Food Chemistry: X最新文献_第2页

Assessing the efficacy of washing methods in reducing multi-pesticide residues in Brown, milled long, and milled basmati Rice

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-03-20 DOI: 10.1016/j.fochx.2025.102400

Filipa Carreiró , Sílvia Cruz Barros , Carla Brites , Patricia Cazón , Duarte Torres , Fernando Ramos , Ana Sanches Silva

{"title":"Assessing the efficacy of washing methods in reducing multi-pesticide residues in Brown, milled long, and milled basmati Rice","authors":"Filipa Carreiró , Sílvia Cruz Barros , Carla Brites , Patricia Cazón , Duarte Torres , Fernando Ramos , Ana Sanches Silva","doi":"10.1016/j.fochx.2025.102400","DOIUrl":"10.1016/j.fochx.2025.102400","url":null,"abstract":"<div><div>Pesticides are vital for protecting crops from diseases but pose risks to human health and the environment, requiring careful evaluation. This study examines pesticide residues in rice and strategies for their removal. Brown, long-milled, and basmati-milled rice samples were spiked with 121 pesticides from different categories (e.g., carbamates, organophosphates, neonicotinoids, triazolobenzothiazoles) at 20 and 50 μg/mL to evaluate residue levels. Pesticides were extracted using the QuEChERS (quick, easy, cheap, effective, rugged, and safe) method and analyzed via High Performance Liquid Chromatography coupled with mass spectrometry. Residue removal was tested using washing methods with and without vinegar. Results showed that long-grain milled rice had higher pesticide residues, and adding vinegar significantly enhanced their removal. These findings contribute to improving food safety practices by providing insights into effective pesticide residue mitigation in rice.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"27 ","pages":"Article 102400"},"PeriodicalIF":6.5,"publicationDate":"2025-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143714247","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Recent progress in the application of chromatography-coupled mass-spectrometry in the analysis of contaminants in food products

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-03-20 DOI: 10.1016/j.fochx.2025.102397

Zhuzi Chen , Zamar Daka , Liying Yao , Jiamin Dong , Yuqi Zhang , Peiqi Li , Kaidi Zhang , Shunli Ji

{"title":"Recent progress in the application of chromatography-coupled mass-spectrometry in the analysis of contaminants in food products","authors":"Zhuzi Chen , Zamar Daka , Liying Yao , Jiamin Dong , Yuqi Zhang , Peiqi Li , Kaidi Zhang , Shunli Ji","doi":"10.1016/j.fochx.2025.102397","DOIUrl":"10.1016/j.fochx.2025.102397","url":null,"abstract":"<div><div>An increasing concern has marked the past few years for food quality and safety, not only by the research community but also among the general public. Due to the increasing prevalence of emerging contaminants/analogues in various food matrices, significant efforts have been focused on developing green extraction, matrix preparation, multi-targeted, and potentially multi-matrix techniques that minimize waste generation, cost, and the use of organic reagents to optimize recyclability throughout the analytical procedure. This, therefore, not only guarantees consumer protection through food safety but also contributes to progress in green analysis, ultimately preventing the one-step forward and two-steps back phenomenon of ensuring food safety while damaging the environment. In this review, we provide an integrated, concise, and comprehensive timeline of the research endeavours in the application of chromatography coupled with mass spectrometry in the analysis of contaminants in plant-, aquatic-, and animal-derived food matrices.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"27 ","pages":"Article 102397"},"PeriodicalIF":6.5,"publicationDate":"2025-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143684477","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Investigating the role of Lactococcus lactis D1813, salinity, and dissolved oxygen on the nutritional, chromatic, and textural profile of Litopenaeus vannamei

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-03-19 DOI: 10.1016/j.fochx.2025.102404

Muhammad Adil , Guo Xinbo , Junpeng Cai , Muhammad Waseem , Muhammad Faisal Manzoor , Crossby Osei Tutu

{"title":"Investigating the role of Lactococcus lactis D1813, salinity, and dissolved oxygen on the nutritional, chromatic, and textural profile of Litopenaeus vannamei","authors":"Muhammad Adil , Guo Xinbo , Junpeng Cai , Muhammad Waseem , Muhammad Faisal Manzoor , Crossby Osei Tutu","doi":"10.1016/j.fochx.2025.102404","DOIUrl":"10.1016/j.fochx.2025.102404","url":null,"abstract":"<div><div>The present study investigated the effect of <em>L. lactis</em> D1813, salinity (8 and 25 ppt), dissolved oxygen (8.5 and 3.5 mg/L), and freshwater shrimp reared in natural freshwater conditions (0 ppt salinity, ∼7.5 mg/L DO) without probiotic addition on its nutritional, chromatic and textural profile. Among the nutritional composition results, the highest protein, ash, and fiber contents were observed in the Huang group meat, i.e., 15.25, 4.50, and 3.99 g/100 g, respectively. Likewise, the results for the analysis of the mineral anticipated that the highest levels of K, Cu, Se, Fe, and Zn were found in Huang head group, i.e., 536, 6.3, 603, 9.2 and 4.6 mg/kg, respectively with high levels of astaxanthin, i.e., 270 μg/g. The Huang meat group also observed maximum chewiness and cohesiveness, i.e., 79.5 and 0.4, respectively. Furthermore, the results for amino acids elucidated the presence of the highest concentrations in the Huang meat group, such as isoleucine, valine, threonine, methionine, and arginine, i.e., 1.85, 1.33, 1.17, 1.44, and 1.33 g/100 g, respectively when compared with control. The highest levels of polyunsaturated fatty acids, such as eicosapentaenoic acid and docosahexaenoic acid, were observed in the Huang head group, i.e., 11.29 and 5.57 g/100 g. Our findings suggest that using L. <em>lactis</em> D1813 as probiotics along with the salinity and dissolved oxygen of 8 ppt and 7.5 mg/L significantly improves the nutritional profile of L. <em>vannamei</em> with better nutrient efficiencies. Furthermore, the study suggests probing the different probiotics in shrimp physiology, such as immune response and disease resistance.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"27 ","pages":"Article 102404"},"PeriodicalIF":6.5,"publicationDate":"2025-03-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143704599","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Regulation of corn starch on the properties of tremella polysaccharide-egg white protein-orange juice composite gel and its application in 3D printing

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-03-19 DOI: 10.1016/j.fochx.2025.102382

Lili Liu , Beibei Shao , Wanlin Yang , Weiwei Cheng , Yue Ding , Feng Xiao

{"title":"Regulation of corn starch on the properties of tremella polysaccharide-egg white protein-orange juice composite gel and its application in 3D printing","authors":"Lili Liu , Beibei Shao , Wanlin Yang , Weiwei Cheng , Yue Ding , Feng Xiao","doi":"10.1016/j.fochx.2025.102382","DOIUrl":"10.1016/j.fochx.2025.102382","url":null,"abstract":"<div><div>The purpose of this paper was to explore the regulation of corn starch (CS) on tremella fuciformis polysaccharide-egg white protein-orange juice (TFP-EWP-OJ) composite gel to develop a new 3D printing material. The results showed that the cylinder of TFP-EWP-OJ composite gel with 0.12 g/mL CS added had the best 3D printing structure and highest printing accuracy. This was an indication that materials with suitable viscosity, hardness, and flowability were more suitable for 3D printing. The nozzle diameter and printing speed were selected to be 1.20 mm and 35 mm/s, respectively. The TFP-EWP-OJ composite gel had greater apparent viscosity and hardness as well as weaker fluidity and a denser network structure with increasing CS concentration. This suggested that the 3D printing performance of TFP-EWP-OJ composite gel can be improved by the incorporation of CS. Furthermore, fourier transform infrared spectroscopy (FT-IR) indicated that no new covalent bonds were formed between CS and the TFP-EWP-OJ composite gel.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"27 ","pages":"Article 102382"},"PeriodicalIF":6.5,"publicationDate":"2025-03-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143684468","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Tailored anthocyanin delivery through modulating -COOH groups in pH-responsive peptide gels

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-03-19 DOI: 10.1016/j.fochx.2025.102401

Wenjun Li , Qianqian Bie , Jianling Li , Wenjie Yang , Pengliang Cao , Wenyu Yang , Xianggui Chen , Pengfei Chen

{"title":"Tailored anthocyanin delivery through modulating -COOH groups in pH-responsive peptide gels","authors":"Wenjun Li , Qianqian Bie , Jianling Li , Wenjie Yang , Pengliang Cao , Wenyu Yang , Xianggui Chen , Pengfei Chen","doi":"10.1016/j.fochx.2025.102401","DOIUrl":"10.1016/j.fochx.2025.102401","url":null,"abstract":"<div><div>With the continuous advancement of precision nutrition, researchers have increasingly recognized the need for tailored, stable delivery of food bioactive compounds, such as anthocyanins, in response to the varying conditions of the gastrointestinal (GI) environment. In this proof-of-concept study, we hypothesize that by modulating the number of pH-responsive -COOH groups in peptide gels, we can precisely control their pH responsiveness, rheological properties, and other physicochemical characteristics, enabling efficient anthocyanin delivery under diverse GI conditions. Our experiments demonstrate that increasing the number of -COOH groups and amino acids in the peptide sequence enhances the pH responsiveness, rheological properties, and stability of anthocyanin molecules within the gels, without compromising their biocompatibility or altering their release rate. These results validate our hypothesis and offer a customizable solution for meeting the diverse delivery needs of gastrointestinal environments. It may enrich the tools available for precise nutritional delivery, enhancing their bioavailability and therapeutic potential.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"27 ","pages":"Article 102401"},"PeriodicalIF":6.5,"publicationDate":"2025-03-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143704589","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Protein composition and nutritional evaluation of three Polygonatum Mill species: A comparative analysis

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-03-19 DOI: 10.1016/j.fochx.2025.102390

Chenxing Liu , Yan Cao , Yuqi Zhao , Shengmin Lu , Qile Xia

{"title":"Protein composition and nutritional evaluation of three Polygonatum Mill species: A comparative analysis","authors":"Chenxing Liu , Yan Cao , Yuqi Zhao , Shengmin Lu , Qile Xia","doi":"10.1016/j.fochx.2025.102390","DOIUrl":"10.1016/j.fochx.2025.102390","url":null,"abstract":"<div><div><em>Polygonatum</em> Mill. (Asparagaceae) is an edible crop with great potential for development in China. This study focused on the analysis of protein components from <em>Polygonatum kingianum</em> Coll. et Hemsl (DHJ), <em>P. cyrtonema</em> Hua (DHHJ), and <em>P. sibiricum</em> Red (HJ). DHJ exhibited the lowest protein content (83.2 mg/g), the highest essential AA rate (23.6 %), the highest degree of protein hydrolysis (13.5 %), and the highest PDCAAS (0.57). DHHJ had the highest protein contents (189.8 mg/g), the lowest rate of essential AA (21.6 %), the lowest degree of protein hydrolysis (10.8 %), and the lowest PDCAAS (0.42). The first limiting AA was found to be Lys for DHHJ and Lys/Leu for DHJ and HJ. 96 carbohydrate, 61 amino acid, and 83 energy metabolism-related differential proteins were identified. Protein A0A5P1F9I9 and <span><span>Q5EER7</span><svg><path></path></svg></span> were highly related to the digestive and nutritional properties. This study could provide an essential reference for better utilizing the <em>Polygonatum</em> protein component.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"27 ","pages":"Article 102390"},"PeriodicalIF":6.5,"publicationDate":"2025-03-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143684475","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Seed multispectral imaging combined with machine learning algorithms for distinguishing different varieties of lettuce (Lactuca sativa L.)

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-03-19 DOI: 10.1016/j.fochx.2025.102399

Jinpeng Wei , Zhangyan Dai , Qi Zhang , Le Yang , Zhaoqi Zeng , Yuliang Zhou , Jun Liu , Bingxian Chen

{"title":"Seed multispectral imaging combined with machine learning algorithms for distinguishing different varieties of lettuce (Lactuca sativa L.)","authors":"Jinpeng Wei , Zhangyan Dai , Qi Zhang , Le Yang , Zhaoqi Zeng , Yuliang Zhou , Jun Liu , Bingxian Chen","doi":"10.1016/j.fochx.2025.102399","DOIUrl":"10.1016/j.fochx.2025.102399","url":null,"abstract":"<div><div>Accurate identification of high-quality seeds is crucial for maintaining superior crop traits. Lettuce is widely consumed vegetable with diverse varieties, however, the traditionally identification methods are both time-consuming and labor-intensive. This study explores feasibility of rapid, non-destructive identification of different lettuce varieties using multispectral imaging combined with machine learning. We firstly collected seed morphological and spectral data from 15 lettuce varieties using multispectral imaging. Then we applied Support Vector Machine (SVM), Random Forest (RF), and Back-Propagation Neural Network (BP), Linear Discriminant Analysis (LDA) for variety identification. The results demonstrated that multispectral imaging combined with machine learning models, effectively distinguished different lettuce seed varieties. The LDA model based on morphological and spectral fusion feature data performed best, and the average classification accuracy was 92.7 %. In the batch validation, the LDA model achieved an accuracy of 93.2 %.This method reduces cost and improves efficiency, showing great potential for seed identification in other crops.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"27 ","pages":"Article 102399"},"PeriodicalIF":6.5,"publicationDate":"2025-03-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143704588","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Protein and polysaccharide edible coatings: A promising approach for fruits preservation - recent advances

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-03-19 DOI: 10.1016/j.fochx.2025.102388

Dong My Lieu , Thuy Thi Kim Dang , Huong Thuy Nguyen

{"title":"Protein and polysaccharide edible coatings: A promising approach for fruits preservation - recent advances","authors":"Dong My Lieu , Thuy Thi Kim Dang , Huong Thuy Nguyen","doi":"10.1016/j.fochx.2025.102388","DOIUrl":"10.1016/j.fochx.2025.102388","url":null,"abstract":"<div><div>Biodegradable packaging, especially edible coatings (EC) for fruit preservation, is a sustainable and eco-friendly approach. ECs, such as polysaccharides and proteins, are widely used in fruit preservation, with a preference for polysaccharides in coating studies. Fundamental EC properties include barrier properties, tensile strength, elongation at break, and UV blocking. Extra materials such as antimicrobial agents, antioxidants, anti-browning agents, and antagonistic microorganisms enhance EC benefits. ECs impact fruit metabolism by reducing malondialdehyde production and enhancing the activities of key enzymes. However, extra materials at high concentrations affect the bonding network of the EC and weaken its structure. Therefore, selecting an appropriate concentration of extra materials is crucial to ensure adequate preservation and safety without affecting sensory properties. Combining coating materials and extra materials to reduce fruit metabolism, maintain fruit quality, inhibit damage pathogens, prevent browning, and provide antioxidants would be an excellent way to promote the green potential of fruit preservation approaches.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"27 ","pages":"Article 102388"},"PeriodicalIF":6.5,"publicationDate":"2025-03-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143683884","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Hydrocolloid addition improves the textural quality of freeze-dried restructured strawberry blocks by regulating pore structural properties

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-03-19 DOI: 10.1016/j.fochx.2025.102403

Haiou Wang , Jiaqi Hu , Xiyun Sun , Hongwei Xiao , Huichang Wu , Wuyi Liu , Feng Zhou , Yulong Wu , Honglin Zhang , Xuemei Gao

{"title":"Hydrocolloid addition improves the textural quality of freeze-dried restructured strawberry blocks by regulating pore structural properties","authors":"Haiou Wang , Jiaqi Hu , Xiyun Sun , Hongwei Xiao , Huichang Wu , Wuyi Liu , Feng Zhou , Yulong Wu , Honglin Zhang , Xuemei Gao","doi":"10.1016/j.fochx.2025.102403","DOIUrl":"10.1016/j.fochx.2025.102403","url":null,"abstract":"<div><div>Freeze-dried restructured strawberry blocks (FRSB) are fascinated by numerous consumers. This study investigated the effect of different hydrocolloid additions, including guar gum, gelatin, pectin, and the composite of the three, on the pore structural properties and the textural quality of FRSB. The composite group of FRSB achieved the smallest pore structure parameters including porosity rate, total volume, average volume, and average area, followed increasingly by the groups of gelatin, guar gum, pectin, and the control, respectively. TPA hardness of FRSB in each group, from high to low, is: composite > guar gum > pectin > gelatin > control (<em>P</em> < 0.05). TPA elasticity, penetration hardness, and penetration work showed significant positive or negative correlation with various pore structure parameters of FRSB. Hydrocolloid addition, especially the composite group, can entitle FRSB with a denser and more stable porous network structure and a better appearance, significantly enhancing their hardness, crispness, and stickiness.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"27 ","pages":"Article 102403"},"PeriodicalIF":6.5,"publicationDate":"2025-03-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143684471","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Purification of ultrasonic assisted extracted chlorogenic acid from Citrullus lanatus rind using macroporous adsorption resin (MPAR)

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-03-19 DOI: 10.1016/j.fochx.2025.102374

Sobia Naseem , Muhammad Rizwan , Wahidah H. Al-Qahtani , Ayesha Sadiqa , Awais Ahmad

{"title":"Purification of ultrasonic assisted extracted chlorogenic acid from Citrullus lanatus rind using macroporous adsorption resin (MPAR)","authors":"Sobia Naseem , Muhammad Rizwan , Wahidah H. Al-Qahtani , Ayesha Sadiqa , Awais Ahmad","doi":"10.1016/j.fochx.2025.102374","DOIUrl":"10.1016/j.fochx.2025.102374","url":null,"abstract":"<div><div>Recycling food waste to extract valuable bioactive compounds (BAC) offers a groundbreaking solution to mitigate environmental challenges. The isolation and purification of BAC from food waste are getting more attention to maintain environmental sustainability. The therapeutic potential of these compounds highlights the need for innovative approaches to extracting and purifying them from by-products. In this context, the chlorogenic (CG) acid is extracted from watermelon <em>(Citrullus lanatus)</em> rind (WMR) using ultrasound-assisted extraction (USAE) technique and purified using the macroporous adsorption resin (MPAR) method. The extraction and purification were carried out with water, 70 % <em>v</em>/v ethanol/water (70 % Et), and 90 % v/v ethanol/water (90 %-Et) solvent to analyze the impact of solvent on extraction efficiency, purity, and recovery. The extracted CG acid was qualitatively analyzed via UV spectrometry and HPLC and underwent FESEM analysis while purified CG acid was characterized via FTIR and thermal analysis. The implementation of the MPAR method notably increased the yield to 4.6 mg/g of raw material using solvents comprising 90 % ethanol than water and 70 % ethanol. The recovery of CG acid significantly escalated to 88 %, enhancing the purity percentage from an initial range of 70–94 %.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"27 ","pages":"Article 102374"},"PeriodicalIF":6.5,"publicationDate":"2025-03-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143684860","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0