Food chemistry advances最新文献_第7页

Performance of a crude enzymatic cocktail produced by Aspergillus niger LBM 321 in the recovery of bound phenolic compounds 黑曲霉LBM 321生产的粗酶鸡尾酒回收结合的酚类化合物的性能

Food chemistry advances Pub Date : 2026-03-01 Epub Date: 2026-01-05 DOI: 10.1016/j.focha.2026.101221

Gabriela Verónica Díaz , Romina Olga Coniglio , María Daniela Rodríguez , Mayra Florencia Bordaquievich , Pedro Darío Zapata , María Isabel Fonseca

{"title":"Performance of a crude enzymatic cocktail produced by Aspergillus niger LBM 321 in the recovery of bound phenolic compounds","authors":"Gabriela Verónica Díaz , Romina Olga Coniglio , María Daniela Rodríguez , Mayra Florencia Bordaquievich , Pedro Darío Zapata , María Isabel Fonseca","doi":"10.1016/j.focha.2026.101221","DOIUrl":"10.1016/j.focha.2026.101221","url":null,"abstract":"<div><div>Jabuticaba (<em>Plinia cauliflora</em>) processing generates substantial epicarp waste rich in phenolic compounds, which have antioxidant and health‐promoting potential. To valorize the jabuticaba epicarps via a green biotechnological approach, we developed and optimized an enzyme extraction of phenolic compounds using a fungal cocktail produced by <em>Aspergillus niger</em> LBM 321. A central composite design was employed to evaluate the effects of temperature, pH, and time of extraction. <em>The</em> optimal conditions were 38.5 °C, pH 5.34, and 10 h yielded 72.94 mg GAE 100 mL⁻¹. Under these conditions, enzymatic extraction outperformed alkaline hydrolysis (1 N NaOH, pH 9.5) and commercial enzyme extraction (Viscozyme L). UHPLC‐MS/MS analysis revealed that <em>ρ</em>-coumaric and ferulic acids were the predominant phenolics in the fungal enzyme extracts, suggesting preferential liberation of ester‐linked hydroxycinnamic acids from the cell wall matrix. FTIR spectroscopy presented enhanced C–O stretching bands after enzymatic treatment, indicating selective polysaccharide hydrolysis and release of phenolic compounds. This study demonstrates that <em>A. niger</em> LBM 321 enzymes offer an eco-friendly and cost-effective strategy for recovering high-value phenolics from jabuticaba epicarps. By converting waste into functional ingredients, this approach supports a circular‐economy model and aligns with consumer demands for natural, sustainable food additives.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"10 ","pages":"Article 101221"},"PeriodicalIF":0.0,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145977299","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

Bioactive Perilla frutescens hydrodistillation residue extract as antioxidant and anti-melanosis preservatives for whiteleg shrimp 紫苏水蒸馏渣提取物对白对虾抗氧化及抗黑化防腐作用的研究

Food chemistry advances Pub Date : 2026-03-01 Epub Date: 2025-12-22 DOI: 10.1016/j.focha.2025.101213

Quy Van Nguyen, Dao Thi Anh Phan

{"title":"Bioactive Perilla frutescens hydrodistillation residue extract as antioxidant and anti-melanosis preservatives for whiteleg shrimp","authors":"Quy Van Nguyen, Dao Thi Anh Phan","doi":"10.1016/j.focha.2025.101213","DOIUrl":"10.1016/j.focha.2025.101213","url":null,"abstract":"<div><div>Turning the solid residue of essential oil hydrodistillation into a reusable source, discovering its composition and bioactivities for anti-oxidative and anti-melanosis applications in seafood preservation has revealed promising and significant insights that previous studies have not. <em>Perilla frutescens</em> (PF-E) residue extracts showed the greatest antioxidant and tyrosinase inhibition activities, which is ascribed to their abundant polyphenols and flavonoids determined by total phenolic content (TPC), total flavonoid content (TFC), Fourier-transform infrared (FT-IR) spectroscopy, and high-performance liquid chromatography-mass spectrometry (HPLC-MS) analyses. Afterward, PF-E-2 extract at a concentration of 0.25 % (<em>w</em>/<em>v</em>) showed better inhibitory effect on melanosis development in whiteleg shrimp (<em>Litopenaeus vannamei)</em> than 0.1 % (<em>w</em>/<em>v</em>) concentration, performed equivalently to 0.5 % (<em>w</em>/<em>v</em>) concentration and commercial preservative sodium metabisulfite (SMS, 1.25 % <em>w</em>/<em>v</em>) during 12-h refrigerated preservation of shrimp, and was selected as the most suitable concentration for long-term preservation. Noticeably, variations in melanosis development, pH, lipid peroxidation, microorganisms, nitrogen-based contents, and stiffness in shrimps treated with the PF-E-2 extract were no statistical difference from that of the SMS-treated during eight-day preservation at 1 − 3 °C (<em>p</em> > 0.05). These findings potentiate using PF-E as an economical and effectively benignant alternative to SMS in refrigerated storage of whiteleg shrimps.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"10 ","pages":"Article 101213"},"PeriodicalIF":0.0,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145926960","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

Quercetin’s multifaceted effects on testicular function and fertility: a comprehensive review of the underlying molecular mechanisms 槲皮素对睾丸功能和生育的多方面影响：潜在分子机制的综合综述

Food chemistry advances Pub Date : 2026-03-01 Epub Date: 2026-02-04 DOI: 10.1016/j.focha.2026.101241

Ayodeji Folorunsho Ajayi , Moyinoluwa Comfort Onaolapo , Mega Obukohwo Oyowvi , Oyedayo Phillips Akano , Lydia Oluwatoyin Ajayi

{"title":"Quercetin’s multifaceted effects on testicular function and fertility: a comprehensive review of the underlying molecular mechanisms","authors":"Ayodeji Folorunsho Ajayi , Moyinoluwa Comfort Onaolapo , Mega Obukohwo Oyowvi , Oyedayo Phillips Akano , Lydia Oluwatoyin Ajayi","doi":"10.1016/j.focha.2026.101241","DOIUrl":"10.1016/j.focha.2026.101241","url":null,"abstract":"<div><div>Quercetin, an abundant dietary flavonol, is recognized for its potent biological activities, including antioxidant and anti‑inflammatory effects. Its capacity to modulate multiple pathways makes it a promising candidate for supporting male reproductive health and testicular function. This review aims to comprehensively analyze the multifaceted effects of quercetin on testicular function and male fertility, focusing specifically on outlining its underlying molecular mechanisms.</div><div>Findings from animal‑model studies consistently demonstrate that quercetin significantly ameliorates testicular injury, improves spermatogenic parameters, and preserves hormonal balance. Key mechanisms involve the suppression of oxidative stress, inhibition of pro‑inflammatory pathways, and modulation of apoptosis.</div><div>Despite these promising preclinical findings, clinical evidence regarding quercetin’s efficacy in human male fertility remains limited, and no standardized therapeutic protocol currently exists. Further large‑scale epidemiological and interventional human studies are essential to validate its clinical role as a nutraceutical intervention in male reproductive disorders.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"10 ","pages":"Article 101241"},"PeriodicalIF":0.0,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146173446","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

Investigating the nutritional value, physicochemical properties, antioxidant activity and sensory acceptability of fiber- and protein-enriched fruit based energy bars 研究富含纤维和蛋白质的水果能量棒的营养价值、理化性质、抗氧化活性和感官接受度

Food chemistry advances Pub Date : 2026-03-01 Epub Date: 2025-12-16 DOI: 10.1016/j.focha.2025.101196

Gayathiri Saravanan, Anis Syafiqah Yusri, Norizah Mhd. Sarbon

{"title":"Investigating the nutritional value, physicochemical properties, antioxidant activity and sensory acceptability of fiber- and protein-enriched fruit based energy bars","authors":"Gayathiri Saravanan, Anis Syafiqah Yusri, Norizah Mhd. Sarbon","doi":"10.1016/j.focha.2025.101196","DOIUrl":"10.1016/j.focha.2025.101196","url":null,"abstract":"<div><div>This study aims to formulate fiber- and protein-enriched fruit-based energy bars with varying fiber-to-protein ratios on Formulation Control (0:0), A (70:30), B (50:50), and C (30:70), followed by evaluation of their nutritional, physicochemical, antioxidant, and sensory properties. Results showed that fiber- and protein-enriched energy bars showed no significant difference in water activity and calorific value compared to control while phosphorus composition was increased. The texture analysis revealed an increase in hardness and chewiness with higher fiber content compared to control, with optimal texture at a fiber-to-protein ratio of 50:50. The total phenolic content (TPC) and total flavonoid content (TFC) were lower in bars with higher fiber-protein ratios, ranging from 10.17 to 24.83 mg GAE/100 g and 10.50–14.17 mg QE/100 g, respectively. This reduced was due to the enrichment of protein and fiber to the fruit-based bars. Sensory evaluation reflects that 7.37 is the highest score for Sample B, as 5.77–7.37 represents the appearance range across all samples. In addition, proximate analysis revealed higher protein and fat content in Sample B. This finding shows that enriching energy bars with fiber and protein improved their nutritional, physicochemical, antioxidant and sensory qualities, demonstrating their potential for commercialization as a healthy and appealing snack option in the market.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"10 ","pages":"Article 101196"},"PeriodicalIF":0.0,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145791608","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

Study of the color development during electro-activation of lactose solution for lactulose production 乳果糖生产中乳糖溶液电活化显色的研究

Food chemistry advances Pub Date : 2026-03-01 Epub Date: 2025-12-11 DOI: 10.1016/j.focha.2025.101199

Abdullah Nayeem , Djamel Djenane , Seddik Khalloufi , Mohammed Aider

{"title":"Study of the color development during electro-activation of lactose solution for lactulose production","authors":"Abdullah Nayeem , Djamel Djenane , Seddik Khalloufi , Mohammed Aider","doi":"10.1016/j.focha.2025.101199","DOIUrl":"10.1016/j.focha.2025.101199","url":null,"abstract":"<div><div>Electro-activation (EA) for lactose isomerization into lactulose, a recognized prebiotic, has emerged as a promising and effective technology. However, despite its advantages, the yellowish colored electro-activated solution must be investigated to optimize lactulose production and new knowledge development. In this study, the color development of EA-lactose solution was studied as a function of electro-activation time (0–60 min), relaxation duration (0, 24, 48, and 72 h), and storage temperature for relaxation (5, 25, and 45 °C). The colorization of EA-lactose solution was compared with a chemically alkalinized lactose solution using KOH under equivalent alkalinity as that formed during electro-activation. The colorization was monitored through CIE<em>L*a*b*</em> color space and UV–vis absorption. The gradual increase of <em>b*</em> showed that the color was intense with the duration of electro-activation and the relaxation time. EA-lactose solutions absorbed light mostly in the UV-B region. To understand the color development, the kinetics were analyzed and were found to follow a zero-order reaction. The relatively lower activation energy showed better performance of the EA isomerization compared to chemical isomerization process. HPLC analyses showed that EA yielded higher lactulose (34.13 %) after 72 h relaxation and 19.44 % galactose, but with an intense yellowish color. Relaxation of 10 h was selected as the optimum, corresponding to lactulose and galactose of 30.39 % and 9.94 %, respectively. A similar result was obtained after 31 h for the chemical isomerization process. Moreover, the presence of oligosaccharides and unknown sugars was observed in HPLC, which may open future research on lactose electro-activation.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"10 ","pages":"Article 101199"},"PeriodicalIF":0.0,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145791654","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

Effects of organic and alcoholic elicitors on content and composition of essential oil characters of Lavender for food application 有机和酒精诱导剂对食用薰衣草精油含量和组成特性的影响

Food chemistry advances Pub Date : 2026-03-01 Epub Date: 2025-11-24 DOI: 10.1016/j.focha.2025.101180

Parvin Mahdavi , Mehrab Yadegari , Sadegh Mousavi-Fard

{"title":"Effects of organic and alcoholic elicitors on content and composition of essential oil characters of Lavender for food application","authors":"Parvin Mahdavi , Mehrab Yadegari , Sadegh Mousavi-Fard","doi":"10.1016/j.focha.2025.101180","DOIUrl":"10.1016/j.focha.2025.101180","url":null,"abstract":"<div><div>Lavender (<em>Lavandula officinalis</em> Mill.) is a valuable species widely used in food and pharmaceutical industries. This study assessed the effects of organic (chitosan, salicylic acid, phenylalanine) and alcoholic (methanol, ethanol, acetone) elicitors on the essential oil yield, composition, and morpho-physiological characters of L. <em>officinalis</em> to identify the most effective treatment. A two-year field experiment employed a Randomized Complete Block Design (RCBD) with three replications, including controls. Elicitor treatments consistently and significantly enhanced key characters. The 0.25 g <em>L</em><sup>−1</sup> chitosan treatment produced the highest essential oil content and yield (1.47 % and 99.36 kg ha<sup>−1</sup>, respectively), representing <em>a</em> > 15 % increase in content and <em>a</em> > 300 % increase in yield over the control. Twenty-two components were identified, with nine key compounds (e.g., linalool, linalyl acetate, camphor) collectively constituting over 60 % of the oil. Chitosan (0.25 g <em>L</em><sup>−1</sup>) and phenylalanine (1000 mg <em>L</em><sup>−1</sup>) were the most effective elicitors, increasing the concentration of major monoterpenes by 8–33 % compared to the control. Given the low cost of these elicitors and the significant enhancements in both the quantity and quality of essential oil, their application is a commercially viable strategy for improving lavender production under similar agricultural conditions.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"10 ","pages":"Article 101180"},"PeriodicalIF":0.0,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145712167","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

Profiling of valuable bioactive metabolites and characterization of water chestnut (Trapa natans L.) peel powder using High-Resolution Mass-Spectrometry 高分辨率质谱分析荸荠果皮粉中有价值的生物活性代谢物及特性

Food chemistry advances Pub Date : 2026-03-01 Epub Date: 2026-02-18 DOI: 10.1016/j.focha.2026.101256

Sneha Kumari, Amrita Poonia

{"title":"Profiling of valuable bioactive metabolites and characterization of water chestnut (Trapa natans L.) peel powder using High-Resolution Mass-Spectrometry","authors":"Sneha Kumari, Amrita Poonia","doi":"10.1016/j.focha.2026.101256","DOIUrl":"10.1016/j.focha.2026.101256","url":null,"abstract":"<div><div>Water chestnut (<em>Trapa natans</em> L.) peels is an ill-defined and underutilized by-product of agri- food industry. These peels are rich source of bioactive constituents, mainly polyphenols and flavonoids that can be extracted using various sustainable green methods. This study aims to investigate bioactive compounds present in water chestnut peel and their characterization. Blanched ethanol extract was shown to have higher flavonoid content (13.28 mg CE/g) total phenolic content (78.20 mg GAE/g), (% DPPH inhibition, 41.08 ± 0.52) and ABTS (61.69 ± 0.52 %) suggesting that heat pretreatment enhances the release of bioactive components. Phenolic, flavonoid, and lignin-related functional groups were detected by FT-IR peak analysis. In XRD 2θ represents the total angular separation between the incident X-ray beam and the diffracted beam from the crystal planes. The presence of 2θ degrees of 14–20 in the peaks of XRD was linked to flavonoids including gallic acid, kaempferol, and quercetin. A wide range of major secondary metabolites, including as quercetin, ferulic acid, phloretin, limonin, 18-β-Glycyrrhetinic acid, prunin, gallic acid, and linoleamide were discovered. The results of this study revealed that blanched peel with ethanol extraction method yielded best results and also be exploited an inexpensive source of natural ingredients for functional foods.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"10 ","pages":"Article 101256"},"PeriodicalIF":0.0,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147385081","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 pasture and total mixed ration-based diets on the composition of whole milk powder and whole milk digestate 牧草和全混合日粮对全脂奶粉和全脂乳消化液组成的影响

Food chemistry advances Pub Date : 2026-03-01 Epub Date: 2026-02-20 DOI: 10.1016/j.focha.2026.101255

Jonathan B. Magan , Laura G. Gómez-Mascaraque , John Paul Murphy , Rebecca A. Owens , Tom F. O’Callaghan , Alan L. Kelly , Noel A. McCarthy

{"title":"Effect of pasture and total mixed ration-based diets on the composition of whole milk powder and whole milk digestate","authors":"Jonathan B. Magan , Laura G. Gómez-Mascaraque , John Paul Murphy , Rebecca A. Owens , Tom F. O’Callaghan , Alan L. Kelly , Noel A. McCarthy","doi":"10.1016/j.focha.2026.101255","DOIUrl":"10.1016/j.focha.2026.101255","url":null,"abstract":"<div><div>The composition of whole milk powders (WMP) produced from the milk of three groups of cows fed diets consisting of perennial ryegrass (GRS), perennial ryegrass/white clover (CLV) or indoor total mixed ration (TMR) was determined. Raw milk from each group was heat treated, homogenised, evaporated and spray-dried to yield WMP. Reconstituted WMPs were also enzymatically digested using the INFOGEST 2.0 method to produce corresponding digestate samples. No significant differences in gross composition were observed between the WMP samples. Significantly higher (<em>p</em> ˂ 0.05) concentrations of selenium and iodine were present in TMR-derived WMP than those derived from both GRS and CLV. Total fatty acid profiles of milk from each diet were distinct, with each exhibiting important differentiating compounds, such as conjugated linoleic acid (GRS and CLV) and palmitic acid (TMR). Minor differences in total and free amino acid and free fatty acid composition between the diets were also recorded, although the overall effect of digestion was similar between the feeding systems. Raman spectroscopy displayed distinct spectra for each diet based on levels of carotenoids and fatty acid unsaturation. Further significant differences in proteomic profiles were observed between WMP samples from each diet, although differences in the peptidomic profiles of the digested samples were less distinct. This study determined a significant effect of feeding system on the composition of WMP, but significant variation in the composition of digestate between feeding systems could not be conclusively identified by static <em>in-vitro</em> digestion, which may receive further insights using dynamic methods in future work.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"10 ","pages":"Article 101255"},"PeriodicalIF":0.0,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147385083","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

Defatted rice bran arabinoxylan: Improved extractability, prebiotic potential, and application in reduced-fat ice cream 脱脂米糠阿拉伯木聚糖：提高可提取性，益生元潜力，以及在低脂冰淇淋中的应用

Food chemistry advances Pub Date : 2026-03-01 Epub Date: 2026-02-19 DOI: 10.1016/j.focha.2026.101251

Pannapapol Jaichakan , Saranya Suwanangul , Pittaya Chaikham , Sasitorn Baipong

{"title":"Defatted rice bran arabinoxylan: Improved extractability, prebiotic potential, and application in reduced-fat ice cream","authors":"Pannapapol Jaichakan , Saranya Suwanangul , Pittaya Chaikham , Sasitorn Baipong","doi":"10.1016/j.focha.2026.101251","DOIUrl":"10.1016/j.focha.2026.101251","url":null,"abstract":"<div><div>This study aimed to improve arabinoxylan (AX) extractability from defatted rice bran (DFRB) using hydrothermal, acid, and enzymatic pretreatments prior to alkaline extraction, followed by evaluation of their physicochemical, <em>in vitro</em> prebiotic, and specific application properties, including solubility, color characteristics, antioxidant activity, <em>in vitro</em> digestibility, bacterial growth responses, and functional performance in reduced-fat ice cream (overrun and melting stability). Hydrothermal pretreatment produced AX with the highest purity (24.71 %), solubility (87.67 %), and antioxidant activity (6.19 mg TE/g), along with improved lightness compared with untreated, acid-treated, and enzymatically treated fractions. <em>In vitro</em> digestion confirmed that hydrothermally pretreated AX (H-AX) resisted hydrolysis (< 23 %), supporting its classification as a non-digestible dietary fiber. H-AX selectively stimulated <em>Lactobacillus casei</em> and <em>Lactobacillus sake</em>, providing preliminary <em>in vitro</em> evidence of fermentability rather than confirmed <em>in vivo</em> prebiotic efficacy. Incorporation of H-AX into reduced-fat ice cream maintained overrun and reduced melting rate, enhancing stability. While AX imparted darker coloration, this trait could benefit darker-flavored products. Overall, hydrothermal pretreatment was the most effective strategy under the conditions examined in this study to enhance AX recovery and functionality, although long-term stability, process economics, and industrial scalability were not evaluated. The findings demonstrate a sustainable approach to valorize DFRB into multifunctional food ingredients with dual <em>in vitro</em> prebiotic and techno-functional potential, while highlighting the need for further <em>in vivo</em> validation before physiological benefits can be claimed.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"10 ","pages":"Article 101251"},"PeriodicalIF":0.0,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147385105","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

RSM-Based optimization of phenolic extraction from black tea and encapsulation with maltodextrin through multiple drying techniques 基于rsm优化黑茶酚类物质提取及多种干燥工艺的麦芽糖糊精包封工艺

Food chemistry advances Pub Date : 2026-03-01 Epub Date: 2025-12-18 DOI: 10.1016/j.focha.2025.101203

Sumon Islam, Iftekhar Ahmad, Md Kashem Ali, Md Abu Rayhan, Sajid Mahmood, Parvej Hasan Jon, Wahidu Zzaman

{"title":"RSM-Based optimization of phenolic extraction from black tea and encapsulation with maltodextrin through multiple drying techniques","authors":"Sumon Islam, Iftekhar Ahmad, Md Kashem Ali, Md Abu Rayhan, Sajid Mahmood, Parvej Hasan Jon, Wahidu Zzaman","doi":"10.1016/j.focha.2025.101203","DOIUrl":"10.1016/j.focha.2025.101203","url":null,"abstract":"<div><div>This study aimed to optimize the extraction of phenolic compounds from black tea (<em>Camellia sinensis</em>) and evaluate their encapsulation using maltodextrin via freeze drying, convective drying, and microwave drying. Response surface methodology (RSM) with a central composite design was employed to investigate the effects of liquid-to-solid ratio (10 to 20 mL/g), extraction temperature (45 to 75 °C), and extraction time (40 to 80 min) on total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activity. Optimal extraction conditions (16.30 mL/g, 63.53 °C, 68.99 min) yielded 161.92 milligrams of gallic acid equivalent per 100 grams (mg GAE/100 g) TPC, 154.67 milligrams of quercetin equivalent per 100 grams (mg QE/100 g) TFC, and 82.95% DPPH scavenging activity, with strong model predictability (R2 > 0.96) and low error metrics. Encapsulation significantly influenced bioactive retention, with freeze drying achieving the highest TPC (145.25 ± 1.22 mg GAE/100 g), production yield (81.39 ± 3.50%), and encapsulation efficiency (85.67 ± 2.21%), followed by microwave and convective drying. Microstructure analyses revealed that freeze drying preserved phenolics by forming porous, stable microcapsules, while convective drying caused collapse and bioactive loss. Overall, RSM-optimized extraction with maltodextrin encapsulation proved most effective for stabilizing black tea phenolics in functional and nutraceutical products.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"10 ","pages":"Article 101203"},"PeriodicalIF":0.0,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145791611","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