Food chemistry advances最新文献_第2页

Nutraceutical and therapeutic potential assessment of lipote (Syzygium curranii) fruit juice: Effects on lipid profile and glucose lowering 低脂（curranii）果汁的营养和治疗潜力评估：对血脂和降血糖的影响

Food chemistry advances Pub Date : 2025-09-01 DOI: 10.1016/j.focha.2025.101100

Mark Kevin Devanadera , Mary Angeline Bungato , Ma. Jessa Mhel Labatos , Anne Xindrylle Manalaysay , Zoerya Emi Abuel , Karina Mari Bitao , Suvarie Maiden Tan , Theorell Joshua Abion , Trisha Mae Cantillano , Ada Amor Vibat , Alexis Labrador , Alifa Camille Santos

{"title":"Nutraceutical and therapeutic potential assessment of lipote (Syzygium curranii) fruit juice: Effects on lipid profile and glucose lowering","authors":"Mark Kevin Devanadera , Mary Angeline Bungato , Ma. Jessa Mhel Labatos , Anne Xindrylle Manalaysay , Zoerya Emi Abuel , Karina Mari Bitao , Suvarie Maiden Tan , Theorell Joshua Abion , Trisha Mae Cantillano , Ada Amor Vibat , Alexis Labrador , Alifa Camille Santos","doi":"10.1016/j.focha.2025.101100","DOIUrl":"10.1016/j.focha.2025.101100","url":null,"abstract":"<div><div>Lipote (<em>Syzygium curranii</em>), a seasonal berry native to the Philippines, is currently underutilized. This study aims to evaluate the nutraceutical and therapeutic potentials of lipote fruit juice by examining its physicochemical properties, phytochemical content, antioxidative activity, and bioassays both <em>in vitro</em> and <em>in vivo</em>. The physicochemical analysis revealed that lipote fruit juice has a pH of 2.74, 14.67 total soluble solids, water activity of 0.968, ash content of 0.559 g/100 g, and nutritional values, including 0.114 g fat, 0.101 g protein, 3.30 g reducing sugar, and 7.83 mg calcium per 100 g of lyophilized juice. Phytochemical analysis showed that the juice contains 63.981 mg of gallic acid equivalents and 80.587 mg of quercetin equivalents. The antioxidant properties of the juice demonstrated strong radical scavenging and iron-reducing activities. <em>In vivo</em> tests showed that oral administration of lipote fruit juice, at dosages of 200 mg/Kg and 2000 mg/Kg, significantly reduced cholesterol and LDL-C levels, while increasing HDL-C (<em>p</em> < 0.05). Additionally, the juice exhibited potent α-glucosidase and α-amylase inhibition, along with blood glucose-lowering effects, suggesting its therapeutic potential in managing blood glucose levels. These results indicate that lipote fruit juice could be developed into a nutraceutical beverage for normalizing blood lipid and glucose profiles.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"8 ","pages":"Article 101100"},"PeriodicalIF":0.0,"publicationDate":"2025-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145018971","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 Pectin from Durian Rind for Application as Functional Ingredient and Cryoprotective Agent in Frozen Foods 榴莲果胶在冷冻食品中功能成分和冷冻保护剂的研制

Food chemistry advances Pub Date : 2025-09-01 DOI: 10.1016/j.focha.2025.101104

Wattinee Katekhong , Utoomporn Surayot , SangGuan You , Nathdanai Harnkarnsujarit , Suwalee Fongin , Phatthranit Klinmalai

{"title":"Development of Pectin from Durian Rind for Application as Functional Ingredient and Cryoprotective Agent in Frozen Foods","authors":"Wattinee Katekhong , Utoomporn Surayot , SangGuan You , Nathdanai Harnkarnsujarit , Suwalee Fongin , Phatthranit Klinmalai","doi":"10.1016/j.focha.2025.101104","DOIUrl":"10.1016/j.focha.2025.101104","url":null,"abstract":"<div><div>Durian rind pectin, a sustainable polysaccharide sourced from agricultural waste, offers a valuable avenue for converting by-products into functional ingredients. This research investigated pectin extracted from Monthong durian (<em>Durio zibethinus</em>) at pH 2 and pH 4.5, comparing its cryoprotective, antioxidant, and anti-inflammatory properties with commercial pectin. FTIR analysis confirmed characteristic carboxyl groups, with peak shifts indicating higher DE at lower pH. Pectin whiteness decreased with increasing pH. DSC analysis showed that pectin at pH 2 reduced ice content to 46.42% compared with 51.12% in commercial pectin and 52.35% in sucrose, while unfreezable water increased to 23.23% compared with 18.53% and 17.65%, respectively. Scanning electron microscopy showed a smooth surface for the extracted durian rind pectin. Bioactivity assays showed significant antioxidant activity; pectin at pH 2 displayed the greatest effect. Additionally, both the pH 2–extracted pectin and the commercial pectin exhibited potential anti-inflammatory activity, reducing nitric oxide (NO) production in RAW 264.7 macrophages without detectable cytotoxicity. These results suggest that durian rind pectin extracted at pH 2 holds considerable promise for retarding ice crystal growth and exhibiting both antioxidant and anti-inflammatory effects.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"8 ","pages":"Article 101104"},"PeriodicalIF":0.0,"publicationDate":"2025-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145003737","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

Mitigating acrylamide formation in processed potato products: A comprehensive review of strategies, prevention, mitigation, and regulatory challenges 减少加工马铃薯产品中丙烯酰胺的形成：战略、预防、缓解和监管挑战的全面审查

Food chemistry advances Pub Date : 2025-09-01 DOI: 10.1016/j.focha.2025.101106

Meher Nahid , Mohammad Nazrul Islam Bhuiyan

{"title":"Mitigating acrylamide formation in processed potato products: A comprehensive review of strategies, prevention, mitigation, and regulatory challenges","authors":"Meher Nahid , Mohammad Nazrul Islam Bhuiyan","doi":"10.1016/j.focha.2025.101106","DOIUrl":"10.1016/j.focha.2025.101106","url":null,"abstract":"<div><div>Acrylamide, a heat-induced process contaminant, is predominantly formed in starchy foods, such as fried potato products, through the Maillard reaction between free asparagine and reducing sugars. Since its identification in 2002, accumulating toxicological data have associated acrylamide exposure with carcinogenic, neurotoxic, and reproductive risks, triggering increasing global regulatory concern. Potato-based processed foods remain among the highest dietary sources of acrylamide, necessitating urgent, multidisciplinary mitigation efforts. This review presented a comprehensive synthesis of current knowledge on acrylamide formation in potato matrices, emphasizing precursor biochemistry, thermal dynamics, and matrix interactions. It critically examines both conventional and emerging mitigation strategies—including enzymatic treatments, microbial applications, formulation adjustments, green processing innovations, and genetic approaches such as CRISPR-mediated cultivar development. Furthermore, the review assesses global regulatory frameworks, industrial interventions, and consumer-focused strategies designed to minimize acrylamide exposure. By integrating perspectives from food chemistry, biotechnology, processing engineering, consumer science, and public policy, this work provides a systems-level overview of acrylamide mitigation. It also identifies key knowledge gaps and outlines research priorities for sustainable, scalable solutions. As fried potato products continue to be widely consumed worldwide, this review serves as a timely, evidence-based reference for stakeholders committed to enhancing food safety and regulatory compliance.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"8 ","pages":"Article 101106"},"PeriodicalIF":0.0,"publicationDate":"2025-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145018969","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

Prevalence of non-regulated fungal and other metabolites in South African maize (2017–2019): A multi-year study using LC-MS/MS 南非玉米中非调控真菌和其他代谢物的流行（2017-2019）：一项使用LC-MS/MS的多年研究

Food chemistry advances Pub Date : 2025-08-28 DOI: 10.1016/j.focha.2025.101079

Queenta Ngum Nji , Michael Sulyok , Mulunda Mwanza

{"title":"Prevalence of non-regulated fungal and other metabolites in South African maize (2017–2019): A multi-year study using LC-MS/MS","authors":"Queenta Ngum Nji , Michael Sulyok , Mulunda Mwanza","doi":"10.1016/j.focha.2025.101079","DOIUrl":"10.1016/j.focha.2025.101079","url":null,"abstract":"<div><div>Recent improvements in detection techniques, coupled with the impacts of climate change, have uncovered a wide range of previously unregulated fungal metabolites. Non-regulated mycotoxins have recently gained attention in the scientific community due to their high prevalence and concentrations in maize, as well as their unknown toxicity. This study aimed to determine the natural occurrence of non-regulated fungal metabolites in commercial maize intended for human and animal consumption. A total of 752 pre-harvest maize samples were collected from selected silos in three provinces over a three-year harvest season and analyzed using liquid chromatography-tandem mass spectrometry (LC-MS/MS). We detected 105 non-regulated metabolites, with aurofusarin, culmorin, W493, cyclo(L-Pro-<span>L</span>-Val), and cyclo(L-Pro-<span>L</span>-Tyr), being the most frequently detected (above 90 % occurrence in samples) in the range of 3.99–6104.82 µg/kg, 8.29–6292.65 µg/kg, 1.26–2618.40 µg/kg, 3.91–244.84 µg/kg, 4.03–209.18 µg/kg respectively. While the toxicity of most of these metabolites remains understudied, others like 3-nitropropionic acid, sterigmatocystin, diplodiatoxin, aurofusarin, fusaric acid, butenolid, and phomopsolide B, have established toxicities. The high co-occurrence and prevalent concentrations of some of these metabolites raise safety concerns. Therefore, toxicological studies and the establishment of consumption limits for these metabolites are crucial for ensuring food safety.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"8 ","pages":"Article 101079"},"PeriodicalIF":0.0,"publicationDate":"2025-08-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144906865","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

Characterisation of cow milk yoghurt enriched with malted Pennisetum glaucum, Telfairia occidentalis and Glycine max for targeted improvement of iron content 添加有针对性地提高铁含量的白狼尾草、西洋白狼尾草和甘氨酸的牛奶酸奶的特性

Food chemistry advances Pub Date : 2025-08-28 DOI: 10.1016/j.focha.2025.101095

Omolola Mary Omosebi , Ifeoma Esther Akuwudike , Samuel Sunday Sobowale , Dupe Temilade Otolowo , Modupe Deborah Amidu , Oluranti Temitayo Adegbala

{"title":"Characterisation of cow milk yoghurt enriched with malted Pennisetum glaucum, Telfairia occidentalis and Glycine max for targeted improvement of iron content","authors":"Omolola Mary Omosebi , Ifeoma Esther Akuwudike , Samuel Sunday Sobowale , Dupe Temilade Otolowo , Modupe Deborah Amidu , Oluranti Temitayo Adegbala","doi":"10.1016/j.focha.2025.101095","DOIUrl":"10.1016/j.focha.2025.101095","url":null,"abstract":"<div><div>Anaemia, caused by a reduction in red blood cell formation or a lack of iron in the body reserve is prevalently a nutritional disease in the world. Yoghurt, traditionally produced with cow milk has relatively low iron content. This study centered on the enrichment of cow milk yoghurt with malted pearl millet, fluted pumpkin leaves and soybeans. Samples were prepared in proportions of cow milk to enrichment sources. The proximate, mineral, physicochemical, microbial and sensory characteristics of the products were evaluated and the data obtained were statistically analyzed. The moisture, protein, fat, ash and carbohydrate contents ranged from 86.56 to 80.74 %, 3.39 to 8.79 %, 2.20 to 3.60 %, 0.14 to 0.99 % and 2.60 to 10.88 % respectively. The iron content ranged from 1.15 to 7.79 ppm. The total titratable acidity, total solid, Solid-Not-Fat and pH ranged from 0.98 to 1.45 %, 13.43 to 19.25 %, 10.38 to 15.65 % and 4.25 to 4.41 respectively. The sample that had the highest <em>Lactobacillus</em> count was soybean enriched yoghurt (3.56 ×<span><math><msup><mrow><mn>10</mn></mrow><mn>3</mn></msup></math></span>CFU/ml). The fluted pumpkin enriched yoghurt sample was the most preferred by the sensory panelists. However, soybeans enriched yoghurt had the best nutritional profile. Yoghurt enriched with plant-based iron sources has potential benefits in nutritional quality improvement for human health.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"8 ","pages":"Article 101095"},"PeriodicalIF":0.0,"publicationDate":"2025-08-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144907419","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

Quality evaluation and pasting properties of poundo-breadfruit blends enriched with African yam beans (Sphenostylis Stenocarpa Harms), wheat bran and rice bran flours 添加非洲山药豆、麦麸和米糠粉的面包果混合料的质量评价和糊化性能

Food chemistry advances Pub Date : 2025-08-27 DOI: 10.1016/j.focha.2025.101092

Oluwakemi Florence Falana , Sunday Abiodun Malomo , Oluwole Steve Ijarotimi

{"title":"Quality evaluation and pasting properties of poundo-breadfruit blends enriched with African yam beans (Sphenostylis Stenocarpa Harms), wheat bran and rice bran flours","authors":"Oluwakemi Florence Falana , Sunday Abiodun Malomo , Oluwole Steve Ijarotimi","doi":"10.1016/j.focha.2025.101092","DOIUrl":"10.1016/j.focha.2025.101092","url":null,"abstract":"<div><div>This study was done to evaluate the effect of the substitution of African yam bean (AYB), wheat bran (WB) and rice bran (RB) flours on the nutritive value of breadfruit flour. Four different formulated poundo-breadfruit Flour (PBF) were developed from the selected crops viz: BAWR 1 (70:30:0:0), BAWR 2 (70:25:0:5) BAWR 3 (70:25:5:0) and BAWR 4 (70:25:5:5) with BF (100% breadfruit flour) and PYF (100% poundo yam flour) serving as the control samples 1 and 2 respectively. The dietary fiber, amino acid, functional and pasting properties were done. The PBF had BD (0.53 - 0.92 g/mL), WAC (140.87 - 245.24%), and swelling power (5.43 - 7.91 g/g) as well as LGC (2.67 - 11.33%). The amino acid profile of the enriched PBM from BAWR 1 and 4 blends showed significant increase (p<0.05) as a result of the inclusion of AYB and WB. In addition, the insoluble, soluble and total dietary fibers (TDF) values of the PBM are 32.17 – 47.83%, 11.22 – 30.86%, and 45.28 – 67.41% respectively with highest TDF in sample BAWR 3. A decrease in pasting parameter were observed in PBM blends compared to control BF.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"8 ","pages":"Article 101092"},"PeriodicalIF":0.0,"publicationDate":"2025-08-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144903126","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

Proximate composition, phytochemical properties, antioxidants activity and effect of refrigeration for long time storage of two different taste and maturity stage of Tamarindus indica pulp 柽柳果肉的近似组成、植物化学性质、抗氧化活性及其冷藏对两种不同口味和成熟期的影响

Food chemistry advances Pub Date : 2025-08-26 DOI: 10.1016/j.focha.2025.101094

Md. Biplob Hossain, Aklima Akter Akhy, Md. Ahsan Habib, Md. Al-amin Hossain, Md. Sanoar Hossain, Md. Syduzzaman

{"title":"Proximate composition, phytochemical properties, antioxidants activity and effect of refrigeration for long time storage of two different taste and maturity stage of Tamarindus indica pulp","authors":"Md. Biplob Hossain, Aklima Akter Akhy, Md. Ahsan Habib, Md. Al-amin Hossain, Md. Sanoar Hossain, Md. Syduzzaman","doi":"10.1016/j.focha.2025.101094","DOIUrl":"10.1016/j.focha.2025.101094","url":null,"abstract":"<div><div>The aim of this research was to assess the nutritional composition and the effect of refrigeration storage on phytochemicals and antioxidant activity among three different tamarind pulp. In this analysis, the nutritional composition, except for carbohydrate was examined according to the AOAC (2005) method. Phenolic content was measured as mg GAE per g, flavonoid content as mg QE per g of fresh weight and antioxidant activity, DPPH assay as percentage of activity and reducing power were applied to analyze the ethanoic extract of tamarind pulp. The results showed that fat, protein, fiber, and carbohydrate were highest in sweet ripened compared to other two types and sour immature tamarind contained higher moisture and ash content. After 90 days of refrigeration, a significant loss (<em>p</em> < 0.05) of phenolic compounds, flavonoids and antioxidant activity was observed. The highest reduction in phenolic content was found in sweet ripened tamarind pulp, decreasing from 40.57 to 14.45 mg GAE/g, whereas sour ripened pulp showed the greatest decline in both flavonoid content (6.45 to 1.33 mg QE/g of fresh pulp) and antioxidant activity (92.39 to 72.97%). Therefore, the fruit taste type, maturity, and storage time of tamarind significantly affect its chemical composition, phytochemical content, and antioxidant activity.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"8 ","pages":"Article 101094"},"PeriodicalIF":0.0,"publicationDate":"2025-08-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144903125","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 heavy metal profiling of Teff (Eragrostis tef) under water hyacinth compost and fertilizer treatments using UV-Vis spectroscopy and flame atomic absorption spectroscopy (FAAS) 紫外-可见光谱和火焰原子吸收光谱（FAAS）分析水葫芦堆肥和肥料处理下Teff （Eragrostis tef）的养分和重金属特征

Food chemistry advances Pub Date : 2025-08-20 DOI: 10.1016/j.focha.2025.101085

Dessie Tibebe , Habtam Jember , Shimelis Aregahagne , Yezbie Kassa , Kehali Jember , Marelign Adugna , Teferi Alem , Fenta Assefa , Agmas Amare , Marye Mulugeta , Tarekegn Fentie , Zerubabel Moges , Zemenay Zewdu , Hailu Sheferaw Ayele

{"title":"Nutrient and heavy metal profiling of Teff (Eragrostis tef) under water hyacinth compost and fertilizer treatments using UV-Vis spectroscopy and flame atomic absorption spectroscopy (FAAS)","authors":"Dessie Tibebe , Habtam Jember , Shimelis Aregahagne , Yezbie Kassa , Kehali Jember , Marelign Adugna , Teferi Alem , Fenta Assefa , Agmas Amare , Marye Mulugeta , Tarekegn Fentie , Zerubabel Moges , Zemenay Zewdu , Hailu Sheferaw Ayele","doi":"10.1016/j.focha.2025.101085","DOIUrl":"10.1016/j.focha.2025.101085","url":null,"abstract":"<div><div><em>Eragrostis tef (Zucc.) Trotter</em>, commonly known as teff, is a staple cereal crop in Ethiopia, prized for its high nutritional content and deep cultural significance. However, increasing soil contamination from synthetic agricultural inputs threatens on food safety. Exploring sustainable soil amendment alternatives is therefore critical. Composting the invasive aquatic weed (water hyacinth) offers a dual benefit of environmental management and potential soil fertility. This study was conducted to evaluate the nutritional quality and toxic metal profiling. Thirteen grain samples from each treatment plot were analyzed for key macronutrients (N, C, P, S), essential metallic nutrients (Mg, K, Ca), and trace metals (Fe, Mn, Zn, Cu, Cr, Ni, Pb, Cd) using standard UV-Visible Spectrophotometry and Flame Atomic Absorption Spectroscopy (FAAS). Method validation through spiking indicated reliable analytical performance (recoveries: 80–120%). Nutrient contents showed significant variation across treatments, with nitrogen (0.333–0.349%), phosphorus (56.07–64.27%), sulfur (29.98–42.89%), and organic carbon (75.58–83.01%). Among metals, magnesium was most abundant (2093.1–3255.1 mg/kg), followed by potassium, calcium, iron, and zinc. These findings highlight the potential of water hyacinth compost to enhance soil fertility without compromising grain quality, offering a sustainable strategy for improving the nutritional profile and environmental safety of teff cultivation.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"8 ","pages":"Article 101085"},"PeriodicalIF":0.0,"publicationDate":"2025-08-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144879701","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

Modeling the drying behavior and mass transfer phenomena in osmotically dehydrated tomatoes 渗透脱水番茄的干燥行为和传质现象模拟

Food chemistry advances Pub Date : 2025-08-19 DOI: 10.1016/j.focha.2025.101093

M.M. Mahdi Hasan , Rowshon Ara , Limon Chandra Shaha , Animesh Sarkar , Mahabub Alam

{"title":"Modeling the drying behavior and mass transfer phenomena in osmotically dehydrated tomatoes","authors":"M.M. Mahdi Hasan , Rowshon Ara , Limon Chandra Shaha , Animesh Sarkar , Mahabub Alam","doi":"10.1016/j.focha.2025.101093","DOIUrl":"10.1016/j.focha.2025.101093","url":null,"abstract":"<div><div>This study investigated the drying behavior of tomato slices subjected to osmotic pretreatment. The slices were immersed for 30 min in one of five solutions: 0.2 % KMS, 0.2 % KMS + 1 % CaCl₂, 65 °Brix Sucrose solution, 1 % CaCl₂, or 1 % CaCl₂ + 55 % Sucrose, alongside untreated controls. The convective drying conditions were 65 °C temperature, 30 % relative humidity, and 3 m/s air velocity. Results indicated that the pretreatment process substantially influenced drying rates, facilitating faster moisture removal relative to untreated samples. Among the four mathematical models evaluated, Henderson and Pabi’s model demonstrated a strong capacity to describe the drying behavior of tomatoes at 65 °C. The effective moisture diffusivity values for the pretreated sample groups were found in the range between 1.45×10<sup>−9</sup> m<sup>2</sup>/s and 1.61×10<sup>−9</sup> m<sup>2</sup>/s, higher compared to the control at 1.36×10<sup>−9</sup> m<sup>2</sup>/s. In terms of mass transfer models, between the Peleg and Weibull models, the Weibull model was found to be more suitable for describing the water loss pattern. Overall, the combination of osmotic pretreatment and controlled-air convection drying produced dried tomato products with reduced moisture content and enhanced stability. Thus, the insights obtained from this research can be applied directly to enhance the efficiency, safety, consistency, and diversification in the production of dried tomato products, which can benefit both the industries involved and the end consumers.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"8 ","pages":"Article 101093"},"PeriodicalIF":0.0,"publicationDate":"2025-08-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144906866","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

Probiotic encapsulation using porous starch from arrowroot (Maranta arundinacea) 用竹芋多孔淀粉包封益生菌

Food chemistry advances Pub Date : 2025-08-14 DOI: 10.1016/j.focha.2025.101077

Tarisa Roikhanatul Firdaus , Yudi Pranoto , Wolfram Manuel Brueck , Lucia Dhiantika Witasari

{"title":"Probiotic encapsulation using porous starch from arrowroot (Maranta arundinacea)","authors":"Tarisa Roikhanatul Firdaus , Yudi Pranoto , Wolfram Manuel Brueck , Lucia Dhiantika Witasari","doi":"10.1016/j.focha.2025.101077","DOIUrl":"10.1016/j.focha.2025.101077","url":null,"abstract":"<div><div>Encapsulation is a technique used to protect active compounds and probiotics from environmental stressors. <em>Lactobacillus</em> spp. are beneficial bacteria widely used in functional foods due to their health-promoting properties. In this study, encapsulation of <em>Lactobacillus acidophilus IFO 13951</em> was performed using the spray drying method with arrowroot (<em>Maranta arundinacea</em>) porous starch (PS) and alginate as wall materials. The aim was to evaluate the characteristics of the encapsulated probiotics and their viability during processing and storage. Five formulations containing 2–6 % (w/v) PS with 1 % alginate were evaluated. Spray drying was conducted at 120 °C inlet temperature, 95 % aspirator rate, and 25 % pump rate. The powders were stored at 25 °C, 4 °C, and −20 °C for 15 and 30 days. Analyses included encapsulation efficiency (EE), moisture content, water activity (a<sub>w</sub>), pore size, color, morphology and viability. The highest EE (85.38 %) was obtained with the 6 % PS formulation. Although viability declined over time, encapsulated probiotics retained counts above 6 log CFU/ml at all storage temperatures except room temperature. Morphology analysis confirmed the presence of well-defined pores capable of entrapping bacterial cells, contributing to the protective properties of the encapsulant. These results indicate that arrowroot porous starch is a promising natural encapsulant for probiotics, offering stability during storage.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"8 ","pages":"Article 101077"},"PeriodicalIF":0.0,"publicationDate":"2025-08-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144831371","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