Food chemistry advances最新文献

Nutritional profiling and comparative analysis of four indigenous leafy vegetables from Bangladesh: Insights into their dietary and health potential 孟加拉国四种本土叶菜的营养概况和比较分析：对其饮食和健康潜力的见解

Food chemistry advances

Pub Date : 2026-01-30 DOI: 10.1016/j.focha.2026.101232

Shyama Prosad Moulick , Muhammad Mahfuz Hasan , Mahci Al Bashera , Trissa Saha , Fatema Tuz Jubyda , Md. Zia Uddin Al Mamun , Md. Golam Kibria , Shanzida Islam , Md. Imam Sohel hossain , Khondoker Shahin Ahmed , Farhana Jahan , Faridul Islam

The nutrient composition of many wild plants remains largely unexplored, despite their historical inclusion in diets, often without awareness of their health benefits. Therefore, this study aimed to elucidate the proximate composition, mineral content, and amino acid profiles of four locally consumed leafy vegetables in Bangladesh: Corchorus olitorius L., Colocasia esculenta (L.) Schott, Piper longum L., and Typhonium trilobatum L. The analysis revealed that these vegetables possess significant amounts of protein, carbohydrates, and energy, with C. esculenta showing notably higher fat content (7.92 mg/g). The mineral analysis indicated that all four vegetables are rich in sodium, potassium, calcium, manganese, iron, and zinc. Notable amount of essential amino acids like lysine (9.93 mg/g), leucine (9.93 mg/g), glycine (14.79 mg/g) and phenylalanine (9.56 mg/g) were found higher in amount in the studied plants, aligning with the WHO-recommended daily dietary requirements (Technical Report Series 935), and demonstrating their potential as sustainable nutritional resources to address global protein deficiencies. All plants also showed considerable amounts of fiber (range from 1.80% - 3.56%), carbohydrates (45.84 - 55.48%), protein (17.57 - 20.43%), and energy (335.48 - 358.94 Kcal/100g), enhancing their utility as functional food ingredients. The study also identified strong correlations between investigated parameters using the Pearson correlation, underscoring the nutritional potential of these vegetables. These findings will enrich the nutritional database of Bangladesh and demonstrate these wild plants' potential as significant sources of macro- and micronutrients, which could encourage their consumption and cultivation.

许多野生植物的营养成分在很大程度上仍未被探索，尽管它们在历史上被纳入饮食，但人们往往没有意识到它们对健康的益处。因此，本研究旨在阐明孟加拉国当地消费的四种叶菜的大致组成，矿物质含量和氨基酸分布：Corchorus olitorius L., Colocasia esculenta （L.）。分析表明，这些蔬菜含有大量的蛋白质、碳水化合物和能量，其中肉芽甘蓝的脂肪含量显著高于其他蔬菜（7.92 mg/g）。矿物质分析表明，这四种蔬菜都富含钠、钾、钙、锰、铁和锌。在所研究的植物中发现大量必需氨基酸，如赖氨酸（9.93毫克/克）、亮氨酸（9.93毫克/克）、甘氨酸（14.79毫克/克）和苯丙氨酸（9.56毫克/克）的含量较高，符合世卫组织推荐的每日膳食需求（技术报告系列935），并显示出它们作为解决全球蛋白质缺乏问题的可持续营养资源的潜力。所有植物还显示出相当数量的纤维（1.80% ~ 3.56%）、碳水化合物（45.84 ~ 55.48%）、蛋白质（17.57 ~ 20.43%）和能量（335.48 ~ 358.94 Kcal/100g），增强了它们作为功能性食品成分的实用性。该研究还利用Pearson相关性确定了所调查参数之间的强相关性，强调了这些蔬菜的营养潜力。这些发现将丰富孟加拉国的营养数据库，并证明这些野生植物作为宏量和微量营养素的重要来源的潜力，这可能鼓励它们的消费和种植。

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引用次数: 0

Biochemical composition and antioxidant activity of three wild edible plants from Soro District of Hadiya Zone, Ethiopia 埃塞俄比亚Hadiya地区Soro地区三种野生食用植物的生化成分和抗氧化活性

Food chemistry advances

Pub Date : 2026-01-30 DOI: 10.1016/j.focha.2026.101220

Mulatu Hankiso , Ermias Lulekal , Zemede Asfaw , Bikila Warkineh , Paulos Getachew

In Ethiopia, wild edible plants (WEPs) are widely consumed. Despite the extensive usage of WEPs in Ethiopia, there have been few investigations on their nutritional composition.This study aimed to investigate the biochemical composition and antioxidants of the most commonly consumed three WEPs, Amaranthus tortuosus, Landolphia buchananii, and Oncoba spinosa in Soro District, Ethiopia. The proximate, mineral, vitamin C, and oxalate of them were determined using the method by AOAC. Anti-nutrients, total phenolic and flavonoids, and antioxidant capacity of the WEPs using standard spectroscopic methods. The highest crude protein content (38 g/100 g) was observed in Amaranthus tortuosus. Other nutrients on dry basis of crude fat, crude fiber, utilizable carbohydrate, gross energy, calcium, iron and zinc, vitamin C were resulted., including anti-nutrients of phytate, oxalate and tannin. O. spinosa has higher anti-nutrient content. The highest phenolic, flavonoid, and vitamin C in L. buchananii fruit. The L. buchananii extract had a comparable IC50 value with ascorbic acid in scavenging 2,2-diphenyl-1-picrylhydrazyl free radical. At 200 μg/ mL, the highest percentage of DPPH inhibition obtained for ascorbic acid. This study indicated, WEPs had more antioxidants than some common popular crops; it suggests that they can be incorporated to make more nutrient-dense and healthy-balanced diets.

在埃塞俄比亚，野生可食用植物（wep）被广泛食用。尽管wep在埃塞俄比亚广泛使用，但对其营养成分的调查很少。本研究旨在研究埃塞俄比亚索罗地区最常见的三种WEPs， Amaranthus tortuosus， Landolphia buchananii和Oncoba spinosa的生化成分和抗氧化剂。采用AOAC法测定了其中的比邻物、矿物质、维生素C和草酸盐含量。用标准光谱法测定wep的抗营养成分、总酚和总黄酮以及抗氧化能力。粗蛋白质含量最高的是弯苋（Amaranthus tortuosus），为38 g/100 g。其他干性营养成分为粗脂肪、粗纤维、可利用碳水化合物、总能、钙、铁、锌、维生素C。，包括抗营养物质植酸、草酸和单宁。刺花草具有较高的抗营养成分。最高的酚，类黄酮和维生素C的l.b chananii果实。在清除2,2-二苯基-1-苦酰肼自由基方面，其IC50值与抗坏血酸相当。在200 μg/ mL时，抗坏血酸对DPPH的抑制率最高。研究表明，WEPs的抗氧化剂含量高于一些普通常用作物；研究表明，它们可以被纳入营养更丰富、更健康均衡的饮食中。

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引用次数: 0

Extraction and characterization of pectin from carambola (Averrhoa carambola) peel using conventional, microwave-assisted and ultrasound-assisted techniques 杨桃果皮中果胶的常规提取、微波辅助和超声辅助研究

Food chemistry advances

Pub Date : 2026-01-21 DOI: 10.1016/j.focha.2026.101228

Oliur Rahman, Md. Jhangir Alam, Md. Suhel Mia, Md. Hassan Bin Nabi, Wahidu Zzaman

This study aimed to extract and characterize pectin from carambola (Averrhoa carambola) peel using three extraction techniques: conventional acid extraction (CAE), microwave-assisted extraction (MAE), and ultrasound-assisted extraction (UAE). Pectin was extracted using organic citric acid at pH 2, and the study comprehensively evaluated its yield and solubility along with physicochemical properties—equivalent weight (EW), methoxyl (MeO) content, anhydrouronic acid (AUA) content, degree of esterification (DE), ash percentage, and pH—across the three extraction methods. The results revealed that the extraction technique significantly impacted the yield and properties of pectin. Among the methods, MAE produced the highest yield of pectin (22.38 ± 0.32 %), demonstrating its efficiency. Each extraction method offered distinct advantages, influencing both the physicochemical characteristics and solubility behavior of the pectin. Based on the MeO and DE values, all extracted pectins from carambola peel were identified as high-methoxyl pectins, making them suitable for various industrial applications. Additionally, the high AUA content indicated the purity of the extracted pectin. Fourier transform infrared (FTIR) spectroscopy was employed to distinguish the extracted pectin structurally. The spectral analysis identified functional groups within the 1800–800 cm⁻¹ range, confirming the presence of key chemical components associated with pectin’s structure. This study highlights the comparative advantages of MAE and UAE in enhancing pectin yield and purity while preserving its functional properties. These findings underscore the potential of carambola peel-derived pectin for applying in gel formation, stabilization, emulsification, and thickening of food products.

采用常规酸提取（CAE）、微波辅助提取（MAE）和超声辅助提取（UAE）三种提取技术对杨桃果皮中的果胶进行提取和表征。在pH为2的条件下，采用有机柠檬酸提取果胶，综合评价了三种提取方法的产率、溶解度、理化性质——等效质量（EW）、甲氧基（MeO）含量、无水醛酸（AUA）含量、酯化度（DE）、灰分率和pH。结果表明，提取工艺对果胶的收率和性能有显著影响。其中，MAE的果胶得率最高（22.38±0.32%），证明了其效率。每种提取方法都有其独特的优点，影响果胶的物理化学特性和溶解度。根据MeO和DE值，从杨桃果皮中提取的果胶均为高甲氧基果胶，适用于各种工业应用。此外，高AUA含量表明提取的果胶纯度高。利用傅里叶变换红外光谱（FTIR）对提取的果胶进行了结构鉴别。光谱分析确定了1800-800 cm−1范围内的官能团，确认了与果胶结构相关的关键化学成分的存在。本研究强调了MAE和UAE在提高果胶收率和纯度的同时保持果胶功能特性方面的比较优势。这些发现强调了杨桃皮衍生果胶在凝胶形成、稳定、乳化和食品增稠方面的应用潜力。

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引用次数: 0

From waste to valuable by-product: Polyphenols, fiber, and proanthocyanidins in Costa Rican guava (Psidium friedrichsthalianum [O. Berg] Nied) press cake 从废物到有价值的副产品：哥斯达黎加番石榴（Psidium friedrichhsthalium）中的多酚、纤维和原花青素。（伯格）新闻蛋糕

Food chemistry advances

Pub Date : 2026-01-20 DOI: 10.1016/j.focha.2026.101230

Carolina Herrera-González , Rodrigo Muñoz-Arrieta , Mariangela Tretti-Beckles , Randall Loaiza-Montoya

Costa Rican guava (Psidium friedrichsthalianum [O. Berg] Nied) press cake (GPC) is an underutilized by-product of juice and pulp production with potential as a source of functional compounds. This study aimed to characterize the nutritional composition, polyphenolic profile, and antioxidant capacity of GPC and evaluate the impact of hot-air drying (AD) and freeze-drying (FD) on its bioactive components. Proximate analysis revealed a high dietary fiber content (70.00±1.50 g/100 g), moderate protein levels (5.74±0.04 g/100 g), and low-fat content (0.15±0.04 g/100 g). Organic acid and vitamin profiling showed higher retention in FD samples, with vitamin C concentrations exceeding 18,000 µg/g in the dried product. Phytochemical analysis indicated high contents of total polyphenol (52–56 mg GAE/g), flavonoids (1.5–2.2 mg QE/g), and soluble proanthocyanidins (6.4–9.2 mg ProA2/g), with FD samples consistently outperforming AD. Antioxidant assays confirmed strong activity, particularly in the FD samples. Mass spectrometry analysis revealed a predominance of low-degree polymerization B-type proanthocyanidins, which are associated with enhanced stability and bioavailability. These findings highlight Costa Rican guava press cake as a promising ingredient for functional food applications and sustainable valorization strategies within a circular economy framework.

哥斯达黎加番石榴[O.]压榨饼（GPC）是果汁和纸浆生产过程中未充分利用的副产品，具有作为功能性化合物来源的潜力。本研究旨在表征GPC的营养成分、多酚成分和抗氧化能力，并评估热风干燥（AD）和冷冻干燥（FD）对其生物活性成分的影响。近似分析显示，其膳食纤维含量高（70.00±1.50 g/100 g），蛋白质含量中等（5.74±0.04 g/100 g），低脂肪含量（0.15±0.04 g/100 g）。有机酸和维生素分析在FD样品中显示出更高的保留率，干燥产品中的维生素C浓度超过18,000 μ g/g。植物化学分析表明，FD样品中总多酚（52 ~ 56 mg GAE/g）、黄酮类化合物（1.5 ~ 2.2 mg QE/g）和可溶性原花青素（6.4 ~ 9.2 mg ProA2/g）的含量均高于AD样品。抗氧化分析证实了较强的活性，特别是在FD样品中。质谱分析显示低度聚合的b型原花青素占主导地位，这与增强的稳定性和生物利用度有关。这些发现突出了哥斯达黎加番石榴压榨饼作为循环经济框架内功能性食品应用和可持续增值战略的有前途的成分。

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引用次数: 0

Characterization, physicochemical properties and sensory influence of plant leaves used as natural wrappers for tamales 玉米粉蒸肉天然包装用植物叶片的特性、理化性质及感官影响

Food chemistry advances

Pub Date : 2026-01-20 DOI: 10.1016/j.focha.2026.101225

Denise Andrade-Martínez , Oscar García-Barradas , María Remedios Mendoza-López , Maribel Jiménez-Fernández

This study investigates the chemical composition, antioxidant properties, and functional potential of four plant leaves traditionally used as natural wrappers for tamales: banana (Musa paradisiaca), maize (Zea mays), papatla (Canna indica), and choco (Oreopanax capitatus). Despite their widespread culinary use, their physicochemical characteristics and contributions to the sensory and texture properties it confer to tamales remains little explored. The leaves were analysed for fibre content, fatty acid profiles, polyphenols, and volatile compounds, both before and after steam cooking. The results revealed that all leaves are fibre-rich, contributing tensile strength and flexibility, attributes favourable for the wrapping of the tamales. Notably, they exhibited significant antioxidant activity, driven by their Omega-3 fatty acids and polyphenol content. Among the leaves, choco demonstrated the highest levels of volatile compounds and fatty acids after cooking, enhancing its functional properties. Sensory evaluation highlighted choco-wrapped tamales as the most preferred due to their superior flavour and aroma, while banana and papatla leaves improved the firmness and adhesiveness of tamales. These findings underline the potential of these leaves, particularly choco, as sustainable and functional materials offering sensory enhancement in culinary applications.

本研究研究了四种传统上用作玉米卷肉天然包装纸的植物叶片的化学成分、抗氧化性能和功能潜力：香蕉（Musa paradisiaca）、玉米（Zea mays）、木瓜（Canna indica）和巧克力（Oreopanax capitatus）。尽管它们在烹饪中被广泛使用，但它们的物理化学特性以及它们赋予玉米粉蒸肉的感官和质地特性的贡献仍然很少被探索。在蒸煮前后，对叶子的纤维含量、脂肪酸谱、多酚和挥发性化合物进行了分析。结果表明，所有的叶子都富含纤维，有助于拉伸强度和柔韧性，有利于玉米粉蒸肉的包装。值得注意的是，由于它们的Omega-3脂肪酸和多酚含量，它们表现出了显著的抗氧化活性。在所有的叶子中，巧克力在烹饪后挥发性化合物和脂肪酸含量最高，增强了其功能特性。感官评价显示，巧克力包裹的玉米粉蒸肉因其优越的风味和香气而最受青睐，而香蕉和木瓜叶则提高了玉米粉蒸肉的硬度和粘性。这些发现强调了这些叶子的潜力，特别是巧克力，作为可持续的功能性材料，在烹饪应用中提供感官增强。

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引用次数: 0

Physical characterization, polyphenolic components, antioxidant activity and betalains of the fruits of Berberis lutea and Berberis virgata 黄小檗和野小檗果实的物理特性、多酚成分、抗氧化活性和β素

Food chemistry advances

Pub Date : 2026-01-19 DOI: 10.1016/j.focha.2025.101209

Oliver Taype-Landeo , Sandy Vialid Yauricasa-Tornero , Denilson Taype-Landeo , Angela Margot Ccora-Huamán , Susan Karina Montes-Bujaico

Berberis lutea and Berberis virgata are wild ethnobotanical species native to the high Andean regions of Peru, specifically the Huancavelica region, where they grow in the province of Acobamba. In high Andean communities, they are used to treat certain ailments due to their medicinal properties and to dye textiles. Currently, there are no studies on their phytochemical composition, making it timely to investigate their benefits and scientific validation. The objective was to characterize the physical properties, polyphenolic components, antioxidant activity, and betalains of the fruits of Berberis lutea and Berberis virgata. The methodology involved collecting ripe berries, measuring their weight and morphology, preparing extracts, and quantifying total polyphenols, antioxidant activity, and total betalains. The results of the morphophysical analysis of the fruits showed a moderately elongated ovoid shape, dark blue color, and little variability in weight and diameter parameters. In terms of bioactive composition, Berberis virgata exhibited significantly higher concentrations of total polyphenols, antioxidant activity, and betalains compared to Berberis lutea. In conclusion, exotic fruits offer significant bioactive compounds, surpassing other fruits in their potential for incorporation into the agro-industrial, pharmaceutical, cosmetic, and agricultural sectors, including propagation, sustainable production, utilization of their functional compounds, and the generation of food additives.

黄小檗（beris lutea）和维加塔小檗（beris virgata）是秘鲁安第斯山脉高海拔地区的野生民族植物物种，特别是万卡维利卡地区，它们生长在Acobamba省。在高安第斯地区，由于它们的药用特性，它们被用来治疗某些疾病，并为纺织品染色。目前还没有对其植物化学成分的研究，因此研究其益处和科学验证是及时的。目的是表征黄小檗和小檗果实的物理性质、多酚成分、抗氧化活性和甜菜碱。方法包括收集成熟的浆果，测量其重量和形态，制备提取物，定量测定总多酚、抗氧化活性和总甜菜碱。果实形态物理分析结果显示，果实呈中等伸长的卵形，颜色为深蓝色，重量和直径参数变化不大。在生物活性成分方面，与黄叶小檗相比，野小檗的总多酚、抗氧化活性和甜菜素含量显著高于黄叶小檗。总之，外来水果提供了重要的生物活性化合物，在农业工业、制药、化妆品和农业领域的潜力超过了其他水果，包括繁殖、可持续生产、其功能化合物的利用和食品添加剂的产生。

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引用次数: 0

Nutritive value, antioxidant and anti-inflammatory activities of the seed of Telfairia occidentalis and Citrullus lanatus (Cucurbitaceae) from different areas in the Centre Region of Cameroon 喀麦隆中部地区不同地区西葫芦科和西葫芦科植物种子的营养价值、抗氧化和抗炎活性

Food chemistry advances

Pub Date : 2026-01-19 DOI: 10.1016/j.focha.2026.101218

Armand Cyrille Choupo , Mercy Bih Loh Achu , Rodolphe Koularambaye , Pierre Enselme Emini Zoaelong , Aloys Jordan Momo Ngoune , Maurice Fotso , Constant Anatole Pieme

This study aims to investigate the nutritional profile, the antioxidant and anti-inflammatory activities of seeds of Telfairia occidentalis and Citrullus lanatus from Cameroun. Proximate, mineral composition and antinutritional factors were determined as well as antioxidant, antiradical and anti-inflammatory activities of plant extracts. The results showed that the seeds contains different levels of macronutrients such as moisture (2.76 - 9.73% fw), proteins (19.25–29.21%), lipids (41.41–61.93%), carbohydrates (5.30–17.80%), crude fibre (1.78–8.43%) and ash (1.11–2.51% dw). They exhibited high amounts of zinc (20.22–86.67 mg/100 g), potassium (407.34–727.80 mg/100 g) and sodium (142.09- 424.09/100 g). Their extracts were rich in total phenols, flavonoids and tannins with the concentration varied from 3.88 to 288.19 mg depending on the type of plant and harvest area. The hydroethanol extract of C. lanatus seeds demonstrated the best antioxidant capacity. For the scavenging assay, the inhibitory concentrations 50% (IC₅₀) ranged from 17.53 to 787.97 μg/ml depending on the nature of radical and the extracts. The anti-inflammatory activities revealed that the extract of T. occidentallis seed showed 69.28% of the inhibition on red blood cell hemolysis while that of C. lanatus demonstrated 98.93% of the inhibition effect on egg albumin denaturation. Seeds may serve as protein and mineral sources for infant formula.

本研究旨在研究喀麦隆产西葫芦和瓜蒌种子的营养成分、抗氧化和抗炎活性。测定了植物提取物的比邻值、矿物质组成、抗营养因子以及抗氧化、抗自由基和抗炎活性。结果表明，种子中水分（2.76 ~ 9.73%）、蛋白质（19.25 ~ 29.21%）、脂质（41.41 ~ 61.93%）、碳水化合物（5.30 ~ 17.80%）、粗纤维（1.78 ~ 8.43%）和灰分（1.11 ~ 2.51%）含量不同。锌（20.22-86.67 mg/100 g）、钾（407.34-727.80 mg/100 g）和钠（142.09- 424.09/100 g）含量高。其提取物中含有丰富的总酚、总黄酮和单宁，根据植物类型和收获区域的不同，其含量在3.88 ~ 288.19 mg之间。水乙醇提取物的抗氧化能力最强。在清除实验中，根据自由基和提取物的性质，50%的抑制浓度（IC50）在17.53 ~ 787.97 μg/ml之间。抗炎活性结果表明，对红血球溶血的抑制作用为69.28%，对鸡蛋白蛋白变性的抑制作用为98.93%。种子可以作为婴儿配方奶粉的蛋白质和矿物质来源。

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引用次数: 0

Antihyperglycemic potential of white bread substituted with Moringa oleifera leaf powder from different leaf stalk colors in in vitro and in vivo models 不同叶柄颜色辣木叶粉替代白面包在体外和体内模型中的降糖潜力

Food chemistry advances

Pub Date : 2026-01-18 DOI: 10.1016/j.focha.2026.101227

Ashliech Liy Sya’niy , Teti Estiasih , Mokhamad Nur , Kgs Ahmadi , Erryana Martati , Siti Narsito Wulan , Ambar Fidyasari

The prevalence of diabetes globally is projected to increase, prompting the search for alternative plant-based therapies. Moringa oleifera (MO) leaf powder (MOLP) is a prospective leaf-based material for disease management. MOLP-formulated food products are an interesting carrier for their health benefits. This study evaluated the hypoglycemic effect of white bread substituted with green and red leaf stalk (LS) MOLP at a level of 10%. MOLP substitution of white bread increased protein, fat, and ash compared to the control, unsubstituted bread. Red LS MOLP substituted white bread had a higher phenolic and flavonoid content than green. Phytochemicals of ethanol extract had 69, 119, and 126 identified compounds for non-substituted-white bread, green and red LS MOLP substitution, respectively. Ethanol extract of red LS MOLP substituted white bread showed the highest α-glucosidase inhibition, and the inhibition activity of the extract from that of red was higher than that of green. In vivo tests showed a decreased postprandial glycemic response of normal rats in the meal tolerance test study, and fasting blood glucose in hyperglycemic rats during 4 weeks of feeding. Substitution of white bread with green and red LS MOLP reduced glucose levels from 232 to 149 mg/dL and from 238 to 124 mg/dL, respectively. Increased digesta viscosity and propionate production indicated enhanced gut microbial fermentation and glucose metabolism. MOLP substitution in bread provided a scientific basis for developing leaf-based antidiabetic foods. The hypoglycemic activity was affected by bioactive compounds of MOLP from different LS colors

全球糖尿病患病率预计将增加，这促使人们寻找替代的植物性治疗方法。辣木叶粉（Moringa oleifera， MO）是一种极具发展前景的叶基材料。molp配方食品是一种有益健康的有趣载体。本研究评价了绿红叶茎（LS） MOLP替代白面包在10%水平下的降糖效果。与未替代的对照面包相比，用MOLP替代的白面包增加了蛋白质、脂肪和灰分。红LS MOLP替代白面包的酚类和类黄酮含量高于绿面包。乙醇提取物的植物化学成分分别鉴定出非取代白面包、绿色和红色LS MOLP取代的69、119和126个化合物。红色LS MOLP乙醇提取物对白面包α-葡萄糖苷酶的抑制作用最高，且对红色LS MOLP乙醇提取物的抑制活性高于绿色LS MOLP乙醇提取物。体内实验显示，正常大鼠餐后血糖反应降低，高血糖大鼠进食4周后空腹血糖降低。用绿色和红色LS MOLP代替白面包，分别将葡萄糖水平从232降至149 mg/dL和从238降至124 mg/dL。食糜粘度和丙酸产量增加表明肠道微生物发酵和葡萄糖代谢增强。面包中的MOLP替代为开发叶基抗糖尿病食品提供了科学依据。不同LS颜色的MOLP生物活性物质对其降血糖活性有影响

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引用次数: 0

Impact of agave fructans and agave syrup from Agave tequilana Weber var. Azul on the sensorial profile, glycemic index and insulinemic index of gummy candies 龙舌兰果聚糖和龙舌兰糖浆对软糖感官特征、血糖指数和胰岛素指数的影响

Food chemistry advances

Pub Date : 2026-01-14 DOI: 10.1016/j.focha.2026.101224

Rogelio Rodríguez-Rodríguez , Norma Morales-Hernández , Lorena-Vilet Moreno , Jorge Armando Jiménez-Avalos , Dante Guillermo Mejía Torres , Hugo Espinosa-Andrews

The regular consumption of candies, such as gummies, which are high in added sugars, can contribute to the development of metabolic disorders, including obesity and type 2 diabetes. Agave fructans from Agave tequila Weber var. azul and agave syrup may help reduce and control blood sugar levels and the insulin response. In this study, three gummy formulations (G1, G2, and G3) were prepared containing combinations of agave fructans, agave syrup, and sucrose. The total sugar content of gummy formulations was evaluated using via UHPLC. The results showed that the thermal manufacturing process did not alter the carbohydrate profile of the gummies. A hedonic test was subsequently used to evaluate the organoleptic characteristics of the samples by a group of untrained consumers. They reported differences in the taste, consistency, and overall preference of the formulations, which were related to the perceived sweetness and acidity level of the samples. Finally, a clinical study was conducted to assess the impact of consuming gummy formulations on the glycemic index and insulin index. The results showed that formulations G1 and G3 had low glycemic indices and low insulinemic indices, unlike G2 gummies, which had a medium glycemic index and a low insulinemic index.

经常食用糖，如软糖，添加糖含量高，会导致代谢紊乱，包括肥胖和2型糖尿病。从龙舌兰龙舌兰中提取的龙舌兰果聚糖和龙舌兰糖浆可能有助于降低和控制血糖水平和胰岛素反应。在本研究中，制备了含有龙舌兰果聚糖、龙舌兰糖浆和蔗糖的三种胶制剂（G1、G2和G3）。采用高效液相色谱法测定了胶制剂的总糖含量。结果表明，热加工过程没有改变糖的碳水化合物结构。随后，一组未经训练的消费者使用享乐测试来评估样品的感官特征。他们报告了配方的味道、稠度和总体偏好的差异，这些差异与样品的感知甜度和酸度水平有关。最后，进行了一项临床研究，以评估食用软糖制剂对血糖指数和胰岛素指数的影响。结果表明，配方G1和G3的血糖指数和胰岛素指数均较低，而配方G2的血糖指数和胰岛素指数均为中等。

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引用次数: 0

Impact of ultrasound-assisted mild heat treatment on safety, quality, and shelf life of fresh watermelon juice 超声辅助温和热处理对鲜西瓜汁安全、质量和保质期的影响

Food chemistry advances

Pub Date : 2026-01-12 DOI: 10.1016/j.focha.2026.101222

Sharmin Akther , Md. Akhtaruzzaman , Md. Rakibul Islam , Tanjim Ahmed , Shafi Ahmed , Mrityunjoy Biswas

Ultrasound is an emerging non-thermal food processing method gaining popularity among health-conscious consumers. However, its limited microbial reduction necessitates combination with mild heat to increase disinfection efficiency. This study investigated the effect of ultrasound- assisted mild heat treatment (45 °C) applied for (0, 15, 30, 45, and 60 min) on the decontamination efficacy, quality and shelf life of fresh watermelon juice (FWJ). Microbial loads, physicochemical, bioactive and antioxidant properties were monitored during storage at 3 °C for 21 days. Untreated juice exceeded the acceptable limit (6.0 log CFU/mL) and developed off-odors by day 7. In contrast, for 60 min treated sample maintained significantly lower microbial loads, remaining within safe limits up to 14 days. A slight increase in color difference (∆E*) was observed following treatment. No significant changes (p > 0.05) were found in pH and total soluble solids after treatment, whereas titratable acidity and vitamin C content showed significant changes. Quality parameters gradually declined during storage. Total phenolic, flavonoid and tannin contents remained unchanged after 15, 30, and 45 min treatments. Notably, 30 min treatment showed the highest antioxidant activity (21.24 mg/100 mL), which decreased during storage. Findings indicate that ultrasound-assisted mild heat treatment improves microbial safety and prolongs the shelf life of watermelon juice.

超声波是一种新兴的非热食品加工方法，在注重健康的消费者中越来越受欢迎。然而，其有限的微生物减少需要与温和的热相结合，以提高消毒效率。本研究考察了超声辅助45℃轻度热处理（0、15、30、45和60 min）对鲜西瓜汁（FWJ）去污效果、品质和保质期的影响。在3℃条件下保存21 d，监测其微生物负荷、理化、生物活性和抗氧化性能。未经处理的果汁超过可接受限度（6.0 log CFU/mL），并在第7天产生异味。相比之下，60分钟处理后的样品保持明显较低的微生物负荷，保持在安全限度内长达14天。治疗后色差稍有增加（∆E*）。处理后pH和可溶性固形物无显著变化（p > 0.05），可滴定酸度和维生素C含量有显著变化。在贮存过程中，质量参数逐渐下降。处理15、30和45 min后，总酚、类黄酮和单宁含量保持不变。处理30 min抗氧化活性最高（21.24 mg/100 mL），贮藏过程中抗氧化活性降低。结果表明，超声辅助温和热处理可以提高西瓜汁的微生物安全性，延长西瓜汁的保质期。

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引用次数: 0