Journal of Food Science and Technology最新文献

{"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":"Effects of Grobiotic-A on the biomass, protein, and antioxidant content of Spirulina platensis","authors":"Şafak Seyhaneyıldız Can","doi":"10.1007/s13197-024-06161-3","DOIUrl":"10.1007/s13197-024-06161-3","url":null,"abstract":"<div><p>This study demonstrates that GroBiotic^®-A, a commercially available prebiotic made from partially autolyzed brewer’s yeast, can significantly enhance the biomass, protein content, and antioxidant activity of <i>Spirulina platensis</i>, which already possesses a rich nutrient profile. The findings demonstrate that these improvements could further increase the productivity of <i>S. platensis</i> used in aquaculture, food production, and health product manufacturing. The effects of GroBiotic^®-A were evaluated by adding it to Zarrouk medium at various concentrations. Positive results were observed for biomass at all concentrations, except at 1 g/l, while the maximum protein level (70.88%) was found in the group supplemented with 0.25 g/l GroBiotic^®-A. The antioxidant capacity was evaluated through the DPPH radical scavenging method, with positive effects observed at all doses. The most effective dosage was 0.25 g/l, showing a value of IC50 at 59.71 µg/ml. The results demonstrate that GroBiotic^®-A can enhance the biomass, protein content, and antioxidant activity in <i>S. platensis</i> cultures, and these benefits can be maximized by optimizing the dosage. Furthermore, this study is the first to investigate the potential of GroBiotic^®-A to improve the nutritional qualities of <i>Spirulina</i>, highlighting its promising role in algae cultivation for enhanced food and health benefits.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 6","pages":"1047 - 1056"},"PeriodicalIF":2.701,"publicationDate":"2025-01-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143949427","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":"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":"Gluten identification from food images using advanced deep learning and transfer learning methods","authors":"Mayura Tapkire,&nbsp;Vanishri Arun,&nbsp;M. S. Lavanya,&nbsp;R. Shashidhar","doi":"10.1007/s13197-024-06158-y","DOIUrl":"10.1007/s13197-024-06158-y","url":null,"abstract":"<div><p>Food image recognition has become an essential application in computer vision, with significant implications for dietary management, particularly for individuals with specific dietary restrictions. This paper shows a novel approach for gluten image classification, designed to assist individuals with celiac disease in identifying gluten-containing foods. Our proposed model leverages a Convolutional Neural Network (CNN) architecture, specifically utilizing a EfficientNet pretrained model, to accurately identify and classify food images. In the proposed model We utilized a curated dataset from the Food101 dataset, selecting 20,000 images focused on common food recipes. We used the EfficientNet pretrained model, achieving a training accuracy of 99.02% and a validation accuracy of 98.38%. The model was further evaluated on 2000 test images, obtaining an accuracy of 99%. The data was meticulously labelled to ensure high-quality training as well as testing processes. Our results demonstrate the model’s effectiveness in gluten classification, highlighting its potential utility for celiac patients. This work contributes to the growing field of food image recognition and offers a valuable tool for dietary management in celiac patients.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 6","pages":"1164 - 1172"},"PeriodicalIF":2.701,"publicationDate":"2024-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s13197-024-06158-y.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143949571","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":"Effects of sulfur dioxide on the volatile composition and aroma of blueberry wine","authors":"Bo Liu,&nbsp;Menghan Zhao,&nbsp;Yangyi Ai,&nbsp;Xiaoru Liu,&nbsp;Ye Sun,&nbsp;Zhaoxia Wu,&nbsp;Chi-Tang Ho,&nbsp;Tingcai Yan","doi":"10.1007/s13197-024-06171-1","DOIUrl":"10.1007/s13197-024-06171-1","url":null,"abstract":"<div><p>Blueberry wine is a nutritional wine which aroma is affected severely by the fermenting condition. In this study, the influence of sulfur dioxide on the volatile composition and aroma of blueberry wine was comprehensively explored. The results indicated that in normal blueberry wine (NBW) fermented with sulfur dioxide, the titratable acid (TA) and total soluble solids content (TSSC) decreased slightly, whereas the ethanol, total phenolic, and vitamin C (Vc) contents increased significantly. The amount of volatile compounds declined significantly to 575 compared to 670 in traditional blueberry wine (TBW), and the relative concentrations of alcohols, acids, esters, and aldehydes markedly reduced. The relative odor activity value (ROAV) of 2,3-butanedione was the highest, and the number of the key aroma compounds shrunk obviously. The sweet, green, and fruity odors declined mainly ascribing to the reduction of 2-heptanol, acetic acid hexyl ester and 2-methyl-butanoic acid ethyl ester. The herbal, woody and floral odor mainly attributed to high contents of linalool, cyclohexene, 4-dimethyl-3-cyclohexene-1-ethanol, and ethyl nonanoate. These results indicated that sulfur dioxide retained some nutritional components, while it decreased the variety of the volatile compounds and affected the aroma of blueberry wine.</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":"1032 - 1046"},"PeriodicalIF":2.701,"publicationDate":"2024-12-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143949490","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":"Preparation of petha from pointed gourd (Trichosanthes dioica) mediated by osmotic dehydration and its characterization","authors":"Kaustubh Singh,&nbsp;Muskan Kumari,&nbsp;Anil Kumar Chauhan,&nbsp;Satya Vir Singh,&nbsp;Milica Pojić,&nbsp;Shraddha Prakash","doi":"10.1007/s13197-024-06159-x","DOIUrl":"10.1007/s13197-024-06159-x","url":null,"abstract":"<div><p>The subject of investigation in this research was the preparation of pointed gourd (<i>Trichosanthes dioica</i>) petha using osmotic dehydration. The primary objective of this study was to explore the use of osmotic dehydration as a method for the preparation of petha from pointed gourd. The process entails using sugar as an osmotic agent for the peeled and deseeded pointed gourd, subjecting it to different temperature conditions (60˚C and 70˚C) in tray dryer. Nevertheless, the effects of the treatments were compared based on nutritional value, total phenolics and as well as textural and sensory properties. The sample (B1) with the highest sensory quality was obtained at pointed gourd treated with sugar solution of 30ºBx at 60˚C for 9 h. Further, the product was characterized using Fourier transform infrared spectroscopy and scanning electron microscopy. The results showed that the osmotic dehydration can be an effective method for enhancing the storage life of product in terms of both sensory as well as nutritional quality.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 6","pages":"1184 - 1192"},"PeriodicalIF":2.701,"publicationDate":"2024-12-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s13197-024-06159-x.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143949676","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":"The impact of plant proteases and sous vide technology on quality characteristics of meat","authors":"Nuran Erdem,&nbsp;Süleyman Gökmen","doi":"10.1007/s13197-024-06151-5","DOIUrl":"10.1007/s13197-024-06151-5","url":null,"abstract":"<div><p>This study aims to assess the impact of protease-rich fruit (kiwi), a rhizome (ginger), and sous vide technology (SVT) on the technological, textural, microstructural, microbiological, and sensory properties of different types of meat, including beef, goose, and rabbit. It was observed that all types of meat treated with kiwi and ginger showed a significant decrease (<i>p</i> &lt; 0.05) in pH and a significant increase (<i>p</i> &lt; 0.05) in water holding capacity and <i>L*</i> parameters compared to those treated with distilled water. The addition of ginger, which contains the enzyme zingibain, was found to enhance the <i>a*</i> parameter across all types of meat. The Texture Profile Analysis (hardness, springiness, gumminess, chewiness) and Extended Craft Knife parameters (firmness and work of shear) in the meat samples significantly decreased (<i>p</i> &lt; 0.05) following the combined treatment of marination and SVT. The study identified zingibain, an enzyme found in ginger, as the most effective for tenderizing beef (<i>p</i> &lt; 0.05). In contrast, actinidin, the enzyme present in kiwi, was found to be the most effective for tenderizing goose and rabbit meats. The microstructural analysis showed significantly larger spaces between muscle fibers in the treated meats compared to the control samples. The combination of plant protease and SVT significantly reduced (<i>p</i> &lt; 0.05) the microorganism count in the meats and received higher texture scores from the panelists (<i>p</i> &lt; 0.05). Furthermore, the purees did not cause any sensory defects.</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 4","pages":"773 - 786"},"PeriodicalIF":2.701,"publicationDate":"2024-12-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143638365","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":"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":"Drying characteristics of Caridean shrimp with modern methods and the effect of ultrasonic pre-treatment","authors":"Ali Can Ersan,&nbsp;Azmi Seyhun Kipcak,&nbsp;Nurcan Tugrul","doi":"10.1007/s13197-024-06131-9","DOIUrl":"10.1007/s13197-024-06131-9","url":null,"abstract":"<div><p>In this study, the cylindrical coordinate drying kinetics, modelling and colour change of <i>Caridean shrimp</i> are studied with using different drying methods of infrared (IR), ultrasound pretreated infrared (US-IR) and microwave (MW). Drying times are found between 285–135, 300–150 and 40–6 min, for the methods of IR, US-IR and MW, respectively and the drying takes place in the falling-rate period. In the modelling, the coefficient of determination (R²) values higher than 0.999 were taken. Alibas method best fitted to experimental data of IR and US-IR and Verma method best fitted to experimental data of MW. Effective moisture diffusion coefficient (D_eff) values are found in the range of 1.81–3.83 × 10^–8 m²/s, 2.80–4.51 × 10^–8 m²/s and 0.121–1.66 × 10^–6 m²/s, for the methods of IR, US-IR and MW, respectively. Activation energy (E_a) value are calculated as 36.71 and 23.33 kJ/mole for IR and US-IR method and 289.9 kW/kg for MW method. Drying time, temperature and power lead to colour changes and the total colour changes are estimated between 33.42–38.28, 32.06–40.13 and 29.08–35.56, for the methods of IR, US-IR and MW, respectively. As a result, dried shrimps can be prepared in a short time with applying modern methods.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 5","pages":"989 - 998"},"PeriodicalIF":2.701,"publicationDate":"2024-11-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143749102","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}