Plant Foods for Human Nutrition最新文献

{"title":"Survival of Lacticaseibacillus rhamnosus LRB in a Potential Synbiotic Oat Beverage: Insights into Cell-Matrix Interactions During In Vitro Digestion.","authors":"Giovanna Alexandre Fabiano, Douglas Xavier-Santos, Stefhani Andrioli Romero, Rodrigo Stein Pizani, Paulo César Martins Alves, Marcos Tadeu Nolasco da Silva, Mauricio Ariel Rostagno, Adriane Elisabete Costa Antunes","doi":"10.1007/s11130-026-01550-9","DOIUrl":"10.1007/s11130-026-01550-9","url":null,"abstract":"<p><p>The growing demand for plant-based functional foods has positioned oats as a promising matrix for developing synbiotic products, given their high fiber content. This study aimed to develop a fermented oat beverage supplemented with inulin to evaluate the survival and morphological integrity of Lacticaseibacillus rhamnosus LRB during in vitro gastrointestinal digestion. A bovine milk beverage with the same added ingredients served as a reference matrix (control). The oat beverage reached the target pH (~ 4.5) faster than the bovine milk beverage and maintained the stability of the L. rhamnosus LRB during 28 days of storage (8.34 ± 0.02 log cfu.mL^- 1; ∆ log = -0.27). After simulated in vitro digestion, the oat matrix ensured high recovery rates (> 7 log cfu.mL^- 1). Flow cytometry revealed a significantly lower percentage of dead cells in the oat beverage (2.10%) during the gastric digestion phase. Scanning electron microscopy confirmed the structural stress induced by digestion in the lactic acid culture. Additionally, the oat beverage maintained substantial antioxidant activity in the intestinal digested fraction. These results demonstrate that the oat-inulin matrix is a technologically viable vehicle for L. rhamnosus LRB, providing more than 10 log cfu per serving and meeting the criteria for potential probiotic food. This study elucidates the protective role of the oat matrix and supports the development of high-performance plant-based functional beverages.</p>","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"81 3","pages":""},"PeriodicalIF":3.6,"publicationDate":"2026-07-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13391689/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148550111","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":"'Loche' Squash (Cucurbita moschata): Phytochemical Profile and Bioaccessibility of Carotenoids, Tocopherols, and (poly)Phenols.","authors":"Felipe Jiménez-Aspee, Marilú Roxana Soto-Vasquez, Jan Frank, Guillermo Schmeda-Hirschmann","doi":"10.1007/s11130-026-01551-8","DOIUrl":"10.1007/s11130-026-01551-8","url":null,"abstract":"<p><p>'Loche' squash (Cucurbita moschata) is an ancient cucurbit landrace from northern Peru, with deep cultural roots in the Moche cuisine tradition. To our knowledge, this is the first study to combine phytochemical profiling of raw and cooked pulp with standardized in vitro gastrointestinal digestion and intestinal cell-based assessment in this matrix. This study assessed the carotenoid, tocopherol, and (poly)phenol composition of raw and boiled pulp, evaluated bioaccessibility through standardized in vitro gastrointestinal digestion (INFOGEST), and investigated the effects of the bioaccessible fraction on intracellular glutathione levels in a Caco-2:HT29-MTX-E12 co-culture model. UHPLC-DAD-MS² tentatively identified 16 phytochemicals, including phenolic and hydroxycinnamic acids, coumarin, and glycosylated derivatives. Lutein and α-tocopherol were the predominant carotenoid and tocopherol in raw pulp, respectively. Boiling substantially reduced all quantified phytochemicals, with tocopherols showing the greatest losses (77-93%) and phenolic acids being nearly depleted (retention 7-11%). Bioaccessibility was compound-specific: zeaxanthin showed the highest micellarization efficiency (70.9%), tocopherols were moderately to highly bioaccessible, and phenolic acids were poorly recovered (≤ 3.6%). No significant effects on cell viability or intracellular glutathione levels were observed. These findings support the nutritional valorization of this culturally significant Andean crop.</p>","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"81 3","pages":""},"PeriodicalIF":3.6,"publicationDate":"2026-07-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13380564/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148497970","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":"Selenium-Sulfur Coupled Heat Treatment: A Strategy for Producing High-Quality Broccoli Sprouts.","authors":"Xin Tian, Weiming Fang, Zhengfei Yang, Jiangyu Zhu, Yongqi Yin","doi":"10.1007/s11130-026-01548-3","DOIUrl":"10.1007/s11130-026-01548-3","url":null,"abstract":"<p><p>Broccoli sprouts are abundant in bioactive antioxidants and are recognized as a novel class of functional food. This study explored the mechanisms by which selenium-sulfur coupled with heat treatment (HSS) affects the antioxidant capacity and accumulation of bioactive compounds in broccoli microgreens. The results showed that, compared to the control group, 4-day-old broccoli sprouts treated with HSS exhibited a 27.16% increase in total phenolic content and a 26.63% increase in anthocyanin content. Activities of catalase, superoxide dismutase, and peroxidase increased by 27.97, 30.54, and 46.48%, respectively. These changes enhance the antioxidant capacity of broccoli sprouts. HSS induced the biosynthesis of glucosinolates (GLs) and isothiocyanates (ITCs) by increasing myrosinase activity in the sprouts and upregulating the expression levels of genes associated with the GLs and ITCs biosynthetic pathways. iTRAQ proteomics analysis further revealed that the GLs biosynthetic pathway is the key pathway for ITCs accumulation induced by combined selenium-thiocyanate and heat stress. In addition, MAM1, APS3, SULTR1;2, and CYP79B3 were identified as potential key proteins. These proteins contribute to ITCs formation in sprouts under the combined treatment. These findings support the HSS as a novel regulatory strategy to enhance the nutritional value of broccoli sprouts and lay the foundation for the development of functional foods based on broccoli sprouts.</p>","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"81 3","pages":""},"PeriodicalIF":3.6,"publicationDate":"2026-07-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148497956","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":"Modulating the Quality of Chinese Quince Slices via Vacuum Frying: Focus on Sensory Attributes, gut Microbiota After In Vitro Fermentation, and SCFA Production.","authors":"Xue-Yan Wei, Yu Lou, Shuai-Bo Wang, Jia-Rong Jiang, Zhen-Yang Wang, Jia Jin, Qing Shi, Zhao Qin, Hua-Min M Liu","doi":"10.1007/s11130-026-01541-w","DOIUrl":"10.1007/s11130-026-01541-w","url":null,"abstract":"<p><p>Fresh Chinese quince (Chaenomeles sinensis) is inedible because of its lignified texture and strong astringency. Vacuum-frying serves as an effective processing technique to overcome these utilization barriers. However, the effects of vacuum frying on the quality and, crucially, the gut-regulating potential of Chinese quince remain unclear. This study employed a full factorial design to investigate the effects of frying temperature (70-100 °C) and time (20-30 min) on the quality attributes of quince slices and evaluated their subsequent effects on gut health using in vitro digestion and fermentation models. The ideal vacuum frying condition was 80 °C for 20 min, which resulted in a final moisture content of 2.88%, the lowest crude fat content (14.85 ± 0.74%), enrichment of characteristic volatile compounds (aldehydes and alkanes), and the highest sensory score (90.18 ± 4.25). Furthermore, compared with fresh slices, vacuum-fried products retained more significant prebiotic potential during colonic fermentation. They positively modulated the gut microbiota community by notably increasing the relative abundance of beneficial genera, such as Bifidobacterium (genus), Coprococcus (genus), and Sutterella (genus), while suppressing the abundance of pathogenic taxa, such as Streptococcus (genus). Metabolically, the fermentation of these slices significantly promoted the biosynthesis of short-chain fatty acids (SCFAs), with the total content increasing from 11.57 to 25.40 mmol/L, primarily driven by the accumulation of acetic, propionic, and butyric acids. These findings provide insights for promoting the high-value utilization of Chinese quince resources; in particular, they lay a foundation for the development of functional snacks using Chinese quince.</p>","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"81 3","pages":""},"PeriodicalIF":3.6,"publicationDate":"2026-07-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148472079","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":"Antioxidant Activity and HepG2 Cytoprotection of Water-Soluble Chili Pepper Polyphenols.","authors":"Lixiang Zhao, Shanshan Qu, Wenyu Zhang, Shuihuan Guo, Yu Li","doi":"10.1007/s11130-026-01546-5","DOIUrl":"10.1007/s11130-026-01546-5","url":null,"abstract":"<p><p>To clarify the purification enrichment of water-soluble polyphenols from chili pepper and their cellular antioxidant mechanisms, crude chili polyphenols (CCP) were prepared via ultrasound-assisted aqueous extraction and purified chili polyphenols (PCP) were obtained via D-101 macroporous resin purification. The total phenolic content (TPC) and in vitro antioxidant activity were compared between the two samples. Ultra-performance liquid chromatography-tandem mass spectrometry was used to identify the phenolic composition of PCP, and the protective effects of PCP against H₂O₂-induced oxidative damage in HepG2 cells were evaluated. The results revealed that TPC of PCP was significantly greater than that of CCP (p < 0.05). UPLC-MS/MS detected 17 polyphenols in PCP, mainly flavonoid glycosides and phenolic acids, with apiin, schaftoside, and luteolin 7-rutinoside as the predominant constituents. The half-maximal inhibitory concentrations for 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid), 2,2-diphenyl-1-picrylhydrazyl, and hydroxyl radical scavenging were 18.2 ± 0.4, 24.5 ± 0.7, and 43.2 ± 1.2 µg/mL, which were lower than those of CCP. In the 800 µmol/L H₂O₂ damage model, 50.0 µg/mL PCP increased relative cell viability by 26.6% compared with the model group, significantly reduced intracellular reactive oxygen species and malondialdehyde levels, and restored the reduced glutathione content and superoxide dismutase activity. In conclusion, D-101 macroporous resin significantly enriched antioxidant components from chili pepper. PCP attenuates oxidative stress indicators, potentially through restoring intracellular antioxidant defenses and inhibiting lipid peroxidation, supporting the high-value utilization of water-soluble chili polyphenols. Future animal studies are warranted to confirm in vivo efficacy.</p>","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"81 3","pages":""},"PeriodicalIF":3.6,"publicationDate":"2026-07-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148437527","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":"Identification of VAYPQCV, a Gastrointestinally Stable Competitive DPP-IV Inhibitory Peptide from Bitter Leaf (Vernonia amygdalina).","authors":"Fitri Widya Handayani, Christoper Caesar Yudho Sutopo, Wei-Ting Hung, Isnawati, Aji Sutrisno, Jue-Liang Hsu","doi":"10.1007/s11130-026-01542-9","DOIUrl":"10.1007/s11130-026-01542-9","url":null,"abstract":"<p><p>Among hydrolysates generated from bitter leaf (Vernonia amygdalina) proteins using multiple proteases, the thermolysin-derived hydrolysate exhibited the strongest inhibition toward human dipeptidyl peptidase IV (DPP-IV). Bioassay-guided RP-HPLC fractionation coupled with LC-MS/MS analysis yielded five candidate peptides for synthesis and validation, among which the heptapeptide VAYPQCV (VV7) showed the strongest inhibitory activity with an IC₅₀ of 19.8 ± 0.6 µM. Enzyme kinetic analysis demonstrated a classical competitive inhibition mode, with VV7 increasing the apparent Km without markedly affecting Vmax. Molecular docking further suggested that VV7 occupies the catalytic cavity of DPP-IV through interactions with Tyr666 in the S1 pocket and Glu205/Glu206 within the S2 subsite. VV7 also remained structurally intact after two-stage simulated gastrointestinal digestion, indicating resistance to extensive proteolytic degradation under the tested conditions. Collectively, these findings identify VV7 as a stable DPP-IV inhibitory peptide from bitter leaf and provide structural insight into its enzyme-level interaction with DPP-IV.</p>","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"81 3","pages":""},"PeriodicalIF":3.6,"publicationDate":"2026-07-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148423219","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":"Preserving Tradition, Preventing Cancer: A Narrative Review of the Traditional Mexican Diet as a Framework for Cancer Risk Reduction.","authors":"Isaura Del Valle-Domínguez, Eduardo Rios-Garcia, Cittim B Palomares-Palomares, Maria T Bourlon, Paula Cabrera-Galeana, Luis Lara-Mejía, Salvador Alonso Martinez, Paola Valdez-Sandoval, Carlos González-Nuñez, Hector Gil-Mejía, Marcela Hernández-Ortega, Oscar Arrieta","doi":"10.1007/s11130-026-01539-4","DOIUrl":"10.1007/s11130-026-01539-4","url":null,"abstract":"<p><p>The Traditional Mexican Diet (TMexD) is a culturally rooted, plant-forward dietary pattern derived from Mesoamerican agriculture and culinary practice, built on minimally processed staples-maize-based preparations, legumes, vegetables, fruits, and herbs. Characteristic techniques such as nixtamalization and fermentation alter starch structure, mineral availability, and gut microbial activity. Through these effects, the pattern shapes metabolic responses relevant to carcinogenesis. This narrative review clarifies defining features of the TMexD across Mexico's regional diversity and synthesizes epidemiologic evidence from Mexican and Mexican-heritage populations linking closer alignment with the TMexD to favorable lipid and insulin profiles and lower markers of inflammation. Site-specific observations suggest inverse associations for multiple cancers, with the most direct evidence for breast and colorectal cancer, supportive component-level evidence for gastric cancer, and indirect evidence for lung and prostate cancer. Convergent mechanistic pathways include improved insulin/IGF signaling, modulation of oxidative stress and bile-acid metabolism, short-chain fatty acid production that reinforces mucosal integrity, and enhanced immune surveillance; traditional dishes contribute additional phytochemicals with antioxidant and anti-inflammatory activity. We also examine how globalization, migration, acculturation, and urban food environments influence access to heritage staples and day-to-day practice of the pattern, noting that some regional staples remain robust while others are declining. Although definitions of \"traditional\" vary and measurement of preparation methods is inconsistent across studies, the convergent epidemiologic and mechanistic evidence positions the TMexD as a credible, culturally concordant framework for cancer prevention in contemporary Mexican and diaspora settings.</p>","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"81 3","pages":""},"PeriodicalIF":3.6,"publicationDate":"2026-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148423226","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":"Plant Biofactories for Vaccination: Progress in Edible Vaccine Technologies as a Sustainable Approach to Global Immunization.","authors":"Kareem A Mosa, Tushar Khare, Fathima Syed, Fazila Sirajudeen, Sarah Afzal, Zainab Dairi, Khola Younus, Varun Chauhan, Arun Kumar, Amr M Shaaban, Megha Katoch","doi":"10.1007/s11130-026-01537-6","DOIUrl":"10.1007/s11130-026-01537-6","url":null,"abstract":"<p><p>Globally, the pathogen-driven enteric diseases remain a leading cause of morbidity and mortality, disproportionately affecting populations in low-income regions. While significant strides have been made in vaccine research, challenges such as high production costs, complex manufacturing processes, and inefficient distribution continue to hinder global vaccine accessibility. To overcome these challenges, plant-based edible vaccines have emerged as a promising and innovative alternative, offering advantages such as affordability, ease of administration, and reduced reliance on cold-chain infrastructure. This study presents a comprehensive overview of recent advances in the development of edible plant-derived vaccines, highlighting the strategic evolution from conventional genetic engineering to more refined and scalable biotechnological methods. In the work, various applications targeting diseases such as measles, hepatitis B, rabies, dengue, and norovirus, are discussed as well as veterinary vaccines for livestock and aquaculture. The significant progress in creating vaccines targeting prevalent human pathogens is examined and the discussion is extended to include edible vaccines developed for livestock, underscoring their role in both public and veterinary health. Furthermore, the review emphasizes the transformative potential of 'omics' technologies, such as genomics, proteomics, and metabolomics, as well as artificial intelligence in streamlining vaccine design, improving antigen expression, and accelerating development timelines. This assessment review was conducted by performing a comprehensive literature survey of peer-reviewed articles. By integrating multidisciplinary insights, the work underscores the feasibility and future prospects of edible plant vaccines as a sustainable solution to global immunization challenges, with practical applications in improving vaccine accessibility, enhancing outbreak preparedness, and supporting immunization efforts in resource-limited settings. It aims to inform and inspire continued research and collaborative innovation in this emerging field with significant implications for global public health.</p>","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"81 3","pages":""},"PeriodicalIF":3.6,"publicationDate":"2026-07-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148412245","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":"Integral Use of Chia Seeds in Microencapsulation Processes for the Development of Oil-Based Potential Functional Food Ingredients.","authors":"Claudia N Copado, Cecilio Carrera-Sánchez, Justo J Pedroche-Jiménez, Vanesa Y Ixtaina","doi":"10.1007/s11130-026-01543-8","DOIUrl":"10.1007/s11130-026-01543-8","url":null,"abstract":"<p><p>An integral use approach of chia seeds was applied through microencapsulation, combining chia oil as the core with seed-derived proteins and mucilage as wall components for the development of potential functional food ingredients. Oil-in-water emulsions were formulated and dried by spray-drying and freeze-drying to evaluate how their distinct drying mechanisms influence the physicochemical, structural, and functional properties of chia oil microparticles. Both drying methods successfully produced chia oil microparticles, yielding powders with low moisture content, high encapsulation efficiency (approximately 91%, w/w), and high protein content. However, the drying method influenced the structural and functional properties of the microparticles. Scanning electron micrographs revealed lamellar structures in freeze-dried samples and spherical particles in spray-dried ones. After reconstitution, emulsion particle size increased during storage, particularly in freeze-dried systems, whereas spray-dried microparticles showed superior dispersibility and instant properties. Regarding oxidative stability, freeze-dried microparticles provided greater protection against lipid oxidation, reaching a peroxide value of 2.90 meq/kg oil after 45 days of storage. Besides, the α-linolenic acid content remained stable in freeze-dried microparticles, whereas a significant decrease was observed in spray-dried samples over the same period. A preliminary sensory evaluation of a beverage fortified with freeze-dried microparticles indicated that 94% of panelists were able to identify the fortified sample, which showed significantly lower sensory acceptance for taste, color, and appearance than the non-fortified product. Overall, these findings demonstrate the feasibility of using seed-derived proteins and mucilage as wall materials for chia oil encapsulation and highlight the potential of freeze-dried microparticles as ingredients for functional beverages.</p>","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"81 3","pages":""},"PeriodicalIF":3.6,"publicationDate":"2026-07-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148397320","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":"Green Acerola (Malpighia emarginata) Extraction Optimization, Cellular Antioxidant Activity, and Spray Drying: Toward a Stable Vitamin C-Rich Powder.","authors":"Richtier G Cruz, Sébastien Dupont, Laurent Beney, Simone P Lira, Thais Maria Ferreira de Souza Vieira","doi":"10.1007/s11130-026-01536-7","DOIUrl":"10.1007/s11130-026-01536-7","url":null,"abstract":"<p><p>Green acerola (Malpighia emarginata) is among the richest natural sources of vitamin C and represents a promising raw material for natural antioxidant food ingredients. Extraction of ascorbic acid from whole green acerola fruits was optimized using response surface methodology, with solvent composition and temperature as independent variables. Pure water at 35 °C provided the highest ascorbic acid recovery (340 mg g⁻¹ dry material) and reducing power, alongside strong antioxidant activity by ABTS and DPPH assays. The biological relevance of the optimized extract was evaluated using Saccharomyces cerevisiae wild-type and erg6Δ mutant strains as a cellular antioxidant model under menadione-induced oxidative stress. In the presence of the extract (500 mg L⁻¹), cell viability was maintained for up to 5 h in the wild-type strain and 3 h in the erg6Δ mutant, compared to approximately 1 h in untreated controls. The extract was subsequently stabilized by spray drying with arabic gum as carrier, yielding a powder with water activity of 0.213 and no significant loss of antioxidant composition or activity. These results establish mild aqueous extraction combined with spray drying as an effective strategy for producing a stable, vitamin C-rich green acerola powder with demonstrated cellular antioxidant activity, suitable for food ingredient applications.</p>","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"81 3","pages":""},"PeriodicalIF":3.6,"publicationDate":"2026-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13331808/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148376759","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}