Journal of Food Science and Technology最新文献

Nowadays everyone is prioritising their health and investing in maintaining it. People understand the value of a nutritious diet, with fruits being a key component due to their abundance of essential vitamins and minerals necessary for good health. However, there’s growing concern over using artificial ripening agents on fruits, which can cause health hazards. This paper examines various approaches to identify artificially ripened fruits, considering their effectiveness, limitations, and applicability in ensuring food safety and consumer health. The analysis aims to contribute to the enhancement of fruit quality control measures and the prevention of health hazards associated with the consumption of artificially ripened fruits. This paper proposes a novel approach which combines triad spectroscopy, TGS 2600 gas sensor and Raspberry Pi-based image processing to detect artificially ripened fruits, which has not been explored yet. This integration will offer a promising theoretical solution, with the potential for real-time detection of artificially ripened fruits. The proposed approach will improve detection accuracy and provide a cost-effective method.

Gamma-aminobutyric acid (GABA) is a non-protein amino acid synthesized from glutamate by the enzyme glutamate decarboxylase (GAD) and plays an essential role in the nervous system. This study investigated the production and optimization of GABA by Bacillus amyloliquefaciens AUK, isolated from okpeye seasoning, and assessed its probiotic potential. Okpeye samples were collected from markets in Nsukka L.G.A., Enugu State, Nigeria. Using response surface methodology (RSM), the study optimized GABA production from the microbe under specific conditions: 2% (w/w) monosodium glutamate, 71 h fermentation, 39.4 °C temperature, and 5% (w/v) inoculum concentration. While unoptimized okpeye fermentation yielded 43.30 mg/100 g GABA, optimized conditions increased production of GABA to 246.54 mg/100 g, a 5.56-fold improvement. The isolate demonstrated probiotic properties by surviving acidic and bile conditions, showing moderate hydrophobicity, and exhibiting antimicrobial activity against pathogens. These findings highlight the potential of B. amyloliquefaciens AUK to boost the functional properties of okpeye seasoning. This suggests its application as a starter culture for producing GABA-enriched functional foods, contributing to the development of probiotic-rich products with enhanced health benefits.

Fruits are a vital component of a healthy diet, offering essential nutrients and appealing sensory attributes. However, their high perishability leads to significant postharvest losses, which are influenced by factors such as physiological changes, microbial spoilage, and inadequate handling practices. These losses not only reduce fruit quality and marketability but also contribute to increased food waste. Edible coatings have emerged as a promising solution to extend shelf life by forming a protective barrier that reduces moisture loss and prevents microbial spoilage. Despite considerable research into edible coatings, there remains a notable gap in understanding the challenges related to material selection, safety, and scalability. This study critically reviews these challenges and highlights recent advancements in coating technologies. By examining material compatibility, safety concerns, and commercial scalability, the study aims to optimize edible coatings for more sustainable and efficient postharvest fruit preservation.

This paper evaluates the performance of biopolymer-based antimicrobial packaging solutions which designed to enhance food safety and extend shelf life. The films were subjected to a range of physico-chemical and thermomechanical tests, including mechanical properties (tensile strength), moisture absorbency, biodegradability, water vapor permeability, and antimicrobial activity. Incorporating chitosan at various concentrations (6% w/w, 12% w/w, and 18% w/w) significantly improved the films’ ability to inhibit microbial growth. The highest reduction was observed at 12% chitosan, achieving a 70% reduction in Escherichia coli (1.0 × 10^⁶ CFU/mL to 3.0 × 10^⁵ CFU/mL) and a 55% reduction in Staphylococcus aureus (1.2 × 10^6 CFU/mL to 5.4 × 10^⁵ CFU/mL) (using Eq. 6). In contrast, at 18% chitosan, effectiveness declined, stabilizing at a 68% reduction for Staph. aureus (approximately 4.8 × 10^⁵ CFU/mL), indicating that higher concentrations may hinder antimicrobial penetration and promote bacterial aggregation. The inclusion of filler (clay particles) enhanced thermal stability and mechanical integrity. The films were formulated based on specific ratios of clay to starch-chitosan (1:1:6, 7:5:12, and 10:5:18 w/w) and plasticizer to starch-chitosan (5:1:6, 6:1:12, and 7:1:18 w/w). Comprehensive analyses, including TGA–DSC, tensile strength, barrier properties, moisture absorbency, biodegradability, and antibacterial activity against E. coli and Staph. aureus, were performed. The optimal film was identified with a clay-chitosan-plasticizer ratio of 7:2:5:12, achieving a mechanical strength of 4.96 ± 0.12 MPa, a water vapor transmission rate of 3.96 ± 0.12%, and a degradation rate of 44.76 ± 0.32%. These findings suggest that these antimicrobial films are promising packaging solutions for safer food products.

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Diabetes mellitus (DM) is a global metabolic disorder affecting the quality of life. The continuous usage of hypoglycaemic agents can control diabetic pathogenesis in patient; however it is challenging to minimize the severe side effects and metabolic contraindications. So, it is necessary to find novel drug candidates or dietary derivatives with minimum side effects, and excellent biological efficacy to meet the demands of the growing population. As a metabolic disorder, DM requires a food based therapy for better recovery. Including various functional foods (legumes, spices and whole grains) in optimal quantity in routine diet can prevent the complications associated with DM. Recent research revealed that the functional foods (FFs) combinations can accelerate the recovery time, promote a clinical total effective rate, and minimize endothelial dysfunction and microvascular episodes, associated with diabetic pathogenesis and provides novel possibilities of cost-effective treatment options for DM management. Innovative technology associated with artificial intelligence (AI), imaging techniques, and metabolic engineering tools help to understand the signalling mechanisms associated with DM and reveal sensitive targets for novel drug interactions, further opening a crucial turning point in DM research. In conclusion, the current review summarized the direct intake of FFs or derivatives, such as food protein and bioactive peptides, can be exploited as promising anti-diabetic agents in the near future. AI's influential role in bioactive peptide design and revealing the newer targets of FFs and FF derivatives (FFDs) in signalling are appraised as promising approaches for DM management. The current findings point to the fact that regulated FFs intake along with health care monitoring can control the complications associated with DM.

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Biomaterials are widely applied. However, their application is limited as they cannot be processed using conventional industrial fabrication methods, such as extrusion, injection molding, or polymerization. Therefore, pyrogallol (PG), a functional biomaterial, was methacrylated using glycidyl methacrylate (GMA) through a simple ring-opening reaction. The introduction of GMA into the backbone of PG led to the synthesis of methacrylated pyrogallol (PGMC) vinyl monomers, which have high thermal stability, potent antimicrobial properties, and strong antioxidant activity. In addition, the chemical modification of PG led to the introduction of an additional reactive group (methacrylate group), making PGMC monomers processable for industrial purposes. Therefore, PGMC monomers can be used as strong bioactive agents for conventional heat-induced fabrication processes or for copolymerization with other monomers.

This study explored the impact of green tea addition on bacterial communities in Moutai-flavored Daqu fermentation using high-throughput sequencing, alongside physicochemical and flavor analysis. Significant differences in microbial succession were observed over the 40-day fermentation period among Daqu types with varying tea proportions, resulting in distinct bacterial communities. Sixteen dominant genera, including Bacillus, Kosakonia, and Weissella, were identified, with their relative abundances and succession patterns varying by Daqu type. For example, Kosakonia was more abundant in the original Daqu (25.9%) compared to tea-added Daqu (5.6%-8.7%) (p < 0.05). Acidity, influenced primarily by Sphingomonas (R² = 7.5%-20.1%), was a key factor. In 30% tea-added Daqu, dominant bacterial shifts were regulated by multiple physicochemical factors. Acid- and heat-producing bacteria responded to acidity and temperature changes, enhancing fermentation. Higher tea proportions increased the richness of flavor compounds, with 30% tea-added Daqu showing the highest richness and improved flavor profile. This study demonstrates that the appropriate addition of green tea optimizes bacterial distribution, regulating acidity and temperature, thus improving Daqu fermentation quality.