Food Biophysics最新文献

{"title":"Insights Into the Inhibitory Activity and Mechanism of Food Colorants Tartrazine and Sunset Yellow on Xanthine Oxidase by Multiple Spectroscopic Techniques and Molecular Docking","authors":"Jiaying Ma,&nbsp;Xiaoyue Dong,&nbsp;Lu Wang,&nbsp;Shaohua Sun,&nbsp;Zhongbai Shao,&nbsp;Hui Wang,&nbsp;Shiwei Sun,&nbsp;Wei Wang","doi":"10.1007/s11483-025-09991-6","DOIUrl":"10.1007/s11483-025-09991-6","url":null,"abstract":"<div><p>Xanthine oxidase (XO), a key enzyme in purine metabolism, plays a critical role in hyperuricemia. This study evaluated the inhibitory effects of twenty-four food colorants on XO, with tartrazine (TZ) and sunset yellow (SY) showing significant reversible mixed inhibition (IC₅₀ = 71.71 ± 0.05 µM and 87.27 ± 0.01 µM, respectively). Synchronous fluorescence spectroscopy analyses revealed distinct interaction mechanisms: TZ increased the polarity around tryptophan residues, whereas SY enhanced tyrosine hydrophobicity. Thermodynamic and fluorescence quenching assays indicated spontaneous, hydrophobic-driven binding. Circular dichroism confirmed structural changes in XO, with decreased <i>α</i>-helix and increased <i>β</i>-strands/random coils upon binding. Docking studies identified key residues (TZ: Trp1116, Leu1098, Leu1054, Pro1057, and Ile1056; SY: Phe418, Glu332, Ser419, Lys526 and Phe421) involved in hydrophobic interactions. These findings provided insights into the underlying molecular of the anti-gout properties with TZ and SY, and supporting further exploration of food colorants as XO inhibitors.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 3","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-06-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145169914","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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 Thermal and Ultrasonic Pretreatments on Extraction Yield and Techno-Functional Properties of Protein Concentrate from Green Ora-Pro-Nobis (Pereskia aculeata Miller) Fruit","authors":"Sérgio Henrique Silva,&nbsp;Gabriela Pereira D’Almeida,&nbsp;Isabelle Cristina Oliveira Neves,&nbsp;Juliano Rodrigues Sangalli,&nbsp;Samantha Cristina de Pinho","doi":"10.1007/s11483-025-09988-1","DOIUrl":"10.1007/s11483-025-09988-1","url":null,"abstract":"<div><p>The growing global demand for sustainable and innovative plant-based protein sources underscores the need to explore underutilized botanical resources with high nutritional and functional potential. In this context, this research investigated the impact of thermal and ultrasonic pretreatment on protein extraction from the green fruit of <i>Pereskia aculeata</i> Miller, popularly known as ora-pro-nobis (OPN), and subsequently evaluated the techno-functional properties of the obtained from the green fruit of OPN (GF-OPN). The protein concentrate was extracted by isoelectric precipitation after thermal and ultrasonic pretreatments, followed by centrifugation and freeze-drying. The resulting GF-OPN protein concentrate demonstrated a notable protein content of 39.59 ± 1.31% and an extraction yield of 8.55 ± 1.93% (w/w<b>).</b> The electrophoretic profile of this material showed distinct bands ranging from 15 to 250 KDa. A 5% protein concentrate suspension exhibited pseudoplastic behavior and a gelation temperature of 83.3 ± 0.83% °C. The isoelectric point of the protein concentrate was around pH 2.3, and its emulsifying capacity at 2.5% was 100%. The obtained protein concentrate showed an excellent water absorption capacity of 529.13 ± 6.43%. The versatile properties of GF-OPN protein concentrate demonstrate its strong potential as a thickening, gelling, and emulsifying agent in diverse food applications, supporting the development of innovative plant-based products.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 3","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-06-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145169372","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The Effects of Carboxymethyl Cellulose Impregnation on the Texture and Rehydration Properties of nata de coco Noodles","authors":"Khwanjai Klinchongkon,&nbsp;Pradithat Changpuen,&nbsp;Suchanat Khemmark","doi":"10.1007/s11483-025-09987-2","DOIUrl":"10.1007/s11483-025-09987-2","url":null,"abstract":"<div><p><i>Nata de coco</i>, a bacterial cellulose derived from the fermentation of coconut juice, is a promising non-caloric material for producing low-calorie noodles. However, the high firmness and toughness of <i>nata de coco</i> reduce consumer acceptability. In this study, carboxymethyl cellulose (CMC) at varying concentrations (0, 0.5, 1, and 2% w/v) was applied via an impregnation method to improve the textural and rehydration properties of <i>nata de coco</i> noodles. The noodles were immersed in CMC solutions at ambient temperature for 24 h. The results showed that treatment with 0.5% CMC did not significantly alter the noodle texture compared to the control (firmness: 5.00 ± 0.19 N; toughness: 25.48 ± 2.18 N·mm). However, a notable reduction in firmness and toughness was observed at 1% CMC (firmness: 4.56 ± 0.12 N; toughness: 17.36 ± 1.36 N·mm), suggesting that increasing the CMC concentration improved the eating quality of the noodles. The CMC-treated noodles were then dehydrated using air drying at 40 °C for 3 h before conducting surface morphology and rehydration studies. Surface morphology analysis revealed compact wrinkles on the control sample, whereas the 1% CMC-treated sample exhibited a smoother surface. To characterize rehydration behavior, three mathematical models—Peleg, Weibull, and first-order kinetic models—were applied. The Peleg model provided the best fit for the rehydration data of noodles treated with 0.5–2% CMC. Among these, the 1% CMC-treated noodles showed the lowest Peleg rate constant (<i>k</i>₁) and the highest equilibrium water absorption content (276.16 g/g), indicating superior rehydration capacity.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 3","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-06-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145167223","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Tribological and Rheological Properties of Lentil and Chickpea Proteins","authors":"Beyza Saricaoglu,&nbsp;Hilal Yilmaz,&nbsp;Busra Gultekin-Subasi,&nbsp;Ipek Altay,&nbsp;Asli Can Karaca,&nbsp;Mohammad Amin Mohammadifar,&nbsp;Esra Capanoglu","doi":"10.1007/s11483-025-09982-7","DOIUrl":"10.1007/s11483-025-09982-7","url":null,"abstract":"<div><p>Proteins can be efficiently used in different food systems; particularly in gels due to their functionality. Proteins may decrease oral lubrication and enhance mouthfeel. Rheology and tribology are effective tools that have been used to analyze the oral behavior of proteins. Chickpea and lentil proteins were investigated regarding their rheological and tribological properties to provide a more in-depth understanding of their effects on the sensory characteristics of food. For this purpose, protein isolates with 83 − 90% protein content were prepared from chickpeas and green, yellow, and red lentils. The net surface charge of the isolates varied between ⁓32.8 and ⁓-41.6 mV as a function of pH (3.0–9.0). The protein solutions were exposed to stress with polydimethylsiloxane (PDMS)-PDMS tribopairs with shear rates of 2, 5, 10, 20, and 30 Hz (range 0.6–20 mm/sec) and 1, 2, 5, 7 and 10 N values as load. No significant difference was observed in the friction coefficient of protein samples at different load values. On the other hand, the friction coefficient decreased with increasing speed. Red lentil and green lentil proteins exhibited a different trend compared to those of chickpea and yellow lentil proteins at higher speed measurements. In addition, mass (bulk) and interface dilatational (air/water/oil) rheology and surface tension values were investigated. Although the differences in viscosity values were mostly insignificant over the analyzed shear range, the chickpea protein showed relatively higher viscosity (1.6 mPa.s) compared to the other samples (1.4 mPa.s) at a shear rate of 4 s^-1. In terms of oil/water interface viscoelasticity, red lentil protein displayed the fastest crossover (3 h), followed by chickpea protein (4 h) whereas green lentil protein and yellow lentil protein exhibited a crossover only after 8 h. Moreover, the red lentil protein formed a stronger interfacial viscoelastic network and showed higher resistance to shear stress compared to the other samples; indicating better functional properties. Based on the functional properties assessed in this study, chickpea protein exhibits strong potential for use in alternative meat/emulsion/gel-based systems, due to its relatively higher viscosity and effective lubrication performance, which can enhance the mouthfeel and structural integrity. On the other hand, red lentil protein can be suggested as a natural emulsifier due to its rapid and robust interfacial network formation.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 3","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-06-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11483-025-09982-7.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145166912","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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":"Co-encapsulation of Vitamin C, B9 and D3 in the Double W/O/W Emulsion Composition: Emulsified vs Powdered Form","authors":"Erika Kižytė,&nbsp;Ieva Bartkuvienė,&nbsp;Ina Jasutienė,&nbsp;Milda Keršienė,&nbsp;Viktorija Eisinaitė,&nbsp;Daiva Leskauskaitė","doi":"10.1007/s11483-025-09985-4","DOIUrl":"10.1007/s11483-025-09985-4","url":null,"abstract":"<div><p>In this study, a double water-in-oil-in-water emulsion (DE-SeaB) and its freeze-dried powder (DEP-SeaB) were developed using sea buckthorn pomace lipophilic extract for co-encapsulation of vitamins C, B₉, and D₃. A double emulsion with rapeseed oil as the lipophilic phase was prepared as a control (DE-Rap and DEP-Rap, respectively). The impact of lipophilic phase type on the formation, stability, and properties of these double emulsions was examined. The fatty acid composition and other lipophilic substances present in sea buckthorn pomace extract resulted in an almost threefold increase in droplet size (d₄₃ = 132 μm), an increase in the flow consistency index (ĸ = 208.90 Pa·sⁿ) and storage modulus (Gʹ = 1366.67 Pa), and an improvement in the stability of vitamins C and B₉ over a 56-day storage period compared to the rapeseed oil double emulsion. At the end of the in vitro simulated gastrointestinal digestion process, the bioaccessibility of vitamins C, B₉, and D₃ were 10%, 67%, and ~ 100%, respectively, independent of the type of lipophilic phase. Freeze-drying of the double emulsion yielded a powder with highly stable vitamins B₉ and D₃ (~ 100%) but with a significant loss of vitamin C (40 − 60%). The high free oil content of the powder (42%) contributed to its low water solubility (22.46 − 28.15%) and may lead to a shorter shelf life and difficulties in practical application. Overall, the results demonstrate that a double emulsion developed with sea buckthorn pomace lipophilic extract is a more suitable matrix in liquid form than it lyophilized powder for the protection of vitamins during long-term storage.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 3","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-06-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145165666","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Thermodynamic and Phase Separation Characteristics of Maltodextrin and Gelatin Aqueous Solutions: A New Approach","authors":"Sara Bazrafshan,&nbsp;Maryam Mizani,&nbsp;Gholamreza Pazuki,&nbsp;Shahla Shahriari","doi":"10.1007/s11483-025-09979-2","DOIUrl":"10.1007/s11483-025-09979-2","url":null,"abstract":"<div><p>Gelatin and maltodextrin are biopolymers widely utilized in the food and pharmaceutical industries due to their functional properties. Gelatin (Mw ≈ 122,300 Da) and maltodextrin (Mw ≈ 1,400 Da) were analyzed using multiple experimental methods. To investigate the impact of temperature on phase separation, binodal curves have been established at 37°C and 45°C using ternary compositions of maltodextrin and gelatin (5–12% w/w). The tie-line compositions and refractive indices were determined using binodal curves, which demonstrated that miscibility was improved as the temperature increased. Two methodologies were employed to independently estimate the Flory–Huggins parameters (<span>({chi }_{FH})</span>). Initially, water activity measurements were conducted for gelatin (0.05–4% w/w), maltodextrin (1–40% w/w), and their mixtures (0.5–4% gelatin and 1–6% maltodextrin). The results indicated a strong and medium interaction between gelatin and water (<span>({chi }_{FH})</span> = –0.68) and maltodextrin and water (<span>({chi }_{FH})</span>= 0.48), respectively, as well as a strong repulsion in the ternary system (<span>({chi }_{FH})</span>= 15.5). Secondly, intrinsic viscosity measurements were used to estimate Hansen solubility parameters (HSP) for mixtures of maltodextrin and gelatin separately in seven specific solvents (0–10 g/dl). The total solubility parameters (δt) for maltodextrin and gelatin were 39.6 MPa½ and 43.4 MPa½, respectively. Finally, the values of <span>({chi }_{FH})</span> that were derived from HSP were 0.368 for gelatin and 0.205 for maltodextrin (α = 1). This integrated methodology offers a distinctive thermodynamic perspective on the incompatibility of biopolymers in aqueous mixtures.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 3","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-06-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145164991","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Exploring Edible Insects as a Potential Source of Food-Nutraceuticals: A Sustainable Approach","authors":"Vivono Rhetso,&nbsp;Awdhesh Kumar Mishra,&nbsp;Pinku Chandra Nath,&nbsp;Jibanjyoti Panda,&nbsp;Debasis Nayak,&nbsp;Bibhu Prasad Panda,&nbsp;Sarvesh Rustagi,&nbsp;Satya Kumar Avula,&nbsp;Seydur Rahman,&nbsp;Yugal Kishore Mohanta","doi":"10.1007/s11483-025-09980-9","DOIUrl":"10.1007/s11483-025-09980-9","url":null,"abstract":"<div><p>Entomophagy, the act of ingesting insects, has garnered attention in regard to the prospective resolution of global food security issues. In this review, we delineated the nutritional composition of insects in both unprocessed and processed forms, their functional benefits, and bioactive components. Furthermore, a synthesis of collective review articles on insect utilization as food has been presented. An examination of the utilisation of nutritious insects in addressing global malnutrition and achieving the 3 first Sustainable Development Goals: eradicating poverty, eliminating hunger, and promoting good health, has been conducted, along with an examination of their potential use as food-nutraceuticals due to their content of bioactive compounds, including chitin, flavonoids, and saponins, which exhibit immunological, analgesic, antibacterial, and antioxidant properties. These compounds demonstrate potential applications in preventing and treating of diseases such as Alzheimer's, hypertension, and osteoarthritis. Entomophagy presents a promising solution to fulfil the rising worldwide need for sustainable, nutrient-rich food sources, particularly in developing countries. However, toxicological concerns exist for insects collected from tropical forests or temperate regions, as well as risks of contamination with pesticides, pathogens, or allergic reactions. The promotion of edible insects necessitates safe management of insect farming and their feeds. We closed with a discussion of the restrictions concerning edible insects and a vision for future study and factors influencing consumer acceptance. Through an analysis of the present state of study on edible insects, we hope to raise awareness of their potential to bolster human well-being, hence promoting their increased use and advancement.</p><h3>Graphical Abstract</h3>\u0000<div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 3","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-06-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145164615","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Fiber Rich Co-Products from Carioca Bean Protein Fractionation: Characterization and Ball Milling Treatment","authors":"Elaine Kaspchak,&nbsp;Leonardo Petkevicius Augusto,&nbsp;Ana Maria Barbosa dos Santos,&nbsp;Clara Takayama Arbach,&nbsp;Paula Fernanda Janetti Bócoli,&nbsp;Elizabeth Harumi Nabeshima,&nbsp;Maria Teresa Bertoldo Pacheco,&nbsp;Mitie Sônia Sadahira","doi":"10.1007/s11483-025-09984-5","DOIUrl":"10.1007/s11483-025-09984-5","url":null,"abstract":"<div><p>This work aimed to explore the potential uses of co-products from the concentration of carioca beans protein and to apply ball mill treatment to produce high-viscosity suspensions. Two co-products were evaluated: hulls obtained by industrial dry fractionation process (HDF) (49.8% of fiber) and fibrous biomass from wet fractionation (FBWF) (33.9% of fibers). The drying of FBWF reduced the moisture content from 84.8 ± 0.4% to 11.8 ± 0.1% (5 h/60°C), and the drying curve well-adjusted to Logarithmic model. Ball mill treatment was performed at 400 rpm for 6 h at 25 °C using zirconium spheres. In both co-products, insoluble fibers were predominant, and among them, the HDF sample showed a higher amount of soluble fibers. The longer the milling time, the greater the increase in viscosity and the reduction in particle size of the suspension. FBWF exhibited stable viscosity during heating, whereas HDF viscosity decreased as it was heated. In both fractions, the treatment promotes changes in its interactions with water, due to starch damage in the FBWF and fibers size decrease in the HDF. Therefore, co-products studied in this work can be used in the food industry as a source of fiber and, when processed in a ball mill, as a thickening agent.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 3","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-06-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145163512","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Enhancing the Gastrointestinal Survival of Microencapsulated Limosilactobacillus fermentum K73: Optimization Through Double Emulsification Followed by Spray Drying, and in Vitro Digestion Assessment","authors":"Katherine Bauer Estrada,&nbsp;Mary Cardoso Cardenas,&nbsp;Mateo Carreño Cuellar,&nbsp;Maria Ximena Quintanilla-Carvajal","doi":"10.1007/s11483-025-09975-6","DOIUrl":"10.1007/s11483-025-09975-6","url":null,"abstract":"<div><p>The growing interest in the health benefits of probiotics has led to increased demand for products containing these microorganisms, highlighting two key challenges: their survival in diverse food matrices and their survival within the gastrointestinal tract. Thus, this study aimed to optimize the formulation of microencapsulated <i>Limosilactobacillus fermentum</i> K73 with high oleic palm oil (HOPO) and whey, using double emulsification (W/O/W) and spray drying to enhance probiotic protection. Double emulsification was performed using high-shear homogenization at 11,000 rpm, dispersing the probiotic in oil as the first phase and then in whey as the aqueous phase. Spray drying was carried out at inlet and outlet temperatures 200°C and 90°C, respectively. The response variables were the zeta potential of the emulsions, bacterial cycle changes after drying and bile exposure, and powder moisture content. The optimal emulsion had a zeta potential of -23 mV, with bacterial cycle changes of 0.32 log CFU/mL after drying and 1.52 log CFU/mL after bile exposure, and a moisture content of 4.12%. Two synbiotics were prepared by adding a postbiotic from <i>L. fermentum</i> fermentation and a prebiotic (2’-fucosyllactose). In vitro digestion following the INFOGEST protocol showed synbiotics reaching the intestinal phase at 4.9–6.02 log CFU/mL. In conclusion, double emulsification combined with spray drying produced microencapsulates that survived gastrointestinal conditions at adequate concentrations, enabling their potential use for colonic delivery to evaluate effects on host health.</p><h3>Graphical Abstract</h3><div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 3","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-06-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11483-025-09975-6.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145163511","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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":"Carbon Dots Derived from Polyphenols by Hydrothermal Carbonization: Spectral, Antioxidant, and Antimicrobial Properties and Cytotoxicity Assessment","authors":"Arunachalasivamani Ponnusamy,&nbsp;Gokulprasanth Murugan,&nbsp;Ajay Mittal,&nbsp;Jirakrit Saetang,&nbsp;Thummanoon Prodpran,&nbsp;Jong-Whan Rhim,&nbsp;Soottawat Benjakul","doi":"10.1007/s11483-025-09983-6","DOIUrl":"10.1007/s11483-025-09983-6","url":null,"abstract":"<div><p>Carbon dots (CDs) represent an emerging class of bioactive nanomaterials with significant potential in material science and food preservation. This study systematically investigated the structural, colloidal, and interfacial properties of polyphenol–derived CDs synthesized via hydrothermal carbonization using gallic acid (GA), epigallocatechin gallate (EG), caffeic acid (CA), and quercetin (QC). Comprehensive characterization revealed blue–fluorescent CDs with negative surface charge (− 5.81 to − 11.51 mV) and distinct optical properties (emission: 310–380 nm; bandgap: 4.98–5.74 eV). Spectroscopic analyses (FTIR, ¹³C–NMR, ¹H–NMR) demonstrated preservation of aromatic cores with surface–functionalized polar groups (–OH, C = O), while transmission electron microscopy confirmed spherical morphology (4–8 nm diameter). Antimicrobial assays demonstrated concentration–dependent activity, in which EG^CD exhibited the highest antibacterial inhibition zones (30.5 ± 0.8 mm against <i>E. coli</i> at 3000 ppm) and CA^CD showed potent antifungal effects (85% reduction in <i>A. flavus</i> growth at 3000 ppm). Antioxidant assays revealed the superior radical scavenging activities by EG^CD (ABTS–RSA: 1.1 mmol Trolox eq/mg), and QC^CD (DPPH–RSA: 0.7 mmol Trolox eq/mg) at a concentration of 40 ppm. Cytotoxicity assessment on human dermal cells (HDFa, BJ) indicated biocompatibility at low concentrations (≥ 80% viability at 25 ppm) but dose–dependent toxicity was observed (≥ 50% viability at 200 ppm after 48 h). These findings highlight the dual functionality of polyphenol–derived CDs as antimicrobial/antioxidant agents with tunable biocompatibility for food and biomedical applications. These findings emphasize the structural, colloidal, and interfacial chemistry of CDs, reinforcing their relevance as sustainable biomaterials for material technology, and food applications.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 2","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-05-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145171361","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}