Journal of Food Science and Technology最新文献_第6页

Role of carboxymethyl cellulose, cellulose nano fiber, and essential oils in semi- and full-hybridization of electrospun PVA-based films for food packaging application 羧甲基纤维素、纤维素纳米纤维和精油在食品包装用静电纺聚乙烯醇基薄膜半杂交和全杂交中的作用

IF 2.701

Journal of Food Science and Technology Pub Date : 2025-11-24 DOI: 10.1007/s13197-025-06499-2

Zahra Mohammadi, Ali Ayaseh, Mohammad Reza Anbari, Minoo Yadi, Hamid Esfahani

{"title":"Role of carboxymethyl cellulose, cellulose nano fiber, and essential oils in semi- and full-hybridization of electrospun PVA-based films for food packaging application","authors":"Zahra Mohammadi, Ali Ayaseh, Mohammad Reza Anbari, Minoo Yadi, Hamid Esfahani","doi":"10.1007/s13197-025-06499-2","DOIUrl":"10.1007/s13197-025-06499-2","url":null,"abstract":"<div><p>Developing novel packaging materials contributes to a healthier lifestyle and a greener planet. In this study, the nanofibrous polyvinyl alcohol (PVA)-based films were synthesized by electrospinning to be employed in the food package application. The semi-hybridized and fully hybridized films were synthesized by incorporation of the carboxymethyl cellulose (CMC), pectin (PEC), cellulose nano fiber, black seed oil (BSO), and myrtle essential oil (MEO). The microstructure studies revealed that the average diameter size of fibers was decreased by semi- and full-hybridization, 98 and 137 nm, respectively. The semi-hybridization significantly influenced the hydroxyl group of the PVA, while full-hybridization affected other molecular groups such as alkyl and methylene groups. The crystallinity of PVA was reduced by semi-hybridization, while it was improved by full-hybridization. Semi- and full-hybridization enhanced the ultra-tensile strength of PVA film 4.24 and 8.78 MPa, respectively. The elongation and Young’s module were also improved. The elongation of semi- and full-hybridization films was 15.94% and 24.2%, and the Young's modulus was 43.2 and 78.7 GPa, respectively. The results also indicated that full-hybridization improved water vapor permeability (1.4 × 10<sup>9</sup> g/m h pa) more than the semi-hybridization process (1.9 × 10<sup>9</sup> g/m h pa). The antimicrobial properties of the PVA films were also enhanced by the incorporation of essential oils via the full-hybridization process due to the synergistic effect of BSO and MEO additives. The highest growth of Gram-positive and Gram-negative bacteria, demonstrating stronger inhibition, was observed by full-hybridization film. The findings of this research open new windows to the sustainable development of food package materials.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"63 10","pages":"1905 - 1914"},"PeriodicalIF":2.701,"publicationDate":"2025-11-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149125718","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

Simultaneous determination of α-dicarbonyl compounds in Chinese Korean ethnic rice wine using pre-column derivatization with UHPLC-MS/MS 柱前衍生UHPLC-MS/MS同时测定朝鲜族米酒中α-二羰基化合物

IF 2.701

Journal of Food Science and Technology Pub Date : 2025-11-24 DOI: 10.1007/s13197-025-06500-y

Yinshuo Xu, Zai-Gang Han, Minghui Zhang, Qing Shi, Jun Zhe Min

{"title":"Simultaneous determination of α-dicarbonyl compounds in Chinese Korean ethnic rice wine using pre-column derivatization with UHPLC-MS/MS","authors":"Yinshuo Xu, Zai-Gang Han, Minghui Zhang, Qing Shi, Jun Zhe Min","doi":"10.1007/s13197-025-06500-y","DOIUrl":"10.1007/s13197-025-06500-y","url":null,"abstract":"<div><p>Chinese Korean ethnic rice wine (CKRW), a traditional fermented wine made from rice or corn, has antioxidant and antihypertensive activities. There is no report on the study of α-Dicarbonyl compounds (α-DCs) in CKRW currently. The sensitive UHPLC-MS/MS method based on a novel derivatization reagent 3-benzyl-2-oxo-4λ3-thiazolidine-4-carbohydrazide (BOTC). It was used to label three α-DCs, including glyoxal (GO), methylglyoxal (MG) and 3-deoxyglucoside (3-DG) in rice wine. The calibration curves obtained good linearity (R<sup>2</sup> > 0.9997) and a relatively wide range of concentrations from 0.39 to 62.5 µM. LOD were 25–50 fmol. GO, MG, and 3-DG were detected in CKRW for the first time. Then, ten kinds of rice wine were purchased from five suppliers for quantitative comparison. At the result, the contents of the three α-DCs had differences in these wines. 3-DG was higher than the other two α-DCs. The method provided a reference for the detection of α-DCs in other fermented alcoholic drinks.</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 9","pages":"1745 - 1753"},"PeriodicalIF":2.701,"publicationDate":"2025-11-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147909028","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

Instrumental detection of fish freshness in research and food industry: a review 鱼类新鲜度仪器检测在科研和食品工业中的应用综述。

IF 2.701

Journal of Food Science and Technology Pub Date : 2025-11-24 DOI: 10.1007/s13197-025-06497-4

Monika Kundu, Ananta Vashisth, Prameela Krishnan

{"title":"Instrumental detection of fish freshness in research and food industry: a review","authors":"Monika Kundu, Ananta Vashisth, Prameela Krishnan","doi":"10.1007/s13197-025-06497-4","DOIUrl":"10.1007/s13197-025-06497-4","url":null,"abstract":"<div><p>Fish is the vital source of easily digestible protein and a primary source of animal protein for millions of people worldwide. Freshness strongly influences market value, consumer acceptance, and safety, making accurate quality assessment essential for both domestic and export markets. Conventional sensory and chemical methods, including organoleptic evaluation, TVB-N, and microbial counts, are often subjective, destructive, and time-consuming, limiting their real-time application. The recent technological interventions in this area include rapid and non-destructive techniques, such as electronic nose, electronic tongue, near-infrared (NIR) and UV–visible spectroscopy, Fourier-transform infrared (FTIR) spectroscopy, magnetic resonance imaging (MRI), and biosensors. These technologies, when integrated with computer vision, robotics, and artificial intelligence, enable automated and highly accurate freshness monitoring across the fish supply chain. Present review discusses the key points related to fish freshness detection, principles, strengths, limitations and comparative studies of various instrumental techniques along with highlighting the potential directions for future research in this evolving field. Future research should focus on developing portable, cost-effective, and smart systems that combine advanced sensing technologies with real-time data analytics. Such innovations will improve fish quality control, reduce post-harvest losses, enhance food safety, and support sustainable fisheries management.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"63 1","pages":"22 - 50"},"PeriodicalIF":2.701,"publicationDate":"2025-11-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146180180","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

Eco-friendly fish gelatin edible films enhanced with mango peel extract and fatty acid sucrose esters for sustainable fruit packaging 环保鱼明胶可食用薄膜增强芒果皮提取物和脂肪酸蔗糖酯可持续水果包装

IF 2.701

Journal of Food Science and Technology Pub Date : 2025-11-10 DOI: 10.1007/s13197-025-06476-9

Farah Faiqah Fazial, Ong Ying Ying, Azfaralariff Ahmad

{"title":"Eco-friendly fish gelatin edible films enhanced with mango peel extract and fatty acid sucrose esters for sustainable fruit packaging","authors":"Farah Faiqah Fazial, Ong Ying Ying, Azfaralariff Ahmad","doi":"10.1007/s13197-025-06476-9","DOIUrl":"10.1007/s13197-025-06476-9","url":null,"abstract":"<div><p>New consumer trends demand sustainable packaging solutions to extend fruit shelf life. In this study, mango peel extract (MPE), rich in polyphenols and antioxidants, and hydrophobic fatty acid sucrose esters (FASE) were incorporated into fish gelatin film packaging for cherry tomatoes to extend shelf life and reduce environmental impact from fruit spoilage. MPE extracted with 80% ethanol showed the highest total phenolic content (TPC) of 72.64 mg/g and antioxidant activity of 76.76%. A 3% concentration of 80% ethanolic MPE was used in the film forming solution. FASE (5%, 10%, and 15% w/w polymer) improved water barrier properties (from 1.02 to 0.97 g mm/m<sup>2</sup> h Pa) and decreased tensile strength (TS) (from 257.93 to 84.73 MPa) of the fish gelatin film. The film containing 10% FASE (FL10) effectively slowed weight loss, minimized color changes, and maintained the firmness of cherry tomatoes compared to the control. This study highlights the potential of bioactive, biodegradable films as a sustainable alternative to synthetic packaging for fruit preservation.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"63 9","pages":"1727 - 1735"},"PeriodicalIF":2.701,"publicationDate":"2025-11-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s13197-025-06476-9.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148719182","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

Fried green burgers: a promising food for plant-based dieters. Ingredient characterization, processing, and future development 油炸绿色汉堡：对素食者来说是一种很有前途的食物。成分表征、加工及未来发展。

IF 2.701

Journal of Food Science and Technology Pub Date : 2025-11-10 DOI: 10.1007/s13197-025-06463-0

Amr E. Edris, Heba H. Salama

{"title":"Fried green burgers: a promising food for plant-based dieters. Ingredient characterization, processing, and future development","authors":"Amr E. Edris, Heba H. Salama","doi":"10.1007/s13197-025-06463-0","DOIUrl":"10.1007/s13197-025-06463-0","url":null,"abstract":"<div><p>Currently, the world witnesses a growing interest toward conversion to a plant-based diet due to some behavioral or nutritional reasons. The fried green burger (FGB), which is globally known as “falafel” is an example of a flourishing plant-based burger in which meat is substituted with one of the legume seeds (which is not an oilseed) and processed by deep-fat frying. This plant-based food originated in the Middle East and some Asian regions many years ago, then spread to the Western world in the 20th century due to increased immigration. Made entirely from plants, FGB’s appealing taste and relatively low price make it a potentially attractive meal option for dieters. In this review, the authors will discuss fundamental elements pertaining to the FGB. This includes the various types of plant ingredients employed in processing, along with their nutritional, anti-nutritional, and sensorial characteristics. The review examines various processing steps, including deep-fat frying. It discusses the challenges of the frying process, such as oil uptake and the generation of hazardous compounds that develop during this process. Additionally, it reviews developments aimed at improving the quality of (FGB) during frying.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"63 1","pages":"1 - 10"},"PeriodicalIF":2.701,"publicationDate":"2025-11-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12891304/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146180166","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

Synergistic effects of 1-methylcyclopropene and ethylene absorbents under cushion and modified atmosphere packaging on quality of red-fleshed pitaya (Hylocereus costaricensis Britton & Rose) 缓冲和气调包装下1-甲基环丙烯和乙烯吸收剂对红肉火龙果品质的协同效应

Journal of Food Science and Technology Pub Date : 2025-11-10 DOI: 10.1007/s13197-025-06469-8

Xin Zhao, Song Li, Yixuan Dong, Kai Sheng, Jun Mei, Jing Xie

引用次数: 0

A practical approach to developing textural softening of shiitake mushrooms as elderly-friendly food using commercial enzymes combined with vacuum impregnation and sterilization 利用商业酶与真空浸渍和灭菌相结合，开发老年人友好食品香菇质地软化的实用方法

IF 2.701

Journal of Food Science and Technology Pub Date : 2025-11-10 DOI: 10.1007/s13197-025-06487-6

Yen-Ju Li, Hsueh-Huei Chiu, Shu-Ling Cheng, Min-Lang Huang, Cheng-Ling Liu, Chih-Min Yang

{"title":"A practical approach to developing textural softening of shiitake mushrooms as elderly-friendly food using commercial enzymes combined with vacuum impregnation and sterilization","authors":"Yen-Ju Li, Hsueh-Huei Chiu, Shu-Ling Cheng, Min-Lang Huang, Cheng-Ling Liu, Chih-Min Yang","doi":"10.1007/s13197-025-06487-6","DOIUrl":"10.1007/s13197-025-06487-6","url":null,"abstract":"<div><p>This study investigated the effects of commercial enzymes, vacuum impregnation, and sterilization on the texture softening of shiitake mushrooms (SM) to meet elderly-friendly food standards. SM are known for their nutritional benefits but often exhibit a chewy texture unsuitable for elderly individuals with dysphagia. Six commercial enzymes were evaluated for their impacts on texture parameters, including hardness, chewiness, and gumminess. Results showed that Performase<sup>®</sup> significantly reduced the hardness and chewiness of whole and sliced SM, while Viscozyme<sup>®</sup> L and Hemicellulase AMANO 90 exhibited complementary effects by hydrolyzing mushroom cell wall polysaccharides. Synergistic effects were observed when Performase<sup>®</sup> was combined with Viscozyme<sup>®</sup> L, especially in whole mushrooms, which enhanced textural softening. Vacuum impregnation improved enzyme penetration, while sterilization further reduced hardness, achieving International Dysphagia Diet Standardisation Initiative (IDDSI) Level 6 criteria. Mushrooms treated with Performase<sup>®</sup> and Viscozyme<sup>®</sup> L, followed by vacuum impregnation and sterilization, deformed without returning to their original shape using a fork pressure test, validating their suitability as elderly-friendly food. This study presented a practical approach for texture modification of SM, with potential applications in diets for individuals with dysphagia.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"63 9","pages":"1736 - 1744"},"PeriodicalIF":2.701,"publicationDate":"2025-11-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148719104","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

[Aticle Title]: negative impacts of elevated CO2 on quality responses of Garlic scapes kept in low oxygen atmospheres [文章标题]：低氧环境下CO2浓度升高对大蒜茎叶品质响应的负面影响。

IF 2.701

Journal of Food Science and Technology Pub Date : 2025-10-31 DOI: 10.1007/s13197-025-06480-z

Junran Chen, Jing Yu, Xingyu Zhu, Yunfeng Hu

{"title":"[Aticle Title]: negative impacts of elevated CO2 on quality responses of Garlic scapes kept in low oxygen atmospheres","authors":"Junran Chen, Jing Yu, Xingyu Zhu, Yunfeng Hu","doi":"10.1007/s13197-025-06480-z","DOIUrl":"10.1007/s13197-025-06480-z","url":null,"abstract":"<div><p>This study investigated how elevated CO<sub>2</sub> concentrations induce flavor deterioration in garlic scapes under low-oxygen conditions. Prolonged exposure to 20% CO<sub>2</sub> and 3% O<sub>2</sub> induced physiological disorders featuring accelerated flavor component degradation. Electronic nose analysis revealed dynamic volatile changes during 24-day storage: characteristic aromatic and sulfur-containing compounds (key Allium flavor determinants) decreased by 40.2% within 20 days, while fermentation-derived volatiles (alcohols, aldehydes, ketones) increased 2.1 to 10.5-fold, indicating metabolic pathway shifts. GC-MS quantification confirmed CO<sub>2</sub> concentration-dependent metabolic alterations. The Significant compound diallyl disulfide decreased from 77.24% to 46.76%, while fermentation markers accumulated: 4-heptenal (0.73%-0.91%), ethanol (0.78%-8.17%; 10.5-fold increase), and ethyl laurate (undetectable − 0.42%). These findings demonstrate that CO<sub>2</sub> > 17% under low oxygen triggers anaerobic respiration, causing irreversible flavor deterioration through sulfur metabolism inhibition and fermentation volatile accumulation.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"63 1","pages":"11 - 21"},"PeriodicalIF":2.701,"publicationDate":"2025-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146180649","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

Optimization of microwave extraction and antioxidant activity of swertisin from Thlaspi arvense seeds using high performance liquid chromatography detection and response surface methodology 高效液相色谱-响应面法优化微波提取獐牙菜素及其抗氧化活性

Journal of Food Science and Technology Pub Date : 2025-10-27 DOI: 10.1007/s13197-025-06481-y

Xinyu Xu, Yizhen Suo, Panpan Zhang, Jiayuan Xu, Baojiang Zheng, Yuhong Zhang

引用次数: 0

Antioxidant, antimicrobial, and anti-obesity activity of lactic acid bacteria- bioconversioned black raspberry (Rubus Coreanus Miquel) extract 乳酸菌生物转化黑覆盆子提取物的抗氧化、抗菌和抗肥胖活性

IF 2.701

Journal of Food Science and Technology Pub Date : 2025-10-22 DOI: 10.1007/s13197-025-06474-x

Daehyeop Lee, Hyunwoo Ahn, Eunyeong Choi, Kwang-Geun Lee

{"title":"Antioxidant, antimicrobial, and anti-obesity activity of lactic acid bacteria- bioconversioned black raspberry (Rubus Coreanus Miquel) extract","authors":"Daehyeop Lee, Hyunwoo Ahn, Eunyeong Choi, Kwang-Geun Lee","doi":"10.1007/s13197-025-06474-x","DOIUrl":"10.1007/s13197-025-06474-x","url":null,"abstract":"<div><p>This study investigated the antioxidant, antimicrobial, and anti-obesity activity of black raspberry (<i>Rubus coreanus</i> Miquel) extract (BRE) following bioconversion by lactic acid bacteria (LAB). Fermentation of BRE was conducted using <i>Lactobacillus rhamnosus</i> GG, <i>L. plantarum</i>, and <i>Pediococcus acidilactici</i> HW01. After bioconversion by LAB, the total phenolic, flavonoids, and anthocyanin contents were increased by 19%, 8%, and 29%, respectively. The antioxidant activities measured by DPPH and ABTS radical scavenging activities were increased to 20% and 22%, respectively. The antibacterial activities against pathogenic bacteria were also enhanced compared to the control. To verify the anti-obesity activity, the expression of mRNA levels for PPARγ, C/EBPα, aP2, and LPL were measured using RT-PCR in 3T3-L1 cells and along to confirm the inhibition of lipids accumulation by the Oil red O staining test. The bioconversion of BRE by <i>L. plantarum</i> showed the highest antibacterial and anti-obesity activities. A total of 31 volatile compounds, including 3 acids, 12 alcohols, 4 aldehydes, 2 esters, 3 ketones, and 7 terpenes were analysed by HS-SPME-GC/MS. An increase of 30% was observed in the total volatile contents following bioconversion by <i>L. plantarum</i>.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"63 11","pages":"2237 - 2249"},"PeriodicalIF":2.701,"publicationDate":"2025-10-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149222652","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