Food chemistry advances最新文献

{"title":"Nutritional assessment and GC analysis of rice bran and bran oil of north Bengal: A prominent nutritive byproduct","authors":"Shabiba Parvin Shandhi","doi":"10.1016/j.focha.2024.100762","DOIUrl":"https://doi.org/10.1016/j.focha.2024.100762","url":null,"abstract":"<div><p>The rice bran (BRRI 28) and the bran oil of north Bengal have not been studied previously. The yield of the oil extracted from the bran was much higher (20.30 %) than some previously reported data. The fatty acid analysis by GC-FID found that the percentage of palmitic, stearic, and arachidic acids was higher than previously published data. Caprylic and behenic acids were also found in this rice bran oil, which was not reported in the previous work. The oleic acid content of the bran oil in this study was found to be 35.69 %, which is higher than other edible oils. The nutritional value of the bran such as carbohydrates, fats, fiber, and protein content was 38.78 %, 20.30 %, 1.42 %, and 9.45 % respectively. Moisture and ash content were found at 9.49 % and 20.5 % respectively. The important minerals were found like Fe, Zn, Ca, Mg, K, Na, etc. The higher saponification (110.13 mg KOH/g) value of the oil indicated that it could be used as raw materials in good quality soap. The low iodine (46.25 I₂/100 g) value of the oil indicated that it was stable and could be used for cooking purposes. This research recommends this rice bran as a prominent nutritive byproduct.</p></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"5 ","pages":"Article 100762"},"PeriodicalIF":0.0,"publicationDate":"2024-06-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772753X24001588/pdfft?md5=bc48e1f9a04c85c70aeaef997c3d0ad4&pid=1-s2.0-S2772753X24001588-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141438628","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":"Amylopectin content rather than amylose or protein content is critical to determining the starch digestion rate in high-amylose rice","authors":"Min Huang ,&nbsp;Zhengwu Xiao ,&nbsp;Liqin Hu ,&nbsp;Jiana Chen ,&nbsp;Fangbo Cao","doi":"10.1016/j.focha.2024.100758","DOIUrl":"https://doi.org/10.1016/j.focha.2024.100758","url":null,"abstract":"<div><p>The starch digestion properties of cooked rice are associated with the chemical compositions of the rice grain. However, limited information is available on the chemical composition governing starch digestion properties in high-amylose rice. To overcome this knowledge gap, correlation plot analysis and partial correlation analysis were utilized to assess the correlations between active digestion duration, total glucose production, and glucose production rate of cooked rice to amylose, amylopectin, and protein content of rice grains throughout 17 high-amylose varieties. The correlation plot analysis identified significant positive or negative linkages between total glucose production and the glucose production rate of cooked rice with grain amylose, amylopectin, and protein content. Nevertheless, partial correlation analysis only characterized a significant positive correlation between glucose production rate and grain amylopectin content. The findings of this study indicate that grain amylopectin content rather than grain amylose or protein content is critical for the determination of the rate of starch digestion in high-amylose rice.</p></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"5 ","pages":"Article 100758"},"PeriodicalIF":0.0,"publicationDate":"2024-06-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772753X24001540/pdfft?md5=40a051677630d29bc4c44702f007bd32&pid=1-s2.0-S2772753X24001540-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141439024","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 different antioxidants and application methods on the shelf-life of whole, cooked, frozen Northern shrimp (Pandalus borealis)","authors":"Hanne Aarslev Jensen ,&nbsp;Ann-Dorit Moltke Sørensen ,&nbsp;Ole Mejlholm ,&nbsp;Niels Bøknæs ,&nbsp;Charlotte Jacobsen","doi":"10.1016/j.focha.2024.100764","DOIUrl":"10.1016/j.focha.2024.100764","url":null,"abstract":"<div><p>This study aimed to investigate the effect of antioxidants and two application methods, i.e., dipping and glazing, to inhibit quality deteriorations occurring to whole, cooked Northern shrimp during frozen storage. Shrimp were treated with either antioxidants (Duralox, vitamins (ascorbic acid with tocopherols), or seawater) or not treated. Shrimp were stored (-20 °C) for 369 days, and oxidative (Peroxide value (PV), volatiles, tocopherol, astaxanthin), water holding capacity (WHC), sensory, and color (CIEL*a*b*) changes were determined every three months. No clear difference between application methods was seen in sensory scores. Shrimp dipped in antioxidative solutions showed higher increases in PV (&gt;25 meq O₂/kg oil) and volatile compounds compared to glazed shrimp (PV&lt;8 meq O₂/kg oil). The effect of applying antioxidants on the color was especially pronounced for shrimp dipped in Duralox and for glazed shrimp. In conclusion, glazed shrimp oxidized less than dipped shrimp, and the application of antioxidants aided in maintaining the color of the shrimp.</p></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"5 ","pages":"Article 100764"},"PeriodicalIF":0.0,"publicationDate":"2024-06-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772753X24001606/pdfft?md5=45b851c850642230da255e50538eff69&pid=1-s2.0-S2772753X24001606-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141960794","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":"Chemical analysis of Moringa oleifera (Moringaceae) seed oil and potentiation of antibiotic activity against standard and multidrug-resistant bacterial strains","authors":"Erlânio Oliveira de Sousa ,&nbsp;Anielle dos Santos Brito ,&nbsp;Denise Magalhães Azevedo Feitoza ,&nbsp;Aureliano de Albuquerque Ribeiro ,&nbsp;Victória Hellen Nicácio Dias Tavares ,&nbsp;Mayra Garcia Maia Costa ,&nbsp;Crisiana de Andrade Nobre ,&nbsp;Cícera Datiane de Morais Oliveira-Tintino ,&nbsp;João Arthur de Oliveira Borges ,&nbsp;Gildênia Alves de Araújo ,&nbsp;Talysson Felismino Moura ,&nbsp;João Paulo Martins de Lima ,&nbsp;Sloana Giesta Lemos Florencio ,&nbsp;Henrique Douglas Melo Coutinho ,&nbsp;Irwin Rose Alencar de Menezes ,&nbsp;Saulo Relison Tintino","doi":"10.1016/j.focha.2024.100765","DOIUrl":"https://doi.org/10.1016/j.focha.2024.100765","url":null,"abstract":"<div><p><em>Moringa oleifera</em> (“moringa”) seeds are sources of fixed oil with a composition of fatty acids important for their biological properties. This work aimed to verify the fixed oil of seed, regarding chemical composition, antibacterial activity alone and in association with antibiotics against standard and multidrug resistant bacterial strains. In the chemical composition of the fixed oil, the unsaturated fatty acids (78.26 %) predominated in relation to saturated fatty acids (17.34 %). The palmitic acid (5.88 %), behenic acid (4.27 %), stearic acid (4.17 %) and oleic acid (74.15 %) were the main constituents. Physicalchemical analyzes for moisture, acidity, pH, relative density, peroxide index and refractive index indicated chemical quality of the oil. We performed docking calculation to prioritize low affinity major molecules present in the chemical composition. The docking result of the all compounds showed that highest binding energy type Hydrogen bond, water hydrogen bond and hydrophobic interaction. The fixed oil did not show antibacterial activity alone with a minimum inhibitory concentration (MIC ≥ 1024 μg/mL) for the analyzed bacterial strains. Synergistic effects were verified in the association of the fixed oil with gentamicin, ofloxacin and penicillin against multiresistant strains, with reductions in MICs.</p></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"5 ","pages":"Article 100765"},"PeriodicalIF":0.0,"publicationDate":"2024-06-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772753X24001618/pdfft?md5=f856245fa14ea1b5e258dd33826857e0&pid=1-s2.0-S2772753X24001618-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141486289","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":"Development and Physico-chemical analysis of value-added Chikki using iron rich garden cress seed and exploring its benefits in treatment of Anaemic patient","authors":"Mehak Katyal ,&nbsp;Vinay Kumar Pandey ,&nbsp;Anjali Tripathi ,&nbsp;Kunal Singh ,&nbsp;Sarvesh Rustagi ,&nbsp;Sumira malik ,&nbsp;Rajesh Kumar ,&nbsp;R. Pandiselvam","doi":"10.1016/j.focha.2024.100763","DOIUrl":"https://doi.org/10.1016/j.focha.2024.100763","url":null,"abstract":"<div><p>The effect of the incorporation of roasted garden cress seed powder (RGCSP) in the diet of girls with anaemia on Hb level and quality was evaluated. Twenty-two girls were selected and their Hb levels were estimated. Out of twenty-two girls, fifteen girls were found to be anemic and were selected for the study and it was found that four girls had mild, nine had moderate and two had severe degree of anaemia. The girls' average Hb levels dramatically raised from 8.9 to 10.4 g/dL following a 60-day intervention that also included RGCSP. Research on garden cress seed powder (GCSP) showed that roasting decreased the amount of moisture, protein, carbohydrate, and zinc while increasing the amount of ash, fat, crude fiber, and iron. Four distinct formulations were created with various amounts of GCSP (5 %, 10 %, 15 %, and 20 %) to generate fortified chikki. The chikki with 15 % GCSP had the highest overall acceptance rating of among them. Compared to the control chikki, this enriched variety had higher percentages of protein (6.95 %), fat (15.87 %), moisture (4.60 %), fiber (3.95 %), and calorie content (456.23 kcal/100 g). Supplemented chikki made by fortifying with RGCSP was rich in nutritional composition.</p></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"5 ","pages":"Article 100763"},"PeriodicalIF":0.0,"publicationDate":"2024-06-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772753X2400159X/pdfft?md5=1677ef1a7b8def69ec3a30b3b68ec178&pid=1-s2.0-S2772753X2400159X-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141444529","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 high-pressure on protein structure, refolding, and crystallization","authors":"Alberto Baldelli ,&nbsp;Jiahua Shi ,&nbsp;Anika Singh ,&nbsp;Yigong Guo ,&nbsp;Farahnaz Fathordoobady ,&nbsp;Amir Amiri ,&nbsp;Anubhav Pratap-Singh","doi":"10.1016/j.focha.2024.100741","DOIUrl":"10.1016/j.focha.2024.100741","url":null,"abstract":"<div><p>High-pressure processing (HPP) has been employed in the food and pharmaceutical industries for multiple applications, such as microbial inactivation, shelf life extension, homogenizing/stabilizing emulsions, suspensions, gels, and other colloidal systems, cold extraction of meat in crustaceans, the opening of mollusks, etc. However, high pressure is known to affect the stability and the quality of barosensitive (i.e., sensitivity because of the level of pressure) components of the bioproducts, such as proteins. In general, Le Chatelier's principle dictates the fate of high molecular weight polymeric compounds like proteins under high pressure, suggesting a tendency to degrade into simpler monomers. From a structural analysis point of view, this generally results in increased tendencies for the protein to denature from its native state and possibly affect its ability to renature. Protein crystallization is also affected favorably or unfavorably by pressure, depending on the effect of pressure on nucleation and crystal growth steps for the particular type of protein. Protein refolding is another effect whose kinetics can be optimized by pressure. This work discusses the mechanisms of the impact of pressure on protein structure, crystallization refolding, and unfolding, with examples of the application of these processes in recent literature.</p></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"5 ","pages":"Article 100741"},"PeriodicalIF":0.0,"publicationDate":"2024-06-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772753X24001370/pdfft?md5=5e025374d321977dab489790d8f08287&pid=1-s2.0-S2772753X24001370-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141413752","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":"Powdered water kefir: Effect of spray drying and lyophilization on physical, physicochemical, and microbiological properties","authors":"Klinger Vinícius de Almeida ,&nbsp;Vanessa Cortina Zanetti ,&nbsp;Callebe Camelo-Silva ,&nbsp;Luan Amaral Alexandre ,&nbsp;Alice Cristina da Silva ,&nbsp;Silvani Verruck ,&nbsp;Luciano José Quintão Teixeira","doi":"10.1016/j.focha.2024.100759","DOIUrl":"10.1016/j.focha.2024.100759","url":null,"abstract":"<div><p>This study addresses the challenge of optimizing powdered water kefir's fermentation and preservation processes to enhance its physical-chemical, microbiological, and technological characteristics. The main objective was to determine the best fermentation conditions and evaluate the efficacy of different drying methods. The optimal fermentation conditions were 5 % kefir grains, 10 % brown sugar, and an incubation temperature of 25 °C. Remarkably, the microbiological analysis revealed high abundances of <em>Zymomonas mobilis</em> (grains: 94.31 % and beverage: 91.68 %), <em>Sporolactobacillus spathodeae</em> (grains: 3.00 % and beverage: 5.42 %), and <em>Liquorilactobacillus satsumensis</em> (grains: 1.47 % and beverage: 0.62 %) among bacteria, and <em>Lachancea fermentati</em> (grains: 95.54 % and beverage: 67.53 %), <em>Wickerhamomyces anomalus</em> (grains: 3.00 % and beverage: 26.77 %) among fungi. The study innovatively demonstrates that lyophilization preserves the viability of these microorganisms, making it a promising method for producing stable, probiotic-rich powdered kefir. Although spray drying resulted in a logarithmic reduction of 3 logs CFU/g, it maintained sufficient microorganism counts, proving its viability as an alternative drying method. These methods retain the ideal physical-chemical properties and expand the accessibility and practical applications of water kefir. This research underscores the potential for powdered water kefir to deliver health benefits conveniently and versatilely, paving the way for broader industrial and academic applications.</p></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"5 ","pages":"Article 100759"},"PeriodicalIF":0.0,"publicationDate":"2024-06-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772753X24001552/pdfft?md5=850d21444c6698f1921b0f223e563a69&pid=1-s2.0-S2772753X24001552-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141390376","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":"“Cupuaçu” (Theobroma grandiflorum): A brief review on chemical and technological potential of this Amazonian fruit","authors":"Jaqueline de Araújo Bezerra ,&nbsp;Renilto Frota Corrêa ,&nbsp;Edgar Aparecido Sanches ,&nbsp;Carlos Victor Lamarão ,&nbsp;Paulo César Stringheta ,&nbsp;Evandro Martins ,&nbsp;Pedro Henrique Campelo","doi":"10.1016/j.focha.2024.100747","DOIUrl":"https://doi.org/10.1016/j.focha.2024.100747","url":null,"abstract":"<div><p><em>Theobroma grandiflorum</em> (Willd. Ex Spreng.) K. Schum. (“cupuaçu” ou cupuassu) belongs to the Malvaceae family whose pulp has a characteristic acidic flavor and a strong aroma allowing its consumption of juices, ice cream, creams, yogurt, and jelly. In addition, vegetable oil can be extracted from its seeds to produce a type of chocolate known as ``cupulate''. <em>T. grandiflorum</em> fruit contains organic acids, phenolic and volatile compounds, among which, some are related to antioxidants, anti-glycemic, and anti-inflammatory properties. Due to all these characteristics mentioned, the Amazonian “Cupuaçu” has great potential for technological applications mainly in food technology, with products and processes based on its extracts rich in bioactive compounds, pulp, or seeds.</p></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"5 ","pages":"Article 100747"},"PeriodicalIF":0.0,"publicationDate":"2024-06-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772753X24001436/pdfft?md5=ac3aa9bee73e338ed1510b693a2742bb&pid=1-s2.0-S2772753X24001436-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141324164","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":"Physicochemical and structural properties of soluble dietary fibres in navel orange peel modified by superfine grinding and their immunomodulatory activities","authors":"Limei Yu ,&nbsp;Dongna Wen ,&nbsp;Minhua Tan ,&nbsp;Biying Wang ,&nbsp;Weibin Wu ,&nbsp;Yuanhong Zhang","doi":"10.1016/j.focha.2024.100752","DOIUrl":"https://doi.org/10.1016/j.focha.2024.100752","url":null,"abstract":"<div><p>The physicochemical and structural properties of water soluble dietary fibres (SDF) extracted from navel orange peel modified by superfine grinding were investigated, as well as the immunomodulatory activity in <em>RAW264.7</em> cells. Results showed that superfine grinding treatment could significantly enhance the extract yield and reduce the particle size of SDF. And the water-holding capacity, swelling capacity, oil-holding capacity, nitrite adsorption capacity and total antioxidant capacity were consequently improved. Modified SDF could significantly decrease the generation of reactive oxygen species (ROS), and promoted the production of NO and some cytokines (IL-1β, TNF-ɑ, MCP-1, and IL-6) in <em>RAW264.7 cells</em>. The expressions of P-P65 and HO-1 in SDF-M200 and SDF-M500 were significantly up-regulated, suggesting that SDF could mildly induce macrophage activation and enhance the immune activity. These indicated that SDF modified by superfine grinding could serve as a promising candidate of immunomodulatory ingredient for functional foods.</p></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"5 ","pages":"Article 100752"},"PeriodicalIF":0.0,"publicationDate":"2024-06-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772753X24001485/pdfft?md5=b915780ba1884df49feec4174ff322eb&pid=1-s2.0-S2772753X24001485-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141324162","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":"Effects of spray drying and ultrasonic assisted extraction on the phytochemicals, antioxidant and antimicrobial activities of strawberry fruit","authors":"Ashiq Hussain ,&nbsp;Aneeqa Batool ,&nbsp;Shazia Yaqub ,&nbsp;Aqsa Iqbal ,&nbsp;Samina Kauser ,&nbsp;Muhammad Rehan Arif ,&nbsp;Shafiqa Ali ,&nbsp;Faiza Iftikhar Gorsi ,&nbsp;Rizwan Nisar ,&nbsp;Ashiq Hussain ,&nbsp;Nida Firdous ,&nbsp;Haya Fatima ,&nbsp;Atif Ali","doi":"10.1016/j.focha.2024.100755","DOIUrl":"10.1016/j.focha.2024.100755","url":null,"abstract":"<div><p>Despite being nutrient-dense fruits with loads of bioactives, strawberries have a limited shelf life due to highly perishable nature. Therefore, to develop powders and extracts from these fruits through implementation of novel technologies is gaining importance. In current work strawberries pulp was dried through spray drying followed by ultrasonic assisted extraction using 70 % ethanol, to compare phytochemicals of fresh strawberries and strawberry powder. Both fresh strawberries and spray dried strawberry powder were found rich source of fiber, ash, protein and important minerals, however, strawberry powder presented significantly high fiber (4.72 %), ash (3.88 %) and protein (6.12 %). Total phenolic content (TPC), total flavonoid content (TFC), total carotenoid content (TC), DPPH free radical scavenging activity, total anthocyanins, vitamin C and β-carotene were found in significantly high amounts in ultrasonic assisted extracts of spray dried strawberry powder with values 480.18 mg GAE/100 g, 233.90 mg CE/100 g, 250.18 mg/100 g, 82.48 mg AAE/100 g, 8.04 mg/100 g, 32.16 mg/100 g and 92.03 mg/100 g, respectively. As compared to the ultrasonic assisted ethanolic extracts of fresh strawberries, the extracts of dried powder exhibited significantly high (<em>p</em> <em>≤</em> <em>0.05</em>) antimicrobial activities. Thus, aforementioned techniques could prove useful for optimum retention of bioactives in strawberry powder.</p></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"5 ","pages":"Article 100755"},"PeriodicalIF":0.0,"publicationDate":"2024-06-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772753X24001515/pdfft?md5=c40b0cb7ecdb7f34119e6887db42183e&pid=1-s2.0-S2772753X24001515-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141402382","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}