Journal of Food Science and Technology最新文献_第7页

Effects of the interaction between organic acids and volatile organic compounds on the quality of salt-free bamboo shoots during fermentation process 发酵过程中有机酸与挥发性有机物相互作用对无盐竹笋品质的影响

Journal of Food Science and Technology Pub Date : 2025-10-22 DOI: 10.1007/s13197-025-06457-y

Junjie Li, Kunyi Liu, K. J. Kang, Lina Zhao, Banglei Zhang, Lang Li, Hai Huang, Liwen Jiang

引用次数: 0

Microplastics and organic pollutants in marketed seafood products: a risk assessment in the Central Visayas, Philippines 上市海产品中的微塑料和有机污染物：菲律宾中部米沙鄢群岛的风险评估

IF 2.701

Journal of Food Science and Technology Pub Date : 2025-10-03 DOI: 10.1007/s13197-025-06441-6

Lilibeth A. Bucol, Edwin F. Romano, Anthonio R. Wong, Abner A. Bucol, Robert S. Guino-o, Jyh-min Chiang, Beth Polidoro

{"title":"Microplastics and organic pollutants in marketed seafood products: a risk assessment in the Central Visayas, Philippines","authors":"Lilibeth A. Bucol, Edwin F. Romano, Anthonio R. Wong, Abner A. Bucol, Robert S. Guino-o, Jyh-min Chiang, Beth Polidoro","doi":"10.1007/s13197-025-06441-6","DOIUrl":"10.1007/s13197-025-06441-6","url":null,"abstract":"<div>This study quantified microplastics (MPs) and organic pollutants in processed seafood products sold in Central Visayas, Philippines, including dried fish (Siganus fuscescens, Sardinella pacifica, Decapterus sp.), fermented fish paste, bottled mussels, and sea urchin roe. A total of 781 microplastic particles were isolated. S. fuscescens had the highest MP density (up to 4.1 ± 0.7 particles/fish) and estimated annual intake (EAI) of 696.42 particles. Fish paste also showed high contamination, with MPCF values indicating “very high” risk in Bohol and Negros Oriental. Regenerated cellulose, alginate, PVC, and polyester were the dominant polymers detected using FTIR analysis. Organic pollutant analysis revealed Ethion as the most concerning pesticide, with a maximum concentration of 13.65 ppm in dried S. fuscescens. Other detected compounds included BHT (up to 6.05 ppm), phthalates (e.g., diethyl phthalate), PAHs, and trace PCBs. Contaminant levels were generally lowest in samples from Siquijor Island, a less-populated province. Risk assessment suggests that while most contaminants were within safe limits, the pesticide Ethion, due to its known harmful effects, presents a potential health concern. The findings emphasize the need for improved regulatory screening of microplastics and chemical residues in seafood, particularly from regions with intensive processing or agricultural runoff.</div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"63 8","pages":"1562 - 1574"},"PeriodicalIF":2.701,"publicationDate":"2025-10-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148553010","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

Advances in research and applications of Epigallocatechin gallate: from green tea to therapeutic gold 表没食子儿茶素没食子酸酯的研究与应用进展：从绿茶到治疗黄金

IF 2.701

Journal of Food Science and Technology Pub Date : 2025-09-30 DOI: 10.1007/s13197-025-06442-5

Bharti Mangla, Mehak Garg, Pankaj Kumar, Shamama Javed, Shanu Yadav, Tabish Pathan, Waquar Ahsan, Geeta Aggarwal

{"title":"Advances in research and applications of Epigallocatechin gallate: from green tea to therapeutic gold","authors":"Bharti Mangla, Mehak Garg, Pankaj Kumar, Shamama Javed, Shanu Yadav, Tabish Pathan, Waquar Ahsan, Geeta Aggarwal","doi":"10.1007/s13197-025-06442-5","DOIUrl":"10.1007/s13197-025-06442-5","url":null,"abstract":"<div>Epigallocatechin gallate (EGCG), a major catechin in green tea (Camellia sinensis), has garnered significant attention owing to its diverse therapeutic and industrial potential. This review critically evaluates recent advancements in the pharmacological actions of EGCG, including its anti-inflammatory, antimicrobial, antioxidant, cardioprotective, neuroprotective, and anticancer properties. The underlying molecular mechanisms including modulation of key signaling pathways, such as NF-κB, MAPK, and PI3K/Akt, are discussed in detail, highlighting both established and emerging targets. Despite its promising bioactivity, the clinical translation of EGCG is hindered by limitations such as first-pass metabolism, poor bioavailability, bitter taste, rapid degradation, and organ toxicity. Advances in nanodelivery systems, including lipid-based carriers, polymeric nanoparticles, and nanoemulsions, have emerged as potential solutions that improve the solubility, absorption, and stability of EGCG and deliver it to target sites, thereby improving its therapeutic efficacy. Furthermore, the industrial applications of EGCG in functional foods, pharmaceuticals, nutraceuticals, cosmeceuticals, are reviewed, with emphasis on its safety, regulatory aspects, and commercial viability. This review provides multidisciplinary evidences to identify opportunities and limitations in EGCG-based research and outlines future directions for its clinical translation and optimized use in health and disease management.</div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 12","pages":"2213 - 2232"},"PeriodicalIF":2.701,"publicationDate":"2025-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145449774","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

The alteration in volatile aroma compounds of red wines obtained from Acıkara and Fersun during bottle storage; ancient grapes of the Western Mediterranean Acıkara和Fersun红葡萄酒在装瓶过程中挥发性香气化合物的变化西地中海的古老葡萄

IF 2.701

Journal of Food Science and Technology Pub Date : 2025-09-30 DOI: 10.1007/s13197-025-06443-4

Aslı Arslan Kulcan, Özlem Sucu Şen

{"title":"The alteration in volatile aroma compounds of red wines obtained from Acıkara and Fersun during bottle storage; ancient grapes of the Western Mediterranean","authors":"Aslı Arslan Kulcan, Özlem Sucu Şen","doi":"10.1007/s13197-025-06443-4","DOIUrl":"10.1007/s13197-025-06443-4","url":null,"abstract":"<div>To characterize wines produced from a specific grape variety, it is essential to determine the composition of volatile aroma compounds and their contribution to the wine’s overall aroma profile. In this study, effects of bottle ageing period on the volatile aroma profile of red wines obtained from 2020 harvest of Acıkara and Fersun grape varieties grown in vineyards in Elmalı/Antalya province (Türkiye) have been evaluated. According to the results of physicochemical analyses Acıkara wine, which has a higher phenolic, flavonoid and anthocyanin content than Fersun wine, showed higher free radical scavenging activity. The total amount of volatile aroma compounds was found to be 3138.24 µg/L in Acıkara wine and 5701.90 µg/L in Fersun wine. Following a 12-month period of bottle ageing, it was established that the total amount of volatile aroma components of the Acıkara and Fersun wines was 3197.39 µg/L and 3260.40 µg/L, respectively. While volatile acids, C6 alcohols and C13-norisoprenoid compounds exhibited an increase in both of Acıkara and Fersun wines, the level of esters had decreased.</div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"63 7","pages":"1277 - 1286"},"PeriodicalIF":2.701,"publicationDate":"2025-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148261927","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

Changes in the proteolytic activity, microbiological properties, and texture characteristics of artisanal Kargı Tulum cheese during ripening 手工卡尔基图卢姆奶酪成熟过程中蛋白质水解活性、微生物特性和质地特征的变化

IF 2.701

Journal of Food Science and Technology Pub Date : 2025-09-29 DOI: 10.1007/s13197-025-06440-7

Çağım Akbulut-Çakır, Feyza Berfin Oral, Tuba Büyüksırıt-Bedir

引用次数: 0

Understanding pH dynamics in cheesemaking: insights across different cheese varieties 了解奶酪制作中的pH动态：不同奶酪品种的见解

IF 2.701

Journal of Food Science and Technology Pub Date : 2025-09-23 DOI: 10.1007/s13197-025-06445-2

Venus Bansal, Pranav Kumar Singh, Nitika Goel, Gajanan P Deshmukh, Santosh Kumar Mishra, Manvesh Kumar Sihag, Rekha Chawla

引用次数: 0

Evaluation of α-glucosidase, α-amylase and lipase inhibitory activities of dietary plant foods 饲粮植物性食品α-葡萄糖苷酶、α-淀粉酶和脂肪酶抑制活性的评价

IF 2.701

Journal of Food Science and Technology Pub Date : 2025-09-20 DOI: 10.1007/s13197-025-06446-1

Xiang Liu, Yu Hao Nie, Bei Bei Wang, Xiao Hua Chen, Xiao Ying Zhang, Chen Chen

{"title":"Evaluation of α-glucosidase, α-amylase and lipase inhibitory activities of dietary plant foods","authors":"Xiang Liu, Yu Hao Nie, Bei Bei Wang, Xiao Hua Chen, Xiao Ying Zhang, Chen Chen","doi":"10.1007/s13197-025-06446-1","DOIUrl":"10.1007/s13197-025-06446-1","url":null,"abstract":"<div>Obesity-related type 2 diabetes mellitus (T2DM) has reached epidemic proportions in the modern world. For individuals affected by obesity-related T2DM, the possible prevention and treatment strategy is to develop nutrition digestion and absorption inhibitors, including α-glucosidase, α-amylase and pancreatic lipase inhibitors. In this study, 22 dietary plant extracts were obtained through water extraction, destruction of enzymes, salting out, dialysis and freeze-drying. The extracts of dietary plants further determined α-amylase, α-glucosidase and lipase inhibitor activities in vitro. The water extract of Nelumbo nucifera Gaertn exhibited the strongest inhibition of α-glucosidase, with an IC50 value of 13.17 µg/mL. However, it had weaker activity than acarbose (1.38 µg/mL). The α-amylase inhibition assay revealed that the best IC50 was associated with Glycine max var. (4.43 mg/mL). According to the lipase inhibition assay, the extracts of G. max var. and Benincasa hispida had IC50 values of 1.43 and 4.22 µg/mL, respectively, and both were better than the positive control, orlistat (4.58 µg/mL). Furthermore, G. max var. extract showed the strongest amylase inhibitory and lipase inhibitory activities. Overall, this study offers a basis for screening digestive enzyme inhibitors from dietary plant foods.</div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"63 6","pages":"1064 - 1072"},"PeriodicalIF":2.701,"publicationDate":"2025-09-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147959019","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

Extraction of bioactive compounds from Garcinia mangostana L., using green technologies: a comprehensive analysis 利用绿色技术提取山竹藤黄中生物活性物质的综合分析

IF 2.701

Journal of Food Science and Technology Pub Date : 2025-09-09 DOI: 10.1007/s13197-025-06432-7

Yurledys Torres Ortega, Somaris E. Quintana, Luis Alberto García-Zapateiro

{"title":"Extraction of bioactive compounds from Garcinia mangostana L., using green technologies: a comprehensive analysis","authors":"Yurledys Torres Ortega, Somaris E. Quintana, Luis Alberto García-Zapateiro","doi":"10.1007/s13197-025-06432-7","DOIUrl":"10.1007/s13197-025-06432-7","url":null,"abstract":"<div>Garcinia mangostana L. is a tropical fruit celebrated for its substantial health benefits, largely due to its rich content of bioactive compounds. This review provides a detailed and current examination of various extraction technologies used to isolate these beneficial compounds and evaluates their associated biological activities. The fruit is particularly rich in phenolic compounds, anthocyanins, flavonoids, and isoprenylated xanthones, all of which are known for their potent antioxidant and anti-inflammatory properties. Traditional extraction methods, including solvent extraction and steam distillation, have been commonly employed to derive oils and their essential oils. However, these methods often involve lengthy extraction periods and significant solvent use, raising concerns about sustainability and efficiency. Conversely, modern extraction technologies such as supercritical fluid extraction, microwave-assisted extraction, and ultrasonic-assisted extraction offer enhanced efficiency, with benefits like reduced solvent use, shorter processing times, and higher yields. This review highlights recent advancements in these extraction methodologies, compares their effectiveness, and explores the potential applications of mangosteen-derived bioactive compounds across the food, pharmaceutical, and cosmetic industries. By evaluating both traditional and innovative techniques, this review aims to provide valuable insights into optimizing the extraction of mangosteen’s bioactive constituents for improved health benefits and industry applications.</div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 11","pages":"2031 - 2042"},"PeriodicalIF":2.701,"publicationDate":"2025-09-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s13197-025-06432-7.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145184216","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

Legumes processed into aquafaba: an approach on the technological, sensory and nutritional quality of plant-based food options 豆类加工成水豆浆：植物性食品选择的技术，感官和营养质量的方法

IF 2.701

Journal of Food Science and Technology Pub Date : 2025-08-30 DOI: 10.1007/s13197-025-06415-8

Ziane da Conceição das Mercês, Gabriel Tonin Ferrari, Letícia Kahler Stragliotto, Renata Puppin Zandonadi, Raquel Braz Assunção Botelho, Vanuska Lima da Silva, Viviani Ruffo de Oliveira

{"title":"Legumes processed into aquafaba: an approach on the technological, sensory and nutritional quality of plant-based food options","authors":"Ziane da Conceição das Mercês, Gabriel Tonin Ferrari, Letícia Kahler Stragliotto, Renata Puppin Zandonadi, Raquel Braz Assunção Botelho, Vanuska Lima da Silva, Viviani Ruffo de Oliveira","doi":"10.1007/s13197-025-06415-8","DOIUrl":"10.1007/s13197-025-06415-8","url":null,"abstract":"<div>Aquafaba (AF) is an ingredient capable of foaming, emulsifying, gelling, and thickening. It has become a highly valued plant-based option in many people’s diets, especially in vegan diets, since it can replace eggs in meringues, eggless cakes, and similar products. AF has also gained attention in the food industry as an alternative to protein isolates, food gums or modified starches in eggless products. Therefore, this study aims to evaluate the technological and sensory qualities of AF, as well as investigate its applications in food, highlighting its production techniques and suitability for replacing eggs. This is an integrative review of the literature on AF, a plant-based ingredient with promising technical qualities, and its potential applications in food science. Several strategies were identified with homemade and canned aquafaba, highlighting the importance of the grain-to-water ratio, cooking time, and pre-soaking in the final product quality. These variables directly influence the functional properties of aquafaba, such as its ability to form stable foam and its effectiveness as an emulsifier. Aquafaba can be used effectively as an egg substitute in mayonnaise, meringues, cakes, and macarons without compromising the sensory and functional characteristics of the products. Sensory tests showed that the products presented similar texture, flavor, and appearance to the traditional ones, which evidences their potential as a viable substitute in food preparations.</div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 12","pages":"2199 - 2212"},"PeriodicalIF":2.701,"publicationDate":"2025-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145449718","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

The bacterial microbiota of the spontaneously fermented Ethiopian honey wine, Tej 自然发酵的埃塞俄比亚蜂蜜酒Tej的细菌微生物群

IF 2.701

Journal of Food Science and Technology Pub Date : 2025-08-30 DOI: 10.1007/s13197-025-06372-2

Tigist Getachew, Dagim Jirata Birri, Mogessie Ashenafi, Fitsum Tigu, Cristina Bez, Iris Bertani, Vittorio Venturi, Asnake Desalegn

{"title":"The bacterial microbiota of the spontaneously fermented Ethiopian honey wine, Tej","authors":"Tigist Getachew, Dagim Jirata Birri, Mogessie Ashenafi, Fitsum Tigu, Cristina Bez, Iris Bertani, Vittorio Venturi, Asnake Desalegn","doi":"10.1007/s13197-025-06372-2","DOIUrl":"10.1007/s13197-025-06372-2","url":null,"abstract":"<div>The honey wine (Tej) is the most widely consumed traditionally fermented alcoholic beverage in Ethiopia. Different classes of microorganisms including lactic acid bacteria and yeasts have been reported to be involved in its fermentation. The microbial composition of Tej differs based on the raw materials and additives used by the producers. The purpose of this study was to assess the bacterial composition and diversity of Tej. Six Tej samples were collected from small-scale and household Tej producers in Addis Ababa, Ethiopia, and bacterial diversity was analyzed by 16S rRNA amplicon library sequencing. From the examined samples, 68.5% of the sampled Tej had a pH value of ≤ 3.8. The titratable acidity ranged from 0.4 ± 0.1 to 1.2 ± 0.4, with a significant difference observed at p-value = 0.001. The alcohol content (%, v/v) varied between 10.1 ± 0.7 and 12.0 ± 0.9. Firmicutes and Proteobacteria were the two most predominant taxa, with Firmicutes dominating 99.9% of the three Tej samples and being the second most prevalent taxon in the other two samples. The two dominant genera identified were Lactobacillus and Zymomonas. These findings revealed the importance of evaluating the role of different consortia of microorganisms in the production of Tej and assessing its quality.</div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"63 9","pages":"1691 - 1699"},"PeriodicalIF":2.701,"publicationDate":"2025-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148719115","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