ACS food science & technology最新文献_第3页

Refractance Window Drying of Sacha Inchi (Plukenetia volubilis L.) Oil Microcapsules as an Omega-3 Vehicle: Impact on Artisanal Chorizo Incorporation 印度树（Plukenetia volubilis L.）的折光窗干燥油微胶囊作为Omega-3载体：对手工香肠掺入的影响

IF 2.8

ACS food science & technology Pub Date : 2025-08-20 DOI: 10.1021/acsfoodscitech.5c00546

Aureliano Rodríguez-Cortina, and , María Hernández-Carrión*,

{"title":"Refractance Window Drying of Sacha Inchi (Plukenetia volubilis L.) Oil Microcapsules as an Omega-3 Vehicle: Impact on Artisanal Chorizo Incorporation","authors":"Aureliano Rodríguez-Cortina,  and , María Hernández-Carrión*, ","doi":"10.1021/acsfoodscitech.5c00546","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.5c00546","url":null,"abstract":"Sacha inchi oil (SIO) is rich in beneficial fatty acids but faces challenges in food incorporation due to oxidation. This study investigated the impact of homogenization techniques (high-speed, hand-held immersion, and ultrasound-probe) and temperatures (60 and 70 °C) on the physicochemical properties and bioaccessibility of SIO microcapsules produced via refractance windows drying (RW). Chorizos with 0, 3, and 6% microcapsules were also formulated to assess product quality. Ultrasound-probe homogenization at 70 °C achieved the best performance, yielding microcapsules with low moisture content (1.84%), reduced water activity (0.21), low hygroscopicity (6.99 g/100 g), and rapid solubility (182 s). The resulting microcapsules demonstrated high stability, supporting extended shelf life and thermal resistance. Incorporating 6% into chorizos decreased cooking loss from 17.41% to 10.12% while preserving texture. This study demonstrates RW’s efficacy for encapsulating bioactive compounds, advancing functional food development, and enhancing traditional products through sustainable technologies.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 9","pages":"3496–3506"},"PeriodicalIF":2.8,"publicationDate":"2025-08-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145094294","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Engineering Pectin Biobased Films with Bacterial Cellulose Nanostructures for Enhanced Food Packaging Performance 工程果胶生物基膜与细菌纤维素纳米结构增强食品包装性能

IF 2.8

ACS food science & technology Pub Date : 2025-08-20 DOI: 10.1021/acsfoodscitech.5c00405

Mirva Sarafidou, Erminta Tsouko*, Anastasios Giannoulis, Demetres Briassoulis, George E. Baltatzis, Ioannis P. Trougakos, Theofania Tsironi and Apostolis Koutinas*,

{"title":"Engineering Pectin Biobased Films with Bacterial Cellulose Nanostructures for Enhanced Food Packaging Performance","authors":"Mirva Sarafidou, Erminta Tsouko*, Anastasios Giannoulis, Demetres Briassoulis, George E. Baltatzis, Ioannis P. Trougakos, Theofania Tsironi and Apostolis Koutinas*, ","doi":"10.1021/acsfoodscitech.5c00405","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.5c00405","url":null,"abstract":"This study developed pectin-based (Pec) films reinforced with microfibrillated cellulose (MFC) and bacterial cellulose nanostructures (BNC) produced via acid (BNC-A) or enzymatic (BNC-E) processing for sustainable food packaging. Sugar beet pulp served as a renewable resource for bacterial cellulose production (3.9 g/L) and food-grade pectin (galacturonic acid = 76.9%). Transparency and optical properties of films were influenced by BNCs incorporation (p < 0.05). BNC-reinforced films blocked more than 95% of the UVA/UVB radiation. The contact angle ranged within 74.6–106.7°, with BNC-A-reinforced films demonstrating the highest hydrophobicity. Water vapor permeability ranged within 1.78 × 10–7-2.07 × 10–7 g/m·h·Pa, with insignificant differences between the cellulose-reinforced and Pec films (p > 0.05). BNC-A incorporation improved the film’s mechanical profile, with tensile strength, elongation at break, and Young’s modulus rising by 39.7, 53.6, and 54.0%, respectively, over Pec films. Overall, Pec films reinforced with BNCs emerge as strong candidates for sustainable food packaging, combining mechanical strength, efficient UV-protection, and tunable water interaction, supporting eco-friendly packaging alternatives.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 9","pages":"3374–3386"},"PeriodicalIF":2.8,"publicationDate":"2025-08-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.5c00405","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145094296","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Bioaccessibility, Antioxidant Resilience, and Chemical Characteristics of Chardonnay Wines: A Comparison between Prolonged Maceration and Conventional Winemaking Following In Vitro Digestion 霞多丽葡萄酒的生物可及性、抗氧化韧性和化学特性：体外消化后长时间浸渍与常规酿造的比较

IF 2.8

ACS food science & technology Pub Date : 2025-08-19 DOI: 10.1021/acsfoodscitech.5c00463

José Ricardo Machado dos Santos, Carolina Turnes Pasini Deolindo, Jocinei Dognini, Nathália Coelho Andrade and Aniela Pinto Kempka*,

{"title":"Bioaccessibility, Antioxidant Resilience, and Chemical Characteristics of Chardonnay Wines: A Comparison between Prolonged Maceration and Conventional Winemaking Following In Vitro Digestion","authors":"José Ricardo Machado dos Santos, Carolina Turnes Pasini Deolindo, Jocinei Dognini, Nathália Coelho Andrade and Aniela Pinto Kempka*, ","doi":"10.1021/acsfoodscitech.5c00463","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.5c00463","url":null,"abstract":"This study evaluated Chardonnay wines produced with and without skin maceration, considering both fermentative and postfermentative contact with grape skins. Analyses compared phenolic composition, antioxidant capacity, and behavior during simulated gastrointestinal digestion. Wines with skin maceration exhibited substantially higher phenolic content (≈345–860 mg/L) than nonmacerated wines (≈155–305 mg/L), as well as greater antioxidant capacity before and after digestion. Spectroscopic and instrumental sensory analyses confirmed the chemical and sensory distinctiveness of macerated wines, with fluorescence spectroscopy explaining over 95% of the variance in differentiating wine styles. FTIR and electronic tongue data indicated greater analytical variability among macerated samples. Although digestion reduced concentrations of individual phenolics and increased convergence of analytical profiles, macerated wines retained superior antioxidant potential. These findings highlight the compositional complexity and bioactive potential of skin-macerated white wines, underscoring the need for further research on enological strategies that influence their nutritional, sensory, and functional properties.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 9","pages":"3399–3412"},"PeriodicalIF":2.8,"publicationDate":"2025-08-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.5c00463","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145094326","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Cellulose Nanospheres-Reinforced Gelatin/Chitosan-Lactate/Curcuma Hydroethanolic Extract Food Packaging Films for the Preservation of Chicken Meat 纤维素纳米球-增强明胶/壳聚糖-乳酸/姜黄氢乙醇提取物食品包装膜保存鸡肉

IF 2.8

ACS food science & technology Pub Date : 2025-08-19 DOI: 10.1021/acsfoodscitech.5c00502

Rahul Thakur, Mohd Khalid Gul, Suranga Wickramarachchi, Kunal Pal and Preetam Sarkar*,

{"title":"Cellulose Nanospheres-Reinforced Gelatin/Chitosan-Lactate/Curcuma Hydroethanolic Extract Food Packaging Films for the Preservation of Chicken Meat","authors":"Rahul Thakur, Mohd Khalid Gul, Suranga Wickramarachchi, Kunal Pal and Preetam Sarkar*, ","doi":"10.1021/acsfoodscitech.5c00502","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.5c00502","url":null,"abstract":"The present study reports on the development of a food packaging film comprising gelatin (GE), chitosan-lactate (ChL), curcuma hydroethanolic extract (CEE), and cellulose nanosphere (CNS) at different concentrations. GE and ChL served as primary film-forming biopolymers, providing structural integrity and flexibility to the films. The inclusion of CNS enhanced the intermolecular interaction within the biopolymeric network by hydrogen bonding, resulting in a reinforced polymer matrix and improved physical, rheological, mechanical, barrier, microstructural, and thermal properties of the films. CNS in film matrix increased the tensile strength (48.62 ± 3.88 MPa), elastic modulus (22.44 ± 1.12 MPa), and reduced the water vapor permeability (3.93 ± 0.08 × 10–11 g m/s m2 Pa). The incorporation of CEE imparted a remarkable antimicrobial property to the films against Escherichia coli and Bacillus cereus. The films were used for the wrapping application of raw chicken meat stored at 4 °C up to 12 days and compared with the commercial packaging films.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 9","pages":"3450–3467"},"PeriodicalIF":2.8,"publicationDate":"2025-08-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145094324","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Fermentation in Coculture with Limosilactobacillus fermentum (LBF 433) and Lacticaseibacillus casei (LBC 237) as a Strategy to Diversify Peptides in Milk 与发酵乳酸杆菌（LBF 433）和干酪乳杆菌（LBC 237）共培养发酵以实现乳中多肽的多样化

IF 2.8

ACS food science & technology Pub Date : 2025-08-18 DOI: 10.1021/acsfoodscitech.5c00396

Emyr Hiago Bellaver, Eduarda Eliza Redin, Ingrid Militão da Costa, Liziane Schittler Moroni and Aniela Pinto Kempka*,

{"title":"Fermentation in Coculture with Limosilactobacillus fermentum (LBF 433) and Lacticaseibacillus casei (LBC 237) as a Strategy to Diversify Peptides in Milk","authors":"Emyr Hiago Bellaver, Eduarda Eliza Redin, Ingrid Militão da Costa, Liziane Schittler Moroni and Aniela Pinto Kempka*, ","doi":"10.1021/acsfoodscitech.5c00396","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.5c00396","url":null,"abstract":"This study investigated the impact of coculture fermentation using Limosilactobacillus fermentum (LBF 433) and Lacticaseibacillus casei (LBC 237) on the generation of bioactive peptides from whole milk. Fermentations with individual strains and coculture were performed, followed by peptide identification using nanoLC-MS/MS and de novo sequencing via PEAKS XPRO. Coculture increased the number of peptides, with L. fermentum predominantly contributing to proteolysis. Most peptides in coculture overlapped with the LBF 433 monoculture. Physicochemical analysis showed peptides with near-neutral charge, moderate hydrophobicity, and high aliphatic residue content─traits linked to improved solubility and bioactivity. Principal component analysis revealed two main axes: hydrophobicity related to aliphatic residues and isoelectric point negatively correlated with the acid–base profile. These features affect membrane interaction and bioavailability. Overall, coculture fermentation is an effective strategy to modulate peptide profiles and obtain compounds with desirable structural and functional properties for use in functional foods and nutraceuticals.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 9","pages":"3361–3373"},"PeriodicalIF":2.8,"publicationDate":"2025-08-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.5c00396","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145094349","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Synergistic Effects of Astaxanthin and Chlorophyll a on Singlet Oxygen Quenching Reinforced by Calcium Ascorbate 虾青素和叶绿素a对抗坏血酸钙增强单线态氧猝灭的协同作用

IF 2.8

ACS food science & technology Pub Date : 2025-08-18 DOI: 10.1021/acsfoodscitech.5c00260

Magohei Yamada, Takashi Matsuhira, Keizo Yamamoto, Fumio Asanoma, Tsumoru Morimoto, Tsuyoshi Kawai and Hiromi Sakai*,

{"title":"Synergistic Effects of Astaxanthin and Chlorophyll a on Singlet Oxygen Quenching Reinforced by Calcium Ascorbate","authors":"Magohei Yamada, Takashi Matsuhira, Keizo Yamamoto, Fumio Asanoma, Tsumoru Morimoto, Tsuyoshi Kawai and Hiromi Sakai*, ","doi":"10.1021/acsfoodscitech.5c00260","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.5c00260","url":null,"abstract":"This study examines the synergistic effects of astaxanthin and chlorophyll a in quenching singlet oxygen (1O2). The 1O2 quenching rate constant of chlorophyll a is 1.72 × 1010 M–1 s–1, but it increases to 3.17 × 1010 M–1 s–1 in the presence of astaxanthin. The strongest synergistic effect occurs at a molar ratio of astaxanthin:chlorophyll a = 1:2. 1H NMR analysis revealed shifts in signals and changes in the longitudinal relaxation time (T1) of astaxanthin upon the addition of chlorophyll a, indicating their proximity and interaction, which were also supported by fluorescence quenching analysis. Further addition of 150 equimolar calcium ascorbate protects more than 95% of both antioxidants from thermal decomposition (60 °C, 1 h). The optimal molar ratio of astaxanthin, chlorophyll a, and calcium ascorbate is 1:2:150, maximizing the synergistic effect of astaxanthin and chlorophyll a, while calcium ascorbate reinforces 1O2 quenching by providing a reductive environment and long-term stability.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 9","pages":"3307–3316"},"PeriodicalIF":2.8,"publicationDate":"2025-08-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145094350","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Characterization of Breadfruit (Artocarpus altilis) and Its Long-Term Effect on Glucose and Lipid Metabolism in Rats Fed with a High-Fat Diet 面包果（Artocarpus altilis）的特性及其对高脂饮食大鼠糖脂代谢的长期影响

IF 2.8

ACS food science & technology Pub Date : 2025-08-16 DOI: 10.1021/acsfoodscitech.5c00575

Yuri Haneishi, Tomohiro Noguchi, Tadasu Furusho, Jun Yamauchi and Yuri Tanioka*,

引用次数: 0

Assessing the Prebiotic Potential of Five Taro (Colocasia esculenta) Varieties Found in Hawai‘i on the Human Gut Microbiome and Short-Chain Fatty Acid Production Using In Vitro Human Digestion and Fecal Fermentation System 夏威夷五种芋头（Colocasia esculenta）品种对人体肠道微生物群的益生元潜力及利用体外消化和粪便发酵系统生产短链脂肪酸的潜力

IF 2.8

ACS food science & technology Pub Date : 2025-08-15 DOI: 10.1021/acsfoodscitech.4c00261

Solange M. Saxby*, Lianger Dong, Laura Tipton, Jessie Kai, Nathan E. Saxby, Wei Jia, Chin Nyean Lee, Marie K. Fialkowski, Carol Boushey, Marisa Wall and Yong Li*,

{"title":"Assessing the Prebiotic Potential of Five Taro (Colocasia esculenta) Varieties Found in Hawai‘i on the Human Gut Microbiome and Short-Chain Fatty Acid Production Using In Vitro Human Digestion and Fecal Fermentation System","authors":"Solange M. Saxby*, Lianger Dong, Laura Tipton, Jessie Kai, Nathan E. Saxby, Wei Jia, Chin Nyean Lee, Marie K. Fialkowski, Carol Boushey, Marisa Wall and Yong Li*, ","doi":"10.1021/acsfoodscitech.4c00261","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00261","url":null,"abstract":"Five taro (Colocasia esculenta) flour varieties (Bun-Long, Mana ‘Ulu, Moi, Kaua‘i Lehua, and Tahitian) found in Hawaii were evaluated for their total dietary fiber (TDF), resistant starch (RS), and prebiotic activity score. An in vitro batch fecal fermentation system and 16S rDNA sequencing were used to assess the effects of taro flour varieties on human fecal microbial communities and short-chain fatty acid (SCFA) production. The results revealed that Bun-Long, Moi, and Tahitian had the highest TDF content (8.10, 7.23, and 7.47 g/100 g, respectively). Taro flour shifted the ratio of Firmicutes/Bacteroidetes in a favorable direction, promoting the growth of butyrate-producing genera, such as Megamonas and Blautia. Pearson’s correlation indicated associations between TDF and RS levels with butyric acid production and prebiotic activity scores, emphasizing taro’s potential to enhance gut microbial health. Pairwise beta-diversity highlighted distinctions among taro varieties in modulating gut microbiota and SCFAs, with Bun-Long exhibiting the greatest effects.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 8","pages":"2912–2922"},"PeriodicalIF":2.8,"publicationDate":"2025-08-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144840577","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Characterization of Novel Dairy Leuconostoc mesenteroides S-L8 Strain for Opuntia ficus-indica Fruit Juice and Peels Fermentation 新型乳系肠系膜白菌S-L8菌株对无花果机会菌果汁及果皮发酵的特性研究

IF 2.8

ACS food science & technology Pub Date : 2025-08-13 DOI: 10.1021/acsfoodscitech.5c00334

Luciana Contreras, Hernan Veron, Erika Salguero, Amiel Baletka, María Inés Isla and Sebastian Torres*,

{"title":"Characterization of Novel Dairy Leuconostoc mesenteroides S-L8 Strain for Opuntia ficus-indica Fruit Juice and Peels Fermentation","authors":"Luciana Contreras, Hernan Veron, Erika Salguero, Amiel Baletka, María Inés Isla and Sebastian Torres*, ","doi":"10.1021/acsfoodscitech.5c00334","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.5c00334","url":null,"abstract":"Lactic acid fermentation of vegetable foods and byproducts constitutes a featured technology for their preservation and valorization, promoting their functional and health benefits. This study explores the probiotic and technological properties of a lactic acid bacterium strain isolated from cow milk, selected for its ability to ferment the juice and byproducts of Opuntia ficus-indica fruits. This strain was identified by genotypic characterization as Leuconostoc mesenteroides S-L8. The evaluation of its gastrointestinal environment tolerance, cell surface properties, antimicrobial activity, and safety profile showed the probiotic potential of L. mesenteroides S-L8. This strain was able to grow in and acidify both cactus pear juice and peel extract, reaching cell counts near 8 log CFU/mL, pH values <4 (ΔpH = 2), and lactic acid contents between 6.5 and 7.2 mg/mL at 24 h of growth. The cactus pear juice and peel extract fermented with strain S-L8 preserves the phenolic compound content and showed improved antioxidant capacities (increment between 63 and 75% in ABTS radical scavenging activity) of unfermented products. The results obtained showed the potential of L. mesenteroides S-L8 for their use as a starter for the fermentation of O. ficus-indica fruit juice and byproducts, contributing to the sustainable exploitation of this fruit through the production of functional fermented products and valuables metabolites.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 9","pages":"3342–3352"},"PeriodicalIF":2.8,"publicationDate":"2025-08-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145094477","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Xanthan Gum-Based Edible Coating Enriched with Grape Stalk Extract for Enhancing the Storability of Grapes (Vitis vinífera L. Cv. Thompson Seedless) under Ambient Conditions 富含葡萄梗提取物的黄原胶基可食性涂层提高葡萄的贮藏性（Vitis vinífera L. Cv.）。汤普森无籽)在环境条件下

IF 2.8

ACS food science & technology Pub Date : 2025-08-12 DOI: 10.1021/acsfoodscitech.5c00511

Vikrant Bodana, Pavan K. Kancharla and Vimal Katiyar*,

{"title":"Xanthan Gum-Based Edible Coating Enriched with Grape Stalk Extract for Enhancing the Storability of Grapes (Vitis vinífera L. Cv. Thompson Seedless) under Ambient Conditions","authors":"Vikrant Bodana, Pavan K. Kancharla and Vimal Katiyar*, ","doi":"10.1021/acsfoodscitech.5c00511","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.5c00511","url":null,"abstract":"This research aimed to develop an edible coating based on xanthan gum incorporated with grape stalk extract (GSE) with varying concentrations (5–25%) and evaluate its potential to enhance the storability of white grapes under ambient conditions. The GSE demonstrated a high phenolic content (259.81 mg GAE/g) and flavonoids (16.52 mg QE/g) as well as excellent antioxidant activity (95.73%). The edible coating incorporated with a GSE content of 25% (XG-GSE-25) demonstrated excellent phenolic and antioxidant activity. The application of edible coating on white grapes retained the quality attributes during storage at ambient conditions such as reduced weight loss (24.97%) control with minimal changes in puncture strength (∼20%), titratable acidity (∼22%), total soluble solids (∼19%), ascorbic acid content (∼17%), membrane electrolytic leakage (∼36%), respiration rate (∼2.4 mg CO2 kg–1 h–1), and color attributes as compared to control up to 16 days. Further, the developed coating with high GSE concentration was effective in retaining the phenols, flavonoids, and antioxidant activity of grapes compared to that of uncoated grapes.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 9","pages":"3479–3495"},"PeriodicalIF":2.8,"publicationDate":"2025-08-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145094473","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0