Measurement: Food最新文献

{"title":"Quantitative paper-based SERS method for the rapid determination of sulfur amino acid residues in Pisum sativum","authors":"Catherine Rui Jin Findlay ,&nbsp;Obasi Ukpai Ukoji ,&nbsp;Sristi Mundhada ,&nbsp;Brittany Polley ,&nbsp;Alex Chun-Te Ko ,&nbsp;Pankaj Bhowmik ,&nbsp;Jitendra Paliwal","doi":"10.1016/j.meafoo.2025.100240","DOIUrl":"10.1016/j.meafoo.2025.100240","url":null,"abstract":"<div><div>It is known that peas, a sustainable ingredient in plant-based meat analogs and other proteinaceous food products, contain low levels of sulfur amino acid (SAA) residues. Developing additional inexpensive and rapid methods for determining SAA residues in protein is key to alleviating or resolving any concerns of possible micronutrient deficiencies associated with pea protein. This study evaluated surface-enhanced Raman spectroscopy (SERS) and the quantification of nascent signals stemming from cysteine residues in complex sample matrix solutions with low concentrations of analytes chemisorbed to silver using timed exposures. Silver nanoparticle printed SERS (Ag P-SERS) substrates showed a dynamic range of 1–9 ppm for cysteine and 0–42,000 ppm for bovine serum albumin (BSA). A distinct peak at 667 cm^-1 in the SERS spectra of pea extracts corresponded to the ν(C-S) stretching mode of cysteine residues. The results demonstrate that low levels of Cys could be rapidly quantified with SERS and used to differentiate pea flour from 10 cultivars. This scientific development could have a far-reaching impact on the development of plant-based protein sources with nutritional profiles that rival those of animal proteins.</div></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"19 ","pages":"Article 100240"},"PeriodicalIF":0.0,"publicationDate":"2025-07-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144633542","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Optimization of process parameters for the formation of lutein extract loaded nanoemulsions","authors":"Anuradha Saini ,&nbsp;Parmjit Singh Panesar","doi":"10.1016/j.meafoo.2025.100239","DOIUrl":"10.1016/j.meafoo.2025.100239","url":null,"abstract":"<div><div>The aim of the study is to identify the optimized process parameters that result in the smallest droplet size of lutein extract loaded nanoemulsions. Nanoemulsions formation was influenced by the type of oil used, corn oil enabled the formation of smallest average droplets (diameter ≈120 nm), while olive, cinnamon, and flaxseed oils were less effective. Surfactant type (Tween 80/Tween 60/Tween 20) and surfactant-to-oil ratio (1:10 to 2:1) also played a critical role, with Tween 80 proving most effective, yielding droplet size around 106 nm. The optimized nanoemulsion formulation, prepared via ultrasonication, consisted of 2 % (w/w) oil phase with 10 mg lutein extract, 2 % (w/w) Tween 80, and 97 % (w/w) aqueous phase, processed at 30 °C for 35 min. These findings offer a practical framework for developing efficient lutein extract loaded nanoemulsions based delivery systems for use in food and beverage applications.</div></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"19 ","pages":"Article 100239"},"PeriodicalIF":0.0,"publicationDate":"2025-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144614556","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Optimizing extrusion for maximum resistant starch: Unlocking the potential of banana flour","authors":"Stellamaris Kembabazi ,&nbsp;Martin Mutambuka ,&nbsp;Norhasnida Zawawi ,&nbsp;Ediriisa Mugampoza ,&nbsp;Radhiah Shukri ,&nbsp;Florence Isabirye Muranga","doi":"10.1016/j.meafoo.2025.100238","DOIUrl":"10.1016/j.meafoo.2025.100238","url":null,"abstract":"<div><div>Banana starch, particularly rich in resistant starch type 2 (RS2), is known for its physiological benefits, but it lacks thermal stability compared to resistant starch type 3 (RS3). This study explored the use of twin-screw extrusion to modify native starch into the more thermally stable RS3 in banana flour derived from East African Highland cooking bananas. Using a central composite design, four variables; banana cultivar, feed moisture, barrel temperature, and screw speed were optimized. The highest RS content (38 %) was achieved under the following conditions: cultivar <em>Enyeru</em>, 18 % feed moisture, 90 °C barrel temperature, and 300 rpm screw speed. Post-cooking evaluation of the optimized extrudate showed significant RS retention and improved thermal stability. The increased RS positively impacted the functional properties: solubility, swelling power, water absorption capacity, and oil absorption capacity. Extrusion further improved the banana flour attributes with better paste stability against shear and heat, as well as reduced bulk density and tannin. These findings highlight the potential of extrusion technology to enhance the RS3 content in banana flour, offering new opportunities for functional food applications.</div></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"19 ","pages":"Article 100238"},"PeriodicalIF":0.0,"publicationDate":"2025-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144605872","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Optimization of microwave-assisted extraction conditions for bioactive compounds from Cannabis sativa L. leaves using response surface methodology","authors":"Karnsinee Thanarukwuttikorn ,&nbsp;Nopparat Prabsangob ,&nbsp;Pitchaon Maisuthisakul ,&nbsp;Thepkunya Harnsilawat","doi":"10.1016/j.meafoo.2025.100237","DOIUrl":"10.1016/j.meafoo.2025.100237","url":null,"abstract":"<div><div>This research aims to optimize the microwave-assisted extraction (MAE) conditions for extracting bioactive compounds from <em>Cannabis sativa</em> L. leaves by varying extraction temperature, time, and water ratio to enhance the extraction efficiency of total phenolic content (TPC), total flavonoid content (TFC), antioxidants, and cannabidiol (CBD). A Box-Behnken design (BBD) combined with Response Surface Methodology (RSM) was used to optimize the MAE process. The effects of extraction temperature (90–150 °C), extraction time (10–30 min), and solid-to-solvent ratio (SSR) (1:10–1:30 g-dried sample/ml) were investigated. The RSM results indicated that the optimal conditions were a SSR of 1:28.5 g-dried sample/ml, extraction temperature of 150 °C, and extraction time of 23 min, yielding 38.75 % extraction, 19.08 mg GAE/g dw TPC 8.98 mg QE/g dw TFC, 42.09 mg Trolox/g dw FRAP, and 44.14 mg Trolox/g dw ABTS. This study highlights the significance of MAE technology, particularly the use of water as a green solvent, and identifies optimal conditions for achieving high-quality extracts, facilitating the utilization of <em>C. sativa</em> L. leaves in various high-value applications.</div></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"19 ","pages":"Article 100237"},"PeriodicalIF":0.0,"publicationDate":"2025-06-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144517571","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Lipid quality and oxidative response in gilthead seabream fillets fed an organic diet including crayfish meal as a source of natural astaxanthin","authors":"M. Martinoli ,&nbsp;M. Contò ,&nbsp;N. Tonachella ,&nbsp;G. Cardinaletti ,&nbsp;A. Martini ,&nbsp;D. Pulcini ,&nbsp;G. Renzi ,&nbsp;S. Failla ,&nbsp;E. Tibaldi ,&nbsp;F. Capoccioni","doi":"10.1016/j.meafoo.2025.100236","DOIUrl":"10.1016/j.meafoo.2025.100236","url":null,"abstract":"<div><div>Organic certification for aquaculture fish prohibits the use of synthetic pigments in feed but allows natural alternatives. Meal derived from the alien red swamp crayfish (<em>Procambarus clarkii</em>) is rich in astaxanthin, a powerful natural antioxidant. This study aims to evaluate the effects of a 12 % dietary inclusion of crayfish meal on the shelf-life and nutritional quality of farmed gilthead seabream (<em>Sparus aurata</em>).</div><div>Compared to the control diet, the experimental diet had no negative effects on fish growth. To assess shelf-life, fillets from fish fed the two diets were analyzed at different times: immediately after harvesting (0 days), after refrigeration (4 days), after freezing (30 days), and post-cooking. Fillets from the crayfish-fed group showed a higher proportion of omega-3 polyunsaturated fatty acids compared to the control (26.5 % vs. 23.5 % of total fatty acid methyl esters). Additionally, levels of conjugated dienes and trienes in fish muscle were significantly lower in the experimental group, likely due to the antioxidant properties of astaxanthin. The radical scavenging activity of both feeds and fillets was evaluated using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay, while endogenous antioxidant activity was assessed by thiol group analysis. Both methods highlighted significantly improved antioxidant capacity in fillets from the experimental diet (e.g., 34.5 % vs. 1.1 % for DPPH). Malondialdehyde analysis of refrigerated, frozen, and cooked fillets further confirmed significantly lower lipid oxidation levels in the test group compared to the control. Overall, these findings suggest that crayfish meal can be considered a natural functional ingredient in seabream diets, as its inclusion enhances fillet stability against oxidation.</div></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"19 ","pages":"Article 100236"},"PeriodicalIF":0.0,"publicationDate":"2025-06-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144548580","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Mechanistic insights into biopolymer-based encapsulation of black cardamom (Amomum subulatum) oleoresin via spray drying: Techno-functional, physicochemical properties, and release of bioactives in simulated gastrointestinal and milk matrix","authors":"Sakkaravarthy Abishek,&nbsp;Ravishankar Kaarthik,&nbsp;Parameswaran Gurumoorthi","doi":"10.1016/j.meafoo.2025.100235","DOIUrl":"10.1016/j.meafoo.2025.100235","url":null,"abstract":"<div><div>Black cardamom is an underutilized spice valued for its distinct aroma and flavour in food, but its commercial potential as a functional ingredient in the concentrated form of oleoresin is limited due to its volatility and oxidative degradation. This study aimed to extract BCO using supercritical fluid, followed by encapsulation via spray drying with different biopolymers such as gum arabic (GA), maltodextrin (MD), whey protein (WP), and their combination to enhance its stability and functionality. The resulting encapsulates were evaluated for yield, moisture, solubility, thermal, structural, and functional characteristics. Among the carriers, GA based encapsulates exhibited the highest encapsulation efficiency and superior functional attributes such as solubility, wettability, bulk density, and tapped density. FTIR and XRD analyses confirmed strong intermolecular interactions and successful amorphous matrix formation. SEM revealed spherical, smooth microcapsules while thermal analysis (DSC and TGA) indicated better thermal stability, confirming the effectiveness of GA as a carrier. Furthermore, <em>in-vitro</em> release studies under simulated gastrointestinal conditions revealed that GA formulations released over 80 % of the bioactive compounds, indicating strong potential for targeted delivery. In addition, the controlled release behavior of 1,8-cineole and α-terpinyl acetate in milk revealed that GA presented the highest and most sustained release profiles, reaching over 95 % for 1,8-cineole and over 85 % for α-terpinyl acetate within 210 min, demonstrating the efficacy of the carriers in delivering bioactives in functional food matrices. These results highlight the importance of selecting biopolymers for the development of stable, functional ingredients with controlled release that are suitable for food and pharmaceutical applications.</div></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"19 ","pages":"Article 100235"},"PeriodicalIF":0.0,"publicationDate":"2025-06-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144502504","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Evaluation of nutritional and economic impact of food waste in a school canteen","authors":"Mari Abreu ,&nbsp;José Carvalho ,&nbsp;Carla Gonçalves","doi":"10.1016/j.meafoo.2025.100234","DOIUrl":"10.1016/j.meafoo.2025.100234","url":null,"abstract":"<div><div>This study aimed to quantify food waste in a school canteen and evaluate its nutritional and economic impacts. Data were collected over 10 non-consecutive days during lunch in a school canteen where surpluses and leftovers were weighed. The leftovers were separated in soup and main plate components using the selective aggregate weighing method. Nutritional losses were estimated using the Portuguese Table of Food Composition, and economic losses were estimated using the prices of white-label products from a national hypermarket chain. The study evaluated 1412 meals, of which 389 were distributed to preschool children and 1023 to basic-education children. Children in basic-education were found to waste more food, with the “soup” (42.9 ± 22.1 %) and the \"conduit and garnish\" (39.1 ± 17.3 %) being the most discarded items. In preschool, the most wasted items were “salad/vegetables” with an average of 66.1 ± 28.7 % and \"conduit and garnish\" with 25.1 ± 16.9 %. Nutritionally, approximately 211 kcal, 10.3 g of fat, 15.8 g of carbohydrates, 13.1 g of protein and 1.6 g of fiber were wasted per person per day (soup and main plate). In economic terms, these losses amounted to around 0.02±0.01 euros/day for soup and 44.65±24.52 euros/day for main plate. The findings and results of this research highlight the need to improve the school canteen food services and educate the school community on the importance of eating school lunches and reducing food waste.</div></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"19 ","pages":"Article 100234"},"PeriodicalIF":0.0,"publicationDate":"2025-06-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144480259","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Assessment of in vitro and in vivo antioxidant activity of white button mushroom polyphenols extracted with ultrasound-assistance","authors":"Anam Latif ,&nbsp;Muhammad Issa Khan ,&nbsp;Usman Mir Khan ,&nbsp;Ansa Latif ,&nbsp;Gholamreza Abdi ,&nbsp;Rana Muhammad Aadil","doi":"10.1016/j.meafoo.2025.100233","DOIUrl":"10.1016/j.meafoo.2025.100233","url":null,"abstract":"<div><div>White button mushrooms (<em>Agaricus bisporus</em>) contain polyphenols that give them their medicinal properties and aid in the prevention of a number of diseases. Ultrasound-assisted extraction (UAE) has emerged as a green extraction technique, offering higher extraction efficiency, shorter processing time and reduced solvent concentration. In complex process to determine the antioxidant activity of polyphenols in rat models, the effect of one process variable depends on the others, and the interactions between factors need to be taken into account. The Response surface methodology (RSM) was used to optimize UAE to have higher extraction of polyphenols from white mushroom button. The total phenolic content (TPC), total flavonoid content (TFC), 2,2-diphenyl-1-picrylhydrazyl (DPPH), radical scavenging activity, and ferric reducing antioxidant power (FRAP) assay in white button mushroom were determined by three extraction parameters, ethanol concentration (10–90 %), extraction time (1–30 min), and extraction temperature (25–60 °C), by applying central composite design (CCD). The antioxidant potential of polyphenols was assessed in female Sprague Dawley rats with DMBA-induced mammary carcinoma. The white button mushrooms showed significantly higher phenolic and flavonoid content with higher antioxidant activity. The maximum value of TFC (5.9 mg QE/g), TPC (17.73 mg GAE/g), FRAP (45.99 mg/mL) and DPPH (68.10 µg/mol) was found when the effects of 57 to 68 % ethanol concentration, 11 min, and 40 °C temperature were combined. The ethanol content, ethanol time, temperature, and extraction parameters all had a significant impact on <em>in vitro</em> and <em>in vivo</em> assessment. These polyphenols from mushrooms showed a remarkable capacity to function as antioxidants, repairing antioxidant enzymes and protecting the body from damage caused by free radicals, thereby slowing the progression of chronic diseases. Moreover, white button mushrooms have great potential as <em>in vivo</em> to reduce oxidative stress which leads to lower the lipid peroxidation and retard the DMBA-induced breast cancer.</div></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"19 ","pages":"Article 100233"},"PeriodicalIF":0.0,"publicationDate":"2025-06-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144489578","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Thermophysical, rheological, electrical, and dielectric properties of mango (Mangifera indica cv. Palmer) pulp and nectar: Temperature correlations for microwave and conventional thermal processing","authors":"Tiago Augusto Bulhões Bezerra Cavalcante ,&nbsp;Carmen Cecília Tadini ,&nbsp;Jorge Andrey Wilhelms Gut","doi":"10.1016/j.meafoo.2025.100231","DOIUrl":"10.1016/j.meafoo.2025.100231","url":null,"abstract":"<div><div>Continuous flow microwave heating is an alternative technology to conventional heat exchangers in the thermal processing of liquid foods. This technology enables rapid volumetric heating while preserving product quality; however, achieving homogeneous heating is challenging. The design and analysis of microwave systems require multiphysics simulation techniques to simultaneously model fluid flow, heat transfer and electromagnetic field propagation. Since accurate simulations depend on reliable food property characterization, thermophysical, rheological, electrical, and dielectric properties of mango (Palmer variety) pulp and nectar were measured to provide temperature correlations applicable to modeling microwave thermal processing, as well as conventional heating, pulsed electric field treatment, and ohmic heating applications. Mango pulp and nectar were produced from fresh fruits and characterized by pH, acidity, total solids, soluble solids and ash content. Density was measured by pycnometry (25 - 80 °C), thermal conductivity (35 - 75 °C) was determined by the concentric cylinders method, electrical conductivity (20 - 80 °C), was obtained with a conductivity meter and heat capacity (5 - 90 °C) was assessed by DSC - differential scanning calorimetry. Polynomial correlations for temperature were adjusted. Rheological properties were evaluated using a parallel plate system for mango pulp and a coaxial cylindrical system for mango nectar. Both samples exhibited pseudoplastic behavior, which was modeled using the power law model, with temperature dependence described by Arrhenius equation (20 - 80 °C). The main contribution of this study is the characterization of the dielectric properties (relative electrical permittivity and loss factor) using an open-ended coaxial-line technique over a frequency range of 200 - 3000 MHz and a temperature range of 20 - 120 °C. Temperature correlations were adjusted for dielectric properties and penetration depth at the commercial frequencies of 915 and 2450 MHz. Relative permittivity showed a linear decrease with temperature, attributed to water polarization. The loss factor showed contributions from both ionic conduction and dipole rotation mechanisms to microwave heating. Penetration depth was greater at 915 MHz (20 - 73 mm) than at 2450 MHz (10 - 25 mm); however, at 915 MHz, it decreased with increasing temperature, which may lead to non-uniform heating.</div></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"19 ","pages":"Article 100231"},"PeriodicalIF":0.0,"publicationDate":"2025-06-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144321617","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Nutritional profile and bioactive contents of Englerophytum magalismontanum fruits from Botswana","authors":"Kaone Kgotla Mokwena ,&nbsp;Geremew Bultosa ,&nbsp;Eyassu Seifu ,&nbsp;John Gwamba ,&nbsp;Thabo Khumoetsile","doi":"10.1016/j.meafoo.2025.100232","DOIUrl":"10.1016/j.meafoo.2025.100232","url":null,"abstract":"<div><div>Among underutilized indigenous wild fruits, <em>Englerophytum magalismontanum</em> (Sond.) has the potential for nutritional improvement and economic development of arid and semi-arid regions. In view of this, <em>E. magalismontanum</em> fruits pulp collected from Kanye and Molepolole, Botswana was evaluated. Survey conducted to document on the traditional knowledge of <em>E. magalismontanum</em> fruits showed that the respondents were aware on fruits use for human consumption, jam, alcoholic and non-alcoholic beverage making. The proximate, mineral and vitamin C contents determined by Association of Official Analytical Chemists (AOAC) methods showed no significant difference (<em>p</em> &gt; 0.05) except for moisture and fat. The moisture content was 66.2 % for Molepolole and 70.6 % for Kanye and after drying (60 °C) reduced to 14.2 % and 16.2 %, respectively. The percentage ash, fiber, protein, fat, available carbohydrate (CHO) and vitamin C (mg/100 mL) contents were ranged 2.1–2.4, 4.9–5.2, 1.4–2.2, 2.0–3.5, 70.1–74.6, and 7.0–7.3, respectively and energy content was 17.7 kcal/100 g. Phytochemical tests showed presence of flavonoids, tannins, steroids, terpenoids and cardiac glycosides, and absence of alkaloids and saponins. The total phenolics and flavonoids contents determined using Folin-Ciocalteu and aluminium chloride methods showed significant variations (<em>p</em> &lt; 0.05) because of bioactive compounds biosynthesis variability with different environments. Variations in the mineral contents were insignificant (<em>p</em> &gt; 0.05) except for manganese and copper. The calcium, magnesium, phosphorus, manganese, iron, zinc, and copper contents (mg/100 g, db) were ranged 177.7–207.5, 105.6–112.9, 68.9–69.4, 5.1–9.9, 10.3–15.0, 4.2–4.7 and 0.5–1.1, respectively. The study showed the fruit bears a significant content of CHO, fiber, vitamin C, phenolics and minerals to support nutrition and for functional foods development. The <em>E. magalismontanum</em> fruits can be exploited for health benefits which can illuminate acceptability of wild fruits to ultimately motivate conservation. For future research, functional foods development using fruits, assays on bioavailability and antioxidants activities are recommended.</div></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"19 ","pages":"Article 100232"},"PeriodicalIF":0.0,"publicationDate":"2025-06-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144335736","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}