Journal of Food Science最新文献

This review discusses the evolution, key technologies, and application prospects of multi-dimensional food printing—3D and higher-dimensional food additive manufacturing—with a focus on 3D and 4D systems. It outlines the foundational principles of 3D food printing and its expansion into food applications, explaining how 4D food printing introduces time-dependent, stimulus-responsive behavior to achieve dynamic functionality. The potential of higher-dimensional printing, such as 5D and 6D, is also noted as an emerging direction for intelligent food systems. The analysis covers major techniques, including extrusion-based printing, selective laser sintering, binder jetting, and inkjet printing, with emphasis on the essential influence of food ink formula and processing parameters on printing accuracy. Multi-dimensional printing shows considerable promise in personalized nutrition, texture and shape regulation, and functional food development. Notably, 4D printing achieves dynamic modifications in color, flavor, and structure through tailored material design. At the same time, the technology continues to face challenges related to cost, production efficiency, food safety, and material formulation limitations. Future progress will depend on advances in food ink design and the integration of complementary technologies to strengthen its role in sustainable manufacturing and precision nutrition.

The impact of high voltage cold plasma (HVCP) and modified atmosphere packaging (MAP) combined with chitooligosaccharide-catechin conjugate (COS-CAT) on extending the shelf-life of steam-cooked Harpiosquillid mantis shrimp (SC-HMS) meat during refrigerated storage at 4°C was examined. SC-HMS samples were treated with COS-CAT at 600 ppm and packed under MAP (CO₂:N₂:O₂ = 60:30:10) without and with the exposure to HVCP for 2.5 min (CP2.5-600) and 5 min (CP5-600). Air-packaged (AP) SC-HMS was spoiled before 9 days. However, the CP2.5-600 sample had significantly retarded growth of mesophilic bacteria, psychrophilic bacteria, and Pseudomonas spp. No Shewanella spp. and Vibrio spp. were found in all SC-HMS samples without and with treatments at day 0. The CP2.5-600 sample also showed the lowest total volatile base nitrogen, trimethylamine nitrogen contents, peroxide value, and thiobarbituric acid reactive substances up to 21 days of storage. The CP2.5-600 treatment retained MUFA and PUFA and lowered the formation of methylamine up to 21 days. Thus, the incorporation of COS-CAT in combination with HVCP for an appropriate time could maintain textural property, reduce the changes in fatty acid and volatile profiles, and extend its shelf-life up to 21 days at 4°C.

Practical Applications

The combined treatment of High Voltage Cold Plasma (HVCP) and Chitooligosaccharide-Catechin (COS-CAT) conjugate is a useful method to significantly extend the shelf-life of steam-cooked mantis shrimp. By using the optimal combination (COS-CAT at 600 ppm + HVCP for 2.5 min), the HMS meat's freshness is maintained for up to 21 days under refrigerated storage. This is achieved by retarding the growth of spoilage bacteria (Pseudomonas spp.) and keeping the eating quality, thus decreasing the loss in market value. This technology can be implemented in the seafood industry to improve the quality and market reach of cooked crustaceans.

Growing concerns about health, nutrition, and environmental sustainability have accelerated global interest in plant-based meat analogues as viable alternatives to animal-derived products. Low-moisture extrusion (LME) remains one of the most effective structuring technologies for achieving meat-like texture from plant proteins. In this study, soy protein isolate (SPI) and pea protein isolate (PPI) blends in varying ratios (S10/P60, S20/P50, S30/P40, S40/P30, S50/P20, and S60/P10) were incorporated with mango peel powder as a texturant and pretreated using cold plasma before extrusion. Mango peel powder (MPP) was selected due to its dietary fiber and functional bioactive properties as well as its ability to enhance hydration, binding, and structural development within extruded matrices. Key quality parameters assessed included piece and true density, expansion ratio, water absorption index, rehydration behavior, cooking duration, solid loss, in vitro digestibility, and texture profile analysis. Rehydration kinetics fitted both the Peleg and exponential models; however, the Peleg model exhibited superior predictive performance. Incorporation of MPP contributed to improved structural integrity and reduced solid loss (<10%) during cooking, while enhancing water uptake and textural consistency. Color attributes (L*, a*, b*) varied significantly with the SPI:PPI ratio, with higher SPI levels yielding lighter products. Among all formulations, S40/P30 demonstrated the most desirable physicochemical properties, rehydration performance, and faster digestion rate, suggesting that a balanced SPI–PPI matrix combined with MPP as a texturant can produce a nutritionally enriched, structurally stable, and high-quality plant-based meat analogue.

Practical Applications

Meat analogues were developed via low-moisture extrusion by blending CP-treated soy and pea protein isolates. PPI substituted SPI as an expansion or texture modifier in producing SPI and PPI-based meat analogues. Sample S40/P30 showed optimal textural properties and the fastest in vitro digestion rate among all formulations. The Peleg model was best fitted for the rehydration kinetics of the meat analogues.

To better understand the structural changes of the key pungent dietary component hydroxy-α-sanshool in Sichuan peppers and pungent foods under different processing and storage conditions, its antioxidant and structural degradation mechanism as a free radical scavenger has been firstly explored computationally. Our results show that hydroxy-α-sanshool may act in parallel as an excellent antioxidant via favorably donating its allylic hydrogen atoms or beneficially accepting radicals through its conjugated C═C bonds, as well as a pro-oxidant via the radical adduct formation pathways in yielding reactive radical species. The hydrogen abstraction from its allylic C─H bonds and the radical addition to its C═C─C─C─C═C group by model peroxy radicals are found to be the most thermodynamically and kinetically preferable reaction channels, where the radical addition steps are more rapid than the corresponding epoxide formation steps in most addressed sites. Besides, the reaction between hydroxy-α-sanshool and peroxy radicals exhibits lower energy barriers in a polar solvent environment. Finally, its possible autoxidative degradation mechanism has been proposed. This work is helpful for the better understanding or prediction of the pungent changes of Sichuan peppers and pungent foods.

Practical Applications

Based on the largely unknown antioxidant and degradation mechanisms, or tendency, the effects of the structural changes on the oral pungency, pungent mechanism or biological activities of sanshools, as well as their mutual relationships, have been largely overlooked. The present work provides an alternative novel solution to get a mature understanding or prediction of the pungent changes during the process and storage operations on the Sichuan peppers and pungent foods.

The present study compared the effect of passive direct solar dryer (PDSD) and passive indirect solar dryer (PISD), each followed by a 30-day storage period, on the secondary plant metabolite and nitrate contents of amaranth, Abyssinian mustard, and pumpkin leaves. Total carotenoid contents were retained in amaranth (0.70–0.85 mg g⁻¹ dry weight [DW]) and pumpkin leaves (1.04–1.16 mg g⁻¹ DW) following PDSD and PISD. However, for Abyssinian mustard, a significant decrease of the total carotenoid contents (45% PDSD, 33% PISD) was observed compared to the control (oven-dried leaves) (0.98 mg g⁻¹ DW). Total flavonoid contents were maintained across the vegetables (2.83–78.20 mg g⁻¹ DW) irrespective of the drying treatment, except for amaranth leaves, where a significant decline (54% PISD) was observed compared to the control (5.83 mg g⁻¹ DW). Although no significant difference was found in total phenolic acid contents between the control and the variants in amaranth, a significantly higher content was observed in pumpkin leaves (25.12 mg g⁻¹ DW, PDSD) compared to the control (17.38 mg g⁻¹ DW). Exceptionally for pumpkin leaves, a significant decline of the total chlorophyll contents (18%, PDSD; 16%, PISD) was observed after a 30-day storage compared to the initial contents (8.37 mg g⁻¹ DW, PDSD; 6.49 mg g⁻¹ DW, PISD). The nitrate contents obtained in this study (80–460 mg kg⁻¹ fresh weight [FW], PDSD; 364–915 mg kg⁻¹ FW, PISD) were below the maximum allowable limits by the European Commission Regulation (2000–4500 mg kg⁻¹ FW), implying the safety of the dried vegetables with respect to nitrate levels.

Practical Applications

This study suggests the utilization of passive solar dryers as a cost-effective drying alternative for smallholder farmers and households in vegetable quality preservation and minimization of postharvest losses.

The objective of this study was to integrate decimal reduction time (D_T) and the thermal resistance parameter (z) with 3D FEM-predicted temperature histories, incorporating temperature-dependent thermophysical properties to predict and validate peroxidase inactivation during broccoli blanching. Validations were carried out during the blanching of broccoli cylinders and florets at 80°C for 2 min. Residual activity (a_res) of peroxidase was predicted using both experimental and FEM temperature histories (ETH and FEMTH) and compared to experimental results. For evaluating D_T, a completely randomized design was applied for a_res, using temperature (50°C, 55°C, 60°C, 65°C, and 70°C) and time (1.5, 2.0, 2.5, 3.0, and 3.5 min) as factors, and D_T was assessed for each temperature. For validation, two completely randomized designs were applied: one for broccoli cylinders and another for florets, both blanched at 80°C for 2 min. The response variable was a_res and the factor was the determination method (ETH and experimental determination). Results for D_T at 50°C, 55°C, 60°C, 65°C, and 70°C were 57.0, 13.2, 6.64, 2.73, and 2.00 min, respectively, while the z-parameter was 13.9°C. No differences were found in a_res between determination methods. Activation energy (E_a) and frequency factor (A) were 153 kJ mol⁻¹ and 5.25 × 10²¹ s⁻¹, respectively. Validation confirmed that integration of the thermokinetic parameters, ETH, and FEMTH accurately predict peroxidase inactivation under the blanching conditions. The study highlights the importance of using extracts from specific vegetables for reliable predictions, as enzyme distribution is unique to each type of produce.

Practical Applications

The use of the appropriate thermokinetic parameters for peroxidase allows for the design and optimization of thermal treatments to inactivate the enzyme, contributing to improving retention of nutritional and sensory attributes while extending the shelf life of vegetable-based products.

Consumers’ demand for fresh produce is rising due to dietary preferences and public health campaigns. Fresh produce is often consumed raw or minimally processed to retain nutrient content. If contaminated, fresh produce can become a vehicle for pathogen transmission and potentially cause outbreaks. Contamination may occur within the farm border, but some evidence suggests different sources on adjacent and nearby land may be off-farm contributors. Natural ecosystems (e.g., wildlife habitats, vegetation), agricultural activities (e.g., livestock operations, manure and compost application, wastewater discharge), residential and industrial activities (e.g., septic systems, waste discharge), and recreational uses (e.g., parks, campgrounds, golf courses) all represent potential contamination sources. Environmental pathogens from adjacent land can reach produce farms through diverse pathways influenced by meteorological drivers (e.g., rainfall, wind) or by human activities, equipment, and animal intrusion. These adjacent land inputs interact with each other and farming practices, creating complex contamination mechanisms. This paper explored microbial contamination sources from adjacent and nearby land and proposed a risk ranking model with implications for produce safety. It aimed to provide an overall understanding of the interaction between environmental and adjacent land sources as a basis for future risk assessment and management research.

ABSTRACT

To investigate the effects of infrared radiation (IR) pre-drying on the phenolic profiles and hypoglycemic activities of free and bound phenolics (FP, BP) in pecan kernels, fresh in-shell pecans were subjected to IR at 500 W, 600 W, and 700 W for 2 min, respectively, and then dried with 70°C hot air (HA) until their moisture contents reached about 4%. Results of HPLC-Q-Orbitrap-MS/MS indicated that detected FP accounted for more than 60% of the total phenolics in fresh or dried pecan kernels and that IR pre-drying reduced the contents of FP and BP in pecans (except IR₆₀₀-FP) and changed their phenolic composition, as evidenced by the appearance of ferulic acid in FP and BP and vanillic acid in FP. With the increase of IR pre-drying power, the time required for HA drying of pecans to 4% moisture content, as well as the IC₅₀ values of FP and BP against α-amylase and α-glucosidase, decreased; however, no significant differences were observed in the contents of FP and BP, while certain variations emerged in their phenolic compositions (e.g., rutin was absent in IR₇₀₀-FP, and catechin hexoside was detected in IR₇₀₀-BP). In vitro, the hypoglycemic activity of BP from IR pre-dried pecans was higher than that of their FP; oppositely, in vivo, the down-regulation of blood sugar level of BP was lower. Pecan phenolics may regulate blood glucose levels by inhibiting digestive enzyme activities via competitive, noncompetitive, and mixed inhibition. To ensure the bioactivities of pecan phenolics, optimal IR conditions are needed.

This study addresses this critical technological challenge by systematically evaluating the impact of slow freezing or liquid nitrogen quick-freezing, and thawing method of microwave, or 37°C/25°C water bath, or 4°C refrigeration, on the freeze-thaw stability of soybean protein isolate (SPI)-based emulsion gel fat substitutes. The results demonstrated that quick-freezing effectively preserved the microstructure by forming smaller and more uniform ice crystals, thereby maintaining superior water-holding capacity, textural properties (hardness and chewiness), and thermal stability compared to slow freezing. Among thawing methods, 37°C water-bath thawing was identified as the optimal approach, minimizing drip loss and microstructural damage (average pore size: 35.13 ± 17.52 µm), closely resembling fresh samples (31.73 ± 5.85 µm), and showing significantly less damage caused by slow freezing-thawing (90.21 ± 64.56 µm). The study deciphers the underlying mechanisms of quality degradation, linking ice crystal morphology to the disruption of the gel network structure. This work provides a practical strategy to enhance freeze-thaw stability by deciphering its underlying mechanism in plant-based fat substitutes, offering crucial insights for improving frozen plant-based food quality.

Practical Applications

Enhanced freeze-thaw stability addresses a key challenge for fat substitutes. Clarified the mechanism of ice crystal-induced structural damage. Identified quick-freezing with 37°C thawing as the optimal strategy. Provided a practical solution to improve frozen plant-based food quality.

Black wheat starch (BWS) with greater brightness and greenness was isolated in this study, which contained phenolics content of 16.52 mg/100 g. It was modified by high pressure heat-moisture treatment (HPMT). Changes in its physicochemical property were investigated on the basis of hierarchical structure. Enhancing moisture content (MC) of HPMT expedited granules’ disruption, crystallinity loss, loosening of semi-crystalline lamellae, debranching of amylopectin, and long chains’ breakdown. Besides molecular disordering, it increased chains’ flexibility to rearrange into new architecture and interact with phenolics. As a result, modified starch showed enhanced cold-water swelling power (up to 6.91 g/g) and thermal stability (with a peak temperature of gelatinization up to 76.09°C), although its pasting viscosity decreased. Furthermore, HPMT (especially that with higher MC) resulted in softer starch gels (with hardness of 68.92∼106.89 g) with enhanced anti-retrogradation capacity. The modified gels also had greater adhesiveness (−34.36∼−52.09 g·s), which is decisive for starch dough formation. Owing to the presence of phenolics and special functionalities, HPMT-modified BWS exhibited the potential to develop health-promoting gluten-free foods.