Journal of Food Science and Technology最新文献_第8页

Ultrasonic-assisted extraction, analysis and biological activities of polysaccharide from white quinoa 白藜麦多糖的超声辅助提取、分析及生物活性研究

Journal of Food Science and Technology Pub Date : 2025-08-22 DOI: 10.1007/s13197-025-06370-4

Yanqing Zang, Yingying Chuang, Changyuan Wang, Yang Cao

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Exploring potential biomarkers in foods of animal origin 探索动物源性食品中潜在的生物标志物

IF 2.701

Journal of Food Science and Technology Pub Date : 2025-08-22 DOI: 10.1007/s13197-025-06412-x

Dolly Sharma, Rajendran Thomas, Devarshi Bharadwaj, Jai Narain Vishwakarma, Vivek Kumar Gupta

{"title":"Exploring potential biomarkers in foods of animal origin","authors":"Dolly Sharma, Rajendran Thomas, Devarshi Bharadwaj, Jai Narain Vishwakarma, Vivek Kumar Gupta","doi":"10.1007/s13197-025-06412-x","DOIUrl":"10.1007/s13197-025-06412-x","url":null,"abstract":"<div><p>Biomarkers are important tools in almost every biological field, serving as means of understanding biological conditions, responses or processes. Although, applicability and importance of biomarkers in medicine and food are extensively studied and reported in literature, this review will emphasize on biomarkers associated with food and foods of animal origin like meat, fish, milk and egg. Evaluation of quality, safety and adulteration of food commodities is of the utmost importance with the ever-increasing global demand. As meat is the most nutrient rich and demanded commodity, emphasis on meat quality and safety biomarkers is elaborately discussed, highlighting well known biomarkers for sensory attributes of meat like tenderness affected by certain structural proteins and proteolytic enzymes, colour stability determined by myoglobin chemistry and antioxidant activity, volatile chemicals, amino acids, and fatty acids determining flavour, texture and juiciness controlled by intramuscular fat and water-holding capacity etc. Moreover, consumer satisfaction goes hand in hand with attributes like safety, traceability and adulteration of meat, which are also assessed using biomarkers that comprehensively contribute in determining the overall quality of the meat. The meat industry is able to improve product consistency, safety and consumer appeal through these precision-based techniques and biomarkers. This review categorises these biomarkers as chemical and biological in nature, with certain biomarkers overlapping between the categories with respect to its composition, origin and detectability. Additionally, the review highlights the techniques for detecting the biomarkers in conventional and advanced settings starting from basic biochemical methods to advanced techniques.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 10","pages":"1825 - 1841"},"PeriodicalIF":2.701,"publicationDate":"2025-08-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144934802","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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A possible role for food-based citrus bioactive compounds in bridging the gap between prevalence of diabetes and the effectiveness of current treatments 基于食物的柑橘生物活性化合物在弥合糖尿病患病率与当前治疗有效性之间的差距方面的可能作用

IF 2.701

Journal of Food Science and Technology Pub Date : 2025-08-21 DOI: 10.1007/s13197-025-06414-9

Malkanthi Evans, Erin Lewis, Anika Joseph, David Crowley, Najla Guthrie

{"title":"A possible role for food-based citrus bioactive compounds in bridging the gap between prevalence of diabetes and the effectiveness of current treatments","authors":"Malkanthi Evans, Erin Lewis, Anika Joseph, David Crowley, Najla Guthrie","doi":"10.1007/s13197-025-06414-9","DOIUrl":"10.1007/s13197-025-06414-9","url":null,"abstract":"<div><p>The conventional “one-size-fits-all” approach to treating and managing type 2 diabetes mellitus (T2DM) has proven challenging. T2DM is a complex, heterogeneous disease and frequently coexists with other conditions like hypertension, obesity, and dyslipidemia, further complicating treatment decisions and outcomes. While advances in diabetes medications have been made, traditional treatment algorithms often focus on broad glycemic targets, neglecting the diverse needs of patients with different risk profiles associated with ethnicity, comorbidities, and preferences. Complex treatment regimens involving multiple medications and lifestyle changes can be challenging for patients, resulting in suboptimal outcomes and failure to achieve optimal glycemic targets. Therefore, revisiting existing treatment algorithms for diabetes management and the development of synergistic treatment modalities that may slow or prevent diabetes progression are warranted.</p><p>This mini review highlights the challenges of mitigating the prevalence of diabetes in at-risk populations and proposes incorporating non-therapeutic interventions such as Integrative Health Products (IHPs). IHPs encompass nutritional bioactives, functional foods, dietary supplements, and botanical compounds that may synergistically complement conventional medical treatments to optimize health and achieve glycemic targets.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 10","pages":"1842 - 1851"},"PeriodicalIF":2.701,"publicationDate":"2025-08-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144934803","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 systematic review on the determination and analytical methods for furanic compounds in caramel models 焦糖模型中呋喃类化合物的测定及分析方法综述

IF 2.701

Journal of Food Science and Technology Pub Date : 2025-08-19 DOI: 10.1007/s13197-025-06419-4

Ai Chee Chan, Siti Umairah Mokhtar, Pui Khoon Hong

{"title":"A systematic review on the determination and analytical methods for furanic compounds in caramel models","authors":"Ai Chee Chan, Siti Umairah Mokhtar, Pui Khoon Hong","doi":"10.1007/s13197-025-06419-4","DOIUrl":"10.1007/s13197-025-06419-4","url":null,"abstract":"<div><p>Caramelization is the heat-induced transformation of sugars, leading to the formation of characteristic caramel flavours and colours. Furanic compounds such as 5-hydroxymethyl-2-furfural (HMF) and furfural were the intermediate products in this caramelization process. Excessive amounts of HMF, may pose food safety concerns, potentially influence human health. This systematic review aims to elucidate the types of sugar and amino acids that are usually used in previous studies, the type, and quantities of furanic compounds in the caramel model and to explore the diverse quantification methods employed in relevant studies. Preferred Reporting Items for Systematic Reviews and Meta-Analyses(PRISMA)method was employed in this study. Employing keywords such as “caramel”, “caramelization”, “browning”, “furanic”, “furfural”, “furan”, and “hydroxymethylfurfural” were used. A total of 1303 papers were obtained from the initial search by using Web of Science and Scopus database. Finally, 21 papers were selected after being evaluated. The results showed glucose and lysine were the most employed sugar and amino acids to develop caramel and Maillard reaction model in the previous studies. HMF emerged as the prevalent furanic compound, closely followed by furfural and 5-methylfurfural. These three furanic compounds contribute to the bitter taste of the caramel model. High Performance Liquid Chromatography (HPLC) is the preferred method for furanic compound analysis due to the low melting point and polar properties of furanic compounds. Other quantification methods include Solid-Phase Microextraction Gas Chromatography Mass Spectrometer (SPME GC-MS) and spectroscopy methods. This paper summarises furanic chemical analysis in caramel models, including existing understanding and methodological trends.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 11","pages":"1999 - 2012"},"PeriodicalIF":2.701,"publicationDate":"2025-08-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s13197-025-06419-4.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145184126","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}

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An overview of the current situation and future development direction of grain detection: taking computer vision combined with deep learning 概述谷物检测的现状及未来发展方向：将计算机视觉与深度学习相结合

IF 2.701

Journal of Food Science and Technology Pub Date : 2025-08-19 DOI: 10.1007/s13197-025-06428-3

Xiao Zhang, Dong Li, Lijun Wang, Min Wu

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Preparation and evaluation of Cili Kombucha beverages based on bioactive compounds, antioxidant capacities, and sensory qualities 基于生物活性化合物、抗氧化能力和感官品质的康普茶辣椒饮料的制备和评价

Journal of Food Science and Technology Pub Date : 2025-08-19 DOI: 10.1007/s13197-025-06417-6

Xingdong Yao, Guofang Xie, Jian Zhou, Shuming Tan

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Bioactive properties of fucoidan from Malaysian brown seaweed (Sargassum binderi) with an assessment of its anti-diabetic potential in 3T3-L1 adipocytes 马来西亚褐藻（马尾藻）褐藻聚糖的生物活性及其在3T3-L1脂肪细胞中抗糖尿病潜能的评估。

IF 2.701

Journal of Food Science and Technology Pub Date : 2025-08-19 DOI: 10.1007/s13197-025-06410-z

Nur Akmal Solehah Din, Piyapat Aiemcharoen, Decha Sermwittayawong, Seng Joe Lim, Ainaatul Asmaa’ Ishak, Noor-Soffalina Sofian-Seng, Noorul Syuhada Mohd Razali, Hafeedza Abdul Rahman, Wan Aida Wan Mustapha

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Comparison of freeze-thawing and ice recrystallization-thawing on structural and physicochemical properties of granular rice starch 冻融与冰再结晶-解冻对颗粒米淀粉结构和理化性质的影响

IF 2.701

Journal of Food Science and Technology Pub Date : 2025-08-12 DOI: 10.1007/s13197-025-06416-7

Thewika Keeratiburana, Tian Fu, Achmat Sarifudin, Siriwat Soontaranon, Andreas Blennow

{"title":"Comparison of freeze-thawing and ice recrystallization-thawing on structural and physicochemical properties of granular rice starch","authors":"Thewika Keeratiburana, Tian Fu, Achmat Sarifudin, Siriwat Soontaranon, Andreas Blennow","doi":"10.1007/s13197-025-06416-7","DOIUrl":"10.1007/s13197-025-06416-7","url":null,"abstract":"<div><p>A direct comparison between multicycle freeze-thawing (FT) and ice recrystallization-thawing (IT) treatments of rice starch granules was performed. Both these treatments generated grooves and shallow indentations on the granular surface as judged by Scanning Electron Microscopy. The relative crystallinity and apparent amylose content were both decreased by FT and IT treatments and these parameters were further decreased with the increased treatment repeats. Both treatments increased the swelling power and solubility. However, the same number of treatment repeats did not show significant difference between FT and IT for crystallinity, amylose content, swelling power and solubility. Rapid Visco Analysis showed an increase in peak viscosity and a decrease in breakdown, final viscosity and setback value whereas their pasting temperatures and time were indifferent for both treatments. Thermal analysis documented that FT and IT treatments had only minor effect on the gelatinization transition temperatures. Nevertheless, the enthalpy of gelatinization was significantly decreased by both modifications, and this effect decreased with repeated treatment. In summary, IT treatment can be used to modify rice starch providing the same structural and physicochemical properties as FT and can hence shorten the process time and energy demand as compared to FT treatment.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"63 9","pages":"1718 - 1726"},"PeriodicalIF":2.701,"publicationDate":"2025-08-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148719105","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

Market investigation of basic parameters for dietary exposure assessment of food contact materials of edible fungi, algae and their products in China 中国食用菌、藻类及其制品食品接触材料膳食暴露评价基本参数的市场调查

IF 2.701

Journal of Food Science and Technology Pub Date : 2025-08-12 DOI: 10.1007/s13197-025-06423-8

Si Jie Liu, Nan Jiang, Mao Shi

{"title":"Market investigation of basic parameters for dietary exposure assessment of food contact materials of edible fungi, algae and their products in China","authors":"Si Jie Liu, Nan Jiang, Mao Shi","doi":"10.1007/s13197-025-06423-8","DOIUrl":"10.1007/s13197-025-06423-8","url":null,"abstract":"<div>\u0000 \u0000 <p>This study aimed to investigate the use of food contact materials (FCMs) for edible fungi, algae, and their products in China, and to establish the dietary exposure assessment parameters according to the contact area method. A total of 280 samples were purchased from markets and online retailers. The food contact area was calculated through direct measurement or by using 3D area measuring instrument. The contact surface area/volume ratio (S/V) of different FCMs corresponding to various edible fungi, algae, and their products was obtained. The qualitative analysis and confirmation of major material types were conducted via infrared spectroscopy. The main FCMs identified included polyethylene terephthalate, polyamide, polycarbonate, polymethylmethacrylate, polypropylene, aluminum, paper, and glass. The S/V values of different types of foods and FCMs varied significantly. The average S/V of FCMs of dried, canned, preserved, and other processed edible fungi and algae were 166.95 dm<sup>2</sup>/kg, 4.86 dm<sup>2</sup>/kg, 36.08 dm<sup>2</sup>/kg, and 81.70 dm<sup>2</sup>/kg, respectively. We found that 91.74% of S/V values were higher than or equal to 6 dm<sup>2</sup>/kg, a parameter utilized by both China and the European Food Safety Authority (EFSA). Therefore, employing the theoretical exposure assessment parameter of 6 dm<sup>2</sup>/kg may underestimate the exposure risk. Thus the practical parameters acquired in this study could be used in the risk assessment to achieve more scientific and accurate results.</p>\u0000 </div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"63 1","pages":"65 - 70"},"PeriodicalIF":2.701,"publicationDate":"2025-08-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146180134","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

Innovative kefir fortified with paraprobiotics and postbiotics: enhanced bioaccessibility and antimicrobial properties following in vitro gastrointestinal digestion 创新的克菲尔强化副益生菌和后益生菌：提高体外胃肠道消化后的生物可及性和抗菌性能

IF 2.701

Journal of Food Science and Technology Pub Date : 2025-08-12 DOI: 10.1007/s13197-025-06403-y

Gökçe Eminoğlu, Ebru Şenel Özkan, Salih Özcan, H. Hüseyin Atar, Şaban Koç

{"title":"Innovative kefir fortified with paraprobiotics and postbiotics: enhanced bioaccessibility and antimicrobial properties following in vitro gastrointestinal digestion","authors":"Gökçe Eminoğlu, Ebru Şenel Özkan, Salih Özcan, H. Hüseyin Atar, Şaban Koç","doi":"10.1007/s13197-025-06403-y","DOIUrl":"10.1007/s13197-025-06403-y","url":null,"abstract":"<div><p>The present study aimed to enhance the positive effects of kefir on consumer health through an innovative approach by fortifying it with postbiotics and paraprobiotics to achieve a unique composition. For this purpose, heat-killed kefir bacteria were used as paraprobiotics and autolyzed and dried <i>Saccharomyces cerevisiae</i> were used as postbiotics. Using a standard in vitro gastrointestinal digestion model simulating digestion in the gastric and intestine, the bioaccessibility of phenolic content and antioxidant capacity in kefir samples were evaluated and antimicrobial activity was determined. Samples fortified with paraprobiotics and postbiotics demonstrated increased antioxidant activity and higher levels of phenolic contents, while their composition and microbial load remained consistent. Antioxidant capacity and phenolic content values of the samples varied between 7.76 and 11.45% and 37.46–47.25%, respectively, before digestion, while they varied between 38.74 and 40.02% and 74.92–78.44% after gastrointestinal digestion. In vitro gastrointestinal digestion results revealed that fortified samples had increased bioaccessibility of antioxidant and phenolic content, and enhanced antimicrobial activity. Considering these health benefits, paraprobiotics and postbiotics can be considered as alternative sources that can be included in the kefir composition.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"63 9","pages":"1709 - 1717"},"PeriodicalIF":2.701,"publicationDate":"2025-08-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148719181","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