Journal of Food Science and Technology最新文献_第3页

A novel approach for the optimization of Shatavari (Asparagus racemosus Willd.) plant-based low alcohol nutra beverage production using Saccharomyces cerevisiae (NCIM 2428) in conjunction with artificial neural network and genetic algorithm (ANN-GA) 基于人工神经网络和遗传算法（ANN-GA）优化酿酒酵母（Saccharomyces cerevisiae, NCIM 2428）植物基低醇营养饮料生产的新方法

IF 2.701

Journal of Food Science and Technology Pub Date : 2025-04-29 DOI: 10.1007/s13197-025-06275-2

Divya Chaudhary, S. N. Naik, P. Hariprasad

{"title":"A novel approach for the optimization of Shatavari (Asparagus racemosus Willd.) plant-based low alcohol nutra beverage production using Saccharomyces cerevisiae (NCIM 2428) in conjunction with artificial neural network and genetic algorithm (ANN-GA)","authors":"Divya Chaudhary, S. N. Naik, P. Hariprasad","doi":"10.1007/s13197-025-06275-2","DOIUrl":"10.1007/s13197-025-06275-2","url":null,"abstract":"<div><h3>Introduction</h3><p>This study focused on optimizing the fermentation conditions of Shatavari plant-based roots using an artificial neural network and response surface methodology. The aim was to identify the optimal independent variables and corresponding responses by comparing experimental and predicted responses. The experimentation was validated using a genetic algorithm, determining the best temperature, pH, and inoculum parameters.</p><h3>Material and methods</h3><p>In this study, we used the <b>Shatavari (Asparagus racemosus Willd.)</b> plant's root as their primary raw material and subjected it to treatment with α amylase and gluco-amylase enzyme (EC 232-885-6) which exhibited a remarkable activity level ranging from 8000 to 12,000 U/mg The resulting hydrolysate was fermented using <i>Saccharomyces cerevisiae</i> (NCIM 2428) culture. To determine the optimal combination of input variables a Central Composite Rotatable Design was implemented, facilitated by the Design Expert software (Version 11.0.3.0 by Stat-Ease Inc.),.</p><h3>Result and conclusion</h3><p>The optimal conditions for the experiment were found to be a temperature of 32 °C, pH of 4.0, and inoculum concentration of 10% (v/v). The Artificial Neural Network (ANN) model was able to successfully predict the response variables with a marginal relative error rate of 8.722% and 24.312% for ethanol production and antioxidant activity, respectively. The fermented Shatavari-based low-alcohol Nutra beverage contained only fructose. The validation of Shatavari juice using the ANN model showed an enhanced ethanol yield of 3.21% and 421.47 μg/L antioxidant activity during fermentation. The experimental and predicted outcomes from the Artificial Neural Network—Genetic Algorithm (ANN-GA) model matched, proving its predictive precision.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 8","pages":"1436 - 1448"},"PeriodicalIF":2.701,"publicationDate":"2025-04-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144560343","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

Cryoconcentration: an integrated agro food processing technique for concentration 低温浓缩：一种浓缩农业食品的综合加工技术

IF 2.701

Journal of Food Science and Technology Pub Date : 2025-04-28 DOI: 10.1007/s13197-025-06299-8

C. Manusha, B. S. Roopa

{"title":"Cryoconcentration: an integrated agro food processing technique for concentration","authors":"C. Manusha, B. S. Roopa","doi":"10.1007/s13197-025-06299-8","DOIUrl":"10.1007/s13197-025-06299-8","url":null,"abstract":"<div><p>Cryo-concentration and/or freeze concentration (FC) is a best suitable alternative method to evaporation and membrane for concentrating liquid foods. Due to maintenance of low temperature and non-availability of vapor-liquid interfaces the quality of finished product is high. The main aim of freeze concentration process is to reduce the volume of water in a product while preserving its flavor, nutrients, and aroma. This method helps to maintain the integrity of thermolabile compounds, which might be lost through other concentration methods like evaporation. Freeze concentration can also be concluded as a highly effective and gentle method for concentrating liquids, particularly in the food and beverage industry. By freezing and removing water, the product preserves the original organoleptic and nutritional value of the product, which is compromised by heat-based conventional concentration techniques. By understanding the principle of freeze concentration, large and easily separated ice crystals can grow in liquid food which further aids in concentration of liquid by maintaining optimum concentration process in shorter period. Review summarizes different types and methods of cryo-concentration or freeze concentration, its process and application to improve quality of foods.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 6","pages":"1021 - 1031"},"PeriodicalIF":2.701,"publicationDate":"2025-04-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143949706","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

Mixtures of phenolic extracts of Plinia jaboticaba, Euterpe edulis and Vaccinium myrtillus fruits and identification of the anthocyanins by HPLC-DAD-ESI/MSn 杉木、榆木和桃金娘果实酚类提取物的复配及花青素的HPLC-DAD-ESI/MSn鉴定

IF 2.701

Journal of Food Science and Technology Pub Date : 2025-04-23 DOI: 10.1007/s13197-025-06285-0

Juliana de Cássia Gomes Rocha, Thaís Caroline Buttow Rigolon, Nathalia de Andrade Neves, Larissa Lorrane Rodrigues Borges, Amanda Lais Alves Almeida Nascimento, Frederico Augusto Ribeiro de Barros, Sérgio Gómez-Alonso, Paulo César Stringheta

{"title":"Mixtures of phenolic extracts of Plinia jaboticaba, Euterpe edulis and Vaccinium myrtillus fruits and identification of the anthocyanins by HPLC-DAD-ESI/MSn","authors":"Juliana de Cássia Gomes Rocha, Thaís Caroline Buttow Rigolon, Nathalia de Andrade Neves, Larissa Lorrane Rodrigues Borges, Amanda Lais Alves Almeida Nascimento, Frederico Augusto Ribeiro de Barros, Sérgio Gómez-Alonso, Paulo César Stringheta","doi":"10.1007/s13197-025-06285-0","DOIUrl":"10.1007/s13197-025-06285-0","url":null,"abstract":"<div><p>A blend of phenolic extracts from jabuticaba (<i>Plinia jaboticaba</i>), jussara (<i>Euterpe edulis</i>), and blueberry (<i>Vaccinium myrtillus</i>) has been proposed as a viable approach for incorporating bioactive compounds into food products. In this study, concentrated phenolic extracts from these three fruits were combined to formulate a mixture with a high content of phenolic compounds, total anthocyanins, and antioxidant capacity. The anthocyanins profile of the fruits was analyzed by HPLC/MS. The phenolic extracts were blended based on a mixture experimental design (M1−M10). Multiple regression models were applied to evaluate the relationships between the mixture components and the response variables, which included the content of anthocyanins and phenolic compounds, antioxidant capacity, and color parameters. The blueberry extract exhibited the greatest diversity of anthocyanins, with cyanidin-3-glycoside was the majority. The M9 mixture, containing 0.2167:0.5667:0.2167 (v/v/v) of jabuticaba: jussara: blueberry extracts, presented the highest total anthocyanins, total phenolics and antioxidant capacity. The resulting mixtures were predominantly purple, largely influenced by the jussara extract. The M2 blend, with the highest proportion of the jussara extract, exhibited color values of <i>a</i>* 0.43 and <i>h</i>* -56.51. The combination of jussara, jabuticaba, and blueberry extracts led to an increased in the concentration and diversity of anthocyanins and other phenolic compounds.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 10","pages":"1988 - 1998"},"PeriodicalIF":2.701,"publicationDate":"2025-04-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144934735","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Exploring the rich heritage and health benefits of diverse fruit wines and their production 探索各种果酒及其生产的丰富遗产和健康益处

IF 2.701

Journal of Food Science and Technology Pub Date : 2025-04-12 DOI: 10.1007/s13197-025-06273-4

P. S. Bensi, Suma Divakar, J. Merrylin

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Reusing a proline-specific endopeptidase enzyme immobilized in alginate beads and cross-linked enzyme aggregate to produce gluten-free beer 再利用固定在海藻酸珠和交联酶聚合体中的脯氨酸特异性内肽酶生产无麸质啤酒

IF 2.701

Journal of Food Science and Technology Pub Date : 2025-03-19 DOI: 10.1007/s13197-025-06263-6

Murilo Alonso Cassis, Thais Marques Uber, Claudia Cirineo Ferreira Monteiro, Rosane Marina Peralta, Antonio Roberto Giriboni Monteiro

引用次数: 0

The multifaceted therapeutic properties of camel milk: from neuroprotection to anti-cancer effects 骆驼奶的多方面治疗特性：从神经保护到抗癌作用

IF 2.701

Journal of Food Science and Technology Pub Date : 2025-03-18 DOI: 10.1007/s13197-025-06264-5

Bhavya Sharma, Priya Verma, Anamika Singh, T. P. Singh, Sujata Sharma, Pradeep Sharma

{"title":"The multifaceted therapeutic properties of camel milk: from neuroprotection to anti-cancer effects","authors":"Bhavya Sharma, Priya Verma, Anamika Singh, T. P. Singh, Sujata Sharma, Pradeep Sharma","doi":"10.1007/s13197-025-06264-5","DOIUrl":"10.1007/s13197-025-06264-5","url":null,"abstract":"<div><p>Camel milk (CM) from <i>dromedary</i> and <i>bactrian</i> camels is notable for its exceptional nutritional and therapeutic properties. Rich in essential nutrients, CM has been used for centuries in regions like the Middle East and Africa to address illnesses. CM composition makes it easily digestible. However, processing challenges such as poor milk stability and weak curd formation hinder its broader commercial adoption. Recent advancements, including optimized heat treatments, enzymatic innovations, and tailored dairy processing techniques, offer promising solutions. Additionally, CM composition, which closely resembles human milk and contains bioactive compounds, positions it as a suitable alternative for individuals with specific dietary needs. While its allergenic potential remains low compared to bovine milk, rare cases of CM allergy have been reported. Its rich composition of bioactive compounds and antioxidants has been studied across various conditions. CM anti-cancer potential, CM supplementation has shown to improve cardiovascular health, thus improving overall metabolic health. Collectively, these findings underscore the multifaceted therapeutic potential of camel milk in various health conditions, warranting further research and clinical application. This review explores CM growing market, regulatory landscape, nutritional and therapeutic potential, and strategies to enhance its commercial viability, emphasizing its expanding role in global health and nutrition.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 5","pages":"824 - 840"},"PeriodicalIF":2.701,"publicationDate":"2025-03-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143749095","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

An analysis on detection of artificially ripened fruits 人工成熟水果检测方法分析

IF 2.701

Journal of Food Science and Technology Pub Date : 2025-03-07 DOI: 10.1007/s13197-025-06250-x

N. Renugadevi, Cherukuri V. L. N. Kartheek, Karthik Nivedhan, Raahath Shaik, Vikash Baabhu

{"title":"An analysis on detection of artificially ripened fruits","authors":"N. Renugadevi, Cherukuri V. L. N. Kartheek, Karthik Nivedhan, Raahath Shaik, Vikash Baabhu","doi":"10.1007/s13197-025-06250-x","DOIUrl":"10.1007/s13197-025-06250-x","url":null,"abstract":"<div><p>Nowadays everyone is prioritising their health and investing in maintaining it. People understand the value of a nutritious diet, with fruits being a key component due to their abundance of essential vitamins and minerals necessary for good health. However, there’s growing concern over using artificial ripening agents on fruits, which can cause health hazards. This paper examines various approaches to identify artificially ripened fruits, considering their effectiveness, limitations, and applicability in ensuring food safety and consumer health. The analysis aims to contribute to the enhancement of fruit quality control measures and the prevention of health hazards associated with the consumption of artificially ripened fruits. This paper proposes a novel approach which combines triad spectroscopy, TGS 2600 gas sensor and Raspberry Pi-based image processing to detect artificially ripened fruits, which has not been explored yet. This integration will offer a promising theoretical solution, with the potential for real-time detection of artificially ripened fruits. The proposed approach will improve detection accuracy and provide a cost-effective method.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 5","pages":"810 - 823"},"PeriodicalIF":2.701,"publicationDate":"2025-03-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143749258","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

Challenges in selecting edible coating materials for fruit postharvest preservation and recent advances in edible coating techniques: a review 水果采后保鲜可食性包衣材料选择面临的挑战及可食性包衣技术的最新进展

IF 2.701

Journal of Food Science and Technology Pub Date : 2025-02-24 DOI: 10.1007/s13197-025-06214-1

M. J. Gidado, Ahmad Anas Nagoor Gunny, Subash C. B. Gopinath, Monisha Devi, Rajappa Jayavalli, R. A Ilyas

{"title":"Challenges in selecting edible coating materials for fruit postharvest preservation and recent advances in edible coating techniques: a review","authors":"M. J. Gidado, Ahmad Anas Nagoor Gunny, Subash C. B. Gopinath, Monisha Devi, Rajappa Jayavalli, R. A Ilyas","doi":"10.1007/s13197-025-06214-1","DOIUrl":"10.1007/s13197-025-06214-1","url":null,"abstract":"<div><p>Fruits are a vital component of a healthy diet, offering essential nutrients and appealing sensory attributes. However, their high perishability leads to significant postharvest losses, which are influenced by factors such as physiological changes, microbial spoilage, and inadequate handling practices. These losses not only reduce fruit quality and marketability but also contribute to increased food waste. Edible coatings have emerged as a promising solution to extend shelf life by forming a protective barrier that reduces moisture loss and prevents microbial spoilage. Despite considerable research into edible coatings, there remains a notable gap in understanding the challenges related to material selection, safety, and scalability. This study critically reviews these challenges and highlights recent advancements in coating technologies. By examining material compatibility, safety concerns, and commercial scalability, the study aims to optimize edible coatings for more sustainable and efficient postharvest fruit preservation.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 4","pages":"612 - 622"},"PeriodicalIF":2.701,"publicationDate":"2025-02-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143638255","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 the role of functional foods and derivatives for diabetes management 功能食品及其衍生物在糖尿病管理中的作用综述

IF 2.701

Journal of Food Science and Technology Pub Date : 2025-02-19 DOI: 10.1007/s13197-025-06234-x

Aswathy Nair, Rajamohanan Jalaja Anish, S. Narayana Moorthy

{"title":"A review on the role of functional foods and derivatives for diabetes management","authors":"Aswathy Nair, Rajamohanan Jalaja Anish, S. Narayana Moorthy","doi":"10.1007/s13197-025-06234-x","DOIUrl":"10.1007/s13197-025-06234-x","url":null,"abstract":"<div><p>Diabetes mellitus (DM) is a global metabolic disorder affecting the quality of life. The continuous usage of hypoglycaemic agents can control diabetic pathogenesis in patient; however it is challenging to minimize the severe side effects and metabolic contraindications. So, it is necessary to find novel drug candidates or dietary derivatives with minimum side effects, and excellent biological efficacy to meet the demands of the growing population. As a metabolic disorder, DM requires a food based therapy for better recovery. Including various functional foods (legumes, spices and whole grains) in optimal quantity in routine diet can prevent the complications associated with DM. Recent research revealed that the functional foods (FFs) combinations can accelerate the recovery time, promote a clinical total effective rate, and minimize endothelial dysfunction and microvascular episodes, associated with diabetic pathogenesis and provides novel possibilities of cost-effective treatment options for DM management. Innovative technology associated with artificial intelligence (AI), imaging techniques, and metabolic engineering tools help to understand the signalling mechanisms associated with DM and reveal sensitive targets for novel drug interactions, further opening a crucial turning point in DM research. In conclusion, the current review summarized the direct intake of FFs or derivatives, such as food protein and bioactive peptides, can be exploited as promising anti-diabetic agents in the near future. AI's influential role in bioactive peptide design and revealing the newer targets of FFs and FF derivatives (FFDs) in signalling are appraised as promising approaches for DM management. The current findings point to the fact that regulated FFs intake along with health care monitoring can control the complications associated with DM.</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 5","pages":"799 - 809"},"PeriodicalIF":2.701,"publicationDate":"2025-02-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143749136","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}

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Analysis of the table syrup composition produced from two species of bananas (Musa sapientum L. and Musa acuminate Colla) 两种香蕉（Musa sapientum L.和Musa acuminate Colla）的蔗糖成分分析。

IF 2.701

Journal of Food Science and Technology Pub Date : 2025-02-11 DOI: 10.1007/s13197-025-06224-z

Adriana Menegaro, Milene Oliveira Pereira, Evandro Bona, Gracielle Johann

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