Food chemistry advances最新文献_第6页

Comparative study on the nutritional composition of small and large size Tenualosa ilisha of Meghna River, Bangladesh 孟加拉国梅克纳河小、大型特努瓦沙营养成分的比较研究

Food chemistry advances Pub Date : 2025-04-11 DOI: 10.1016/j.focha.2025.100973

Sayma Alam , Md. Hafizul Islam , Sneha Sarwar , Kazi Turjaun Akhter , Habibul Bari Shozib , Mohammad Moniruzzaman , Nazma Shaheen

{"title":"Comparative study on the nutritional composition of small and large size Tenualosa ilisha of Meghna River, Bangladesh","authors":"Sayma Alam , Md. Hafizul Islam , Sneha Sarwar , Kazi Turjaun Akhter , Habibul Bari Shozib , Mohammad Moniruzzaman , Nazma Shaheen","doi":"10.1016/j.focha.2025.100973","DOIUrl":"10.1016/j.focha.2025.100973","url":null,"abstract":"<div><div>The study aimed to explore the comparative nutritional composition of small and large-sized Hilsa of the Meghna River in Bangladesh. Proximate composition revealed that energy (291 vs 245 kcal, <em>p</em> = 0.004), total protein (22.50 vs 18.14 %, <em>p</em> < 0.001), and total lipids (22.32 vs 19.13 %, <em>p</em> = 0.005) contents were significantly higher in large-sized Hilsa. The small, and large-sized Hilsa contained 89.88 and 81.69 µg/100 g of vitamin A, respectively. The content of folate (7.27 vs 7.00 µg/100 g, <em>p</em> = 0.041) was significantly higher in small-sized Hilsa. However, no significant variation was found in vitamin A, thiamin, riboflavin, niacin, and pyridoxine contents between small and large-sized Hilsa. Among the minerals, the contents (mg/100 g) of magnesium (19.44 vs 18.15, <em>p</em> = 0.008), zinc (0.96 vs 0.88, <em>p</em> = 0.008), sodium (55.26 vs 51.51, <em>p</em> < 0.001), and potassium (9.20 vs 8.60, <em>p</em> = 0.026) were significantly higher in small-sized Hilsa. On the contrary, the content of calcium (352.67 vs 228.00 mg/100 g, <em>p</em> < 0.001) was significantly higher in large-sized Hilsa compared to small-sized Hilsa. Both total indispensable amino acid, total dispensable amino acids, total PUFA and total omega-3 fatty acids contents were higher in large-sized Hilsa.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"7 ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2025-04-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143814803","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}

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Influence of molar ratio and pH on physicochemical characteristics of genipin-derived pigments formed at cold and mild temperatures 摩尔比和pH对低温和温和温度下龙胆素衍生色素理化特性的影响

Food chemistry advances Pub Date : 2025-04-11 DOI: 10.1016/j.focha.2025.100983

Ana Mayela Ramos-de-la-Peña , Alfredo Santana-Reynoso , José González-Valdez , Oscar Aguilar , Catherine M.G.C. Renard , Cuauhtémoc Licona-Cassani

{"title":"Influence of molar ratio and pH on physicochemical characteristics of genipin-derived pigments formed at cold and mild temperatures","authors":"Ana Mayela Ramos-de-la-Peña , Alfredo Santana-Reynoso , José González-Valdez , Oscar Aguilar , Catherine M.G.C. Renard , Cuauhtémoc Licona-Cassani","doi":"10.1016/j.focha.2025.100983","DOIUrl":"10.1016/j.focha.2025.100983","url":null,"abstract":"<div><div>The reaction genipin-amino acids at acidic-alkaline conditions at 7; 37 °C was assessed and products were analyzed at the nanoscale (hydrodynamic size, concentration, and size distribution) for the first time, including FTIR analysis. Lysine and glycine pigments formed under all conditions except at pH 4.0, 7 °C. Lysine, tyrosine, and glycine at alkaline media showed a proportional increase in pigment concentration with temperature. Glycine pigments were bimodal and polydisperse (100 °C), whereas multimodal and polydisperse at 37; 7 °C. At acidic media, arginine, lysine, and glycine pigments were also multimodal and polydisperse. Leucine, tryptophan, tyrosine, and threonine did not react under unadjusted pH 7 °C but did so at basic media at 7; 37 °C, except threonine. Particle concentration from tryptophan and threonine pigments decreased from 7 - 37 °C but increased at 100 °C.</div><div>Only pH showed significant statistical differences in particle size and concentration, with the highest particle size at alkaline conditions (∼ 200 nm), higher than those under acidic media (∼ 170 nm). FTIR spectra confirmed pigment formation (∼1551 cm<sup>−1</sup>, ∼1658 cm<sup>−1</sup>, and ∼1400 and 1000 cm<sup>−1</sup>), and PCA discriminated spectra at different pH. These results provide new insights for leveraging the production of genipin-derived pigments.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"7 ","pages":"Article 100983"},"PeriodicalIF":0.0,"publicationDate":"2025-04-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143828833","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}

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Formulation and evaluation of spirulina, red algae, and jack fruit seed powders infused anti-aging cream: In Silico analysis and physiochemical characteristics 螺旋藻、红藻、杰克果籽粉灌注抗衰老面霜的配方及评价：硅分析及理化特性

Food chemistry advances Pub Date : 2025-04-10 DOI: 10.1016/j.focha.2025.100968

Soundarya Balasubramanian, Stalin Selvaraj

{"title":"Formulation and evaluation of spirulina, red algae, and jack fruit seed powders infused anti-aging cream: In Silico analysis and physiochemical characteristics","authors":"Soundarya Balasubramanian, Stalin Selvaraj","doi":"10.1016/j.focha.2025.100968","DOIUrl":"10.1016/j.focha.2025.100968","url":null,"abstract":"<div><div>The present work aims to formulate a non-toxic, 100 % natural anti-aging cream with the combination of red algae, green algae, and Jack fruit seed for the first time. The Gas chromatography and Mass spectrometry (GC–MS) analysis of green algae, red algae, and jackfruit seed showed the presence of six different potential anti-aging compounds. We carried out docking studies of the compounds identified from Gas chromatography and Mass spectrometry (GC–MS) using the Schrodinger suite with collagenase enzyme. The findings indicated that all the compounds interact potentially with collagenase with binding energy 1-Iodo-2-methylundecane (-4 Kcal/mol), Estra-1,3,5(10)-trien-17-beta.-ol (-6.9 Kcal/mol), Tetradecane (-7 Kcal/mol), 8-Hydroxyguanosine (-7.7 Kcal/mol), niacin (Niacin)amide (-4.3 Kcal/mol) and Linoelaidic acid (-7 Kcal/mol) and also verified using Molecular Dynamic Simulation. Then, the microalgae and jackfruit seed-infused anti-aging cream were prepared using the FSSAI-approved protocol reported in the literature and confirmed with proper consistency, odour, and colour in four trials. Among the four trials, trial 4 exhibited good colour and pleasant smell. The cream (trial 4) also showed anti-microbial activity for better stability. That proves the cream efficiently treats microorganisms, which play a prominent role in collagen degradation in the face skin. The shelf life of the cream is extended up to 6 months, where the cream is stored in optimum conditions.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"7 ","pages":"Article 100968"},"PeriodicalIF":0.0,"publicationDate":"2025-04-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143808331","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}

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Frying practices, oils quality and development of natural adsorbents to regenerate frying oils used by unlicensed street vendors of fried meat in Bamenda, North-West Cameron 在卡麦隆西北部巴门达，无执照的炸肉街头摊贩所使用的煎炸油的煎炸做法、油的品质及天然吸附剂的发展

Food chemistry advances Pub Date : 2025-04-10 DOI: 10.1016/j.focha.2025.100977

Gires Boungo Teboukeu , Aphrodite Tchewonpi Choumessi , Audrey Akaanie Andongatei , Fabrice Tonfack Djikeng , Ronice Zokou , Clifford Boubga , Lifoter Kenneth Navti

{"title":"Frying practices, oils quality and development of natural adsorbents to regenerate frying oils used by unlicensed street vendors of fried meat in Bamenda, North-West Cameron","authors":"Gires Boungo Teboukeu , Aphrodite Tchewonpi Choumessi , Audrey Akaanie Andongatei , Fabrice Tonfack Djikeng , Ronice Zokou , Clifford Boubga , Lifoter Kenneth Navti","doi":"10.1016/j.focha.2025.100977","DOIUrl":"10.1016/j.focha.2025.100977","url":null,"abstract":"<div><div>This study aimed at assessing the frying practices, oils quality used by street vendors of fried meat in Bamenda and also develop natural absorbents to regenerate oils after frying. 31 vendors were interviewed on frying practices. Sample oils collected were analyzed measuring oxidation parameters. 10 % of each activated adsorbent prepared from groundnut shells and rice husks was mixed with degraded oils and the oxidation parameters before and after adsorption were evaluated. Results showed that none of the vendors followed the standard number of 08 frying cycles. Also, 54.84 % of the oils used for frying were dark and the filtration methods of the oils used after frying do not adsorb and remove oxidation products. Analysis of all oil samples showed extremely high levels of degradation with aldehydes up to 3–4 times higher than the standard in most samples. The treatment of degraded oils, regardless of the activated adsorbent used, reduced the free fatty acids, primary (peroxides) and secondary (aldehydes) oxidation products in the oils. The percentage improvement in oil quality was highest for the anisidine value (31.24 to 58.91 %) showing that the adsorbents adsorb/remove more aldehydes. The use of these adsorbents by street vendors for oil regeneration should be recommended.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"7 ","pages":"Article 100977"},"PeriodicalIF":0.0,"publicationDate":"2025-04-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143816116","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}

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Innovative preservation of beetroot juice via nisin assisted thermo-sonication: Impact on antioxidants, physicochemical properties, enzymes, and microbial reduction 创新保存甜菜根汁通过乳清辅助热超声：对抗氧化剂的影响，物理化学性质，酶和微生物减少

Food chemistry advances Pub Date : 2025-04-09 DOI: 10.1016/j.focha.2025.100979

Animesh Sarkar, Md. Sumon Miah, Mahabub Alam, Fiaz Bin Osman, Mukta Roy

{"title":"Innovative preservation of beetroot juice via nisin assisted thermo-sonication: Impact on antioxidants, physicochemical properties, enzymes, and microbial reduction","authors":"Animesh Sarkar, Md. Sumon Miah, Mahabub Alam, Fiaz Bin Osman, Mukta Roy","doi":"10.1016/j.focha.2025.100979","DOIUrl":"10.1016/j.focha.2025.100979","url":null,"abstract":"<div><div>Beetroot juice is rich in bioactive compounds with significant health benefits but is highly perishable due to enzymatic activity and microbial growth. This study evaluates the impact of nisin-assisted thermo-sonication on antioxidant activity, enzyme inactivation, and microbial reduction in beetroot juice. Beetroot juice was subjected to thermo-sonication at 45 °C, 50 °C, and 55 °C for 5, 10, and 15 min with nisin concentrations of 50, 100, and 200 ppm. The results showed that TPC increased from 22.25 to 67.12 mg GAE/100 mL, TFC from 5.06 to 9.21 mg QE/100 mL, and DPPH radical scavenging activity from 30.48 % to 57.45 %, with the highest values observed at 45 °C for 15 min with 200 ppm nisin. Additionally, this treatment effectively reduced PPO and POD enzyme activities to 33.33 % and 35.29 %, respectively, indicating a substantial decline in enzymatic browning and enhanced juice stability. The greatest microbial reduction was achieved at 55 °C for 15 min with 200 ppm nisin, yielding the lowest bacterial count of 3.58 log CFU/mL. These findings suggest that nisin-assisted thermo-sonication is a promising alternative to conventional preservation methods, effectively balancing microbial safety, antioxidant retention, and quality maintenance.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"7 ","pages":"Article 100979"},"PeriodicalIF":0.0,"publicationDate":"2025-04-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143821371","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}

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Analysis of the impact of latitude on the structure and composition of tea leaves and associated cold resistance 纬度对茶叶结构、成分及其抗寒性的影响分析

Food chemistry advances Pub Date : 2025-04-08 DOI: 10.1016/j.focha.2025.100982

Tian Lili , Li Juan , Lin Haiyan , Yao Yuantao , Huang Jian′an

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Microencapsulation of Lactobacillus plantarum by avocado seed- type 3 resistant starch and okara protein isolate 牛油果种子3型抗性淀粉和牛油果分离蛋白微胶囊化植物乳杆菌的研究

Food chemistry advances Pub Date : 2025-04-08 DOI: 10.1016/j.focha.2025.100964

Tram Anh Ngoc Le, Wei Ning Chen

{"title":"Microencapsulation of Lactobacillus plantarum by avocado seed- type 3 resistant starch and okara protein isolate","authors":"Tram Anh Ngoc Le, Wei Ning Chen","doi":"10.1016/j.focha.2025.100964","DOIUrl":"10.1016/j.focha.2025.100964","url":null,"abstract":"<div><div>Probiotics provide significant health benefits, but their viability is often compromised by environmental conditions during storage and digestion, such as temperature, moisture, oxygen exposure, acidic pH, digestive enzymes, and bile salts. To enhance probiotic stability, this study explored the microencapsulation of probiotics using complexes formed from resistant starch (RS3) extracted from avocado seeds and okara protein isolate (OPI), which underwent the Maillard reaction. The addition of RS3 altered the secondary structure of OPI and increased its thermal resilience. An optimal ratio of RS3 to OPI was identified. At this ratio, the microcapsules had under 5 % of moisture content which was suitable for long-term storage at 25 °C and 4 °C for up to 8 weeks. This compact structure provided better protection for over 80 % of probiotics at the inlet temperatures and around 99.77 % under simulated gastrointestinal conditions, demonstrating superior characteristics compared to other studies. Additionally, the use of okara protein as a plant-based alternative to animal-derived proteins eliminated allergen concerns, making the encapsulation system suitable for a wider range of consumers. The findings suggested that these naturally derived, biodegradable complexes offered a promising encapsulation material for improving probiotic stability and targeted delivery in functional food and pharmaceutical applications. This study contributed to the advancement of sustainable and effective probiotic encapsulation techniques.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"7 ","pages":"Article 100964"},"PeriodicalIF":0.0,"publicationDate":"2025-04-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143792344","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

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Black ginger (Kaempferia parviflora): A source of functional ingredient for food, nutraceutical and pharmaceutical applications 黑姜（Kaempferia parviflora）：食品、保健品和医药应用的功能性成分来源

Food chemistry advances Pub Date : 2025-04-08 DOI: 10.1016/j.focha.2025.100980

Sook Chin Chew , Kar Lin Nyam

{"title":"Black ginger (Kaempferia parviflora): A source of functional ingredient for food, nutraceutical and pharmaceutical applications","authors":"Sook Chin Chew , Kar Lin Nyam","doi":"10.1016/j.focha.2025.100980","DOIUrl":"10.1016/j.focha.2025.100980","url":null,"abstract":"<div><div>Black ginger (<em>Kaempferia parviflora</em>) is a food crop and herbal plant native to Southeast Asia. It has been used for centuries in traditional Asian medicine for its numerous health benefits, particularly antioxidant and anti-inflammatory activities. However, the previous literature about black ginger is scattered. This review discusses the phytochemical constituents of black ginger, including the phenolic compounds, carotenoids, vitamins, fatty acids, phytosterols, and essential oils. Polyxymethoxyflavones and anthocyanins are the main phenolic compounds in the black ginger. The various applications in pharmaceutical, nutraceutical, and food associated with the black ginger extract and its bioactive compounds have been reviewed. Polyxymethoxyflavones are the well-known bioactive compounds to study in black ginger and are related to numerous health-promoting traits. Circadian rhythm, cardioprotective, anti-cancer, anti-obesity, anti-ulcer, anti-inflammatory, and physical performance enhancement have been reported with the health-promoting effects of black ginger. Moreover, black ginger extracts have protected against cellular damage and dysfunction, including fibroblast dysfunction, and modulate inflammatory responses. This review helps to stimulate further research to facilitate the development and application of black ginger in various industries.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"7 ","pages":"Article 100980"},"PeriodicalIF":0.0,"publicationDate":"2025-04-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143828831","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

Development of functional muffins enriched with lemon by-products as sources of Bioactive compounds 开发富含生物活性化合物来源柠檬副产品的功能性松饼

Food chemistry advances Pub Date : 2025-04-06 DOI: 10.1016/j.focha.2025.100972

Ana Rita Soares Mateus , Angelina Pena , Ana Sanches Silva

{"title":"Development of functional muffins enriched with lemon by-products as sources of Bioactive compounds","authors":"Ana Rita Soares Mateus , Angelina Pena , Ana Sanches Silva","doi":"10.1016/j.focha.2025.100972","DOIUrl":"10.1016/j.focha.2025.100972","url":null,"abstract":"<div><div>Food waste is a growing global concern, and upcycling by-products from the food industry offers a sustainable solution. This study explores the incorporation of lemon by-products—fresh pomace, flour, and extract—into muffin formulations to enhance their nutritional, antioxidant, and sensory properties while reducing waste. While previous studies have separately explored the use of these lemon by-products, this work uniquely compares all three in a single context. Muffins enriched with lemon by-product flour showed lower lipid (9.97 %) and higher protein content (1.35 %), while those with fresh pomace had the highest fiber levels (6.55 %). Baking significantly increased antioxidant activity and total phenolic content due to the release of bound phenolics and the formation of Maillard reaction products. Sensory analysis revealed that muffins with fresh pomace and extract had the most appealing aroma, whereas those with flour scored lower due to the astringency of citrus peel components. Nonetheless, all formulations achieved high consumer acceptance, with muffins containing fresh pomace offering the best balance between nutritional and sensory qualities. This work highlights the influence of thermal processing on phenolic stability, showing reductions in flavonoids like rutin and naringenin during baking. The findings demonstrate that lemon by-products can be successfully incorporated into baked goods to create functional foods, supporting waste reduction and promoting a circular economy.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"7 ","pages":"Article 100972"},"PeriodicalIF":0.0,"publicationDate":"2025-04-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143784007","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Cowpea protein isolate: pH-adjustments emulsion stabilization-based polymer into its modification for food applications 豇豆分离蛋白：以ph调节乳液稳定聚合物为基础，对其进行食品改性

Food chemistry advances Pub Date : 2025-04-05 DOI: 10.1016/j.focha.2025.100975

Abdurohman Zakki, Nita Aryanti

{"title":"Cowpea protein isolate: pH-adjustments emulsion stabilization-based polymer into its modification for food applications","authors":"Abdurohman Zakki, Nita Aryanti","doi":"10.1016/j.focha.2025.100975","DOIUrl":"10.1016/j.focha.2025.100975","url":null,"abstract":"<div><div>The demand for natural-based food has grown worldwide, leading to a shift towards natural ingredients like cowpeas. Recently, cowpeas may be used as alternative meals or supplements for diet programs. However, the effect of pH adjustments in the current research was still less understood in the emulsion process. Here we investigate that cowpea protein isolate (CPI) is utilised in emulsion mechanistic-based polymer and its modification depending on the pH adjustments. We found that, in controlling pH assays, emulsion has a remarkable improvement in properties at pH 9.5, especially in the oil-in-water emulsion process. For the yield of cowpea protein isolate, these results showed the highest protein yield at 63.54 %, comparable to untreated cowpea powder (21.50 %). Moreover, we found the emulsion stability from protein as the emulsifier in the emulsion process. Our results demonstrate how the control of pH blend in cowpea protein isolate can modify the emulsion properties. We expect our assay to be a starting point for deep explanations in modelling approaches. The researcher can combine action with kinetics and thermodynamics models. Furthermore, emulsion is a major implication for the development of the food system and a well-alternative way to enhance the health of a natural-based product.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"7 ","pages":"Article 100975"},"PeriodicalIF":0.0,"publicationDate":"2025-04-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143808332","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