Sustainable Food Technology最新文献

{"title":"Physicochemical and techno-functional characterization of fibers and powders from leaves of stubble of two cultivars (MD2 and Smooth Cayenne) of pineapple (Ananas comusus L.)","authors":"Jennifer Patricia Silva-Cardenas, Ma. Estela Vázquez-Barrios, Luis F. Zubieta-Otero and Mario E. Rodriguez-Garcia","doi":"10.1039/D5FB00263J","DOIUrl":"https://doi.org/10.1039/D5FB00263J","url":null,"abstract":"<p >The aim of this work was to characterize the physicochemical and techno-functional properties of the fibers and powder obtained from the leaves of the two pineapple cultivars, MD2 (MD) and Smooth Cayenne (SC), to investigate their potential as a food ingredient in the development of new food products. Proximal chemical analysis shows that all evaluated materials have a low moisture content between 8.61 and 9.70% and a fat content between 0.06 and 1.04%, while the protein content varies between 5.32 and 8.36% and the ash content is higher in the powders than in the fibers (7.37 to 7.16 and 5.62 to 5.41, respectively). In addition, the samples have a high content of carbohydrates such as cellulose, hemicellulose, lignin, pectin, gum, wax and dietary fiber, which were identified by X-ray diffraction. The samples are acidic with a pH around 4.8. The results show that the fibrous (F) and the powder (P) materials have a swelling water capacity (SWC) between 16.14 and 26.90 mL g<small>⁻¹</small>, an oil retention capacity (ORC) between 2.95 and 7.26 g g<small>⁻¹</small>, a water absorption index between 8.20 and 13.25 g g<small>⁻¹</small> and a high and low water solubility index (WSI) between 0.040 and 0.060 g g<small>⁻¹</small>. On the other hand, the color is similar for the fibers (FMD–FSC) and slightly different for the powders (PMD–PSC). Scanning electron microscopy shows that the fibers have a micrometric thickness of 5 to 10 μm and the powders have a particle size of 5 to 50 μm. X-ray fluorescence shows that the ash powder contains important minerals for the human body, such as K, Ca, Cl, P, S, Mg, Si, and Mn. The carbohydrates have an influence on the techno-functional and pasting properties of the powder as well as on the hydrophilic properties, which are reflected in the high peak viscosity. This fact can confirm and improve the prospects for its use as an ingredient in the food industry, following a circular economy approach, since the industry considers it as waste without value.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 5","pages":" 1636-1648"},"PeriodicalIF":0.0,"publicationDate":"2025-08-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d5fb00263j?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145078752","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Kinetic and thermodynamic characterization of thermosonication-assisted extraction of bioactives from lapsi fruit juice optimized by ANN-GA","authors":"Puja Das, Prakash Kumar Nayak and Radha krishnan Kesavan","doi":"10.1039/D5FB00233H","DOIUrl":"https://doi.org/10.1039/D5FB00233H","url":null,"abstract":"<p >The present study focuses on an extensive investigation into thermosonication as a novel process for enhancing the extraction of bioactive functional compounds from lapsi fruit juice. Process optimization was achieved by using artificial neural networks (ANN) coupled with a genetic algorithm (GA), finding optimum conditions to be 75% amplitude, 40 °C, and 60 minutes. The release performance of principal functional compounds, such as total phenolic content, total flavonoid content, antioxidant activity, and ascorbic acid, was also investigated under these optimized conditions. Among all the kinetic models used, the pseudo-second-order model demonstrated the best correlation (<em>R</em><small>²</small> = 0.99, <em>χ</em><small>²</small> = 0.09), which indicated that compound release occurred by chemisorption processes. The process also revealed an initial rapid extraction phase, which was then followed by a steady plateau at 60 minutes. The activation energies were in the range of 29.45 to 35.23 kJ mol<small>⁻¹</small>, and this indicated the temperature dependence of the process. Thermodynamic studies revealed that the extraction was spontaneous under all tested temperatures (Δ<em>G</em>: −5.45 to −18.46 kJ mol<small>⁻¹</small>), endothermic in nature (Δ<em>H</em>: 5.44 to 15.64 kJ mol<small>⁻¹</small>), entropy-guided (Δ<em>S</em>: 18.03 to 57.23 J mol<small>⁻¹</small> K<small>⁻¹</small>) and, therefore, capable of efficiently breaking down the cell walls and facilitating mass transfer. Optimal extraction efficiency was achieved at 40 °C, beyond which heat-induced degradation of labile compounds was observed. Kinetic and thermodynamic studies confirm that thermosonication enables efficient, spontaneous, and temperature-dependent extraction of bioactives from Lapsi juice. The findings support its feasibility for energy-efficient, scalable industrial applications.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 5","pages":" 1624-1635"},"PeriodicalIF":0.0,"publicationDate":"2025-08-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d5fb00233h?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145078751","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Formulation and characterisation of sustainable nutritious gluten-reduced cookies with indigenous grains from Northeast India†","authors":"Paushali Mukherjee and Ramagopal Uppaluri","doi":"10.1039/D5FB00271K","DOIUrl":"https://doi.org/10.1039/D5FB00271K","url":null,"abstract":"<p >This research article explores the formulation and characterisation of sustainable, gluten-free and gluten-reduced cookies through the utilization of a diverse range of grain-based flours. Gluten-free cookies were formulated with a diverse selection of indigenous and regionally available grains from Northeast India. While gluten-free cookie formulations incorporated rice, soy, green gram, finger millet, oats, Bengal gram, and roasted chickpea flours, gluten-reduced cookies incorporated wheat, Bengal gram, and roasted chickpea flours. The conducted study was targeted to assess the impact of alternative grain flour compositions on the sensory, nutritional and functional attributes of the cookies. The investigations contributed to the development of sustainable food products and aligned with the contemporary dietary needs, such as gluten intolerance, increased demand for plant-based protein, dietary fiber enrichment, and the utilization of locally sourced, minimally processed ingredients. Bengal gram and roasted chickpea flours were retained as fixed ingredients across formulations and served as nutrient-rich and functional base components. Comprehensive characterisation included texture, colour, nutritional profiling, and sensory analysis. The findings conveyed significant differences in the sensory appeal and nutritional content, especially in protein and fibre levels, and their dependence upon the grain combinations used. The article provided valuable insights for sustainable bakery alternatives and promotes the utility of locally sourced grains to support health-conscious and environmentally friendly food systems.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 5","pages":" 1589-1609"},"PeriodicalIF":0.0,"publicationDate":"2025-08-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d5fb00271k?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145078739","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Sustainable recovery of residual proteins from tofu whey by coupling nanofiltration with electromembrane processes and functional properties of resulting protein fractions","authors":"Rosie Deschênes Gagnon, Marie-Ève Langevin, Florence Lutin and Laurent Bazinet","doi":"10.1039/D5FB00202H","DOIUrl":"https://doi.org/10.1039/D5FB00202H","url":null,"abstract":"<p >In this study, a process was evaluated for the recovery of residual proteins from tofu whey. This process involved the coupling of a pre-concentration of tofu whey by nanofiltration (NF) at a 9× volume concentration factor, with demineralization by electrodialysis (ED), followed by electro-acidification through electrodialysis with bipolar membranes (EDBM) and centrifugation. The process resulted in a protein recovery of 25.1% in the final precipitate fraction. Molecular weight analysis showed that most proteins in tofu whey, retentate, precipitate and supernatant were under 1000 Da, with similar profiles suggesting no specific protein isolation in the precipitate. In addition, the functional properties of the fractions at each step of the process (Tofu whey, NF retentate, precipitate and supernatant) were assessed and compared with three commercial soy protein isolates (SPIs). For the first time, the functional properties of tofu whey proteins recovered by the NF + ED + EDBM process were systematically studied. Surprisingly, despite the residual proteins in tofu whey fractions having smaller molecular weights than the 7S and 11S proteins in SPIs, their functionalities were comparable, and in some cases, superior. The final supernatant and NF retentate exhibited better solubility, foaming properties, and emulsifying capacity than the SPIs, while the tofu whey and final precipitate demonstrated similar functional properties. These results suggest that all fractions could serve as valuable functional ingredients in food formulations, contributing to the valorization of tofu whey within a circular economy framework. However, it appeared that the EDBM step would not be necessary to valorize tofu whey in a more economical way.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 5","pages":" 1529-1541"},"PeriodicalIF":0.0,"publicationDate":"2025-08-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d5fb00202h?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145078735","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Reverse osmosis and forward osmosis concentration of cranberry juice: processing effects on juice quality","authors":"Mark Emile H. Punzalan and Olga I. Padilla-Zakour","doi":"10.1039/D5FB00142K","DOIUrl":"https://doi.org/10.1039/D5FB00142K","url":null,"abstract":"<p >Reverse (RO) and forward osmosis (FO) are membrane processes that are alternatives to thermal evaporation, operating at room or lower temperature during concentration of liquid foods, using less energy and retaining heat-labile components. Pasteurized cranberry juice (5.5° Brix, pH 2.6) was concentrated by RO at 3.5 MPa and 25 °C to 17.8° Brix and further concentrated by FO at 25 °C to 52.3° Brix. Potassium citrate (2.35 mol L<small>⁻¹</small>) was used as FO draw solution. Samples were stored refrigerated at 4 °C for 6 months. Total soluble solids, pH, water activity, titratable acidity, citric and malic acids, CIE color, % polymeric color, total phenolics, flavonoids, monomeric anthocyanins, DPPH and ABTS antioxidant activities were measured on concentrated and/or reconstituted samples before and after processing and monthly for 6 months. Total plate and yeast and mold counts were evaluated before and after FO processing and after 1, 3, and 6 months on concentrated samples. Results showed that during RO, anthocyanins decreased by 4% while FO induced no significant changes (<em>p</em> &gt; 0.05) in the physicochemical properties. During storage, color values in the RO + FO concentrate decreased significantly (<em>p</em> &lt; 0.05), with a total color change (Δ<em>E</em>) of 10.4 ± 0.9 at the end of 6 months. Polymeric color increased 2-fold while anthocyanins and DPPH Trolox equivalents decreased by 57% and 23% respectively after 6 month storage. Total phenolics, flavonoids and ABTS antioxidant activity were retained after RO and FO and through storage time. Total plate count was &lt;1.5 log CFU mL<small>⁻¹</small> before and after FO processing and after storage. No yeast and molds were detected. These findings suggested that a combined RO + FO can produce high-quality cranberry juice concentrate that retains quality attributes and bioactive components but may need frozen storage for preservation of anthocyanins.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 5","pages":" 1610-1623"},"PeriodicalIF":0.0,"publicationDate":"2025-08-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d5fb00142k?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145078740","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Development of muffins fortified with Nelumbo nucifera dried flower flour as a source of dietary fibre: analysis of quality, nutritional value, and consumer acceptability","authors":"Ashoka S, Revanna M L, Shamshad Begum S, Raju C A, Mounika Patiballa, Babu Rajaram Mohan Ray, Vasantha Kumari R, Vijayalaxmi K G, R. S. Upendra and R. Karthik","doi":"10.1039/D5FB00166H","DOIUrl":"https://doi.org/10.1039/D5FB00166H","url":null,"abstract":"<p >Muffins are popular baked products that can be fortified nutritionally incorporating high-fibre natural flours such as millet, lotus dried flower flour, and flours obtained from by-products of fruits and vegetables. Also, the increasing demand for healthier food choices prompted the exploration of functional ingredients that can improve the nutritional profile of baked goods. A deep insight into the connected literature has highlighted the applications of various alternative flours in baked products as nutritional fortifying agents, but very limited research was documented, specifically on the use of lotus dried flower flour in muffin formulations. Consequently, the present research aimed to examine the potential of lotus dried flower flour as a source of dietary fibre in muffin preparations, focusing on the nutritional quality (physical and sensory attributes) and consumer acceptability of the developed muffins. Muffins were made using a combination of refined wheat flour and lotus-dried flower flour in comparison with 100% refined wheat flour muffins (control). The flour ratios used were 95% Refined Wheat Flour (RWF) to 5% Lotus Flower Flour (LFF) <em>i.e.</em>, (T1), 90% RWF to 10% LFF <em>i.e.</em>, (T2), and 80% RWF to 20% LFF (T3). The physical, textural, nutritional, and sensory properties, shelf life, and consumer acceptability of the developed muffins were investigated. The sensory evaluation revealed statistically significant differences (<em>p</em> &lt; 0.05) among treatments, with overall acceptability (OAA) scores decreasing from 8.73 ± 0.49 in the control to 7.21 ± 0.60 in T3. The T2 formulation (10% LFF) maintained high acceptability with an OAA score of 8.26 ± 0.60. In contrast, colour analysis showed a darkening effect and shifts towards reddish and bluish hues. Physical characteristics revealed increased baking loss and altered texture as the level of lotus flour increased. Nutritional analysis indicated higher ash content (0.91 g <em>vs.</em> 0.83 g) and crude fibre (2.33 g <em>vs.</em> 1.97 g) in LFF muffins compared to the control, with minimal changes in energy content (366.96 kcal <em>vs.</em> 370.69 kcal). With this, the study concludes that lotus flower flour can effectively replace up to 10% of wheat flour in muffin preparation without compromising sensory and nutritional quality, making it a viable option for nutritionally enriched product development.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 5","pages":" 1505-1516"},"PeriodicalIF":0.0,"publicationDate":"2025-08-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d5fb00166h?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145078733","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Introduction to ‘Advances in valorising underexplored biomasses to obtain food ingredients, additives, and products’","authors":"Elena Ibañez, Jose Mendiola and Lidia Montero","doi":"10.1039/D5FB90013A","DOIUrl":"https://doi.org/10.1039/D5FB90013A","url":null,"abstract":"<p >A graphical abstract is available for this content</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 5","pages":" 1249-1250"},"PeriodicalIF":0.0,"publicationDate":"2025-08-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d5fb90013a?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145078764","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Advances in non-thermal food processing: a comprehensive approach to nutrient retention, food quality, and safety","authors":"Duygu Ağagündüz, Gamze Ayakdaş, Beyza Katırcıoğlu and Fatih Ozogul","doi":"10.1039/D5FB00136F","DOIUrl":"https://doi.org/10.1039/D5FB00136F","url":null,"abstract":"<p >In recent years, changes in consumer expectations and the requirements for sustainable food production have increased interest in non-thermal processing technologies. Non-thermal food processing technologies have emerged as promising alternatives to traditional methods, offering effective solutions to challenges such as nutrient loss, microbial contamination, and sensory degradation. This article focuses on the effects of six key non-thermal methods, which are high hydrostatic pressure (HHP), pulsed electric field (PEF), ultrasonication (US), cold plasma (CP), ultraviolet irradiation (UV-C), and ozonation on the preservation of heat-sensitive nutrients, food safety, as well as quality parameters. These methodologies will be evaluated, with a discussion of their possible benefits and limits, as well as their applicability in different food systems. Ultimately, this article will contribute to the ongoing discussion about how to optimize food processing techniques for both consumer health and environmental sustainability. Non-thermal technologies can preserve or enhance the bioavailability of heat-sensitive nutrients such as vitamins, minerals, and antioxidants by reducing thermal degradation and improving cellular release. They also offer effective microbial inactivation, notably against common pathogens, through physical or oxidative mechanisms, providing safe and chemical-free disinfection. Additionally, these methods help maintain sensory qualities and improve techno-functional properties while supporting better digestibility, oxidative stability, and shelf life in various food matrices. Moreover, their synergistic combinations offer added value by enhancing antioxidant retention, reducing contaminants, and improving product stability beyond what individual methods achieve alone. With low energy and water consumption, minimal additive use, and support for clean-label production, non-thermal technologies present a comprehensive and sustainable approach to future food systems.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 5","pages":" 1284-1308"},"PeriodicalIF":0.0,"publicationDate":"2025-08-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d5fb00136f?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145078789","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Drivers of Industry 5.0 technologies in dairy industry: an exploratory study","authors":"Mohit Malik, Rahul S Mor, Vijay Kumar Gahlawat, Abdo Hassoun and Sandeep Jagtap","doi":"10.1039/D5FB00156K","DOIUrl":"https://doi.org/10.1039/D5FB00156K","url":null,"abstract":"<p >This paper aims to identify and analyse the key drivers affecting the adoption of Industry 5.0 (I5.0) technologies in the dairy industry. The data collected from various dairy stakeholders was analysed using Exploratory Factor Analysis (EFA) to uncover the underlying factors, and Multiple Linear Regression (MLR) was employed to evaluate the impact of the factors on the adoption level of I5.0 technologies. The EFA identified five key factors driving the adoption of I5.0 technologies: operational efficiency and productivity, animal health and product quality, sustainability and environmental impact, data-driven decision-making and compliance, and market competitiveness and collaboration. The MLR analysis revealed that these factors significantly impact the level of adoption (LOA), with operational efficiency and productivity being the most influential factors. The findings indicate that dairy stakeholders recognise the potential benefits of I5.0 technologies in enhancing efficiency, improving product quality, and enabling effective decision-making.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 5","pages":" 1556-1568"},"PeriodicalIF":0.0,"publicationDate":"2025-08-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d5fb00156k?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145078729","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Development of iron–ascorbic acid microcapsules using Brewer's spent grain arabinoxylans as wall materials and study of their application as fortifiers in extruded corn products","authors":"Gabriel D. Heinen, Raúl E. Cian and Silvina R. Drago","doi":"10.1039/D5FB00121H","DOIUrl":"https://doi.org/10.1039/D5FB00121H","url":null,"abstract":"<p >Fortification is a sustainable long-term strategy to address iron deficiency and anemia. Microencapsulation could be used to protect iron from interaction with other food components and increase its bioaccessibility. This study aimed to develop iron microcapsules using arabinoxylans (AXs) extracted from Brewer's spent grain as an encapsulating material and ascorbic acid (AA) as an absorption promoter for use as fortifiers in extruded corn products. Two levels of iron were studied (12.8 and 24.4 mg Fe per g solids), with AA (in an AA : Fe molar ratio of 1.5 : 1), keeping the iron : AX ratio constant at 1 : 20. The microcapsules were produced through spray drying. Subsequently, corn extrudates fortified with iron microcapsules or ferrous sulfate were produced, and the stability of the fortified samples stored at room temperature for one year was studied. Iron bioaccessibility from microcapsules and extruded corn products was determined after <em>in vitro</em> gastrointestinal digestion. Results indicated that ascorbic acid was partially protected from oxidation during the spray drying process (∼53%). This allowed the microencapsulated iron to remain bioaccessible under the conditions of the gastrointestinal environment (∼20%). The extruded corn product with the addition of microcapsules presented good iron bioaccessibility, which was higher than that of ferrous sulfate (∼18 <em>vs.</em> 12%). However, the wall material failed to protect ascorbic acid from degradation during the thermal extrusion process. The products fortified with the microcapsules with the lowest iron level were more stable than the product fortified with ferrous sulfate. It was feasible to obtain an iron fortifier with good bioaccessibility using AXs as encapsulating agents.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 5","pages":" 1470-1479"},"PeriodicalIF":0.0,"publicationDate":"2025-07-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d5fb00121h?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145078726","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}