Food chemistry advances最新文献

Optimization of functional, mineral composition, and sensory properties of somali injera from local wheat blended with soybean and chickpea flour 用当地小麦与大豆和鹰嘴豆粉混合制成的索马里injera的功能、矿物组成和感官特性的优化

Food chemistry advances Pub Date : 2025-06-18 DOI: 10.1016/j.focha.2025.101034

Shamsedin Mahdi Hassan , Ziad Ahmed , Mahamed Dol Ateye , Nimo Daud Yasin

引用次数: 0

Pyrethroid pesticide detection and bioactivity evaluation of microbial cellulose derived from food waste 食物垃圾微生物纤维素中拟除虫菊酯类农药的检测及生物活性评价

Food chemistry advances Pub Date : 2025-06-10 DOI: 10.1016/j.focha.2025.101031

Isha Santhosh , Sheetal Singh , Sowmya R Holla , Subbalaxmi Selvaraj

{"title":"Pyrethroid pesticide detection and bioactivity evaluation of microbial cellulose derived from food waste","authors":"Isha Santhosh , Sheetal Singh , Sowmya R Holla , Subbalaxmi Selvaraj","doi":"10.1016/j.focha.2025.101031","DOIUrl":"10.1016/j.focha.2025.101031","url":null,"abstract":"<div><div>In this study, microbial cellulose (MC) was produced using a consortium of microbes obtained from independent fruit and vegetable wastes as inoculum. The two different fermentation media used were the Hestrin & Schramm (HS), and the citric acid (CA) medium. Among the combinations, CA medium with vegetable waste extract as inoculum showed the maximum MC yield of 1.625±0.051 g/L. The MC produced was next validated and characterized to understand their properties using Fourier Transform Infrared Spectroscopy, X-ray Diffraction, Scanning Electron Microscopy and Thermogravimetric analysis. The antimicrobial activity of the MC was tested against <em>Bacillus</em> species, <em>Staphylococcus. aureus, Candida</em>, and <em>Escherichia coli</em> using agar well diffusion method. Among them, <em>E. coli</em> exhibited a maximum clear zone of 4.08 ± 0.193 cm<sup>2</sup>. The cyclic voltammetry (CV) method established the antioxidant nature of MC, and exhibited an anodic peak at 0.96 V and 1.1 V. This is the first study to detect the presence of pyrethroid pesticides in water samples using the electrochemical method CV with the produced MC coated on a glassy carbon electrode. Detecting pesticide residues is vital for health and environmental safety. MC-based biosensors offer a low-cost, eco-friendly, and sustainable solution for real-time, sensitive monitoring of water pollutants.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"8 ","pages":"Article 101031"},"PeriodicalIF":0.0,"publicationDate":"2025-06-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144291675","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

Development of innovative cricket cheese alternatives as a sustainable food production approach 开发创新的蟋蟀奶酪替代品，作为一种可持续的食品生产方法

Food chemistry advances Pub Date : 2025-06-05 DOI: 10.1016/j.focha.2025.101029

Orawan Oupathumpanont , Piangthan Chaisingkan , Sopida Wisansakkul

{"title":"Development of innovative cricket cheese alternatives as a sustainable food production approach","authors":"Orawan Oupathumpanont , Piangthan Chaisingkan , Sopida Wisansakkul","doi":"10.1016/j.focha.2025.101029","DOIUrl":"10.1016/j.focha.2025.101029","url":null,"abstract":"<div><div>This study developed a suitable formula for the production of alternative cheese using cricket protein as an alternative ingredient. The research focused on nutritional value, microbial safety, and consumer acceptance. The alternative cheese formulation was optimized based on texture and sensory evaluation. Factorial in completely randomized design was applied to test 12 analog cheese formulations by varying the levels of casein (10 % and 15 %), cricket protein sludge (15 % and 20 %), modified starch (0 % and 8 %), locust bean gum (0.25 %, 0.50 %, and 0.75 %), and xanthan gum (0.25 %, 0.50 %, and 0.75 %). Formula 8, containing 15 % casein, 15 % protein sludge, 8 % modified starch, 0.5 % locust bean gum, and 0.5 % xanthan gum was selected as optimal. Nutritional analysis of 100 g of the product gave 386.25 kcal energy, 12.83 g protein, 10.07 g dietary fiber, and essential fatty acids including Omega-3 (56.75 mg), Omega-6 (1614.42 mg), and Omega-9 (6419.37 mg). Microbiological evaluation confirmed product safety according to standard criteria. Consumer testing showed high acceptance, with 86 % expressing purchase intent, especially among health-conscious consumers and those allergic to dairy (B2C), and businesses interested in sustainable food solutions (B2B). The product maintained quality and microbial safety for up to 7 weeks in vacuum-sealed packaging at 4 °C.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"8 ","pages":"Article 101029"},"PeriodicalIF":0.0,"publicationDate":"2025-06-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144239763","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

Enhancing low-fat meat products: Konjac glucomannan and lotus seed flour as functional ingredients in Moo-Yor 提高低脂肉制品质量：魔芋葡甘露聚糖和莲子粉作为功能性成分

Food chemistry advances Pub Date : 2025-06-01 DOI: 10.1016/j.focha.2025.101022

Jittra Singthong , Jirawan Oonmetta-aree , Ratchadaporn Oonsivilai

{"title":"Enhancing low-fat meat products: Konjac glucomannan and lotus seed flour as functional ingredients in Moo-Yor","authors":"Jittra Singthong , Jirawan Oonmetta-aree , Ratchadaporn Oonsivilai","doi":"10.1016/j.focha.2025.101022","DOIUrl":"10.1016/j.focha.2025.101022","url":null,"abstract":"<div><div>This study investigated the functional and structural modifications induced by konjac glucomannan (KGM) as a fat replacer in Moo-Yor, with a specific focus on the synergistic effects of lotus seed flour (LSF) supplementation on the quality of low-fat products. Replacing animal fat with KGM effectively reduced the lipid and caloric content of Moo-Yor. A series of low-fat formulations incorporating 10 %–30 % KGM and 2 %–4 % LSF were systematically evaluated. LSF significantly mitigated cooking loss because of its high water-holding capacity, superior lipid-binding properties, and enhanced emulsion stability. Fat reduction and LSF supplementation effectively counteracted this effect, thereby improving overall product acceptability. These findings demonstrate the potential of KGM and LSF to enhance the quality of low-fat meat products beyond Moo-Yor. Moreover, the incorporation of LSF offers consumers access to its inherent nutritional and bioactive compounds, thereby addressing the growing demand for health-conscious food choices. This research provides critical insights for developing improved low-fat meat alternatives that align with contemporary consumer preferences.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"7 ","pages":"Article 101022"},"PeriodicalIF":0.0,"publicationDate":"2025-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144203594","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

Enhancing iron bioavailability and bioactive stability in sweet-sour beetroot sauce through liposomal vitamin C 通过脂质体维生素C提高糖醋甜菜根酱中铁的生物利用度和生物活性稳定性

Food chemistry advances Pub Date : 2025-06-01 DOI: 10.1016/j.focha.2025.101020

Marwa A. Sheir , Manal M. Ramadan , Tamer M. El-Messery , Entsar N. Mohamed

{"title":"Enhancing iron bioavailability and bioactive stability in sweet-sour beetroot sauce through liposomal vitamin C","authors":"Marwa A. Sheir , Manal M. Ramadan , Tamer M. El-Messery , Entsar N. Mohamed","doi":"10.1016/j.focha.2025.101020","DOIUrl":"10.1016/j.focha.2025.101020","url":null,"abstract":"<div><div>This study investigated the efficacy of vitamin C (vit. C) encapsulation in liposomes for improving iron bioavailability and preserving bioactive compounds in sweet-sour beetroot sauce. Five sauce formulations were developed: a control (S), two sauces fortified with varying concentrations of free vit. C (SC1: 31.4 mg/100 mL and SC2: 62.8 mg/100 mL), and two sauces incorporating liposome-encapsulated vit. C at corresponding concentrations (SE1: 21 mL liposome /100 mL and SE2: 42 mL liposome/100 mL). Physicochemical analyses included color, pH, and rheological measurements. The total phenolics, flavonoids, antioxidant activity (DPPH and reducing power), vit. C and betalains were assessed. <em>In vitro</em>bioaccessibility of betalains as well as iron content and bioavailability assays were conducted f. Sensory evaluation determined consumer acceptability. Results demonstrated that encapsulation significantly enhanced iron bioavailability, with SE2 exhibiting an 8.83 % bioavailability compared to 4.00 % in the control. Similarly, betalain bioaccessibility increased from 17.83 % in the control to 29.33 % in SE2. Encapsulation also demonstrated a protective effect on other bioactive compounds. Sensory analysis confirmed the palatability of sauce formulation. These findings suggest that vit. C encapsulation presents a promising strategy for developing iron-fortified functional foods with enhanced nutritional value and consumer appeal.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"7 ","pages":"Article 101020"},"PeriodicalIF":0.0,"publicationDate":"2025-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144185960","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

Exploring the effect of pumpkin, soy, and sweet potato flours on soup's nutrition, antioxidant capacity, and sensory attributes 探索南瓜、大豆和红薯粉对汤的营养、抗氧化能力和感官属性的影响

Food chemistry advances Pub Date : 2025-06-01 DOI: 10.1016/j.focha.2025.101019

Md. Jaynal Abedin , Mitu Rani Sarker , Samira Akter Siyam, Tasnim Farzana

{"title":"Exploring the effect of pumpkin, soy, and sweet potato flours on soup's nutrition, antioxidant capacity, and sensory attributes","authors":"Md. Jaynal Abedin , Mitu Rani Sarker , Samira Akter Siyam, Tasnim Farzana","doi":"10.1016/j.focha.2025.101019","DOIUrl":"10.1016/j.focha.2025.101019","url":null,"abstract":"<div><div>Soups are popular worldwide due to their diverse ingredients, providing essential nutrients and bioactive compounds. The study aimed to develop a soup using composite flours from pumpkin, soybean, sweet potato, and corn. The research assessed how varying ratios of pumpkin flour (20-50 %), along with soy and sweet potato flour, affected the soup's nutrient composition, functional characteristics, antioxidant properties, color, and sensory acceptance. The results showed that adding pumpkin, soybean, and sweet potato flour significantly (p < 0.05) enhanced the nutrients (like protein, fat, ash, crude fiber, β-carotene, and essential minerals like Ca, Mg, Fe, and Zn levels), functional characteristics, antioxidant properties, color, and sensory acceptance of the soup. The soup's powder TPC, TFC, and TAC increased significantly (p < 0.05), and the DPPH scavenging activity and FRAP assay showed a significant (p < 0.05) increase after these ingredients were added. The water absorption capacity of the prepared soup also increased significantly when PF was added to the soup powder. Sensory assessment ratings indicated that the soup containing 40 % pumpkin, 15 % soybean, 15 % sweet potato, and 30 % corn composite flour was superior to other prepared goods. The produced items are crucial for enhancing dietary variety and alleviating food insecurity among low-income households.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"7 ","pages":"Article 101019"},"PeriodicalIF":0.0,"publicationDate":"2025-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144178264","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

Bioactivity profiling of dragon peel (Hylocereus spp.) extracts and molecular docking against inflammatory protein tumor necrosis factor-alpha (TNF-α) 龙皮提取物的生物活性分析及抗炎性蛋白肿瘤坏死因子-α的分子对接

Food chemistry advances Pub Date : 2025-06-01 DOI: 10.1016/j.focha.2025.101027

M. Nahid Hasan , T. Islam , K.C. Shil , S. Saha , M.A. Satter , M. Ziaul Amin

{"title":"Bioactivity profiling of dragon peel (Hylocereus spp.) extracts and molecular docking against inflammatory protein tumor necrosis factor-alpha (TNF-α)","authors":"M. Nahid Hasan , T. Islam , K.C. Shil , S. Saha , M.A. Satter , M. Ziaul Amin","doi":"10.1016/j.focha.2025.101027","DOIUrl":"10.1016/j.focha.2025.101027","url":null,"abstract":"<div><div>Dragon fruit peel (<em>Hylocereus</em> spp.) is draw attention in the commercial sector due to its nutritional richness and bioactive compounds. This study explores the biological activities of <em>Hylocereus</em> spp. peel extract, examining its in-vitro anti-hyperglycemic, anti-inflammatory, and antioxidant properties. The investigation includes measuring total phenolic and flavonoid contents, GC–MS analysis for phytoconstituents, and molecular docking to evaluate its impact on the inflammatory protein Tumor necrosis factor-alpha (TNF-α). Methanolic extract outperformed the aqueous extract in phenolic (45.08 ± 1.13 mg GAEs/g vs. 30.11 ± 1.30 mg GAEs/g) and flavonoid (39.50 ± 0.15 mg QEs/g vs. 32.11 ± 0.15 mg QEs/g) contents. Biological activity assays demonstrated significant antioxidant activity, with IC<sub>50</sub> values of 95.12 ± 10.27 μg/ml (DPPH), 123.40 ± 30.30 μg/ml (ABTS), and 146.42 ± 25.64 μg/ml (H<sub>2</sub>O<sub>2</sub> scavenging). Anti-inflammatory assessments revealed IC<sub>50</sub> values of 114.15 ± 7.37 μg/ml (BSA inhibition) and 129.60 ± 24.85 μg/ml (RBC hemolytic inhibition). Enzyme inhibition assays demonstrated stronger activity against α-amylase (IC<sub>50</sub>: 99.02 ± 2.05 μg/ml) than α-glucosidase (IC<sub>50</sub>: 107.46 ± 3.80 μg/ml). In silico analysis for pharmacokinetics, toxicity, ADMET, and molecular docking emphasized the anti-inflammatory potential of dragon peel. The study suggests that dragon peel extracts, with their potent antioxidant, anti-inflammatory, and enzyme inhibition actions, could serve as promising therapeutically active ingredients for future exploration.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"7 ","pages":"Article 101027"},"PeriodicalIF":0.0,"publicationDate":"2025-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144203592","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

The behavior of phenolic compounds, sugars, and antioxidants from araticum fruit (Annona crassiflora Mart.) during gastrointestinal digestion: An in vitro and in silico approach 花生果实（Annona crassiflora Mart.）中酚类化合物、糖和抗氧化剂在胃肠道消化过程中的行为：体外和计算机方法

Food chemistry advances Pub Date : 2025-06-01 DOI: 10.1016/j.focha.2025.101021

Henrique Silvano Arruda , Felipe Tecchio Borsoi , Alexandra Christine Helena Frankland Sawaya , Glaucia Maria Pastore , Mario Roberto Marostica Junior

{"title":"The behavior of phenolic compounds, sugars, and antioxidants from araticum fruit (Annona crassiflora Mart.) during gastrointestinal digestion: An in vitro and in silico approach","authors":"Henrique Silvano Arruda , Felipe Tecchio Borsoi , Alexandra Christine Helena Frankland Sawaya , Glaucia Maria Pastore , Mario Roberto Marostica Junior","doi":"10.1016/j.focha.2025.101021","DOIUrl":"10.1016/j.focha.2025.101021","url":null,"abstract":"<div><div>Araticum is a native Brazilian species rich in bioactive phytochemicals. However, little is known about these compounds’ stability, bioaccessibility, bioavailability, and bioactivity throughout gastrointestinal digestion. Thus, this study investigated the impact of gastrointestinal digestion on phenolic compounds, sugars, and antioxidant activity from araticum fruit. Total soluble polyphenols, antioxidant activities, and most phenolic compounds decreased significantly throughout digestion. However, a remarkable increase in the bioaccessibility of ferulic acid, p-coumaric acid, rutin, and naringin was noted after digestion. ADMET results demonstrated that most of the phenolic compounds found in araticum pulp had high predicted human intestinal absorption, low BBB penetration and toxicity, and acceptable distribution, metabolism, and excretion features. Regarding sugars, sucrose and GF<sub>2</sub> were progressively hydrolyzed into glucose and fructose throughout digestion. These findings demonstrated that gastrointestinal digestion substantially affects the release, stability, and bioaccessibility of phenolic compounds and sugars in araticum pulp, profoundly impacting their health benefits, as observed in antioxidant activity.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"7 ","pages":"Article 101021"},"PeriodicalIF":0.0,"publicationDate":"2025-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144203593","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

Nutrient and antioxidant profile of four species of wild mushrooms from cold-desert with implications for human dietary and supplement use 四种来自寒冷沙漠的野生蘑菇的营养和抗氧化特征及其对人类饮食和补充剂使用的影响

Food chemistry advances Pub Date : 2025-06-01 DOI: 10.1016/j.focha.2025.101023

Hom-Singli Mayirnao , Pooja Jangir , Karuna Sharma , Surinder Kaur , Yash Pal Sharma , Rupam Kapoor

{"title":"Nutrient and antioxidant profile of four species of wild mushrooms from cold-desert with implications for human dietary and supplement use","authors":"Hom-Singli Mayirnao , Pooja Jangir , Karuna Sharma , Surinder Kaur , Yash Pal Sharma , Rupam Kapoor","doi":"10.1016/j.focha.2025.101023","DOIUrl":"10.1016/j.focha.2025.101023","url":null,"abstract":"<div><div>Extreme environmental conditions in cold deserts modulate the biochemical profile of organisms thriving therein, translating into nutritional benefits for humans. This study assessed nutritional composition and antioxidant potential of four wild edible mushroom species—<em>Volvariella bombycina, Tricholoma cingulatum, Coprinus comatus</em>, and <em>Bovista plumbea</em>— from the Trans-Himalayan region of Kargil. Metabolic profiling identified sugars, polyols, organic acids, and fatty acids, with sugars and their derivatives dominating the metabolite composition (33.40–50.90 %). Trehalose (13.68–27.93 %) and glucitol (3.71–10.33 %) were especially abundant. Linoleic acid (2.50–7.63 %) was the most prevalent essential polyunsaturated fatty acid. Total protein content ranged from 122.50–312.01 mg/g dry weight, with various essential amino acids detected. The mushrooms demonstrated high bioavailability of minerals— Fe, Cu, Mg, and Ca— imputable to low antinutrient concentrations. <em>C. comatus</em> exhibited the highest enzymatic activities for superoxide dismutase, peroxidase, and glutathione peroxidase, while <em>B. plumbea</em> demonstrated the highest catalase activity and concentrations of non-enzymatic antioxidants including phenolics, flavonoids, ascorbic acid, and α-tocopherol. <em>V. bombycina</em> exhibited maximum carotenoid-based antioxidants. Antioxidant assays indicated <em>C. comatus</em> as the strongest radical scavenger (IC50=7.92) and <em>V. bombycina</em> with the highest reducing power (IC50=5.71). The study highlights the potential of these mushrooms as a source of nutraceuticals and dietary supplements.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"7 ","pages":"Article 101023"},"PeriodicalIF":0.0,"publicationDate":"2025-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144230851","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

Extraction of fish oil from Sardinella longiceps and pectin from Dillenia serrata fruit peel and theirs usage in gum Arabic edible film 从长尾沙丁鱼中提取鱼油和从锯齿果皮中提取果胶及其在阿拉伯胶食用膜中的应用

Food chemistry advances Pub Date : 2025-06-01 DOI: 10.1016/j.focha.2025.101026

Anni Nurul Huda , Muhammad Asfar , Februadi Bastian , Adiansyah Syarifuddin

{"title":"Extraction of fish oil from Sardinella longiceps and pectin from Dillenia serrata fruit peel and theirs usage in gum Arabic edible film","authors":"Anni Nurul Huda , Muhammad Asfar , Februadi Bastian , Adiansyah Syarifuddin","doi":"10.1016/j.focha.2025.101026","DOIUrl":"10.1016/j.focha.2025.101026","url":null,"abstract":"<div><div>This research aimed to investigate the effect of pectin extract from <em>Dillenia serrata</em> fruit peels and fish oil from <em>Sardinella longiceps</em> on the physical, mechanical, and barrier properties of gum Arabic edible films and to evaluate the effect of pectin extract and fish oil on the antibacterial activity, antioxidative property, and functional group of the films obtained.</div><div>Nine gum Arabic-based films produced by solvent casting method were designed based on a complete factorial design with three concentrations of pectin extract (P1=1 %, P2=2 %, P3=3 %) and fish oil (F1=0 %, F2=2 %, F3=4 %). Thickness, color, tensile strength, water vapor transmission rate (WVTR), scavenging activity, antibacterial activity, and functional group of films were evaluated.</div><div>The results confirmed that edible film with higher pectin extract concentrations significantly influences thickness, whereas those with lower concentrations influence WVTR. A higher fish oil concentration decreased the L value but increased the b value of the films. The interaction between pectin extract and fish oil influences the tensile strength of edible films. FTIR spectra showed an interaction between hydroxyl and the amino groups of pectin, gum Arabic, and fish oil. In addition, a significant antibacterial (<em>S. aureus</em>) and scavenging activity were induced by pectin concentrations.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"7 ","pages":"Article 101026"},"PeriodicalIF":0.0,"publicationDate":"2025-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144212059","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