FOOD SCIENCE AND BIOTECHNOLOGY食品科学与生物技术
FOOD SCIENCE AND BIOTECHNOLOGY(英文缩写 FOOD SCI BIOTECHNOL),ISSN 1226-7708,eISSN 2092-6456,中文译名:食品科学与生物技术 是一本学术期刊。本页汇总该期刊的最新影响因子、分区信息以及最新收录于 PubMed 的文献,帮助您快速了解期刊全貌。
发文量统计区间：2025-10-01 至 2026-09-30，按本站收录文献的发表日期统计。
期刊介绍
历年影响因子趋势
| JCR 数据年份 | 影响因子 | JCR 分区 |
|---|---|---|
| 2021 | 3.231 | Q2 |
| 2022 | 2.900 | Q3 |
| 2023 | 2.400 | Q3 |
| 2024 | 3.100 | Q2 |
| 2025 | 3.900 | Q2 |
FOOD SCIENCE AND BIOTECHNOLOGY 最新收录文献
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1. Gut microbiome-immune-metabolic axis in fatigue: mechanistic insights and food science approaches.
PMID:日期:2026-08-31Fatigue is a heterogeneous symptom associated with lifestyle, infection, exercise, and chronic disease, but its biological links with the gut microbiome remain incompletely defined. This review summarizes clinical and mechanistic evidence connecting gut microbiome alterations with fatigue-related phenotypes, focusing on myalgic encephalomyelitis/chronic fatigue syndrome, post-acute COVID-19 syndrome, general adult fatigue, and exercise-induced fatigue. Evidence was interpreted according to fatigue-related phenotype, microbiome function, microbial metabolite, gut barrier marker, inflammatory response, and food-based intervention. Current studies suggest that reduced short-chain fatty acid production, impaired butyrate-producing capacity, gut barrier dysfunction, microbial translocation, low-grade inflammation, altered tryptophan metabolism, host energy imbalance, and gut-brain/gut-muscle axis signaling may contribute to fatigue-related physiological vulnerability. Food components/ingredients, including dietary fiber, fermented food, prebiotic, probiotic, postbiotic, polyphenol, and polysaccharide, may support microbiome-mediated recovery pathways. Further controlled, phenotype-specific, multi-omics intervention studies are required.
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2. Anti-obesity effects of a rice bran extract in 3T3-L1 adipocytes and high-fat diet-induced obese mice.
PMID:日期:2026-08-24This study evaluated the anti-obesity effects of a rice bran extract (RBE). In 3T3-L1 adipocytes, RBE (50-100 µg/mL) significantly reduced triglyceride accumulation. RBE also attenuated ACC expression at 100 µg/mL, increased ATGL expression at 50 µg/mL, and restored PGC-1α expression at 100 µg/mL. In high-fat diet (HFD)-induced obese mice, oral administration of RBE (200 mg/kg) for 12 weeks significantly suppressed body weight gain and feed efficiency ratio without altering food intake. Furthermore, RBE markedly reduced epididymal white adipose tissue mass and adipocyte size, mitigating HFD-induced hypertrophy. Serum and hepatic lipid parameters were not significantly altered, suggesting RBE mainly affected adipose tissue expansion under the present experimental conditions. These findings suggest that RBE has anti-obesity potential, particularly through the attenuation of adipocyte lipid accumulation and HFD-induced adipose tissue expansion. The online version contains supplementary material available at https://doi.org/10.1007/s10068-026-02268-9.
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3. {"_":"Effects of cooking methods and meat cut on mechanical properties and energy efficiency of camel () meat.","i":["Camelus dromedarius"]}
PMID:日期:2026-08-14This study evaluated the effects of cooking practice and meat cut on the mechanical properties, and energy efficiency of camel meat. Shoulder and round cuts from eight camels were cooked using sous vide (SV), electric oven (EO), and pressure cooking (PC). Mechanical properties were measured, along with cooking yield and energy-related indicators. Both cooking practice and meat cut significantly affected all measured parameters. SV produced the lowest shear force, hardness, and chewiness, along with the highest cooking yield (66.17%). In contrast, EO exhibited the highest cooking time (35.6 ± 0.40 min) and specific energy consumption (38.55 ± 0.78 kWh/kg), whereas PC showed the lowest energy consumption (3.28 ± 0.07 kWh/kg) and highest energy efficiency (69.88%). Shoulder cut consistently exhibited higher tenderness and cooking yield compared to round cut. Overall, SV optimized meat quality, while PC offered superior energy efficiency, providing practical guidance for improving camel meat processing and sustainable cooking practices.
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4. Enzyme-assisted extraction, structural characterization, and bioactivities of oligosaccharides from jackfruit shreds.
PMID:日期:2026-08-13Jackfruit shreds, an underutilized processing byproduct, were investigated as a source of bioactive oligosaccharides. An enzyme-assisted extraction method was optimized, and the structural characteristics and bioactivities of the obtained oligosaccharides were evaluated. The optimal conditions included an enzyme dosage of 0.20% (w/w), a pectinase-to-cellulase ratio of 1:3, an extraction time of 3.0 h, and a temperature of 45 °C, resulting in a oligosaccharide yield of 8.23 ± 0.23%, representing a 49.19% increase compared to the unoptimized process. Two fractions (JFP-40 and JFP-80) were purified and characterized. JFP-40 had a higher molecular weight and better thermal stability, whereas JFP-80 exhibited a lower molecular weight, possible triple-helix conformation, and superior moisture-retention capacity. In vitro assays showed that JFP-80 possessed stronger DPPH and hydroxyl radical scavenging activities and higher inhibitory effects against α-glucosidase, α-amylase, and tyrosinase, while JFP-40 showed higher ABTS radical scavenging activity.Jackfruit shreds are a promising resource for producing bioactive oligosaccharides. The online version contains supplementary material available at https://doi.org/10.1007/s10068-026-02257-y.
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5. {"_":"Integrated quality and safety evaluation of spray-dried extract powder for oral ingredient development.","i":["Centella asiatica"]}
PMID:日期:2026-08-10Spray drying converts botanical extracts into powder ingredients, but product-linked evidence is needed to verify quality and preliminary safety in the final oral-use formulation. This study evaluated a spray-dried extract powder prepared from a 70% ethanol extract and maltodextrin. Asiaticoside contents in three independently manufactured lots ranged from 23.15 to 23.17 mg/g, and Lot 2022-001 met predefined specifications. The high-performance liquid chromatography method showed selectivity, linearity (R = 0.9993-0.9997), recovery of 98.2-100.4%, an intermediate-precision relative standard deviation of 1.01%, and an expanded relative uncertainty of 2.46%. Six-month accelerated storage supported a model-based 24-month shelf-life. A single oral dose of 5,000 mg/kg caused no mortality, abnormal clinical signs, significant body-weight effects, or gross pathological findings in Sprague-Dawley rats. These results provide product-specific evidence for asiaticoside-based quality control, storage management, and preliminary acute hazard characterization. The online version contains supplementary material available at https://doi.org/10.1007/s10068-026-02271-0.
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6. Broccoli-licorice-passionflower blend improves mitochondrial function and exerts senotherapeutic effects.
6. 西兰花-甘草-西番莲混合物改善线粒体功能并发挥衰老治疗效应PMID:日期:2026-08-08Aging is driven by multiple interconnected mechanisms, necessitating interventions that target multiple hallmarks of aging. Using a data-driven prioritization strategy, we screened 16 extract combinations generated from four candidate extracts (broccoli, licorice, passionflower, and lemon balm) and identified an optimized formulation, Blend 2, composed of broccoli, licorice, and passionflower extracts. Blend 2 restored mitochondrial respiration, ATP production, and citrate synthase activity under DNA damage-induced mitochondrial dysfunction through activation of the SIRT1-AMPK-PGC-1α pathway and enhanced mitophagy. It also exhibited dual senotherapeutic activity by suppressing the senescence-associated secretory phenotype via NF-κB inhibition and selectively eliminating senescent cells through the Bax/caspase pathway. These findings demonstrate that data-driven formulation strategies can identify multifunctional natural product combinations and establish Blend 2 as a promising candidate for targeting multiple hallmarks of aging. The online version contains supplementary material available at https://doi.org/10.1007/s10068-026-02265-y.
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7. {"_":"Key aroma compounds in : molecular simulation screening and functional packaging application.","i":["Chimonanthus praecox"]}
7. {"_":"基于分子模拟筛选与功能包装应用的腊梅关键香气化合物研究。","i":["腊梅"]}PMID:日期:2026-08-07Natural floral aromas are increasingly used in food systems and aroma-functional packaging, but their complex composition and instability limit practical application. This study developed an integrated analytical-computational-sensory strategy to identify key odorants in Chimonanthus praecox flowers for use in food-grade packaging. A total of 38 aroma-active compounds were identified via headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS). Molecular docking was employed as a screening approach, and binding energy-based clustering enabled the prioritization of odorants with high receptor affinity. Odor activity value (OAV) analysis highlighted nine key odorants, including linalool, ocimene, and methyl salicylate. Molecular docking and dynamics simulations showed π-mediated hydrophobic interactions are critical for odorant recognition and binding stability. Aroma recombination confirmed the importance of these odorants. The reconstructed aroma was successfully applied to food-grade kraft paper, showing high similarity to natural floral aroma. This work promotes the sustainable aroma-functional packaging in food applications. The online version contains supplementary material available at https://doi.org/10.1007/s10068-026-02269-8.
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8. The impact of fat replacers on the physicochemical properties and consumer acceptance of madeleines.
PMID:日期:2026-08-06Fat replacers have been widely explored to reduce fat content in food products; however, replicating the texture and flavor of full-fat products remains challenging. This study evaluated optimal combinations of fat replacers to mimic the physicochemical and sensory characteristics of butter-based madeleines using a mixture design approach. Within a 50% fat replacement range, maltodextrin (MD), whey protein isolate (WPI), and medium-chain triglycerides (MCT) were formulated as single, binary, and ternary systems. Physicochemical properties, including pH, crust color, and texture profile, were analyzed, and consumer acceptance was evaluated with 55 consumers. WPI-containing samples exhibited increased firmness and dryness, whereas MD increased moisture and stickiness. MCT improved textural balance when combined with carbohydrate- or protein-based replacers. Formulations containing MD + MCT and MD + WPI + MCT most closely resembled the control in physicochemical properties and consumer acceptance. Softness and crispiness were identified as key drivers of liking, indicating that appropriate replacer combinations can maintain consumer acceptance in reduced-fat madeleines. The online version contains supplementary material available at https://doi.org/10.1007/s10068-026-02267-w.
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9. Effect of particle size change based on ultrafine grinding on the nutrition, physicochemical properties, and functional properties of selenium-enriched oyster mushroom.
PMID:日期:2026-08-04This study employed ultrafine grinding technology to produce Selenium-enriched (SP) powders with different particle sizes. Their infrared spectra, micromorphology, hydration properties, antioxidant activity, adsorption characteristics, in vitro selenium release, and hypoglycemic activity were systematically investigated to elucidate the relationship between mesh size and the nutritional density, physicochemical properties, and functional characteristics of SP. Compared to conventionally ground 40-mesh SP, the 300-mesh ultrafine powder, The ultrafine powder showed finer, more uniform particles. Extractable efficiency of polysaccharides, soluble proteins, and soluble dietary fiber increased by 83.53, 90.04, and 82.69%, respectively. Cholesterol and glucose adsorption capacities rose by 101.21 and 31.04%, while α-amylase and α-glucosidase inhibition rates increased by 90.91 and 94.71%. Selenium release in simulated gastric and gastrointestinal fluids improved by 34.57 and 52.61%. Overall, ultrafine grinding enhanced the extractable efficiency of nutritional components, selenium bioaccessibility, adsorption properties, and in vitro hypoglycemic and hypolipidemic activities, representing an effective modification strategy for developing high-value functional products.
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10. Brain network dynamics in the perception of food processing levels.
PMID:日期:2026-07-27Food processing level influences consumer food evaluation and selection, but the underlying neural mechanisms remain unexplored. This study examined neural responses to prepared and natural food images using electroencephalography source imaging and whole-brain functional connectivity analysis. Prepared foods evoked stronger activation along the ventral visual stream, including the fusiform gyrus, lingual gyrus, and orbitofrontal cortex, with enhanced connectivity between visual, limbic, and somatomotor networks. Natural foods recruited the precuneus and showed distributed connectivity centered on the dorsal attention network. Network enrichment analysis confirmed preferential limbic and visual system involvement for prepared foods, and attentional network recruitment for natural foods. Our results indicate that food processing level recruits distinct large-scale brain networks during visual food perception, with prepared foods eliciting rapid sensory reward integration and natural foods engaging broader evaluative processing. These findings provide a brain network-based framework for visual food evaluation, with implications for product development and visual communication strategies.