Food Bioscience最新文献

{"title":"Mechanistic insights into citral-induced cellular damage and its antibacterial efficacy against Listeria monocytogenes","authors":"Jinming Dai ,&nbsp;Mei Bai ,&nbsp;Houzhi Fang ,&nbsp;Tariq Aziz ,&nbsp;Ashwag Shami ,&nbsp;Fahad Al-Asmari ,&nbsp;Fakhria A. Al-Joufi ,&nbsp;Maher S. Alwethaynani ,&nbsp;Haiying Cui","doi":"10.1016/j.fbio.2025.106435","DOIUrl":"10.1016/j.fbio.2025.106435","url":null,"abstract":"<div><div>Citral is widely recognized as a membrane-targeting antimicrobial, with its bactericidal activity primarily dependent on the degree of membrane damage. This study reveals its dual mechanism involving oxidative assault against <em>Listeria monocytogenes</em> (<em>L. monocytogenes</em>). The induced cytotoxic effects appear closely associated with citral's interaction with bacterial cell membrane components and the resultant sustained membrane dysfunction. Our results showed that sublethal concentrations of citral induced rapid depolarization in <em>L. monocytogenes</em> while progressively increasing membrane permeability. Following 1 h of citral exposure, the intracellular generation of reactive oxygen species peaked. Further investigations indicated that citral could directly interact with and alter the chemical structure of reduced glutathione (GSH). Notably, exogenous GSH supplementation significantly attenuated citral's antimicrobial efficacy, suggesting that its biochemical reactivity targeting glutathione and related thiol-containing proteins plays a critical role in the antibacterial action against <em>L. monocytogenes</em>. Importantly, regardless of growth inhibition, all tested concentrations of citral significantly suppressed the hemolytic activity of <em>L. monocytogenes</em>. Overall, this study provides valuable insights into the antimicrobial mechanisms of citral, particularly at low concentrations.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"68 ","pages":"Article 106435"},"PeriodicalIF":4.8,"publicationDate":"2025-03-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143715080","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}

{"title":"Corn silk-derived bioactives as polyphenol oxidase inhibitors: Mechanisms and applications in food preservation","authors":"Marcela Flores-Sauceda ,&nbsp;Elsa Daniela Othón-Díaz ,&nbsp;Jorge O. Fimbres-García ,&nbsp;Manuel R. Cruz-Valenzuela ,&nbsp;Brenda A. Silva-Espinoza ,&nbsp;Francisco Javier Vazquez-Armenta ,&nbsp;Loris Pinto ,&nbsp;Fernando Ayala-Zavala","doi":"10.1016/j.fbio.2025.106411","DOIUrl":"10.1016/j.fbio.2025.106411","url":null,"abstract":"<div><div>Enzymatic browning, primarily driven by polyphenol oxidase (PPO), poses a significant challenge in maintaining food quality and consumer acceptance across various sectors. This review critically examines available data on corn silk (<em>Stigma maydis</em>), an agro-industrial byproduct rich in antioxidant flavonoids (such as luteolin, apigenin, and formononetin), phenolic acids, and active carbohydrates. The gathered evidence indicates that corn silk compounds could effectively reduce PPO activity in both plant-derived and bacterial systems, suggesting they can mitigate browning through mechanisms that include direct enzyme inhibition and structural modulation of PPO's biophysical properties. <em>In vitro</em> studies further reveal that corn silk extracts enhance radical-scavenging activity and may offer antimicrobial benefits, thus contributing to improved food stability. Although promising applications range from fresh-cut produce treatments to incorporation into edible coatings and functional beverages, further research is required to optimize extraction methods, achieve formulation stability, and comprehensively assess sensory impacts and consumer acceptance. Overall, the reviewed research positions corn silk as a promising candidate for developing effective, safe, and environmentally friendly preservation strategies, while also highlighting the need for a multidisciplinary approach to fully integrate this natural resource into modern food systems.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"68 ","pages":"Article 106411"},"PeriodicalIF":4.8,"publicationDate":"2025-03-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143714972","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}

{"title":"Purification, characterization, and bioactivity of angiotensin-converting enzyme inhibitory peptides from enzymatic hydrolysate Cicada chrysalis protein","authors":"Yuqian Zhang ,&nbsp;Yue Zhang ,&nbsp;Dejian Huang ,&nbsp;Shangwei Chen ,&nbsp;Song Zhu","doi":"10.1016/j.fbio.2025.106440","DOIUrl":"10.1016/j.fbio.2025.106440","url":null,"abstract":"<div><div>In this study, Cicada chrysalis protein (CCP) was enzymatically hydrolyzed using alkaline protease 6L, followed by ultrafiltration and preparative high-performance liquid chromatography (prep-HPLC) for fractionation. The optimal peptide fractions were identified through nano-HPLC-MS/MS, leading to the discovery of four novel angiotensin-converting enzyme (ACE) inhibitory peptides: FRGF, SPRPW, GPKLF, and SYRF. The IC₅₀ values for these peptides were determined to be 1.716 mg/mL, 0.34 mg/mL, 0.118 mg/mL, and 0.026 mg/mL, respectively. Molecular interaction analysis revealed that these peptides primarily bind to key residues within the ACE active site via hydrogen bonding. Isothermal titration calorimetry (ITC) further confirmed the binding of all peptides to the ACE active site, revealing a compensatory relationship between entropy and enthalpy during the binding process. Notably, GPKLF and SYRF were shown to significantly increase nitric oxide (NO) production in human umbilical vein endothelial cells (HUVECs) while reducing endothelin-1 (ET-1) secretion. By inhibiting the ACE/AT1R axis and ET-1 expression, while simultaneously activating the ACE2/Ang1-7 axis and NO signaling pathway, these bioactive peptides help restore the balance of the renin-angiotensin system and enhance endothelial function, thereby exerting their protective effects on cardiovascular health. The results of this study suggest that CPP may serve as a promising source of ACE inhibitory peptides, offering a theoretical foundation for the development of functional foods with antihypertensive properties.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"68 ","pages":"Article 106440"},"PeriodicalIF":4.8,"publicationDate":"2025-03-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143715087","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}

{"title":"Research on the physicochemical and characteristic odor indices during the oxidation process of peeled walnut kernels","authors":"Xiebingqing Yang ,&nbsp;Xiting Hu ,&nbsp;Qian Hu ,&nbsp;Chunxi Gao ,&nbsp;Zhenglan Zhu ,&nbsp;Jihong Qu ,&nbsp;Xiaojun Zhu ,&nbsp;Jinqing You ,&nbsp;Yahui Guo","doi":"10.1016/j.fbio.2025.106427","DOIUrl":"10.1016/j.fbio.2025.106427","url":null,"abstract":"<div><div>Peeled walnut kernels, rich in lipids, are prone to oxidation, resulting in undesirable odors such as rancidity and pungency due to the formation of aldehydes, ketones, and acids. This study examined kernels oxidized at 60°C over varying periods, assessing odor profiles through sensory evaluation and principal component analysis (PCA) using a gas-phase electronic nose. Threshold values for physicochemical indices such as acid value (AV), peroxide value (POV), p-anisidine value (p-AnV), total oxidation value (TOTOX), and malondialdehyde (MDA) content, were determined based on correlation analysis and oxidation kinetic models. Headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME/GC-MS) was utilized to analyze the volatile components of peeled walnut kernels during different oxidation times, and characteristic odor indices were determined by combining relative odor activity value (ROAV) and partial least squares regression (PLSR). The oxidation process was categorized into five stages (0–10, 15, 20, 25, and 30 days), with significant quality deterioration noted at 15 days, marked by a consumer acceptance score below 6 and dominant rancid odors. The determined threshold values were 0.9 mg/g for AV, 1.5 mmol/kg for POV, 0.9 for p-AnV, 6.0 for TOTOX, and 3.5 μg/mL for MDA, respectively. Volatile compounds such as (E,E)-2,4-decadienal, hexanal, and (E)-2-octenal were identified as key contributors to the odor profile. Among these, hexanal and (E)-2-octenal demonstrated strong predictive accuracy for POV and p-AnV, with threshold values were 1.8 and 0.9 mg/kg, respectively. This indicates that physicochemical indicators reached the threshold values at the same time as pronounced lipid oxidation and rancidity.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"68 ","pages":"Article 106427"},"PeriodicalIF":4.8,"publicationDate":"2025-03-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143714971","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}

{"title":"Exploring side streams upcycling for crickets farming: Insects biology and chemical composition","authors":"Aline Pomari Fernandes ,&nbsp;Luisa Helena Cazarolli ,&nbsp;Thais Pigatto ,&nbsp;Emily Trento ,&nbsp;Milena Cia Retcheski ,&nbsp;Leda Battestin Quast ,&nbsp;Silvia Romão ,&nbsp;Luciano Tormen ,&nbsp;Vania Zanella Pinto","doi":"10.1016/j.fbio.2025.106431","DOIUrl":"10.1016/j.fbio.2025.106431","url":null,"abstract":"<div><div>This study formulated and evaluated different feeds for farm crickets (<em>Gryllus assimilis</em>) aiming to enhance productive performance, and understand protein, and fatty acid content accumulation. A control feed based on corn-soybean meal-corn oil, recommended by FAO, was compared with a fresh kale supplement, and low-fat variant lacking corn oil. Additionally, three other feeds incorporating the side streams wheat germ, brewing spent grains (BSG), and peanuts were also investigated. The biological parameters of the crickets were influenced by the feeds, with improved early-stage survival rate and adult weight observed with kale, wheat germ, and BSG feeds. The body weight of the insects ranged from 0.5 to 0.75 g. An adequate fat content (&gt;4 %) in feeds is crucial for crickets short development period, oviposition, and egg viability. The total protein content of crickets fed with wheat germ, BSG, and peanut feeds was lower compared to the control, kale, and low-fat feeds, due to lower protein content in side stream feeds. Fatty acid analysis revealed a predominant abundance of C18:2, followed by C18:1, C16:0, and C18:0. BSG resulted in a high abundance of total polyunsaturated fatty acid (PUFA), mainly C18:2 (n = 6). Utilizing brewery waste for feed development enhances the sustainability of cricket protein production for food and feed uses.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"68 ","pages":"Article 106431"},"PeriodicalIF":4.8,"publicationDate":"2025-03-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143687893","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}

{"title":"Epigallocatechin gallate (EGCG) slows fructooligosaccharides fermentation via inulinase suppression and promotes beneficial gut bacteria in vitro","authors":"Bo Cheng ,&nbsp;Hongyan Feng ,&nbsp;Tingting Chen ,&nbsp;Fei Jia ,&nbsp;Cheng Li ,&nbsp;Xiaowei Zhang","doi":"10.1016/j.fbio.2025.106436","DOIUrl":"10.1016/j.fbio.2025.106436","url":null,"abstract":"<div><div>Fructooligosaccharides (FOS) have emerged as a preferred option to promote gut microbiota health. However, rapid fermentation of FOS can lead to an excessive accumulation of gas and short-chain fatty acids (SCFAs), resulting in symptoms such as flatulence and proximal colon intolerance. In the present study, we investigated the potential delaying effects and mechanisms of epigallocatechin gallate (EGCG) at varying concentrations on the FOS fermentation rate. The results revealed that EGCG exhibits a dose-dependent inhibitory effect on FOS fermentation. The addition of EGCG significantly reduced the activity of inulinase, an enzyme responsible for FOS degradation. Furthermore, the inclusion of 0.1 % EGCG was found to enhance gut microbiota diversity, promote the growth of butyrate-producing bacteria such as <em>Blautia</em> and <em>Eubacterium rectale</em> ATCC 33656, and inhibit the growth of obesity-related bacteria <em>Megamonas</em>. Our results suggest a novel approach to improve the fermentation characteristics of FOS and highlight the effects of EGCG on FOS fermentation.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"68 ","pages":"Article 106436"},"PeriodicalIF":4.8,"publicationDate":"2025-03-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143715085","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}

{"title":"Fluorescent signal-based molecular method for identification and quantification of adulteration in Panax ginseng from raw materials to processed products","authors":"Wenjun Jiang ,&nbsp;Yifei Pei ,&nbsp;Mingyu Zhang ,&nbsp;Haitao Liu ,&nbsp;Yue Wang ,&nbsp;Mengmeng Hou ,&nbsp;Ziyi Liu ,&nbsp;Haitao Zhang ,&nbsp;Wei Zhang ,&nbsp;Xue Feng ,&nbsp;Xiwen Li","doi":"10.1016/j.fbio.2025.106426","DOIUrl":"10.1016/j.fbio.2025.106426","url":null,"abstract":"<div><div>Economically motivated and inadvertent adulteration of <em>Panax ginseng</em> alters the dosage accuracy and composition of ginseng products, ultimately compromising their efficacy and safety. Reliable methods to identify and quantify such adulteration remain inadequately established. In this study, a molecular quantification method (Herb-Q) that integrates species-specific single nucleotide polymorphism (SNP) detection with allelic fluorescence signal was developed to identify and quantify ginseng and its adulterants. Three SNPs, distinguishing <em>P. ginseng</em>, <em>P. quinquefolius</em>, and <em>P. notoginseng</em> from other species, were screened from 117 chloroplast genomes and validated using 48 actual samples. Herb-Q exhibits high repeatability and linearity (R² &gt; 0.9900), with limits of detection and quantification down to 1 ng. Its applicability to complex matrices was validated by testing 10 batches of herbal products (HPs) in powder, tablet, and pill forms, of which five were found to be adulterated, with adulteration levels ranging from 6 % to 86 %. The standard curve, correlating allelic fluorescence signals with weight, was generated by introducing six weight ratios of adulterants, and target species quantification was achieved using external standards. The quantitative accuracy of Herb-Q in mixed raw materials and processed products exceeded 95 %. This study presents a novel tool for the quantitative tracking of <em>P. ginseng</em> throughout the food product supply chain and demonstrates its promising potential to combat food labeling fraud.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"68 ","pages":"Article 106426"},"PeriodicalIF":4.8,"publicationDate":"2025-03-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143687897","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}

{"title":"Fermentation of mucilage from Opuntia cochenillifera cladodes with Lactobacillus gasseri: Modification of physicochemical and techno-functional properties","authors":"Shênia Santos Monteiro ,&nbsp;Raphael Lucas Jacinto Almeida ,&nbsp;Newton Carlos Santos ,&nbsp;Waleska Rayane Dantas Bezerra de Medeiros ,&nbsp;Marcus Vinícius Lia Fook ,&nbsp;Hugo Miguel Lisboa ,&nbsp;Matheus Augusto de Bittencourt Pasquali","doi":"10.1016/j.fbio.2025.106424","DOIUrl":"10.1016/j.fbio.2025.106424","url":null,"abstract":"<div><div>Mucilage from <em>Opuntia cochenillifera</em> has gained attention for its potential in food, cosmetic, and pharmaceutical applications due to its unique functional properties. This study explored the impact of fermentation with <em>Lactobacillus gasseri</em> ATCC 33323 and modified its physicochemical and techno-functional characteristics. The control mucilage (MOC) was obtained through aqueous extraction, while the fermented mucilage (MOCF) was incubated at 37 °C for 24 h. Fermentation reduced monosaccharides, particularly galactose (−21.9 %), arabinose (−20.5 %), and glucose (−0.8 %), identifying galactose as the primary carbon source. MOCF exhibited denser, more compact particles with a smaller average size (48.36 ± 48.57 μm) than MOC (57.77 ± 21.96 μm), enhancing solubility. Spectroscopic analysis revealed biochemical changes in polysaccharides and proteins, while thermal analysis indicated greater thermal stability. Fermentation decreased firmness, consistency, and cohesiveness. Emulsifying capacity improved at a 50:50 ratio (60 % for MOCF vs. 40 % for MOC), while stability remained similar at a 10:90 ratio. MOC's higher viscosity favors thickening applications, whereas MOCF's enhanced solubility and stability suit beverages and low-viscosity products. These findings demonstrate that fermentation is a valuable tool for tailoring mucilage properties to different industrial applications.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"68 ","pages":"Article 106424"},"PeriodicalIF":4.8,"publicationDate":"2025-03-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143714970","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}

{"title":"Metaproteomic analysis of microbial diversity and activity in cassava fermentation for tucupi production","authors":"Alice de Paula de Sousa Cavalcante ,&nbsp;Carla Danielle Gama Brício Feio ,&nbsp;Nelson Rosa Ferreira ,&nbsp;Gilson C.A. Chagas-Junior ,&nbsp;Alessandra Santos Lopes ,&nbsp;Sayure Mariana Raad Nahon ,&nbsp;Isa Rebecca Chagas da Costa ,&nbsp;Hector Herrera ,&nbsp;Rafael Borges da Silva Valadares","doi":"10.1016/j.fbio.2025.106423","DOIUrl":"10.1016/j.fbio.2025.106423","url":null,"abstract":"<div><div>Tucupi is a traditional fermented cassava byproduct widely consumed in the Amazon region, valued for its distinctive sensory properties and cultural significance. Despite its extensive use, little is known about the active microbiota involved in its fermentation, and the application of starter cultures remains an unexplored area. Understanding the microbial dynamics of this process is essential for improving product consistency, safety, and quality. To address this gap, this study investigated the microbial profile of fermented cassava wastewater (manipueira) during tucupi production using a shotgun metaproteomic approach. The fermentation process was analyzed over 24 h, focusing on identifying the active microbiota and its response to the addition of <em>Pediococcus acidilactici</em> as a starter culture. The results showed that fermentation was dominated by lactic acid bacteria such as <em>Lactobacillus, Lactococcus,</em> and <em>Limosilactobacillus,</em> alongside yeasts such as <em>Yarrowia, Saccharomyces,</em> and <em>Schizosaccharomyces.</em> The inclusion of <em>P. acidilactici</em> promoted more stable bacterial diversity and increased the expression of proteins associated with glycolysis. However, potential bacterial contaminants such as <em>Clostridium, Staphylococcus,</em> and <em>Streptococcus</em> were detected in both fermentation settings, emphasizing the need for appropriate management strategies to ensure food safety. These findings provide crucial insights into the active microbiota involved in tucupi fermentation, highlighting the role of lactic acid bacteria and the impact of the starter culture. Future studies should aim to isolate key microbial strains and evaluate their influence on the sensory attributes of tucupi, contributing to the development of controlled fermentation processes for this culturally significant product.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"68 ","pages":"Article 106423"},"PeriodicalIF":4.8,"publicationDate":"2025-03-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143715082","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}

{"title":"Extraction of hydroxy safflower yellow A and anhydroxysafflor yellow B from safflower florets using natural deep eutectic solvents: Optimization, biological activity and molecular docking","authors":"Chun-Ying Wu ,&nbsp;Bao-Rong Wang ,&nbsp;Si-Yi Han ,&nbsp;Ying-Hua Zhang ,&nbsp;Zhi-Shen Mu","doi":"10.1016/j.fbio.2025.106418","DOIUrl":"10.1016/j.fbio.2025.106418","url":null,"abstract":"<div><div>This study established an eco-friendly natural deep eutectic solvent (NADES) extraction system for simultaneous recovery of <em>hydroxysafflor yellow A</em> (HYSA) and <em>anhydroxysafflor yellow B</em> (AHSYB) from Safflower florets. Through systematic NADES screening, urea-sorbitol (Ur:Sor, 1:1) demonstrated superior extraction efficiency, yielding 20.98 ± 0.18 mg/g HYSA and 10.79 ± 0.22 mg/g AHSYB under optimized RSM conditions (75 % H₂O, 30 min, 51 °C, 10 mL/g), representing 21 % and 34 % enhancements over conventional solvents. The urea-sorbitol extract has a strong free radical scavenging ability, with a 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging rate of 92 % ± 2.6 %; its ferric reducing antioxidant power (FRAP) reducing capacity is 0.72 ± 0.07, and it also has xanthine oxidase (XO) inhibitory ability (half maximal inhibitory concentration (IC₅₀) is 1.48 ± 0.06 mg/mL). Molecular docking studies showed that both HYSA and AHSYB effectively bind to the active site of XO. Molecular dynamics simulations indicated that these compounds are stable ligands, maintaining high stability during their binding dynamics with XO. The free binding energies of HYSA and AHSYB to XO were −54.72 and −50.51 kcal/mol, respectively. These results highlight the crucial role of NADES in improving the extraction yield and functional activity of bioactive compounds. The obtained compounds thus hold potential applications in the food industry.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"68 ","pages":"Article 106418"},"PeriodicalIF":4.8,"publicationDate":"2025-03-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143686469","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}