Food chemistry advances最新文献

{"title":"Synthesis, structural and functional characterization of ultrasonic-assisted OSA modified tamarind seed gum","authors":"Adan Naeem ,&nbsp;Rizwana Batool ,&nbsp;Aysha Sameen ,&nbsp;Saima Tehseen ,&nbsp;Muhammad Faisal Manzoor ,&nbsp;Rana Muhammad Aadil","doi":"10.1016/j.focha.2025.101004","DOIUrl":"10.1016/j.focha.2025.101004","url":null,"abstract":"<div><div>Tamarind seeds are valuable yet underutilized biomass with significant potential for various practical applications. This study focuses on extracting the tamarind seed gum (TSG) and modifying it to develop a functional gum. Two modification methods were employed: treartment with 3 % Octenyl succinic anhydride (OSA) and ultrasonic-assisted OSA modification (20 KHz with power of 600W for 60 min), resulting in TSG_OSA and TSG_OSA-US, respectively. The modified gums were characterized based on their structural and physicochemical properties. The degree of substitution indicated that ultrasonic treatment enhanced the OSA chemical reactivity toward the gum. FTIR analysis confirmed that primary constituent of TSG is xyloglucans while the spectra of TSG_OSA and TSG_OSA-US verified the conjugation of TSG with OSA. Later, SEM results revealed the formation of surface pores due to OSA modification. Significant variations were observed in moisture content and pH while an antagonistic effect was noted in the color of modified TSGs. Among the samples, TSG_OSA-US exhibited the highest swelling index (82.93 %), water holding capacity (17.30 %) and oil holding capacity (1.37 %). After this, emulsions were prepared with TSG_OSA-US demonstrating the highest emulsifying capacity (100 %) and stability (87.10 %). In conclusion, the tamarind seeds biomass was effectively modified to enhance its functional properties, highlighting its potential for broader industrial and commercial applications.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"7 ","pages":"Article 101004"},"PeriodicalIF":0.0,"publicationDate":"2025-05-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144071964","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":"Probiotic potential and antimicrobial effects of lactic acid bacteria isolated from palm wine against foodborne pathogens in Ghana","authors":"Nana Kwabena Oduro Darko,&nbsp;Felix Charles Mills-Robertson","doi":"10.1016/j.focha.2025.101002","DOIUrl":"10.1016/j.focha.2025.101002","url":null,"abstract":"<div><div>Beyond being a traditional beverage, palm wine is a rich source of lactic acid bacteria (LAB) with potential applications as starter cultures in the food and feed industries. While LAB is commonly isolated from the gastrointestinal tract, externally sourced strains may offer similar probiotic benefits. This study investigated the probiotic potential of LAB isolated from palm wine through in vitro assessments. Two LAB strains were isolated through pour plating and identified via MALDI TOF MS. Their ability to survive acidic conditions and varying bile concentration was evaluated. Additionally, their antimicrobial activity against food borne pathogens was assessed via disc diffusion. The identified strains; L. <em>mesenteroides</em> and L. <em>fermentum</em> remained viable in low acidic conditions but showed a decline in viability after 4 h, indicating acid stress. Both strains tolerated bile salts though their numbers decreased from 783 to 486 CFU/ml with increased bile salt concentration. Both isolates exhibited antimicrobial activity against <em>E.coli, E. faecalis, P. aeruginosa</em> and <em>E. cloacae</em> with inhibition zones ranging from 7 -14 mm. This study opens new avenues for sourcing probiotics from natural and unconventional sources like palm wine. The LAB strains identified in this research present themselves as promising subjects for further investigation. Subsequent studies should focus on improving strain robustness, cost-effective stabilization methods and in vivo validation to support their industrial and health applications.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"7 ","pages":"Article 101002"},"PeriodicalIF":0.0,"publicationDate":"2025-05-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144125183","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":"Structural and functional properties of pectin extracted from African star apple","authors":"Joyce Duah ,&nbsp;Jacob K. Agbenorhevi ,&nbsp;Fidelis M. Kpodo ,&nbsp;Firibu K. Saalia","doi":"10.1016/j.focha.2025.101007","DOIUrl":"10.1016/j.focha.2025.101007","url":null,"abstract":"<div><div>Pectin is primarily derived from citrus fruits and apple pomace and is used in the food industry as an emulsifier, thickener, gelling agent, stabilizer, and viscosity enhancer. Despite exploring other potential sources of pectin, available information on the functional properties of African star apple (ASA) (<em>Chrysophyllum albidum</em>) pectin and its structural composition is limited. This study investigated the relationship between the structure and function of ASA-isolated pectin sourced from two regions in Ghana. Proton Nuclear Magnetic Resonance (NMR) and monosaccharide composition analysis revealed a methyl-esterified pectin with a significant arabinose content of ∼ 20 % and 16 % for ASA-CR and ASA-VR pectin, respectively. Furthermore, scanning electron microscopy (SEM) and X-ray diffraction (XRD) studies indicated the amorphous irregular, and porous nature of ASA pectin. Functionally, ASA pectin demonstrated the ability to retain about 3–4 g of water per gram, with substantial emulsion activity and stability compared to commercial citrus pectin. The rheological analysis demonstrated the pseudoplastic behaviour of ASA pectin with good viscoelasticity. ASA pectin exhibits functional attributes similar to commercial citrus pectin, making it a potential alternative source for food applications.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"7 ","pages":"Article 101007"},"PeriodicalIF":0.0,"publicationDate":"2025-05-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144068811","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":"Unlocking the potential of muskmelon seeds as sustainable ingredients for the food industry","authors":"Syed Ali Hassan ,&nbsp;Samran Khalid ,&nbsp;Hamza Javaid ,&nbsp;SyedJunaid Zafar ,&nbsp;Gholamreza Abdi ,&nbsp;Rana Muhammad Aadil","doi":"10.1016/j.focha.2025.101008","DOIUrl":"10.1016/j.focha.2025.101008","url":null,"abstract":"<div><div>The recovery of valuable products from food waste and their conversion into useful materials has garnered increasing attention in the field of food science and technology. This review explores the potential of muskmelon seeds (commonly discarded as waste in muskmelon processing industries) as a source of high-value products. Specifically, it discusses their application in enhancing the nutritional quality of bakery products and in the development of biodegradable packaging films, aligning with the values of the United Nations' Sustainable Development Goals. Muskmelon seeds are a rich source of dietary fiber, amino acids, proteins, oils, and essential minerals, making them suitable for food fortification and industrial applications. The extracted protein and oil possess considerable commercial value, while the residual seed meal can be used into biodegradable films, offering an environmentally sustainable alternative to conventional plastic packaging. Beyond advancing scientific innovation, this approach contributes to waste reduction, promotes circular economy practices, and supports food security by utilizing underexploited resources. The integration of such waste valorization strategies into food systems can lead to environmental preservation, economic empowerment through new value chains, and improved public health through more nutritious food options.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"7 ","pages":"Article 101008"},"PeriodicalIF":0.0,"publicationDate":"2025-05-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143943151","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":"Functional, bioactive, and sensory properties of nutraceutical beverages enriched with passion fruit (Passiflora edulis) peel fiber","authors":"David Betancur-Ancona ,&nbsp;Cecilia Pérez-Navarrete ,&nbsp;Luis Chel-Guerrero ,&nbsp;Irving Sosa-Crespo ,&nbsp;ValentinoMukthar Sandoval-Peraza","doi":"10.1016/j.focha.2025.101005","DOIUrl":"10.1016/j.focha.2025.101005","url":null,"abstract":"<div><div>Passion fruit (<em>Passiflora edulis</em>) is industrially processed to obtain pulp and juice, generating large quantities of peel as waste. With proper treatment, it could be turned into a by-product with functional or nutraceutical properties, with health benefits for the consumer. In this study, the functional and bioactive properties of the passion fruit fiber-rich fraction (PfFRF) obtained from the fruit peel was determined and subsequently incorporated in the preparation of a passion fruit flavored powdered beverage (PfFPB) and a hibiscus flavored powdered beverage (HFPB). The proximate composition, functional, biological, and sensory acceptance properties of these formulations, were determined and compared with a control (Metamucil, MC). Total dietary fiber (TDF) was the major component for PfFPB and HFPB (52.16 and 46.62 %, respectively). Functional properties revealed that both formulations showed water and oil holding capacity (about 400 and 200 %, respectively), with an emulsifying capacity of about 50 % and a 100 % stability. Biological properties showed that PfFPB and HFPB presented the ability to uptake organic molecules by about 30 %. Both formulations had better functional and biological properties compared to MC, with the exception of water holding capacity. In the sensory evaluation, PfFPB and HFPB ranked between I neither like it nor dislike it and I like it little on average, unlike MC, which was rejected. For the attribute’s appearance, texture, and taste PfFPB and HFPB were better than MC, while for the aroma attribute there we no differences detected between samples. This data suggests that PfFRF-added beverages may be an adjuvant against various chronic degenerative diseases.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"7 ","pages":"Article 101005"},"PeriodicalIF":0.0,"publicationDate":"2025-05-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144068810","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":"Fruit-derived bioactive compounds of Malus domestica as novel therapeutic inhibitors against Monkeypox and Marburg virus: A computational based drug discovery study","authors":"Mansura Akter Eva ,&nbsp;Emon Mia ,&nbsp;Md. Sakib Al Hasan ,&nbsp;Raihan Chowdhury ,&nbsp;Noshin Tasnim Yana ,&nbsp;Imam Hossen Rakib ,&nbsp;Mst. Sumaia Akter ,&nbsp;Sharmita Ghosh Situ ,&nbsp;Muhammad Torequl Islam","doi":"10.1016/j.focha.2025.100998","DOIUrl":"10.1016/j.focha.2025.100998","url":null,"abstract":"<div><div><em>Malus domestica</em>, commonly known as apple, possesses several pharmacological activities<em>.</em> However, its potential antiviral effects have not been explored. This study investigates bioactive compounds derived from Malus domestica as potential therapeutic agents against Monkeypox and Marburg viruses using computer-aided drug discovery techniques. Activity spectrum prediction (Prediction of Activity Spectra for Substances, PASS) identified key phytochemicals ursolic acid (UA), rutin (RTN), and isoquercitin (IQCN) as exhibiting high probabilities of antiviral activity, though slightly lower than the standard antiviral agent cidofovir (CDV). Molecular docking studies confirmed stable interactions between the selected compounds and viral target proteins, 4QWO, a protein structure associated with monkeypox virus, and 4OR8, related to the Marburg virus. Results demonstrated that procyanidin B2 (PCB2), ursolic acid (UA), and vitamin D3 (VTD3) exhibited strong binding affinities of –7.7, –7.7, and –7.3 kcal/mol, respectively, with the 4QWO, surpassing CDV (–4.3 kcal/mol). Similarly, chlorogenic acid (CA), quercitrin (QCN), and RTN showed binding affinities of –7.9, –7.9, and –8.4 kcal/mol, respectively, with the 4OR8, compared to CDV (–6.0 kcal/mol). Ligand-receptor interaction analysis revealed multiple hydrogen bonds and conserved residue contacts, supporting high specificity and stability. Pharmacokinetic and toxicity profiles, predicted using absorption, distribution, metabolism, excretion, and toxicity (ADMET) analysis, indicated favorable properties and lower toxicity for CA, UA, and RTN relative to CDV. These findings highlight the potential of <em>Malus domestica</em>-derived phytochemicals as promising antiviral candidates. Nonetheless, further validation through in vitro and in vivo studies is essential to substantiate their therapeutic utility against Monkeypox and Marburg viruses.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"7 ","pages":"Article 100998"},"PeriodicalIF":0.0,"publicationDate":"2025-05-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143929358","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 of gluten-free functional snack bar for gluten intolerant population by utilizing pseudocereals and dates","authors":"Ahada Sabeel V ,&nbsp;Praveen Kumar Dubey ,&nbsp;Swarup Roy","doi":"10.1016/j.focha.2025.100999","DOIUrl":"10.1016/j.focha.2025.100999","url":null,"abstract":"<div><div>This study focuses on developing a functional snack bar incorporating nutrient-dense ingredients such as quinoa, amaranth, dates, raisins, dried figs, and roasted peanuts. The bars were analyzed for proximate composition, nutraceutical characteristics, color, texture, sensory attributes, and shelf-life stability. Proximate analysis showed protein content from 12.16±0.05% and 13.36±0.11%. and fat content between 14.16±0.05% and 13.22±0.03%. Antioxidant activity ranged between 38.00±0.45% and 36.34±0.32%, with high phenolic (124.66±0.11–150.18±0.18 mg GAE/g) and flavonoid (25.94±0.42–12.40±0.45 mg QE/g) contents. Fourier-transform infrared spectroscopy (FTIR) analysis confirmed the presence of various functional groups associated with the ingredients without any new groups. Scanning electron microscopy (SEM) images revealed varying proportions of popped amaranth and quinoa flour, which significantly influenced the matrix structure. Sensory evaluation favoured the formulation with 10% popped amaranth, 20% quinoa, and 40% dates, scoring 8.43±0.45. Shelf-life studies indicated good stability over 28 days. Cost analysis revealed affordability compared to market samples, suggesting potential for scaling up production to meet market demand.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"7 ","pages":"Article 100999"},"PeriodicalIF":0.0,"publicationDate":"2025-05-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143924017","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":"Assessment of oxidative and shelf life stability of lycopene enriched butter during storage","authors":"Md. Nazmus Salehin ,&nbsp;Sazzadul Islam Khan ,&nbsp;Md Shahjahan Kabir ,&nbsp;Konok Kumar ,&nbsp;Sidratul Montaha ,&nbsp;Md. Arefuzzaman ,&nbsp;M. Burhan Uddin ,&nbsp;Maruf Ahmed","doi":"10.1016/j.focha.2025.101003","DOIUrl":"10.1016/j.focha.2025.101003","url":null,"abstract":"<div><div>In this study, butter samples were prepared at different concentrations of lycopene extract (S1: 0 mg/kg, S2: 200 mg/kg, S3: 400 mg/kg, S4: 600 mg/kg). Then, the lycopene content, physicochemical properties, color properties, microbiological stability, and retention of lycopene (%) in butter were studied over a 150-day storage period. Among the butter samples, S3 (400 mg/kg lycopene extract) exhibited significantly lower levels of free fatty acids (FFAs) and peroxide values (PVs) compared to the other samples. The lycopene content decreased for all samples (S2, S3, and S4) over the storage period. Lycopene enriched butter sample S3 (400 mg/kg lycopene extract) had the highest retention (41.26 %), while S4 (600 mg/kg lycopene extract) had the lowest retention (37.08 %) of lycopene content. Lactic acid bacteria were not hampered by the addition of lycopene extract. Lycopene enriched butter samples were well-accepted by the consumers. These findings suggest lycopene extract as an effective natural additive to enhance the oxidative stability and shelf life of butter.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"7 ","pages":"Article 101003"},"PeriodicalIF":0.0,"publicationDate":"2025-05-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143943149","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":"In-silico and In-vitro screening of phytoconstituents from Cassia absus as potential inhibitors of MraY/MurG - the key bacterial cell wall biosynthesis enzymes","authors":"Gurpreet Singh ,&nbsp;Prabhjit Kaur ,&nbsp;Pratibha Misser ,&nbsp;Vaneet Kumar ,&nbsp;Satwinderjeet Kaur ,&nbsp;Saroj Arora ,&nbsp;Rajbir Singh","doi":"10.1016/j.focha.2025.100995","DOIUrl":"10.1016/j.focha.2025.100995","url":null,"abstract":"<div><div>The plant based biological active compounds/products have potential of significant antimicrobial activities through their interference with define metabolic pathways. Inhibiting cell wall biosynthesis and regulation is a key strategy for developing antibacterial drugs. The quantitative structure activity relationship between constituents of the enzymes was analyzed using molecular docking studies followed by the analysis of the binding pocket and interaction between different enzyme using. Furthermore, the ADMET screening was carried out to study their pharmacophore and toxicity potential for their putative role as drug molecule. The effectiveness of these phytochemicals as possible therapeutic molecules was investigated by preparing methanolic extracts from Cassia seeds and assessing their antibacterial and minimum inhibitory concentration (MIC) activities. The present study is an attempt to understand how phytochemicals derived from <em>Cassia absus</em> seeds as potential inhibitors of two key enzymes, which are the key regulators of bacterial cell wall biosynthesis.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"7 ","pages":"Article 100995"},"PeriodicalIF":0.0,"publicationDate":"2025-05-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143917521","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":"Optimization of drying and extraction techniques for volatile compounds in banana pseudostem","authors":"Pantea Salehizadeh ,&nbsp;Martin Bucknall ,&nbsp;George Srzednicki ,&nbsp;Robert Driscoll ,&nbsp;Mehdi Hajikhani","doi":"10.1016/j.focha.2025.101001","DOIUrl":"10.1016/j.focha.2025.101001","url":null,"abstract":"<div><div>This study explores the volatile organic compounds (VOCs) in the pseudostems of Musa acuminata and Musa balbisiana to assess their potential for industrial applications. Using headspace solid-phase microextraction (SPME) and gas chromatography–mass spectrometry (GC–MS), 62 VOCs were identified in Musa acuminata and 51 in Musa balbisiana, including alcohols, esters, ketones, aldehydes, and benzenes, many of which are also found in banana fruit and citrus species. The efficiency of freeze drying (FD) and heat pump drying (HPD) was compared, with FD retaining 20% more volatiles. Principal component analysis (PCA) showed distinct separations between species and drying methods, with Musa acuminata exhibiting a richer aroma profile. Key compounds such as 3-methylbenzaldehyde, menthone, and indole were prominent in both species. These findings suggest that banana pseudostems could serve as a valuable source of natural flavor compounds, offering a sustainable alternative for the food and beverage industry.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"7 ","pages":"Article 101001"},"PeriodicalIF":0.0,"publicationDate":"2025-05-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143943150","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}