Food chemistry advances最新文献

{"title":"Pectinase-assisted extraction of red dragon fruit (Hylocereus polyrhizus) juice: Process optimization and quality assessment","authors":"Shailesh Janardan Veer ,&nbsp;Prashant Anil Pawase ,&nbsp;Samran Khalid ,&nbsp;Rupanawar Hemantkumar Dattatraya ,&nbsp;Omar Bashir ,&nbsp;Gholamreza Abdi","doi":"10.1016/j.focha.2026.101244","DOIUrl":"10.1016/j.focha.2026.101244","url":null,"abstract":"<div><div>Red dragon fruit (<em>Hylocereus polyrhizus</em>) is a nutritionally rich fruit; however, its high mucilage and pectin content hinder efficient extraction of clear, and high-yield juice without further processing. Among various green extraction methods, enzyme-assisted extraction with pectinase is a known method to improve juice extraction and its clarity, yet its application to red dragon fruit juice (RDFJ) remains insufficiently optimized. This study aimed to evaluate this by optimizing process parameters for enzymatic extraction of RDFJ from red dragon fruit by using the pectinase enzyme. The effects of independent factors enzyme concentration (0.1 to 0.5 %), incubation temperature (35 to 55 °C) and incubation time (100 to 140 min.) on the dependent variables juice yield, total soluble solids (TSS) and viscosity, were studied by employing Box Behnken Design. Quadratic models were used to examine the interaction between process parameters and responses. The optimal suggested parameters for maximizing juice yield (72.25 %) and TSS (11.01^°brix) while minimizing viscosity (4.33 cP) were at 0.3 % enzyme concentration, 45 °C incubation temperature and 120 min incubation time. Physicochemical properties, bioactive potential, and color attributes of the optimized juice were comprehensively evaluated and compared with a control juice produced without enzymatic treatment. Pectinase enzyme assisted extracted juice exhibited significantly higher yield, TSS, total phenolic content (192.72 mg GAE/100 mL), antioxidant activity (73.87 % DPPH inhibition), betacyanin content (62.31 mg/100 mL), reducing sugar (6.69 %) and total sugar (10.26 %) with lower vitamin C (13.26 mg/100 mL), viscosity and improved color characteristics compared to the control. Overall, pectinase-assisted extraction proved highly effective in enhancing the quality, yield, and bioactive potential of RDFJ, offering a viable strategy for developing value-added functional beverages and for integrating enzymatic green extraction into fruit processing and by-product valorization frameworks.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"10 ","pages":"Article 101244"},"PeriodicalIF":0.0,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147385076","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":"Kiwifruit waste valorisation: Chemical characterisation of by-products and enzymatic production of seed protein hydrolysates","authors":"Luca Fontechiari ,&nbsp;Francesca Accardo ,&nbsp;Francesca Bonzanini,&nbsp;Maria Giulia Bonomini,&nbsp;Augusta Caligiani,&nbsp;Veronica Lolli,&nbsp;Tullia Tedeschi","doi":"10.1016/j.focha.2026.101249","DOIUrl":"10.1016/j.focha.2026.101249","url":null,"abstract":"<div><div>Despite the economic and nutritional significance of kiwifruit, large quantities are discarded during a post-harvest selection process, before industrial processing. This study explored the valorisation of undersized kiwifruit discard by first detailing the chemical composition of its peel, pulp, and seeds and identifying valuable components, such as protein, sugars and dietary fibre. In parallel, enzymatic-assisted extraction (EAE) represents an eco-friendly extraction technique and a green and efficient treatment to provide high-value-added products from underutilised agri-food waste. Subsequently, considering their nitrogen content (1.5% dw), kiwifruit seeds were selected as a matrix for protein recovery by EAE using a protease from <em>Bacillus licheniformis</em>. This method achieved a protein extraction yield of 50±3% within 2 h during the medium-scale trial, substantially greater than control extractions without the addition of the enzyme (&lt; 10% at 2 h and &lt; 45% at 4 h). The seed hydrolysate achieved a high degree of protein hydrolysis (73±2%), resulting in a high occurrence of free amino acids and short peptides, and a limited number of medium-chain peptides. Its total amino acid profile, particularly high in glutamic acid, cysteine, aspartic acid, leucine, and methionine, suggests its potential application as a plant biostimulant.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"10 ","pages":"Article 101249"},"PeriodicalIF":0.0,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147385077","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":"Human health risk from dietary exposure to heavy metals through poultry eggs: Evidence from commercial farms in Wakiso District, Uganda","authors":"Shadad Mugabi ,&nbsp;Sylvia Angubua Baluka ,&nbsp;Andrew Tamale ,&nbsp;Antony Nyombi","doi":"10.1016/j.focha.2026.101243","DOIUrl":"10.1016/j.focha.2026.101243","url":null,"abstract":"<div><div>Uganda’s projected annual egg consumption of 1.9 kg per capita by 2025 raises concerns over heavy metal contamination in poultry products. Wakiso District, a peri‑urban hub supplying Kampala, faces potential exposure risks due to inconsistent feed quality. This study sampled 53 poultry farms in Wakiso District. Egg and feed samples were analyzed for chromium (Cr), lead (Pb), mercury (Hg), arsenic (As), and cadmium (Cd) using ICP-MS. Weekly intake estimates were derived from FAO consumption data and compared against WHO/JECFA and Codex thresholds. Spatial variation was assessed using the Kruskal–Wallis H test. Cr levels peaked at 6.72 ± 4.91 mg/kg in Kajansi, with intake of 237.6 μg/week, below the JECFA limit of 2100 μg. As reached 1.36 ± 0.48 mg/kg, with intake up to 42.3 μg/week, under the WHO threshold of 1050 μg. Cd exposure peaked at 0.15 ± 0.10 mg/kg, translating to 2.69 μg/week, below the FAO limit of 2695 μg. Significant spatial differences were observed for Cr (H = 41.77), As (H = 49.82), and Cd (H = 31.94), all p &lt; 0.001. While overall intake remains within safety limits, localized contamination in Kajansi and Katabi suggests cumulative risk, hence need for regulations and feed and residue monitoring.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"10 ","pages":"Article 101243"},"PeriodicalIF":0.0,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147385078","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":"Metabolomic and lipidomic characterization of Santolina africana and biological evaluation of its essential oil and aerial parts hydroalcoholic extracts","authors":"Nihad Sahri ,&nbsp;Asmae Alaoui ,&nbsp;Khadija Boualam ,&nbsp;Badreddine Drissi ,&nbsp;Mohammed Danouche ,&nbsp;Mansour Sobeh","doi":"10.1016/j.focha.2026.101246","DOIUrl":"10.1016/j.focha.2026.101246","url":null,"abstract":"<div><div>This study investigated the metabolomic, lipidomic, and mineral profiles, and the potential pharmacological effects of the indigenous <em>Santolina africana</em> collected from the arid regions of Morocco, with a focus on the essential oil and hydroalcoholic extract obtained from its aerial parts. Phenolic compounds were analyzed by high-performance liquid chromatography, essential oil and fatty acids by gas chromatography-mass spectrometry, minerals by inductively coupled plasma optical emission spectrometry, and antioxidant activity by DPPH, ABTS, and FRAP assays. Enzyme inhibitory activities were evaluated against DPP-4, α-glucosidase, and acetylcholinesterase. Significant variation was observed across all parameters. The hydroalcoholic extract showed high total phenolic content, dominated by chlorogenic acid derivatives, followed by luteolin, isorhamnetin, and apigenin derivatives. The essential oil was rich in epi-zizanone (35.29 %), artemisia ketone (16.16 %), limonene (8.11 %), and β-himachalene oxide (7.42 %), indicating a prevalence of oxygenated terpenoids. Micromineral analysis revealed notable levels of Cu, Fe, Mn, and Zn. The hydroalcoholic extract exhibited strong antioxidant activity, correlated with phenolic and flavonoid contents, with IC₅₀ values of 0.025 mg/mL (DPPH), 0.168 mg/mL (ABTS), and 59.4 mmol FeSO₄/g extract (FRAP), and showed pronounced α-glucosidase inhibition.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"10 ","pages":"Article 101246"},"PeriodicalIF":0.0,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147385084","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":"Complexation of pea protein isolate and betanin in red beet extract (Beta vulgaris L.): Effect of pH and temperature on stability","authors":"Sonia Kumar ,&nbsp;Joseph Hui ,&nbsp;Junzeng Zhang ,&nbsp;Marianne Su-Ling Brooks","doi":"10.1016/j.focha.2025.101197","DOIUrl":"10.1016/j.focha.2025.101197","url":null,"abstract":"<div><div>Betanin is a natural red pigment found in red beet with applications in the food industry. The aim of this study was to examine the interaction between betanin in red beet extract (RBE) and pea protein isolate (PPI) at different pH conditions to improve the stability of betanin. PPI solutions were combined with RBE (1:1 v/v ratio) to facilitate complex formation across a pH range of 3 to 7. Among different pH conditions tested, the solubility of betanin in RBE was enhanced by complex interactions with PPI at pH 3. Furthermore, at pH 3, the particle size of the PPI-RBE complex increased to 133.03 ± 15.13 nm, compared to the PPI-water control, which measured 104.45 ± 8.13 nm. Zeta (ξ)-potential analysis indicated that the interaction between PPI and RBE at pH 3 leads to charge neutralization, with the charges of PPI-Water control (+18.37 ± 2.6 mV) and RBE-Water control (-2.16 ± 0.56 mV) altering in the PPI-RBE complex to +8.05 ± 1.63 mV. Compared to RBE control, the PPI-RBE complexes at pH 3 demonstrated the highest stability at room temperature over 15 days, achieving a betanin retention of 55.53 %, whereas RBE-Water exhibited only 4.31 %. Additionally, the PPI-RBE complex displayed enhanced thermal stability at 80 °C for 60 min, with a betanin retention of 12.5 %, in contrast to the RBE-Water control, which retained 6.5 %. These findings provide rationale for the stability considerations based on pH and temperature, to enable the utilization of PPI-RBE complexes as ingredients in acidic foods.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"10 ","pages":"Article 101197"},"PeriodicalIF":0.0,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145791609","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":"Impact of Aeginetia indica Roxb. flower powder on quality attributes, antioxidant activity, and sensory characteristics of functional pigmented rice crackers (Khao Tang)","authors":"Supawat Namkham ,&nbsp;Jaratsinee Suweeranon ,&nbsp;Pichit Chodok ,&nbsp;Ekasit Onsaard ,&nbsp;Kartik Sharma ,&nbsp;Jaksuma Pongsetkul ,&nbsp;Wanli Zhang ,&nbsp;Young Hoon Jung ,&nbsp;Pittaya Chaikham ,&nbsp;Saroat Rawdkuen","doi":"10.1016/j.focha.2025.101205","DOIUrl":"10.1016/j.focha.2025.101205","url":null,"abstract":"<div><div>Functional food development through the incorporation of bioactive plant materials represents a promising approach to enhance the nutritional value of traditional snack foods. This study aimed to improve the nutritional and functional qualities of <em>Khao Tang</em>, a traditional Thai rice cracker, by incorporating pigmented rice (<em>Oryza sativa</em> L.) and <em>Aeginetia indica</em> Roxb. flower powder (AFP). Seven Thai rice varieties were evaluated <em>RD43, Sinlek, Sang Yod, Tubtim Chumphae, Red Jasmine, Riceberry</em>, and <em>Jasmine</em> (white rice), with <em>RD43</em> brown rice showing the best balance of antioxidant activity and sensory acceptability. <em>RD43</em> was selected as the base to develop crackers with 0–25 % AFP (w/w). The final formulation, using <em>RD43</em> with 5 % AFP, significantly increased antioxidant activity (DPPH: 7.53 mg TE/g, FRAP: 13.21 mg TE/g, ABTS^•+: 15.04 mg TE/g), total phenolic (7.12 mg GAE/g) and flavonoid contents (14.36 mg RE/g), and consumer preference (overall acceptability: 7.37). It also improved the nutritional profile, with higher protein (11.15 g/100 g), fat (13.40 g/100 g), ash (2.16 g/100 g), and dietary fiber (2.75 g/100 g), while maintaining low moisture and microbial safety. This study demonstrates that <em>RD43</em> rice and AFP can be effectively used to develop a nutrient-rich, functional version of <em>Khao Tang</em>, enhancing both its health appeal and sensory quality.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"10 ","pages":"Article 101205"},"PeriodicalIF":0.0,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145791610","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":"Nitrite accumulation in preserved and leftover vegetables: The role of storage conditions in food safety","authors":"Suxuan Xu,&nbsp;Danya Raza,&nbsp;Maesha Musarrat","doi":"10.1016/j.focha.2026.101238","DOIUrl":"10.1016/j.focha.2026.101238","url":null,"abstract":"<div><div>Nitrite accumulation in processed and leftover vegetables has raised public health concerns due to its potential toxicity and role in forming carcinogenic compounds. This study assessed nitrite content in two nitrate-rich vegetables: cabbage and white radish, following cooking or salt preservation and storage at 4 °C, 21 °C, 37 °C, and 60 °C. Initial processing did not increase nitrite levels, but storage conditions had a significant impact. Nitrite remained undetectable at 4 °C and 60 °C, while samples stored at 21 °C and 37 °C exhibited rapid increases. Cooked vegetables at 21 °C, nitrite peaked after 24 h at 84.3 ± 8.28 mg/kg in cabbage and 94.64 ± 6.31 mg/kg in white radish. At 37 °C, nitrite occurred earlier (8 h), reaching 110.6 ± 8.21 mg/kg in cabbage and 96.53±5.34 mg/kg in radish within 12 h. Salt-preserved samples followed a similar trend but with lower peak levels, 36.29±4.27 mg/kg in cabbage and 20.32±0.21 mg/kg in radish at day 2 of storage. These findings emphasize the importance of storage temperature in controlling microbial driven nitrite formation. Maintaining vegetables below 4 °C or ≥60 °C can effectively limit nitrite accumulation. This study offers valuable guidance for safe food storage, supports evidence-based public health recommendations, and contributes to efforts to reduce food waste through informed leftover consumption.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"10 ","pages":"Article 101238"},"PeriodicalIF":0.0,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146173489","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":"Monitoring, source apportionment, and health risk implications of potentially toxic element concentrations in canned fish products within Kumasi metropolis, Ghana","authors":"Gerheart Winfred Ashong ,&nbsp;Wisdom Kwame Nyatuame ,&nbsp;Flora Amerley Amarh ,&nbsp;Dogbey Bright Agbeko ,&nbsp;Ray Bright Voegborlo ,&nbsp;Eric Selorm Agorku ,&nbsp;Michael Yaw Peasah","doi":"10.1016/j.focha.2026.101234","DOIUrl":"10.1016/j.focha.2026.101234","url":null,"abstract":"<div><div>Canned fish is widely consumed in Ghana due to its low cost, long shelf life, and nutritional value. However, concerns over potentially toxic elements (PTE) pose a growing public health risk. This study aimed to identify potential sources of enrichment, examine the PTE concentrations, and health implications of adults and children from consuming canned fish from the Ghanaian market. 100 canned fish samples obtained from Ayigya market in Kumasi were analysed for nine PTEs (As, Cd, Cu, Cr, Pb, Mn, Hg, Ni, and Zn). Multivariate statistical tools were employed to identify potential sources of enrichment for PTEs in canned fish. Human health risk was assessed using estimated dietary intake (EDI), noncarcinogenic (HI), and target carcinogenic (TCR). All PTE concentrations investigated were below safe permissible limits. Potential sources of PTEs enrichment were attributed to the fish ecosystem, processing equipment’s and canning material. The TCR &lt; 10 ^-4 and HI &lt; 1 were within tolerable intake levels, indicating less likelihood of cancer-related implications from the consumption of canned fish in adults and children. The findings reveal brand and source-dependent PTE contamination patterns, making it crucial for continuous surveillance and food safety awareness to ensure the safety of canned products in local markets.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"10 ","pages":"Article 101234"},"PeriodicalIF":0.0,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146173493","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":"Correlation analysis of volatile compounds and sensory profiles in Indonesian palm sugar (Arenga pinnata)","authors":"Siti Fatimah Kumala Dewi ,&nbsp;Didah Nur Faridah ,&nbsp;Nuri Andarwulan ,&nbsp;Nancy Dewi Yuliana ,&nbsp;Dede Robiatul Adawiyah ,&nbsp;Ranna Nabiilah Az-Zahra","doi":"10.1016/j.focha.2026.101219","DOIUrl":"10.1016/j.focha.2026.101219","url":null,"abstract":"<div><div>The production of palm sugar (<em>Arenga pinnata</em>) traditionally involves four main stages, including tapping, cooking, cooling and moulding. Regional differences in processing methods and the use of natural preservatives during sap tapping in Indonesia are expected to influence its chemical composition and sensory quality. This study investigated the volatile compound profiles and sensory attributes of palm sugar from Bangka, Central Bangka, West Bangka, and Pangkal Pinang, and examined their correlations. Volatiles were analyzed using headspace solid-phase microextraction coupled with gas chromatography–mass spectrometry (HS-SPME/GC–MS), and sensory attributes were evaluated through quantitative descriptive analysis (QDA). A total of seventy-six volatile compounds were identified, such as heterocyclics, aldehydes, ketones, alcohols, esters, phenols, acids, sulfur compounds, hydrocarbons, and amines. The use natural preservatives significantly affected pH and ash content, whereas moisture levels remained unaffected by processing conditions. Principal component analysis (PCA) revealed distinct regional sensory profiles. Palm sugar from Bangka (jackfruit wood, Ca(OH)₂), Central Bangka (mangosteen leaves), and West Bangka (resak wood) was characterized by coconut flavor, coconut aroma, and sweetness. In contrast, Central Bangka samples prepared with ube-ube roots exhibited sweet potato and honey-like notes with smoky and woody characteristics, while Pangkal Pinang palm sugar was dominated by caramel flavor and bitterness. Partial least squares (PLS) regression demonstrated positive correlations between volatile compounds and sensory attributes of flavor, aroma, and taste, with the exception of sourness. These findings indicate that traditional processing and preservation practices greatly influence the chemical and sensory quality of palm sugar.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"10 ","pages":"Article 101219"},"PeriodicalIF":0.0,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145926769","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":"Effect of supercritical CO₂ extraction and the Soxhlet method on the content of curcuminoids, phenolic compounds, and antioxidant activity in Curcuma longa L","authors":"Evelyn Pelayo-Velásquez ,&nbsp;Norma Gamarra-Mendoza ,&nbsp;Carlos Seguil-Mirones ,&nbsp;Moisés Mendoza-Álvarez ,&nbsp;Mery Cusiche-Huamaní ,&nbsp;Alex Pilco-Núñez","doi":"10.1016/j.focha.2025.101212","DOIUrl":"10.1016/j.focha.2025.101212","url":null,"abstract":"<div><div>Turmeric roots from the tropical regions of Peru's Junín province were used. These roots are important in both gastronomy, due to their flavour and colour, and traditional medicine, due to their bioactive properties. This study involved a physicochemical analysis of fresh turmeric rhizomes to determine their degree of maturity. The study aimed to evaluate the effect of supercritical CO₂ (Sc-CO₂) pressure and temperature on the extraction of turmeric extract (TE), its curcuminoid content and its antioxidant activity. The rhizomes were prepared for extraction using both Sc-CO₂ and the Soxhlet method. The extracts were analysed by HPLC to quantify the curcuminoids, and by spectrophotometry to determine the total phenolic content (TPC) and the antioxidant activity (AA). Significant differences (<em>p</em> &lt; 0.05) were observed in the extracts obtained with Sc-CO₂ at 50 °C and 25 MPa, which exhibited higher levels of demethoxycurcumin (DMC), curcumin (CC) and total curcuminoids (TC). Soxhlet extraction resulted in higher curcuminoid yields. The TPC and AA (DPPH method) of the Sc-CO₂ extracts at 50 °C and 25 MPa were higher than those of the Soxhlet extracts. These results highlight that supercritical CO₂ extraction is an environmentally friendly technology that prevents the degradation of curcuminoids, as demonstrated by higher DPPH free radical scavenging activity than that observed in Soxhlet extracts.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"10 ","pages":"Article 101212"},"PeriodicalIF":0.0,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145926771","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}