Journal of Food Science and Technology最新文献_第10页

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

Smart packaging materials based nanoencapsulated bromothymol as monitoring sensors for spoilage of chilled fillet 基于纳米封装溴百里酚的智能包装材料作为冷冻鱼片变质监测传感器

IF 2.701

Journal of Food Science and Technology Pub Date : 2025-06-25 DOI: 10.1007/s13197-025-06339-3

Saber Ibrahim, Hager Fahmy, Khaled Elkhawas, Ahmad Labeeb

{"title":"Smart packaging materials based nanoencapsulated bromothymol as monitoring sensors for spoilage of chilled fillet","authors":"Saber Ibrahim, Hager Fahmy, Khaled Elkhawas, Ahmad Labeeb","doi":"10.1007/s13197-025-06339-3","DOIUrl":"10.1007/s13197-025-06339-3","url":null,"abstract":"<div><p>Food preservatives have long been used to prevent spoilage due to microbial activity. Detecting spoilage without opening packaging is increasingly important. Smart packaging, a third-generation innovation, was developed to improve spoilage detection. A smart label was created using encapsulated polymer/bromothymol blue and analyzed using Attenuated Fourier Transform Infrared (ATR-FTIR) spectroscopy. In acidic and basic media, significant shifts in the -OH group on the benzene ring were observed (840 to 813 cm<sup>− 1</sup>). Ultraviolet-visible (UV-Vis) spectroscopy showed shifts in maximum absorption at 610 and 411 nm, depending on pH. The label’s topography was studied with a polarized optical microscope (POM), and dynamic light scattering (DLS) revealed nano-encapsulation particle sizes of 63–84 nm with a unimodal distribution. Additionally, a strong positive correlation (<i>P</i> < 0.5) was found between aerobic plate count and pH (0.82), demonstrating a connection between microbial activity and food quality. Bromothymol blue capsules (BC) effectively visualized pH changes, confirming their potential as indicators for food spoilage. Sensory evaluation of BC indicates its suitability as a safe and effective intelligent label for monitoring chilled chicken fillets.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"63 5","pages":"979 - 989"},"PeriodicalIF":2.701,"publicationDate":"2025-06-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s13197-025-06339-3.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147827715","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

Physicochemical and sensory properties of croissant snack made from wheat-grasshopper flour 小麦-蚱蜢粉制牛角面包的理化及感官特性

IF 2.701

Journal of Food Science and Technology Pub Date : 2025-06-20 DOI: 10.1007/s13197-025-06347-3

Abimbola Kemisola Arise, Caesar Nwosu, Faith Enumah, Jacob Obuo

{"title":"Physicochemical and sensory properties of croissant snack made from wheat-grasshopper flour","authors":"Abimbola Kemisola Arise, Caesar Nwosu, Faith Enumah, Jacob Obuo","doi":"10.1007/s13197-025-06347-3","DOIUrl":"10.1007/s13197-025-06347-3","url":null,"abstract":"<div>\u0000 \u0000 <p>This study evaluates the effect of grasshopper flour on the physicochemical and sensory properties of croissants. Grasshopper flour was used to supplement wheat flour in ratios (5:95%, 10:90%, 15:85%, 20:80%, and 25:75%, respectively) to produce croissant snacks. Amino acid composition, functional and pasting properties of the flour blends were analyzed, while proximate, physical and sensory properties of the products were also analyzed. Statistical analysis was performed using ANOVA and Duncan Multiple Range Test (DMRT). Functional properties revealed a decrease in water absorption capacity (2.87–2.35 g/g), bulk densities (0.64–0.48 g/cm), oil absorption capacity (1.04–0.98 g/g) and swelling capacity (5.79–5.31%) with increase in grasshopper flour. Peak viscosity, trough viscosity and peak time decreased with increase in grasshopper flour addition while variations were observed in setback viscosity and pasting temperature. The croissants showed an increase in protein, fiber, ash, moisture, and fat content while loaf weight and volume varied. There was an increase in the essential amino acids in the enriched croissants (32.46 g/100 g) compared with the control sample (30.8 g/100 g). Control croissants had the highest sensory attributes; however, panelists consider samples with up to 10% grasshopper flour as most preferred composite samples. Fortification of croissants with grasshopper flour shows significant improvement in its nutritional properties.</p>\u0000 </div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"63 9","pages":"1673 - 1681"},"PeriodicalIF":2.701,"publicationDate":"2025-06-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148719179","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 simple and cost-effective detection of capsule origin source using FTIR-ATR 用FTIR-ATR检测胶囊来源的方法

IF 2.701

Journal of Food Science and Technology Pub Date : 2025-06-18 DOI: 10.1007/s13197-025-06361-5

Radhiahtul Raehan Mustafa, Mohammad Naqib Hamdan, Siti Nur Hadis A. Rahman, Ida Madiha Yusoff, Nor Suhada Amin, Qosrina Abdullah

{"title":"A simple and cost-effective detection of capsule origin source using FTIR-ATR","authors":"Radhiahtul Raehan Mustafa, Mohammad Naqib Hamdan, Siti Nur Hadis A. Rahman, Ida Madiha Yusoff, Nor Suhada Amin, Qosrina Abdullah","doi":"10.1007/s13197-025-06361-5","DOIUrl":"10.1007/s13197-025-06361-5","url":null,"abstract":"<div><p>The adulteration of food by undeclared ingredients is a major problem for both consumers and regulatory authorities. The increasing demand for halal pharmaceuticals emphasises the need for a robust technique to identify porcine-derived components in samples. Fourier transform infrared spectroscopy coupled with attenuated total reflectance (FTIR-ATR) has emerged as a rapid, non-destructive and cost-effective technique for the detection of porcelain-derived components. In this study, 13 gelatine capsule samples from different sources were analysed with FTIR-ATR to investigate the presence of porcine and non-porcine. The application of discriminant analysis to the FTIR-ATR data allowed successful differentiation between porcine and non-porcine components in the samples. The infrared spectra revealed prominent functional groups, such as the amino group and the carbonyl group, which are characteristic of gelatin. While the spectra of the samples showed striking similarities due to their common major component, subtle differences were observed in the specific ranges of 3600–3000 cm<sup>−1</sup> and 1700–1000 cm<sup>−1</sup>. This integrated approach of FTIR-ATR and discriminant analysis proved to be a robust and reliable method for authenticating capsule origin and a useful tool for tracing halal detection in capsule products.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"63 5","pages":"888 - 895"},"PeriodicalIF":2.701,"publicationDate":"2025-06-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s13197-025-06361-5.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147827677","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

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

Effects of lemon oil-based nanoemulsion on sensory and microbiological quality of vacuum packed raw versus steam cooked trout (Oncorhynchus mykiss, Walbaum 1792) stored at + 4 ± 2 °C 柠檬油基纳米乳对+ 4±2°C真空包装生鳟鱼与蒸汽熟鳟鱼感官和微生物品质的影响

IF 2.701

Journal of Food Science and Technology Pub Date : 2025-06-16 DOI: 10.1007/s13197-025-06352-6

Bengunur Corapci, Demet Kocatepe, Can Okan Altan, Zafer Ceylan, Bayram Kostekli, Hulya Turan

{"title":"Effects of lemon oil-based nanoemulsion on sensory and microbiological quality of vacuum packed raw versus steam cooked trout (Oncorhynchus mykiss, Walbaum 1792) stored at + 4 ± 2 °C","authors":"Bengunur Corapci, Demet Kocatepe, Can Okan Altan, Zafer Ceylan, Bayram Kostekli, Hulya Turan","doi":"10.1007/s13197-025-06352-6","DOIUrl":"10.1007/s13197-025-06352-6","url":null,"abstract":"<div><p>The changes in TVB-N (Total Volatile Base Nitrogen) content, sensory and microbiological properties of raw and steamed trout cubes treated with lemon oil nanoemulsion (LON) were examined for 30 days at 4 ± 2 °C and the shelf life was determined. RT (raw trout), RTL (raw trout treated with LON), ST (steamed trout), and STL (steamed trout treated with LON) groups were assigned. Zeta size, polydispersity index and zeta potential values of fabricated nanoemulsion were determined as equal to 197.067 nm, 0.217, and − 3.56 mV, respectively. The numbers of Total Mesophilic Aerobic Bacteria (TMAB), Total Psychrophilic Aerobic Bacteria (TPAB), Total Yeast and Mold (TYM), Total Coliform Bacteria (TCB), and Total Anaerobic Bacteria (TAB) were significantly decreased in the steam cooking and LON treated groups.The increase in the TVB-N amount was limited in the samples treated with nanoemulsion, and STL samples showed better sensory quality. As a result, nanoemulsification and steam cooking application increased the sensory and microbiological quality of trout and extended its shelf life.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 9","pages":"1676 - 1688"},"PeriodicalIF":2.701,"publicationDate":"2025-06-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12304377/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144753496","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

Comprehensive review on ethnobotanical, nutritional and functional properties of wild edible fruits of North Eastern Himalaya, India 印度喜马拉雅东北部野生食用水果的民族植物学、营养和功能特性综述。

IF 2.701

Journal of Food Science and Technology Pub Date : 2025-06-16 DOI: 10.1007/s13197-025-06351-7

Mridusmita Barman, Poonam Mishra

{"title":"Comprehensive review on ethnobotanical, nutritional and functional properties of wild edible fruits of North Eastern Himalaya, India","authors":"Mridusmita Barman, Poonam Mishra","doi":"10.1007/s13197-025-06351-7","DOIUrl":"10.1007/s13197-025-06351-7","url":null,"abstract":"<div><p>The Northeastern Himalayas, a globally recognized biodiversity hotspot, are home to a diverse array of wild edible fruits integral to the region’s ecological and cultural tapestry. These fruits serve as vital dietary components, traditional medicinal resources, and economic assets for rural communities. Despite their rich phytochemical composition and functional properties, they remain primarily underexplored in scientific research and industrial applications. This review focuses on a selection of nutritionally rich Himalayan wild fruits, including <i>Diospyros lotus, Elaeagnus umbellata, Gaultheria fragrantissima, Gaultheria trichophylla, Pyrus pashia, Rubus niveus,</i> and <i>Vaccinium glaucoalbum</i>, renowned for their phytochemical abundance, particularly antioxidants, these fruits are pivotal in promoting a balanced, healthy diet. Beyond their health benefits, they hold significant industrial potential. This paper systematically evaluates the existing literature, examining the ethnobotanical significance, health benefits, chemical composition, and industrial applications of these fruits as sources of novel functional foods, nutraceuticals, natural preservatives, and unique flavors. The insights presented in this study aim to encourage researchers, the food and pharmaceutical industries, and policymakers to integrate them into mainstream food sectors, thereby advancing global food security, industrial innovation, and sustainable economic development in the Himalayan region.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 8","pages":"1407 - 1424"},"PeriodicalIF":2.701,"publicationDate":"2025-06-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144560345","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 bioactive-based therapeutic and culinary potential of Madhuca longifolia flower and delineating the research gaps in terms of scientific validation 探索长叶花的生物活性治疗和烹饪潜力，并在科学验证方面划定研究空白。

IF 2.701

Journal of Food Science and Technology Pub Date : 2025-06-11 DOI: 10.1007/s13197-025-06348-2

Shukla Sameeksha, Gandhi Puneet, Gothalwal Ragini

{"title":"Exploring the bioactive-based therapeutic and culinary potential of Madhuca longifolia flower and delineating the research gaps in terms of scientific validation","authors":"Shukla Sameeksha, Gandhi Puneet, Gothalwal Ragini","doi":"10.1007/s13197-025-06348-2","DOIUrl":"10.1007/s13197-025-06348-2","url":null,"abstract":"<div><p>The flower of <i>Madhuca longifolia</i> (family Sapotaceae) has a long history of traditional use in treating fever, inflammation, rheumatism, ulcers, impotence, skin ailments and heart diseases across Southeast Asia. In India, the flower is commonly consumed as a regular food item and is also used as a tonic, appetizer, galactagogue and carminative agent, particularly among rural populations residing near plantations. There are ethnopharmacological claims about several therapeutic properties and antidiabetic activities of the flower, but no scientific evidence is available on this aspect. This review aims to explore the traditional, nutraceutical and pharmacological properties of <i>M. longifolia</i> flowers while identifying the research gaps for establishing its therapeutic use. A comprehensive literature search was conducted on Google Scholar, PubMed, ScienceDirect, ResearchGate, Scopus, and Web of Science from 2000 to 2025. Only research and review articles were considered for analysis. Our findings present that the major bioactive compounds identified in the flower include rutin, quercetin, Mi-saponin A & B, madhucoside A & B, gallic acid and ascorbic acid. In vitro studies indicate that it has strong antioxidant activity, while <i>in-vivo</i> studies on animal models document hepatoprotective, anti-dyslipidemic and antidepressant properties, but these studies are miniscule. Till date no clinical trials have been conducted on the therapeutic efficacy of the flower. Although the flower is naturally rich in several bioactive compounds, its potential therapeutic properties have not been scientifically validated. Focused research is needed to extract and quantify all the key bioactives of the flower. Additionally, studies involving human participants to assess the flower’s therapeutic properties are needed to bridge the gap between traditional use and modern pharmacology. </p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 8","pages":"1399 - 1406"},"PeriodicalIF":2.701,"publicationDate":"2025-06-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144560313","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

Biobased plastics and their nanocomposites: emerging trends in active and intelligent food packaging applications 生物基塑料及其纳米复合材料：主动和智能食品包装应用的新趋势。

IF 2.701

Journal of Food Science and Technology Pub Date : 2025-06-09 DOI: 10.1007/s13197-025-06359-z

Simran Sahota, Vishnu Soman, Divyanshu Thakur, Maneesh Kumar Poddar

{"title":"Biobased plastics and their nanocomposites: emerging trends in active and intelligent food packaging applications","authors":"Simran Sahota, Vishnu Soman, Divyanshu Thakur, Maneesh Kumar Poddar","doi":"10.1007/s13197-025-06359-z","DOIUrl":"10.1007/s13197-025-06359-z","url":null,"abstract":"<div><p>Bio-based polymers have gained huge attention in the recent past for their application in various domains, especially food packaging. The petroleum-based polymers have a significant negative impact on the ecosystem owing to their non-biodegradability. Therefore, a sustainable yet efficient alternative is required which is both safe and non-toxic. Food packaging technologies with the latest innovations are promoting active and smart packaging applications which promise quick, safe and efficient ways to monitor the quality of stored foods. These materials are being explored in applications such as antimicrobial wraps, moisture barrier coatings, biodegradable trays, and oxygen-scavenging films. Nanotechnology has emerged as a superior alternative as it can enhance food protection while reducing the raw material requirement and waste generation. The present review focuses on the recent developments in active and smart food packaging with special emphasis on bio-based polymer nanocomposites. The various polymer nanocomposites, their properties and safety concerns with respect to food packaging are summarized in this review article besides providing prospects for the current research area.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 9","pages":"1618 - 1633"},"PeriodicalIF":2.701,"publicationDate":"2025-06-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144753480","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