Journal of Food Science最新文献

{"title":"Non-Destructive Testing Based on Hyperspectral Imaging for Determination of Available Silicon and Moisture Contents in Ginseng Soils of Different Origins","authors":"Hui Xu,&nbsp;Jing Ran,&nbsp;Meixin Chen,&nbsp;Bowen Sui,&nbsp;XueYuan Bai","doi":"10.1111/1750-3841.70285","DOIUrl":"https://doi.org/10.1111/1750-3841.70285","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p>Soil-available silicon (SAS) and soil moisture (SM) contents are critical parameters for crop growth; however, traditional detection methods are time-consuming and inefficient. This study aimed to develop a non-destructive testing method using hyperspectral imaging (HSI) technology for the rapid and real-time detection of SAS and SM in ginseng soils of various origins. Twenty-two batches of soil samples and 51 batches of ginseng samples were collected, and spectral data in the visible near-infrared (VNIR) and shortwave infrared (SWIR) ranges were acquired simultaneously using an HSI system. To reduce data redundancy, principal component analysis for variable dimensionality reduction and a genetic algorithm (GA) involving iterative and voting methods were employed to process spectral data. The results showed that for SAS, the raw ELM performed best (SWIR <i>R</i>_v² = 0.88, RMSE = 28.19), while BP-GA3 peaked after GA (SWIR Rv² = 0.93, RMSE = 15.47). For SM, the raw BP (SWIR <i>R</i>_v² = 0.89, RMSE = 3.16), BP-GA3 achieved the highest GA result (SWIR Rv² = 0.94, RMSE = 1.80). PCA consistently underperforms (lowest SAS PCA-ELM SWIR <i>R</i>_v² = 0.41). Combined PCA and SAM analysis revealed distinct ginseng classification by origin, with RF achieving 77.78% (test) and 100% (train) accuracy for soil in SWIR, while BP model yielded 73.33% (test) and 80.56% (train) accuracy for ginseng in VNIR, demonstrating effective differentiation. This study provides theoretical support and a practical basis for the non-destructive testing of ginseng soil from the three provinces of Northeast China based on hyperspectral imaging; however, further expansion of the studied research samples is required to verify the generalization ability of the developed model.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 5","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-05-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144148515","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":"The Effect of Using Demineralized Whey Powder and Buttermilk Powder Instead of Skimmed Milk Powder on Physicochemical, Microbiological, and Biochemical Properties of Yogurt","authors":"Neslihan Yıldız Küçük,&nbsp;İhsan Bakırcı","doi":"10.1111/1750-3841.70296","DOIUrl":"https://doi.org/10.1111/1750-3841.70296","url":null,"abstract":"<p>This study aimed to increase the total solids amount of raw milk by adding demineralized whey powder (d-WP), buttermilk powder (BMP), and skimmed milk powder (SMP) thereby producing yogurt with improved physicochemical, microbiological, and biochemical properties. d-WP and BMP were mixed with SMP at seven different ratios to produce yogurt. The physicochemical, microbiological, and biochemical properties of the yogurt samples (A, B, C, D, E, F, G) were analyzed during the storage period (28 days). Sample B (3.0% SMP, 0.5% d-WP, 0.5% BMP) has the highest results for viscosity and water-holding capacity, while sample C (2.0% SMP, 1.0% d-WP, 1.0% BMP) has the lowest acidity and highest pH. The concentrations of orotic, hippuric, and propionic acids in yogurts were determined to be statistically significant (<i>p</i>&lt; 0.01). All 20 amino acids were detected at different ratios in all yogurt samples. It was determined that G (2.0% SMP, 2.0% d-WP) had the highest total amino acid content and F (2.0% SMP, 2.0% BMP) had the lowest total amino acid content during the storage period. It was determined that acetaldehyde (21.53±2.27 mmol kg⁻¹), which creates the typical aroma of yogurt, was produced more in sample D containing 1.0% SMP, 1.5% d-WP, 1.5% BMP. Using d-WP and BMP in appropriate combinations (0.5−1.5%) with SMP can produce a more functional yogurt with higher nutritional value, without causing any negative effects on the physicochemical, microbiological, and biochemical properties of yogurt.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 5","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-05-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1750-3841.70296","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144148522","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":"Optimization of Monomeric Anthocyanin Extraction Conditions From a New Source (Crataegus azarolus L. Fruits) Sequential Methodology Combined With a Central Composite Design, and Evaluation of Their Antioxidant Properties","authors":"Lamia Hanifi,&nbsp;Nassima Chaher-Bazizi,&nbsp;Yuva Bellik,&nbsp;Lydia Karou,&nbsp;Taous Kaddour,&nbsp;Naima Saidene,&nbsp;Dina Kilani-Atmani,&nbsp;Djebbar Atmani,&nbsp;Mostapha Bachir-bey","doi":"10.1111/1750-3841.70300","DOIUrl":"https://doi.org/10.1111/1750-3841.70300","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p>The aim of this study was to optimize the extraction of total monomeric anthocyanins (TMACs) from hawthorn (<i>Crataegus azarolus</i>) fruits and to evaluate their antioxidant activity. The extraction was optimized on the basis of two approaches using sequential procedure and central composite design (CCD). The effects of various parameters were examined, including type and concentration of solvent, extraction method, sonication amplitude, extraction time, particle size, solid/solvent ratio, and number of extractions. The antioxidant activity of the optimal extract was evaluated using ferric reducing power (FRP), total antioxidant capacity (TAC), and 1,1-diphenyl-2-picrylhydrazyl (DPPH) assays. The results indicated that 80% methanol was the most effective solvent with the highest extraction yield (205.69 ± 4.52 µg cyanidin-3-rutinoside equivalent [CRE]/g). Ultrasound-assisted extraction (100% amplitude for 5 min), combined with a particle size (&lt; 63 µm) using a solid/solvent ratio of 800 mg/10 mL, yielded the highest anthocyanin content (225.76 ± 4.10 µg CRE). Optimization using CCD revealed that the optimal conditions for anthocyanin extraction were 74.45% methanol, 78.46% sonication amplitude, and 4.5 min of extraction time, with a yield of 320.01 ± 4.18 µg CRE/g. The optimal extract showed strong antioxidant activity inhibitory concentration (IC₅₀ DPPH = 193.53 ± 3.71 µg/mL; FRP <i>A</i>_0.5 = 136.12 ± 5.29 µg/mL; TAC = 42.83 ± 0.67 mg ascorbic acid equivalent [AAE]/g). Optimization of the extraction increases anthocyanin yield of hawthorn with a significant antioxidant activity, thus providing a promising extract for the formulation of functional foods and food supplements.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Application</h3>\u0000 \u0000 <p>Optimizing the extraction of anthocyanins from a new source could make it possible to produce more effective natural dyes for the food industry, offering an alternative to synthetic dyes. It could also benefit the cosmetics industry by providing more natural formulations and the pharmaceutical and nutraceutical sectors, where these compounds are sought after for their antioxidant properties.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 5","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-05-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144148449","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":"Comparative Analysis of Models for Identifying and Tracing Rice Flour Adulteration Using Raman Spectroscopy","authors":"Xingyan Li,&nbsp;Liyuan Zhang,&nbsp;Runzhong Yu","doi":"10.1111/1750-3841.70272","DOIUrl":"https://doi.org/10.1111/1750-3841.70272","url":null,"abstract":"<div>\u0000 \u0000 <p>To address the issue of rice flour adulteration, where lower-cost rice flour is mixed with higher-grade varieties to reduce costs, this work proposes a rapid identification method using Raman spectroscopy. Rice varieties from Heilongjiang Province were selected for adulteration experiments, in which Longqingdao 8 (LQD) was mixed with Sanjiang 6, Longyang 16, Suijing 18, Longdao 18, and Daohuaxiang 2 in varying proportions. Six machine learning models were employed for classification, with four different preprocessing methods. The models’ performance was evaluated using the receiver operating characteristic (ROC) curves, and key characteristic bands for each rice variety were identified. For Sanjiang 6, the optimal preprocessing method was standard normal transformation, and the best-performing model was the artificial neural network, which achieved an area under the curve (AUC) of 96.2% and an accuracy of 94.8%. For Daohuaxiang 2, smoothing forest and random forest yielded the best results, with an AUC of 92.4% and an accuracy of 94.8%. Similarly, for Longdao 18, standard normal transformation and artificial neural network provided the highest accuracy (99.6%) with an AUC of 99.3%. Longyang 16 also showed optimal results with standard normal transformation and artificial neural network, achieving an AUC of 93.7% and an accuracy of 96.6%. Finally, for Suijing 18, multivariate scattering correction and random forest were the most effective, with an AUC of 99.3% and an accuracy of 99.6%. This comparative analysis of traceability models demonstrates a promising approach to identifying rice flour adulteration. The identification of compounds influencing different rice varieties further enhances the traceability of rice types, providing a robust reference for future studies.</p>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 5","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-05-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144148307","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":"Effect of Gallic Acid on the Inhibition of 2-Amino-3,8-Dimethylimi-Dazo[4,5-f]Quinoxaline in Fried Tilapia","authors":"Qifeng Liu,&nbsp;Huawei Ma,&nbsp;Chuanyan Pan,&nbsp;Min Lv,&nbsp;Xu Luo,&nbsp;Shiya Ya,&nbsp;Guangzheng Jiang,&nbsp;Ermeng Yu,&nbsp;Wenhong Li","doi":"10.1111/1750-3841.70280","DOIUrl":"https://doi.org/10.1111/1750-3841.70280","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p>Tilapia produces the potentially carcinogenic toxic substance 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx) when fried at high temperatures. Therefore, this study investigated the effects of different concentrations of gallic acid (GA, 0.03%, 0.06%, and 0.09%) on the formation and inhibition pathways of MeIQx in tilapia fried for 4, 6, and 8 min. The results showed that GA inhibited MeIQx formation in fried tilapia across all frying durations (65.43–83.11%). Additionally, GA increased the content of glucose and creatine, precursors of MeIQx, while decreasing the content of threonine, glycine, and creatinine. GA promoted the generation of formaldehyde and acetaldehyde while reducing glyoxal and methylglyoxal content. Principal component analysis indicated that MeIQx was associated with creatine, creatinine, glyoxal, and methylglyoxal, exhibited positive correlation with creatinine, glyoxal, and methylglyoxal, and negative correlation with creatine. GA increased creatine content and reduced the levels of creatinine, glyoxal, and methylglyoxal. In conclusion, GA may inhibit MeIQx formation in fried tilapia by inhibiting the conversion of creatine to creatinine and scavenging glyoxal and methylglyoxal.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Application</h3>\u0000 \u0000 <p>Gallic acid, as a natural antioxidant, can reduce the formation of the harmful substance MeIQx in fried tilapia during a high-temperature process. These findings from this study provide theoretical support and valuable insights into the impact of GA on MeIQx generation in fried tilapia, offering a promising approach for controlling MeIQx in high-temperature processes.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 5","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-05-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144148309","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":"Fabrication of Nanomaterial-Immobilized Lipase Enables Robust Enzymatic Interesterification: Lipid Characteristics and Underlying Catalytic Mechanism","authors":"Pengfei Zhou,&nbsp;Hui Fang,&nbsp;Zhihao Zhao,&nbsp;Guang Liu,&nbsp;Jiarui Zeng,&nbsp;Yuanyuan Deng,&nbsp;Mingwei Zhang","doi":"10.1111/1750-3841.70302","DOIUrl":"https://doi.org/10.1111/1750-3841.70302","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <p>The precise regulation of enzyme conformation through the immobilization of enzymes on carriers using sewing techniques represents a key focus in the site-specific chemically modification engineering. Lipase-mediated enzymatic interesterification (EIE) is of considerable significance in lipid chemistry, having demonstrated substantial potential in the modification of lipids. In this study, we developed an innovative nanomaterial Fe₃O₄-SiO₂-APTES for site-specific immobilization of <i>Thermomyces lanuginosus</i> lipase (TLL), achieving an immobilization yield of 51.98% and an enzyme loading capacity of 123.18 mg/g. The specific activity of the enzyme was 1034.09 U/g following lyophilization, representing increases of 2.6-fold compared to free TLL. The as-prepared biocatalyst TLL@Fe₃O₄-SiO₂-APTES exhibited enhanced catalytic activity, remarkable tolerance to organic solvents, substrate selectivity, and recyclability over multiple cycles. Rice bran oils (RBO) and palm stearin (PS) were employed as substrates for EIE, yielding oils with better performance of solid fat content (SFC), crystallization rate, and thermodynamic properties compared to those of physical blending oils. Additionally, we investigated the catalytic mechanism of EIE using molecular docking analysis. The present study provides a theoretical foundation for the application of immobilized lipase as biocatalysts in food industrial settings.</p>\u0000 \u0000 <p><b>Practical Application</b>: TLL@Fe₃O₄-SiO₂-APTES, modified at specific sites using nanomaterials, not only enhances the catalytic efficiency of the enzyme but also facilitates its reuse across multiple batches. This fixed enzyme could effectively catalyze the transesterification between PS and RBO, resulting in high-quality of oils specifically designed for baking foods. The findings in this study provide valuable guidance for the green processing of oils and fats.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 5","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-05-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144148600","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":"Evaluation of In Vitro Simulated Digestion and Fermentation Characteristics of Fermented Quinoa and Oat","authors":"Qi Wang,&nbsp;Runze Xue,&nbsp;Wenjun Qin,&nbsp;Jin Cai","doi":"10.1111/1750-3841.70287","DOIUrl":"https://doi.org/10.1111/1750-3841.70287","url":null,"abstract":"<div>\u0000 \u0000 <p>In this study, the nutritional value of fermented quinoa (FQ) and fermented oat (FO) was evaluated by using <i>Lactiplantibacillus plantarum</i>, <i>Lactobacillus delbrueckii</i> subsp. <i>lactis</i>, and <i>L. delbrueckii</i> subsp. <i>bulgaricus</i> in liquid fermentation, and the characteristics in simulated digestion and fermentation were studied. The results revealed that the contents of protein, β-glucan, and total amino acids in FQ increased by 4.09%, 28.20%, and 9.30%, respectively, whereas those in FO increased by 5.27%, 16.07%, and 11.37%, respectively. The fat, carbohydrate, and phytic acid contents in FQ decreased by 48.17%, 12.12%, and 61.59%, respectively, whereas those in FO decreased by 32.17%, 7.08%, and 53.64%, respectively. After simulated digestion, compared with those of the unfermented samples, the hydroxyl radical scavenging ability, iron ion reducing ability and 2,2′-azino-bis-(3-ethylbenzothiazoline-6-sulfonic) acid (ABTS) scavenging ability of the FQ increased by 50.29%, 20.34%, and 27.57%, respectively, whereas those of the FO increased by 58.90%, 15.63%, and 12.07%, respectively. After simulated fermentation, compared with those of the unfermented samples, the total short-chain fatty acid contents of FQ and FO significantly increased (<i>p</i> &lt; 0.05). Moreover, the relative abundance of <i>Megamonas</i> in FQ significantly increased (<i>p</i> &lt; 0.01), that of <i>Streptococcus</i> in FQ was significantly decreased (<i>p</i> &lt; 0.01), and those of <i>Lactococcus</i> and <i>Phascolarctobacterium</i> in FO significantly increased (<i>p</i> &lt; 0.01). These findings demonstrated that fermentation enhanced the nutritional value of quinoa and oats, providing a reference for the development of fermented grain-based food.</p>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 5","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-05-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144148559","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":"Application Progress of Carbon Quantum Dot Composites in Fluorescent Detection of Food Safety","authors":"Rongdi Li,&nbsp;Jiahui Yue,&nbsp;Fengmei Zhu,&nbsp;Jiefang Zhou,&nbsp;Xiaojing Liu","doi":"10.1111/1750-3841.70299","DOIUrl":"https://doi.org/10.1111/1750-3841.70299","url":null,"abstract":"<p>Carbon quantum dots (CQDs) have emerged as promising nanomaterials due to their unique optical properties, excellent biocompatibility, and cost-effectiveness. This review highlights recent advances in CQD-based composite materials and their applications in fluorescence detection, particularly in food safety. Combining CQDs with diverse materials enhances their fluorescence performance, stability, and selectivity, enabling the sensitive detection of various food contaminants. CQD composites offer significant improvements over conventional methods, including lower detection limits, faster response times, and broader applicability. Key areas of focus include the detection of pesticide residues, veterinary drug residues, heavy metal ions, and pathogenic bacteria in complex food matrices. Advanced doping and hybridization strategies, such as heteroatom incorporation, further optimize their optical and chemical properties. These innovations address critical challenges in food safety monitoring, paving the way for more effective and accessible detection technologies. Future developments in CQD composites are expected to expand their applications, ensuring enhanced food quality and public health protection.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 5","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-05-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1750-3841.70299","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144148598","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":"The Effect of Using Demineralized Whey Powder and Buttermilk Powder Instead of Skimmed Milk Powder on Physicochemical, Microbiological, and Biochemical Properties of Yogurt","authors":"Neslihan Yıldız Küçük,&nbsp;İhsan Bakırcı","doi":"10.1111/1750-3841.70296","DOIUrl":"https://doi.org/10.1111/1750-3841.70296","url":null,"abstract":"<p>This study aimed to increase the total solids amount of raw milk by adding demineralized whey powder (d-WP), buttermilk powder (BMP), and skimmed milk powder (SMP) thereby producing yogurt with improved physicochemical, microbiological, and biochemical properties. d-WP and BMP were mixed with SMP at seven different ratios to produce yogurt. The physicochemical, microbiological, and biochemical properties of the yogurt samples (A, B, C, D, E, F, G) were analyzed during the storage period (28 days). Sample B (3.0% SMP, 0.5% d-WP, 0.5% BMP) has the highest results for viscosity and water-holding capacity, while sample C (2.0% SMP, 1.0% d-WP, 1.0% BMP) has the lowest acidity and highest pH. The concentrations of orotic, hippuric, and propionic acids in yogurts were determined to be statistically significant (<i>p</i>&lt; 0.01). All 20 amino acids were detected at different ratios in all yogurt samples. It was determined that G (2.0% SMP, 2.0% d-WP) had the highest total amino acid content and F (2.0% SMP, 2.0% BMP) had the lowest total amino acid content during the storage period. It was determined that acetaldehyde (21.53±2.27 mmol kg⁻¹), which creates the typical aroma of yogurt, was produced more in sample D containing 1.0% SMP, 1.5% d-WP, 1.5% BMP. Using d-WP and BMP in appropriate combinations (0.5−1.5%) with SMP can produce a more functional yogurt with higher nutritional value, without causing any negative effects on the physicochemical, microbiological, and biochemical properties of yogurt.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 5","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-05-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1750-3841.70296","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144148448","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":"Optimization of Monomeric Anthocyanin Extraction Conditions From a New Source (Crataegus azarolus L. Fruits) Sequential Methodology Combined With a Central Composite Design, and Evaluation of Their Antioxidant Properties","authors":"Lamia Hanifi,&nbsp;Nassima Chaher-Bazizi,&nbsp;Yuva Bellik,&nbsp;Lydia Karou,&nbsp;Taous Kaddour,&nbsp;Naima Saidene,&nbsp;Dina Kilani-Atmani,&nbsp;Djebbar Atmani,&nbsp;Mostapha Bachir-bey","doi":"10.1111/1750-3841.70300","DOIUrl":"https://doi.org/10.1111/1750-3841.70300","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p>The aim of this study was to optimize the extraction of total monomeric anthocyanins (TMACs) from hawthorn (<i>Crataegus azarolus</i>) fruits and to evaluate their antioxidant activity. The extraction was optimized on the basis of two approaches using sequential procedure and central composite design (CCD). The effects of various parameters were examined, including type and concentration of solvent, extraction method, sonication amplitude, extraction time, particle size, solid/solvent ratio, and number of extractions. The antioxidant activity of the optimal extract was evaluated using ferric reducing power (FRP), total antioxidant capacity (TAC), and 1,1-diphenyl-2-picrylhydrazyl (DPPH) assays. The results indicated that 80% methanol was the most effective solvent with the highest extraction yield (205.69 ± 4.52 µg cyanidin-3-rutinoside equivalent [CRE]/g). Ultrasound-assisted extraction (100% amplitude for 5 min), combined with a particle size (&lt; 63 µm) using a solid/solvent ratio of 800 mg/10 mL, yielded the highest anthocyanin content (225.76 ± 4.10 µg CRE). Optimization using CCD revealed that the optimal conditions for anthocyanin extraction were 74.45% methanol, 78.46% sonication amplitude, and 4.5 min of extraction time, with a yield of 320.01 ± 4.18 µg CRE/g. The optimal extract showed strong antioxidant activity inhibitory concentration (IC₅₀ DPPH = 193.53 ± 3.71 µg/mL; FRP <i>A</i>_0.5 = 136.12 ± 5.29 µg/mL; TAC = 42.83 ± 0.67 mg ascorbic acid equivalent [AAE]/g). Optimization of the extraction increases anthocyanin yield of hawthorn with a significant antioxidant activity, thus providing a promising extract for the formulation of functional foods and food supplements.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Application</h3>\u0000 \u0000 <p>Optimizing the extraction of anthocyanins from a new source could make it possible to produce more effective natural dyes for the food industry, offering an alternative to synthetic dyes. It could also benefit the cosmetics industry by providing more natural formulations and the pharmaceutical and nutraceutical sectors, where these compounds are sought after for their antioxidant properties.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 5","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-05-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144148305","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}