Journal of Food Science and Technology最新文献

The linear amylose in starch forms inclusion complexes (ICs) with numerous nonpolar ligand molecules. Starch ICs, a type of supramolecular host–guest assembly, have key roles in the digestion, nutrient intake, and health effects of starch-containing diets. In particular, the development of ICs has been predicted to reduce the rate and extent of enzymatic digestion of starchy foods. The binding forces of host–guest components are generally weak bonds like electrostatic interactions, van der Waals force, and hydrogen bonds. Literature surveys reveal that the V-type starch acts as a reliable delivery system to encapsulate lipids, aroma compounds, fatty acids, phytochemicals, and so on. The incorporation of starch ICs into food products has led to improvements in both functional and nutritional value. This review summarizes the recent advancements and shortcomings in the starch inclusion complex. The article is divided into three parts explaining the (1) benefits of resistant starch and IC formation mechanism and (2) encapsulation of bioactive compounds, including fatty acids, phenolic, and aromatic compounds. (3) Modification techniques to enhance resistant starch content and improve digestibility. Food processing and modifications are complex and involve several non-linear relationships that can be difficult to model. The application of artificial neural networks in processes such as extrusion, encapsulation, and shelf-life estimation reduces the need for repeated experiments and aids in identifying optimal parameters.

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Undernutrition, sometimes known as “hidden hunger”, affect over two billion individuals globally, primarily due to low mineral content in staple food. Minerals play a very crucial roles in human health, influencing various functions from bone strength to heart rhythm regulation. Biofortification or enriching processed foods of staple crops have emerged as effective strategies to combat deficiencies, significantly enhancing mineralabsorption and bioavailability. In this context, mushrooms stand up as a potential candidate with their diverse species and exceptional ability to accumulate minerals and other bioactive ingredients, offering a valuable resource for enriching food. However, biofortification of edible mushrooms via addition of certain metals such as lithium, zinc, selenium, iron and others presents a promising sustainable approach for delivering essential nutrients to human being. Thus, continued research and optimization of biofortification methods hold promise for improving human health andcombating hidden hunger on a global scale.

The lack of microorganisms in soil-less hydroponic farming can limit the accumulation of nutrients and secondary metabolites. This work was then aimed for the first time, to identify and quantify polyphenols, determine antioxidant properties of hydroponically grown basils, and assess the effects of endophytic bacteria. Data showed that of the eleven endophytes investigated, five increased (p < 0.05) total phenolic contents to 4.5 ± 0.3–5.8 ± 1.2 mg GAE/g F.W. relative to 3.1 ± 0.5 mg GAE/g for the control basils. The increase was due to the enhanced biosynthesis of hydroxycinnamic acid derivatives (r = 0.65, p = 0.028) but not to total flavonoids (r = 0.188). HPLC analysis showed that hydroxycinnamic compounds with the greatest increase were chicoric and rosmarinic acids. Significant changes were observed for the flavonoids quercetin and luteolin. The endophytes that had the greatest effects were Curtobacterium flaccumfaciens (SB3), Methylobacterium oryzae (SB4), Rizhobium selenireductens (SB7), and Bacillus toyonensis (SB9). In the antioxidant assay, two of the best endophytes (SB7 and SB9) scavenged hydroxyl radicals by 87.6% and 82.9%, respectively. Additionally, inoculation increased iron-chelating capacity by 40% and fully inhibited lipid oxidation, indicating, overall, the benefits of the inoculation of endophytes during the hydroponic growth of basils.

The changes in TVB-N (Total Volatile Base Nitrogen) content, sensory and microbiological properties of raw and steamed trout cubes treated with lemon oil nanoemulsion (LON) were examined for 30 days at 4 ± 2 °C and the shelf life was determined. RT (raw trout), RTL (raw trout treated with LON), ST (steamed trout), and STL (steamed trout treated with LON) groups were assigned. Zeta size, polydispersity index and zeta potential values of fabricated nanoemulsion were determined as equal to 197.067 nm, 0.217, and − 3.56 mV, respectively. The numbers of Total Mesophilic Aerobic Bacteria (TMAB), Total Psychrophilic Aerobic Bacteria (TPAB), Total Yeast and Mold (TYM), Total Coliform Bacteria (TCB), and Total Anaerobic Bacteria (TAB) were significantly decreased in the steam cooking and LON treated groups.The increase in the TVB-N amount was limited in the samples treated with nanoemulsion, and STL samples showed better sensory quality. As a result, nanoemulsification and steam cooking application increased the sensory and microbiological quality of trout and extended its shelf life.

The Northeastern Himalayas, a globally recognized biodiversity hotspot, are home to a diverse array of wild edible fruits integral to the region’s ecological and cultural tapestry. These fruits serve as vital dietary components, traditional medicinal resources, and economic assets for rural communities. Despite their rich phytochemical composition and functional properties, they remain primarily underexplored in scientific research and industrial applications. This review focuses on a selection of nutritionally rich Himalayan wild fruits, including Diospyros lotus, Elaeagnus umbellata, Gaultheria fragrantissima, Gaultheria trichophylla, Pyrus pashia, Rubus niveus, and Vaccinium glaucoalbum, renowned for their phytochemical abundance, particularly antioxidants, these fruits are pivotal in promoting a balanced, healthy diet. Beyond their health benefits, they hold significant industrial potential. This paper systematically evaluates the existing literature, examining the ethnobotanical significance, health benefits, chemical composition, and industrial applications of these fruits as sources of novel functional foods, nutraceuticals, natural preservatives, and unique flavors. The insights presented in this study aim to encourage researchers, the food and pharmaceutical industries, and policymakers to integrate them into mainstream food sectors, thereby advancing global food security, industrial innovation, and sustainable economic development in the Himalayan region.

The flower of Madhuca longifolia (family Sapotaceae) has a long history of traditional use in treating fever, inflammation, rheumatism, ulcers, impotence, skin ailments and heart diseases across Southeast Asia. In India, the flower is commonly consumed as a regular food item and is also used as a tonic, appetizer, galactagogue and carminative agent, particularly among rural populations residing near plantations. There are ethnopharmacological claims about several therapeutic properties and antidiabetic activities of the flower, but no scientific evidence is available on this aspect. This review aims to explore the traditional, nutraceutical and pharmacological properties of M. longifolia flowers while identifying the research gaps for establishing its therapeutic use. A comprehensive literature search was conducted on Google Scholar, PubMed, ScienceDirect, ResearchGate, Scopus, and Web of Science from 2000 to 2025. Only research and review articles were considered for analysis. Our findings present that the major bioactive compounds identified in the flower include rutin, quercetin, Mi-saponin A & B, madhucoside A & B, gallic acid and ascorbic acid. In vitro studies indicate that it has strong antioxidant activity, while in-vivo studies on animal models document hepatoprotective, anti-dyslipidemic and antidepressant properties, but these studies are miniscule. Till date no clinical trials have been conducted on the therapeutic efficacy of the flower. Although the flower is naturally rich in several bioactive compounds, its potential therapeutic properties have not been scientifically validated. Focused research is needed to extract and quantify all the key bioactives of the flower. Additionally, studies involving human participants to assess the flower’s therapeutic properties are needed to bridge the gap between traditional use and modern pharmacology.

Bio-based polymers have gained huge attention in the recent past for their application in various domains, especially food packaging. The petroleum-based polymers have a significant negative impact on the ecosystem owing to their non-biodegradability. Therefore, a sustainable yet efficient alternative is required which is both safe and non-toxic. Food packaging technologies with the latest innovations are promoting active and smart packaging applications which promise quick, safe and efficient ways to monitor the quality of stored foods. These materials are being explored in applications such as antimicrobial wraps, moisture barrier coatings, biodegradable trays, and oxygen-scavenging films. Nanotechnology has emerged as a superior alternative as it can enhance food protection while reducing the raw material requirement and waste generation. The present review focuses on the recent developments in active and smart food packaging with special emphasis on bio-based polymer nanocomposites. The various polymer nanocomposites, their properties and safety concerns with respect to food packaging are summarized in this review article besides providing prospects for the current research area.

Lactobacillus acidophillus LA-832 and Bifidobacterium longum BL-101 were chosen as potential probiotics. These strains were encapsulated by sodium alginate and chitosan as wall materials. Five bead formulations were made for each strain E₀ (100% chitosan), E₁ (75% chitosan + 25% sodium alginate), E₂ (50% chitosan + 50% sodium alginate), E₃ (25% chitosan + 75% sodium alginate), E₄ (100% sodium alginate) and encapsulated by extrusion. The survivability of encapsulated L. acidophilus LA-832 and B. longum BL-101 were determined through their resistance to Simulated Gastric Juice (SGJ), tolerance to bile salt, and release profile, storage stability after 21 days at 4 °C. These encapsulated strains showed significant (p < 0.05) tolerance to bile salts and resistance to gastric juice. E₃, E₄ beads showed greater resistance to SGJ (at pH 2) and bile salts solution (2%) but significantly slower release. Encapsulation efficiency, size, yield and textural properties of beads remarkably increased with the increase in concentration of sodium alginate and chitosan. The scanning electron microscopy revealed that alginate beads have various pores but addition of chitosan improved the structural properties of beads. FTIR results confirmed the presence of sodium alginate and chitosan in respective treatments. Strains were subjected to efficacy trial after encapsulation. The findings showed that alginate-chitosan beads assist as a potential carrier for long-term survival and preservation of probiotics. Moreover, L. acidophilus and B. longum may further encapsulated by using spray drying, emulsion, spray chilling, freeze drying, etc. To effectively distribute probiotics, probiotic yoghurt and other milk-based products should be developed.

Modern agriculture is more prone to insect, pest, and disease attacks. Fruits are considered perishable crops compared to cereals and pulses. Fruits are majorly lost after harvest during storage, known as the post-harvest period, due to insect and pest infestations, pathogen attacks, and unfavorable environmental conditions. Conventionally, pesticides, fungicides, and some antibiotics are used to control the post-harvest diseases in fruits. However, the use of these conventional chemicals and antibiotics has been strictly restricted because of their drawbacks, such as leaving residues on fruits for extended periods, causing environmental effects, and, most notably, the development of resistance by many microorganisms against the commonly used antibiotics. Thus, there is an immediate need for an alternative method to control post-harvest diseases in fruits. The use of antimicrobial peptides (AMPs) is the best promising alternative for efficiently controlling post-harvest diseases caused by microbes. The present review focuses on insect-derived AMPs, their use in post-harvest management of fruits, and the mechanism of action of AMPs.

Coffee is one of the most widely consumed beverages globally, valued for its refreshing properties, stimulating effects, and biologically active compounds with numerous health benefits. It contains approximately 1–2% caffeine by weight, along with other bioactive compounds such as chlorogenic acid (up to 12%) and melanoidins (30%). Chicory (Cichorium intybus L.), a perennial herb in the Asteraceae family, mimics the sensory and organoleptic qualities of roasted coffee and has a long history of use in coffee blends. Chicory is particularly rich in inulin (~ 68% of its dry weight), a prebiotic fiber, as well as esculin and chlorogenic acid derivatives. The combination of coffee and chicory enhances key attributes such as brew color, flavor, and viscosity, offering a synergistic blend that combines their nutritional and functional benefits. Medicinal properties include improved digestion, enhanced immunity, and support for gut health. Coffee-chicory blends adhere to regulatory standards to address safety concerns related to contaminants such as mycotoxins (< 10 ppb), acrylamide (< 400 ppb), and heavy metals like lead (< 0.2 ppm). The versatility of these blends extends to their use as fortifiers, supplements, and additives in functional foods and pharmaceutical products, meeting the growing consumer demand for nutritious and sustainable options. Optimization of blending ratios, such as 70:30 or 60:40 (coffee to chicory), coffee-chicory blends strike a balance between taste, health benefits, and economic value, positioning them as a promising segment in both traditional and emerging markets.