Journal of Agriculture and Food Research最新文献

{"title":"Chondroprotective effect of pomegranate seed oil in papain-induced knee osteoarthritis through animal modeling","authors":"Fakiha Mehak ,&nbsp;Muhammad Asim Shabbir ,&nbsp;Muhammad Saeed ,&nbsp;Beenish Israr","doi":"10.1016/j.jafr.2025.101903","DOIUrl":"10.1016/j.jafr.2025.101903","url":null,"abstract":"<div><div>Osteoarthritis is a chronic joint disorder with numerous pathophysiological implications. People have been looking for alternative and complementary therapies as a result of the side effects and higher costs of pharmaceuticals being used. The current <em>in vivo</em> study was designed to investigate the anti-inflammatory and immune-modulatory effects of <em>Punica granatum</em> L. or pomegranate seed oil (PGSO) in papain-induced osteoarthritis rat model. The rats were classified into seven groups with 10 rats in each group; normal control, untreated control, standard drug control and experimental diet receiving groups at doses of 2g, 3g, 4g and 5g PGSO/kg b.w./d orally. For disease induction, rats right knee joints were treated with a single intra-articular injection of an admixture of 4 % papain (10 μl) and its activator 0.03 M cysteine (10 μl) and diet intervention was started as early intervention along with induction and continues till seventh week of study. The physical analysis revealed improved joint swelling by 7.45 %–7.9 % in the treatment groups than positive control group. Rats treated with PGSO interventions also showed significantly lower levels of erythrocyte sedimentation rate, C-reactive protein and interleukins (IL-1, IL-6) and improved IL-10 levels. Conversely, higher doses significantly increased serum levels of superoxide dismutase and catalase. Likewise, radiological and histological analyses revealed the administration of PGSO dose dependently prevented the papain induced arthritic changes in knee joints of rats. PGSO may serve as a potent preventive agent for osteoarthritis progression with no side effects as its chondroprotective effect <em>in vivo</em> is highlighted in the present study.</div></div>","PeriodicalId":34393,"journal":{"name":"Journal of Agriculture and Food Research","volume":"21 ","pages":"Article 101903"},"PeriodicalIF":4.8,"publicationDate":"2025-04-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143817590","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The antidiabetic, haematological, and antioxidant implications of Schimpera arabica natural plant on Streptozotocin-diabetic rats","authors":"Eman R. Elsharkawy ,&nbsp;Ali Alqahtani ,&nbsp;Md Nazim Uddin ,&nbsp;Forhad Khan ,&nbsp;Yong He ,&nbsp;Xiaoli Li ,&nbsp;Mostafa M. Gouda","doi":"10.1016/j.jafr.2025.101891","DOIUrl":"10.1016/j.jafr.2025.101891","url":null,"abstract":"<div><div>The prevalence of diabetes mellitus (Type II) has reached alarming levels globally and the natural product constituents showed significant features that are considered potential alternative agents in this field. The current work focuses on studying certain hypoglycemic natural extracts with antidiabetic implications. In the methods, <strong>the</strong> antidiabetic, hematological, and antioxidant study of methanol extract of <em>Schimpera arabica</em> in streptozotocin-induced diabetic rats was conducted in vivo. The rats were induced for diabetes with streptozotocin (STZ) at a dosage of 58 mg/kg. Then 5 groups were separately administrated with the extract (400 mg/kg), metformin (100 mg/kg), and insulin (10 U/kg) according to the experimental design. The <strong>results show that</strong> 400 mg/kg of <em>S. arabica</em> extract for 2 weeks significantly reduced blood glucose (279.5 ± 24.6 mg/dl) compared to the STZ group with 550.5 ± 15.39 mg/dl. It also exhibited an increased number of white blood cells (WBCs) and red blood cells (RBCs) compared to metformin and insulin. The extract showed a significant decrease in hemoglobin concentration by about 6.3 %, and the platelet count showed a comparable decrease of 7.2 % compared to the diabetic group. The treatment with extract for 15 days showed a favorable effect on the histopathological change of the pancreas in diabetic rat groups. Phenolic compounds, as identified by LC-MS/MS, have interacted with 115 unique target proteins. In conclusion, the current results suggest the usefulness of the plant extract as an effective adjuvant antidiabetic agent.</div></div>","PeriodicalId":34393,"journal":{"name":"Journal of Agriculture and Food Research","volume":"21 ","pages":"Article 101891"},"PeriodicalIF":4.8,"publicationDate":"2025-04-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143834768","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Influence of bio and chemical preservative on microbiological, sensory properties and antioxidant activity of ginger-flavored plantain wine for food waste prevention strategy","authors":"Adekunbi Adetola Malomo ,&nbsp;Oluwatobi Victoria Obayomi ,&nbsp;Joy Modupe Akala ,&nbsp;Abiola Folakemi Olaniran ,&nbsp;Hezekiah Adekanmi Adeniran ,&nbsp;Sumbo Henrietta Abiose","doi":"10.1016/j.jafr.2025.101902","DOIUrl":"10.1016/j.jafr.2025.101902","url":null,"abstract":"<div><div>Plantain <em>(Musa paradisiaca),</em> a staple crop in Africa especially Nigeria holds cultural and economic importance. However, due to rapid ripening and high perishability, a significant portion of harvested plantains spoils, contributing to substantial agricultural food waste and economic losses. Plantain wine (<em>Agadagidi</em>) is an alcoholic beverage made from overripe plantain through fermentation. The fermentation of overripe plantain wine to produce “<em>Agadagidi</em>’ is a waste prevention strategy for processing of plantain, a perishable crop which has much less value when it is overripe; hence it is used for wine production, and it's faced with various challenges among which are short shelf life and microbial-induced spoilage. This study investigates the effectiveness of bio and chemical preservation on the microbiological characteristics, sensory properties and antioxidative activity of ginger flavored plantain wine. Three samples, plantain wine, wine yeast <em>(saccharomyces cerevisiae)</em> and 9 % Sugar (sample A); Wine, Sodium metabisulphite (0.1 %), wine yeast <em>(saccharomyces cerevisiae)</em>, 9 % sugar (sample B); and plantain wine, wine yeast <em>(saccharomyces cerevisiae)</em>, 4 % Ginger extract and 9 % sugar (sample C) were investigated. The total viable count, total yeast and mould count were determined, pH, titratable acidity, specific gravity, total sugar, antioxidant and ethanol content were assessed weekly for 3 weeks. The sensory characteristics of the plantain wine were evaluated using standard methods. The total viable count ranged from 3.90 to 7.27 log CFU/ml, the mould and yeast count ranged from 5.00 to 6.49 log CFU/ml, the lactic acid bacterial ranged from 6.04 to 6.97 log CFU/ml, pH ranged from 3.68 to 4.275, TTA ranged from 0.68 to 1.59, specific gravity ranged from 1.01 to 1.02, total sugar ranged from 25.97 to 90.98, antioxidant ranged from 45.63 to 53.73 ethanol content ranged from 12.00 to 24.65 respectively. This study concludes that the addition of ginger to plantain wine influences the microbial characteristics, sensory properties and antioxidative activity during storage.</div></div>","PeriodicalId":34393,"journal":{"name":"Journal of Agriculture and Food Research","volume":"21 ","pages":"Article 101902"},"PeriodicalIF":4.8,"publicationDate":"2025-04-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143834883","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Garden cress seed: A review of its functional and medicinal properties","authors":"Laiba Khalid ,&nbsp;Ifrah Jabeen ,&nbsp;Muhammad Inam-ur-Raheem ,&nbsp;Usman Mir Khan ,&nbsp;Amin Mousavi Khaneghah ,&nbsp;Rana Muhammad Aadil","doi":"10.1016/j.jafr.2025.101894","DOIUrl":"10.1016/j.jafr.2025.101894","url":null,"abstract":"<div><div>Recently, there has been a significant increase in global interest in medicinal plants and herbs owing to their therapeutic properties. <em>Lepidium sativum,</em> commonly known as garden cress, is a herbaceous plant native to southwest Asia and Egypt and is cultivated worldwide. Garden cress seeds (GCS) are rich in macronutrients, including essential fatty acids, protein, and micronutrients such as vitamins and minerals. Additionally, they contain various phytochemicals, such as glucosinolates, phenolic acids, terpenes, flavonoids, tocopherols, and alkaloids. Since ancient times, GCS has been used to treat conditions such as asthma, diarrhea, muscle pain, inflammation, bone fractures, and skin-related problems. These seeds exhibit numerous therapeutic properties, including anti-inflammatory, antioxidant, hepatoprotective, anti-hyperglycemic, cardio-protective, and hypocholesterolemic effects. Due to their nutrient-dense composition and health-promoting properties, GCS is utilized in various functional food products to combat malnutrition and enhance overall health. This review provides an overview of the most recent literature on the nutritional significance, therapeutic properties, and functional food applications of GCS. Despite their nutritional importance and health benefits, GCS is an underutilized crop. Further research is needed to explore and fully understand the pharmacological and medicinal properties of GCS, as well as to develop innovative methods for incorporating them into various food products.</div></div>","PeriodicalId":34393,"journal":{"name":"Journal of Agriculture and Food Research","volume":"21 ","pages":"Article 101894"},"PeriodicalIF":4.8,"publicationDate":"2025-04-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143807259","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Green extraction methods of fucoxanthin from brown macroalgae","authors":"Marcell Gyurkač ,&nbsp;Taja Žitek Makoter ,&nbsp;Miha Grilc ,&nbsp;Blaž Likozar ,&nbsp;Željko Knez ,&nbsp;Maša Knez Marevci","doi":"10.1016/j.jafr.2025.101887","DOIUrl":"10.1016/j.jafr.2025.101887","url":null,"abstract":"<div><div>Brown macroalgae, harvested and processed at a scale of multimillion tons annually, contain fucoxanthin, a bioactive carotenoid with demonstrated anti-cancer and anti-inflammatory properties. While seaweed is primarily cultivated for food products, significant quantities of non-edible parts, still containing valuable compounds, are discarded during processing. This comprehensive review critically examines current approaches for upcycling macroalgal waste to food supplements and pharmaceuticals through the extraction of fucoxanthin, with particular emphasis on emerging green technologies and solvents, such as supercritical carbon dioxide and ionic liquids, applied individually or in combination. The article also evaluates these methods against conventional organic solvent extraction, considering extraction efficiency, solvent greenness and recyclability, process sustainability, and potential for industrial scale-up, while identifying current limitations and explore opportunities for process optimization. Despite demonstrating clear advantages over conventional organic solvents in extraction time, yield, recycling rate, and environmental safety, green solvents, especially ionic liquids, remain underutilized. This thorough analysis thus reveals critical gaps in current extraction strategies and provides evidence-based recommendations for future research directions in sustainable extraction technologies. Our findings suggest pathways for transforming macroalgal waste streams into high-value nutraceutical products, contributing to the development of circular bioeconomy approaches in marine biomass processing.</div></div>","PeriodicalId":34393,"journal":{"name":"Journal of Agriculture and Food Research","volume":"21 ","pages":"Article 101887"},"PeriodicalIF":4.8,"publicationDate":"2025-04-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143791767","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Artificial intelligence in food system: Innovative approach to minimizing food spoilage and food waste","authors":"Helen Onyeaka ,&nbsp;Adenike Akinsemolu ,&nbsp;Taghi Miri ,&nbsp;Nnabueze Darlington Nnaji ,&nbsp;Keru Duan ,&nbsp;Gu Pang ,&nbsp;Phemelo Tamasiga ,&nbsp;Samran Khalid ,&nbsp;Zainab T. Al-Sharify ,&nbsp;Chinenye Ugwa","doi":"10.1016/j.jafr.2025.101895","DOIUrl":"10.1016/j.jafr.2025.101895","url":null,"abstract":"<div><div>Globally, about one-third of all food produced for human consumption is lost or wasted, compounding issues of food security, economic inefficiency, and environmental harm. Artificial Intelligence (AI) presents transformative potential to mitigate these losses by enhancing food spoilage predictions and optimizing supply chain management. This paper examines the deployment of AI technologies such as machine learning models, predictive analytics, and advanced algorithm in predicting food spoilage with high accuracy, thereby reducing food waste substantially. Key innovations highlighted include early detection systems for spoilage indicators, dynamic algorithms for optimal storage conditions, and predictive models for waste forecasting based on real-time environmental data. A review of case studies, including AI-driven solutions from Shelf Engine and Afresh, shows a 14.8 % reduction in food waste per store, with an associated reduction of 26,705 tons of CO₂ emissions. Similarly, IKEA achieved a 30 % reduction in kitchen food waste within one year using AI-powered monitoring systems. Despite these successes, challenges in data collection, model training, and the integration of AI into existing food management systems persist. These include issues related to data quality, legacy system compatibility, and regulatory barriers. The paper concludes with actionable recommendations for future research, urging interdisciplinary collaboration to develop standardized data protocols, enhance real-time monitoring capabilities, and address the ethical implications of AI adoption in the food sector. By advancing these strategies, AI's full potential in curbing global food waste can be realized.</div></div>","PeriodicalId":34393,"journal":{"name":"Journal of Agriculture and Food Research","volume":"21 ","pages":"Article 101895"},"PeriodicalIF":4.8,"publicationDate":"2025-04-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143817588","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Leveraging Synergistic Effects of Metallic Nanoparticles and Essential Oils in Biopolymers: Emerging Nanocomposites for Food Packaging Applications – A Review","authors":"Bekinew Kitaw Dejene","doi":"10.1016/j.jafr.2025.101885","DOIUrl":"10.1016/j.jafr.2025.101885","url":null,"abstract":"<div><div>Food packaging is vital for protecting food from contamination and extending shelf life. The reliance on synthetic plastics raises significant environmental concerns as much of this waste ends up in landfills and ecosystems. Biopolymers, derived from renewable plant and animal sources are promising alternatives owing to their biodegradability and sustainability. However, they have limitations such as inferior mechanical properties and barrier performance. Integrating metallic nanoparticles can enhance these properties, but their potential toxicity at high levels necessitates careful management. Concurrently, the active properties of essential oils in biopolymers have been explored, although challenges, such as aroma instability and uncontrolled migration, complicate their use. Combining essential oils with metallic nanoparticles in biopolymers creates a new class of nanocomposites, offering dual benefits: reduced nanoparticle loading and sustainable delivery of essential oils while enhancing the aroma profiles. This review synthesizes the current research on these innovations, elucidates the interaction mechanisms between nanoparticles and essential oils, and assesses the functional performance of these emerging nanocomposites. Ultimately, it emphasizes the need for further investigation into their practical applications and the development of guidelines for safe commercialization in the food packaging industry.</div></div>","PeriodicalId":34393,"journal":{"name":"Journal of Agriculture and Food Research","volume":"21 ","pages":"Article 101885"},"PeriodicalIF":4.8,"publicationDate":"2025-04-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143791765","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Sustainable valorization of Eclipta alba (L.) Hassk. Stem using eco-friendly extraction: Bioactive compound profiling and in vitro wound-healing assessment","authors":"Hla Myo ,&nbsp;Nuntawat Khat-udomkiri ,&nbsp;Anuchit Phanumartwiwath","doi":"10.1016/j.jafr.2025.101884","DOIUrl":"10.1016/j.jafr.2025.101884","url":null,"abstract":"<div><div><em>Eclipta alba</em> (L.) Hassk., known as a medicinal or herbal crop across Asia, including Myanmar and Thailand, is used for skin ailments. Despite extensive research on the bioactive compounds in its leaves and whole plant, the therapeutic potential of the plant's stems remains largely unexplored. This study aimed to explore the wound-healing potential of <em>E</em>. <em>alba</em> (L.) Hassk. stems by optimizing ultrasound-assisted extraction with an aqueous propylene glycol (PG) system using Box-Behnken Design. The aqueous propylene glycol <em>E. alba</em> stem extract (EUPG) was assessed by antioxidant, antibacterial, anti-inflammatory, and wound-healing activities. Optimal extraction conditions were determined as 10 min of extraction time, liquid-solid ratio of 28.57 mL/g, and a solvent concentration of 47.80 %. The EUPG yielded higher bioactive compounds and exhibited greater antioxidant activity compared to other methods. LC-QTOF-MS/MS analysis identified 21 bioactive compounds including six newly reported bioactive compounds. The EUPG exhibited its antimicrobial activity against <em>Staphylococcus aureus</em>, <em>Streptococcus epidermidis</em>, <em>Escherichia coli</em> and <em>Pseudomonas aeruginosa</em>. Additionally, the EUPG inhibited human 5-lipoxygenase by 31.48 ± 4.99 % at 62.5 mg/mL and displayed nitric oxide (NO) scavenging activity (6.13 ± 0.26 mg GAE/g). The EUPG exhibited NO inhibition in lipopolysaccharide-induced RAW 246.7 macrophage cells with an IC₅₀ value of 26.98 mg/mL, with a notable 78.07 ± 2.68 % inhibition at 50 mg/mL. In a cell scratch assay using HaCaT keratinocytes, the EUPG showed the wound closure of 65.90 ± 3.06 % at 10 mg/mL. This study presents the EUPG as a sustainable, ready-to-use active ingredient for cosmetic and pharmaceutical applications, aligning with eco-friendly innovations in health and skincare.</div></div>","PeriodicalId":34393,"journal":{"name":"Journal of Agriculture and Food Research","volume":"21 ","pages":"Article 101884"},"PeriodicalIF":4.8,"publicationDate":"2025-04-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143800059","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effects of genetic diversity on physicochemical and functional properties of soybean proteins","authors":"Shima Momen ,&nbsp;Sanjana Sawant ,&nbsp;Benjamin D. Fallen ,&nbsp;Audrey L. Girard","doi":"10.1016/j.jafr.2025.101878","DOIUrl":"10.1016/j.jafr.2025.101878","url":null,"abstract":"<div><div>Soybeans are one of the least genetically diverse crops in the U.S., but increasing their diversity is important for making them more resilient and improving protein quality. This study looked at 20 different soybean genotypes to understand how genetic differences affect protein structure and functionality. We found significant variations in particle size (ranging from 243 to 958 nm), zeta potential (−16.5 to −27.1 mV), and surface hydrophobicity (H₀ values ranging from 61 × 10³ to 140 × 10³), which directly influenced how the proteins performed in different applications. SDS-PAGE showed unique patterns for β-conglycinin and glycinin subunits across different genotypes, linking these differences to solubility (60–85 %), hydrophobicity, and overall functionality. Some genotypes had better foaming capacity (up to 58 %) due to balanced protein structures and higher surface hydrophobicity (H₀ up to 140 × 10³), while others performed poorly, with foaming capacity as low as 35 %, likely due to missing subunits and reduced hydrophobicity (H₀ below 65 × 10³). Emulsion properties, such as oil and water binding capacity (ranging from 6.01 to 11.67 g oil/g protein and 2.72–6.80 g water/g protein, respectively) and creaming stability, were also influenced by the balance between hydrophobic and hydrophilic properties. These analyses confirmed how protein composition, particularly the balance between hydrophobic and hydrophilic properties, can affect the protein performance in the food system. These findings provide valuable insights for breeding and processing strategies to improve soybean protein quality for various uses.</div></div>","PeriodicalId":34393,"journal":{"name":"Journal of Agriculture and Food Research","volume":"21 ","pages":"Article 101878"},"PeriodicalIF":4.8,"publicationDate":"2025-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143800117","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Synergistic effect of hyperoside and amentoflavone found in cashew leaf crude extract and potassium sorbate on inhibition of food spoilage bacteria","authors":"Pitima Sinlapapanya ,&nbsp;Suriya Palamae ,&nbsp;Jirayu Buatong ,&nbsp;Jirakrit Saetang ,&nbsp;Bin Zhang ,&nbsp;Yu Fu ,&nbsp;Soottawat Benjakul","doi":"10.1016/j.jafr.2025.101886","DOIUrl":"10.1016/j.jafr.2025.101886","url":null,"abstract":"<div><div>Antimicrobial potential of cashew leaf crude extract (CLCE) and its major phenolic compounds, particularly when used in combination with potassium sorbate toward spoilage bacteria, was investigated. CLCE was extracted using an ultrasound-assisted method with 80 % ethanol. Yield, total phenolic content, and total flavonoid content in CLCE were 22.24 ± 0.76 %, 414.55 ± 14.64 mg GAE/g dry solid, and 321.70 ± 18.86 mg QE/g dry solid, respectively. CLCE had lower MIC and MBC toward <em>Shewanella putrefaciens</em> than <em>Pseudomonas aeruginosa</em> (<em>p</em> &lt; 0.05). Based on LC-QTOF-MS analysis, the main phenolics, namely amentoflavone, quercetin, kaempferol, and catechin, were found in CLCE. The major phenolic compounds, including hyperoside, amentoflavone, catechin, and kaempferol were identified by qualitative HPLC analysis. All major compounds demonstrated significant antimicrobial activity against <em>S. putrefaciens</em> and <em>P. aeruginosa</em> at lower concentrations (0.125–0.500 mg/mL) than potassium sorbate (<em>p</em> &lt; 0.05). The synergistic effect of amentoflavone and hyperoside at MIC/16 with potassium sorbate at various MICs was also studied. Amentoflavone and hyperoside showed higher inhibition against <em>S. putrefaciens</em> when used in conjunction with potassium sorbate at MIC/2 and MIC/4, respectively. However, potassium sorbate did not enhance inhibition against <em>P. aeruginosa</em> when used in combination with both compounds. Furthermore, scanning electron microscopic images revealed the deformed and perforated cells after treatment with all the compounds, and severe deformation was found when the compound mixtures were employed. Based on molecular docking, hyperoside or amentoflavone in combination with potassium sorbate interacted with the DNA's minor groove, mainly at the region rich in adenine and thymine. Therefore, active phenolic compounds worked synergistically with potassium sorbate, in which the lower amount of CLCE was required for treatment of perishable seafood.</div></div>","PeriodicalId":34393,"journal":{"name":"Journal of Agriculture and Food Research","volume":"21 ","pages":"Article 101886"},"PeriodicalIF":4.8,"publicationDate":"2025-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143785886","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}