Journal of Food Measurement and Characterization最新文献

{"title":"Multiscale characterization of citrate-acidified hawthorn pectin emulsion gels: Structure, storage behavior, and phenanthroline-detectable ferrous iron in digestion supernatants","authors":"Hao Zhang, Xiaosheng Feng, Weijia Zhu, Christophe Blecker, Chuanhe Zhu","doi":"10.1007/s11694-026-04827-4","DOIUrl":"https://doi.org/10.1007/s11694-026-04827-4","url":null,"abstract":"Fortifying lipid-containing foods with ferrous iron remains challenging because Fe²⁺ is readily oxidized and can promote matrix destabilization and lipid oxidation. In this study, hawthorn pectin (HP) was used to construct Fe²⁺-loaded emulsion gels, and five systems were compared: HP-Fe, HP-O, HP-Fe-O, HP-Fe-O-CA, and commercial low-methoxyl pectin (LMP)-Fe-O-CA. A multiscale characterization strategy, including apparent particle/aggregate size, ζ-potential, rheology, texture, low-field nuclear magnetic resonance (LF-NMR), Fourier transform infrared spectroscopy (FTIR), microscopy, storage behavior, apparent oxidation-related indices, and INFOGEST static digestion, was used to relate gel structure to phenanthroline-detectable Fe²⁺ retention and a nominal-volume-normalized supernatant Fe²⁺ index during static in vitro digestion. The citrate-containing acidified HP emulsion gel showed an intermediate apparent droplet/aggregate size (D[4,3] = 4.86 ± 0.21 μm), a lower absolute ζ-potential (− 8.63 ± 0.28 mV), and the highest hardness (153.6 ± 6.5 g), indicating a more deformation-resistant gel-like matrix. During storage, this formulation exhibited the lowest separated-phase release, the highest assay-detectable Fe²⁺ retention, and lower reagent-blank-corrected apparent peroxide value (POV) and thiobarbituric acid-reactive substances (TBARS) signals than HP-Fe-O under the defined assay conditions. During in vitro digestion, HP-Fe-O-CA showed a lower early-stage nominal-volume-normalized supernatant Fe²⁺ index and the highest final intestinal index under the defined digestion and assay conditions. These results support the potential of HP-Fe-O-CA as a hawthorn-pectin-based matrix for Fe²⁺-fortified lipid-containing systems under the defined storage and digestion-assay conditions.","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2026-08-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148861092","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":"Phytochemical profiling and colour characterisation of methanolic leaf extracts from Artocarpus integer and Ziziphus mauritiana using FTIR and LC-QTOF-MS/MS","authors":"Ammar-Amin M. Z.,&nbsp;Syahirah Azzahra R.,&nbsp;Dasiman R.,&nbsp;Evana K.,&nbsp;Aida F.M.N.A.,&nbsp;Hamid N.,&nbsp;Huda N.,&nbsp;Murtini E.S.,&nbsp;Raseetha S.","doi":"10.1007/s11694-026-04739-3","DOIUrl":"10.1007/s11694-026-04739-3","url":null,"abstract":"<div><p>This study evaluates the physicochemical properties and phytochemical composition of methanolic extracts from <i>Artocarpus integer</i> (cempedak) and <i>Ziziphus mauritiana</i> (bidara) leaves to explore their potential as value-added functional ingredients. To the best of our knowledge, this is the first comparative study integrating FTIR spectroscopy, colour analysis, and LC-QTOF-MS/MS profiling of methanolic leaf extracts of <i>A. integer</i> and <i>Z. mauritiana</i> collected from Malaysia. Colour properties were analysed using a chromameter, while FTIR spectroscopy was used to determine functional groups. Phytochemical profiling was conducted via LC-QTOF-MS/MS, alongside total phenolic content (TPC) and total flavonoid content (TFC) determinations. The extraction process resulted in a higher yield for <i>A. integer</i> (18.91%) compared to <i>Z. mauritiana</i> (7.02%). Colour analysis revealed significant changes in lightness and chromatic attributes following extraction (<i>p</i> &lt; 0.05). FTIR spectra showed characteristic absorption bands associated with polyphenolic constituents in both extracts. LC-QTOF-MS/MS analysis tentatively characterised phytochemical features, reported based on relative abundance. Quantitative analysis demonstrated that <i>A. integer</i> possessed significantly higher TPC (581.18 ± 0.38 mg GAE/g) and TFC (45.87 ± 0.53 mg QE/g) than <i>Z. mauritiana</i> (332.39 ± 0.38 mg GAE/g and 40.38 ± 0.27 mg QE/g, respectively) (<i>p</i> &lt; 0.05). By combining multi-platform chemical fingerprinting with multivariate statistical tools, this study establishes a novel, standardised comparative framework that resolves previous literature inconsistencies stemming from disjointed extraction and analytical methods. These findings support the potential utilisation of <i>A. integer</i> and <i>Z. mauritiana</i> leaves as phytochemical-rich plant materials for the development of functional food ingredients and natural product formulations.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"20 9","pages":"16917 - 16940"},"PeriodicalIF":3.6,"publicationDate":"2026-08-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149034798","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":"A 3D-bioprinted biosensor for on-site sulfamethazine monitoring complemented by in silico analysis of its thyroid neoplasms toxicity mechanism","authors":"Tianzhu Guan,&nbsp;Yining Feng,&nbsp;Li Huang,&nbsp;Bo Wang,&nbsp;Shengqi Rao","doi":"10.1007/s11694-026-04562-w","DOIUrl":"10.1007/s11694-026-04562-w","url":null,"abstract":"<div><p>The pervasive contamination of food systems by sulfamethazine (SM₂) residues necessitates the development of rapid, on-site monitoring technologies. This study addresses this need by developing a novel 3D-bioprinted biosensor and exploring the toxicological rationale for SM₂ monitoring. The sensor was fabricated by encapsulating <i>Photobacterium</i> in a stabilized alginate hydrogel, achieving a mean cell viability of 76.7% and maintaining 76.2% viability after seven days. Paired with a smartphone-based colorimetric system, the biosensor enabled sensitive and linear quantification of SM₂ in milk, with a detection limit of 0.8 mg/L and a recovery rate of 82.5%. A complementary computational network toxicology investigation was performed to identify the biological processes most susceptible to SM₂ perturbation within the context of thyroid neoplasia. The analysis revealed that ‘Angiogenesis &amp; Vasculature Development’ (Z = 3.45) and ‘Regulation of Immune/Inflammatory Response’ (Z = 3.06) were the most significantly impacted pathways. This study combines the development of a biosensor for food safety with an in-silico risk assessment to contextualize its application.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"20 8","pages":"15046 - 15060"},"PeriodicalIF":3.6,"publicationDate":"2026-08-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148871679","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":"Biodegradable polymer-based active packaging: role of functional additives in enhancing food quality and sustainability","authors":"R. Pandiselvam,&nbsp; Shweta,&nbsp;C. Nickhil,&nbsp;R. Nisha,&nbsp;Raj Singh,&nbsp;Anto Pradeep Raja Charles","doi":"10.1007/s11694-026-04791-z","DOIUrl":"10.1007/s11694-026-04791-z","url":null,"abstract":"<div><p>The use of biodegradable polymers and functional additives in active packaging is a shift from traditional technologies towards sustainability practices within the food industry. This article highlights biodegradable materials with bioactive ingredients, nanoparticles and natural extracts in improving functional attributes of packaging systems. The addition of active components such as antimicrobials, antioxidants, and oxygen scavengers to extend shelf life and maintain quality and also reduce environmental pollution. Recent innovations in active packaging include bio-based materials and intelligent sensors that monitor real-time food quality. Smart packaging systems integrating indicators and wireless communication offer enhanced consumer interaction and supply chain management. This paper highlights the promise of biopolymer active packaging based in biodegradables and opens the door for technological progress in decreasing food waste and impairing plastic pollution.</p><h3>Graphical Abstract</h3><div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"20 9","pages":"16508 - 16538"},"PeriodicalIF":3.6,"publicationDate":"2026-08-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149034834","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":"Optimization and quantitative characterization of mannitol production by Limosilactobacillus fermentum for functional mango juice application","authors":"Jiamin Xu,&nbsp;Simin Zhao,&nbsp;Wenfeng Mo,&nbsp;Shubo Li,&nbsp;Yuan Guo","doi":"10.1007/s11694-026-04764-2","DOIUrl":"10.1007/s11694-026-04764-2","url":null,"abstract":"<div><p>In situ bioconversion of fructose to mannitol by heterofermentative lactic acid bacteria is a promising strategy for developing low-sugar, mannitol-enriched fruit beverages. In this study, a high mannitol-producing isolate, designated 35-12, was isolated from the fermentation broth of traditional fermented bamboo shoots and taxonomically assigned to <i>Limosilactobacillus fermentum</i> based on colony morphology, Gram staining, and 16S rDNA phylogenetic analysis. In artificial medium, fermentation parameters were optimized as 100 g/L total sugar with a glucose-to-fructose (G:F) mass ratio of 1:2, initial pH 6.5, and fermentation temperature of 37 ℃. Under these conditions, the maximum mannitol yield reached 59.41 ± 0.08 g/L. To evaluate matrix-dependent bioconversion performance, strain 35-12 was further tested in different 10-fold diluted NFC juice matrices, among which mango juice showed the highest mannitol production. In the unadjusted diluted mango-juice-based matrix (initial pH 3.91), fructose decreased from 13.40 ± 0.20 to 7.54 ± 0.16 g/L after 72 h, while 5.22 ± 0.14 g/L mannitol was generated in situ, corresponding to an apparent fructose-to-mannitol conversion rate of 89.13 ± 3.81%. Detectable intracellular mannitol dehydrogenase activity was also retained under the naturally acidic mango juice condition, supporting continued fructose-to-mannitol conversion in this complex matrix. These findings provide laboratory-scale evidence for a pH-adjustment-free in situ fructose-to-mannitol bioconversion strategy in a diluted acidic mango juice matrix and support further development of low-sugar, mannitol-enriched fermented fruit beverages.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"20 9","pages":"17145 - 17157"},"PeriodicalIF":3.6,"publicationDate":"2026-08-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149034526","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":"Influence of alcohol washing on the flavour profiles, protein quality, and functionality of canola and sunflower proteins","authors":"Rhea T. Thommana,&nbsp;Andrea K. Stone,&nbsp;Federica Higa,&nbsp;Jianheng Shen,&nbsp;Brittany Polley,&nbsp;Pankaj Bhowmik,&nbsp;Martin Reaney,&nbsp;Michael T. Nickerson","doi":"10.1007/s11694-026-04784-y","DOIUrl":"10.1007/s11694-026-04784-y","url":null,"abstract":"<div><p>The goal of this research was to examine the effect of alcohol washing (ethanol and isopropanol; concentrations of 35%, 65%, and 95%) on the flavour profiles, protein quality, and functionality of oilseed protein isolates (canola and sunflower). The 35% ethanol wash increased the water and oil holding capacity of canola and sunflower proteins the most. Ethanol was also more effective than isopropanol at improving the foaming capacity of the protein isolates. Protein solubility decreased after most treatments except for 95% ethanol or isopropanol washing of canola protein. The volatile compounds 2-butenal, 2-methylbutenal, and 3-methylbutanal were the predominant aldehydes reduced from canola protein by alcohol washing. For sunflower protein, 95% isopropanol washing reduced or eliminated many of the volatile organic compounds (e.g., hexanal, nonanal, 3-methylbutanal). Lower alcohol concentrations were more effective at reducing the non-volatile flavour compounds, sinapine and chlorogenic acid, in canola and sunflower, respectively. Only canola protein had improvements in the in vitro protein digestibility corrected amino acid score after alcohol washing. Overall, alcohol washing with 35% ethanol is recommended for canola protein and 65% isopropanol for sunflower protein to improve flavour compound profiles while also preserving many functional properties. However, these treatments lower protein solubility, making the ingredients more suitable for food applications that do not require full dispersibility.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"20 9","pages":"17184 - 17198"},"PeriodicalIF":3.6,"publicationDate":"2026-08-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149034523","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":"Infrared (IR) heat penetration profile in pigeon pea (Cajanus cajan L.) grains","authors":"Puneet Kumar,&nbsp;Subir Kumar Chakraborty,&nbsp;Ganjahalli Vani,&nbsp;Nisheet Saawarn","doi":"10.1007/s11694-026-04765-1","DOIUrl":"10.1007/s11694-026-04765-1","url":null,"abstract":"<div><p>Infrared (IR) heating results in loosening of hull over pigeon pea grains, thus, emerging as a promising and energy-efficient alternative to conventional pre-milling treatments for grain legumes. This study investigated the effect of IR radiation at different voltages (200–240 V), exposure times (1–5 min), and grain moisture levels (8–16%, w.b.) on the thermal properties and heat penetration in pigeon pea (<i>Cajanus cajan</i> L.) grains. Spatial temperature distributions were recorded using K-type thermocouples at depths of 1–4 mm beneath the IR lamp. Results demonstrated that mean IR intensity increased with voltage, indicating a strong dependence of the heating rate on the applied energy input. Specific heat (<i>Cp</i>) and thermal conductivity (<i>k</i>) of the grains increased linearly with moisture content, showing strong correlations (<i>R²</i> = 0.9661 and 0.9775, respectively), which reflects enhanced heat conduction at higher moisture levels. Temperature profiles followed a logarithmic trend up to 3 mm depth (<i>R²</i> &gt; 0.95), with minimal inconsistent heat penetration beyond 4 mm, indicating predominant surface absorption of IR energy. No significant (<i>p</i> &gt; 0.05) differences in temperature were observed between 10 and 12% moisture contents at 210–220 V for 1–2 mm depths, corresponding to standard industrial milling conditions in India and hull thickness of pigeon pea grains. The findings of this research plug the gap of fixing parametric levels for controlled IR pretreatment of pigeon pea grains for enhanced pigeon pea milling efficiency. </p><h3>Graphical abstract</h3><div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"20 9","pages":"17158 - 17170"},"PeriodicalIF":3.6,"publicationDate":"2026-08-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149034527","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":"Supercritical fluid extraction of bioactive antioxidants for pharmaceutical formulation: quality attributes, regulatory considerations, and translational constraints","authors":"Tan Hoang Le","doi":"10.1007/s11694-026-04786-w","DOIUrl":"10.1007/s11694-026-04786-w","url":null,"abstract":"<div><p>Supercritical fluid extraction (SFE) has gained attention as a tunable extraction platform for obtaining antioxidant-rich fractions with potential relevance to pharmaceutical and nutraceutical formulation. Carbon dioxide (CO₂), alone or combined with food- or pharmaceutically acceptable modifiers such as ethanol, allows extraction selectivity to be adjusted through pressure, temperature, modifier concentration, and matrix preparation. Compared with solvent-intensive methods, SFE may reduce residual organic-solvent burden and thermal exposure, which is relevant for heat-sensitive compounds and subsequent formulation development. However, its performance is strongly dependent on compound polarity, plant matrix structure, moisture content, particle size, and process scale. Lipophilic antioxidants such as carotenoids and tocopherols are generally more compatible with CO₂-based extraction, whereas more polar phenolic compounds often require modifier-assisted conditions. SFE-derived extracts have been explored in lipid-based systems, particles, and porous carriers to improve stability, handling, and bioavailability-oriented delivery, but extraction efficiency and in vitro antioxidant activity should not be interpreted as direct evidence of therapeutic efficacy. For pharmaceutical translation, additional attention is needed to marker-compound standardization, batch-to-batch variability, residual-solvent control, pre-formulation attributes, pharmacokinetic relevance, toxicity, and dose justification. Recent developments in process monitoring, design-of-experiments, and data-assisted optimization may support more reproducible SFE processes, although their industrial and regulatory implementation remains limited. This review therefore examines SFE not as a universal solution for antioxidant-based drug development, but as a formulation-relevant extraction and fractionation approach whose value depends on compound class, matrix properties, quality requirements, and translational evidence.</p><h3>Graphical Abstract</h3><div><figure><div><div><picture><source><img></source></picture></div><div><p>Tunable supercritical fluid extraction as a selective funnel for antioxidant ingredient generation</p></div></div></figure></div></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"20 9","pages":"16486 - 16507"},"PeriodicalIF":3.6,"publicationDate":"2026-08-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149034525","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":"Comparative analysis of mineral, colloidal, optical, and phytochemical profiles of black, green, and white tea extracts: effects of tea type and extraction method","authors":"Gamze Üçok","doi":"10.1007/s11694-026-04782-0","DOIUrl":"10.1007/s11694-026-04782-0","url":null,"abstract":"<div><p>This study provides a multidimensional characterization of black, green, and white tea extracts by evaluating the interaction between tea type and extraction methods (conventional, maceration, infusion, and decoction). Extracts obtained using different extraction methods were comparatively analyzed in terms of mineral profile, phytochemical content, colloidal stability, and optical parameters. The results demonstrated that both tea type and extraction method exerted statistically significant effects on mineral solubility, phytochemical recovery, and colloidal stability (<i>p &lt;</i> 0.05). K was the dominant mineral across all samples, reaching a notably high concentration of 603.56 mg/L in white tea decoction compared to the conventional method. Thermal treatments (decoction and infusion) promoted Zn release (0.29–0.37 mg/L), while significantly reducing soluble Fe and Cu concentrations. Green and white tea extracts exhibited higher total phenolic content than black tea, with green tea showing the highest DPPH radical scavenging activity and TEAC values. Zeta potential measurements revealed significant variations in colloidal stability depending on tea type; white tea infusion was identified as the lowest stable system (− 12.36 mV), whereas black tea infusion exhibited the highest stability (− 55.7 mV). Maceration samples showed lower pH values compared to other extraction methods. Furthermore, measurements of color, °Brix, turbidity, and spectral transmittance within the 300–900 nm range confirmed the decisive role of extraction conditions on optical properties. Overall, this research offers a comprehensive characterization of black, green, and white tea extracts in terms of industrial standardization and nutritional optimization, emphasizing the importance of integrating multiple analytical parameters for systematic evaluation.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"20 9","pages":"17171 - 17183"},"PeriodicalIF":3.6,"publicationDate":"2026-08-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149034524","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":"Effects of polysaccharide-based edible coatings on the postharvest quality and shelf life of peeled lychee fruit","authors":"Wen-Chien Lu,&nbsp;Yung-Jia Chan,&nbsp;Chang-Wei Hsieh,&nbsp;Si-Qi Li,&nbsp;Bing-Lun Hua,&nbsp;Zeng-Chin Liang,&nbsp;Po-Hsien Li","doi":"10.1007/s11694-026-04724-w","DOIUrl":"10.1007/s11694-026-04724-w","url":null,"abstract":"<div><p>Peeled lychee fruit is highly susceptible to enzymatic browning, tissue softening, moisture loss, and microbial proliferation because of the removal of its natural peel barrier, which markedly compromises its postharvest commercial value. This study systematically evaluated the preservation efficacy of three polysaccharide-based edible coatings, namely konjac glucomannan (KGM), guar gum (GG), and sodium alginate (SA), on peeled lychee fruit stored at 4 °C for 14 days. All coating treatments mitigated quality deterioration to varying degrees, with the 1% (w/v) KGM coating treatment (KGM1) showing the most consistent performance across color stability, moisture retention, firmness, antioxidant preservation, enzyme inhibition, and microbial control. Compared with the control on day 14, KGM1 maintained higher lightness (39.89 vs. 35.81) and firmness (0.45 vs. 0.37 kg/cm²), limited weight loss to 11.62% compared with 26.49% in the control, and lowered the total bacterial count to 2.9 × 10⁴ CFU/g. KGM1 also retained higher total phenolic content (77.43 µg GAE/g FW) and total flavonoid content (4.37 mg RE/g FW), together with stronger antioxidant capacity, as indicated by DPPH radical scavenging activity of 71.95% and FRAP reducing power of 72.07 µg FeSO₄/g FW. The retention of phenolic and flavonoid compounds, together with enhanced antioxidant activity, may have contributed to the suppression of browning-related oxidative reactions, as reflected by lower polyphenol oxidase (0.189 U/g FW) and peroxidase (0.308 U/g FW) activities. In addition, KGM1 reduced polygalacturonase activity to 0.400 U/g FW, suggesting delayed cell wall degradation and tissue softening. These findings indicate that KGM1 effectively delayed the deterioration of peeled lychee by integrating physical barrier protection, antioxidant preservation, enzymatic browning suppression, and microbial growth inhibition, providing a feasible sulfur-free strategy for extending the shelf life of high-value peeled fruit.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"20 9","pages":"17116 - 17130"},"PeriodicalIF":3.6,"publicationDate":"2026-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149034607","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}