This study investigates the valorization of Sacha inchi press cake meal (SPM), a nutrient-rich by-product, as a sustainable ingredient for functional plant-based beverages. The effects of conventional pasteurization (CP) at 85 °C for 5 minutes and high-pressure processing (HP) at 400, 500, and 600 MPa for 5 minutes on the nutritional, physicochemical, and microbial properties of SPM-based beverages were compared. The HP600-treated beverage retained higher carbohydrate (4.04 %, w.b.) and lipid content (0.67 %) compared to the CP-treated sample. Protein (4.28 %) and fiber (0.40%) were slightly reduced, but the HP600-treated beverage exhibited significantly higher dietary fiber content (2.65 %). After 7 days of storage at 5 ± 1 °C, HP600 also improved antioxidant activity, bioactive compound retention, and physical properties such as better color consistency and reduced sedimentation. Effective microbial reduction was observed in all HP-treated beverages, which remained microbiologically safe. FTIR analysis confirmed the retention of key functional groups. Sensory evaluation showed that the HP-treated beverage had a taste and texture comparable to commercial almond milk. These findings highlight the potential of non-thermal technologies to create clean-label, sustainable, and health-promoting beverages, aligning with sustainable food production goals.
{"title":"Valorization of Sacha inchi (Plukenetia volubilis L.) press cake in functional beverage development: Comparative evaluation of high-pressure and thermal pasteurization","authors":"Sunantha Ketnawa , Vannita Vong , Jinhu Tian , Yukiharu Ogawa , Wirongrong Tongdeesoontorn , Natthawuddhi Donlao","doi":"10.1016/j.focha.2025.101121","DOIUrl":"10.1016/j.focha.2025.101121","url":null,"abstract":"<div><div>This study investigates the valorization of Sacha inchi press cake meal (SPM), a nutrient-rich by-product, as a sustainable ingredient for functional plant-based beverages. The effects of conventional pasteurization (CP) at 85 °C for 5 minutes and high-pressure processing (HP) at 400, 500, and 600 MPa for 5 minutes on the nutritional, physicochemical, and microbial properties of SPM-based beverages were compared. The HP600-treated beverage retained higher carbohydrate (4.04 %, w.b.) and lipid content (0.67 %) compared to the CP-treated sample. Protein (4.28 %) and fiber (0.40%) were slightly reduced, but the HP600-treated beverage exhibited significantly higher dietary fiber content (2.65 %). After 7 days of storage at 5 ± 1 °C, HP600 also improved antioxidant activity, bioactive compound retention, and physical properties such as better color consistency and reduced sedimentation. Effective microbial reduction was observed in all HP-treated beverages, which remained microbiologically safe. FTIR analysis confirmed the retention of key functional groups. Sensory evaluation showed that the HP-treated beverage had a taste and texture comparable to commercial almond milk. These findings highlight the potential of non-thermal technologies to create clean-label, sustainable, and health-promoting beverages, aligning with sustainable food production goals.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"9 ","pages":"Article 101121"},"PeriodicalIF":0.0,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145159153","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}
Pub Date : 2025-12-01Epub Date: 2025-10-18DOI: 10.1016/j.focha.2025.101138
Eyasu Yohannis , Tilahun A. Teka , Markos Makiso Urugo
Foodomics is an emerging multidisciplinary field that applies omics technologies such as genomics, proteomics, metabolomics, transcriptomics, and nutrigenomics to improve the understanding of food composition, quality, safety, and traceability. This review highlights recent advances in analytical methods for assessing nutrient profiles, identifying contaminants, and verifying food authenticity. Case studies demonstrate the practical impact of Foodomics, including metabolomics for authenticating horse milk adulteration, proteomic profiling for tracing seafood species and dairy product origins, and transcriptomic approaches for monitoring flavonoid biosynthesis in seeds and nitrogen stress responses in apple plants. In cereal and fruit-based products, Foodomics has also been employed to assess processing impacts through volatile fingerprinting and enzyme activity profiling. Despite these successes, widespread adoption is limited by high costs, data complexity, and the need for advanced bioinformatics and technical expertise. The variability of food matrices and dynamic processing environments presents further analytical challenges. A more balanced view of the field is necessary, including critical evaluation of methodological limitations and reproducibility concerns. Future directions involve integrating omics data with technologies such as machine learning and blockchain to enhance predictive modeling and supply chain transparency. Advancements in portable and affordable platforms along with standardization of protocols will be essential for broader implementation, particularly in developing countries. Collaboration among researchers, industry, and regulators will be vital to establish clear regulatory frameworks and realize the full potential of Foodomics in improving food safety and public health outcomes.
{"title":"Advancements in foodomics: Transformative applications in enhancing food processing, ensuring quality, safety, traceability, and verifying authenticity","authors":"Eyasu Yohannis , Tilahun A. Teka , Markos Makiso Urugo","doi":"10.1016/j.focha.2025.101138","DOIUrl":"10.1016/j.focha.2025.101138","url":null,"abstract":"<div><div>Foodomics is an emerging multidisciplinary field that applies omics technologies such as genomics, proteomics, metabolomics, transcriptomics, and nutrigenomics to improve the understanding of food composition, quality, safety, and traceability. This review highlights recent advances in analytical methods for assessing nutrient profiles, identifying contaminants, and verifying food authenticity. Case studies demonstrate the practical impact of Foodomics, including metabolomics for authenticating horse milk adulteration, proteomic profiling for tracing seafood species and dairy product origins, and transcriptomic approaches for monitoring flavonoid biosynthesis in seeds and nitrogen stress responses in apple plants. In cereal and fruit-based products, Foodomics has also been employed to assess processing impacts through volatile fingerprinting and enzyme activity profiling. Despite these successes, widespread adoption is limited by high costs, data complexity, and the need for advanced bioinformatics and technical expertise. The variability of food matrices and dynamic processing environments presents further analytical challenges. A more balanced view of the field is necessary, including critical evaluation of methodological limitations and reproducibility concerns. Future directions involve integrating omics data with technologies such as machine learning and blockchain to enhance predictive modeling and supply chain transparency. Advancements in portable and affordable platforms along with standardization of protocols will be essential for broader implementation, particularly in developing countries. Collaboration among researchers, industry, and regulators will be vital to establish clear regulatory frameworks and realize the full potential of Foodomics in improving food safety and public health outcomes.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"9 ","pages":"Article 101138"},"PeriodicalIF":0.0,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145333312","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}
Sacha Inchi (Plukenetia volubilis L.) press cake (SP), the nutrient-dense by-product of oil extraction, is rich in high quality proteins, essential fatty acids, and bioactive compounds. However, its use remains constrained by processing, regulatory and market acceptance barriers. This review summarizes recent advances in processing strategies to improve SP’s nutritional, functional, and sensory qualities. Physical treatments (dry/wet fractionation, steaming, autoclaving, roasting and extrusion) increase protein digestibility and solubility while reducing heat-stable antinutrients. Emerging methods, including high-pressure processing, high-pressure homogenization, ultrasonication, microwave treatment, electroconductivity (Ohmic/PEF), and cold plasma technologies enhance extractability and bioactivity while preserving sensitive compounds. Chemical and chemo-enzymatic approaches (e.g., alkaline soaking, cyclodextrin complexation) suppress flavor precursors, whereas enzymatic hydrolysis and fermentation improve bioactive peptide release, digestibility, and functionality. Functional additives (sweeteners, salts, polysaccharides, flavor enhancers) help mask bitterness, while paired with consumer-preferred flavors increase acceptance. Beyond processing, safety approvals (e.g., Thai FDA, EU novel food approval) and consumer perception on sensory, nutritional, and sustainability factors shape its market potential. Currently, SP shows potential across a wide range of food applications and its valorization supports sustainable protein supply chains. Future opportunities depend on integrating processing, safety, and regulatory strategies with consumer-driven innovation.
{"title":"Valorization of Sacha Inchi press cake: Technological advances, market, and regulatory considerations for sustainable food applications","authors":"Janet Wamuni Njoroge , Piyawan Phonphimai , Pantaree Khatmorn , Sunantha Ketnawa , Phetnumnuang Tonkla , Vannita Vong , Jaspreet Singh , Lovedeep Kaur , Natthawuddhi Donlao","doi":"10.1016/j.focha.2025.101151","DOIUrl":"10.1016/j.focha.2025.101151","url":null,"abstract":"<div><div>Sacha Inchi (<em>Plukenetia volubilis</em> L.) press cake (SP), the nutrient-dense by-product of oil extraction, is rich in high quality proteins, essential fatty acids, and bioactive compounds. However, its use remains constrained by processing, regulatory and market acceptance barriers. This review summarizes recent advances in processing strategies to improve SP’s nutritional, functional, and sensory qualities. Physical treatments (dry/wet fractionation, steaming, autoclaving, roasting and extrusion) increase protein digestibility and solubility while reducing heat-stable antinutrients. Emerging methods, including high-pressure processing, high-pressure homogenization, ultrasonication, microwave treatment, electroconductivity (Ohmic/PEF), and cold plasma technologies enhance extractability and bioactivity while preserving sensitive compounds. Chemical and chemo-enzymatic approaches (e.g., alkaline soaking, cyclodextrin complexation) suppress flavor precursors, whereas enzymatic hydrolysis and fermentation improve bioactive peptide release, digestibility, and functionality. Functional additives (sweeteners, salts, polysaccharides, flavor enhancers) help mask bitterness, while paired with consumer-preferred flavors increase acceptance. Beyond processing, safety approvals (e.g., Thai FDA, EU novel food approval) and consumer perception on sensory, nutritional, and sustainability factors shape its market potential. Currently, SP shows potential across a wide range of food applications and its valorization supports sustainable protein supply chains. Future opportunities depend on integrating processing, safety, and regulatory strategies with consumer-driven innovation.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"9 ","pages":"Article 101151"},"PeriodicalIF":0.0,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145417449","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}
Pub Date : 2025-12-01Epub Date: 2025-11-17DOI: 10.1016/j.focha.2025.101153
Monika Roy , Piyush Kashyap , Kshirod Kumar Dash , Rafeeya Shams , G.V.S. BhagyaRaj , Shaikh Ayaz Mukarram , Béla Kovács
The use of Deep Eutectic Solvents (DESs) in conjunction with advanced extraction techniques, such as ultrasound-assisted extraction (UAE), can significantly enhance the effectiveness, specificity, and environmental friendliness of extraction procedures. Ultrasound can induce cavitation and microstreaming in the DES, which facilitates the solvent's penetration of the matrix and the liberation of target compound from solid substrates. This augmented mass transfer can result in increased extraction yields and shorter extraction times compared to traditional approaches. DESs are environmentally friendly and sustainable alternatives to traditional solvents due to their ability to degrade naturally, low toxicity levels, and renewable constituents. This review analyzes the process of extracting bioactive compounds from agro-industrial food waste using eco-friendly solvents and the integration of UAE and DESs for their enhanced recovery. Additionally, it encompassed the utilization of UAE and DESs to enhance the beneficial properties of bioactive compounds, such as antioxidants, antimicrobials, and antibacterial agents, as well as the potential viability of using these emerging solvents with UAE for the extraction process. Therefore, by leveraging the distinctive characteristics of DESs and the mechanical impact of ultrasound, this combined method can transform the extraction process, enabling the creation of environmentally friendly and effective extraction methods for food processing.
{"title":"Integration of ultrasound-assisted extraction and deep eutectic solvent for enhanced recovery of bioactive compounds: Innovative green approach","authors":"Monika Roy , Piyush Kashyap , Kshirod Kumar Dash , Rafeeya Shams , G.V.S. BhagyaRaj , Shaikh Ayaz Mukarram , Béla Kovács","doi":"10.1016/j.focha.2025.101153","DOIUrl":"10.1016/j.focha.2025.101153","url":null,"abstract":"<div><div>The use of Deep Eutectic Solvents (DESs) in conjunction with advanced extraction techniques, such as ultrasound-assisted extraction (UAE), can significantly enhance the effectiveness, specificity, and environmental friendliness of extraction procedures. Ultrasound can induce cavitation and microstreaming in the DES, which facilitates the solvent's penetration of the matrix and the liberation of target compound from solid substrates. This augmented mass transfer can result in increased extraction yields and shorter extraction times compared to traditional approaches. DESs are environmentally friendly and sustainable alternatives to traditional solvents due to their ability to degrade naturally, low toxicity levels, and renewable constituents. This review analyzes the process of extracting bioactive compounds from agro-industrial food waste using eco-friendly solvents and the integration of UAE and DESs for their enhanced recovery. Additionally, it encompassed the utilization of UAE and DESs to enhance the beneficial properties of bioactive compounds, such as antioxidants, antimicrobials, and antibacterial agents, as well as the potential viability of using these emerging solvents with UAE for the extraction process. Therefore, by leveraging the distinctive characteristics of DESs and the mechanical impact of ultrasound, this combined method can transform the extraction process, enabling the creation of environmentally friendly and effective extraction methods for food processing.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"9 ","pages":"Article 101153"},"PeriodicalIF":0.0,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145579292","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}
Brain cancers have been identified to be the leading cause of premature death in developed countries. The aim of the review was to appraise the dietary energy, nutritional factors, antioxidants rich bioactive molecules and lifestyle in the prevention of brain tumor. The scientific articles used in this review were obtained from the SciELO, PubMed, Science Direct, and Google Scholar databases. The review utilized only articles that were published between 2011 and 2025. The outcome of the review indicated that proper nutritional habits and lifestyle factors can prevent 30–50 % of cancer types. A diet rich in vegetables and antioxidants (e.g., vitamins C and resveratrol) may protect against glioma. Maintaining a healthy body weight and engaging in daily physical activity appear to be important. To enhance and apprehend the relationship between selected factors and the prevalence of gliomas, larger clinical studies across global regions and cultural practices are required.
{"title":"Dietary energy, antioxidant molecules, nutritional and lifestyle determinants pointers of brain cancer","authors":"Joel Okpoghono , Clive Isioma Okonta , Godson Oseahumen Omoike , Patience Onakurhefe","doi":"10.1016/j.focha.2025.101130","DOIUrl":"10.1016/j.focha.2025.101130","url":null,"abstract":"<div><div>Brain cancers have been identified to be the leading cause of premature death in developed countries. The aim of the review was to appraise the dietary energy, nutritional factors, antioxidants rich bioactive molecules and lifestyle in the prevention of brain tumor. The scientific articles used in this review were obtained from the SciELO, PubMed, Science Direct, and Google Scholar databases. The review utilized only articles that were published between 2011 and 2025. The outcome of the review indicated that proper nutritional habits and lifestyle factors can prevent 30–50 % of cancer types. A diet rich in vegetables and antioxidants (e.g., vitamins C and resveratrol) may protect against glioma. Maintaining a healthy body weight and engaging in daily physical activity appear to be important. To enhance and apprehend the relationship between selected factors and the prevalence of gliomas, larger clinical studies across global regions and cultural practices are required.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"9 ","pages":"Article 101130"},"PeriodicalIF":0.0,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145221578","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}
Pub Date : 2025-12-01Epub Date: 2025-09-06DOI: 10.1016/j.focha.2025.101109
Eugenia Kibasa, Victor Vicent, Leonard Rweyemamu
Sunflower oil extraction typically involves mechanical pressing and refining, which degrades essential nutrients such as tocopherols and carotenoids. This study explores the use of dried Moringa oleifera Lam leaves as a pressing aid to enhance yield, nutritional value, and oxidative stability. Dehulled sunflower seeds were blended with Moringa oleifera Lam leaves at varying ratios (97:03, 95:05, 92:08, 86:14, 78:22, and 70:30 (w/w) before mechanical pressing to obtain oil samples (MSO1−MSO6). Results showed that dehulling improved oil quality and reduced pressing efficiency due to lower fibre content. Nutritional analysis revealed a significant increase (p < 0.05) in β-carotene content, raising from 28.69 ± 0.01 mg/kg in MSO1 to 30.47 ± 0.16 mg/kg in MSO6, whereas α-tocopherol concentration decreased with increasing Moringa oleifera Lam proportions. Fatty acid profiling indicated an increase in monounsaturated fatty acids (MUFAs) accompanied by a corresponding decrease in polyunsaturated fatty acids (PUFAs) across all samples. Physicochemical properties, including peroxide, iodine, and acid values, remained within acceptable limits, with oxidative stability improving across the formulations. These findings indicate that incorporating Moringa oleifera Lam leaves during pressing enhances both the nutritional value and functional properties of sunflower oil. The study highlights the potential of Moringa oleifera Lam-enriched sunflower oil as a functional food ingredient, offering improved stability and nutrient retention.
{"title":"Moringa-enriched sunflower oil: A novel approach to enhancing nutritional quality and oxidative stability","authors":"Eugenia Kibasa, Victor Vicent, Leonard Rweyemamu","doi":"10.1016/j.focha.2025.101109","DOIUrl":"10.1016/j.focha.2025.101109","url":null,"abstract":"<div><div>Sunflower oil extraction typically involves mechanical pressing and refining, which degrades essential nutrients such as tocopherols and carotenoids. This study explores the use of dried <em>Moringa oleifera</em> Lam leaves as a pressing aid to enhance yield, nutritional value, and oxidative stability. Dehulled sunflower seeds were blended with <em>Moringa oleifera</em> Lam leaves at varying ratios (97:03, 95:05, 92:08, 86:14, 78:22, and 70:30 (w/w) before mechanical pressing to obtain oil samples (MSO<sub>1</sub>−MSO<sub>6</sub>). Results showed that dehulling improved oil quality and reduced pressing efficiency due to lower fibre content. Nutritional analysis revealed a significant increase (<em>p</em> < 0.05) in <em>β</em>-carotene content, raising from 28.69 ± 0.01 mg/kg in MSO<sub>1</sub> to 30.47 ± 0.16 mg/kg in MSO<sub>6</sub>, whereas <em>α</em>-tocopherol concentration decreased with increasing <em>Moringa oleifera</em> Lam proportions. Fatty acid profiling indicated an increase in monounsaturated fatty acids (MUFAs) accompanied by a corresponding decrease in polyunsaturated fatty acids (PUFAs) across all samples. Physicochemical properties, including peroxide, iodine, and acid values, remained within acceptable limits, with oxidative stability improving across the formulations. These findings indicate that incorporating <em>Moringa oleifera</em> Lam leaves during pressing enhances both the nutritional value and functional properties of sunflower oil. The study highlights the potential of <em>Moringa oleifera</em> Lam-enriched sunflower oil as a functional food ingredient, offering improved stability and nutrient retention.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"9 ","pages":"Article 101109"},"PeriodicalIF":0.0,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145050602","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}
Pub Date : 2025-12-01Epub Date: 2025-09-12DOI: 10.1016/j.focha.2025.101101
H.A. González-Ocampo , J.S. Díaz , B.E. Lopez-Corona , N. Almaraz-Abarca , A. Luna-González , M. García-Ulloa
The carrier potential of microencapsules of Maclura tinctoria phenolic extracts (BE) (Pat. # MX386653B) mixed with fish oil (FO) was determined. The spray dry process produced three different FO concentrations microcapsules: T1 = BEMIC; T2 = BEFO25 (BS+FO 25 mL l-1), and T3 = BEFO5 (BS + FO 50 mL l-1). The significantly highest Total phenol content (TPC), total flavonoids (TFC), condensed tannins (TTC), AA., and FRAP resulted in BEFO05 (253.35 mgEGA g-1, 98.63 EQ g-1, and 99.49 mgECA g-1, 47.55 ± 1.04 mgEGA mL-1, and 7.1 ± 0.1 mgEAA, respectively). The three powders showed adequate physical properties for juvenile shrimp aquafeeds with small size and circular morphology, low water activity and moisture content, high hygroscopicity, bulk, packing, Carr index, and Hausner ratio. The high dissolution and wetting times (56 and 66 min, respectively) allow the microcapsules to resist being submerged in water for a sufficient amount of time before being ingested, preserving the chemical properties of both the phenolic compounds and the fish oil.
黄花楸酚类提取物（BE）微胶囊的载体电位。# MX386653B)与鱼油（FO）混合。喷雾干燥制得三种不同浓度的FO微胶囊：T1 = BEMIC；T2 = BEFO25 (BS+FO 25 mL -1), T3 = BEFO5 （BS+FO 50 mL -1）。其中总酚（TPC）、总黄酮（TFC）、缩合单宁（TTC）、AA含量最高。， FRAP结果为BEFO05（分别为253.35 mgEGA g-1、98.63 EQ g-1、99.49 mgEGA g-1、47.55±1.04 mgEGA mL-1、7.1±0.1 mgEAA）。这三种粉末具有体积小、形状圆、水活度低、含水率低、吸湿性、体积、包装、卡尔指数和豪斯纳比高的特点。高溶解和湿润时间（分别为56分钟和66分钟）使微胶囊在被摄入之前能够抵抗在水中浸泡足够长的时间，从而保留了酚类化合物和鱼油的化学性质。
{"title":"Microcapsules carriers of phenolic extracts of Maclura tinctoria (L) D. Don ex steud with/without fish oil: potential additive in commercial aquafeeds","authors":"H.A. González-Ocampo , J.S. Díaz , B.E. Lopez-Corona , N. Almaraz-Abarca , A. Luna-González , M. García-Ulloa","doi":"10.1016/j.focha.2025.101101","DOIUrl":"10.1016/j.focha.2025.101101","url":null,"abstract":"<div><div>The carrier potential of microencapsules of Maclura tinctoria phenolic extracts (BE) (Pat. # MX386653B) mixed with fish oil (FO) was determined. The spray dry process produced three different FO concentrations microcapsules: T1 = BEMIC; T2 = BEFO25 (BS+FO 25 mL <span>l</span><sup>-1</sup>), and T3 = BEFO5 (BS + FO 50 mL <span>l</span><sup>-1</sup>). The significantly highest Total phenol content (TPC), total flavonoids (TFC), condensed tannins (TTC), AA., and FRAP resulted in BEFO05 (253.35 mgEGA g<sup>-1</sup>, 98.63 EQ g<sup>-1,</sup> and 99.49 mgECA g<sup>-1</sup>, 47.55 ± 1.04 mgEGA mL<sup>-1</sup>, and 7.1 ± 0.1 mgEAA, respectively). The three powders showed adequate physical properties for juvenile shrimp aquafeeds with small size and circular morphology, low water activity and moisture content, high hygroscopicity, bulk, packing, Carr index, and Hausner ratio. The high dissolution and wetting times (56 and 66 min, respectively) allow the microcapsules to resist being submerged in water for a sufficient amount of time before being ingested, preserving the chemical properties of both the phenolic compounds and the fish oil.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"9 ","pages":"Article 101101"},"PeriodicalIF":0.0,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145050603","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}
Pub Date : 2025-12-01Epub Date: 2025-09-14DOI: 10.1016/j.focha.2025.101116
Wan Fatimah Wan Mohd Nowalid , Izzah Hayati Yahya , Hazrulrizawati Abd Hamid
The valorisation of agro-industrial waste aligns with sustainability efforts and supports innovation in functional food development. This study explores the conversion of Citrus sinensis peel waste into a nutrient-enriched, sliceable jam using Central Composite Design (CCD). A systematic analysis was conducted to determine the different concentrations of pectin and C. sinensis peel puree affecting the important quality parameters such as pH, hardness, moisture content, vitamin C, and total phenolic content (TPC). Thirteen experimental runs were conducted, and the responses were modelled using second-order polynomial equations. Post hoc comparisons using Tukey’s HSD confirmed significant differences (p < 0.05) among treatments, allowing the identification of the best-performing formulation. The optimised formulation, comprising 91.398 g of C. sinensis peel puree and 6.038 g of pectin, yielded a product with a nutrient-enriched of total phenolic content (24.378 mg GAE/g), vitamin C (1677.17 mg/100 g), an improved texture (96.37 mJ), moisture content (55.25%) and desirable acidity of pH 2.89. The findings highlighted the ability of C. sinensis peel waste to improve the nutritional quality and functionality of gel-based food products. This study presents an innovative strategy for creating sustainable and ready-to-eat jams supporting food waste reduction and the advancement of a more resilient food system.
{"title":"Valorisation of Citrus sinensis peel biomass into functional slice jam: Optimisation using central composite design and quality characterisation","authors":"Wan Fatimah Wan Mohd Nowalid , Izzah Hayati Yahya , Hazrulrizawati Abd Hamid","doi":"10.1016/j.focha.2025.101116","DOIUrl":"10.1016/j.focha.2025.101116","url":null,"abstract":"<div><div>The valorisation of agro-industrial waste aligns with sustainability efforts and supports innovation in functional food development. This study explores the conversion of <em>Citrus sinensis</em> peel waste into a nutrient-enriched, sliceable jam using Central Composite Design (CCD). A systematic analysis was conducted to determine the different concentrations of pectin and <em>C. sinensis</em> peel puree affecting the important quality parameters such as pH, hardness, moisture content, vitamin C, and total phenolic content (TPC). Thirteen experimental runs were conducted, and the responses were modelled using second-order polynomial equations. Post hoc comparisons using Tukey’s HSD confirmed significant differences (p < 0.05) among treatments, allowing the identification of the best-performing formulation. The optimised formulation, comprising 91.398 g of <em>C. sinensis</em> peel puree and 6.038 g of pectin, yielded a product with a nutrient-enriched of total phenolic content (24.378 mg GAE/g), vitamin C (1677.17 mg/100 g), an improved texture (96.37 mJ), moisture content (55.25%) and desirable acidity of pH 2.89. The findings highlighted the ability of <em>C. sinensis</em> peel waste to improve the nutritional quality and functionality of gel-based food products. This study presents an innovative strategy for creating sustainable and ready-to-eat jams supporting food waste reduction and the advancement of a more resilient food system.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"9 ","pages":"Article 101116"},"PeriodicalIF":0.0,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145108021","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}
Pub Date : 2025-12-01Epub Date: 2025-09-19DOI: 10.1016/j.focha.2025.101099
Safaet Alam , Fahmida Tasnim Richi , Bakul Akter , Md. Hemayet Hossain , Satyajit Roy Rony , Abdullah Hridoy , Mahathir Mohammad , Sayema Khanum , Md. Sadman Hasib , Ferdoushi Jahan
Colocasia gigantea Hook.f., locally known as ‘Kochu’ in Bangladesh, is an edible vegetable with multi-diversified health benefits. This study aimed to validate the traditional use of Colocasia gigantea as an analgesic, antidiabetic, and cytotoxic agent. In vitro brine shrimp lethality bioassay showed an LC50 of 2.49 µg/mL, expressing its cytotoxic candidacy. Besides, in vivo glucose-induced hypoglycemic test showed a 52.23% decrease in blood glucose level after 3 hours of extract administration at 200 mg/kg-b.w. dose. Again, in vivo analgesic activity test deciphered 40.70% and 53.48% inhibition of writhing at 200 and 400 mg/kg-b.w. doses respectively. Besides, phytochemical screening followed by GC-MS analysis revealed thirty-eight (38) notable phytochemical groups and different bioactive phytochemicals. During thermodynamic analysis, C1 and C37 demonstrated a deficient free energy of -1489.288 and -1237.529 Hartree, respectively. In orbital analysis, C14 demonstrated the most favorable HOMO energy level at -7.672 eV. In contrast, C16 exhibited the lowest LUMO energy value at -2.054 eV. The HOMO-LUMO energy gap varied across the compounds, with C14 displaying the smallest gap of 5.275 eV. Besides, molecular docking analysis showed high binding affinity for corresponding receptors ranging from -8.4 to -4.1 kcal/mol for identified compounds. ADME/T predictions also resulted in auspicious outcomes, indicating their safety and drug-likeliness profile.
{"title":"An integrated investigation on taro vegetable (Colocasia gigantea Hook.f.) to ascertain its ethnomedicinal importance: insights into prospective phytochemicals regulating analgesic, antidiabetic, and cytotoxic actions","authors":"Safaet Alam , Fahmida Tasnim Richi , Bakul Akter , Md. Hemayet Hossain , Satyajit Roy Rony , Abdullah Hridoy , Mahathir Mohammad , Sayema Khanum , Md. Sadman Hasib , Ferdoushi Jahan","doi":"10.1016/j.focha.2025.101099","DOIUrl":"10.1016/j.focha.2025.101099","url":null,"abstract":"<div><div><em>Colocasia gigantea</em> Hook.f., locally known as ‘Kochu’ in Bangladesh, is an edible vegetable with multi-diversified health benefits. This study aimed to validate the traditional use of <em>Colocasia gigantea</em> as an analgesic, antidiabetic, and cytotoxic agent. <em>In vitro</em> brine shrimp lethality bioassay showed an LC<sub>50</sub> of 2.49 µg/mL, expressing its cytotoxic candidacy. Besides, <em>in vivo</em> glucose-induced hypoglycemic test showed a 52.23% decrease in blood glucose level after 3 hours of extract administration at 200 mg/kg-b.w. dose. Again, <em>in vivo</em> analgesic activity test deciphered 40.70% and 53.48% inhibition of writhing at 200 and 400 mg/kg-b.w. doses respectively. Besides, phytochemical screening followed by GC-MS analysis revealed thirty-eight (38) notable phytochemical groups and different bioactive phytochemicals. During thermodynamic analysis, C1 and C37 demonstrated a deficient free energy of -1489.288 and -1237.529 Hartree, respectively. In orbital analysis, C14 demonstrated the most favorable HOMO energy level at -7.672 eV. In contrast, C16 exhibited the lowest LUMO energy value at -2.054 eV. The HOMO-LUMO energy gap varied across the compounds, with C14 displaying the smallest gap of 5.275 eV. Besides, molecular docking analysis showed high binding affinity for corresponding receptors ranging from -8.4 to -4.1 kcal/mol for identified compounds. ADME/T predictions also resulted in auspicious outcomes, indicating their safety and drug-likeliness profile.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"9 ","pages":"Article 101099"},"PeriodicalIF":0.0,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145108024","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}
Pub Date : 2025-12-01Epub Date: 2025-10-26DOI: 10.1016/j.focha.2025.101156
Nyato Riba , Manish Kumar Singh , Dinesh Chandra Rai , Shankar Lal
Foodomics have emerged as an intriguing tool for the identification of the functional components in different fermented foods. Meanwhile, utilization of fruit processing waste for the development of composite dairy products has also become popular in the food industry. The present study delineates with the optimization of valorized yoghurt with incorporated dragon fruit peel powder (DPP) to enhance the functionality of the food. The formulation having 3% DPP was found best acceptable on the scale of sensory, textural and colour value analysis. The optimized yoghurt was showing total phenolic content of 405±2.66 mg GAE/100 g, total flavonoid content of 242±0.06 mg CE/100 g and antioxidant activity of 52.16% DPPH inhibition. Furthermore, an untargeted LC-MS omics have highlighted the presence of 34 major bioactive compounds with multifaceted functional properties. Linoleoyl glycerol, flaviolin, kaempferol coumarate, phenylacetylglycine, fatty acids, amino acids and many derivatives were covered in the metabolome in the RT range from 0.9 to 28 min. Numerous metabolites are known for their anti-inflammatory, anti-cancer, anti-CVD, anti-oxidant activities. This study has shown the enhanced bioactivity of the yoghurt post valorization which could confers a broad range of health benefits to the consumers. Additionally, functional composite foods can be developed utilizing processing waste and by-products to bring sustainability.
{"title":"Bioactive profiling of valorized yoghurt incorporated with dragon fruit peel powder using LC-MS metabolomics","authors":"Nyato Riba , Manish Kumar Singh , Dinesh Chandra Rai , Shankar Lal","doi":"10.1016/j.focha.2025.101156","DOIUrl":"10.1016/j.focha.2025.101156","url":null,"abstract":"<div><div>Foodomics have emerged as an intriguing tool for the identification of the functional components in different fermented foods. Meanwhile, utilization of fruit processing waste for the development of composite dairy products has also become popular in the food industry. The present study delineates with the optimization of valorized yoghurt with incorporated dragon fruit peel powder (DPP) to enhance the functionality of the food. The formulation having 3% DPP was found best acceptable on the scale of sensory, textural and colour value analysis. The optimized yoghurt was showing total phenolic content of 405±2.66 mg GAE/100 g, total flavonoid content of 242±0.06 mg CE/100 g and antioxidant activity of 52.16% DPPH inhibition. Furthermore, an untargeted LC-MS omics have highlighted the presence of 34 major bioactive compounds with multifaceted functional properties. Linoleoyl glycerol, flaviolin, kaempferol coumarate, phenylacetylglycine, fatty acids, amino acids and many derivatives were covered in the metabolome in the RT range from 0.9 to 28 min. Numerous metabolites are known for their anti-inflammatory, anti-cancer, anti-CVD, anti-oxidant activities. This study has shown the enhanced bioactivity of the yoghurt post valorization which could confers a broad range of health benefits to the consumers. Additionally, functional composite foods can be developed utilizing processing waste and by-products to bring sustainability.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"9 ","pages":"Article 101156"},"PeriodicalIF":0.0,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145528026","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}
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