Food Science and Technology 

About: Food Science and Technology is an academic journal published by Sociedade Brasileira de Ciência e Tecnologia de Alimentos. The journal publishes majorly in the area(s): Chemistry & Biology. It has an ISSN identifier of 0101-2061. It is also open access. Over the lifetime, 1006 publications have been published receiving 1017 citations. The journal is also known as: Ciência e Tecnologia de Alimentos.

Study on novel fluorescent carbon nanomaterials in food analysis

Abstract: One of the most significant nanobiotechnology and nanomaterial science areas today is the production of novel sensors and biosensors with applications in the food industry. Carbon quantum dots (CQDs) are a new generation of carbon nanoparticles with a lot of potential for food analysis. CQDs with robust physicochemical properties are one of the most recently researched carbon nanomaterials. This material has outstanding optical properties such as light persistence, photobleaching tolerance, photoluminescence, and the advantages of fast functionalization and strong biocompatibility, rendering it an excellent raw material for sensing devices. Thanks to its considerable features such as fast result outputs, low expense, ease of service, and high sensitivity, fluorescence analysis has tremendous potential for food protection. The aim of this article is to familiarise yourself with carbon points, their synthesis methods, and their optical properties. Finally, fluorescence sensors can be used to detect food additives, heavy metals, bacteria, insecticide residues, antibiotics, and nutritional components in food samples. CQDs' problems and opportunities in the area of food safety were also addressed.

A review on separation and detection of copper, cadmium, and chromium in food based on cloud point extraction technology

Abstract: Due to its environmental efficacy and economic effectiveness, a unique approach for extracting functional thermally sensitive bioactive components from food was recently developed. Cloud point extraction is one of the most effective alternative methods for extracting a wide range of organic and inorganic components from green surfactants. The extraction method is cloud point extraction by phase separation, which is a quick and easy approach that requires very little solvent and just a small amount of very non-flammable and non-volatile surfactant that is environmentally benign. The theoretical results of cloud point extraction's application in the food industry are summarized in this article. While presenting a series of introductions on how to extract cloud points, the benefits and applications of cloud points have been studied. The method of using cloud point extraction in food samples has been explained in this article. This method is simple, safe, cost-effective, and widely used to measure a variety of tissue samples, and it can detect analytes down to nanograms per millimeter. Spectrophotometric measurement of low levels of cadmium in some vegetables was also developed in the current study as one of the most important applications of the cloud point extraction method in the food industry.

Study on food preservation materials based on nano-particle reagents

Abstract: The food industry (FI) is one of the most important parts of any country's industry when it comes to food safety and security. A new approach that can be considered is the use of new technologies in this area. Given the rise in population and per capita food consumption, this sector of the industry should pursue sustainable development through the use of nanotechnologies and increased productivity. In the FI, a number of nanostructured materials (NSMs) have been used, ranging from inorganic metals, metal oxides, and their nanocomposites to nano-organic materials comprising bioactive agents. Given the various advantages of nanotechnology, there are increasing questions concerning its application, as the aggregation of nanoscale materials (NSMs) in human bodies and the atmosphere may pose a variety of health and safety risks. As a result, when producing, handling, intelligently and actively packaging, and using nano-processed food items, safety, and health risks, as well as regulatory policies, must be taken into account. The aim of this analysis is to provide a basic understanding of nanotechnology applications in the food packaging (FP) and processing industries, as well as to recognize possible opportunities and potential risks associated with the usage of NSMs.

Non-dairy plant-based milk products as alternatives to conventional dairy products for delivering probiotics

Abstract: Dairy products are important to the human diet and are one of the four essential food groups. Conventional fermented cow milk products possessed a variation of bioactive components that enhance the human body's physiological processes. However, traditional milk products can be replaced by non-dairy plant-based milk which is produced mainly from fruits and seeds such as soy, coconut, almond, rice, peanut, lupin, cashew, and hemp. Fermented plant-based milk is the outcome of intense bacterial activity of the starter cultures, leading to the production of lactic acid and biologically active compounds that adding nutritional and physiological value. In addition, the growth and viability of probiotics in plant-based milk are depended on several factors such as milk composition, fermentation process, type of probiotics, storage time and temperature, acidity, and packages. Therefore, this review focuses on the growth and viability of probiotics in fermented plant-based milk products during fermentation and refrigerated storage.

Evaluation of volatile aroma compounds from Chinese wild grape berries by headspace-SPME with GC-MS

Abstract: Evaluation of volatile aroma compounds from Chinese wild grape species aimed to explore new grape species via fruit aroma. In this study, the volatile organic compounds (VOCs) from ten grape cultivars belonging to nine different grape species were detected, by using headspace solid-phase microextraction with GC-MS. Chinese wild grape species were studied along with table grape (Muscat Hamburg, Concord) and wine grape (Cabernet Sauvignon) cultivars belonging to different origins. Total forty-five volatile compounds were detected, upon which several VOCs including pentanoic acid, cyclobutyl ester, maltol, (+)-neoisomenthol, and 8-methyloctahydrocoumarin were detected in Chinese wild grapes that have not been detected in other Vitis species. The results revealed that C6 volatile compounds were pre-dominant VOCs. Esters were found abundant in V. labrusca (Concord) and terpenoids were dominant in V. vinafera (Hamburg Muscat). The principal component analysis showed that Chinese wild grape cultivars V. yeshanensis, V. facifolia, V. davidii, V. betulifolia V. heyneana, V. amurensis and V. adenoclada are correlated with wine grape cultivar ‘Cabernet Sauvignon’, while table grape cultivars are distributed separately. These results can provide a reference for the utilization of new germplasm for specific purposes.