Journal of Food Science and Technology最新文献

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.

Highlights

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.

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.

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.

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.

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.

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.

Grain quality is one of the important issues that governments, enterprises and consumers pay common attention to. In the process of grain harvesting, storage and processing, it is necessary to strictly control the quality of grain. Traditional grain quality evaluation by visual inspection is challenging in terms of speed and accuracy. Modern industry is gradually using computer vision technology combined with deep learning as the best choice for grain quality detection. In this paper, computer vision and deep learning are briefly introduced, and their characteristics and applications in grain processing are introduced.

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.

Graphical Abstract

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 (p-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.