JOURNAL OF FOOD SCIENCE食品科学杂志
JOURNAL OF FOOD SCIENCE(英文缩写 J FOOD SCI),ISSN 0022-1147,eISSN 1750-3841,中文译名:食品科学杂志 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：2025-11-01 至 2026-10-31，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 | 3.693 | Q2 |
| 2022 | 3.900 | Q2 |
| 2023 | 3.200 | Q2 |
| 2024 | 3.400 | Q2 |
| 2025 | 4.100 | Q2 |
JOURNAL OF FOOD SCIENCE 最新收录文献
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1. Rapid Physicochemical Screening of Parboiled Rice Using VNIR-SWIR Spectroscopy and Chemometrics.
1. 利用可见光近红外-短波红外光谱和化学计量学对蒸谷米进行快速理化筛选PMID:日期:2026-10Efficient quality assessment of parboiled rice is important for industrial processing, but conventional analytical procedures are often time-consuming, reagent-intensive, and destructive. This study evaluated VNIR-SWIR spectroscopy combined with chemometric modeling for the rapid prediction of moisture, starch, protein, lipids, fiber, and ash in parboiled rice representing commercial types from Type 1 to Type 5 and Off-Type. Partial least squares regression models were developed using six spectral preprocessing strategies and evaluated through internal cross-validation and a held-out test set. Model performance varied substantially among the physicochemical attributes. Starch showed the best test-set performance using baseline offset preprocessing (R = 0.740; RMSEP = 0.902 percentage points), while moisture showed promising results using MSC, baseline offset, or untreated spectra (R = 0.627; RMSEP < 0.37 percentage points). Ash showed moderate performance with SNV combined with baseline correction and Savitzky-Golay smoothing (R = 0.492; RMSEP = 0.045 percentage points). In contrast, protein and fiber showed limited predictability, with maximum R values of 0.112 and 0.248, respectively. SNV and MSC generally improved models affected by scattering, whereas baseline offset was most effective for starch. Overall, VNIR-SWIR spectroscopy showed potential for rapid screening, particularly for starch and moisture, although broader datasets and validation using independent production batches are required before routine industrial implementation.
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2. Ceratonia siliqua: Phytochemistry, Bioactivity, and Its Emerging Role as a Sustainable Food and Industrial Resource.
PMID:日期:2026-09-30Ceratonia siliqua L. (C. siliqua), commonly known as the carob tree, is an evergreen species of the Fabaceae family native to the Mediterranean basin and increasingly cultivated worldwide. Traditionally valued as animal feed and a natural sweetener, it has recently gained recognition as a multifunctional plant resource with nutritional, pharmaceutical, and industrial relevance. This review synthesizes current knowledge on the botany, phytochemistry, nutritional profile, bioactivity, and traditional uses of C. siliqua, and discusses its economic and industrial significance. Emphasis is placed on its rich content of polyphenols, flavonoids, dietary fiber, proteins, and essential minerals, which have been associated with antioxidant, antidiabetic, antidiarrheal, antimicrobial, and cardiometabolic-related activities. Beyond its nutritional potential, carob is increasingly used in food processing, functional foods, and pharmaceutical formulations, with locust bean gum as a key industrial derivative. Despite its long history, recent advances highlight new applications and the need for systematic quality control, valorization of genetic resources, and sustainable exploitation strategies. Overall, this review provides an integrative perspective that bridges traditional knowledge with modern scientific findings, aiming to guide future research and support broader utilization of carob as a natural bioresource in health, nutrition, and industry.
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3. Quinoa and Peanut Extracts as Alternatives to Animal-Derived Extracellular Matrix Proteins in Cultured Meat Production.
PMID:日期:2026-09-27Cultured meat, produced through the cultivation of animal cells, represents a sustainable and ethical alternative to traditional livestock farming. The cultivation and expansion of animal cells for cultured meat production rely heavily on extracellular matrix (ECM) proteins, which are needed for cell adhesion, proliferation, and differentiation. However, common ECM components such as gelatin, collagen, vitronectin, and Matrigel are mainly derived from animal sources, raising ethical concerns and sustainability issues. In this study, we used in silico analysis to identify edible plant-derived proteins containing Arg-Gly-Asp (RGD) motifs, which can promote cell adhesion and proliferation like ECM proteins. Peanut (Arachis hypogaea) and quinoa (Chenopodium quinoa) were identified as promising candidates. Water-soluble extracts were prepared from the plant seeds and evaluated for their ability to support the adhesion, proliferation, and differentiation of murine C2C12 and immortalized bovine satellite cells. We found that the extracts predominantly contained low-molecular-weight proteins, and cell culture surfaces coated with either extract supported cell attachment and proliferation at levels comparable to those achieved with animal-derived ECM proteins. Analysis of the most abundant proteins in each plant extract as determined by mass spectrometry confirmed the presence of RGD motif-containing proteins. Subsequently, one RGD-containing protein identified from each extract was produced using a cell-free expression system, and lysates containing the produced proteins were evaluated for their ability to support cell attachment and proliferation. The results indicated enhanced cell attachment and proliferation, indicating a potential role of the proteins. Our findings demonstrate that peanut and quinoa protein extracts are promising and inexpensive animal-free alternatives for surface functionalization in cultured meat applications.
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4. Advances in Hyperspectral Image Reconstruction From RGB Images for Food Quality Evaluation.
PMID:日期:2026-09Hyperspectral imaging (HSI) provides detailed spectral and spatial data, making it an essential tool for non-destructive and rapid assessment of quality attributes in agricultural products. Despite its numerous applications in the food industry, widespread adoption has been limited due to the high cost and complexity of traditional hyperspectral imaging systems. To address these challenges, hyperspectral reconstruction from RGB images has emerged as a promising solution. RGB images/data can be obtained from simpler and cheaper sensors such as those found on cellphones. With recent advancements in deep learning methods, it is possible now to reconstruct hyperspectral images from RGB images, bridging the gap between the high spatial resolution of RGB images and the spectral depth of HSI. While promising results have demonstrated the feasibility of this emerging technology, challenges remain in generalizing across diverse food matrices and extending spectral coverage to the full visible and near-infrared range. Also, there is limitation of capability of the reconstructed data in terms of inherent chemometrics which limits accuracy of quantification. There is need also for high computational power for the reconstruction process. Therefore, this review critically assesses current methodologies, identifies and expands existing gaps, and suggests directions for future research to enhance the practical application of this technology in the food sector. Addressing various limitations associated with this method, this technology can offer cost-effective, portable solutions for food quality monitoring and safety assurance, paving the way for affordable, accessible, real-time, non-destructive inspection in both industrial and consumer applications.
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5. Mapping Layers of Sustainability Consciousness in Food Consumption Using the Item Response Theory (IRT) Approach.
PMID:日期:2026-09Understanding how consumers commit to sustainability in their food choices requires attention to both widely shared values and the points where commitments differ. Drawing on Item Response Theory (IRT), this study examines survey data from more than one thousand consumers to map a continuum of sustainability consciousness. Traditional regression approaches treat all motives as equal; however, the IRT method's main advantage is to highlight which attitudes most distinguish consumers and where the boundaries lie between superficial agreement and deeper commitment. The main research questions are (i) which consumer motives most effectively differentiate levels of sustainability consciousness; (ii) what makes commitments that widely agree become stronger and more demanding endorsements; and (iii) how do the education and gender characteristics shape variation along the continuum of sustainability consciousness. The results show a layered structure. Trust in farmers and assessments of freshness and taste serve as broad entry points, while social influence and ecological concerns result in stronger differentiation. Collective support for local farmers appears to be the most demanding form of commitment. Education and gender do not shape these orientations, suggesting that social characteristics systematically structure sustainability consciousness. For industry and research, product development and communication strategies can be based on widely shared entry points such as taste and trust, while targeted interventions are needed to promote stronger ecological and collective commitments.
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6. Dendrobium Polysaccharides in Alcoholic Beverage Matrices Structure Stability Functionality and Processing Strategies.
6. 酒精饮料基质中的石斛多糖：结构稳定性、功能特性及加工策略PMID:日期:2026-09Dendrobium spp. are widely recognized as medicinal and edible botanical resources in East Asia, and their polysaccharides have attracted increasing attention as bioactive macromolecules with antioxidant, immunomodulatory, gastrointestinal protective, and hepatoprotective potential. In parallel, consumer interest in botanical, sensory-rich, and functionalized alcoholic beverages has stimulated exploratory research on Dendrobium-fortified rice wines, prepared wines, liqueurs, and blended liquors. However, the translation of Dendrobium polysaccharides from aqueous extracts into ethanol-containing beverage matrices remains technically challenging because ethanol can alter polysaccharide solubility, chain conformation, colloidal interactions, flavor release, and long-term stability. This review summarizes recent progress in the extraction, purification, and structural characterization of Dendrobium polysaccharides, with particular emphasis on molecular weight distribution, acetylation, monosaccharide composition, viscosity, and alcohol compatibility. The behavior of these polysaccharides in alcoholic systems is then discussed from the viewpoints of antioxidant retention, immune and gut-liver axis regulation, rheological modification, aroma release, mouthfeel improvement and precipitation control. Key formulation strategies, including base liquor selection, addition mode, hydroalcoholic extraction, ultrasonication, clarification, sterilization, aging, and packaging, are critically evaluated. Furthermore, analytical methods for polysaccharide quantification, molecular fingerprinting, shelf-life prediction, safety assessment, and regulatory compliance are reviewed. Current evidence suggests that Dendrobium polysaccharides may act as both bioactive ingredients and natural macromolecular modulators in alcoholic beverage matrices, but direct studies in high-ethanol products remain limited. Future research should focus on ethanol-induced conformational transitions, polysaccharide-polyphenol-protein interactions, standardized functionality evaluation, realistic dose translation, and responsible product claims. This review provides a scientific basis for developing reproducible, stable and industrially scalable Dendrobium polysaccharide-enriched alcoholic beverages.
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7. Developing an Environmentally Friendly Sequential Separation and Purification Process of Six Functional Components From Egg Yolk.
7. 开发一种从蛋黄中依次分离纯化六种功能性成分的环保工艺PMID:日期:2026-09Egg yolk contains multiple high-value bioactive components, yet most existing technologies only achieve single/dual-component extraction and suffer from low comprehensive utilization efficiency. This study established an integrated sequential separation and purification process of six functional components, which was rationally designed based on the inherent differences in solubility, isoelectric precipitation pH, and salt tolerance of yolk fractions. Egg yolk was diluted with nine volumes of water, adjusted to pH 5.2 and centrifuged to separate supernatant (SUP) and precipitate (PPT). Livetins-rich fraction was harvested from SUP by ultrafiltration, while 1% NaCl and centrifugation produced low-density lipoprotein (LDL)-rich SUP and granules. Note that 20% (NH)SO + 10% NaCl was selected to separated immunoglobulin Y (IgY) and IgY-free livetins (IgY-free). Phospholipids (PLs) were extracted from granules with ethanol. The post-extraction residues were homogenized in 10% NaCl (pH 10.5), adjusted pH to 4.0 and centrifuged to obtain phosvitin (PV) and phosvitin-free fraction (PV-free). Experiments were conducted in three replicates, employing 60 eggs per replicate. The yields of IgY, IgY-free livetins, LDL, PLs, PV, and PV-free fraction were 0.73%, 1.41%, 31.82%, 1.16%, 0.96%, and 6.75%, respectively. Total yield of the six components reached (86.06 ± 1.34%), with the two key components, IgY and PV, exhibiting purity of 81.86% and 97.23%. PRACTICAL APPLICATIONS: This process realizes full-value graded utilization of egg yolk by fully recovering six distinct functional fractions, avoiding resource waste caused by partial component extraction. Benefiting from accessible and scalable separation techniques, it delivers reliable technical backing for the scaled-up production and practical commercialization of egg yolk-derived bioactive substances within the food and pharmaceutical sectors.
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8. Integrated Flavoromics and Metabolomics Reveal Cultivar-Specific Aroma and Taste Profiles in Fig (Ficus carica L.) Fruit Extracts.
PMID:日期:2026-09Fig is an economically important fruit crop renowned for its abundant bioactive compounds and distinct flavor profiles among different cultivars. Herein, we adopted an integrated analytical strategy combining electronic nose, electronic tongue, HS-SPME-GC-MS, and UHPLC-MS/MS to characterize the flavor features of extracts prepared from oven-dried fruits from three Xinjiang-grown fig cultivars (JAF, XJZH, and BJH). Significant divergence in flavor characteristics was detected across the three varieties. A total of 43 volatile organic compounds (VOCs) were identified, 23 of which were screened as differential flavor markers. Further odor activity value (OAV) analysis revealed that eight of these VOCs met the OAV ≥ 1 criterion and were considered potential aroma contributors in fig fruit extracts. For nonvolatile fractions, a total of 419 metabolites were putatively annotated via metabolomics analysis, among which 162 were identified as differential metabolites. Furthermore, correlation analysis uncovered significant associations between key differential metabolites and the response signals of electronic nose and electronic tongue. Collectively, these results provide comprehensive flavor profiles for the three processed fig fruit extracts under the current experimental conditions, and offer a reference for the flavor-oriented evaluation of fig germplasm resources.
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9. Acute and Chronic Effects of Green Tea Kombucha With and Without Grape Skin Extract on Immune and Oxidative Stress Markers in Beginner Runners: A Randomized Controlled Trial.
9. 含和不含葡萄皮提取物的绿茶康普茶对初学跑步者免疫和氧化应激标志物的急性和慢性影响：一项随机对照试验PMID:日期:2026-09Green tea kombucha is an antioxidant-rich beverage with promising health benefits. However, evidence regarding its effects in physically active individuals remains limited. This study investigated the acute and chronic effects of green tea kombucha, with or without grape skin extract, on immune and oxidative stress markers in beginner runners. This 12-week randomized clinical trial included 90 healthy adults (18-45 years) allocated to three groups: control (CT-G), green tea kombucha (GT-G), and green tea kombucha with grape skin extract (GTG-G). Participants performed supervised running training three times weekly following a polarized periodization model. Kombucha intake was not associated with significant changes in the primary outcome, ferric reducing antioxidant power (FRAP), nor in acute immune or oxidative responses to exercise (p > 0.05). However, during the chronic period, the GT-G showed increased neutrophils (p = 0.026) and reduced lymphocytes (p = 0.023) compared to the other groups. Fasting catalase (CAT) activity differed between groups GT-G and CT-G (p = 0.037), despite no significant group x time interaction (p = 0.157). A group × time interaction was detected for post-exercise malondialdehyde concentrations (p = 0.033), with no significant interaction in the post hoc test. Sensitivity analyses including all randomized participants confirmed the primary observations; however, false discovery rate (FDR) adjustments indicated these findings are exploratory. No additional effects were detected in GTG-G. In conclusion, 12 weeks of green tea kombucha intake was associated with nominally significant changes in immune and oxidative markers during chronic running training, and further studies are needed to clarify these findings.
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10. Drying-Induced Chemotypic Modulation and Structure-Volatile Interplay in Zanthoxylum oxyphyllum.
10. 干燥诱导的化学型调控及刺花椒中结构-挥发性相互作用PMID:日期:2026-09Postharvest drying can differentially volatilize, oxidize, or thermally degrade plant constituents, thereby shifting the relative proportions of chemical classes within an essential oil, a phenomenon termed chemotypic modulation. This study aimed to determine how five drying methods: shade drying (SD), microwave drying (MW), freeze drying (FD), and oven drying at 40°C (OD-40) and 60°C (OD-60) differentially modulate the chemotype, physicochemical properties, antioxidant activity, volatile composition, and essential oil yield of Zanthoxylum oxyphyllum leaves. Significant variations were observed across treatments. FD resulted in the highest rehydration ratio (6.18), essential oil yield (0.156%), chlorophyll retention (1150.80 µg/g dw), and monoterpene preservation (∼10.6%), while high-temperature drying (OD-60) markedly reduced oil yield (0.106%) and antioxidant activity. Essential oil composition was dominated by 2-nonanone (39.44%-58.54%) and 2-undecanone (17.45%-32.63%), establishing a consistent ketone-dominant chemotype across treatments. Monoterpenes were highly sensitive to thermal exposure, whereas sesquiterpenes exhibited comparatively greater stability. Strong positive correlations were observed between oil yield and rehydration ratio (r ≈ 0.83) and between oil yield and monoterpene content (r ≈ 0.82), indicating that both structural preservation and chemical stability govern volatile retention. Antioxidant loss under high-temperature drying was disproportionately greater than oil loss, suggesting higher thermal sensitivity of phenolic constituents. Overall, FD best preserved structural integrity and bioactive quality, whereas oven drying at 40°C offered a practical balance between quality retention and process feasibility. These findings highlight drying temperature as a critical determinant of chemotypic modulation and functional performance in Z. oxyphyllum leaves. PRACTICAL APPLICATIONS: This study provides evidence-based postharvest guidelines for Zanthoxylum oxyphyllum, a commercially important aromatic leaf spice from Northeast India. Freeze drying is recommended for premium aroma-rich and bioactive applications, while oven drying at 40°C offers a scalable and economically feasible alternative for commercial spice production. High-temperature drying (60°C) and microwave drying compromise volatile and antioxidant quality and are less suitable for value-added botanical products. These findings can directly guide drying protocol optimization in small-to-medium spice enterprises operating in the Eastern Himalayan region.