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

Correction to: Green extraction techniques and advanced coating technologies for development of edible film valorizing fruit and vegetables peels 更正：绿色提取技术和先进的涂膜技术，用于开发可食用薄膜水果和蔬菜皮

IF 2.701

Journal of Food Science and Technology Pub Date : 2026-04-07 DOI: 10.1007/s13197-026-06659-y

Amrita Halder, Utpal Das, Jeevitha Gada Chengaiyan, Mangalambika Balaji

引用次数: 0

Influences of mucins on the in vitro digestibility and antioxidant capabilities of persimmon proanthocyanidins 粘蛋白对柿子原花青素体外消化率和抗氧化能力的影响

Journal of Food Science and Technology Pub Date : 2026-03-31 DOI: 10.1007/s13197-026-06650-7

Zhenzhen Ge, Zelong Liu, Yuxiang Zhao, Xinjie Zhang, Yanru Su, Mengpei Liu, Xiaopeng Wei, Xiaoyuan WANG, Siqun Jing

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Mastering the art of tea blending: a comprehensive review of processes and technological advancements 掌握混合茶的艺术：对工艺和技术进步的全面回顾

IF 2.701

Journal of Food Science and Technology Pub Date : 2026-03-31 DOI: 10.1007/s13197-026-06654-3

Gunaratnam Abhiram

{"title":"Mastering the art of tea blending: a comprehensive review of processes and technological advancements","authors":"Gunaratnam Abhiram","doi":"10.1007/s13197-026-06654-3","DOIUrl":"10.1007/s13197-026-06654-3","url":null,"abstract":"<div><p>Tea blending is a delicate craft that demands extensive experience and a deep understanding of ingredient combinations. Initially aimed at ensuring consistent tea qualities to meet consumer preferences, blending has since evolved to add value, enhance profitability, and diversify tea offerings. The subjective nature of blending, relying only on the tea blender’s decisions, poses challenges in maintaining consistency, reducing operational costs, and expediting the selection of optimal blends. As tea blending is a multi-faceted optimisation procedure, manual handling struggles to address multiple factors simultaneously. Traditional methods for identifying blend compositions involve costly chemical analyses. Therefore, modern technologies, like artificial intelligence, optimisation algorithms, and advanced analytics, have been integrated to boost accuracy, closely match target tea properties, accelerate performance, and uphold uniformity. Currently, a comprehensive review of tea blending is unavailable. This review explores the blending process, its challenges, and the technological advancements in optimisation and composition identification. It also introduces a new classification for blending methods, delves into research gaps, and suggests ways forward for enhancing the blending process within the tea industry.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"63 5","pages":"836 - 855"},"PeriodicalIF":2.701,"publicationDate":"2026-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147827716","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

Integrating artificial intelligence with non-destructive experimental methods for effective food analysis: a case study on spices 将人工智能与无损实验方法相结合，进行有效的食品分析：以香料为例

IF 2.701

Journal of Food Science and Technology Pub Date : 2026-03-25 DOI: 10.1007/s13197-026-06568-0

B. K. Bhavana, Neha Tanwar, Tejas Puttaswamy, Sandeep Narayan Mudliar, Sukumar Debnath

{"title":"Integrating artificial intelligence with non-destructive experimental methods for effective food analysis: a case study on spices","authors":"B. K. Bhavana, Neha Tanwar, Tejas Puttaswamy, Sandeep Narayan Mudliar, Sukumar Debnath","doi":"10.1007/s13197-026-06568-0","DOIUrl":"10.1007/s13197-026-06568-0","url":null,"abstract":"<div><p>Spices are essential in daily life, serving both culinary and medicinal purposes and have profoundly influenced human history, culture, economy, and health. However, a key challenge associated with these natural ingredients is the limited information available for their identification and quality assessment. The critical issues of spice processing and authentication, emphasize the need for a robust digital authentication system. Hence, there is a need for an innovative approach leveraging artificial intelligence and machine learning to enhance spice authentication. The integration of food computing and non-invasive experimental methods has emerged as a significant approach to enhance the analysis and quality control of spices. This review explores how advanced computational techniques, such as artificial intelligence, can be combined with non-destructive experimental methods such as Near-infrared spectroscopy, Fourier transform infrared spectroscopy and Hyper Spectral Imaging to achieve more comprehensive, efficient, and accurate spice components analysis. Spices, with complex compositions and high economic, nutritional, functional, and sensory value characteristics, serve as an ideal case study using artificial intelligence, machine learning, and deep learning for the classification, authentication, and quality assessment of spices. It highlights the ability of food computing to process and interpret large datasets obtained from spectroscopy, chromatography, and sensory evaluation. With recent advances and case studies, this review emphasizes the potential of AI-integrated non-destructive experimental approaches to address current challenges in spice quality analysis. This ensures the authenticity, safety, and quality of spices supporting industry efforts to enhance product quality, reduce waste, and meet consumer demands.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"63 5","pages":"801 - 814"},"PeriodicalIF":2.701,"publicationDate":"2026-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147827724","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

Harnessing the potential of fruit processing industrial waste for circular economy: a comprehensive review 利用水果加工工业废弃物的潜力促进循环经济：综述

IF 2.701

Journal of Food Science and Technology Pub Date : 2026-03-21 DOI: 10.1007/s13197-026-06632-9

Rupinder Pal Singh, Komalpreet Kaur, Harinderjeet Kaur, Amandeep Saroa, Saurabh Gupta, Amrit Singh

{"title":"Harnessing the potential of fruit processing industrial waste for circular economy: a comprehensive review","authors":"Rupinder Pal Singh, Komalpreet Kaur, Harinderjeet Kaur, Amandeep Saroa, Saurabh Gupta, Amrit Singh","doi":"10.1007/s13197-026-06632-9","DOIUrl":"10.1007/s13197-026-06632-9","url":null,"abstract":"<div><p>The fruit and vegetable processing sector generates approximately 40–50% waste, primarily as peels, pomace, seeds, and pulp, representing a significant yet underutilized bioresource. Recent progress highlights green extraction and integrated biorefinery technologies—notably enzyme-assisted, ultrasound-assisted, and microwave-assisted processes—as the most effective routes for recovering high-value compounds, achieving yields of 20–35% for pectin, 30–60% for polyphenols, and 15–25% for oils. Additionally, fruit residues contribute up to 20–30% of bioethanol or biogas output in integrated energy systems. However, industrial-scale adoption remains constrained by high energy demand, process economics, feedstock seasonality, and supply-chain inefficiencies. This review underscores the need for process intensification, techno-economic standardization, and policy-driven incentives to enable scalable valorization. Strengthening regulatory support within a circular bioeconomy framework is essential for translating laboratory-scale advances into commercially viable and sustainable waste management solutions.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"63 5","pages":"815 - 835"},"PeriodicalIF":2.701,"publicationDate":"2026-03-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147827675","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

Green extraction techniques and advanced coating technologies for development of edible film valorizing fruit and vegetables peels 绿色提取技术和先进包衣技术在果蔬果皮可食用膜开发中的应用

IF 2.701

Journal of Food Science and Technology Pub Date : 2026-03-11 DOI: 10.1007/s13197-026-06579-x

Amrita Halder, Utpal Das, Jeevitha Gada Chengaiyan, Mangalambika Balaji

{"title":"Green extraction techniques and advanced coating technologies for development of edible film valorizing fruit and vegetables peels","authors":"Amrita Halder, Utpal Das, Jeevitha Gada Chengaiyan, Mangalambika Balaji","doi":"10.1007/s13197-026-06579-x","DOIUrl":"10.1007/s13197-026-06579-x","url":null,"abstract":"<div><p>Agriculture faces persistent postharvest losses owing to inadequate packaging and preservation methods. While existing reviews have focused on commercial biopolymers for edible coatings, a systematic analysis of fruit and vegetable waste-derived films remains fragmented, lacking a comprehensive evaluation of their functional potential. This review addresses this gap by synthesizing current research on edible coatings developed from pomace and peels and evaluating their viability as sustainable packaging alternatives. The literature reveals that waste peels, which are rich in polysaccharides, phenolic compounds, and bioactive substances, offer promising biodegradable film materials. However, extraction optimization varies significantly across studies, with inconsistent reports on bioactivity retention. Current research demonstrates moderate barrier properties and adequate mechanical strength for peel-based films, although moisture resistance requires hydrophobic enhancement. The effectiveness of application methods varies depending on the formulation. This review identifies critical research gaps, including standardization challenges, scalability issues, and performance optimization needs. This study synthesizes fragmented knowledge to establish a framework that advances the commercial viability of waste-derived edible coatings for sustainable food preservation.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"63 6","pages":"1001 - 1023"},"PeriodicalIF":2.701,"publicationDate":"2026-03-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147959017","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

Physicochemical properties of galactomannans from Ceratonia siliqua and mayonnaise stability with purified LBG 半乳甘露聚糖的理化性质及纯化LBG对蛋黄酱的稳定性

IF 2.701

Journal of Food Science and Technology Pub Date : 2026-03-06 DOI: 10.1007/s13197-026-06636-5

Celia Ourari, Aida Mekhoukhe, Yasmine Ait-abbas, Tamazighth Djerada, Sarah Daoud , Lamia Medouni- Haroune, Samir Hadjal, Lila Boulekbache-Makhlouf, Hayate Haddadi-Guemghar

{"title":"Physicochemical properties of galactomannans from Ceratonia siliqua and mayonnaise stability with purified LBG","authors":"Celia Ourari, Aida Mekhoukhe, Yasmine Ait-abbas, Tamazighth Djerada, Sarah Daoud , Lamia Medouni- Haroune, Samir Hadjal, Lila Boulekbache-Makhlouf, Hayate Haddadi-Guemghar","doi":"10.1007/s13197-026-06636-5","DOIUrl":"10.1007/s13197-026-06636-5","url":null,"abstract":"<div><p>This work aimed to valorize carob by-products through the extraction and purification of locust bean gum (LBGc) The separation of carob seed components yielded 46.04% yellowish endosperm, from which 23.31% purified (LGBp) was obtained as a whitish powder. Physicochemical analysis exhibited that purification significantly increased the total sugar content (83.21 g/100 g) as well as the pH (6.82), while reducing the protein (0.22 g/100 g), lipid (0.20 g/100 g), ash (0.26 g/100 g), and fiber (0.09 g/100 g) contents compared to the LBGc. The hemolytic activity of LBGp was maintained low, with a maximum hemolysis of only 2.3% after 60 min at 10 mg/mL. Over the 60 days storage period, the three mayonnaise samples remained pH values between 3.2 and 3.5 and acidity between 3.9 and 5.1 g/100 g. Apparent viscosity values ranged from 14,875 to 330,000 cP, while the flow distance varied from 0.4 to 2.7 cm. Regarding stability, formulations containing either purified LGBp alone or modified starch alone exhibited structural degradation after 30 days of storage. In contrast, the formulation based on a mixture of purified locust bean gum and modified starch remained physically stable, with no phase separation observed even after 60 days.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"63 11","pages":"2278 - 2286"},"PeriodicalIF":2.701,"publicationDate":"2026-03-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149222647","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

Nature’s marvel: unravelling the multiphase composition of Cordyceps militaris mushroom and its implications as a dietary supplement 大自然的奇迹：揭示蛹虫草蘑菇的多相组成及其作为膳食补充剂的意义。

IF 2.701

Journal of Food Science and Technology Pub Date : 2026-03-04 DOI: 10.1007/s13197-025-06531-5

Sudharsan Parthasarathy, Siva Vijayakumar Tharumasivam, Shaza H. Aly, Bupesh Giridharan, Siva Durairaj, Abdullah M. M. Elbadry, Mohamed El-Shazly

{"title":"Nature’s marvel: unravelling the multiphase composition of Cordyceps militaris mushroom and its implications as a dietary supplement","authors":"Sudharsan Parthasarathy, Siva Vijayakumar Tharumasivam, Shaza H. Aly, Bupesh Giridharan, Siva Durairaj, Abdullah M. M. Elbadry, Mohamed El-Shazly","doi":"10.1007/s13197-025-06531-5","DOIUrl":"10.1007/s13197-025-06531-5","url":null,"abstract":"<div><p>This review article delves into the multiphase composition of <i>Cordyceps militaris</i> mushroom and explores its implications as a dietary supplement. <i>C. militaris</i> is a species of mushroom renowned for its medicinal properties and has a long history of use in traditional medicine. The multiphase composition of <i>C. militaris</i> encompasses bioactive compounds such as polysaccharides, cordycepin, adenosine, nucleosides, proteins, amino acids, sterols, and trace elements. These components may support immune health, energy, stamina, respiratory health, anti-inflammatory effects, antioxidant activity, and sexual health and fertility. However, more research is needed to understand C. militaris’ mechanisms of action and confirm its efficacy in health applications. Safety, quality considerations, dosage recommendations, and potential interactions with other supplements or medications are also discussed. Overall, <i>C. militaris</i> mushroom holds significant promise as a multiphase dietary supplement, but careful evaluation and consultation with healthcare professionals are advised for optimal use.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"63 4","pages":"601 - 612"},"PeriodicalIF":2.701,"publicationDate":"2026-03-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147521056","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

Exogenous hydrogen peroxide treatment mitigates browning in fresh-cut Yacon (Smallanthus Sonchifolius (Poepp.) H. Rob) by modulating lignin biosynthesis and reducing cell membrane damage 外源性过氧化氢处理减轻了鲜切雪莲（Smallanthus Sonchifolius）褐变。H. Rob)通过调节木质素生物合成和减少细胞膜损伤

Journal of Food Science and Technology Pub Date : 2026-02-27 DOI: 10.1007/s13197-026-06542-w

Hanbo Wang, Wenpeng Feng, Huimin Xiao, Jiakai Yue, Mengyu Qiu, Liang Zhang, Yali Sun

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Influence of walnut protein isolate/chitosan nanoparticles of Pickering emulsions on curcumin stability and bioaccessibility 核桃分离蛋白/壳聚糖纳米颗粒皮克林乳对姜黄素稳定性和生物可及性的影响

Journal of Food Science and Technology Pub Date : 2026-02-27 DOI: 10.1007/s13197-026-06565-3

Yizhuo Xu, Suping Pei, Rui Chen, Feng Jin, Fengjun Wang

引用次数: 0