Food chemistry advances最新文献_第10页

Polysaccharides from defatted sesame seed kernel: Structural characterization and potential applications 脱脂芝麻籽多糖：结构表征及潜在应用

Food chemistry advances

Pub Date : 2025-10-23 DOI: 10.1016/j.focha.2025.101150

Deng-Ju Cai, Hua-Min Liu, Run-Yang Zhang, Yuan-Qing Luo

The defatted sesame kernel is a high-quality source of polysaccharides. However, there is a lack of research on the extraction, purification, structural characterization, and application of polysaccharides from defatted sesame kernel. This study primarily aimed to characterized the structural features of polysaccharides from sesame kernel and investigated their potential applications. Polysaccharides were extracted from defatted sesame kernel using ultrasound-assisted alkali extraction with 5 % (w/w) KOH at 50 °C for 30 min. Following decolorization, deproteinization, and column chromatography with NaCl elution (0, 0.1, 0.3, 0.5, and 0.7 mol/L), five purified polysaccharide fractions (SMP-1, SMP-2, SMP-3, SMP-4, SMP-5) were obtained. The composition and antioxidant activity of polysaccharides were analyzed. SMP-2 was the dominant fraction (36.5 %) and composed of arabinose (42.9 %), galactose (33.3 %), rhamnose (10.2 %), glucuronic acid (6.8 %), and others. The linkage types of SMP-2 are mainly characterized by a linear backbone of (1→5)-linked α-l-arabinofuranosyl units. Additionally, the study found that SMP-1, SMP-2, and SMP-3 remained stable below 250 °C, suggesting their potential use in thermally processed foods requiring heat-resistant polysaccharides. SMP-4 and SMP-5 exhibited pronounced free radical scavenging activities. These findings provide valuable insights for the in-depth research and industrial application of sesame polysaccharides.

脱脂芝麻仁是高品质的多糖来源。但是，对脱脂芝麻仁多糖的提取、纯化、结构表征及应用等方面的研究较少。本研究主要目的是表征芝麻仁多糖的结构特征，并探讨其潜在的应用前景。采用超声辅助碱提取法，以5% (w/w) KOH为溶剂，在50℃下提取30 min。经过脱色、脱蛋白和NaCl洗脱（0、0.1、0.3、0.5和0.7 mol/L）柱层析，得到5个纯化的多糖组分（SMP-1、SMP-2、SMP-3、SMP-4、SMP-5）。分析了多糖的组成和抗氧化活性。SMP-2为优势组分（36.5%），由阿拉伯糖（42.9%）、半乳糖（33.3%）、鼠李糖（10.2%）、葡萄糖醛酸（6.8%）等组成。SMP-2的连锁类型主要以（1→5）链α-l-阿拉伯糖烷基单元的线性主链为特征。此外，该研究发现SMP-1、SMP-2和SMP-3在250°C以下保持稳定，这表明它们在需要耐热多糖的热加工食品中具有潜在的用途。SMP-4和SMP-5具有明显的自由基清除活性。这些发现为芝麻多糖的深入研究和工业应用提供了有价值的见解。

{"title":"Polysaccharides from defatted sesame seed kernel: Structural characterization and potential applications","authors":"Deng-Ju Cai, Hua-Min Liu, Run-Yang Zhang, Yuan-Qing Luo","doi":"10.1016/j.focha.2025.101150","DOIUrl":"10.1016/j.focha.2025.101150","url":null,"abstract":"<div><div>The defatted sesame kernel is a high-quality source of polysaccharides. However, there is a lack of research on the extraction, purification, structural characterization, and application of polysaccharides from defatted sesame kernel. This study primarily aimed to characterized the structural features of polysaccharides from sesame kernel and investigated their potential applications. Polysaccharides were extracted from defatted sesame kernel using ultrasound-assisted alkali extraction with 5 % (w/w) KOH at 50 °C for 30 min. Following decolorization, deproteinization, and column chromatography with NaCl elution (0, 0.1, 0.3, 0.5, and 0.7 mol/L), five purified polysaccharide fractions (SMP-1, SMP-2, SMP-3, SMP-4, SMP-5) were obtained. The composition and antioxidant activity of polysaccharides were analyzed. SMP-2 was the dominant fraction (36.5 %) and composed of arabinose (42.9 %), galactose (33.3 %), rhamnose (10.2 %), glucuronic acid (6.8 %), and others. The linkage types of SMP-2 are mainly characterized by a linear backbone of (1→5)-linked α-l-arabinofuranosyl units. Additionally, the study found that SMP-1, SMP-2, and SMP-3 remained stable below 250 °C, suggesting their potential use in thermally processed foods requiring heat-resistant polysaccharides. SMP-4 and SMP-5 exhibited pronounced free radical scavenging activities. These findings provide valuable insights for the in-depth research and industrial application of sesame polysaccharides.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"9 ","pages":"Article 101150"},"PeriodicalIF":0.0,"publicationDate":"2025-10-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145417447","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Differential scanning calorimetry (DSC) study of thermal properties of mustard proteins and their application as ingredient in beef patty 差示扫描量热法（DSC）研究芥菜蛋白的热性质及其在牛肉饼中的应用

Food chemistry advances

Pub Date : 2025-10-23 DOI: 10.1016/j.focha.2025.101143

Mohammed Aider , Abdramane Ongoiba , Djamel Djenane

Thermal properties of mustard protein isolate (MPI) were evaluated by differential scanning calorimetry. MPI is mainly composed of albumins 2S and globulins 12S fractions as the major protein fractions. Also, different conditions affected thermal stability of the used MPI such as the protein concentration, the heating rate, pH of the dispersing medium, addition of different amount of sugar and salts (NaCl or CaCl₂). Results revealed that all these conditions must be considered when MPI is used as ingredient in different food matrices, particularly in those subjected to heat treatment such as cooking. Feasibility of beef patty making by using MPI as ingredient was also studied at 1, 2 and 3 % level on meat basis. This study showed that all fresh patties looked similar as the control; indicating that the visual acceptability of the MPI-added beef patty is good. TBARS values were evaluated for fresh samples stored at 4 °C for 24 h and -20 °C after 6 months. Results showed that MPI-added patties have the lowest TBARS values. Also, MPI-added beef patty cooking yield was higher than control (78.27 ± 1.03 %) when MPI was added at 3 % level. This study demonstrated the potential of using MPI in beef patty because of its antioxidant protective effect and good technological impact on product quality.

采用差示扫描量热法研究了芥菜分离蛋白（MPI）的热性能。MPI主要由白蛋白2S和球蛋白12S组分组成。同时，蛋白质浓度、加热速率、分散介质的pH、添加不同量的糖和盐（NaCl或CaCl2）等因素也会影响所用MPI的热稳定性。结果表明，当MPI作为不同食品基质的成分使用时，特别是在经过热处理（如烹饪）的食品基质中，必须考虑所有这些条件。研究了在肉品基础上分别以1%、2%和3%的比例添加MPI作为配料制作牛肉饼的可行性。这项研究表明，所有新鲜的肉饼看起来都和对照组相似；说明添加mpi的牛肉饼的视觉接受度较好。在4°C保存24小时，在-20°C保存6个月后评估新鲜样品的TBARS值。结果表明，mpi增加的党派TBARS值最低。当MPI添加量为3%时，牛肉饼蒸煮率高于对照组（78.27±1.03%）。MPI在牛肉饼中的抗氧化保护作用和对产品质量的良好工艺影响，证明了MPI在牛肉饼中的应用潜力。

{"title":"Differential scanning calorimetry (DSC) study of thermal properties of mustard proteins and their application as ingredient in beef patty","authors":"Mohammed Aider , Abdramane Ongoiba , Djamel Djenane","doi":"10.1016/j.focha.2025.101143","DOIUrl":"10.1016/j.focha.2025.101143","url":null,"abstract":"<div><div>Thermal properties of mustard protein isolate (MPI) were evaluated by differential scanning calorimetry. MPI is mainly composed of albumins 2S and globulins 12S fractions as the major protein fractions. Also, different conditions affected thermal stability of the used MPI such as the protein concentration, the heating rate, pH of the dispersing medium, addition of different amount of sugar and salts (NaCl or CaCl<sub>2</sub>). Results revealed that all these conditions must be considered when MPI is used as ingredient in different food matrices, particularly in those subjected to heat treatment such as cooking. Feasibility of beef patty making by using MPI as ingredient was also studied at 1, 2 and 3 % level on meat basis. This study showed that all fresh patties looked similar as the control; indicating that the visual acceptability of the MPI-added beef patty is good. TBARS values were evaluated for fresh samples stored at 4 °C for 24 h and -20 °C after 6 months. Results showed that MPI-added patties have the lowest TBARS values. Also, MPI-added beef patty cooking yield was higher than control (78.27 ± 1.03 %) when MPI was added at 3 % level. This study demonstrated the potential of using MPI in beef patty because of its antioxidant protective effect and good technological impact on product quality.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"9 ","pages":"Article 101143"},"PeriodicalIF":0.0,"publicationDate":"2025-10-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145363587","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Comparative effects of infrared and radio-frequency stabilization on rice bran oil quality: Yields, bioactive compounds, and storage stability 红外和射频稳定对米糠油品质的比较影响：产量、生物活性化合物和储存稳定性

Food chemistry advances

Pub Date : 2025-10-22 DOI: 10.1016/j.focha.2025.101149

Khanitta Ruttarattanamongkol , Teeraporn Kongbangkerd , Saranya Suwanangul , Papungkorn Sangsawad , Phanthipha Laosam , Pittaya Chaikham , Danchai Kreungngern

This study systematically evaluated the mechanistic effects of four stabilization technologies—infrared (IR), vacuum-assisted infrared (IR-VC), hot air-assisted IR (IR-HA), and radio-frequency (RF)—on rice bran oil yield, lipid stability, and bioactive compound retention. All treatments were designed to deliver comparable thermal energy inputs, enabling quantitative comparisons. Among the methods, IR-VC achieved the highest extraction yield (8.87 g/100 g dry basis), while RF treatment provided the strongest suppression of hydrolytic and oxidative deterioration, resulting in the lowest acid value (14.86 mg KOH/g) and peroxide value (6.16 meq O₂/kg) after 8 weeks of storage. Shelf-life projections based on free fatty acid accumulation at 30 °C indicated substantial extensions: RF (39.2 days), IR-VC (27.4 days), IR (16.8 days), and IR-HA (13.4 days), compared with only 1.7 days in non-stabilized controls. IR-VC preserved the highest levels of bioactive compounds during 8-week storage, including γ-tocotrienol (1033 mg/kg), α-tocopherol (360 mg/kg), and γ-oryzanol (6920 mg/kg). These results demonstrate that IR-VC offers a balanced strategy for maximizing oil recovery and bioactive retention, while RF is most effective for extending storage stability. The mechanistic insights provided here can guide engineering design and optimization of rice bran stabilization processes for commercial RBO production.

本研究系统评价了红外（IR）、真空辅助红外（IR- vc）、热空气辅助红外（IR- ha）和射频（RF）四种稳定技术对米糠出油率、脂质稳定性和生物活性化合物保留的机理影响。所有的处理都设计为提供可比较的热能输入，从而实现定量比较。其中，IR-VC的提取率最高（8.87 g/100 g干基），而RF处理对水解和氧化变质的抑制作用最强，8周后酸值最低（14.86 mg KOH/g），过氧化值最低（6.16 meq O2/kg）。基于30°C下游离脂肪酸积累的保质期预测显示，与非稳定对照组仅1.7天相比，RF（39.2天）、IR- vc（27.4天）、IR（16.8天）和IR- ha（13.4天）大幅延长。IR-VC在8周内保存了最高水平的生物活性化合物，包括γ-生育三烯醇（1033 mg/kg）、α-生育酚（360 mg/kg）和γ-谷维素（6920 mg/kg）。这些结果表明，IR-VC为最大限度地提高原油采收率和生物活性保留提供了一种平衡的策略，而RF在延长储存稳定性方面最有效。本文提供的机理见解可以指导商业化RBO生产米糠稳定工艺的工程设计和优化。

{"title":"Comparative effects of infrared and radio-frequency stabilization on rice bran oil quality: Yields, bioactive compounds, and storage stability","authors":"Khanitta Ruttarattanamongkol , Teeraporn Kongbangkerd , Saranya Suwanangul , Papungkorn Sangsawad , Phanthipha Laosam , Pittaya Chaikham , Danchai Kreungngern","doi":"10.1016/j.focha.2025.101149","DOIUrl":"10.1016/j.focha.2025.101149","url":null,"abstract":"<div><div>This study systematically evaluated the mechanistic effects of four stabilization technologies—infrared (IR), vacuum-assisted infrared (IR-VC), hot air-assisted IR (IR-HA), and radio-frequency (RF)—on rice bran oil yield, lipid stability, and bioactive compound retention. All treatments were designed to deliver comparable thermal energy inputs, enabling quantitative comparisons. Among the methods, IR-VC achieved the highest extraction yield (8.87 g/100 <em>g</em> dry basis), while RF treatment provided the strongest suppression of hydrolytic and oxidative deterioration, resulting in the lowest acid value (14.86 mg KOH/g) and peroxide value (6.16 meq O<sub>2</sub>/kg) after 8 weeks of storage. Shelf-life projections based on free fatty acid accumulation at 30 °C indicated substantial extensions: RF (39.2 days), IR-VC (27.4 days), IR (16.8 days), and IR-HA (13.4 days), compared with only 1.7 days in non-stabilized controls. IR-VC preserved the highest levels of bioactive compounds during 8-week storage, including γ-tocotrienol (1033 mg/kg), α-tocopherol (360 mg/kg), and γ-oryzanol (6920 mg/kg). These results demonstrate that IR-VC offers a balanced strategy for maximizing oil recovery and bioactive retention, while RF is most effective for extending storage stability. The mechanistic insights provided here can guide engineering design and optimization of rice bran stabilization processes for commercial RBO production.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"9 ","pages":"Article 101149"},"PeriodicalIF":0.0,"publicationDate":"2025-10-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145417448","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Valorization of pumpkin-seed press-cake and hulls from agri-food waste streams 从农业食品废弃物中提取南瓜籽、南瓜饼和南瓜皮

Food chemistry advances

Pub Date : 2025-10-21 DOI: 10.1016/j.focha.2025.101147

Ana Sarinho, Maria Eduarda Costa, Janaina Lima, Leonardo Batista, Rogerio Andrade, Jessica Gonçalves, Carolina Silva, Hugo M. Lisboa

Agrifood side streams from pumpkin processing—seed press-cake and seed hulls—provide underexploited sources of proteins, fibers, lipophiles, and phenolics. This review links green-extraction chemistry to structure–function behavior of pumpkin seed proteins. We evaluate extraction and modification routes by how well they serve food end-uses, grading evidence across yield, purity, digestibility, and interfacial/gel performance. We show that aligning process sequence with function—oil polishing and phenolic tuning before protein isolation, then moderate structure modification—outperforms one-step approaches for neutral-pH beverages, while alkali ± intensification suffices for savory bakery/meat systems. We map molecular determinants to solubility, interfacial activity—emulsifying activity index (EAI) and emulsion stability (ES)—foaming, and gelation, and how phenolics and antinutrients modulate functionality, digestibility, and bioaccessibility. A matrix benchmarks supercritical carbon dioxide (SC-CO₂), deep eutectic solvents (DES), subcritical ethanol–water, pH-shift/isoelectric precipitation, enzyme-assisted routes, and physical intensification for selectivity, scalability, and eco-metrics. Moderate ultrasound or heat-assisted pH-shifting increases solubility and emulsification; mild thermal/alkaline regimes reduce phytic acid and trypsin inhibitors and raise in-vitro protein digestibility (≈86→96%); protein–polysaccharide hybrids enhance oxidative stability. We outline a zero-waste biorefinery sequencing SC-CO₂ for oil; DES or subcritical ethanol–water for phenolics; and aqueous/enzymatic steps for proteins/peptides with solvent recycling. We conclude with priorities for standardization, bioavailability, scale-up, and clean-label formulation.

从南瓜加工过程中产生的农产品——种子压榨饼和种子壳——提供了未被开发的蛋白质、纤维、亲脂剂和酚类物质的来源。本文将绿色提取化学与南瓜籽蛋白的结构功能行为联系起来。我们评估提取和改性路线，通过它们如何服务于食品最终用途，分级证据在产量，纯度，消化率，界面/凝胶性能。我们的研究表明，将工艺顺序与功能油抛光和酚醛调整结合起来，然后进行蛋白质分离，然后进行适度的结构修饰，这对于中性ph饮料来说优于一步法，而对于咸味烘焙/肉类系统来说，碱强化就足够了。我们将分子决定因素映射到溶解度，界面活性-乳化活性指数（EAI）和乳液稳定性(ES) -发泡和凝胶，以及酚类物质和抗营养物质如何调节功能，消化率和生物可及性。该矩阵对超临界二氧化碳（SC-CO₂）、深度共晶溶剂（DES）、亚临界乙醇-水、ph位移/等电沉淀、酶辅助路线和物理强化进行了基准测试，以实现选择性、可扩展性和生态指标。适度的超声或热辅助ph转移增加溶解度和乳化；温和的热/碱性方案减少植酸和胰蛋白酶抑制剂，提高体外蛋白质消化率（≈86→96%）；蛋白质-多糖杂交种增强氧化稳定性。我们概述了零废物生物炼制，对石油进行SC-CO₂测序；DES或亚临界乙醇-水用于酚类；和水/酶的步骤，蛋白质/多肽的溶剂回收。我们总结了标准化、生物利用度、规模扩大和清洁标签制定的优先事项。

{"title":"Valorization of pumpkin-seed press-cake and hulls from agri-food waste streams","authors":"Ana Sarinho, Maria Eduarda Costa, Janaina Lima, Leonardo Batista, Rogerio Andrade, Jessica Gonçalves, Carolina Silva, Hugo M. Lisboa","doi":"10.1016/j.focha.2025.101147","DOIUrl":"10.1016/j.focha.2025.101147","url":null,"abstract":"<div><div>Agrifood side streams from pumpkin processing—seed press-cake and seed hulls—provide underexploited sources of proteins, fibers, lipophiles, and phenolics. This review links green-extraction chemistry to structure–function behavior of pumpkin seed proteins. We evaluate extraction and modification routes by how well they serve food end-uses, grading evidence across yield, purity, digestibility, and interfacial/gel performance. We show that aligning process sequence with function—oil polishing and phenolic tuning before protein isolation, then moderate structure modification—outperforms one-step approaches for neutral-pH beverages, while alkali ± intensification suffices for savory bakery/meat systems. We map molecular determinants to solubility, interfacial activity—emulsifying activity index (EAI) and emulsion stability (ES)—foaming, and gelation, and how phenolics and antinutrients modulate functionality, digestibility, and bioaccessibility. A matrix benchmarks supercritical carbon dioxide (SC-CO₂), deep eutectic solvents (DES), subcritical ethanol–water, pH-shift/isoelectric precipitation, enzyme-assisted routes, and physical intensification for selectivity, scalability, and eco-metrics. Moderate ultrasound or heat-assisted pH-shifting increases solubility and emulsification; mild thermal/alkaline regimes reduce phytic acid and trypsin inhibitors and raise in-vitro protein digestibility (≈86→96%); protein–polysaccharide hybrids enhance oxidative stability. We outline a zero-waste biorefinery sequencing SC-CO₂ for oil; DES or subcritical ethanol–water for phenolics; and aqueous/enzymatic steps for proteins/peptides with solvent recycling. We conclude with priorities for standardization, bioavailability, scale-up, and clean-label formulation.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"9 ","pages":"Article 101147"},"PeriodicalIF":0.0,"publicationDate":"2025-10-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145363586","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Green extraction of polyphenols from fruit waste using deep eutectic solvents and ultrasound-assisted techniques 用深共晶溶剂和超声辅助技术从水果废料中绿色提取多酚

Food chemistry advances

Pub Date : 2025-10-21 DOI: 10.1016/j.focha.2025.101145

Soppadandi Madhuri Raj , Hamid , Rafeeya Shams , Kshirod Kumar Dash

This review examines the effectiveness of green techniques, including Ultrasound-Assisted Extraction (UAE) and Deep Eutectic Solvents (DES), for extracting polyphenols from fruit waste. DES significantly extracts bioactive compounds and ensures high selectivity, sustainability, and enhanced solubility. The combined effect of UAE-DES enhances extraction yield, reduces processing time, and decreases solvent use, making it a greener alternative to conventional extraction methods. UAE-DES synergy maximizes yield with reduced energy consumption, while also serving as a substitute for toxic organic solvents in environmentally friendly extraction processes. The UAE technique utilizes high-frequency sound waves to disrupt cell walls, whereas DES employs environmentally friendly solvents for the selective extraction of phytocompounds. The review examines the effect of process parameters, including those of UAE and DES, on extraction efficiency, such as solvent type, temperature, and time. The extracted polyphenols were further evaluated for their antioxidant activity, bioavailability, and potential health benefits. In addition, the review examines the potential applications of the extracted polyphenols in the food, pharmaceutical, and cosmetic industries, leveraging their natural preservative, flavor-enhancing, and therapeutic properties. This study aims to provide methods for converting fruit waste into useful, health-benefiting compounds, thereby promoting sustainability by reducing waste and valorizing natural resources.

本文综述了超声辅助萃取法（UAE）和深度共晶溶剂法（DES）等绿色技术从水果废弃物中提取多酚的有效性。DES显著提取生物活性化合物，确保高选择性、可持续性和增强的溶解度。UAE-DES的联合作用提高了萃取率，缩短了处理时间，减少了溶剂的使用，使其成为传统萃取方法的绿色替代品。UAE-DES的协同作用在降低能耗的同时最大限度地提高了产量，同时在环保提取过程中也可以替代有毒有机溶剂。UAE技术利用高频声波破坏细胞壁，而DES技术则使用环保溶剂选择性提取植物化合物。考察了溶剂类型、温度和时间等工艺参数对萃取效率的影响，包括UAE法和DES法。提取的多酚进一步评估其抗氧化活性、生物利用度和潜在的健康益处。此外，本文还探讨了提取的多酚在食品、制药和化妆品行业的潜在应用，利用其天然的防腐剂、增强风味和治疗特性。本研究旨在提供将水果废物转化为有益健康的化合物的方法，从而通过减少浪费和增值自然资源来促进可持续性。

{"title":"Green extraction of polyphenols from fruit waste using deep eutectic solvents and ultrasound-assisted techniques","authors":"Soppadandi Madhuri Raj , Hamid , Rafeeya Shams , Kshirod Kumar Dash","doi":"10.1016/j.focha.2025.101145","DOIUrl":"10.1016/j.focha.2025.101145","url":null,"abstract":"<div><div>This review examines the effectiveness of green techniques, including Ultrasound-Assisted Extraction (UAE) and Deep Eutectic Solvents (DES), for extracting polyphenols from fruit waste. DES significantly extracts bioactive compounds and ensures high selectivity, sustainability, and enhanced solubility. The combined effect of UAE-DES enhances extraction yield, reduces processing time, and decreases solvent use, making it a greener alternative to conventional extraction methods. UAE-DES synergy maximizes yield with reduced energy consumption, while also serving as a substitute for toxic organic solvents in environmentally friendly extraction processes. The UAE technique utilizes high-frequency sound waves to disrupt cell walls, whereas DES employs environmentally friendly solvents for the selective extraction of phytocompounds. The review examines the effect of process parameters, including those of UAE and DES, on extraction efficiency, such as solvent type, temperature, and time. The extracted polyphenols were further evaluated for their antioxidant activity, bioavailability, and potential health benefits. In addition, the review examines the potential applications of the extracted polyphenols in the food, pharmaceutical, and cosmetic industries, leveraging their natural preservative, flavor-enhancing, and therapeutic properties. This study aims to provide methods for converting fruit waste into useful, health-benefiting compounds, thereby promoting sustainability by reducing waste and valorizing natural resources.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"9 ","pages":"Article 101145"},"PeriodicalIF":0.0,"publicationDate":"2025-10-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145474211","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Phlorotannins from New Zealand brown seaweeds: Extraction, antioxidant activity, and food applications 新西兰褐海藻中的绿单宁：提取、抗氧化活性和食品应用

Food chemistry advances

Pub Date : 2025-10-21 DOI: 10.1016/j.focha.2025.101144

Ruiyi Zhang , Ashna Khan , Jaspreet Singh , Lovedeep Kaur

Brown seaweed, a type of marine macroalgae, is a sustainable resource for human consumption that plays an important role in several cultures, including Aotearoa New Zealand. Brown seaweeds have a relatively high content of phenolic compounds and, exclusively, phlorotannins, which have garnered increasing attention due to their bioactive properties. Applications of these phenolic compounds have been developed for therapy, food additives, material manufacturing, and fertilisers. Among these, their antioxidant property is especially important for the food industry, but limited research has been conducted. This review investigated the nutrition profile of New Zealand brown seaweed species, which are rich in macronutrients, and addressed safety concerns regarding heavy metals and iodine. Phlorotannin content, extraction methods, and their promising antioxidant activities were then compared between New Zealand and global brown seaweeds. According to the current research, they have comparable phlorotannin content and antioxidant activities. More importantly, the potential of applying brown seaweed species as an antioxidant in food matrices was explored. Although successful trials have utilised (New Zealand) brown seaweed extracts as antioxidants for various foods, their widespread commercial use remains rare. The seaweed industry in New Zealand has not been established, and the seaweed is heavily reliant on wild harvest and imports. In conclusion, more effort is needed to develop a comprehensive, evidence-based understanding of New Zealand's brown seaweeds, ultimately enabling the commercialization of this promising resource as antioxidants in food products.

褐藻是一种海洋大型藻类，是人类消费的可持续资源，在包括新西兰奥特罗阿在内的几个文化中发挥着重要作用。褐海藻具有相对较高的酚类化合物含量，特别是褐藻单宁，由于其生物活性特性，褐藻单宁已引起越来越多的关注。这些酚类化合物的应用已经发展到治疗、食品添加剂、材料制造和肥料。其中，其抗氧化性能对食品工业尤为重要，但相关研究有限。本文综述了富含宏量营养素的新西兰褐藻的营养状况，并对其重金属和碘的安全问题进行了探讨。比较了新西兰褐藻和全球褐藻中褐藻单宁的含量、提取方法和抗氧化活性。根据目前的研究，它们具有相当的绿单宁含量和抗氧化活性。更重要的是，探讨了褐藻作为抗氧化剂在食品基质中的应用潜力。虽然成功的试验利用（新西兰）褐海藻提取物作为各种食品的抗氧化剂，但其广泛的商业用途仍然很少。新西兰的海藻产业尚未建立，海藻严重依赖野生收获和进口。总之，需要作出更多的努力，对新西兰的褐海藻进行全面的、基于证据的了解，最终使这种有前途的资源作为食品中的抗氧化剂实现商业化。

{"title":"Phlorotannins from New Zealand brown seaweeds: Extraction, antioxidant activity, and food applications","authors":"Ruiyi Zhang , Ashna Khan , Jaspreet Singh , Lovedeep Kaur","doi":"10.1016/j.focha.2025.101144","DOIUrl":"10.1016/j.focha.2025.101144","url":null,"abstract":"<div><div>Brown seaweed, a type of marine macroalgae, is a sustainable resource for human consumption that plays an important role in several cultures, including Aotearoa New Zealand. Brown seaweeds have a relatively high content of phenolic compounds and, exclusively, phlorotannins, which have garnered increasing attention due to their bioactive properties. Applications of these phenolic compounds have been developed for therapy, food additives, material manufacturing, and fertilisers. Among these, their antioxidant property is especially important for the food industry, but limited research has been conducted. This review investigated the nutrition profile of New Zealand brown seaweed species, which are rich in macronutrients, and addressed safety concerns regarding heavy metals and iodine. Phlorotannin content, extraction methods, and their promising antioxidant activities were then compared between New Zealand and global brown seaweeds. According to the current research, they have comparable phlorotannin content and antioxidant activities. More importantly, the potential of applying brown seaweed species as an antioxidant in food matrices was explored. Although successful trials have utilised (New Zealand) brown seaweed extracts as antioxidants for various foods, their widespread commercial use remains rare. The seaweed industry in New Zealand has not been established, and the seaweed is heavily reliant on wild harvest and imports. In conclusion, more effort is needed to develop a comprehensive, evidence-based understanding of New Zealand's brown seaweeds, ultimately enabling the commercialization of this promising resource as antioxidants in food products.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"9 ","pages":"Article 101144"},"PeriodicalIF":0.0,"publicationDate":"2025-10-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145363588","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Sustainable production and characterization of almond butter added oat-flaxseed food bar rich in bioactive content 富含生物活性成分的杏仁黄油添加燕麦-亚麻籽食品棒的可持续生产与表征

Food chemistry advances

Pub Date : 2025-10-21 DOI: 10.1016/j.focha.2025.101146

Junaid Ul Hassan , Ashiq Hussain , Hafeez Ur Rehman , Syed Mazhar Shah , Muhammad Tayyab Waqas , Mahrukh Fatima , Muhammad Bilal , Muhammad Qasim Ali , Adnan Ahmed , Muhammad Naeem Zubairi

Value added food bars rich in bioactive and antioxidant content developed by diverse amalgamations of agro-industrial products offer numerous health benefits that extend beyond basic nutritional value. The objective of this research was to develop and evaluate flaxseed food bars with 70 % (T₁), 60 % (T₂) and 50 % almond butter (T₃). The study also aimed to explore their physicochemical, microbial, sensory as well as antioxidant attributes throughout a 60-day storage. Results revealed a notable improvement in the total phenolic (TP) content and antioxidant activity of the food bar (T1). TP content reached a peak value of 38.69 ± 0.72 mg GAE/100 g (T₁) while the lowest value (36.29 ± 0.68 mgGAE/100 g) was recorded in T₃. Similarly, DPPH radical scavenging activity peaked at 79.37 ± 0.72 molAAE/100 g in T₁, and was lowest (76.97 ± 0.75 molAAE/100 g) in T₃. T₁ also showed significantly high (p ≤ 0.05) fiber content (6.56 ± 0.06 %). Yeast and mold count varied from a minimum of 1.43 ± 0.09 CFU/g (T₁) to a peak of 1.99 ± 0.12 CFU/g (T₃) and similarly, total plate count ranged from 2.28 ± 0.12 CFU/g (T₁) to 2.92 ± 0.09 CFU/g (T₃). Oat-flaxseed bars with 70 % almond butter (T₁) emerged as a preferred option for the consumers based on the significantly high (p ≤ 0.05) color, texture, mouthfeel, and overall acceptability results.

富含生物活性和抗氧化成分的增值食品棒是由多种农工产品混合而成的，它提供了许多超出基本营养价值的健康益处。本研究的目的是开发和评价含有70% （T1）、60% （T2）和50%杏仁黄油（T3）的亚麻籽食品棒。该研究还旨在探索它们在60天的储存过程中的理化、微生物、感官和抗氧化特性。结果显示，食品棒（T1）的总酚（TP）含量和抗氧化活性显著提高。TP含量在T1达到峰值38.69±0.72 mgGAE/100 g，在T3达到最低值36.29±0.68 mgGAE/100 g。同样，DPPH自由基清除活性在T1达到峰值79.37±0.72 molAAE/100 g，在T3达到最低，为76.97±0.75 molAAE/100 g。T1纤维含量也显著高于（p≤0.05）（6.56±0.06%）。酵母菌和霉菌的计数从最低的1.43±0.09 CFU/g （T1）到最高的1.99±0.12 CFU/g (T3)，同样，总菌落计数从2.28±0.12 CFU/g （T1）到2.92±0.09 CFU/g （T3）。含有70%杏仁黄油（T1）的燕麦-亚麻籽棒的颜色、质地、口感和总体可接受性都显著高（p≤0.05），因此成为消费者的首选。

{"title":"Sustainable production and characterization of almond butter added oat-flaxseed food bar rich in bioactive content","authors":"Junaid Ul Hassan , Ashiq Hussain , Hafeez Ur Rehman , Syed Mazhar Shah , Muhammad Tayyab Waqas , Mahrukh Fatima , Muhammad Bilal , Muhammad Qasim Ali , Adnan Ahmed , Muhammad Naeem Zubairi","doi":"10.1016/j.focha.2025.101146","DOIUrl":"10.1016/j.focha.2025.101146","url":null,"abstract":"<div><div>Value added food bars rich in bioactive and antioxidant content developed by diverse amalgamations of agro-industrial products offer numerous health benefits that extend beyond basic nutritional value. The objective of this research was to develop and evaluate flaxseed food bars with 70 % (T<sub>1</sub>), 60 % (T<sub>2</sub>) and 50 % almond butter (T<sub>3</sub>). The study also aimed to explore their physicochemical, microbial, sensory as well as antioxidant attributes throughout a 60-day storage. Results revealed a notable improvement in the total phenolic (TP) content and antioxidant activity of the food bar (T1). TP content reached a peak value of 38.69 ± 0.72 mg GAE/100 g (T<sub>1</sub>) while the lowest value (36.29 ± 0.68 mgGAE/100 g) was recorded in T<sub>3</sub>. Similarly, DPPH radical scavenging activity peaked at 79.37 ± 0.72 molAAE/100 g in T<sub>1</sub>, and was lowest (76.97 ± 0.75 molAAE/100 g) in T<sub>3</sub>. T<sub>1</sub> also showed significantly high (<em>p</em> <em>≤</em> <em>0.05</em>) fiber content (6.56 ± 0.06 %). Yeast and mold count varied from a minimum of 1.43 ± 0.09 CFU/g (T<sub>1</sub>) to a peak of 1.99 ± 0.12 CFU/g (T<sub>3</sub>) and similarly, total plate count ranged from 2.28 ± 0.12 CFU/g (T<sub>1</sub>) to 2.92 ± 0.09 CFU/g (T<sub>3</sub>). Oat-flaxseed bars with 70 % almond butter (T<sub>1</sub>) emerged as a preferred option for the consumers based on the significantly high (<em>p</em> <em>≤</em> <em>0.05</em>) color, texture, mouthfeel, and overall acceptability results.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"9 ","pages":"Article 101146"},"PeriodicalIF":0.0,"publicationDate":"2025-10-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145417446","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Structural modification of Abelmoschus esculentus (L.) Moench polysaccharides by partial hydrolysis on the antioxidant and immune-enhancing activities 绿毛鼠的结构修饰枸杞多糖经部分水解对抗氧化和免疫增强活性的影响

Food chemistry advances

Pub Date : 2025-10-20 DOI: 10.1016/j.focha.2025.101142

Utoomporn Surayot , Mahattanee Phinyo , Kawee Sujipuli , Kittisak Buddhachat , Pornpitchaya Tungkhatecha , Woo Jung Park , Weerawan Rod-in

In this study, Abelmoschus esculentus (L.) Moench polysaccharides (APs) were prepared by mild acid extraction and ethanol precipitation, followed by purification with ion-exchange chromatography on a DEAE Sepharose Fast Flow column. The crude polysaccharides (AP-Crude) were purified to obtain AP2. The backbone of AP2 mainly consists of (1→4)-linked galactose, (1→4)-linked glucose, (1→2,4)-linked rhamnose, and (1→2)-linked rhamnose residues, with terminal glucose and galactose units. AP2, with an average molecular weight of 182.5 × 10³ g/mol, was further modified by hydrolysis (HS), producing the derivatives AP2-HS1, AP2-HS2, and AP2-HS3, with average molecular weights of 107.2 × 10³, 52.6 × 10³, and 19.8 × 10³ g/mol, respectively. The immune-enhancing effects of AP2 and its derivatives were evaluated, showing significant increases in NO and PGE₂ production. Interestingly, AP2-HS1 exhibited greater immune-enhancing potential than the other fractions. AP2-HS1 also upregulated the expression of COX-2, iNOS, TNF-α, IL-1β, and IL-6 by promoting phosphorylation of ERK, JNK, p38, and p65. Additionally, AP2 and its derivatives enhanced radical scavenging activity against DPPH, ABTS⁺, and •OH. These results demonstrate that all polysaccharides possess antioxidant activity and activate macrophages through the MAPK and NF-κB pathways. Overall, partial hydrolysis effectively enhanced the antioxidant and immunomodulatory functions of AP2, with AP2-HS1 showing the strongest potential as a macrophage-activating immunomodulator. The work delivers a functional, food-grade immunomodulator that supports food and nutrition security, sustainable use of agricultural resources, and functional-ingredient development for industrial adoption.

在本研究中，沙鼠（Abelmoschus esculentus， L.）采用温和酸萃取和乙醇沉淀法制备蒙恩奇多糖，并用DEAE Sepharose Fast Flow柱离子交换层析纯化。粗多糖（AP-Crude）纯化得到AP2。AP2的主链主要由（1→4）-连接的半乳糖、（1→4）-连接的葡萄糖、（1→2,4）-连接的鼠李糖和（1→2）-连接的鼠李糖残基组成，末端有葡萄糖和半乳糖单元。平均分子量为182.5 × 10³g/mol的AP2经水解（HS）进一步修饰，得到平均分子量分别为107.2 × 103、52.6 × 103和19.8 × 103 g/mol的衍生物AP2- hs1、AP2- hs2和AP2- hs3。AP2及其衍生物的免疫增强作用被评估，显示NO和PGE2的产生显著增加。有趣的是，AP2-HS1比其他部分表现出更大的免疫增强潜力。AP2-HS1还通过促进ERK、JNK、p38和p65的磷酸化，上调COX-2、iNOS、TNF-α、IL-1β和IL-6的表达。此外，AP2及其衍生物增强了对DPPH、ABTS⁺和•OH的自由基清除能力。这些结果表明，所有多糖都具有抗氧化活性，并通过MAPK和NF-κB途径激活巨噬细胞。总的来说，部分水解有效增强了AP2的抗氧化和免疫调节功能，其中AP2- hs1作为巨噬细胞激活免疫调节剂的潜力最大。这项工作提供了一种功能性食品级免疫调节剂，支持粮食和营养安全、农业资源的可持续利用以及用于工业应用的功能成分开发。

{"title":"Structural modification of Abelmoschus esculentus (L.) Moench polysaccharides by partial hydrolysis on the antioxidant and immune-enhancing activities","authors":"Utoomporn Surayot , Mahattanee Phinyo , Kawee Sujipuli , Kittisak Buddhachat , Pornpitchaya Tungkhatecha , Woo Jung Park , Weerawan Rod-in","doi":"10.1016/j.focha.2025.101142","DOIUrl":"10.1016/j.focha.2025.101142","url":null,"abstract":"<div><div>In this study, <em>Abelmoschus esculentus</em> (L.) Moench polysaccharides (APs) were prepared by mild acid extraction and ethanol precipitation, followed by purification with ion-exchange chromatography on a DEAE Sepharose Fast Flow column. The crude polysaccharides (AP-Crude) were purified to obtain AP2. The backbone of AP2 mainly consists of (1→4)-linked galactose, (1→4)-linked glucose, (1→2,4)-linked rhamnose, and (1→2)-linked rhamnose residues, with terminal glucose and galactose units. AP2, with an average molecular weight of 182.5 × 10³ g/mol, was further modified by hydrolysis (HS), producing the derivatives AP2-HS1, AP2-HS2, and AP2-HS3, with average molecular weights of 107.2 × 10<sup>3</sup>, 52.6 × 10<sup>3</sup>, and 19.8 × 10<sup>3</sup> g/mol, respectively. The immune-enhancing effects of AP2 and its derivatives were evaluated, showing significant increases in NO and PGE<sub>2</sub> production. Interestingly, AP2-HS1 exhibited greater immune-enhancing potential than the other fractions. AP2-HS1 also upregulated the expression of <em>COX-2, iNOS, TNF-α, IL-1β</em>, and <em>IL-6</em> by promoting phosphorylation of ERK, JNK, p38, and p65. Additionally, AP2 and its derivatives enhanced radical scavenging activity against DPPH, ABTS⁺, and •OH. These results demonstrate that all polysaccharides possess antioxidant activity and activate macrophages through the MAPK and NF-κB pathways. Overall, partial hydrolysis effectively enhanced the antioxidant and immunomodulatory functions of AP2, with AP2-HS1 showing the strongest potential as a macrophage-activating immunomodulator. The work delivers a functional, food-grade immunomodulator that supports food and nutrition security, sustainable use of agricultural resources, and functional-ingredient development for industrial adoption.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"9 ","pages":"Article 101142"},"PeriodicalIF":0.0,"publicationDate":"2025-10-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145474214","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Advancements in foodomics: Transformative applications in enhancing food processing, ensuring quality, safety, traceability, and verifying authenticity 食品组学的进展：在加强食品加工、确保质量、安全、可追溯性和真实性验证方面的变革性应用

Food chemistry advances

Pub Date : 2025-10-18 DOI: 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.

食品组学是一个新兴的多学科领域，它应用基因组学、蛋白质组学、代谢组学、转录组学和营养基因组学等组学技术来提高对食品成分、质量、安全性和可追溯性的理解。本综述重点介绍了评估营养成分、识别污染物和验证食品真实性的分析方法的最新进展。案例研究展示了食品组学的实际影响，包括用于验证马奶掺假的代谢组学，用于追踪海鲜物种和乳制品来源的蛋白质组学分析，以及用于监测种子中类黄酮生物合成和苹果植物氮胁迫反应的转录组学方法。在谷物和水果产品中，食品组学也被用于通过挥发性指纹和酶活性分析来评估加工影响。尽管取得了这些成功，但由于成本高、数据复杂以及对先进生物信息学和技术专长的需求，广泛采用受到限制。食物基质的可变性和动态加工环境提出了进一步的分析挑战。有必要对该领域有一个更平衡的看法，包括对方法局限性和可重复性问题的批判性评价。未来的发展方向包括将组学数据与机器学习和区块链等技术相结合，以增强预测建模和供应链透明度。便携式和负担得起的平台的进步以及协议的标准化对于更广泛的实施至关重要，特别是在发展中国家。研究人员、行业和监管机构之间的合作对于建立明确的监管框架和实现食品组学在改善食品安全和公共卫生结果方面的全部潜力至关重要。

{"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":"2025-10-18","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}

引用次数: 0

Comprehensive characterization of physicochemical quality and volatile organic compounds of walnut oil under different treatment conditions based on HS-GC-IMS and chemometrics 基于HS-GC-IMS和化学计量学综合表征不同处理条件下核桃油的理化品质和挥发性有机物

Food chemistry advances

Pub Date : 2025-10-18 DOI: 10.1016/j.focha.2025.101141

Li-Na Sun , Guo-Wang Wang , Yan-Long Qi , Kuan-Bo Cui , Yan Ma , Zhong-Qiang Yang , Yong-Yu Li

This study aimed to combine headspace gas chromatography ion mobility spectrometry (HS-GC-IMS) with chemometric analysis to investigate the differences in physicochemical characteristics and volatile organic compounds (VOCs) among walnut oils obtained through three different processing methods: hydraulic cold pressing of walnut kernels with the seed coat (DPM), hydraulic cold pressing of walnut kernels without the seed coat (QPM), and supercritical CO₂ extraction of walnut meal left after hydraulic pressing of walnut kernels without seed coat (QPC). A comprehensive analysis of the physicochemical characteristics, VOCs, and fatty acid composition of the walnut oils was conducted, accompanied by correlation analysis. The results indicate that QPC exhibited the highest peroxide value (POV) at 0.16 g/100 g. Concurrently, QPC acid value (AV) was significantly higher than that of DPM and QPM by 0.24 mg/g and 0.26 mg/g, respectively (p < 0.05). The ratio of polyunsaturated fatty acid (PUFA) to monounsaturated fatty acid (MUFA) was 7.75, which is consistent with the characteristic high-PUFA profile of walnut oil. A total of 50 volatile organic compounds (VOCs), including aldehydes, alcohols, ketones, esters, acids, and terpenes, were identified using HS-GC-IMS technology. Partial Least Squares Discriminant Analysis (PLS-DA) identified 20 characteristic VOCs (VIP>1). The study further revealed significant correlations among the physicochemical quality of walnut oil, its fatty acid composition, and these key VOCs. This research provides essential theoretical insights for assessing how different processing conditions influence nutrient retention and VOCs profiles in walnut oil.

本研究采用顶空气相色谱-气相色谱- ims结合化学计量分析的方法，研究三种不同加工方法得到的核桃油理化特性和挥发性有机物（VOCs）的差异：有种皮核桃仁的水力冷压（DPM）、无种皮核桃仁的水力冷压（QPM）和无种皮核桃仁液压后核桃粕的超临界CO2萃取（QPC）。对核桃油的理化特性、挥发性有机化合物和脂肪酸组成进行了综合分析，并进行了相关分析。结果表明，QPC在0.16 g/100 g时过氧化值最高。同时，QPC酸值（AV）显著高于DPM和QPM，分别提高0.24 mg/g和0.26 mg/g （p < 0.05）。核桃油的多不饱和脂肪酸（PUFA）与单不饱和脂肪酸（MUFA）之比为7.75，这与核桃油的高PUFA特征相一致。利用HS-GC-IMS技术共鉴定出50种挥发性有机化合物（VOCs），包括醛类、醇类、酮类、酯类、酸类和萜烯类。偏最小二乘判别分析（PLS-DA）鉴定出20种特征VOCs （VIP>1）。研究进一步揭示了核桃油理化品质、脂肪酸组成与这些关键挥发性有机化合物之间的显著相关性。该研究为评估不同加工条件如何影响核桃油中营养物质的保留和挥发性有机化合物的分布提供了重要的理论见解。

{"title":"Comprehensive characterization of physicochemical quality and volatile organic compounds of walnut oil under different treatment conditions based on HS-GC-IMS and chemometrics","authors":"Li-Na Sun , Guo-Wang Wang , Yan-Long Qi , Kuan-Bo Cui , Yan Ma , Zhong-Qiang Yang , Yong-Yu Li","doi":"10.1016/j.focha.2025.101141","DOIUrl":"10.1016/j.focha.2025.101141","url":null,"abstract":"<div><div>This study aimed to combine headspace gas chromatography ion mobility spectrometry (HS-GC-IMS) with chemometric analysis to investigate the differences in physicochemical characteristics and volatile organic compounds (VOCs) among walnut oils obtained through three different processing methods: hydraulic cold pressing of walnut kernels with the seed coat (DPM), hydraulic cold pressing of walnut kernels without the seed coat (QPM), and supercritical CO<sub>2</sub> extraction of walnut meal left after hydraulic pressing of walnut kernels without seed coat (QPC). A comprehensive analysis of the physicochemical characteristics, VOCs, and fatty acid composition of the walnut oils was conducted, accompanied by correlation analysis. The results indicate that QPC exhibited the highest peroxide value (POV) at 0.16 g/100 g. Concurrently, QPC acid value (AV) was significantly higher than that of DPM and QPM by 0.24 mg/g and 0.26 mg/g, respectively (<em>p</em> < 0.05). The ratio of polyunsaturated fatty acid (PUFA) to monounsaturated fatty acid (MUFA) was 7.75, which is consistent with the characteristic high-PUFA profile of walnut oil. A total of 50 volatile organic compounds (VOCs), including aldehydes, alcohols, ketones, esters, acids, and terpenes, were identified using HS-GC-IMS technology. Partial Least Squares Discriminant Analysis (PLS-DA) identified 20 characteristic VOCs (VIP>1). The study further revealed significant correlations among the physicochemical quality of walnut oil, its fatty acid composition, and these key VOCs. This research provides essential theoretical insights for assessing how different processing conditions influence nutrient retention and VOCs profiles in walnut oil.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"9 ","pages":"Article 101141"},"PeriodicalIF":0.0,"publicationDate":"2025-10-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145363590","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0