Journal of Food Science and Technology最新文献

{"title":"Mind gut harmony: psychobiotics effects on the gut-brain axis and harnessing its effects for the mental health","authors":"P. Vesnupriya,&nbsp;R. Karukuvelraja,&nbsp;N. Rehanaz,&nbsp;M. E. Shamna,&nbsp;N. Saranya","doi":"10.1007/s13197-026-06587-x","DOIUrl":"10.1007/s13197-026-06587-x","url":null,"abstract":"<div><p>The microbiota-gut-brain axis is gaining attention as a potential therapeutic avenue for treating illnesses of the illnesses of the central nervous system. In recent years, there has been a notable increase in literature examining the connection between the gut microbiome and its impact on overall health and wellness. The microbiota-gut-brain axis is a promising therapeutic target for treating central nervous system diseases and reducing drug adverse effects. Probiotics have been shown in pre-clinical and clinical trials to improve health by modulating the microbiota in the gut-brain axis. Psychobiotics are probiotics that modulate the gut-brain axis (GBA) and regulate the central nervous system to improve gastrointestinal function, as well as have antidepressant and anxiolytic properties via neuronal, humoral, and metabolic mechanisms. Some psychobiotic strains have been shown to reduce inflammation and cortisol levels, thereby degenerative and neurodevelopmental illnesses such as Parkinson's disease, Alzheimer's disease, and autism spectrum disorder can be effectively treated with psychobiotics. Alleviating anxiety and depression symptoms. Neurodegenerative and neurodevelopmental illnesses such as Parkinson's disease, Alzheimer's disease, and autism spectrum disorder can be effectively treated with psychobiotics. This review summarizes the psychobiotic potential on the gut-brain axis for the mental health.</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 4","pages":"613 - 634"},"PeriodicalIF":2.701,"publicationDate":"2026-02-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147521066","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":"Research progress on the regulation of endogenous enzyme activity in food by low temperature plasma","authors":"Siqi Ren,&nbsp;Jia Li,&nbsp;Yuanyuan Hou,&nbsp;Yongling Song","doi":"10.1007/s13197-026-06612-z","DOIUrl":"10.1007/s13197-026-06612-z","url":null,"abstract":"<div><p>Endogenous enzymes in food can adversely affect the color, texture, and other quality attributes during processing and storage. As a novel non-thermal technology, low-temperature plasma (LTP) has recently garnered significant attention for enzyme inactivation. Several LTP parameters—including gas composition, power, treatment time, and gas flow rate—influence the types and concentrations of reactive species generated, thereby determining the efficacy of LTP in enzyme inactivation. However, one of the most critical concerns is whether the safety of food products can be ensured during treatment. Thus, it is essential to investigate the mechanism by which LTP affects the conformational changes of endogenous enzymes in foods, as well as its practical applications. This article provides an overview of the definition and classification of plasma, and examines the parameters influencing its efficacy during processing. It focuses on reviewing recent advances in the application of LTP for controlling endogenous enzymes in foods, along with the associated mechanisms of action. Finally, the current limitations associated with the applications of LTP in the food industry are discussed. This review aims to support a comprehensive understanding of the potential applications of LTP in food and to provide a reference for future research.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"63 4","pages":"635 - 646"},"PeriodicalIF":2.701,"publicationDate":"2026-02-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147521026","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":"Textural properties of yogurts, containing plant stabilizers: a review","authors":"Karuwakondage Dona Chamodi Pamalka,&nbsp;Sachini Sandaranga Munasinghe,&nbsp;Dhammika Weerathilake,&nbsp;Geethika Savindhi Liyanage","doi":"10.1007/s13197-026-06555-5","DOIUrl":"10.1007/s13197-026-06555-5","url":null,"abstract":"<div><p>Stabilizers are extensively employed in yogurts to enhance their textural properties. Recently, there has been a growing demand for natural, plant-derived stabilizers as these not only improve water-holding capacity, control syneresis, and regulate firmness-like textural properties but also their ability to enhance the nutritional value of yogurts. Plant stabilizers like gums and mucilages, including almond gum, psyllium husk gum, okra mucilage, flaxseed mucilage, quince seed mucilage, chia seed mucilage, and jujube mucilage, have successfully been revealed to improve water holding capacity of yogurt curd, and reducing syneresis by increasing the total solid content in yogurt. The anionic polysaccharides in these plant stabilizers interact with milk proteins, aided by calcium ions in milk, improving the gel structure. Neutral hydrocolloids also enhance yogurt viscosity, further contributing to improving the textural properties of yogurt. In contrast, aloe vera gel like plant sources which contain weak fibrous polysaccharides network and antimicrobial agents like salicylic acid, are less effective as stabilizers. Fibers from apple pomaces, orange peels, and passion fruit peels are excellent stabilizers due to their high pectin content. Excessive use of stabilizers however can result in textural defects. Thus, optimizing the amount of natural stabilizer is crucial to obtain optimal textural properties in yogurt. This review consolidates current research to serve as a comprehensive guide for yogurt manufactures, providing optimal usage levels for various plant stabilizers to achieve desirable texture and minimize syneresis without inducing other defects.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"63 3","pages":"430 - 440"},"PeriodicalIF":2.701,"publicationDate":"2026-02-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147338927","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":"Next-Generation Chitosan packaging incorporating turmeric oil and Tetracycline for extended shelf life and microbial resistance","authors":"S. Varsha Antanitta,&nbsp;Payal Varma,&nbsp;Balasubramanian Kandasubramanian","doi":"10.1007/s13197-026-06610-1","DOIUrl":"10.1007/s13197-026-06610-1","url":null,"abstract":"<div><p>Growing environmental concerns over conventional plastic packaging have sparked increased interest in biodegradable alternatives that offer active functional properties. In this study, a chitosan-based packaging film was developed using the solvent casting method and functionalized with turmeric oil and tetracycline hydrochloride to enhance its antimicrobial performance. The film was evaluated for antibacterial and antifungal activity using the agar well diffusion method, showing inhibition zones of 3.1 cm against <i>Escherichia coli</i>, 3.0 cm against <i>S aureus</i>, and 1.2 cm against <i>Aspergillus niger</i> for the 10 wt% tetracycline formulation. In vitro drug release studies indicated a controlled release profile, with turmeric oil achieving up to 26% cumulative release and tetracycline up to 5.8%. The film exhibited improved mechanical strength (tensile strength up to 68 MPa), low water vapor permeability (2.26 × 10⁻⁸ g·m/Pa·s·m²), and high biodegradability (88.4% weight loss in 35 days). These findings highlight its promise as an eco-friendly, antimicrobial packaging material.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"63 3","pages":"595 - 600"},"PeriodicalIF":2.701,"publicationDate":"2026-02-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147338069","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":"Effect of fermented dairy products on physicochemical and probiotic properties of tarhana in an in vitro gastrointestinal system","authors":"Merve İnce-Palamutoğlu,&nbsp;Recep Palamutoğlu,&nbsp;Betül Oruçoğlu,&nbsp;Cemal Kasnak,&nbsp;Salim Yılmaz","doi":"10.1007/s13197-026-06593-z","DOIUrl":"10.1007/s13197-026-06593-z","url":null,"abstract":"<div><p>Tarhana is a fermented food that holds an important place in traditional Turkish cuisine. This study aimed to produce tarhana samples with increased probiotic content using various fermented dairy products, including yogurt, probiotic yogurt, and kefir. These samples were evaluated for their physicochemical, microbiological, antioxidant, and in vitro digestibility parameters. Significant differences were observed among the tarhana samples in terms of their physicochemical and microbiological characteristics (<i>p</i> &lt; 0.05). The probiotic yogurt group exhibited the highest protein content, whereas kefir-based samples showed higher mineral content and a more neutral pH value. Although antioxidant activity and total phenolic content varied among groups, the highest values were obtained in the probiotic yogurt samples. During fermentation, a significant increase in <i>Lactobacillus</i> (<i>p</i> = 0.011) and <i>Lactococcus</i> (<i>p</i> = 0.006) counts was observed in the probiotic yogurt group, while no significant changes were detected in the other groups (<i>p</i> &gt; 0.05). Throughout simulated digestion, differences in bacterial viability among groups were not statistically significant (<i>p</i> &gt; 0.05), although the yogurt group maintained comparatively higher overall survival rates. The findings reveal that tarhana samples prepared using different fermented dairy products exhibited significant differences in terms of microbiological quality and nutritional content.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"63 3","pages":"582 - 594"},"PeriodicalIF":2.701,"publicationDate":"2026-02-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s13197-026-06593-z.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147338068","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":"Preparation of chitosan/sodium alginate films loaded with encapsulating essential oils and their modified sustained-release pads for large yellow croaker fillet (Larimichthys crocea) preservation","authors":"Yun‐Fang Qian, Chengyu Shi, Lu Sun, Run-Jian Gao, Sheng‐Ping Yang","doi":"10.1007/s13197-026-06550-w","DOIUrl":"https://doi.org/10.1007/s13197-026-06550-w","url":null,"abstract":"","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2026-02-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147381562","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":"Automated monitoring of alcoholic fermentation: trends and challenges","authors":"Tomáš Horváth,&nbsp;Szilárd Kun,&nbsp;László Sipos,&nbsp;Duc Trung Pham","doi":"10.1007/s13197-025-06528-0","DOIUrl":"10.1007/s13197-025-06528-0","url":null,"abstract":"<div><p>The progress of fermentation, an important step in spirit production, needs to be monitored regularly to detect possible faults. Automated monitoring of fermentation, however, is often limited to only a few parameters of the mash such as, and mainly, its temperature. With the advance of sensor technology and data analytics, various solutions to automated fermentation monitoring emerged, mainly for the beer and wine industry, however, these are not yet critically evaluated and compared. Thus, scientific articles on automated monitoring of alcoholic fermentation are reviewed and evaluated here according to the type of sensors used, the type of fermented material, and the reproducibility and feasibility of the presented solutions. Possible data analytics methods to utilize are introduced and their pros and cons are discussed. A critical evaluation from scientific and industrial perspectives is provided with prospects for the distilling industry where mashes of various states of matter, inhomogeneity and viscosity can appear. Key findings and conclusions of this review are: Electronic nose and electronic tongue biosensors are a promising direction in the area. A publicly available database on recorded data from e-nose and e-tongue as well as other sensors on fermentation monitoring is needed but still missing. Current solutions on automated fermentation monitoring are rather isolated studies, conducted in laboratories, yet to be evaluated and tested in industrial environments. The use of machine learning techniques in these studies, in general, does not comply with the well-established standards in data science and artificial intelligence.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"63 2","pages":"224 - 237"},"PeriodicalIF":2.701,"publicationDate":"2026-01-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12926280/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147283942","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":"Recent advances in electrohydrodynamic processing of carbohydrate biopolymers: food applications","authors":"Héctor Alejandro Luna-Solís,&nbsp;Luz Araceli Ochoa-Martínez,&nbsp;Juan de Dios Figueroa-Cárdenas,&nbsp;Olga Miriam Rutiaga-Quiñones,&nbsp;José Alberto Gallegos-Infante","doi":"10.1007/s13197-025-06535-1","DOIUrl":"10.1007/s13197-025-06535-1","url":null,"abstract":"<div><p>Electrohydrodynamic processing of carbohydrate biopolymers has emerged as a prominent area of research due to its increasing development and wide range of applications in the food industry, because it offers an adaptable, simple, and low-temperature process to yield advanced materials for food applications<b>.</b> This technique involves using electric fields to manipulate biopolymers, facilitating the creation of materials with specific characteristics. The review focuses on explaining the fundamental principles of this process, the most common configurations used in its implementation, and the variables that affect the morphology of the materials produced, such as the intensity of the electric field, the concentration of the biopolymer, and the environmental conditions. Special attention is paid to carbohydrate biopolymers, which present challenges in their processing due to their inherent properties, such as solubility, viscosity, and tendency to form gels. These properties can complicate the process but also offer opportunities to develop innovative materials with specific applications. The various applications in the food industry are also addressed, highlighting the potential of electrohydrodynamic processing in areas such as encapsulation of active compounds, packaging development, and the creation of commercial products. Standard reviews on electrohydrodynamic processing typically offer broad overviews that combine both natural and synthetic polymers, with a primarily descriptive approach. This review, however, links the principles of electrohydrodynamic processing with the physicochemical properties of carbohydrate-based biopolymers, employing a scientific and technological analysis that integrates laboratory findings with technology transfer, focusing primarily on applications in the food industry.</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 3","pages":"418 - 429"},"PeriodicalIF":2.701,"publicationDate":"2026-01-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147339618","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":"Effect of coating with nano-chitosan and nano-calcium lactate on quality and storability indices of fresh-cut Galia melon","authors":"Ibrahim Salama,&nbsp;Samy Abo-Elmaaty,&nbsp;Abdulrahman Sulieman,&nbsp;Magdy Abdel-Hady,&nbsp;Younes Rashad,&nbsp;Mohamed Hafez,&nbsp;Ahmed Abd-ElGawad,&nbsp;Mohamed H. EL-Saeid,&nbsp;Mohamed Bourouah","doi":"10.1007/s13197-025-06525-3","DOIUrl":"10.1007/s13197-025-06525-3","url":null,"abstract":"<div><p>Galia melon is known to have a short shelf life and subjected to quality deterioration. This study aimed to enhance the storability and reduce spoilage of fresh-cut Galia melon cubes using various mixtures of chitosan and calcium lactate coating. The tested mixtures included 2, 4, or 6% Ca-lactate with 0.2% nano-chitosan, 0.2, 0.4, or 0.6% nano-Ca-lactate with 2% chitosan, and 0.2, 0.4, or 0.6% nano-Ca-lactate with 0.2% nano-chitosan. Results showed that the combined use of nano-chitosan and nano-Ca-lactate coatings exhibited many benefits, including delayed spoilage, improved storability, and extended shelf life up to 16 days. The best results were achieved with the combination of 0.2% nano-chitosan with 0.2, 0.4, or 0.6% nano-Ca-lactate, which reduced the firmness loss to 20.3% compared with 66% for uncoated melon pieces (control). Furthermore, total plate count and yeast/mold count were lowered from 7.1 to 3.4 log CFU g⁻¹ in the control treatment to 5.6 and 1.4 log CFU g⁻¹ in case of 0.2% nano-chitosan with 0.2% nano-Ca-lactate., respectively. Uncoated samples (control) showed off flavor formation at the end of storage while coated treated samples still maintained their quality in terms of taste and received higher scores. Based on the obtained results, combination of 0.2% nano-chitosan and 0.2% nano-Ca-lactate treatment proved to be effective in extending the storage time up to 16 days and preserving the quality and bioactive components of the fresh-cut melon cubes.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"63 7","pages":"1215 - 1227"},"PeriodicalIF":2.701,"publicationDate":"2026-01-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148261968","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":"Traditional production, grading, nutritional value, packaging and value addition of palmyra, date, and coconut palm jaggery","authors":"C. Agritha,&nbsp;Shubham Chandrakar,&nbsp;N. Venkatachalapathy,&nbsp;R. Mahendran","doi":"10.1007/s13197-025-06523-5","DOIUrl":"10.1007/s13197-025-06523-5","url":null,"abstract":"<div><p>Palms are among the oldest cultivated plant species, Coconut, Palmyra, and Date palms are the most prominent in India. These palms produce sap that can be harvested year-round or seasonally from unopened spadices. The sap is consumed freshly or processed into value-added products such as jaggery, candy, toddy, and vinegar. Jaggery is the most commercially significant product, traditionally prepared by concentrating palm sap. While over 90% of jaggery production in India is sugarcane-based, jaggery derived from palm saps remains underutilized despite its superior nutritional profile, including higher levels of zinc (up to 2.5 mg/100 g), iron (up to 11.4 mg/100 g), and potassium (up to 1050 mg/100 g). This review comprehensively presents the traditional and improved processing methods, grading standards, nutritional value, and functional benefits of Coconut, Palmyra, and Date palm jaggery. It also discusses storage challenges due to its hygroscopic nature, the prevalence of adulteration with sugarcane derivatives, and emerging detection technologies for quality control. By consolidating fragmented knowledge and emphasizing the regulatory and technological gaps, this review highlights the untapped potential of palm jaggery as a functional sweetener with commercial and therapeutic value.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"63 2","pages":"214 - 223"},"PeriodicalIF":2.701,"publicationDate":"2026-01-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147284043","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}