Journal of Food Science and Technology最新文献

{"title":"Bioaccessibility of black cumin (Nigella Sativa L.) tea polyphenols: influence of pine honey and flower honey addition and infusion temperature","authors":"Tugba Ozdal","doi":"10.1007/s13197-026-06931-1","DOIUrl":"10.1007/s13197-026-06931-1","url":null,"abstract":"<div><p>This study investigates the impact of pine honey and flower honey addition, as well as infusion temperature, on the bioaccessibility of polyphenols and antioxidant capacity in black cumin (<i>Nigella sativa</i> L.) tea. The tea formulations were subjected to simulated gastrointestinal digestion, after which the phenolic profile was analyzed using HPLC–PDA. Protocatechuic acid, catechin, <i>p</i>-hydroxybenzoic acid, and syringic acid were identified as the major phenolic compounds. Infusion at 80 °C significantly increased the total phenolic content in the digested phase compared to lower temperatures (p &lt; 0.05). Antioxidant capacity analysis revealed substantial losses in activity post-digestion, with reductions of 82–92% in the CUPRAC assay and 26–62% in the DPPH assay. HPLC–PDA analysis confirmed that salivary and gastric digestion negatively impacted individual phenolic compound levels in all samples. Notably, pine honey addition enhanced total phenolic content, while both honey types exhibited a synergistic effect with black cumin, leading to higher measured values than expected. These findings provide insights into optimizing black cumin tea formulations for improved bioaccessibility of polyphenols.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"63 11","pages":"2267 - 2277"},"PeriodicalIF":2.701,"publicationDate":"2026-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149222707","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":"Unveiling the potential of oleaster (Elaeagnus angustifolia L.) in coconut milk kefir fermentation: volatile compounds, physicochemical and sensory characterization","authors":"Suzan Tireki","doi":"10.1007/s13197-026-06854-x","DOIUrl":"10.1007/s13197-026-06854-x","url":null,"abstract":"<div><p>Fermented beverages are recognized for their health benefits. Versatile kefir can be produced from non-dairy sources and making it suitable for plant-based diets. This study aimed to evaluate the potential of oleaster seed waste in the non-dairy coconut milk fermentation, and to investigate physicochemical characteristics, lactic acid, CO₂, ethanol and vitamin B₁₂ levels and identify volatiles of coconut milk kefir. Findings indicated that both whole oleaster- and oleaster seed powder-fermented kefirs exhibited elevated density, brix values, and viscosity compared to the plain control, while maintaining similar pH levels. Fermentation with oleaster seed powder notably improved beverage yield and induced the highest color change. The highest concentrations of lactic acid and CO₂ were observed in the whole oleaster-fermented samples. The oleaster seed powder-fermented kefir displayed the lowest ethanol content and contained detectable levels of vitamin B₁₂ (0.130 ± 0.0400 µg cyanocobalamin/100 g); however, this was lower than the control, and vitamin B₁₂ was not quantifiable in the whole oleaster-fermented samples. Samples fermented with oleaster seed powder showed the greatest diversity of volatile compounds (30 out of 31). From a sensory perspective, kefir produced with whole oleaster was most favorably received by the panellists.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"63 10","pages":"1978 - 1989"},"PeriodicalIF":2.701,"publicationDate":"2026-08-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149124612","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":"Potential of ginger essential oil/carboxymethyl cellulose nanoemulsions prepared with ultrasound for preserving of fresh-cut carrot","authors":"Silu Qiu,&nbsp;Fangyuan Zheng,&nbsp;Shuang Zhang,&nbsp;Lingling Liu,&nbsp;Fangyuan Chen,&nbsp;Marlyse Gianna Gloire Martha Kowaleguet,&nbsp;Chunlin Ye,&nbsp;Hongpeng Wang","doi":"10.1007/s13197-026-06822-5","DOIUrl":"10.1007/s13197-026-06822-5","url":null,"abstract":"<div><p>To address the rapid postharvest deterioration of fresh-cut carrots, this study developed active edible coatings based on carboxymethyl cellulose (CMC) incorporated with ginger essential oil/carboxymethyl cellulose nanoemulsions (GCN) prepared via ultrasound-assisted emulsification. The effects of ultrasonic power on nanoemulsion stability and film properties were evaluated, followed by an assessment of the coating’s efficacy on carrot quality during 12 days of storage at 4 °C. Results showed that higher ultrasonic power (60%) yielded the most stable nanoemulsions and films with enhanced transparency and UV barrier properties. FTIR analysis confirmed the physical interactions within the matrix without chemical degradation. In the application trials, coatings containing 0.3% and 0.5% GEN/CMC significantly inhibited microbial growth (&lt; 2.5 log CFU/g), minimized weight loss, maintained firmness, and preserved antioxidant capacity compared to the controls. Sensory evaluation further indicated that the 0.5% treatment effectively delayed surface whitening and texture softening. These findings demonstrate that ultrasound-optimized GEN/CMC coatings offer a promising natural strategy for extending the shelf life and maintaining the quality of fresh-cut carrots.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"63 10","pages":"1831 - 1841"},"PeriodicalIF":2.701,"publicationDate":"2026-07-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149125541","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":"From wastage to resource: a comprehensive review on various types of food waste along with its valorisation and their nutritional, industrial, and socio-environmental implication","authors":"Resmika Gazi,&nbsp;Kabirul Islam Mollah,&nbsp;Avijit Kumar Dey,&nbsp;Debajit Dewan,&nbsp;Mayukh Jana,&nbsp;Biplab Debnath,&nbsp;Suman Sahu,&nbsp;Anup Kumar Sahoo,&nbsp;Soma Jana","doi":"10.1007/s13197-026-06789-3","DOIUrl":"10.1007/s13197-026-06789-3","url":null,"abstract":"<div><p>Every year, across the globe, the food industry generates a substantial amount of waste and by-products from numerous sources and these wastages showed umpteen opportunities to be treated as concealed treasure for precious bioactive entities. Being rich in functional moieties (such as dietary fibres, natural colorants, proteins etc.) these so-called food waste would like to offer innovative opportunities for creating high-value yields by utilizing sophisticated techniques which would find potential application in numerous fields. By incorporating these by-products and so-called food wastage into mainstream, the concepts of the regenerative economy would be highly encouraged, which would unlock hidden benefits as well as mitigate its negative effects on the environment. In this review article, an attempt has been taken to summarize and explore the nutritional impact and plausible applications of food waste valorisation based on previous academic investigations published in scholarly scientific journals and these distilled key findings would like to offer the researchers as an informative source of food waste utilization for sustainable economy thus reducing the burden of browsing multiple articles in a time saving way. This review article also highlighted food waste minimizing strategy along with real ground obstacles associated with food waste management and provide a strategic framework to policy makers, industry head as well as researchers for harnessing novel practices related to food wastage to extract maximal benefit from it.</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":"63 10","pages":"1817 - 1830"},"PeriodicalIF":2.701,"publicationDate":"2026-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149125711","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":"Off-flavors in fish: origins, detection, and mitigation strategies","authors":"Goutam Roy,&nbsp;Shankar Namdev Mutkule,&nbsp;P. Senthamil Selvi,&nbsp;Nivedita Datta","doi":"10.1007/s13197-026-06788-4","DOIUrl":"10.1007/s13197-026-06788-4","url":null,"abstract":"<div><p>Off-flavors in farmed fish are a major sensory challenge, causing global losses over $1 billion annually. These undesirable taste and odor compounds compromise product quality and consumer acceptance, reducing competitiveness against wild-caught alternatives. Although many studies exist, few provide an integrated analysis of biochemical origins, molecular mechanisms, and practical mitigation strategies. This review synthesizes recent advances (2020–2025) in biochemical characterization, microbial ecology, and detection technologies. Emphasis is placed on muscle composition, lipid oxidation, and pH-dependent microbial metabolism in shaping sensory defects. Mitigation strategies including electrooxidation, bioaugmentation, and tissue-targeted depuration are critically assessed for sustainability and commercial relevance. Integrating sensory, instrumental, and molecular perspectives, the article identifies research gaps and proposes future directions for aquaculture producers, processors, and researchers.</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":"63 10","pages":"1803 - 1816"},"PeriodicalIF":2.701,"publicationDate":"2026-06-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149124618","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":"Production and characterization of green and biodegradable pectin and whey protein isolate edible films","authors":"Enes Kavrut","doi":"10.1007/s13197-026-06791-9","DOIUrl":"10.1007/s13197-026-06791-9","url":null,"abstract":"<div><p>In this study, edible films were prepared using pectin (PEC) and whey protein isolate (WPI), and additional film formulations were developed by incorporating thyme essential oil to these polymer matrices. The films were characterized in terms of water solubility, color, thickness, opacity, contact angle, swelling ratio, water vapor permeability, antioxidant radical scavenging capacity, microstructure, green profile, and biodegradability. Pectin-based edible film groups exhibited a higher green profile score (0.84) and greater degradability, remaining stable for more than seven days. In addition, PEC-based films demonstrated superior antioxidant radical scavenging activity (7.83%), higher transparency (0.07–0.21 A.mm⁻¹), and complete water solubility (100%). In contrast, WPI-based film groups were lighter in color (88.66–88.75), thicker (0.55–0.78 mm), and showed lower water vapor permeability (0–1 × 10^–5 gm⁻¹ Pa⁻¹ s⁻¹). Overall, the findings suggest that pectin is a more suitable polymer than WPI for the development of edible films with enhanced functional and environmentally friendly properties.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"63 11","pages":"2287 - 2297"},"PeriodicalIF":2.701,"publicationDate":"2026-06-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s13197-026-06791-9.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149222637","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":"Traditional Ethiopian fermented condiments: a systematic review of microbial dynamics, nutritional transformations, and future perspectives","authors":"Mekonen Tekliye Cherinet,&nbsp;Negash Kabtimer Bereded,&nbsp;Ilse Van de Voorde","doi":"10.1007/s13197-026-06764-y","DOIUrl":"10.1007/s13197-026-06764-y","url":null,"abstract":"<div><p>Traditional Ethiopian fermented condiments, including Siljo, Datta, Awaze, Helbat, and Azo, are culturally significant and nutritionally valuable. Despite their importance, evidence on their microbial ecology, nutritional transformations, safety, and functional potential remains fragmented and insufficiently characterized. This systematic review, conducted in accordance with PRISMA 2020 guidelines, consolidates current knowledge on the microbial dynamics, nutritional changes, probiotic traits, and food safety of these traditional Ethiopian fermented condiments. A comprehensive literature search was carried out up to December 2025 across PubMed, Scopus, Cochrane Library, Epistemonikos, and Google Scholar. Studies consistently reported that lactic acid bacteria—particularly <i>Lactiplantibacillus plantarum</i>, <i>Pediococcus pentosaceus</i>, and <i>Weissella</i> spp.—dominate spontaneous fermentations, driving acidification to pH values typically between 3.6 and 4.5 and contributing to pathogen suppression. Fermentation also induced product-specific nutritional transformations, including changes in protein content and digestibility, mineral dynamics, and the formation of bioactive compounds. However, outcomes varied considerably depending on substrate composition, microbial consortia, and processing conditions. Data on antinutritional factor reduction (phytates, tannins, and trypsin inhibitors) were absent across all included studies, representing a critical knowledge gap. Despite these promising attributes, research on these condiments is largely limited by reliance on culture-dependent methods, heterogeneous fermentation practices, and inconsistent analytical approaches. The evidence base for some condiments, particularly Azo and Datta, is further constrained by reliance on grey literature and secondary data sources. To fully harness their microbial, nutritional, and commercial potential, future studies should employ integrated research methodologies based on standardized fermentation protocols, metagenomics, metabolomics, and comprehensive nutritional assessments.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"63 9","pages":"1637 - 1647"},"PeriodicalIF":2.701,"publicationDate":"2026-06-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148719112","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":"Camel milk–based probiotics: functional properties, gut health benefits, and emerging implications for the gut-brain axis—a comprehensive review","authors":"Masoud Vazirzadeh,&nbsp;Mahmoud L. Vatankha,&nbsp;Mauricio A. Morales,&nbsp;Md S. Zaman,&nbsp;Edwin Jerry S. Tamayo,&nbsp;Kevin J. Kelly","doi":"10.1007/s13197-026-06765-x","DOIUrl":"10.1007/s13197-026-06765-x","url":null,"abstract":"<div><p>Camel milk is gaining scientific interest for its unique composition, including bioactive proteins, high antimicrobial peptides (lactoferrin, lysozyme), immunomodulatory components, and lower allergenic potential compared to bovine milk, positioning it as a promising matrix for probiotic delivery. Probiotics support gut homeostasis and may influence the gut–brain axis via microbial metabolites (SCFAs, GABA), immune modulation, and neuroactive compound production. This review critically assesses current evidence on camel milk–based probiotics, emphasizing functional properties, effects on gut microbiota, gastrointestinal benefits, and emerging implications for the gut–brain axis (inflammation reduction, metabolic signaling, neurotransmitter pathways). Drawing from in vitro studies, animal models (e.g., colitis, EAE, diabetes), and limited human trials, we evaluate translational relevance. Preliminary findings suggest benefits in gut health, microbiota modulation, and potential neuroprotection, but strain specificity, mechanistic details, and robust clinical efficacy remain limited. Significant knowledge gaps persist regarding optimal strains, dosing, and long-term effects. Rigorous, well-designed preclinical and clinical studies are essential to validate health claims and support development of camel milk–based functional products targeting gut and potential neurological health.</p><h3>Graphical Abstract</h3><p>The graphical abstract illustrates camel milk-derived probiotics as modulators of the gut-brain axis through interconnected pathways. Central mechanisms include microbiota modulation, synthesis of neuroactive compounds (SCFAs, GABA, neurotransmitters), immune regulation, and anti-inflammatory effects. Bidirectional communication between gut and brain occurs via neural, endocrine, and metabolic routes, with potential therapeutic applications for mental health disorders including depression, anxiety, and cognitive impairment.</p><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":"63 9","pages":"1648 - 1663"},"PeriodicalIF":2.701,"publicationDate":"2026-06-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148719116","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":"Plant-based functional and active agents in sustainable food packaging: a comprehensive review","authors":"Jula Sarma,&nbsp;Sana Sharma,&nbsp;Madhusmita Borthakur","doi":"10.1007/s13197-026-06755-z","DOIUrl":"10.1007/s13197-026-06755-z","url":null,"abstract":"<div><p>The shift to the circular economy has led to the use of plant-based functional ingredients in sustainable food packaging. Renewable, biodegradable, and non-toxic polysaccharides, proteins, lipids, and biopolymers include alginate, chitosan, starch, cellulose, pectin, soy protein, and polylactic acid (PLA). Hydrophobization gives antibacterial, antioxidant, UV-protective, and pH-responsive properties. Lignin is an antioxidant, antibacterial, and UV-blocking filler. A blend of carboxymethyl chitosan and soy protein isolate has almost 100% antimicrobial effects against <i>Escherichia coli</i> (<i>E. coli</i>) and <i>Staphylococcus aureus</i> (<i>S. aureus</i>), 98.5% UV protection, and prolongs the shelf life of grapes to over 15 days. Microcapsules made of plant proteins (98% biodegradable) release the hydrophilic and hydrophobic compounds, which promote the functional design of packaging. Nevertheless, quantitative benchmarking shows that essential oils cut tensile strength by 20–40%, and unmodified polysaccharide films have 5–15 times higher water vapor transmission rates than polyethylene (50–150 vs. less than 10 g/m²/day). The encapsulation enhances bioactive longevity (60–80% retention during 14–30 days) but increases the material costs by 20–50%. This review underscores the valorization of agro-industrial by-products and waste upcycling. Even though successful results were achieved in laboratories, there are still significant obstacles in terms of scalability, regulatory approval, mechanical performance, and standardization of biodegradation, which hinder the transition from laboratory success to commercial application. This review has pointed out these challenges and recommended cross-disciplinary research-industry innovation to produce commercially viable vegetable-based active packaging.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"63 9","pages":"1620 - 1636"},"PeriodicalIF":2.701,"publicationDate":"2026-06-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148719175","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 systematic study of conventional, sensor-induced, and machine learning-based methods for milk quality analysis and adulterant detection","authors":"Satya Prakash,&nbsp;Kirti Amresh Gautam,&nbsp;Krishna Kumar Gupta,&nbsp;Prateek Singh Raghav,&nbsp;Annu Kumari","doi":"10.1007/s13197-026-06746-0","DOIUrl":"10.1007/s13197-026-06746-0","url":null,"abstract":"<div><p>Milk is important constituent of daily food worldwide. Quality of milk is compromised because of multiple issues like sub-standard practices in dairy industry, frequent adulterations, microbial contaminations, storage and climatic conditions. The problem gets multifold grave because of lack of portable solutions of milk quality assessment and testing. Still the milk quality testing remains centralized and lab oriented. So, the need of the hour is to study and figure out solutions which can be portable, accurate and provide results in timely fashion. The current study tries to bridge this gap by analyzing recent development in the field of milk testing especially sensor-based techniques coupled with the power of Machine Learning based classification strategies. The search is for a milk quality testing solution which is reliable, all-in-one testing solution, low cost, portable, anywhere accessible, friendly user interface and operates in real time. It should employ state of the art technology like connectivity and novel Artificial Intelligence and Machine learning methods. The study concludes that sensor infused machine learning solutions provides an upper edge with respect to traditional lab based slow and costly solutions. Internet of Things and Sensor-based technology is opening doors for real time portable milk testing kit which is showing promising result with backend prowess of Machine learning methods. Our study is driven of societal impact especially in the area of food safety and rural empowerment.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"63 8","pages":"1429 - 1441"},"PeriodicalIF":2.701,"publicationDate":"2026-06-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148552912","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}