Journal of Food Science and Technology最新文献

{"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,&nbsp;Demet Kocatepe,&nbsp;Can Okan Altan,&nbsp;Zafer Ceylan,&nbsp;Bayram Kostekli,&nbsp;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}

{"title":"Comprehensive review on ethnobotanical, nutritional and functional properties of wild edible fruits of North Eastern Himalaya, India","authors":"Mridusmita Barman,&nbsp;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}

{"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,&nbsp;Gandhi Puneet,&nbsp;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 &amp; B, madhucoside A &amp; 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}

{"title":"Biobased plastics and their nanocomposites: emerging trends in active and intelligent food packaging applications","authors":"Simran Sahota,&nbsp;Vishnu Soman,&nbsp;Divyanshu Thakur,&nbsp;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}

{"title":"Antimicrobial peptides in post-harvest management of fruits","authors":"Balenahalli Narasingappa Ramesh,&nbsp;P. A. Niveditha,&nbsp;S. N. Nagesha,&nbsp;R. Charith,&nbsp;D. M. Hithashree","doi":"10.1007/s13197-025-06336-6","DOIUrl":"10.1007/s13197-025-06336-6","url":null,"abstract":"<div><p>Modern agriculture is more prone to insect, pest, and disease attacks. Fruits are considered perishable crops compared to cereals and pulses. Fruits are majorly lost after harvest during storage, known as the post-harvest period, due to insect and pest infestations, pathogen attacks, and unfavorable environmental conditions. Conventionally, pesticides, fungicides, and some antibiotics are used to control the post-harvest diseases in fruits. However, the use of these conventional chemicals and antibiotics has been strictly restricted because of their drawbacks, such as leaving residues on fruits for extended periods, causing environmental effects, and, most notably, the development of resistance by many microorganisms against the commonly used antibiotics. Thus, there is an immediate need for an alternative method to control post-harvest diseases in fruits. The use of antimicrobial peptides (AMPs) is the best promising alternative for efficiently controlling post-harvest diseases caused by microbes. The present review focuses on insect-derived AMPs, their use in post-harvest management of fruits, and the mechanism of action of AMPs.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 7","pages":"1228 - 1239"},"PeriodicalIF":2.701,"publicationDate":"2025-05-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144333262","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":"Coffee and chicory blend: properties, nutrition, and health implications","authors":"M. N. Harshitha,&nbsp;K. L. Sirisha,&nbsp;Syed Shafia,&nbsp;Pushpa S. Murthy","doi":"10.1007/s13197-025-06332-w","DOIUrl":"10.1007/s13197-025-06332-w","url":null,"abstract":"<div><p>Coffee is one of the most widely consumed beverages globally, valued for its refreshing properties, stimulating effects, and biologically active compounds with numerous health benefits. It contains approximately 1–2% caffeine by weight, along with other bioactive compounds such as chlorogenic acid (up to 12%) and melanoidins (30%). Chicory (<i>Cichorium intybus</i> L.), a perennial herb in the Asteraceae family, mimics the sensory and organoleptic qualities of roasted coffee and has a long history of use in coffee blends. Chicory is particularly rich in inulin (~ 68% of its dry weight), a prebiotic fiber, as well as esculin and chlorogenic acid derivatives. The combination of coffee and chicory enhances key attributes such as brew color, flavor, and viscosity, offering a synergistic blend that combines their nutritional and functional benefits. Medicinal properties include improved digestion, enhanced immunity, and support for gut health. Coffee-chicory blends adhere to regulatory standards to address safety concerns related to contaminants such as mycotoxins (&lt; 10 ppb), acrylamide (&lt; 400 ppb), and heavy metals like lead (&lt; 0.2 ppm). The versatility of these blends extends to their use as fortifiers, supplements, and additives in functional foods and pharmaceutical products, meeting the growing consumer demand for nutritious and sustainable options. Optimization of blending ratios, such as 70:30 or 60:40 (coffee to chicory), coffee-chicory blends strike a balance between taste, health benefits, and economic value, positioning them as a promising segment in both traditional and emerging markets.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 7","pages":"1213 - 1227"},"PeriodicalIF":2.701,"publicationDate":"2025-05-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144333264","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":"5-hydroxymethyl-2-furfural and acrylamide formations in black garlic during aging period and their correlations with browning degree","authors":"Shutian Ma,&nbsp;Zhuang Shi,&nbsp;Yi Yang,&nbsp;Jinglin Zhang,&nbsp;Hongyu Zou,&nbsp;Enjie Diao,&nbsp;Liming Zhang","doi":"10.1007/s13197-025-06315-x","DOIUrl":"10.1007/s13197-025-06315-x","url":null,"abstract":"<div><p>Solo-bulb black garlics (SBBG) are novel foods rich in nutritional and functional ingredients. However, certain process contaminants formed during thermal processing of SBBG raise safety concerns. This study investigated the formations of 5-hydroxymethyl-2-furfural (5-HMF) and acrylamide, as well as the browning degree of SBBG during a 12-day aging period. Both 5-HMF and acrylamide contents exhibited exponential increases, with their formations well simulated by pseudo-first-order kinetic models. 5-HMF formation showed a significant positive correlation with fructose content (<i>p</i> &lt; 0.05), while acrylamide formation was strongly associated with asparagine content (<i>p</i> &lt; 0.01). Browning degree correlated significantly with acrylamide accumulation and asparagine content (<i>p</i> &lt; 0.01), but not with 5-HMF (<i>p</i> &gt; 0.05). These results indicate that fructose and asparagine accumulations play critical roles on 5-HMF and acrylamide formations in SBBG, respectively, and acrylamide accumulation promotes SBBG browning. Notably, acrylamide level in SBBG exceeded those reported in some commonly consumed foods, which is a concern considering the daily consumption of this food.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 11","pages":"2183 - 2190"},"PeriodicalIF":2.701,"publicationDate":"2025-05-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145184213","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":"Improved food storage in jute packaging: an assessment of the current uses, constraints, and functional enhancements of jute bags and the potential of nonconventional jute-based paper packaging","authors":"Sanchita Biswas Murmu,&nbsp;Laxmi Kanta Nayak,&nbsp;Ammayappan Lakshmanan,&nbsp;Haokhothang Baite,&nbsp;Dipak Nayak,&nbsp;Piyali Biswas","doi":"10.1007/s13197-025-06286-z","DOIUrl":"10.1007/s13197-025-06286-z","url":null,"abstract":"<div><p>Food packaging is now synonymous with the use of plastic, which causes unwanted environmental pollution. Jute is a naturally renewable plant-based fiber that is highly suitable for packaging high-quality grains. However, it has the limitations of poor oxygen and water vapor barrier properties and faces stringent competition with plastic alternatives to the extent that compels government mandatory regulations to use jute bags for food packaging. This review examines how well jute bags store and preserve product quality while causing the least amount of deterioration compared with the chemical composition and nutritional and sensory qualities of freshly stored various food materials, such as pulses, fruits, dried fruits, seeds, and coffee. The analysis revealed that jute bags work best for wheat, maize, chili, and tea seeds when combined with a single/multiple inner layers of less water- and oxygen-permeable low-density polyethylene (polyline) plastic. The application of functional treatments to jute bags results in water and pest resistance and enhances the barrier properties for improved storage of food grains. The improved antibacterial characteristics of jute fabric, which can stop or delay the growth of microbes on a product's surface, are highly desirable in the food packaging industry. The secondary or lesser-used application of jute involves the development of pulp and paper films for food packaging. The mechanical properties of jute-based paper match the minimum tensile strength requirement (20 MPa) of film packaging for various food packaging applications. The barrier properties of such films may also be enhanced by the application of functional coatings. Greater research attention from industry and researchers might eradicate the limitations of jute bag packaging, allowing for a larger deployment of this material for food packaging applications in place of less environmentally friendly plastic.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 7","pages":"1199 - 1212"},"PeriodicalIF":2.701,"publicationDate":"2025-05-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144333236","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":"Processed fish products: a protein source for humans and the challenges faced in processing","authors":"Muhammad Wasim Mumtaz Kharl,&nbsp;Syed Makhdoom Hussain,&nbsp;Shafaqat Ali,&nbsp;Nadia Nazish,&nbsp;Abdul Ghafoor,&nbsp;Mohammed Ali Alshehri,&nbsp;Adan Naeem,&nbsp;Eman Naeem,&nbsp;Muhammad Amjad,&nbsp;Ebru Yilmaz","doi":"10.1007/s13197-025-06297-w","DOIUrl":"10.1007/s13197-025-06297-w","url":null,"abstract":"<div><p>Fish is widely used as a food source and provides an exceptional supply of protein, vitamins, fatty acids, and minerals. The geometric increase in the human population has increased the demand for sufficient food. While fresh fish meat is widely consumed, there is also a growing demand for various processed fish products. However, fish is highly perishable and begins to deteriorate rapidly. Therefore, the fish should be processed immediately. Common preservation methods include salting, drying, chilling, smoking, and canning, all of which help prolong fish shelf life. Innovation in this field has opened new dimensions to aquaculture products. These processed products can be transported efficiently across the globe, and they are less prone to damage compared to fresh fish meat. However, they also have some drawbacks. Unhygienic conditions during processing facilitate entry of various impurities into these products. In some cases, the materials used for canning are of low quality and may begin to degrade over time. Comparative analysis also indicates variability in nutrient composition of fresh and processed products. Various preservation strategies alter nutritional content specially that of protein significantly. The consumption of packaged food products has also led to various diseases. There should be a proper check and balance during processing to avoid complications. The aim of this research focuses on the effectiveness and challenges of various fish preservation methods, their impact on nutrient quality, and the potential health risks associated with processed fish products.</p><h3>Graphical abstract</h3><div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 6","pages":"1007 - 1020"},"PeriodicalIF":2.701,"publicationDate":"2025-05-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143949422","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Pink pepper essential oil (Schinus terebinthifolius Raddi): chemical composition, antimicrobial activity against foodborne pathogens, microencapsulation, biopreservation and sensorial acceptance in Minas Frescal cheese","authors":"Alessandra Casagrande Ribeiro,&nbsp;Joyce de Almeida Carminati,&nbsp;André de Sousa Freitas,&nbsp;Letícia Rocha Ferreira,&nbsp;Patrícia Campos Bernardes,&nbsp;Pollyanna Ibrahim Silva,&nbsp;Adilson Vidal da Costa,&nbsp;Mirela Guedes Bosi","doi":"10.1007/s13197-025-06298-9","DOIUrl":"10.1007/s13197-025-06298-9","url":null,"abstract":"<div><p>Minas Frescal cheese (MFC) is a Brazilian cheese with a pH close to neutrality, low sodium content, high moisture, and unripened. Unsatisfactory hygienic practices and inappropriate handling can compromise the safety of the MFC, allowing it to be contaminated by spoilage microorganisms and pathogens. Pink pepper is the fruit of Aroeira (<i>Schinus terebinthifolius</i> Raddi). It has essential oils that present bioactive compounds with antimicrobial properties. Microencapsulation of pink pepper essential oil (PPEO) can help preserve and increase the functionality of PPEO which can be affected by light and heat and add flavor to foods. The objective of this study was to characterize the chemical composition of PPEO, evaluate its antimicrobial activity against <i>Bacillus cereus</i>, <i>Salmonella</i> Typhimurium, <i>Staphylococcus aureus</i>, and <i>Escherichia coli</i> and verify the effect of its addition in microencapsulated form (MPPEO) in MFC on antimicrobial activity upon <i>S. aureus</i> and sensory acceptance. Among the PPEO constituents analyzed (95.36%), the major constituent was δ-carene (44.56%). PPEO showed an inhibitory effect on the multiplication of all foodborne pathogens. MPPEO reduced the <i>S. aureus</i> count by 1.53 log cycles after 30 days of MFC storage under refrigeration. MPPEO can control the <i>S. aureus</i> population without affecting the sensory acceptance of MFC.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 11","pages":"2155 - 2164"},"PeriodicalIF":2.701,"publicationDate":"2025-05-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145184217","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}