Sustainable Food Technology最新文献

{"title":"Ionic liquid-based microwave-assisted extraction of chlorogenic acid from green coffee beans","authors":"Ramalakshmi Kulathooran, Subhapriya Pushparaju, Dhanapal Venkatachalam, Divyashree Jangam Seshagiri, Katyaini Panday and Jagan Mohan Rao Lingamallu","doi":"10.1039/D5FB00055F","DOIUrl":"https://doi.org/10.1039/D5FB00055F","url":null,"abstract":"<p >Microwave-assisted extraction (MAE) utilizing a hydrophilic ionic liquid, 1-butyl-3-methylimidazolium tetrafluoroborate [BMIM)][BF<small>₄</small>], was employed to extract chlorogenic acid from green coffee beans using Box–Behnken response surface methodology (BRSM). The yield of chlorogenic acid was considered as a function of four independent variables, namely ionic liquid concentration (M), temperature (°C), wattage (W) and time (min). By analyzing a three-dimensional surface plot of the response surface and solving the regression model equation with Design Expert software, the optimal process conditions were determined. The result shows that an extraction temperature of 90 °C, microwave power of 800 W, ionic liquid concentration ([BMIM][BF<small>₄</small>]) of 1 M and extraction time of 3 min were the best conditions for the extraction of chlorogenic acid. Under these conditions (IL-MAE), the maximum observed yield of chlorogenic acid was found to be 7.31%, which was higher than the conventional method of chlorogenic acid extraction (6.0%) from green coffee beans. The isomers of chlorogenic acids were found to be similar in both the conventional and ionic liquid-based microwave-assisted extracts isolated from green coffee beans. Further confirmation of the method's reliability was provided by the study, indicating that (BMIM)(BF4)-based MAE is effective for extracting chlorogenic acid from green coffee.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 5","pages":" 1580-1588"},"PeriodicalIF":0.0,"publicationDate":"2025-07-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d5fb00055f?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145078738","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 valorization of amla pomace: optimization of a sweetmeat using the fuzzy logic approach and its quality characterization","authors":"Sumaiya Fatima and Vivek Kumar","doi":"10.1039/D4FB00301B","DOIUrl":"https://doi.org/10.1039/D4FB00301B","url":null,"abstract":"<p >Food waste constitutes nearly half the global waste and is expected to rise due to population growth and changing consumer patterns. Fruit pomace, a prominent by-product of juice production, offers potential nutritional and phytochemical properties that promote improved therapeutic, functional and sensory qualities of food products when incorporated, while supporting sustainable bio-economic practices. Amla pomace, rich in vitamin C and bioactive compounds, has high potential for developing functional foods. Further, utilization of amla pomace in sweetmeats is found to yield better nutritional and functional properties compared to those of traditional khoa based sweetmeats. This study is focused on the development of amla pomace sweetmeats emphasizing on the use of the fuzzy logic approach for optimization of sensory data, considering colour &amp; appearance (CA), body &amp; texture (BT), flavour (F) and overall acceptability (OA) as the sensory quality parameters. The best sweetmeat sample, which performed better than the control samples, consisted of 30% khoa, 22.5% amla pomace, 7.5% desiccated coconut, and 40% sugar. Additionally, the key characteristics that define sweetmeat quality were ranked as follows: OA &gt; BT &gt; F &gt; CA. Further, the nutritional, phytochemical and textural characteristics of control and optimized amla pomace sweetmeat samples were assessed. The amla pomace sweetmeat had significantly higher amounts of fibre (3.97%), ascorbic acid (98.71 mg/100 mL) and phenolic compounds (54.65 mg GAE g<small>⁻¹</small>), while high levels of fat and protein were observed otherwise. Additionally, inclusion of amla pomace enhanced the textural properties of the sweetmeat. Furthermore, the polysaccharides isolated from the amla pomace sweetmeat were analysed for monosaccharide composition using GC-MS and the results illustrated the presence of various monosaccharides including galactose, galacturonic acid, arabinose, rhamnose, glucose, xylose and mannose.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 5","pages":" 1542-1555"},"PeriodicalIF":0.0,"publicationDate":"2025-07-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d4fb00301b?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145078736","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":"Effects of vibro-milling time and sintering temperature on the formation and selected properties of nano-hydroxyapatite ceramics derived from bovine bone","authors":"Anirut Raksujarit and Tanagorn Sangtawesin","doi":"10.1039/D4FB00322E","DOIUrl":"https://doi.org/10.1039/D4FB00322E","url":null,"abstract":"<p >Hydroxyapatite (HA) bioceramics require nanoscale powders to achieve the mechanical strength necessary for load-bearing implants. The impact of vibro-milling on HA derived from bovine bone remains unclear. This study hypothesized that varying vibro-milling duration and sintering temperature could optimize the nano-HA characteristics and ceramic performance. Natural bovine bone was processed into HA powder through boiling, calcination at 800 °C, and initial ball milling. The resulting HA powder was then vibro-milled for 0, 1, 2, 4, and 8 hours to generate nanopowders and sintered between 1150 °C and 1300 °C. A 2 hours vibro-milling treatment produced uniform nano-HA (&lt;100 nm) with good crystallinity. Sintering temperature had a greater influence than milling time, with 1250 °C treatment yielding the highest densification and a maximum bending strength of ∼112 MPa. These findings demonstrate that a 2 hours vibro-milling step combined with 1250 °C sintering produces HA ceramics suitable for load-bearing applications.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 5","pages":" 1450-1458"},"PeriodicalIF":0.0,"publicationDate":"2025-07-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d4fb00322e?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145078722","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 oleogel encapsulation of tilapia fish oil using protein-based cryogels: fabrication, characterization, and digestion behavior","authors":"Daniel Tua Purba, Jaydeep Dave and Pichayada Somboon","doi":"10.1039/D5FB00322A","DOIUrl":"https://doi.org/10.1039/D5FB00322A","url":null,"abstract":"<p >In this study, a novel cryogel-templated oleogel system was developed by incorporating sustainable tilapia fish oil (STFO-O) into hybrid protein-based cryogels composed of whey protein isolate (WPI), fish gelatin (FG), and tannic acid (TA) as a natural polyphenolic crosslinker. Unlike previous reports on single-phase cryogels or oleogels, this dual-network system synergistically combines the advantages of protein–polyphenol interactions and porous cryogel structures for improved encapsulation, stability, and targeted release of omega-3-rich oils. The tilapia visceral oil extracted using a green deep eutectic solvent–ultrasound-assisted method, exhibited high unsaturated fatty acid content (74.07%), including 31.72% polyunsaturated fatty acids (PUFAs) and 8.47% omega-3 fatty acids, including α-linolenic acid (ALA), EPA, and DHA. The optimized WPI/FG 15 : 5-TA formulation showed excellent oil absorption (42.20 ± 0.20 g g<small>⁻¹</small>) and holding capacity (96.80 ± 0.69%), with a peroxide value of only 2.95 ± 0.14 meq kg<small>⁻¹</small> after 8 days at 30 °C, indicating enhanced oxidative stability. FTIR analysis confirmed hydrogen bonding and successful entrapment of oil within the protein matrix. <em>In vitro</em> digestion demonstrated a controlled release profile, with free fatty acid (FFA) release limited to 62.17 ± 2.76% after 120 minutes compared to 83.61 ± 1.42% in the WPI-only control. These results validate the WPI–FG–TA cryogel–oleogel system as a promising and sustainable platform for delivering omega-3-enriched fish oils in functional food and nutraceutical applications.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 5","pages":" 1480-1491"},"PeriodicalIF":0.0,"publicationDate":"2025-07-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d5fb00322a?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145078727","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":"Innovative formulations using spray-drying technology for plant-based high-oil powders: physicochemical and micro-structural analyses","authors":"Sudip Adhikari, Rewati Raman Bhattarai, Hani Al-Salami and Pramesh Dhungana","doi":"10.1039/D5FB00251F","DOIUrl":"https://doi.org/10.1039/D5FB00251F","url":null,"abstract":"<p >Plant-based ingredients, which are considered sustainable sources, are increasingly used to produce food alternatives to animal-origin products. However, despite being considered a sustainable option, the wider acceptance of plant-based alternative foods is poor. The major reasons are the inferior sensory attributes of prepared foods and the lack of desirable functionalities in plant-based food ingredients compared to their animal-based counterparts. To fulfil this gap, this study focuses on the production and characterization of plant-based high-fat powder with enhanced functionalities, which could serve as an alternative ingredient to the dairy-based cream powder in the food manufacturing sector. Plant-based high-oil powders containing 20% and 40% total oil were prepared from a corn oil emulsion having mean oil globule sizes of 0.47 μm and 0.75 μm, by spray-drying. Formulations used a water-soluble fraction of mung bean protein isolate as an emulsifier and maltodextrin as a wall material. The physicochemical analyses of the powders revealed that the powder prepared from corn oil emulsion with a mean fat globule size (<em>D</em>[4,3]) of 0.47 μm and 20% oil content had a lower angle of repose, higher bulk density and lower free oil content than other high-oil powder samples. Confocal laser scanning microscopy (CLSM) and scanning electron microscopy (SEM) images also showed that powders prepared from smaller fat globules were less clustered, with low surface oil coverage compared to the powders prepared from larger fat globules. This study highlighted the suitability of plant-based sources for developing high-oil powders that could find potential applications in creating valuable food products.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 5","pages":" 1569-1579"},"PeriodicalIF":0.0,"publicationDate":"2025-07-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d5fb00251f?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145078737","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":"Enhanced stability of n-3 PUFAs rich structured lipids via spray-dried microencapsulation with tailored wall materials","authors":"Mudassar Hussain, Abhishek Bisht, Imad Khan, Muneeba Naseer Chaudhary, Nida Kanwal, Muhammad Umair Khalid, Mst Nushrat Yiasmin, Arif Hussain and Xiaoqiang Zou","doi":"10.1039/D5FB00185D","DOIUrl":"https://doi.org/10.1039/D5FB00185D","url":null,"abstract":"<p >This study aimed to develop and evaluate the microencapsulation of n-3 PUFAs-rich medium- and long-chain structured lipids (MLSLs) using gum arabic (GA), maltodextrin (MD), and modified starch (MS) in various ratios. Microcapsules were produced <em>via</em> spray drying and assessed for microencapsulation yield, microencapsulation efficiency, physicochemical characteristics, and oxidative stability. The GA:MS:MD formulation achieved the highest microencapsulation yield (87.77 ± 0.47% w/w) and microencapsulation efficiency (90.11 ± 0.56% w/w), with optimal moisture content (1.98 ± 0.21% w/w), water activity (0.17 ± 0.04), and superior wettability (9.27 ± 0.72 min). It also exhibited enhanced solubility (87.54 ± 0.63% w/w) and a low polydispersity index (PDI) (0.28 ± 0.03). FT-IR confirmed successful encapsulation, SEM revealed intact spherical microcapsules, and peroxide values under accelerated storage (55 °C, 28 days) remained low (0.71–2.39 meq O<small>₂</small> per kg). These findings highlight GA:MS:MD microcapsules as promising candidates for functional food and pharmaceutical applications.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 5","pages":" 1492-1504"},"PeriodicalIF":0.0,"publicationDate":"2025-07-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d5fb00185d?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145078728","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":"The gastronomic art of edible insects: cooking methods and food innovation","authors":"Guoqiang Zhang, Shaopu Liu, Feiyu An and Rina Wu","doi":"10.1039/D5FB00314H","DOIUrl":"https://doi.org/10.1039/D5FB00314H","url":null,"abstract":"<p >Edible insects are considered a promising and valuable food source with high potential nutritional value and environmental benefits. Better inclusion of edible insects into the daily diet could reduce the environmental burden and address food insecurity. Nevertheless, consumers often lack adequate knowledge and familiarity with insects, leading to low acceptance and negative attitudes towards insects. Therefore, this review focuses on the nutritional value of edible insects, cooking methods, and current applications of edible insect-based foods, aiming to help consumers and the food industry learn and understand the utilisation knowledge of edible insects and better introduce them into dishes, diets, and food products, thereby improving the gastronomic experience and consumer acceptance. Overall, this review could provide useful information to support further innovation in the culinary use and gastronomic development of edible insects, as well as ways to promote the utilisation of edible insects in the daily diet.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 5","pages":" 1275-1283"},"PeriodicalIF":0.0,"publicationDate":"2025-07-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d5fb00314h?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145078787","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 bioactive compounds from Nelumbo nucifera using ultrasound-assisted extraction optimized through response surface methodology","authors":"Thiti Sonphakdi, Mohammad Fikry, Saranya Jansamutr and Kitipong Assatarakul","doi":"10.1039/D5FB00250H","DOIUrl":"https://doi.org/10.1039/D5FB00250H","url":null,"abstract":"<p > <em>Nelumbo nucifera</em> (lotus flower) is a promising natural source of phenolic compounds, flavonoids, and alkaloids, recognized for their potent bioactive and antioxidant properties. This study optimized a green extraction approach, ultrasound-assisted extraction (UAE) to enhance the yield of these functional compounds while minimizing environmental impact. A response surface methodology (RSM) using a Box–Behnken design (BBD) was employed to investigate the effects of extraction time (10, 25, and 40 min), temperature (50, 60, and 70 °C), and ultrasonic full power rate at 20.5 kHz (40, 65, and 90% power rate). Optimal conditions, 10 min at 57.45 °C and 90% (18.45 kHz), achieved a high total phenolic content (TPC) of 114.52 mg GAE per g, total flavonoid content (TFC) of 0.057 mg QE per g, and strong antioxidant activity (DPPH, 90.91%, ABTS, 91.61%, and ferric reducing antioxidant power, FRAP, 0.072 mg TE per g). The process demonstrated excellent energy efficiency, with reduced energy consumption (617.97 kJ) compared to conventional thermal extraction methods. Thermodynamic analysis confirmed spontaneous extraction of phenolic and antioxidant compounds (negative Δ<em>G</em>), while entropy changes (Δ<em>S</em>) indicated process irreversibility and thermal sensitivity. Overall, UAE operation reduced solvent, saved energy, and effectively preserved heat-sensitive bioactive compounds, highlighting the environmental advantages of UAE. This study underscores UAE as a sustainable and scalable technique for extracting functional compounds, offering considerable potential for applications in food, nutraceutical, and pharmaceutical industries committed to green processing technologies.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 5","pages":" 1517-1528"},"PeriodicalIF":0.0,"publicationDate":"2025-07-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d5fb00250h?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145078734","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":"Xenovolatilomic profiling of Hass avocado (Persea americana Mill.) tissues exposed to endosulfan: identification of potential toxicity biomarkers†","authors":"Juan Pablo Betancourt Arango, Alejandro Patiño Ospina, Jhon Alexander Fiscal Ladino and Gonzalo Taborda Ocampo","doi":"10.1039/D5FB00163C","DOIUrl":"https://doi.org/10.1039/D5FB00163C","url":null,"abstract":"<p > <em>Introduction</em>: Omics sciences, particularly metabolomics and its subfield volatilomics, investigate small molecules to understand biochemical dynamics. Volatilomics targets volatile organic compounds (VOCs), which act as biomarkers for physiological changes, environmental stress, and xenobiotic exposure. Advances in GC-MS and HS-SPME have enabled precise VOC profiling. A critical issue in food safety is pesticide contamination, notably organochlorines like endosulfan, which bioaccumulate and disrupt plant metabolomes. Hass avocado (<em>Persea americana</em> Mill.), rich in lipids and terpenoids, offers an ideal matrix for studying xenovolatilomic responses. <em>Objective</em>: This study evaluated volatilomic alterations induced by endosulfan in Hass avocado using headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS). It aimed to identify potential toxicity biomarkers associated with pesticide exposure, contributing to rapid, reliable detection methodologies for agricultural products. <em>Methodology</em>: Avocado peel, pulp, and seed were experimentally exposed to endosulfan for 8 and 20 days under controlled conditions. VOCs were extracted by HS-SPME and analyzed by GC-MS. Data were processed and subjected to multivariate statistical analyses, including Principal Component Analysis (PCA), Partial Least Squares-Discriminant Analysis (PLS-DA), random forest, variable importance in projection (VIP) scores, and receiver operating characteristic (ROC) curve analysis to identify VOCs differentially expressed under pesticide exposure. <em>Results</em>: Random forest and PLS-DA analyses identified five key VOCs as potential toxicity biomarkers: (<em>E</em>)-2-octenal (V93), oct-3-en-2-one (V86), decanal (V129), hexanal (V29), and nonanal (V102). These compounds exhibited significant concentration changes based on exposure time (8 and 20 days) and tissue type. Additionally, an unknown compound (VX83) emerged as a potential biomarker requiring future characterization. <em>Conclusions</em>: This study constitutes the first xenovolatilomic investigation in Hass avocado and validates the use of (<em>E</em>)-2-octenal, oct-3-en-2-one, decanal, hexanal, and nonanal as potential toxicity biomarkers for the early detection of pesticide-induced biochemical alterations. The integration of volatilomic profiling with multivariate statistical and biochemical analyses provides a solid foundation for developing rapid diagnostic tools and advancing computational metabolomics models for predicting pesticide-induced enzymatic inhibition processes. These findings have implications for food safety, export quality assurance, and the economic sustainability of agricultural production systems in regions like Caldas, Colombia.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 5","pages":" 1416-1438"},"PeriodicalIF":0.0,"publicationDate":"2025-07-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d5fb00163c?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145078720","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":"Freeze-dried microencapsulation of bergamot pomace extract: stability and antioxidant performance in hydrophilic and lipophilic systems","authors":"Antonio Gattuso, Corinne Giacondino, Simone Santacaterina, Amalia Piscopo and Alessandra De Bruno","doi":"10.1039/D5FB00170F","DOIUrl":"https://doi.org/10.1039/D5FB00170F","url":null,"abstract":"<p >The use of microencapsulated antioxidant compounds is gaining increasing interest in both scientific and industrial fields due to their functional properties. In this study, a freeze-drying technique was applied to encapsulate an antioxidant extract obtained from bergamot pomace, a by-product resulting from the processing of this citrus fruit. Maltodextrin was used as a coating agent at a concentration of 20%. The resulting microencapsulated extract was then used to enrich two different matrices: (a) apple juice and (b) sunflower oil, in order to evaluate its effectiveness as a natural antioxidant. The antioxidant extract, the microencapsulated powder, and the enriched products were assessed for their physicochemical properties and antioxidant activity. In addition, the main characteristics of the enriched products were monitored during storage at 25 °C for 90 days. The freeze-drying process enabled the stabilization of the antioxidant compounds, facilitating their incorporation into both hydrophilic and lipophilic systems. The incorporation of the microencapsulated extract led to an increased content of polyphenols and enhanced antioxidant properties in both matrices, with these improvements maintained throughout the 90-day storage period.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 5","pages":" 1405-1415"},"PeriodicalIF":0.0,"publicationDate":"2025-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d5fb00170f?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145078719","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}