Journal of Food Measurement and Characterization最新文献

{"title":"Evaluation and prediction of synergistic antioxidant effects of green walnut hulls, potato peel, and date pulp extracts on the stability of sunflower oil by deep neural networks","authors":"Nooshin Noshirvani,&nbsp;Narges S. Bathaeian,&nbsp;Hadi Fasihi,&nbsp;Mohammad Taheri Ghods","doi":"10.1007/s11694-024-02903-1","DOIUrl":"10.1007/s11694-024-02903-1","url":null,"abstract":"<div><p>This study investigated the synergistic effect of the combination of three plant extracts including green walnut hulls, potato peel, and date pulp on the oxidation of sunflower oil over 15 days of storage at 70 °C. The total polyphenol and flavonoid compounds of three extracts were measured. Also, the antioxidant efficiency was studied by evaluating the DPPH scavenging assay and IC₅₀. Furthermore, the effectiveness of plant extracts on the oxidation of sunflower oil was determined by measuring <i>p</i>-anisidine (AV), peroxide (PV), thiobarbituric acid (TBA-V), and total oxidation (TOTOX). The total polyphenols and flavonoids ranged from (TP: 1084.36, 1076.59, and 414.71mg GAE/100 g extract; and TF: 549. 9mg CE/100 g extract, 475.28, 304.18mg CE/100 g extract) for green walnut hulls, potato peel, and date pulp extracts, respectively. The DPPH assay indicated that TBHQ is almost 2, 3, and 24 times more effective than those of green walnut hulls, potato peel, and date pulp extracts, respectively. According to the obtained results the combination of plant extracts indicated high antioxidant effects which was competitive with the synthetic antioxidant of TBHQ. The best synergistic effects were obtained for GP100 in terms of PV and TOTOX values, and SP200 and GP500 for TBA-V, and AV, respectively. Furthermore, a regression model based on a deep neural network to predict oil oxidation was proposed for the first time. First, a dataset using data collected from the laboratory experiments was organized. After developing several regression models based on deep neural networks, the models were trained and tested to choose the better model. Finally, cross-validation techniques to test the model for prediction of four parameters of AV, PV, TBA-V, and TOTOX values were conducted. The accuracy of predictions for AV, PV, TOTOX, and TBA-V was more than %99, %99, %94 and %90, respectively.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"18 12","pages":"9721 - 9735"},"PeriodicalIF":2.9,"publicationDate":"2024-10-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142600588","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":"Detection of fipronil in eggs by an aptasensor based on the Au@Ag NPs Raman enhanced substrate","authors":"Zhang Yuhang,&nbsp;Bai Xiaolin,&nbsp;Chen Wenwei,&nbsp;Fan Yizhou,&nbsp;Tang Yulong,&nbsp;Huang Guangrong","doi":"10.1007/s11694-024-02922-y","DOIUrl":"10.1007/s11694-024-02922-y","url":null,"abstract":"<div><p>Fipronil, a phenylpyrazole insecticide, is widely used but raises concerns regarding potential human health risks. This study introduces an aptasensor that utilizes Au@Ag nanoparticles (NPs) as a Raman-enhanced substrate for detecting fipronil residues in eggs. In this system, 4-mercaptobenzoic acid (4-MBA) serves as the Raman signaling molecule, anchored to Au@Ag NPs via Ag-S bonds. The presence of an aptamer initially reduces the 4-MBA Raman signal, which is subsequently restored to varying extents when different concentrations of fipronil are introduced. Thus, fipronil is indirectly quantified by measuring the intensity of the 4-MBA Raman signal. Under optimized conditions, the sensor demonstrates a linear detection range for fipronil between 50 and 400 nM with a coefficient of determination (R²) of 0.9968, and a detection limit of 15.68 nM. It also exhibits excellent selectivity and sensitivity towards fipronil. Furthermore, recovery rates for fipronil detection in egg samples ranged from 90 to 100%, with a relative standard deviation (RSD) below 5%, underscoring the method’s strong potential for practical applications.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"18 12","pages":"9846 - 9855"},"PeriodicalIF":2.9,"publicationDate":"2024-10-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142600554","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":"Single-walled carbon nanotubes hybrid carbon materials sensor for simultaneous detection of chloramphenicol and furazolidone in food samples","authors":"K. J. Abhishek,&nbsp;Sathish Reddy,&nbsp;Gururaj Kudur Jayaprakash,&nbsp;K. N. Harish,&nbsp;Mohan Kumar","doi":"10.1007/s11694-024-02921-z","DOIUrl":"10.1007/s11694-024-02921-z","url":null,"abstract":"<div><p>Single walled carbon nanotubes (SWCNTs) sensors known for its sensitivity, fast response and ability to operate at room temperature. However, obtaining high sensitivity, reproducibility, stability, selectivity and cost effective SWCNT based sensors for detection of antibiotics in different environment remains challenging. In this work, we have fabricated a highly sensitive single-walled carbon nanotubes modified carbon material paste electrode modified (nanotubes/MCPE) and used it to electrochemically detect antibiotics (CP, FZ) and potassium ferrocyanide K₄ [Fe (CN)₆]. The electrochemical sensing parameters, including variations in scan rates, sensing, and electrode surface area, were determined. The nanotubes-modified electrode exhibited better sensing properties as compared to the unmodified electrode. The modified electrode demonstrated distinct electrochemical sensing towards individual and simultaneous detection of CP and FZ. The nanotubes/MCPE shows diffusion-controlled electron transfer process with wide linear concentration range from 50 to 750 µM for CP and 50 to 400 µM for FZ, with a low limit of detection of 13.71 nM for CP and 9.51 nM for FZ, and a high sensitivity of 2.420 µA. µM^− 1.cm^− 2 for CP and 3.487µA. µM^− 1.cm^− 2 for FZ. The electron transfer properties of SWCNT, CP, and FZ are computed using density functional theory the results are in good agreement with experimental results. Additionally, the developed SWCNT-based sensor exhibits remarkable repeatability, reproducibility, stability, and satisfactory recovery results for CP and FZ detection in honey and milk samples.</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":"18 12","pages":"9831 - 9845"},"PeriodicalIF":2.9,"publicationDate":"2024-10-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142600553","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":"Comparison of structural and functional properties between two protein isolates from flax (Linum usitatissimum L.) seeds","authors":"Juanrui Ren,&nbsp;Jing Fu,&nbsp;Xiai Zhao","doi":"10.1007/s11694-024-02895-y","DOIUrl":"10.1007/s11694-024-02895-y","url":null,"abstract":"<div><p>This study aimed to realize the full processing and utilization of isolated protein from flaxseed meal. Flaxseed protein isolate and degummed and defatted flaxseed protein isolate (DD-FPI) were prepared from the cold-pressed flaxseed meal (FM) using ultrasound-assisted aqueous extraction. A comparison was also made on their physicochemical, structural and functional properties. The results showed that the protein mass fractions in the FM, and degummed and defatted flaxseed meal were (37.52 ± 0.04) % and (37.47 ± 0.02) %, respectively. The degumming and degreasing treatment of FM increased the protein purity by about 15% before protein extraction. The molecular weights of FPI and DD-FPI were determined to be 10–55 kDa, indicating the most outstanding protein bands. A total of 17 amino acids were identified in each of them, including the abundant essential and non-essential amino acids. FTIR spectroscopy showed that the secondary structures of FPI and DD-FPI were similarly the looser structure, withaverage stability. SEM observed that the FPI exhibited the lower microscopic porosity than DD-FPI. The XRD diffraction intensities and peak shapes showed that there was less crystallinity or orderly arrangement in the structures of both FPI and DD-FPI, where the crystallinity of DD-FPI was lower than that of FPI. The amphiphilicity, hydrophilicity and the lipophilicity of the two proteins were better than those of soybean protein isolate. Both FPI and DD-FPI presented the excellent alkali solubility at different pH and salt ion concentrations. The foaming ability, emulsification activity and emulsion stability of DD-FPI were better than those of FPI, while the foam stability was the opposite. Therefore, the two isolated proteins can be expected to apply into the field of functional food.</p><h3>Graphical Abstract</h3>\u0000<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":"18 12","pages":"9708 - 9720"},"PeriodicalIF":2.9,"publicationDate":"2024-10-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142600550","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 dry rice noodles with low glycemic index by formulating with different soluble dietary fibers","authors":"Chunmin Guan,&nbsp;Lijuan Luo,&nbsp;Qing Wang,&nbsp;Fan Qiao,&nbsp;Gangping Xiong,&nbsp;Yuqin Ding,&nbsp;Jianhua Zhu,&nbsp;Qinlu Lin,&nbsp;Chun Liu","doi":"10.1007/s11694-024-02944-6","DOIUrl":"10.1007/s11694-024-02944-6","url":null,"abstract":"<div><p>In this study, 10–40% of oat-beta-glucan (OBG), soluble soybean polysaccharide (SSPS), and konjac glucomannan (KGM) were separately supplemented to rice flour (RF) to evaluate the effect of three soluble dietary fibers (SDF) on the cooking properties and eating quality, as well as in vitro digestibility of rice noodles (RNs). The digestive properties results suggested the addition of 20% KGM and 40% SSPS to RF significantly increased resistant starch (RS) and they were a low GI food. Textural properties analysis exhibited the addition of three SDF gave rise to a decrease in hardness (28,883–77,023 Pa), and this hardness met the production standards for RNs. The cooking and sensory quality analysis suggested SSPS had the most significant effect and KGM/OBG had little effect, particularly, 20% KGM improved the water absorption rate of RNs. The chroma results showed KGM had less influence on the L*, a*, and b* of RNs. These indicated that the addition of 20% KGM to RF provided a dietary reference for diabetic patients.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"18 12","pages":"10093 - 10101"},"PeriodicalIF":2.9,"publicationDate":"2024-10-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142600520","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 green deep eutectic solvent-based aqueous two-phase system for the extraction of heterocyclic aromatic amines from marinating juice","authors":"Min Li,&nbsp;Shanshan He,&nbsp;Lulu Li,&nbsp;Jiaying Zhuang,&nbsp;Hongyu Wang","doi":"10.1007/s11694-024-02912-0","DOIUrl":"10.1007/s11694-024-02912-0","url":null,"abstract":"<div><p>In this work, an aqueous two-phase system (ATPS) based on a green deep eutectic solvent (DES) and inorganic salt is presented and applied for the simultaneous determination of heterocyclic aromatic amines (HAAs) in the marinating juice via ultra performance liquid chromatography (UPLC). First, six different betaine-based DESs were prepared, and betaine/1,4-butanediol (Bet/Buta) was chosen as the suitable extractant for the ATPS. Their structures were confirmed via Fourier transform infrared (FT-IR) spectroscopy and proton nuclear magnetic resonance (¹H-NMR) spectroscopy. Subsequently, the factors influencing the ATPS were systematically investigated, and the optimal extraction parameters were obtained with a trichloroacetic acid concentration of 5% (w/v), 0.2 g of Bet/Buta, 0.6 g of an inorganic salt (K₂HPO₄), an extraction time of 1 min and a centrifugation time of 2 min. Under optimal extraction conditions, good linearities were obtained, with the correlation coefficient (<i>R</i>) ≥ 0.9995. The inter- and intraday precisions were 2.4–4.9% and 2.9–5.3%, respectively. The recoveries for the targeted HAAs ranged between 91.6 and 111.9%. The limits of detection (LODs) of 5.0–14.6 ng/g were obtained. In contrast to the frequently used solid-phase extraction (SPE) technique, the developed DES‒ATPS method, which has higher accuracy and better precision, has advantages of simplicity, speed, good environmental friendliness and low cost per sample. Finally, it was utilized to determine the four selected HAAs in actual samples of marinating juice to evaluate its applicability. Analytical GREEnness metric (AGREE), a novel greenness assessment tool, was tested to verify that this work was a relatively green analytical procedure. These findings demonstrate that the green and efficient DES−ATPS composed of the Bet/Buta DES and K₂HPO₄ shows great potential for extracting and enriching HAAs or other harmful substances from liquid food in pilot or large-scale operations.</p><h3>Graphical abstract</h3>\u0000<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":"18 12","pages":"9752 - 9765"},"PeriodicalIF":2.9,"publicationDate":"2024-10-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142600524","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":"Valorization of Lampung Province banana peel cultivars: nutritional and functional characterizations for biscuit production and wheat flour substitution","authors":"Derina Paramitasari,&nbsp;Yanuar Sigit Pramana,&nbsp;Suparman Suparman,&nbsp;Okta Nama Putra,&nbsp;Musa Musa,&nbsp;Karjawan Pudjianto,&nbsp;Bambang Triwiyono,&nbsp;Arni Supriyanti,&nbsp;Sarah Elisa,&nbsp;Bambang Singgih,&nbsp;Muhammad Ulinuhayani","doi":"10.1007/s11694-024-02928-6","DOIUrl":"10.1007/s11694-024-02928-6","url":null,"abstract":"<div><p>This study investigated the functional and nutritional properties of two banana peel flours from Lampung Province, an underutilized agro-industrial waste, BPF-J (Janten) and BPF-K (Kepok). These flours were evaluated as potential substitutes for wheat flour and other functional foods. The banana peels were treated with anti-browning agents and dried at 50 °C for 18 h. Notable nutritional differences were observed: BPF-J contained higher protein, starch, and soluble dietary fiber in g/100 g (7.04, 49.90, and 6.18, respectively), whereas BPF-K had higher fat content, insoluble dietary fiber, and total dietary fiber in g/100 g (12.26, 44.33, and 47.08, respectively). The phenolic content of BPF-J was comparable to that of BPF-K (50.52 and 49.75 mg GAE/100 g dry weight). The highest mineral contents in BPF-J were Fe, Zn, Mg, and K (mg/kg) at 31.82, 16.00, 105.76, and 3705.9, respectively. Conversely, BPF-K had higher Ca and Mn contents (472.02 and 15.68 mg/kg). BPF-K exhibited a higher water holding capacity owing to its higher dietary fiber content. Both flours exhibited similarities in oil holding capacity and swelling power. BPF-J exhibited higher solubility at 70 °C. The pasting properties revealed distinct differences, with BPF-K demonstrating a lower pasting temperature and higher viscosity. Morphologically, BPF-J contained more exposed starch granules than BPF-K, whereas BPF-K displayed a predominantly fibrous matrix. These flours were tested in biscuit formulations, and the 20% BPF-J biscuits showed the best sensory acceptability. These findings suggest that BPF-J and BPF-K are viable and sustainable options for enhancing functional food products.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"18 12","pages":"9906 - 9920"},"PeriodicalIF":2.9,"publicationDate":"2024-10-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142600523","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":"Glucose syrup production through enzymatic methods and acid hydrolysis using different starch sources: a systematic review","authors":"Musdalifa Musdalifa,&nbsp;Amran Laga,&nbsp;Andi N. F. Rahman","doi":"10.1007/s11694-024-02852-9","DOIUrl":"10.1007/s11694-024-02852-9","url":null,"abstract":"<div><p>Glucose syrup is a clear and viscous liquid often produced using starch that is subjected to acid hydrolysis or enzymatic methods. Therefore, this review aimed to evaluate the potential starch sources to produce glucose syrup using these two methods. The data used were articles retrieved from Scopus and Google Scholar databases based on relevant keywords. The search was conducted by limiting the articles to only English-language journals published between 2013 and 2023. The results show that the starch sources capable of being hydrolyzed into glucose syrup using either enzymatic or acid hydrolysis include sago, cassava, wheat, corn, potato, taro, sorghum, jicama, sweet potato, and rice. The enzymatic method was proven to be more effective in producing high returns compared to acid hydrolysis. Moreover, the key factors to be considered in the process included catalyst concentration which was found to be optimal at 0.02% α-amylase and glucoamylase for enzymatic methods and 150 ml 0.1 M/50 g starch for acid hydrolysis. Another factor was incubation time was observed to be optimal at 2 h for liquefaction and 48 h for saccharification in enzymatic methods but 13 h for acid hydrolysis. Furthermore, the best incubation temperature was reported to be 95 °C for liquefaction and 60 °C for saccharification in enzymatic methods but 95 °C for acid hydrolysis. The results also showed that the optimal pH was 6–6.2 for liquefaction and 4–4.2 for saccharification in enzymatic methods but 1–2 for acid hydrolysis. It was also reported that corn produced the highest yield compared to other materials. The review provided a comprehensive and holistic overview of glucose syrup production from several types of starch and two different methods.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"18 11","pages":"8976 - 8992"},"PeriodicalIF":2.9,"publicationDate":"2024-10-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142565935","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 some physicochemical, nutritional, and microbiological properties and sensory profiles of green tea and almond milk kombucha beverages","authors":"Ayca Gülhan","doi":"10.1007/s11694-024-02926-8","DOIUrl":"10.1007/s11694-024-02926-8","url":null,"abstract":"<div><p>Almond milk is one of the popular plant-based milks due to its nutritional properties and health benefits. Recently, using alternative raw materials instead of <i>Camellia sinensis</i> tea has attracted more attention in order to increase kombucha’s health benefits and improve sensory properties. This study aimed to obtain a beverage with enhanced functional properties by fermenting almond milk with kombucha as a new substrate source, providing an alternative to kombucha derived from green tea. In this context, we prepared kombucha beverages using green tea (KT) and almond milk (AMK) and analyzed specific dynamic parameters at different fermentation times (up to 14 days) to evaluate the effects of substrate sources. According to the results, as fermentation progressed, the pH and total soluble solids decreased and titratable acidity increased in both kombucha beverages. On the 14th-day samples, AMK exhibited the highest values in terms of DPPH radical scavenging activity (96.90%), CUPRAC (1.28 mmol Trolox/g), and total phenolic content (611.66 mg GAE/L). In AMK, the highest counts were reached on the 14th day of fermentation for acetic acid bacteria (7.99 log CFU/mL) and yeast (7.23 log CFU/mL), while the highest lactic acid bacteria value was determined on the 7th day of fermentation in AMK (7.44 log CFU/mL). On the 7th and 14th days of fermentation, acetic, gluconic, glucuronic, lactic and citric acids were detected at the highest levels in the AMK sample. Kombucha beverages showed suitable ethanol levels (0.35–0.74 g/L). The findings show that almond milk can be used as an alternative raw material in the development of kombuchas with higher bioactive potential and contribute to optimizing the fermentation process.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"18 12","pages":"9879 - 9889"},"PeriodicalIF":2.9,"publicationDate":"2024-10-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142600803","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":"In vitro evaluation of antioxidant and antibacterial activities of crude and anthocyanin-rich fraction of Philippine rice wine (tapuy) lees","authors":"Edward Kevin B. Bragais,&nbsp;Raymond B. Yu","doi":"10.1007/s11694-024-02917-9","DOIUrl":"10.1007/s11694-024-02917-9","url":null,"abstract":"<div><p>This study investigated the antioxidant and antibacterial activities of <i>Tapuy</i> lees, a traditional rice wine fermentation by-product rich in anthocyanins. The crude methanolic and anthocyanin-rich fractions were evaluated for phytoconstituents and were subjected to antioxidant and antibacterial assays. Results showed various phytochemicals, including tannins, flavonoids, and anthocyanins. The methanolic extract exhibited substantial phenolic content. Meanwhile, the anthocyanin-rice aqueous fraction revealed the highest antioxidant activities against DPPH, superoxide, and hydroxyl radicals. Additionally, both extracts demonstrated antibacterial activity against <i>Escherichia</i> <i>coli</i> and <i>Staphylococcus</i> <i>aureus</i>, with the anthocyanin-rich fraction displaying superior efficacy. Specifically, the anthocyanin-rich fraction displayed larger zones of inhibition against both bacterial strains compared to the methanolic extract. These results suggest the potential of the anthocyanin-rich aqueous fraction of <i>tapuy</i> lees as a natural antibacterial agent, indicating its potential application in food and health industries. Further in vitro and in vivo studies are recommended to validate and complement these preliminary findings, paving the way for developing novel functional food products derived from waste.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"18 12","pages":"9781 - 9792"},"PeriodicalIF":2.9,"publicationDate":"2024-10-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142600800","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}