Journal of Food Measurement and Characterization最新文献

{"title":"Optical Non-Destructive Detection Methods for Post-Harvest Fruit Quality Assessment Progress and Perspectives—A Review","authors":"Junming Hou,&nbsp;Chenglong Li,&nbsp;Hao Ding,&nbsp;Minghui Liu,&nbsp;Qiang Tang,&nbsp;Chenghao Li,&nbsp;Wei Wang","doi":"10.1007/s11694-025-03949-5","DOIUrl":"10.1007/s11694-025-03949-5","url":null,"abstract":"<div><p>With the growing emphasis of consumers on the quality, safety, and nutritional value of agricultural products, quality inspection during the postharvest distribution of fruits has increasingly become a focal point in the fruit industry. Rapidly and accurately assessing the internal and external quality of fruits without causing damage has become a critical factor in enhancing the quality and efficiency of the fruit industry. The emergence and ongoing development of optical non-destructive testing technology demonstrate its broad application prospects and significant industrial value. This paper introduces the development of non-destructive testing technologies for post-harvest fruits. Firstly, it elaborates on the importance of the post-harvest fruit industry, the main causes of post-harvest damage, and the applications and limitations of conventional testing methods. Secondly, it analyzes existing optical non-destructive testing methods, summarizing their key technological pathways and recent research progress. Finally, it discusses the technical challenges encountered in practical applications. It also explores the future potential of these technologies in promoting intelligent and high-efficiency post-harvest quality testing, particularly through trends in multi-optical sensor fusion, applications of artificial intelligence and machine learning, and the development of portable testing devices. This study provides theoretical support and technical references for enhancing the economic benefits and sustainability of the fruit industry.</p><h3>Graphical Abstract</h3><div><figure><div><div><picture><source><img></source></picture><span>The alternative text for this image may have been generated using AI.</span></div></div></figure></div></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"20 4","pages":"3899 - 3928"},"PeriodicalIF":3.3,"publicationDate":"2026-01-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147830015","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":"Colorimetric quantitative detection for saccharinity and protein content in protein beverage based on patterned wettability surface","authors":"Jumin Hou, Siyue Zhang, Yuxin Tian, Ling Peng, Huimin Lv","doi":"10.1007/s11694-026-04049-8","DOIUrl":"https://doi.org/10.1007/s11694-026-04049-8","url":null,"abstract":"","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2026-01-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147381519","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 quality of pasta through wheat substitution with Bambara groundnut, pinto bean and Cirina forda powder","authors":"Kolawole O. Falade,&nbsp;Christianah O. Ogunleye,&nbsp;Ibukunoluwa M. Adeyemo","doi":"10.1007/s11694-025-03934-y","DOIUrl":"10.1007/s11694-025-03934-y","url":null,"abstract":"<div><p>This research explored the substitution of wheat with Bambara groundnut (<i>Vigna subterranea</i>), and pinto beans (<i>Phaseolus vulgaris</i>) flours, and supplementation of pasta with Pallid emperor moth (<i>Cirina forda</i>) larvae powder. Wheat flour was substituted separately with oven-dried and roasted Bambara groundnut and pinto beans flours in the ratio (90:10, 80:20, 70:30, 60:40, 50:50), and 100% wheat was the control, for pasta manufacture. The resulting optimal pasta (80:20) were subsequently supplemented with the larvae powder (5 and 10%) to produce pasta. Physical, proximate composition, functional, cooking, and sensory properties of the pasta from the different formulated mixes were determined. Both legume substitution and <i>Cirina forda</i> supplementation had significant impact on the colour parameters, with colour intensity increasing as substitution and supplementation levels increased. The wheat-bambara groundnut and wheat-pinto beans pasta showed improved protein (15.4–22.45%) and ash (1.55–5.53%) contents. The wheat-roasted bambara pasta (80:20) and wheat-oven-dried pinto (80:20) pasta received high consumer acceptance. However, higher levels of legume substitution in the wheat-oven-dried bambara pasta gave lower sensory scores. Water absorption capacity and solubility index of both legume-substituted and <i>Cirina forda</i> supplemented pasta improved significantly. The cooking yield (399.2%) and cooking loss (6.28–9.12%) of the wheat-oven-dried bambara pasta (90:10) were significantly higher than others. Wheat was substituted with Bambara groundnut (20%) and pinto beans (20%), and supplemented with <i>Cirina forda</i> larvae (5%) to yield acceptable enriched pasta.</p><h3>Graphical Abstract</h3><div><figure><div><div><picture><source><img></source></picture><span>The alternative text for this image may have been generated using AI.</span></div></div></figure></div></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"20 4","pages":"4428 - 4446"},"PeriodicalIF":3.3,"publicationDate":"2026-01-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147830142","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":"Integrated multi-omics analysis of Cinnamomum migao fructus pressed oil for coronary heart disease","authors":"Yi Luo,&nbsp;Jiang-Tao Guo,&nbsp;Yong-Ping Zhang,&nbsp;Li-Na Jian,&nbsp;Jian Xu,&nbsp;Jie Liu","doi":"10.1007/s11694-025-03902-6","DOIUrl":"10.1007/s11694-025-03902-6","url":null,"abstract":"<div><p><i>Cinnamomum migao</i> fructus (CO), a plant used in traditional medicine and cuisine, has demonstrated potential in treating coronary heart disease (CHD). However, its active compounds and mechanisms of action remain unclear. This study employed an integrated approach using gas chromatography–mass spectrometry (GC–MS), pharmacodynamic evaluation in a CHD mouse model, network pharmacology, and transcriptomics to systematically investigate the active constituents and therapeutic mechanisms of CO-pressed oil (CO-PO). GC–MS analysis identified 35 volatile compounds in CO-PO, predominantly terpenoids, with consistent chemical profiles across replicates. Key bioactive compounds included eucalyptol (6.63–26.86%). Pharmacological experiments demonstrated that CO-PO provided dose-dependent cardioprotection, significantly reducing serum levels of inflammatory markers and alleviating oxidative stress. CO-PO treatment also downregulated the expression of Proprotein Convertase Subtilisin/Kexin Type 9 (PCSK9) and Inducible Nitric Oxide Synthase (iNOS) in myocardial tissue (<i>P</i> &lt; 0.05). Network pharmacology identified seven bioactive compounds, including decanoic acid and <i>γ</i>-eudesmol, which target 109 CHD-related genes. Transcriptomic analysis revealed 25 differentially expressed genes that were reversed by CO-PO treatment, such as Interferon-induced transmembrane protein 3 (Ifitm3) and Cathepsin S (Ctss). Pathway enrichment analysis highlighted several key pathways, including those related to Coronavirus Disease (COVID-19), ribosome function, and efferocytosis. These findings indicate that CO-PO ameliorates CHD through a complex \"multi-component, multi-target, multi-pathway\" network, supporting its potential development as a functional food ingredient.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"20 4","pages":"3796 - 3828"},"PeriodicalIF":3.3,"publicationDate":"2026-01-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147830202","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 of Nigella sativa extraction in olive oil and development of a nondestructive method for thymoquinone quantification: a comprehensive approach by multivariate statistical methods","authors":"Negar Namini,&nbsp;Reyhaneh Sabourian,&nbsp;Mahnaz Khanavi,&nbsp;Mohammad Reza Khoshayand,&nbsp;Mohsen Amini,&nbsp;Zahra Tamiji,&nbsp;Mannan Hajimahmoodi","doi":"10.1007/s11694-025-03567-1","DOIUrl":"10.1007/s11694-025-03567-1","url":null,"abstract":"<div><p>This study explores the process of extracting bioactive compounds from <i>Nigella sativa</i> seeds utilizing olive oil as a green solvent, optimized through multivariate statistical methods. <i>Nigella sativa</i>, known for its medicinal and culinary applications, contains thymoquinone (TQ) as its key bioactive component. The study investigates the potential of olive oil as a sustainable solvent, adhering to green chemistry principles for TQ extraction from <i>Nigella sativa</i> seeds. Response Surface Methodology (RSM) was employed to optimize the process of extraction, utilizing a Box-Behnken design, focusing on extraction time, temperature, and seed-to-oil ratio optimization to minimize anisidine value and maximize TQ content and induction time (InT). The optimum extract was charachterized using spectrophotometry, HPLC and GC-FID instruments. A second-order polynomial model was developed, and the responses for TQ and InT were statistically significant (<i>p-value</i> &lt; 0.0001) with strong predictive capabilities (R² = 0.9608, 0.9809 respectively). In the optimum extraction condition TQ content (1166.02 µg/mL), InT (40.78 h) and anisidine value (1.087) was obtained after 24-h extraction at 45 °C and a ratio of 1 w/w and predominant fatty acids were oleic, linoleic and palmitic acid. In addition, total sterol and total tocopherol contents were 918.6 µg/mL and 108.4 µg/mL respectively. The adequacy of the models was confirmed by the non-significant lack-of-fit tests. Multi-response optimization using the desirability function simultaneously maximized TQ content and InT with desirability value of 0.974 under optimal conditions. Validation of optimization confirmed the predictive reliability of the developed model. Additionally, a nondestructive multivariate statistical model for prediction of TQ content was developed ustilizing near infrared spectroscopy an chemometric. The developed multivariate model, obtained after SNV preprocessing, successfully predicts TQ content: root-mean-square error of calibration (RMSEC): 3.529, <span>({mathrm{R}}_{mathrm{cal}}^{2})</span>: 0.99; RMSE cross-validation (RMSECV): 9.467, <span>({mathrm{R}}_{mathrm{val}}^{2})</span>: 0.94; ratio of standard error of performance to standard deviation (RPD): 4.90; range error ratio (RER): 2.32. The findings reveal olive oil as solvent for extraction of TQ from <i>Nigella sativa</i> seeds, offering a sustainable alternative to traditional solvents and contributing to the development of natural and health-promoting products.</p><h3>Graphical abstract</h3>\u0000<div><figure><div><div><picture><source><img></source></picture><span>The alternative text for this image may have been generated using AI.</span></div></div></figure></div></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"20 4","pages":"4153 - 4168"},"PeriodicalIF":3.3,"publicationDate":"2026-01-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147830197","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":"α-Glucosidase inhibition activity and mechanism of phenolic compounds extracted from Gleditsia sinensis Lam.","authors":"Yong Liu,&nbsp;Yejun Deng,&nbsp;Xiang Wang,&nbsp;Caihong Zhang,&nbsp;Lixin Huang,&nbsp;Pujun Xie","doi":"10.1007/s11694-025-03835-0","DOIUrl":"10.1007/s11694-025-03835-0","url":null,"abstract":"<div><p>Inhibiting α-glucosidase activity by secondary metabolites has been confirmed as an effective strategy for treating type 2 diabetes mellitus (T2DM). α-Glucosidase inhibitory activity was determined by different parts of <i>Gleditsia sinensis</i> Lam. (GSL) extracts. The thorn of the GSL methanol extract exhibited the highest activity (IC₅₀ = 0.21 mg/mL). Eleven potential α-glucosidase inhibitors were detected by Ultra Performance Liquid Chromatography Quadrupole Time of Flight Mass Spectrometry, and fisetin was screened as the dominant compound (IC₅₀ = 0.211 µM) through virtual screening, correlation analysis, and inhibitory assay. Fluorescence quenching experiment explained that fisetin inhibited α-glucosidase through hydrogen bonds and hydrophobic forces in a reversible and non-competitive mode. Three-dimensional fluorescence and circular dichroism demonstrated that fisetin modified the amino acids’ microenvironment and disrupted the hydrogen-bonded network of α-glucosidase. α-Glucosidase was bounded with fisetin by hydrogen (Thr448, His515, Asp346, and Gln531) and hydrophobic residues (His515, Lys352, and Ala349) simulated by molecular docking. This study points out the fisetin’s inhibitory mechanism of α-glucosidase, indicating that it is a promising natural ingredient in T2DM treatment. </p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"20 4","pages":"4232 - 4247"},"PeriodicalIF":3.3,"publicationDate":"2026-01-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147381572","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":"Hybrid extraction and spray drying for the co-encapsulation of sulforaphane and curcumin: Process optimization and functional application","authors":"Ecenaz Gülen,&nbsp;Beste Öner,&nbsp;Özgün Köprüalan-Aydın,&nbsp;Figen Kaymak-Erteki̇n","doi":"10.1007/s11694-025-03946-8","DOIUrl":"10.1007/s11694-025-03946-8","url":null,"abstract":"<div><p>In this study, sulforaphane (SF) from cabbage seeds and curcumin from turmeric powder were extracted using a hybrid green extraction approach combining ultrasound-assisted extraction (UAE) and microwave-assisted extraction (MAE). Extractions were performed at 100 W microwave power and 40% ultrasonic amplitude at 30 °C. Solvent systems were selected according to the target compounds: 65% ethyl acetate and 35% water for cabbage seeds, and 70% ethanol and 30% water for turmeric. The optimal solid-to-solvent ratios were 1:25 (w/v) for sulforaphane and 1:10 (w/v) for curcumin. Extracts were analyzed for sulforaphane and curcumin content, total phenolic content (TPC), and antioxidant activity. To enhance stability, mask undesirable sensory attributes, and improve applicability in food systems, the extracts were microencapsulated by spray drying using maltodextrin (MD) and gum arabic (GA) as wall materials. Prior to encapsulation, the extracts were combined in a 1:1 (w/w) ratio. Spray drying was conducted at a feed temperature of 25 °C, an airflow rate of 473 L/h, and an aspiration rate of 60%. Process optimization was performed using a Central Composite Face-Centered Design (CCFD), with extract concentration (1–5%), MD: GA ratio (1:3–3:1, v/v), and inlet air temperature (170–190 °C) as independent variables. The resulting microcapsules were evaluated for physicochemical and functional properties, including TPC, antioxidant activity, sulforaphane and curcumin content, moisture content, water activity (aw), color parameters, bulk and tapped density, solubility, wettability, and microencapsulation efficiency. Sulforaphane and curcumin encapsulation efficiency and water activity were selected as key response variables for optimization, targeting maximal encapsulation efficiency and minimal water activity. Numerical optimization using Design-Expert software identified the optimal conditions as 3.69% extract concentration, an MD: GA ratio of 3:1, and an inlet air temperature of 170.08 °C. Under these conditions, encapsulation efficiencies were 88.35–97.86% for curcumin and 52.34–80.23% for sulforaphane, while water activity ranged from 0.055 to 0.320. To assess functional applicability, both microencapsulated sample and crude extract were incorporated into orange juice and kefir at concentrations of 0.01%, 0.03%, and 0.05%. Sensory evaluation indicated that 0.03% addition provided the highest acceptability in kefir, while 0.01% was optimal for orange juice. Overall, the results demonstrate that microencapsulation significantly improves the stability and sensory acceptability of sulforaphane and curcumin in functional beverages, supporting their potential as antioxidant-rich functional food ingredients.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"20 4","pages":"4581 - 4604"},"PeriodicalIF":3.3,"publicationDate":"2026-01-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11694-025-03946-8.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147830199","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":"LC-HRMS-based metabolomics and evaluation of its biological activity of Garcinia atroviridis with different extracting solvents","authors":"Trivadila,&nbsp;Dewi Anggraini Septaningsih,&nbsp;Alfi Hudatul Karomah,&nbsp;Retti Hanggia Anggela,&nbsp;Susi Indariani,&nbsp;Taopik Ridwan,&nbsp;Min Rahminiwati,&nbsp;Siti Sa’diah,&nbsp;Dyah Iswantini,&nbsp;Mohamad Rafi","doi":"10.1007/s11694-025-03800-x","DOIUrl":"10.1007/s11694-025-03800-x","url":null,"abstract":"<div><p><i>Garcinia atroviridis</i> is known as a flavor enhancer in food and used as traditional medicine in Indonesia. In this study, we aimed to analyze the effect of solvent polarity on the metabolite profile using LC-HRMS and level of antioxidant and antiobesity activity of <i>G. atroviridis</i>. Water, 50% ethanol, and absolute ethanol were used as extracting solvents. Principal component analysis (PCA) and partial least squares-discriminant analysis (PLS-DA) were used for classification based on extracting solvents. Antioxidant capacity was determined using the DPPH and CUPRAC methods, while the antiobesity activity was assessed based on pancreatic lipase inhibition. Putative metabolite identification successfully annotated 16 compounds with 50% ethanol extract gave the highest number of identified metabolites. PCA score plot showed successful grouping of the three extracts, while PLS-DA also classified the samples, identifying nine distinct compounds in all extracts. absolute ethanol extract exhibited the highest antioxidant capacity, with 50.59 ± 1.00 and 49.03 ± 0.35 mg AA/g dry extract using the DPPH and CUPRAC methods, respectively. Additionally, at a 100 µg/mL, this extract displayed the highest pancreatic lipase inhibitory activity, reducing enzyme activity by 28.85%. These findings indicate that different solvent extraction gave distinct characteristics for <i>G. atroviridis</i> extracts that can serve as references for future applications, especially in the food, health, and pharmaceutical industries in producing standardized plant extracts with specific bioactive compounds and benefits.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"20 4","pages":"4194 - 4202"},"PeriodicalIF":3.3,"publicationDate":"2026-01-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147830195","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":"Functional enhancement of stirred yogurt with vacuum-dried red grape pomace: impact on quality attributes","authors":"Ehdaa Samy Abu-Elmaati,&nbsp;Ahmed Alaa Al-Nashwi,&nbsp;Hanan S. Shalaby,&nbsp;Dalia A. Zaki,&nbsp;El Sayed Hassan Atwaa,&nbsp;Samy Abu-Elmaati,&nbsp;Amr M. Bakry","doi":"10.1007/s11694-025-03930-2","DOIUrl":"10.1007/s11694-025-03930-2","url":null,"abstract":"<div><p>By-products of fruit processing can serve as sustainable ingredients for developing innovative dairy products. In this study, red grape pomace powder (RGPP) was incorporated at 1%, 2%, and 3% (w/w) into stirred yogurt to enhance its colour and increase its dietary fiber and polyphenol content, thereby creating a novel functional yogurt. The yogurt samples’ physicochemical characteristics, such as colour measurements, pH, acidity, syneresis, and water-holding capacity (WHC), were assessed, along with their textural qualities after 1, 14, and 28 days of refrigeration (4 °C). Organoleptic analysis was also performed, alongside quantification of total phenolics, total anthocyanins, and antioxidant activity in the yogurts. The findings revealed that RGPP provided a significant amount of dietary fiber and polyphenols. The addition of RGPP increased WHC, total phenolics, total anthocyanins, and antioxidant activity, while also giving the yogurts a pleasing red hue and reducing syneresis. Furthermore, the textural qualities were enhanced by RGPP addition, indicating that a denser and more stable yogurt gel network was formed compared with the control. Regarding colour, consistency, flavour, and overall acceptability, the yogurt enriched with 2.0% RGPP received the highest scores. Therefore, RGPP may be incorporated into yogurts to enhance their nutritional and functional value, providing a promising strategy for the valorisation of fruit-processing by-products and contributing to more sustainable dairy innovation.</p><h3>Graphical abstract</h3><div><figure><div><div><picture><source><img></source></picture><span>The alternative text for this image may have been generated using AI.</span></div></div></figure></div></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"20 4","pages":"4396 - 4410"},"PeriodicalIF":3.3,"publicationDate":"2026-01-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11694-025-03930-2.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147830196","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 different drying methods on the physical properties, microstructure, and antioxidant activity of pea protein isolate-loaded chlorogenic acid microcapsules","authors":"Yinuo Zhang,&nbsp;Weiwei Cao,&nbsp;Xinyu Wei,&nbsp;Tongxiang Yang,&nbsp;Linlin Li,&nbsp;Wenchao Liu,&nbsp;Junliang Chen,&nbsp;Guangyue Ren,&nbsp;Zhongxiang Fang,&nbsp;Xu Duan","doi":"10.1007/s11694-025-03927-x","DOIUrl":"10.1007/s11694-025-03927-x","url":null,"abstract":"<div><p>To enhance the stability of chlorogenic acid (CA), pea protein isolate (PPI)-CA microcapsules fabricated by anti-solvent precipitation were dried by freeze-drying (FD), microwave freeze-drying (MFD) and spray drying (SD) methods. The characterization of CA-loaded PPI microcapsules was conducted by using scanning electron microscopy, particle size analyzer, fourier-transform infrared spectroscopy (FTIR), differential scanning calorimetry, X-ray diffraction (XRD) and antioxidant activity assays. Results suggested that the PPI-CA microcapsules dried by MFD had the tapped density (0.56 g/cm³) and highest bulk density (0.42 g/cm³), which were 24.4% and 31.3% higher than those of microcapsules dried by FD. The particle size of dried PPI-CA microcapsules was in the order of MFD (61.36 ± 4.20 µm) &gt; FD (54.5 ± 5.29 µm) &gt; SD (8.96 ± 4.96 µm). The PPI-CA microcapsules dried by SD had spherical structure while MFD and FD made the microcapsules exhibit irregularly shaped block structures. The dried PPI-CA microcapsules displayed endothermic peaks ranged from 85 °C to 93 °C, respectively, which was higher than that of CA alone (76 °C). The XRD spectra of PPI-CA microcapsules dried by SD, FD and MFD showed no distinct characteristic peaks of CA. The microcapsules dried by MFD displayed the best scavenging ABTS radical activity (63%) and DPPH radical (67.2%), which were 15.8% and 33.5% higher than those of FD-dried microcapsules, respectively. The PPI-CA microcapsules dried by MFD exhibited the lowest release ratio of CA at the ending of simulated intestinal fluid digestion phase among the three drying method. Therefore, MFD could be adopted to dry PPI-CA microcapsules to enhance the antioxidant activity and stability of CA in vitro digestion. This study provides valuable references for constructing CA delivery systems in functional food and pharmaceutical applications.</p><h3>Graphic Abstract</h3><div><figure><div><div><picture><source><img></source></picture><span>The alternative text for this image may have been generated using AI.</span></div></div></figure></div></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"20 4","pages":"4368 - 4377"},"PeriodicalIF":3.3,"publicationDate":"2026-01-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147830194","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}