Food chemistry advances最新文献_第5页

Influence of packaging systems and storage conditions on quality attributes, antioxidant capacity, and microbial stability of garden cress (Lepidium sativum L.) microgreens 包装制度和贮藏条件对园菜（Lepidium sativum L.）微绿品质属性、抗氧化能力和微生物稳定性的影响

Food chemistry advances Pub Date : 2026-03-01 Epub Date: 2026-02-14 DOI: 10.1016/j.focha.2026.101250

Elham Azarpazhooh , Parvin Sharayei , Yeganeh Sabeghi , Danial Gandomzadeh

{"title":"Influence of packaging systems and storage conditions on quality attributes, antioxidant capacity, and microbial stability of garden cress (Lepidium sativum L.) microgreens","authors":"Elham Azarpazhooh , Parvin Sharayei , Yeganeh Sabeghi , Danial Gandomzadeh","doi":"10.1016/j.focha.2026.101250","DOIUrl":"10.1016/j.focha.2026.101250","url":null,"abstract":"<div><div>Garden cress (<em>Lepidium sativum</em> L.) microgreens are highly nutritious but extremely perishable, and information on the combined effects of packaging film type, modified-atmosphere strategy, and storage temperature on physicochemical and microbial quality parameters have not been comprehensively evaluated. This study investigated the effects of five packaging treatments, storage temperature (4 and 12 °C), and storage duration (3, 5, and 15 days) on the physicochemical properties, antioxidant capacity, and microbial quality of cress microgreens. Moisture loss in control samples reached 5–6 %, whereas polypropylene-based active modified-atmosphere packaging (PP-MP1) retained up to 98.52 % moisture at 4 °C. Weight loss increased 1.55-fold at 12 °C, while PP-MP1 limited losses to 3.50 %. Chlorophyll degradation reached 35–40 % in controls but was reduced to 15–20 % in PP-MP1. Ascorbic acid loss was limited to 15–20 % under PP-MP1 compared with 35–40 % in controls. Total phenolic content declined by 10–15 % in PP-MP1 versus 25–30 % in controls. Antioxidant activity after 15 days was highest in PP-MP1 at 4 °C (43.36 %). Microbial counts ranged from 0.61 to 5.20 log CFU g⁻¹, with the lowest values consistently observed in PP-MP1. These results demonstrate that polypropylene-based active modified-atmosphere packaging combined with cold storage is an effective postharvest strategy for extending shelf life and maintaining the quality and safety of cress microgreens.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"10 ","pages":"Article 101250"},"PeriodicalIF":0.0,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147385082","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

Does organic viticulture enhance polyphenol bioaccessibility in syrah grapes and wines? an in vitro and microstructural approach 有机葡萄栽培是否能提高西拉葡萄和葡萄酒中多酚的生物可及性？体外和显微结构方法

Food chemistry advances Pub Date : 2026-03-01 Epub Date: 2025-12-17 DOI: 10.1016/j.focha.2025.101202

Fabio Macías-Gallardo , Tannia Alexandra Quiñones-Muñoz , Virginia Larrea , Isabel Hernando , César Ozuna

{"title":"Does organic viticulture enhance polyphenol bioaccessibility in syrah grapes and wines? an in vitro and microstructural approach","authors":"Fabio Macías-Gallardo , Tannia Alexandra Quiñones-Muñoz , Virginia Larrea , Isabel Hernando , César Ozuna","doi":"10.1016/j.focha.2025.101202","DOIUrl":"10.1016/j.focha.2025.101202","url":null,"abstract":"<div><div>The global consumer trend for more natural, sustainable, and nutritious products has prompted the wine industry to produce grapes and wines from organic systems. The objective of this research was to evaluate the influence of organic agricultural management on the bioaccessibility of phenolic compounds and the antioxidant capacity of Syrah red grapes and wines. This was carried out through an <em>in vitro</em> human digestion simulation (oral, gastric, and intestinal stages) and a microstructural analysis. The conventional vineyard (control) presented a higher content of catechin (grape: 759.94 μg/g, wine: 392.45 μg/g), myricetin (grape: 190.22 μg/g, wine: 110.50 μg/g), and resveratrol (grape: 98.52, wine: 41.33 μg/g). The organic agricultural management contributed to increasing (<em>p</em> < 0.05) the bioaccessibility index of gallic acid (grape: 17.30 %, wine: 5.86 %), resveratrol (grape: 23.92 %, wine: 14.93 %), and antioxidant capacity (grape: 3.65 %, wine: 19.35 %), which have been widely studied in literature for their positive health impacts (anticancer, anti-inflammatory, cardioprotective). The microstructure exhibited purple, blue, green, orange, and pink hues, indicating the presence of phenols, flavonoids, tannins, and anthocyanins. The findings evidence the potential for bioaccessibility of phenolic compounds and the possible positive health impact of grapes and wines harvested from sustainable systems.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"10 ","pages":"Article 101202"},"PeriodicalIF":0.0,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145791607","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

Catharina Sour: Innovation in the first Brazilian craft beer style – From tradition to the sensory exploration of Brazilian tropical fruits Catharina Sour：巴西第一款精酿啤酒风格的创新——从传统到巴西热带水果的感官探索

Food chemistry advances Pub Date : 2026-03-01 Epub Date: 2025-12-16 DOI: 10.1016/j.focha.2025.101201

Amanda Felipe Reitenbach , Adriana Sturion Lorenzi , Ana C. Broch , Aghata Ferreira Frade , Kevin de Mello Santamaria , Grace Ferreira Ghest , Paula Christina Mattos dos Santos , Pietro Bezerra Santiago , Julio Cesar Machado Junior , Martin Zarnkow , Vivian Maria Burin

引用次数: 0

Antihyperglycemic potential of white bread substituted with Moringa oleifera leaf powder from different leaf stalk colors in in vitro and in vivo models 不同叶柄颜色辣木叶粉替代白面包在体外和体内模型中的降糖潜力

Food chemistry advances Pub Date : 2026-03-01 Epub Date: 2026-01-18 DOI: 10.1016/j.focha.2026.101227

Ashliech Liy Sya’niy , Teti Estiasih , Mokhamad Nur , Kgs Ahmadi , Erryana Martati , Siti Narsito Wulan , Ambar Fidyasari

{"title":"Antihyperglycemic potential of white bread substituted with Moringa oleifera leaf powder from different leaf stalk colors in in vitro and in vivo models","authors":"Ashliech Liy Sya’niy , Teti Estiasih , Mokhamad Nur , Kgs Ahmadi , Erryana Martati , Siti Narsito Wulan , Ambar Fidyasari","doi":"10.1016/j.focha.2026.101227","DOIUrl":"10.1016/j.focha.2026.101227","url":null,"abstract":"<div><div>The prevalence of diabetes globally is projected to increase, prompting the search for alternative plant-based therapies. <em>Moringa oleifera</em> (MO) leaf powder (MOLP) is a prospective leaf-based material for disease management. MOLP-formulated food products are an interesting carrier for their health benefits. This study evaluated the hypoglycemic effect of white bread substituted with green and red leaf stalk (LS) MOLP at a level of 10%. MOLP substitution of white bread increased protein, fat, and ash compared to the control, unsubstituted bread. Red LS MOLP substituted white bread had a higher phenolic and flavonoid content than green. Phytochemicals of ethanol extract had 69, 119, and 126 identified compounds for non-substituted-white bread, green and red LS MOLP substitution, respectively. Ethanol extract of red LS MOLP substituted white bread showed the highest α-glucosidase inhibition, and the inhibition activity of the extract from that of red was higher than that of green. <em>In vivo</em> tests showed a decreased postprandial glycemic response of normal rats in the meal tolerance test study, and fasting blood glucose in hyperglycemic rats during 4 weeks of feeding. Substitution of white bread with green and red LS MOLP reduced glucose levels from 232 to 149 mg/dL and from 238 to 124 mg/dL, respectively. Increased digesta viscosity and propionate production indicated enhanced gut microbial fermentation and glucose metabolism. MOLP substitution in bread provided a scientific basis for developing leaf-based antidiabetic foods. The hypoglycemic activity was affected by bioactive compounds of MOLP from different LS colors</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"10 ","pages":"Article 101227"},"PeriodicalIF":0.0,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146078026","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

From waste to valuable by-product: Polyphenols, fiber, and proanthocyanidins in Costa Rican guava (Psidium friedrichsthalianum [O. Berg] Nied) press cake 从废物到有价值的副产品：哥斯达黎加番石榴（Psidium friedrichhsthalium）中的多酚、纤维和原花青素。（伯格）新闻蛋糕

Food chemistry advances Pub Date : 2026-03-01 Epub Date: 2026-01-20 DOI: 10.1016/j.focha.2026.101230

Carolina Herrera-González , Rodrigo Muñoz-Arrieta , Mariangela Tretti-Beckles , Randall Loaiza-Montoya

{"title":"From waste to valuable by-product: Polyphenols, fiber, and proanthocyanidins in Costa Rican guava (Psidium friedrichsthalianum [O. Berg] Nied) press cake","authors":"Carolina Herrera-González , Rodrigo Muñoz-Arrieta , Mariangela Tretti-Beckles , Randall Loaiza-Montoya","doi":"10.1016/j.focha.2026.101230","DOIUrl":"10.1016/j.focha.2026.101230","url":null,"abstract":"<div><div>Costa Rican guava (<em>Psidium friedrichsthalianum</em> [O. Berg] Nied) press cake (GPC) is an underutilized by-product of juice and pulp production with potential as a source of functional compounds. This study aimed to characterize the nutritional composition, polyphenolic profile, and antioxidant capacity of GPC and evaluate the impact of hot-air drying (AD) and freeze-drying (FD) on its bioactive components. Proximate analysis revealed a high dietary fiber content (70.00±1.50 g/100 g), moderate protein levels (5.74±0.04 g/100 g), and low-fat content (0.15±0.04 g/100 g). Organic acid and vitamin profiling showed higher retention in FD samples, with vitamin C concentrations exceeding 18,000 µg/g in the dried product. Phytochemical analysis indicated high contents of total polyphenol (52–56 mg GAE/g), flavonoids (1.5–2.2 mg QE/g), and soluble proanthocyanidins (6.4–9.2 mg ProA2/g), with FD samples consistently outperforming AD. Antioxidant assays confirmed strong activity, particularly in the FD samples. Mass spectrometry analysis revealed a predominance of low-degree polymerization B-type proanthocyanidins, which are associated with enhanced stability and bioavailability. These findings highlight Costa Rican guava press cake as a promising ingredient for functional food applications and sustainable valorization strategies within a circular economy framework.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"10 ","pages":"Article 101230"},"PeriodicalIF":0.0,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146078025","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 meat particle size and different value cuts on the quality and ultrastructure of restructured mutton slices 肉粒度和不同切值对重组羊肉片质量和超微结构的影响

Food chemistry advances Pub Date : 2026-03-01 Epub Date: 2025-12-24 DOI: 10.1016/j.focha.2025.101214

G.V.Bhaskar Reddy , A.R. Sen , Ajay S. Desai , B.M. Naveena , P. Amaravathi , Abderrahmane Aït-Kaddour , Zuhaib F. Bhat

{"title":"Effect of meat particle size and different value cuts on the quality and ultrastructure of restructured mutton slices","authors":"G.V.Bhaskar Reddy , A.R. Sen , Ajay S. Desai , B.M. Naveena , P. Amaravathi , Abderrahmane Aït-Kaddour , Zuhaib F. Bhat","doi":"10.1016/j.focha.2025.101214","DOIUrl":"10.1016/j.focha.2025.101214","url":null,"abstract":"<div><div>The impact of meat particle size and different value cuts was evaluated on the quality of restructured mutton slices (RMS). RMS were developed using meat of different particle sizes (T1 and T2 = 1.5 cm; T3 and T4 = 2.5 cm) and value cuts (T1 and T3 = 100 % high-value cuts; T2 and T4 = 80 % high-value cuts + 20 % low-value cuts) through a hot-set binding system. The addition of low-value cuts and increasing the particle size negatively affected some of the quality parameters of RMS (such as batter stability, total protein extractability, collagen content, collagen solubility, water holding capacity (WHC), and cooking yield). The particle size and the meat cuts affected (<em>P</em> < 0.05) the proximate composition, texture and instrumental colour [redness (a*) and lightness (L*)] of the products. Electrophoretic analysis of the T1 samples showed increased protein fragmentation within the molecular weight ranges of 35–48 kDa and 180–245 kDa. RMS samples prepared using 1.5 cm meat particles (notably T1) displayed a more homogeneous and regular microstructural arrangement, characterized by a denser protein network. Both particle size and type of meat cuts were found to differentially influence the sensory attributes of RMS, indicating a critical role in the product quality.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"10 ","pages":"Article 101214"},"PeriodicalIF":0.0,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146078024","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

Predictive modeling of Salmonella inactivation in a hybrid alternative protein matrix: A comparative evaluation of mechanistic and machine learning approaches 混合替代蛋白基质中沙门氏菌失活的预测建模：机械和机器学习方法的比较评估

Food chemistry advances Pub Date : 2026-03-01 Epub Date: 2026-02-22 DOI: 10.1016/j.focha.2026.101261

Youssef Ezzaky , Mariem Zanzan , Amanda Voo Ying Hui , Fouad Achemchem , Wei Ning Chen

{"title":"Predictive modeling of Salmonella inactivation in a hybrid alternative protein matrix: A comparative evaluation of mechanistic and machine learning approaches","authors":"Youssef Ezzaky , Mariem Zanzan , Amanda Voo Ying Hui , Fouad Achemchem , Wei Ning Chen","doi":"10.1016/j.focha.2026.101261","DOIUrl":"10.1016/j.focha.2026.101261","url":null,"abstract":"<div><div>Ensuring microbial safety remains a key issue in the alternative protein industry. This study examined the inactivation kinetics of <em>Salmonella</em>, a common foodborne pathogen, in a model protein matrix. A Doehlert response surface design experiment was used to evaluate the effects of oregano essential oil (OEO) concentrations (0–0.3 % v/w), pH levels (4.7–6.8), sodium chloride concentrations (0.9–3.8 % w/w) and temperatures (8–20 °C). Primary mechanistic modelling indicated that the biphasic model was the best fit for 73.9 % of individual experiments, suggesting the presence of stress-resistant microbial populations. For global predictive models, machine learning algorithms outperformed global mechanistic models. The Random Forest (RF) model achieved the best performance with R² = 0.91, RMSE = 0.52, B<sub>f</sub> = 1.09 and A<sub>f</sub> = 2.24, followed by XGBoost. Validation conducted using a commercial hybrid protein substrate demonstrated the protective effect of the matrix. However, the RF model demonstrated strong relative performance (R² = 0.75; RMSE = 1.04) compared to the one-step global Weibull model. Chemical profiling using GC–MS and sensory profiling using an electronic tongue revealed the effects of the matrices on volatile antimicrobial agents. These findings establish a data-driven approach for safety-by-design in the alternative protein industry.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"10 ","pages":"Article 101261"},"PeriodicalIF":0.0,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147385079","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

“Novel functional bar formulated with Amaranthus spp. and partially hydrolyzed guar gum improves metabolic and neurobehavioral alterations in a high-fat diet–induced obesity mouse model” “用苋属植物和部分水解瓜尔胶制成的新型功能棒改善了高脂肪饮食引起的肥胖小鼠模型的代谢和神经行为改变。”

Food chemistry advances Pub Date : 2026-03-01 Epub Date: 2026-02-02 DOI: 10.1016/j.focha.2026.101237

Ehekatzin Garcia-Valdés , Verónica Edith Gallegos-Hernández , Maria-del-Carmen Silva-Lucero , Ruth Bustamante-García , Atonatiu E Gómez-Martínez , Ana María Vázquez-Alvarado , Mónica Rosalía Jaime-Fonseca , Patricia Vergara-Aragón

{"title":"“Novel functional bar formulated with Amaranthus spp. and partially hydrolyzed guar gum improves metabolic and neurobehavioral alterations in a high-fat diet–induced obesity mouse model”","authors":"Ehekatzin Garcia-Valdés , Verónica Edith Gallegos-Hernández , Maria-del-Carmen Silva-Lucero , Ruth Bustamante-García , Atonatiu E Gómez-Martínez , Ana María Vázquez-Alvarado , Mónica Rosalía Jaime-Fonseca , Patricia Vergara-Aragón","doi":"10.1016/j.focha.2026.101237","DOIUrl":"10.1016/j.focha.2026.101237","url":null,"abstract":"<div><div>Obesity represents a growing public health challenge, closely associated with metabolic dysfunctions and cognitive alterations such as anxiety, depressive-like behaviors, and memory deficits. In response to this issue, the development of functional foods that integrate plant proteins, bioactive compounds, and prebiotic fibers offers an innovative approach for dietary prevention and management. This study reports, for the first time, the formulation and evaluation of a functional bar prepared from <em>Amaranthus</em> spp. grain, an ancestral pseudocereal rich in proteins and phytochemicals, combined with partially hydrolyzed guar gum, a fermentable prebiotic fiber. Using a high-fat diet–induced mouse model of obesity, the bar demonstrated significant benefits by improving glucose and lipid regulation, restoring locomotor activity, and reducing depressive-like behaviors. These findings highlight the synergistic action between amaranth and guar gum, providing a novel and promising contribution to the design of functional foods.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"10 ","pages":"Article 101237"},"PeriodicalIF":0.0,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146173440","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

Unlocking the potential of Psidium guajava leaves: From traditional uses to functional foods 释放番石榴叶的潜力：从传统用途到功能性食品

Food chemistry advances Pub Date : 2026-03-01 Epub Date: 2026-01-30 DOI: 10.1016/j.focha.2026.101236

Soham S. Khandagale, Pavankumar Ramdas More, Ashish Dabade, Sachin K Sonawane

{"title":"Unlocking the potential of Psidium guajava leaves: From traditional uses to functional foods","authors":"Soham S. Khandagale, Pavankumar Ramdas More, Ashish Dabade, Sachin K Sonawane","doi":"10.1016/j.focha.2026.101236","DOIUrl":"10.1016/j.focha.2026.101236","url":null,"abstract":"<div><div>This review critically discusses the multiple-use potential of <em>Psidium guajava</em>, commonly known as guava, especially how traditionally used leaves can be applied to functional food systems and sustainable packaging technology. Three important dimensions are argued: i) the nutritional and phytochemical profile of guava leaves, since it characterizes sufficient levels of polyphenol, flavonoid, tannin, and terpenoid species; ii) excellent techniques of extraction and characterization that include the development of emerging green technologies such as ultrasound-assisted extraction (UAE) and microwave-assisted extraction (MAE), among others, that enhance bioactivity recovery and stability; iii) the biological activities of the guava leaf constituents-antioxidant, antidiabetic. The research gap identified in this review is the lack of a uniform method for extracting and assessing the clinical efficacy of phytochemicals in plants, as well as the variability in phytochemical content across plant species. Future research prospects have been proposed, including data-driven optimization and multidisciplinary research. The combination of these elements makes guava leaf a contender as a natural product in the pursuit of traditional knowledge, modern food innovation, and sustainable development.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"10 ","pages":"Article 101236"},"PeriodicalIF":0.0,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146173443","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

Recent updates on the pharmacological and nutritional properties of Spirulina platensis: A comprehensive review 螺旋藻的药理和营养特性的最新进展：综合综述

Food chemistry advances Pub Date : 2026-03-01 Epub Date: 2026-01-30 DOI: 10.1016/j.focha.2026.101235

Ketonze Valademy Ketu , Abang Ulrich Akwo , Manirambona Innocent , Choumessi Tchewonpi Aphrodite

{"title":"Recent updates on the pharmacological and nutritional properties of Spirulina platensis: A comprehensive review","authors":"Ketonze Valademy Ketu , Abang Ulrich Akwo , Manirambona Innocent , Choumessi Tchewonpi Aphrodite","doi":"10.1016/j.focha.2026.101235","DOIUrl":"10.1016/j.focha.2026.101235","url":null,"abstract":"<div><div>The pharmacological and nutritional characteristics of <em>Spirulina platensis</em>, an ancient cyanobacterium known for its rich nutrient profile that includes proteins, essential fatty acids, vitamins, and special bioactive compounds like phycocyanin and carotenoids, are summarized in this review. The strong antioxidant, anti-inflammatory, immunomodulatory, antiviral, and anticancer properties of <em>Spirulina</em> are among the many health benefits highlighted in this review. These characteristics make <em>Spirulina</em> a potentially effective agent for the management and prevention of long-term conditions such as diabetes, obesity, and inflammatory diseases. The review also highlights the need for further research to address potential toxicological concerns and elucidate the mechanisms underlying <em>Spirulina's</em> therapeutic benefits. As the global market for <em>Spirulina</em> grows, its use in nutraceuticals, medicines, and functional foods is gaining recognition, underscoring its potential to benefit public health significantly. This detailed investigation of <em>Spirulina</em> not only confirms its status as a superfood but also calls for further in-depth research to better understand its mechanism of action.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"10 ","pages":"Article 101235"},"PeriodicalIF":0.0,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146173444","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