Journal of Food Science最新文献

{"title":"Electrolyzed water combined with ozone treatment for efficient removal of mancozeb residues from grapes","authors":"Aying Wen,&nbsp;Fang Gao,&nbsp;Boru Guo,&nbsp;Linquan Wang,&nbsp;Shaofeng Yuan,&nbsp;Hang Yu,&nbsp;Yahui Guo,&nbsp;Yuliang Cheng,&nbsp;Ling Yang,&nbsp;Weirong Yao","doi":"10.1111/1750-3841.17374","DOIUrl":"10.1111/1750-3841.17374","url":null,"abstract":"<p>Existing cleaning methods mainly focus on removing free-state pesticides. However, mancozeb can bind to the wax layer of grapes, forming bound-state residues that are difficult to remove. This study aims to develop an effective cleaning strategy to eliminate both free and bound mancozeb residues from grapes. Compared with the untreated mancozeb aqueous solution, the concentration of free mancozeb significantly decreased (<i>p</i> &lt; 0.05) after treatment with ozonated water (OW), electrolyzed water (EW), and their combination (OW+EW) for 60 min. The combined treatment synergistically promoted mancozeb degradation, thus reducing its half-life to 38% and 75% of that observed when OW and EW were used alone, respectively. To investigate the effect of the waxy layer on mancozeb removal, oleanolic acid (OLA) was selected as a representative component. The binding effect of OLA limited the degradation of mancozeb in OW and EW, extending its half-life by 1.27 and 1.20 times, respectively. Density functional theory elucidated the mechanism by which the binding of OLA affects the degradation of mancozeb. Interestingly, the decomposition of mancozeb in OW + EW was almost unaffected by the introduction of OLA, indicating that the combined treatment could effectively remove bound-state mancozeb. The combined treatment was then successfully applied to remove mancozeb from grapes. After exposure to OW + EW for 10 min, the removal efficiency of mancozeb reached up to 80.61% with minimal risks of ethylene thiourea formation. There was no obvious change in the surface color of grapes after treatment. The findings provide valuable guidance for removing mancozeb from fresh fruits rich in waxy coatings.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"89 11","pages":"7521-7533"},"PeriodicalIF":3.2,"publicationDate":"2024-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142337903","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A review on rebaudioside M: The next generation steviol glycoside and noncaloric sweetener","authors":"Clinton E. Okonkwo,&nbsp;Adeyemi A. Adeyanju,&nbsp;Helen Onyeaka,&nbsp;Charles Obiora Nwonuma,&nbsp;Abiola F. Olaniran,&nbsp;Omokolade Oluwaseyi Alejolowo,&nbsp;Adejumoke A. Inyinbor,&nbsp;Abimbola Peter Oluyori,&nbsp;Cunshan Zhou","doi":"10.1111/1750-3841.17401","DOIUrl":"10.1111/1750-3841.17401","url":null,"abstract":"<p>So far, the use of artificial low-calorie sweeteners, like sucralose, saccharin, and so on, to replace the conventional-based sugars has not succeeded due to the long-term adverse health effects, for example, hypertension, and not well-known safety stand. In this review, we discussed the next generation SvGl (rebaudioside M [Reb M]), their biosynthetic pathway in plant, high-yield production via microbial fermentation and enzyme engineering, physicochemical properties, taste modification, kinetic metabolism, application in food and beverages, safety and toxicological evaluation, regulation and dosage recommendation, and health benefits. In stevia, the biosynthesis of stevia glycosides, especially Reb M, is derived from the bifurcation of the pathway leading to gibberellin, followed by subsequent enzymatic modification of rubusoside. Reb M is more economically produced via microbial fermentation of modified yeast <i>Yarrowia lipolytica</i> and enzymatic bioconversion of rebaudioside A (Reb A) or Reb E. Reb M can serve as a suitable alternative to the conventional-based sugars.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"89 11","pages":"6946-6965"},"PeriodicalIF":3.2,"publicationDate":"2024-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1750-3841.17401","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142337883","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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":"FlavorDB2: An updated database of flavor molecules","authors":"Mansi Goel,&nbsp;Nishant Grover,&nbsp;Devansh Batra,&nbsp;Neelansh Garg,&nbsp;Rudraksh Tuwani,&nbsp;Apuroop Sethupathy,&nbsp;Ganesh Bagler","doi":"10.1111/1750-3841.17298","DOIUrl":"10.1111/1750-3841.17298","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 \u0000 <p>Flavor is expressed through the interaction of molecules via gustatory and olfactory mechanisms. Knowing the pivotal role of flavor molecules in food and fragrances, the existence of a comprehensive repository becomes valuable. Such a repository encompasses the information of flavor molecules characterizing their flavor profile, chemical properties, regulatory status, consumption statistics, taste/aroma threshold values, reported uses in food categories, and synthesis. FlavorDB2 (https://cosylab.iiitd.edu.in/flavordb2/) is an updated database of flavor molecules with a user-friendly interface consisting of 25,595 flavor molecules. Among these, 2254 flavor molecules are associated with 936 natural ingredients from 34 categories. This repository simplifies the search for flavor molecules and their associated attributes. This platform offers multifaceted applications, including food pairing. FlavorDB2 serves as a standard repository of flavor compounds for researchers, chefs, and fragrance industry.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"89 11","pages":"7076-7082"},"PeriodicalIF":3.2,"publicationDate":"2024-09-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142337908","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effects of four kinds of improver on fermentation characteristics of gluten-free rice dough","authors":"Yang Yang,&nbsp;SongDi Zhang,&nbsp;ChunMin Ma,&nbsp;Xin Bian,&nbsp;Guang Zhang,&nbsp;XiaoFei Liu,&nbsp;XiaoXue Guo,&nbsp;Na Zhang","doi":"10.1111/1750-3841.17371","DOIUrl":"10.1111/1750-3841.17371","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 \u0000 <p>Rice is commonly utilized as a wheat bread substitute due to its low allergenicity. However, rice bread faces challenges in processing efficiency and the formation of a cohesive gel network structure, resulting in suboptimal taste Hence, this study compared four improvers—trypsin, whey protein (WPC), hydroxypropyl methyl cellulose (HPMC), and molecularly distilled monoglycerides (GMSs). The impacts of the four improvers on the processing attributes of rice dough were comprehensively assessed across fermentation, moisture content analysis, rheology, heat stability, and pasting characteristics. The findings indicated that the incorporation of trypsin, HPMC, and WPC resulted in 107%, 61%, and 1% increases in gas production of fermented rice dough, respectively, while reducing the regrowth values to 564.00 ± 7.21, 176.67 ± 0.58, and 611.00 ± 3.61 cP. Notably, the air-holding capacity of HPMC-fermented rice dough exhibited a 7% enhancement. All four types of improvers raised the enthalpy of melting (Δ<i>H</i>) and the difference in melting point (Δ<i>T</i>) of fermented rice doughs, with trypsin enhancing Δ<i>H</i> by 44% and Δ<i>T</i> by 40%. GMS, HPMC, and WPC increased the degree of water incorporation in fermented doughs. This study could serve as a benchmark for enhancing the fermentation attributes of rice dough and establish a groundwork for the future advancement of gluten-free dietary options.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Application</h3>\u0000 \u0000 <p>The thorough analysis conducted in this experiment provides a theoretical framework for rice dough preparation during the fermentation process, addressing the dietary needs of individuals with coeliac disease and those following a gluten-free diet. This study also paves the way for the development of improved gluten-free rice products in future research pursuits.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"89 11","pages":"7680-7692"},"PeriodicalIF":3.2,"publicationDate":"2024-09-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142277671","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Evolution and modeling of texture changes and drying kinetics of bamboo shoots under high-humidity air-impingement blanching","authors":"Jian-Wu Dai,&nbsp;Jie Huang,&nbsp;Hou-Bin Zhou,&nbsp;Qing Zhang,&nbsp;Li-Jia Xu,&nbsp;Shu-Xiang Liu,&nbsp;Yao-Wen Liu,&nbsp;Peng-Fei Yin,&nbsp;Ying-Lu Li,&nbsp;Wen Qin","doi":"10.1111/1750-3841.17353","DOIUrl":"10.1111/1750-3841.17353","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 \u0000 <p>This study investigated the effect of hot water blanching (HWB), high-humidity air-impingement blanching (HHAIB), different HHAIB blanching times (2, 4, 6, 8, and 10 min), and different HHAIB blanching temperatures (80, 85, 90, and 95°C) on texture quality, lignin content, weight loss, color, microstructure, and drying kinetics of bamboo shoots. After HWB treatment, the lignin content of bamboo shoots was apparently lower than that of HHAIB and the samples obtained the highest weight loss value of 6.13%. Both the texture values (brittleness and chewiness) and lignin content of bamboo shoots exhibited an overall downward trend as the HHAIB blanching time and blanching temperature increased. Specifically, the lignin content of bamboo shoots decreased from 5.59% to 4.58% with an increase in HHAIB blanching time from 2 to 10 min and dropped from 5.48% to 4.63% as HHAIB blanching temperature increased from 80 to 85°C, respectively. The lignin content was proved to be positively correlated (<i>p</i> &lt; 0.05) with texture attributes (brittleness and chewiness). A second polynomial model was obtained for fitting the variation kinetics of lignin content during thermal processing. Reducing the HHAIB blanching time and blanching temperature would obtain a lower weight loss and a better color performance (Δ<i>E</i> and <i>L</i>^*). Additionally, microstructure observation revealed that the distribution density of microchannels initially increased and then decreased with the extension of blanching time, while it continuously became firmer as HHAIB blanching temperature increased. Overall, the optimal processing parameters were achieved under the HHAIB blanching temperature of 85°C for 6 min, ensuring a high-quality performance of bamboo shoot products.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"89 11","pages":"7872-7887"},"PeriodicalIF":3.2,"publicationDate":"2024-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142255470","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Relationship between consumer acceptance, sensory characteristics, and physicochemical characteristics of \"Fuji\" apples from different origins","authors":"Yuxuan Zhu,&nbsp;Shuying Wang,&nbsp;Baoqing Zhu,&nbsp;Chunguang Wang,&nbsp;Junlong Li,&nbsp;Yuchao Liu,&nbsp;Yiming Jia,&nbsp;Lixia Zhu","doi":"10.1111/1750-3841.17296","DOIUrl":"10.1111/1750-3841.17296","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 \u0000 <p>This study examines the acceptance of young Chinese consumers for different “Fuji” apples, focusing on their sensory characteristics and physicochemical foundations. The sensory attributes of the samples were evaluated using a combination of static descriptive analysis (DA) and temporal check-all-that-apply fading (TCATA-fading) methods. Furthermore, the volatile compounds, soluble sugars, organic acids, and textural parameters of the samples were analyzed. The findings revealed that participants favored apples that were perceived as “sweet,” “crunchy,” “juicy,” and “aromatic.” The results from the DA indicated that certain sensory attributes, such as “sweet,” “vanilla,” “honey,” and “pear” positively influenced acceptance, while attributes like “sour,” “hard,” and “grass” had a negative impact. The findings from both the DA and TCATA-fading methods were consistent with each other. In terms of dynamic evaluation, sweetness, and sourness were the initial perceptions, followed by a range of other flavors. Notably, our data suggested that sweetness perception could be enhanced by attributes such as “honey” and “banana.” Additionally, the sugar-acid ratio and specific volatile compounds, including hexanal, (<i>E</i>)-2-hexenal, <i>β</i>-damascenone, butyl acetate, and propyl 2-methylbutyrate, were found to influence the perception of sweetness in apples.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Application</h3>\u0000 \u0000 <p>This study helps to understand the effect of different origins on the acceptance of “Fuji” apples and to know the sensory and material basis for the emergence of such differences. It is beneficial for growers and marketers to improve ‘Fuji’ apples.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"89 11","pages":"7944-7957"},"PeriodicalIF":3.2,"publicationDate":"2024-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142255665","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Study on visualization of impact damage characteristics of honey peaches based on finite element method","authors":"Bin Li,&nbsp;Xia Wan,&nbsp;Ji-Ping Zou,&nbsp;Yi-Rong Wan,&nbsp;Yi-Hua Xiao,&nbsp;Nan Chen","doi":"10.1111/1750-3841.17342","DOIUrl":"10.1111/1750-3841.17342","url":null,"abstract":"<p>The study of visualization of impact damage of fruit under different thicknesses of buffer materials can provide more efficient transportation and packaging solutions, and thus the economic losses caused by fruit damage can be reduced. Pearl cotton (EPE) is commonly used as a buffer material in the market, and the impact damage behavior of honey peaches under different thicknesses of EPE buffer material was studied by using the finite element method. Firstly, the damage area, maximum contact force and damage volume during the collision of honey peaches with EPE materials of different thicknesses (2, 4, and 6 mm) were obtained by the single pendulum device, and then the Modulus of elasticity and Poisson's ratio of peach flesh were obtained by compression test. Finally, the finite element model of honey peach was built and the collision simulations were performed. The results of the study showed that the values of mechanical parameters of honey peach decreased with the increase of the thickness of the buffer material. When the collision angle was below 60°, the honey peaches were not damaged in the collision with the EPE material with a thickness of 4 mm or more. By comparing the tested values with the simulated values, it was found that the errors of the damage area, damage volume and maximum contact force were less than 19.71%, 26.82%, and 25.88%, respectively. The study not only proves the possibility of the finite element method in the quantitative prediction of honey peaches damage but also provides rational support for the packaging design of honey peaches.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"89 11","pages":"7132-7142"},"PeriodicalIF":3.2,"publicationDate":"2024-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142255666","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Toward “clean label” processed meat using starter culture and beetroot powder: A case-study in restructured cooked ham","authors":"Elen Carla Alves da Silva,&nbsp;Isabelly da Silva Ramalho,&nbsp;Halley Dayane dos Santos Ribeiro,&nbsp;Valquíria Cardoso da Silva Ferreira,&nbsp;José Narciso Francisco da Silva Filho,&nbsp;Maria de Fátima Clementino dos de Santos,&nbsp;Fábio Anderson Pereira da Silva","doi":"10.1111/1750-3841.17352","DOIUrl":"10.1111/1750-3841.17352","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 \u0000 <p>This study evaluated the effects of the combination of beet powder, starter culture, and sodium erythorbate as a curing agent on the chemical and microbiological characteristics of restructured cooked ham during cold storage. Five treatments were developed: the positive control group (COP) with the addition of nitrite and sodium erythorbate, negative control treatment (CON) with the addition of sodium erythorbate; ham added with beet powder (AP), ham added with beet powder and <i>starter</i> culture (APC), ham added with beet powder, starter culture, and sodium erythorbate (APCE). The ham's curing properties and oxidative stability were analyzed for 30 days under refrigeration. The APCE treatment showed better conversion of nitrate to nitrite at time 0 (46.6 mg/kg). The COP sample showed higher residual nitrite content at time 0 (73.1 mg/kg) and nitrosohemochrome pigment (35.67 ppm). Combining beet powder with the commercial starter culture and sodium erythorbate in the formulation of restructured cooked hams positively affected the control of lipid and protein oxidation, making it an alternative to commercial sodium nitrite.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Application</h3>\u0000 \u0000 <p>Beetroot and arugula powders are added to the restructured cooked ham to prepare a clean-label meat product without sodium nitrite. The effects of starter culture and sodium erythorbate are also evaluated. .</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"89 11","pages":"7044-7058"},"PeriodicalIF":3.2,"publicationDate":"2024-09-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142255711","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Occupational Stress Among Middle-Aged Professionals in India.","authors":"Syed Sajid Husain Kazmi, Jyotsana Shukla, Rakesh Kumar Tripathi, S Z H Zaidi","doi":"10.1177/09727531231184299","DOIUrl":"10.1177/09727531231184299","url":null,"abstract":"<p><strong>Background: </strong>Professional world nowadays is very competitive, and surviving the cutthroat competition while sustaining work-related stress and pressure is an important task for employees. Professionals are required to meet daily and monthly objectives and may encounter work-related stressors.</p><p><strong>Purpose: </strong>The study aims to explore occupational stress among middle-aged professionals in the age range of 45-60 years from the marketing, banking, and teaching sectors.</p><p><strong>Methods: </strong>A total sample of 180 consented middle-aged professionals in the age range of 45-60 years from the banking, teaching, and marketing sectors were included in the study using a purposive and snowball sampling technique. Professionals having serious medical or psychiatric conditions and undergoing treatment for the same were excluded. The Occupational Stress Index was administered to assess different types of occupational stressors. The statistical analysis was done using the Statistical Package for Social Sciences version 20 software. A descriptive analysis and a one-way analysis of variance (ANOVA) were used to get meaningful results.</p><p><strong>Results: </strong>Results revealed that 40% of the middle-aged professionals reported experiencing minimal levels of occupational stress, followed by 32.2% experiencing moderate levels and 27.8% experiencing high levels of occupational stress. Additionally, it was found that a significantly higher percentage (91.6%) of banking professionals reported low levels of occupational stress compared to their counterparts. Eighty percent of marketing professionals reported experiencing high levels of occupational stress, whereas a majority (73.3%) of teaching professionals reported moderate levels of occupational stress.</p><p><strong>Conclusion: </strong>Occupational stress with different severity levels is found to be common among middle-aged professionals, which is a risk factor to develop mental health problems and affects well-being. Large-scale primary and secondary interventions are required to manage stress and facilitate professional growth and development in India.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"26 4","pages":"95-104"},"PeriodicalIF":1.5,"publicationDate":"2024-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11060131/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41266220","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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":"Bael (Aegle marmelos L. Correa) fruit extracts encapsulated alginate nanoparticles as a potential dietary supplement with improved bioactivities","authors":"Nayomi Deshani De Silva,&nbsp;Anoja Priyadarshani Attanayake,&nbsp;Desiree Nedra Karunaratne,&nbsp;Liyanage Dona Ashanti Menuka Arawwawala,&nbsp;Geethi Kaushalya Pamunuwa","doi":"10.1111/1750-3841.16827","DOIUrl":"10.1111/1750-3841.16827","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 \u0000 <p>Nanoencapsulated bael fruit (<i>Aegle marmelos</i> L. Correa (Family: Rutaceae)) extracts reveal novel prospects in the development of dietary supplements with improved biological activities in the field of the food industry. The main objectives of this study were to prepare and characterize aqueous, ethanol, 50% ethanol, and 50% acetone extracts of bael fruit encapsulated alginate nanoparticles and investigate the effect of encapsulation on in vitro release of polyphenols, antidiabetic, antioxidant, and anti-inflammatory activities, and their stability. Bael fruit extracts encapsulated alginate nanoparticles were prepared using the ionic gelation method. Characterization, in vitro release profiles of polyphenols, determination of antidiabetic, anti-inflammatory, antioxidant activity, and accelerated stability were conducted. The results of the characterization confirmed the successful encapsulation of extracts of bael fruit in the alginate matrix. The aqueous extract of bael fruit encapsulated alginate nanoparticles exhibited a more controlled slow-release profile, accounting for 21.82% ± 1.17% and 48.14% ± 0.52% of polyphenols at solutions of pH 1.2 and pH 6.8, respectively. In general, the results of the bioactivity assessment suggested that nanoencapsulation could facilitate the enhancement of its antidiabetic, antioxidant, and anti-inflammatory properties. The results of thermogravimetric analysis and thin layer chromatography fingerprint showed the stability of aqueous bael fruit extract encapsulated alginate nanoparticles at 27 and 4°C over a month. In summary, the results of this study revealed the potency of nanoencapsulated aqueous extract of bael fruit to develop a dietary supplement with improved antidiabetic, antioxidant, and anti-inflammatory activities.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Application</h3>\u0000 \u0000 <p>The encapsulation of bael fruit extracts into a nanocarrier enhances bioactivities and promotes the controlled release of bioactive compounds. This could be useful in the future food industry, based on scientifically proven data, and inspire the market by means of the development of dietary supplements. Overall, the results would facilitate the formulation of novel commercially elegant nanoencapsulated dietary supplements with improved potential to manage a healthy life.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"88 12","pages":"4942-4961"},"PeriodicalIF":3.9,"publicationDate":"2023-11-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"92152044","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}