Food chemistry advances最新文献_第3页

Optimizing spray-drying conditions to improve the nutritional value of plant-based complementary foods: A study on egg yolk powders 优化喷雾干燥条件提高植物性辅食的营养价值——以蛋黄粉为研究对象

Food chemistry advances Pub Date : 2025-09-13 DOI: 10.1016/j.focha.2025.101108

Keyre Amdala, Erkihun Masresha, Haileeyesus Gebrehiwot, Helen Weldemichael

{"title":"Optimizing spray-drying conditions to improve the nutritional value of plant-based complementary foods: A study on egg yolk powders","authors":"Keyre Amdala, Erkihun Masresha, Haileeyesus Gebrehiwot, Helen Weldemichael","doi":"10.1016/j.focha.2025.101108","DOIUrl":"10.1016/j.focha.2025.101108","url":null,"abstract":"<div><div>Locally available complementary foods are high in carbohydrates and little protein, made of cereal or starchy root crops. The purpose of this study to optimize spray drying conditions for egg yolk powder and evaluate the effect of incorporating egg yolk powder into plant-based complementary foods on the macro-nutritional content in comparison with commercially available complementary foods. Addressing infant under nutrition requires attention to the quantity and quality of foods introduced during infancy. Spray-drier was used to convert liquid egg yolk into powder, by varying processing conditions (inlet-temperature, feed rate, and dilution rate). These parameters were selected to optimize the moisture content of egg powder by using response surface methodology. Parameters such as physicochemical, water activity, bulk density, and sensorial attributes were evaluated to assess the overall quality and acceptability of the products. Standard official procedures were used to determine the macronutrient composition of developed foods and ingredients, and there was a significant difference between developed and commercial complementary foods in all macronutrient compositions. Egg yolk powder increases the protein content of bulla from 1.45 to 14.72 % and mitin-Aja from 11.11 to 18.74 %. In this study, the energy density of 3.8 kcal/g from egg yolk powder blended with Mitin-aja and Bulla can fulfill the requirements in 53, 81, and 144 g/day for 6–8, 9–11, and 12–23 month-old children, respectively. Incorporating animal source foods into complementary food formulations can serve as a potential strategy to overcome malnutrition. In general, the formulated diets were better than commercially available complementary foods.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"9 ","pages":"Article 101108"},"PeriodicalIF":0.0,"publicationDate":"2025-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145050604","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

Effect of almond processing on nutritional value and health outcomes 杏仁加工对营养价值和健康结果的影响

Food chemistry advances Pub Date : 2025-09-13 DOI: 10.1016/j.focha.2025.101113

Kaiser Younis , Ovais Shafiq Qadri , Sonal Prasad , Owais Yousuf

{"title":"Effect of almond processing on nutritional value and health outcomes","authors":"Kaiser Younis , Ovais Shafiq Qadri , Sonal Prasad , Owais Yousuf","doi":"10.1016/j.focha.2025.101113","DOIUrl":"10.1016/j.focha.2025.101113","url":null,"abstract":"<div><div>The way almonds are processed can significantly impact their nutritional properties. Techniques such as roasting, blanching, or grinding can alter the availability of nutrients, including vitamins, minerals, and antioxidants. For example, roasting can decrease certain antioxidant levels but increase the availability of others. Blanching often reduces some vitamins' content but improves the digestibility of nutrients. Grinding almonds into flour increases their surface area, potentially improving nutrient absorption and affecting the fat profile. Understanding these effects is essential for maximizing the nutritional benefits of almonds in dietary practices. This paper will examine the impact of almond processing on their nutritional value, including changes in nutrient bioavailability, antioxidant capacity, and other significant attributes. It will also address the global surge in almond production and the associated health benefits. By providing a comprehensive overview of how various processing methods influence the nutritional profile and health outcomes of almonds, this review aims to identify key areas for future research. This will help clarify how processing techniques can be optimized to maximize the nutritional benefits of almonds and support their role in a healthy diet.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"9 ","pages":"Article 101113"},"PeriodicalIF":0.0,"publicationDate":"2025-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145108022","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

Nutritional characterization and functional properties of milkfish (Chanos chanos) protein concentrate and whole fish powder as protein and calcium ingredient products 遮目鱼蛋白浓缩物和全鱼粉作为蛋白质和钙成分产品的营养特性和功能特性

Food chemistry advances Pub Date : 2025-09-13 DOI: 10.1016/j.focha.2025.101114

Muhammad Asfar , Farhan Maksum , Amran Laga , Abu Bakar Tawali , Meta Mahendradatta , Aksa Wiryadinata Akil , Mudian Paena , Dewi Lestari

{"title":"Nutritional characterization and functional properties of milkfish (Chanos chanos) protein concentrate and whole fish powder as protein and calcium ingredient products","authors":"Muhammad Asfar , Farhan Maksum , Amran Laga , Abu Bakar Tawali , Meta Mahendradatta , Aksa Wiryadinata Akil , Mudian Paena , Dewi Lestari","doi":"10.1016/j.focha.2025.101114","DOIUrl":"10.1016/j.focha.2025.101114","url":null,"abstract":"<div><div>Milkfish (<em>Chanos chanos</em>) is widely cultivated and valued for its high protein, amino acids, vitamins, and minerals. This study characterizes the physicochemical properties of whole fish powder (WFP) and fish protein concentrate (FPC) derived from milkfish to evaluate their potential as protein and calcium ingredient products. Proximate analysis, amino acid profiling, vitamin, and mineral composition were evaluated. FPC and WFP were prepared using steaming and solvent extraction methods. Physical properties were also measured, including whiteness, water absorption capacity (WAC), and oil absorption capacity (OAC). FPC exhibited higher protein content (82.37 %) than WFP (63.99 %). Conversely, the WFP demonstrated a significantly higher calcium content (2930.80 mg/100 g) than the FPC (149.70 mg/100 g). FPC showed improved physical properties, including higher whiteness (86.19 %) and WAC (3.38 ml/g). Both products present unique nutritional advantages, with WFP being an excellent calcium source and FPC serving as a high-protein supplement for functional food development.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"9 ","pages":"Article 101114"},"PeriodicalIF":0.0,"publicationDate":"2025-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145108025","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

Microcapsules carriers of phenolic extracts of Maclura tinctoria (L) D. Don ex steud with/without fish oil: potential additive in commercial aquafeeds 加/不加鱼油的黄颡鱼酚类提取物微胶囊载体：潜在的商业水产饲料添加剂

Food chemistry advances Pub Date : 2025-09-12 DOI: 10.1016/j.focha.2025.101101

H.A. González-Ocampo , J.S. Díaz , B.E. Lopez-Corona , N. Almaraz-Abarca , A. Luna-González , M. García-Ulloa

{"title":"Microcapsules carriers of phenolic extracts of Maclura tinctoria (L) D. Don ex steud with/without fish oil: potential additive in commercial aquafeeds","authors":"H.A. González-Ocampo , J.S. Díaz , B.E. Lopez-Corona , N. Almaraz-Abarca , A. Luna-González , M. García-Ulloa","doi":"10.1016/j.focha.2025.101101","DOIUrl":"10.1016/j.focha.2025.101101","url":null,"abstract":"<div><div>The carrier potential of microencapsules of Maclura tinctoria phenolic extracts (BE) (Pat. # MX386653B) mixed with fish oil (FO) was determined. The spray dry process produced three different FO concentrations microcapsules: T1 = BEMIC; T2 = BEFO25 (BS+FO 25 mL <span>l</span><sup>-1</sup>), and T3 = BEFO5 (BS + FO 50 mL <span>l</span><sup>-1</sup>). The significantly highest Total phenol content (TPC), total flavonoids (TFC), condensed tannins (TTC), AA., and FRAP resulted in BEFO05 (253.35 mgEGA g<sup>-1</sup>, 98.63 EQ g<sup>-1,</sup> and 99.49 mgECA g<sup>-1</sup>, 47.55 ± 1.04 mgEGA mL<sup>-1</sup>, and 7.1 ± 0.1 mgEAA, respectively). The three powders showed adequate physical properties for juvenile shrimp aquafeeds with small size and circular morphology, low water activity and moisture content, high hygroscopicity, bulk, packing, Carr index, and Hausner ratio. The high dissolution and wetting times (56 and 66 min, respectively) allow the microcapsules to resist being submerged in water for a sufficient amount of time before being ingested, preserving the chemical properties of both the phenolic compounds and the fish oil.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"9 ","pages":"Article 101101"},"PeriodicalIF":0.0,"publicationDate":"2025-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145050603","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

Chemical profiling and biological properties of Cynophalla retusa (syn: Capparis retusa) pods from the South American gran Chaco 南美大查科地区雪蚤豆荚的化学特征和生物学特性

Food chemistry advances Pub Date : 2025-09-12 DOI: 10.1016/j.focha.2025.101112

Laura Mereles , Alberto Burgos-Edwards , Eva Coronel , Patricia Langjahr , Olga Heinichen , Adecia Suarez , Ma․Carolina Zúñiga-López , Rocio Villalba , Jennifer López , Guillermo Schmeda-Hirschmann

{"title":"Chemical profiling and biological properties of Cynophalla retusa (syn: Capparis retusa) pods from the South American gran Chaco","authors":"Laura Mereles , Alberto Burgos-Edwards , Eva Coronel , Patricia Langjahr , Olga Heinichen , Adecia Suarez , Ma․Carolina Zúñiga-López , Rocio Villalba , Jennifer López , Guillermo Schmeda-Hirschmann","doi":"10.1016/j.focha.2025.101112","DOIUrl":"10.1016/j.focha.2025.101112","url":null,"abstract":"<div><div>The pods from the Capparaceae <em>Cynophalla retusa</em> were consumed by the Chaco Amerindians in Paraguay. This study aimed to characterize the compounds present in the secondary metabolite-enriched extract (SMEE) from processed pods and to assess the effect of the SMEE on enzymes associated with metabolic syndrome. The enzymes included α-glucosidase, α-amylase, and pancreatic lipase. Acute toxicity in Swiss albino mice and immunomodulatory effect on murine splenocyte proliferation induced by concanavalin A were determined. Proximate composition analyses were performed using AOAC methods. The fatty acid profile was determined by gas chromatography and NMR. The total phenolic content and antioxidant capacity were measured using the ABTS and ORAC methods. The lipids in the seeds were monounsaturated (39.46±0.54 g/100 g oil) and saturated (38.02±0.45<em>g</em>/100 g oil) fatty acids. The processed pods exhibit a high protein content and dietary fiber. Some 33 compounds, including alkaloids, phenolics, and fatty acid derivatives, were identified in the pods. The extracts showed α-glucosidase inhibition and immunomodulatory activity. This is the first comprehensive report on the secondary metabolites, acute toxicity, and immunomodulatory effects in processed pods of <em>C. retusa</em> from the Paraguayan Chaco. The results highlight the potential of this underutilized species for food security and global health.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"9 ","pages":"Article 101112"},"PeriodicalIF":0.0,"publicationDate":"2025-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145108096","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

Protective outcomes of Zingiber officinale leaves ethanol extract on ovarian oxidative stress and hormonal functions in malaria mice 生姜叶乙醇提取物对疟疾小鼠卵巢氧化应激和激素功能的保护作用

Food chemistry advances Pub Date : 2025-09-08 DOI: 10.1016/j.focha.2025.101110

Joel Okpoghono , Joy Onyewonuwa Acha , Solomon Ugochukwu Okom , Cyril Chuckwudi Dunkwu , Innocent Onyesom

{"title":"Protective outcomes of Zingiber officinale leaves ethanol extract on ovarian oxidative stress and hormonal functions in malaria mice","authors":"Joel Okpoghono , Joy Onyewonuwa Acha , Solomon Ugochukwu Okom , Cyril Chuckwudi Dunkwu , Innocent Onyesom","doi":"10.1016/j.focha.2025.101110","DOIUrl":"10.1016/j.focha.2025.101110","url":null,"abstract":"<div><div>This study aimed to evaluate the protective outcomes of ethanol extract of <em>Zingiber officinale</em> (EEZo) leaves on ovarian oxidative stress and hormonal functions in malaria mice. Mice were grouped into 6 groups of 6 mice each. After mice were euthanized, serum and ovarian tissues were taken for biochemical analyses. Parameters such as malondialdehyde (MDA), superoxide dismutase (SOD), glutathione (GSH), catalase (CAT), and nitric oxide (NO) were assessed in the ovary. Estradiol, Anti-Mullerian Hormone (AMH), Luteinizing Hormone (LH), and Follicle Stimulating Hormone (FSH) in the serum were estimated using the ELISA Kit. The results showed significant low value of MDA (21.45 ± 0.71 μg/g wet tissue), high SOD (0.30 ± 0.14 μg/g wet tissue) and GSH (11.50 ± 1.27 μmol /g wet tissue) after treatment with EEZo at 400 mg/kg/d in comparison with malaria infected mice (60.0 ± 0.11 μg/g wet tissue; 0.05 ± 0.02 μg/g wet tissue; 1.50 ± 0.85 μmol /g wet tissue). Also, significant increase were observed in LH, FSH, AMH and estradiol in malaria infected group treated with EEZo and standard drug (Artemether and Lumefantrine (lonart). In conclusion, it is suggested that EEZo and Lonart could reduce oxidative stress and improve ovarian function in malaria mice.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"9 ","pages":"Article 101110"},"PeriodicalIF":0.0,"publicationDate":"2025-09-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145108023","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

Moringa-enriched sunflower oil: A novel approach to enhancing nutritional quality and oxidative stability 富含辣木的葵花籽油：一种提高营养品质和氧化稳定性的新方法

Food chemistry advances Pub Date : 2025-09-06 DOI: 10.1016/j.focha.2025.101109

Eugenia Kibasa, Victor Vicent, Leonard Rweyemamu

{"title":"Moringa-enriched sunflower oil: A novel approach to enhancing nutritional quality and oxidative stability","authors":"Eugenia Kibasa, Victor Vicent, Leonard Rweyemamu","doi":"10.1016/j.focha.2025.101109","DOIUrl":"10.1016/j.focha.2025.101109","url":null,"abstract":"<div><div>Sunflower oil extraction typically involves mechanical pressing and refining, which degrades essential nutrients such as tocopherols and carotenoids. This study explores the use of dried <em>Moringa oleifera</em> Lam leaves as a pressing aid to enhance yield, nutritional value, and oxidative stability. Dehulled sunflower seeds were blended with <em>Moringa oleifera</em> Lam leaves at varying ratios (97:03, 95:05, 92:08, 86:14, 78:22, and 70:30 (w/w) before mechanical pressing to obtain oil samples (MSO<sub>1</sub>−MSO<sub>6</sub>). Results showed that dehulling improved oil quality and reduced pressing efficiency due to lower fibre content. Nutritional analysis revealed a significant increase (<em>p</em> < 0.05) in <em>β</em>-carotene content, raising from 28.69 ± 0.01 mg/kg in MSO<sub>1</sub> to 30.47 ± 0.16 mg/kg in MSO<sub>6</sub>, whereas <em>α</em>-tocopherol concentration decreased with increasing <em>Moringa oleifera</em> Lam proportions. Fatty acid profiling indicated an increase in monounsaturated fatty acids (MUFAs) accompanied by a corresponding decrease in polyunsaturated fatty acids (PUFAs) across all samples. Physicochemical properties, including peroxide, iodine, and acid values, remained within acceptable limits, with oxidative stability improving across the formulations. These findings indicate that incorporating <em>Moringa oleifera</em> Lam leaves during pressing enhances both the nutritional value and functional properties of sunflower oil. The study highlights the potential of <em>Moringa oleifera</em> Lam-enriched sunflower oil as a functional food ingredient, offering improved stability and nutrient retention.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"9 ","pages":"Article 101109"},"PeriodicalIF":0.0,"publicationDate":"2025-09-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145050602","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

Reduced-calorie mango juice: Quality evaluation of stevia-sweetened and inulin-enriched functional beverage 低热量芒果汁：甜菊糖和富含菊粉功能饮料的质量评价

Food chemistry advances Pub Date : 2025-09-01 DOI: 10.1016/j.focha.2025.101097

Supawinee Saentaweesuk , Pittaya Chaikham , Sani Jirasatid

{"title":"Reduced-calorie mango juice: Quality evaluation of stevia-sweetened and inulin-enriched functional beverage","authors":"Supawinee Saentaweesuk , Pittaya Chaikham , Sani Jirasatid","doi":"10.1016/j.focha.2025.101097","DOIUrl":"10.1016/j.focha.2025.101097","url":null,"abstract":"<div><div>In response to growing consumer demand for healthier beverages, this study developed a reduced-calorie functional mango juice by replacing sugar with stevia syrup and enriching it with inulin. Ripe <em>Nam Dok Mai</em> mangoes were processed at a pulp-to-water ratio of 1:4 (w/w) and sweetened with stevia syrup prepared at three extraction ratios: 1:45 g/mL (MS1), 1:35 g/mL (MS2), and 1:25 g/mL (MS3). Based on sensory evaluation, the most preferred formulation (MS1) was further enriched with inulin at 5 % (IMS5), 10 % (IMS10), and 15 % (IMS15). All samples were evaluated for physicochemical properties, bioactive compounds, antioxidant activity, sugar profile, microbiological quality, and sensory acceptance. Stevia substitution significantly improved antioxidant potential (lower IC<sub>50</sub>), reduced sucrose and caloric content, and maintained high sensory acceptability. Inulin enrichment at 10 % (IMS10) further enhanced dietary fiber content without compromising flavor, color, or microbial stability. Principal component analysis confirmed IMS10 as the most balanced formulation in terms of functionality and consumer appeal. These findings support the feasibility of using stevia and inulin to produce an inulin enriched stevia-sweetened mango juice with enhanced nutritional and functional value—offering strong potential for development as a health-oriented functional beverage.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"8 ","pages":"Article 101097"},"PeriodicalIF":0.0,"publicationDate":"2025-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144931890","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

Corrigendum to “Enhancing iron bioavailability and bioactive stability in sweet-sour beetroot sauce through liposomal vitamin C” [Food Chemistry Advances,Volume 7, June 2025, 101020] “通过脂质体维生素C提高酸甜甜菜根酱中铁的生物利用度和生物活性稳定性”的勘误表[食品化学进展，第7卷，2025年6月，101020]

Food chemistry advances Pub Date : 2025-09-01 DOI: 10.1016/j.focha.2025.101036

Marwa A. Sheir , Manal M. Ramadan , Tamer M. El-Messery , Entsar N. Mohamed

引用次数: 0

Chitosan and gelatin based antimicrobial coating for ensuring microbial safety of chicken and pork meat 壳聚糖和明胶基抗菌涂层用于鸡肉和猪肉的微生物安全

Food chemistry advances Pub Date : 2025-09-01 DOI: 10.1016/j.focha.2025.101105

Sweety Kalita , Santosh Kumar , Avik Mukherjee

{"title":"Chitosan and gelatin based antimicrobial coating for ensuring microbial safety of chicken and pork meat","authors":"Sweety Kalita , Santosh Kumar , Avik Mukherjee","doi":"10.1016/j.focha.2025.101105","DOIUrl":"10.1016/j.focha.2025.101105","url":null,"abstract":"<div><div>This study evaluates the antimicrobial efficacy of chitosan (CH) and gelatin (GL) based edible coatings incorporated with <em>Aloe vera</em> gel (AVG), and carvacrol nanoemulsion (CNE) for enhancing microbial safety of chicken and pork meat in refrigerated storage. The coatings were tested against four major foodborne pathogens (<em>Escherichia coli</em> O157:H7, <em>Salmonella typhi, Staphylococcus aureus</em>, and <em>Listeria monocytogenes</em>) under both unpacked (aerobic) and vacuum-packed (anaerobic) conditions. The optimized nanoemulsion (CNE-C2.5) exhibited desirable physicochemical characteristics, including droplet size (∼50.8 nm), low polydispersity index (0.21), and stable zeta potential (−21.4 mV), signifying its uniform dispersion and enhanced bioavailability. In vitro assays confirmed the bactericidal nature of the coating, with minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) ranging from 0.06 to 1.0 mg/mL for all pathogens collectively. Application of CH/GL/AVG/CNE-2 on inoculated meat samples suppressed pathogenic growth achieving 6–7 log CFU/cm² reductions during 20-day storage period at 4 °C. The coating maintained consistent antimicrobial performance under both packaging conditions, suggesting its mechanism of action to be oxygen-independent. Overall, the CH/GL/AVG/CNE-2 coating had broad-spectrum efficacy, and prolonged antimicrobial activities. The developed coating is a promising clean-label, natural intervention for enhancing meat safety reducing risks from pathogenic contamination, thereby offering a sustainable alternative to synthetic chemicals in meat industry.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"8 ","pages":"Article 101105"},"PeriodicalIF":0.0,"publicationDate":"2025-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145018970","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