Food chemistry advances最新文献_第8页

Challenges and innovations in zeranol detection in animal products: What role for the colorimetry-based sensors? A review 动物产品中零醇检测的挑战和创新：基于比色法的传感器的作用是什么？回顾

Food chemistry advances Pub Date : 2025-07-09 DOI: 10.1016/j.focha.2025.101055

Motsatsi Sandra Mokhwanatsi , Nokuthula Khanyile , Victor Mlambo

{"title":"Challenges and innovations in zeranol detection in animal products: What role for the colorimetry-based sensors? A review","authors":"Motsatsi Sandra Mokhwanatsi , Nokuthula Khanyile , Victor Mlambo","doi":"10.1016/j.focha.2025.101055","DOIUrl":"10.1016/j.focha.2025.101055","url":null,"abstract":"<div><div>Zeranol is a non-steroidal anabolic agent with estrogenic activity. It is used in the beef industry in several countries to enhance feed efficiency and promote growth. However, due to concerns about its endocrine-disrupting effects on consumers, zeranol has been banned in Europe. In countries where its use is permitted, stringent regulations have been implemented to control residue levels in animal products. Despite significant advancements in detection techniques, the most recent comprehensive review of these methods was published 17 years ago, highlighting the need for updated insights in this area. This review article provides an up-to-date overview of the methods used to determine zeranol and its metabolites in various matrices. Some conventional chromatography-based methods are discussed. Furthermore, innovative methods such as enzyme-linked immunosorbent assay, fluorescence, and colorimetry are examined. Despite the high costs of analytical instruments and the requirement for skilled personnel, this review found that they are still favored over newer techniques. Among the emerging techniques, there is a notable scarcity of reports on colorimetry-based sensors for detecting zeranol. Accordingly, the application of this method for zeranol detection in animal products is poorly understood and in need of further exploration to bridge the knowledge gap.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"8 ","pages":"Article 101055"},"PeriodicalIF":0.0,"publicationDate":"2025-07-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144686117","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

Grape marc biotransformation to protein-rich food ingredients using fungal fermentation 利用真菌发酵将葡萄马克生物转化为富含蛋白质的食品成分

Food chemistry advances Pub Date : 2025-07-08 DOI: 10.1016/j.focha.2025.101058

Luziana Hoxha , Patrik R. Lennartsson , Mohammad J. Taherzadeh

{"title":"Grape marc biotransformation to protein-rich food ingredients using fungal fermentation","authors":"Luziana Hoxha , Patrik R. Lennartsson , Mohammad J. Taherzadeh","doi":"10.1016/j.focha.2025.101058","DOIUrl":"10.1016/j.focha.2025.101058","url":null,"abstract":"<div><div>The increasing global population and rising environmental and nutritional demands require sustainable, alternative protein sources. This study explores the biovalorization of grape marc, a by-product of winery and distillery industries, as cultivation medium for edible filamentous fungi to produce protein-rich biomass for food applications. Three fungal strains, <em>Neurospora intermedia, Aspergillus oryzae,</em> and <em>Rhizopus oryzae</em>, were cultivated at three scales: shake flasks, bench-scale (4.5 L), and demo-scale (1300 L) bubble column reactors. Hydrothermal pretreatment (121 °C, 20 min) was applied to grape marc (GM) prior to fermentation under varying GM concentrations (2–8 % w/v), pH (3.88–6), cultivation times (48–72 h), and supplementation (vitamins, trace metals, yeast extract). The fungal biomass was analyzed for physicochemical properties, crude protein and fat, amino acid and fatty acid profiles, minerals, and polyphenols. The fungal biomass yields reached up to 4.4 g dry weight/L, with crude protein contents up to 60 % dry weight, notably with <em>N. intermedia</em>. Fungal biomass exhibited a complete essential amino acid profile, with high leucine and lysine levels, along with favorable fatty acid, minerals and polyphenols. This study demonstrates the feasibility of producing sustainable, protein-rich fungal biomass from GM, offering a valuable solution for food applications within a circular bioeconomy.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"8 ","pages":"Article 101058"},"PeriodicalIF":0.0,"publicationDate":"2025-07-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144596259","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

Physico-chemical, pasting, antioxidant and sensory properties of custard from Maize (Zea mays L.) and Indian Horse Chesnut (Aesculus indica) starch 玉米（Zea mays L.）和印度马栗子（Aesculus indica）淀粉制蛋奶冻的理化、糊化、抗氧化和感官特性

Food chemistry advances Pub Date : 2025-07-04 DOI: 10.1016/j.focha.2025.101054

Idrees Ahmed Wani , Sumaira Majeed , Nafiya Qadir , Kouser Parveen

{"title":"Physico-chemical, pasting, antioxidant and sensory properties of custard from Maize (Zea mays L.) and Indian Horse Chesnut (Aesculus indica) starch","authors":"Idrees Ahmed Wani , Sumaira Majeed , Nafiya Qadir , Kouser Parveen","doi":"10.1016/j.focha.2025.101054","DOIUrl":"10.1016/j.focha.2025.101054","url":null,"abstract":"<div><div>Custards have been used in confections all over the world. However, there is growing need to replace allergen-containing components (milk, eggs and wheat) in custard. Therefore, custard was prepared using ingredients like Maize starch, Indian Horse Chestnut starch (IHCNS), milk powder, sugar, carrageenan, vanilla essence and water. The prepared custard samples were evaluated for physico-chemical, pasting, antioxidant and sensory properties. The highest ash (0.53 g/100 g), fat (13.30 g/100 g) and protein (8.07 g/100 g) contents were observed for MSC5 % custards. Significant (<em>p</em><0.05) difference was observed in hunter color <em>‘a’</em> value of all formulated custards, indicating shifting of color values from green to red coordinates. Decrease in peak and break down viscosities were observed for custards with increase in percentage of added starch, irrespective of botanical origin. Indian Horse Chestnut starch custard (IHCNSC5 %) had the highest peak (434.3 cP) viscosity among custard samples. As per the sensory analysis, Maize starch custard had higher overall acceptability score than Indian Horse chestnut starch custard. Furthermore, methanolic extract of IHCNSC sample had the highest DPPH radical scavenging activity (12.04 %). The highest ferric reducing antioxidant power (FRAP) was observed for MSC. It can be concluded that Maize starch (5 %) and Indian Horse Chestnut starch (7 %) could be considered as valuable ingredients in formulating custards with improved techno-functionality.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"8 ","pages":"Article 101054"},"PeriodicalIF":0.0,"publicationDate":"2025-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144596260","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

Seaweed as a sustainable food alternative: A case study of Canadian consumer behaviour 海藻作为一种可持续的食物替代品：加拿大消费者行为的案例研究

Food chemistry advances Pub Date : 2025-07-04 DOI: 10.1016/j.focha.2025.101033

Mohamed Bilal Basha , Fazli Wahid , Gail AlHafidh , Abdul Ghafar , Parvez Akthar

{"title":"Seaweed as a sustainable food alternative: A case study of Canadian consumer behaviour","authors":"Mohamed Bilal Basha , Fazli Wahid , Gail AlHafidh , Abdul Ghafar , Parvez Akthar","doi":"10.1016/j.focha.2025.101033","DOIUrl":"10.1016/j.focha.2025.101033","url":null,"abstract":"<div><div>This aim of this paper is to evaluate consumer attitude, behaviour, and purchase intention towards seaweed food products in Toronto, Canada to gain insight into their current market position. The study is descriptive and exploratory in nature. A multi-stage sampling procedure was used with a total of six hundred adult respondents participating. The key variables assessed in the study include health consciousness, environmental factor, taste factor, preference towards innovative diets, barriers in the consumption of seaweed food products, attitude toward seaweed consumption, behavioural intention, and purchase intention toward seaweed foods. SPSS.25 software was used to clarify and analyse the data collected from the respondents, in addition to: Descriptive statistics, Cronbach's Alpha Reliability Analysis, Exploratory Factor Analysis, Pearson Bivariate Correlation, and Independent Sample t-test. The results of the study provide convincing evidence reflecting a positive consumer attitude towards seaweed products in Toronto, Canada. Key indicators from this paper will serve to inform market stakeholders within the food and beverage industry, health and fitness industry and agricultural industry.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"8 ","pages":"Article 101033"},"PeriodicalIF":0.0,"publicationDate":"2025-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144632405","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

Evaluating green techniques for the extraction of L-citrulline from watermelon rind 从西瓜皮中提取l -瓜氨酸的绿色工艺评价

Food chemistry advances Pub Date : 2025-07-02 DOI: 10.1016/j.focha.2025.101050

Mahsa Mohseni, Seyed Mohammad Mousavi, Hossein Kiani, Yeganeh Azimi

{"title":"Evaluating green techniques for the extraction of L-citrulline from watermelon rind","authors":"Mahsa Mohseni, Seyed Mohammad Mousavi, Hossein Kiani, Yeganeh Azimi","doi":"10.1016/j.focha.2025.101050","DOIUrl":"10.1016/j.focha.2025.101050","url":null,"abstract":"<div><div>L-Citrulline, a non-essential amino acid found abundantly in watermelon, provides potential antioxidant properties and promotes blood vessel dilation in the body. The extraction of L-Citrulline from watermelon rind is a promising approach to valorize agricultural waste, providing significant benefits to both the food and pharmaceutical industries. This paper aims to identify the most effective extraction method that minimizes the degradation of L-Citrulline from watermelon rind by employing various extraction techniques. In this study, advanced methods including ultrasound-assisted extraction (UAE), microwave-assisted extraction (MAE), aqueous two-phase extraction (ATPE), ionic liquid-based microwave-assisted extraction (ILMAE), and ionic liquid-based ultrasonic-assisted extraction (ILUAE) were utilized under optimal conditions. The results were compared with conventional techniques to determine the most efficient green method for extracting L-Citrulline from watermelon rind. The findings revealed that the ATPE, ILMAE, and ILUAE methods achieved the highest extraction efficiencies for L-Citrulline, with rates of 85 %, 88 %, and 90 %, respectively. Compared to conventional methods, ILUAE demonstrated significantly greater extraction efficiency, with enhancements ranging from 30 % to 90 %, and a reduced extraction time from 25 to 15 min. Overall, the findings suggest that ILUAE is an effective, environmentally friendly, and cost-efficient method, making it the superior choice for extracting bioactive compounds from plant sources.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"8 ","pages":"Article 101050"},"PeriodicalIF":0.0,"publicationDate":"2025-07-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144562807","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

Changes in liver function markers and lipid profile of rats administered rainy and dry season Amaranthus spinosus methanol extract and lead acetate 雨季和旱季苋菜甲醇提取物和醋酸铅对大鼠肝功能指标和血脂的影响

Food chemistry advances Pub Date : 2025-07-01 DOI: 10.1016/j.focha.2025.101049

Endurance Fegor Isoje , Israel Oghenevwodokohwo Okoro , Augustine Apiamu , Joel Okpoghono

{"title":"Changes in liver function markers and lipid profile of rats administered rainy and dry season Amaranthus spinosus methanol extract and lead acetate","authors":"Endurance Fegor Isoje , Israel Oghenevwodokohwo Okoro , Augustine Apiamu , Joel Okpoghono","doi":"10.1016/j.focha.2025.101049","DOIUrl":"10.1016/j.focha.2025.101049","url":null,"abstract":"<div><div>Seasonal variations influence the bioactivity of medicinal plants potentially modifying its therapeutic efficacy. This study investigated the effects of season variation of <em>Amaranthus spinosus</em> leaves methanol extract (rainy season <em>A. spinosus</em> leaves methanol extract (RSALME) and dry season <em>A. spinosus</em> leaves methanol extract (DSALME)) on liver function and lipid profile in rats exposed to lead acetate. Adult male rats (45) were divided into nine groups (<em>n</em> = 5) and administered varying doses (high dose (HD), medium dose (MD) and low dose (LD)) of <em>A. spinosus</em> methanol extract and lead acetate for 28 days as follows: Group 1 (Control), Group 2 (lead acetate only), Group 3 (lead acetate + Ethylenediaminetetracetic acid (EDTA)), Group 4, 5 and 6 (lead acetate + RSALME-HD, RSALME-MD and RSALME-LD respectively), Group 7, 8 and 9 (lead acetate + DSALME-HD, DSALME-MD and DSALME-LD respectively). Administration of lead acetate only significantly elevated alanine aminotransferase (ALT), aspartate aminotransferase (AST), alkaline phosphatase (ALP), total cholesterol (T. Chol) and triglyceride (TAG) and reduced total protein (TP), albumin (ALB) and high-density lipoprotein (HDL) levels in the serum. These findings suggest that treatment with RSALME-MD and DSALME-MD significantly (<em>p</em> < 0.05) attenuated the lead acetate induced toxicity suggesting hepatoprotective potential of the plant.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"8 ","pages":"Article 101049"},"PeriodicalIF":0.0,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144572166","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

Essential oils: Advances in extraction techniques, chemical composition, bioactivities, and emerging applications 精油：萃取技术、化学成分、生物活性和新兴应用的进展

Food chemistry advances Pub Date : 2025-07-01 DOI: 10.1016/j.focha.2025.101048

Md. Hassan Bin Nabi, Md. Monir Ahmed, Md. Suhel Mia, Sumon Islam, Wahidu Zzaman

{"title":"Essential oils: Advances in extraction techniques, chemical composition, bioactivities, and emerging applications","authors":"Md. Hassan Bin Nabi, Md. Monir Ahmed, Md. Suhel Mia, Sumon Islam, Wahidu Zzaman","doi":"10.1016/j.focha.2025.101048","DOIUrl":"10.1016/j.focha.2025.101048","url":null,"abstract":"<div><div>Essential oils are complex, unstable compounds processed from aromatic plants. They exhibit a wide spectrum of bioactive properties and are, therefore, routinely used in the food, pharmaceuticals, and cosmetics industries. This review approaches the essential oil extraction processes, their components, and basic biological and technological applications. The usual methods involve hydrodistillation, steam distillation, solid-liquid extraction, solvent extraction, cold pressing, and pressing. Most conventional methods produce disputes in the form of inefficiency and thermal degradation. Newer extraction methods include supercritical fluid extraction, molecular distillation, enzyme-mediated extraction, microwave-assisted hydrodistillation, and microwave-assisted extraction. These methods typically show more yields, selectivities, and sustainability. The bioactive profiles of essential oils mainly include terpenes (mono-, sesqui-, and diterpenes) alcohols, ketones, and esters accountable for their antimicrobial, antioxidant, anti-inflammatory, antifungal, and antiviral actions. Their applications have also extended to biodegradable packaging, food preservation, edible coating, microencapsulation, and nanoencapsulation. In spite of this, they are still hard to use in real life because of things like inefficient extraction, poor stability, and regulatory issues. Further research must be conducted in green extraction techniques, nanoformulation approaches increasing bioavailability, and their synergistic approaches with novel food technologies. If the trail of its modification in this direction is taken, this could guarantee rational use of such oil on a sustainable and effective scale.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"8 ","pages":"Article 101048"},"PeriodicalIF":0.0,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144572165","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

Heavy metal contamination in Pangas Catfish of farm ponds aquaculture in different locations in Bangladesh: A risk assessment study 孟加拉国不同地点农场池塘养殖的鲶鱼重金属污染：一项风险评估研究

Food chemistry advances Pub Date : 2025-06-28 DOI: 10.1016/j.focha.2025.101044

Md. Mazedul Haque Sachchu , Mehedi Hasan , Md. Kamrul Hossain , Shanawaz Ahmed , Tanjina Nasrin Eva , Miss Nushrat Jahan Lima , Amir Hossain , Md. Ashraful Alam

{"title":"Heavy metal contamination in Pangas Catfish of farm ponds aquaculture in different locations in Bangladesh: A risk assessment study","authors":"Md. Mazedul Haque Sachchu , Mehedi Hasan , Md. Kamrul Hossain , Shanawaz Ahmed , Tanjina Nasrin Eva , Miss Nushrat Jahan Lima , Amir Hossain , Md. Ashraful Alam","doi":"10.1016/j.focha.2025.101044","DOIUrl":"10.1016/j.focha.2025.101044","url":null,"abstract":"<div><div>The Pangas Catfish is one of the most consumed farmed fish and is the most popular fish for the poor and middle-class population in Bangladesh. Due to the high demand for Pangas catfish, different artificial feeds and medicines are required for quick production. There might be a high possibility of any contamination if improper dosing of those substances is followed, which results in heavy metal incorporation with the food cycle of fish and contamination of the farmed fish. Anthropogenic sources contaminate the surface water and also some regions' groundwater contains a high value of trace elements which contaminates farmed fish. Heavy metals from different sources accumulate in farm ponds and mix with water and sediment soils as the heavy metals nature of easy dilution in water and precipitate in sediment. This study assessed heavy metals contamination in Pangas catfish using atomic absorption spectrophotometry (AAS) obtained as Cr 3.74 ± 1.04 mg/kg (Mean±SD) in Jashore region, Copper (Cu) 45.22±15.44 mg/kg in Cumilla region, Arsenic (As) 11.14 ± 1.12 mg/kg in Jashore region, Lead (Pb) 2.22± 1.04 mg/kg in Cumilla region, Cadmium (Cd) 13.51 ± 9.33 mg/kg in BAU area ponds. Regarding human health risk assessment, the obtained ranking of target hazard quotient (THQ) for all heavy metals was as follows: Cu<As<Cd<Cr< Pb in the farm ponds of Pangas catfish, whereas the carcinogenic risk (CR) values of As and Cr identified in Jessore region farm ponds were 4.8 × 10<sup>−2</sup> and 5.35× 10<sup>−3</sup>, both were found to exceed the USEPA regulated threshold limit (1 × 10<sup>−4</sup> -1 × 10<sup>−6</sup>). The correlation and principal component Analysis (PCA) were conducted to identify the source of heavy metals in Pangas catfish from different locations.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"8 ","pages":"Article 101044"},"PeriodicalIF":0.0,"publicationDate":"2025-06-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144517897","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

Integrating experimental design with QuEChERS for comprehensive pesticide screening and assessing health risk for okra using GC-MS/MS 将实验设计与QuEChERS结合，采用GC-MS/MS技术对秋葵进行农药综合筛选和健康风险评估

Food chemistry advances Pub Date : 2025-06-28 DOI: 10.1016/j.focha.2025.101047

Dhyan Vyas , Rupal Thasale , Sivaperumal Perumal

{"title":"Integrating experimental design with QuEChERS for comprehensive pesticide screening and assessing health risk for okra using GC-MS/MS","authors":"Dhyan Vyas , Rupal Thasale , Sivaperumal Perumal","doi":"10.1016/j.focha.2025.101047","DOIUrl":"10.1016/j.focha.2025.101047","url":null,"abstract":"<div><div>A modified QuEChERS method combined with GC–MS/MS was developed for faster and economic analysis of 200 pesticide residues in okra. The QuEChERS method was optimized using two models, Plackett-Burman (P-B) and Central Composite Design (CCD) which improved the accuracy and making the optimization process more efficient and precise. The significant factor included MWCNTs, PSA, magnesium sulfate, and activated charcoal which were used as d-SPE sorbents in a sample clean-up step to remove matrix interference. Calibration curves for the studied pesticides exhibited good linearity (r² > 0.99), with back-calculated concentrations within ≤±20 % across the tested range. The method was validated as per SANTE/11312/2021v2 and recoveries at 10 and 25 μg/kg were within 70 to 120 % with RSD ≤ 20 % for 188 compounds respectively. However, those outside the range were reproducible. LOQ for all targeted pesticide residues was set at 10 μg/kg. The method is rapid, efficient and offer high sensitivity to meet the analytical requirements for pesticide residue analysis and it was applied to analyse 120 okra samples from Ahmedabad and the subsequent health risk assessment shows minimal risk to consumers.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"8 ","pages":"Article 101047"},"PeriodicalIF":0.0,"publicationDate":"2025-06-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144562806","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

Exploring the nutritional benefits of a ready-to-eat vegan sandwich filler developed with tender jackfruit, seaweed, banana blossom and soy flour: Formulation and quality analysis 探索用嫩菠萝蜜、海藻、香蕉花和大豆粉制成的即食素食三明治填料的营养价值：配方和质量分析

Food chemistry advances Pub Date : 2025-06-27 DOI: 10.1016/j.focha.2025.101039

H.T. Kodithuwakku, P. De. A. Abeysundara

{"title":"Exploring the nutritional benefits of a ready-to-eat vegan sandwich filler developed with tender jackfruit, seaweed, banana blossom and soy flour: Formulation and quality analysis","authors":"H.T. Kodithuwakku, P. De. A. Abeysundara","doi":"10.1016/j.focha.2025.101039","DOIUrl":"10.1016/j.focha.2025.101039","url":null,"abstract":"<div><div>This study was conducted to develop a ready-to-eat vegan sandwich filler using tender jackfruit (Artocarpus heterophyllus), banana blossom (Musa spp. acuminata), seaweed (Ulva fasciata), which are underutilized in Sri Lanka and soy flour. Sensory analysis was conducted to select the most acceptable formulation. The colour, pH, texture, proximate composition, antioxidants, phytochemicals, elemental composition including heavy metals, fatty acid composition, rancidity (Thiobarbituric Acid value and Peroxide value), and microbiological quality of the selected product were analyzed. The product formula consist of tender jackfruit (30 %), sea weeds (25 %), banana blossom (15 %), and soy flour (10 %) as major ingredients. Selected formula had 76.83±0.29 % moisture, 6.25±0.14 % protein, 5.82±0.15 % fat, 4.99±0.26 % fiber, 4.10±0.08 % carbohydrates and 2.01±0.01 % ash. The DPPH radical scavenging activity (IC50 value), ABTS value, total phenolic and total flavonoid contents were as 29.441.07 mg/ml, 16.97±1.67 μmol(TE)/mg, 3.09±0.22 μg(GAE)/mg and 7.01±3.15 μg(QE)/mg respectively. This product is safe to be consumed due to absence of heavy metals in ppm levels. The fatty acid analysis revealed that the product consists, polyunsaturated (10.43 %), monounsaturated (13.08 %) and saturated (76.49 %) fatty acids. No detectable microbial growth was observed during the two month storage period at room temperature.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"8 ","pages":"Article 101039"},"PeriodicalIF":0.0,"publicationDate":"2025-06-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144491542","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