Journal of Food Science and Technology最新文献_第2页

Goan fermented foods: indigenous practices and insights into future research directions 果阿发酵食品：本土实践和对未来研究方向的见解

IF 2.701

Journal of Food Science and Technology Pub Date : 2026-06-02 DOI: 10.1007/s13197-026-06732-6

Johanna Gonsalves, Dilecta D’Costa, Maxwell Mathew Trindade

{"title":"Goan fermented foods: indigenous practices and insights into future research directions","authors":"Johanna Gonsalves, Dilecta D’Costa, Maxwell Mathew Trindade","doi":"10.1007/s13197-026-06732-6","DOIUrl":"10.1007/s13197-026-06732-6","url":null,"abstract":"<div><p>Fermented foods are integral to the culinary traditions of cultures worldwide, yet the methods and economic significance of many indigenous varieties remain undocumented. This study explores the rich heritage of Goan traditional fermented foods, tracing their roots to a blend of Hindu, Portuguese, and modern influences. It investigates the unique preparation techniques, by categorizing Goan fermented foods into plant sap/juice-based, cereal-based, and salt-based varieties. Through a survey of literature, it highlights the health benefits, particularly the positive impact on gut health through naturally occurring probiotics and beneficial microflora present in the ingredients. These findings contribute to the preservation and promotion of Goan culinary traditions by documenting their cultural and scientific relevance, while also encouraging further exploration of these foods for native microflora as a source of novel probiotics. This is highly significant at the moment due to the modern trends which have led to the replacement of traditional ingredients with less healthy cheaper alternatives and has contributed to the gradual loss of authentic food preparation techniques integral to Goan culinary heritage.</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 9","pages":"1603 - 1619"},"PeriodicalIF":2.701,"publicationDate":"2026-06-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148719174","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 review on milk foam: trends and challenges 牛奶泡沫：发展趋势与挑战

IF 2.701

Journal of Food Science and Technology Pub Date : 2026-05-25 DOI: 10.1007/s13197-026-06735-3

Madhumita Priyadarsini, Rohini Sen Gupta, Pradipta Chattopadhyay, Abhinav Dhaka, Saswata Acharya, Banasri Roy, Aditi Chandramoulee, Abhishek S. Dhoble

{"title":"A review on milk foam: trends and challenges","authors":"Madhumita Priyadarsini, Rohini Sen Gupta, Pradipta Chattopadhyay, Abhinav Dhaka, Saswata Acharya, Banasri Roy, Aditi Chandramoulee, Abhishek S. Dhoble","doi":"10.1007/s13197-026-06735-3","DOIUrl":"10.1007/s13197-026-06735-3","url":null,"abstract":"<div><p>Understanding the properties of milk foam is crucial in various industries, from crafting perfect cappuccinos to reconstituting milk powders and infant formulas. The formation of foams relies on the surface activity and film-forming capabilities of particular protein components, which may exist in relatively low concentrations. The creation of milk foam is contingent upon the proteins' capacity to swiftly generate a cohesive interfacial coating of liquid that can effectively capture and retain air. The milk foam formation can be either desired, such as in the preparation of cappuccino-style beverages, or unpleasant, such as in the reconstitution of milk powders or infant formulae. This article provides a comprehensive discussion of the compositional and processing parameters that influence the foaming qualities of milk. Key limitations of previous research on milk foams include a low emphasis on milk foam production, the latest developments in the area. This article explored the recent advancements such as the latest techniques used in producing milk foam and its impact on foaming along with the key challenges including resources, technologies and also summarized the future insights. Foaming of milk is influenced by various factors such as protein content, pH, casein to whey ratio and heat treatments that impact the structure and interactions of milk proteins crucial for foamability and foam stability. A thorough grasp of these factors may enable precise control of the milk foaming process.</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 8","pages":"1416 - 1428"},"PeriodicalIF":2.701,"publicationDate":"2026-05-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148553075","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

Artificial intelligence in food technology and processing: a review 人工智能在食品技术与加工中的应用综述

IF 2.701

Journal of Food Science and Technology Pub Date : 2026-05-25 DOI: 10.1007/s13197-026-06728-2

R. Ravichandran

引用次数: 0

Revolutionizing food science: a review on the role of nanotechnology in enhancing safety, quality, and sustainability 革新食品科学：纳米技术在提高食品安全、质量和可持续性方面的作用综述

IF 2.701

Journal of Food Science and Technology Pub Date : 2026-05-20 DOI: 10.1007/s13197-026-06713-9

Karuppiah Nagaraj, Monika Sharma, Thesingu Rajan Arun, Subramaniam Kamalesu, Logesh Babu, K. Raja, R. Subramanian, T. Manimegalai, L. Archana Devi, Vanitha Umapathy

{"title":"Revolutionizing food science: a review on the role of nanotechnology in enhancing safety, quality, and sustainability","authors":"Karuppiah Nagaraj, Monika Sharma, Thesingu Rajan Arun, Subramaniam Kamalesu, Logesh Babu, K. Raja, R. Subramanian, T. Manimegalai, L. Archana Devi, Vanitha Umapathy","doi":"10.1007/s13197-026-06713-9","DOIUrl":"10.1007/s13197-026-06713-9","url":null,"abstract":"<div><p>Nanotechnology has introduced transformative advancements in the food industry, significantly improving food safety, quality, and sustainability. This review provides a comprehensive review of the role of nanotechnology in various aspects of food development, including packaging, processing, storage, and safety protocols. It highlights the innovative applications of nanomaterials in enhancing food bioavailability, optimizing texture, and refining taste. The synthesis of magnetic nanoparticles (MNPs) and encapsulation technologies are explored for their role in preserving and delivering bioactive ingredients and flavours. Additionally, the integration of nano sensors into smart and active packaging systems offers new opportunities for real-time monitoring of food quality and safety. The review also discusses the toxicological impacts of nanomaterials and emphasizes the need for continued research in this rapidly evolving field. Overall, nanotechnology has the potential to revolutionize food production, ensuring improved safety and sustainability while meeting the growing global demand for quality food products.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"63 7","pages":"1203 - 1214"},"PeriodicalIF":2.701,"publicationDate":"2026-05-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148261923","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

Microbial, mycotoxin, and quality safety of Masa: a critical review of fermented fried puffed batter 发酵膨化面糊的微生物、霉菌毒素和质量安全综述

IF 2.701

Journal of Food Science and Technology Pub Date : 2026-05-20 DOI: 10.1007/s13197-026-06717-5

Fatima Abdulkadir, Julian Chukwuemeka Anuonye, Jeremiah David Bala, Samaila James

{"title":"Microbial, mycotoxin, and quality safety of Masa: a critical review of fermented fried puffed batter","authors":"Fatima Abdulkadir, Julian Chukwuemeka Anuonye, Jeremiah David Bala, Samaila James","doi":"10.1007/s13197-026-06717-5","DOIUrl":"10.1007/s13197-026-06717-5","url":null,"abstract":"<div><p>Food safety has been a major concern for fermented foods due to possible contamination from raw materials, foreign substances, and the growth of undesirable pathogenic microorganisms capable of producing harmful metabolites. <i>Masa</i>, a street-vended fermented cereal snack, may pose public health risks, as <i>Shigella</i> spp., <i>Salmonella</i> spp., <i>Pseudomonas</i> spp., <i>Escherichia coli</i>, and <i>Staphylococcus</i> spp. have been detected. In addition, cereals represent a major route of dietary exposure to mycotoxins, which may persist through processing and pose toxicological risks. Traditional <i>Masa</i> fermentation is typically spontaneous and uncontrolled, relying on environmental microflora which contributes to variability in product safety and quality. Flour functionality and final product characteristics are further influenced by cereal type and milling methods. Lack of standardized quality control measures and optimized fermentation processes has been identified as one of the fundamental problems in <i>Masa</i> production. The application of functional starter cultures offers a promising strategy for improving both safety and quality while providing technological, nutritional, and organoleptic benefits. Implementation of Hazard Analysis and Critical Control Point (HACCP) principles, along with routine testing for contaminants and mycotoxins can enhance the safety, consistency, and quality of <i>Masa</i>.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"63 8","pages":"1403 - 1415"},"PeriodicalIF":2.701,"publicationDate":"2026-05-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148553157","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 polyglycerol esters on freeze-thaw stability of emulsions contained crystallized and non-crystallized edible oils 聚甘油酯对结晶和非结晶食用油乳剂冻融稳定性的影响

IF 2.701

Journal of Food Science and Technology Pub Date : 2026-05-14 DOI: 10.1007/s13197-026-06651-6

Suwimon Ariyaprakai

{"title":"Effects of polyglycerol esters on freeze-thaw stability of emulsions contained crystallized and non-crystallized edible oils","authors":"Suwimon Ariyaprakai","doi":"10.1007/s13197-026-06651-6","DOIUrl":"10.1007/s13197-026-06651-6","url":null,"abstract":"<div><p>Freeze thaw stability of emulsions contained non-crystallized oil (corn oil (<i>CnO)</i> and sunflower oil (<i>SfO</i>)), and crystallized oil (coconut oil (<i>CtO</i>)) was examined. Decaglycerol monostearate (<i>PGE-S</i>) and decaglycerol monolaurate (<i>PGE-L)</i> were used as emulsifiers. Emulsions contained oil of 20% (by wt) and <i>PGE</i> of 1–3% (by wt) were stored at -21 and − 80 °C. Stability of emulsions was determined from amounts of destabilized oil, mean droplet sizes, and DSC. The results show that <i>CnO</i> emulsion and <i>SfO</i> emulsion with 1% <i>PGE-S</i> had high stability by interfacial crystallization of <i>PGE-S</i> as solidified shell protected oil droplets from coalescence. High stability of <i>CnO</i> emulsion and <i>SfO</i> emulsion with <i>PGE-L</i> was obtained by applying higher concentration of 3%<i>PGE-L</i> as decaglycerol headgroup provided cryoprotectant properties. Stable <i>CtO</i> emulsion was achieved with 3% <i>PGE-S</i>, not by <i>PGE-L</i>, suggested <i>PGE-S</i> modified interfacial fat crystallization and prevented partial coalescence. <i>PGE</i> could be applied as cryoprotectant emulsifiers to improve freeze thaw stability of edible oil-in-water emulsions.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"63 10","pages":"1894 - 1904"},"PeriodicalIF":2.701,"publicationDate":"2026-05-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149125714","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

Inhibitory effects of honey-containing marinades on the production of heterocyclic amines (HCAs) in grilled meat: a review 含蜂蜜卤汁抑制烤肉中杂环胺（HCAs）生成的研究进展

IF 2.701

Journal of Food Science and Technology Pub Date : 2026-04-28 DOI: 10.1007/s13197-026-06686-9

Shnathini Santharaguru, Anis Syafiqah Yusri, Noraizah Mhd Sarbon, Mohammad Rashedi Ismail-Fitry, Norizah Mhd Sarbon

{"title":"Inhibitory effects of honey-containing marinades on the production of heterocyclic amines (HCAs) in grilled meat: a review","authors":"Shnathini Santharaguru, Anis Syafiqah Yusri, Noraizah Mhd Sarbon, Mohammad Rashedi Ismail-Fitry, Norizah Mhd Sarbon","doi":"10.1007/s13197-026-06686-9","DOIUrl":"10.1007/s13197-026-06686-9","url":null,"abstract":"<div><p><i>Grilling</i> is a dry-heat cooking method that enhances the caramelized flavour of protein-rich foods like lean meats. However, grilling the protein-rich food causes char on the surface, forming heterocyclic amines (HCAs). It was reported that adding antioxidants as a marinating component before cooking inhibited the formation of HCAs. Studies have found that marinades are infused into meat through soaking, enhancing the meat’s flavor, tenderizing the meat fibers, and improving its physicochemical properties. Marinades with Gelam honey, as a primary source of antioxidants, was seen to reduce heterocyclic amine to 50% (Norharm), 5% (Phip) and not detected (IQx) while enhancing flavour with an intense aroma. Hence, this review offers an overview of the HCAs reduction through honey in the marinade and the physicochemical properties of grilled meat. The honey-marinated meat showed higher inhibition of HCAs and better pH properties, moisture loss, cooking loss and colour.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"63 6","pages":"1038 - 1053"},"PeriodicalIF":2.701,"publicationDate":"2026-04-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s13197-026-06686-9.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147959043","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

Boosting immunity with electrolyte replenisher from coconut water-A review 用椰子水补充电解质增强免疫力——综述

IF 2.701

Journal of Food Science and Technology Pub Date : 2026-04-15 DOI: 10.1007/s13197-026-06667-y

Sayan Bera, Amlan Bishal, Bratati Bandyopadhyay, Biplab Debnath

{"title":"Boosting immunity with electrolyte replenisher from coconut water-A review","authors":"Sayan Bera, Amlan Bishal, Bratati Bandyopadhyay, Biplab Debnath","doi":"10.1007/s13197-026-06667-y","DOIUrl":"10.1007/s13197-026-06667-y","url":null,"abstract":"<div><p>Electrolytes replacement plays a vital role in immune support in dehydration, exercise, or infection, and contributes to the maintenance of minerals and immune cell activity. Commercial products are not the best about accessibility, quality, economic viability, and sustainability. Coconut water is produced by the tender (4–6 months) and ripened (7–8 months) nuts of several varieties of Cocos nucifera like the West Coast Tall or Chowghat Orange Dwarf which are common in tropical regions such as India, Sri Lanka, and the Philippines. Tender coconut water is a natural, immunity-boosting electrolyte replenisher containing potassium, sodium, magnesium and bioactives. Some of the problems are perishability and composition that is dependent on maturity. This review, focused on preparation of coconut water vacuum freeze-dried (VFD) crystals at (− 40 to − 50 °C, 90 h) and flavoured with passion fruit or mango for enhanced taste. These electrolyte concentration, carbohydrate content and Brix values were analyzed using atomic absorption spectrophotometry. Hybrids coconut water is better than pure coconut water in terms of electrolyte content, taste, and shelf life. Repurposing by-products helps increase the sustainability. Coconut husks can be used as coir fiber/ biochar, coconut shells can be used as activated carbon/fuel, and endosperm can be used as animal feed and biogas production when mixed with cow dung at a certain ratio. Freeze dried coconut water is very much cost effective, reliable replenisher that supports immunity by enhancing hydration and nutrient supply in a superior manner, which can be used in clinical, athletic and global health practice.</p><h3>Graphical abstract</h3><div><figure><div><div><picture><source><img></source></picture><span>The alternative text for this image may have been generated using AI.</span></div></div></figure></div></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"63 6","pages":"1025 - 1037"},"PeriodicalIF":2.701,"publicationDate":"2026-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147959049","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

Analysis of the disparities in taste quality and chemical characteristics of Zhejiang white tea 浙江白茶口感、品质及化学特性差异分析

Journal of Food Science and Technology Pub Date : 2026-04-15 DOI: 10.1007/s13197-026-06577-z

Li Guo, Yu Lin, Chenxin Xie, Yue Zhang, Jingbo Wang, Feng Zhao, Zhi Lin, Haipeng Lü

引用次数: 0

Phenolic composition, antioxidant capacity, enzyme inhibition, and aroma composition of lyophilized olive leaves of cv. Gemlik and Kilis Yağlık 冻干橄榄叶的酚类成分、抗氧化能力、酶抑制和香气成分。Gemlik和Kilis Yağlık

IF 2.701

Journal of Food Science and Technology Pub Date : 2026-04-15 DOI: 10.1007/s13197-026-06662-3

Gulcan Koyuncu, Tugba Kilic

{"title":"Phenolic composition, antioxidant capacity, enzyme inhibition, and aroma composition of lyophilized olive leaves of cv. Gemlik and Kilis Yağlık","authors":"Gulcan Koyuncu, Tugba Kilic","doi":"10.1007/s13197-026-06662-3","DOIUrl":"10.1007/s13197-026-06662-3","url":null,"abstract":"<div><p>In this study, lyophilized leaves from olive varieties grown in Turkey were extracted using three different solventswith ultrasonication. Antioxidant capacity, total phenol, phenolic compounds, and enzyme inhibition of the extracts were determined. By LC-HRMS, 27 compounds among 84 different phenolic standards were determined in olive leaves, and approximately 35% of them were oleuropein. Total phenol content varied depending on solvents and variety, and antioxidant capacity varied accordingly. Kilis Yağlık ethanol and Gemlik methanol extracts showed the highest inhibition of α-glucosidase and α-amylase, respectively. The aroma compounds of the leaves were extracted by solid-phase microextraction (SPME) and identified by GC-MS. A total of 52 volatile compounds belonging to seven different classes were identified in olive leaves. Considering the obtained bioactive components and properties, the antidiabetic effect of olive leaves and the volatile compounds in their composition are noteworthy. Overall, this study highlights the valorization of olive leaves as an agro-industrial bio-waste within a circular economy framework, demonstrating how BioE3-driven processing strategies (bioeconomy, bioenergy, and bio-based products) can enable sustainable value addition and resource efficiency.</p><h3>Graphical abstract</h3><div><figure><div><div><picture><source><img></source></picture><span>The alternative text for this image may have been generated using AI.</span></div></div></figure></div></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"63 6","pages":"1054 - 1063"},"PeriodicalIF":2.701,"publicationDate":"2026-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s13197-026-06662-3.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147959020","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