Food chemistry advances最新文献_第9页

Amacha, a Japanese sweet tea, inhibits infection by pseudoviruses expressing the SARS-CoV-2 spike protein 日本甜茶Amacha通过表达SARS-CoV-2刺突蛋白的假病毒抑制感染

Food chemistry advances Pub Date : 2025-06-27 DOI: 10.1016/j.focha.2025.101046

Tomokazu Ohishi , Sayaka Yuki , Junjiro Yoshida , Daisuke Tatsuda , Manabu Kawada , Akiko Shiraishi , Faaiza Siddiqi , Ayushi Yadav , Mirza S. Baig , Akira Yano

{"title":"Amacha, a Japanese sweet tea, inhibits infection by pseudoviruses expressing the SARS-CoV-2 spike protein","authors":"Tomokazu Ohishi , Sayaka Yuki , Junjiro Yoshida , Daisuke Tatsuda , Manabu Kawada , Akiko Shiraishi , Faaiza Siddiqi , Ayushi Yadav , Mirza S. Baig , Akira Yano","doi":"10.1016/j.focha.2025.101046","DOIUrl":"10.1016/j.focha.2025.101046","url":null,"abstract":"<div><div>This study investigated the potential of Amacha, a traditional Japanese sweet tea made from <em>Hydrangea macrophylla</em> var. <em>thunbergii</em> and its primary bioactive compounds hydrangenol and phyllodulcin to inhibit severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) infection. We found that both Amacha and its dihydroisocoumarin constituents significantly reduced the infection rate of pseudoviruses expressing the SARS-CoV-2 spike protein, including the Wuhan and Omicron variants, in Caco-2 cells. Docking studies have revealed that hydrangenol and phyllodulcin effectively bind to allosteric site 1 of angiotensin-converting enzyme 2 (ACE2), potentially preventing the spike protein from binding to ACE2, which is essential for viral entry, while maintaining the enzymatic function of ACE2. We further detected significant variability in the concentrations of these compounds in the hot-water extracts of Amacha tea leaves across different regions and seasons. However, the presence of alkaloids, including febrifugine, which exhibit cytotoxic activity, poses challenges in maintaining consistent quality and safety. Further research is needed to fully elucidate the mechanisms involved, standardize Amacha’s composition, and develop optimized products with reduced alkaloid content to ensure the safe and effective use of Amacha and its bioactive compounds to combat SARS-CoV-2 infection.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"8 ","pages":"Article 101046"},"PeriodicalIF":0.0,"publicationDate":"2025-06-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144588659","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

Chemical and nutritional value of Colombian Ericaceae with edible fruits 哥伦比亚Ericaceae可食用果实的化学和营养价值

Food chemistry advances Pub Date : 2025-06-27 DOI: 10.1016/j.focha.2025.101045

Natalia Escobar-Barranco , Elizabeth Gil Archila , Ruby-Alejandra Villamil , Anyhye Bonilla

{"title":"Chemical and nutritional value of Colombian Ericaceae with edible fruits","authors":"Natalia Escobar-Barranco , Elizabeth Gil Archila , Ruby-Alejandra Villamil , Anyhye Bonilla","doi":"10.1016/j.focha.2025.101045","DOIUrl":"10.1016/j.focha.2025.101045","url":null,"abstract":"<div><div>The Ericaceae family, widely distributed across Colombia, includes 287 species within 23 genera, exhibiting significant biodiversity with around 60 % of the species being endemic. While Ericaceae species like cranberry and blueberry are renowned worldwide for their nutritional and economic value, South American species, particularly in Colombia, remain underexplored despite their promising nutritional and health benefits. Thus, the objective of this review is to explore the current knowledge on the chemical and nutritional composition of Colombian Ericaceae with edible fruits, shedding light on their functional effects for human consumption. Data collection for this review involved a literature search across Scopus, Science Direct, Google Scholar and ISI Web of Science, filtering studies to focus on endemic Colombian Ericaceae. The evidence synthesis has proven invaluable in discerning chemical diversity, health implications and, to a certain extent, the nutritional properties of species like <em>Vaccinium floribundum</em> Kunth, <em>Vaccinium meridionale</em> Sw., <em>Disterigma Alaternoides</em> (Kunth) Neid. and <em>Cavendishia nitida</em> (Kunth) A.C.Sm.. These species have been studied for their rich content of bioactive metabolites, like cyanidin glycosides, other types of anthocyanins, flavonoids, and phenolic acids, which exhibit antioxidant, anti-inflammatory, and antimicrobial properties. Additionally, indigenous knowledge highlights the use of some Ericaceae species for medicinal purposes, further emphasizing their pharmacological potential. Further research is needed to fully elucidate the interaction of their bioactive profiles in the food matrix, as well as the composition and therapeutic applications of the lesser-known species, <em>Cavendishia bracteata</em> (Ruiz & Pav. ex J.St.Hil.) Hoerold, <em>Gaultheria erecta</em> Vent., <em>Macleania rupestris</em> (Kunth) A.C.Sm., and <em>Thibaudia floribunda</em> Kunth.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"8 ","pages":"Article 101045"},"PeriodicalIF":0.0,"publicationDate":"2025-06-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144562805","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

Enzymatic hydrolysis during in vitro digestion of triacylglycerols in a model system and milk: Isomerisation of diacylglycerols and monoacylglycerols 三酰基甘油在模型系统和牛奶中的体外消化过程中的酶解：二酰基甘油和单酰基甘油的异构化

Food chemistry advances Pub Date : 2025-06-26 DOI: 10.1016/j.focha.2025.101041

Eirin Stork, Siv Skeie, Tove Devold, Gard Østbø, Anders Flytkjær, Einar Jonsson, Hanne Devle, Dag Ekeberg

{"title":"Enzymatic hydrolysis during in vitro digestion of triacylglycerols in a model system and milk: Isomerisation of diacylglycerols and monoacylglycerols","authors":"Eirin Stork, Siv Skeie, Tove Devold, Gard Østbø, Anders Flytkjær, Einar Jonsson, Hanne Devle, Dag Ekeberg","doi":"10.1016/j.focha.2025.101041","DOIUrl":"10.1016/j.focha.2025.101041","url":null,"abstract":"<div><div>It is generally agreed that <em>sn</em>-1 and <em>sn</em>-3 fatty acids (FA) are released from triacylglycerols (TAG) during digestion, while <em>sn</em>-2 FAs remain attached to the glycerol backbone to form <em>sn</em>-2 monoacylglycerols (MAG). Isomerisation of diacylglycerols (DAG) and MAGs, in which the <em>sn</em>-2 FA migrates to the <em>sn</em>-1 or <em>sn</em>-3 position, can lead to the release of the <em>sn</em>-2 FA by pancreatic lipase, resulting in the formation of free glycerol. The main objective of this study was to gain a deeper understanding of the degree of DAG and MAG isomerisation, followed by enzymatic hydrolysis during <em>in vitro</em> digestion of a model system and milk. The digestion of TAG-C14:0/C18:1<em>n</em>-9<em>cis</em>9/C14:0 demonstrated that 25.8 mol % of the <em>sn</em>-2 FA, C18:1<em>n</em>-9<em>cis</em>9, was hydrolysed during digestion. Milk digestion yielded a significantly higher proportion of free FAs and a lower proportion of MAGs than predicted if only <em>sn</em>-1 and <em>sn</em>-3 FAs from TAGs were released. In addition, our results showed a 10 % formation of free glycerol during digestion, which means full hydrolysis of TAGs occurred. The estimated degree of acyl migration was highest for C12:0 (33 mol %) and implied a greater extent of acyl migration for medium-chained and unsaturated FAs than for longer-chained and saturated FAs.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"8 ","pages":"Article 101041"},"PeriodicalIF":0.0,"publicationDate":"2025-06-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144491541","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Development and quality assessment of Chenopodium album, Spinacia oleracea, and spent makhana (Euryale ferox) enriched vegetable cookies 藜、菠菜、花马哈那蔬菜饼干的研制及质量评价

Food chemistry advances Pub Date : 2025-06-26 DOI: 10.1016/j.focha.2025.101040

Chehak Kathuria , Shreya Ranjan , Mahipal Singh Tomar , Vinod Kumar , Waseem Ahmad , Ankita Dobhal , Saloni Joshi , Khan Chand , Sanjay Kumar

{"title":"Development and quality assessment of Chenopodium album, Spinacia oleracea, and spent makhana (Euryale ferox) enriched vegetable cookies","authors":"Chehak Kathuria , Shreya Ranjan , Mahipal Singh Tomar , Vinod Kumar , Waseem Ahmad , Ankita Dobhal , Saloni Joshi , Khan Chand , Sanjay Kumar","doi":"10.1016/j.focha.2025.101040","DOIUrl":"10.1016/j.focha.2025.101040","url":null,"abstract":"<div><div>This study aimed to evaluate the effects of incorporating <em>Chenopodium album</em> and <em>Spinacia oleracea</em> puree at varying levels (2.5 %, 5 %, 7.5 %, and 10 %) with a fixed proportion (15 %) of spent makhana flour in the development of spent makhana-based vegetable cookies (S<sub>M</sub>V<sub>C1</sub>, S<sub>M</sub>V<sub>C2</sub>, S<sub>M</sub>V<sub>C3</sub>, and S<sub>M</sub>V<sub>C4</sub>). Comprehensive analyses were conducted to determine the physical attributes, proximate composition, antioxidant activity, total phenolic content (TPC), total flavonoid content (TFC), color parameters, textural characteristics, and functional groups. The results revealed that with the addition of <em>Chenopodium album</em> and <em>Spinacia oleracea</em> puree, the fat content, fiber content, TPC, TFC, and % IA (inhibitory activity) were increased in S<sub>M</sub>V<sub>C4</sub> compared to others, while protein content decreased. Textural characteristics also improved in spent makhana based vegetable cookies (S<sub>M</sub>V<sub>Cs</sub>) compared to control (S<sub>M</sub>C) cookies that were made up of refined wheat flour and spent makhana flour. These findings indicate that the incorporation of 10 % <em>Chenopodium album</em> and <em>Spinacia oleracea</em> puree, along with 15 % spent makhana flour and 15 % refined wheat flour, in S<sub>M</sub>V<sub>C4</sub> improved the nutritional value, antioxidant potential and sensory quality of spent makhana-based vegetable cookies, offering a promising avenue for the development of the development of health-oriented food products.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"8 ","pages":"Article 101040"},"PeriodicalIF":0.0,"publicationDate":"2025-06-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144562809","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

Assessment of inhibitory effects on inflammatory mediator production in lipopolysaccharide-stimulated RAW 264.7 murine macrophage cell line: An in vitro study of beef and chicken curry incorporating massaman curry paste 脂多糖刺激的RAW 264.7小鼠巨噬细胞对炎症介质产生抑制作用的评估：含有马萨曼咖喱酱的牛肉和鸡肉咖喱的体外研究

Food chemistry advances Pub Date : 2025-06-25 DOI: 10.1016/j.focha.2025.101037

Preeyabhorn Detarun , Korawan Chakree , Sukanya Settharaksa , Teerasak Punvichai , Jasmin Naher

{"title":"Assessment of inhibitory effects on inflammatory mediator production in lipopolysaccharide-stimulated RAW 264.7 murine macrophage cell line: An in vitro study of beef and chicken curry incorporating massaman curry paste","authors":"Preeyabhorn Detarun , Korawan Chakree , Sukanya Settharaksa , Teerasak Punvichai , Jasmin Naher","doi":"10.1016/j.focha.2025.101037","DOIUrl":"10.1016/j.focha.2025.101037","url":null,"abstract":"<div><div>The inflammatory response is the most prevalent and significant complication associated with numerous non-communicable diseases (NCDs). Therefore, there is growing interest in using curry paste as a functional ingredient containing numerous bioactive compounds, incorporated into meat-based chicken and beef curry, to develop functional foods that reduce inflammatory activity and cytokine production. This study aims to investigate the anti-inflammatory properties of aqueous extracts from massaman curry paste (MCP), which was further incorporated into chicken massaman curry (CMC) and beef massaman curry (BMC). The evaluation included total phenolic content (TPC), quantification of bioactive compounds and anti-inflammatory activity, including cytokines inhibition in lipopolysaccharide (LPS)-stimulated RAW264.7 murine macrophage cells. MCP exhibited the highest TPC (0.488±0.003 mg GAE/100 g extract) and contained various phenolic compounds such as catechin, cinnamic acid, ferulic acid, and coumaric acid. All aqueous extracts (MCP, CMC, BMC) were non-toxic to RAW264.7 cells (0.001–1 mg/mL). Their IC<sub>50</sub> values for NO production ranged from 93.83 to 924.74 µg/mL, with significant reductions in TNF-α and IL-6 observed at 0.1 and 0.01 µg/mL, respectively. CMC demonstrated the highest inhibitory effect on NO production (IC<sub>50</sub> value of 93.83 ± 0.87 µg/mL). Compared to BMC, CMC also showed greater suppression of TNF-α and IL-6 levels. This present study will be further extended to evaluate the efficacy of MCP and MCP-incorporated CMC and BMC curries <em>in vivo</em> and clinical applications to validate these findings in digestive system-associated diseases caused by inflammation.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"8 ","pages":"Article 101037"},"PeriodicalIF":0.0,"publicationDate":"2025-06-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144481462","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

Comparative study between conventional and ultrasonic homogenization techniques on the formulated vegan frozen dessert made using chickpea and mung bean protein isolates 用鹰嘴豆和绿豆分离蛋白配制纯素冷冻甜点的常规和超声均质技术比较研究

Food chemistry advances Pub Date : 2025-06-24 DOI: 10.1016/j.focha.2025.101042

Sona Kurian , Addanki Mounika , Tamminana Jeeviteswara Rao , Irene Mary Sherman , Jaya suruthi Jayakumar , Jegan Muralitharan , Akalya Shanmugam

{"title":"Comparative study between conventional and ultrasonic homogenization techniques on the formulated vegan frozen dessert made using chickpea and mung bean protein isolates","authors":"Sona Kurian , Addanki Mounika , Tamminana Jeeviteswara Rao , Irene Mary Sherman , Jaya suruthi Jayakumar , Jegan Muralitharan , Akalya Shanmugam","doi":"10.1016/j.focha.2025.101042","DOIUrl":"10.1016/j.focha.2025.101042","url":null,"abstract":"<div><div>This work is on the substitution of milk protein and milk fat with legume protein and vegetable oil for the preparation of frozen desserts, which are non-dairy alternatives to lactose-intolerant populations. The main objective of this study is to compare ultrasound (US) homogenization and conventional homogenization (high shear homogenization using the ultra-turrax (UT) technique) in the preparation of frozen desserts using chickpea and mung bean protein isolates. UT and US at varying time conditions have been used to make ice cream mix emulsion. Optical microscopy was used to assess the size distribution of fat globules to evaluate homogenization. Chickpea frozen dessert samples at US 6 min and UT 7.5 min were found to be the best samples with better functional characteristics when compared to the mung bean frozen dessert. Reduction and uniformity in particle size have a remarkable effect on melting resistance, air incorporation, and viscosity. In general, ultrasound has a very effective homogenization impact compared with traditional homogenization. Outcomes from this research showed that a selective homogenization condition for formulated frozen desserts (FFD) is achievable without developing structural problems and gives better results.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"8 ","pages":"Article 101042"},"PeriodicalIF":0.0,"publicationDate":"2025-06-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144562808","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 blending of neem seed oil, carvacrol, and eugenol in carnauba wax-based nanocoating on shelf-life extension of common mandarin 印楝籽油、香芹酚和丁香酚在巴西棕榈蜡基纳米涂层中复配对普通柑桔保鲜期的影响

Food chemistry advances Pub Date : 2025-06-21 DOI: 10.1016/j.focha.2025.101038

L Susmita Devi , Avik Mukherjee , Shikha Sharma , Vimal Katiyar , Santosh Kumar

{"title":"Effects of blending of neem seed oil, carvacrol, and eugenol in carnauba wax-based nanocoating on shelf-life extension of common mandarin","authors":"L Susmita Devi , Avik Mukherjee , Shikha Sharma , Vimal Katiyar , Santosh Kumar","doi":"10.1016/j.focha.2025.101038","DOIUrl":"10.1016/j.focha.2025.101038","url":null,"abstract":"<div><div>Nanocoating represent an effective postharvest technology for maintaining nutritional quality and extending shelf life of fruits and vegetables. This study investigated the effects of blending of neem seed oil, carvacrol, and eugenol in carnauba wax-based nanocoating extending postharvest quality and shelf-life of common mandarin. The nanocoating formulations (NCFs), having four different compositions, i.e., NCF1 (pristine carnauba wax), NCF2, NCF3, and NCF4, each containing 1 % (v/v) neem seed oil, carvacrol, and eugenol, respectively. The prepared NCFs exhibited uniform particle distribution with hydrodynamic diameters ranging from 235 to 490 nm. During storage, fruits treated with the NCFs, particularly the NCF3, exhibited significantly lower weight loss (11.71 %) compared to that in the control samples (21.72 %). The NCFs effectively maintained the key quality parameters, including total soluble solids, titratable acidity, ascorbic acid content, and antioxidant capacity, while reducing respiration and decay incidence in the coated fruits. Additionally, the NCF3 treated fruits retained greater firmness (8.04 N) than the control (1.97 N), and suppressed microbial growth i.e., 2.69 log<sub>10</sub> cfu/g in the coated fruits compared to 8.47 log<sub>10</sub> cfu/g in the control. These findings demonstrate that the developed NCFs, particularly NCF3 could be effective in extending shelf life of mandarin fruit.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"8 ","pages":"Article 101038"},"PeriodicalIF":0.0,"publicationDate":"2025-06-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144481451","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

Nutrients Composition of Seeds and Leaves of Twenty Bambara Groundnut Accessions [Vigna subterranea (L.) Verdcourt] Cultivated in Cameroon 20种班巴拉花生种子和叶片的营养成分[Vigna subterranea (L.)]Verdcourt]种植于喀麦隆

Food chemistry advances Pub Date : 2025-06-18 DOI: 10.1016/j.focha.2025.101035

Félix Alain Wassouo , Jean Paul Bayang , Dapsia Jackson Djakbe , Bénoît Bargui Koubala

{"title":"Nutrients Composition of Seeds and Leaves of Twenty Bambara Groundnut Accessions [Vigna subterranea (L.) Verdcourt] Cultivated in Cameroon","authors":"Félix Alain Wassouo , Jean Paul Bayang , Dapsia Jackson Djakbe , Bénoît Bargui Koubala","doi":"10.1016/j.focha.2025.101035","DOIUrl":"10.1016/j.focha.2025.101035","url":null,"abstract":"<div><div>Food legumes in general and Bambara groundnut in particular can be food species used to solve the problem of undernourishment. The objective of this study is to determine some physicochemical characteristics of the leaves and seeds of twenty Bambara groundnut accessions grown in the Far North of Cameroon. The experimental design set up is a completely randomized block comprising twenty Bambara groundnut accessions replicated four times. The test was conducted in a greenhouse during the dry season. The results revealed highly significant differences (<em>p</em><0.01) in the physicochemical characters of the leaves and seeds of the twenty Bambara groundnut accessions, suggesting variability within the species. The total carbohydrate content ranged from 1.47% (VZ118) to 4.47% (VZ110) in leaves and from 13.67% (VZ117) to 21.14% (VZ113) in seeds. The total protein content ranged from 24.57% (VZ116) to 32.38% (VZ102) in leaves and 23.72% (VZ104) to 26.70% (VZ118) in seeds. Crude fiber content ranged from 9.56% (VZ118) to 20.83% (VZ109) in leaves and from 20.68% (VZ116) to 40.93% (VZ118) in seeds. Moreover, the accessions are grouped in four classes showing that each class have accessions with similar traits. These results could be used in varietal improvement programs and the valorization of existing Bambara groundnut accessions.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"8 ","pages":"Article 101035"},"PeriodicalIF":0.0,"publicationDate":"2025-06-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144502125","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

Optimization of functional, mineral composition, and sensory properties of somali injera from local wheat blended with soybean and chickpea flour 用当地小麦与大豆和鹰嘴豆粉混合制成的索马里injera的功能、矿物组成和感官特性的优化

Food chemistry advances Pub Date : 2025-06-18 DOI: 10.1016/j.focha.2025.101034

Shamsedin Mahdi Hassan , Ziad Ahmed , Mahamed Dol Ateye , Nimo Daud Yasin

引用次数: 0

Pyrethroid pesticide detection and bioactivity evaluation of microbial cellulose derived from food waste 食物垃圾微生物纤维素中拟除虫菊酯类农药的检测及生物活性评价

Food chemistry advances Pub Date : 2025-06-10 DOI: 10.1016/j.focha.2025.101031

Isha Santhosh , Sheetal Singh , Sowmya R Holla , Subbalaxmi Selvaraj

{"title":"Pyrethroid pesticide detection and bioactivity evaluation of microbial cellulose derived from food waste","authors":"Isha Santhosh , Sheetal Singh , Sowmya R Holla , Subbalaxmi Selvaraj","doi":"10.1016/j.focha.2025.101031","DOIUrl":"10.1016/j.focha.2025.101031","url":null,"abstract":"<div><div>In this study, microbial cellulose (MC) was produced using a consortium of microbes obtained from independent fruit and vegetable wastes as inoculum. The two different fermentation media used were the Hestrin & Schramm (HS), and the citric acid (CA) medium. Among the combinations, CA medium with vegetable waste extract as inoculum showed the maximum MC yield of 1.625±0.051 g/L. The MC produced was next validated and characterized to understand their properties using Fourier Transform Infrared Spectroscopy, X-ray Diffraction, Scanning Electron Microscopy and Thermogravimetric analysis. The antimicrobial activity of the MC was tested against <em>Bacillus</em> species, <em>Staphylococcus. aureus, Candida</em>, and <em>Escherichia coli</em> using agar well diffusion method. Among them, <em>E. coli</em> exhibited a maximum clear zone of 4.08 ± 0.193 cm<sup>2</sup>. The cyclic voltammetry (CV) method established the antioxidant nature of MC, and exhibited an anodic peak at 0.96 V and 1.1 V. This is the first study to detect the presence of pyrethroid pesticides in water samples using the electrochemical method CV with the produced MC coated on a glassy carbon electrode. Detecting pesticide residues is vital for health and environmental safety. MC-based biosensors offer a low-cost, eco-friendly, and sustainable solution for real-time, sensitive monitoring of water pollutants.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"8 ","pages":"Article 101031"},"PeriodicalIF":0.0,"publicationDate":"2025-06-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144291675","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