Food Chemistry: X最新文献_第9页

Blue light as a postharvest tool: Intensity-dependent enhancement of ripening, quality, and shelf-life potential in detached strawberries 蓝光作为采后工具：强度依赖性增强的成熟，质量，和货架期潜力在分离草莓

IF 8.2 1区农林科学

Food Chemistry: X Pub Date : 2025-09-12 DOI: 10.1016/j.fochx.2025.103024

Bangyu Lin , Shan Huang , Yumeng Liang, Yue Liang, Zhenhong Li, Yuanxiu Lin, Mengyao Li, Yan Wang, Wen He, Ya Luo, Yong Zhang, Qing Chen, Xiaorong Wang, Haoru Tang, Yunting Zhang

{"title":"Blue light as a postharvest tool: Intensity-dependent enhancement of ripening, quality, and shelf-life potential in detached strawberries","authors":"Bangyu Lin , Shan Huang , Yumeng Liang, Yue Liang, Zhenhong Li, Yuanxiu Lin, Mengyao Li, Yan Wang, Wen He, Ya Luo, Yong Zhang, Qing Chen, Xiaorong Wang, Haoru Tang, Yunting Zhang","doi":"10.1016/j.fochx.2025.103024","DOIUrl":"10.1016/j.fochx.2025.103024","url":null,"abstract":"<div><div>As a vital economic crop, enhancing fruit quality and extending postharvest shelf-life remain central research priorities in strawberry production. This study investigated the effects of blue light (BL) intensity on ripening and quality of four strawberry (<em>Fragaria × ananassa</em> Duch.) genotypes harvested at the white stage. All genotypes under BL treatment reached full maturity within 3–4 d. Physiological analyses revealed that BL treatment promoted fruit coloration, regulated hormonal synergies to accelerate ripening, improved intrinsic quality indices, and most effectively enhanced total antioxidant capacity. However, outcomes varied significantly with genotype and light intensity, with excessive intensity suppressing quality improvement. Among all treatments, 200 μmol m<sup>−2</sup> s<sup>−1</sup> blue light demonstrated optimal efficacy for quality enhancement in most genotypes (‘Benihoppe’, ‘Fenyu No.1’). These results establish a theoretical foundation for optimizing BL intensity in strawberry production and validate its practical feasibility, while proposing early harvesting under BL as a novel strategy for shelf-life extension.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"31 ","pages":"Article 103024"},"PeriodicalIF":8.2,"publicationDate":"2025-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145097454","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effects of different drying methods on the quality of Lycium barbarum: Focus on the carotenoids and polysaccharides 不同干燥方法对枸杞品质的影响：重点研究类胡萝卜素和多糖

IF 8.2 1区农林科学

Food Chemistry: X Pub Date : 2025-09-11 DOI: 10.1016/j.fochx.2025.103021

Yinglin Jian , Ningli Wang , Zhiming Han , Yunchun Li , Ting Huo , Yuan Gong , Duolong Di , Ling Ma , Dong Pei , Jianfei Liu

{"title":"Effects of different drying methods on the quality of Lycium barbarum: Focus on the carotenoids and polysaccharides","authors":"Yinglin Jian , Ningli Wang , Zhiming Han , Yunchun Li , Ting Huo , Yuan Gong , Duolong Di , Ling Ma , Dong Pei , Jianfei Liu","doi":"10.1016/j.fochx.2025.103021","DOIUrl":"10.1016/j.fochx.2025.103021","url":null,"abstract":"<div><div>Drying plays a significant role in determining the quality and bioactivity of wolfberries. This study compared four drying methods—natural drying (ND), hot air drying (HAD), vacuum freeze-drying (FD), and vacuum microwave combined with vacuum pulsation drying (VMD)—focusing on their effects on the appearance and bioactive content of wolfberries, particularly carotenoids and polysaccharides. Wolfberries dried using FD and VMD appeared plumper, smoother, and more brightly colored. Notably, VMD-treated samples (LB-V) retained the highest total carotenoid content (6.42 mg/g), including zeaxanthin (3.41 μg/g), <em>β</em>-carotene (52.05 μg/g), and zeaxanthin dipalmitate (139.72 μg/g). Polysaccharides (LBPs-V) extracted from LB-V displayed a lower molecular weight (3.51 × 10<sup>4</sup> Da), a higher arabinose content (51.66 %), and reduced aggregation. Moreover, LBPs-V significantly decreased ALT and AST levels (by up to 67.53 % and 60.84 %), alleviated oxidative damage by reducing ROS, MDA, and NO levels (up to 84.28 %), and increased GSH (up to 77.51 %), thereby providing protective effects against ethanol- and APAP-induced liver injury. These findings highlight the significant role of drying techniques in preserving the bioactivity of wolfberries and provide valuable insights for optimizing their processing in functional food applications.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"31 ","pages":"Article 103021"},"PeriodicalIF":8.2,"publicationDate":"2025-09-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145097840","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of boiling and extraction methods using water or 80 % ethanol on the physiological activities of the inner shell of chestnut (Castanea crenata) 水浸和80%乙醇浸提对板栗内壳生理活性的影响

IF 8.2 1区农林科学

Food Chemistry: X Pub Date : 2025-09-11 DOI: 10.1016/j.fochx.2025.103017

Hajeong Kim, Jingyeom Kim, Jin Ah Cho, Inhwa Han

引用次数: 0

Characteristic of flavor in soup of pork stewed with Lactarius hatsudake 猪茸炖猪肉汤中特有的风味

IF 8.2 1区农林科学

Food Chemistry: X Pub Date : 2025-09-11 DOI: 10.1016/j.fochx.2025.102977

Shuyu Liang , Pingsheng Zhong , Guopu Ren , Bo Zhou , Jiali Ren

{"title":"Characteristic of flavor in soup of pork stewed with Lactarius hatsudake","authors":"Shuyu Liang , Pingsheng Zhong , Guopu Ren , Bo Zhou , Jiali Ren","doi":"10.1016/j.fochx.2025.102977","DOIUrl":"10.1016/j.fochx.2025.102977","url":null,"abstract":"<div><div>Mushroom-stewed-meat is one of the main traditional delicacy in China, however, different mushrooms give different flavor and taste to stew meat. The effects of <em>Lactarius hatsudake</em> (<em>L. hatsudake</em>) on the principal taste active and volatile compounds in soup of stewed pork has been investigated in this work. The results indicated that 14 kinds of free amino acids (FAAs) have been identified, and their maximum contents (2130.32 μg/g) was reached after stewing 5 h, and then gradually decreased. The combined concentration of 5′-inosine monophosphate (IMP) and 5′-guanosine monophosphate (GMP) reached a maximum of 98.15 μg/mg after 3.5 h of stewing. The stewing enhanced the umami of the soup, and the equivalent umami concentration (EUC) reached the maximum (0.44 g/100 g) after 5 h. The content of soluble sugars (polyols) had a similar trend to that of EUC. Minerals reached a dissolved equilibrium after 6 h of stewing. The main flavor components of the soup was aldehydes. Heating increased the richness of the flavor characteristics in soup of pork stewed with <em>L.</em> <em>hatsudake</em>, and the overall flavor was best at 5 h. Consequently, an optimal balance between nutrient dissolution, taste and flavor profiles in soup of pork stewed with <em>L. hatsudake</em> was achieved after 5 h of stewing. This work provides guidance for the industrial processing of pork soup stewed with <em>L.</em> <em>hatsudake</em>.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"31 ","pages":"Article 102977"},"PeriodicalIF":8.2,"publicationDate":"2025-09-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145047776","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

A colorimetric/SERS dual-channel sensor based on multifunctional Co3O4@Ag NFs with photocatalytic signal amplification for ultrasensitive detection of diacetyl in food 基于多功能Co3O4@Ag NFs光催化信号放大的比色/SERS双通道传感器用于食品中双乙酰的超灵敏检测

IF 8.2 1区农林科学

Food Chemistry: X Pub Date : 2025-09-11 DOI: 10.1016/j.fochx.2025.103002

Xiaoyu Yang, Dan Zhou, Xin Yang, Bo Wu, Jiaxin Xie, Runzi Zhang, Yao Liu, Yi He

{"title":"A colorimetric/SERS dual-channel sensor based on multifunctional Co3O4@Ag NFs with photocatalytic signal amplification for ultrasensitive detection of diacetyl in food","authors":"Xiaoyu Yang, Dan Zhou, Xin Yang, Bo Wu, Jiaxin Xie, Runzi Zhang, Yao Liu, Yi He","doi":"10.1016/j.fochx.2025.103002","DOIUrl":"10.1016/j.fochx.2025.103002","url":null,"abstract":"<div><div>Diacetyl is a flavoring agent commonly used to enhance food aroma. However, excessive levels can pose health risks, making rapid and sensitive detection crucial for food safety. In this study, multifunctional cobalt oxide tetraoxide@silver nanoflowers (Co<sub>3</sub>O<sub>4</sub>@Ag NFs) were synthesized to enhance the photocatalytic coloration of diacetyl, enabling a simple and highly sensitive colorimetric/SERS dual-channel sensor. Co<sub>3</sub>O<sub>4</sub>@Ag NFs serve three key functions: First, Co<sub>3</sub>O<sub>4</sub> acts as a photocatalyst, improving catalytic efficiency and detection sensitivity. Second, Ag nanoparticles enhance light scattering and reflection, prolonging light interaction with diacetyl molecules and accelerating the reaction. Third, the strong electromagnetic field generated by Co<sub>3</sub>O<sub>4</sub>@Ag NFs creates numerous hotspots, making it an effective and highly sensitive SERS substrate. The sensor achieves detection limits of 10 × 10<sup>−6</sup> mol/L for colorimetric detection and 3.0 × 10<sup>−12</sup> mol/L for SERS, providing a simple, rapid, sensitive, and accurate way for diacetyl detection and offering potential for future food safety analysis.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"31 ","pages":"Article 103002"},"PeriodicalIF":8.2,"publicationDate":"2025-09-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145057333","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Preparation, physicochemical properties, and in vitro digestion characteristics of coconut diacylglycerol oil 椰子二酰基甘油油的制备、理化性质及体外消化特性

IF 8.2 1区农林科学

Food Chemistry: X Pub Date : 2025-09-10 DOI: 10.1016/j.fochx.2025.102991

Jiao-jiao Yin , Xin-feng Li , Shu Wang , He Huang , Zhuo-long Guan , Xing-he Zhang , Wu Zhong , Pan Gao , Dong-ping He

{"title":"Preparation, physicochemical properties, and in vitro digestion characteristics of coconut diacylglycerol oil","authors":"Jiao-jiao Yin , Xin-feng Li , Shu Wang , He Huang , Zhuo-long Guan , Xing-he Zhang , Wu Zhong , Pan Gao , Dong-ping He","doi":"10.1016/j.fochx.2025.102991","DOIUrl":"10.1016/j.fochx.2025.102991","url":null,"abstract":"<div><div>Coconut oil (CO), rich in medium-chain fatty acids and lauric acid, has gained popularity for its functional benefits. This study focused on the preparation and analysis of coconut diacylglycerol oil (CO-DAG), exploring its physicochemical properties and <em>in vitro</em> digestion characteristics, providing a theoretical basis for its application in functional oil. Through enzymatic transesterification using Novozym 435, CO-DAG with a DAG content of 54.65 % was obtained under optimal conditions (substrate ratio 1:2.5, reaction time 9.18 h, temperature 65 °C, enzyme dosage 3.60 %). Compared to CO, CO-DAG exhibited a higher acid value and anisidine value but a lower peroxide value. Additionally, CO-DAG demonstrated a reduced lauric acid content. Hazardous substances levels were within acceptable ranges. <em>In vitro</em> digestion studies revealed that CO-DAG was more stable during digestion, and exhibited an 11.2 % higher free fatty acid release than CO. These findings propose a novel approach for the advanced processing and enhanced utilization of CO.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"31 ","pages":"Article 102991"},"PeriodicalIF":8.2,"publicationDate":"2025-09-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145047932","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Enhanced performance of nanoplate-carbon nanotube reinforced poly(butylene succinate) nanocomposites for sustainable packaging and multifunctional applications 纳米板-碳纳米管增强聚丁二酸丁二烯纳米复合材料的可持续包装和多功能应用

IF 8.2 1区农林科学

Food Chemistry: X Pub Date : 2025-09-09 DOI: 10.1016/j.fochx.2025.102989

Chi-Hui Tsou , Xin Huang , Fei-Fan Ge , Jarrn-Horng Lin , Pranut Potiyaraj , Charasphat Preuksarattanawut , Tao Yang , Xue-Fei Hu

{"title":"Enhanced performance of nanoplate-carbon nanotube reinforced poly(butylene succinate) nanocomposites for sustainable packaging and multifunctional applications","authors":"Chi-Hui Tsou , Xin Huang , Fei-Fan Ge , Jarrn-Horng Lin , Pranut Potiyaraj , Charasphat Preuksarattanawut , Tao Yang , Xue-Fei Hu","doi":"10.1016/j.fochx.2025.102989","DOIUrl":"10.1016/j.fochx.2025.102989","url":null,"abstract":"<div><div>This study developed modified poly (butylene succinate) (MPBS) nanocomposites reinforced with ZnO nanoplate-decorated carbon nanotubes (CNT-ZNP) to improve mechanical, thermal, and functional properties for food packaging applications. MPBS was synthesized via grafting of maleic anhydride to enhance compatibility with nanofillers. Incorporation of only 0.1 g/hg CNT-ZNP led to substantial improvements in tensile strength (36.5 %), elongation at break (108.6 %), and yield strength (41.6 %), demonstrating that enhanced performance can be achieved with minimal nanofiller content. The nanocomposite also exhibited enhanced crystallinity, thermal stability, and water vapor barrier performance. Food preservation tests demonstrated that MPBS/CNT-ZNP films effectively maintained banana freshness over 14 days and inhibited microbial growth in raw chicken for up to 108 h. These outcomes highlight the material's potential to extend shelf life and reduce spoilage in perishable products. Overall, the MPBS/CNT-ZNP nanocomposites combine mechanical robustness with antimicrobial and preservation functionality, supporting their application as sustainable and multifunctional food packaging films.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"31 ","pages":"Article 102989"},"PeriodicalIF":8.2,"publicationDate":"2025-09-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145097846","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Toward smart and in-situ mycotoxin detection in food via vibrational spectroscopy and machine learning 基于振动光谱和机器学习的食品真菌毒素智能原位检测研究

IF 8.2 1区农林科学

Food Chemistry: X Pub Date : 2025-09-09 DOI: 10.1016/j.fochx.2025.103016

Siyu Yao , Tong Yu , Alessandra Fantina Victorio Ramos , Zhongkun Zhang , Zulipikaer Rouzi , Luis Rodriguez-Saona

{"title":"Toward smart and in-situ mycotoxin detection in food via vibrational spectroscopy and machine learning","authors":"Siyu Yao , Tong Yu , Alessandra Fantina Victorio Ramos , Zhongkun Zhang , Zulipikaer Rouzi , Luis Rodriguez-Saona","doi":"10.1016/j.fochx.2025.103016","DOIUrl":"10.1016/j.fochx.2025.103016","url":null,"abstract":"<div><div>Recent advances in vibrational spectroscopy combined with machine learning are enabling smart and <em>in-situ</em> detection of mycotoxins in complex food matrices. Infrared and spontaneous Raman spectroscopy detect molecular vibrations or compositional changes in host matrices, capturing direct or indirect mycotoxin fingerprints, while surface-enhanced Raman spectroscopy (SERs) amplifies characteristic mycotoxins molecular vibrations via plasmonic nanostructures, enabling ultra-sensitive detection. Machine learning further enhances analysis by extracting subtle and unique mycotoxin spectral features from information-rich spectra, suppressing noise, and enabling robust predictions across heterogeneous samples. This review critically examines recent sensing strategies, model development, application performance, non-destructive screening, and potential application challenges, highlighting strengths and limitations relative to conventional methods. Innovations in portable, miniaturized spectrometers integrated with cloud computation are also discussed, supporting scalable, rapid, and on-site mycotoxin monitoring. By integrating state-of-art vibrational fingerprints with computational analysis, these approaches provide a pathway toward sensitive, smart, and field-deployable mycotoxin detection in food.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"31 ","pages":"Article 103016"},"PeriodicalIF":8.2,"publicationDate":"2025-09-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145097778","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

A fusion strategy of multivariate flavor analysis techniques for the discrimination of aged sauce-flavor Baijiu 多元风味分析技术融合策略在陈年酱味白酒鉴别中的应用

IF 8.2 1区农林科学

Food Chemistry: X Pub Date : 2025-09-09 DOI: 10.1016/j.fochx.2025.102986

Dan Wang , Yan Chen , Xinyu Ma , Xiaobing Zhang , Ji Zhang , Siqian Guo , Jingming Li , Liping Xiang

{"title":"A fusion strategy of multivariate flavor analysis techniques for the discrimination of aged sauce-flavor Baijiu","authors":"Dan Wang , Yan Chen , Xinyu Ma , Xiaobing Zhang , Ji Zhang , Siqian Guo , Jingming Li , Liping Xiang","doi":"10.1016/j.fochx.2025.102986","DOIUrl":"10.1016/j.fochx.2025.102986","url":null,"abstract":"<div><div>In the present work, effective methods for determining the age of sauce-flavor Baijiu by multivariate data analysis and machine learning techniques were explored. Considering the complex and dynamic flavor changes during Baijiu storage, four analytical techniques, including gas chromatography–mass spectrometry (GC–MS), gas chromatography-ion mobility spectrometry (GC-IMS), electronic nose (E-nose) and electronic tongue (E-tongue) were integrated, to build a multilayered flavor profile of Baijiu. Four types of classification models were further constructed. The fusion data strategy combined with oversampling method of synthetic minority over-sampling technique (SMOTE) and neural network, significantly enhance the accuracy (0.96) and precision (0.97) of aged Baijiu determination (ranged from 1 year to 30 years). A total of 28 important features were screened out, including furfural, 2-hexanol (GC–MS), Area 65 (GC-IMS), and bitterness (E-tongue). Furthermore, potential correlations among different data sources were discussed. The astringency (E-tongue) showed a positive correlation with ethyl lactate (GC–MS) and Area 40 (GC-IMS).</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"31 ","pages":"Article 102986"},"PeriodicalIF":8.2,"publicationDate":"2025-09-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145057334","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effects of non-thermal food processing techniques on the composition, bioaccessibility and shelf-life of bioactive compounds in a fruit juice blend 非热食品加工技术对混合果汁中生物活性化合物的组成、生物可及性和保质期的影响

IF 8.2 1区农林科学

Food Chemistry: X Pub Date : 2025-09-08 DOI: 10.1016/j.fochx.2025.103000

Gulay Ozkan , Manolya Eser Oner , Annik Fischer , Andreas Juadjur , Kemal Aganovic , Gerald Dräger , Esra Capanoglu , Tuba Esatbeyoglu

{"title":"Effects of non-thermal food processing techniques on the composition, bioaccessibility and shelf-life of bioactive compounds in a fruit juice blend","authors":"Gulay Ozkan , Manolya Eser Oner , Annik Fischer , Andreas Juadjur , Kemal Aganovic , Gerald Dräger , Esra Capanoglu , Tuba Esatbeyoglu","doi":"10.1016/j.fochx.2025.103000","DOIUrl":"10.1016/j.fochx.2025.103000","url":null,"abstract":"<div><div>In this study, the effects at various conditions of high-pressure processing (HPP) at 600 MPa/3 min, 500 MPa/5 min, 500 MPa/10 min, pulsed electric field (PEF) at 120 kJ/L-24 kV/cm, 100 kJ/L-20 kV/cm, 100 kJ/L-15 kV/cm and thermal treatment (TT) at 80 °C/ 30 min on the stability, digestibility properties, and durability during shelf-life of phenolic compounds in fruit juice blend (21 % kiwi, 10.5 % mango, 37 % orange, 31.5 % blueberry) have been investigated. Results of this study indicated that the highest content on bioactive substance and antioxidant capacity values were obtained for HPP treatment at 600 MPa/3 min and for PEF treatment at 120 kJ/L-24 kV/cm. After <em>in vitro</em> digestion, the highest total phenolic content (TPC), total flavonoid content (TFC) and total anthocyanin content (TAC) values were detected in the PEF treated samples. Moreover, the bioactive content of the non-thermal-treated samples was found to be protected as that of thermal-treated sample during storage, except for individual anthocyanin and vitamin C contents in HPP-treated samples.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"31 ","pages":"Article 103000"},"PeriodicalIF":8.2,"publicationDate":"2025-09-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145061362","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0