Journal of Food Measurement and Characterization最新文献

{"title":"Total phenolic contents, total flavonoid contents and antioxidant activities of endocarp and mesocarp of Malaysian local Durio Zibethinus (Musang King and Durian Kampung Peel)","authors":"Nur Sahira Noorhashim,&nbsp;Siti Nura’in Azar,&nbsp;Azrina Azlan,&nbsp;Nur Azlin Razali,&nbsp;Abd Rashid Li,&nbsp;Nor Hidayatul Khamariah Zainul Abidin","doi":"10.1007/s11694-025-03417-0","DOIUrl":"10.1007/s11694-025-03417-0","url":null,"abstract":"<div><p>This study aimed to determine and compare the total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activities of mesocarp and endocarp peel extract from two Malaysian local varieties of <i>Durio Zibethinus</i>, <i>Durian Kampung</i> (DK), and <i>Musang King</i> (MK). The extracts were analysed using Folin-Ciocalteu method for total phenolic content, aluminium chloride colorimetric method for total flavonoid content, as well as 2,2-diphenyl-1-picrylhydrazyl (DPPH), and ferric reducing antioxidant power (FRAP) assays for antioxidant activities. Findings showed <i>Durian Kampung</i> endocarp, and mesocarp peel extract had significantly higher total phenolic content (6.261 ± 0.442 mg GAE/g; 5.129 ± 0.162 mg GAE/g), total flavonoid content (32.30 ± 1.691 mg QE/g; 27.84 ± 0.701 mg QE/g), and DPPH radical scavenging activity IC₅₀ value (39.52 ± 1.400ug/mL; 46.62 ± 0.563 µg/mL) respectively compared to <i>Musang King</i>. Eventhough FRAP values of all the peel extracts showing no significant differences (<i>p</i> &gt; 0.05), <i>Durian Kampung</i> endocarp consistently had the highest value of FRAP (1965.0 ± 174.6 µM TE/g), followed by its mesocarp (1923.2 ± 135.9 µM TE/g). The results showed <i>Durian Kampung</i> had better bioactivity than <i>Musang King</i>, and the endocarp peel had better bioactivity than the mesocarp peel. The total phenolic content, and total flavonoid content were strongly correlated with antioxidant DPPH IC₅₀ value (TPC; <i>r</i> = -0.964, TFC; <i>r</i> = -0.939), and moderately correlated with FRAP value (TPC; <i>r</i> = 0.658, TFC; <i>r</i> = 0.613), indicating that the antioxidant activities of durian peel extract are contributed by phenolic, and flavonoid. This finding can serve as baseline data for the antioxidant properties of Malaysian durian waste, and further studies are encouraged, as it is a potential nutraceutical source with good antioxidant qualities.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 9","pages":"6828 - 6838"},"PeriodicalIF":3.3,"publicationDate":"2025-06-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11694-025-03417-0.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145090646","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":"Effects of polydextrose and curcumin on the physical, structural, and functional properties of gelatin-based film","authors":"Xiaoyun Li,&nbsp;Yangyang Yu,&nbsp;Bobo Zhang,&nbsp;Hongshuai Zhu,&nbsp;Huifu Ji,&nbsp;Dan Liang,&nbsp;Lilin Cheng,&nbsp;Xinhua Xie","doi":"10.1007/s11694-025-03434-z","DOIUrl":"10.1007/s11694-025-03434-z","url":null,"abstract":"<div><p>Gelatin (GEL) film has attracted considerable attention for food packaging because of its biodegradability, low cost, and exceptional film-forming ability. However, its poor physical and bioactive properties restrict its application. Taking polydextrose (PD) and curcumin (Cur) as functional ingredients, and their effects on the physical and functional properties of the gelatin film were investigated. With the addition of polydextrose (150%, according to the weight of gelatin), the thickness of the gelatin-based composite films increased 0.10 nm to 0.16 nm, while the water vapor permeability decreased from 729.8 g/m²·24 h to 615.3 g/m²·24 h. All gelatin-based composite films displayed a bright yellow-orange with the addition of 3% curcumin, and their 1,1-Diphenyl-2-picrylhydrazyl radical scavenging activity increased by more than nine times compared with neat gelatin films. Additionally, Fourier transform infrared spectroscopy and X-ray diffraction analyses suggested that incorporating polydextrose and curcumin into the gelatin-based composite film resulted in cross-linking through physical interactions without altering the crystal morphology of the molecules. Furthermore, gelatin-based film with polydextrose and curcumin were utilized for packaging apricot wraps, which reduced water loss during preservation and delayed spoilage. This study provides a strategy for preparing biodegradable GEL/PD/Cur films as packaging materials which can extend the shelf life of fresh fruit.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 9","pages":"6873 - 6885"},"PeriodicalIF":3.3,"publicationDate":"2025-06-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145090643","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":"Elucidating the bioactive constituent, antioxidant potential, nutrient digestibility and structural-morphological characteristics of curry (Murraya Koenigii) leaf powder fortified pasta","authors":"Aarzoo Arora,&nbsp;Antima Agarwal,&nbsp;Arashdeep Singh,&nbsp;Savita Sharma","doi":"10.1007/s11694-025-03438-9","DOIUrl":"10.1007/s11694-025-03438-9","url":null,"abstract":"<div><p>The growing demand for functional foods has increased interest in utilizing natural plant-based ingredients to enhance the nutritional quality of staple products. This study evaluated the effects of incorporating dried curry leaf powder (DCLP) into semolina on the functional, cooking, digestibility, sensory, and microstructural properties of pasta. Pasta was prepared by replacing semolina with DCLP at levels of 0, 5, 10, 15, and 20 g/100 g. The results showed that DCLP significantly enhanced water and oil absorption capacities but reduced swelling power and pasting viscosities. Cooking quality improved with increased water uptake and swelling index; however, the optimum cooking time and firmness decreased, while cooking loss increased. Starch digestibility was higher in cooked samples but declined with increasing DCLP levels, likely due to starch dilution and interference by non-starch polysaccharides. Nutritional analysis revealed increased fiber, protein, ash, phenolic, and flavonoid contents, along with elevated antioxidant activity in the fortified pasta. Sensory evaluation confirmed high acceptability for pasta containing up to 15 g/100 g DCLP. FTIR and SEM analyses indicated structural and compositional changes due to the addition of DCLP. Overall, the results suggest that DCLP is a promising and cost-effective natural additive for developing functional pasta products with enhanced nutritional and bioactive properties, without compromising sensory quality.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 9","pages":"6886 - 6900"},"PeriodicalIF":3.3,"publicationDate":"2025-06-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145090644","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":"Evaluation of the influence of the type of post-harvest processing and roasting operation on the physicochemical characteristics of Arabica coffee beans","authors":"Phillipe Tenório Barbosa,&nbsp;Gustavo Henrique Daniel Santos Silva,&nbsp;Maria Vitória Lima Costa Donato,&nbsp;Wallysson Wagner Vilela Santos,&nbsp;Ana Letícia Toté de Medeiros,&nbsp;Marcelo Edvan dos Santos Silva,&nbsp;Rodrigo Lira de Oliveira,&nbsp;Marteson Cristiano dos Santos Camelo,&nbsp;Suzana Pedroza da Silva","doi":"10.1007/s11694-025-03416-1","DOIUrl":"10.1007/s11694-025-03416-1","url":null,"abstract":"<div><p>The physicochemical characteristics of Arabica coffee beans are crucial for the quality of the beverage. The type of post-harvest processing is one of the factors that will influence the composition of the beans and consequently the quality of the drink. Therefore, this study aimed to evaluate the impact of natural drying and anaerobic fermentation, in addition to roasting, on the physicochemical characteristics and antioxidant activities of Arabica coffee beans cultivated with organic management in Taquaritinga do Norte – PE. The beans underwent different types of post-harvest processing and were analyzed in their raw (green) and roasted states. The results revealed that the different processing methods and roasting significantly influenced the physicochemical characteristics of the beans. Fermented beans showed qualitatively superior values for pH, conductivity, aqueous extract, free fatty acids, acidity index, reducing sugars, and carbohydrates. On the other hand, beans processed by natural drying excelled in total soluble solids and lipids content. Roasting significantly influenced the color of the beans, moisture content, water activity, and antioxidant activity. Principal component analysis was applied, which allowed the differentiation of all treatments based on physicochemical parameters. Despite the differences, all coffee beans exhibited physicochemical characteristics that contributed to the quality of the beverage.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 9","pages":"6815 - 6827"},"PeriodicalIF":3.3,"publicationDate":"2025-06-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145090645","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 betalain loaded microcapsules based on sugar beet on the physicochemical properties and shelf life of processed cheese","authors":"Masoud Honarvar,&nbsp;Ghazal Hanifeh zadeh","doi":"10.1007/s11694-025-03410-7","DOIUrl":"10.1007/s11694-025-03410-7","url":null,"abstract":"<div><p>In recent years, the application of natural antioxidants and preservatives has attracted considerable attention in the food industry due to growing concerns over the health risks associated with synthetic additives. Betalains, natural pigments extracted from sugar beet, are known for their potent antioxidant properties and were investigated in this study to enhance the shelf life and stability of processed cheese. Betalain microcapsules were prepared using the ionic gelation technique, with sodium alginate and guar gum as encapsulating agents at concentrations of 0.25, 0.5, 0.75, 1.0, 1.5, and 2.0 mg/g. Betalain microcapsules were characterized through assessments of particle size distribution, entrapment efficiency, cumulative release profile, and morphological features. Statistical analysis was conducted using a completely randomized design (CRD) with Minitab 16 at a 95% confidence level, and treatment differences were assessed via Duncan’s multiple range test. The results demonstrated that both encapsulation efficiency and release rates increased with betalain concentrations up to 1.5 mg/g, followed by a significant decline (<i>p</i> ≤ 0.05). Microcapsules exhibited a spherical and homogeneous morphology, while higher concentrations (&gt; 1.5 mg/g) resulted in larger particle sizes and noticeable agglomeration. Increasing betalain concentration up to 1.5 mg/g also led to a significant reduction in peroxide value, iodine index, and pH, accompanied by a rise in titratable acidity (<i>p</i> ≤ 0.05). Treatments with 2.0 and 2.5 mg/g showed minimal additional changes. Moreover, betalain stability in processed cheese samples significantly decreased during storage (<i>p</i> ≤ 0.05). Microbial analysis indicated that the use of betalain microcapsules effectively suppressed microbial growth compared to the control, with slower microbial progression over five months of storage (<i>p</i> ≤ 0.05). Based on physicochemical, microbiological, and structural analyses, the formulation containing 1.5 mg/g of betalain was identified as the optimal treatment.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 9","pages":"6791 - 6801"},"PeriodicalIF":3.3,"publicationDate":"2025-06-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145090523","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":"On-site saffron origin identification using image processing and chemometric tools","authors":"Ouarda El Hani,&nbsp;Khalid Digua,&nbsp;Aziz Amine","doi":"10.1007/s11694-025-03414-3","DOIUrl":"10.1007/s11694-025-03414-3","url":null,"abstract":"<div>\u0000 \u0000 <p>Saffron (Crocus sativus L.), commonly known as <b>‘</b>Red Gold<b>’</b> is highly prized for its medicinal properties but is labor-intensive, requiring meticulous hand-harvesting, and is vulnerable to adulteration. Additionally, its price varies considerably depending on its origin, underscoring the need for robust surveillance to ensure authenticity. However, traditional methods for origin authentication are often complex and costly, posing challenges, especially for small cooperatives that have a major role in saffron distribution. This study presents an innovative approach to saffron provenance using digital imaging as an alternative on-site method. 118 saffron samples from Morocco (Taroudant, Ouarzazate, and Azilal), Afghanistan, Iran, Spain, and Tunisia were analyzed. Digital images were taken with a smartphone, and various color spaces were evaluated by the open-source software ImageJ, including RGB (Red-Green-Blue), HSB (Hue-Saturation-Brightness), LAB (Lightness-Green to Red-Blue to Yellow), and YUV (Luminance and Chrominance components), resulting in 2,712 variables per saffron sample. The collected data were then analyzed by chemometric tools. Principal component analysis showed strong separation and sample grouping, enabling effective screening of saffron origin based on the calculated image parameters, with the first three principal components explaining a significant variance (70–92%). Hierarchical clustering analysis also demonstrated clear clustering for most samples, while linear discriminant analysis achieved high classification accuracy (around 96%). Furthermore, partial least squares provided excellent calibration results for predicting saffron pigmentation based on image-derived data with an R² of 0.998 and RMSEC between 0.136 and 0.213.</p>\u0000 </div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 9","pages":"6802 - 6814"},"PeriodicalIF":3.3,"publicationDate":"2025-06-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145090524","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":"Antinutritional characterization in plant foods; health consequences and reduction strategies","authors":"Zoeema Ahmad,&nbsp;Antartia Ahmad,&nbsp;Muhammad Subtain,&nbsp;Muhammad Naeem","doi":"10.1007/s11694-025-03432-1","DOIUrl":"10.1007/s11694-025-03432-1","url":null,"abstract":"<div><p>Antinutritional factors are the substances that exist in most plant foods. These toxic substances decrease the bioavailability of certain macronutrients, vitamins, minerals and decrease the nutritional quality of food. Oxalates, protease inhibitors, alkaloids, saponins, oligosaccharides, flavonoids, phytates, haemagglutinin, cyanogenic glycosides, and gossypol are a few examples. Plants produce these substances to defend themselves. Their accumulation in the body has deleterious effects on human health, can cause nutritional deficiencies, and can lead to cancer, diabetes mellitus, kidney failure, respiratory diseases, cardiovascular disease (CVD), etc. This paper deeply examines numerous conventional and modern techniques for removing antinutritional elements from food, including milling, dehulling, soaking, fermentation, sprouting, extrusion, heat treatment, enzyme treatment, steam precooking, dielectric heating, infrared heating, bioprocessing, EPS production by LAB, etc. Applying a single technique is less efficient, hence combinations of two or more methods are frequently used i.e., cooking, autoclaving, and irradiation; extrusion and microwave cooking; blanching, freezing, and frozen storage; boiling and autoclaving, etc. The combination of germination and autoclaving shows the best results by reducing the level of tannins, phytic acid, lectin, trypsin inhibitor, and saponins up to 100% in kidney beans. The purpose of this review is to highlight adequate food processing techniques and to introduce the effectiveness of using more than one method to reduce antinutritional factors in food.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 9","pages":"6264 - 6283"},"PeriodicalIF":3.3,"publicationDate":"2025-06-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145090696","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":"Fabrication and application of biodegradable packaging film utilizing chitosan extracted from catla fish scales","authors":"Karishma Yasmin,&nbsp;Duyi Samyor,&nbsp;Payel Dhar,&nbsp;Sankar Chandra Deka","doi":"10.1007/s11694-025-03274-x","DOIUrl":"10.1007/s11694-025-03274-x","url":null,"abstract":"<div><p>A biodegradable packaging film was developed using chitosan extracted from catla fish scales, aiming to provide a sustainable alternative to conventional plastic packaging. Chitosan extraction was carried out using a microwave-assisted method, yielding 83.87% after deacetylation. The extracted chitosan was characterized using FTIR, XRD, SEM, and DSC analyses and confirming its semi-crystalline nature with a crystallinity index of 60.76%. SEM imaging revealed a rough and dense surface morphology, which is beneficial for barrier properties. The water vapor permeability (WVP), tensile strength, and elongation at break were evaluated, showing that pure chitosan film exhibited a higher WVP rate than composite chitosan films. The mechanical properties improved with increasing glycerol concentration. The degradation study revealed that the extracted chitosan films had degradation rates of 55.64% (film1), 42.08% (film 2), and 48.64% (commercial chitosan), confirming their biodegradable nature. Antimicrobial assays showed significant inhibition of Staphylococcus aureus (31 mm, 22 mm) and Escherichia coli (19 mm, 16 mm), demonstrating the potential of extracted chitosan for food preservation. Furthermore, the application of the chitosan-based film for grape storage resulted in reduced weight loss, enhanced firmness, and prolonged shelf life. The findings highlight that chitosan extracted from catla fish scales can be a promising alternative for eco-friendly packaging<b>,</b> reducing environmental impact while ensuring food safety.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 8","pages":"5297 - 5310"},"PeriodicalIF":3.3,"publicationDate":"2025-06-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144905017","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 different non-starch polysaccharides and their concentration on gelation, functional, pasting, textural and rheological characteristics of gorgon nut starch","authors":"Rajiv Sharma,&nbsp;Nachiket Kotwaliwale,&nbsp;Navdeep Jindal,&nbsp;D. C. Saxena","doi":"10.1007/s11694-025-03427-y","DOIUrl":"10.1007/s11694-025-03427-y","url":null,"abstract":"<div><p>The present work investigated the influence of different prevalent non-starch polysaccharides viz. guar gum and xanthan gum (0.5, 1.0, 1.5, and 2.0%) on the gelation, functional, pasting, textural, and rheological properties of gorgon nut starch. This non-cereal starch, an underutilized resource, holds potential for various food applications due to its unique properties. However, its functionality remains limited by certain inherent characteristics. This research addresses such limitations by exploring the usage of different non-starch polysaccharides as functional additives to enhance the properties of this starch. The least gelation concentration was determined to be 6% for guar gum and 4% for xanthan gum. The gum addition improved water absorption capacity, swelling power, and solubility. Furthermore, both gums significantly impacted paste viscosity, gel strength as well as storage and loss moduli. Xanthan gum exhibited more pronounced and consistent effects on measured properties as compared to guar gum. This comparative analysis provides valuable insights into the specific functionalities of guar gum and xanthan gum in altering or modifying gorgon nut starch behavior. The present findings suggest that non-starch polysaccharides, particularly xanthan gum, can play a pivotal role as an effective functional additive for enhancing the quality and thereby expanding the commercial applications of gorgon nut starch-based food products.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 9","pages":"6779 - 6790"},"PeriodicalIF":3.3,"publicationDate":"2025-06-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145090585","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":"Enhancing bioactive compounds and physicochemical properties of date palm juice for lyophilized palm sugar production Via a combined high-pressure and ultrasonic extraction","authors":"Rim Ben Abdallah,&nbsp;Zeinabou Abdoulkarim Benoit,&nbsp;Sana Ben Amara,&nbsp;Malek Ben Temessek,&nbsp;Sami Fattouch","doi":"10.1007/s11694-025-03396-2","DOIUrl":"10.1007/s11694-025-03396-2","url":null,"abstract":"<div><p>Dates and their derivatives play a significant role in human nutrition, offering health benefits through valuable bioactive compounds such as polyphenols and flavonoids. Conventionally, the processing of date palm juice and the production of lyophilized date sugar involve heat treatments, which may degrade these sensitive compounds. This study aims to optimize non-thermal extraction methods—specifically High-Pressure Processing (HPP), Ultrasonic Processing (USP), and their combination, to enhance the yield and preservation of bioactive compounds in Deglet-Nour date palm juice. A full factorial experimental design was employed, varying processing time, pressure, ultrasound application, and freeze–thaw pretreatment across 18 extraction trials. The combined HPP-USP treatment for 30 min resulted in the highest total phenolic content (308.16 ± 0.27 mg GAE/100 g FW), total flavonoid content (328.54 ± 0.12 mg QE/100 g FW), and antioxidant activity (34.2 ± 1.05 mM Trolox/100 g FW). Additionally, this treatment achieved peak sugar concentrations, with total sugars at 699.71 ± 0.08 g/L and reducing sugars at 262 ± 0.05 g/L. These findings demonstrate that the synergistic application of HPP and USP significantly enhances the extraction efficiency and preservation of bioactive and nutritional compounds, offering a promising non-thermal alternative for the sustainable production of functional palm sugar.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 9","pages":"6714 - 6726"},"PeriodicalIF":3.3,"publicationDate":"2025-06-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145090587","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}