Food chemistry advances最新文献_第2页

Optimizing drying techniques for Capsicum chinense: impacts on physicochemical, functional, and bioactive properties 辣椒干燥工艺优化：对辣椒理化、功能和生物活性的影响

Food chemistry advances Pub Date : 2025-09-23 DOI: 10.1016/j.focha.2025.101126

Md. Omar Faruk , Ruslan Mehedi Galib , Md. Atikul Islam Bulbul , Mahabub Alam

{"title":"Optimizing drying techniques for Capsicum chinense: impacts on physicochemical, functional, and bioactive properties","authors":"Md. Omar Faruk , Ruslan Mehedi Galib , Md. Atikul Islam Bulbul , Mahabub Alam","doi":"10.1016/j.focha.2025.101126","DOIUrl":"10.1016/j.focha.2025.101126","url":null,"abstract":"<div><div>This study investigated the effects of three drying methods—sun drying, oven drying (50 °C), and microwave drying (300 watts)—on the physicochemical and antioxidant properties of <em>Capsicum chinense</em> (Chinese pepper). Fresh samples, both green and red, were analyzed post-drying for moisture content, ash content, pH, and antioxidant properties, and vitamins (A, B<sub>1</sub>, and B<sub>2</sub>, and C). Results demonstrated significant variation in nutritional and antioxidant properties based on drying method and pepper maturity. Microwave drying of red peppers retained the highest TPC (317.22 mg GAE/g dry matter) and Vitamin C content (317.56 mg/100 g dry matter), indicating its efficiency in preserving phenolic and heat-sensitive compounds. Oven-dried red and green pepper exhibited the DPPH radical scavenging activity of 87.89 % and 83.13 %, respectively. Microwave drying enhanced swelling capacity and oil holding capacity, whereas sun drying preserved higher water holding capacity. These functional metrics have direct industrial relevance: higher WHC/SC support rehydration and viscosity development in dry mixes and instant sauces; higher OHC benefits spice blends and emulsified systems; lower a<sub>w</sub> improves shelf stability and transport efficiency.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"9 ","pages":"Article 101126"},"PeriodicalIF":0.0,"publicationDate":"2025-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145221583","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 and optimization of orange peel drying using thin-layer equations and artificial neural networks for standardized powder production 基于薄层方程和人工神经网络的柑桔皮干燥建模与优化

Food chemistry advances Pub Date : 2025-09-23 DOI: 10.1016/j.focha.2025.101124

Harkomaljot Singh , Rajpreet Kaur Goraya , Mohit Singla , Gopika Talwar , Yogesh Kumar

{"title":"Modeling and optimization of orange peel drying using thin-layer equations and artificial neural networks for standardized powder production","authors":"Harkomaljot Singh , Rajpreet Kaur Goraya , Mohit Singla , Gopika Talwar , Yogesh Kumar","doi":"10.1016/j.focha.2025.101124","DOIUrl":"10.1016/j.focha.2025.101124","url":null,"abstract":"<div><div>Globally, about 32 million tons of nutrient-rich orange peels are wasted annually due to the lack of optimized drying methods for efficient preservation and utilization. The present study addresses this gap by investigating the drying kinetics of orange peels were studied under convective hot air drying (CHAD, 90 °C, 5 h) and microwave drying (MD, 180 W, 75 min) to optimize process parameters and improve the quality of dried powders for high-value applications. The results showed that MD significantly decreased drying time compared to CHAD. The drying data were analyzed using five thin-layer models. The Wang & Singh model best fitting the MD data and the logarithmic model best fitting the CHAD data. Additionally, moisture ratio predicted using a multi-layer feedforward artificial neural network (ANN) with backpropagation yielded high R<sup>2</sup> values for CHAD and MD, confirming the accuracy of model. Importantly, MD allowed superior retention of color and antioxidant properties of orange peels compared with CHAD, while requiring shorter drying time. This study presents a practical approach to sustainably valorizing citrus waste by developing optimized drying protocols that integrate experimental kinetics with machine learning predictions.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"9 ","pages":"Article 101124"},"PeriodicalIF":0.0,"publicationDate":"2025-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145221579","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

Valorization of Sacha inchi (Plukenetia volubilis L.) press cake in functional beverage development: Comparative evaluation of high-pressure and thermal pasteurization 茶饼在功能饮料开发中的价值评价：高压和热巴氏灭菌的比较评价

Food chemistry advances Pub Date : 2025-09-20 DOI: 10.1016/j.focha.2025.101121

Sunantha Ketnawa , Vannita Vong , Jinhu Tian , Yukiharu Ogawa , Wirongrong Tongdeesoontorn , Natthawuddhi Donlao

{"title":"Valorization of Sacha inchi (Plukenetia volubilis L.) press cake in functional beverage development: Comparative evaluation of high-pressure and thermal pasteurization","authors":"Sunantha Ketnawa , Vannita Vong , Jinhu Tian , Yukiharu Ogawa , Wirongrong Tongdeesoontorn , Natthawuddhi Donlao","doi":"10.1016/j.focha.2025.101121","DOIUrl":"10.1016/j.focha.2025.101121","url":null,"abstract":"<div><div>This study investigates the valorization of Sacha inchi press cake meal (SPM), a nutrient-rich by-product, as a sustainable ingredient for functional plant-based beverages. The effects of conventional pasteurization (CP) at 85 °C for 5 minutes and high-pressure processing (HP) at 400, 500, and 600 MPa for 5 minutes on the nutritional, physicochemical, and microbial properties of SPM-based beverages were compared. The HP600-treated beverage retained higher carbohydrate (4.04 %, w.b.) and lipid content (0.67 %) compared to the CP-treated sample. Protein (4.28 %) and fiber (0.40%) were slightly reduced, but the HP600-treated beverage exhibited significantly higher dietary fiber content (2.65 %). After 7 days of storage at 5 ± 1 °C, HP600 also improved antioxidant activity, bioactive compound retention, and physical properties such as better color consistency and reduced sedimentation. Effective microbial reduction was observed in all HP-treated beverages, which remained microbiologically safe. FTIR analysis confirmed the retention of key functional groups. Sensory evaluation showed that the HP-treated beverage had a taste and texture comparable to commercial almond milk. These findings highlight the potential of non-thermal technologies to create clean-label, sustainable, and health-promoting beverages, aligning with sustainable food production goals.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"9 ","pages":"Article 101121"},"PeriodicalIF":0.0,"publicationDate":"2025-09-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145159153","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Extraction of antioxidant compounds from Aeginetia indica flowers 鸢尾花中抗氧化物质的提取

Food chemistry advances Pub Date : 2025-09-20 DOI: 10.1016/j.focha.2025.101117

Pichit Chodok , Jaratsinee Suweeranon , Supichaya Khumkhom , Sasitorn Baipong , Pittaya Chaikham

{"title":"Extraction of antioxidant compounds from Aeginetia indica flowers","authors":"Pichit Chodok , Jaratsinee Suweeranon , Supichaya Khumkhom , Sasitorn Baipong , Pittaya Chaikham","doi":"10.1016/j.focha.2025.101117","DOIUrl":"10.1016/j.focha.2025.101117","url":null,"abstract":"<div><div>Optimization of antioxidant extraction from <em>Aeginetia indica</em> flowers has been rarely investigated, despite their traditional use in Thai ethnomedicine and richness in phenolic and flavonoid compounds. This study systematically identified the most influential extraction parameters using a two-step strategy: (i) single-factor experiments to establish preliminary ranges, and (ii) a Plackett–Burman design (PBD) to screen ethanol concentration, solvent-to-material ratio, extraction time, and extraction temperature. Extraction efficiency was evaluated by total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activity (DPPH and FRAP assays). Single-factor tests indicated that 60% ethanol, a 40 mL/g solvent ratio, and 60°C with extraction times exceeding 60 min favored maximum recovery. PBD results confirmed extraction temperature as the dominant factor influencing TPC, DPPH, and FRAP, while the solvent-to-material ratio was most critical for TFC. These findings establish validated baseline parameters for antioxidant recovery from <em>A. indica</em> flowers and highlight their potential as natural antioxidant sources for functional foods, nutraceuticals, and phytopharmaceuticals.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"9 ","pages":"Article 101117"},"PeriodicalIF":0.0,"publicationDate":"2025-09-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145108026","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

An integrated investigation on taro vegetable (Colocasia gigantea Hook.f.) to ascertain its ethnomedicinal importance: insights into prospective phytochemicals regulating analgesic, antidiabetic, and cytotoxic actions 对芋头蔬菜（Colocasia gigantea Hook.f.）的综合研究，以确定其民族医学意义：对未来植物化学物质调节镇痛、抗糖尿病和细胞毒性作用的见解

Food chemistry advances Pub Date : 2025-09-19 DOI: 10.1016/j.focha.2025.101099

Safaet Alam , Fahmida Tasnim Richi , Bakul Akter , Md. Hemayet Hossain , Satyajit Roy Rony , Abdullah Hridoy , Mahathir Mohammad , Sayema Khanum , Md. Sadman Hasib , Ferdoushi Jahan

{"title":"An integrated investigation on taro vegetable (Colocasia gigantea Hook.f.) to ascertain its ethnomedicinal importance: insights into prospective phytochemicals regulating analgesic, antidiabetic, and cytotoxic actions","authors":"Safaet Alam , Fahmida Tasnim Richi , Bakul Akter , Md. Hemayet Hossain , Satyajit Roy Rony , Abdullah Hridoy , Mahathir Mohammad , Sayema Khanum , Md. Sadman Hasib , Ferdoushi Jahan","doi":"10.1016/j.focha.2025.101099","DOIUrl":"10.1016/j.focha.2025.101099","url":null,"abstract":"<div><div><em>Colocasia gigantea</em> Hook.f., locally known as ‘Kochu’ in Bangladesh, is an edible vegetable with multi-diversified health benefits. This study aimed to validate the traditional use of <em>Colocasia gigantea</em> as an analgesic, antidiabetic, and cytotoxic agent. <em>In vitro</em> brine shrimp lethality bioassay showed an LC<sub>50</sub> of 2.49 µg/mL, expressing its cytotoxic candidacy. Besides, <em>in vivo</em> glucose-induced hypoglycemic test showed a 52.23% decrease in blood glucose level after 3 hours of extract administration at 200 mg/kg-b.w. dose. Again, <em>in vivo</em> analgesic activity test deciphered 40.70% and 53.48% inhibition of writhing at 200 and 400 mg/kg-b.w. doses respectively. Besides, phytochemical screening followed by GC-MS analysis revealed thirty-eight (38) notable phytochemical groups and different bioactive phytochemicals. During thermodynamic analysis, C1 and C37 demonstrated a deficient free energy of -1489.288 and -1237.529 Hartree, respectively. In orbital analysis, C14 demonstrated the most favorable HOMO energy level at -7.672 eV. In contrast, C16 exhibited the lowest LUMO energy value at -2.054 eV. The HOMO-LUMO energy gap varied across the compounds, with C14 displaying the smallest gap of 5.275 eV. Besides, molecular docking analysis showed high binding affinity for corresponding receptors ranging from -8.4 to -4.1 kcal/mol for identified compounds. ADME/T predictions also resulted in auspicious outcomes, indicating their safety and drug-likeliness profile.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"9 ","pages":"Article 101099"},"PeriodicalIF":0.0,"publicationDate":"2025-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145108024","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

Occurrence and risk assessment of tetracycline residues in poultry meat of Dhaka, Bangladesh: A sensitive and reliable analytical method development approach 孟加拉国达卡禽肉中四环素残留的发生和风险评估：一种敏感可靠的分析方法开发方法

Food chemistry advances Pub Date : 2025-09-19 DOI: 10.1016/j.focha.2025.101120

Tajnin Jahan , Sabina Yasmin , Mohammad Saydur Rahman , Bakiya Begum Tabassum , Sharmin Akter Lisa , Md. Alamgir Kabir , Md Humayun Kabir

{"title":"Occurrence and risk assessment of tetracycline residues in poultry meat of Dhaka, Bangladesh: A sensitive and reliable analytical method development approach","authors":"Tajnin Jahan , Sabina Yasmin , Mohammad Saydur Rahman , Bakiya Begum Tabassum , Sharmin Akter Lisa , Md. Alamgir Kabir , Md Humayun Kabir","doi":"10.1016/j.focha.2025.101120","DOIUrl":"10.1016/j.focha.2025.101120","url":null,"abstract":"<div><div>This study presents a modified method for quantifying tetracycline antibiotics (tetracycline, oxytetracycline, chlortetracycline, and doxycycline) in poultry meat based on the analysis of 40 poultry samples collected from local markets in Bangladesh. The method employed liquid chromatography-tandem mass spectrometry (LC-MS/MS) with methanol extraction and optimized dispersive solid phase extraction (d-SPE) cleanup (using C18, GCB, and PSA). Matrix-matched calibration curves (r² ≥ 0.997) and validation at 10, 50, and 100 µg/kg spiking levels yielded recoveries of 82.6-116.5 % with RSDs ≤ 8.9 %. The method achieved low LODs (1.67-3.33 µg/kg) and LOQs (5-10 µg/kg). The results from the analysis of 40 poultry samples revealed that 55 % were contaminated with tetracycline residues (7.60–144.98 µg/kg), with oxytetracycline being the most prevalent. Hazard indices (HIs) indicated negligible health risks, although liver samples posed higher risks. The findings support regulatory measures to control antibiotic use in poultry farming in Bangladesh.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"9 ","pages":"Article 101120"},"PeriodicalIF":0.0,"publicationDate":"2025-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145121156","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

White grape pomace (cv Fiano) as plant alternative ingredient in food industry: Stability of functional components of milled white pomace 白葡萄渣（cv Fiano）作为食品工业中的植物替代原料：碾磨白葡萄渣功能成分的稳定性

Food chemistry advances Pub Date : 2025-09-19 DOI: 10.1016/j.focha.2025.101122

Federica Angilè, Maria Tufariello, Giovanna Giovinazzo , Carmela Gerardi

{"title":"White grape pomace (cv Fiano) as plant alternative ingredient in food industry: Stability of functional components of milled white pomace","authors":"Federica Angilè, Maria Tufariello, Giovanna Giovinazzo , Carmela Gerardi","doi":"10.1016/j.focha.2025.101122","DOIUrl":"10.1016/j.focha.2025.101122","url":null,"abstract":"<div><div>The possibility of reusing white grape pomace as ingredient in food formulations requires investigation on the effect of storage time and temperature after milling to obtain flour.</div><div>Stability of antioxidant activity, total phenol content and composition, fatty acid composition, and color of whole white pomace flour with two granulometries (≤ 200 μm and ≤ 500 μm) during six months storage period, at two different temperatures (4 °C and 25 °C) in the dark, were analysed. Both total polyphenol content and antioxidant activity remain comparable to the starting sample. Molecules such as oenin, caftaric acid, cutaric acid and catechin show a clear reduction during storage, mostly at 25 °C. Storage at 4 °C is more efficient in ensuring polyphenol stability. Similar results were obtained for the stability of fatty acids at 4 °C pointing out the importance of low temperature for lipid preservation. Grape pomace flour with granulometry ≤ 200 μm shows the best results of polyphenols content and stability, however both granulometries showed similar antioxidant activity.</div><div>These results demonstrate the stability of health-relevant bioactive compounds, during six months storage, and define the best storage conditions of white grape pomace flour supporting the reuse of white pomace as alternative plant food ingredient in food formulations.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"9 ","pages":"Article 101122"},"PeriodicalIF":0.0,"publicationDate":"2025-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145159159","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

Incorporating post-juicing spent residue of Bacopa monnieri in khakra is a promising approach towards circular economy with nutraceutical benefits 将假马齿苋榨汁后的废渣掺入卡卡拉中是一种具有营养保健效益的有前途的循环经济方法

Food chemistry advances Pub Date : 2025-09-17 DOI: 10.1016/j.focha.2025.101111

Shilpa B Jana, Pushkar M Bobade, Rekha S Singhal

{"title":"Incorporating post-juicing spent residue of Bacopa monnieri in khakra is a promising approach towards circular economy with nutraceutical benefits","authors":"Shilpa B Jana, Pushkar M Bobade, Rekha S Singhal","doi":"10.1016/j.focha.2025.101111","DOIUrl":"10.1016/j.focha.2025.101111","url":null,"abstract":"<div><div><em>Bacopa monnieri</em> spent residues (BSR) are generated during juice extraction. The BSR so generated has substantial levels of dietary fiber, and polyphenols which provide a number of health advantages. This study aimed to valorize BSR by incorporating it at various levels in a traditional snack-<em>khakra</em> and evaluate its improved nutritional qualities as a functional food. The sensory evaluation of the <em>khakras</em> so obtained was carried out for the first time using compromised acceptance threshold (CAT) and hedonic rejection threshold (HRT). BSR supplementation in <em>khakra</em> within CAT (7 %) and HRT (22 %) was recommended to reduce the likelihood of product rejection. It was found that antioxidant activity, total phenolic content, and antihyperglycemic activity were significantly higher in BSR <em>khakra</em>. In addition, BSR <em>khakra</em> also had a high level of resistant starch (59 %), low predicted glycemic index (pGI) (45 %), and high dietary fiber content (11.24 %) <em>vis-à-vis</em> control <em>khakra</em>. Hence, this <em>khakra</em> formulation is recommended as a functional food with the implementation of circular economy principles.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"9 ","pages":"Article 101111"},"PeriodicalIF":0.0,"publicationDate":"2025-09-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145108097","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

Microwave-assisted extraction of Garcinia × mangostana L. and its ‘Mesta’ cultivar rinds: Physicochemical and antioxidant properties analyzed using multiple chemometric algorithms 微波辅助提取山竹果及其“Mesta”栽培果皮的理化及抗氧化特性分析

Food chemistry advances Pub Date : 2025-09-15 DOI: 10.1016/j.focha.2025.101118

Peir Shinn Hew , Wen Jie Ng , Pei Jun Loh , Jiayang Ching , Kah Yaw Ee

{"title":"Microwave-assisted extraction of Garcinia × mangostana L. and its ‘Mesta’ cultivar rinds: Physicochemical and antioxidant properties analyzed using multiple chemometric algorithms","authors":"Peir Shinn Hew , Wen Jie Ng , Pei Jun Loh , Jiayang Ching , Kah Yaw Ee","doi":"10.1016/j.focha.2025.101118","DOIUrl":"10.1016/j.focha.2025.101118","url":null,"abstract":"<div><div>Mangosteen rind is an underutilized by-product rich in bioactive compounds. This study assessed the effect of microwave-assisted extraction (MAE) using different protic and aprotic solvents on the rinds of common mangosteen (<em>Garcinia</em> × <em>mangostana</em> L.) and its cultivar, <em>Garcinia</em> × <em>mangostana</em> L. ‘Mesta’. Extracts were determined for yield (8.71–20.84 %), total phenolic content (TPC) (41.04–116.35 mg GAE/g), and total xanthone content (TXC) (5.14–76.13 mg ME/g). Aprotic solvents, particularly acetone, were effective in extracting TXC (57.75–76.13 mg ME/g), which corresponded to higher antioxidant activities (ABTS: 101.27–119.17 mg TE/g; DPPH: 639.68–649.54 mg TE/g). Conversely, distilled water yielded the highest TPC, corresponding with superior FRAP values (450.77–513.23 mg Fe(II)/g). These findings highlight the critical role of solvent polarity in determining extraction efficiency and antioxidant potential. Furthermore, both unsupervised and supervised chemometric analyses (PCA, HCA, and PLS-DA) revealed solvent-dependent clustering patterns in the physicochemical and bioactivity profiles. Acetone extracts were associated with high TXC and radical scavenging activity, whereas water extracts correlated with elevated TPC and FRAP values. PLS-DA further determined key variables for extract differentiation. Overall, six extracts (LT, LM, LH, LA, MD, and LY) were determined as promising candidates for functional food and nutraceutical development due to their enriched bioactive profiles.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"9 ","pages":"Article 101118"},"PeriodicalIF":0.0,"publicationDate":"2025-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145159157","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

Valorisation of Citrus sinensis peel biomass into functional slice jam: Optimisation using central composite design and quality characterisation 柑橘果皮生物量转化为功能性切片果酱：利用中心复合设计和质量表征进行优化

Food chemistry advances Pub Date : 2025-09-14 DOI: 10.1016/j.focha.2025.101116

Wan Fatimah Wan Mohd Nowalid , Izzah Hayati Yahya , Hazrulrizawati Abd Hamid

{"title":"Valorisation of Citrus sinensis peel biomass into functional slice jam: Optimisation using central composite design and quality characterisation","authors":"Wan Fatimah Wan Mohd Nowalid , Izzah Hayati Yahya , Hazrulrizawati Abd Hamid","doi":"10.1016/j.focha.2025.101116","DOIUrl":"10.1016/j.focha.2025.101116","url":null,"abstract":"<div><div>The valorisation of agro-industrial waste aligns with sustainability efforts and supports innovation in functional food development. This study explores the conversion of <em>Citrus sinensis</em> peel waste into a nutrient-enriched, sliceable jam using Central Composite Design (CCD). A systematic analysis was conducted to determine the different concentrations of pectin and <em>C. sinensis</em> peel puree affecting the important quality parameters such as pH, hardness, moisture content, vitamin C, and total phenolic content (TPC). Thirteen experimental runs were conducted, and the responses were modelled using second-order polynomial equations. Post hoc comparisons using Tukey’s HSD confirmed significant differences (p < 0.05) among treatments, allowing the identification of the best-performing formulation. The optimised formulation, comprising 91.398 g of <em>C. sinensis</em> peel puree and 6.038 g of pectin, yielded a product with a nutrient-enriched of total phenolic content (24.378 mg GAE/g), vitamin C (1677.17 mg/100 g), an improved texture (96.37 mJ), moisture content (55.25%) and desirable acidity of pH 2.89. The findings highlighted the ability of <em>C. sinensis</em> peel waste to improve the nutritional quality and functionality of gel-based food products. This study presents an innovative strategy for creating sustainable and ready-to-eat jams supporting food waste reduction and the advancement of a more resilient food system.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"9 ","pages":"Article 101116"},"PeriodicalIF":0.0,"publicationDate":"2025-09-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145108021","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