Journal of Food Measurement and Characterization最新文献

{"title":"Brassica oleracea L. Anthocyanin-based films for intelligent packaging: A concise review","authors":"Nurul Husna Che Hamzah,&nbsp;Nozieana Khairuddin,&nbsp;Ida Idayu Muhamad,&nbsp;Shahrul Razid Sarbini,&nbsp;Mohd Ali Hassan","doi":"10.1007/s11694-025-03212-x","DOIUrl":"10.1007/s11694-025-03212-x","url":null,"abstract":"<div><p>Anthocyanin-based films derived from <i>Brassica oleracea L.</i> have gained significant attention for their potential application in intelligent packaging systems. These bioactive films serve as visual indicators of food freshness and quality, leveraging the pH-sensitive properties of anthocyanins. This review examines the extraction methods and structural properties of anthocyanin-based films, emphasizing their response mechanisms to the presence, absence, or concentration of chemicals, as well as their interactions with food components and gaseous substances. Key findings demonstrate their effectiveness in detecting spoilage through colorimetric changes, while also offering biodegradable and sustainable packaging solutions. The application of the films towards perishable food was discussed to deal with increasing food shortages, caused by a combination of waste and an ever-expanding world population. Challenges of anthocyanin application in food packaging such as limited mechanical strength and stability under varying conditions are discussed. Recent advancements in film formulation, such as incorporating nanoparticles and cross-linking agents to improve the stability and degradation, are examined to address these limitations. This review underscores the potential of <i>B. oleracea</i> anthocyanin-based films as a multifunctional tool in intelligent packaging, paving the way for innovative, eco-friendly solutions in the food industry.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 5","pages":"3005 - 3019"},"PeriodicalIF":2.9,"publicationDate":"2025-03-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143845814","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Development of fennel essential oil-loaded Zein electrospun fibers for antimicrobial and postharvest preservation of tangerines","authors":"Sakineh Khammari,&nbsp;Mehdi Aran,&nbsp;Mohammad Amin Miri,&nbsp;Hamid Ahmar","doi":"10.1007/s11694-025-03200-1","DOIUrl":"10.1007/s11694-025-03200-1","url":null,"abstract":"<div><p>Recent advances in postharvest technology have been driven by the development of electrospun fibers from biodegradable, edible polymers. In this study, we aimed to create zein-based electrospun fibers incorporating fennel essential oil (FEO) at varying concentrations of 0, 5, 10, and 20% (w/v) to prolong the shelf life of tangerines during storage. SEM analysis revealed that the average fiber diameter increased from 311 nm to 748 nm with the addition of FEO. FTIR spectroscopy indicated hydrophobic interactions between zein and FEO, while X-ray diffraction analysis showed that increasing FEO concentrations up to 20% intensified the diffraction peaks. Differential scanning calorimetry revealed that the glass transition temperature (Tg) of the zein fibers decreased from 161.2 ºC to 137.2 ºC with FEO addition. BET analysis demonstrated that the fibers were mesoporous, with pore sizes ranging from 8 nm to 10 nm. Antimicrobial tests using disc diffusion showed that FEO-loaded fibers effectively inhibited the growth of both Gram-positive (<i>S. aureus</i>) and Gram-negative (<i>E. coli</i>) bacteria, with inhibition zone diameters measuring 22 mm and 15 mm, respectively. Zein electrospun mats were directly applied to the tangerines, allowing the mats to adhere to the surface and achieve a complete, uniform coating. The FEO-loaded zein mats positively impacted the quality of tangerines, improving firmness, TSS, titratable acidity (TA), and weight during 28 days of storage. These findings highlight the potential of FEO-loaded zein electrospun fibers for enhancing the postharvest storage of tangerines, reinforcing the benefits of biodegradable, edible fibers in preserving non-climacteric fruits.</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":"19 5","pages":"3535 - 3551"},"PeriodicalIF":2.9,"publicationDate":"2025-03-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143845813","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 the physicochemical and functional properties of spray-dried bovine colostrum whey with maltodextrin: implications for digestibility and nutrient delivery","authors":"Muhammad Umar,&nbsp;Ram Prasad Bebartta,&nbsp;Sumaira Zafar","doi":"10.1007/s11694-025-03196-8","DOIUrl":"10.1007/s11694-025-03196-8","url":null,"abstract":"<div><p>Colostrum, rich in bioactive components like immunoglobulins (Igs), offers significant health benefits, but its sensitive nature necessitates protective processing methods to retain its functionality. In this study, spray-dried powders of colostrum whey (CW) and maltodextrin (MD) were produced to protect the sensitive Igs of colostrum. The samples were prepared by dissolving 5–20% (w/v) of MD into 20% (w/v) of CW in distilled water and spray-dried at outlet and inlet air temperatures of 75 ± 2 °C and 220 ± 2 °C respectively. The addition of MD from 5 to 20% (w/v) improved the retention of Igs, tap and bulk density, solubility, and flowability of spray-dried powders. However, the whiteness of powders decreased from 88.3 to 78.9%, wettability decreased from 6.8 to 4.8 min, and hygroscopicity increased 13.9 to 18.2% due to MD. Fourier Transform Infrared spectroscopy confirmed no changes in the functional group peaks or the secondary structure of the protein. Scanning Electron Microscopy (SEM) revealed that all the powders contained a greater degree of agglomeration of particles instead of single discrete particles with no pores or cracks. Differential Scanning Calorimetry (DSC) of powders confirmed improvement in glass transition temperatures with the increase in MD concentration. The protein digestibility decreased significantly (<i>p</i> &lt; 0.05) and values were 91.7–87.2% while the concentrations of recovered Igs increased significantly (<i>p</i> &lt; 0.05) due to MD. These CW-MD powders can be used in functional foods to boost the immune system through Igs of colostrum.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 5","pages":"3496 - 3506"},"PeriodicalIF":2.9,"publicationDate":"2025-03-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143845812","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":"Preparation and characterization of pandan and betel essential oil microcapsules as functional additives in milk","authors":"Vasend Suthan,&nbsp;Abdorreza Mohammadi Nafchi,&nbsp;Uthumporn Utra,&nbsp;Nor Shariffa Yussof","doi":"10.1007/s11694-025-03202-z","DOIUrl":"10.1007/s11694-025-03202-z","url":null,"abstract":"<div><p>Encapsulation protects essential oils (EOs) from heat, oxygen, and light. It allows controlled release and enhances their use as preservatives and functional additives in food. This research aimed to produce pandan EO microcapsule (P-EOM) and betel EO microcapsule (B-EOM) as functional food additives. In this study, the microcapsules were prepared via emulsification and freeze-drying. The oil phase [2% (v/v) EO, 10% (w/v) wall materials, and 8% (v/v) Tween 80] was mixed with 80% (v/v) distilled water using a high-shear homogenizer, frozen at -20 °C for 24 h, and freeze-dried at -44 °C for 24 h. The microcapsules were analyzed for encapsulation efficiency, morphology, color, chemical structure, and antioxidant activity. They were then added to milk as a model food system to study their effects on its properties. The percentage of encapsulation efficiency for P-EOM and B-EOM was 65.33% and 82.24%, respectively, with a significant difference (<i>p</i> &lt; 0.05). Morphologically, all microcapsules exhibited a predominantly spherical shape with smooth surfaces with particle sizes relatively less than 100 μm. B-EOM exhibited a significantly higher antioxidant activity (93.90%) than P-EOM (76.15%) (<i>p</i> &lt; 0.05). Incorporating both EO microcapsules enhanced the milk’s antioxidant activity and suppressed microbial growth without significantly altering its original pH. In summary, P-EOM and B-EOM show great potential as functional food additives, offering promising applications in food preservation that benefit both the food industry and consumer health.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 5","pages":"3567 - 3580"},"PeriodicalIF":2.9,"publicationDate":"2025-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143845719","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 honeysuckle powder on pasting, structure and 3D printing properties of yam powder","authors":"Guoxia Wang,&nbsp;Si Wu,&nbsp;Qing Luo,&nbsp;Qi Zhao,&nbsp;Huanhuan Li,&nbsp;Kuo Sun,&nbsp;Xinyue Qiu,&nbsp;Jinbei Wang","doi":"10.1007/s11694-025-03194-w","DOIUrl":"10.1007/s11694-025-03194-w","url":null,"abstract":"<div><p>3D printing technology facilitates the customization of food production, but there is a lack of exploration of medicinal plant substrates in this field. This study investigated the multiscale properties and 3D printing performance of yam-honeysuckle powder gel using yam powder as the main material and adding honeysuckle powder with special content (3%). The results showed that the loessial soil yam (LY) showed a higher water-holding capacity (WHC) of 2.51% and a greater distribution span of 3.02 μm. The addition of honeysuckle powder reduced the breaking value (BV) and trough viscosity (TV) of sandy soil yam (SY) and loessial soil yam (LY) powder. LY and loessial soil yam-honeysuckle (LYJ) showed higher hardness and chewiness. Fourier transforms infrared spectroscopy (FT-IR) confirmed no significant difference in functional groups and chemical bonding between various groups of yam-honeysuckle gel. X-ray diffraction (XRD) confirmed no significant difference in characteristic peaks. Sandy soil yam-honeysuckle (SYJ) was tested for stronger gel strength and denser microstructure. From the 3D printing results, LY and SYJ showed higher accuracies of 1.04 and 1.49, respectively. After 15 days of frozen storage, the accuracy of LY and SYJ was 1.57 and 4.37, respectively. Overall, LY and SYJ are more accurate than SY and LYJ. Therefore, LY and SYJ showed better printing performance. These results also show that the addition of honeysuckle powder can improve the water retention capacity, gel strength, and printability significantly of yam gel. There is no unfavorable effect on its chemical bond or crystal structure. This helps maintain the integrity of gel while advancing functional food technology.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 5","pages":"3462 - 3470"},"PeriodicalIF":2.9,"publicationDate":"2025-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143845717","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":"Potential effects of calcium and ethanol generator pads on mulberry fruit during cold storage","authors":"Rukiye Zengin,&nbsp;Nurdan Tuna Gunes,&nbsp;Yilmaz Uğur,&nbsp;Bennur Yiğiter,&nbsp;Erdoğan Çöçen,&nbsp;Oktay Turgay Altun,&nbsp;Çiğdem Yavuz,&nbsp;Sultan Nalçacı,&nbsp;Didem Koşar","doi":"10.1007/s11694-025-03184-y","DOIUrl":"10.1007/s11694-025-03184-y","url":null,"abstract":"<div><p>The unique flavour and high nutritional value of mulberry (<i>Morus spp</i>.) fruit have increased its fresh consumption in recent years. However, the fruit sensitive to postharvest pathogens, spoil quickly resulted with high level of postharvest losses because of soft and sensitive texture of this fruit with high water content. This study aimed to extend the shelf life of fresh mulberries using ethanol generator pads (EGP) and calcium chloride (CaCl₂) treatments in ‘Bursa Siyahı’ and ‘Kenmochi’ mulberry genotypes. After harvest, the fruits were treated with EGP, 1% CaCl₂ or a combination of both and stored at 0 ± 0.5 °C with 85–90% relative humidity for 21 days. Untreated fruits (control group) exhibited intense mould growth by the 9th day, losing commercial value and analyses were not conducted. In contrast, EGP treatments alone extended the shelf life to 18 days for ‘Bursa Siyahı’ and 15 days for ‘Kenmochi’, while the combination of EGP and CaCl₂ provided intermediate results. As the storage period was extended, the rate of decay and weight loss increased in both genotypes. During storage, weight loss in EGP-treated fruits was limited to 2.63%, compared to over 5% in the control group. The total anthocyanin and total phenolic content showed a significant decrease in all treatments during the storage period. However, the EGP treatment was more effective in preserving these parameters. On day 6 of the study, the total anthocyanin content in ‘Kenmochi’ and ‘Bursa Siyahı’ fruits was 764.48 and 10.98 mg/100 g in EGP treatment, while it was 610.60 and 6.83 mg/100 g in the control group, respectively. It was also found that the treatments had no effect on the color change of the mulberries. The combination of cold storage and EGP effectively extended the storage period of the fruits. These findings highlight the potential of EGP as a practical, cost-effective solution for the fresh fruit market. Furthermore, besides the treatments, storage time and temperature are the determining factors in fruit quality. However, its impact on mould growth became limited after a certain period. Our results show that, regardless of the treatments applied, storage time also has a significant effect on fruit quality.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 5","pages":"3334 - 3348"},"PeriodicalIF":2.9,"publicationDate":"2025-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11694-025-03184-y.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143845718","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":"Antibacterial mechanism of hydrophobic deep eutectic solvents-in-water nanoemulsion: experimental and molecular dynamic simulation studies","authors":"Benyang Li,&nbsp;Meng Shi,&nbsp;Si Qin,&nbsp;Chaoxi Zeng","doi":"10.1007/s11694-025-03192-y","DOIUrl":"10.1007/s11694-025-03192-y","url":null,"abstract":"<div><p>Fatty acids-based hydrophobic deep eutectic solvents (HDESs) have broad-spectrum antimicrobial activity. However, there is a lack of systematic studies on their antimicrobial mechanism at both experimental and molecular levels. In this work, we utilized hexanoic acid (HEA) and L-menthol (LST) to form HDES, and prepared HDES-in-water nanoemulsion, which is stable and effective in inhibiting the growth of <i>E. coli</i>. On this basis, we systematically investigated the antimicrobial mechanism of HDES against <i>E. coli</i>, examining the fluidity, integrity and permeability of cell membrane, morphological analysis of <i>E. coli</i> and molecular dynamics (MD) simulations. The results showed that HDES could decrease cell membrane fluidity and increase cell membrane permeability, which was further supported by MD simulations. In addition, HEA and LST can insert into the cell membrane, causing destabilization of the phospholipid bilayer, reduction of the membrane thickness, and disruption of the integrity of the cell membrane, leading to the efflux of intracellular material, which further promotes antimicrobial activity. The present work is important for the development of HDES-based natural antimicrobial agents to meet the increasing food safety challenges.</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":"19 5","pages":"3429 - 3443"},"PeriodicalIF":2.9,"publicationDate":"2025-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143845684","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of physical and chemical modifications on arrowroot (Maranta arundinacea) and Kithul (Caryota urens) composite flour for biscuit development and their impact on human blood glucose levels","authors":"M. K. S. Malki,&nbsp;J. A. A. C. Wijesinghe,&nbsp;R. H. M. K. Ratnayake,&nbsp;G. C. Thilakarathna","doi":"10.1007/s11694-025-03178-w","DOIUrl":"10.1007/s11694-025-03178-w","url":null,"abstract":"<div><p>Both Arrowroot (<i>Maranta arundinacea</i>) and <i>Kithul</i> (<i>Caryota urens</i>) are underutilized vital flour sources in Sri Lanka. The development of composite flours and applying different modifications to them are novel trends in the food industry. In the present study, pre-gelatinization, microwave treatment, acidification, and dextrinization treatments were applied to Arrowroot: <i>Kithul</i> composite flour to evaluate the effect of modifications on their nutritional and physicochemical properties. A biscuit formulation was developed, and the consumer preference was evaluated followed by assessing its effect on the blood glucose level of healthy people. Modified flours resulted in lower crude protein and fat content. Pre-gelatinized flour had the highest bulk density (0.8 ± 0.00) while it reached complete gelatinization at a lower temperature (75 °C). Cracks and ruptures were observed in modified starch granules due to the processes they have undergone. Amylose content varied between 9.94 and 24.49% among flour types while the highest viscosity was achieved in microwave treated flour (8222.00 ± 60.9 cP). The lowest swelling power and highest solubility were obtained for dextrinized flour. The application of different modifications increased the gelatinization properties of flour while reducing the gelatinization temperature as an advantage to their use in the food industry. Microwaved flour incorporated biscuit was the most consumer preferred and its effect on human blood glucose levels was not significant.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 5","pages":"3266 - 3277"},"PeriodicalIF":2.9,"publicationDate":"2025-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143845685","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 characterization of hesperidin and soybean protein isolate complexes with enhancing solubility and functional properties","authors":"Weiben Ge,&nbsp;Jinghui Chen,&nbsp;Yiheng Li,&nbsp;Hongxin Wang","doi":"10.1007/s11694-025-03186-w","DOIUrl":"10.1007/s11694-025-03186-w","url":null,"abstract":"<div><p>The low water solubility and stability of hesperidin (HP) as a bioactive substance greatly limit its application. In this paper, the anti-solvent precipitation and pH-shifting methods were used to prepare soybean isolate protein (SPI) and HP complexes. The complex prepared by the pH-shifting method (PSPI-HP) showed a higher loading efficiency of HP than the complex obtained by the anti-solvent precipitation method (ASPI-HP) (90.88 ± 1.27% versus 71.22 ± 0.68%). The stability of PSPI-HP was better than that in ASPI-HP when exposed to environmental factors. Multi-spectral evaluations and molecular docking results indicated that HP formed stable complexes with SPI through hydrogen bonding and hydrophobic interactions. Circular dichroism results demonstrated a decrease in α-helix and an increase in β- sheet and β-turn content upon SPI binding to HP. Compared with SPI and ASPI-HP, PSPI-HP exhibited better antioxidant activity and emulsifying activity. The results offer novel perspectives on the interaction between SPI and HP and broaden the potential applications of HP in the food and pharmaceutical industries.</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":"19 5","pages":"3360 - 3373"},"PeriodicalIF":2.9,"publicationDate":"2025-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143845686","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":"Enrichment of ellagic acid in pomegranate peel waste extract by consecutive ultrafiltration and adsorption processes","authors":"Aslı Arslan Kulcan,&nbsp;Nida Pınarbaşı,&nbsp;Ferhan Balcı Torun,&nbsp;Ayhan Topuz","doi":"10.1007/s11694-025-03177-x","DOIUrl":"10.1007/s11694-025-03177-x","url":null,"abstract":"<div><p>The aim of this study was to extract pomegranate peel waste, a by-product of the fruit juice industry, and enrich it with ellagic acid using cost-effective, scalable physical separation methods. To achieve this, ultrafiltration was employed as a pre-enrichment technique. The results showed that ellagic acid was selectively concentrated in the retentate fraction, with an 118% increase in purity when a 10 kDa cut-off membrane was used. Subsequently, the adsorption efficiency of two adsorbents, Amberlite XAD-4 resin and activated charcoal, was evaluated for ellagic acid enrichment. Adsorption experiments were performed using adsorbent concentrations of 0.5%, 1%, 2%, and 4%, followed by testing the desorption steps separately with 70% ethanol, methanol, and absolute ethanol for 24 h. Static adsorption tests revealed that 2% activated carbon and 4% Amberlite XAD-4 resin achieved the highest adsorption efficiencies, with 100% and 99.3% for ellagic acid, respectively. These cost-effective and environmentally friendly processes significantly enhanced the ellagic acid concentration in pomegranate peel-derived polyphenols, reaching 17.4 g/100 g dry weight (DW). This demonstrates their potential for the sustainable valorization of fruit waste. The methodology presented here offers an efficient and scalable approach for the recovery of ellagic acid, supporting the development of a circular bioeconomy by converting agricultural by-products into high-value bioactive compounds.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 5","pages":"3257 - 3265"},"PeriodicalIF":2.9,"publicationDate":"2025-03-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11694-025-03177-x.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143845687","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}