Journal of Food Science and Technology最新文献_第9页

Ethanol inhibits enzymatic Browning of fresh-cut asparagus lettuce by regulating polyphenol metabolism 乙醇通过调节多酚代谢抑制鲜切芦笋生菜酶促褐变

Journal of Food Science and Technology Pub Date : 2025-08-12 DOI: 10.1007/s13197-025-06431-8

Xianqiang Chen, Jilin Zong, Li Fei, Hongli Liu, Li Jie, Muhammad Salman Farid, Chunping Yu, Shoulei Yan

引用次数: 2

A novel derivative UV–Vis spectrophotometric method for determining rhodamine B in food products 一种新的衍生紫外可见分光光度法测定食品中罗丹明B的方法

IF 2.701

Journal of Food Science and Technology Pub Date : 2025-08-06 DOI: 10.1007/s13197-025-06392-y

Anh Van Nguyen, Anh Thi Ngoc Vu, Khanh Quoc Ha Chau, Huy Gia Hoang, Olga Kovalchukova

{"title":"A novel derivative UV–Vis spectrophotometric method for determining rhodamine B in food products","authors":"Anh Van Nguyen, Anh Thi Ngoc Vu, Khanh Quoc Ha Chau, Huy Gia Hoang, Olga Kovalchukova","doi":"10.1007/s13197-025-06392-y","DOIUrl":"10.1007/s13197-025-06392-y","url":null,"abstract":"<div><p>Derivative UV–VIS spectrophotometry is a simple yet highly effective technique for determining color compounds in mixtures without the need for prior separation. In this study, a sensitive and precise method was developed for the detection of Rhodamine B in food using second-derivative UV–VIS spectroscopy. The zero-crossing technique at 559.5 nm enabled accurate analysis of Rhodamine B in chili products without interference from the sample matrix. The method demonstrated limits of detection of 0.83 mg/kg for chili sauce, 0.85 mg/kg for chili powder, and 1.42 mg/kg for chili oil. Recoveries ranged from 97.6 to 102.1%, highlighting the precision and accuracy of the developed method. This approach offers a reliable alternative to the reversed-phase high-performance liquid chromatography technique. Additionally, its environmental impact was evaluated using the Analytical GREEnness Metric and Complementary Green Analytical Procedure index tools, both of which confirmed the method’s green chemistry credentials. The developed method was successfully applied to analyze 60 commercial samples of chili powder, chili sauce, and chili oil collected from local markets and street food vendors in Ho Chi Minh City.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"63 5","pages":"896 - 906"},"PeriodicalIF":2.701,"publicationDate":"2025-08-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147827712","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

Quantification of water-soluble synthetic colors by HPLC-DAD method HPLC-DAD法定量水溶性合成色素

IF 2.701

Journal of Food Science and Technology Pub Date : 2025-08-04 DOI: 10.1007/s13197-025-06398-6

A. K. Usha, G. Manjushree, Ritika Chourey, Devendra J. Haware, Siva Sankara Reddy Singam

引用次数: 0

Rheological and textural characteristics of fermented sour creams with different combination ratios of kappa- and iota-carrageenan gums kappa- carragenan胶与ioa - carragenan胶不同配比发酵酸乳膏的流变学和结构特性

IF 2.701

Journal of Food Science and Technology Pub Date : 2025-08-04 DOI: 10.1007/s13197-025-06389-7

Chan Won Seo

{"title":"Rheological and textural characteristics of fermented sour creams with different combination ratios of kappa- and iota-carrageenan gums","authors":"Chan Won Seo","doi":"10.1007/s13197-025-06389-7","DOIUrl":"10.1007/s13197-025-06389-7","url":null,"abstract":"<div><p>Fermented sour cream (FSC) is manufactured using lactic acid bacteria (LAB), which can improve the microbial balance in the gastrointestinal tract of the host. However, FSC suffers from several quality defects, such as viscosity reduction and whey separation. In this study, kappa-carrageenan (KC) and iota-carrageenan (IC) were added to FSC at different KC/IC combination ratios (KC, KC75/IC25, KC50/IC50, KC25/IC75, and IC) to improve their rheological and textural characteristics. All the FSC samples exhibited shear-thinning behavior (n = 0.29–0.43). The FSC samples with KC had higher η<sub>a,50</sub> and K values than the FSC samples with IC, and the dynamic rheological parameters (Gʹ, Gʺ, and η*) increased with an increasing of KC ratio. Texture profile analysis parameters (hardness, cohesiveness, springiness, and gumminess) also exhibited similar tendencies as the rheological characteristics. In addition, KC effectively enhanced the water-holding capacity and reduced whey separation. These findings may be useful for the production of FSC with desirable rheological and textural characteristics.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"63 6","pages":"1194 - 1201"},"PeriodicalIF":2.701,"publicationDate":"2025-08-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147958993","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

Effects of distinct food preservation methods on the bioactive content and antioxidant capacity of tucumã-do-Amazonas (Astrocaryum aculeatum) 不同食品保存方法对土caryum acleatum生物活性含量和抗氧化能力的影响

IF 2.701

Journal of Food Science and Technology Pub Date : 2025-07-24 DOI: 10.1007/s13197-025-06380-2

Luana Teixeira Daleaste, Lucas de Souza Soares, Eliana Janet Sanjinez Argandoña, Roberto de Paula do Nascimento, Cristina Tostes Filgueiras, Ana Paula da Fonseca Machado

{"title":"Effects of distinct food preservation methods on the bioactive content and antioxidant capacity of tucumã-do-Amazonas (Astrocaryum aculeatum)","authors":"Luana Teixeira Daleaste, Lucas de Souza Soares, Eliana Janet Sanjinez Argandoña, Roberto de Paula do Nascimento, Cristina Tostes Filgueiras, Ana Paula da Fonseca Machado","doi":"10.1007/s13197-025-06380-2","DOIUrl":"10.1007/s13197-025-06380-2","url":null,"abstract":"<div><p>Tucumã-do-Amazonas (<i>Astrocaryum aculeatum</i>) is a fruit from the Brazilian Amazon with a high potential for processing and bioactive compound extraction. Understanding the chemical composition of different tucumã-processed crops may help create and improve high-quality and safe food products for industrial and health-related purposes. However, studies addressing how preservation methods affect tucumã’s bioactive qualities are still lacking. Therefore, this study aimed to compare the bioactive composition and antioxidant capacity of tucumã pulp subjected to four preservation methods convective drying, freeze-drying, acidified preserve, and jelly preparation, with fresh and blanched pulp as controls. Carotenoid content ranged from 26.62 to 557.90 µg/g, total phenolic compounds from 10.01 to 48.54 mg/g, and flavonoids from 0.073 to 0.596 mg/g. Antioxidant activity values were 67.29-215.81 (<i>FRAP</i>) and 0.073–0.596 (<i>ABTS</i> method) µmol of Trolox equivalent/g. Convective drying and freeze-drying preserved carotenoids best, at 101.92% and 77.17% of fresh control levels. Polyphenols were well preserved by freeze-drying and acidified preserve at 137.39% and 80.81% when compared to fresh pulp. Pearson’s correlation indicated a strong relationship (<i>r</i> = 0.858–0.931) between total polyphenols, flavonoids, and antioxidant capacity. Preservation methods significantly affected the bioactive compound levels and antioxidant capacity and these results emphasize the potential of tucumã-do-Amazonas pulp for significant bioactive compound extraction.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"63 9","pages":"1700 - 1708"},"PeriodicalIF":2.701,"publicationDate":"2025-07-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148719180","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

Technological quality of pasta with dehydrated Taioba leaves (Xanthosoma sagittifolium (L.) Schott) 脱水太芭叶面食的工艺品质研究Schott)

IF 2.701

Journal of Food Science and Technology Pub Date : 2025-07-24 DOI: 10.1007/s13197-025-06373-1

Sarah de Souza Araújo, Priscila de Souza Araújo, Caroline Honaiser Lescano, Ivan Pires de Oliveira, Sandro Menezes Silva, Angélica Margarete Magalhães, Eliana Janet Sanjinez Argandoña

{"title":"Technological quality of pasta with dehydrated Taioba leaves (Xanthosoma sagittifolium (L.) Schott)","authors":"Sarah de Souza Araújo, Priscila de Souza Araújo, Caroline Honaiser Lescano, Ivan Pires de Oliveira, Sandro Menezes Silva, Angélica Margarete Magalhães, Eliana Janet Sanjinez Argandoña","doi":"10.1007/s13197-025-06373-1","DOIUrl":"10.1007/s13197-025-06373-1","url":null,"abstract":"<div><p><i>Xanthosoma sagittifolium</i> (L.) Schott is an unconventional food plant with high nutritional values and an important source of subsistence for the poorest populations around the world. The objective of this study was to obtain blends for wheat-based pasta incorporating dehydrated leaf blades and petioles of Taioba and to evaluate their effect on the technological quality of the pasta. Eleven tagliatelle-shaped pasta blends were tested, one control and ten obtained from a Simplex-centroid experimental design. The dependent variables were Taioba: steamed leaf blade (TSLB), fresh leaf blade (TFLB), and petiole (TAPE) flours. The responses of the variables were related to pasta technological quality (cooking time, weight increasing, volume increasing, cooking loss, and pasta firmness) and calcium oxalate content, in addition to pasta color analysis. The incorporation of Taioba flour resulted in pasta with a shorter cooking time compared to the control pasta, and a significant increase (<i>p</i> < 0.05) in weight, volume, and cooking loss, reducing the firmness of the pasta. The oxalate content was less than 5 g/100 g, and the green coloration was maintained in all Taioba blended pasta. We concluded that the incorporation of Taioba in the preparation of pasta influenced the properties of the product with good technological quality.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"63 6","pages":"1186 - 1193"},"PeriodicalIF":2.701,"publicationDate":"2025-07-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147959016","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

Optimized Low-Cost medium for Komagataeibacter intermedius V-05 bacterial cellulose production Komagataeibacter intermedius V-05细菌纤维素生产的低成本培养基优化

IF 2.701

Journal of Food Science and Technology Pub Date : 2025-07-21 DOI: 10.1007/s13197-025-06376-y

Rebeca Priscila Flora Catarino, Natália Norika Yassunaka-Hata, Vinícius Avanzi Barbosa Mascareli, Viviane Lopes Leite da Costa, Wilma Aparecida Spinosa

{"title":"Optimized Low-Cost medium for Komagataeibacter intermedius V-05 bacterial cellulose production","authors":"Rebeca Priscila Flora Catarino, Natália Norika Yassunaka-Hata, Vinícius Avanzi Barbosa Mascareli, Viviane Lopes Leite da Costa, Wilma Aparecida Spinosa","doi":"10.1007/s13197-025-06376-y","DOIUrl":"10.1007/s13197-025-06376-y","url":null,"abstract":"<div><p>Bacterial cellulose (BC) is a natural and renewable polymer produced by microorganisms, especially acetic acid bacteria. BC can be used in food, cosmetics, and biomedical fields however, the high cost of production mainly due the cost of culture medium components limits the application. Thus, the study aimed to formulate a low-cost medium with saccharose, and whey powered applying response surface methodology (RSM) using central composite design (CCD). <i>Komagaeibacter intermedius</i> V-05 was used to BC production under agitation (150 rpm/7days and 30 ºC). The optimized medium provides the yield (1.05 g L<sup>− 1</sup>) equivalent to Hestrin–Schramm (HS) medium (0.96 g L<sup>− 1</sup>). BC presented fibrous suspensions and irregular masses shape; and the physicochemical properties were similar to standard mediums. CCD allowed the acquisition of a low-cost culture medium that supplies the nutrient requirements to BC production by the strain <i>Komagaeibacter intermedius</i> V-05.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"63 5","pages":"990 - 1000"},"PeriodicalIF":2.701,"publicationDate":"2025-07-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147827723","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

Advanced extraction techniques and functional applications of millet-derived nutrients: a review 小米营养成分的先进提取技术及其功能应用综述

IF 2.701

Journal of Food Science and Technology Pub Date : 2025-07-18 DOI: 10.1007/s13197-025-06366-0

Krantidip R. Pawar, Prabhat K. Nema, Dhiraj Kumar Yadav, Sanket B. Kokane, Vinod T. Atkari

{"title":"Advanced extraction techniques and functional applications of millet-derived nutrients: a review","authors":"Krantidip R. Pawar, Prabhat K. Nema, Dhiraj Kumar Yadav, Sanket B. Kokane, Vinod T. Atkari","doi":"10.1007/s13197-025-06366-0","DOIUrl":"10.1007/s13197-025-06366-0","url":null,"abstract":"<div><p>Millets, also known as Nutri-cereals, are a traditional food source in many countries. They are comprised of essential nutritional elements, including carbohydrates, proteins, dietary fiber, lipids, vitamins, minerals, and various phytochemical compounds required for healthy longevity. Because of their low glycemic index and gluten-free status, millets suit various dietary requirements. This comprehensive review explores different techniques used for isolating health-promoting components from millets. Conventionally, most of the Nutri-components from millets can be isolated by using solvent extraction. However, it is associated with limitations such as low efficiency and potential degradation of bioactive compounds. The application of innovative extraction methods like ultrasonication-assisted, microwave-assisted, enzymatic-assisted, pulse electric field-assisted, and supercritical fluid techniques play crucial roles in enhancing extraction yield and improving functional attributes. The selection of proper extraction methods varies due to several factors, including the targeted components, the properties of the millet matrix, extraction efficacy, extraction speed, and economic considerations. Additionally, the review underscores the potential of millet bioactive component applications in functional foods, nutraceuticals, and other industrial products. The extraction and utilization of millet nutritional components provide a valuable outline for advancing scientific research and industrial innovation, addressing the global demand for sustainable and health-focused solutions.</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":"62 10","pages":"1799 - 1812"},"PeriodicalIF":2.701,"publicationDate":"2025-07-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144934801","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 sterilization condition for retort-packed ark clams: storage temperature variations for microbial assessment and quality characteristics 干馏包装柜蛤灭菌条件的优化：储藏温度变化对微生物评价和品质特性的影响。

IF 2.701

Journal of Food Science and Technology Pub Date : 2025-07-12 DOI: 10.1007/s13197-025-06371-3

Eun-Ji Jeong, Wasif Ur Rahman, Kyo-Yeon Lee, Nair Chithra Harinarayanan, Chae Eun Park, Sung-Gil Choi

{"title":"Optimization of sterilization condition for retort-packed ark clams: storage temperature variations for microbial assessment and quality characteristics","authors":"Eun-Ji Jeong, Wasif Ur Rahman, Kyo-Yeon Lee, Nair Chithra Harinarayanan, Chae Eun Park, Sung-Gil Choi","doi":"10.1007/s13197-025-06371-3","DOIUrl":"10.1007/s13197-025-06371-3","url":null,"abstract":"<div><p>This study aimed to develop a shelf-stable, ready-to-eat (RTE) product with ark clams (ACs) and to optimize its sterilization conditions using retort pouch technology. ACs were heat treated with various F<sub>0</sub> values (3.03, 4.51, 6.18, 7.74, and 10.04) and evaluated for quality characteristics such as hardness, color, pH, microbial safety, and sensory attributes. Five-month storage studies were also conducted at various temperatures and analyzed for microbial safety and quality characteristics. The desirable hardness, microbial safety, and overall acceptability of ACs were achieved at an F<sub>0</sub> value of 6.18. The F<sub>0</sub> values higher than this led to a sharp decrease in hardness, leading to lower consumer acceptability, while the lower values revealed potential microbial risks. Storage studies revealed that retorted ACs remained microbiologically safe and retained desirable hardness, color, and pH at ambient and refrigerated temperatures. This study provides optimized sterilization conditions for ACs, enabling their processing into shelf-stable RTE products that meet consumer quality expectations. It may help to offer commercial applications in the food industry. </p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"63 1","pages":"181 - 189"},"PeriodicalIF":2.701,"publicationDate":"2025-07-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146180129","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

Occurrence and concentration of zearalenone, nivalenol, and trichothecene in beers: a global systematic review and meta-analysis and health risk assessment 啤酒中玉米赤霉烯酮、雪缬醇和毛霉烯的含量和浓度：一项全球系统综述、荟萃分析和健康风险评估

IF 2.701

Journal of Food Science and Technology Pub Date : 2025-07-05 DOI: 10.1007/s13197-025-06367-z

Yadolah Fakhri, Vahid Ranaei, Zahra Pilevar, Amirhossein Mahmoudizeh, Amin Mousavi Khaneghah

{"title":"Occurrence and concentration of zearalenone, nivalenol, and trichothecene in beers: a global systematic review and meta-analysis and health risk assessment","authors":"Yadolah Fakhri, Vahid Ranaei, Zahra Pilevar, Amirhossein Mahmoudizeh, Amin Mousavi Khaneghah","doi":"10.1007/s13197-025-06367-z","DOIUrl":"10.1007/s13197-025-06367-z","url":null,"abstract":"<div><p>In this study, the presence and concentration of Zearalenone (ZEN), Nivalenol (NIV), and trichothecene (T-2) in beer were analyzed, and non-carcinogenic risk was assessed using the target hazard quotient (THQ). The search was conducted in Embase, Science Direct, Scopus, Web of Science, and PubMed until February 26, 2024. Seven articles with 46 data reports were included in the study. The combined occurrence of ZEN, NIV, and T-2 was 15.42% (95%CI: 4.01–31.69), 15.07% (95%CI: 2.73–33.41), and 6.60% (95%CI: 0.60–16.63), respectively. The combined ZEN, NIV, and T-2 concentrations were 13.67 ug/l, 13.41 ug/l, and 2.54 ug/l, respectively. The meta-regression analysis showed that the occurrence of ZEN, NIV, and T-2 decreased over time insignificantly (<i>p</i>-value = 0.796). The THQ due to ZEN and T-2 in South Africa and Spain was higher than 1, respectively. Therefore, it is recommended that more effective beer quality control plans be implemented in South Africa and Spain.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 10","pages":"1813 - 1824"},"PeriodicalIF":2.701,"publicationDate":"2025-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144934805","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