Food chemistry advances最新文献

{"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}

{"title":"A literature-based overview on chemistry, pharmacology, molecular docking and nanotechnological advancements of capsaicin including potential impact on pharmacological action of other drugs with mechanistic insight","authors":"Rupa Gupta ,&nbsp;Satish Sardana ,&nbsp;Neeraj K. Sethiya ,&nbsp;Dheeraj Bisht ,&nbsp;Umesh K. Patil","doi":"10.1016/j.focha.2025.100988","DOIUrl":"10.1016/j.focha.2025.100988","url":null,"abstract":"<div><h3>Background</h3><div>Capsaicin is one of the most effective bioactive ingredients of all capsaicinoids exhibit multiple health benefits in both humans and animals. Several finding have been shown that co-administration of capsaicin with other drugs leads to an unpredictable response.</div></div><div><h3>Scope and approach</h3><div>This review starts by investigation of the latest global findings on published data in connection with chemistry, pharmacology, molecular docking and approaches to drug delivery including nanotechnological advances associated with capsaicin. Finally, the review includes potential impact of capsaicin in combination with other drugs for evaluating pharmacological interactions. Based on this, scientific overview data (1919–2025) in connection with the promotion of capsaicin research were analyzed and incorporated.</div></div><div><h3>Key findings and conclusions</h3><div>Capsaicin research has globally evolved from chemistry, pharmacology, molecular docking mechanism and approaches to drug delivery including nanotechnological advances with several published studies. Interestingly, capsaicin was found to alter pharmacological action of many known reported drugs. Therefore, administration of drugs/ bioactives listed in the present review should be given more attention, when taken together with food containing capsaicin to avoids any unpredicted outcome. In summary, the information presented in this paper may be useful in developing a combined or complementary approach to drug delivery for future research to treat a wide range of health conditions.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"7 ","pages":"Article 100988"},"PeriodicalIF":0.0,"publicationDate":"2025-05-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143903523","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 climate change and variability on the production and composition of dairy cow milk in the central part of Ethiopia","authors":"Teshome Gemechu ,&nbsp;Mitiku Eshetu ,&nbsp;Yesihak Yusuf Mummed ,&nbsp;Ulfina Galmessa ,&nbsp;Aemiro Kehaliew","doi":"10.1016/j.focha.2025.101000","DOIUrl":"10.1016/j.focha.2025.101000","url":null,"abstract":"<div><div>The study aimed to assess the impact of climate change and variability on dairy cows' milk composition and production. A factorial analysis of variance was performed on all milk composition characteristics to evaluate whether the seasonal variation was significant. Raw milk sample analysis revealed that milk compositions were highest during the wet season and lowest during the dry season (<em>p</em> &lt; 0.05). Throughout the study period, milk fat was positively correlated (<em>p</em> &lt; 0.001) with lactose, protein, SNF, ash, and RH. Conversely, a negative correlation was observed between the mean temperature and milk fat, lactose, protein, SNF, and ash throughout the seasons. From the study, it was concluded that the maximum THI during the dry season in the Ada'a Berga dairy farm was within the range of moderate heat stress. These results indicate that actions should be taken to prevent heat stress in dairy cows during the dry season.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"7 ","pages":"Article 101000"},"PeriodicalIF":0.0,"publicationDate":"2025-05-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144090543","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":"Lamiaceae honey: polyphenol profile, vitamin C content, antioxidant and in vitro anti-inflammatory, cholinesterase and tyrosinase inhibitory activity","authors":"Florinda Fratianni,&nbsp;Maria Neve Ombra,&nbsp;Beatrice De Giulio,&nbsp;Antonio d’Acierno,&nbsp;Filomena Nazzaro","doi":"10.1016/j.focha.2025.100996","DOIUrl":"10.1016/j.focha.2025.100996","url":null,"abstract":"<div><div>The present work aimed to study some biochemical characteristics and in vitro health properties of Lamiaceae (mint, basil, oregano, rosemary, savory, and thyme) honey. The biochemical aspects regarded the polyphenol content and composition of the honey, as well as its amount of vitamin C. The health properties were assessed through the antioxidant and anti-inflammatory activities and the effect in inhibiting the three enzymes acetylcholinesterase, butyrylcholinesterase, and tyrosinase, known as implicated in neurodegenerative diseases. Mint honey and rosemary honey exhibited the highest (496.41 µg/g of product) and lowest (66.55 µg/g) total polyphenol content, respectively. Basil and oregano honey showed the best anti-inflammatory activity; on the contrary, savory and rosemary honey were inactive. Mint honey exhibited the highest acetylcholinesterase inhibitory activity (21.7 %) and butyrylcholinesterase activity (11.2 %). It also effectively inhibited the enzyme tyrosinase (IC50= 10.82 mg). Therefore, mint honey also performed best as an antioxidative (IC50=9.58 mg/ml in the test with diphenyl-1-picrylhydrazyl; 11.02 μM Trolox equivalent/g). The correlation performed considering the biochemistry overview, including the polyphenol profile and the functional answer exhibited by the honey, allowed us to identify the molecules that can affect the properties indicated above, offering hope for potential neurodegenerative disease management.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"7 ","pages":"Article 100996"},"PeriodicalIF":0.0,"publicationDate":"2025-05-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143899391","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 and characterization of a ready-to-serve functional drink of pumpkin-mango juice blend enriched with defatted pomegranate seed extract","authors":"Ayesha Jahangeer ,&nbsp;Samran Khalid ,&nbsp;Kashmala Chaudhary ,&nbsp;Sadia Ansar ,&nbsp;Syed Ali Hassan ,&nbsp;Muhammad Naeem ,&nbsp;Jahan Zaib Ashraf ,&nbsp;Rizwan Arshad ,&nbsp;Helen Onyeaka ,&nbsp;Rana Muhammad Aadil","doi":"10.1016/j.focha.2025.100997","DOIUrl":"10.1016/j.focha.2025.100997","url":null,"abstract":"<div><div>The demand for functional beverages derived from plant-based sources, such as fruits, vegetables, and medicinal plants, is rapidly increasing due to their health benefits and consumer preference for natural ingredients rich beverages over synthetic formulations. However, limited research has explored the utilization of natural functional ingredients from agro-food waste in beverage formulation. This study addresses this gap by developing a ready-to-serve (RTS) functional drink by blending pumpkin and mango juice in specific concentrations with the addition of defatted pomegranate seed extract (DPSE) as agro-food waste based functional ingredient to enhance the drink's nutritional, bioactive, sensory, and antimicrobial properties, as well as for effective agro-food waste valorization. Various RTS functional drink formulations were prepared by adding DPSE in concentrations ranging from 2 % to 10 % in the juice blend. The investigation revealed that the 10 % DPSE (F5) formulation exhibited the most promising results. This formulation contained 0.91 % fat, 2.64 % fiber, 3.76 % protein, 0.94 % ash content, and 3.92 % carbohydrates. Moreover, the sample exhibited a total phenolic content of 6.11 mg GAE/mL and a total flavonoid content of 3.08 mg QE/mL, indicative of significant antioxidant capacity. Furthermore, it demonstrated elevated mineral content and notable antimicrobial activity. Sensory analysis of all formulations revealed a consistent increase in aroma, flavor, and overall acceptability scores with rising DPSE concentrations, peaking at 6 % before declining. However, appearance and mouthfeel scores showed a continuous decline as DPSE levels increased. The study underscores the viability of incorporating nutrient rich by-products into functional beverages, offering a promising approach to improving health benefits while promoting environmental sustainability.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"7 ","pages":"Article 100997"},"PeriodicalIF":0.0,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143943152","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":"Rwandan Coffee arabica has caffeine increasing with altitude, but undetectable phytomelatonin","authors":"James Rurangwa ,&nbsp;Francoise M. Twambaze ,&nbsp;Vedaste Kagisha ,&nbsp;Abdullateef Isiaka Alagbonsi","doi":"10.1016/j.focha.2025.100992","DOIUrl":"10.1016/j.focha.2025.100992","url":null,"abstract":"<div><div>Altitude affects plants’ constituents. The presence of caffeine and melatonin in many plants, including <em>C. arabica,</em> has been widely reported. However, a possible variation of their quantity in Rwandan <em>C. arabica</em> samples across different altitudinal locations is not yet known. This study sought to provide this information. C. <em>arabica</em> samples from Kayonza, Ruhango, Gakenke, Gatsibo, Nyagatare, and Karongi districts, covering different altitude ranges in Rwanda, were obtained from the National Agriculture Export Development Board (NAEB). Analytical techniques like Thin-Layer Chromatography (TLC), High-Performance Liquid Chromatography (HPLC), and Gas Chromatography-Mass Spectrometry (GC–MS) were used. <em>C. arabica</em> samples from higher altitudes yielded higher caffeine content, while instant coffee samples showed a broad caffeine range. However, all the techniques detected no phytomelatonin in the <em>C. arabica</em> samples collected from different altitudinal locations in Rwanda following two extraction methods, even though melatonin supplements from pharmaceutical outlets manufactured in the USA (110 %), Canada (106 %), Denmark (102 %), and Belgium (2.8 %) had detectable melatonin. Rwandan <em>C. arabica</em> has no phytomelatonin but shows increased caffeine content with increasing locational altitude. Further studies to analyze the precursors and enzymes involved in the phytomelatonin biosynthetic pathways in plants are needed to unravel this mystery.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"7 ","pages":"Article 100992"},"PeriodicalIF":0.0,"publicationDate":"2025-04-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143890781","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":"Enhanced angiotensin-converting enzyme inhibition and antioxidant activities through synergistic green tea and black rice extracts","authors":"Worrapob Chaisan ,&nbsp;Nuttinee Salee ,&nbsp;Peeraporn Pakakaew ,&nbsp;Niramon Utama-ang","doi":"10.1016/j.focha.2025.100993","DOIUrl":"10.1016/j.focha.2025.100993","url":null,"abstract":"<div><div>The study investigated the synergistic effects of green tea extract (GTE) and black rice extract (BRE) on total phenolic content, flavonoid content, antioxidant activities and angiotensin-converting enzyme (ACE) inhibition. The influence of GTE concentrations (14.64–85.36 % w/w) and pH levels (3.59–6.41) was analyzed by regression and response surface methodology. Optimized conditions of synergistic effect (85.36 % w/w GTE and 14.64 % of BRE at pH 6.0) yielded the highest antioxidant activities (DPPH IC₅₀ = 0.112±0.015 mg/mL, ABTS = 89.14±1.58 mmol TE/100 g, FRAP = 373.66±3.42 mmol Fe²⁺/100 g), the highest total phenolic (120.98±1.60 mmol GAE/100 g), flavonoid contents (15.28±1.07 mmol QE/100 g) and ACE inhibitory activity (IC₅₀ = 6.125±0.106 μg/mL). Therefore, this condition was selected to produce the combined extract for determining the combination index (CI). The CI was 0.349±0.075 for DPPH and 0.505±0.019 for ACE inhibition, indicating confirmation of a synergistic effect. These findings suggest that the combined extract could serve as a valuable functional ingredient, enhancing access to bioactive-rich resources for nutritionally supportive and sustainable diets. With potential applications in food systems and healthcare, this agro-ingredient may contribute to improved access to resources for blood pressure management and non-communicable disease (NCDs) prevention, aligning with broader goals in nutrition and health equity.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"7 ","pages":"Article 100993"},"PeriodicalIF":0.0,"publicationDate":"2025-04-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143894455","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":"Exploration of the functional properties of hydrothermally treated Canary seed (Phalaris canariensis L.) flour for food applications","authors":"Lovemore Nkhata Malunga ,&nbsp;Sijo Joseph Thandapilly ,&nbsp;Claudia Narvaez-Bravo ,&nbsp;Nancy Ames","doi":"10.1016/j.focha.2025.100994","DOIUrl":"10.1016/j.focha.2025.100994","url":null,"abstract":"<div><div>This research investigated the changes in physiochemical and techno-functional properties, protein nutritional quality, and microbial properties of Canary seed flour following hydrothermal treatment. Four hairless Canary seeds were dehulled, steamed, dried, and ground to flour. The hydrothermal treatment increased the mean particle size (∼80 %), damaged starch content (∼260 %), and water absorption capacity (∼46 %), while not affecting the flour’s acidity (pH ∼6.4), bulk density (∼0.6 g/mL), or oil absorption capacity (∼2.0 %). Hydrothermal treatment affected all the pasting and thermal properties of Canary seed flour except for the pasting temperature. Nutritionally, the treatment significantly improved in vitro protein digestibility, although it did not affect protein content (∼20.0 %), amino acid content, amino acid score (0.3 – 0.5), or in vitro protein digestibility corrected amino acid score (in vitro PDCAAS) (0.2 – 0.4). Most importantly, heat treatment significantly enhanced the microbial quality by eliminating the microbial load in the raw Canary seed flour, ensuring the safety of the product. Our results suggest that hydrothermally treated canary seed flour has improved physicochemical and functional properties, making it a better substitute than its raw counterpart.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"7 ","pages":"Article 100994"},"PeriodicalIF":0.0,"publicationDate":"2025-04-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143890780","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 nutritional quality of giant freshwater prawn (Macrobrachium rosenbergii) and black tiger shrimp (Penaeus monodon)","authors":"Kanij Rukshana Sumi ,&nbsp;Adrika Biswas ,&nbsp;Syedah Minsarah Nusra","doi":"10.1016/j.focha.2025.100991","DOIUrl":"10.1016/j.focha.2025.100991","url":null,"abstract":"<div><div>This study exposed the first complete reports on the nutritional assessment of giant freshwater prawn (<em>Macrobrachium rosenbergii</em>) and black tiger shrimp (<em>Penaeus monodon</em>) from Bangladesh. The crude protein, lipid, and nitrogen-free extract were substantially higher in <em>M. rosenbergii</em> than in <em>P. monodon</em>. The saturated fatty acids (SFA) and unsaturated fatty acids (UFA) of giant freshwater prawn and black tiger shrimp did not differ significantly. However, monounsaturated fatty acids were significantly higher in giant freshwater prawn than in black tiger shrimp. Significantly higher polyunsaturated fatty acid (PUFA) was obtained from black tiger shrimp than from giant freshwater prawn. Among PUFAs in two species, the linoleic acid content was more abundant than eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). However, the lipid quality index such as the values of n-3/n-6, n-6/n-3, PUFA/SFA, EPA + DHA, Hypocholesterolemic/hypercholesterolemic ratio (H/H), Health Promoting Index (HPI), Flesh Lipid Quality (FLQ), Atherogenic Index (AI), and Thrombogenic Index (TI) were within the recommended values for human health. Moreover, giant freshwater prawn and black tiger shrimp were abundant sources of minerals. These findings could guide stakeholders in improving the farming practices of prawns and shrimp in Bangladesh to meet the consumer's demand or fulfill food and nutrition security in Bangladesh.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"7 ","pages":"Article 100991"},"PeriodicalIF":0.0,"publicationDate":"2025-04-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143881450","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}