Journal of Food Processing and Preservation最新文献

{"title":"Salt-Induced Rheological Modulation of Glucose Syrup: A Novel Approach for Humidity-Controlled Food Packaging","authors":"Fatemeh Azarikia,&nbsp;Pardis Ghasemi","doi":"10.1155/jfpp/9947100","DOIUrl":"https://doi.org/10.1155/jfpp/9947100","url":null,"abstract":"<p>Glucose syrup (GS) is a viscous aqueous solution widely used in food products. Since the addition of salt alters the rheological properties of food systems by promoting inter- and intramolecular interactions, the purpose of our study was to investigate the rheological properties of GS and GS–salt mixtures at various ratios. According to the results, the apparent viscosity of GS increased from 214 to 379, 590, and 668 Pa·s upon salt addition at the ratios of 8:1, 4:1, and 2:1, respectively (shear rate: 44.1 s⁻¹). GS exhibited a solid-like behavior (<i>G</i>^′ &gt; <i>G</i>^″), which shifted to a concentrated solution behavior at the ratios of 8:1 and 4:1 and to a more elastic behavior at the 2:1 ratio upon salt addition. Time sweep tests and relative humidity measurements revealed that salt addition slowed desorption of water molecules from GS surface by forming dipole bonds with water molecules, preventing barrier layer formation. Consequently, the GS–NaCl mixtures exhibited sustained water release and effectively increased the relative humidity of the container, highlighting their potential as viscous humidity modifiers. We propose a novel active packaging system that incorporates the GS–NaCl mixture into a double-walled container to gradually increase headspace relative humidity. This approach can minimize moisture loss and prevent food dehydration without direct contact between the GS–NaCl mixture and the product.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-07-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/9947100","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144598293","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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":"Profiling Saturated, Trans, and Unsaturated Fats in Iranian Snacks: A Tool for Nutritional Reformulation","authors":"Roghayeh Rezazadeh,&nbsp;Fatemeh Mohammadi-Nasrabadi,&nbsp;Ali Heshmati,&nbsp;Mehdi Taheri,&nbsp;Barbod Alhouei,&nbsp;Fatemeh Esfarjani","doi":"10.1155/jfpp/8894933","DOIUrl":"https://doi.org/10.1155/jfpp/8894933","url":null,"abstract":"<p>Snacking is a prevalent activity worldwide. Therefore, this study is aimed at evaluating the fatty acid profile of various snacks to seek potential opportunities to improve their nutritional quality. A cross-sectional study was conducted on 240 randomly selected samples from major food chain stores in Tehran, Iran. In this study, the 14 detected fatty acids were classified into four categories: saturated fatty acid (SFA), transfatty acid (TFA), monounsaturated fatty acid (MUFA), and polyunsaturated fatty acid (PUFA). In cereal-based cookies, the highest total fat content was in wafers (20.38%), and the lowest total fat content was in cookies (14.1%). Among the other snacks, chocolate presented the highest total fat content (32.20%), and the lowest (24.15%) was found in the cheese puffs. For SFAs, in cereal-based baked products, wafers had the highest percentage (52.40%), and cakes had the lowest percentage (24.69%). Among the snacks, chocolate had the highest SFA content, and potato chips had the lowest SFA content, with 62.43% and 45.36%, respectively. Wafers and crackers (2.35%) and cookies (1.86%) had the highest and the lowest TFA content, respectively. Among the other snacks, potato chips had the highest total fat content (30.50%), and cheese puffs had the lowest total fat content (24.15%). Cheese puffs had the highest TFA content (0.54%), while chocolate had the lowest (0.13%). Therefore, the findings underscore the importance of optimizing fat sources, innovative formulations, improved labeling, legislative measures, and educational initiatives to reduce harmful fats while maintaining the sensory and textural properties of the products. This approach supports the development of healthier snacks and informs policymakers and industry stakeholders in implementing strategies to promote public health.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-07-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/8894933","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144582025","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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":"Preparation and Characterization of Blend Film Based on Psyllium Seed Mucilage and Polyvinyl Alcohol as a New Eco-Friendly Packaging Material","authors":"Sana Fakhrara,&nbsp;Ali Ganjloo,&nbsp;Mandana Bimakr","doi":"10.1155/jfpp/4664613","DOIUrl":"https://doi.org/10.1155/jfpp/4664613","url":null,"abstract":"<p>Psyllium seed mucilage (PSM) is a less-explored natural biopolymer that has the potential for use in producing edible films. In this study, we investigated the development of blend films comprising PSM and polyvinyl alcohol (PVA) to overcome the poor properties of PSM film, which restrict its practical applications. For this purpose, PSM/PVA blend films were fabricated and characterized at different ratios of PSM/PVA (90:10, 70:30, 50:50, 30:70, and 10:90) for the first time. The blend films were smooth, homogeneous, and peeled off smoothly from the plates. The PSM film becomes thicker (0.05–1.36 mm), more water-soluble (25%–70.90%), and permeable to water vapor (23.25–682.46 g mm m⁻²d⁻¹ kPa⁻¹) when mixed with PVA. Adding PVA to the PSM film-forming solution improved the lightness, while the blend films’ redness, yellowness, and biodegradation were decreased. Furthermore, the tensile strength decreased from 27.00 to 5.84 MPa, and the water contact angle decreased from 90.65° to 32.01° with an increasing ratio of PVA. Fourier transform infrared-attenuated total reflectance (FTIR-ATR) results revealed the formation of hydrogen bonds between PSM and PVA. X-ray diffraction (XRD) patterns showed a typical semicrystalline amorphous structure of the blend films. Differential scanning calorimetry (DSC) thermograms revealed that the thermal stability of blend films improved effectively with increasing concentration of PVA. Our findings suggest that PSM/PVA blend films have a huge potential to be used as an alternative to current packaging materials.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-07-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/4664613","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144573835","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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":"Effect of Fenugreek Seed Extract Level on Physicochemical, Microbial, and Sensory Properties of Avocado Juice During Storage","authors":"Biresaw Demelash Abera,&nbsp;Zemenu Tadesse Adimas,&nbsp;Mekuannt Alefe Adimas","doi":"10.1155/jfpp/3738111","DOIUrl":"https://doi.org/10.1155/jfpp/3738111","url":null,"abstract":"<p>The present study explored the impact of concentration of fenugreek seed extract (FSE) and storage time on the quality of avocado juice. The experiment involved two factors: the amount of FSE (FSE₀ = 0<i>%</i>, FSE₁ = 1<i>%</i>, FSE₂ = 2<i>%</i>, and FSE₃ = 3<i>%</i>) and storage time (<i>T</i>₀ = 0, <i>T</i>₁ = 4, <i>T</i>₂ = 8, and <i>T</i>₃ = 12 h). The results showed that increased fenugreek extract concentration enhances physicochemical and sensory properties while decreasing microbial activity. However, the physicochemical and sensory qualities of avocado juice are adversely affected by storage time, the microbial load rose when the juice was stored for 0 to 12 h. In terms of sensory evaluation, juice treated with FSE₂T₁ was preferred by the panelists. Both untreated and treated avocado juice samples exceeded safe limits for TPC and CFC, posing safety risks. However, the treated juice’s YMC remained within acceptable limits. The recommended storage time should be less than 12 h for avocado juice. Therefore, fenugreek extract can be used to replace chemical preservatives in juice preservation.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-07-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/3738111","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144573363","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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":"Biochemical Profiling and Antioxidant Potential of Fruit Tissues: A Comparative Study of Citrus Cultivars Indigenous to Northeast India","authors":"T. K. Hazarika,&nbsp;Panthor Debbarma,&nbsp;Gregory Malsawmkima,&nbsp;Kalyan Barman,&nbsp;Pinku Chandra Nath","doi":"10.1155/jfpp/8833248","DOIUrl":"https://doi.org/10.1155/jfpp/8833248","url":null,"abstract":"<p>The different fruit tissues of selected <i>Citrus</i> cultivars of northeast India, namely, <i>Citrus macroptera</i> Montr. (hatkora, HK), <i>Citrus limon</i> (Linn.) Burm. f. (Assam lemon, AL), <i>Citrus maxima</i> Burm. (pummelo, PM), <i>Citrus reticulata</i> Blanco (Khasi mandarin, KM), and <i>Citrus sinensis</i> (L.) Osbeck (Valencia, VC), were subjected to biochemical profiling and quantification of antioxidant potential. Among the cultivars, HK had significantly higher total phenolic content in juice, peel, and pulp, while VC seeds and AL whole fruit had higher total phenolics. Total flavonoid content was higher in HK juice, pulp, and peel. VC exhibited the highest flavonoid content in whole fruit, while AL exhibited the highest in seeds. In the DPPH assay, HK (seeds, whole fruit), PM (pulp, juice), and AL (peel) exhibited the highest antioxidant capacity. The ability to scavenge ABTS radicals exhibited higher capacity in VC (pulp, juice, and whole fruit), HK (seeds), and KM (peel) in contrast to other cultivars. In the ferric reducing ability, HK seeds resulted in the highest, whereas VC juice resulted in the lowest ability. Among the different tissues of the <i>Citrus</i> cultivars, seeds exhibited the highest ferric reducing capacity, subsequently followed by peels and whole fruit, whereas juice exhibited the lowest reducing capacity. Among the different <i>Citrus</i> cultivars, HK showed considerably greater FRAP values than other <i>Citrus</i> cultivars studied.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/8833248","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144537035","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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 Cross-Linking by Microbial Transglutaminase on Physicochemical Properties of Eggshell Membrane Collagen","authors":"Elahe Kazemi Kheirabadi,&nbsp;Poorandokht Kheirandish,&nbsp;Seyed Hadi Razavi,&nbsp;Mohammad-Taghi Golmakani","doi":"10.1155/jfpp/1786447","DOIUrl":"https://doi.org/10.1155/jfpp/1786447","url":null,"abstract":"<p>Collagen from eggshell membrane (EM) was stabilized via a cross-linking procedure using microbial transglutaminase as an alternative, nontoxic cross-linking reagent for its low stability and low mechanical strength. The physicochemical features of collagen solutions (5 mg/mL), which were cross-linked by different concentrations of MTG (30, 40, 50, 60, and 70 U/g collagen), were examined. The SDS-PAGE, differential scanning calorimetry (DSC), residual amino group content, scanning electron microscopy (SEM), and viscosity of solutions were evaluated. The results revealed that applying higher concentrations of MTG in cross-linked collagen solutions leads to an increase of about 32°C–39°C in denaturation temperatures (<i>T</i>_d) and a 75.76% decrease in residual amino group content. The simultaneous effect of different temperatures and concentrations of MTG on viscosity illustrated an improvement of approximately 30 Pa·s in the viscosity of cross-linked collagen at 50°C. The enzymatically cross-linked porous structures displayed finer microstructure with interlinked micron-sized pores, exhibiting a 74% reduction in size compared to the uncross-linked collagen. These results suggest that combining MTG and EM as sources of collagen represents an innovative potential route for the safe cross-linking of collagen-based matrices. This innovation could have practical applications in reducing waste EM, which is a by-product of egg breaking in industrial and domestic settings, and utilize them to produce firmness and stabilize collagen.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-06-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/1786447","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144503249","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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":"Fortified Cereal Innovation: Vitamin Retention, Antinutritional Factors, Physicochemical Properties, and Storage Stability","authors":"Mumukom Maximus Anchang,&nbsp;Gabriel Ifeanyi Okafor,&nbsp;Philip John Kanu","doi":"10.1155/jfpp/7738527","DOIUrl":"https://doi.org/10.1155/jfpp/7738527","url":null,"abstract":"<p>Despite the nutritional advantages of ready-to-eat breakfast cereals, challenges in nutrient retention during processing and storage persist. This study developed 12 nutrient-dense, ready-to-eat breakfast cereal formulations using a mixture centroid augmented design, combining sorghum flour (<i>X</i>₁), soybean flour (<i>X</i>₂), and fruit slurry (1:1 mango and banana pulp) (<i>X</i>₃), all inoculated with <i>Lactobacillus plantarum</i> (NRRL B-787). The mixtures were cold-extruded and then dried at 50°C for 5 h before undergoing analyses for vitamins, antinutritional factors, and physicochemical properties. A special quartic model was used to describe the formulations, and numerical optimization identified the optimal blend based on target nutrient profiles. The storage stability of the optimized formulation was evaluated over 12 weeks at room temperature, in an incubator, and under cold storage conditions. Statistical analysis (Design Expert 11) showed that fruit slurry significantly enhanced vitamins A and C, while soybean flour increased vitamins B1 and B9 (<i>p</i> &lt; 0.05). Antinutritional factors decreased with higher fruit slurry content, whereas sorghum flour increased phytate, oxalate, alkaloid, and tannin levels. Measured physicochemical properties ranged as follows: pH (5.31–6.03), water activity (0.60–0.85), water absorption capacity (116.62%–148.16%), and bulk density (0.29–0.39 g/mL). The quartic model accounted for over 80% of the data variability and was significant for most responses. Storage studies revealed that cold and incubator conditions better preserved vitamin C and carotenoids than ambient storage. These findings support the formulation and storage optimization of nutrient-rich cereals that incorporate sorghum, soybeans, fruit slurry, and probiotics.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-06-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/7738527","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144502995","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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":"Potentials of Chitin Nanofiber for Postharvest Quality of Banana","authors":"Shirazoom Munira,&nbsp;Shamim Ahmed Kamal Uddin Khan,&nbsp;Md. Iftekhar Shams,&nbsp;Md. Yamin Kabir","doi":"10.1155/jfpp/2776934","DOIUrl":"https://doi.org/10.1155/jfpp/2776934","url":null,"abstract":"<p>Bananas are perishable fruit with a limited shelf life. Postharvest treatments can help reduce the loss experienced after harvesting. This study investigated the effect of different concentrations of chitin nanofiber (CNF) on the postharvest quality and shelf life of bananas. The green mature banana fruits were coated with three concentrations of CNF (0.1%, 0.3%, and 0.5%), while the untreated fruits were served as control. Following treatments, fruits were stored in ambient conditions at 29 ± 2^°C and 85 ± 5<i>%</i> relative humidity (RH). To identify the effectiveness of CNF, weight loss, firmness, color, total soluble solids (TSS), titratable acidity (TA), vitamin C, disease incidence, and disease severity were measured. Though CNF 0.1% coating reduced disease severity and retained vitamin C of banana, CNF 0.3% significantly decreased weight loss and disease incidence and increased firmness of fruit compared to the control. CNF 0.3% also resulted in the lowest TA and delayed fruit ripening. Moreover, the shelf life of bananas was extended by 2.34 days with the application of CNF 0.3%. Therefore, the application CNF 0.3% is recommended for preserving postharvest qualities.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-06-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/2776934","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144502996","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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":"Biopolymer Application for Preservation of Tropical Fruits and Vegetables","authors":"Dung Thuy Nguyen Pham,&nbsp;Thuong Thi Nguyen,&nbsp;Nguyen Hong Khoi Nguyen,&nbsp;Tran Thanh Truc","doi":"10.1155/jfpp/7808544","DOIUrl":"https://doi.org/10.1155/jfpp/7808544","url":null,"abstract":"<p>The increasing demand for fresh tropical fruits and vegetables from importing countries has promoted constant supply from Vietnam. However, the perishable nature of fresh commodities causes major postharvest losses upon long-distance transport and international export. Recently, the application of biopolymers as innovative, environmentally friendly packaging materials in the preservation industry has garnered significant scientific interest. This approach aims to maintain the quality and safety of fruits and vegetables while mitigating the environmental impacts associated with conventional nondegradable plastics. Several biopolymer-based films and coatings have been reported to prevent moisture, extend the shelf life, and maintain the desirable nutrient quality and sensory characteristics of the fresh produce. The preservation effectiveness is further enhanced by the synergistic effect derived from the combinations between biopolymers or between biopolymers and essential oils, natural extracts, or nanoparticles. These combinatory coatings improve mechanical strength, flexibility, and durability and exhibit potential biological activities while extending the shelf life of tested fruits and vegetables. The emergence of biopolymers in packaging technology in Vietnam has shown promising results for future improvements. This article reviews the recent use and underlying mechanisms of different biopolymer-based materials in the preservation of Vietnamese tropical fruits and vegetables such as banana, mango, and citrus fruits, followed by proposing possible composite materials and influencing factors for optimization and international safety regulations of biopolymer application in packaging technologies with the focus on Vietnam.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-06-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/7808544","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144503150","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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":"Antifungal Activity of Powder Blends of Eremomastax speciosa, Moringa oleifera, and Senna alata Against Digestive Candidiasis","authors":"Rosine Josépha Zang Nguele,&nbsp;Julien Armel Assiéné Agamou,&nbsp;William Djeukeu Asongni,&nbsp;Damase Serge Assiéné Oyong,&nbsp;Sidonie Béatrice Kenmogne,&nbsp;Simplice Chimi Fotso,&nbsp;Mariana I. Soloveeva,&nbsp;Kuzmina Sargylana Semenovna,&nbsp;Evariste Fongnzossie Fedoung,&nbsp;Flavien Aristide Alfred Toze","doi":"10.1155/jfpp/6845401","DOIUrl":"https://doi.org/10.1155/jfpp/6845401","url":null,"abstract":"<p>Fungal infections (candidiasis) are responsible for approximately 5% of the diseases observed worldwide. The treatment of these candidiasis involves the administration of antifungals such as fluconazole most often as monotherapy. The antifungal activities of blends of extracts from the leaf powders of <i>Eremomastax speciosa</i> (<i>ES</i>), <i>Moringa oleifera</i> (<i>MO</i>), and <i>Senna alata</i> (<i>SA</i>), have been scarcely investigated. This study evaluated the <i>in vitro</i> antifungal activity of blends of leaf powder extracts from ES, MO, and SA against yeasts responsible for digestive mycoses. All the extracts are rich in bioactive compounds whose structures include oxygenated and hydroxylated groups and carbonyl and nitrogen groups. The SA extracts had the highest total polyphenol content (25.02 ± 0.08 mg EGA/100 g DM), total flavonoid content (60.48 ± 0.27 mg EQ/100 g DM), and condensed tannin content (5.31 ± 0.25 mg EC/100 g DM). Several blends (M4, M10, etc.) have significant antifungal effects on <i>Candida albicans</i>, <i>Candida krusei</i>, and <i>Candida parapsilosis</i> with minimum inhibitory concentrations (MICs) and minimum fungicidal concentrations (MFCs) of 125 and 250 <i>μ</i>g/mL, respectively. All of these compounds have fungicidal effects (MFC/MIC = 2). Quercetin 3-O-(6 ^″-acetyl glucoside) appears to be the main bioactive compound responsible for the fungicidal antifungal activities. Only the M10 blend presented a broader spectrum of action than the other blends and fluconazole. The M10 blend had the best antifungal activity and can serve as a basis for in-depth studies to develop a drug based on these three plants in the fight against digestive mycoses associated with the <i>Candida</i> genus.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-06-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/6845401","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144482376","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}