International Journal of Food Science最新文献

{"title":"Temperature and Preparation Time Intervals on Survival of <i>Opisthorchis viverrini</i> Metacercariae in Pickled Fish (Pla-som).","authors":"Naiyana Senasri, Nattiya Chumnanka, Wiboonsuk Talkul","doi":"10.1155/2024/4817012","DOIUrl":"10.1155/2024/4817012","url":null,"abstract":"<p><p>This study involved two series of independent trials that investigated the storage temperature and time of raw fish to eliminate <i>Opisthorchis viverrini</i> metacercarial infection in Thai pickled fish. A total of 330 healthy silver barb fishes (30-day posthatch) were infected with <i>O. viverrini</i> cercariae at an inoculation ratio of 50 cercariae/fish. After infection, the fish was reared for 3 months. The first trial was to evaluate the effect of fish storage temperature in the recovery from <i>O. viverrini</i> metacercariae. The infected fishes were randomly divided into five groups and stored at -20°C, 2°C, 4°C, and 8°C or room temperature (as a control) for 24 h. The results showed that at a storage temperature of -20°C, the fish initially had a reduced recovery rate from <i>O. viverrini</i> metacercariae. The second trial investigated the storage time for the recovery of infected fish stored at -20°C for 18, 24, 36, 48, or 60 h and used room temperature as a control group. The results revealed that storing infected fish at -20°C for 48 and 60 h had the lowest recovery rate from <i>O. viverrini</i> metacercariae at 0.00%. In conclusion, storing infected fish at a temperature of -20°C for a period of 48 h or longer could restrict the <i>O. viverrini</i> metacercaria recovery rate. These results were recommended as suitable conditions for the preparation of Pla-som to avoid <i>O. viverrini</i> metacercaria contamination.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2024 ","pages":"4817012"},"PeriodicalIF":2.7,"publicationDate":"2024-11-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11576085/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142675739","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Lesser-Explored Edible Flowers as a Choice of Phytochemical Sources for Food Applications.","authors":"Mariel Guadalupe Valencia-Cordova, Yari Jaguey-Hernández, Araceli Castañeda-Ovando, Luis Guillermo González-Olivares, E Pedro Castañeda-Ovando, Javier Añorve-Morga, Minarda de la O-Arciniega","doi":"10.1155/2024/9265929","DOIUrl":"10.1155/2024/9265929","url":null,"abstract":"<p><p>Flowers have been commonly used in cooking to add color and flavor to dishes. In addition to enhancing the visual appeal of food, many edible flowers also contain bioactive compounds that promote good health. These compounds include antimicrobial, antihypertensive, nephroprotective, antiulcer, and anticancer agents. In the last 5 years, there have been 95 published reviews about edible flowers. Among these, 43% have concentrated on Food Science and Technology, while 32% have analyzed their effects on human health. Most of these edible flowers are commonly consumed, but some are less known due to limited distribution or seasonality. These lesser-explored flowers often contain compounds that offer significant health advantages. Therefore, this review focuses on exploring the characteristics, phytochemical composition, and bioactive compounds found in less commonly examined edible flowers. The flowers included in this review are peonies, forget-me-nots, frangipani, alpine roses, wild roses, hibiscus species, common lilacs, woodland geraniums, camellias, Aztec marigolds, kiri flowers, sunflowers, yucca flower, hollyhocks, and cornflowers. Due to their diverse biological activities, these flowers provide various health benefits and can be used to be incorporated into food and supplements or develop mainly cancer-fighting medications.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2024 ","pages":"9265929"},"PeriodicalIF":2.7,"publicationDate":"2024-11-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11576087/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142675736","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Unlocking the Therapeutic and Antimicrobial Potential of <i>Prunus armeniaca</i> L. Seed Kernel Oil.","authors":"Zeenat Hamid, Ali Akbar, Kashif Kamran, Jahangir Khan Achakzai, Ling Shing Wong, Muhammad Bilal Sadiq","doi":"10.1155/2024/5589506","DOIUrl":"10.1155/2024/5589506","url":null,"abstract":"<p><p>The <i>Prunus armeniaca</i> L. (bitter apricot) is an apricot fruit tree categorized on the basis of the bitter taste of its seed kernel. In this study, the functional, medicinal, and therapeutic potential of bitter apricot seed kernel oil (BASKO) was evaluated. The qualitative screening of BASKO was performed using standard methodologies. The chemical profile of the oil was analyzed with the help of Fourier transform infrared (FTIR) and gas chromatography and mass spectrometry (GC-MS). Results revealed the presence of different phytochemical constituents comprising steroids, flavonoids, terpenoids, alkaloids, and cardiac glycosides. The antioxidant activity of the oil was determined by a 2,2,diphenyl-1picrylhydrazyl (DPPH) radical inhibition essay. Total phenolic and flavonoid contents were 10.6 ± 1.32 mg GAE/g and 4.75 ± 0.11 mg QE/g, respectively. DPPH inhibition of 89.5% was achieved at 1000 <i>μ</i>g/mL of BASKO, with IC₅₀ = 90.44 <i>μ</i>g/mL (83.47-96.67 <i>μ</i>g/mL with 95% CI). The antimicrobial potential of the BASKO revealed the inhibition of <i>Escherichia coli</i> (20.3 ± 2.08 mm), <i>Salmonella typhi</i> (19.3 ± 2.51 mm), <i>Klebsiella pneumoniae</i> (16.6 ± 1.52 mm), <i>Pseudomonas aeruginosa</i> (17 ± 2 mm), and <i>Staphylococcus aureus</i> (25 ± 1.01 mm). The minimum inhibitory concentration (MIC) value was 250 <i>μ</i>L/mL for <i>K. pneumoniae</i>, <i>S. typhi</i>, <i>P. aeruginosa</i>, and <i>S. aureus</i>, whereas 62.5 <i>μ</i>L/mL for <i>E. coli</i>. Moreover, BASKO showed antifungal potential against <i>Trichophyton tonsurans</i> (77.3 ± 2.08%), <i>Epidermophyton floccosum</i> (69.6 ± 3.51%), <i>Aspergillus niger</i> (74.3 ± 2.56%), <i>Aspergillus flavus</i> (90 ± 3%), and <i>Mucor mucedo</i> (78.3 ± 2.51%). Antileishmanial activity of oil was evaluated against <i>Leishmania major</i> by MTT assay, and an IC₅₀ value of 89.75 <i>μ</i>g/mL was observed. The study revealed that BASKO is a good source of biologically active compounds to be used as functional, therapeutical, and antimicrobial agents in food and pharmaceutical products.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2024 ","pages":"5589506"},"PeriodicalIF":2.7,"publicationDate":"2024-11-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11563713/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142619840","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Volatile Metabolite Profiles of Robusta Green Bean Coffee From Different Geographical Origins in West Java and Their Correlation With Temperature, Rainfall, and Altitudes Using SPME GC-MS-Based Metabolomics.","authors":"Erly Marwani, Tati Surjati Syamsudin, Suci Awaliyah, Rijanti Rahaju Maulani, Asep Hidayat, Ujang Dinar Husyari, Srinanan Widiyanto","doi":"10.1155/2024/6908059","DOIUrl":"10.1155/2024/6908059","url":null,"abstract":"<p><p>The chemical composition, including volatile metabolites of green coffee beans, is influenced by geographic origin. The aim of this study was to reveal the volatile metabolite profile of a single variety of Robusta green bean coffee from five major plantation regions in West Java and to correlate these profiles with temperature, rainfall, and altitude. By using solid phase micro extractions and gas chromatography-mass spectrometry, 143 different volatile compounds were detected, with aromatic hydrocarbon, alcohols, monoterpene, pyrazines, sesquiterpenes, carboxylic acids, and terpene the most dominant. Principal component analysis (PCA) indicated 64.3% variability, showing that the metabolite profile of Robusta green coffee from the Bogor region was distinctly different from those in Ciamis, Kuningan, Sumedang, and Tasikmalaya, which were more similar to each other. Metabolites such as benzaldehyde, isovaleric acid, toluene, diisobutyl succinate, 1-heptene, 4-dodecene, caffeine, acetic acid, and methyl benzoate were identified as key discriminants, with a VIP score greater than 1.5. Temperature increases were linked to higher levels of isovaleric acid, diisobutyl succinate, 4-dodecene, toluene, and acetic acid, while other discriminant metabolites declined. Increased rainfall was associated with higher levels of benzaldehyde, 1-heptene, caffeine, and methyl benzoate, but lower levels of the other discriminants. Altitude had a positive correlation with methyl benzoate and 1-heptene, and a negative correlation with isovaleric acid and 4-dodecene, with weaker correlations for other compounds. In summary, Robusta green coffee beans from different regions of West Java can be distinguished by their volatile metabolites. Bogor green coffee beans had higher levels of benzaldehyde, 1-heptene, caffeine, and methyl benzoate, Kuningan beans had more diisobutyl succinate and 4-dodecene, Ciamis beans had higher levels of isovaleric acid, diisobutyl succinate, and 4-dodecene, while Sumedang and Tasikmalaya beans were similar, with higher levels of isovaleric acid, diisobutyl succinate, 4-dodecene, toluene, and acetic acid. This difference is related to the climatic factors of temperature and rainfall, as well as the altitude at which Robusta coffee is grown.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2024 ","pages":"6908059"},"PeriodicalIF":2.7,"publicationDate":"2024-10-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11531365/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142568654","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of Fat Type and Mango Peel Powder on the Physicochemical Properties of Beef Patties During Cold Storage and In Vitro Digestion.","authors":"Martha Olivia Vázquez-Meza, Humberto González-Ríos, Gustavo Adolfo González-Aguilar, Manuel Viuda-Martos, José Luis Dávila-Ramírez, Martín Valenzuela-Melendres","doi":"10.1155/2024/2981134","DOIUrl":"10.1155/2024/2981134","url":null,"abstract":"<p><p>The aim of this research was to evaluate the effects of fat type and mango peel powder (MP) on the physicochemical properties of cooked beef patties during cold storage and after in vitro digestion. Beef patties were prepared with saturated beef fat (BF) and pre-emulsified avocado oil (AO) or pre-emulsified safflower oil (SO). MP was added at 0% or 1%. The treatments were as follows: T1 (BF, no added MP), T2 (AO, no added MP), T3 (SO, no added MP), T4 (BF + 1%MP), T5 (AO + 1%MP), and T6 (SO + 1%MP). Substituting saturated fat with AO and SO improved the fatty acid profile of beef patties. The addition of pre-emulsified oils increased (<i>p</i> < 0.05) the <i>L</i> ^∗, <i>a</i> ^∗, and <i>b</i> ^∗ values. Moreover, the incorporation of MP in the meat formulation decreased (<i>p</i> < 0.05) lipid oxidation during cold storage. Adding MP to the meat formulation decreased (<i>p</i> < 0.05) lipid oxidation before and after in vitro digestion. Replacement of saturated fat with vegetable oils and incorporation of MP may be an alternative strategy to improve the quality of beef patties during cold storage and decrease lipid oxidation after in vitro digestion.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2024 ","pages":"2981134"},"PeriodicalIF":2.7,"publicationDate":"2024-10-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11524697/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142545372","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A Comparative Study on the Physicochemical and Antioxidant Properties of Honeys From <i>Apis mellifera</i> L. and <i>Meliponula beccarii</i> L. Collected From Western Oromia, Ethiopia.","authors":"Ofijan Tesfaye, Diriba Muleta, Asnake Desalegn","doi":"10.1155/2024/4448277","DOIUrl":"https://doi.org/10.1155/2024/4448277","url":null,"abstract":"<p><p>Honey is a natural substance synthesized by honeybees. Its physicochemical properties and antioxidant activities differ among honey types due to floral and entomological origins. This is a comparative study on the physicochemical and antioxidant properties of honey from <i>Apis mellifera</i> and <i>Meliponula beccarii</i> L. (stingless bee) collected from different sources. <i>A. mellifera</i> honey samples were collected from hives (<i>n</i> = 13) and local markets (<i>n</i> = 13). <i>M. beccarii</i> honey samples were collected from local markets (<i>n</i> = 13). The honey samples were designated as <i>A. mellifera</i> fresh honey directly collected from hives (AMFH), <i>A. mellifera</i> honey collected from the local markets (AMMH), and stingless bees (<i>M. beccarii</i>) honey collected from markets (MBH). Physicochemical and antioxidant properties were analyzed using standard protocols. The antioxidant properties of the honey samples were assessed using total phenolic, flavonoids, and 2,2-diphenyl-1-picrylhydrazyl (DPPH) methods. Honey from the stingless bee (MBH) had significantly (<i>p</i> < 0.0001) higher (33.5 ± 3.0%) moisture content, free acidity (113 ± 5.0 meq/kg), and maltose (3.1 ± 1.0), but significantly lower (<i>p</i> < 0.001) levels of hydroxymethyl furfural (4.4 ± 2.0 mg/kg), pH (3.0 ± 0.0), EC (0.25 ± 0.0 mS/cm), fructose (19.6 ± 2.4%), glucose (18.2 ± 1.62%), and sucrose (0.18 ± 0.13, <i>p</i> < 0.05) compared to <i>A. mellifera</i> honey collected from markets. Honey from the stingless bees had higher phenolic (273 ± 9.0 mgGAE/100 g), flavonoid (41 ± 21 mgQE/100 g), and antioxidant content (104 ± 6.0 mgAAE/100 g); however, the differences were not statistically significant (<i>p</i> > 0.05). Honey samples from the stingless bees had higher moisture, phenolic, flavonoid, and antioxidant contents but lower pH, HMF, sugar, ash, and electrical conductivity compared to <i>A. mellifera</i> honeys collected from markets. <i>A. mellifera</i> honey collected directly from the hive had higher quality than those purchased from markets. A strong awareness creation program is needed for consumers as well as honey producers to maintain the quality of honey.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2024 ","pages":"4448277"},"PeriodicalIF":2.7,"publicationDate":"2024-10-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11519076/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142545371","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Smoked and Fermented Bushmeat (Mpunam) Products: Risk Assessment of Polycyclic Aromatic Hydrocarbons (PAHs) Resulting From Processing.","authors":"A S Amponsah, H E Lutterodt, G M Ankar-Brewoo, I W Ofosu","doi":"10.1155/2024/5514988","DOIUrl":"https://doi.org/10.1155/2024/5514988","url":null,"abstract":"<p><p>The polycyclic aromatic hydrocarbons (PAHs) congener concentrations and risk upon human exposure to smoked bushmeat products were analyzed. GC/MS MRM and QuEChERS methods were used for the analysis. This work has become necessary due to the need for more information concerning the quantitative determination of these compounds and their health risk assessment. The 16 PAH congeners identified were acenaphthylene (ACA), naphthalene (NAP), acenaphthene (ACE), fluorene (FLU), anthracene (ANT), phenanthrene (PHE), fluoranthene (FLT), pyrene (PYR), benzo[b]fluoranthene (BBF), benzo[k]fluoranthene (BKF), benzo[a]anthracene (BAA), chrysene (CHR), indeno(1,2,3-cd)pyrene (IND), dibenzo(a,h)anthracene (DAA), benzo(g,h,i)pyrene (BGP), and benzo[a]pyrene (BAP). At the 5% and 95% daily intake levels, BAP was at 3.34 and 17.39 <i>μ</i>g/kg(bw)/day, <i>Σ</i>PAH4 was at 25.11 and 109.15 <i>μ</i>g/kg(bw)/day, and <i>Σ</i>PAH8 was at 55.76 and 236.68 <i>μ</i>g/kg(bw)/day, respectively. BAP, <i>Σ</i>PAH4, and <i>Σ</i>PAH8 concentration exceeded the European Union limits, as BAP concentration was as low as 6.09 <i>μ</i>g/kg and as high as 34.19. The exposure values were significantly high. Specifically, the margin of exposure for BAP was as low as 2.09 × 10^-2; for <i>Σ</i>PAH4, it was 1.36 × 10^--2; and for <i>Σ</i>PAH8, it was 1.95 × 10^-2 all at the 95% level. These figures are substantially lower than the benchmark of 10,000, indicating a higher ILTCR. Furthermore, the ILTCR ranged from a minimum of 47.77 to a maximum of 248.53 at the 5% and 95% levels, respectively. This study makes smoked bushmeat a public health concern because the higher figures obtained indicate higher carcinogenicity upon consumption.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2024 ","pages":"5514988"},"PeriodicalIF":2.7,"publicationDate":"2024-10-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11498977/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142499984","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Intention to Purchase Foods Based on Insects, Arachnids, and Arthropods, Processed by 3D Printing in Panama Consumers.","authors":"Marcos E González-Guzmán, Shyla Del-Aguila-Arcentales, Aldo Alvarez-Risco, Mercedes Rojas-Osorio, Jaime A Yáñez","doi":"10.1155/2024/9094666","DOIUrl":"https://doi.org/10.1155/2024/9094666","url":null,"abstract":"<p><p>Currently, food access has worsened during the COVID-19 pandemic. For this reason, various alternatives are required to improve the population's diet. Among the many alternatives is the use of 3D printing technology to reproduce food that can reach the most vulnerable population. This remarkable study shows future generations the importance of seeking innovative food that guarantees a nutritious and accessible diet. The study focuses on the Panamanian population to determine which variables influence the decision to consume innovative foods. The innovative product to be tested is based on insects, arachnids, and arthropods, which may be difficult for the population to consume, but thanks to 3D printing technologies, it is possible to generate foods based on these raw materials that look like traditional foods. Likewise, processing these foods generates less water consumption, giving them an ecological attribute. The present study seeks to know the variables that determine the purchase intention of consumers in Panama regarding the food supply based on insects, arachnids, and arthropods that are transformed into traditional food formats using 3D printers. This information can help companies prepare food offers to consumers in Panama.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2024 ","pages":"9094666"},"PeriodicalIF":2.7,"publicationDate":"2024-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11496584/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142499983","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Formulation Development of Directly Compressible Tablets Incorporating Trisamo Extract With Synergistic Antioxidant Activity.","authors":"Jirapornchai Suksaeree, Thaniya Wunnakup, Natawat Chankana, Laksana Charoenchai, Chaowalit Monton","doi":"10.1155/2024/8920060","DOIUrl":"https://doi.org/10.1155/2024/8920060","url":null,"abstract":"<p><p>This work investigates the synergistic antioxidant activity of the compositions of Trisamo (TSM) herbal formula containing the dried fruits of <i>Terminalia chebula</i>, <i>Terminalia arjuna</i>, and <i>Terminalia bellirica</i>. An augmented simplex lattice design was utilized to investigate the synergistic antioxidant activity, finding an equal mass ratio among the three herbal drugs to exhibit optimal synergistic antioxidant activity, with a combination index of less than 0.8. The optimal TSM extract was used to prepare directly compressible tablets employing a Box-Behnken design response surface methodology, optimizing compressional force (500, 1000, and 1500 psi), sodium starch glycolate (0%, 2%, and 4%), and magnesium stearate (0.5%, 1.0%, and 1.5%). Optimal parameters were a compressional force of 1000 psi, 2% sodium starch glycolate, and 0.5% magnesium stearate. The TSM extract tablet had a weight of 600.06 mg, a diameter of 12.78 mm, a thickness of 4.12 mm, a hardness of 6.85 kP, a friability of 0.30%, and a disintegration time of 1.81 min. Computer model predictions were verified with a low percentage error (≤ 10.00%). After 6 h, phenolic compounds were dissolved to an extent of approximately 40%-80%, including gallic acid (57.11%), corilagin (38.64%), chebulagic acid (58.49%), and chebulinic acid (81.44%). Stability data revealed that the phenolic compounds were retained for 3 months compared to the initial time point, with gallic acid at 81.43% and 100.27%, corilagin at 94.81% and 87.85%, chebulagic acid at 92.22% and 69.83%, and chebulinic acid at 107.00% and 85.54% at 30°C/75% RH and 45°C/75% RH, respectively. The summation of these four compounds did not change significantly when stored under either set of conditions. In summary, mixture design and response surface design were successfully utilized in the optimization of TSM extract tablets with synergistic antioxidant activity.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2024 ","pages":"8920060"},"PeriodicalIF":2.7,"publicationDate":"2024-10-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11483649/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142464678","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Biofabrication of Nanosilver From <i>Punica granatum</i> Peel Extract and Their Anticoagulant Applications.","authors":"Randa Mohammed Dhahi","doi":"10.1155/2024/6623228","DOIUrl":"10.1155/2024/6623228","url":null,"abstract":"<p><p>For utilizing biodegradable waste as a natural source for nanofabrication, this study was designed to highlight a simple, sustainable, safe, environmentally friendly, and energy consumption reduction waste management approach using hot aqueous extract of <i>Punica granatum</i> (pomegranate) peel waste (PPE) to biosynthesize silver nanoparticles (PPE-AgNPs). The fabrication of biosynthesized nanosilver was confirmed by UV-visible spectroscopy, scanning electron microscopy (SEM), energy-dispersive X-ray spectroscopy (EDX), X-ray diffraction (XRD), and atomic force microscope (AFM). The initial pale brown color change upon adding silver nitrate to PPE confirmed bioreduction. For PPE, the absorption spectrum for UV-vis spectroscopy in the visible light region was 230-290 nm, while for PPE-AgNPs, the graph shows that surface plasmon resonance (SPR) spectrum for nanosilver at 360-460 nm. The XRD analysis proved that the PPE-AgNPs were crystalline in nature. The SEM micrograph revealed that silver nanoparticles were sphere-shaped, homogenous accumulations with particle size in the range of 21.63-30.97 ± 0.4 nm. The EDX data analysis also proved the presence of a sharp peak of silver element with 8.83% weight at 3 keV. The 3D AFM images of Ag nanoparticles illustrated that the diameter is around 7.20-14.80 nm with a median of 7.16 ± 1.3 nm and the root mean square (RMS) value corresponds to 1.40 ± 0.4 nm. The PPE-AgNPs efficiently exhibited a potent antioxidant and dose-dependent DPPH inhibition action. Visual and microscopic observations of fresh human blood when treated with 25, 50, 75, and 100 <i>μ</i>g/mL of PPE-AgNPs were proven to be biocompatible with no morphological changes and no coagulation. This study predicts that PPE can be utilized to synthesize biocompatible nanosilver.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2024 ","pages":"6623228"},"PeriodicalIF":2.7,"publicationDate":"2024-09-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11449558/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142371811","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}