Food chemistry advances最新文献

{"title":"Enhancing iron bioavailability and bioactive stability in sweet-sour beetroot sauce through liposomal vitamin C","authors":"Marwa A. Sheir ,&nbsp;Manal M. Ramadan ,&nbsp;Tamer M. El-Messery ,&nbsp;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}

{"title":"Exploring the effect of pumpkin, soy, and sweet potato flours on soup's nutrition, antioxidant capacity, and sensory attributes","authors":"Md. Jaynal Abedin ,&nbsp;Mitu Rani Sarker ,&nbsp;Samira Akter Siyam,&nbsp;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 &lt; 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 &lt; 0.05), and the DPPH scavenging activity and FRAP assay showed a significant (p &lt; 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}

{"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 ,&nbsp;T. Islam ,&nbsp;K.C. Shil ,&nbsp;S. Saha ,&nbsp;M.A. Satter ,&nbsp;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 IC₅₀ values of 95.12 ± 10.27 μg/ml (DPPH), 123.40 ± 30.30 μg/ml (ABTS), and 146.42 ± 25.64 μg/ml (H₂O₂ scavenging). Anti-inflammatory assessments revealed IC₅₀ 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 (IC₅₀: 99.02 ± 2.05 μg/ml) than α-glucosidase (IC₅₀: 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}

{"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 ,&nbsp;Felipe Tecchio Borsoi ,&nbsp;Alexandra Christine Helena Frankland Sawaya ,&nbsp;Glaucia Maria Pastore ,&nbsp;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 GF₂ 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}

{"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 ,&nbsp;Muhammad Asfar ,&nbsp;Februadi Bastian ,&nbsp;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}

{"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 ,&nbsp;Pooja Jangir ,&nbsp;Karuna Sharma ,&nbsp;Surinder Kaur ,&nbsp;Yash Pal Sharma ,&nbsp;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}

{"title":"Hormesis and health: molecular mechanisms and the key role of polyphenols","authors":"Pasquale Perrone,&nbsp;Stefania D’Angelo","doi":"10.1016/j.focha.2025.101030","DOIUrl":"10.1016/j.focha.2025.101030","url":null,"abstract":"<div><div>Hormesis is a fundamental adaptive mechanism in response to moderate stress stimuli. This phenomenon underlies many preventive and therapeutic strategies, particularly in the context of chronic-degenerative diseases. The aim of the current article is to analyze the main molecular pathways involved in hormetic processes, and their roles in promoting longevity, cellular resilience, and protection against harmful agents. Among the substances capable of triggering hormetic responses, polyphenols, bioactive compounds found in many plant-based foods, play a prominent role. Although polyphenols have relatively modest direct antioxidant activity, they are powerful inducers of hormetic responses. They act as low-dose xenobiotics, capable of stimulating endogenous cellular defense mechanisms. This dual nature, potentially toxic at high doses but beneficial at low concentrations, grants polyphenols a central role in modulating oxidative stress and inflammation. This review offers a novel perspective by integrating molecular, nutritional, and systemic dimensions of polyphenol-induced hormesis, with particular emphasis on the dynamic crosstalk between cellular stress responses and microbiota-derived signals. This manuscript highlights underappreciated mechanisms and proposes a more interconnected framework for understanding the health effects of polyphenols. In conclusion, polyphenol-induced hormesis appears as an innovative and promising paradigm for health promotion and the prevention of age-related diseases.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"7 ","pages":"Article 101030"},"PeriodicalIF":0.0,"publicationDate":"2025-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144240736","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":"Traditional and ethnic foods in the context of 'one health': Bridging heritage and innovation for a sustainable future","authors":"Anastasios Koidis ,&nbsp;Ashish Rawson ,&nbsp;Hongtao Lei","doi":"10.1016/j.focha.2025.100974","DOIUrl":"10.1016/j.focha.2025.100974","url":null,"abstract":"","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"7 ","pages":"Article 100974"},"PeriodicalIF":0.0,"publicationDate":"2025-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144262118","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Bioactive compounds, functional properties, health benefits, and food applications of black rice: a comprehensive review","authors":"Sagarika Das ,&nbsp;Tapasya Kumari ,&nbsp;Sai Babu ,&nbsp;Nickhil C ,&nbsp;Santosh Kumar ,&nbsp;Sankar Chandra Deka","doi":"10.1016/j.focha.2025.101028","DOIUrl":"10.1016/j.focha.2025.101028","url":null,"abstract":"<div><div>Black rice (<em>Oryza sativa</em> L.) also called \"emperor's rice\" or \"forbidden rice,\" is a nutrient-rich grain distinguished by its unique deep pigmentation and health-enhancing properties. Black rice is approximately six times richer in antioxidants compared to other rice varieties, and its bioactive components play a vital role in improving health and promoting well-being. This review offers an overview of bioactive compounds, functional properties, health benefits demonstrated in both in vivo and in vitro studies, and its versatile applications in functional foods. Black rice offers potent antioxidant, anti-inflammatory, anti-cancer, and cardiovascular protective effects due to high anthocyanins and bioactive compounds content. Incorporating black rice into daily diets, individuals can benefit from its rich nutrients that may contribute to a healthier future. Black rice can bridge ancient dietary practices with modern health applications, and emerging as a valuable addition to address global nutritional challenges.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"7 ","pages":"Article 101028"},"PeriodicalIF":0.0,"publicationDate":"2025-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144230850","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":"Agricultural waste byproduct utilization: Date pit powder 1H NMR metabolite identification for goat (Capra hircus) milk pathway analysis","authors":"M.R.Abd Rahman ,&nbsp;M.M. Aween ,&nbsp;Z. Hassan ,&nbsp;M.S. Hassan ,&nbsp;R. Hashim ,&nbsp;I.S. Ismail ,&nbsp;M.S.M. Misenan ,&nbsp;R. Ranjithkumar ,&nbsp;K.F. Li ,&nbsp;L.S. Wong","doi":"10.1016/j.focha.2025.101024","DOIUrl":"10.1016/j.focha.2025.101024","url":null,"abstract":"<div><div>Agricultural waste byproducts (Date pits), are discarded in tons yearly and possess several nutritional advantages. Researches indicated that goat milk holds equivalent or superior potential than cow milk. Pathway analyses aid in uncovering biological mechanisms embedded within the dataset. This study concentrated on date pit powder (DPP) as a potential supplement for dairy goats to enhance milk quality, emphasizing on the route analyses. ¹H NMR analyses on DPP extracts was executed followed by chemometrics. Dairy goats were categorized into six groups (<em>n</em> = 4 / group): control, 10 g and 20 g for both Ajwa DPP (high quality) and Mariami DPP, and an additional 30 g for Mariami DPP exclusively. DPP supplementation was administered daily throughout a three-month duration. The goat milk was subsequently subjected to ¹H NMR studies, followed by chemometrics (PCA and PLS). Milk metabolites were subsequently analyzed using MetaboAnalyst software, with visualizations shown as heatmaps and pathway analyses. The ¹H NMR data of DPP samples from TCA and PB extracts (non-polar) successfully eliminated most metabolites in comparison to the aqueous ACN and MeOH extracts (polar). Following which, Ajwa and Mariami DPP exhibited nearly identical concentrations of the chemicals α-Glucose and flavanone, resulting in PCA clustering. The heatmap revealed varying milk metabolite concentrations, reflecting the animals' condition at months 1 and 3 due to DPP treatment. Six significant metabolic pathways (<em>p</em> &lt; 0.05), with alanine, aspartate, and glutamate metabolism exhibiting the lowest <em>p</em>-value. DPP, an agricultural waste byproduct, is a viable alternative nutritional supplement at enhancing milk quality, as evaluated by metabolic pathways, in addition to reports of increased milk yield in other studies. This indirectly is in line with the sustainable development goals (SDG) in particular targeting on zero hunger; and good health and well-being.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"7 ","pages":"Article 101024"},"PeriodicalIF":0.0,"publicationDate":"2025-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144220838","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}