European Food Research and Technology最新文献

{"title":"A novel approach for significantly increasing cassava resistant starch (RS3) yields by using mechanical activation combined with enzymatic hydrolysis","authors":"Zexiong Huang,&nbsp;Tianyi Guo,&nbsp;Xiaohua Huang,&nbsp;Chen Liang,&nbsp;Mingyu Chen,&nbsp;Yanjuan Zhang,&nbsp;Zuqiang Huang,&nbsp;Huayu Hu,&nbsp;Tao Gan","doi":"10.1007/s00217-026-05328-w","DOIUrl":"10.1007/s00217-026-05328-w","url":null,"abstract":"<div><p>Foods containing resistant starch (RS) have the potential to regulate blood glucose levels, but the preparation of high-amylopectin cassava starch with high resistant starch type 3 (RS3) content is still challenging. Herein, RS₃ was prepared by mechanical activation (MA) combined with enzymatic hydrolysis using high-amylopectin cassava starch as the raw material. The RS₃ content in the starch treated with MA and enzymatic hydrolysis (EMS) was 23.6%, while the RS₃ contents in the starch treated with only enzymatic hydrolysis (ES) and only MA (MS) were 13.6% and 9.9%, respectively. The MA treatment effectively disrupted the crystalline regions of starch, accelerating the enzymatic hydrolysis efficiency of pullulanase, which could generate more short amylose chains suitable for retrogradation, leading to an increase in RS₃ content. Moreover, EMS was used to prepare biscuits, and their in vitro predicted glycemic index (pGI) was determined to be 53.3, indicating a low predicted glycemic impact in the applied digestion model and suggesting the potential of EMS for blood glucose regulation. This study provides a new method for producing RS₃ and functional low-GI foods from high-amylopectin starch.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"252 11","pages":""},"PeriodicalIF":4.2,"publicationDate":"2026-10-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149189745","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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 pectinase-assisted maceration on yield and bioactive compounds in aronia (Aronia melanocarpa L. cv. ‘Nero’) and haskap (Lonicera caerulea L. cv. ‘Aurora’) juice","authors":"Alema Puzovic,&nbsp;Maja Mikulic-Petkovsek","doi":"10.1007/s00217-026-05332-0","DOIUrl":"10.1007/s00217-026-05332-0","url":null,"abstract":"<div><p>This study evaluated the effects of pectinase-assisted maceration (0, 100, and 200 ppm ROHAPECT^® MC) and pasteurization on juice yield, colour characteristics, sugars, organic acids, and phenolic compounds in aronia (<i>Aronia melanocarpa</i> L. cv. ‘Nero’) and haskap (<i>Lonicera caerulea</i> L. cv. ‘Aurora’) juices. Berry mashes were preheated to 50 °C and incubated with pectinase for 1 h prior to pressing. Enzymatic maceration significantly improved juice yield in both fruits, with increases of 5.6% in aronia and 11.0% in haskap at the highest enzyme concentration. Total sugars increased by 13.3% in aronia and 9.5% in haskap compared with the thermomacerated control, while total organic acids increased by 16.8% and 11.8%, respectively. Enzymatic treatment also significantly affected colour parameters, generally increasing lightness and redness in both juices. The sum of quantified phenolic compounds increased by 6.5% in aronia and 5.7% in haskap following treatment with 200 ppm pectinase. Anthocyanin concentration was not significantly affected in aronia juice but increased by 5.1% in haskap at the highest enzyme concentration. Principal component analysis further demonstrated that enzyme concentration was the main factor affecting the phenolic composition of both juices, whereas pasteurization had a less significant effect. Overall, pectinase-assisted maceration enhanced juice yield and improved the extraction of sugars, organic acids, and phenolic compounds in both aronia and haskap juices. However, differences in concentration of individual phenolic subclasses, particularly anthocyanins, indicate that the effectiveness of enzymatic maceration is dependent on the characteristics of the fruit matrix.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"252 11","pages":""},"PeriodicalIF":4.2,"publicationDate":"2026-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-026-05332-0.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149189470","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A chitooligosaccharide-soy protein isolate composite with diacetyl tartaric acid ester of monoglycerides for oleogelation: fabrication and characterization","authors":"Jianfei Zhu,&nbsp;Zongyang Li,&nbsp;Xi Chen,&nbsp;Tingting Xiao,&nbsp;Jianhao Zhang,&nbsp;Jun Cui","doi":"10.1007/s00217-026-05325-z","DOIUrl":"10.1007/s00217-026-05325-z","url":null,"abstract":"<div><p>In recent years, oleogels have attracted growing interest as solid fat alternatives. This study developed composite oleogels from soybean oil using 2 wt% acid-modified soy protein isolate and varying DATEM concentrations (1–9 wt%) as oleogelators. Increasing DATEM content promoted β and β′ crystal formation, creating a more compact crystalline network. This significantly enhanced oil-binding capacity (reaching 89.99% in SD9), apparent viscosity, viscoelastic moduli, and thermal stability. The oleogel with the lowest DATEM content (1 wt%) showed superior thixotropic recovery. The 3D composite network, co-constructed by DATEM crystals and the COS-SPI complex, was stabilized primarily via hydrogen bonds and Van der Waals forces. When compared to pure soybean oil, all oleogels exhibited enhanced oxidative stability. Moreover, these oleogels can replace 50% of the butter in the cake preparation, with cake C3 made from SD3 exhibiting the best baking quality. These results suggest that composite oleogels show promising potential as alternatives to solid fats in the food industry.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"252 11","pages":""},"PeriodicalIF":4.2,"publicationDate":"2026-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149189395","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Bioactive compounds of cowpea (Vigna unguiculata) tempeh and their association with health-promoting potential","authors":"Ririn Krisnawati,&nbsp;Ema Damayanti,&nbsp;Tsania Taskia Nabila,&nbsp;Vita Taufika Rosyida,&nbsp;Nur Fitrianto,&nbsp;Yeyen Prestyaning Wanita,&nbsp;Jaka Widada","doi":"10.1007/s00217-026-05326-y","DOIUrl":"10.1007/s00217-026-05326-y","url":null,"abstract":"<div><p>Non-communicable diseases such as type 2 diabetes mellitus become global health problems. Tempeh is a traditional Indonesian fermented food widely recognized as a nutritious plant-based protein source with diverse health benefits. Although soybeans are commonly used, cowpeas (<i>Vigna unguiculata</i>) have emerged as a promising alternative. This study aimed to evaluate α-amylase inhibitory activity toward cowpea tempeh and to investigate the metabolome contributing to the hypoglycemic effect. In this study, we performed non-targeted metabolomics using LC-HRMS, antioxidant activity analysis, α-amylase inhibitor activity analysis, and molecular docking analysis. The results showed that fermentation enhance functional properties of cowpea, such as increasing α-amylase inhibition activity from 7 to 13.8% and antioxidant activity at 72 h of fermentation. Cowpea tempeh showed higher α-amylase inhibitor and antioxidant activity than raw cowpea. Metabolomic profiling showed that cowpea was dominated by organic acids, amino acids, and lipids, whereas cowpea tempeh showed a shift from ester dominance at an early stage to protein, peptide, and lipid dominance at a later stage. OPLS analysis showed that conjugated linoleic acid showed the strongest positive correlation with antioxidant activity whereas, N-acetyl tyrosine, alanine tyrosine, and indole-4-carbaldehyde had a strong correlation with α-amylase inhibitory activity. Molecular docking analysis supported the potential interactions of these compounds with α-amylase, with N-acetyl tyrosine showing the closest binding energy to acarbose. These findings suggest that cowpea tempeh has the potential to be further developed as a functional food and supportive therapy for diabetes.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"252 11","pages":""},"PeriodicalIF":4.2,"publicationDate":"2026-10-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149098238","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Post-digestive cellular activity and in vitro colonic fermentation of tannat grape pomace-enriched biscuits","authors":"Victoria Olt,&nbsp;Ana Agustina Bengoa,&nbsp;Carolina Dardis,&nbsp;Romina Curbelo,&nbsp;Eduardo Boido,&nbsp;Eduardo Dellacassa,&nbsp;Graciela Liliana Garrote,&nbsp;Analía Graciela Abraham,&nbsp;Adriana Maite Fernández-Fernández,&nbsp;Alejandra Medrano","doi":"10.1007/s00217-026-05329-9","DOIUrl":"10.1007/s00217-026-05329-9","url":null,"abstract":"<div><p>Valorization of grape pomace as an upcycled food ingredient offers a sustainable strategy for incorporating polyphenols and nondigestible components into food formulations. However, limited information is available on the post-digestive cellular activity and colonic fermentability of grape pomace when incorporated into baked products. This study evaluated Tannat grape pomace (TGP)-enriched biscuits using in vitro gastrointestinal digestion, Caco-2 cell assays, and in vitro colonic fermentation. After digestion, the bioaccessible fraction (BF) and colonic fraction (CF) of the TGP-enriched biscuit reduced intracellular reactive oxygen species (ROS) formation by 93.45% and 89.34%, respectively, relative to cells treated with the oxidative stress inducer 2,2′-azobis(2-amidinopropane) dihydrochloride (AAPH). Four phenolic compounds were detected in Caco-2 cell extracts after exposure to the TGP-enriched biscuit CF; malvidin-3-O-glucoside and malvidin-3-O-(6′-p-coumaroyl)glucoside were estimated at 16.51 and 32.94 µg g⁻¹ CF, respectively. The CFs were subsequently fermented in vitro, and short-chain fatty acids (SCFAs) and lactate concentrations were monitored at 0, 24, 48, and 72 h. At 48 h, acetate and propionate concentrations in the TGP-enriched biscuit CF were 21.50 ± 1.28 and 24.39 ± 1.52 mM, respectively, and were significantly (<i>p</i> &lt; 0.05) higher than the corresponding concentrations in the control biscuit CF (11.07 ± 0.13 and 11.41 ± 0.46 mM, respectively). At this time point, lactate was not detected in the TGP-enriched biscuit CF, whereas its concentration in the control biscuit CF was 18.47 ± 0.94 mM. Denaturing gradient gel electrophoresis (DGGE) showed differences in microbial community fingerprints after 48 h. Overall, TGP-enriched biscuits showed post-digestive cellular activity and fermentability, highlighting the potential of TGP as an upcycled ingredient for functional food formulations and supporting further in vivo evaluation.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"252 11","pages":""},"PeriodicalIF":4.2,"publicationDate":"2026-10-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149098237","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Development and validation of an RP-HPLC method for the simultaneous determination of artificial sweeteners, preservatives and caffeine in non-alcoholic beverages","authors":"Lenche Velkoska-Markovska,&nbsp;Sunchica Andonova,&nbsp;Mirjana S. Jankulovska","doi":"10.1007/s00217-026-05331-1","DOIUrl":"10.1007/s00217-026-05331-1","url":null,"abstract":"<div><p>Consumption of a wide variety of beverages has increased considerably in modern diets. These products frequently contain additives such as artificial sweeteners, preservatives, and caffeine to enhance flavor, stability, and functional properties. However, due to the potential adverse health effects associated with excessive intake of these compounds, the development of reliable analytical methods for their determination is of considerable importance. Therefore, the aim of this study was to develop and validate a rapid reversed-phase high performance liquid chromatography (RP-HPLC) method coupled with ultraviolet diode-array detection (UV-DAD) for the simultaneous determination of acesulfame K, sodium saccharin, caffeine, aspartame, sodium benzoate, and potassium sorbate in non-alcoholic beverages. Optimal chromatographic separation was achieved on a Poroshell 120 EC-C18 column using isocratic elution with a mobile phase consisting of methanol and phosphoric acid solution (pH = 3.8) in a volume ratio of 20:80, at a flow rate of 1.0 mL/min and a constant column temperature of 25 °C. Detection was performed at 195, 230, 260, and 275 nm. Under the optimized chromatographic conditions, the run time was less than 4.5 min. The validated method demonstrated excellent linearity (<i>R</i>² &gt; 0.999), satisfactory intra-day and inter-day precision (RSD = 0.02–2.94%), and good accuracy, with recoveries ranging from 91.11 to 108.99%. The developed method was successfully applied for the simultaneous determination of the target analytes in 16 commercially available non-alcoholic beverages. Compared with previously reported methods, the proposed method provides shorter analysis time and simple sample preparation, making it suitable for routine quality control analysis.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"252 11","pages":""},"PeriodicalIF":4.2,"publicationDate":"2026-10-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149098452","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Development of a copper-based accelerated oxidation protocol for evaluating the oxidative stability of mayonnaise enriched with hydrophilic and lipophilic grape seed extracts","authors":"Sonia Medouni-Adrar,&nbsp;Amina Kessaissia,&nbsp;Lamia Medouni-Haroune,&nbsp;Amel Aidli-Ouadah,&nbsp;Aida Mekhoukhe,&nbsp;Ouahiba Soufi-Maddi,&nbsp;Sabine Chabane,&nbsp;Salima Dib-Djafri,&nbsp;Athmane Azouaou,&nbsp;Samir Hadjal,&nbsp;Javier S. Perona","doi":"10.1007/s00217-026-05317-z","DOIUrl":"10.1007/s00217-026-05317-z","url":null,"abstract":"<div><p>Lipid oxidation limits the shelf life of oil-in-water emulsions such as mayonnaise, while conventional accelerated tests based on high temperatures may destabilize emulsion structure and distort oxidation kinetics. This study proposes a CuSO₄-assisted accelerated oxidation protocol developed under mild thermal conditions (40 °C), in which the catalyst concentration was systematically screened to establish operating conditions that generated a clear induction phase followed by a quantifiable propagation phase within a 96-h experimental window while maintaining the mayonnaise matrix without visible phase separation throughout the oxidation experiment. Mayonnaise was enriched with hydrophilic grape seed extracts (HE50–150 ppm), a lipophilic grape seed oil macerate (OM, 2.5%), or dual-phase combinations (LHE50–150). Grape seed extracts were characterized for total phenolics, tocopherols, proanthocyanidins, and antioxidant activity using the DPPH radical scavenging assay and the ferric reducing antioxidant power (FRAP) assay. Oxidative stability was assessed using peroxide value (PV) kinetics, UV indices (K232, K270), titratable acidity (TA), lag-time analysis, and kinetic modeling. The predicted time required to reach a common PV threshold (10 meq O₂/kg), extrapolated from the fitted kinetic model beyond the experimental observation period, was used as a comparative indicator of oxidative stability among formulations. Together with UV lag time, this parameter provided the greatest discrimination among formulations. Based on these model-predicted threshold times, dual-phase formulations (LHE100–150) and HE150 exhibited 2.3–2.6-fold longer times to reach the selected PV threshold than the control. Overall, the proposed protocol offers a realistic and practically applicable alternative to high-temperature accelerated tests, and dual-phase antioxidant distribution represents a promising clean-label strategy for stabilizing mayonnaise that warrants further evaluation in other emulsion-based food systems.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"252 11","pages":""},"PeriodicalIF":4.2,"publicationDate":"2026-10-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-026-05317-z.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149098523","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Chemical profile variation in bosana and semidana virgin olive oils using an innovative protoreactor® extraction technology","authors":"Mario Santona,&nbsp;Pierfrancesco Deiana,&nbsp;Luca Mercenaro,&nbsp;Costantino Fadda,&nbsp;Pietro Paolo Urgheghe,&nbsp;Maria Giovanna Molinu,&nbsp;Piergiorgio Sedda,&nbsp;Alberto Mannu,&nbsp;Giacomo Luigi Petretto","doi":"10.1007/s00217-026-05320-4","DOIUrl":"10.1007/s00217-026-05320-4","url":null,"abstract":"<div><p>Extra virgin olive oil (EVOO) quality depends on both cultivar and extraction technology, particularly through their effects on minor bioactive compounds like phenolics and tocopherols. The objective of this study was to evaluate the impact of an innovative pre-conditioning technology (Protoreactor^®) on the chemical and sensory characteristics of EVOO obtained from Bosana and Semidana cultivars compared with a conventional extraction process. Olives harvested at similar maturity stages were processed using either a traditional malaxation system or a Protoreactor^®-assisted extraction line. Oils were analyzed for standard quality parameters, phenolic profile, α-tocopherol content, and sensory attributes. Free acidity ranged from 0.21 to 0.47% and peroxide values between 7.2 and 9.5 meq O₂/kg. Strong cultivar × process interactions were observed. In Bosana oils, the Protoreactor^® reduced acidity (0.47 to 0.38%) and increased total phenols by approximately 32 mg/kg compared to the traditional process. In contrast, Semidana oils showed higher acidity (0.21 to 0.26%) and a reduction in phenolic content (−68 mg/kg) under Protoreactor^® processing. HPLC-DAD profiling revealed that differences were mainly driven by changes in secoiridoid derivatives (e.g. oleuropein aglycone and ligstroside aglycone). Sensory analysis confirmed these trends: Protoreactor^® processing produced more balanced oils in Bosana but reduced the intensity of organoleptic attributes in Semidana (olive fruitness = 4.2). Overall, the results demonstrate that the effects of innovative extraction technologies cannot be generalized across cultivars. Protoreactor^® processing provided measurable benefits for Bosana but proved less suitable for Semidana under the tested conditions, highlighting the need for cultivar-specific optimization of olive oil extraction technologies.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"252 11","pages":""},"PeriodicalIF":4.2,"publicationDate":"2026-10-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-026-05320-4.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149098522","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Physicochemical, mineral, and metabolic variation across coconut varieties and coastal landscape types","authors":"Lina Cardona,&nbsp;Heidy Gallego,&nbsp;Félix Alberto Guzmán,&nbsp;Anggy Camacho,&nbsp;Fabrice Vaillant","doi":"10.1007/s00217-026-05321-3","DOIUrl":"10.1007/s00217-026-05321-3","url":null,"abstract":"<div><p>Coconut (<i>Cocos nucifera</i> L.) supports coastal value chains, yet compositional variation across varieties and production landscapes remains insufficiently characterized. This study evaluated physical, physicochemical, mineral, and metabolic variation across two coastal landscape types (alluvial and fluviomarine plains) and three coconut varieties (Manila Red, Hybrid, and Alto Pacífico) using a 2 × 3 factorial sampling design (<i>n</i> = 36 biological replicates; each replicate comprising six fruits from six different palms). Coconut water was analyzed for pH, titratable acidity, soluble solids, and mineral composition; kernel physical characteristics, moisture, and total oil content (dry basis) were determined; and coconut milk was characterized physicochemically and profiled by untargeted UPLC–ESI–QTOF–MS. Kernel circumference differed among varieties (<i>p</i> = 1.21 × 10⁻⁶), and the kernel-to-water ratio differed between landscapes (<i>p</i> = 0.0401), whereas no significant landscape, variety, or interaction effects were detected for kernel moisture, total oil content, or the evaluated coconut-water and coconut-milk physicochemical characteristics. Mineral composition showed analyte-specific variation: Ca was associated with variety (<i>p</i> = 1.04 × 10⁻⁴), whereas Mg and K exhibited significant variety × landscape interactions (<i>p</i> = 4.88 × 10⁻⁷ and <i>p</i> = 0.00214, respectively). Untargeted metabolomics retained 709 features after QC filtering; PCA showed no evident clustering by landscape or variety, and no valid PLS-DA model was obtained. Overall, variation was trait-specific, with limited detectable effects for most physicochemical characteristics and more pronounced variation in coconut-water mineral composition.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"252 11","pages":""},"PeriodicalIF":4.2,"publicationDate":"2026-10-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-026-05321-3.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149098396","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Determination of Prunus Avium L. (white-starks gold cherry) antioxidant, proliferative and pro-healing activity","authors":"Gamze Yıldırım,&nbsp;Alican Bahadır Semerci","doi":"10.1007/s00217-026-05327-x","DOIUrl":"10.1007/s00217-026-05327-x","url":null,"abstract":"<div><p>This study evaluated the biological potential and chemical profile of <i>Prunus avium</i> L. (<i>White-Starks Gold Cherry</i>) fruit extracts to assess their applicability in pharmacology and topical care. Dried fruits were extracted by maceration using ethanol, ethanol–water 1:1, (v/v) hexane, and ethyl acetate. Major phenolic compounds (including catechin hydrate, caffeic acid, gallic acid, syringic acid, rutin trihydrate, 4-hydroxybenzoic acid, (-)-epicatechin, and trans-ferulic acid) and organic acids (acetic, formic, and citric acids) were quantified using High-Performance Liquid Chromatography (HPLC). Antioxidant capacities were determined via DPPH radical scavenging and ferric reducing power assays. Cytocompatibility was evaluated on Human Gingival Fibroblasts (HGF-1) across concentrations ranging from 4 to 1000 µg mL^− 1 using the MTT assay with background subtraction. The effect on in vitro wound/scratch closure kinetics was assessed at doses between 10 and 500 µg mL^− 1. Ethanol and ethanol–water extracts exhibited the highest total phenolic content and superior antioxidant activity. No cytotoxic effects were observed in HGF-1 cells across the tested concentration range. Furthermore, treatment with these extracts significantly accelerated in vitro scratch closure, yielding up to a <span>(:30%)</span> increase in closure rate compared to the untreated control group. Overall, these findings demonstrate that <i>P. avium</i> (<i>White-Starks Gold Cherry</i>) fruit extracts, particularly polar fractions, possess substantial antioxidant capacity, excellent cytocompatibility, and promote scratch closure in human dermal fibroblasts, supporting their therapeutic potential in health and skincare formulations.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"252 11","pages":""},"PeriodicalIF":4.2,"publicationDate":"2026-10-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149098521","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}