Journal of Food Processing and Preservation最新文献

{"title":"Optimization of Wall Material Composition for Encapsulating Bioactive Compounds From Giloy (Tinospora cordifolia) Stems","authors":"Salam Maheshkumar Singh,&nbsp;Soubhagya Tripathy,&nbsp;Bhupendra M. Ghodki,&nbsp;Prem Prakash Srivastav","doi":"10.1155/jfpp/6459848","DOIUrl":"https://doi.org/10.1155/jfpp/6459848","url":null,"abstract":"<p>Giloy plant offers notable health advantages due to its abundant bioactive components. The encapsulation technique demonstrated significant potential in maintaining/enhancing such compounds’ stability and nutraceutical properties. Thus, this study is aimed at obtaining an optimized composition of wall materials for microencapsulation of giloy stem extract (core material) using spray drying. The Box–Behnken design was applied to optimize the wall material composition based on significant responses using Design Expert V11 software. The concentration of wall materials ranged from 0% to 10% for maltodextrin (MD), 0%–10% for whey protein (WP), and 0%–10% for pea protein (PP). The air input and exit temperature in the spray dryer were maintained at an average constant value of 110 °C and 50 °C at a 2.5 mL/min flow rate. The optimal composition of wall material was 4.42% MD, 6.95% WP, and 9.99% PP. At this condition, 86.67 ± 2.32<i>%</i> encapsulation efficiency, 79.02 ± 3.25 g/100 mL process yield, 9.07 ± 0.87<i>%</i> (<i>w</i>/<i>w</i>) moisture content, 120.25 ± 4.97 mg GAE/g total phenolic compound, 124.32 ± 4.33 mg QE/g total flavonoid compound, and 34.47 ± 1.25 mg GAEAC/g antioxidant activity were observed as responses. Further, the optimal spray-dried microcapsules (SDMs) had a smoother outer surface than the other wall material combinations/compositions and showed amorphous characteristics as confirmed by SEM and X-ray diffraction (XRD) analysis, respectively. The Fourier-transform infrared spectroscopy (FTIR) results revealed adequate chemical bonding within core and wall materials at optimal encapsulation conditions. The encapsulated giloy bioactive can be used as a functional ingredient in food.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-02-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/6459848","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143110426","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":"Fresh Futures: Cutting-Edge Eco-Friendly Coating Techniques for Fruits","authors":"Esraa E. Ammar,&nbsp;Xiaobo Zou,&nbsp;Soumya Ghosh,&nbsp;Helen Onyeaka,&nbsp;Sohaila A. Elmasry,&nbsp;Aml M. Alkeay,&nbsp;Ammar AL-Farga,&nbsp;Hadeer A. Rady,&nbsp;Nouran A. EL-Shershaby,&nbsp;Abubakr S. Sallam","doi":"10.1155/jfpp/5201632","DOIUrl":"https://doi.org/10.1155/jfpp/5201632","url":null,"abstract":"<p>Rising environmental concerns have forced many industries to seek more environmentally friendly processing methods and safer material alternatives. This review explores eco-friendly coating techniques for extending the shelf life of fruits, aiming at reducing environmental stressors and improving ecological sustainability. The paper evaluates traditional and innovative methods, including active and passive altered environments, edible coatings, 3D food printing, and nanotechnology. The overview highlights the benefits of these techniques in maintaining freshness, cutting waste, and enhancing food quality through the entire supply chain. Additionally, the review analyzes the safety and environmental impact of eco-friendly coatings compared to conventional counterparts. The findings underscore the importance of sustainable practices in food production, emphasizing the need for informed decisions that promote consumer welfare and environmental sustainability. The review concludes with a call for further research into biodegradable and edible materials for coatings, focusing on enhancing nutritional value, reducing spoilage, and integrating innovative technologies for food preservation.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-01-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/5201632","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143121011","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":"Development of Active Chitosan Film Based on Bacterial Cellulose Nanofiber Incorporated With ZnO Nanoparticles for Monitoring Hamburger Spoilage","authors":"Amin Ghadami,&nbsp;Mehrnaz Esmaeilpour","doi":"10.1155/jfpp/6475174","DOIUrl":"https://doi.org/10.1155/jfpp/6475174","url":null,"abstract":"<p>Food safety is a global concern due to the dangers posed by microbial pathogens, toxins, and food spoilage. Hence, antibacterial and antioxidant compounds have been widely studied for food packaging. This research was aimed at the effect of chitosan (C) film containing bacterial cellulose (BC) nanofibers and zinc oxide (ZnO) nanoparticles (NPs) on the hamburger shelf life. Four types of films including C, chitosan + bacterial cellulose (C-BC) nanofibers, and chitosan + bacterial cellulose nanofiber + zinc oxide nanoparticle at two concentrations of 1% (C-BC-ZnO NP-1) and 2% (C-BC-ZnO NP-2) were prepared. The results showed that adding of ZnO NPs decreased the thickness and water vapor permeability, increased the opacity, and improved the mechanical properties and thermal stability of films (<i>p</i> &lt; 0.05). C-BC-ZnO NP-1 had higher tensile strength, elongation at break, modulus of elasticity (ME), and melting temperature (<i>T</i>_m) than other nanocomposites. A scanning electron microscope (SEM) showed a good distribution of ZnO NPs in the film matrix. The nanocomposites had a significant effect on the chemical and microbial characteristics of hamburger. The lowest pH; total volatile nitrogen (TVN) compounds; peroxide value; thiobarbituric acid; and the total count of mesophilic and psychrophilic bacteria, mold, and yeast population were observed in C-BC-ZnO NP-1 and C-BC-ZnO NP-2 groups (<i>p</i> &lt; 0.05). In the sensory evaluation, the nanocomposite containing 1% ZnO NPs showed higher overall acceptance than 2%. In general, adding ZnO NPs improves the physical properties of C film and can be used as active packaging in meat products.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-01-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/6475174","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143121012","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":"Thermosonication: A Veritable Technique to Improve the Quality Attribute of Black Velvet Tamarind (Dialium guineense Wild) Beverage","authors":"Adebola O. Oladunjoye,&nbsp;Olamide D. Olorunsola","doi":"10.1155/jfpp/8884671","DOIUrl":"https://doi.org/10.1155/jfpp/8884671","url":null,"abstract":"<p>The use of emerging processing techniques as an alternative to conventional pasteurisation of fruit beverage has attracted increased attention in recent times. In this study, black velvet tamarind beverage (BVTB) subjected to thermosonication (TS) treatment (45 kHz, 200 W at 40°C, 50°C, and 60°C each for 10, 20, and 30 min) was compared with raw and pasteurised (90°C for 1 min) beverage. The samples obtained were assessed for their physicochemical and biofunctional properties, residual enzymatic activities, bioactive compounds, microbial safety, and sensory attributes. The pasteurised and thermosonicated samples presented no significant (<i>p</i> &gt; 0.05) difference in the pH, total soluble solids, and titratable acidity. However, TS significantly (<i>p</i> &lt; 0.05) increased colour (<i>a</i>^∗) attribute (0.63–0.75), viscosity (42.60–84.00 cP), cloudiness (0.83–1.69), and browning (1.48–1.67) indices of the beverage. Moreover, progressive TS significantly inactivated residual enzymes of pectin methylesterase (PME), peroxidase (POD), and polyphenol oxidase (PPO). Notably, TS at 40°C and 50°C conditions significantly improved ascorbic acid (17.08%–46.95%), phenolic compound (6.83%–22.53%), flavonoids (64.89%–80.82%), and antioxidant capacity (0.22%–7.4%), while treatment at 60°C reduced the bioactive compounds with increasing holding time. Importantly, both treatments reduced the microbiological population below the USFDA-recommended level, and the sensory values from both treatments were not significantly different from the raw beverage. The results obtained showed that TS has the potential to improve the quality attributes of BVTB.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-01-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/8884671","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143120283","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":"Cooking-Induced Lipid–Protein Oxidation in Kavurma (a Cooked Meat Product)","authors":"Melike Babaoglu,&nbsp;Nesimi Aktas,&nbsp;Nasit Igci,&nbsp;Seref Ertul","doi":"10.1155/jfpp/3824071","DOIUrl":"https://doi.org/10.1155/jfpp/3824071","url":null,"abstract":"<p>Optimizing the nutritional quality of cooked meat requires a better understanding of the mechanisms responsible for lipid–protein changes caused by cooking. In this study, the aim was to determine the levels of protein–lipid oxidation that could occur during the kavurma production process. For this purpose, cooking was performed at 100°C for 30, 60, 90, and 120 min, and protein oxidation was determined by measuring carbonyl content, sulfhydryl (S-H) group levels, and Schiff base formation, while lipid oxidation was assessed by measuring thiobarbituric acid reactive substances (TBARS), peroxide, p-anisidine, and free fatty acid (FFA) values. Also, the changes in protein structure were identified by Fourier-transform infrared spectroscopy (FT-IR). Carbonyl, formation of Schiff bases, peroxide, p-anisidine, and FFA values significantly increased throughout the cooking time (<i>p</i> &lt; 0.05). TBARS values showed a significant increase within the first 30 min, followed by a decrease. The level of S-H groups significantly decreased with increasing cooking time (<i>p</i> &lt; 0.05). FT-IR analysis of the myofibrillar extract revealed 13 major peaks, with peak areas decreasing depending on the cooking time. Analysis of the secondary structure indicated higher relative intensities of <i>α</i>-helix and random coil up to 90 min of cooking time. Results indicate that protein–lipid oxidation is dependent on the cooking time, which point out to an effect on the nutritional quality of proteins and lipids in kavurma. Also, these results not only enhance our comprehension of the complex relationship between cooking time and product quality but also present encouraging prospects for fostering healthier and safer cooking methods.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-01-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/3824071","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143119705","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":"1-Methylcyclopropene Reduced the Cold Resistance Induced by Salicylic Acid in Postharvest Plum Fruits During Low-Temperature Storage","authors":"Yang Yang,&nbsp;Nan Guo,&nbsp;Ting Qiao,&nbsp;Qingfeng Li,&nbsp;Yumei Han","doi":"10.1155/jfpp/5537961","DOIUrl":"https://doi.org/10.1155/jfpp/5537961","url":null,"abstract":"<p>While salicylic acid (SA) improves the cold resistance of plum fruit, the contribution of ethylene to the efficacy is not well understood. Therefore, the cold resistance of plum fruits treated with SA alone and in combination with 1-methylcyclopropene (1-MCP) (an ethylene receptor competitor that blocks ethylene signaling) was compared. Our findings demonstrate that SA treatment effectively reduced the decay rate and the chilling injury index while preserving membrane integrity and sugar content. Furthermore, it improved the scavenging ability against active oxygen species, suppressed the production of reactive oxygen species, and induced the expression of the <i>PsAOX1a</i> and <i>PsCBF</i>2 genes related to the cold tolerance mechanisms in plum fruit. However, when SA was used in combination with 1-MCP, cold resistance was diminished. The results show that blocking ethylene signaling reduced the SA-induced cold tolerance in plum fruit. The combined application of SA and 1-MCP is not recommended for the prevention of cold damage to plums.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-01-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/5537961","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143116142","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":"Drying Characteristics, Color, and Functional and Chemical Properties of Figl (Raphanus sativus L.) Leaves and Petioles Under Convective Drying Conditions","authors":"Kumsa Negasa Andersa,&nbsp;Hayat Hassen Mohammed,&nbsp;Abdulmajid Haji","doi":"10.1155/jfpp/4040817","DOIUrl":"https://doi.org/10.1155/jfpp/4040817","url":null,"abstract":"<p>Investigating the effect of drying temperature on the quality of the leaf and petiole parts of Figl is essential to use the leaf and petiole for food formulation or as food ingredients in developing countries to overcome the problem of food security. In this study, the effect of drying temperature (27.20^°C ± 2.1^°Cor in the sun, 40°C, 50°C, and 60°C) on drying rate, moisture diffusivity, color, and functional and chemical properties of the leaf and petiole was investigated. A two-way analysis of variance was performed using a Statistical Analysis System to evaluate the effect of drying temperature on the drying characteristics, color, and chemical and functional properties of the leaves and petioles of Figl. The effective diffusivity values changed from 4 × 10⁻¹² to 8.2 × 10⁻¹² m²/s and 2.1 × 10⁻⁰⁸ to 4.9 × 10⁻⁸ m²/s for the leaf and petiole of Figl, respectively, within the given temperature range. The bulk densities of the leaf and petiole of Figl were in the range of 0.20–0.35 g/mL and 0.27–0.41 g/mL, respectively. The results indicated that drying rate, moisture diffusivity, water activity, ascorbic acids, and delta decreased with drying temperature, whereas the functional properties of both the leaf and petiole increased with drying temperature. Comparatively, the petiole part showed better results in terms of functional and chemical properties than the leaf at all drying temperatures. From the results of the study, in terms of functional and chemical properties, drying of the petiole at 50°C for 120 min was found to be the optimum temperature for better quality.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-01-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/4040817","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143115960","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":"Calcium Chloride Enhances Defense Response Against Diaporthe nobilis by Eliciting Reactive Oxygen Species in Kiwifruit","authors":"Huanhuan Li,&nbsp;Qian Su,&nbsp;Zhipeng Huang,&nbsp;Shukun Yu,&nbsp;Yongsheng Liu,&nbsp;Min Miao","doi":"10.1155/jfpp/8135751","DOIUrl":"https://doi.org/10.1155/jfpp/8135751","url":null,"abstract":"<p>Kiwifruit (<i>Actinidia</i> spp.) rot, caused by pathogenic fungi, represents the most severe disease during postharvest storage. The utilization of induced resistance against fungal pathogens in harvested fruit has been demonstrated as a promising strategy for controlling postharvest losses. In this study, the effect of calcium chloride (CaCl₂) on induction of resistance to <i>Diaporthe nobilis</i>, one of the most epidemic pathogens of soft rot in kiwifruit, and the underlying mechanisms were investigated. Our data showed that the application of 3% CaCl₂ resulted in smaller rotten lesion diameters after inoculation with the pathogen, induced expression of the respiratory burst oxidase homolog (RBOH) gene family, and increased accumulation of reactive oxygen species (ROS). Moreover, we found that the activity of three pathogenesis-related antioxidant enzymes—peroxidase (POD), catalase (CAT), and superoxide dismutase (SOD)—as well as the expression of important defense-related genes, was enhanced by CaCl₂ treatment. The results of our study suggest that the application of CaCl₂ treatment holds promise as a green and viable method for effectively preventing and safeguarding kiwifruit against postharvest decay.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-01-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/8135751","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143114548","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":"Hypocholesterolemic and Antidiabetic Activity of Peptide Fractions Obtained by Ultrafiltration of Protein Hydrolysates From Sunflower (Helianthus annuus) Seeds","authors":"Arlette del Carmen Hernández-Barillas,&nbsp;Ana Maricarmen Carrera-Gómez,&nbsp;Jesús Rodríguez-Miranda,&nbsp;Betsabé Hernández-Santos,&nbsp;Marco Antonio Godínez-Ruiz,&nbsp;Enrique Ramírez-Figueroa,&nbsp;Fabiola Araceli Guzmán-Ortiz,&nbsp;Juan Gabriel Torruco-Uco","doi":"10.1155/jfpp/1537620","DOIUrl":"https://doi.org/10.1155/jfpp/1537620","url":null,"abstract":"<p>Peptide size is a key factor influencing their biological activity. Taking advantage of this relationship, ultrafiltration (UF) emerges as a valuable tool for fractionating complex peptide mixtures obtained from natural sources. Recent studies have focused on the application of this technology to legumes and oilseeds, with the aim of identifying peptide fractions with bioactive potential. The study is aimed at evaluating the in vitro hypocholesterolemic and antidiabetic activity of peptide fractions of protein hydrolysate from sunflower (<i>Helianthus annuus</i>) seeds. The results showed that the highest degree of hydrolysis values was at 120 min with both enzymes: alcalase and flavourzyme with 70.06% and 38.75%, respectively. Protein hydrolysates and peptide fractions showed hypocholesterolemic and antidiabetic activity. The UF membrane process helped to obtain low molecular weight peptide fractions such as the 1–3 kDa fraction that showed greater hypocholesterolemic activity of 79% with both enzymes (alcalase and flavourzyme), while the antidiabetic activity was higher in the peptide fractions &lt; 1 kDa obtained from the hydrolysates with alcalase at 80 min and flavourzyme at 100 min of reaction with a 55.65% and 70.18% inhibition of <i>α</i>-amylase. The best value inhibition of <i>α</i>-glucosidase was 34.73% and 46.02% with the peptide fractions &lt; 1 and &gt; 5 kDa obtained from the hydrolysates with alcalase at 20 min and flavourzyme at 100 min. The UF allowed obtaining peptide fractions with different molecular weights with hypocholesterolemic and antidiabetic activity, which could be an alternative for the design and development of nutraceutical products to treatment of chronic degenerative diseases.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-01-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/1537620","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143113334","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":"Optimization of the Microwave-Assisted Extraction of Total Phenolic Compounds (TPCs) From Almond Skins Through Artificial Neural Networks (ANNs) and Assessment of the Antioxidant and Antihyperglycemic Activity of the Extracts","authors":"Lila Harkat-Madouri,&nbsp;Hanane Touati,&nbsp;Lila Boulekbache-Makhlouf,&nbsp;Khodir Madani,&nbsp;Hayate Haddadi-Guemghar","doi":"10.1155/jfpp/3294168","DOIUrl":"https://doi.org/10.1155/jfpp/3294168","url":null,"abstract":"<p>Optimization by response surface methodology (RSM) and artificial neural networks (ANNs) was efficaciously applied to study the operating parameters of microwave-assisted extraction (MAE) in the recovery of total phenolic compounds (TPCs) from almond skins. These models were used to evaluate the effects of process variables and their interaction towards the attainment of their optimum conditions. A comparison of statistical parameters showed that ANN was more consistent (<i>R</i>² = 0.99) than RSM (<i>R</i>² = 0.97) to predict a TPC by MAE. Therefore, the following conditions were proposed: microwave power of 562 W, extraction time of 30 s, and ethanol concentration of 53%, corresponding to an optimal TPC yield of 560.79 mg gallic acid equivalents (GAEs)/100 g of dry weight (DW). The almond skin extract exhibited a high antioxidant activity tested by 1,1-diphenyl-picrylhydrazyl (DPPH) radical scavenging activity (IC₅₀ = 5.39 ± 0.35 <i>μ</i>g/mL), phosphomolybdate ammonium essay, hydroxyl radical scavenging activity (IC₅₀042002mg/mL), and ability of chelating ferrous ions. The in vitro antihyperglycemic activity test revealed that the almond skin extract inhibits strongly <i>α</i>-amylase activity with IC₅₀ = 27.87 <i>μ</i>g/mL which was close to IC₅₀ of the therapeutic drug acarbose (IC₅₀ = 14.24 <i>μ</i>g/mL).</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-01-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/3294168","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143113275","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}