Food and Bioprocess Technology最新文献

{"title":"Why Biological and Coating-Based Postharvest Technologies Fail to Scale: Systems-Level Insights and Future Directions for Fruit Preservation","authors":"M. J. Gidado,&nbsp;Ahmad Anas Nagoor Gunny,&nbsp;Asgar Ali,&nbsp;Rislana Abdulazeez Kanya,&nbsp;Monisha Devi","doi":"10.1007/s11947-026-04440-9","DOIUrl":"10.1007/s11947-026-04440-9","url":null,"abstract":"<div><p>Despite decades of innovation, many postharvest technologies that demonstrate strong efficacy under laboratory and pilot-scale conditions fail to deliver consistent performance when deployed across commercial fruit supply chains. This persistent scale-up gap reflects the inherent complexity of postharvest systems, where fruit physiology, microbial ecology, storage environment, and handling logistics interact dynamically rather than independently. This review critically examines why postharvest technologies often fail to scale, moving beyond technology-specific limitations to identify systemic factors that undermine real-world reliability. We synthesize evidence showing that single-factor interventions, whether chemical, physical, or biological, frequently overlook context-dependent variability in fruit maturity, surface microbiomes, temperature regimes, and supply-chain dynamics. Particular attention is given to biological and probiotic-based preservation strategies, whose performance is highly sensitive to formulation, delivery method, and host–microbe interactions. Emerging advances in edible coatings, microbial consortia, nano-enabled delivery systems, and data-driven optimization are evaluated for their potential to improve robustness under commercial conditions. Regulatory fragmentation, operational constraints, and consumer acceptance are also discussed as non-technical barriers to adoption. By reframing postharvest preservation as an integrated, systems-level challenge rather than a collection of standalone technologies, this review proposes a strategic roadmap for developing scalable, predictable, and sustainable fruit preservation solutions capable of meeting the demands of modern supply chains.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"19 9","pages":""},"PeriodicalIF":5.6,"publicationDate":"2026-08-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148752088","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":"Influence of Triple-Layer Furcellaran-Based Films Enriched with Walnut Oil Emulsion and Walnut Green Husk Extract on Storage Quality of Cod Liver Oil","authors":"Karolina Pycia,&nbsp;Nikola Nowak-Nazarkiewicz,&nbsp;Wiktoria Grzebieniarz,&nbsp;Lesław Juszczak,&nbsp;Agnieszka Cholewa-Wójcik,&nbsp;Ewelina Jamróz","doi":"10.1007/s11947-026-04524-6","DOIUrl":"10.1007/s11947-026-04524-6","url":null,"abstract":"<div><p>Triple-layer films based on furcellaran were designed. To give them antioxidant and UV barrier properties, an ethanol extract from walnut green husks (WGHE) was added to the third layer. In order to provide them with active and water vapor barrier properties, an emulsion based on walnut oil (WE) was added to the middle layer. The designed films were subjected to color analysis, UV–Vis spectra were determined, and opacity, water content, water solubility, water vapor transmission rate (WVTR) as well as contact angle were established. Thermal and mechanical properties, total phenolic content (TPC) and antioxidant activity (AA) were also assessed. Sachets containing cod liver oil were made from the films. The sachets containing cod liver oil were stored for 3 months at room temperature (22 °C) in direct sunlight and refrigerated (4 °C) without light. Acid, iodine and peroxide values were evaluated for cod liver oil samples (months 1, 2 and 3). The obtained triple-layer films differed significantly from the control film in terms of antioxidant properties, color and mechanical properties. It was found that the films containing WE and WGHE had a darker color, a higher light barrier, a seven-fold higher opacity and lower water content compared to the control film without WE. The water content ranged in scope from 41.54 (control) to 24.40 (FILM 3). WVTR did not change under the influence of the WE/WGHE. The use of WE and WGHE increased the TPC and AA of the designed films. The average TPC and AA values of WE and WGHE enriched films were 281.4 mg GAE/100 g and 0.5 mmol TE/100 g, respectively. It was found that the values for the quality parameters changed during storage of the cod liver oil samples. A significant increase in the peroxide value was observed, particularly in the cod liver oil samples stored in light conditions. However, the incorporation of walnut oil and walnut green husk extract into the films did not enhance the oxidative stability of cod liver oil, indicating limited effectiveness of the developed active packaging system under the tested conditions. Further research is needed on other food products, e.g. preferably dry ones.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"19 9","pages":""},"PeriodicalIF":5.6,"publicationDate":"2026-08-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11947-026-04524-6.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148752103","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":"Cross-linked Gelatin/oxidized Sodium alginate/ε-polylysine/tea Polyphenol Active Packaging Film with Excellent Antimicrobial and Antioxidant Activities for Dried Tofu Preservation","authors":"Yang Huang,&nbsp;Hao Liu,&nbsp;Xiaofang Liu,&nbsp;He Wang,&nbsp;Min Fan,&nbsp;Qingfeng Dong,&nbsp;Jinbin Wang,&nbsp;Li Li","doi":"10.1007/s11947-026-04535-3","DOIUrl":"10.1007/s11947-026-04535-3","url":null,"abstract":"<div><p>To address the limitations of gelatin (GEL) films, such as high hydrophilicity and limited functionality, this work developed a GEL/oxidized sodium alginate (OSA)/ε-polylysine (PL)/tea polyphenol (TP) film via Schiff base crosslinking of OSA with GEL and PL, combined with non-covalent incorporation of TP, achieving synergistic covalent network reinforcement and non-covalent functionalization. The water resistance of GEL was significantly enhanced by crosslinking and its swelling rate was reduced by 70.33% compared to pure GEL. Furthermore, the cross-linked film exhibited notable antimicrobial activity against <i>E. coli</i> (94.50 ± 0.42%) and <i>S. aureus</i> (97.43 ± 2.19%), as well as considerable DPPH radical scavenging activity (87.80 ± 1.99%). When applied to dried tofu preservation, the GEL/OSA/PL/TP film exhibited more stable aroma characteristics, maintaining the original flavor of dried tofu well. Furthermore, it effectively reduced total viable count and coliform bacteria count levels, and successfully extended the shelf life of dried tofu by 66.67% compared to the PE group. This OSA-crosslinked film offers a potential solution to the persistent spoilage problem in the tofu processing industry, serving as a natural packaging alternative that can effectively maintain quality and extend the shelf life of dried tofu.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"19 9","pages":""},"PeriodicalIF":5.6,"publicationDate":"2026-08-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148752101","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":"Synthesis of Carbon Quantum Dots Derived from Coral Algae Polysaccharide and Their Application for Strawberry Preservation in Gelatin Films","authors":"Libo Wang,&nbsp;Xinli Hu,&nbsp;Xuan Fu,&nbsp;Jiayu Li,&nbsp;Jinwei Li,&nbsp;Yanhui Wei,&nbsp;Kun Cheng","doi":"10.1007/s11947-026-04523-7","DOIUrl":"10.1007/s11947-026-04523-7","url":null,"abstract":"<div><p>In the present study, N and S co-doped carbon quantum dots (CP-CQDs) were synthesized using coral algal polysaccharide (CAP) and o-phenylenediamine (OPD) as precursors. CP-CQDs with a mean size of 4.14 ± 0.70 nm emitted yellow-green fluorescence at a wavelength of 530 nm when excited at 427 nm. CP-CQDs exhibited excellent fluorescence stability after 8 h of UV irradiation, across a pH range of 5.0–13.0, and in 1.0 mol/L NaCl solution, respectively. GEL/CP-CQDs composite films were prepared by incorporating CP-CQDs into a gelatin (GEL) matrix. The mechanical properties, barrier properties, and antibacterial activities of the films were significantly correlated with the concentration of CP-CQDs. Hemolysis assays and overall migration tests confirmed that the GEL/CP-CQDs films exhibited good biocompatibility. Moreover, the GEL/CP-CQDs3% film effectively extended the shelf life of strawberries, reducing the decay rate to 20.32 ± 1.62% at the tenth day of storage. This research offered valuable perspectives for promoting the high-value utilization of marine algal resources and their application in active packaging.</p><h3>Graphical Abstract</h3>\u0000<div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"19 9","pages":""},"PeriodicalIF":5.6,"publicationDate":"2026-08-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148751516","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":"Constructed Resistant Starch Granules by Fluidized Bed Coating: In Vitro Digestion, Fermentation, and Application Assessment in Baked Foods","authors":"Zhongchao He,&nbsp;Xinyu Wang,&nbsp;Xiaoxi Li","doi":"10.1007/s11947-026-04533-5","DOIUrl":"10.1007/s11947-026-04533-5","url":null,"abstract":"<div><p>The encapsulation of starch represents a promising strategy for preparing resistant starch (RS), which has been shown to mitigate the risk of diet-related chronic diseases. However, existing starch encapsulation techniques are limited by factors such as millimeter-scale dimension and low processing adaptability. Hence, this study aimed to innovatively produce micrometer-scale RS granules using a fluidized bed coating technique and to evaluate their application in the production of typical baked cakes. Result demonstrated that native starch granules were successfully coated with the well-designed coating materials (oxidized starch/whey protein isolate/epigallocatechin gallate complexes). The coated starch granules retained a powder form and micrometer-scale dimensions without alteration of starch crystalline structure. Due to physical barriers, these granules exhibited relatively low digestibility, which depended on coating duration, with RS content ranging from 45.01 to 50.18%. The coated starch granules also contributed to a stronger regulatory effect on microbial community, promoting the production of acetate and butyrate, and the growth of beneficial bacteria including <i>Bifidobacterium</i> and <i>Blautia</i>. Additionally, incorporating coated starch granules into baked cakes significantly reduced starch digestibility to 33.63–44.41% and lowered predicted glycemic index (GI) to 52.38–56.28. Although the inclusion of coated starch granules affected the quality characteristics of cake batters, the finished cakes at a suitable proportion maintained desirable texture, flavor, taste attributes, and sensory scores comparable to those of the commercial cakes. Overall, these findings underscore the potential of fluidized bed coating technique for starch granule encapsulation and RS preparation, providing foundational data for the development of nutritious, health-promoting, and flavorful starchy foods.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"19 9","pages":""},"PeriodicalIF":5.6,"publicationDate":"2026-08-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148751652","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":"Amino-Modified Magnetic Nanoparticles Magnetophoretic Chromatography Combined with Enzyme-Aptamer Colorimetric Photothermal for the Detection of Escherichia coli O157:H7 in Sea Cucumber Peptides","authors":"Huisha Huang,&nbsp;Shizhuo Chen,&nbsp;Xinyi Xu,&nbsp;Xin Mao,&nbsp;Yiwen Shou,&nbsp;Qinpei Lu,&nbsp;Chao Feng,&nbsp;Yu Ye,&nbsp;Hongwei Guo,&nbsp;Zhiheng Su,&nbsp;Zhaoquan Huang","doi":"10.1007/s11947-026-04529-1","DOIUrl":"10.1007/s11947-026-04529-1","url":null,"abstract":"<div><p>Sea cucumber peptide products are valued for their high cost and potent biological activity, making it essential to monitor <i>Escherichia coli</i> contamination to ensure quality control. A novel sandwich assay had been developed, integrating magnetic enrichment with positive magnetic beads, magnetophoretic chromatographic separation, and nanozyme-mediated colorimetric photothermal detection to quantify <i>Escherichia coli</i> O157:H7 (<i>E. coli</i> O157:H7). This approach used amino-functionalized magnetic nanoparticles (Fe₃O₄@SiO₂-NH₂) for effective bacterial concentration, demonstrating substantial capture efficiency. Magnetophoretic separation further enhanced enrichment, achieving a capture efficiency exceeding 85% for high-concentration samples (10⁷ CFU/mL). An aptamer specific to <i>E. coli</i> O157:H7, modified on V-doped manganese dioxide nanozyme encapsulated by ZIF-90 (V-MnO₂@ZIF-90), served as the secondary binding agent, ensuring high specificity. This configuration resulted in the formation of the Fe₃O₄@SiO₂-NH₂-<i>E. coli</i> O157:H7-V-MnO₂@ZIF-90/Apt sandwich complex. Upon the addition of ABTS, both colorimetric and photothermal signals were generated, yielding a detection limit of 1 × 10 CFU/mL for sea cucumber peptides samples, with the total detection time being approximately 75 min. This method presents significant promise for the rapid separation and detection of pathogenic bacteria in food products.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"19 9","pages":""},"PeriodicalIF":5.6,"publicationDate":"2026-08-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148751105","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":"Enzymatic Construction of Whey Protein-Arabinoxylan Conjugate Particles and Their Regulation on the Stability and Curcumin Delivery Property of High Internal Phase Pickering Emulsions","authors":"Yue Sun,&nbsp;Yu Wang,&nbsp;Mingrui Zhang,&nbsp;Siying Li,&nbsp;Jiaxin Wang,&nbsp;Dianyu Yu,&nbsp;Jinju Cheng","doi":"10.1007/s11947-026-04517-5","DOIUrl":"10.1007/s11947-026-04517-5","url":null,"abstract":"<div><p>In this study, whey protein concentrate (WPC) and arabinoxylan (AX) were conjugated via an ultrasound-assisted enzymatic glycosylation method to form covalent complex particles (hWPC-AX). The structural and physicochemical properties of the resulting conjugate particles were characterized, and their potential as particulate emulsifiers for high internal phase Pickering emulsions (HIPPEs) was systematically evaluated at concentrations of 1%, 2%, and 3% (w/v). Results demonstrated that the hWPC-AX particles exhibited significantly enhanced interfacial adsorption capacity and surface wettability compared to native WPC and heat-aggregated hWPC, facilitating the formation of stable HIPPEs with fine droplet dimensions. The HIPPEs displayed the smallest droplet size, the highest viscoelastic moduli (G′, G″), and the most compact three-dimensional gel network architecture at particle concentration of 2%. These structural features endowed the emulsions with exceptional physical stability and antioxidant activity during prolonged storage and under thermal stress. Instead, a higher particle concentration (3%) resulted in depletion flocculation, compromising interfacial film integrity and reducing emulsion viscoelasticity, thus weakening overall stability. When the particles were employed as emulsifiers to construct HIPPEs, the highest encapsulation efficiency of 93.2% was achieved for 2% hWPC-AX stabilized HIPPEs. Further, in vitro simulated gastrointestinal digestion experiments revealed that the emulsion system effectively modulated lipid hydrolysis, attaining a free fatty acid release rate of 46%, while significantly enhancing the bioaccessibility of curcumin to 54.6%. These findings demonstrate that the hWPC-AX conjugate particles stabilized HIPPEs represent a versatile carrier for the entrapment and targeted transport of lipophilic bioactive compounds.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"19 9","pages":""},"PeriodicalIF":5.6,"publicationDate":"2026-08-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148751491","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":"PH-responsive and Antimicrobial Starch-based Smart Packaging Films Containing Black Rice Anthocyanins and SBA-15@CMA","authors":"Chenmeng Xu,&nbsp;Xinyu Yang,&nbsp;Rongfei Zhang,&nbsp;Xiangyou Wang,&nbsp;Xinying Li","doi":"10.1007/s11947-026-04531-7","DOIUrl":"10.1007/s11947-026-04531-7","url":null,"abstract":"<div><p>Cinnamaldehyde (CMA)-loaded mesoporous silica (SBA-15@CMA) was successfully synthesized and combined with varying concentrations of black rice anthocyanins (BRAs) to fabricate pH-responsive, paper-based intelligent food packaging materials using acetylated potato starch as the polymer matrix. The influence of BRA on the physicochemical, mechanical, antioxidant, and antibacterial properties of the food packaging materials was systematically examined. The results demonstrated that the incorporation of an appropriate amount of BRA significantly improved the uniformity, flexibility, and overall functionality of the packaging films. At a BRA concentration of 0.04 g, the food packaging materials exhibited superior mechanical properties (tensile strength: 15.23 MPa), low oxygen transmission rate (91 g/m²·d), and minimal water vapor permeability (5.93 × 10⁻⁷ g·m⁻¹·h⁻¹·Pa⁻¹). The film containing 0.08 g BRA demonstrated the highest antioxidant activity, with an ABTS radical scavenging rate of 73.49%. In addition, the films exhibited antibacterial activity against E. coli and S. aureus, with inhibition zone diameters of 7.91 and 7.64 mm, respectively. Importantly, the films displayed clear and reversible color transitions in response to ammonia and acetic acid vapors, demonstrating their potential for real-time freshness monitoring in intelligent food packaging applications. These findings suggest that the pH-responsive SBA-15@CMA/potato starch/paper-based composites offer excellent potential as sustainable, active, and intelligent packaging materials.</p><h3>Graphical Abstract</h3>\u0000<div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"19 9","pages":""},"PeriodicalIF":5.6,"publicationDate":"2026-08-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148751694","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":"Beeswax Waste-Derived Pyrolysis Liquid as a Novel Multifunctional Bioactive Fraction: An Integrated Chemical and Biological Evaluation","authors":"Abdulkadir Gül","doi":"10.1007/s11947-026-04528-2","DOIUrl":"10.1007/s11947-026-04528-2","url":null,"abstract":"<div><p>In this study, beeswax waste, a low-value by-product of apiculture, was converted into a liquid fraction with bioactive potential through pyrolysis-assisted thermochemical transformation. The LC–MS/MS-based chemical profile, total phenolic content (TPC), total flavonoid content (TFC), antioxidant responses, and antibacterial, antidiabetic, anti-inflammatory, and anticholinesterase activities of beeswax waste pyrolysis liquid (BWPL) were investigated. The TPC and TFC values were determined as 95.30 ± 1.13 mg GAE/L and 51.67 ± 1.12 mg QE/L, respectively. LC–MS/MS analysis revealed benzoic acid and vanillin as the predominant compounds, along with various phenolic acids and flavonoid derivatives. BWPL showed 51.83 ± 1.51% inhibition in the ABTS•⁺ assay and 9.71 ± 0.28% inhibition in the DPPH assay. It also exhibited measurable redox capacity in Fe³⁺ and Cu²⁺ reducing power assays. In antibacterial assays, BWPL produced inhibition zones against all tested strains at 1 mg/mL and against <i>E. coli</i> and <i>E. faecalis</i> at 500 µg/mL. The IC₅₀ values of BWPL for 5-LOX and α-glucosidase were 38.17 µg/mL and 1503.0 µg/mL, respectively. In addition, the IC₅₀ values for AChE and BChE were calculated as 112.38 ± 0.87 mg/mL and 13.01 ± 0.42 mg/mL, respectively. PCA and correlation analyses indicated the multidimensional relationships between the LC–MS/MS-based chemical profile and biological activities. Overall, the pyrolytic conversion of beeswax waste into a chemically complex liquid fraction provides a preliminary scientific basis for waste valorization and for further investigation of pyrolysis-derived bioactive fractions.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"19 9","pages":""},"PeriodicalIF":5.6,"publicationDate":"2026-08-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148751355","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 Potential of Artichoke and Broccoli Leaf Extracts in Oil-in-Water Emulsions Through Different Delivery Systems: Direct Addition, Alginate Films, and Alginate Beads","authors":"Maria Muñoz-Núñez,&nbsp;Idoia Codina-Torrella,&nbsp;Isidoro Metón,&nbsp;María Pilar Almajano","doi":"10.1007/s11947-026-04518-4","DOIUrl":"10.1007/s11947-026-04518-4","url":null,"abstract":"<div><p>This study evaluates the antioxidant effectiveness of broccoli and artichoke leaf extracts delivered through different strategies (direct addition, alginate films, and alginate beads) in oil-in-water emulsions as natural antioxidants to prevent lipid oxidation. Leaf extract total polyphenol content (TPC) was determined, with artichoke leaf extract showing higher values (0.89 mg GAE/mL) than broccoli leaf extract (0.47 mg GAE/mL). The extracts were characterized by UHPLC-ESI–MS/MS; broccoli leaf extracts were mainly characterized by glucosinolates (glucoiberin and glucoraphanin) together with kaempferol and quercetin derivatives, whereas artichoke extracts were richer in less glycosylated phenolics, including luteolin, apigenin, and hydroxycinnamic acids. Films and beads were analyzed for mechanical properties, morphology, and polyphenol release kinetics. Beads showed a higher release of the TPC (54.7–78.6%) compared with films (22.6–44% released). Lipid oxidation and semiquantitative distribution of TPC between emulsion phases were also determined. Results showed that artichoke systems exhibited higher antioxidant activity, with lower primary (38.79 meq hydroperoxide/kg emulsion for artichoke leaf extracts at 10%, AL10%) and, also, secondary lipid oxidation. Alginate films and beads incorporating extracts showed similar effectiveness to 10% leaf extracts directly added. The highest partition coefficient (ratio of polyphenol in oil phase and in water phase) was found in emulsions with artichoke leaf extracts (3.7 for AL3.3%) due to its lower polarity nature and, therefore, favoring localization in oil phase and enhancing oxidative protection. Our findings highlight the strong potential of broccoli and artichoke leaf extracts and alginate systems as natural antioxidants for preventing the lipid oxidation in emulsified food systems.</p><h3>Graphical Abstract</h3>\u0000<div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"19 9","pages":""},"PeriodicalIF":5.6,"publicationDate":"2026-08-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11947-026-04518-4.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148751392","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}