Food Technology Research Articles (Page 1)

Hydrogels derived from natural and synthetic polymers have emerged as versatile materials with wide applications in food science, biotechnology, and health-related sectors, providing unique opportunities to encapsulate, protect, and deliver bioactive compounds, as well as to create new textures and functional properties in food systems. This review summarizes the latest advances in the design and application of hydrogels, highlighting the critical relationship between polymer structure, crosslinking strategies, and functional performance. The analysis reveals that while significant progress has been achieved, challenges persist in scaling laboratory-scale hydrogel systems to industrially relevant processes, where stability, reproducibility, and regulatory acceptance remain major bottlenecks. Emerging directions in the field include the development of smart hydrogels that respond to environmental stimuli (pH, temperature, or enzymatic activity), sustainable fabrication routes using renewable biopolymers, integration with advanced processing technologies such as 3D printing or microfluidics, and biorefinery approaches emphasizing their role in valorizing agro-industrial by-products into high-value functional materials. Hydrogels represent a promising platform at the interface of polymer science, food technology, and biotechnology, whose continued development will depend on multidisciplinary innovation aiming to meet consumer demands for sustainable, safe, and health-promoting food systems.

Developing a web-based system to automate sales and inventory management procedures for small food enterprises is the main goal of "Data-Driven Point-of-Sale and Inventory System for Pastil sa Tabi: Integrating Sales Forecasting Algorithms with Predictive Analytics." The system, developed using PHP, MySQL, HTML, CSS, and JavaScript under the Waterfall SDLC approach, integrates transaction processing, inventory management, and sales forecasting to address inefficiencies caused by manual processes. It predicts product demand using forecasting algorithms, helping the business minimize waste, prevent shortages, and improve ingredient procurement. Fifty (50) respondents, including thirty (30) users and twenty (20) technical experts, evaluated the system using ISO/IEC 25010 software quality standards. They rated it highly for functionality and usability and suggested improvements in performance and reliability. The system improved operational speed, accuracy, and decision-making while providing real-time analytics on inventory and sales trends. Results show that both technical and user respondents agreed the system achieved its objectives by enhancing customer service, updating inventory reliably, and automating business processes efficiently. The system’s ability to record transactions and generate reports precisely improved accuracy and user satisfaction. Although reliability and performance efficiency were slightly lower, they remained favorable, highlighting the need for further optimization during high-traffic operations. The study concludes that incorporating automation and forecasting technologies in small food businesses like “Pastil sa Tabi” enhances decision-making and sustainability. Regular system updates, better multi-user optimization, and future features such as offline and mobile access are recommended. Expanding scalability for multi-branch use and adopting machine learning-based forecasting can further improve performance. Overall, the system demonstrates how digital transformation guided by quality standards enables small businesses to operate efficiently in a data-driven economy.

Aims: To formulate a Garcinia atroviridis (Asam gelugur) beverage concentrate with enhanced sensory acceptability and high hydroxycitric acid (HCA) content by balancing fruit acidity with young leaf extract, and to evaluate its nutritional composition and shelf-life stability. Study Design: A three-factor D-optimal mixture design was used to optimize the proportions of fruit juice, young leaf extract, and fructooligosaccharides (FOS). Sensory acceptance (7-point hedonic), viscosity, and HCA content were modeled. The optimized formulation was characterized for nutritional and physicochemical properties. An accelerated storage study assessed product stability. Place and Duration of Study: Raw materials were sourced from Johor, Malaysia; laboratory work was conducted at Food Science and Technology Research Center MARDI from August 2022 to December 2023. Methodology: A D-optimal mixture design (16 runs) used fruit juice (10–20% v/v), young leaf extract (50–70% v/v, 1:5 w/w), and FOS (5–10% w/v) as variables. Responses were HCA content, overall hedonic score, and viscosity. The optimized concentrate was pasteurized, packaged, and its composition analyzed by standard methods. Shelf-life was evaluated at 40°C, 75% RH, for 4 weeks (~2 years ambient). Results: The optimized concentrate contained 62.7% fruit juice, 19.1% young leaf extract, and 10.0% FOS with high sensory acceptance (~5.5/7), viscosity score (~5.9/7), and HCA (~170.0 mg/100 mL). The product had pH ~2.00, 14.2°Brix, was fat-free (<0.1 g/100 mL), and contained ~13.1 g/100 mL sugars. No microbial growth (<10 CFU/mL) occurred during storage. Minimal changes occurred in pH (1.93–2.00), °Brix (13.8–14.5), viscosity (17.6–24.4 mPa·s), and color brightness (L ~24). Sensory scores remained moderately liked (P=.05). Conclusion: A G. atroviridis concentrate with optimized fruit, leaf extract, and FOS proportions was developed. The fat-free, HCA-rich product suggests potential weight-management benefits. It maintained its sensory acceptance and microbiological safety after 4 weeks of accelerated storage (~2 years ambient) without preservatives. This demonstrates the feasibility of formulating an acidic fruit concentrate with enhanced health attributes while maintaining consumer acceptability.

As a result of population growth, globalization, wars, natural disasters and the climate crisis that has become more evident, it is seen that the problems related to food have reached a point that cannot be ignored. Until now, food problems have mostly been studied in fields such as food engineering, agricultural engineering and medicine. Studies in the field of planning, on the other hand, have mostly been limited to rural areas, and this problem has been discussed much less through urban areas and urbanization paradigms. Considering the current urbanization rates and planning paradigms, discussing the food problem through urban areas and producing solutions in these areas by the planning discipline can develop systemic solutions. Accordingly, the aim of this study is to filter the food literature through the planning framework and explore alternative solution areas. In accordance with the purpose of the study, some concepts have been examined hierarchically within the framework of urbanization and planning, while others have been excluded. The conceptual flow has followed both a chronological order and a deductive method in which one concept points to another concept. Therefore, the study follows a descriptive research method and looks for practical clues. As an auxiliary source, bibliometric analysis has been a quantitative method frequently used in the methodology. The concept sets that emerged from the bibliometric analysis were guided by the role of planning to examine the qualitative and structural dimension of the food problem. The role of the planning discipline in the conceptual flow centered on food safety, food security and food sovereignty has been examined, and food sovereignty, with which the relationship is more strongly established, has been scrutinized. Food sovereignty has come to the fore with the social justice dimension of planning and has been seen as more potential in producing planning policies. In the concluding section, a comparative conceptual analysis of the three concepts is made through the approach, main objectives, fields of action, key institutions, food - related policies, actors and concerns. The relationship between food sovereignty, which is seen to have stronger ties to planning, and the instrumental and qualitative dimensions of planning is revealed. Even the marginalization criticisms against food sovereignty have been seen to have a certain scope in planning. It is inevitable that qualitative and empirical studies will accelerate against the current and potential food crises in the current economic system, which is prone to crises. Although there is a lack of food issues in the literature, which has so far been associated with the rural dimension of planning, it is expected that food sovereignty, as a new area of discussion in planning, will also be discussed in urban areas, which host a large part of the population, and point to solution areas.

Abstract Gene editing is developing as a tool that can be used to restructure microorganisms, plants and animals according to human desires, including the strategic and market purposes of agri-food corporations. Food scientists, food technologists and nutritionists targeting careers in the food industry are advantaged by possessing insight into and knowledge of the nature and mechanics of gene editing, as well as understanding how best to explore and rationalise the moral implications that gene editing can manifest concerning both food systems and food products. This case study outlines the basics of gene editing technology and instructs on how to evaluate moral issues arising from its applications, so as to make evidence-based, reasoned and defensible ethical judgements and associated decisions about gene editing in agriculture and food. Information © The Author 2025

Abstract As the world’s population grows, it is becoming more and more challenging for people to access safe and nutritious food due to contamination issues. Decontamination of foods, water/wastewater, packaging materials, and contact surfaces are essential to eliminate the harmful microorganisms. Furthermore, conventional decontamination technologies lead to some problems in the targeted food product, such as loss of nutrients, chemical residues in the foods, chemical wastes affecting natural sources, and an increase in energy consumption. Therefore, novel decontamination technologies are needed. Especially, non-thermal, innovative, and emerging decontamination technologies are getting significant attention. Among these techonologies, Pulsed UV light (PUV) is one of the non-thermal technologies used for decontamination purposes. PUV consists of a broad spectrum from ultraviolet to infrared range, and is rich in the highly germicidal UV-C light range. In the PUV system, high-intensity electromagnetic energy is stored and emitted as short-duration, high-intensity light pulses. The PUV decontamination technique is more sustainable and environmentally friendly than conventional techniques due to its fast decontamination time, no chemical residues, and lower energy requirements. Furthermore, it has less negative impact on the quality characteristics and nutritional values of the targeted product compared to traditional decontamination techniques. Therefore, this review presents recent PUV applications for the decontamination of solid and liquid foods, water/wastewater, food packaging materials and contact surfaces. In particular, the generation of PUV, the advantages and limititations of PUV applications, decontamination mechanisms throughout the target material, and the effect of PUV application on the product quality have been discussed. Graphical Abstract

Review on seaweed derived sulfated and non-sulfated marine polysaccharides as multifunctional food ingredients: Structure-function relationships, bioactivities and applications in functional foods.

A comprehensive review on production, characterization, and applications of marine bacterial exopolysaccharides.

Water-polysaccharide interactions and their properties in freezing conditions.

For the past decade, smoke-flavor processing (SFP) has been promoted to reduce the environmental and health impacts of food smoking, as conventional smoking poses risks, including the presence of polycyclic aromatic hydrocarbons. Consequently, SFP is now commonly used in the food industry. However, its adoption has been debated and met with considerable consumer skepticism. Recent evaluations have identified potential genotoxic risks, leading to the withdrawal of approvals for eight previously recommended smoke flavors. The development of new smoke flavors under current regulations, alongside efforts to standardize food smoking regulations, creates uncertainty about future recommendations. This study aimed to (1) identify key factors influencing consumer attitudes towards SFP, (2) demonstrate how the applied study design can be used to explore consumer perceptions of food-related topics more broadly, and (3) discuss how such insights can inform communication strategies for government and industry. A digital survey of 1003 Norwegian consumers was conducted, segmenting participants into negative, neutral, and positive groups based on responses to eight claims about smoke processing. Results showed that 44% were SFP-negative, 36% neutral, and 20% positive. Positive and neutral participants were significantly less food-involved and less food technology neophobic than negative respondents. SFP-negative respondents, concerned about processing and naturalness, fell into two subgroups. One consisted of food-involved individuals concerned with traditional food and production, characterized by personality traits such as extraversion and imagination; the other subgroup was older, more frequently retired, and rural-dwelling. Identifying and describing segments and contributing factors is vital for customizing information to the appropriate audience. PRACTICAL APPLICATIONS: In a constantly evolving world, we may need to adapt our eating practices due to changes in distribution, regulations, raw material shortages, cultural considerations, health factors, or the introduction of new foods and the development of more efficient food processing technologies. Understanding people's attitudes is crucial for facilitating such shifts. This study examined attitudes towards the debated smoke-flavor processing technology by identifying and describing various attitudinal segments. This method of categorizing people based on their attitudes can also be applied to other food-related areas, such as the implementation of other novel food technologies or the introduction of new foods.

Improving the functional properties of canola protein isolate through electrostatic coacervation with soluble fraction of Tragacanth gum.

The utilization of nanotechnology in developing novel packaging components has grown significantly in recent years, and it is anticipated to have a significant influence on the food industry shortly. It offers to produce food packaging with improved qualities that will assist food goods in lasting longer on the shelf. The present article comprehensively discusses the nanoparticles commonly used in food packaging, the significant changes they bring to the qualities of the material, and the commercially available packaging materials based on nanotechnology. This review primarily focuses on using nanotechnologies in food processing and packaging, explicitly examining their impact on food quality and safety. To comprehend the function of enhanced, active, and antimicrobial packaging in food packaging. The utilization of nanotechnology in food products has experienced a significant surge in popularity in both developed and developing nations. The review was obtained from searches conducted on academic databases such as Sci-Hub, Google Scholar, PubMed, etc. Collected data from many sources has been compiled and presented here to facilitate further research on the application of nanotechnology in food packaging. In the current review, we also discussed the different organic and inorganic nanomaterials. The article also discusses consumer health and safety concerns, highlighting the significance of thorough safety assessments and clear communication. Nanotechnology has numerous uses in diverse areas of food technology. This analysis examines the potential of nanotechnology to improve the quality and safety of packaged food. Nanotechnology in food packaging is highly encouraging, providing substantial advantages in terms of food preservation, safety, and sustainability. This paper offers a thorough examination of present trends, technological progress, and future predictions to provide a full understanding of how nanotechnology can fundamentally transform food packaging. This transformation will enable the development of creative, environmentally friendly, and more secure food systems.

Investigating the role of sulphate-group variation in kappa and iota carrageenan on the structural properties of pea protein-based high-moisture meat analogues.

Role of Trust and Hedonism in Driving Novel Food Technology Acceptance

Comparative analysis of simulated in vitro digestion, fermentation characteristics, and antioxidant capacity of bitter melon polysaccharides extracted by hot water and alkaline methods.

Limited access to safe drinking water remains a major challenge in sub-Saharan Africa and is a direct cause of numerous waterborne diseases such as cholera, typhoid fever, and acute diarrhea. This article highlights the role of food and digital technologies in establishing early warning mechanisms capable of preventing these diseases. The proposed approach integrates water purification, safe food packaging, detection sensors, and mobile telephony as community alert vectors.

ABSTRACT As food technology accelerates transformation in the foodservice industry, culinary education must evolve to prepare culinary arts students for technology-integrated kitchen environments. Understanding how these students perceive and accept cooking robots is therefore essential. This study investigates culinary arts students’ acceptance of cooking robots by integrating the Technology Acceptance Model (TAM) with perceived value dimensions. Survey data from 185 students in South Korea were analyzed to examine how perceived quality, emotional value, and social influence affect perceived usefulness, ease of use, and behavioral intention. The findings reveal that functional reliability and emotional engagement are key drivers of acceptance, while price sensitivity plays a minor role. These results show how culinary education can better support culinary arts students in developing the skills and attitudes needed to work with food technology in real kitchen settings.

Cutinase (EC 3.1.1.74), a serine esterase that degrades a variety of ester substrates into fatty acids, has significant potential for various applications. Bacillus subtilis is a food-safe strain known for its exceptional protein secretion capabilities. This study aims to enhance the expression of cutinase from Humicola insolens (HIC) in B. subtilis. Specifically, B. subtilis WS9 was selected as the expression host, with pHY300PLK as the expression vector, achieving an initial enzymatic activity of 35.00 U·mL-1 in shake flask fermentation. Subsequently, the effect of different promoters on HIC expression was investigated, and the optimal promoter, PamyQ', was screened, achieving an enzyme activity of 75.85 U·mL-1. Then, by co-expressing the chaperone protein PrsA and the intracellular chaperone proteins DnaK and GroE, the enzyme activity increased to 121.43 U·mL-1. Based on that, we optimized the fermentation medium and conditions for cutinase production, and the highest activity achieved was 232.31 U·mL-1, which was 6.63 times higher than the original level. The recombinant strain was further subjected to high-density fermentation in a 3-L fermenter. After 96 h, the enzymatic activity reached 1548.53 U·mL-1, which was 6.67 times higher than that achieved in the shake flask. Notably, the cutinase expressed by B. subtilis exhibited comparable efficacy to that expressed by Pichia pastoris in the application of tomato preserves. This study establishes a robust framework for industrial-scale HIC production, advancing its application in food technology.

Recent advancements in technologies like Artificial Intelligence (AI), the Internet of Things (IoT), and Cloud Computing (CC) have captured the attention of the research community, particularly in their applications across various domains. Food engineering technologies play a crucial role in our daily lives by ensuring that food is healthy and safe for consumption, thereby protecting public health. The integration of AI, IoT, and CC with food engineering technology fosters the development of advanced systems that enhance the speed and accuracy of monitoring food freshness and quality. This integration helps mitigate serious health risks and protects the reputation of food companies. This study examines the potential of leveraging advanced technologies (AI, Deep Learning, IoT, and CC) to benefit food engineering. It outlines the general architecture of each technology and integrates them into a cohesive framework. This adaptable framework can serve multiple purposes within food engineering, including monitoring food quality, assessing freshness, implementing smart packaging, and detecting bacterial contamination. Moreover, the research highlights the existence of numerous online data repositories that can be utilized to develop sophisticated systems based on the integrated framework. By employing this framework, data for training intelligent systems can be accessed and managed through cloud computing, allowing for local or remote training based on required security and privacy standards. Finally, IoT infrastructure is utilized to gather sensory data, enabling real-time predictions.

Abstract 3D-printed food offers promising solutions for prevailing food industry issues and has attracted growing research interest, particularly regarding consumer acceptance. However, previous studies have failed to determine how consumers’ religious beliefs, food neophobia, and food technology neophobia shape their intention to accept 3D-printed food. This study uses the Theory of Planned Behavior (TPB) to explore how religious beliefs affect consumers’s intentions to accept 3D-printed food, mediated by TPB constructs and moderated by neophobia levels. Data were collected through cross-sectional questionnaires from 306 residents in Malaysia, a country characterized by diverse religious backgrounds, and analyzed using partial least squares structural equation modeling. The results showed that consumers’ attitudes, perceived behavioral control, and subjective norms positively mediated the influence of religious beliefs on intention to accept 3D-printed food. Findings confirm that the intensity of food and food tech neophobia influences whether consumers’ intention to accept 3D-printed food is strengthened, weakened, or unaffected. This study adds to the research on consumer behavior and food technology adoption by understanding the role of religious beliefs and core constructs of TPB as drivers of consumers’ intentions to accept 3D-printed food.