Food chemistry advances最新文献_第4页

Extraction of Jackfruit seed protein: Structural and functional analysis 菠萝蜜种子蛋白质的提取：结构和功能分析

Food chemistry advances Pub Date : 2026-03-01 Epub Date: 2026-02-10 DOI: 10.1016/j.focha.2026.101245

Adharsh Ashok N , Manmath D. Sontakke , Kshirod Kumar Dash , N. Afzal Ali , Rafeeya Shams , Ayaz Mukarram shaikh , Kovács Béla

{"title":"Extraction of Jackfruit seed protein: Structural and functional analysis","authors":"Adharsh Ashok N , Manmath D. Sontakke , Kshirod Kumar Dash , N. Afzal Ali , Rafeeya Shams , Ayaz Mukarram shaikh , Kovács Béla","doi":"10.1016/j.focha.2026.101245","DOIUrl":"10.1016/j.focha.2026.101245","url":null,"abstract":"<div><div>Jackfruit seeds, a by-product of the tropical fruit processing industry, are a rich protein source, with approximately 7% protein. The amino acids present in jackfruit seeds are histidine, threonine, valine, lysine, isoleucine, leucine, and phenylalanine. The study aimed to isolate the protein from jackfruit seeds and analyse its physicochemical, structural, and functional properties. In this study, the protein was isolated from jackfruit seed flour using acid-alkali precipitation and microwave-assisted extraction at 800 W. Protein solubility (81.48%) was improved for microwave-assisted extraction compared to the acid-alkali precipitation method (79.48%). The scanning electron microscope analysis showed compact, aggregated, irregular, and elongated flaky protein structure for microwave-assisted extraction compared to acid-alkali precipitation jackfruit seed protein isolate (JSPI). The differential scanning calorimetry study indicated a higher denaturation temperature for microwave-assisted extraction JSPI (106°C) than acid-alkali precipitation JSPI (95°C). FTIR spectra showed nine bands in the acid-alkali precipitation protein, indicating a more complex structure than the microwave-assisted extraction JSPI (6 bands). The XRD diffractogram showed that both isolated proteins were amorphous. Protein isolated by microwave-assisted extraction exhibited enhanced overall properties, making it better suited for a wide range of food applications.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"10 ","pages":"Article 101245"},"PeriodicalIF":0.0,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147385219","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

Microencapsulated fermented wild blueberries attenuate diet-induced lipid dysmetabolism 微胶囊化发酵野生蓝莓减轻饮食引起的脂质代谢紊乱

Food chemistry advances Pub Date : 2026-03-01 Epub Date: 2026-02-11 DOI: 10.1016/j.focha.2026.101247

Dinushi Gamage , Petra Kienesberger , Christopher J. Sinal , H.P. Vasantha Rupasinghe

{"title":"Microencapsulated fermented wild blueberries attenuate diet-induced lipid dysmetabolism","authors":"Dinushi Gamage , Petra Kienesberger , Christopher J. Sinal , H.P. Vasantha Rupasinghe","doi":"10.1016/j.focha.2026.101247","DOIUrl":"10.1016/j.focha.2026.101247","url":null,"abstract":"<div><div>Dietary interventions, such as anthocyanins of wild blueberries, offer safer alternatives for the management of metabolic syndrome and metabolic dysfunction-associated steatotic liver disease (MASLD). A novel process has been developed by using fermentation to enhance the bioactive diversity and efficacy, while microencapsulation improves their stability. Wild blueberries were sequentially fermented with <em>Saccharomyces cerevisiae</em> and <em>Komagataeibacter</em> spp., then microencapsulated with inulin and maltodextrin (1:1 w/w) by spray drying. Male C57BL/6J mice on a high-fat, high-sucrose diet received fermented, non-fermented, or microencapsulated fermented wild blueberries (416 mg gallic acid equivalents/kg body weight/day) for 22 weeks. Controls included chow-fed and high-fat, high-sucrose-fed non-supplemented groups. Microencapsulated fermented wild blueberries reduced food and energy intake, body weight gain, total body fat, liver weight, hepatic lipid accumulation, plasma total and free cholesterol, and hepatic triglycerides and preserved normal liver structure in high-fat, high-sucrose diet-fed mice. Western blots revealed that this encapsulated supplement upregulated hepatic phosphorylated adenosine monophosphate (AMP)-activated protein kinase-alpha ((p-AMPK)/AMPK ratio), reduced total acetyl-CoA carboxylase, fatty acid synthase, and cluster of differentiation 36 (CD36) protein levels, indicating suppressed lipogenesis and fatty acid uptake. Also, the supplement restored gut microbiota alpha diversity altered by the high-calorie diet and enriched beneficial species such as <em>Akkermansia</em> in the gut. Thus, this novel process can be utilized to develop a functional food ingredient or nutraceutical with potential applications in the prevention of MASLD among at-risk individuals, as well as serving as an adjunct therapeutic strategy for patients with established metabolic syndrome.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"10 ","pages":"Article 101247"},"PeriodicalIF":0.0,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147385221","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

The impact of germination methods on the quality and physicochemical properties of rice 发芽方式对水稻品质及理化性质的影响

Food chemistry advances Pub Date : 2026-03-01 Epub Date: 2025-12-24 DOI: 10.1016/j.focha.2025.101215

Andi Nur Faidah Rahman , Adiansyah Syarifuddin , Evina Vensia Nababan , Yuyun Adelin , Asmaul Husnah

{"title":"The impact of germination methods on the quality and physicochemical properties of rice","authors":"Andi Nur Faidah Rahman , Adiansyah Syarifuddin , Evina Vensia Nababan , Yuyun Adelin , Asmaul Husnah","doi":"10.1016/j.focha.2025.101215","DOIUrl":"10.1016/j.focha.2025.101215","url":null,"abstract":"<div><div>Hydrolytic enzymes that degrade macromolecules and synthesise bioactive compounds are activated during germination. While BR and UDR require soaking to raise grain moisture and initiate growth, DTR germinates without soaking due to its naturally higher moisture content. These differences highlight the need to compare germination induced physicochemical alterations among BR, UDR, and DTR. Germination affected several quality parameters. Water content ranging from 11.49 % to 13.34 %. Significant increases were observed in GABA (1.41–14.49 mg/100 g), phosphorus (73.98–304.76 mg/100 g), magnesium (16.45–116.12 mg/100 g), crude fiber (6.77–7.85 %), fat (1.79–3.46 %), protein (8.24–8.92 %), and calories (348.80–366.70 Kcal/100 g), particularly in BR and DTR. Carbohydrates decreased from 76.28 % to 71.49 %. IC<sub>50</sub> declined in UDR and BR but increased markedly in DTR (37253.20 mg/L). Milling yield decreased in all germinated samples, ranging from 65 % (UDR) to 74.67 % (BR). Sensory attributes also declined. Although DTR exhibited the highest GABA and IC<sub>50</sub>, BR demonstrated the most favorable nutritional changes overall; however, SEM analysis showed noticeable kernel cracking in BR. Overall, these results indicate that physicochemical and nutritional changes during germination are strongly influenced by the sequence of germination steps.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"10 ","pages":"Article 101215"},"PeriodicalIF":0.0,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146023013","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

Impact of agave fructans and agave syrup from Agave tequilana Weber var. Azul on the sensorial profile, glycemic index and insulinemic index of gummy candies 龙舌兰果聚糖和龙舌兰糖浆对软糖感官特征、血糖指数和胰岛素指数的影响

Food chemistry advances Pub Date : 2026-03-01 Epub Date: 2026-01-14 DOI: 10.1016/j.focha.2026.101224

Rogelio Rodríguez-Rodríguez , Norma Morales-Hernández , Lorena-Vilet Moreno , Jorge Armando Jiménez-Avalos , Dante Guillermo Mejía Torres , Hugo Espinosa-Andrews

{"title":"Impact of agave fructans and agave syrup from Agave tequilana Weber var. Azul on the sensorial profile, glycemic index and insulinemic index of gummy candies","authors":"Rogelio Rodríguez-Rodríguez , Norma Morales-Hernández , Lorena-Vilet Moreno , Jorge Armando Jiménez-Avalos , Dante Guillermo Mejía Torres , Hugo Espinosa-Andrews","doi":"10.1016/j.focha.2026.101224","DOIUrl":"10.1016/j.focha.2026.101224","url":null,"abstract":"<div><div>The regular consumption of candies, such as gummies, which are high in added sugars, can contribute to the development of metabolic disorders, including obesity and type 2 diabetes. Agave fructans from <em>Agave</em> t<em>equila</em> Weber var. azul and agave syrup may help reduce and control blood sugar levels and the insulin response. In this study, three gummy formulations (G1, G2, and G3) were prepared containing combinations of agave fructans, agave syrup, and sucrose. The total sugar content of gummy formulations was evaluated using via UHPLC. The results showed that the thermal manufacturing process did not alter the carbohydrate profile of the gummies. A hedonic test was subsequently used to evaluate the organoleptic characteristics of the samples by a group of untrained consumers. They reported differences in the taste, consistency, and overall preference of the formulations, which were related to the perceived sweetness and acidity level of the samples. Finally, a clinical study was conducted to assess the impact of consuming gummy formulations on the glycemic index and insulin index. The results showed that formulations G1 and G3 had low glycemic indices and low insulinemic indices, unlike G2 gummies, which had a medium glycemic index and a low insulinemic index.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"10 ","pages":"Article 101224"},"PeriodicalIF":0.0,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146023015","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

Upcycled sulfated glycosaminoglycan-rich hydrolysates from abalone (Haliotis spp.) viscera exhibit wide spectrum antioxidant and anti-inflammatory activities 从鲍鱼（Haliotis spp.）内脏中提取的升级回收的富含硫酸化糖胺聚糖的水解物具有广谱的抗氧化和抗炎活性

Food chemistry advances Pub Date : 2026-03-01 Epub Date: 2025-12-01 DOI: 10.1016/j.focha.2025.101188

Wing H. Chung , Olav Muurlink , Nicholas Sheng Loong Tan , Ryu Takechi , Ranil Coorey , Janet Howieson

{"title":"Upcycled sulfated glycosaminoglycan-rich hydrolysates from abalone (Haliotis spp.) viscera exhibit wide spectrum antioxidant and anti-inflammatory activities","authors":"Wing H. Chung , Olav Muurlink , Nicholas Sheng Loong Tan , Ryu Takechi , Ranil Coorey , Janet Howieson","doi":"10.1016/j.focha.2025.101188","DOIUrl":"10.1016/j.focha.2025.101188","url":null,"abstract":"<div><div>In commercial abalone processing, the viscera—comprising 25–42% of the animal—are typically discarded, presenting an opportunity to enhance sustainability by minimizing waste. Prior investigations have indicated that the viscera, particularly from <em>Haliotis discus hannai</em>, possess promising characteristics for therapeutic applications, notably as antioxidants and antiphlogistic agents, likely due to their abundant and unique sulfated glycosaminoglycans (sGAGs). However, fundamental mechanisms underlying its antiphlogistic potential remain poorly understood, especially regarding substrate shunting associated with inhibition of pro-inflammatory enzymes. Moreover, limited research has examined the interplay between antioxidant properties and phlogistic responses. Data on general sGAGs typology and the functionality of hydrolysates are similarly scarce. These gaps prompted the current study, which employed a hybrid <em>heuristic</em> and conventional scientific methodology to enhance understanding. Abalone viscera hydrolysates were exposed to pro-inflammatory enzymes (COX-1, COX-2, 5-LOX, 15-LOX), and their antioxidant activities were evaluated using stoichiometric: radical cation decolorization (ABTS), free radical scavenging (DPPH), ferric reducing ability (FRAP), and kinetic oxygen radical absorbance capacity (ORAC) assays. The content and typology of sGAGs, including N-/O-sulfation, were quantified alongside multiple statistical analyses. The findings indicate that hydrolysates from diverse Australian species inhibited the enzymes at similar IC<sub>50</sub> values (0.59–5.44 mg d.b./mL), with one exception, suggesting their potential as wide-spectrum therapeutic agents. This study underscores the significant potential of repurposing abalone waste for novel therapeutics.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"10 ","pages":"Article 101188"},"PeriodicalIF":0.0,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145791655","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

Characterisation of saffron floral bio-residues phenolic compounds under different drying treatments: from agricultural waste to bio-based ingredients 不同干燥处理下藏红花花残酚类化合物的特征：从农业废弃物到生物基成分

Food chemistry advances Pub Date : 2026-03-01 Epub Date: 2026-03-02 DOI: 10.1016/j.focha.2026.101262

Mariela Pontin , Luciana Poggi , Federico Berli , Leonardo Bolcato , Patricia Piccoli , Ariel Fontana

{"title":"Characterisation of saffron floral bio-residues phenolic compounds under different drying treatments: from agricultural waste to bio-based ingredients","authors":"Mariela Pontin , Luciana Poggi , Federico Berli , Leonardo Bolcato , Patricia Piccoli , Ariel Fontana","doi":"10.1016/j.focha.2026.101262","DOIUrl":"10.1016/j.focha.2026.101262","url":null,"abstract":"<div><div>Saffron floral bio-residues are generally wasted due to their rapid deterioration. However, they are a source of nutrients and bioactive compounds with important nutraceutical properties. This study aimed to determine the optimal drying temperature to preserve phenolic compounds in saffron bio-residues, providing a low-cost conservation method for small-scale producers. The thermal stability of 37 phenolic compounds including anthocyanins, phenolic acids, flavonols, flavanols, stilbenes, flavanones, chalcones and phenyl-ethanol analogs was analyzed at 40, 60 and 80 °C. Anthocyanins were significantly affected by temperature, while the total concentration of phenolic acids, as well as that of most of the identified flavonols, flavanols and stilbenoids, remained stable at the different drying temperatures. This thermal stability ensured the dried bio-residues maintained similar antioxidant activity, as measured by ORAC assay, at all temperatures. Dehydration at temperatures no higher than 60 °C is suggested as an easy and economical method to preserve saffron floral bio-residues while maintaining the quality of their phenolic compounds.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"10 ","pages":"Article 101262"},"PeriodicalIF":0.0,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147385212","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

Molecular insights into dietary hormetic phytochemicals in Olea europaea L. (Olive) and Nigella sativa L. (Black seed): Implications for human health 油橄榄（Olea europaea L.）和黑籽（Nigella sativa L.）中膳食致热植物化学物质的分子分析：对人类健康的影响

Food chemistry advances Pub Date : 2026-03-01 Epub Date: 2026-02-26 DOI: 10.1016/j.focha.2026.101266

Mirunalini Gobinath , Rania I.M. Almoselhy , Sathish Kumar Gunasekaran , Subhajit Dutta , Sagarika Mukherjee , Mohd Aftab Siddiqui , Afreen Usmani , Meghit Boumediene Khaled , Rajakumari Rajendran

{"title":"Molecular insights into dietary hormetic phytochemicals in Olea europaea L. (Olive) and Nigella sativa L. (Black seed): Implications for human health","authors":"Mirunalini Gobinath , Rania I.M. Almoselhy , Sathish Kumar Gunasekaran , Subhajit Dutta , Sagarika Mukherjee , Mohd Aftab Siddiqui , Afreen Usmani , Meghit Boumediene Khaled , Rajakumari Rajendran","doi":"10.1016/j.focha.2026.101266","DOIUrl":"10.1016/j.focha.2026.101266","url":null,"abstract":"<div><div>Hormesis is defined as the biphasic dose response relationship which determines the dual activity of a phytochemical. In other words, when the same drug exhibits both beneficial and harmful effects at different concentrations. Phytochemicals present with considerable amounts in medicinal plants, especially <em>Olea europaea</em> L. (olive) and <em>Nigella sativa</em> L. (black seed) have multifaceted mechanisms which also demonstrate hormetic responses, as stated in various studies. Though these activities are known for decades, clinical implications of these mechanisms are less studied. Hence, a thorough understanding of hormetic responses at cellular and molecular level is essential for further research in the treatment of metabolic, chronic inflammation, and age-related disorders. Therefore, the aim of the current comprehensive review was to emphasize the importance of molecular hormetic mechanisms of bioactive compounds from <em>Olea europaea</em> L. (olive) and <em>Nigella sativa</em> L. (black seed) and focuses on their therapeutic potential for enhancing human health from disease prevention. Precise understanding of optimal dosage within hormetic zones is essential for ameliorated therapeutic effects that benefit various diseases and reduced off-target effects, adverse effects, etc., and improve the quality of life.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"10 ","pages":"Article 101266"},"PeriodicalIF":0.0,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147385215","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

Exploring the phytochemistry and antimicrobial potential of star anise (Illicium verum L.) and its utilization in food industry: An updated review 八角茴香（Illicium verum L.）的植物化学和抗菌潜力及其在食品工业中的应用研究进展

Food chemistry advances Pub Date : 2026-03-01 Epub Date: 2026-02-27 DOI: 10.1016/j.focha.2026.101253

Zaryab Shafi , Mohammad Shahid , Vinay Kumar Pandey , Umme Habiba , Bhawna Bisht , Rahul Singh

{"title":"Exploring the phytochemistry and antimicrobial potential of star anise (Illicium verum L.) and its utilization in food industry: An updated review","authors":"Zaryab Shafi , Mohammad Shahid , Vinay Kumar Pandey , Umme Habiba , Bhawna Bisht , Rahul Singh","doi":"10.1016/j.focha.2026.101253","DOIUrl":"10.1016/j.focha.2026.101253","url":null,"abstract":"<div><div>The well-known spice Star anise (<em>Illicium verum)</em> has a distinct aroma and is rich in bioactive substances that have been demonstrated to have a variety of biological benefits. Anethole, shikimic acid, limonene, linalool, quercetin, and safrole have potential applications in food preservation. Fresh produce's shelf life can be significantly extended by the main ingredient, anethole, which has been found to have antibacterial, antifungal, and antioxidant properties. In addition to their antibacterial and antioxidant qualities, limonene and linalool also have bio enhancing and anti-inflammatory qualities that guarantee the spice's contribution to the fight against food spoilage. In addition to defending against or lessening the effects of oxidative stress and foodborne pathogens, dietary quercetin has the ability to enhance antioxidant and anti-inflammatory properties. With particular regard to food safety and preservation, star anise is a great resource for natural food preservative and antibacterial substances in the food chain due to the combined effects of these phytochemicals. By highlighting its efficacy in eradicating food-pathogenic bacteria, improving the quality of foods preserved using this method, and providing new insights into environmentally friendly star anise preservation technologies, this review seeks to shed light on the emerging trend of using star anise phytochemicals in food preservation.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"10 ","pages":"Article 101253"},"PeriodicalIF":0.0,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147385216","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

Enzyme-assisted fructooligosaccharide enrichment and spray-drying encapsulation of functional durian powder 功能性榴莲粉的酶促低聚果糖富集及喷雾干燥包封

Food chemistry advances Pub Date : 2026-03-01 Epub Date: 2025-12-29 DOI: 10.1016/j.focha.2025.101216

Nantachaporn Chaichana , Saeid Jafari , Sochannet Chheng , Khursheed Ahmad Shiekh , Isaya Kijpatanasilp , Kitipong Assatarakul

{"title":"Enzyme-assisted fructooligosaccharide enrichment and spray-drying encapsulation of functional durian powder","authors":"Nantachaporn Chaichana , Saeid Jafari , Sochannet Chheng , Khursheed Ahmad Shiekh , Isaya Kijpatanasilp , Kitipong Assatarakul","doi":"10.1016/j.focha.2025.101216","DOIUrl":"10.1016/j.focha.2025.101216","url":null,"abstract":"<div><div>This study developed a functional durian drink powder through enzymatic conversion and spray-drying encapsulation, yielding a product with antioxidant properties and a liquid base enriched with potential prebiotics. Monthong durian drink (15 % w/w) was treated with <em>Pectinex® Ultra SP-L</em> to convert sucrose into fructooligosaccharides (FOS), followed by encapsulation using gum arabic (GA), resistant maltodextrin (RMD), or their mixture (1:1, w/w) at inlet temperatures of 140 °C and 160 °C. The enzymatic treatment efficiently hydrolyzed sucrose and promoted FOS synthesis, achieving the highest FOS yield after 2 h at 55 °C among the incubation times tested. Wall material and inlet temperature significantly influenced (<em>p</em> ≤ 0.05) the physicochemical and functional properties of the microcapsules. GA produced the highest encapsulation yield (up to 64.50 %) and, at 140 °C, the highest total phenolic content (TPC, 38.03 mg GAE/g db) and antioxidant activities (DPPH = 198.06 µmol TE/g db; FRAP = 160.78 µmol TE/g db), together with excellent solubility (93.8 %) and encapsulation efficiency (>96 %). Scanning electron microscopy revealed dented, spherical microcapsules characteristic of rapid crust formation during atomization. The integration of enzyme-assisted FOS enrichment and spray-drying encapsulation provides a sustainable route for valorizing durian, transforming a high-sugar tropical fruit into a stable and potential prebiotic functionality pending FOS retention studies. This bioprocess offers a scalable platform for producing next-generation functional ingredients that unite nutritional functionality with environmental and technological sustainability.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"10 ","pages":"Article 101216"},"PeriodicalIF":0.0,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146173494","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

Biochemical and nutritional composition analysis of selected seaweed cultivated through in-vitro thallus regeneration process 体外培养海藻菌体再生过程的生化及营养成分分析

Food chemistry advances Pub Date : 2026-03-01 Epub Date: 2025-12-11 DOI: 10.1016/j.focha.2025.101194

Md. Faruque Miah , Mohammad Khairul Alam Sobuj , Shafiqur Rahman , Md. Mohidul Islam , Salman Ahmed , Mahbub Alam , Aniqua Tasneem Chowdhury , Md Shabab Mehebub , Md. Jahangir Alam , Anuradha Bhadra

{"title":"Biochemical and nutritional composition analysis of selected seaweed cultivated through in-vitro thallus regeneration process","authors":"Md. Faruque Miah , Mohammad Khairul Alam Sobuj , Shafiqur Rahman , Md. Mohidul Islam , Salman Ahmed , Mahbub Alam , Aniqua Tasneem Chowdhury , Md Shabab Mehebub , Md. Jahangir Alam , Anuradha Bhadra","doi":"10.1016/j.focha.2025.101194","DOIUrl":"10.1016/j.focha.2025.101194","url":null,"abstract":"<div><div>The production of seaweed seedlings is crucial in Bangladesh for the advancement of land-based cultivation. Therefore, this study assessed the growth performance, biochemical, and nutritional profiles of four seaweed species, i.e., <em>Ulva intestinalis, Ulva lactuca, Caulerpa racemosa</em>, and <em>Gracilaria tenuistipitata</em>, cultivated via the fragment regeneration method. <em>U. intestinalis</em> showed the highest daily growth rate (8.77 %/day) and biomass yield (578 g), followed by <em>U. lactuca, G. tenuistipitata</em>, and <em>C. racemosa. G. tenuistipitata</em> had more carbohydrates (64.51 %), calcium (218.20 mg/100 g), iron (155.30 mg/100 g), zinc (6.24 mg/100 g), total phenolic content (76.89 mg GAE g<sup>-1</sup>), and antioxidant activity (DPPH: 47.25 %; IC<sub>50</sub>: 15.11 mg/mL), which shows that it has a lot of potential as a nutraceutical. Green seaweeds (<em>Ulva</em> spp.) had more protein (18–20 %) and grew quickly, making them suitable for large-scale biomass applications. <em>C. racemosa</em> grew more slowly but had more sucrose, which is useful for goods that are heavy in carbohydrates. Therefore, our current study shows that <em>U. intestinalis</em> and <em>U. lactuca</em> are suitable for rapid biomass production, while <em>G. tenuistipitata</em> shows strong potential as a functional food ingredient due to its high antioxidant and nutrient content.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"10 ","pages":"Article 101194"},"PeriodicalIF":0.0,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145712168","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