Food chemistry advances最新文献_第2页

Black ginger (Kaempferia parviflora): A source of functional ingredient for food, nutraceutical and pharmaceutical applications 黑姜（Kaempferia parviflora）：食品、保健品和医药应用的功能性成分来源

Food chemistry advances Pub Date : 2025-04-08 DOI: 10.1016/j.focha.2025.100980

Sook Chin Chew , Kar Lin Nyam

{"title":"Black ginger (Kaempferia parviflora): A source of functional ingredient for food, nutraceutical and pharmaceutical applications","authors":"Sook Chin Chew , Kar Lin Nyam","doi":"10.1016/j.focha.2025.100980","DOIUrl":"10.1016/j.focha.2025.100980","url":null,"abstract":"<div><div>Black ginger (<em>Kaempferia parviflora</em>) is a food crop and herbal plant native to Southeast Asia. It has been used for centuries in traditional Asian medicine for its numerous health benefits, particularly antioxidant and anti-inflammatory activities. However, the previous literature about black ginger is scattered. This review discusses the phytochemical constituents of black ginger, including the phenolic compounds, carotenoids, vitamins, fatty acids, phytosterols, and essential oils. Polyxymethoxyflavones and anthocyanins are the main phenolic compounds in the black ginger. The various applications in pharmaceutical, nutraceutical, and food associated with the black ginger extract and its bioactive compounds have been reviewed. Polyxymethoxyflavones are the well-known bioactive compounds to study in black ginger and are related to numerous health-promoting traits. Circadian rhythm, cardioprotective, anti-cancer, anti-obesity, anti-ulcer, anti-inflammatory, and physical performance enhancement have been reported with the health-promoting effects of black ginger. Moreover, black ginger extracts have protected against cellular damage and dysfunction, including fibroblast dysfunction, and modulate inflammatory responses. This review helps to stimulate further research to facilitate the development and application of black ginger in various industries.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"7 ","pages":"Article 100980"},"PeriodicalIF":0.0,"publicationDate":"2025-04-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143828831","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 functional muffins enriched with lemon by-products as sources of Bioactive compounds 开发富含生物活性化合物来源柠檬副产品的功能性松饼

Food chemistry advances Pub Date : 2025-04-06 DOI: 10.1016/j.focha.2025.100972

Ana Rita Soares Mateus , Angelina Pena , Ana Sanches Silva

{"title":"Development of functional muffins enriched with lemon by-products as sources of Bioactive compounds","authors":"Ana Rita Soares Mateus , Angelina Pena , Ana Sanches Silva","doi":"10.1016/j.focha.2025.100972","DOIUrl":"10.1016/j.focha.2025.100972","url":null,"abstract":"<div><div>Food waste is a growing global concern, and upcycling by-products from the food industry offers a sustainable solution. This study explores the incorporation of lemon by-products—fresh pomace, flour, and extract—into muffin formulations to enhance their nutritional, antioxidant, and sensory properties while reducing waste. While previous studies have separately explored the use of these lemon by-products, this work uniquely compares all three in a single context. Muffins enriched with lemon by-product flour showed lower lipid (9.97 %) and higher protein content (1.35 %), while those with fresh pomace had the highest fiber levels (6.55 %). Baking significantly increased antioxidant activity and total phenolic content due to the release of bound phenolics and the formation of Maillard reaction products. Sensory analysis revealed that muffins with fresh pomace and extract had the most appealing aroma, whereas those with flour scored lower due to the astringency of citrus peel components. Nonetheless, all formulations achieved high consumer acceptance, with muffins containing fresh pomace offering the best balance between nutritional and sensory qualities. This work highlights the influence of thermal processing on phenolic stability, showing reductions in flavonoids like rutin and naringenin during baking. The findings demonstrate that lemon by-products can be successfully incorporated into baked goods to create functional foods, supporting waste reduction and promoting a circular economy.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"7 ","pages":"Article 100972"},"PeriodicalIF":0.0,"publicationDate":"2025-04-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143784007","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

Cowpea protein isolate: pH-adjustments emulsion stabilization-based polymer into its modification for food applications

Food chemistry advances Pub Date : 2025-04-05 DOI: 10.1016/j.focha.2025.100975

Abdurohman Zakki, Nita Aryanti

{"title":"Cowpea protein isolate: pH-adjustments emulsion stabilization-based polymer into its modification for food applications","authors":"Abdurohman Zakki, Nita Aryanti","doi":"10.1016/j.focha.2025.100975","DOIUrl":"10.1016/j.focha.2025.100975","url":null,"abstract":"<div><div>The demand for natural-based food has grown worldwide, leading to a shift towards natural ingredients like cowpeas. Recently, cowpeas may be used as alternative meals or supplements for diet programs. However, the effect of pH adjustments in the current research was still less understood in the emulsion process. Here we investigate that cowpea protein isolate (CPI) is utilised in emulsion mechanistic-based polymer and its modification depending on the pH adjustments. We found that, in controlling pH assays, emulsion has a remarkable improvement in properties at pH 9.5, especially in the oil-in-water emulsion process. For the yield of cowpea protein isolate, these results showed the highest protein yield at 63.54 %, comparable to untreated cowpea powder (21.50 %). Moreover, we found the emulsion stability from protein as the emulsifier in the emulsion process. Our results demonstrate how the control of pH blend in cowpea protein isolate can modify the emulsion properties. We expect our assay to be a starting point for deep explanations in modelling approaches. The researcher can combine action with kinetics and thermodynamics models. Furthermore, emulsion is a major implication for the development of the food system and a well-alternative way to enhance the health of a natural-based product.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"7 ","pages":"Article 100975"},"PeriodicalIF":0.0,"publicationDate":"2025-04-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143808332","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

Isolation, physicochemical characterization, fractionation, and in vitro digestibility of non-conventional starches from Pueraria montana var. thomsonii and Eleocharis tuberosa

Food chemistry advances Pub Date : 2025-04-05 DOI: 10.1016/j.focha.2025.100976

Zafarullah Muhammad , Rabia Ramzan , Ruifen Zhang , Mingwei Zhang

{"title":"Isolation, physicochemical characterization, fractionation, and in vitro digestibility of non-conventional starches from Pueraria montana var. thomsonii and Eleocharis tuberosa","authors":"Zafarullah Muhammad , Rabia Ramzan , Ruifen Zhang , Mingwei Zhang","doi":"10.1016/j.focha.2025.100976","DOIUrl":"10.1016/j.focha.2025.100976","url":null,"abstract":"<div><div>The primary objective of the present study was to introduce novel starch sources from underutilized and non-conventional sources, namely <em>Pueraria montana</em> var. <em>thomsonii</em> and <em>Eleocharis tuberosa,</em> which are named PMS and ETS, respectively. The starches were characterized for their chemical composition, particle size, swelling power, solubility, morphological features, pasting and viscoelastic properties, and mechanism of <em>in vitro</em> digestion. The FTIR spectra peaks showed the polysaccharide nature of isolated starches. PMS showed high swelling power and solubility compared to ETS, PS (potato starch), and CS (corn starch). <em>In vitro</em> digestion showed a higher resistant starch (RS) content (50.29%) in PMS, leading to a higher tendency for physical crosslinking through retrogradation and exhibiting the highest G′ and setback viscosity (1724.00±3.50<sup>a</sup>) ratio with subsequent cooling-induced gelation succeeding gelatinization. This study will aid future research into these non-conventional isolated (PMS, ETS) starches and their prospective applications in food and non-food industrial products.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"7 ","pages":"Article 100976"},"PeriodicalIF":0.0,"publicationDate":"2025-04-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143799675","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

Novel dietary herbal preparations with inhibitory activities against multiple SARS-CoV-2 targets: A multidisciplinary investigation into antiviral activities

Food chemistry advances Pub Date : 2025-04-04 DOI: 10.1016/j.focha.2025.100969

Olujide Oludayo Olubiyi , Francis Alfred Attah , Birgit Strodel , Raphael Josef Eberle , Monika Aparecida Coronado , Oluwadotun Akinseinde , Augustine Anayochukwu Onyeaghala , Ikemefuna Chijioke Uzochukwu , Olayinka Adejoke Kotila , Hannah Dada-Adegbola , Awodayo Oluwatoyin Adepiti , Anthony Adebolu Elujoba , Chinedum Peace Babalola

{"title":"Novel dietary herbal preparations with inhibitory activities against multiple SARS-CoV-2 targets: A multidisciplinary investigation into antiviral activities","authors":"Olujide Oludayo Olubiyi , Francis Alfred Attah , Birgit Strodel , Raphael Josef Eberle , Monika Aparecida Coronado , Oluwadotun Akinseinde , Augustine Anayochukwu Onyeaghala , Ikemefuna Chijioke Uzochukwu , Olayinka Adejoke Kotila , Hannah Dada-Adegbola , Awodayo Oluwatoyin Adepiti , Anthony Adebolu Elujoba , Chinedum Peace Babalola","doi":"10.1016/j.focha.2025.100969","DOIUrl":"10.1016/j.focha.2025.100969","url":null,"abstract":"<div><div>The outbreak of the COVID-19 pandemic has resulted in not <7.1million deaths globally as of December 2024. Many new variants of concern have continued to emerge since the initial outbreak of the original SARS-CoV-2 virus traceable to the Wuhan strain (Wuhan-Hu-1). In this work, the therapeutic potentials of four new polyherbal dietary preparations – VIVE (five plants), FORTE1(fortified VIVE), COMBI-5 (five spices) and MOK (Moringa seed) as well as four individual ethnomedicinal plants were investigated. Computational screening revealed chemical structures capable of establishing moderate to strong interaction with SARS-CoV-2′s main protease enzyme, while in vitro screening against the viral protease clearly established inhibitory potencies. The individual plant extracts making up VIVE and FORTE1 showed mild (494.9 ± 19.6 µg/ml) to moderate (21.5 ± 1.1 µg/ml) inhibitory activity against the viral enzyme <em>in vitro</em>; highest activity was obtained in the polyherbal VIVE preparation (17.3 ± 1.4 µg/ml). The MOK exerted total inhibition – 100 % (IC<sub>50</sub> -3.6 ± 0.9) of the viral enzyme while COMBI-5 produced an inhibition of 95 %(IC<sub>50</sub> - 0.9 ± 0.1). These results revealed the potential of specialized metabolites within these widely consumed dietary herbal products for the management of COVID-19 and related viral threats.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"7 ","pages":"Article 100969"},"PeriodicalIF":0.0,"publicationDate":"2025-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143768112","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

Influence of a natural rosemary/ascorbic acid antioxidant blend on the flavor and stability of an oil-based Maillard flavor reaction

Food chemistry advances Pub Date : 2025-04-01 DOI: 10.1016/j.focha.2025.100962

S.T. McDonald, A.S. Elder, C. Suh, E. McKenzie, M. Horton, D. Bolliet, R. Boyle, A. Breitkreuz

{"title":"Influence of a natural rosemary/ascorbic acid antioxidant blend on the flavor and stability of an oil-based Maillard flavor reaction","authors":"S.T. McDonald, A.S. Elder, C. Suh, E. McKenzie, M. Horton, D. Bolliet, R. Boyle, A. Breitkreuz","doi":"10.1016/j.focha.2025.100962","DOIUrl":"10.1016/j.focha.2025.100962","url":null,"abstract":"<div><div>Flavor is an important quality in food and a leading decision driver for consumer choice. As flavorings are used in foods, the stability of said flavors is paramount for quality. One method of producing flavors is through reaction flavors based on the Maillard reaction. Many factors can impact the stability of flavors, including lipid oxidation. Antioxidants are frequently used to control oxidation and preserve quality, but they can have other effects on flavor. Due to consumer concern with synthetic antioxidants, natural antioxidants are an attractive option. There is a lack of information available regarding the performance of natural antioxidants in oil-based reaction flavors. This work evaluated the impact of a natural antioxidant blend (rosemary extract and ascorbic acid) on an oil-based reaction flavor through sensory and oxidative analysis. Samples were held at 40 °C for 32 weeks, periodically tested by sensory evaluation, and analyzed for oxidation markers. The antioxidant blend reduced initial burnt notes but also slowed flavor loss and inhibited the development of off-flavors. Additionally, the antioxidant blend slowed the formation of oxidation markers. The findings from this work can be used to increase the quality of oil-based reaction flavors with minimal effects on their initial flavor profile.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"7 ","pages":"Article 100962"},"PeriodicalIF":0.0,"publicationDate":"2025-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143747348","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

Bioactive potential enhancement of Ginger (Zingiber officinale) through ball-mill assisted micronization

Food chemistry advances Pub Date : 2025-03-31 DOI: 10.1016/j.focha.2025.100970

S. Shiva , P. Anjana , M.V. Navami , K.M. Sreedhar , K.M. Sreekanth , G. Sivasubramanian

{"title":"Bioactive potential enhancement of Ginger (Zingiber officinale) through ball-mill assisted micronization","authors":"S. Shiva , P. Anjana , M.V. Navami , K.M. Sreedhar , K.M. Sreekanth , G. Sivasubramanian","doi":"10.1016/j.focha.2025.100970","DOIUrl":"10.1016/j.focha.2025.100970","url":null,"abstract":"<div><div>This study investigates the enhanced bioactivity of Indian spice, ginger (<em>Zingiber officinale</em>), through ball mill-assisted micronization, drawing parallels to traditional grinding methods. The micronization process significantly increased the surface area and surface irregularities of the ginger powder, resulting in enhanced molecular bioavailability. The resultant micronized ginger powder demonstrated markedly improved antimicrobial, anticancer, and antioxidant activities. Notably, the IC50 value in the MTT assay was reduced from 51± 0.05 µL to 36 ± 0.05 µL, indicating increased anticancer potency against the AGS cell line. The micronized powder also exhibited enhanced antibacterial properties against <em>Staphylococcus aureus</em> and introduced novel bactericidal activity against <em>Escherichia coli</em>. Furthermore, the antifungal activity emerged as a significant bioactivity due to micronization. These findings suggest that ball mill-assisted micronization can potentiate new pharmacological properties of spices, reaffirming their therapeutic efficacy in traditional medicine systems and improved bioavailability through culinary practices.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"7 ","pages":"Article 100970"},"PeriodicalIF":0.0,"publicationDate":"2025-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143738328","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

Optimization of antioxidant extraction from agro-industrial wastes using ultrasound & response surface methodology 利用超声波和响应面方法优化从农用工业废料中提取抗氧化剂的过程

Food chemistry advances Pub Date : 2025-03-24 DOI: 10.1016/j.focha.2025.100966

Dunja Malenica , Marko Kass , Rajeev Bhat

{"title":"Optimization of antioxidant extraction from agro-industrial wastes using ultrasound & response surface methodology","authors":"Dunja Malenica , Marko Kass , Rajeev Bhat","doi":"10.1016/j.focha.2025.100966","DOIUrl":"10.1016/j.focha.2025.100966","url":null,"abstract":"<div><div>Extracting antioxidants from agro-industrial residues represents a promising waste management strategy. This study assessed the total polyphenol content (TPC) and antioxidant activity (DPPH<sup>•</sup> and ABTS<sup>•+</sup>) of under-researched materials : hempseed hulls (HH), oat bran (OB), sea buckthorn pomace with (SBPS) and without seeds (SBPW), and sea buckthorn leaves (SBL) using conventional solvent extraction (CSE) and ultrasound-assisted extraction (UAE). The effects of different drying methods (freeze- and oven-drying) and solvents (70 % and 96 % ethanol, distilled water) were analyzed in CSE. In UAE, response surface methodology (RSM) was adopted to optimize extraction time (5–30 min), amplitude (20–50 %), and drying methods. Optimal UAE conditions were identified for each material, while the significance of individual parameters differed across samples. UAE consistently outperformed CSE, however the difference was only statistically significant for SBPW across all three analyses. Freeze-dried samples yielded higher results in both extraction techniques, while 70 % ethanol yielded highest results in CSE for all samples except SBPS, where 96 % ethanol performed most efficiently. Findings from this study underscore the importance of tailoring extraction process to the unique properties of each material. Obtained optimized extraction conditions are expected to enhance the value of these materials, contributie to their sustainable utilization and support circularity.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"7 ","pages":"Article 100966"},"PeriodicalIF":0.0,"publicationDate":"2025-03-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143705212","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

Effect of potato flour substitution on the dough rheological properties and sensory attributes of Baiji Mo: A traditional Chinese delicacy

Food chemistry advances Pub Date : 2025-03-24 DOI: 10.1016/j.focha.2025.100965

Shihua Xin , Jiequn He , Huiyan Liu , Siau Hui Mah , Haitian Fang , Yun Ping Neo

{"title":"Effect of potato flour substitution on the dough rheological properties and sensory attributes of Baiji Mo: A traditional Chinese delicacy","authors":"Shihua Xin , Jiequn He , Huiyan Liu , Siau Hui Mah , Haitian Fang , Yun Ping Neo","doi":"10.1016/j.focha.2025.100965","DOIUrl":"10.1016/j.focha.2025.100965","url":null,"abstract":"<div><div>This study aimed to investigate how Baiji Mo (a traditional Chinese delicacy in northern China) would be affected by replacing varying amounts of wheat flour with potato flour (ranging from 0–40 %). The findings revealed that substituting wheat flour with potato flour altered the rheological properties of the dough and the final product's texture. Rheological analysis using farinograph, extensograph, and pasting tests showed that increasing levels of potato flour led to lower water absorption and affected dough formation time, stability, and softening degree, indicating changes in dough handling and processing properties. Sensory evaluation revealed that while higher potato flour levels affected sensory attributes such as appearance, the texture of Baiji Mo also became gummier and chewier. Aroma analysis using GC-IMS identified volatile compounds such as 2-methylpyrazine, which contributes nutty and roasted notes, suggesting that potato flour can enhance the flavor profile of Baiji Mo. In conclusion, this study shows that while potato flour can modify sensory and physical properties of Baiji Mo, a substitution ratio of 20 % is optimal for maintaining its traditional characteristics without compromising consumer acceptance.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"7 ","pages":"Article 100965"},"PeriodicalIF":0.0,"publicationDate":"2025-03-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143725020","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

Citric acid-induced aging: Enhancing antioxidant potential and modifying properties in garlic over 21 days

Food chemistry advances Pub Date : 2025-03-24 DOI: 10.1016/j.focha.2025.100967

Ajay Kumar Shakya , Ayaka Tsuchiya , Kosei Yamauchi , Mitsunaga Tohru , Chandan Das

{"title":"Citric acid-induced aging: Enhancing antioxidant potential and modifying properties in garlic over 21 days","authors":"Ajay Kumar Shakya , Ayaka Tsuchiya , Kosei Yamauchi , Mitsunaga Tohru , Chandan Das","doi":"10.1016/j.focha.2025.100967","DOIUrl":"10.1016/j.focha.2025.100967","url":null,"abstract":"<div><div>This study investigates the enhancement of antioxidant activity in garlic through a novel aging process involving immersion in a 0.5 % citric acid solution for 21 days. The study demonstrates the successful generation of aged garlic with significant antioxidant potential following this aging method. It was determined that garlic aged 21 days in the citric acid solution exhibited the highest levels of antioxidant activity among the tested samples by applying the ABTS, DPPH, and FRAP assay. Additionally, the study highlights the impact of acid content on the <span><math><mtext>pH</mtext></math></span> and color of the aged garlic, indicating alterations in these properties due to the aging process. Antioxidant and antimicrobial activities were observed in all solvent fractions of the aged garlic, in the order ethyl acetate (EA) > <em>n</em>-butanol (NBA) > petroleum ether (PE) > distilled water (DIW). The diameter of inhibition zones (DIZ) and the amount of aged garlic extract were found to be directly correlated by the antimicrobial study. The presence of sulfur compounds, flavonoids, and phenolics was shown by GC–MS and UHPLC-QTOF-HRMS studies of the EA fraction, which may have contributed to the increased bioactivities. These findings contribute to the understanding of methods to enhance the antioxidant properties of garlic, with potential implications for its utilization in functional foods and nutraceuticals.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"7 ","pages":"Article 100967"},"PeriodicalIF":0.0,"publicationDate":"2025-03-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143714704","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