim Mumtaz Kharl, Syed Makhdoom Hussain, Shafaqat Ali, Nadia Nazish, Abdul Ghafoor, Mohammed Ali Alshehri, Adan Naeem, Eman Naeem, Muhammad Amjad, Ebru Yilmaz","doi":"10.1007/s13197-025-06297-w","DOIUrl":"10.1007/s13197-025-06297-w","url":null,"abstract":"<div><p>Fish is widely used as a food source and provides an exceptional supply of protein, vitamins, fatty acids, and minerals. The geometric increase in the human population has increased the demand for sufficient food. While fresh fish meat is widely consumed, there is also a growing demand for various processed fish products. However, fish is highly perishable and begins to deteriorate rapidly. Therefore, the fish should be processed immediately. Common preservation methods include salting, drying, chilling, smoking, and canning, all of which help prolong fish shelf life. Innovation in this field has opened new dimensions to aquaculture products. These processed products can be transported efficiently across the globe, and they are less prone to damage compared to fresh fish meat. However, they also have some drawbacks. Unhygienic conditions during processing facilitate entry of various impurities into these products. In some cases, the materials used for canning are of low quality and may begin to degrade over time. Comparative analysis also indicates variability in nutrient composition of fresh and processed products. Various preservation strategies alter nutritional content specially that of protein significantly. The consumption of packaged food products has also led to various diseases. There should be a proper check and balance during processing to avoid complications. The aim of this research focuses on the effectiveness and challenges of various fish preservation methods, their impact on nutrient quality, and the potential health risks associated with processed fish products.</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 6","pages":"1007 - 1020"},"PeriodicalIF":2.701,"publicationDate":"2025-05-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143949422","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

Cryoconcentration: an integrated agro food processing technique for concentration 低温浓缩：一种浓缩农业食品的综合加工技术

IF 2.701

Journal of Food Science and Technology Pub Date : 2025-04-28 DOI: 10.1007/s13197-025-06299-8

C. Manusha, B. S. Roopa

{"title":"Cryoconcentration: an integrated agro food processing technique for concentration","authors":"C. Manusha, B. S. Roopa","doi":"10.1007/s13197-025-06299-8","DOIUrl":"10.1007/s13197-025-06299-8","url":null,"abstract":"<div><p>Cryo-concentration and/or freeze concentration (FC) is a best suitable alternative method to evaporation and membrane for concentrating liquid foods. Due to maintenance of low temperature and non-availability of vapor-liquid interfaces the quality of finished product is high. The main aim of freeze concentration process is to reduce the volume of water in a product while preserving its flavor, nutrients, and aroma. This method helps to maintain the integrity of thermolabile compounds, which might be lost through other concentration methods like evaporation. Freeze concentration can also be concluded as a highly effective and gentle method for concentrating liquids, particularly in the food and beverage industry. By freezing and removing water, the product preserves the original organoleptic and nutritional value of the product, which is compromised by heat-based conventional concentration techniques. By understanding the principle of freeze concentration, large and easily separated ice crystals can grow in liquid food which further aids in concentration of liquid by maintaining optimum concentration process in shorter period. Review summarizes different types and methods of cryo-concentration or freeze concentration, its process and application to improve quality of foods.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 6","pages":"1021 - 1031"},"PeriodicalIF":2.701,"publicationDate":"2025-04-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143949706","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

Exploring the rich heritage and health benefits of diverse fruit wines and their production 探索各种果酒及其生产的丰富遗产和健康益处

IF 2.701

Journal of Food Science and Technology Pub Date : 2025-04-12 DOI: 10.1007/s13197-025-06273-4

P. S. Bensi, Suma Divakar, J. Merrylin

引用次数: 0

Reusing a proline-specific endopeptidase enzyme immobilized in alginate beads and cross-linked enzyme aggregate to produce gluten-free beer 再利用固定在海藻酸珠和交联酶聚合体中的脯氨酸特异性内肽酶生产无麸质啤酒

IF 2.701

Journal of Food Science and Technology Pub Date : 2025-03-19 DOI: 10.1007/s13197-025-06263-6

Murilo Alonso Cassis, Thais Marques Uber, Claudia Cirineo Ferreira Monteiro, Rosane Marina Peralta, Antonio Roberto Giriboni Monteiro

引用次数: 0

The multifaceted therapeutic properties of camel milk: from neuroprotection to anti-cancer effects 骆驼奶的多方面治疗特性：从神经保护到抗癌作用

IF 2.701

Journal of Food Science and Technology Pub Date : 2025-03-18 DOI: 10.1007/s13197-025-06264-5

Bhavya Sharma, Priya Verma, Anamika Singh, T. P. Singh, Sujata Sharma, Pradeep Sharma

{"title":"The multifaceted therapeutic properties of camel milk: from neuroprotection to anti-cancer effects","authors":"Bhavya Sharma, Priya Verma, Anamika Singh, T. P. Singh, Sujata Sharma, Pradeep Sharma","doi":"10.1007/s13197-025-06264-5","DOIUrl":"10.1007/s13197-025-06264-5","url":null,"abstract":"<div><p>Camel milk (CM) from <i>dromedary</i> and <i>bactrian</i> camels is notable for its exceptional nutritional and therapeutic properties. Rich in essential nutrients, CM has been used for centuries in regions like the Middle East and Africa to address illnesses. CM composition makes it easily digestible. However, processing challenges such as poor milk stability and weak curd formation hinder its broader commercial adoption. Recent advancements, including optimized heat treatments, enzymatic innovations, and tailored dairy processing techniques, offer promising solutions. Additionally, CM composition, which closely resembles human milk and contains bioactive compounds, positions it as a suitable alternative for individuals with specific dietary needs. While its allergenic potential remains low compared to bovine milk, rare cases of CM allergy have been reported. Its rich composition of bioactive compounds and antioxidants has been studied across various conditions. CM anti-cancer potential, CM supplementation has shown to improve cardiovascular health, thus improving overall metabolic health. Collectively, these findings underscore the multifaceted therapeutic potential of camel milk in various health conditions, warranting further research and clinical application. This review explores CM growing market, regulatory landscape, nutritional and therapeutic potential, and strategies to enhance its commercial viability, emphasizing its expanding role in global health and nutrition.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 5","pages":"824 - 840"},"PeriodicalIF":2.701,"publicationDate":"2025-03-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143749095","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

An analysis on detection of artificially ripened fruits 人工成熟水果检测方法分析

IF 2.701

Journal of Food Science and Technology Pub Date : 2025-03-07 DOI: 10.1007/s13197-025-06250-x

N. Renugadevi, Cherukuri V. L. N. Kartheek, Karthik Nivedhan, Raahath Shaik, Vikash Baabhu

{"title":"An analysis on detection of artificially ripened fruits","authors":"N. Renugadevi, Cherukuri V. L. N. Kartheek, Karthik Nivedhan, Raahath Shaik, Vikash Baabhu","doi":"10.1007/s13197-025-06250-x","DOIUrl":"10.1007/s13197-025-06250-x","url":null,"abstract":"<div><p>Nowadays everyone is prioritising their health and investing in maintaining it. People understand the value of a nutritious diet, with fruits being a key component due to their abundance of essential vitamins and minerals necessary for good health. However, there’s growing concern over using artificial ripening agents on fruits, which can cause health hazards. This paper examines various approaches to identify artificially ripened fruits, considering their effectiveness, limitations, and applicability in ensuring food safety and consumer health. The analysis aims to contribute to the enhancement of fruit quality control measures and the prevention of health hazards associated with the consumption of artificially ripened fruits. This paper proposes a novel approach which combines triad spectroscopy, TGS 2600 gas sensor and Raspberry Pi-based image processing to detect artificially ripened fruits, which has not been explored yet. This integration will offer a promising theoretical solution, with the potential for real-time detection of artificially ripened fruits. The proposed approach will improve detection accuracy and provide a cost-effective method.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 5","pages":"810 - 823"},"PeriodicalIF":2.701,"publicationDate":"2025-03-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143749258","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

Challenges in selecting edible coating materials for fruit postharvest preservation and recent advances in edible coating techniques: a review 水果采后保鲜可食性包衣材料选择面临的挑战及可食性包衣技术的最新进展

IF 2.701

Journal of Food Science and Technology Pub Date : 2025-02-24 DOI: 10.1007/s13197-025-06214-1

M. J. Gidado, Ahmad Anas Nagoor Gunny, Subash C. B. Gopinath, Monisha Devi, Rajappa Jayavalli, R. A Ilyas

{"title":"Challenges in selecting edible coating materials for fruit postharvest preservation and recent advances in edible coating techniques: a review","authors":"M. J. Gidado, Ahmad Anas Nagoor Gunny, Subash C. B. Gopinath, Monisha Devi, Rajappa Jayavalli, R. A Ilyas","doi":"10.1007/s13197-025-06214-1","DOIUrl":"10.1007/s13197-025-06214-1","url":null,"abstract":"<div><p>Fruits are a vital component of a healthy diet, offering essential nutrients and appealing sensory attributes. However, their high perishability leads to significant postharvest losses, which are influenced by factors such as physiological changes, microbial spoilage, and inadequate handling practices. These losses not only reduce fruit quality and marketability but also contribute to increased food waste. Edible coatings have emerged as a promising solution to extend shelf life by forming a protective barrier that reduces moisture loss and prevents microbial spoilage. Despite considerable research into edible coatings, there remains a notable gap in understanding the challenges related to material selection, safety, and scalability. This study critically reviews these challenges and highlights recent advancements in coating technologies. By examining material compatibility, safety concerns, and commercial scalability, the study aims to optimize edible coatings for more sustainable and efficient postharvest fruit preservation.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 4","pages":"612 - 622"},"PeriodicalIF":2.701,"publicationDate":"2025-02-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143638255","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 review on the role of functional foods and derivatives for diabetes management 功能食品及其衍生物在糖尿病管理中的作用综述

IF 2.701

Journal of Food Science and Technology Pub Date : 2025-02-19 DOI: 10.1007/s13197-025-06234-x

Aswathy Nair, Rajamohanan Jalaja Anish, S. Narayana Moorthy

{"title":"A review on the role of functional foods and derivatives for diabetes management","authors":"Aswathy Nair, Rajamohanan Jalaja Anish, S. Narayana Moorthy","doi":"10.1007/s13197-025-06234-x","DOIUrl":"10.1007/s13197-025-06234-x","url":null,"abstract":"<div><p>Diabetes mellitus (DM) is a global metabolic disorder affecting the quality of life. The continuous usage of hypoglycaemic agents can control diabetic pathogenesis in patient; however it is challenging to minimize the severe side effects and metabolic contraindications. So, it is necessary to find novel drug candidates or dietary derivatives with minimum side effects, and excellent biological efficacy to meet the demands of the growing population. As a metabolic disorder, DM requires a food based therapy for better recovery. Including various functional foods (legumes, spices and whole grains) in optimal quantity in routine diet can prevent the complications associated with DM. Recent research revealed that the functional foods (FFs) combinations can accelerate the recovery time, promote a clinical total effective rate, and minimize endothelial dysfunction and microvascular episodes, associated with diabetic pathogenesis and provides novel possibilities of cost-effective treatment options for DM management. Innovative technology associated with artificial intelligence (AI), imaging techniques, and metabolic engineering tools help to understand the signalling mechanisms associated with DM and reveal sensitive targets for novel drug interactions, further opening a crucial turning point in DM research. In conclusion, the current review summarized the direct intake of FFs or derivatives, such as food protein and bioactive peptides, can be exploited as promising anti-diabetic agents in the near future. AI's influential role in bioactive peptide design and revealing the newer targets of FFs and FF derivatives (FFDs) in signalling are appraised as promising approaches for DM management. The current findings point to the fact that regulated FFs intake along with health care monitoring can control the complications associated with DM.</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 5","pages":"799 - 809"},"PeriodicalIF":2.701,"publicationDate":"2025-02-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143749136","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

Current trends in the determination of microbiological indicators of dairy products 乳制品微生物指标测定的最新趋势

IF 2.701

Journal of Food Science and Technology Pub Date : 2025-01-22 DOI: 10.1007/s13197-025-06207-0

A. A. Shuba, E. V. Bogdanova, E. P. Anokhina, R. U. Umarkhanov

引用次数: 0

Exploring the potential of 3D-printed texture-modified diets for the management of dysphagia 探索3d打印纹理改良饮食对吞咽困难管理的潜力

IF 2.701

Journal of Food Science and Technology Pub Date : 2025-01-17 DOI: 10.1007/s13197-025-06213-2

Ritu Rathi, Varneet Sandhu, Inderbir Singh

{"title":"Exploring the potential of 3D-printed texture-modified diets for the management of dysphagia","authors":"Ritu Rathi, Varneet Sandhu, Inderbir Singh","doi":"10.1007/s13197-025-06213-2","DOIUrl":"10.1007/s13197-025-06213-2","url":null,"abstract":"<div><p>Dysphagia is a swallowing disorder characterized by mild to severe pain during food ingestion. Patients with dysphagia require special care and food that meet the patient’s requirements of nutrition and ease of swallowing which can be achieved by texture-modified diets. Texture modification is important for improving swallow safety and control and preventing aspiration, pneumonia, and choking. 3D printing is the leading technology in today’s era and is widely used for the texture modification of food for patients with swallowing disorders. 3D printing is fast, reliable, and customizable and has the potential to fabricate unappealing and tasteless food into different colours, textures, and shapes. Our discussion brings to review the present and future of 3D printing in preparing texture-modified diets for dysphagia. The challenges associated with dysphagia diets that can be overcome by 3D printing have also been discussed. The review also focuses on the IDDSI framework for determining the suitability of food for dysphagic patients. The key factors such as the material used, and viscosity have been discussed along with various pre-existing literature. The key challenges with the food industry and future research areas have also been discussed.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 4","pages":"599 - 611"},"PeriodicalIF":2.701,"publicationDate":"2025-01-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143638606","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