Food chemistry advances最新文献

{"title":"Germination alters the chemical and sensory quality of Robusta coffee","authors":"Budiawati Nur Muzakkir,&nbsp;Februadi Bastian,&nbsp;Adiansyah Syarifuddin","doi":"10.1016/j.focha.2026.101384","DOIUrl":"10.1016/j.focha.2026.101384","url":null,"abstract":"<div><div>Germination induced by hot-water pretreatment can modify the chemical composition of coffee beans and enhance the flavor quality of Robusta coffee, which is generally characterized by high bitterness and limited flavor complexity. This study evaluated the effects of soaking coffee beans in water at 90 °C for 2 and 4 h, followed by germination for 1, 3 or 5 d, on the chemical composition, volatile profiles, and sensory quality of the beans. The results showed that the combined treatment of soaking for 2 h and germination for 3 d produced the highest cupping score (84.89), compared with the control (81.90). This treatment provided the most sensory improvement, characterized by higher flavor, aftertaste, acidity, body, balance, and overall quality, with dominant notes of brown sugar, caramel, chocolate, spicy clove and herbal. Conversely, prolonged germination particularly for 5 days after 4 h of soaking, reduced flavor balance and sensory scores. These findings demonstrate that 3 d of germination after 2 h hot-water soaking is an effective postharvest strategy for improving the overall sensory quality and flavor complexity of Robusta coffee.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"12 ","pages":"Article 101384"},"PeriodicalIF":0.0,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148951020","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}

{"title":"Agri-food waste streams as a source of novel bioactive ingredients for sustainable food production","authors":"Anastasios Koidis,&nbsp;Ashish Rawson,&nbsp;Hongtao Lei","doi":"10.1016/j.focha.2026.101370","DOIUrl":"10.1016/j.focha.2026.101370","url":null,"abstract":"","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"12 ","pages":"Article 101370"},"PeriodicalIF":0.0,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148940428","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}

{"title":"Genotypic variability and multivariate characterization of antioxidant-associated bioactive compounds among genotypes of Indian blackberry fruits","authors":"Sunita,&nbsp;Kalyan Barman,&nbsp;Anil K. Singh,&nbsp;Anjana Sisodia,&nbsp;Sakshi S. Vyas,&nbsp;Nirmala Singh","doi":"10.1016/j.focha.2026.101378","DOIUrl":"10.1016/j.focha.2026.101378","url":null,"abstract":"<div><div>Indian blackberry, commonly known as <em>jamun</em> is an underutilized tropical and subtropical fruit valued for its rich phytochemical composition and high antioxidant potential. The present investigation assessed biochemical variability and multivariate relationships among 50 genotypes of <em>jamun</em> fruit. Fruits were evaluated for ascorbic acid (AA), phenolics content (TPC), flavonoids content (TFC), anthocyanins, total antioxidant capacity (AOX) and DPPH scavenging activity. In this study, AA ranged from 72.0–165.3 mg/100 g fresh weight (FW) while, TPC and TFC exhibited 7.6- and 9.86-fold variation, respectively. Anthocyanins demonstrated strong tissue specificity, with peel concentrations reaching 1985.74 mg/100 g FW, markedly exceeding pulp levels. AOX varied 7.17-fold among genotypes and DPPH inhibition ranged from 44.63 to 95.54%, indicating wide variation. Correlation analysis revealed strong positive associations among TPC, TFC, anthocyanins and antioxidant activity, confirming polyphenolic metabolites as principal determinants of antioxidant performance. Principal component analysis explained 74.98% total variance within first two components, with phenolic-associated metabolites predominantly influencing PC1. Hierarchical clustering and heat map analysis further validated structured biochemical diversity and identified distinct antioxidant-rich genotypes. The pronounced intraspecific variability highlights the potential of elite <em>jamun</em> genotypes for nutraceutical applications, functional food development, and breeding programs aimed for enhanced functional quality of <em>jamun</em>.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"12 ","pages":"Article 101378"},"PeriodicalIF":0.0,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148951773","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}

{"title":"Extraction and quantification of ethyl cellulose-coated vitamins C, B5, and B9","authors":"Mia Toronto,&nbsp;Owen McDougal","doi":"10.1016/j.focha.2026.101386","DOIUrl":"10.1016/j.focha.2026.101386","url":null,"abstract":"<div><div>Ethyl cellulose is often used to encapsulate water-soluble vitamins to slow degradation during processing and storage of fortified foods; however, accurate quantification of EC-coated vitamins remains challenging due to the lack of effective de-encapsulation methods. The industry-standard boiling method consists of 60 min of boiling, threatening heat-labile vitamins leading to inaccurate quantification of vitamins. A newly developed and validated liquid-liquid extraction (LLE) method for the extraction and quantification of vitamins C (ascorbic acid), B5 (pantothenic acid), and B9 (folic acid) is presented in this study. The LLE method uses ethyl acetate to dissolve the EC coating and an aqueous extraction solvent (2 M NaCl at pH 10) to recover the vitamins from the organic phase for quantification with HPLC-DAD. Method performance was evaluated against the boiling method using extraction time, vitamin recovery, and precision. The LLE reduced sample preparation time by ∼50% and achieved ∼20% higher recoveries for vitamins C and B9 compared to boiling. The LLE method had improved reproducibility with a lower average %RSD than boiling. This study establishes LLE as a robust and efficient approach for accurate quantification of EC-coated vitamins.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"12 ","pages":"Article 101386"},"PeriodicalIF":0.0,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148940421","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}

{"title":"Corrigendum to “Designing freeze-dried camel milk–based ice cream systems: A critical review and methodological framework for functional dry mixes” [Food Chemistry Advances 12 (2026) 101354]","authors":"Ibraikhan Akniyet,&nbsp;Abuova Altynai,&nbsp;Makeeva Raushan,&nbsp;Yus Aniza Yusof","doi":"10.1016/j.focha.2026.101359","DOIUrl":"10.1016/j.focha.2026.101359","url":null,"abstract":"","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"12 ","pages":"Article 101359"},"PeriodicalIF":0.0,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148958723","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}

{"title":"Comparative Effects of Thermal and Ultrasound Processing on the Quality and Functional Properties of Thai Stingless Bee Honey","authors":"Pittaya Chaikham,&nbsp;Sununta Kanenok,&nbsp;Sani Jirasatid","doi":"10.1016/j.focha.2026.101389","DOIUrl":"10.1016/j.focha.2026.101389","url":null,"abstract":"<div><div>Stingless bee honey (SBH) is a functional food rich in bioactive compounds, but thermal processing may adversely affect its quality. This study compared conventional thermal treatment (65°C, 20 min) and ultrasound processing (20 kHz, 20 min; 40–80% amplitude) on the quality, antioxidant activity, microbiological quality, and sensory acceptability of Thai SBH produced by <em>Tetragonula pagdeni</em> (Schwarz). Ultrasound at 60% amplitude showed a favorable overall quality profile, maintaining viscosity (2.81 Pa·s) and diastase activity (8.36 DN), comparable to untreated honey (2.84 Pa·s and 8.42 DN). HMF was 9.18 mg/kg, compared with 8.62 mg/kg in untreated and 31.87 mg/kg in thermally treated honey. Ultrasound at 60% amplitude increased measured TPC and TFC to 756.3 mg GAE/kg and 136.2 mg QE/kg, respectively, versus 682.4 and 118.5 mg/kg in untreated honey, and produced the highest antioxidant activities (<em>p</em> &lt; 0.05). Both processing methods reduced measured microbial counts immediately after treatment, while 60% ultrasound achieved the highest sensory acceptability (<em>p</em> &lt; 0.05). Overall, 60% ultrasound provided a favorable quality profile, supporting further investigation for SBH processing.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"12 ","pages":"Article 101389"},"PeriodicalIF":0.0,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148940429","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}

{"title":"Microencapsulation of clove and tamarind extract using xanthan gum and whey protein isolate: Physicochemical, structural, and storage stability characterization","authors":"Yetunde Mary Iranloye,&nbsp;Omoha Grace Mgbo,&nbsp;Opeyemi Racheal Faloye,&nbsp;Abiola Folakemi Olaniran,&nbsp;Olasunkanmi Peter Olajide,&nbsp;Oluwatosin Oluwaseun Abolarin,&nbsp;Adewole Samuel Adegoke","doi":"10.1016/j.focha.2026.101385","DOIUrl":"10.1016/j.focha.2026.101385","url":null,"abstract":"<div><div>Clove and Tamarind (CT) extracts are rich in bioactive compounds; however, these compounds are highly susceptible to degradation during processing and storage, leading to reduced functionality and fewer food applications. Encapsulation of protein-polysaccharides has proven effective in retaining and stabilising bioactive compounds. This study investigated the influence of different Xanthan gum (XG): Whey Protein Isolate (WPI) blending ratios (designated XW formulations) on the physicochemical properties and storage stability of freeze-dried CT microcapsules to identify the best carrier system for functional food applications. The extracts and microcapsules were analysed for their physicochemical and structural properties, as well as thermal stability. The CT blend had the highest total phenolic content and DPPH antioxidant capacity. XW 35 (35% XG and 65% WPI) had the highest encapsulation efficiency, while XW 80 (80% XG and 20% WPI) showed the highest solubility. The particle size decreased with increasing xanthan gum proportion, while the low PDI indicated homogeneous systems. Formulations with high xanthan gum ratios exhibited superior thermal stability and better retention of bioactive compounds during storage. The Fourier-transform infrared spectroscopy (FTIR) supported interactions between the wall materials and encapsulated bioactives. At the same time, X-ray diffraction (XRD) revealed predominantly amorphous structures, and scanning electron microscopy (SEM) images showed compact matrices at higher xanthan gum ratios. This study offers new insight into the impact of the XW formulation ratio on the structural and functional dynamics governing the stability and performance of microcapsules containing phenolic-rich plant extracts, demonstrating its potential as a delivery system for functional food, nutraceutical, and pharmaceutical applications.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"12 ","pages":"Article 101385"},"PeriodicalIF":0.0,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148958722","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}

{"title":"Effects of fermentation and ultrasound pretreatment followed by fermentation on nutritional, phytochemical and in vitro bio-accessibility of veldt grape (Cissus quadrangularis L.) stem pulp","authors":"Namakkal Bommurasu Nishaant,&nbsp;Nagamaniammai Govindarajan","doi":"10.1016/j.focha.2026.101388","DOIUrl":"10.1016/j.focha.2026.101388","url":null,"abstract":"<div><div>Normal fermentation (NF) and ultrasound pretreatment followed by fermentation (UPFF) using <em>Saccharomyces cerevisiae</em> (active dry yeast) were comparatively evaluated as bioprocessing strategies to enhance the nutritional quality, bioactive profile, and <em>in vitro</em> bio-accessibility of veldt grape (<em>Cissus quadrangularis</em> L.) stem pulp, an underutilized edible plant resource. Fermentation duration (2–5 days) was initially assessed, and the selected 3-day fermentation period was subsequently combined with ultrasound pretreatment (20–50 min). Both strategies increased phytochemical content and antioxidant activity while reducing antinutritional factors, with pronounced effects observed under UPFF. FTIR analysis indicated changes in molecular interactions without substantial alterations in major functional groups, whereas XRD and HR-SEM confirmed treatment-dependent modifications in crystallinity and structural characteristics. Based on an integrated evaluation of physicochemical, phytochemical, antinutritional and mineral profiles, NF3 and UPFF-40 were selected for simulated gastrointestinal digestion studies. UPFF-40 demonstrated higher bio-accessibility of polyphenols (66 %), flavonoids (52 %), antioxidants (73 %) and minerals (57–90 %), while the bio-accessibility of antinutritional factors remained comparatively low (19–41 %). These findings highlight that UPFF is an effective bioprocessing strategy for improving the nutritional quality and gastrointestinal bio-accessibility of veldt grape stem pulp, supporting its potential application as a sustainable and nutrient-dense functional food ingredient.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"12 ","pages":"Article 101388"},"PeriodicalIF":0.0,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148951774","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}

{"title":"Polyvinyl alcohol-based films for active meat packaging: Preservation mechanisms and applications – A mini-review","authors":"Ali Shirdel ,&nbsp;Tayebeh Zeinali","doi":"10.1016/j.focha.2026.101333","DOIUrl":"10.1016/j.focha.2026.101333","url":null,"abstract":"<div><div>Polyvinyl alcohol (PVA), as a biocompatible, transparent, and film-forming polymer, has gained considerable attention in the development of active packaging systems for meat and aquatic products. The chemical structure of PVA and its ability to form hydrogen bonds enable its combination with natural polymers, nanoparticles, and bioactive compounds, leading to improved mechanical and barrier properties as well as enhanced antimicrobial and antioxidant activities of the resulting films. Recent studies indicate that PVA-based films can effectively inhibit microbial growth, lipid and protein oxidation, moisture migration, and structural deterioration in various meat products, including fish and aquatic species, red meat, pork, and poultry, thereby extending their shelf life under refrigerated conditions. The use of natural pigments and pH-sensitive or volatile nitrogen–responsive compounds has enabled the development of PVA-based intelligent films that allow visual monitoring of meat freshness without causing harmful effects to the food. Despite these advances, several challenges remain, such as the moisture sensitivity of PVA, the potential for nanoparticle migration, industrial scalability, and safety and regulatory requirements. This paper reviews the use of PVA in a range of meat products, explaining the functional aspects, benefits, limitations, and future directions for the development of active and intelligent packaging systems.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"11 ","pages":"Article 101333"},"PeriodicalIF":0.0,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148178509","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}

{"title":"Bioactive extracts from Mediterranean agro-waste obtained by subcritical water: Chemical profiling and cellular anti-inflammatory effects","authors":"Marion Breniaux ,&nbsp;Sandra Mariño Cortegoso ,&nbsp;Letricia Pereira Barbosa ,&nbsp;Ilona Dulapt ,&nbsp;Stéphanie Krisa ,&nbsp;Claudia Nioi ,&nbsp;Rémy Ghidossi","doi":"10.1016/j.focha.2026.101341","DOIUrl":"10.1016/j.focha.2026.101341","url":null,"abstract":"<div><div>This study optimized subcritical water extraction (SWE) to recover bioactive compounds from Mediterranean agro-industrial by-products: citrus peels, artichoke bracts, and date pits. Extraction parameters were optimized using response surface methodology to maximize phenolic content and antioxidant capacity. The resulting extracts were characterized by their total phenolic and flavonoid contents, and phenolic profiles analyzed by HPLC. Despite compositional differences, all SWE extracts exhibited high phenolic contents (&gt;126 mg GAE/g) and strong antioxidant activity as evaluated by DPPH (&gt;132 mg TE/g). The antioxidant potential observed in chemical assays was complemented by the ability of the extracts to significantly reduce ROS and NO production in LPS-stimulated RAW 264.7 macrophages. These results highlight an efficient and integrated strategy to valorize Mediterranean by-products using an optimized green technology SWE to produce extracts with promising antioxidant and anti-inflammatory properties.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"11 ","pages":"Article 101341"},"PeriodicalIF":0.0,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148178517","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}