Food chemistry advances最新文献

{"title":"Influence of a natural rosemary/ascorbic acid antioxidant blend on the flavor and stability of an oil-based Maillard flavor reaction","authors":"S.T. McDonald,&nbsp;A.S. Elder,&nbsp;C. Suh,&nbsp;E. McKenzie,&nbsp;M. Horton,&nbsp;D. Bolliet,&nbsp;R. Boyle,&nbsp;A. Breitkreuz","doi":"10.1016/j.focha.2025.100962","DOIUrl":"10.1016/j.focha.2025.100962","url":null,"abstract":"<div><div>Flavor is an important quality in food and a leading decision driver for consumer choice. As flavorings are used in foods, the stability of said flavors is paramount for quality. One method of producing flavors is through reaction flavors based on the Maillard reaction. Many factors can impact the stability of flavors, including lipid oxidation. Antioxidants are frequently used to control oxidation and preserve quality, but they can have other effects on flavor. Due to consumer concern with synthetic antioxidants, natural antioxidants are an attractive option. There is a lack of information available regarding the performance of natural antioxidants in oil-based reaction flavors. This work evaluated the impact of a natural antioxidant blend (rosemary extract and ascorbic acid) on an oil-based reaction flavor through sensory and oxidative analysis. Samples were held at 40 °C for 32 weeks, periodically tested by sensory evaluation, and analyzed for oxidation markers. The antioxidant blend reduced initial burnt notes but also slowed flavor loss and inhibited the development of off-flavors. Additionally, the antioxidant blend slowed the formation of oxidation markers. The findings from this work can be used to increase the quality of oil-based reaction flavors with minimal effects on their initial flavor profile.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"7 ","pages":"Article 100962"},"PeriodicalIF":0.0,"publicationDate":"2025-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143747348","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}

{"title":"Bioactive potential enhancement of Ginger (Zingiber officinale) through ball-mill assisted micronization","authors":"S. Shiva ,&nbsp;P. Anjana ,&nbsp;M.V. Navami ,&nbsp;K.M. Sreedhar ,&nbsp;K.M. Sreekanth ,&nbsp;G. Sivasubramanian","doi":"10.1016/j.focha.2025.100970","DOIUrl":"10.1016/j.focha.2025.100970","url":null,"abstract":"<div><div>This study investigates the enhanced bioactivity of Indian spice, ginger (<em>Zingiber officinale</em>), through ball mill-assisted micronization, drawing parallels to traditional grinding methods. The micronization process significantly increased the surface area and surface irregularities of the ginger powder, resulting in enhanced molecular bioavailability. The resultant micronized ginger powder demonstrated markedly improved antimicrobial, anticancer, and antioxidant activities. Notably, the IC50 value in the MTT assay was reduced from 51± 0.05 µL to 36 ± 0.05 µL, indicating increased anticancer potency against the AGS cell line. The micronized powder also exhibited enhanced antibacterial properties against <em>Staphylococcus aureus</em> and introduced novel bactericidal activity against <em>Escherichia coli</em>. Furthermore, the antifungal activity emerged as a significant bioactivity due to micronization. These findings suggest that ball mill-assisted micronization can potentiate new pharmacological properties of spices, reaffirming their therapeutic efficacy in traditional medicine systems and improved bioavailability through culinary practices.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"7 ","pages":"Article 100970"},"PeriodicalIF":0.0,"publicationDate":"2025-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143738328","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}

{"title":"Optimization of antioxidant extraction from agro-industrial wastes using ultrasound & response surface methodology","authors":"Dunja Malenica ,&nbsp;Marko Kass ,&nbsp;Rajeev Bhat","doi":"10.1016/j.focha.2025.100966","DOIUrl":"10.1016/j.focha.2025.100966","url":null,"abstract":"<div><div>Extracting antioxidants from agro-industrial residues represents a promising waste management strategy. This study assessed the total polyphenol content (TPC) and antioxidant activity (DPPH^• and ABTS^•+) of under-researched materials : hempseed hulls (HH), oat bran (OB), sea buckthorn pomace with (SBPS) and without seeds (SBPW), and sea buckthorn leaves (SBL) using conventional solvent extraction (CSE) and ultrasound-assisted extraction (UAE). The effects of different drying methods (freeze- and oven-drying) and solvents (70 % and 96 % ethanol, distilled water) were analyzed in CSE. In UAE, response surface methodology (RSM) was adopted to optimize extraction time (5–30 min), amplitude (20–50 %), and drying methods. Optimal UAE conditions were identified for each material, while the significance of individual parameters differed across samples. UAE consistently outperformed CSE, however the difference was only statistically significant for SBPW across all three analyses. Freeze-dried samples yielded higher results in both extraction techniques, while 70 % ethanol yielded highest results in CSE for all samples except SBPS, where 96 % ethanol performed most efficiently. Findings from this study underscore the importance of tailoring extraction process to the unique properties of each material. Obtained optimized extraction conditions are expected to enhance the value of these materials, contributie to their sustainable utilization and support circularity.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"7 ","pages":"Article 100966"},"PeriodicalIF":0.0,"publicationDate":"2025-03-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143705212","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}

{"title":"Effect of potato flour substitution on the dough rheological properties and sensory attributes of Baiji Mo: A traditional Chinese delicacy","authors":"Shihua Xin ,&nbsp;Jiequn He ,&nbsp;Huiyan Liu ,&nbsp;Siau Hui Mah ,&nbsp;Haitian Fang ,&nbsp;Yun Ping Neo","doi":"10.1016/j.focha.2025.100965","DOIUrl":"10.1016/j.focha.2025.100965","url":null,"abstract":"<div><div>This study aimed to investigate how Baiji Mo (a traditional Chinese delicacy in northern China) would be affected by replacing varying amounts of wheat flour with potato flour (ranging from 0–40 %). The findings revealed that substituting wheat flour with potato flour altered the rheological properties of the dough and the final product's texture. Rheological analysis using farinograph, extensograph, and pasting tests showed that increasing levels of potato flour led to lower water absorption and affected dough formation time, stability, and softening degree, indicating changes in dough handling and processing properties. Sensory evaluation revealed that while higher potato flour levels affected sensory attributes such as appearance, the texture of Baiji Mo also became gummier and chewier. Aroma analysis using GC-IMS identified volatile compounds such as 2-methylpyrazine, which contributes nutty and roasted notes, suggesting that potato flour can enhance the flavor profile of Baiji Mo. In conclusion, this study shows that while potato flour can modify sensory and physical properties of Baiji Mo, a substitution ratio of 20 % is optimal for maintaining its traditional characteristics without compromising consumer acceptance.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"7 ","pages":"Article 100965"},"PeriodicalIF":0.0,"publicationDate":"2025-03-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143725020","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}

{"title":"Citric acid-induced aging: Enhancing antioxidant potential and modifying properties in garlic over 21 days","authors":"Ajay Kumar Shakya ,&nbsp;Ayaka Tsuchiya ,&nbsp;Kosei Yamauchi ,&nbsp;Mitsunaga Tohru ,&nbsp;Chandan Das","doi":"10.1016/j.focha.2025.100967","DOIUrl":"10.1016/j.focha.2025.100967","url":null,"abstract":"<div><div>This study investigates the enhancement of antioxidant activity in garlic through a novel aging process involving immersion in a 0.5 % citric acid solution for 21 days. The study demonstrates the successful generation of aged garlic with significant antioxidant potential following this aging method. It was determined that garlic aged 21 days in the citric acid solution exhibited the highest levels of antioxidant activity among the tested samples by applying the ABTS, DPPH, and FRAP assay. Additionally, the study highlights the impact of acid content on the <span><math><mtext>pH</mtext></math></span> and color of the aged garlic, indicating alterations in these properties due to the aging process. Antioxidant and antimicrobial activities were observed in all solvent fractions of the aged garlic, in the order ethyl acetate (EA) &gt; <em>n</em>-butanol (NBA) &gt; petroleum ether (PE) &gt; distilled water (DIW). The diameter of inhibition zones (DIZ) and the amount of aged garlic extract were found to be directly correlated by the antimicrobial study. The presence of sulfur compounds, flavonoids, and phenolics was shown by GC–MS and UHPLC-QTOF-HRMS studies of the EA fraction, which may have contributed to the increased bioactivities. These findings contribute to the understanding of methods to enhance the antioxidant properties of garlic, with potential implications for its utilization in functional foods and nutraceuticals.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"7 ","pages":"Article 100967"},"PeriodicalIF":0.0,"publicationDate":"2025-03-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143714704","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}

{"title":"Evaluating the impact of Palm vinegar (Arenga pinnata) concentration on the chemical and physical characteristics of Parrotfish (Scarus sp) scale gelatin","authors":"Rahim Husain,&nbsp;Sriwulan R. Masambe,&nbsp;Lukman Mile,&nbsp;Rita Marsuci Harmain","doi":"10.1016/j.focha.2025.100959","DOIUrl":"10.1016/j.focha.2025.100959","url":null,"abstract":"<div><div>This study aimed to extract gelatin from parrotfish (<em>Scarus sp</em>) scales using palm vinegar (<em>Arenga pinnata</em>) and to assess how varying vinegar volumes affect the chemical and physical properties of the extracted gelatin. The extraction process was conducted using three different vinegar-to-scale ratios: P1 (3:1), P2 (5:1), and P3 (7:1), within a Completely Randomized Design (CRD). The resulting gelatin was characterized based on its physical properties, including gelling temperature and melting point, as well as chemical properties such as water content, ash content, and pH. The findings showed that the gelling temperature ranged from 11.15 °C to 11.25 °C, while the melting point varied between 26.6 °C and 27.1 °C. Water content was recorded between 7.11 % and 7.29 %, ash content ranged from 8.79 % to 9.26 %, and pH values were between 4.25 and 4.4. Statistical analysis revealed that variations in the volume of palm vinegar did not significantly influence the measured properties. Among the treatments, the P2 (5:1) ratio produced gelatin with the highest water content (7.29 %), ash content (9.17 %), and pH (4.4). Notably, the water content of all gelatin samples conformed to the Indonesian National Standard (SNI) for gelatin (≤16 %), but the ash content exceeded the SNI limit of 3.32 %, indicating the need for further refinement. These results highlight the potential of palm vinegar as a natural and eco-friendly extraction agent for gelatin production, offering sustainable applications for the food, pharmaceutical, and cosmetic industries while promoting fishery waste utilization.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"7 ","pages":"Article 100959"},"PeriodicalIF":0.0,"publicationDate":"2025-03-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143687577","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}

{"title":"Rapid prediction of beef colour evolution and myoglobin forms using near-infrared spectroscopy (NIRS)","authors":"Wenyang Jia,&nbsp;Nigel Scollan,&nbsp;Anastasios Koidis","doi":"10.1016/j.focha.2025.100961","DOIUrl":"10.1016/j.focha.2025.100961","url":null,"abstract":"<div><div>Meat offers essential nutrients and protein, with some vitamins and minerals rare in plant-based diets. Its colour, an essential quality indicator, influences consumer choices, shelf life, and economic aspects of meat products. Conventional measurements include an objective description of instrumental meat colour (CIELAB) and evaluation of myoglobin profiles, which are usually resource intensive and time consuming. This study aimed to expand the use of spectral techniques as a screening tool for efficient evaluation of colour and myoglobin profile of beef products. NIR spectroscopy (NIRS) was used to evaluate colour related meat quality parameters of beef products over long storage days, including CIELAB colour (L*, a*, b*, ΔE), total myoglobin content (mg/g), and three myoglobin forms (Deoxymyoglobin - DeoMb, Oxymyoglobin - MbO₂, and Metmyoglobin - MetMb). Results have shown that the use of NIR spectroscopy for evaluating colour parameters in beef products shows great promise as a reliable and efficient method. At the validation stage, the RPD values following PLS-R modelling of these quality parameters (L*, a*, b*, ΔE, Total Myoglobin, DeoMb, MbO₂, MetMb) were 7.03, 7.03, 6.84, 1.12, 7.79, 4.18, 7.09, 25.38, and 16.27, respectively. This study demonstrates that the NIR spectroscopy coupled with chemometrics methods is a promising approach for rapid quantitative analysis of colour and myoglobin parameters in meat products.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"7 ","pages":"Article 100961"},"PeriodicalIF":0.0,"publicationDate":"2025-03-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143644036","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}

{"title":"Optimization of Acha, Pigeon pea, Orange-fleshed sweet potato flour and egg shells blending ratio for better nutritional content of breakfast cereal","authors":"Ayo Oluwadunsin Olugbuyi,&nbsp;Ajibola Mitchell Oyinloye,&nbsp;Adefisola Bola Adepeju,&nbsp;Kehinde Oyekunle Oni,&nbsp;Cordelia Nwadinife Jaiyeoba","doi":"10.1016/j.focha.2025.100960","DOIUrl":"10.1016/j.focha.2025.100960","url":null,"abstract":"<div><div>Breakfast cereals are increasingly favored for their convenience and nutritional benefits, often replacing traditional breakfast foods. This study aimed to optimize flour blends of Acha, pigeon pea, Orange-Fleshed Sweet Potato (OFSP), and eggshell to develop a nutrient-rich breakfast cereal with improved nutritional and functional properties. Using response surface methodology and a mixture model, 16 experimental trials were conducted to evaluate the blends' proximate composition and amino acid profiles. The results revealed significant variations in nutritional content, with moisture levels ranging from 9.53 g (sample 13) to 11.32 g (sample1) and protein content showing notable differences across the trials. Carbohydrate levels were highest in samples 9 and 11, reaching 64.11 g per 100 g. Glutamic acid was identified as the most abundant amino acid, while tryptophan was the limiting amino acid. Based on the findings, an optimal blend ratio of 60:30:5:4 for Acha, pigeon pea, OFSP, and eggshell, respectively, was formulated. This blend produced a breakfast cereal with enhanced nutritional value, providing essential dietary components to support healthy body function and growth. The results highlight the potential of this optimized blend to combat malnutrition and serve as a functional food for diverse populations, particularly in regions where nutritional deficiencies are prevalent.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"7 ","pages":"Article 100960"},"PeriodicalIF":0.0,"publicationDate":"2025-03-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143643438","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}

{"title":"Rosemary bioactives as antioxidant agent: A bidirectional approach to improving human health and vegetable oil stability","authors":"Priyanka Kumari Singh ,&nbsp;Neha Singh ,&nbsp;Rajni Chopra ,&nbsp;Meenakshi Garg ,&nbsp;Monika Chand ,&nbsp;Aishwarya Dhiman ,&nbsp;Snigdha Homroy ,&nbsp;Binanshu Talwar","doi":"10.1016/j.focha.2025.100952","DOIUrl":"10.1016/j.focha.2025.100952","url":null,"abstract":"<div><div>Rosemary bioactive compounds have gained prominence as natural antioxidants, recognized for their dual role in enhancing the stability and health benefits of edible oils. The antioxidant properties of rosemary extracts (RE) and essential oils (REO) have shown potential in improving the thermo-oxidative stability of vegetable oils, making them a valuable alternative to synthetic additives in food preservation. This review explores the phytopharmaceutical potential of rosemary bioactives, focusing on their multifaceted role in vegetable oil stabilization. The study examines the integration of RE and REO into vegetable oils, assessing the subsequent changes in physico-chemical properties, sensory attributes, and overall oil stability during frying and storage. The literature review also evaluates the impact of rosemary on the reduction of harmful compounds formed during oil processing, providing a comprehensive understanding of its benefits. The incorporation of rosemary bioactives into vegetable oils significantly enhances their thermo-oxidative stability and improves their shelf life. The analysis of existing studies reveals that rosemary not only preserves the physico-chemical integrity of oils but also maintains their sensory qualities, even under high-temperature conditions such as frying. Additionally, the presence of rosemary bioactives is associated with a reduction in the formation of harmful compounds during oil processing, underscoring their protective effects. By synthesizing current research, this review highlights the application of rosemary bioactives as natural antioxidants in the food industry. Their ability to extend the shelf life of vegetable oils positions rosemary as a viable option for advancing food preservation practices and enhancing consumer health. The findings support the continued exploration of rosemary's bioactives as sustainable alternatives to synthetic antioxidants in edible oils.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"7 ","pages":"Article 100952"},"PeriodicalIF":0.0,"publicationDate":"2025-03-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143621430","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}

{"title":"Assessment on level of selected metals and proximate composition of raw cow milk samples from selected sites of Bahir Dar City and it's surrounding","authors":"Yetinebersh Shitahun,&nbsp;Minbale Endaye,&nbsp;Adane Kassa","doi":"10.1016/j.focha.2025.100951","DOIUrl":"10.1016/j.focha.2025.100951","url":null,"abstract":"<div><div>This study systematically assessed the concentrations of selected metals and the proximate composition of milk samples collected from six locations: Agerie Milk Cooperative, Andassa Livestock Research Center, Tekelehymanot Monastery, the College of Agriculture and Environmental Sciences, Bahir Dar Dairy Cooperative, and households in Keble-7, Bahir Dar city. Proximate composition, including moisture, ash, protein, and fat, was determined using the Kjeldahl digestion and Gerber methods, while metal analysis was performed using the Inductively Coupled Plasma Optical Emission Spectroscopy technique. The findings revealed significant variations (P&lt;0.05) in both metal concentrations and proximate composition among the milk samples from the different sites. The average concentrations of detected metals were 1550.42 ± 34.76 mg/L for calcium (Ca), 137.26 ± 2.89 mg/L for magnesium (Mg), 23.97 ± 2.02 mg/L for iron (Fe), 1.10 ± 0.11 mg/L for copper (Cu), 40.48 ± 3.03 mg/L for zinc (Zn), 0.32 ± 0.01 mg/L for manganese (Mn), and 0.58 ± 0.05 mg/L for chromium (Cr). Lead (Pb), nickel (Ni), and cadmium (Cd) were not detected in any of the samples. All detected metal levels, except for iron, were below the permissible limits set by the World Health Organization (WHO). The mean proximate composition of the milk samples included moisture at 87.56 ± 1.16%, ash at 0.75 ± 0.04%, protein at 3.24 ± 0.34%, and fat at 4.02 ± 0.38%. These values were consistent with Food and Agriculture Organization (FAO) standards and aligned with findings from previous studies. Based on the findings, milk from these locations is safe for consumption, free from harmful levels of heavy metals, and provides nutritional benefits due to its favorable proximate composition.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"7 ","pages":"Article 100951"},"PeriodicalIF":0.0,"publicationDate":"2025-03-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143621431","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}