International Journal of Food Science最新文献

{"title":"Biometric Indicators, Gelatin Yield, and Functional Properties of Fish Scale Waste From Three Species With Different Trophic Levels.","authors":"Hafrijal Syandri, Netti Aryani, Azrita Azrita","doi":"10.1155/ijfo/6628788","DOIUrl":"10.1155/ijfo/6628788","url":null,"abstract":"<p><p>Gelatin is a widely used food additive due to its ability to form gels and provide elastic texture to various food and feed products. This study evaluated the biometric characteristics as well as the physicochemical and functional properties of gelatin derived from waste scales of <i>Puntioplites bulu</i> fish (herbivore), <i>Cyprinus carpio</i> (omnivore), and <i>Channa lucius</i> (carnivore). The scales were first treated with 3% (<i>v</i>/<i>v</i>) glacial acetic acid and extracted with distilled water (1:4, <i>w</i>/<i>v</i>) at 80°C for 4 h. Fulton's condition factor ranged from 1.13 to 3.30. The length-weight relationship showed positive (+) and negative (-) allometric growth patterns. The average gelatin yield (based on wet weight) was 12.35% (<i>P. bulu</i>), 7.13% (<i>C. carpio</i>), and 5.03% (<i>C. lucius</i>). The extracted gelatin had an acidic pH (6.09-6.28). The foaming ability (FA) and foaming stability (FS) values were <i>P. bulu</i> (613.33% and 83.42%), <i>C. carpio</i> (416.67% and 28.3%), and <i>C. lucius</i> (550% and 73.06%). Furthermore, the water holding capacity (WHC) and fat binding capacity (FBC) of fish scale gelatin were 777.33% and 98.33% (<i>P. bulu</i>), 312% and 37.66% (<i>C. carpio</i>), and 967.0% and 207.33% (<i>C. lucius</i>), respectively. The gel strength and viscosity of <i>P. bulu</i> (226.67 g and 4.83 cP), <i>C. carpio</i> (207.33 g and 5.37 cP), and <i>C. lucius</i> (278.33 g and 6.90 cP) were measured. In conclusion, gelatin from fish scale waste at different trophic levels exhibits varied biometric, physicochemical, and functional properties, with potential applications in human and animal food industries.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2025 ","pages":"6628788"},"PeriodicalIF":2.7,"publicationDate":"2025-06-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12208754/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144527908","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":"Molecular Characterization of Culturable Yeasts and Nonspore-Forming Bacteria Associated With Fermented Kapok Seeds (<i>Kantong</i>), a Traditional Food Condiment in Ghana.","authors":"Elmer Nayra Ametefe, Line Thorsen, Harry Danwonno, Righteous Kwaku Agoha, Richard L K Glover, Victoria Pearl Dzogbefia, Lene Jespersen","doi":"10.1155/ijfo/6452183","DOIUrl":"10.1155/ijfo/6452183","url":null,"abstract":"<p><p>Fermented kapok seeds, known as <i>kantong</i> in northern Ghana, serve as a traditional food condiment which provides flavor and improves the protein content of soups. In this study, the occurrence of yeasts, lactic acid bacteria (LAB), and other nonspore-forming bacteria in <i>kantong</i> was investigated. Microbial enumeration and phenotypic characterizations on isolated strains were performed. Molecular methods were also employed for grouping and identification of strains, and these included random amplification of polymorphic DNA (RAPD) using <i>Escherichia coli</i> phage-derived M13 primer (M13-PCR typing), repetitive element PCR typing (rep-PCR), and 16S rRNA gene sequencing. After a 48-h fermentation period, microbial load ranged from 4.77 ± 0.11 to 8.9 ± 0.1 log₁₀ CFU/g. The pH of the fermenting condiment decreased from 6.5 to 4.7 during the fermentation period. A total of 190 LAB, 53 enterobacteria, and 39 yeasts were identified at species levels using both phenotypic and molecular methods. The LAB included <i>Pediococcus acidilactici</i>, <i>Weissella paramesenteroides</i>, <i>Pediococcus pentosaceus</i>, <i>Weissella confusa</i>, and <i>Lactiplantibacillus plantarum</i>; the enterobacteria isolated were <i>Acinetobacter baumannii</i>, <i>Klebsiella pneumoniae</i>, <i>Enterococcus faecium</i>, <i>Escherichia coli</i>, and <i>Enterobacter cloacae</i>; and the yeasts identified were <i>Nakaseomyces glabratus</i>, <i>Cyberlindnera fabianii</i>, <i>Pichia kudriavzevii</i>, and <i>Saccharomyces cerevisiae</i>. This work presents fermented kapok seeds as a reservoir of microorganisms, some of which could possess some technological properties which could be harnessed to enhance the nutritional value of Ghanaian foods as well as improve gut health as probiotics. It also reveals the presence of enterobacteria in this spontaneous fermentation, thus impacting the safety of the product and the need for starter culture development.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2025 ","pages":"6452183"},"PeriodicalIF":2.7,"publicationDate":"2025-06-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12208756/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144527909","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":"Statistical Optimization of Culture Conditions for Enhanced Biomass Yield of <i>Lactobacillus acidophilus</i> CM1 Using Plackett-Burman and Response Surface Methodology.","authors":"Khushboo Rajput, Amar Yasser Jassim, Ameer Abbas Mohammed, Abdel Rahman Mohammad Said Al-Tawaha, Arun Karnwal, Tabarak Malik","doi":"10.1155/ijfo/5576637","DOIUrl":"10.1155/ijfo/5576637","url":null,"abstract":"<p><p>This study is aimed at enhancing the biomass yield of <i>Lactobacillus acidophilus</i> CM1 by identifying and optimizing critical growth parameters. Using the Plackett-Burman design (PBD), 11 physical and chemical variables were screened, of which pH, temperature, NaCl concentration, and inoculum size were found to significantly influence cell growth (<i>p</i> < 0.05). These statistically significant factors were subsequently optimized using response surface methodology (RSM) with a central composite design (CCD). Optimization led to a 1.45-fold increase in biomass yield, achieving a maximum of 1.948 g/100 mL. ANOVA confirmed model validity with an <i>R</i> ² of 0.9689 and adequate precision of 52.77, indicating a strong predictive capability. The integration of PBD and RSM-CCD proved efficient for minimizing experimental runs while maximizing output, supporting the development of cost-effective cultivation strategies for probiotic production. This approach offers a scalable model for bioprocess optimization in industrial fermentation.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2025 ","pages":"5576637"},"PeriodicalIF":2.7,"publicationDate":"2025-06-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12202070/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144505622","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":"Substitution of Wheat Flour by Extrudate Orange Peel Dietary Fiber Concentrate in Biscuits: Changes in Mixolab Thermomechanical Behavior, Flour Technofunctionality, and Water Sorption Isotherm Properties.","authors":"Luis Eduardo Garcia-Amezquita, Viridiana Tejada-Ortigoza, Mayra Deyanira Ramírez-Aguirre, Alejandra Cantu-Cantu, Esther Pérez-Carrillo, Jorge Welti-Chanes","doi":"10.1155/ijfo/1657293","DOIUrl":"10.1155/ijfo/1657293","url":null,"abstract":"<p><p>Applicability of dietary fiber concentrates (DFCs) from fruit byproducts in food formulations is limited by the high proportion of insoluble dietary fiber (IDF) and its negative effect on sensory and functional quality. Extrusion modifies dietary fiber composition, impacting technological and physiological functionalities. This research evaluated the effect of wheat flour substitution by unprocessed or extruded orange peel DFC (0%-20%) on the properties of biscuits. Composition, Mixolab analysis, dough extensibility, and solvent retention capacity of composite flours were determined. Proximal composition, sensory acceptance, firmness, and water sorption isotherms of biscuits were evaluated, and Brunauer-Emmet-Teller (BET) equation parameters were estimated. Soluble dietary fiber (SDF) and IDF ratio increased with extrusion from 0.15 to 0.98 (w/w). Extruded DFC 5% and 10% substitution had the least detrimental effect on Mixolab profile, extensibility, and solvent retention capacity. The use of unprocessed orange peel decreased technological characteristics. Proximal composition and sensory acceptance had no statistical difference. Extruded DFC increased the high molecular weight SDF content in biscuits. Textural shelf-life of biscuits showed that extruded DFC at 10% substitution generates a biscuit with similar initial hardness with less change during 10 days of storage. Water adsorption isotherms of biscuits with orange peel DFCs showed a direct increase in values according to the substitution in wheat flour. The BET model had a good fitting to describe the adsorption experimental data. The increase in DFC content in the biscuits favored the moisture retention capacity throughout the <i>aw</i> range of the isotherms. Extruded orange peel DFC could be used to reduce wheat flour used in biscuit formulations without compromising dough machinability and textural quality, with a positive nutraceutical effect due to the increase in TDF, specifically high-weight soluble dietary fiber.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2025 ","pages":"1657293"},"PeriodicalIF":2.7,"publicationDate":"2025-06-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12202068/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144505623","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 Review of the Role of Paraprobiotics in the Formulation of High-Protein Ice Cream as an Advanced Functional Food.","authors":"Seyed Ali Issazadeh, Samaneh Hatami","doi":"10.1155/ijfo/8875377","DOIUrl":"10.1155/ijfo/8875377","url":null,"abstract":"<p><p>Paraprobiotics are nonvital bacteria that have health benefits. Recently, they have been incorporated into dairy products as supplements to probiotics. The advantages of using paraprobiotics mainly include superior resistance to processing conditions, extended shelf-life, and safer consumption by people with weaker immune systems. In high-protein ice cream, paraprobiotics enhance freezing stability and eliminate the risks of microbial overgrowth and rare adverse effects. They also promote gut health, regulate immune responses, and have anti-inflammatory properties, which are important for children. Moreover, paraprobiotics enhance the functional value of high-protein ice cream by promoting gut health and immune support, making it an ideal functional supplement for athletes and bodybuilders. This review discusses recent developments in high-protein ice cream fortified with paraprobiotics, focusing on product stability, texture, and consumer acceptance while addressing challenges in the sensory quality of the final product.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2025 ","pages":"8875377"},"PeriodicalIF":2.7,"publicationDate":"2025-06-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12187446/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144484315","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":"Exploring Culinary Methods to Reduce Sodium Intake: The Impact of Flavorings and Salt Addition Timing in Boiled Chicken.","authors":"Raphael Monod, Thierry Thomas-Danguin, Henriette L de Kock","doi":"10.1155/ijfo/3703692","DOIUrl":"10.1155/ijfo/3703692","url":null,"abstract":"<p><p>The overconsumption of salt is a social concern and has consequences for human health. Discretionary salt contributes to salt intake but has received very little attention thus far, and recommendations do not precisely targeted discretionary salt. This study investigated how different culinary practices affect the saltiness of chickens. Chicken breasts were boiled in a standard homestyle bouillon (broth). Table salt was added to the broth or on the plate after cooking. Two salt concentrations, regular (6.5 mmol of Na⁺ per 100 g of cooked chicken) and low (4.1 mmol of Na⁺ per 100 g of cooked chicken), were compared. Additionally, we applied the following flavor treatments: rosemary, smoked bacon, and smoked garlic. The saltiness, sweetness, sourness, bitterness, and overall aroma of the warm chicken samples were evaluated by 158 untrained consumers. Saltiness adequacy was measured on a just-about-right (JAR) scale. Based on the results, no significant differences in saltiness intensity were observed between the two salting practices (<i>p</i> > 0.2). Regarding the flavor additions, a significant odor-induced increase in saltiness was observed when smoked bacon flavoring was combined with salting on the plate (<i>p</i> = 0.02). The JAR results indicated that adding smoked garlic flavoring to the broth allows a 33% reduction in salt content without compromising taste, suggesting that smoked garlic has a strong odor-induced saltiness enhancement effect and may be a viable option for salt reduction strategies. This study provides a basis for improving discretionary salt use practices that can be easily adopted by consumers, potentially aiding in reducing salt intake from chicken dishes without compromising flavor, and offering insights that may apply to other meat types.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2025 ","pages":"3703692"},"PeriodicalIF":2.7,"publicationDate":"2025-06-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12165749/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144302088","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":"Investigating the Physicochemical and Antioxidant Properties of Goat Milk Enriched With Rice Extract Fermented by Exopolysaccharide-Producing Lactic Bacteria for Functional Yogurt Production.","authors":"Mohammad Hossein Maleki, Milad Daneshniya, Farzaneh Abdolmaleki","doi":"10.1155/ijfo/8008452","DOIUrl":"10.1155/ijfo/8008452","url":null,"abstract":"<p><p>In recent years, the development of functional dairy products incorporating plant-based ingredients has gained considerable attention due to growing consumer interest in health-promoting foods. In this regard, the present study is aimed at developing probiotic fermented goat's milk using <i>Lactiplantibacillus plantarum</i> (ATCC 1058) and <i>Lacticaseibacillus casei</i> (ATCC 39392) strains. A key focus was on assessing the impact of rice extract (RE) incorporation on the viability and metabolic activity of these probiotic strains. To achieve this, goat's milk samples were inoculated with a probiotic mixture containing both strains at a concentration of 109 log colony-forming units (CFUs)/mL. Various concentrations of RE (0%, 2%, 4%, and 6%) were introduced to the milk samples. The ensuing fermented milk samples were then refrigerated for 28 days, during which assessments were conducted at 7-day intervals. Parameters under investigation included probiotic viability, acidity, pH, acetic acid content, L-lactic acid content, protein content, reducing sugar levels, Brix degree, viscosity, antioxidant potency, color attributes (brightness, yellowness, and redness), and sensory attributes. The study revealed significant changes in the physicochemical traits of the fermented milk during storage. Notably, acidity, L-lactic acid, acetic acid, and viscosity increased, while pH, reducing sugars, Brix, antioxidant strength, and probiotic levels decreased (<i>p</i> ≤ 0.05). The addition of RE and its increasing concentration intensified these shifts. Importantly, this effect corresponded with improved antioxidant activity and probiotic viability (<i>p</i> ≤ 0.05). The sample with 6% RE displayed the highest antioxidant potency (55.46%) and probiotic count (9.21 log CFU/mL) at the study's end, followed by the 4% RE sample. Furthermore, sensory assessment revealed that the 6% RE sample had the lowest acceptability score, whereas the other samples were well-received. Ultimately, with the provided outcomes, the optimal treatment for producing probiotic fermented milk with desirable functional attributes was determined to be a 4% concentration level of RE.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2025 ","pages":"8008452"},"PeriodicalIF":2.7,"publicationDate":"2025-06-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12163205/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144302089","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":"Potential Therapeutic Efficacy of Ferulic Acid and Its Derivatives in the Management of Cancers: A Comprehensive Analysis With Mechanistic Insight.","authors":"Shakil Ahmmed, Md Shimul Bhuia, Raihan Chowdhury, Md Hanif Munshi, Tanzila Akter Eity, Hossam Kamli, Muhammad Torequl Islam","doi":"10.1155/ijfo/2256871","DOIUrl":"10.1155/ijfo/2256871","url":null,"abstract":"<p><p>Due to the increasing rate of cancer and the undesirable consequences of manufactured drugs, there is a growing interest in the development of natural products as potential remedies. Ferulic acid (FA), a phenolic substance, is found naturally present in the <i>Ferula foetida</i> plant's cell walls with therapeutic activities. The objective of this study is to determine the botanical sources, pharmacokinetics, and anticancer activity of FA and its derivatives, focusing on the molecular mechanism by using the data obtained from the literature database. The study's findings suggest that FA demonstrates promising anticancer effects in preclinical pharmacological test methods. The findings of the study exhibit that FA showed promising anticancer activity through underlying mechanisms, including induction of oxidative stress, cytotoxic effect, cell cycle arrest, apoptotic effect, suppression of invasion and migration, antiproliferative effect, autophagy, and genotoxic and mutagenic effect by regulating different molecular pathways like PI3K/AKT, p38/MAPK/ERK, AKT/mTOR, and NF-<i>κ</i>B signaling pathways which are involved in cancer development and cell growth. Additionally, this review indicated the pharmacokinetic properties of FA, indicating lower oral bioavailability is affected by the liver's fast conjugation process; this limitation is overcome by applying a nanoformulation of FA. However, additional clinical investigations are recommended to determine the appropriate therapeutic effectiveness, safety, and human dosage.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2025 ","pages":"2256871"},"PeriodicalIF":2.7,"publicationDate":"2025-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12143955/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144247711","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 Processing Conditions of Enzymatic, Extrusion, and Hybrid Treatment Methods on Composition and Selected Technofunctional Properties of Developed Wheat Flour.","authors":"Piotr Lewko, Agnieszka Wójtowicz, Michał Rudaś","doi":"10.1155/ijfo/3317924","DOIUrl":"10.1155/ijfo/3317924","url":null,"abstract":"<p><p>In this study, wheat flour characterized by a high content of nonstarch polysaccharides was fortified with enzymes and then subjected to low temperature (up to 85°C) extrusion cooking treatment. Conventional enzymatic hydrolysis with cellulase and cellulase-xylanase blend, as well as extrusion and hybrid enzymatic-extrusion treatments, was tested under variable conditions. Extrusion of wheat flour was applied at 23%-27% initial moisture at the temperature range of 40°C-80°C. Proximate composition, polysaccharide content, and its fractions, as well as rheological and technofunctional properties, were tested. Extruded and hybrid-modified wheat flour showed a significant decrease in fat, ash, insoluble fiber content, gelatinization beginning temperature, dough stability, starch gelatinization, amylase activity, starch retrogradation, and gluten performance index, whereas increased hydration capacity, max viscosity, setback, protein weakening, and solvent retention capacity were evidenced in the presence of all tested solvents. Soluble and insoluble fractions of nonstarch polysaccharides were, however, significantly different, especially if the hybrid cellulase-xylanase-extrusion method was applied to wheat flour. Moreover, the crystalline structure of wheat flour changed significantly after extrusion and hybrid treatments. In addition, the microstructure showed a significant agglomeration of the extruded flours due to starch gelatinization and formation of melted phase in all extruded and hybrid-treated flours, with visible fibrous particles coming from the outer layers of wheat grains as polysaccharide fractions. Extruded wheat flour, characterized by increased viscosity, hydration, and solvent retention ability, can be used as a \"clean label\" improver in mixtures for various bakery products, especially bread.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2025 ","pages":"3317924"},"PeriodicalIF":2.7,"publicationDate":"2025-05-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12133366/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144215767","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":"Bioprospecting the Rodriguan Lime (<i>Citrus aurantifolia</i> Swingle) as a Novel Source of Antioxidants and Antimicrobials for Food Application.","authors":"Liza Cloete, Anton Venter, Mohammad Naushad Emmambux, Deena Ramful-Baboolall, Brinda Ramasawmy, Swaleha Hudaa Neetoo, Carene Picot-Allain, Kwaku Gyebi Duodu","doi":"10.1155/ijfo/9985071","DOIUrl":"10.1155/ijfo/9985071","url":null,"abstract":"<p><p>In view of bioprospecting the Rodriguan lime (<i>Citrus aurantifolia</i> Swingle) as a novel antioxidant and antimicrobial for the food industry, its bioactivities were compared with those of the Mauritian pamplemousses (<i>Citrus maxima</i>) and the Rodriguan grapefruit (<i>Citrus × paradisi</i> Macfad). The Rodriguan lime, \"Limon Rodrigues,\" is also known as the Mexican lime (<i>Citrus aurantiifolia</i>, Swingle) or key lime. All citrus peel extracts tested in the study-namely, the Rodriguan lime, Mauritian pamplemousses, and Rodriguan grapefruit-exhibited comparable antioxidant activity in the ferric reducing antioxidant power (FRAP) (14.50 ± 3.11, 12.96 ± 0.97, and 14.77 ± 1.47) and CUPRAC (cupric reducing antioxidant capacity) (0.71 ± 0.20, 0.50 ± 0.04, and 0.59 ± 0.11) assays. The Rodriguan lime extract had the lowest overall minimum inhibitory concentration (MIC) of 5-10 mg/mL against <i>Staphylococcus aureus</i>, <i>Salmonella enterica</i>, <i>Listeria monocytogenes</i>, <i>Bacillus cereus</i>, and <i>Lactobacillus plantarum</i>. Although the Rodriguan grapefruit peel had the highest total phenolic content (64.53 ± 3.25 mg GAE/g extract) (<i>p</i> < 0.05), its total flavonoid content was not significantly different from that of the Rodriguan lime peel (<i>p</i> > 0.05). LC-MS data revealed that the Rodriguan grapefruit extract possessed the highest overall concentration of flavonoids (4821.1 mg RE/kg) and coumarins (13476 mg CE/kg), although the Rodriguan lime peel extract exhibited a relatively unique flavonoid and coumarin profile. Citrus flavonoids and coumarins exhibit diverse biological functions, including antidiabetic, antimicrobial, antifungal, hypotensive, antioxidant, carminative, antibacterial, larvicidal, antiviral, uricosuric, antiyeast, antihepatotoxic, and antimutagenic activities. Additionally, they demonstrate significant anticancer, cardiovascular-protective, and neuroprotective properties. These multifunctional bioactive compounds highlight the potential of citrus-derived substances in therapeutic and preventive health applications. Given its broad antimicrobial spectrum and diverse phytochemicals, the Rodriguan lime extract shows potential for applications in the functional food and nutraceutical industries.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2025 ","pages":"9985071"},"PeriodicalIF":2.7,"publicationDate":"2025-05-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12126269/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144199014","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}