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

Chitosan research progress for smart packaging applications: a literature review 壳聚糖在智能包装应用方面的研究进展：文献综述。

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-11-22 DOI: 10.1007/s13197-024-06135-5

Dahlang Tahir, Inayatul Mutmainna, Heryanto Heryanto, Paulus Lobo Gareso, Sri Suryani, Bualkar Abdullah

{"title":"Chitosan research progress for smart packaging applications: a literature review","authors":"Dahlang Tahir, Inayatul Mutmainna, Heryanto Heryanto, Paulus Lobo Gareso, Sri Suryani, 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}

引用次数: 0

Drying characteristics of Caridean shrimp with modern methods and the effect of ultrasonic pre-treatment

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-11-21 DOI: 10.1007/s13197-024-06131-9

Ali Can Ersan, Azmi Seyhun Kipcak, Nurcan Tugrul

{"title":"Drying characteristics of Caridean shrimp with modern methods and the effect of ultrasonic pre-treatment","authors":"Ali Can Ersan, Azmi Seyhun Kipcak, 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 (R<sup>2</sup>) 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<sub>eff</sub>) values are found in the range of 1.81–3.83 × 10<sup>–8</sup> m<sup>2</sup>/s, 2.80–4.51 × 10<sup>–8</sup> m<sup>2</sup>/s and 0.121–1.66 × 10<sup>–6</sup> m<sup>2</sup>/s, for the methods of IR, US-IR and MW, respectively. Activation energy (E<sub>a</sub>) 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}

引用次数: 0

Pesticide residues and their detection techniques in foods using sensors- a review

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-11-04 DOI: 10.1007/s13197-024-06116-8

Khalid Bashir, Shalini Shikha, Gurdeep Rattu, Kulsum Jan, P. Murali Krishna, Sudip K. Pattanayek

引用次数: 0

Predictive modeling of antioxidant activity in Syzygium malaccense leaf extracts using image processing and machine learning

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-10-29 DOI: 10.1007/s13197-024-06073-2

Adriana Cristina Gluitz, Tatiane Luiza Cadorin Oldoni, Isabel Davoglio Pitt, Vanderlei Aparecido de Lima

{"title":"Predictive modeling of antioxidant activity in Syzygium malaccense leaf extracts using image processing and machine learning","authors":"Adriana Cristina Gluitz, Tatiane Luiza Cadorin Oldoni, Isabel Davoglio Pitt, Vanderlei Aparecido de Lima","doi":"10.1007/s13197-024-06073-2","DOIUrl":"10.1007/s13197-024-06073-2","url":null,"abstract":"<div><p><i>S</i>. <i>malaccense</i>, from the Myrtaceae family, is used in traditional medicine and is rich in flavonoids and phenolic compounds. This study evaluated the antioxidant potential of <i>S</i>. <i>malaccense</i> leaf extracts and their fractions using DPPH and ABTS radical scavenging assays, Ferric Reducing Antioxidant Power (FRAP), and total phenolic content. Spectroscopic methods were used, and greyscale tones from the RGB channels of assay images were analyzed through machine learning (ML) models such as SVM, decision tree, Random Forest (RF), XGBOOST, LightGBM, and CatBoost. The performance of these models was assessed using determination coefficients (R<sup>2</sup>) and root mean square error (RMSE). XGBOOST and RF were the best performers, with R<sup>2</sup> values ranging from 88.65 to 99.35% for training data and 60.12–95.50% for test data. GLM analysis showed that acetate solvent resulted in the highest FRAP values, while hexane had the lowest. Ethanol extraction yielded the highest ABTS values, and dichloromethane was best for DPPH. These modeling approaches using GLM, images, and ML algorithms show promise for measuring the antioxidant properties of plants.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 5","pages":"853 - 863"},"PeriodicalIF":2.701,"publicationDate":"2024-10-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143749182","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

Effect of incorporating plant and animal-derived protein sources into whole wheat flour on its physical, rheological, nutritional, and chapati-making attributes

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-10-22 DOI: 10.1007/s13197-024-06072-3

Kaneez Haleema, Suresh D. Sakhare

{"title":"Effect of incorporating plant and animal-derived protein sources into whole wheat flour on its physical, rheological, nutritional, and chapati-making attributes","authors":"Kaneez Haleema, Suresh D. Sakhare","doi":"10.1007/s13197-024-06072-3","DOIUrl":"10.1007/s13197-024-06072-3","url":null,"abstract":"<div><p>To explore the potential of incorporating commercial protein sources as functional ingredients in traditional Indian chapati, a study was conducted to assess the effects of supplementing whole wheat flour with these proteins. The blends were evaluated for their physicochemical properties, rheological behavior, and chapati-making performance. Whole egg powder and egg albumin powder exhibited higher redness values of 5.48 and 5.23, respectively, and yellowness values of 23.33 and 27.47, respectively. As the protein source levels increased from 0 to 20%, the blends showed a corresponding increase in protein and ash content, with the highest protein content of 27.34% observed in the blend with 20% soy protein isolate. The addition of soy protein led to increased farinograph water absorption, while whey and egg protein sources exhibited a decreasing trend in water absorption. Overall, dough stability declined as the level of protein supplementation increased. Sensory evaluations of the chapatis revealed that a 10% supplementation level was acceptable for soy and whey protein sources. For egg protein sources, a 5% supplementation level was preferred, as higher levels resulted in a significant drop in sensory scores due to an undesirable foreign taste in the chapati.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 5","pages":"841 - 852"},"PeriodicalIF":2.701,"publicationDate":"2024-10-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143749104","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

Response surface methodology to optimize the Bacillus subtilis var. sojae semen praeparatum liquid fermentation process for the production of fibrinolytic enzyme

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-10-16 DOI: 10.1007/s13197-024-06051-8

Panpan Wang, Cuiying Peng, Mei Li, Mengxue Cheng, Xuhui Fang, Zhilang Deng, Meizhi Weng, Xiongwei Deng, Xiaomei Xie

{"title":"Response surface methodology to optimize the Bacillus subtilis var. sojae semen praeparatum liquid fermentation process for the production of fibrinolytic enzyme","authors":"Panpan Wang, Cuiying Peng, Mei Li, Mengxue Cheng, Xuhui Fang, Zhilang Deng, Meizhi Weng, Xiongwei Deng, Xiaomei Xie","doi":"10.1007/s13197-024-06051-8","DOIUrl":"10.1007/s13197-024-06051-8","url":null,"abstract":"<div><p>Previously, during the <i>Sojae Semen Praeparatum</i> (SSP, Dandouchi in China) concoction process, three types of fibrinolytic enzyme-producing bacteria were screened and identified: <i>Bacillus subtilis</i>, <i>Stenotrophomonas maltophilia</i> and <i>Micrococcus</i>. The fibrin plate approach was used to measure the fibrinolytic enzyme activity of pure fermentation broth, it was found that fibrinolytic enzyme produced by <i>Stenotrophomonas maltophilia</i> has the highest enzyme activity, followed by <i>Bacillus subtilis</i> and <i>Micrococcus</i> is the lowest. In this study, in order to improve enzyme activity and yield, the response surface method was used to optimize the fermentation conditions, including 6 factors such as nitrogen source, carbon source, initial pH, inoculum amount, loading volume and fermentation temperature. Then, the results showed that: the optional fermentation temperature was determined as 28 ℃, 6% inoculum amount, 30.42 h fermentation time and 20 mL of loading volume in 100 mL erlenmeyer flask. Ultimately, under optimal fermentation conditions, enzyme activity produced by <i>Bacillus subtilis</i> var. SSP was 360.82 IU/mL, which was an increase of 109.68% (1.10 folds) compared to before optimization.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 4","pages":"654 - 666"},"PeriodicalIF":2.701,"publicationDate":"2024-10-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143638525","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

Nanotechnology: an emerging field for enhancing micronutrient enrichment in millets via biofortification strategies-present knowledge and prospects for the future

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-10-15 DOI: 10.1007/s13197-024-06112-y

Anbu Malar Michael, Sonya Jagadhesan

{"title":"Nanotechnology: an emerging field for enhancing micronutrient enrichment in millets via biofortification strategies-present knowledge and prospects for the future","authors":"Anbu Malar Michael, Sonya Jagadhesan","doi":"10.1007/s13197-024-06112-y","DOIUrl":"10.1007/s13197-024-06112-y","url":null,"abstract":"<div><p>Pharmaceutical supplementation and dietary fortification are the most common approaches to reducing vitamin deficits. To improve the health and nutritional value of crops, agronomic biofortification necessitates the direct application of nutrients. Producers using micronutrient fertilizers to increase the fortification of crops are essential to the success of biofortification. Overthrow malnutrition using biofortified millets notwithstanding their challenges. Millets stressors have been demonstrated to be reduced by artificial nanoparticles recently. Engineered nanoparticles (ENPs) have had their properties and functions has been reported recently. Several genes that are involved in maintaining an equilibrium of iron and zinc are genetically regulated in millet with nanoparticle formulations, resulting in even greater nutrient-by-default and stress-resilience. Millet, according to the study, is a micronutrient powerhouse because priming controls cereal iron and zinc absorption and enrichment even in the face of nutritional deficiency. This review examines millet, its health advantages, nano fertilizers, and initiatives to improve the crop production.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 2","pages":"213 - 220"},"PeriodicalIF":2.701,"publicationDate":"2024-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11757838/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143045911","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Extraction of mannooligosaccharides from spent coffee grounds and its application for functional jelly with improved physical properties and immunomodulatory effect

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-10-10 DOI: 10.1007/s13197-024-06103-z

Ae Eun Im, Jung Choi, Hyeon Seok Park, Seung-Hee Nam

{"title":"Extraction of mannooligosaccharides from spent coffee grounds and its application for functional jelly with improved physical properties and immunomodulatory effect","authors":"Ae Eun Im, Jung Choi, Hyeon Seok Park, Seung-Hee Nam","doi":"10.1007/s13197-024-06103-z","DOIUrl":"10.1007/s13197-024-06103-z","url":null,"abstract":"<div><p>Mannooligosaccharides (MO) were extracted from spent coffee grounds (SCG) via combinational enzyme treatment with pectinase and mannanase from <i>Aspergillus niger</i>. Among 18 commercial enzymes to improve the accessibility of galactomannan, pectinase XL exhibited the highest yield, producing 235 mg hemicellulose/g of SCG. Pectinase treatment before mannanase resulted in coffee mannooligosaccharides (CMO) production 6.8 times higher than mannanase alone. This approach facilitated a 70% CMO extraction efficiency compared to the hemicellulose content present in the SCG. Additionally, HPLC analysis validated the composition of CMO, revealing 28.2% mannobiose (M2), 32.4% mannotriose (M3), 5.9% mannotetraose (M4), and 3.9% mannopentaose (M5). The CMO at different concentrations, along with fructose syrup, gelling agent, coffee extract, and coconut milk, was used to prepare jelly. CMO20 (20% CMO, w/w) jelly outperformed in both product stability and functional properties. The antioxidant activity of CMO20, measured by DPPH and FRAP assay, was 4.57 mM, with a Vit C equivalent and 15 mM FeSO<sub>4</sub> equivalent, respectively. Furthermore, CMO20 showed 48% greater α-glucosidase inhibition than acarbose (5 mg/mL). CMO20 showed improved immunomodulatory effects with 4.7 and 16-fold higher nitric oxide and cyclooxygenase-2 content than methotrexate-suppressed RAW264.7 cells.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 3","pages":"572 - 583"},"PeriodicalIF":2.701,"publicationDate":"2024-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143108431","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Technological advances in cactus food products 仙人掌食品的技术进步

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-10-04 DOI: 10.1007/s13197-024-06086-x

Larissa Correia e Silva, Luísa dos Santos Conceição, Júlia Matos Coqueiro, Lyvia Daim Costa, Patrick da Silva Cardoso, Camila Duarte Ferreira Ribeiro, Deborah Murowaniecki Otero

{"title":"Technological advances in cactus food products","authors":"Larissa Correia e Silva, Luísa dos Santos Conceição, Júlia Matos Coqueiro, Lyvia Daim Costa, Patrick da Silva Cardoso, Camila Duarte Ferreira Ribeiro, Deborah Murowaniecki Otero","doi":"10.1007/s13197-024-06086-x","DOIUrl":"10.1007/s13197-024-06086-x","url":null,"abstract":"<div><p>Cacti species are attractive to consumers because of their excellent flavor and color. The food industry is interested in their nutritional, bioactive, and technological properties. Therefore, the use of cacti in human food has been analyzed through patent documents, emphasizing their role in worldwide food production. The search was conducted using INPI and Espacenet databases. Eighty-five documents were analyzed for document characteristics (year of filing, country of origin, inventors, applicants, and IPC and CPC codes) and invention characteristics (cactus species, parts used, and application purposes). Beverages, jellies, and bakery products have been developed; however, most patents do not specify the parts or species of cacti used. The application of cactus in food product development is still incipient, considering the number of patents recovered. However, the growing global concerns about food and health are changing, showing the extent of cacti use for food and nutraceutical development and their application as a food additive.</p><h3>Graphical Abstract</h3><div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 1","pages":"38 - 47"},"PeriodicalIF":2.701,"publicationDate":"2024-10-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142994510","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Physico-chemical characterization and fuzzy logic sensory evaluation of Kaalan: a dairy product of Kerala

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-10-03 DOI: 10.1007/s13197-024-06087-w

K. B. Divya, S. N. Rajakumar, A. K. Beena, M. P. Divya, P. Sudheerbabu, V. Ramnath, B. Sheela Karalam, P. Sujith

{"title":"Physico-chemical characterization and fuzzy logic sensory evaluation of Kaalan: a dairy product of Kerala","authors":"K. B. Divya, S. N. Rajakumar, A. K. Beena, M. P. Divya, P. Sudheerbabu, V. Ramnath, B. Sheela Karalam, P. Sujith","doi":"10.1007/s13197-024-06087-w","DOIUrl":"10.1007/s13197-024-06087-w","url":null,"abstract":"<div><p>The food culture of India is very diverse and has evolved over thousands of years, with each region of the country having its unique cuisine. <i>Kaalan</i> is a popular buttermilk-based vegetable preparation from the south Indian state Kerala. Many traditional food knowledge (TFK) are associated with this product and the ingredients used in its preparation deliver various functional properties. However, the nutritive and functional properties of this traditional food have not been documented so far. Preserving and promoting TFK, and ensuring the authenticity and quality of <i>Kaalan</i>, requires characterisation, documentation of its production process, standardization, evaluation and validation of its functional properties. An investigation was carried out to characterize the physico-chemical and sensory attributes of <i>Kaalan</i>. The average composition of <i>Kaalan</i> samples collected from different districts were protein 6.35 ± 0.3%, fat 9.31 ± 0.57%, carbohydrates 11.28 ± 0.53%, ash 2.42 ± 0.12% and total solids 29.36 ± 0.57%. The titratable acidity was 0.84 ± 0.06% lactic acid and pH was 4.32 ± 0.07. The L, a and b values and curcumin content were 61.95 ± 0.72, 2.88 ± 0.67, 45.89 ± 1.56 and 2.54 ± 0.25 ppm, respectively. The sensory evaluation was done using 9 point hedonic scale and fuzzy logic technique and the attributes were ranked in the order of taste > mouthfeel > aroma > colour.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 5","pages":"952 - 963"},"PeriodicalIF":2.701,"publicationDate":"2024-10-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143749248","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