Food chemistry advances最新文献

Evaluation of the effect of saffron pollen and saffron pollen/gallic acid microcapsule on oxidative stability of sunflower oil 评估藏红花花粉和藏红花花粉/甘氨酸微胶囊对葵花籽油氧化稳定性的影响

Food chemistry advances Pub Date : 2024-09-25 DOI: 10.1016/j.focha.2024.100816

{"title":"Evaluation of the effect of saffron pollen and saffron pollen/gallic acid microcapsule on oxidative stability of sunflower oil","authors":"","doi":"10.1016/j.focha.2024.100816","DOIUrl":"10.1016/j.focha.2024.100816","url":null,"abstract":"<div><div>This research aimed to identify an environmentally friendly, cost-effective, and biocompatible carrier for drugs or nutraceuticals without modification. Saffron pollen (SP) was selected and evaluated for its potential use as a carrier for gallic acid (GA), chosen as a model nutraceutical. The SP/GA microcapsules were prepared, and their adsorption and release isotherms were evaluated. SEM images demonstrated the loading of GA into the surface cavities and interior of the SP. The absorption isotherm revealed a maximum encapsulation yield (EY) of 42.4 %. The release isotherm showed that only 30 % of the GA-loaded microcapsules were released in oil over 72 h. The results of the antioxidant activity test indicated that SP significantly enhanced the oxidative stability of sunflower oil compared to GA alone, as evidenced by the peroxide value (PV) after 45 days of storage at 30 °C. The loading of GA into SP did not positively affect its antioxidant activity in oil due to its very slow release pattern. Given its high potential as an oxidative stabilizer, high EY, controlled release pattern, and extensive historical use as food and medicine, SP is proposed as a novel carrier for a wide range of potential applications.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142319848","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

Phenolic composition, antioxidant activity and health benefits of Tartary (Fagopyrum tataricum Gaerth) and common (F. esculentum Moench) buckwheat grains: A review 鞑靼荞麦（Fagopyrum tataricum Gaerth）和普通荞麦（F. esculentum Moench）的酚类成分、抗氧化活性和健康益处：综述

Food chemistry advances Pub Date : 2024-09-24 DOI: 10.1016/j.focha.2024.100820

{"title":"Phenolic composition, antioxidant activity and health benefits of Tartary (Fagopyrum tataricum Gaerth) and common (F. esculentum Moench) buckwheat grains: A review","authors":"","doi":"10.1016/j.focha.2024.100820","DOIUrl":"10.1016/j.focha.2024.100820","url":null,"abstract":"<div><div>Buckwheat (BW) grains are excellent suppliers of polyphenols with important health promoting qualities. The phenolic acids (protocatechuic, <em>p</em>-hydroxybenzoic, gallic, <em>p</em>-coumaric, chlorogenic, syringic, ferulic, vanillic and caffeic acids), flavonoids (rutin, quercetin, kaempferol, vitexin) and anthocyanins have been identified as phenolic compounds from common BW (CBW) and Tartary BW (TBW) grains. The outer hull and bran section of BW contains majority of these compounds. The amount of flavonoids (rutin and quercetin) and antioxidant activity were higher for all fractions of TBW than the CBW grains. This review consolidates and critically evaluates the current knowledge on the phenolic composition in BW grains, effect of different processing methods on phenolic composition and discussion of antioxidant activity and therapeutic benefits of BW grains. By comparing CBW and TBW, the review provides valuable insights into how their distinct phenolic profiles contribute to their bioactivities, such as anti-inflammatory, anti-diabetic, anti-cancer, and cardiovascular protective effects. Furthermore, the review highlights the impact of various processing methods on these bioactive compounds, thus offers guidance to food processing industries in optimizing the nutritional and therapeutic value of BW-based products. This review is essential for food scientists, nutritionists, and health professionals aiming to develop and promote BW-enriched functional foods.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-09-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142359037","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

Geometrical isomers of lutein and fucoxanthin: Unveiling their antioxidant potentials and skin-related biological activities 叶黄素和狐黄素的几何异构体：揭示它们的抗氧化潜力和与皮肤相关的生物活性

Food chemistry advances Pub Date : 2024-09-24 DOI: 10.1016/j.focha.2024.100817

{"title":"Geometrical isomers of lutein and fucoxanthin: Unveiling their antioxidant potentials and skin-related biological activities","authors":"","doi":"10.1016/j.focha.2024.100817","DOIUrl":"10.1016/j.focha.2024.100817","url":null,"abstract":"<div><div>Although carotenoids are most commonly found in dietary sources as all-<em>E</em>-isomers, some carotenoids accumulate in the skin as <em>Z</em>-isomers; their roles are largely unknown. This study investigated the effects of <em>E/Z</em>-isomers of lutein and fucoxanthin, two xanthophyll carotenoids, on their antioxidant potential and skin-related biological activities. Evaluation of ultraviolet (UV)-blocking abilities demonstrated the superior performance of <em>Z</em>-isomer-rich lutein and fucoxanthin against UV-A and UV-B radiation, with <em>Z</em>-isomer-rich lutein exhibiting higher UV-B protection. Antioxidant assays revealed that all-<em>E</em>- and <em>Z</em>-isomer-rich lutein and fucoxanthin had potent singlet oxygen and hydroxyl radical scavenging activities. Moreover, <em>Z</em>-isomer-rich lutein and fucoxanthin exhibited enhanced lipid peroxidation scavenging compared with their all-<em>E</em> counterparts. Both isomers of lutein and fucoxanthin exhibited potent skin-antiaging and skin-whitening effects in several <em>in vitro</em> assays, including anti-elastase and anti-tyrosinase activities. These findings suggest that geometric isomers may enhance the therapeutic efficacy of carotenoids in skin care applications.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-09-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142326995","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

Analysis of antioxidant nutrients, anti-HIV and anticancer metabolic fingerprints of Pelargonium quercifolium (L.f) L'Hér 天竺葵（L.f）L'Hér 的抗氧化营养素、抗艾滋病毒和抗癌代谢指纹分析

Food chemistry advances Pub Date : 2024-09-24 DOI: 10.1016/j.focha.2024.100804

{"title":"Analysis of antioxidant nutrients, anti-HIV and anticancer metabolic fingerprints of Pelargonium quercifolium (L.f) L'Hér","authors":"","doi":"10.1016/j.focha.2024.100804","DOIUrl":"10.1016/j.focha.2024.100804","url":null,"abstract":"<div><div><em>Pelargonium quercifolium</em> is an aromatic herb with a strong resinous scent. It is used traditionally to treat heart disease, hypertension, stress, rheumatism, combat hidden hunger, and inhibit HIV-1. The present study aimed to evaluate the toxicity, anti-HIV, antioxidant nutrients and anticancer potentials of the ethanol extract of <em>P. quercifolium</em>. In this study, high-resolution ultra-performance liquid chromatography-mass spectrometry (UPLC-MS), high-performance liquid chromatography with diode-array detection (HPLC-D AD), xCELLigence real-time cell analyser single plate (RTCA-SP), MTT assays and luciferase-based assay were employed to elucidate the phytochemicals, cytotoxicity, anti-HIV, antioxidant nutrients and anticancer metabolites in <em>P. quercifolium</em>. Results show that the characterized metabolites in <em>P. quercifolium</em> most of which were flavonoids, phenolic derivatives, alkaloids and coumarins could arrest cancer cell proliferation and inhibit HIV infection given the high level of cytotoxicity of the tested plant extract. It was also observed and reported for the first time, the nutrient profile of <em>P. quercifolium</em> is higher than most vegetables consumed as a staple food. This study underpins the potential of using anticancer and antiviral metabolites from leaf extract of <em>P. quercifolium</em> as a pharmacological option.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-09-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772753X24001990/pdfft?md5=ffcf81820187d80f1160fbc12b4aaf1f&pid=1-s2.0-S2772753X24001990-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142314559","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

Acute cardiorenal dysfunctions induced by isoprenaline in Wistar rats: Mitigating potential of Juglans regia hull extract 异丙肾上腺素诱发 Wistar 大鼠急性心肾功能障碍：胡桃壳提取物的缓解潜力

Food chemistry advances Pub Date : 2024-09-23 DOI: 10.1016/j.focha.2024.100811

{"title":"Acute cardiorenal dysfunctions induced by isoprenaline in Wistar rats: Mitigating potential of Juglans regia hull extract","authors":"","doi":"10.1016/j.focha.2024.100811","DOIUrl":"10.1016/j.focha.2024.100811","url":null,"abstract":"<div><div>The present study aimed to determine the attenuating properties of <em>Juglans regia</em> hull extract (JRHE) in mitigating isoprenaline (ISO) induced cardiorenal dysfunctions in Wistar rats. Thirty adult Wistar rats were randomly allocated to five groups with six animals in each group. Group I served as control; group II animals were administered ISO and group III received JRHE alone whereas group IV and V received JRHE and quercetin along with ISO, respectively. Administration of ISO in rats induced cardiac and renal tissue damage as reflected by significantly (<em>p</em> < 0.05) increased plasma activities of creatine kinase-myocardial band, lactate dehydrogenase, acetylcholinesterase, arylesterase, blood urea nitrogen, creatinine along with altered antioxidant biomarkers <em>viz.</em> total antioxidant status, total thiols, superoxide dismutase, catalase, glutathione reductase, glutathione peroxidase and increased (<em>p</em> < 0.05) lipid and protein peroxidation in cardiac and renal tissues. Histopathological findings corroborated that ISO has inflicted significant damage on cardiac and renal tissues. Repeated administration of JRHE significantly (<em>p</em> < 0.05) reduced the severity of ISO-induced alterations in blood, cardiac and renal biomarkers. In addition to restoring the levels of altered cardio-renal antioxidant enzymes, JRHE also ameliorated histopathological lesions in cardiac and renal tissues in ISO-treated rats.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772753X24002065/pdfft?md5=8d2b78e6425d5a3ee921d12a2eaacb25&pid=1-s2.0-S2772753X24002065-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142311571","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

Optimizing alginate extraction using Box-Behnken design: Improving yield and antioxidant properties through ultrasound-assisted citric acid extraction 利用盒式贝肯设计优化海藻酸提取：通过超声辅助柠檬酸提取提高产量和抗氧化性能

Food chemistry advances Pub Date : 2024-09-22 DOI: 10.1016/j.focha.2024.100813

{"title":"Optimizing alginate extraction using Box-Behnken design: Improving yield and antioxidant properties through ultrasound-assisted citric acid extraction","authors":"","doi":"10.1016/j.focha.2024.100813","DOIUrl":"10.1016/j.focha.2024.100813","url":null,"abstract":"<div><div>The Box-Behnken Design was employed to optimize the extraction of alginate (ALG) from <em>Sargassum cymosum</em> C. Agardh using ultrasound-assisted treatment and substituting hydrochloric acid with citric acid during the acidic step. The study aimed to maximize yield and enhance the functional properties of the polysaccharide. The effects of pH of the citric acid (CA) solution, ultrasound power, and treatment time were evaluated in terms of yield, viscosity-average molecular weight (Mw), dynamic viscosity (µ<sub>dyn</sub>), and antioxidant capacity (AC) of the ALG. The optimized conditions (176 W, 15 min, pH 1) resulted in a yield of 54.20 %, Mw of 202.56 kDa, µ<sub>dyn</sub> of 10.43 mPa•s, and AC of 80.81 µM Trolox g<sup>-1</sup>. The lowest pH was found to be optimal for enhancing alginate extraction efficiency and improving its properties (viscosity and antioxidant capacity). Under optimized conditions, the CA solution resulted in a higher ALG yield with minimal changes in Mw and µ<sub>dyn</sub>, while also retaining the main functional groups and chemical bonds, and doubling the AC compared to hydrochloric acid. The results indicate that ultrasound-assisted extraction is a promising method for extracting alginate from brown algae and that CA can satisfactorily replace the conventional solvent used in the acidic treatment.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-09-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142359038","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

Elimination of industrial Trans Fatty Acids from the food supply chain: With a focus on India 消除食品供应链中的工业反式脂肪酸：以印度为重点

Food chemistry advances Pub Date : 2024-09-21 DOI: 10.1016/j.focha.2024.100802

{"title":"Elimination of industrial Trans Fatty Acids from the food supply chain: With a focus on India","authors":"","doi":"10.1016/j.focha.2024.100802","DOIUrl":"10.1016/j.focha.2024.100802","url":null,"abstract":"<div><div>With the growing health concerns of Industrial Trans Fatty Acids (i-TFAs) present in food, efforts are being made to eliminate these Trans Fatty Acids (TFAs) from food chain. Even after three decades of research which linked the i-TFAs and human health, getting rid of these from food supply chain is still a dream for major countries around the globe. Countries are struggling hard to convey the related scientific findings to the common public aiming to eliminate i-TFAs from food supply chain. Government and non-government organisations throughout the globe have implemented several regulatory measures to get rid of the Industrial i-TFAs from the diet. In the case of India, removing these TFAs from the food supply chain would need a multi-sectoral, proactive effort at the consumer and production levels. The paper aims to assess and give an overview of the i-TFAs to critically analyse the elimination efforts of i-TFAs from the dietary supply chain with a focus on India. The obstacles and challenges in the elimination process of industrial Trans Fatty acids from food chain are discussed which are relevant to the developing countries like India.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-09-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772753X24001977/pdfft?md5=7dc6cd96b7f5285a94d2cceebe49c578&pid=1-s2.0-S2772753X24001977-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142311570","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

Antioxidant potentials of Acanthus ilicifolius leaves from Southwest Coastal Region of Bangladesh 孟加拉国西南沿海地区刺桐叶的抗氧化潜力

Food chemistry advances Pub Date : 2024-09-18 DOI: 10.1016/j.focha.2024.100807

{"title":"Antioxidant potentials of Acanthus ilicifolius leaves from Southwest Coastal Region of Bangladesh","authors":"","doi":"10.1016/j.focha.2024.100807","DOIUrl":"10.1016/j.focha.2024.100807","url":null,"abstract":"<div><p>This research delves into the antioxidant potential of <em>Acanthus ilicifolius</em> leaves harvested from the southwestern coastal region of Bangladesh. Four distinct solvents—methanol, ethanol, acetone, and ethyl acetate—were utilized to determine antioxidant activities. Initial phytochemical screening unveiled the existence of many secondary metabolites, including as flavonoids, phenols, alkaloids, and others. Total phenolic content, total flavonoid content, and total proanthocyanidin content were determined using quantitative analysis. The assessment of antioxidant activity was conducted using the 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2-Azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) scavenging assays. Notably, the acetone extract of <em>Acanthus ilicifolius</em> exhibited the highest total phenolic content (24.75 mg of GA/g), total flavonoid content (12.9 mg of catechin/g), and total proanthocyanidins content (11.47 mg of catechin/g). The ethanol extract displayed the most robust antioxidant activity in both DPPH (91.41 %) and ABTS (66.78 %) scavenging assays among the crude extracts, underscoring its potential as a valuable source of antioxidants. The results emphasise the crucial importance of choosing the appropriate solvent in the extraction procedure and suggest that <em>Acanthus ilicifolius</em> leaves, particularly when extracted with ethanol, acetone, or methanol, hold promise as a natural source of antioxidants. This study offers valuable insights into the bioactive potential of <em>Acanthus ilicifolius</em> leaves.</p></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772753X24002028/pdfft?md5=ebd47493d6b275d261f86923cd05f508&pid=1-s2.0-S2772753X24002028-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142241555","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

Comprehensive analysis of geographical impact on flavor profiles of braised chicken across Eastern, Central, and Western China using GC-IMS, E-Nose techniques and sensory evaluation 利用气相色谱-质谱（GC-IMS）、电子鼻（E-Nose）技术和感官评价，全面分析华东、华中和华西地区对红烧鸡肉风味的地理影响

Food chemistry advances Pub Date : 2024-09-16 DOI: 10.1016/j.focha.2024.100808

{"title":"Comprehensive analysis of geographical impact on flavor profiles of braised chicken across Eastern, Central, and Western China using GC-IMS, E-Nose techniques and sensory evaluation","authors":"","doi":"10.1016/j.focha.2024.100808","DOIUrl":"10.1016/j.focha.2024.100808","url":null,"abstract":"<div><div>The geographical influence on the flavor profiles and color differences of Braised Chicken from Eastern, Central, and Western China was investigated using headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS), electronic nose (E-nose) analysis, color-measuring instruments and sensory evaluation. To ensure the reproducibility and reliability, five types of braised chicken varieties were collected for five batches across six months. The model of E-nose PCA can effectively distinguish the five braised chicken samples. The five types of braised chicken showed distinct color differences. A total of 54 volatile compounds were identified by HS-GC-IMS, including 18 aldehydes,14 alcohols,10 ketones,5 esters,1 acid,1 furan, and 5 terpenes. The PLS-DA analysis revealed that the flavor of Daokou Braised Chicken (DZ) was significantly associated with aldehydes and ketones, Jingning Braised Chicken (JN) flavor characteristics were linked to alcohols such as heptanol and 1-pentanol, Fuli Ji Braised Chicken (FLJ) flavor was attributed to terpenes including 1,8-cineole and linalool. The flavor profiles of Professor Huang Braised Chicken (PH) were similar to that of Daokou Braised Chicken (DK), with green, fruity, and pungent aromas. The sensory analysis showed that the five types braised chicken had significant differences (<em>P</em> < 0.05), with PH Braised Chicken, DZ Braised Chicken, and JN Braised Chicken exhibiting a more intense meat flavor. This comprehensive analysis of the geographical influence on the flavor profiles and color variations of braised chicken provided a theoretical foundation for enhancing its flavor and overall quality.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-09-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142319849","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

Innovation in Idli batter preservation through betel leaf essential oil-based nanoemulsion: Evaluating fermentation kinetics and physicochemical analysis 通过基于槟榔叶精油的纳米乳液对 Idli 面糊的保存进行创新：评估发酵动力学和理化分析

Food chemistry advances Pub Date : 2024-09-13 DOI: 10.1016/j.focha.2024.100805

{"title":"Innovation in Idli batter preservation through betel leaf essential oil-based nanoemulsion: Evaluating fermentation kinetics and physicochemical analysis","authors":"","doi":"10.1016/j.focha.2024.100805","DOIUrl":"10.1016/j.focha.2024.100805","url":null,"abstract":"<div><p>Extending shelf life while maintaining quality of traditional fermented foods is a major challenge. This study aimed to investigate betel leaf essential oil nanoemulsions (BLEONE) as a clean-label preservative for fermented <em>Idli</em> batter. BLEONE (1–10 %) was incorporated into <em>Idli</em> batter and evaluated for physicochemical properties, sensory quality, and shelf life during ambient (30 °C) and refrigerated (4 °C) storage. Kinetic modeling and analysis of variance (ANOVA) were used to quantify BLEONE's effects on fermentation dynamics and assess statistical significance. At 5 % concentration, BLEONE significantly (<em>p</em> < 0.05) maintained pH (4.5 vs 3.8 in control), restricted acidity increases (1.2 % vs 1.8 % in control), and limited viscosity loss (15 % vs 40 % in control) during fermentation compared to untreated and sodium benzoate-treated samples. Sensory analysis showed acceptable attributes up to 5 % BLEONE. Optimally fermented <em>Idli</em> batter with 5 % BLEONE extended shelf-life to 7 days at 30 °C and 25 days at 4 °C storage. The nanoemulsion's enhanced antimicrobial efficacy and controlled release of active compounds significantly improved safety and quality preservation during storage. This research demonstrates the potential of essential oil nanoemulsions as effective clean-label preservatives for traditional fermented foods, offering a promising solution to extend shelf life while maintaining product quality.</p></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772753X24002004/pdfft?md5=7af083e24f7ded52dfc04283cd731450&pid=1-s2.0-S2772753X24002004-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142232005","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