Journal of Food Measurement and Characterization最新文献

{"title":"Ultrasound-assisted aqueous two-phase extraction of polyphenols from Terminalia chebula fruit: ANN-GA modeling, chemical characterization, and antioxidant evaluation","authors":"Rihan Zhao,&nbsp;Siyang Gao,&nbsp;Yuxin Zhang,&nbsp;Xiaoqiang Chen,&nbsp;Ying Zhang","doi":"10.1007/s11694-026-04730-y","DOIUrl":"10.1007/s11694-026-04730-y","url":null,"abstract":"<div><p>This study developed an ultrasound-assisted aqueous two-phase extraction (UAE-ATPE) system coupled with AB-8 macroporous resin purification for the recovery and characterization of polyphenols from <i>Terminalia chebula</i> fruit (TCP). The extraction process was modeled and optimized using response surface methodology (RSM) and artificial neural network-genetic algorithm (ANN-GA) approaches, with the ANN-GA model demonstrating superior predictive performance and fitting accuracy. Under ANN-optimized conditions, the TCP yield reached 40.39 ± 0.25%, exceeding that obtained with conventional 60% ethanol extraction (34.39 ± 0.38%). Purification using AB-8 macroporous resin increased the polyphenol purity from 39.69 ± 0.53% to 84.04 ± 0.49%. UPLC-MS/MS and HPLC analyses enabled polyphenol characterization and profiling, identifying and quantifying sixteen polyphenolic compounds, with chebulinic acid (88.92 mg/g) and chebulagic acid (56.10 mg/g) as the predominant constituents. The purified extract exhibited strong antioxidant properties, including reducing power, inhibition of lipid peroxidation (IC50 = 21.40 ± 0.45 µg/mL), and high oxygen radical absorbance capacity (ORAC = 4.78 ± 0.16 µmol TE/mg). SEM analysis revealed that ultrasonic treatment induced substantial disruption of the plant microstructure, facilitating polyphenol release and contributing to the enhanced antioxidant functionality of the purified extract. These findings demonstrate that the integrated UAE-ATPE system is an effective and sustainable strategy for the recovery, purification, and characterization of antioxidant polyphenols from <i>T. chebula</i> fruit.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"20 9","pages":"16785 - 16801"},"PeriodicalIF":3.6,"publicationDate":"2026-07-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149035215","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":"Nutritional and functional evaluation of durian seed wastes (Durio Zibethinus Murr.) from Peninsular Malaysia: a sustainable approach to functional food development","authors":"Kalvin Meng-Jun Chuo,&nbsp;Lee Sin Chang,&nbsp;Yong Hui Tan,&nbsp;Chee Hao Kuan,&nbsp;Choon Hui Tan","doi":"10.1007/s11694-026-04721-z","DOIUrl":"10.1007/s11694-026-04721-z","url":null,"abstract":"<div><p>Despite Malaysia’s high durian production volume, the potential of its seeds as functional food ingredients remains underexplored. This study investigated the physicochemical and functional properties of whole (WDSF) and dehulled (DDSF) durian seed flours across four native cultivars: D24, D101, XO, and Kampung. Proximate analysis indicated that WDSF generally retained higher nutrient levels than dehulled samples, with moisture (10.58 ± 0.20—11.27 ± 0.15%), crude protein (4.43 ± 0.1—5.31 ± 0.2%), crude fiber (3.06 ± 0.18—4.25 ± 0.04%), and ash (2.15 ± 0.09—2.58 ± 0.19%) across cultivars, although these differences were not always statistically significant (<i>p</i> &gt; 0.05). Functionally, WDSF demonstrated superior water absorption capacity (1.09 ± 0.06—1.41 ± 0.04 g/g) and higher gel hardness (36.67 ± 4.04—124.67 ± 3.79 g), alongside notable syneresis values (7.57 ± 0.5 – 11.05 ± 0.64%). Fatty acid profile analysis identified the fat content as rich in saturated medium-chain fatty acids, particularly hexanoic (13.06% – 17.68%) and octanoic acids (6.36%—14.53%), with myristoleic acid (0.09% – 0.22%) as the sole unsaturated fraction. These findings highlight the nutritional value and functional versatility of Malaysia durian seed flour, supporting its viability as a sustainable ingredient for the food industry.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"20 9","pages":"16762 - 16771"},"PeriodicalIF":3.6,"publicationDate":"2026-07-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149035212","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":"Physicochemical and functional characterization of chitosan–gelatin edible films incorporated with kesum essential oil in coarse and nanoemulsion systems","authors":"Jia Ming Goh,&nbsp;Yu Hsuan How,&nbsp;Kar Lin Nyam","doi":"10.1007/s11694-026-04717-9","DOIUrl":"10.1007/s11694-026-04717-9","url":null,"abstract":"<div><p>There is growing interest in active food packaging incorporating essential oils as functional edible materials to replace conventional plastic packaging. This study aimed to develop chitosan–gelatin edible films containing different forms of kesum essential oil (KEO): pure oil, coarse emulsion, and nanoemulsion. The physicochemical, mechanical, structural, and antibacterial properties of the films were evaluated. The KEO nanoemulsion exhibited greater stability than the coarse emulsion, with a higher zeta potential (− 15.17 mV), smaller droplet size (70.1 nm), and lower polydispersity index (0.201). Films containing KEO nanoemulsion showed an average thickness of 0.31 mm and higher opacity (4.0 A mm⁻¹). No significant differences were observed in moisture content, water solubility, or oxygen permeability among the films; however, the nanoemulsion film demonstrated lower water vapour permeability (6.312 × 10⁻⁷ g mm/m² Pa h) compared to films with pure KEO and without KEO. Mechanically, the KEO nanoemulsion film exhibited higher tensile strength (0.743 MPa) and elongation at break (488.71%), along with a finer and more uniform network structure. Antibacterial analysis confirmed enhanced activity against Staphylococcus aureus and Salmonella enterica in films incorporated with KEO nanoemulsion. These findings highlight the potential of chitosan–gelatin films containing KEO nanoemulsion as functional edible packaging for food applications, supporting Sustainable Development Goal (SDG) 12 by promoting sustainable materials and reducing reliance on conventional plastic packaging.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"20 9","pages":"16752 - 16761"},"PeriodicalIF":3.6,"publicationDate":"2026-07-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149035214","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 mulberry leaf powder on rheology, texture, cooking qualities, microstructure, and in vitro starch digestibility of dried wheat noodles","authors":"Guona Yao,&nbsp;Heng Wang,&nbsp;Lina Zhao,&nbsp;Jian Zhang,&nbsp;Yongjun Miao,&nbsp;Zhihong Xiao,&nbsp;Hongjian Chen,&nbsp;Bo Li","doi":"10.1007/s11694-026-04737-5","DOIUrl":"10.1007/s11694-026-04737-5","url":null,"abstract":"<div><p>Mulberry (<i>Morus alba</i> L.) leaves have hypoglycemic bioactivities suitable for hyperglycemic populations. 0–15% mulberry leaf powder (MP) was supplemented into dried white Chinese noodles to explore its influences on wheat starch physicochemical structure, sensory quality, antioxidant capacity, microstructure, and in vitro digestibility in this study. With rising MP dosage, total starch content and water absorption capacity declined, whereas noodles gained enhanced thermal stability and viscoelasticity. MP significantly raised total phenols and DPPH (Diphenylpicrylhydrazide) antioxidant activity. It facilitated starch short- and long-range ordered structures, increased relative crystallinity while retaining the original A-type crystal form. Meanwhile, MP darkened the noodles and raised cooking loss rate. When MP addition reached 15%, resistant starch rose from 20.17 mg/g (control) to 57.27 mg/g, and the expected glycemic index (eGI) dropped from 92.17 to 64.32. Noodles containing 9% MP achieved optimal edible quality, while 15% MP produced the minimum eGI. In conclusion, MP can effectively slow starch digestion and lower the glycemic response of wheat noodles.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"20 9","pages":"16826 - 16839"},"PeriodicalIF":3.6,"publicationDate":"2026-07-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149035207","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":"Quantitative morphological analysis of Szechuan pepper oil glands: a framework integrating 3D reconstruction and point cloud segmentation","authors":"Di Zhang,&nbsp;Shiyu Huang,&nbsp;Bin Zhang,&nbsp;Zitao Lin,&nbsp;Le Chu,&nbsp;Shaodong Jiang,&nbsp;Francesca Giampieri,&nbsp;Xiaobo Zou,&nbsp;Lingqin Shen","doi":"10.1007/s11694-026-04735-7","DOIUrl":"10.1007/s11694-026-04735-7","url":null,"abstract":"<div><p>Szechuan pepper (<i>Zanthoxylum bungeanum</i>) is a traditional Asian spice whose flavor quality is closely linked to the morphology of oil glands on the pericarp. Current quality assessment relies on subjective manual inspection and expert experience, lacking a quantitative and rapid analytical approach. To address this gap, this study aims to establish a multi-dimensional feature system for recognizing and quantifying pericarp surface morphology using reconstructed 3D point clouds integrated with deep learning. A dataset of 315 red and green Szechuan pepper pericarp samples (RSPP and GSPP) from major cultivation regions was constructed through multi-view imaging combined with structure-from-motion and multi-view stereo techniques. A seven-parameter feature system was designed to quantify oil-gland morphology, including gland count, average size, coverage ratio, curvature, and spatial uniformity. Furthermore, an enhanced PointNet + + model was developed to improve segmentation performance. Quantitative morphological analysis revealed that GSPPs had more glands (14–28) of smaller size (659–1008 points), while RSPPs had fewer glands (12–20) of larger, more variable size (835–1606 points) and a less uniform spatial distribution (maximum coefficient of variation in nearest-neighbor distance: 0.502 for RSPPs vs. 0.416 for GSPPs). The enhanced PointNet + + model achieved an overall accuracy of 0.869 and a mean Intersection over Union (mIoU) of 0.673 for GSPP, with corresponding values of 0.857 and 0.595 for RSPP. These mIoU scores represent increases of 9.7% and 4.6%, respectively, over the baseline PointNet + + model. This work provides a reliable machine vision-based methodology for morphological quality evaluation and potential grading of Szechuan pepper.</p><h3>Graphical Abstract</h3><div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"20 9","pages":"16802 - 16825"},"PeriodicalIF":3.6,"publicationDate":"2026-07-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149035210","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 coconut maturity on the physicochemical, antioxidant, and sensory properties of osmotically dehydrated coconut flakes","authors":"R. Pandiselvam,&nbsp;Rana M. Lal,&nbsp;M. R. Manikantan,&nbsp;S. V. Ramesh,&nbsp;Anjitha Jacob,&nbsp;Shameena Beegum","doi":"10.1007/s11694-026-04746-4","DOIUrl":"10.1007/s11694-026-04746-4","url":null,"abstract":"<div><p>Coconut maturity plays a crucial role in determining the physicochemical, nutritional, and sensory properties of processed coconut products. This study evaluated the influence of coconut maturity stage (8, 10, and 12 months after inflorescence emergence from the spathe) on the physical, physicochemical, proximate compositional, and sensory properties of coconut flakes. Key parameters evaluated include bulk density, rehydration ratio, hygroscopicity, proximate composition, antioxidant properties, and sensory acceptability. Proximate analysis results revealed that as maturity increased, fat content (29.83% to 40.43%), protein content (4.13% to 4.79%) and ash content (1.09% to 1.69%) were significantly increased. Carbohydrate content, total phenolic content and antioxidant activity declined with maturity, with the highest DPPH scavenging activity (37.91%) observed in flakes from 8-month matured coconuts. Among the samples, flakes derived from 10-month-old coconuts received the highest sensory scores for appearance, colour and overall acceptability and were identified as the optimum product based on sensory quality attributes. The findings provide insights into optimizing coconut flake production based on maturity stage, ensuring enhanced nutritional value, functional properties and sensory properties such as texture, structural stability, density, hygroscopic behaviour, rehydration capacity, and overall acceptability. Despite the higher phenolic content and antioxidant activity of flakes from 8-month-old coconuts, flakes from 10-month-old coconuts were identified as the most suitable for production due to their balanced nutritional, technological, and sensory attributes.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"20 9","pages":"16840 - 16851"},"PeriodicalIF":3.6,"publicationDate":"2026-07-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149035211","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":"Structure–property relationships in Bifidobacterium bifidum stabilization: role of clinoptilolite–milk hybrid matrices and dehydration methods","authors":"Ruqaia Jararaa,&nbsp;Gamze Üçok","doi":"10.1007/s11694-026-04693-0","DOIUrl":"10.1007/s11694-026-04693-0","url":null,"abstract":"<div><p>This study investigates a hybrid clinoptilolite–skim milk powder (SMP) matrix for the stabilization of <i>Bifidobacterium bifidum</i> under freeze- and vacuum-drying. Structure–property relationships were evaluated by correlating microstructural features with microbial viability. Field-emission scanning electron microscopy (FE-SEM) and particle size distribution (PSD) revealed more compact and integrated structures in hybrid systems than single-component carriers. Brunauer–Emmett–Teller (BET) analysis revealed substantially higher surface areas in clinoptilolite-containing matrices (~ 10–12 m²/g) than in hybrid formulations (~ 1–2 m²/g), suggesting partial surface coverage of clinoptilolite by milk components. Fourier transform infrared (FTIR) spectroscopy confirmed the integrity of protein secondary structures (Amide I and II) and the zeolite framework post-dehydration. Freeze-drying preserved <i>B. bifidum</i> viability more effectively than vacuum drying across all carrier systems. Clinoptilolite-containing systems exhibited lower residual moisture compared to milk-based matrices; however, reduced moisture alone did not ensure improved viability. During 90-day storage, freeze-dried SMP and hybrid formulations showed the highest viability, retaining 8.60 and 8.56 log CFU/g, respectively, whereas zeolite-only systems exhibited substantial viability losses. The results indicate that probiotic stability is influenced by matrix–process interactions, highlighting the role of clinoptilolite in moisture modulation and its contribution to the physicochemical characteristics of hybrid systems.</p><h3>Graphical abstract</h3><div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"20 9","pages":"16449 - 16462"},"PeriodicalIF":3.6,"publicationDate":"2026-07-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149035213","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":"Characterization of collagen and nano collagen derived from different chicken by-products","authors":"Zeinab M. Nagy,&nbsp;Khaled Y. Farroh,&nbsp;Mohamed M. T. Emara,&nbsp;Nabil A. Yassien,&nbsp;Hamdy M. B. A. Zaki","doi":"10.1007/s11694-026-04723-x","DOIUrl":"10.1007/s11694-026-04723-x","url":null,"abstract":"<div><p>The increasing demand for sustainable utilization of poultry by-products has stimulated interest in alternative collagen sources with unique functional properties instead of bovine or porcine collagen. This study aimed to compare different chicken by-products, including whole feet, skin of the feet, and body skin, as potential sources for collagen extraction and to evaluate their suitability for nano-collagen production. The proximate analysis showed that the whole feet sample had the highest protein, ash, and collagen content, with the lowest collagen solubility with significant differences among treatments (<i>P</i> &lt; 0.05). In contrast, the highest solubility was recorded for both skin samples. Investigation of the gel functional criteria showed that the whole feet collagen had the highest cooking stability, but the lowest yield, while the highest collagen yielding was collected from the feet skin, with statistically significant variation (<i>P</i> &lt; 0.05). Among nano-collagen samples, collagen extracted from the skin of the feet exhibited the smallest particle size (78.82 nm), the lowest PDI (0.30), and the highest positive zeta potential (+ 39.71 mV), which were significantly different (<i>P</i> &lt; 0.05), reflecting superior colloidal stability. Conversely, whole feet nano-collagen showed the largest particle size (215 nm), and semi-crystalline nature associated with residual mineral content, as confirmed by XRD. The FTIR analysis confirmed preserved triple-helical structure in all collagen samples, and well-defined characteristic Amide peaks of collagen were recorded for the skin of the feet. Based on the results, the chicken feet skin proved to be a valuable source for collagen extraction and nano-collagen preparation, a possible alternative supporting the utilization of poultry by-products in many applications.</p><h3>Graphical abstract</h3><div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"20 9","pages":"16772 - 16784"},"PeriodicalIF":3.6,"publicationDate":"2026-07-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149035209","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":"Laser-perforated film packaging reduces postharvest deterioration of Shahi litchi under ambient supply chain conditions","authors":"Ankit Kumar,&nbsp;Chaman Kumar,&nbsp;Sunil Kumar,&nbsp;Ipsita Samal,&nbsp;Bhagya Vijayan,&nbsp;Vinod Kumar,&nbsp;Akhand Pratap Pandey,&nbsp;Upagya Sah","doi":"10.1007/s11694-026-04722-y","DOIUrl":"10.1007/s11694-026-04722-y","url":null,"abstract":"<div><p>Sustaining the sensory integrity and visual appeal of <i>Shahi</i> litchi (<i>Litchi chinensis</i> Sonn.) throughout the post-harvest supply chain remains a critical challenge due to the fruit’s exceptional physiological susceptibility to rapid browning and moisture loss. This study evaluated the efficacy of various modified packaging films (MPF) in preserving freshness, color stability, and physicochemical quality of <i>Shahi</i> litchi through two independent transportation trials. Fruits were transported over an 1150 km round-trip route from Muzaffarpur to Lucknow, natural diurnal temperature fluctuations between 29.6 °C and 38.1 °C, followed by 48 h of ambient storage to simulate retail shelf-life. Six treatments were compared: T1 (Control); T2 (Cellulose wrapping); T3 (Nano-silver film); T4 (Laser-perforated MAP); T5 (HDPE); and T6 (PP). Among these, T4 significantly (<i>p</i> ≤ 0.05) outperformed other treatments in maintaining overall fruit freshness. It effectively limited physiological weight loss (2.03–2.17%), maintained a low browning index (1.35), and suppressed decay incidence. In addition, T4 preserved key quality attributes, including fruit firmness (630–639 g), ascorbic acid (up to 27.47 mg100 g^− 1), and titratable acidity, thereby retaining the characteristic taste and nutritional quality of the fruit. Colorimetric analysis confirmed that T4 ensured superior visual stability (ΔE = 0.83–1.96) by maintaining brightness (L*) and redness (a*), which are critical for consumer acceptance. Overall, the results demonstrate that laser-perforated modified atmosphere packaging is a highly effective strategy for reducing postharvest deterioration and extending the marketable shelf-life of litchi under ambient supply chain conditions.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"20 9","pages":"16720 - 16734"},"PeriodicalIF":3.6,"publicationDate":"2026-07-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149034505","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 different stabilization treatments on lipase activity and oil quality in rice bran","authors":"Yu Zhang,&nbsp;Liangliang Xie,&nbsp;Taiwei Wang,&nbsp;Hualu Zhou,&nbsp;Yan Chen,&nbsp;Haoran Ma,&nbsp;Guoqiang Zhang,&nbsp;Dan Xie","doi":"10.1007/s11694-026-04750-8","DOIUrl":"10.1007/s11694-026-04750-8","url":null,"abstract":"<div><p>Rice bran, a major by-product of rice milling, is rich in protein, lipids, dietary fiber, and diverse bioactive compounds. However, its high lipase activity readily induces oil hydrolysis and rancidity, thus constraining its high-value utilization. This study systematically investigated the effects of five stabilization treatments—radio frequency (RF), microwave (MW), superheated steam (SS), roasting (RST), and stir-frying (SF)—on both lipase activity in rice bran and the quality/flavor characteristics of the extracted rice bran oil (RBO). The results demonstrated that MW treatment was the most effective treatment, rapidly inactivating lipase (to 33.17% at 220 s) while it contained a high total phenolic content (TPC) 16.31 mg GAE/g oil and total flavonoid content (TFC) 36.46 mg RE/g oil. Although SS treatment also rapidly reduced the activity of lipase, it provided a low TPC (10.43 mg GAE/g oil) and TFC (24.85 mg RE/g oil) in RBO. In contrast, the RF treatment was less effective in inactivating the enzyme, with lipase activity reduced to only 52.66% at 50 min, but it increased the TPC (20.63 mg GAE/g oil) and TFC (45.05 mg RE/g oil) in RBO. Although SF and RST treatments also achieved effective enzyme inactivation, they required longer processing times and resulted in reduced TPC and (8.47 and 7.29 mg GAE/g oil) and TFC (25.86 and 22.32 mg RE/g oil). Following all treatments, both the extraction yield of RBO (12.39–15.33%) and γ-oryzanol content (2.26–2.57 g/100 g oil) significantly enhanced (<i>P</i> &lt; 0.05), while the acid value (AV) 34.36–38.09 mg/g and total phytosterol content (22.94–24.74 mg/g) were significantly reduced (<i>P</i> &lt; 0.05). All treatments except RF significantly reduced the peroxide value (PV) 3.91–7.13 mmol/mg of RBO (<i>P</i> &lt; 0.05) and enhanced the flavor of RBO. The results indicated that all methods in this study can stabilize rice bran effectively, but MW treatment stood out due to its rapidity, cost-effectiveness, and achieved high quality of RBO.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"20 9","pages":"16735 - 16751"},"PeriodicalIF":3.6,"publicationDate":"2026-07-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149034506","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}