Food chemistry advances最新文献_第8页

Investigation of antioxidant, antidiabetic, and antiglycation properties of Sonchus oleraceus and Lobularia maritima (L.) Desv. extracts from Taza, Morocco

Food chemistry advances Pub Date : 2025-02-04 DOI: 10.1016/j.focha.2025.100912

Abdelmounaim Laabar , Imad Kabach , Sara El Asri , Amr Kchikich , Soufiane Drioua , Ayoub El Hamri , Moulay El Abbes Faouzi

{"title":"Investigation of antioxidant, antidiabetic, and antiglycation properties of Sonchus oleraceus and Lobularia maritima (L.) Desv. extracts from Taza, Morocco","authors":"Abdelmounaim Laabar , Imad Kabach , Sara El Asri , Amr Kchikich , Soufiane Drioua , Ayoub El Hamri , Moulay El Abbes Faouzi","doi":"10.1016/j.focha.2025.100912","DOIUrl":"10.1016/j.focha.2025.100912","url":null,"abstract":"<div><div>Plants from Morocco's Taza region are rich in bioactive compounds such as flavonoids and polyphenols, renowned for their health benefits and antioxidant properties. This study investigates the antioxidant potential of <em>Sonchus oleraceus</em> and <em>Lobularia maritima</em> (L.) Desv. Using 80 % methanolic maceration, three extracts were prepared: <em>Sonchus oleraceus</em> leaves, <em>Lobularia maritima</em> (L.) Desv-leaves, and <em>Lobularia maritima</em> (L.) Desv-flowers. Antioxidant activity was evaluated through DPPH, FRAP, ABTS, and metal-chelating assays, while flavonoid and polyphenol content was quantified spectrophotometrically.</div><div>Antidiabetic potential was assessed via inhibition of α-glucosidase and α-amylase, and antiglycation activity was analyzed by measuring protein thiol preservation and fructosamine levels. All extracts exhibited significant antioxidant activity, with high flavonoid and polyphenol levels underscoring their potential as natural antioxidants. They also demonstrated notable α-glucosidase and α-amylase inhibition, suggesting their ability to regulate glucose metabolism. Moreover, their antiglycation effects, marked by the prevention of advanced glycation end products and protein damage, highlight their potential in maintaining cellular integrity.</div><div>These findings suggest that <em>Sonchus oleraceus</em> and <em>Lobularia maritima</em> extracts possess promising antioxidant, antidiabetic, and anti-inflammatory properties, paving the way for their therapeutic application in managing diabetes, oxidative stress, and related conditions.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"6 ","pages":"Article 100912"},"PeriodicalIF":0.0,"publicationDate":"2025-02-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143331752","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

Assessment of the essential oil extracted from Citrus aurantifolia leaves using solvent-free microwave extraction technique

Food chemistry advances Pub Date : 2025-02-03 DOI: 10.1016/j.focha.2025.100913

G.M. Masud Rana , Md. Jasim Uddin , Jaytirmoy Barmon , Bijoy Chandra Ghos , Tahmina Akter Chowdhury , Amit Kumar Dey , Bijoy Maitra , Ismat Moin Tamanna , AHM Mahbubur Rahman , Barun Kanti Saha , Mst. Sarmina Yeasmin

{"title":"Assessment of the essential oil extracted from Citrus aurantifolia leaves using solvent-free microwave extraction technique","authors":"G.M. Masud Rana , Md. Jasim Uddin , Jaytirmoy Barmon , Bijoy Chandra Ghos , Tahmina Akter Chowdhury , Amit Kumar Dey , Bijoy Maitra , Ismat Moin Tamanna , AHM Mahbubur Rahman , Barun Kanti Saha , Mst. Sarmina Yeasmin","doi":"10.1016/j.focha.2025.100913","DOIUrl":"10.1016/j.focha.2025.100913","url":null,"abstract":"<div><div><em>Citrus aurantifolia</em> is a widely cultivated species with various culinary and medicinal applications. Essential oil (EO) extracted from Bangladeshi <em>C. aurantifolia</em> leaves was evaluated for its potential to act as a bioactive, antioxidant, and antibacterial agent. EO was obtained from <em>C. aurantifolia</em> leaves using solvent-free microwave extraction (SFME). Gas chromatography-mass spectrometry (GC–MS) profiling revealed multiple bioactive components in <em>C. aurantifolia</em> leaves EO, with neral (30.728 %), d-limonene (22.824 %), citral (19.430 %), lemonol (5.060 %), geraniol (3.447 %), geranial (3.079 %), and caryophyllene (3.959 %) being the major components. The IC<sub>50</sub> value of the extracted EO was 8.05 ppm comparing with the value of 10.63 ppm for Butylated hydroxytoluene (BHT). Which revealed that <em>C. aurantifolia</em> leaves EO had better antioxidant properties than the standard BHT. The EO also exhibited antimicrobial action against gram-positive <em>Listeria monocytogenes</em> (ATCC 13,932) and gram-negative <em>Escherichia coli, Pseudomonas aeruginosa</em> and <em>S. choleraesuis</em> (ATCC 10,708). The zone of inhibition of EO varied from 6.52 to 18.1 mm. The potency of EO against <em>S. choleraesuis, E. coli,</em> L. <em>monocytogenes,</em> and <em>P. aeruginosa</em> was demonstrated by the reaction orders of 0.5588, 0.163, 0.2663, and 0.0871, respectively. These findings suggest possible applications of EO in both the pharmaceutical and food sectors, as an antioxidant and an antimicrobial.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"6 ","pages":"Article 100913"},"PeriodicalIF":0.0,"publicationDate":"2025-02-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143348734","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

Impact of resistant starch formation in chickpea products on blood glucose and lipid profiles: Effects of cooking and storage conditions

Food chemistry advances Pub Date : 2025-02-01 DOI: 10.1016/j.focha.2025.100889

Saloni Chauhan, Harpreet Kaur, Renuka Aggarwal, Prabhjot Kaur, Kiran Bains

{"title":"Impact of resistant starch formation in chickpea products on blood glucose and lipid profiles: Effects of cooking and storage conditions","authors":"Saloni Chauhan, Harpreet Kaur, Renuka Aggarwal, Prabhjot Kaur, Kiran Bains","doi":"10.1016/j.focha.2025.100889","DOIUrl":"10.1016/j.focha.2025.100889","url":null,"abstract":"<div><div>This study aimed to assess the effects of cooking and storage temperature on the formation of resistant starch in processed chickpea and its effects upon blood glucose level and lipid profile in both humans and rats. Common cooking methods were used including boiling, roasting, pressure cooking and steamed after germination (steamed after seeds were germinated).The processed chickpea was held at various temperatures: it was made freshly prepared (T1), kept at room temperature (20–22 °C) for 24 h (T2), kept at 4 °C for 24 h (T3), and processed chickpea after being kept at 4 °C for 24hthen samples were reheated (T4).The proximate composition, total dietary fibre, resistant starch, and amylose content were analyzed. We assessed the impact of resistant starch on blood glucose and lipid profiles in both human and rat subjects. Additionally, we conducted a histopathological examination of the liver and pancreas in rats. In humans, the boiled chickpea held at T3 has shown greater efficacy in regulating blood glucose and lipid profiles. In rats, consumption of pressure-cooked chickpea held at T3 resulted in a reduction in blood glucose level, cholesterol, triglycerides, and LDL. In conclusion, cooking and storing chickpeas at 4 °C results in a significant amount of resistant starch and insoluble dietary fiber, along with a low glycemic index. This process helps to prevent the formation of glycogen and lipids.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"6 ","pages":"Article 100889"},"PeriodicalIF":0.0,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143178782","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

Deccan hemp (Hibiscus cannabinus) seed as a sustainable protein source: Impact of ultrasound coupled alkaline extraction on structural, functional, nutritional, and rheological properties

Food chemistry advances Pub Date : 2025-02-01 DOI: 10.1016/j.focha.2025.100911

Dibya Ranjan Dash, Sushil Kumar Singh, Poonam Singha

{"title":"Deccan hemp (Hibiscus cannabinus) seed as a sustainable protein source: Impact of ultrasound coupled alkaline extraction on structural, functional, nutritional, and rheological properties","authors":"Dibya Ranjan Dash, Sushil Kumar Singh, Poonam Singha","doi":"10.1016/j.focha.2025.100911","DOIUrl":"10.1016/j.focha.2025.100911","url":null,"abstract":"<div><div>This study evaluates the effect of ultrasound-assisted alkaline extraction on the properties of Deccan hemp seed protein (DHSP) isolate. The functional attributes, structural characteristics, nutritional quality, and rheological properties of DHSP obtained through alkaline extraction alone were compared with those obtained from ultrasound-coupled alkaline extraction. The findings revealed that protein yield and purity increased with higher ultrasound amplitude and extended treatment time. Ultrasound treatment also enhanced the solubility, least gelation concentration, water absorption, and oil holding capacities of DHSP. Modifications in the secondary structure of the ultrasound-extracted protein improved its emulsifying and foaming properties.</div><div>Confocal laser scanning microscopy images confirmed the homogeneity and uniform distribution of oil droplets in emulsions based on ultrasound-treated protein. The improved structure-forming ability of ultrasound-coupled alkaline extracted DHSP is evidenced by intrinsic fluorescence, CD spectroscopy, free sulfhydryl group content, surface hydrophobicity, and zeta potential measurements. The maximum denaturation temperature and enthalpy observed are 112.25 °C and 96.55 J/g, respectively, at 75 % amplitude and 30 min of treatment.</div><div>The essential amino acid content and <em>in vitro</em> digestibility of the ultrasound-treated DHSP are higher compared to those of the protein extracted solely by alkaline method. Thus, the ultrasound-coupled alkaline extraction process produced a DHSP isolate with superior functional properties and nutritional value, making it suitable for a variety of food applications.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"6 ","pages":"Article 100911"},"PeriodicalIF":0.0,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143418863","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

Unraveling the nutritional potential: A biochemical study of three indigenous fish species in Bangladesh

Food chemistry advances Pub Date : 2025-01-31 DOI: 10.1016/j.focha.2025.100903

Md. Aslam Khan, Rubaiya Islam, M Nazrul Islam

{"title":"Unraveling the nutritional potential: A biochemical study of three indigenous fish species in Bangladesh","authors":"Md. Aslam Khan, Rubaiya Islam, M Nazrul Islam","doi":"10.1016/j.focha.2025.100903","DOIUrl":"10.1016/j.focha.2025.100903","url":null,"abstract":"<div><div>Three fish species, <em>Notopterus notopterus</em> (Foli), <em>Ompok pabo</em> (Pabda), and <em>Cirrhinus reba</em> (Raik), that are native to the Mathabhanga River were the subjects of this study to assess their nutritional values. Samples from the Mathabhanga River in Chuadanga underwent rigorous processing and oven-drying to evaluate their biochemical properties. There were differences in the percentages of the fishes' biochemical composition; three species have notable amounts of moisture, crude protein, crude fat, ash, carbohydrate, and energy; these percentages range from 64.37 to 77.70 %, 13.87 to 17.18 %, 2.92 to 12.54 %, 2.36 to 5.86 %, 2.19 to 3.06 %, and 92.46 to 197.09 Kcal/100g, respectively. The mineral series (Nacl, Calcium, Magnesium, Phosphorus, and Iron) revealed different results for three samples with respective values as follows: 1.51 to 1.98 mg/100 <em>g</em>, 245.02 to 830.01 mg/100 <em>g</em>, 29.02 to 36.01 mg/100 <em>g</em>, 226.74 to 854.51 mg/100<em>g</em> , and 25.32 to 36.95 mg/100 <em>g. N. notopterus</em> and <em>O. pabo</em> also contained higher levels of calcium and phosphorus, respectively. On the flip side, three species had fewer sodium chloride levels than all other nutrients. Since the functions of detecting minerals are linked to bone building, brain development, and muscle contraction, this research suggests they will play a significant role in these processes. These findings highlight the nutritional benefits of the studied fish species, recommending their use as a dietary supplement to combat malnutrition and improve food security in Bangladesh.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"6 ","pages":"Article 100903"},"PeriodicalIF":0.0,"publicationDate":"2025-01-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143178781","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

Dual effects of thermal processing and polyphenol incorporation on bioaccessibility and functionality of soy and whey proteins

Food chemistry advances Pub Date : 2025-01-28 DOI: 10.1016/j.focha.2025.100905

Phatcharaporn Khongphakdee, Methavee Peanparkdee, Sudathip Sae-tan

{"title":"Dual effects of thermal processing and polyphenol incorporation on bioaccessibility and functionality of soy and whey proteins","authors":"Phatcharaporn Khongphakdee, Methavee Peanparkdee, Sudathip Sae-tan","doi":"10.1016/j.focha.2025.100905","DOIUrl":"10.1016/j.focha.2025.100905","url":null,"abstract":"<div><div>Thermal processing improves safety and shelf life but can alter protein structure and bioactive compound stability. This study investigated the effects of thermal treatments (pasteurization and sterilization) and polyphenol incorporation, specifically free vitexin (V) and vitexin-loaded phytosomes (V-PHN), on the physicochemical properties, bioaccessibility, antioxidant activity, and protein digestibility of soy and whey proteins. Sterilization significantly altered the protein structures, promoting aggregation and unfolding, which influenced total phenolic content (TPC), antioxidant activities, and bioaccessibility. In soy proteins, sterilization increased TPC before digestion but reduced bioaccessibility (31–42 %) and antioxidant activity. In whey proteins, sterilization decreased TPC before digestion but increased it after digestion, suggesting the release of bioactive compounds. Sterilized whey proteins had greater bioaccessibility (104–146 %), suggesting the release of bioactive compounds, but lower antioxidant activity. Digestion enhanced antioxidant activities in both protein systems. V-PHN reduced protein digestibility in non-thermal soy and heat-treated whey proteins but improved TPC and colloidal stability, highlighted protein-polyphenol interactions. These results demonstrate the dual function of polyphenols in stabilizing proteins while regulating their nutritional and functional properties. This study provides important information about the effects of thermal treatment and polyphenol integration to create functional foods with improved stability, bioactivity, and health advantages under industrial processing conditions.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"6 ","pages":"Article 100905"},"PeriodicalIF":0.0,"publicationDate":"2025-01-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143180075","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

Highly conductive graphene@phosphotungstic acid nanocomposite for sensitive electrochemical detection of acetaminophen based on analysis induction strategy in foods

Food chemistry advances Pub Date : 2025-01-28 DOI: 10.1016/j.focha.2025.100908

Ruiyu He , Jingjie Zhang , Shixin Li, Yuzhen Yang, Yaru Xu, Zhixiang Xu, Yufeng Sun

{"title":"Highly conductive graphene@phosphotungstic acid nanocomposite for sensitive electrochemical detection of acetaminophen based on analysis induction strategy in foods","authors":"Ruiyu He , Jingjie Zhang , Shixin Li, Yuzhen Yang, Yaru Xu, Zhixiang Xu, Yufeng Sun","doi":"10.1016/j.focha.2025.100908","DOIUrl":"10.1016/j.focha.2025.100908","url":null,"abstract":"<div><div>In this work, an electrochemical sensing platform based on graphene@phosphotungstic acid nanocomposite (GR@PWA) was constructed for sensitive determination of acetaminophen (AP). The electrochemical performance of the obtained sensor (GR@PWA/GCE) was investigated by cyclic voltammetry, differential pulse voltammetry and electrochemical impedance spectroscopy. The calculated effective active area of GR@PWA/GCE was 2.22 times than that of bare glassy carbon electrode. Under the optimal conditions, a good linear relationship with AP concentration ranging from 1 μM to 100 μM and a lower limit of detection (0.305 μM) were obtained. The proposed sensing platform exhibited excellent anti-interference capability, repeatability, reproducibility and stability. Furthermore, the beef and lamb samples were employed to perform recovery test with a satisfactory recovery rate (88.0 %-107.6 %). The content of AP in pork and chicken samples was detected by the proposed sensor and high performance liquid chromatography. The results of the two methods were compared, and no significant difference was found (<em>P</em> > 0.05). This analysis strategy provides a basis for further expanding the application of electrochemical sensors in food safety detection.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"6 ","pages":"Article 100908"},"PeriodicalIF":0.0,"publicationDate":"2025-01-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143331760","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

Effect of non-starch polysaccharides and butterfly pea flower on the in vitro digestibility of glutinous rice

Food chemistry advances Pub Date : 2025-01-28 DOI: 10.1016/j.focha.2025.100906

Jamie Xiu Qing Siah , Teck Ann Ong , Oni Yuliarti , Joshua Ding Wei Teo

{"title":"Effect of non-starch polysaccharides and butterfly pea flower on the in vitro digestibility of glutinous rice","authors":"Jamie Xiu Qing Siah , Teck Ann Ong , Oni Yuliarti , Joshua Ding Wei Teo","doi":"10.1016/j.focha.2025.100906","DOIUrl":"10.1016/j.focha.2025.100906","url":null,"abstract":"<div><div>This study investigated the impact of a proprietary blend of non-starch polysaccharides (C5), butterfly pea flower powder (BPF), and their combinations on glutinous rice (GR) properties and digestibility. The C5 blend comprised of xylooligosaccharides, barley β-glucan, konjac glucomannan, xanthan gum, sodium alginate, and low-methoxy pectin. The results showed that adding C5 and BPF to GR decreased its swelling power by 4.6 % to 40.5 % and solubility index by 1.1 to 6.6 times. In addition, BPF significantly increased GR pasting viscosities. Both the additives also affected the hardness and adhesiveness of cooked GR samples, with varying effects depending on the types and concentrations of additives used. In digestive properties, both C5 and BPF reduced total digested starch by 2.6 % to 9.7 % and lowered the hydrolysis index by 2.0 % to 7.9 %. However, at higher BPF concentrations (3 % and 5 %), this effect on starch digestibility diminished, which is a phenomenon not observed with C5-BPF combinations. The findings suggest that C5 and BPF influenced the digestibility and textural properties of GR through their interactions with starch molecules and ability to form a protective layer around the rice grains. This study provides valuable insights into strategies for lowering the glycaemic response of glutinous rice products.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"6 ","pages":"Article 100906"},"PeriodicalIF":0.0,"publicationDate":"2025-01-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143179359","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

The effects of processing steps on avenanthramides, avenacosides and β-glucan content during the production of oat-based milk alternatives

Food chemistry advances Pub Date : 2025-01-27 DOI: 10.1016/j.focha.2025.100907

Roisin McCarron , Lisa Methven , Sameer Khalil Ghawi , Stephanie Grahl , Ruan Elliott , Stella Lignou

{"title":"The effects of processing steps on avenanthramides, avenacosides and β-glucan content during the production of oat-based milk alternatives","authors":"Roisin McCarron , Lisa Methven , Sameer Khalil Ghawi , Stephanie Grahl , Ruan Elliott , Stella Lignou","doi":"10.1016/j.focha.2025.100907","DOIUrl":"10.1016/j.focha.2025.100907","url":null,"abstract":"<div><div>Oat-Based Milk Alternatives (OMAs) may provide health benefits resulting from oat nutritional compounds; avenanthramides, which are polyphenols providing anti-inflammatory and antioxidant effects; avenacosides - saponins with anti-bacterial and anti-fungal properties; and β-glucans, which may assist in lowering blood cholesterol and prevention of diabetes and cardiovascular diseases. Oats undergo multiple processing steps to ensure a sensory appealing and safe product, however, little research has been carried out on the specific effects on these compounds. This study aimed to determine concentration of avenanthramides, avenacoside A and β-glucan in OMA samples throughout 12 stages of production. Avenanthramides and avenacosides were measured using liquid chromatography-mass spectrometry, with β-glucan determined spectrophotometrically using a modified enzymatic assay.</div><div>An overall reduction of 42 % was observed in measured β-glucan, with a decanting stage a main contributing factor. Measured β-glucan was negatively impacted by glucoamylase treatment, yet increased upon α-amylase, 90 °C and high shear treatments. Avenanthramides and avenacoside A significantly increased after initial enzymatic treatment with α-amylase, whilst avenanthramides increased again upon 90 °C heat treatment and decanting. However, avenanthramide concentration decreased after UHT and prolonged heat treatments, suggesting a susceptibility to degradation at temperatures above 120 °C. With this information, future production may be optimised to better preserve potential health benefits of OMAs.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"6 ","pages":"Article 100907"},"PeriodicalIF":0.0,"publicationDate":"2025-01-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143178783","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

Enhanced antioxidant performance of phlorotannin compounds from brown seaweed Sargassum tenerrimum via nanoliposomal encapsulation

Food chemistry advances Pub Date : 2025-01-27 DOI: 10.1016/j.focha.2025.100900

Esmat Mohammadi , Bahareh Shabanpour , Parastoo Pourashouri , Vahide Payamnoor , Salim Sharifian

引用次数: 0