Journal of Food Science and Technology最新文献

{"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":"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":"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}

{"title":"Chitosan research progress for smart packaging applications: a literature review","authors":"Dahlang Tahir,&nbsp;Inayatul Mutmainna,&nbsp;Heryanto Heryanto,&nbsp;Paulus Lobo Gareso,&nbsp;Sri Suryani,&nbsp;Bualkar Abdullah","doi":"10.1007/s13197-024-06135-5","DOIUrl":"10.1007/s13197-024-06135-5","url":null,"abstract":"<div><p>The environmental crisis was brought on by composites made of synthetic materials that are not biodegradable. Eco-friendly replacement materials for non-biodegradable composites is biodegradable composites. The poisonous remnants are avoided because of how the environment breaks them down. Biodegradable polymers are quickly broken down by bacterial breakdown. Smart packaging has been created to enable consumers to comprehend food conditions in real-time due to the growth of new technologies and consumer desire for wholesome and safe foods. This review highlights and discusses the development, type, and direction of research progress of chitosan research in the application of smart packaging, using bibliometric analysis with time intervals from 2006 to 2023. In 2006, this research began to be developed with India, China, the United States, Iran, and Egypt as the five most influential countries. From the results of keyword analysis, it was found that in addition to studying the general characteristics of smart packaging, there are currently many developments related to smart packaging materials and the effect of adding other materials to the film. The keyword analysis also revealed the current trends and future directions of chitosan research in smart packaging applications, providing valuable insights for researchers and professionals.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 2","pages":"240 - 253"},"PeriodicalIF":2.701,"publicationDate":"2024-11-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11757814/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143047089","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":"Pesticide residues and their detection techniques in foods using sensors- a review","authors":"Khalid Bashir,&nbsp;Shalini Shikha,&nbsp;Gurdeep Rattu,&nbsp;Kulsum Jan,&nbsp;P. Murali Krishna,&nbsp;Sudip K. Pattanayek","doi":"10.1007/s13197-024-06116-8","DOIUrl":"10.1007/s13197-024-06116-8","url":null,"abstract":"<div><p>The use of pesticides in agricultural produce is continuously increasing and it raises the question of whether the food is safe or not. Only 0.1% of the sprayed pesticide reaches its target and the rest acts as a contaminant in soil and the environment, thus contaminating the future foods as well. The pesticide residue management is gaining attention as pesticide poisoning account for more than 3.5% of total deaths. The use of pesticides needs to be checked and applied in a controlled manner. Easy and rapid methods for the quantification of pesticides in foods need to be developed. In the present review, details about pesticides have been described in the first part. Secondly, the techniques and recent developments for the detection of pesticides have been summarized and finally, the emerging challenges and future perspectives for pesticide handling has been discussed with special emphasis on the use of Nano-sensors for pesticide detection.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 2","pages":"221 - 239"},"PeriodicalIF":2.701,"publicationDate":"2024-11-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11757846/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143046327","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":"Nanotechnology: an emerging field for enhancing micronutrient enrichment in millets via biofortification strategies-present knowledge and prospects for the future","authors":"Anbu Malar Michael,&nbsp;Sonya Jagadhesan","doi":"10.1007/s13197-024-06112-y","DOIUrl":"10.1007/s13197-024-06112-y","url":null,"abstract":"<div><p>Pharmaceutical supplementation and dietary fortification are the most common approaches to reducing vitamin deficits. To improve the health and nutritional value of crops, agronomic biofortification necessitates the direct application of nutrients. Producers using micronutrient fertilizers to increase the fortification of crops are essential to the success of biofortification. Overthrow malnutrition using biofortified millets notwithstanding their challenges. Millets stressors have been demonstrated to be reduced by artificial nanoparticles recently. Engineered nanoparticles (ENPs) have had their properties and functions has been reported recently. Several genes that are involved in maintaining an equilibrium of iron and zinc are genetically regulated in millet with nanoparticle formulations, resulting in even greater nutrient-by-default and stress-resilience. Millet, according to the study, is a micronutrient powerhouse because priming controls cereal iron and zinc absorption and enrichment even in the face of nutritional deficiency. This review examines millet, its health advantages, nano fertilizers, and initiatives to improve the crop production.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 2","pages":"213 - 220"},"PeriodicalIF":2.701,"publicationDate":"2024-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11757838/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143045911","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":"Extraction of mannooligosaccharides from spent coffee grounds and its application for functional jelly with improved physical properties and immunomodulatory effect","authors":"Ae Eun Im,&nbsp;Jung Choi,&nbsp;Hyeon Seok Park,&nbsp;Seung-Hee Nam","doi":"10.1007/s13197-024-06103-z","DOIUrl":"10.1007/s13197-024-06103-z","url":null,"abstract":"<div><p>Mannooligosaccharides (MO) were extracted from spent coffee grounds (SCG) via combinational enzyme treatment with pectinase and mannanase from <i>Aspergillus niger</i>. Among 18 commercial enzymes to improve the accessibility of galactomannan, pectinase XL exhibited the highest yield, producing 235 mg hemicellulose/g of SCG. Pectinase treatment before mannanase resulted in coffee mannooligosaccharides (CMO) production 6.8 times higher than mannanase alone. This approach facilitated a 70% CMO extraction efficiency compared to the hemicellulose content present in the SCG. Additionally, HPLC analysis validated the composition of CMO, revealing 28.2% mannobiose (M2), 32.4% mannotriose (M3), 5.9% mannotetraose (M4), and 3.9% mannopentaose (M5). The CMO at different concentrations, along with fructose syrup, gelling agent, coffee extract, and coconut milk, was used to prepare jelly. CMO20 (20% CMO, w/w) jelly outperformed in both product stability and functional properties. The antioxidant activity of CMO20, measured by DPPH and FRAP assay, was 4.57 mM, with a Vit C equivalent and 15 mM FeSO₄ equivalent, respectively. Furthermore, CMO20 showed 48% greater α-glucosidase inhibition than acarbose (5 mg/mL). CMO20 showed improved immunomodulatory effects with 4.7 and 16-fold higher nitric oxide and cyclooxygenase-2 content than methotrexate-suppressed RAW264.7 cells.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 3","pages":"572 - 583"},"PeriodicalIF":2.701,"publicationDate":"2024-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143108431","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":"Technological advances in cactus food products","authors":"Larissa Correia e Silva,&nbsp;Luísa dos Santos Conceição,&nbsp;Júlia Matos Coqueiro,&nbsp;Lyvia Daim Costa,&nbsp;Patrick da Silva Cardoso,&nbsp;Camila Duarte Ferreira Ribeiro,&nbsp;Deborah Murowaniecki Otero","doi":"10.1007/s13197-024-06086-x","DOIUrl":"10.1007/s13197-024-06086-x","url":null,"abstract":"<div><p>Cacti species are attractive to consumers because of their excellent flavor and color. The food industry is interested in their nutritional, bioactive, and technological properties. Therefore, the use of cacti in human food has been analyzed through patent documents, emphasizing their role in worldwide food production. The search was conducted using INPI and Espacenet databases. Eighty-five documents were analyzed for document characteristics (year of filing, country of origin, inventors, applicants, and IPC and CPC codes) and invention characteristics (cactus species, parts used, and application purposes). Beverages, jellies, and bakery products have been developed; however, most patents do not specify the parts or species of cacti used. The application of cactus in food product development is still incipient, considering the number of patents recovered. However, the growing global concerns about food and health are changing, showing the extent of cacti use for food and nutraceutical development and their application as a food additive.</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 1","pages":"38 - 47"},"PeriodicalIF":2.701,"publicationDate":"2024-10-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142994510","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":"Research progress on processing and nutritional properties of fermented cereals","authors":"Guodong Ye,&nbsp;Lina Guan,&nbsp;Min Zhang","doi":"10.1007/s13197-024-06099-6","DOIUrl":"10.1007/s13197-024-06099-6","url":null,"abstract":"<p>•Fermentation can increase the content of bioactive components in cereals.</p><p>•Fermentation can change the microstructure of cereal starch and dietary fiber.</p><p>•Fermentation can improve the nutritional and processing properties of cereal.</p><p>•Fermented cereals and their products contribute significantly to human health.</p>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 2","pages":"197 - 212"},"PeriodicalIF":2.701,"publicationDate":"2024-10-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11757653/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143046275","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}