Journal of Food Science and Technology最新文献

{"title":"The multifaceted therapeutic properties of camel milk: from neuroprotection to anti-cancer effects","authors":"Bhavya Sharma,&nbsp;Priya Verma,&nbsp;Anamika Singh,&nbsp;T. P. Singh,&nbsp;Sujata Sharma,&nbsp;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}

{"title":"An analysis on detection of artificially ripened fruits","authors":"N. Renugadevi,&nbsp;Cherukuri V. L. N. Kartheek,&nbsp;Karthik Nivedhan,&nbsp;Raahath Shaik,&nbsp;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}

{"title":"Challenges in selecting edible coating materials for fruit postharvest preservation and recent advances in edible coating techniques: a review","authors":"M. J. Gidado,&nbsp;Ahmad Anas Nagoor Gunny,&nbsp;Subash C. B. Gopinath,&nbsp;Monisha Devi,&nbsp;Rajappa Jayavalli,&nbsp;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}

{"title":"A review on the role of functional foods and derivatives for diabetes management","authors":"Aswathy Nair,&nbsp;Rajamohanan Jalaja Anish,&nbsp;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}

{"title":"Current trends in the determination of microbiological indicators of dairy products","authors":"A. A. Shuba,&nbsp;E. V. Bogdanova,&nbsp;E. P. Anokhina,&nbsp;R. U. Umarkhanov","doi":"10.1007/s13197-025-06207-0","DOIUrl":"10.1007/s13197-025-06207-0","url":null,"abstract":"<div><p>Milk and dairy products are the most common and widely consumed foods. At the same time, milk is often contaminated with pathogenic microorganisms by endo- and exogenous ways, which can cause various defects in raw materials and finished products. Recently, new techniques have been developed for monitoring microbiological indicators of milk, which are characterized by simplicity, ease of use and high reliability. In addition, the analysis time using the new techniques is significantly reduced compared to traditional ones. The review considers the microflora of milk and ways of its contamination with pathogenic microorganisms, as well as new methods for monitoring microbiological indicators that will be useful for specialists in the dairy industry.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 3","pages":"453 - 470"},"PeriodicalIF":2.701,"publicationDate":"2025-01-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s13197-025-06207-0.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143109003","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}

{"title":"Exploring the potential of 3D-printed texture-modified diets for the management of dysphagia","authors":"Ritu Rathi,&nbsp;Varneet Sandhu,&nbsp;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}

{"title":"Advances in cheese safety and quality: harnessing irradiation technologies for enhanced preservation","authors":"Boutheina Ben Akacha,&nbsp;Joana Madureira,&nbsp;Sandra Cabo Verde,&nbsp;Ivana Generalić Mekinić,&nbsp;Miroslava Kačániová,&nbsp;Natália Čmiková,&nbsp;Wirginia Kukula-Koch,&nbsp;Wojciech Koch,&nbsp;Ilkay Erdogan Orhan,&nbsp;Rania Ben Saad,&nbsp;Wissem Mnif,&nbsp;Stefania Garzoli,&nbsp;Anis Ben Hsouna","doi":"10.1007/s13197-024-06190-y","DOIUrl":"10.1007/s13197-024-06190-y","url":null,"abstract":"<div><p>This manuscript provides a comprehensive overview of the use of gamma rays, electron beams, and X-rays to improve the safety and quality of cheese. It examines the sources, energy levels, penetration depths, and applications, focusing on the nutritional and safety benefits as well as potential health concerns. Microbial dynamics in cheese are discussed, showing how irradiation doses influence bacterial counts and cheese characteristics. Gamma rays are suitable for bulky cheeses due to their high penetration depth, while electron beams are ideal for surface treatments due to their limited penetration depth. X-rays offer a good balance between penetration depth and energy efficiency. Consumer perception and legal aspects are also addressed, with market acceptance and retail impact assessed. The review demonstrates that irradiation can reduce contamination, extend shelf life, and preserve sensory properties, making it a promising tool for cheese processing. Future research should explore the long-term effects on texture and flavour as well as the economic feasibility of large-scale production, helping the industry to meet the demand for nutritious dairy products.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 3","pages":"433 - 452"},"PeriodicalIF":2.701,"publicationDate":"2025-01-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s13197-024-06190-y.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143108853","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}

{"title":"Optimizing protein quality and bioactive peptide production in almond-based dairy alternatives through lactic acid fermentation and enzyme-assisted hydrolysis for cardiovascular health benefits","authors":"Franklin Ore Areche,&nbsp;Carmen Gisela Mindani Cáceres,&nbsp;Vladimiro Ibañez Quispe,&nbsp;José Luis Cahuana Jorge,&nbsp;Fredy Grimaldo Calizaya Llatasi,&nbsp;Danitza Corina Paricanaza Ticona,&nbsp;Olivia Magaly Luque Vilca,&nbsp;Tania Jakeline Choque Rivera,&nbsp;Jovencio Ticsihua Huaman,&nbsp;Ciro William Taipe Huaman,&nbsp;José Manuel Barrera Condori,&nbsp;Daphne Heela Castro Arata","doi":"10.1007/s13197-024-06188-6","DOIUrl":"10.1007/s13197-024-06188-6","url":null,"abstract":"<div><p>Almond-based dairy alternatives have gained popularity for their plant-based origins, but they often suffer from low protein content and incomplete amino acid profiles compared to traditional dairy products. This study investigates the enhancement of protein quality and bioactive peptide production in almond-based dairy alternatives through lactic acid fermentation and enzyme-assisted hydrolysis, focusing on potential cardiovascular health benefits. Lactic acid bacteria (LAB) Case Studies: Enzymatic Treatment of Plant-Based Proteins for Improved Functional Properties strains such as <i>Lactobacillus plantarum</i> and <i>Lactobacillus acidophilus</i> were used to improve sensory properties, enhance nutrient bioavailability, and generate bioactive peptides. These peptides exhibit health-promoting activities such as angiotensin-converting enzyme (ACE) inhibition, antioxidant effects, and anti-inflammatory properties, all of which are critical for cardiovascular health. Enzyme-assisted hydrolysis further improves protein digestibility by breaking down almond proteins into smaller, more absorbable peptides. The dual approach of combining fermentation and enzymatic hydrolysis was found to optimize the production of bioactive peptides while enhancing the overall sensory profile and functionality of almond-based products. The study also highlights the need for further research into optimizing processing conditions, understanding the synergistic mechanisms of LAB fermentation and enzymatic hydrolysis, and validating the cardiovascular benefits of almond-derived bioactive peptides through clinical trials. These findings pave the way for developing functional almond-based products with enhanced nutritional profiles and potential heart-health benefits.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 3","pages":"413 - 432"},"PeriodicalIF":2.701,"publicationDate":"2025-01-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s13197-024-06188-6.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143108415","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}

{"title":"The impact of plant proteases and sous vide technology on quality characteristics of meat","authors":"Nuran Erdem,&nbsp;Süleyman Gökmen","doi":"10.1007/s13197-024-06151-5","DOIUrl":"10.1007/s13197-024-06151-5","url":null,"abstract":"<div><p>This study aims to assess the impact of protease-rich fruit (kiwi), a rhizome (ginger), and sous vide technology (SVT) on the technological, textural, microstructural, microbiological, and sensory properties of different types of meat, including beef, goose, and rabbit. It was observed that all types of meat treated with kiwi and ginger showed a significant decrease (<i>p</i> &lt; 0.05) in pH and a significant increase (<i>p</i> &lt; 0.05) in water holding capacity and <i>L*</i> parameters compared to those treated with distilled water. The addition of ginger, which contains the enzyme zingibain, was found to enhance the <i>a*</i> parameter across all types of meat. The Texture Profile Analysis (hardness, springiness, gumminess, chewiness) and Extended Craft Knife parameters (firmness and work of shear) in the meat samples significantly decreased (<i>p</i> &lt; 0.05) following the combined treatment of marination and SVT. The study identified zingibain, an enzyme found in ginger, as the most effective for tenderizing beef (<i>p</i> &lt; 0.05). In contrast, actinidin, the enzyme present in kiwi, was found to be the most effective for tenderizing goose and rabbit meats. The microstructural analysis showed significantly larger spaces between muscle fibers in the treated meats compared to the control samples. The combination of plant protease and SVT significantly reduced (<i>p</i> &lt; 0.05) the microorganism count in the meats and received higher texture scores from the panelists (<i>p</i> &lt; 0.05). Furthermore, the purees did not cause any sensory defects.</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 4","pages":"773 - 786"},"PeriodicalIF":2.701,"publicationDate":"2024-12-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143638365","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}

{"title":"Nano-edible coatings for quality enhancement and shelf-life extension of fruits and vegetables","authors":"Arushi Sharma,&nbsp;Abhishek Thakur,&nbsp;Ananya Sharma,&nbsp;Meenakshi Thakur,&nbsp;Sakshi Sharma,&nbsp;Himani Sharma,&nbsp;Rimpika Thakur,&nbsp;Dhruv Thakur,&nbsp;Rajat Suhag","doi":"10.1007/s13197-024-06146-2","DOIUrl":"10.1007/s13197-024-06146-2","url":null,"abstract":"","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 3","pages":"397 - 412"},"PeriodicalIF":2.701,"publicationDate":"2024-12-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s13197-024-06146-2.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143108110","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}