NFS Journal最新文献

{"title":"Analgesic, muscle relaxant, and anti-inflammatory potential of of flavonoids isolated from Euphorbia pulcherrima: Insights from molecular docking ligand retrieval, protein retrieval, and visualization and analysis investigation","authors":"Abdur Rauf ,&nbsp;Naveed Muhammad ,&nbsp;Muhammad Umer Khan ,&nbsp;Maha Munir ,&nbsp;Yasir Anwar ,&nbsp;Bassam Oudh Aljohny ,&nbsp;Kamala Badalova ,&nbsp;Saima Naz ,&nbsp;Zuneera Akram","doi":"10.1016/j.nfs.2026.100261","DOIUrl":"10.1016/j.nfs.2026.100261","url":null,"abstract":"<div><h3>Background</h3><div><em>Euphorbia pulcherrima</em> Willd Ex Koltz is traditionally used for toothache, fracture, traumatic haemorrhage, <em>etc.</em> Nevertheless, although it is used, the most obvious gap is a knowledge of the mechanism underlying the described effects and bioactive compounds. The objective of this study was to prepare flavonoids in the methanolic bark extract of <em>E. pulcherrima</em> and determine their analgesic, anti-inflammatory, and muscle-relaxant properties, and to discuss their binding affinity to COX-2, TRPV1, and GABA-A receptors using molecular docking. Compound 1 (5,7,8,3′,4′-pentahydroxy-3-methoxyflavone) was more effective as an analgesic, with a significant (<em>p</em> &lt; 0.001) increase in latency time (22.70–24.12 s) over compound 2 (kaempferol-3-B-D-glucopyranoside). The analgesic action of compound <strong>1</strong> implies the involvement with the central pain receptors similar to the opioid and GABAergic systems. Both compounds demonstrated dose-effective muscle relaxant activities, with compound <strong>1</strong> demonstrating 70% inhibition in the inclined plane model. The effects on anti-inflammatory effects were also notable with compound <strong>1</strong> reducing paw edema by 57.54% in the initial phase and 80% inhibition in the late phase, whereas compound 2 showed an inhibition rate of 87% in the third hour after induction. The docking experiments established that the two compounds displayed high binding affinities with COX-2, TRPV1, and GABA-A receptors and confirmed their potential as multi-target agents. The findings highlight the value of <em>E. pulcherrima</em>-derived flavonoids as multi-target therapeutics against pain, inflammation, and muscle-related disorders, which can be used in the development of new plant-based drugs with reduced side effects and improved effects.</div></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"42 ","pages":"Article 100261"},"PeriodicalIF":3.3,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146022672","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}

{"title":"Preparation of Korean Kimchi-seasoned laver (Neopyropia yezoensis) and Nutritional characteristics with Shelf-life evaluation through physicochemical, sensory and microbiological methods","authors":"Ramakrishna Chilakala ,&nbsp;Kang Ho Ko ,&nbsp;Min Seouk Jung ,&nbsp;Jong Won Han ,&nbsp;Eun-Sik Kim ,&nbsp;Sun Hee Cheong","doi":"10.1016/j.nfs.2025.100254","DOIUrl":"10.1016/j.nfs.2025.100254","url":null,"abstract":"<div><div>Seaweed is a nutritious and healthy functional food, while preparing seaweed food poses a number of difficulties due to its highly perishable and their limited processing techniques. This study aimed to develop kimchi seasoned laver (KSL) to meet the global demand for innovative seasoned laver products. In this preparation method, different proportions of kimchi (6.75–15.75 %), kimchi stew (6.75–15.75 %) are used, along with 4.5 % red chili, 28.4 % sunflower oil, and 44.6 % seaweed. To ascertain the food quality and shelf-life of roasted control laver (CON) and KSL samples during storage for seven weeks, the physicochemical, sensory and microbiological attributes were analyzed periodically. The results showed that moisture (1.1–1.5 %), ash (7–8 %), crude fat (40.1–45.1 %) contents were significantly not different between CON and KSL samples. However, crude protein levels decreased significantly from 22 % in CON to 16.5–18 % in KSL samples. Total polyunsaturated fatty acids (PUFAs) increased significantly from 11.5 % (CON) to 48.2–48.4 % (KSL), and the PUFA/SFA ratios improved from 1.21 to 4.05. In KSL samples. The amount of free glutamic acid increased from 17.4 % (CON) to 28.9–34.4 %, which improved the umami flavor. During storage, peroxide levels increased from 10.3 to 14.61 mEq/kg in CON samples and from 16.14–19.76 to 32.57–34.1 mEq/kg in KSL samples. Acid values remained below 1.0 mg/g and the TBARS levels ranged from 1.25 to 1.59 μg MDA/g, all of which were within acceptable ranges. Moreover, <em>E-coli</em> was not detected, and aerobic plate counts for both CON and KSL laver samples remained within acceptable range (4.72–5.41 log CFU/g after 7 weeks). Sensory evaluation revealed that KSL samples displayed comparatively better sensory attributes (6–7 weeks) than CON laver (3–4 weeks), with KSL-2 (11.25 % kimchi +11.25 % kimchi stew) shows highest overall acceptance. The results indicated that kimchi-seasoned laver with optimal formulation demonstrated improved oxidative stability, enhanced nutritional properties, and extended shelf-life, supporting quality control in the food sector and enabling the industrialization of the KSL laver product market.</div></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"42 ","pages":"Article 100254"},"PeriodicalIF":3.3,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145736280","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}

{"title":"Effect of composite blend of mushroom (Pleurotus ostreatus) and pumpkin seed (Cucurbita moschata) powder fortification on the physicochemical, textural, and sensory properties of wheat bread","authors":"Sushmita Kabir ,&nbsp;Md. Abdullah Al Noman ,&nbsp;Anannya Barua Nijhum ,&nbsp;Iqbal Hossain ,&nbsp;Md. Asadujjaman Robin ,&nbsp;Saydur Rahman ,&nbsp;Juwel Rana ,&nbsp;Afzal Rahman ,&nbsp;Poly Karmoker ,&nbsp;Md. Anisur Rahman Mazumder","doi":"10.1016/j.nfs.2026.100264","DOIUrl":"10.1016/j.nfs.2026.100264","url":null,"abstract":"<div><div>This study investigated the effects of composite blend of oyster mushroom (<em>Pleurotus ostreatus</em>) and pumpkin seed (<em>Cucurbita moschata</em>) powder on the physicochemical, textural, and sensory properties of whole-wheat bread. Whole-wheat flour was substituted with the composite blend consisting of a 1:1 ratio (<em>w</em>/w) at three levels: 5% (S₂), 10% (S₃), and 15% (S₄) total replacement, and compared against a 100% whole-wheat control (S₁). This significantly (<em>p</em> ≤ 0.05) enhanced the nutritional profile of the bread, with protein content increasing from 9.46% in the control to 13.43% in S₄, and dietary fiber increasing from 0.51% to 1.40%. However, fortification introduced a dose-dependent trade-off, leading to a denser loaf with reduced specific volume and increased hardness, which rose from 55.02 N in S₁ to 99.88 N in S₄. Sensory analysis revealed that the 10% substitution level (S₃) achieved the highest scores for flavor and overall acceptability, surpassing the control bread. This formulation was identified as the most suitable, successfully balancing substantial nutritional improvements with superior consumer preference. These findings demonstrate that a 10% (S₃) substitution is a recommended level for developing a commercially viable, nutrient-enriched bread that meets both health interests and sensory standards.</div></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"42 ","pages":"Article 100264"},"PeriodicalIF":3.3,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146170085","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}

{"title":"Effect of the addition of water extract from guelder rose (Viburnum opulus) flowers on physicochemical and sensory properties of veal burgers","authors":"Marek Kowalczyk ,&nbsp;Piotr Domaradzki ,&nbsp;Mariusz Florek ,&nbsp;Małgorzata Materska ,&nbsp;Paweł Żółkiewski ,&nbsp;Piotr Skałecki ,&nbsp;Anna Teter ,&nbsp;Agnieszka Kaliniak-Dziura ,&nbsp;Monika Pecio ,&nbsp;Małgorzata Dmoch ,&nbsp;Ewa Poleszak","doi":"10.1016/j.nfs.2026.100265","DOIUrl":"10.1016/j.nfs.2026.100265","url":null,"abstract":"<div><div>The use of plant extracts is gaining increasing popularity among both food producers and consumers. Extracts can impart health-promoting properties and improve the antioxidant properties of food products, while stabilising sensitive compounds can positively extend the shelf life of food. The objective of the study was to assess the effect of the addition of water extract from guelder rose flowers (GRE) at concentrations of 0.05%, 0.1% and 0.4% on the physicochemical properties (pH, water activity, texture, colour, lipid oxidation - TBARS, α-tocopherol content), sensory properties (beef aroma, off-odours, juiciness, tenderness, beef flavour, off-flavours) and overall quality of veal burgers stored refrigerated for 15 days. Burgers containing 0.1% and 0.4% GRE showed a significantly lower pH (on average, 5.56 in both GRE treatments vs. 5.61 in control samples) and higher purge loss after 10 days (2.39% and 2.90%, respectively, vs. 1.00% in control samples) and 15 days of storage (3.04% and 3.80%, respectively, vs. 1.22% in control samples; <em>P</em> &lt; 0.05). The addition of the extract, irrespective of its concentration, slowed down lipid oxidation and significantly increased α-tocopherol retention (2.15–2.21 μg/g in GRE treatments vs. 1.83 μg/g in control samples; <em>P</em> &lt; 0.05). However, at concentrations of 0.1% and 0.4%, it worsened the sensory properties while increasing the intensity of off-odours and off-tastes, thus lowering the overall quality rating (on average, 6.75 and 5.75, respectively, vs. 7.37 in control samples; <em>P</em> &lt; 0.05). Among the tested GRE levels, a concentration of 0.05% was associated with the most favourable overall outcomes, without significant negative effects on water-holding capacity or sensory characteristics (<em>P</em> &gt; 0.05), while improving α-tocopherol retention and reducing TBARS values. The use of water extract from guelder rose flowers at an appropriate concentration can improve the shelf life and oxidative stability of burgers without adversely affecting their water-holding capacity and sensory quality.</div></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"42 ","pages":"Article 100265"},"PeriodicalIF":3.3,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147420100","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}

{"title":"Atmospheric cold plasma-assisted extraction of basil (Ocimum basilicum) leaves bioactives for yogurt fortification: A food engineering approach","authors":"Basheer M. Iqdiam,&nbsp;Ali Nazar Abdul-Ghaffar,&nbsp;Entisar Dawood Mustafa","doi":"10.1016/j.nfs.2026.100266","DOIUrl":"10.1016/j.nfs.2026.100266","url":null,"abstract":"<div><div>The study evaluated the effectiveness of dielectric barrier atmospheric cold plasma (DBD-ACP) as a sustainable, non-thermal pretreatment to enhance the extraction of bioactive compounds from basil leaves and improve the quality of fortified yogurt during refrigerated storage. A 10 g sample of basil powder was exposed to DBD-ACP for 60s, 90s, and 120 s. The plasma aqueous extraction efficiency was compared with ethanol extraction. The best plasma-treated extract was incorporated into yogurt, and enriched yogurt was assessed for microbiological, chemical, and sensory properties. Results illustrated that DBD-ACP pretreatment significantly increased total phenolic content (25.57 mg GAE/g), total flavonoid content (14.33 mg QE/g), and antioxidant activity (78.4% DPPH) after 120 s of exposure, along with elevated levels of eugenol and linalool. Engineering analysis demonstrated high efficiency, with specific energy input (900–1800 J/g), extraction yield (6.12–24.46%), system performance coefficient (0.022–0.037 g/J), and energy efficiency (0.0068–0.0136 mg/J) increasing with treatment time. Incorporating plasma-treated basil extracts (TY) into yogurt significantly reduced total viable counts (2.53–3.92 log CFU/g) and yeast/mold counts (1.09–3.12 log CFU/g), while maintaining a higher pH (4.48 ± 0.02) and lower titratable acidity (0.84 ± 0.02%). Sensory evaluations confirmed enhanced flavor, color, and overall acceptability, particularly in TY5 samples. Overall, DBD-ACP proved to be an energy-efficient, solvent-free technology that enhanced bioactive recovery and produced stability, offering a promising green approach for developing functional, clean-label dairy products.</div></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"42 ","pages":"Article 100266"},"PeriodicalIF":3.3,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147420101","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}

{"title":"Anti-adhesion bioactivity of soybean tempeh against enterotoxigenic Escherichia coli F4 through supplementation with exopolysaccharide-producing Leuconostoc mesenteroides","authors":"Theodorus Eko Pramudito ,&nbsp;Cynthia E. Klostermann ,&nbsp;Dennis T.M. van den Berg ,&nbsp;Eddy J. Smid ,&nbsp;Henk A. Schols","doi":"10.1016/j.nfs.2026.100262","DOIUrl":"10.1016/j.nfs.2026.100262","url":null,"abstract":"<div><div>Soybean tempeh can reduce the adhesion of diarrheagenic enterotoxigenic <em>Escherichia coli</em> (ETEC) to the intestinal surface due to the presence of carbohydrates that can bind to the pathogen's fimbrial adhesin. Exopolysaccharides (EPS) produced by lactic acid bacteria (LAB) such as <em>Leuconostoc mesenteroides</em> also exhibit anti-adhesion bioactivity against ETEC. Tempeh supplemented with EPS-producing L. <em>mesenteroides</em> strains (LmWA and LmWN) to improve its anti-adhesion bioactivity was produced. Both strains persisted in the fermentation process and produced dextran (α-1,6-linked glucan) in the supplemented tempeh. LmWN supplementation resulted in a higher amount of dextran in tempeh (0.44% <em>w</em>/w) compared to LmWA (0.22% w/w). The dextrans obtained from both LAB supplementations consisted of two molecular weight (Mw) populations of ∼750 to &gt;1000 kDa and ∼ 5 kDa. Although both strains are known to also produce levan (β-2,6-linked fructan), such EPS was not detected in LAB-supplemented tempeh. LAB-supplemented tempeh reduced adhesion of pig-associated ETEC F4 to porcine mucin by three to four times compared to non-supplemented tempeh. The role of dextran in such bioactivity was confirmed by increased adhesion upon treatment of the tempeh extract with dextranase. In conclusion, the production and presence of bioactive dextran with anti-adhesion bioactivity against ETEC in tempeh made with the supplementation of EPS-producing LAB strain to soybean fermentation has been demonstrated. This study demonstrates that co-fermentation with EPS-producing LAB is a viable strategy to develop food products with an anti-adhesion bioactivity against ETEC.</div></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"42 ","pages":"Article 100262"},"PeriodicalIF":3.3,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146022671","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}

{"title":"Nutritional and health-promoting quality of organic milk of Saanen goats and Jersey cows and yoghurt produced from it","authors":"Aldona Kawęcka,&nbsp;Marta Pasternak","doi":"10.1016/j.nfs.2026.100263","DOIUrl":"10.1016/j.nfs.2026.100263","url":null,"abstract":"<div><div>The aim of the study was to assess the nutritional and health-promoting value of goat and cow milk and yoghurt from organic production, with particular emphasis on their antioxidant properties. The research material consisted of milk obtained from Saanen goats and Jersey cows and yoghurt produced from it. The study showed that the products differed in composition depending on the species and month of raw material acquisition and production. The milk of Jersey cows was characterised by a higher content of dry matter, protein and fat and was of higher caloric value than the milk of Saanen goats, while the content of minerals was higher in goat milk. The protein fraction in goat and cow milk was similar, but the differences in proportions may result in different functional properties. Yoghurts made from cow milk contained more dry matter, protein and ash, while yoghurts made from goat milk were characterised by a more favourable fatty acid profile. The phenolic compounds content were higher in yoghurts than in milk of both species, and the antioxidant potential of yoghurts was higher in cow products. The obtained results indicate that the products can be consumed by various groups of consumers with different health and nutritional needs.</div></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"42 ","pages":"Article 100263"},"PeriodicalIF":3.3,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146170086","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}

{"title":"Safety evaluation of a soluble granular food containing quercetin glycosides for healthy adults: A randomized controlled trial","authors":"Mui Iida ,&nbsp;Misaki Onozato ,&nbsp;Hideyuki Sasaki ,&nbsp;Izumi Yamasaki ,&nbsp;Takao Tanaka ,&nbsp;Hidenori Obata ,&nbsp;Takayuki Izumo ,&nbsp;Yoshihiro Nakao ,&nbsp;Ikuo Fukuhara","doi":"10.1016/j.nfs.2025.100258","DOIUrl":"10.1016/j.nfs.2025.100258","url":null,"abstract":"<div><h3>Background</h3><div>Quercetin glycosides (QG), enzymatically modified isoquercitrin derivatives, are widely used in functional foods for their antioxidant, antihypertensive, and lipid metabolism benefits. Previous safety studies have confirmed tolerability at intake levels up to 480 mg/day for four weeks. However, Japanese regulatory guidelines require overdose safety evaluations at approximately five times the effective dose (110 mg/day), and data on higher intake levels remain limited.</div></div><div><h3>Objective</h3><div>To evaluate the safety of daily consumption of a food product containing 550 mg/day of QG approximately five times the effective dose for four weeks in healthy adults.</div></div><div><h3>Methods</h3><div>A randomized, double-blind, placebo-controlled, parallel-group trial was conducted at a single clinical site in Japan. Healthy adults aged 20–64 years with BMI 18.5–29.9 kg/m² were enrolled and randomized (1:1) to receive either soluble granular food containing QG (550 mg/day) or placebo for four weeks. Randomization was stratified by sex, age, and BMI using blocked allocation. Both participants and investigators were blinded to group assignments. The primary endpoint was the incidence of adverse reactions. Secondary endpoints included the incidence of adverse events and changes in physiological and clinical parameters. Safety assessments were performed at baseline, week 2, and week 4.</div></div><div><h3>Results</h3><div>Of 149 screened individuals, 48 were randomized and 47 completed the study(QG group: <em>n</em> = 23, control group: <em>n</em> = 24). No adverse reactions attributable to the test food occurred. Ten adverse events were reported (QG: 4 events in 4 participants, placebo: 5 events in 4 participants), all mild and unrelated to the intervention. In addition, no abnormal changes were observed in clinical test values. In the QG group, minor intragroup changes in biochemical parameters were noted, but all values remained within standard ranges. Also, no significant intergroup differences were detected.</div></div><div><h3>Conclusion</h3><div>Daily intake of 550 mg/day QG for four weeks was safe in healthy adults, with no adverse reactions or clinically meaningful changes in safety parameters. These findings support the safety of QG at doses exceeding previously tested levels. Further research is needed to assess long-term safety and higher dosages. Powered by Editorial Manager® and ProduXion Manager® from Aries Systems Corporation.</div><div>Trial registration: The clinical trial was registration with the University Hospital Medical Information Network Clinical Trials Registry (UMIN-CTR, UMIN ID: UMIN000053632); <span><span>https://center6.umin.ac.jp/cgi-open-bin/ctr_e/ctr_view.cgi?recptno=R000061206</span><svg><path></path></svg></span>.</div></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"42 ","pages":"Article 100258"},"PeriodicalIF":3.3,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145841179","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}

{"title":"Comparative evaluation of coated and uncoated rainbow trout (Oncorhynchus mykiss) fillets treated with phycocyanin: Antioxidant, antimicrobial, and shelf-life properties","authors":"Bahareh Nowruzi ,&nbsp;Seyed Amir Ali Anvar","doi":"10.1016/j.nfs.2025.100259","DOIUrl":"10.1016/j.nfs.2025.100259","url":null,"abstract":"<div><div>The rainbow trout (<em>Oncorhynchus mykiss</em>), recognized globally as a widelycultivated fish species, is prized for its exceptional sensory characteristics and nutritional benefits. However, aquaculture products such as trout fillets are often treated with synthetic colorants to enhance visual appeal, raising consumer concerns about their potential toxicity. This has created growing interest in natural, non-toxic alternatives. Phycobiliproteins, particularly phycocyanin (PC) are natural pigments with recognized antimicrobial and antioxidant activity, making them suitable candidates for safer food preservation. The present research evaluated the antimicrobial and antioxidant activity of PC and explored its capability to prolong the freshness and shelf life of trout fillets. Trout samples were treated with PC enriched with citric acid and stored at 4 °C and 8 °C for 21 days. The findings indicated that incorporating both PC and citric acid markedly improved the antioxidant potential of the fillets relative to the untreated controls. Furthermore, the application of PC effectively prolonged the shelf life of rainbow trout fillets to 7 days at 4 °C. Treated fillets remained within acceptable quality limits according to the National Standard of Iran No. 1–2394 for up to 21 days at 4 °C and 14 days at 8 °C, confirming the maintenance of freshness. Sensory evaluation indicated that most attributes of the control fillets, except texture, were acceptable up to day 7. Overall, the use of PC as a natural pigment and bioactive compound presents a promising approach to enhance fish product quality, safety, and shelf life.</div></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"42 ","pages":"Article 100259"},"PeriodicalIF":3.3,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145884773","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}

{"title":"Enhancing the characteristics of bitter vetch (Vicia ervilia) starch aerogels through cold plasma treatment and physical cross-linking","authors":"Mahsa Rastehmanfard ,&nbsp;Sara Hedayati ,&nbsp;Seyed Mohammad Hashem Hosseini ,&nbsp;Mahboubeh Fazaeli ,&nbsp;Mehrdad Niakousari","doi":"10.1016/j.nfs.2026.100260","DOIUrl":"10.1016/j.nfs.2026.100260","url":null,"abstract":"<div><div>This study concentrated on the fabrication and evaluation of four types of aerogels derived from bitter vetch (<em>Vicia ervilia</em>) starch (BVS). These include the conventional native starch aerogel (CNSA), the conventional plasma-treated starch aerogel (CPSA), the physically cross-linked native starch aerogel (PNSA), and the physically cross-linked plasma-treated starch aerogel (PPSA). Cold plasma treatment caused notable modifications in the properties of BVS starch, while leaving its functional groups unchanged, as verified by Raman and Fourier-transform infrared (FT-IR) analysis. Rheological assessments (G′ and G″) indicated that starch treated with plasma developed a weak gel, whereas scanning electron microscopy (SEM) images displayed surface cavities and fissures caused by plasma etching. Despite the crystalline structure being preserved, there was a slight reduction in crystallinity from 21% to 19%. Textural evaluation demonstrated a decrease in springiness following plasma treatment. Subsequent to these processes, aerogels were produced utilizing both native and cold plasma-treated BVS via conventional and physical cross-linking methods. SEM images revealed a porous structure in aerogels that was developed due to water evaporation during the freeze-drying process. FT-IR spectra exhibited the majority of characteristic bands, although some were absent, likely as a result of gelatinization. X-ray diffraction revealed that the aerogels were more amorphous in nature compared to their starch precursors. PPSA demonstrated the highest hardness, the greatest surface area, the least mass loss following a week of water immersion, and exceptional thermal properties. These results indicate that the integration of cold plasma treatment with physical cross-linking markedly enhances the functional and structural attributes of BVS aerogels, highlighting their potential for advanced material applications.</div></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"42 ","pages":"Article 100260"},"PeriodicalIF":3.3,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146077663","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}