Food chemistry advances最新文献

{"title":"Obtaining a supramolecular complex of Vitamin E in a β-Cyclodextrin shell with silver nanoparticles","authors":"Ainara S. Iskineyeva ,&nbsp;Serik D. Fazylov ,&nbsp;Ryszhan Ye. Bakirova ,&nbsp;Akmaral Zh. Sarsenbekova ,&nbsp;Lyazat K. Salkeeva ,&nbsp;Alexandr K. Sviderskiy ,&nbsp;Ayaulym К. Mustafayeva ,&nbsp;Anel Zh. Меndibayeva ,&nbsp;Olzhas T. Seilkhanov ,&nbsp;Saule K. Kabiyeva ,&nbsp;Rymgul K. Zhaslan ,&nbsp;Aizhan K. Salkeyeva ,&nbsp;Almira Sh. Zhanzhaxina","doi":"10.1016/j.focha.2026.101336","DOIUrl":"10.1016/j.focha.2026.101336","url":null,"abstract":"<div><div>In recent decades, lipid-based drug delivery systems have been widely studied in the technology of encapsulation of biologically active compounds in the nutraceutical and therapeutic industries. In this study, we have described the preparation and properties of β-cyclodextrin functionalized silver nanoparticles and their use in loading vitamin E molecules. β-CD has been used as a reducing agent and stabilizer in the production of silver nanoparticles. The formation of VE:β-CD:AgNPs nanocompositions was confirmed by UV spectroscopy and X-ray diffraction spectroscopy. Scanning electron microscopy and transmission electron microscopy showed that the resulting VE:β-CD:AgNPs nanocomposition was well dispersed with particle sizes in the range of 14–15 nm. 1H-, 13C<img>NMR nuclear magnetic resonance spectroscopy and Fourier transform infrared spectroscopy revealed reduction and encapsulation of AgNPs with β-CD, and the results of TEM images showed an increase in the size of compositions after administration of VE. The kinetics of thermal decomposition of the VE:β-CD inclusion complex by silver nanoparticles has been studied. The kinetic parameters of the decomposition reaction of the nanocomposition under isothermal conditions have been determined, ensuring the preservation of the kinetic triplet and a more accurate description of the process.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"11 ","pages":"Article 101336"},"PeriodicalIF":0.0,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148178511","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":"Development and standardization of dragon fruit (Hylocereus costaricensis) wine processing for local commercialization in Zamboanga del Sur, Philippines","authors":"Julito V. Mandac Jr.","doi":"10.1016/j.focha.2026.101329","DOIUrl":"10.1016/j.focha.2026.101329","url":null,"abstract":"<div><div>Dragon fruit (Hylocereus costaricensis) is a tropical fruit rich in bioactive compounds and has potential for value-added processing into fermented beverages. This study aimed to develop and standardize a practical protocol for dragon fruit wine production suitable for small-scale commercialization in Zamboanga del Sur, Philippines. Ripe red dragon fruit pulp was fermented using brown sugar, potable water, and Saccharomyces cerevisiae under ambient conditions (27–30 °C). Primary fermentation lasted 15 days, followed by secondary fermentation, clarification, and aging for up to 3 months. Physicochemical analyses showed that the wine contained an estimated alcohol content of 8.5 ± 0.7 % (v/v), a pH of 3.6 ± 0.2, a titratable acidity of 0.45 ± 0.05 %, and a residual sugar of 5.2 ± 0.6 %. Sensory evaluation using a 5-point hedonic scale indicated good acceptability, particularly for color (4.4) and overall acceptability (4.3). The developed protocol produced a clear pink-to-light red, semi-sweet wine with acceptable sensory and physicochemical characteristics, comparable to those reported in published fruit wine studies. The findings provide a baseline protocol for small-scale dragon fruit wine production and support future optimization and commercialization efforts.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"11 ","pages":"Article 101329"},"PeriodicalIF":0.0,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148178521","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":"Quality attributes of cookies enriched with protein concentrates from hyacinth bean (Lablab purpureus)","authors":"Mahabub Alam ,&nbsp;Amanullaha Aman ,&nbsp;Ruslan Mehedi Galib ,&nbsp;Mukta Roy ,&nbsp;Animesh Sarkar ,&nbsp;Anupom Biswas","doi":"10.1016/j.focha.2026.101330","DOIUrl":"10.1016/j.focha.2026.101330","url":null,"abstract":"<div><div>The increasing demand for protein-enriched food products, driven by the popularity of low-carb diets, has highlighted the need for sustainable protein sources. Hyacinth bean protein concentrate (HBC) is emerging as a high-quality plant-based protein that could play a key role in food fortification. This study investigates the incorporation of HBC into cookies to enhance their protein content. HBC was added to wheat flour at concentrations of 0%, 5%, 10%, 15%, and 20%, creating five different cookie formulations (T1 to T5). Nutritional analysis revealed a significant increase in protein content, from 6.49% in the control (T1) to 16.71% in the 20% HBC group (T5). Physical analysis showed that cookies with higher HBC content had greater thickness, with T3 showing the highest spread factor. The color of the cookies darkened with increasing HBC concentration, particularly in T5. The water activity of the cookies decreased as the HBC content increased, indicating potential improvements in shelf life. pH remained largely unaffected, except for T5, which showed a higher pH. This study demonstrates that HBC-enriched cookies offer a promising solution for addressing protein-energy malnutrition and could be used as a nutritious food option in emergency relief situations.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"11 ","pages":"Article 101330"},"PeriodicalIF":0.0,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148178520","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":"Selenium-enriched autolyzed yeast as a potential therapeutic intervention for mitigating zearalenone-induced oxidative stress and enhancing immune system function","authors":"Amir Hosein Hoseiny ,&nbsp;Farhad Naeimizadeh ,&nbsp;Sahar Gholami ,&nbsp;Reyhaneh Ghorbanimilani ,&nbsp;Helia Ghafaripour ,&nbsp;Ehsan Oskoueian ,&nbsp;Ehsan Karimi","doi":"10.1016/j.focha.2026.101335","DOIUrl":"10.1016/j.focha.2026.101335","url":null,"abstract":"<div><div>Zearalenone (ZEN), a mycotoxin produced by Fusarium species, poses significant health risks due to its estrogenic, hepatotoxic, immunotoxic, and oxidative stress-inducing effects. Selenium-enriched autolyzed yeast (Se-Y) provides a bioavailable organic selenium source combined with yeast-derived bioactive compounds that may alleviate mycotoxin-induced toxicity. This study evaluated the protective effects of Se-Y supplementation in mice exposed to dietary ZEN (10 mg/kg feed) for 28 days. Forty male Balb/c mice were randomly assigned to four groups: control, ZEN-only, ZEN + 0.25 mg Se/kg feed, and ZEN + 0.5 mg Se/kg feed. ZEN exposure significantly reduced average daily weight gain (69.1 vs. 51.7 mg/day) and feed intake (5.1 vs. 2.5 g/day), while significantly increasing serum AST (211 vs. 123 IU/L), ALT (137 vs. 92 IU/L), and ALP (205 vs. 156 IU/L) compared with the control group (p &lt; 0.05). Oxidative stress was evident through reduced antioxidant enzyme activities and altered expression of antioxidant- and inflammation-related genes. Intestinal morphology was also adversely affected, as demonstrated by decreased villus height and increased crypt depth. Supplementation with Se-Y, particularly at 0.5 mg Se/kg feed, significantly improved growth performance, restored antioxidant status, reduced inflammatory gene expression, and improved intestinal morphometry compared with the ZEN-only group (p &lt; 0.05). These findings suggest that selenium-enriched autolyzed yeast may alleviate ZEN-induced oxidative and inflammatory damage through antioxidant and immunomodulatory mechanisms. Nevertheless, further studies involving detailed selenium characterization, toxicokinetic analyses, and long-term exposure models are required before practical application in food and feed systems can be fully established.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"11 ","pages":"Article 101335"},"PeriodicalIF":0.0,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148178519","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":"Sustainable solvent-free microwave extraction of giant ginger essential oil: Process intensification, kinetic modeling, and functional application for off-flavor deodorization","authors":"CitraWahyu Rizkita ,&nbsp;Lailatul Qadariyah ,&nbsp;Mahfud Mahfud ,&nbsp;Sukardi Sukardi","doi":"10.1016/j.focha.2026.101331","DOIUrl":"10.1016/j.focha.2026.101331","url":null,"abstract":"<div><div>Natural plant-derived essential oils are increasingly explored as sustainable functional ingredients in food systems, particularly for flavor enhancement and off-flavor mitigation. This study investigates solvent-free microwave extraction (SFME) to obtain essential oil from <em>Zingiber officinale</em> var. <em>officinarum</em> (giant ginger), a high-biomass variety rich in terpenoids with potential relevance in food processing. SFME applies volumetric microwave heating to accelerate extraction without the use of organic solvents, consistent with green extraction principles. Response surface methodology was employed to optimize microwave power, sample mass, and extraction time to maximize oil yield while improving energy efficiency. Under the optimized conditions (450 W, 100 g, and 180 min), SFME produced an essential oil yield of 2.1 % (dry basis) and reduced energy consumption by approximately 35 % compared with conventional hydrodistillation. Extraction kinetics were analyzed using pseudo-first-order, Power Law, Hyperbolic, and Weibull models. The Power Law model provided the best fit at moderate microwave power (R² = 0.992), whereas the Weibull model better represented the system at higher power (R² = 0.996), suggesting a change in the dominant extraction mechanism with increasing energy input. The obtained essential oil met the physicochemical specifications of SNI 06–1312–1998, including a density of 0.878 g mL⁻¹, ethanol solubility of 1:3, and moisture content of 0.25 %, indicating its suitability for food-related applications. Sensory evaluation further showed a reduction in fishy off-flavors in treated samples, supporting its potential use as a natural deodorizing agent. SFME thus enables rapid, solvent-free extraction with improved energy efficiency while preserving essential oil quality, providing a viable approach for integrating ginger-derived flavor modifiers into sustainable food processing systems.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"11 ","pages":"Article 101331"},"PeriodicalIF":0.0,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148178516","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":"Cabbage juice supplementation modulates oxido-nitrosative stress, pro-inflammatory and immune responses in female wistar rats exposed to forced swim stress, high-fructose solution and high-fat syrup","authors":"Bartholomew Chukwuebuka Nwogueze ,&nbsp;Judith Njideka Esievo ,&nbsp;Othuke Bensandy Odeghe ,&nbsp;Tochukwu Nnamdi Nnama ,&nbsp;Emmanuel Ikemefune Ebuwa ,&nbsp;Mamerhi Taniyohwo Enaohwo","doi":"10.1016/j.focha.2026.101338","DOIUrl":"10.1016/j.focha.2026.101338","url":null,"abstract":"<div><div>Plant-derived bioactive compounds possess antioxidant and immunomodulatory properties that may mitigate oxidative and inflammatory disturbances associated with metabolic and psychological stress. This study investigated the modulatory effects of cabbage (Brassica oleracea) juice supplementation on oxido-nitrosative stress and inflammatory responses in female Wistar rats exposed to high-fructose sugar solution (HFSS), high-fat syrup (HFS), and forced swim stress (FST). Fifty-six rats were randomly assigned to eight experimental groups (n = 7) receiving different combinations of HFSS, HFS, cabbage juice, and FST exposure for up to seven weeks. Body mass index (BMI) and relative organ weights were determined, while nitric oxide (NO) levels were assessed in homogenates of the brain, kidney, liver, ovary, and uterus. Serum tumor necrosis factor-alpha (TNF-α) and interleukin-6 (IL-6) concentrations were quantified using ELISA methods. The combined HFSS and HFS diet significantly elevated NO levels in the brain, liver, and ovaries compared with controls (p &lt; 0.05). Cabbage juice supplementation produced tissue-specific modulatory effects on nitric oxide responses, with reductions observed in kidney and uterine NO levels in some treatment groups. TNF-α levels were generally lower in cabbage-treated groups, suggesting anti-inflammatory activity, whereas IL-6 levels were markedly elevated in the group receiving cabbage, HFSS, HFS, and FST simultaneously (p &lt; 0.05). Body mass index and most organ weights showed no significant differences across groups. Overall, cabbage juice supplementation demonstrated organ-specific modulation of oxido-nitrosative and inflammatory responses in female Wistar rats subjected to combined dietary and psychological stress. These findings suggest that cabbage juice potential modulatory role in oxidative and inflammatory pathways associated with metabolic stress conditions.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"11 ","pages":"Article 101338"},"PeriodicalIF":0.0,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148178518","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":"Physicochemical and bioactive changes of fig (Ficus carica L.) fruits throughout maturation: A comparative study of maturity stages","authors":"Wahida Tabassum ,&nbsp;Bikash Chandra Sarker ,&nbsp;Shampa Sarkar ,&nbsp;Md. Abdul Hakim ,&nbsp;Sagor Kumar Majumder ,&nbsp;Sudipta Kumar Sarkar","doi":"10.1016/j.focha.2026.101332","DOIUrl":"10.1016/j.focha.2026.101332","url":null,"abstract":"<div><div>Fig (Ficus carica L.) is an important vegetable and medicinal crop grown in tropical and subtropical regions. This study investigated the physicochemical, nutritional, and biochemical changes in figs at three maturity stages—green, premature, and mature—to determine the stage that best balances nutritional and functional qualities. Significant differences (<em>p</em> ≤ 0.05) were observed across stages. Moisture content increased with maturity, while carbohydrate, protein, fat, fiber, ash, and energy values decreased steadily. Mineral contents also declined, with calcium dropping from 20.00 to 14.90 mg/100 g, magnesium from 12.13 to 6.02 mg/100 g, and phosphorus from 22.00 to 16.33 mg/100 g. Chlorophyll a and b levels decreased from 2.35 mg/100 g each in green fruits to 1.03 and 0.89 mg/100 g at maturity, indicating pigment loss. Total sugar increased from 4.81 to 10.06 mM glucose/100 g, along with rises in both reducing (0.82 to 1.54 mM/100 g) and non-reducing sugars (3.99 to 8.52 mM/100 g). In contrast, vitamin C declined from 9.90 to 4.93 mg/100 g during ripening. Total phenolic content peaked at the premature stage (5.10 mg GAE/100 g), which also showed the highest reducing power (53.53 mg/100 g), indicating enhanced antioxidant potential. Pearson correlations revealed strong positive relationships among sugar types and chlorophylls, and a strong negative correlation between moisture and energy. Overall, the premature stage provides the most favorable balance of nutritional and functional attributes for fig consumption and processing.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"11 ","pages":"Article 101332"},"PeriodicalIF":0.0,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148178522","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":"Advanced LC-MS/MS methodologies for the analysis of neuroactive compounds in tomato-based diets: Insights from 2D In Vitro digestion models","authors":"Ana Kovačič ,&nbsp;Domenico Masuero ,&nbsp;Mar Garcia-Aloy ,&nbsp;Andrea Mancini ,&nbsp;Urška Vrhovšek","doi":"10.1016/j.focha.2026.101231","DOIUrl":"10.1016/j.focha.2026.101231","url":null,"abstract":"<div><div>The digestive fate of neuroactive food compounds remains poorly understood despite growing interest in their role in brain health. This study developed advanced analytical methods to identify neuroprotective and neuro-disrupting compounds in tomatoes before and after digestion and following fecal fermentation. Using in vitro digestion and fermentation models, we characterized compound behavior during digestion. Most compounds were quantified in undigested tomatoes. Digestion revealed diverse outcomes: some compounds transformed (e.g., chlorogenic acids), others produced (e.g., linoleic acid), and several remained stable with potential to reach the colon (e.g., serotonin, rutin). Notably, neuro-disrupting compounds like bisphenols remained largely unaltered and bioaccessible in the colon. Fecal fermentation further showed dynamic changes, with some compounds decreasing (e.g., rutin) and others increasing (e.g., quercetin). These findings provide both methodological advances and mechanistic insights into neuroactive compound behavior during digestion, informing future research on gut-mediated dietary effects in the context of neurodegenerative disease prevention.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"10 ","pages":"Article 101231"},"PeriodicalIF":0.0,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146173439","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":"Physical characterization, polyphenolic components, antioxidant activity and betalains of the fruits of Berberis lutea and Berberis virgata","authors":"Oliver Taype-Landeo ,&nbsp;Sandy Vialid Yauricasa-Tornero ,&nbsp;Denilson Taype-Landeo ,&nbsp;Angela Margot Ccora-Huamán ,&nbsp;Susan Karina Montes-Bujaico","doi":"10.1016/j.focha.2025.101209","DOIUrl":"10.1016/j.focha.2025.101209","url":null,"abstract":"<div><div><em>Berberis lutea</em> and <em>Berberis virgata</em> are wild ethnobotanical species native to the high Andean regions of Peru, specifically the Huancavelica region, where they grow in the province of Acobamba. In high Andean communities, they are used to treat certain ailments due to their medicinal properties and to dye textiles. Currently, there are no studies on their phytochemical composition, making it timely to investigate their benefits and scientific validation. The objective was to characterize the physical properties, polyphenolic components, antioxidant activity, and betalains of the fruits of <em>Berberis lutea</em> and <em>Berberis virgata</em>. The methodology involved collecting ripe berries, measuring their weight and morphology, preparing extracts, and quantifying total polyphenols, antioxidant activity, and total betalains. The results of the morphophysical analysis of the fruits showed a moderately elongated ovoid shape, dark blue color, and little variability in weight and diameter parameters. In terms of bioactive composition, <em>Berberis virgata</em> exhibited significantly higher concentrations of total polyphenols, antioxidant activity, and betalains compared to <em>Berberis lutea</em>. In conclusion, exotic fruits offer significant bioactive compounds, surpassing other fruits in their potential for incorporation into the agro-industrial, pharmaceutical, cosmetic, and agricultural sectors, including propagation, sustainable production, utilization of their functional compounds, and the generation of food additives.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"10 ","pages":"Article 101209"},"PeriodicalIF":0.0,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146023012","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":"Effects of aloe vera gel-based edible films on physicochemical characteristics and storage life of bell pepper","authors":"Salsabil Islam,&nbsp;Md. Mobarak Hossain,&nbsp;Jannatul Ferdushi Jany,&nbsp;Asmaul Husna Nupur,&nbsp;Md Abdul Alim,&nbsp;Poly Karmoker","doi":"10.1016/j.focha.2026.101248","DOIUrl":"10.1016/j.focha.2026.101248","url":null,"abstract":"<div><div>The present investigation was carried out to study the effects of postharvest treatments of aloe vera gel, glycerol, and oleic acid to extend the shelf life and minimize the nutrient component losses. The experiment comprised five treatments, viz., control (T), 100 % aloe vera gel solution (T₁), aloe vera + 3 % glycerol solution (T₂), aloe vera + 1 % oleic acid solution (T₃), aloe vera + 3 % glycerol + 1 % oleic acid solution (T₄). There was significant (<em>p</em> ≤ 0.05) variation among the treatments concerning shelf life and fruit quality characteristics such as weight loss, color, total soluble solids, titratable acidity, moisture content, dry matter content, and vitamin C. The weight loss, total soluble solids, and titratable acidity of bell pepper increased, whereas vitamin C content decreased over time. In this experiment, the bell pepper fruits coated with the T₄ treatment recorded maximum moisture content (89.77 %), vitamin C (96.8 mg/100 g), and red color retention with the least TSS (9° Brix), followed by T₃, T_2, and T₁. The control bell pepper exhibited the minimum moisture content (85.55 %), vitamin C (52.8 mg/100 g), and red color retention with the highest TSS (11° Brix). In the case of shelf life, control showed only 6 days, whereas T₄ extended the shelf life to 21 days, which was 3.5 times higher than the control. However, T₂ scored the highest value in terms of sensory evaluation. Therefore, T₂, T₄ treatments seem to be a good substitute to increase shelf life and retain the quality of bell pepper.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"10 ","pages":"Article 101248"},"PeriodicalIF":0.0,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147385086","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}