Applied Food Research最新文献_第2页

In vitro shear and compression protocols to evaluate the effects of oral processing on purées intended for dysphagia patients 在体外剪切和压缩方案，以评估口服处理的目的是为吞咽困难患者的pursime的影响

Applied Food Research Pub Date : 2025-07-08 DOI: 10.1016/j.afres.2025.101161

Kovan Ismael-Mohammed , Laura Laguna , Mireia Bolivar-Prados , Pere Clavé , Amparo Tarrega

{"title":"In vitro shear and compression protocols to evaluate the effects of oral processing on purées intended for dysphagia patients","authors":"Kovan Ismael-Mohammed , Laura Laguna , Mireia Bolivar-Prados , Pere Clavé , Amparo Tarrega","doi":"10.1016/j.afres.2025.101161","DOIUrl":"10.1016/j.afres.2025.101161","url":null,"abstract":"<div><div>Bolus viscosity before swallowing is critical in dysphagia patients. Only a few works have assessed this viscosity using real boli expectorated by humans. However, this may be a risk for dysphagia patients, and it could be avoided by using an in vitro method to mimic oral changes. This study evaluates the feasibility of two in vitro protocols: (i) constant shearing (50 s⁻¹) over 120 s using a rheometer, and (ii) uniaxial force (10 strokes at 10 mm/s) using a texture analyzer, and then comparing it with previous human data. For both systems, the effect of dilution and enzymes (artificial saliva) was also studied by calculating the percentage of reduction. Results showed that only constant shear decreased the purees viscosity at 20 s from 10 % to 28 % and even more at 120 s (between 30 %-85 %). This viscosity was further reduced in the condition shear and water, and even more in the condition shear and saliva. The uniaxial compression results showed a similar trend: the addition of water caused smaller changes than the addition of saliva in both maximum force (7–38 %) and adhesiveness (62–75 %). Among the two in vitro systems, the constant shear led to a greater structural breakdown, simulating the most extreme scenario of viscosity reduction that could occur during oral processing. Texture analyzer protocol allows a continuous saliva addition, movement to mimic oral stroke and it provides adhesiveness values. Constant shear produced a structural breakdown pattern more similar to human boli than axial force.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 2","pages":"Article 101161"},"PeriodicalIF":0.0,"publicationDate":"2025-07-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144604294","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

Substitution of animal fat with canola oil-based bigels in meat matrices: a functional and healthier approach 在肉类基质中用菜籽油为基础的bigels代替动物脂肪：一种功能性和更健康的方法

Applied Food Research Pub Date : 2025-07-08 DOI: 10.1016/j.afres.2025.101156

Zuemy Hernández-Nolasco , Mariana Inés Acateca-Hernández , Juan Valente Hidalgo-Contreras , María Antonieta Ríos Corripio , Marlon Rojas-López , Natalia Real-Luna , Aleida Selene Hernández Cázares

{"title":"Substitution of animal fat with canola oil-based bigels in meat matrices: a functional and healthier approach","authors":"Zuemy Hernández-Nolasco , Mariana Inés Acateca-Hernández , Juan Valente Hidalgo-Contreras , María Antonieta Ríos Corripio , Marlon Rojas-López , Natalia Real-Luna , Aleida Selene Hernández Cázares","doi":"10.1016/j.afres.2025.101156","DOIUrl":"10.1016/j.afres.2025.101156","url":null,"abstract":"<div><div>Replacing animal fat with healthier, more sustainable alternatives remains a major challenge in the meat industry. This study developed bigels using canola oil–beeswax oleogel (OG) and κ-carrageenan–potato starch hydrogel (HG) at different OG:HG ratios. The physicochemical and structural properties of the bigels were evaluated to assess their potential as fat mimetics in meat products. The OG:HG ratio influenced the formation of O/W, bicontinuous, and W/O structures. A higher OG content (≥ 50 %) increased oil droplet size and accentuated yellow tones. BG3 was selected for its high OG proportion, adequate oil-holding capacity, hardness, and lower swelling capacity and moisture content. When incorporated into a model meat product (T1) and a hamburger-type meat product (T2) at various substitution levels (0–100 %), BG3 enabled up to 75 % animal fat replacement without compromising the quality of the products. T1 showed greater cooking loss and shrinkage, while T2 exhibited improved thermal stability. Texture profile analysis revealed reduced hardness, chewiness, and gumminess in both treatments, while color analysis indicated minimal impact. Structural analysis confirmed protein and lipid stability. These findings highlight the novelty and potential of BG3 as a functional fat substitute for healthier meat products in two types of formulations.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 2","pages":"Article 101156"},"PeriodicalIF":0.0,"publicationDate":"2025-07-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144631436","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

Comparison of pressing methods and varieties to produce virgin poppy (Papaver somniferum L.) oil for nutraceutical use 榨出营养保健用初榨罂粟油的方法和品种比较

Applied Food Research Pub Date : 2025-07-08 DOI: 10.1016/j.afres.2025.101124

Katalin Gupcsó, Éva Zámboriné Németh

{"title":"Comparison of pressing methods and varieties to produce virgin poppy (Papaver somniferum L.) oil for nutraceutical use","authors":"Katalin Gupcsó, Éva Zámboriné Németh","doi":"10.1016/j.afres.2025.101124","DOIUrl":"10.1016/j.afres.2025.101124","url":null,"abstract":"<div><div>The use of poppy seeds and oil are increasing because of their high nutraceutical value. The goal of the presented study was to reveal the recovery rate and fatty acid composition of poppy seed oil obtained by different extraction methods (cold and warm pressing, screw press) of four varieties from two vegetation years.</div><div>We established, that the oil point of the samples varied between 1.42 – 2.13 MPa in the pressing methods depending on variety and year. The extraction method has significant effect on the oil yield (24.72–43.43 ml/100 g seeds) and on the oil content of the flour (13.0–35.0 % d.w.). The best recovery rate could be achieved by the screw press method (64.25 %) and the lowest one by the cold pressing (24.81 %). However, the effect of the variety and the vegetation year was also significant on these values.</div><div>Screw method assured the highest polyunsaturated fatty acid ratio (linolic, α-linoleic and eicosadienoic acids) in parallel with a decrease of the saturated and monounsaturated fatty acid fractions. However, the differences could not be ascertained statistically. Concerning the oil quality, the variety was the determinant factor. Significant variations among them were determined for each fatty acid fractions in both years. The study demonstrated that both the poppy variety and the pressing method should be optimised to produce high amount of poppy oil with acceptable composition.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 2","pages":"Article 101124"},"PeriodicalIF":0.0,"publicationDate":"2025-07-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144611645","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

Lactiplantibacillus plantarum NCHU–FC1 strain co-fermented cucumbers possess good physicochemical and sensory properties 植物乳杆菌NCHU-FC1共发酵黄瓜具有良好的理化性能和感官性能

Applied Food Research Pub Date : 2025-07-08 DOI: 10.1016/j.afres.2025.101157

Hsuan-Min Wang , Shwu-Jene Tsai , Jin-Yuarn Lin

{"title":"Lactiplantibacillus plantarum NCHU–FC1 strain co-fermented cucumbers possess good physicochemical and sensory properties","authors":"Hsuan-Min Wang , Shwu-Jene Tsai , Jin-Yuarn Lin","doi":"10.1016/j.afres.2025.101157","DOIUrl":"10.1016/j.afres.2025.101157","url":null,"abstract":"<div><div>A recently isolated <em>Lactiplantibacillus</em> (<em>Lpb.</em>) <em>plantarum</em> NCHU–FC1 strain was subjected to developing novel lacto-fermented cucumbers. Changes in the physicochemical and sensory properties of the developed lactic acid bacteria (LAB) co-fermented cucumbers were explored. The results showed that hardness, gumminess, and chewiness in <em>Lpb. plantarum</em> NCHU–FC1 strain co-fermented cucumbers significantly increased during aging. Total flavonoid content in <em>Lpb. plantarum</em> NCHU–FC1 strain co-fermented cucumbers significantly increased compared to spontaneously fermented cucumbers. The lactic acid in the fermented pickling juice markedly increased from 1.81 ± 0.69 mg/mL in the spontaneous fermentation to 6.96 ± 0.17 mg/mL in the <em>Lpb. plantarum</em> NCHU–FC1 strain co-fermented cucumbers. The total level of biogenic amines (1.07 ± 0.04 mg NH<sub>3</sub> equivalent/g fresh sample) in the <em>Lpb. plantarum</em> NCHU–FC1 strain co-fermented cucumbers are estimated to be lower than the risk limit, suggesting the safety of the LAB co-fermented cucumber product. The <em>Lpb. plantarum</em> NCHU–FC1 strain co-fermented cucumbers achieved good physicochemical and sensory (6.55 overall acceptance score in a 9-point hedonic test) properties, evidencing the quality and health functions of the aged product. Our results suggest that <em>Lpb. plantarum</em> NCHU-FC1 strain co-fermented cucumbers may have great potential for developing as functional foods.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 2","pages":"Article 101157"},"PeriodicalIF":0.0,"publicationDate":"2025-07-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144604289","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

Edible microcapsules containing canola oil for cultivated meat production 含菜籽油的可食用微胶囊，用于养殖肉类生产

Applied Food Research Pub Date : 2025-07-08 DOI: 10.1016/j.afres.2025.101158

Juliano Douglas Silva Albergaria , Ana Elisa Antunes dos Santos , Jorge Luís Melo Guadalupe , Isabella Paula de Araújo , Aline Gonçalves Lio Copola , João Paulo Ferreira Santos , Erika Cristina Jorge , Luciana de Oliveira Andrade , Aline Bruna da Silva

{"title":"Edible microcapsules containing canola oil for cultivated meat production","authors":"Juliano Douglas Silva Albergaria , Ana Elisa Antunes dos Santos , Jorge Luís Melo Guadalupe , Isabella Paula de Araújo , Aline Gonçalves Lio Copola , João Paulo Ferreira Santos , Erika Cristina Jorge , Luciana de Oliveira Andrade , Aline Bruna da Silva","doi":"10.1016/j.afres.2025.101158","DOIUrl":"10.1016/j.afres.2025.101158","url":null,"abstract":"<div><div>Creating juiciness, tenderness, and taste for alternative proteins is a challenge that remains to be solved. Vegetable oil on plant-based meat is prone to leaching and oxidation. Animal fat in cultured meat faces hurdles in co-culture with muscle cells. Vegetable fat analogous to animal fat, derived from canola oil, can be integrated into meat analogs through encapsulation techniques using sodium alginate, a non-toxic, edible, biocompatible, and biodegradable material. The present work proposed the development of edible and tunable alginate microspheres containing canola oil, as a solution for a stable and simple fat substitute for plant-based and cell-based meat. Alginate concentrations between 0.5 % and 3 % w/v were combined in three oil concentrations (20 %, 40 %, and 60 % v/v) to form emulsions, subsequently cross-linked with CaCl<sub>2</sub> and characterized for their stability and oil encapsulation efficiency. Fourier Transform Infrared Spectroscopy (FTIR) further validated the chemical structure of the materials. Microsphere stability in aqueous media was also evaluated. Using chicken primary muscle cells, we demonstrated that canola oil microspheres were not cytotoxic and did not interfere with cell proliferation. Data presented here indicate that canola oil microparticles produced in this work have great potential to add fat properties to plant-based and cultivated meat products.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 2","pages":"Article 101158"},"PeriodicalIF":0.0,"publicationDate":"2025-07-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144633151","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

A smart based screening system by MicroNIR and chemometrics for on-site authentication of buffalo milk in dairy industry 基于微红外和化学计量学的牛奶现场认证智能筛选系统

Applied Food Research Pub Date : 2025-07-08 DOI: 10.1016/j.afres.2025.101159

Giuseppina Gullifa , Chiara Albertini , Angela Amoresano , Gabriella Pinto , Anna Illiano , Paolo Dirito , Stefano Materazzi , Roberta Risoluti

{"title":"A smart based screening system by MicroNIR and chemometrics for on-site authentication of buffalo milk in dairy industry","authors":"Giuseppina Gullifa , Chiara Albertini , Angela Amoresano , Gabriella Pinto , Anna Illiano , Paolo Dirito , Stefano Materazzi , Roberta Risoluti","doi":"10.1016/j.afres.2025.101159","DOIUrl":"10.1016/j.afres.2025.101159","url":null,"abstract":"<div><div>Buffalo milk represents one of the most interested dairy products involved in adulteration practice, as the current yield does not satisfy the increasing demand of the market. The development of an analytical system able to identify adulteration, defending manufacturers/retailers as well as consumers, represents an important challenge for the entire scientific community and national authorities involved in controls. In this study, an analytical system based on an easy-to-use device and chemometric tools was proposed for a rapid screening of the raw material, the buffalo milk. Especially, a spectroscopic method was optimized for the analysis of pure raw material and buffalo milk after adulteration with goat milk, cow milk and water. Spectra were studied by techniques of multivariate statistical analysis. After an explorative investigation of the spectroscopic results, prediction models were validated. The Partial Least Squares-Discriminant Analysis (PLS-DA) model provided accuracy higher 93.7 % and the Soft Modeling Class Analogy (SIMCA) model showed a sensitivity never lower than 91.3 %. The Partial Least Squares regression (PLSr) model ensured a rapid assessment of contamination, providing an error of prediction (RMSEP) never higher than 5.2 %. The proposed MicroNIR/Chemometric system proved to be a rapid and sensitive tool for real-time investigation of dairy products at any farm levels.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 2","pages":"Article 101159"},"PeriodicalIF":0.0,"publicationDate":"2025-07-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144633061","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

Jellyfish collagen: A promising and sustainable marine biomaterial with emerging applications in food, cosmetics, and biomedical— A review 水母胶原蛋白：一种具有发展前景和可持续性的海洋生物材料，在食品、化妆品和生物医学等领域有着广泛的应用

Applied Food Research Pub Date : 2025-07-08 DOI: 10.1016/j.afres.2025.101165

Bing Hu , Zixin Zong , Lingyu Han , Jijuan Cao , Jixin Yang , Qiuyue Zheng , Xiaobo Zhang , Yu Liu , Ziang Yao

{"title":"Jellyfish collagen: A promising and sustainable marine biomaterial with emerging applications in food, cosmetics, and biomedical— A review","authors":"Bing Hu , Zixin Zong , Lingyu Han , Jijuan Cao , Jixin Yang , Qiuyue Zheng , Xiaobo Zhang , Yu Liu , Ziang Yao","doi":"10.1016/j.afres.2025.101165","DOIUrl":"10.1016/j.afres.2025.101165","url":null,"abstract":"<div><div>In recent years, consumer awareness of the benefits of collagen has driven a steady increase in demand for collagen-based products. However, mammalian collagen poses health risks and may not be suitable for individuals due to religious reasons. As a result, marine collagen has emerged as a safer and more promising alternative, gaining significant attention. Jellyfish collagen, in particular, has shown potential as a transformative marine biomaterial with applications in food, supplements, cosmetics, medicine, and biomedical materials. It offers several advantages, including antioxidant properties, anti-inflammatory effects, and immunomodulatory activities. Despite its potential, jellyfish collagen products are still scarce in the market. This review examines the extraction and characterization of jellyfish collagen, its physicochemical properties, and the opportunities and challenges in utilizing this marine collagen. Finally, it explores the potential commercial value and future product development to enhance human health.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 2","pages":"Article 101165"},"PeriodicalIF":0.0,"publicationDate":"2025-07-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144604822","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

Multispectral imaging as a predictive tool for freshness of whole Atlantic cod: Compared with sensory, chemical and microbiological analysis 多光谱成像作为整个大西洋鳕鱼新鲜度的预测工具：与感官、化学和微生物分析的比较

Applied Food Research Pub Date : 2025-07-07 DOI: 10.1016/j.afres.2025.101130

Andrea Rakel Sigurðardóttir , Hildur Inga Sveinsdóttir , Nette Schultz , Hafsteinn Einarsson , María Gudjónsdóttir

{"title":"Multispectral imaging as a predictive tool for freshness of whole Atlantic cod: Compared with sensory, chemical and microbiological analysis","authors":"Andrea Rakel Sigurðardóttir , Hildur Inga Sveinsdóttir , Nette Schultz , Hafsteinn Einarsson , María Gudjónsdóttir","doi":"10.1016/j.afres.2025.101130","DOIUrl":"10.1016/j.afres.2025.101130","url":null,"abstract":"<div><div>This study explores the potential of using multispectral imaging (MSI) techniques to predict the freshness of whole gutted Atlantic cod (<em>Gadus morhua</em>) throughout its shelf life during storage on ice. Spectral data were acquired from key anatomical regions - the gills, skin, and eyes - and analyzed using chemometrics methods, including partial least squares regression (PLSR) and artificial neural networks (ANNs). These models were trained to predict sensory evaluations performed by trained panelists using the Quality Index Method (QIM) as well as chemical- and microbiological analyses, total viable counts (TVC) and total volatile base nitrogen (TVB-N). Among the regions analyzed, the gills provided the most accurate predictions of the QIM score, with the ANN model achieving an <em>R</em><sup>2</sup><em><sub>CV</sub></em> = 0.87 and an RMSECV of 2.0. Spectral analysis highlights the role of near-infrared (NIR) wavelengths in capturing spoilage-related biochemical and structural changes, complementing the visible spectrum, which primarily captures color changes. Our findings suggest that MSI combined with chemometric techniques could serve as an efficient, non-destructive alternative to traditional sensory freshness evaluations.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 2","pages":"Article 101130"},"PeriodicalIF":0.0,"publicationDate":"2025-07-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144623649","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

Time-series characterization of various honey types under different storage conditions based on total polyphenol content and fluorescence properties 基于总多酚含量和荧光性质的不同蜂蜜类型在不同储存条件下的时间序列表征

Applied Food Research Pub Date : 2025-07-07 DOI: 10.1016/j.afres.2025.101150

Takumi Murai , Teruki Tobari , Sota Kudo , Yoshito Saito

{"title":"Time-series characterization of various honey types under different storage conditions based on total polyphenol content and fluorescence properties","authors":"Takumi Murai , Teruki Tobari , Sota Kudo , Yoshito Saito","doi":"10.1016/j.afres.2025.101150","DOIUrl":"10.1016/j.afres.2025.101150","url":null,"abstract":"<div><div>This study investigated fluorescence spectroscopy for evaluating honey quality changes during storage. Twenty-two honey varieties were stored at high (35 °C) and low (4 °C) temperatures for six months, with excitation-emission matrix (EEM) and total polyphenol content (TPC) measured every two months. Under high-temperature storage, TPC increased significantly while remaining stable at low-temperature. EEM measurements revealed five characteristic fluorescence peaks attributed to various compounds including amino acids, flavonoids, phenolic acids and Maillard reaction products. Using principal component scores obtained from principal component analysis (PCA) dimensionality reduction, support vector machine (SVM) classification achieved 81.82 % accuracy in distinguishing between early storage periods and late storage periods for high-temperature samples, while maintaining 59.09 % accuracy for low-temperature samples. Partial least squares regression (PLSR) models constructed using EEM data demonstrated robust TPC prediction capability with <em>R</em>²cv of 0.92, root mean square error cross validation (RMSECV) of 40.66 μg gallic acid equivalent/g and residual prediction deviation (RPD) of 3.61. Variable importance in projection (VIP) analysis indicated that fluorescence regions associated with flavonoids, phenolic acids and Maillard reaction products significantly contributed to TPC prediction. These findings demonstrate the potential of fluorescence spectroscopy as a non-destructive method for evaluating honey quality changes during storage, particularly under high-temperature conditions.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 2","pages":"Article 101150"},"PeriodicalIF":0.0,"publicationDate":"2025-07-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144631440","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

Simultaneous ultrasonication on the extraction, antioxidant capacity, and α-glucosidase inhibition activity of polysaccharide from burdock (Arctium lappa L.) 超声对牛蒡多糖提取、抗氧化能力及α-葡萄糖苷酶抑制活性的影响

Applied Food Research Pub Date : 2025-07-07 DOI: 10.1016/j.afres.2025.101148

Shakti Chandra Mondal , Tajnuba Sharmin , Jong-Bang Eun

{"title":"Simultaneous ultrasonication on the extraction, antioxidant capacity, and α-glucosidase inhibition activity of polysaccharide from burdock (Arctium lappa L.)","authors":"Shakti Chandra Mondal , Tajnuba Sharmin , Jong-Bang Eun","doi":"10.1016/j.afres.2025.101148","DOIUrl":"10.1016/j.afres.2025.101148","url":null,"abstract":"<div><div>This study aimed to evaluate the effects of extraction modes on the yield of polysaccharides from burdock roots (<em>Arctium lappa</em>), and to assess their properties. Various extraction techniques, including ultrasound-assisted extraction with water and ethanol, were employed to determine the total polysaccharide and inulin content. The antioxidant capacity, the glucose adsorption capacity and α-glucosidase inhibition activity were assessed to explore potential antidiabetic effects. The results revealed that ultrasound-assisted ethanolic extraction yielded the highest inulin content (up to 44.05 %), although water extracts exhibited greater inulin solubility. The total phenolic content ranged from 29.99 to 39.25 mg GAE/g, with significant antioxidant activity observed, particularly after 2 h of sonication (IC<sub>50</sub> values of 8.57 mg/mL for DPPH and 8.78 mg/mL for ABTS). Additionally, the extracts demonstrated substantial glucose adsorption and α-glucosidase inhibition (30 % to 47 % inhibition), indicating potential for managing postprandial blood glucose levels and acts as natural antioxidants and antidiabetic agents.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 2","pages":"Article 101148"},"PeriodicalIF":0.0,"publicationDate":"2025-07-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144597216","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