Applied Food Research最新文献

Green tea polyphenols improve the texture and storage stability of starch matrices with reduced digestibility 绿茶多酚改善了淀粉基质的质地和储存稳定性，降低了消化率

Applied Food Research Pub Date : 2026-06-01 Epub Date: 2026-01-08 DOI: 10.1016/j.afres.2026.101665

R. Kang, T. Halliday, J. Railton, M. Benlloch-Tinoco

{"title":"Green tea polyphenols improve the texture and storage stability of starch matrices with reduced digestibility","authors":"R. Kang, T. Halliday, J. Railton, M. Benlloch-Tinoco","doi":"10.1016/j.afres.2026.101665","DOIUrl":"10.1016/j.afres.2026.101665","url":null,"abstract":"<div><div>Interactions between starch and dietary polyphenols are increasingly investigated to modulate starch digestibility and enhance functional performance in food systems. This study explores the impact of complexation between green tea polyphenols (GTE) and rice starch on digestibility, multi-scale structure, and storage stability of normal (NRS) and waxy (WRS) systems (15 % w/v). Normal and waxy starch gels and starch–GTE composites (2 %, 5 % w/v) were gelatinised (90°C, 20 min), cooled and stored at 4°C for up to 14 days or subjected to three freeze–thaw cycles. Multi-scale characterisation was performed using FTIR, XRD, texture analysis profile, light microscopy and rheology. Additionally, the <em>in vitro</em> digestibility and syneresis of these samples were evaluated. FTIR and XRD data confirmed complexation via both inclusion (V<sub>6</sub>-type) and non-inclusion intermolecular hydrogen bonds in the composite samples. The NRS–GTE (5 % w/v) composites were significantly less digestible (C<sub>∞</sub>∼64 mg∙100g<sup>−1</sup>) and adhesive (67 g∙s<sup>−1</sup>) than the NRS sample, showing improved storage stability under refrigeration and freezing conditions (p<0.05). These effects were attributed to starch-GTE interactions that reinforced the gel network while partially hindering amylose reassociation, which was influenced by amylose content and the GTE extract miscibility within the matrix. Our findings provide new insight into the complexation-digestibility-structure relationship of rice starch and dietary polyphenols mixtures, offering a basis for reformulating palatable, ready-to-eat rice-based foods with tailored digestibility and enhanced storage stability.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"6 1","pages":"Article 101665"},"PeriodicalIF":0.0,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145972917","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

Structure and properties of iron-chelated peptides from chicken blood hemoglobin hydrolysates 鸡血红蛋白水解物中铁螯合肽的结构和性质

Applied Food Research Pub Date : 2026-06-01 Epub Date: 2026-01-09 DOI: 10.1016/j.afres.2026.101672

Jing Yang , Jing Shi , Hanyu Guo , Ying Zhou , Weimin Xu , Daoying Wang

{"title":"Structure and properties of iron-chelated peptides from chicken blood hemoglobin hydrolysates","authors":"Jing Yang , Jing Shi , Hanyu Guo , Ying Zhou , Weimin Xu , Daoying Wang","doi":"10.1016/j.afres.2026.101672","DOIUrl":"10.1016/j.afres.2026.101672","url":null,"abstract":"<div><div>This study aimed to develop a novel iron-chelated peptide complex (CHH–Fe) from chicken hemoglobin with better iron solubility and bioavailability compared to conventional iron sources. The structural properties, antioxidant activity, and iron bioavailability of CHH–Fe were systematically evaluated using spectroscopic techniques, stability assays, antioxidant tests, as well as in vitro digestion and Caco-2 monolayer cell models. The results of FTIR indicated that hydroxyl, carboxyl, and amidogen of the chicken hemoglobin peptides were involved in chelation. Chelation significantly modifies the microstructure of the complex. Particle size analysis revealed that the chelate exhibits improved dispersibility, while thermodynamic property analysis demonstrated its enhanced thermal stability. Both the chicken hemoglobin peptides and CHH-Fe demonstrated dose-dependent antioxidant activities; however, at equivalent concentrations, CHH-Fe exhibited significantly stronger antioxidant effects, with scavenging rates of 84.82% (DPPH) and 91.72% (ABTS) at 0.9 mg/mL. CHH-Fe exhibited superior iron solubility to FeSO<sub>4</sub> (56.59% vs. 14.65% at pH 9) and greater stability during intestinal digestion. Furthermore, in a Caco-2 cell monolayer model, CHH-Fe exhibited significantly enhanced iron bioavailability. This study demonstrates that chicken blood can be utilized as a sustainable raw material for the of highly bioavailable iron supplements.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"6 1","pages":"Article 101672"},"PeriodicalIF":0.0,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145972915","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

Packaging atmosphere and confinement as key factors in shelf-life extension of live clams 包装气氛和密闭条件是影响活蛤保鲜期的关键因素

Applied Food Research Pub Date : 2026-06-01 Epub Date: 2026-01-09 DOI: 10.1016/j.afres.2026.101679

Cintia Borghetti Goes , Tiago Monteiro Vieira , Joel Pereira , Ana Mota , Andreia Cruz , Morten Sivertsvik , Fátima Poças

{"title":"Packaging atmosphere and confinement as key factors in shelf-life extension of live clams","authors":"Cintia Borghetti Goes , Tiago Monteiro Vieira , Joel Pereira , Ana Mota , Andreia Cruz , Morten Sivertsvik , Fátima Poças","doi":"10.1016/j.afres.2026.101679","DOIUrl":"10.1016/j.afres.2026.101679","url":null,"abstract":"<div><div>Live bivalve molluscs are highly valued for their nutritional, gastronomic, and commercial qualities. However, they are extremely perishable, which increases production losses and waste in the supply chain. This study aimed to evaluate the shelf-life and physiological quality of live <em>Venerupis corrugata</em> clams stored at 3 ± 1°C in different packaging systems evaluating the effect of high-oxygen modified atmosphere packaging versus ambient air, and of physical confinement in net bags versus loose storage. Survival percentage, gases concentration, volatile organic compounds, pH, glycogen content, and biogenic amines were monitored throughout storage. Results showed that survival and physiological quality were strong influenced by the combined effects of oxygen availability and confinement. High-oxygen MAP delayed mortality by sustaining aerobic metabolism for longer, thereby reducing the respiration quotient. Physical confinement was critical in maintaining intravalvular liquid and preserving clam viability. Nevertheless, the modelled survivability extension was limited to only 1 day under optimal MAP conditions and confinement, highlighting the intrinsic sensitivity of this species.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"6 1","pages":"Article 101679"},"PeriodicalIF":0.0,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145973011","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

Investigating sustainable and renewable sources of carbon quantum dots for utilization in food packaging systems: A review 研究可持续和可再生的碳量子点在食品包装系统中的利用：综述

Applied Food Research Pub Date : 2026-06-01 Epub Date: 2025-12-18 DOI: 10.1016/j.afres.2025.101600

Mohammad Rastegarpour , Mohammad Sina , Sara Hasanvand , Elham Khanniri , Saeedeh Shojaee-Aliabadi , Amir Mohammad Mortazavian

{"title":"Investigating sustainable and renewable sources of carbon quantum dots for utilization in food packaging systems: A review","authors":"Mohammad Rastegarpour , Mohammad Sina , Sara Hasanvand , Elham Khanniri , Saeedeh Shojaee-Aliabadi , Amir Mohammad Mortazavian","doi":"10.1016/j.afres.2025.101600","DOIUrl":"10.1016/j.afres.2025.101600","url":null,"abstract":"<div><div>Carbon quantum dots (CQDs) have appeared as fascinating nanoscale additives obtained from green sources, including plants, food, animal, human, and microbial waste. The distinctive physicochemical properties of CQDs—possessing stable fluorescence, excellent water solubility, and high biological efficacy—render them appropriate for use within the food sector. Therefore, this paper examines the potential of CQDs as nanofillers in biopolymer-based packaging films, highlighting their contributions to mechanical strength, optical clarity, thermal stability, barrier performance, and environmental sustainability. The research explores environmentally sustainable synthesis methods and uses of CQDs in the food industry, such as smart packaging, spoilage detection, and food analysis. Incorporation of CQDs into biopolymer films greatly enhances mechanical strength, optical transparency, and thermal stability while reducing water vapor permeability. These alterations achieve improved preservation of food by inhibiting microbial growth and retarding oxidative spoilage. Furthermore, their fluorescence-based sensing function allows detection of a broad range of contaminants, such as antibiotics (e.g., kanamycin, tetracycline), heavy metals, pesticides, toxins, and food spoilage indicators. Given their multifunctional properties, the application of CQDs is recommended in the development of food packaging systems, such as active films for perishable items, intelligent labels, and coatings with improved barrier characteristics for shelf life extension and quality improvement.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"6 1","pages":"Article 101600"},"PeriodicalIF":0.0,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145921222","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

High pressure processing for microbial inactivation and shelf-life extension of fructo-oligosaccharide-fortified malt beverages 果寡糖强化麦芽饮料微生物灭活和延长保质期的高压处理

Applied Food Research Pub Date : 2026-06-01 Epub Date: 2025-12-24 DOI: 10.1016/j.afres.2025.101628

Jitlada Na Lamphun , Sitthidat Tongdonyod , Uyen Ha Dao , Iyawe Krittayabunlue , Supaart Sirikantaramas , Jetsada Wichaphon , Wannaporn Klangpetch

{"title":"High pressure processing for microbial inactivation and shelf-life extension of fructo-oligosaccharide-fortified malt beverages","authors":"Jitlada Na Lamphun , Sitthidat Tongdonyod , Uyen Ha Dao , Iyawe Krittayabunlue , Supaart Sirikantaramas , Jetsada Wichaphon , Wannaporn Klangpetch","doi":"10.1016/j.afres.2025.101628","DOIUrl":"10.1016/j.afres.2025.101628","url":null,"abstract":"<div><div>This study evaluated the optimal high pressure processing (HPP) condition for microbial inactivation in prebiotic-fortified malt beverages and product quality during storage. The malting duration for barley variety Samoeng 1 cultivated in Thailand was optimized at day 8 of germination. The optimized HPP condition using response surface methodology was pressure 600 MPa, holding time 6 min, and initial temperature 24 °C which reduced <em>Escherichia coli</em> K12 and <em>Listeria innocua</em> to <5 log CFU/mL meeting USFDA standards. Pressure significantly affected HPP efficiency (<em>p</em> < 0.05) against both bacteria. HPP reduced beverage total plate and yeast and mold counts to below detection levels compared with conventional heat treatment (85 °C, 10 min), with a shelf-life of at least 77 days under a temperature of 8 °C while retaining physicochemical properties and sensory qualities similar to the untreated sample and superior to heat-treatment.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"6 1","pages":"Article 101628"},"PeriodicalIF":0.0,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145921353","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

Improving the sensory properties of unfermented cocoa press cake via hydration, yeast, and bromelain treatments 通过水合作用、酵母和菠萝蛋白酶处理改善未发酵可可压榨饼的感官特性

Applied Food Research Pub Date : 2026-06-01 Epub Date: 2025-12-19 DOI: 10.1016/j.afres.2025.101606

Ariza Budi Tunjung Sari , Susanne Gola , Isabell Rothkopf , Ute Schweiggert-Weisz , Andreas Schieber

{"title":"Improving the sensory properties of unfermented cocoa press cake via hydration, yeast, and bromelain treatments","authors":"Ariza Budi Tunjung Sari , Susanne Gola , Isabell Rothkopf , Ute Schweiggert-Weisz , Andreas Schieber","doi":"10.1016/j.afres.2025.101606","DOIUrl":"10.1016/j.afres.2025.101606","url":null,"abstract":"<div><div>Fermentation is essential for developing the characteristic flavor of high-quality cocoa powder. However, in Indonesia, cocoa beans are commonly processed without fermentation and primarily used for cocoa butter extraction. Reutilizing these beans for cocoa powder could increase their economic value, yet the resulting press cake lacks desirable sensory qualities. This study explored post-processing strategies—hydration, yeast, and bromelain treatments—to enhance the flavor of unfermented cocoa press cake. The untreated press cake showed low levels of flavor precursors and a strong bitter–astringent profile with minimal chocolate or caramel notes. Hydration treatment effectively reduced phenolic content and astringency but had little impact on aroma. Yeast treatment increased reducing sugars and introduced sweet, fruity, and floral notes, yet failed to produce cocoa-specific aromas. In contrast, bromelain treatment significantly increased amino acid concentrations and led to the development of distinct chocolate and caramel notes. Although the combinatory treatment increased both types of precursors, it also caused off-flavors such as sour and cheesy notes. Principal component analysis confirmed that the bromelain-treated sample most closely resembled the fermented cocoa press cake in its sensory profile. These findings suggest that bromelain treatment is a promising strategy for enhancing the sensory quality of unfermented cocoa press cake through targeted enrichment of aroma precursors.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"6 1","pages":"Article 101606"},"PeriodicalIF":0.0,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145921356","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 γ-aminobutyric acid in germinated brown rice using a controlled temperature-humidity method and its effects on the volatile profile 温湿法优化发芽糙米中γ-氨基丁酸含量及其对挥发谱的影响

Applied Food Research Pub Date : 2026-06-01 Epub Date: 2025-12-18 DOI: 10.1016/j.afres.2025.101602

Yunzhe Zhang , Yimo Ren , Liling Wang , Lu Li , Qinghua Jia

{"title":"Optimization of γ-aminobutyric acid in germinated brown rice using a controlled temperature-humidity method and its effects on the volatile profile","authors":"Yunzhe Zhang , Yimo Ren , Liling Wang , Lu Li , Qinghua Jia","doi":"10.1016/j.afres.2025.101602","DOIUrl":"10.1016/j.afres.2025.101602","url":null,"abstract":"<div><div>To increase the γ-aminobutyric acid (GABA) content of germinated brown rice, a method involving constant temperature and humidity was studied, which was different from the traditional soaking method. Firstly, the effects on GABA accumulation in germinated brown rice were studied by means of a single-factor experiment, that considered the following variables: germination time, germination temperature, germination humidity and drying time. Secondly, Box-Behnken design was used to optimize the optimization by response surface methodology. The optimum conditions for GABA accumulation were as follows: germination time of 60 h, germination temperature of 35 °C, germination humidity of 70 %, drying temperature of 45 °C. The GABA content was 49.12 mg/100 g DW, which was 2.23 times higher than that before germination. Additionally, 44 aroma compounds were identified before and after germination. There was an increase in alcohols and acids, and a slight decrease in esters and aldehydes/ketones. The results could provide reference for the application of germinated brown rice with high GABA content.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"6 1","pages":"Article 101602"},"PeriodicalIF":0.0,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145921665","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

Biodegradable antimicrobial coating and model prediction based on lab-derived supernatant and Lepidium perfoliatum mucilage for beef preservation 基于实验室提取的上清液和细叶韭浆液的可降解牛肉防腐涂层及模型预测

Applied Food Research Pub Date : 2026-06-01 Epub Date: 2025-12-18 DOI: 10.1016/j.afres.2025.101604

Pegah Namazi , Behrooz Alizadeh Behbahani , Mohammad Noshad , Alireza Vasiee , Morteza Taki , Hossein Jooyandeh

{"title":"Biodegradable antimicrobial coating and model prediction based on lab-derived supernatant and Lepidium perfoliatum mucilage for beef preservation","authors":"Pegah Namazi , Behrooz Alizadeh Behbahani , Mohammad Noshad , Alireza Vasiee , Morteza Taki , Hossein Jooyandeh","doi":"10.1016/j.afres.2025.101604","DOIUrl":"10.1016/j.afres.2025.101604","url":null,"abstract":"<div><div>This study focused on developing a bioactive coating for fresh beef using cell-free supernatant (CFS) from <em>Lactobacillus helveticus</em> strain CMI1 and mucilage from <em>Lepidium perfoliatum</em> (MLP) seeds, aiming to improve biodegradability in packaging. We aimed to evaluate the coating's impact on the shelf life of beef stored for ten days at 4 °C. We measured microbial counts, including total viable counts (TVC), psychrotrophic counts (PTC), fungi, and coliform bacteria in treated samples. Results showed that while microbial growth increased in beef slices, control samples had higher counts than those treated with CFS and mucilage. Specifically, higher concentrations of CFS led to reduced microbial growth. Additionally, samples treated with MLP and 2% CFS exhibited the lowest pH levels compared to controls and significantly reduced moisture loss during storage. Over the ten-day period, these coated samples recorded lower levels of peroxide and thiobarbituric acid reactive substances. The loss of hardness was also less in coated samples compared to controls, with total volatile basic nitrogen levels in MLP + 2% CFS samples significantly below the critical threshold of 15 mg/100 g. Color assessments indicated effective preservation of meat coloration, while sensory evaluations revealed the coated samples received the highest ratings. In this study, Gaussian Process Regression (GPR) model was used to predict key quality indicators such as microbial counts (TVC, PTC, coliforms, fungi), physicochemical parameters (pH, TVBN, PV, TBA, moisture, hardness), color metrics (ΔE) and sensory scores. The model achieved exceptional predictive performance, with R² values consistently exceeding 0.97 and Mean Absolute Percentage Error (MAPE) below 0.9% across all parameters.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"6 1","pages":"Article 101604"},"PeriodicalIF":0.0,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145921727","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 extrusion parameters for germinated Tubtim Chum Phae rice flour-based extruded snack fortified with silkworm pupae using response surface methodology 利用响应面法优化蚕蛹强化膨松米粉膨化小吃的膨化工艺

Applied Food Research Pub Date : 2026-06-01 Epub Date: 2025-12-18 DOI: 10.1016/j.afres.2025.101596

Pimchada Itthivadhanapong , Sukrichaya Hemathulin , Jinda Jandaruang , Chutikarn Kapcum , Titinan Hemadhulin , Sumeth Piayura

{"title":"Optimization of extrusion parameters for germinated Tubtim Chum Phae rice flour-based extruded snack fortified with silkworm pupae using response surface methodology","authors":"Pimchada Itthivadhanapong , Sukrichaya Hemathulin , Jinda Jandaruang , Chutikarn Kapcum , Titinan Hemadhulin , Sumeth Piayura","doi":"10.1016/j.afres.2025.101596","DOIUrl":"10.1016/j.afres.2025.101596","url":null,"abstract":"<div><div>This study optimized the extrusion parameters using a co-rotating twin-screw extruder for developing a fortified nutritional snack by incorporating silkworm pupae powder (SWP) into germinated Tubtim Chum Phae rice flour (GRF). Response surface methodology (RSM) with a central composite design (CCD) was employed to evaluate the effects of SWP content (10–30 %), screw speed (SC; 350–420 rpm), and feed moisture (FM; 18–24 %) on the quality attributes of the snack. The responses analyzed included expansion ratio (ER), hardness, protein content, γ-aminobutyric acid (GABA), total phenolic content (TPC), total flavonoid content (TFC), antioxidant activity (AOA), and overall liking (OL). The results showed that increasing SWP decreased ER and OL but significantly increased hardness, protein, TPC, TFC, and AOA. Higher SC reduced protein, GABA, TPC, and AOA, whereas higher FM negatively impacted hardness, protein, GABA, and OL. The optimized parameters were 24 % of SWP, 397 rpm of SC, and 18 % of FM. The extrudates exhibited ER of 2.13, hardness of 5.72 kg, protein content of 20.55 %, GABA content of 20.14 mg/100 g dw, TPC of 3388.99 mg GAE/100 g dw, TFC of 325.81 mg QE/100 g dw, AOA of 203.85 mg TE/100 g dw, and OL score of 7.10. The prototype snack had response values close to the predicted values and had higher protein content, TPC, TFC, AOA, and total essential amino acids compared to GRF. These findings indicate that incorporating SWP into GRF improves the nutritional quality of extruded snacks, supporting their potential as functional foods with health benefits.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"6 1","pages":"Article 101596"},"PeriodicalIF":0.0,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145921735","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

Effect of roasting and sonication-assisted extraction conditions on phenolic compounds, physical properties and other constituents of EU PDO Malatya apricot (Prunus armeniaca L.) kernel skins 焙烧和超声辅助提取条件对欧盟PDO马拉亚杏果仁皮酚类化合物、物理性质及其他成分的影响

Applied Food Research Pub Date : 2026-06-01 Epub Date: 2025-11-26 DOI: 10.1016/j.afres.2025.101555

Uğur Baran, Hilal Kanmaz, Büşra Kaya Turan, Didem Şahingil, Ali Adnan Hayaloğlu

{"title":"Effect of roasting and sonication-assisted extraction conditions on phenolic compounds, physical properties and other constituents of EU PDO Malatya apricot (Prunus armeniaca L.) kernel skins","authors":"Uğur Baran, Hilal Kanmaz, Büşra Kaya Turan, Didem Şahingil, Ali Adnan Hayaloğlu","doi":"10.1016/j.afres.2025.101555","DOIUrl":"10.1016/j.afres.2025.101555","url":null,"abstract":"<div><div>The objective of the study was to investigate the effect of the roasting process and different extraction methods (mechanical homogenization and sonication, using water (W), ethanol (EtOH), methanol (MetOH), and equal mixtures of ethanol/water and methanol/water) on the compositional, morphological, colour, dietary fibre, antioxidant capacity, polyphenolic content, and fatty acid profile of the Hacıhaliloğlu EU PDO variety of apricot (<em>Prunus armeniaca</em> L.) kernel skin. The roasting process was found to have no significant effect on the chemical composition and color values (<em>P</em> > 0.05); however, other minor constituents, antioxidant activity and phenolic contents did. Minerals were mainly found at high concentrations in apricot skin, including Mn, Fe, K, Cu and Mg. Both the roasting process and the use of EtOH/W and MeOH/W solvents with ultrasound-assisting improved the extraction of phenolic compounds. The highest α-tocopherol content was observed in the oil extracted from unroasted apricot kernel skin, with 992.8 ± 22.8 µg/mL, while it was determined as 512.5 ± 5.5 µg/mL in roasted apricot kernel oil (<em>P</em> < 0.05). Interestingly, the dietary fiber content of apricot kernel skin was determined to be between 65.88–67.29 %. In conclusion, due to its fibrous nature, it can improve the structural integrity of biodegradable packaging materials. Moreover, the presence of phenolic compounds provides antioxidant and antimicrobial properties, making it a promising eco-friendly material for use as a functional additive in active packaging applications.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"6 1","pages":"Article 101555"},"PeriodicalIF":0.0,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145735562","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