Journal of Food Quality最新文献

{"title":"Berberis lycium: A Miracle Medicinal Plant with Multifaceted Health Benefits","authors":"Bashir Ahmad,&nbsp;Abduh Murshed,&nbsp;Mohamed Y. Zaky,&nbsp;Imran Khan,&nbsp;Faiz ur Rahman,&nbsp;Magda H. Abdellattif,&nbsp;Guojun Liu,&nbsp;Jun Lu","doi":"10.1155/2024/3152456","DOIUrl":"https://doi.org/10.1155/2024/3152456","url":null,"abstract":"<div>\u0000 <p>Throughout history, medicinal plants have been used to treat different ailments. About 70 to 80% of the world population rely on medicinal plants for healthcare and some use it for income generation. The annual sale of medicinal plants increases over time. In plants, <i>Berberis vulgaris f. lycium (Royle) Parsa (Berberis lycium)</i>, also called <i>boxthoran</i> barberry, Indian barberry, or Indian lyceum contains key alkaloids such as berberine, camptothecin, koumidine, salutaridine, luteanine, palmatine, and protopine. Significant steroidal compounds include sitosterol and B-sitosterol. The plant is rich in flavonoids such as isorhamnetin, formononetin-7-O-glucoside, and velutin and anthocyanins such as cyanidin-3-glucoside and delphinidin-3-glucoside. It also includes phenolic compounds such as chlorogenic acid, caffeic acid, vanillic acid, and quercetin. <i>B. lycium</i> possesses dual utility due to its delicious fruit and has high value with known history in treatment of different disease and use in folklore medicines. Ethnobotanical surveys reveal that the <i>B. lycium</i> is used to treat jaundice, hepatitis, typhoid, fever, tuberculosis disorders, eye lotion, chronic diarrhoea, tonic, skin diseases, blood purifier, piles, eye infections, gum problems, diabetes, and kidney problems. Experimental studies have demonstrated that the <i>B. lycium</i> possesses antibacterial, antihyperlipidaemia, antidiabetic, anticolitis/inflammatory, anticancer activities, antiviral activities, and anthelminthic activities. According to our literature survey, there is no review with a mechanistic summary on <i>B. lycium</i>; therefore, the current review is an effort to provide the available literature on <i>B. lycium</i> in summary form for future research.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2024 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2024-08-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2024/3152456","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141967812","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":"Evaluation of Heat Stability of Camel Milk (Sterilized and Nonevaporated)","authors":"Najeeb S. Al-Zoreky,&nbsp;Faisal S. Almathen,&nbsp;Sallah A. Al hashedi,&nbsp;Ammar AL-Farga","doi":"10.1155/2024/5564251","DOIUrl":"https://doi.org/10.1155/2024/5564251","url":null,"abstract":"<div>\u0000 <p>The study evaluated the thermal stability of sterilized camel milk. The sterilized product was obtained from raw milk containing 9.11 ± 0.57% nonfat solids and 2.83 ± 0.45% fat. Disodium/dipotassium hydrogen phosphate (Na₂HPO₄ or K₂HPO₄), sodium citrate (SC), ethylenediaminetetraacetic acid (EDTA, disodium), sodium chloride (NaCl), and gum arabic (GA) were evaluated for their effects as thermal stabilizers of camel milk (CAM). Stabilizers were separately added to pasteurized camel milk (pH 6.67) followed by the in-container sterilization (115°C, 20 min). Phosphate salts afforded thermal stability (sediment test) when added to camel milk at 13 mM final concentration. During storage for four weeks at 21°C, the pH values of stabilized camel milk were 6.40−5.67, depending on the type and concentration of stabilizers. While nonstabilized (control) CAM showed substantial sediments during storage periods at ambient conditions (21°C), stabilized and sterilized CAM had no sediments reflecting one of the good quality characteristics (no sediments) of CAM. Color changes (<i>Δ</i>E^∗) in stored sterilized camel milk were below 2.3. It could be concluded that nonevaporated CAM could be made from CAM stabilized with Na₂HPO₄ or K₂HPO₄. This is the first study on the thermal stability of nonevaporated camel milk.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2024 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2024-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2024/5564251","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141967738","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":"Pepper Fruits at Different Ripening Periods Have Potential Phyto-Biochemical and Enzymatic Responses to Irrigation Levels","authors":"Ümit Haydar Erol","doi":"10.1155/2024/9082436","DOIUrl":"https://doi.org/10.1155/2024/9082436","url":null,"abstract":"<div>\u0000 <p>Irrigation significantly affects plant physiology, especially in arid regions, and plays a crucial role in growth and development. Understanding the effects of irrigation on different fruit ripening periods is essential for sustainable agriculture. This study investigates the phyto-biochemical changes and antioxidative responses of <i>C. baccatum</i> to different irrigation levels during fruit ripening. Five irrigation levels (IL), 150% (IL5), 100% (IL4), 75% (IL3, control), 50% (IL2), and 25% (IL1) field capacity (FC), were studied over three ripening periods at 20^th, 40^th and 60^th days after flowering. Significant changes in phytochemical composition, biochemical properties, and antioxidant enzyme activities were observed in response to different irrigation levels. Reduced irrigation levels combined with fruit ripening led to a significant increase in capsaicinoid components, while drought conditions enhanced antioxidant activity by increasing total phenolics and flavonoids. Conversely, MDA, proline, and protein levels increased under drought stress. Excessive irrigation increased biochemical components throughout ripening, while key enzyme activities responded proportionally to drought severity, with no significant effect above control levels. Optimal chemical components were observed at IL4, with IL1 showing the maximum pungency. Most parameters peaked on the 60^th day after flowering, highlighting the importance of fruit ripening periods. These results provide valuable insights for refined irrigation strategies, improved physiological resilience, and sustainable yield enhancement.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2024 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2024-07-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2024/9082436","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141968277","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":"Millet Milk: A Potential Cattle Milk Alternative—Extraction and Value Addition","authors":"Surabhi Pandey,&nbsp;Anurag Singh","doi":"10.1155/2024/3964937","DOIUrl":"https://doi.org/10.1155/2024/3964937","url":null,"abstract":"<div>\u0000 <p>Consumer health concerns in recent years have spurred a shift from dairy consumption to dairy-free or plant-based diets. Factors such as lactose intolerance, milk allergies, ethical concerns, environmental sustainability, and personal health preferences drive this trend. Millet milk offers a viable alternative for cattle milk like any other plant-based milk. Compared to other plant-based milk alternatives, millet milk has a better nutritional profile. Moreover, the extracted millet milk can be used for the development of various value-added products. Millet, being a potential source of antinutritional factors, requires pretreatments before milk extraction. This review discusses in detail the nutritional profile of millets along with the pretreatments to reduce the antinutritional factors in millets, followed by the extraction of millet milk. The comparative study of millet milk versus other plant-based milks has also been explored. The potential usage of millet milk for further value addition has also been highlighted in the present article.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2024 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2024-07-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2024/3964937","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141967251","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":"Food Safety Practices of Food Handlers and Microbial Quality of Food Served at Food Establishments of Academic Institutions in Northern Ethiopia","authors":"Shifare Berhe Gebru,&nbsp;Bisrat Gebremeskel,&nbsp;Getachew Redae Tafere","doi":"10.1155/2024/1374413","DOIUrl":"https://doi.org/10.1155/2024/1374413","url":null,"abstract":"<div>\u0000 <p><i>Background</i>. Even though foodborne illness is a worldwide concern, it is devastating in developing countries such as Ethiopia. <i>Objectives</i>. The objective of this study was to assess the food safety knowledge, attitudes, and practices of food handlers and the microbial profiles of food served at food establishments associated with Mekelle University in Ethiopia. <i>Methods</i>. A cross-sectional study was conducted among 332 food handlers working in food establishments at Mekelle University from January to May 2020. Quantitative data were collected using a structured interviewer-administered questionnaire and an observational checklist. Moreover, a total of 30 cooked food samples and 33 hand swab samples from 10% of the selected food handlers were collected to evaluate the microbial profile of the food. A multivariable logistic regression analysis was used to identify factors associated with the outcome variables. <i>Results</i>. In this study, 79.5%, 55.4%, and 37.7% of the food handlers had good knowledge, a positive attitude, and good practices towards food safety, respectively. Their poor self-reported food safety practices were clearly observed during their actual practices. The microbial profile result revealed that <i>Staphylococcus aureus</i> and <i>Escherichia coli</i> were identified in 13 (39%) and 27 (82%) of the food handlers’ hand swabs, respectively. <i>Conclusion</i>. This study indicated that food handlers working at these food establishments had poor attitudes and practices towards food safety and the microbial count of food samples was generally higher than the food safety standard. The safety of the food being produced and served in these restaurants will be greatly improved by regular supervision and retraining.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2024 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2024-07-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2024/1374413","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141967250","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":"Food Grade Nanofiber of Polylactic Acid by Electrospinning: Physicochemical Characterization of Solutions and Parameters of the Technique","authors":"Dalila Fernanda Canizales-Rodríguez,&nbsp;Francisco Rodríguez-Félix,&nbsp;José Agustín Tapia-Hernández,&nbsp;Carmen Lizette Del-Toro-Sánchez,&nbsp;Saúl Ruíz-Cruz,&nbsp;Santiago P. Aubourg,&nbsp;Daniela Denisse Castro-Enríquez,&nbsp;Carlos Gregorio Barreras-Urbina,&nbsp;Silvia Elena Burruel-Ibarra,&nbsp;José Luis Pompa-Ramos,&nbsp;Lorena Armenta-Villegas","doi":"10.1155/2024/5579613","DOIUrl":"https://doi.org/10.1155/2024/5579613","url":null,"abstract":"<div>\u0000 <p>Nowadays, one-third of the world’s food production is wasted, so food industry has focused on the design of new technologies that contribute to preserving food quality and safety, focusing on environmentally friendly packaging. Polylactic acid (PLA) is a polymer which is biocompatible and biodegradable, of low cost, and generally recognized as safe (GRAS) by FDA; on the other hand, nanofibers obtained by electrospinning have the potential food industry application, for protection and release of bioactive compounds, producing active and intelligent packaging and increasing and monitoring food quality. The main objective of this work was to obtain food grade nanofibers (FGNs) of PLA (FGN-PLA) by electrospinning, for which different food grade solutions (FGSs) of PLA (FGS-PLA) concentrations with food grade solvent acetone (FGSA) were made and characterized via viscosity, density, conductivity, surface tension measurements, and rheological properties, and to correlate its effect on the FGN-PLA production by electrospinning as well as the effect of technique process parameters (distance from needle to collector plate and flow rate) on fiber characteristics was investigated. Morphological and dimensional characteristics of fibers were analyzed by SEM; increasing the FGS concentration as from 10% (w/v), beaded free and uniform nanofibers were produced. Also, average diameters increasing at higher polymer concentrations and flow rates. Rheological analysis indicates a Newtonian behavior, and the 10% (w/v) FGS shows stability for electrospinning process. In this paper, we report a detailed investigation of how electrospinning parameters interplay and affect FGN morphology and diameter that can be utilized for future research in food industry, for protection and release of bioactive compounds, as well as to maintain and monitor the food quality, as smart packaging systems.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2024 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2024-07-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2024/5579613","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141730255","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":"Toxicity of Dietary Exposure to 3-Monochloropropanediol, Glycidol, and Their Fatty Acid Esters","authors":"Daniel Sitsofe Yabani,&nbsp;Isaac Williams Ofosu,&nbsp;Gloria Mathanda Ankar-Brewoo,&nbsp;Herman Erick Lutterodt","doi":"10.1155/2024/7913820","DOIUrl":"https://doi.org/10.1155/2024/7913820","url":null,"abstract":"<div>\u0000 <p>3-Monochloropropane-1,2-diol (3-MCPD), 2,3-epoxy-1-propanol (glycidol), and their fatty acid esters are heat-induced food toxicants that have widely been investigated. This review study presents an overview of current knowledge about the dietary toxicity of 3-MCPD, glycidol, and their fatty acid esters. A literature search in two databases from January 2012 to December 2023 yielded 75 eligible articles for this review. The majority (73%) of the articles focused on 3-MCPD- and 3-MCPD fatty acid ester-induced toxicities. Nephrotoxicity (32%) was the most studied toxicity, whereas the least studied were carcinogenicity (4%) and hematotoxicity (4%). The metabolism of glycidol and its esters to 3-MCPD in the gastrointestinal tract remained a subject of contention as studies reported opposing findings. There was also new evidence of 3-MCPD-induced reproductive toxicity, hematotoxicity, and nephrotoxicity and 3-MCPD- and glycidol-induced neurotoxicity and genotoxicity. Findings suggest animal species-dependency in 3-MCPD’s carcinogenicity expression. Meanwhile, the 3-MCPD toxicity mechanism in obese rats is poorly understood. The review recommends further studies into the 3-MCPD toxicity mechanism in obese rats and the possible conversion of glycidol to 3-MCPD in gastrointestinal tracts.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2024 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2024-07-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2024/7913820","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141608110","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":"Physicochemical Property Analyses of Deep-Frozen Kimchi Cabbage during Long-Term Storage","authors":"Dong Hyeon Park,&nbsp;MinJi Kim,&nbsp;Min Jung Lee,&nbsp;Sung Jin Park,&nbsp;Ji-Young Choi,&nbsp;Mi-Jung Choi,&nbsp;Sung Hee Park","doi":"10.1155/2024/1478159","DOIUrl":"https://doi.org/10.1155/2024/1478159","url":null,"abstract":"<div>\u0000 <p>Temperature control is critical to prevent overfermentation during the storage, distribution, and export of kimchi. Studies to optimize the freezing conditions for kimchi are lacking. Thus, the present study aimed to evaluate the optimum freezing and storage temperature for kimchi during long-term storage. Kimchi was frozen at −18°C, −40°C, and −80°C for 4 months, followed by thawing at 2°C until the core temperature reached 0°C. Thawing loss was maximum for samples frozen at −18°C, with increased cell membrane disruption, thus considerably decreasing the hardness. Compared to kimchi stored at −18°C, those frozen at −40°C and −80°C resisted the changes in pH, titratable acidity, reducing sugar content, antioxidant activity, and total phenol content. However, the total aerobic count and total lactic acid bacteria values of samples frozen at −18°C sharply decreased among treatments. Therefore, freezing at freezer temperature, particularly −80°C is ideal to maintain the kimchi quality for long-term storage.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2024 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2024-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2024/1478159","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141583751","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":"Alginate Microcapsules Loaded with Eryngium billardieri Extract and Its Application in Apple Juice","authors":"Seyed Amirsalar Abtahi,&nbsp;Zhaleh Khoshkhoo,&nbsp;Nasim Khorshidian,&nbsp;Mehrdad Mohammadi","doi":"10.1155/2024/6858230","DOIUrl":"https://doi.org/10.1155/2024/6858230","url":null,"abstract":"<div>\u0000 <p>Fruit juices can be enriched with plant extracts to enhance the nutritional and biological value of the product. Plant extracts are rich sources of bioactive compounds such as polyphenols with potential health benefits for consumers. In the present study, alginate microcapsules containing <i>Eryngium billardieri</i> (EB) extract (derived from aerial parts) were prepared and incorporated into apple juice. EB extract as nonencapsulated (NE), encapsulated (E) in microcapsules, and the combination of nonencapsulated + encapsulated (NE + E) at different concentrations of 1, 3, and 5% (w/v) were added to apple juice. These sample groups were stored at 4°C, and quality characteristics were evaluated for 21 days with a week of regular intervals. The results showed that the prepared microcapsules were spherical shaped with a size of 150–170 <i>μ</i>m. The highest (75.12%) and the lowest (70.63%) encapsulation efficiency (EE) on the first day of storage were obtained in microcapsules containing 5% and 1% extract, respectively. EE decreased during storage time, and the lowest EE (65.25%) was observed in samples with 1% extract on day 21. Incorporation of E and NE + E extract improved total anthocyanin, total phenolic content, total flavonoid content, and antioxidant activity of apple juice due to the protective effects of the encapsulation on polyphenol compounds in the extract. After 21 days of storage, the highest (10.21%) and the lowest (5.85%) ascorbic acid contents were observed in samples with 5% NE + E t and control samples, respectively. Addition of EB extract to apple juice prevented the growth of yeasts and molds till day 7, and encapsulation of extract could enhance inhibitory activity. In terms of sensory acceptability, apple juices containing encapsulated extract received higher scores by panelists as a result of masking the unpleasant color and flavor of the extract. These results indicate that the application of EB microcapsules has potential for use in the food industry.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2024 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2024-07-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2024/6858230","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141583994","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":"Extraction and Evaluation of Bioactive Compounds from Immature and Mature Corn Silk","authors":"Khursheda Jahan Khushe,&nbsp;Md. Abdul Wazed,&nbsp;Md. Rakibul Islam,&nbsp;Md. Shihabul Awal,&nbsp;N. H. M. Rubel Mozumder","doi":"10.1155/2024/9552151","DOIUrl":"https://doi.org/10.1155/2024/9552151","url":null,"abstract":"<div>\u0000 <p>The purpose of this research was to assess the mineral content, bioactive compounds, <i>α</i>-glucosidase inhibitory activity, and antioxidant of two-maturity stages of corn silks, i.e., immature and mature with standard methods. Corn silks have been dried with sun and oven-drying methods and extracted through methanol and water, two individual solvents. The results revealed that both corn silks were good sources of mineral content. The higher calcium (13.37 ± 0.06) and magnesium (890.00 ± 0.00) were found in the sun-dried immature corn silk. The sun-dried mature corn silk also exhibited a higher content of iron, zinc, and manganese. The results also revealed that all the extraction systems yielded significant amounts of TPC, TFC, <i>β</i>-carotene, and anthocyanin content; ABTS and DPPH radical scavenging activity; and <i>α</i>-glucosidase inhibitory activity. Moreover, sun-dried methanolic extracts exhibited the highest levels of TFC (127.58 ± 7.95 mg QE/100 g DM), <i>β</i>-carotene (0.28 ± 0.00 mg/100 mL), TAC (42.53 ± 1.02 mg C3GE/kg DM), DPPH (75.65 ± 2.38%), and ABTS (94.22 ± 0.00%), showcasing their superior antioxidant potential. Conversely, oven-dried methanolic extracts demonstrated a higher TPC of 20.82 ± 0.62 mg GAE/g DM, while water extracts showed maximum <i>α</i>-glucosidase inhibitory activity of 76.19 ± 0.00%. Therefore, the obtained results demonstrated that sun-dried methanolic extracts from corn silks might be a good source of therapeutic agents and natural ingredients for manufacturing food, feed, and pharmaceutical products. It could also encourage researchers to carry out more studies to commercialize corn silk.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2024 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2024-07-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2024/9552151","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141565727","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}