Food Technology and Biotechnology最新文献

{"title":"Development and Application of a Novel 'Green' Antibacterial Black Garlic (<i>Allium sativum</i>)-Based Nanogel in Epidermal Wound Healing^§.","authors":"Mariah Sadaf, Anamika Das, Satadal Das, Subhankar Saha, Ketousetuo Kuotsu, Paramita Bhattacharjee","doi":"10.17113/ftb.63.02.25.8873","DOIUrl":"10.17113/ftb.63.02.25.8873","url":null,"abstract":"&lt;p&gt;&lt;strong&gt;Research background: &lt;/strong&gt;Black garlic has been reported to have several health-promoting properties compared to fresh, raw garlic. The enzyme alliinase, which converts alliin to allicin, is deactivated at moderately high temperature, thus stripping away the typical pungent odour of fresh garlic during fermentation and rendering black garlic devoid of the typical garlic-like smell. To date, the antimicrobial activity of alliin-rich extract obtained from black garlic powder has not been reported. The objectives of this study are to explore the antibacterial/antifungal activity of alliin-rich black garlic extract against &lt;i&gt;Staphylococcus aureus&lt;/i&gt;, &lt;i&gt;Escherichia coli&lt;/i&gt; and &lt;i&gt;Candida albicans&lt;/i&gt;, and to formulate a topical drug, based on the efficacy of the extract, using non-toxic, green ingredients in the form of a nanogel with promising wound-healing property and safe for human use.&lt;/p&gt;&lt;p&gt;&lt;strong&gt;Experimental approach: &lt;/strong&gt;Authenticated fresh garlic (&lt;i&gt;Allium sativum&lt;/i&gt;) cloves were first fermented to yield black garlic. After fermentation, the brownish-black garlic cloves were peeled and ground into powder. The alliin-rich extract was then obtained by Soxhlet extraction. Nanogels were formulated using the alliin-rich extract and were subjected to a kinetic study of &lt;i&gt;in vitro&lt;/i&gt; release. The antibacterial potency of the nanogels was also evaluated against &lt;i&gt;Staphylococcus aureus&lt;/i&gt; (ATCC 29213) and &lt;i&gt;Escherichia coli&lt;/i&gt; (ATCC 25922 and their multiple drug-resistant strains), followed by a skin irritation study on New Zealand albino rabbits.&lt;/p&gt;&lt;p&gt;&lt;strong&gt;Results and conclusions: &lt;/strong&gt;Soxhlet extraction of pulverized black garlic cloves using distilled water yielded an alliin-rich extract (6.4 mg/100 g garlic), which also contained additional bioactive organosulfur compounds with no reported toxicity. The antimicrobial potency (in terms of its minimum inhibitory concentration (MIC)) of the extract was evaluated against potent skin pathogens and was found to be ~15 µg/mL. The nanogels formulated with the alliin-rich extract showed shear thinning rheology and admirable sensory properties when tested by a panel. The &lt;i&gt;in vitro&lt;/i&gt; release kinetic study showed a burst release of alliin (75 % of its content) from either gel within 5 min. Following a skin irritation test performed on male New Zealand albino rabbits, no clinical signs of toxicity/mortality, redness or swelling were observed in the animals. The nanogels applied individually on the epidermal wounds prevented external infection and accelerated wound healing from day 2 onwards, achieving complete healing by day 7. Moreover, the gel containing 4 % extract did not leave a scar on the wounded area after complete healing on day 7, establishing it as a promising topical antibacterial nanogel with accelerated epidermal wound-healing property, compared to a commercial broad-spectrum topical gel, used as a positive control.&lt;/p&gt;&lt;p&gt;&lt;strong&gt;Novelty and scientifi","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":"63 2","pages":"177-189"},"PeriodicalIF":2.5,"publicationDate":"2025-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12270587/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144741775","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"An Overview of Biorefinery Waste for Microbial Production of Green Plastic in a Circular Economy^§.","authors":"Geethika Gudapati, Sridevi Veluru, Tanmayi Bora, M Tukaram Bai, Anupama Kavya Priya Dwarapureddy, Giri Prasad Reddi, Husam Talib Hamzah","doi":"10.17113/ftb.63.02.25.8966","DOIUrl":"10.17113/ftb.63.02.25.8966","url":null,"abstract":"<p><p>An increasing amount of plastics is being used due to the growing population. Plastic waste pollution has become a major problem, especially in the marine environment, due to the increasing global demand for plastic materials. Bioplastics produced from waste in biorefineries offer a sustainable alternative to traditional plastics by recycling materials that are normally thrown away in the food, farming and manufacturing industries. This technology tackles both the plastic waste crisis and the inefficient use of biomass. By recycling biorefinery waste into bioplastics, the impact on the environment can be reduced, waste minimised and less fossil fuel consumed. Improving material qualities, reducing production costs and optimising the efficiency and scalability of these processes are all ongoing challenges. This review focuses on waste biorefineries for bioplastic synthesis as a sustainable approach to the circular bioeconomy. It also provides a better understanding of environmental sustainability, societal well-being and technological advances in the utilisation of various biorefineries as different substrates and methods for bioplastic synthesis.</p>","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":"63 2","pages":"220-237"},"PeriodicalIF":2.5,"publicationDate":"2025-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12270599/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144741772","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Turning Agricultural Waste into Useful Biochemicals and Biofuels Through Biochemical Engineering and Biotechnological Processing.","authors":"Jun Wei Lim","doi":"","DOIUrl":"","url":null,"abstract":"","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":"63 2","pages":"122-123"},"PeriodicalIF":2.5,"publicationDate":"2025-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12272174/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144741762","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A Comparative Study of Microbial Fuel Cells and Microbial Electrolysis Cells for Bioenergy Production from Palm Oil Mill Effluent^§.","authors":"Abu Danish Aiman Bin Abu Sofian, Vincent Lee, Henry Marn Jhun Leong, Yeong Shenq Lee, Guan-Ting Pan, Yi Jing Chan","doi":"10.17113/ftb.63.02.25.9020","DOIUrl":"10.17113/ftb.63.02.25.9020","url":null,"abstract":"<p><strong>Research background: </strong>The increasing environmental concerns due to fossil fuel consumption and industrial wastewater pollution necessitate sustainable solutions for bioenergy production and wastewater treatment. Palm oil mill effluent (POME), a high-strength industrial wastewater, poses significant environmental challenges. Microbial electrolysis cells (MEC) and microbial fuel cells (MFC) offer promising avenues for bioenergy recovery from such wastewaters.</p><p><strong>Experimental approach: </strong>Dual-chamber H-type reactors equipped with proton exchange membranes were used to separately evaluate the performance of MEC and MFC in the production of bioenergy from POME. Hydrogen production and chemical oxygen demand (COD) removal in MECs were evaluated at different applied voltages and influent COD expressed as oxygen concentrations, while in MFCs the effect of external resistance on power output and COD reduction was investigated. Response surface methodology (RSM) was used to optimise these operational parameters for maximum bioenergy recovery and efficient wastewater treatment.</p><p><strong>Results and conclusions: </strong>The results showed that the efficiency of hydrogen production and COD removal in MECs were maximised at low influent COD value and low voltage supply. The MEC effectively produced hydrogen and treated industrial wastewater, while the MFC successfully produced electricity and reduced COD. Field emission scanning electron microscopy confirmed the formation of biofilms on the electrodes, indicating active microbial communities involved in the production of bioenergy. A trade-off between power density and COD removal efficiency in MFCs was observed, with medium resistance values yielding maximum power output. The integration of MEC and MFC showed potential for treating high-strength industrial wastewater like POME, offering a greener and more energy-efficient approach.</p><p><strong>Novelty and scientific contribution: </strong>This study demonstrates the potential feasibility of integrating MEC and MFC technologies for simultaneous bioenergy production and wastewater treatment from POME. It extends the knowledge in biochemical engineering by optimising operational conditions for improved bioenergy recovery and highlights the role of microbial communities in bioelectrochemical systems. The results form a basis for future research on sustainable bioenergy production and contribute to efforts towards environmental sustainability.</p>","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":"63 2","pages":"206-219"},"PeriodicalIF":2.5,"publicationDate":"2025-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12272171/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144741770","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A Review on Innovative Biotechnological Approaches for the Upcycling of Citrus Fruit Waste to Obtain Value-Added Bioproducts^§.","authors":"Mahalingam Divyasakthi, Yerasala Charu Lekha Sarayu, Dilip Kumar Shanmugam, Guruviah Karthigadevi, Ramasamy Subbaiya, Natchimuthu Karmegam, J Jessica Kaaviya, Woo Jin Chung, Soon Woong Chang, Balasubramani Ravindran, Kuan Shiong Khoo","doi":"10.17113/ftb.63.02.25.8735","DOIUrl":"10.17113/ftb.63.02.25.8735","url":null,"abstract":"<p><p>The cultivation of citrus fruits has increased significantly around the globe due to rising consumer demand. The citrus fruit processing industry produces approx. 110 to 120 million tonnes of citrus fruit waste worldwide every year. This in turn contributes to landfills and environmental pollution, and poses a risk to human health and the ecosystem. Proper recycling of citrus waste helps reduce pollution and also serves as a sustainable source for the production of different bio-based products. Abundant bioactive compounds in citrus waste offer immense economic value for the production of various useful products. Moreover, bioactive compounds found in citrus wastes have various biological properties, including antioxidant, anticancer, antimutagenic, antiplatelet, cardioprotective and antiviral activities. Instead of disposing of them directly, citrus wastes can be upcycled into various value-added products, including single-cell proteins, biopolymers, pectin, biofuel, biofertilizer and bioenergy. Citrus peels serve as a cost-effective reservoir of nutraceuticals and provide an affordable dietary option for the treatment of degenerative diseases. The citrus waste, which is used as a biofertilizer and is a rich source of phenolic compounds and carotenoids, helps to extend the shelf life of food. The aim is to maintain economic viability and sustainability with the help of recent innovations in the industry. This review discusses recent advances in the valorization of citrus fruit waste and presents innovative biotechnological approaches to extract valuable bioactive compounds such as limonene, flavonoids and pectin. These compounds are used in different sectors, from the food and pharmaceutical industries to bioenergy. Techniques such as microwave-assisted extraction (MAE) and ultrasound-assisted extraction (UAE) are characterized by high yields and energy efficiency. Techniques for sampling, pretreatment, extraction of phytochemicals, purification and identification of citrus fruit waste are also studied. Additionally, this review highlights the environmental benefits of waste valorization as part of a circular economy approach that contributes to both economic sustainability and pollution reduction.</p>","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":"63 2","pages":"238-261"},"PeriodicalIF":2.5,"publicationDate":"2025-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12270578/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144741771","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Thermal Ageing of Black Garlic Enhances Cellular Antioxidant Potential Through the Activation of the Nrf2-Mediated Pathway.","authors":"Shan-Shan Yu, Yung-Lin Chu, Yen-Chen Tung, Zheng-Yuan Su","doi":"10.17113/ftb.63.01.25.8474","DOIUrl":"https://doi.org/10.17113/ftb.63.01.25.8474","url":null,"abstract":"<p><strong>Research background: </strong>Oxidative stress plays a crucial role in different diseases, including chronic hepatitis, cirrhosis and liver cancer, which are a major cause of mortality worldwide. Liver cell injury resulting from oxidative stress contributes to the development of these diseases. Garlic is known for its diverse physiological activities, and black garlic, produced by thermal ageing of raw garlic, has attracted attention due to its biological properties.</p><p><strong>Experimental approach: </strong>This study investigates the hepatoprotective potential of black garlic prepared in an electric cooker. The study includes mass loss, browning index, free amino acids, free-reducing sugar content, total phenolic compounds and DPPH radical scavenging activity. Additionally, the sensory evaluation shows a preference for the black garlic sample over raw garlic. The study also investigates the activation of Nrf2-ARE pathway in HepG2-C8 cells and evaluates the protective effect against H₂O₂-induced damage.</p><p><strong>Results and conclusions: </strong>The results indicate that black garlic lost mass, possibly due to water loss and the Maillard reaction, which led to an increase in the browning index and a decrease in free amino acids. However, the content of free reducing sugars increased. After 14 and 21 days, the total phenolic content of black garlic increased and its ability to scavenge DPPH radicals improved. Significant activation of the Nrf2-ARE pathway was observed in HepG2-C8 cells. Sensory evaluation showed a preference for the 14-day aged black garlic. The Nrf2 pathway can be effectively activated in HepG2 cells by a 14-day aged black garlic extract, resulting in protection against H₂O₂-induced damage.</p><p><strong>Novelty and scientific contribution: </strong>Our research shows the significant effect of thermal ageing on black garlic and highlights its enhanced antioxidant properties. A simple approach has been developed to prepare black garlic that is more effective, healthier and can potentially be used to protect the liver and treat diseases related to oxidative stress.</p>","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":"63 1","pages":"36-45"},"PeriodicalIF":2.3,"publicationDate":"2025-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12044301/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143960410","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Antibacterial Effect of Phenylboronic Acid on <i>Escherichia coli</i> and Its Potential Role as a Decontaminant of Fresh Tomato Fruits.","authors":"Branka Bedenić, Katarina Martinko, Edyta Đermić, Lovorka Vujić, Siniša Ivanković, Mladen Miloš, Isidoro Feliciello, Damir Đermić","doi":"10.17113/ftb.63.01.25.8771","DOIUrl":"https://doi.org/10.17113/ftb.63.01.25.8771","url":null,"abstract":"<p><strong>Research background: </strong>Food safety is threatened by the contamination of fresh fruits and vegetables by pathogenic bacteria, among which the particularly widespread ones are coliform bacteria. Due to the continuous increase in the incidence of severe diseases caused by the consumption of fresh (tomato) fruits contaminated with <i>Escherichia coli</i>, antimicrobial postharvest measures are needed. The problem is that many active antimicrobial compounds have a weak and short-lasting effect and/or are not environmentally friendly. Recently, the antibacterial and antifungal activity of environmentally friendly agent phenylboronic acid (PBA), including on two tomato pathogens, has been reported.</p><p><strong>Experimental approach: </strong>The aim of this study is to determine the antibacterial effect of PBA on <i>E. coli</i> and three enteropathogenic Enterobacterales, and to check its ability to serve as a bacterial decontaminant of fresh tomato fruits.</p><p><strong>Results and conclusions: </strong>The minimum inhibitory concentration (MIC) of PBA against <i>E. coli</i>, as well as <i>Shigella sonnei</i>, <i>Salmonella enteritidis</i> and <i>Yersinia enterocolitica</i> was 1.0, 1.2, 1.0 and 0.8 mg/mL, respectively. In addition, we have shown that PBA has a bacteriostatic effect on <i>E. coli</i> at lower concentrations and a bactericidal effect at higher (>3.0 mg/mL) concentrations. Importantly, the study found that an <i>E. coli</i> strain resistant to seven commonly used antibiotics, as well as strains producing extended-spectrum beta-lactamases (ESBL), is as sensitive to PBA as the wild-type strain without any resistance, suggesting that the mechanism of action of PBA differs from that of all these antibiotics. Finally, we have shown that washing and incubating contaminated tomato fruits in PBA solution reduces the growth of <i>E. coli</i> washed from fresh tomato fruits in a concentration- (0.5-3.0 mg/mL) and time-dependent manner, while having no adverse effect on the tomato fruits.</p><p><strong>Novelty and scientific contribution: </strong>This is the first report on the antibacterial effect of PBA on medically important bacteria <i>E. coli, S. enteritidis, S. sonnei</i> and <i>Y. enterocolitica</i>. Moreover, we show that PBA kills multidrug-resistant <i>E. coli,</i> including those producing ESBL, making it a promising agent against such bacteria. Finally, PBA is shown to be an effective decontaminant of <i>E. coli</i> on fresh tomato fruits.</p>","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":"63 1","pages":"66-73"},"PeriodicalIF":2.3,"publicationDate":"2025-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12044292/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143992300","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Influence of Mangosteen Peel Extract on Oxidative Stability, Nutritional Values, Physicochemical Properties and Sensory Preference of Soy-Based Burgers.","authors":"Thy Quynh Bao Nguyen, Nguyen Hoang Khoa Nguyen, Nhu Bich, Linh Tran Khanh Vu, Ngoc Lieu Le","doi":"10.17113/ftb.63.01.25.8629","DOIUrl":"https://doi.org/10.17113/ftb.63.01.25.8629","url":null,"abstract":"<p><strong>Research background: </strong>Despite being a substantial and expanding market segment, there remain challenges concerning the shelf life of plant-based meat alternatives when synthetic preservatives are not used. Consequently, it is necessary to investigate the integration of natural extracts into these products to extend their shelf life.</p><p><strong>Experimental approach: </strong>The total phenolic content, flavonoid content and antioxidant capacity of the powder of dried mangosteen peel extract was characterised. The fresh soy-based burgers were then formulated for six treatments including control (no antioxidant added), 10 mg butylated hydroxytoluene (BHT, a synthetic antioxidant), 10, 7.5, 5 and 2.5 mg dried extract and their proximate composition, physicochemical characteristics, protein and lipid oxidation, texture profile and sensory parameters during 10 days of storage were evaluated.</p><p><strong>Results and conclusions: </strong>The addition of the extract reduced the moisture content and cooking loss. In addition, the burgers with the extract (5-10 mg/100 g) had remarkably lower values of peroxides, thiobarbituric acid reactive substances and carbonyls, indicating their higher stability against lipid and protein oxidation. These effects of the extract proved to be better than those of BHT. The burgers containing the extract also had improved texture in terms of springiness, chewiness and cohesiveness, resulting in higher texture scores. All treatments were accepted by consumers, with the average score of approx. 7 to 9 points. Therefore, the extract from mangosteen peels could be used as an excellent natural antioxidant substitution for synthetic ones currently used in food preservation.</p><p><strong>Novelty and scientific contribution: </strong>The study fulfils a need for the growing plant-based meat alternatives with an extended shelf life of a healthier version by using a natural antioxidant extract from mangosteen peels instead of synthetic butylated hydroxytoluene. In addition, the study provides an assessment of product quality during storage and presents findings that could drive innovation in the use of natural preservatives in the food industry.</p>","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":"63 1","pages":"57-65"},"PeriodicalIF":2.3,"publicationDate":"2025-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12044293/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143974832","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Physicochemical, Antioxidant and Mineral Composition of Cascara Beverage Prepared by Cold Brewing.","authors":"Sali Muriqi, Libor Červenka, Lenka Česlová, Michal Kašpar, Soňa Řezková, Lenka Husáková, Jan Patočka, Petr Česla, Helena Velichová","doi":"10.17113/ftb.63.01.25.8605","DOIUrl":"https://doi.org/10.17113/ftb.63.01.25.8605","url":null,"abstract":"<p><strong>Research background: </strong>Cascara, the dried husk of coffee cherries, has attracted attention as a potential beverage due to its unique flavour profile and potential health benefits. Traditionally, cascara is prepared using hot brewing methods. However, recent interest in cold brewing methods has led to research on how temperature affects the functional properties of cascara beverages.</p><p><strong>Experimental approach: </strong>Colour (CIE <i>L</i>*<i>a</i>*<i>b</i>*), total dissolved solids and titratable acidity were determined in cascara beverages prepared at 5, 10, 15 and 20 °C. The concentration of phenols and flavonoids, as well as antioxidant properties were evaluated using spectrophotometric methods. Caffeine, chlorogenic acid and melanoidins were quantified by HPLC. The mineral composition was determined using inductively coupled plasma mass spectrometry (ICP-MS). The results were compared with a hot-brewed cascara beverage.</p><p><strong>Results and conclusions: </strong>Cold brewing resulted in significantly higher concentrations of total phenolic compounds, expressed as gallic acid equivalents (ranging from 309 to 354 mg/L), total flavonoids, expressed as quercetin equivalents (11.8-13.6 mg/L), and caffeine (123-136 mg/L) than the hot-brewed cascara beverage sample (p<0.05). Temperature had a noticeable effect on most variables, although the effect appeared to be random. In particular, concentrations of caffeine (p<0.01) and copper (p<0.001) were highest in beverages prepared at 20 °C and decreased with decreasing brewing temperature. Multivariate analysis showed that minerals (As, Co, Mn, Sn, Mg and Ca), hue and phenolic concentration contributed to the first principal component, which mainly differentiated the hot-brewed sample. Antioxidant-related variables, total titratable acidity and Se contributed most to the second principal component, which facilitated the separation of samples brewed at 5 °C.</p><p><strong>Novelty and scientific contribution: </strong>To our knowledge, this is the first study to suggest that temperature affects the functional properties of cascara beverage produced by the cold brewing method. Experimental evidence supports the existence of a direct proportionality between caffeine and copper concentrations and brewing temperature.</p>","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":"63 1","pages":"46-56"},"PeriodicalIF":2.3,"publicationDate":"2025-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12044300/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143991719","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Scientific Journal Editing in Challenging Times.","authors":"Iva Grabarić Andonovski, Zrinka Pongrac Habdija","doi":"","DOIUrl":"","url":null,"abstract":"","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":"63 1","pages":"2-3"},"PeriodicalIF":2.3,"publicationDate":"2025-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12044294/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143983127","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}