Pub Date : 2026-03-01Epub Date: 2026-01-30DOI: 10.1016/j.focha.2026.101234
Gerheart Winfred Ashong , Wisdom Kwame Nyatuame , Flora Amerley Amarh , Dogbey Bright Agbeko , Ray Bright Voegborlo , Eric Selorm Agorku , Michael Yaw Peasah
Canned fish is widely consumed in Ghana due to its low cost, long shelf life, and nutritional value. However, concerns over potentially toxic elements (PTE) pose a growing public health risk. This study aimed to identify potential sources of enrichment, examine the PTE concentrations, and health implications of adults and children from consuming canned fish from the Ghanaian market. 100 canned fish samples obtained from Ayigya market in Kumasi were analysed for nine PTEs (As, Cd, Cu, Cr, Pb, Mn, Hg, Ni, and Zn). Multivariate statistical tools were employed to identify potential sources of enrichment for PTEs in canned fish. Human health risk was assessed using estimated dietary intake (EDI), noncarcinogenic (HI), and target carcinogenic (TCR). All PTE concentrations investigated were below safe permissible limits. Potential sources of PTEs enrichment were attributed to the fish ecosystem, processing equipment’s and canning material. The TCR < 10 -4 and HI < 1 were within tolerable intake levels, indicating less likelihood of cancer-related implications from the consumption of canned fish in adults and children. The findings reveal brand and source-dependent PTE contamination patterns, making it crucial for continuous surveillance and food safety awareness to ensure the safety of canned products in local markets.
{"title":"Monitoring, source apportionment, and health risk implications of potentially toxic element concentrations in canned fish products within Kumasi metropolis, Ghana","authors":"Gerheart Winfred Ashong , Wisdom Kwame Nyatuame , Flora Amerley Amarh , Dogbey Bright Agbeko , Ray Bright Voegborlo , Eric Selorm Agorku , Michael Yaw Peasah","doi":"10.1016/j.focha.2026.101234","DOIUrl":"10.1016/j.focha.2026.101234","url":null,"abstract":"<div><div>Canned fish is widely consumed in Ghana due to its low cost, long shelf life, and nutritional value. However, concerns over potentially toxic elements (PTE) pose a growing public health risk. This study aimed to identify potential sources of enrichment, examine the PTE concentrations, and health implications of adults and children from consuming canned fish from the Ghanaian market. 100 canned fish samples obtained from Ayigya market in Kumasi were analysed for nine PTEs (As, Cd, Cu, Cr, Pb, Mn, Hg, Ni, and Zn). Multivariate statistical tools were employed to identify potential sources of enrichment for PTEs in canned fish. Human health risk was assessed using estimated dietary intake (EDI), noncarcinogenic (HI), and target carcinogenic (TCR). All PTE concentrations investigated were below safe permissible limits. Potential sources of PTEs enrichment were attributed to the fish ecosystem, processing equipment’s and canning material. The TCR < 10 <sup>-4</sup> and HI < 1 were within tolerable intake levels, indicating less likelihood of cancer-related implications from the consumption of canned fish in adults and children. The findings reveal brand and source-dependent PTE contamination patterns, making it crucial for continuous surveillance and food safety awareness to ensure the safety of canned products in local markets.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"10 ","pages":"Article 101234"},"PeriodicalIF":0.0,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146173493","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 : 2026-03-01Epub Date: 2026-01-10DOI: 10.1016/j.focha.2026.101219
Siti Fatimah Kumala Dewi , Didah Nur Faridah , Nuri Andarwulan , Nancy Dewi Yuliana , Dede Robiatul Adawiyah , Ranna Nabiilah Az-Zahra
The production of palm sugar (Arenga pinnata) traditionally involves four main stages, including tapping, cooking, cooling and moulding. Regional differences in processing methods and the use of natural preservatives during sap tapping in Indonesia are expected to influence its chemical composition and sensory quality. This study investigated the volatile compound profiles and sensory attributes of palm sugar from Bangka, Central Bangka, West Bangka, and Pangkal Pinang, and examined their correlations. Volatiles were analyzed using headspace solid-phase microextraction coupled with gas chromatography–mass spectrometry (HS-SPME/GC–MS), and sensory attributes were evaluated through quantitative descriptive analysis (QDA). A total of seventy-six volatile compounds were identified, such as heterocyclics, aldehydes, ketones, alcohols, esters, phenols, acids, sulfur compounds, hydrocarbons, and amines. The use natural preservatives significantly affected pH and ash content, whereas moisture levels remained unaffected by processing conditions. Principal component analysis (PCA) revealed distinct regional sensory profiles. Palm sugar from Bangka (jackfruit wood, Ca(OH)2), Central Bangka (mangosteen leaves), and West Bangka (resak wood) was characterized by coconut flavor, coconut aroma, and sweetness. In contrast, Central Bangka samples prepared with ube-ube roots exhibited sweet potato and honey-like notes with smoky and woody characteristics, while Pangkal Pinang palm sugar was dominated by caramel flavor and bitterness. Partial least squares (PLS) regression demonstrated positive correlations between volatile compounds and sensory attributes of flavor, aroma, and taste, with the exception of sourness. These findings indicate that traditional processing and preservation practices greatly influence the chemical and sensory quality of palm sugar.
棕榈糖（Arenga pinnata）的生产传统上包括四个主要阶段，包括采摘、烹饪、冷却和成型。印度尼西亚在榨汁过程中加工方法和使用天然防腐剂方面的区域差异预计会影响其化学成分和感官质量。本文研究了邦卡、邦卡中部、邦卡西部和邦卡槟榔岛棕榈糖的挥发性化合物特征和感官属性，并分析了它们之间的相关性。采用顶空固相微萃取-气相色谱-质谱联用技术（HS-SPME/ GC-MS）分析挥发物，通过定量描述分析（QDA）评价感官属性。共鉴定出76种挥发性化合物，如杂环化合物、醛类、酮类、醇类、酯类、酚类、酸类、硫化合物、碳氢化合物和胺类。天然防腐剂的使用显著影响pH值和灰分含量，而水分水平不受加工条件的影响。主成分分析（PCA）显示了不同区域的感官分布。Bangka（菠萝蜜木，Ca(OH)2）， Central Bangka（山竹叶）和West Bangka （resak木）的棕榈糖具有椰子味，椰子香气和甜味。相比之下，用管状根制备的中央邦卡样品表现出甘薯和蜂蜜样的烟熏和木质特征，而Pangkal Pinang棕榈糖则以焦糖味和苦味为主。偏最小二乘（PLS）回归表明，挥发性化合物与风味、香气和味觉的感官属性呈正相关，但酸味除外。这些发现表明，传统的加工和保存方法对棕榈糖的化学和感官品质有很大的影响。
{"title":"Correlation analysis of volatile compounds and sensory profiles in Indonesian palm sugar (Arenga pinnata)","authors":"Siti Fatimah Kumala Dewi , Didah Nur Faridah , Nuri Andarwulan , Nancy Dewi Yuliana , Dede Robiatul Adawiyah , Ranna Nabiilah Az-Zahra","doi":"10.1016/j.focha.2026.101219","DOIUrl":"10.1016/j.focha.2026.101219","url":null,"abstract":"<div><div>The production of palm sugar (<em>Arenga pinnata</em>) traditionally involves four main stages, including tapping, cooking, cooling and moulding. Regional differences in processing methods and the use of natural preservatives during sap tapping in Indonesia are expected to influence its chemical composition and sensory quality. This study investigated the volatile compound profiles and sensory attributes of palm sugar from Bangka, Central Bangka, West Bangka, and Pangkal Pinang, and examined their correlations. Volatiles were analyzed using headspace solid-phase microextraction coupled with gas chromatography–mass spectrometry (HS-SPME/GC–MS), and sensory attributes were evaluated through quantitative descriptive analysis (QDA). A total of seventy-six volatile compounds were identified, such as heterocyclics, aldehydes, ketones, alcohols, esters, phenols, acids, sulfur compounds, hydrocarbons, and amines. The use natural preservatives significantly affected pH and ash content, whereas moisture levels remained unaffected by processing conditions. Principal component analysis (PCA) revealed distinct regional sensory profiles. Palm sugar from Bangka (jackfruit wood, Ca(OH)<sub>2</sub>), Central Bangka (mangosteen leaves), and West Bangka (resak wood) was characterized by coconut flavor, coconut aroma, and sweetness. In contrast, Central Bangka samples prepared with ube-ube roots exhibited sweet potato and honey-like notes with smoky and woody characteristics, while Pangkal Pinang palm sugar was dominated by caramel flavor and bitterness. Partial least squares (PLS) regression demonstrated positive correlations between volatile compounds and sensory attributes of flavor, aroma, and taste, with the exception of sourness. These findings indicate that traditional processing and preservation practices greatly influence the chemical and sensory quality of palm sugar.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"10 ","pages":"Article 101219"},"PeriodicalIF":0.0,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145926769","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 : 2026-03-01Epub Date: 2025-12-23DOI: 10.1016/j.focha.2025.101212
Evelyn Pelayo-Velásquez , Norma Gamarra-Mendoza , Carlos Seguil-Mirones , Moisés Mendoza-Álvarez , Mery Cusiche-Huamaní , Alex Pilco-Núñez
Turmeric roots from the tropical regions of Peru's Junín province were used. These roots are important in both gastronomy, due to their flavour and colour, and traditional medicine, due to their bioactive properties. This study involved a physicochemical analysis of fresh turmeric rhizomes to determine their degree of maturity. The study aimed to evaluate the effect of supercritical CO₂ (Sc-CO₂) pressure and temperature on the extraction of turmeric extract (TE), its curcuminoid content and its antioxidant activity. The rhizomes were prepared for extraction using both Sc-CO₂ and the Soxhlet method. The extracts were analysed by HPLC to quantify the curcuminoids, and by spectrophotometry to determine the total phenolic content (TPC) and the antioxidant activity (AA). Significant differences (p < 0.05) were observed in the extracts obtained with Sc-CO₂ at 50 °C and 25 MPa, which exhibited higher levels of demethoxycurcumin (DMC), curcumin (CC) and total curcuminoids (TC). Soxhlet extraction resulted in higher curcuminoid yields. The TPC and AA (DPPH method) of the Sc-CO₂ extracts at 50 °C and 25 MPa were higher than those of the Soxhlet extracts. These results highlight that supercritical CO₂ extraction is an environmentally friendly technology that prevents the degradation of curcuminoids, as demonstrated by higher DPPH free radical scavenging activity than that observed in Soxhlet extracts.
{"title":"Effect of supercritical CO₂ extraction and the Soxhlet method on the content of curcuminoids, phenolic compounds, and antioxidant activity in Curcuma longa L","authors":"Evelyn Pelayo-Velásquez , Norma Gamarra-Mendoza , Carlos Seguil-Mirones , Moisés Mendoza-Álvarez , Mery Cusiche-Huamaní , Alex Pilco-Núñez","doi":"10.1016/j.focha.2025.101212","DOIUrl":"10.1016/j.focha.2025.101212","url":null,"abstract":"<div><div>Turmeric roots from the tropical regions of Peru's Junín province were used. These roots are important in both gastronomy, due to their flavour and colour, and traditional medicine, due to their bioactive properties. This study involved a physicochemical analysis of fresh turmeric rhizomes to determine their degree of maturity. The study aimed to evaluate the effect of supercritical CO₂ (Sc-CO₂) pressure and temperature on the extraction of turmeric extract (TE), its curcuminoid content and its antioxidant activity. The rhizomes were prepared for extraction using both Sc-CO₂ and the Soxhlet method. The extracts were analysed by HPLC to quantify the curcuminoids, and by spectrophotometry to determine the total phenolic content (TPC) and the antioxidant activity (AA). Significant differences (<em>p</em> < 0.05) were observed in the extracts obtained with Sc-CO₂ at 50 °C and 25 MPa, which exhibited higher levels of demethoxycurcumin (DMC), curcumin (CC) and total curcuminoids (TC). Soxhlet extraction resulted in higher curcuminoid yields. The TPC and AA (DPPH method) of the Sc-CO₂ extracts at 50 °C and 25 MPa were higher than those of the Soxhlet extracts. These results highlight that supercritical CO₂ extraction is an environmentally friendly technology that prevents the degradation of curcuminoids, as demonstrated by higher DPPH free radical scavenging activity than that observed in Soxhlet extracts.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"10 ","pages":"Article 101212"},"PeriodicalIF":0.0,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145926771","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 : 2026-03-01Epub Date: 2026-02-10DOI: 10.1016/j.focha.2026.101245
Adharsh Ashok N , Manmath D. Sontakke , Kshirod Kumar Dash , N. Afzal Ali , Rafeeya Shams , Ayaz Mukarram shaikh , Kovács Béla
Jackfruit seeds, a by-product of the tropical fruit processing industry, are a rich protein source, with approximately 7% protein. The amino acids present in jackfruit seeds are histidine, threonine, valine, lysine, isoleucine, leucine, and phenylalanine. The study aimed to isolate the protein from jackfruit seeds and analyse its physicochemical, structural, and functional properties. In this study, the protein was isolated from jackfruit seed flour using acid-alkali precipitation and microwave-assisted extraction at 800 W. Protein solubility (81.48%) was improved for microwave-assisted extraction compared to the acid-alkali precipitation method (79.48%). The scanning electron microscope analysis showed compact, aggregated, irregular, and elongated flaky protein structure for microwave-assisted extraction compared to acid-alkali precipitation jackfruit seed protein isolate (JSPI). The differential scanning calorimetry study indicated a higher denaturation temperature for microwave-assisted extraction JSPI (106°C) than acid-alkali precipitation JSPI (95°C). FTIR spectra showed nine bands in the acid-alkali precipitation protein, indicating a more complex structure than the microwave-assisted extraction JSPI (6 bands). The XRD diffractogram showed that both isolated proteins were amorphous. Protein isolated by microwave-assisted extraction exhibited enhanced overall properties, making it better suited for a wide range of food applications.
{"title":"Extraction of Jackfruit seed protein: Structural and functional analysis","authors":"Adharsh Ashok N , Manmath D. Sontakke , Kshirod Kumar Dash , N. Afzal Ali , Rafeeya Shams , Ayaz Mukarram shaikh , Kovács Béla","doi":"10.1016/j.focha.2026.101245","DOIUrl":"10.1016/j.focha.2026.101245","url":null,"abstract":"<div><div>Jackfruit seeds, a by-product of the tropical fruit processing industry, are a rich protein source, with approximately 7% protein. The amino acids present in jackfruit seeds are histidine, threonine, valine, lysine, isoleucine, leucine, and phenylalanine. The study aimed to isolate the protein from jackfruit seeds and analyse its physicochemical, structural, and functional properties. In this study, the protein was isolated from jackfruit seed flour using acid-alkali precipitation and microwave-assisted extraction at 800 W. Protein solubility (81.48%) was improved for microwave-assisted extraction compared to the acid-alkali precipitation method (79.48%). The scanning electron microscope analysis showed compact, aggregated, irregular, and elongated flaky protein structure for microwave-assisted extraction compared to acid-alkali precipitation jackfruit seed protein isolate (JSPI). The differential scanning calorimetry study indicated a higher denaturation temperature for microwave-assisted extraction JSPI (106°C) than acid-alkali precipitation JSPI (95°C). FTIR spectra showed nine bands in the acid-alkali precipitation protein, indicating a more complex structure than the microwave-assisted extraction JSPI (6 bands). The XRD diffractogram showed that both isolated proteins were amorphous. Protein isolated by microwave-assisted extraction exhibited enhanced overall properties, making it better suited for a wide range of food applications.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"10 ","pages":"Article 101245"},"PeriodicalIF":0.0,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147385219","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 : 2026-03-01Epub Date: 2026-02-11DOI: 10.1016/j.focha.2026.101247
Dinushi Gamage , Petra Kienesberger , Christopher J. Sinal , H.P. Vasantha Rupasinghe
Dietary interventions, such as anthocyanins of wild blueberries, offer safer alternatives for the management of metabolic syndrome and metabolic dysfunction-associated steatotic liver disease (MASLD). A novel process has been developed by using fermentation to enhance the bioactive diversity and efficacy, while microencapsulation improves their stability. Wild blueberries were sequentially fermented with Saccharomyces cerevisiae and Komagataeibacter spp., then microencapsulated with inulin and maltodextrin (1:1 w/w) by spray drying. Male C57BL/6J mice on a high-fat, high-sucrose diet received fermented, non-fermented, or microencapsulated fermented wild blueberries (416 mg gallic acid equivalents/kg body weight/day) for 22 weeks. Controls included chow-fed and high-fat, high-sucrose-fed non-supplemented groups. Microencapsulated fermented wild blueberries reduced food and energy intake, body weight gain, total body fat, liver weight, hepatic lipid accumulation, plasma total and free cholesterol, and hepatic triglycerides and preserved normal liver structure in high-fat, high-sucrose diet-fed mice. Western blots revealed that this encapsulated supplement upregulated hepatic phosphorylated adenosine monophosphate (AMP)-activated protein kinase-alpha ((p-AMPK)/AMPK ratio), reduced total acetyl-CoA carboxylase, fatty acid synthase, and cluster of differentiation 36 (CD36) protein levels, indicating suppressed lipogenesis and fatty acid uptake. Also, the supplement restored gut microbiota alpha diversity altered by the high-calorie diet and enriched beneficial species such as Akkermansia in the gut. Thus, this novel process can be utilized to develop a functional food ingredient or nutraceutical with potential applications in the prevention of MASLD among at-risk individuals, as well as serving as an adjunct therapeutic strategy for patients with established metabolic syndrome.
{"title":"Microencapsulated fermented wild blueberries attenuate diet-induced lipid dysmetabolism","authors":"Dinushi Gamage , Petra Kienesberger , Christopher J. Sinal , H.P. Vasantha Rupasinghe","doi":"10.1016/j.focha.2026.101247","DOIUrl":"10.1016/j.focha.2026.101247","url":null,"abstract":"<div><div>Dietary interventions, such as anthocyanins of wild blueberries, offer safer alternatives for the management of metabolic syndrome and metabolic dysfunction-associated steatotic liver disease (MASLD). A novel process has been developed by using fermentation to enhance the bioactive diversity and efficacy, while microencapsulation improves their stability. Wild blueberries were sequentially fermented with <em>Saccharomyces cerevisiae</em> and <em>Komagataeibacter</em> spp., then microencapsulated with inulin and maltodextrin (1:1 w/w) by spray drying. Male C57BL/6J mice on a high-fat, high-sucrose diet received fermented, non-fermented, or microencapsulated fermented wild blueberries (416 mg gallic acid equivalents/kg body weight/day) for 22 weeks. Controls included chow-fed and high-fat, high-sucrose-fed non-supplemented groups. Microencapsulated fermented wild blueberries reduced food and energy intake, body weight gain, total body fat, liver weight, hepatic lipid accumulation, plasma total and free cholesterol, and hepatic triglycerides and preserved normal liver structure in high-fat, high-sucrose diet-fed mice. Western blots revealed that this encapsulated supplement upregulated hepatic phosphorylated adenosine monophosphate (AMP)-activated protein kinase-alpha ((p-AMPK)/AMPK ratio), reduced total acetyl-CoA carboxylase, fatty acid synthase, and cluster of differentiation 36 (CD36) protein levels, indicating suppressed lipogenesis and fatty acid uptake. Also, the supplement restored gut microbiota alpha diversity altered by the high-calorie diet and enriched beneficial species such as <em>Akkermansia</em> in the gut. Thus, this novel process can be utilized to develop a functional food ingredient or nutraceutical with potential applications in the prevention of MASLD among at-risk individuals, as well as serving as an adjunct therapeutic strategy for patients with established metabolic syndrome.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"10 ","pages":"Article 101247"},"PeriodicalIF":0.0,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147385221","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}
Hydrolytic enzymes that degrade macromolecules and synthesise bioactive compounds are activated during germination. While BR and UDR require soaking to raise grain moisture and initiate growth, DTR germinates without soaking due to its naturally higher moisture content. These differences highlight the need to compare germination induced physicochemical alterations among BR, UDR, and DTR. Germination affected several quality parameters. Water content ranging from 11.49 % to 13.34 %. Significant increases were observed in GABA (1.41–14.49 mg/100 g), phosphorus (73.98–304.76 mg/100 g), magnesium (16.45–116.12 mg/100 g), crude fiber (6.77–7.85 %), fat (1.79–3.46 %), protein (8.24–8.92 %), and calories (348.80–366.70 Kcal/100 g), particularly in BR and DTR. Carbohydrates decreased from 76.28 % to 71.49 %. IC50 declined in UDR and BR but increased markedly in DTR (37253.20 mg/L). Milling yield decreased in all germinated samples, ranging from 65 % (UDR) to 74.67 % (BR). Sensory attributes also declined. Although DTR exhibited the highest GABA and IC50, BR demonstrated the most favorable nutritional changes overall; however, SEM analysis showed noticeable kernel cracking in BR. Overall, these results indicate that physicochemical and nutritional changes during germination are strongly influenced by the sequence of germination steps.
{"title":"The impact of germination methods on the quality and physicochemical properties of rice","authors":"Andi Nur Faidah Rahman , Adiansyah Syarifuddin , Evina Vensia Nababan , Yuyun Adelin , Asmaul Husnah","doi":"10.1016/j.focha.2025.101215","DOIUrl":"10.1016/j.focha.2025.101215","url":null,"abstract":"<div><div>Hydrolytic enzymes that degrade macromolecules and synthesise bioactive compounds are activated during germination. While BR and UDR require soaking to raise grain moisture and initiate growth, DTR germinates without soaking due to its naturally higher moisture content. These differences highlight the need to compare germination induced physicochemical alterations among BR, UDR, and DTR. Germination affected several quality parameters. Water content ranging from 11.49 % to 13.34 %. Significant increases were observed in GABA (1.41–14.49 mg/100 g), phosphorus (73.98–304.76 mg/100 g), magnesium (16.45–116.12 mg/100 g), crude fiber (6.77–7.85 %), fat (1.79–3.46 %), protein (8.24–8.92 %), and calories (348.80–366.70 Kcal/100 g), particularly in BR and DTR. Carbohydrates decreased from 76.28 % to 71.49 %. IC<sub>50</sub> declined in UDR and BR but increased markedly in DTR (37253.20 mg/L). Milling yield decreased in all germinated samples, ranging from 65 % (UDR) to 74.67 % (BR). Sensory attributes also declined. Although DTR exhibited the highest GABA and IC<sub>50</sub>, BR demonstrated the most favorable nutritional changes overall; however, SEM analysis showed noticeable kernel cracking in BR. Overall, these results indicate that physicochemical and nutritional changes during germination are strongly influenced by the sequence of germination steps.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"10 ","pages":"Article 101215"},"PeriodicalIF":0.0,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146023013","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}
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.
{"title":"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","authors":"Rogelio Rodríguez-Rodríguez , Norma Morales-Hernández , Lorena-Vilet Moreno , Jorge Armando Jiménez-Avalos , Dante Guillermo Mejía Torres , Hugo Espinosa-Andrews","doi":"10.1016/j.focha.2026.101224","DOIUrl":"10.1016/j.focha.2026.101224","url":null,"abstract":"<div><div>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 <em>Agave</em> t<em>equila</em> 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.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"10 ","pages":"Article 101224"},"PeriodicalIF":0.0,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146023015","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 : 2026-03-01Epub Date: 2025-12-01DOI: 10.1016/j.focha.2025.101188
Wing H. Chung , Olav Muurlink , Nicholas Sheng Loong Tan , Ryu Takechi , Ranil Coorey , Janet Howieson
In commercial abalone processing, the viscera—comprising 25–42% of the animal—are typically discarded, presenting an opportunity to enhance sustainability by minimizing waste. Prior investigations have indicated that the viscera, particularly from Haliotis discus hannai, possess promising characteristics for therapeutic applications, notably as antioxidants and antiphlogistic agents, likely due to their abundant and unique sulfated glycosaminoglycans (sGAGs). However, fundamental mechanisms underlying its antiphlogistic potential remain poorly understood, especially regarding substrate shunting associated with inhibition of pro-inflammatory enzymes. Moreover, limited research has examined the interplay between antioxidant properties and phlogistic responses. Data on general sGAGs typology and the functionality of hydrolysates are similarly scarce. These gaps prompted the current study, which employed a hybrid heuristic and conventional scientific methodology to enhance understanding. Abalone viscera hydrolysates were exposed to pro-inflammatory enzymes (COX-1, COX-2, 5-LOX, 15-LOX), and their antioxidant activities were evaluated using stoichiometric: radical cation decolorization (ABTS), free radical scavenging (DPPH), ferric reducing ability (FRAP), and kinetic oxygen radical absorbance capacity (ORAC) assays. The content and typology of sGAGs, including N-/O-sulfation, were quantified alongside multiple statistical analyses. The findings indicate that hydrolysates from diverse Australian species inhibited the enzymes at similar IC50 values (0.59–5.44 mg d.b./mL), with one exception, suggesting their potential as wide-spectrum therapeutic agents. This study underscores the significant potential of repurposing abalone waste for novel therapeutics.
在商业鲍鱼加工中，内脏（占动物的25-42%）通常被丢弃，这为通过减少浪费来提高可持续性提供了机会。先前的研究表明，盘鱼的内脏，特别是盘鱼的内脏，具有很好的治疗应用特性，特别是作为抗氧化剂和消炎剂，可能是由于它们丰富而独特的硫代糖胺聚糖（sGAGs）。然而，其抗炎潜能的基本机制仍然知之甚少，特别是与促炎酶抑制相关的底物分流。此外，有限的研究已经检查了抗氧化性能和炎症反应之间的相互作用。关于sGAGs的一般类型和水解物的功能的数据同样很少。这些差距促使了当前的研究，该研究采用了启发式和传统科学方法的混合方法来加强理解。将鲍鱼内脏水解物暴露于促炎酶（COX-1, COX-2, 5-LOX, 15-LOX）中，并通过化学计量学：自由基阳离子脱色（ABTS），自由基清除（DPPH），铁还原能力（FRAP）和动态氧自由基吸收能力（ORAC）测定来评估其抗氧化活性。通过多种统计分析，量化了包括N-/ o -硫酸盐在内的sGAGs的含量和类型。研究结果表明，不同澳大利亚物种的水解物抑制酶的IC50值相似（0.59-5.44 mg d.b./mL），但有一个例外，表明它们有潜力成为广谱治疗药物。这项研究强调了鲍鱼废物用于新疗法的重大潜力。
{"title":"Upcycled sulfated glycosaminoglycan-rich hydrolysates from abalone (Haliotis spp.) viscera exhibit wide spectrum antioxidant and anti-inflammatory activities","authors":"Wing H. Chung , Olav Muurlink , Nicholas Sheng Loong Tan , Ryu Takechi , Ranil Coorey , Janet Howieson","doi":"10.1016/j.focha.2025.101188","DOIUrl":"10.1016/j.focha.2025.101188","url":null,"abstract":"<div><div>In commercial abalone processing, the viscera—comprising 25–42% of the animal—are typically discarded, presenting an opportunity to enhance sustainability by minimizing waste. Prior investigations have indicated that the viscera, particularly from <em>Haliotis discus hannai</em>, possess promising characteristics for therapeutic applications, notably as antioxidants and antiphlogistic agents, likely due to their abundant and unique sulfated glycosaminoglycans (sGAGs). However, fundamental mechanisms underlying its antiphlogistic potential remain poorly understood, especially regarding substrate shunting associated with inhibition of pro-inflammatory enzymes. Moreover, limited research has examined the interplay between antioxidant properties and phlogistic responses. Data on general sGAGs typology and the functionality of hydrolysates are similarly scarce. These gaps prompted the current study, which employed a hybrid <em>heuristic</em> and conventional scientific methodology to enhance understanding. Abalone viscera hydrolysates were exposed to pro-inflammatory enzymes (COX-1, COX-2, 5-LOX, 15-LOX), and their antioxidant activities were evaluated using stoichiometric: radical cation decolorization (ABTS), free radical scavenging (DPPH), ferric reducing ability (FRAP), and kinetic oxygen radical absorbance capacity (ORAC) assays. The content and typology of sGAGs, including N-/O-sulfation, were quantified alongside multiple statistical analyses. The findings indicate that hydrolysates from diverse Australian species inhibited the enzymes at similar IC<sub>50</sub> values (0.59–5.44 mg d.b./mL), with one exception, suggesting their potential as wide-spectrum therapeutic agents. This study underscores the significant potential of repurposing abalone waste for novel therapeutics.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"10 ","pages":"Article 101188"},"PeriodicalIF":0.0,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145791655","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}
Saffron floral bio-residues are generally wasted due to their rapid deterioration. However, they are a source of nutrients and bioactive compounds with important nutraceutical properties. This study aimed to determine the optimal drying temperature to preserve phenolic compounds in saffron bio-residues, providing a low-cost conservation method for small-scale producers. The thermal stability of 37 phenolic compounds including anthocyanins, phenolic acids, flavonols, flavanols, stilbenes, flavanones, chalcones and phenyl-ethanol analogs was analyzed at 40, 60 and 80 °C. Anthocyanins were significantly affected by temperature, while the total concentration of phenolic acids, as well as that of most of the identified flavonols, flavanols and stilbenoids, remained stable at the different drying temperatures. This thermal stability ensured the dried bio-residues maintained similar antioxidant activity, as measured by ORAC assay, at all temperatures. Dehydration at temperatures no higher than 60 °C is suggested as an easy and economical method to preserve saffron floral bio-residues while maintaining the quality of their phenolic compounds.
{"title":"Characterisation of saffron floral bio-residues phenolic compounds under different drying treatments: from agricultural waste to bio-based ingredients","authors":"Mariela Pontin , Luciana Poggi , Federico Berli , Leonardo Bolcato , Patricia Piccoli , Ariel Fontana","doi":"10.1016/j.focha.2026.101262","DOIUrl":"10.1016/j.focha.2026.101262","url":null,"abstract":"<div><div>Saffron floral bio-residues are generally wasted due to their rapid deterioration. However, they are a source of nutrients and bioactive compounds with important nutraceutical properties. This study aimed to determine the optimal drying temperature to preserve phenolic compounds in saffron bio-residues, providing a low-cost conservation method for small-scale producers. The thermal stability of 37 phenolic compounds including anthocyanins, phenolic acids, flavonols, flavanols, stilbenes, flavanones, chalcones and phenyl-ethanol analogs was analyzed at 40, 60 and 80 °C. Anthocyanins were significantly affected by temperature, while the total concentration of phenolic acids, as well as that of most of the identified flavonols, flavanols and stilbenoids, remained stable at the different drying temperatures. This thermal stability ensured the dried bio-residues maintained similar antioxidant activity, as measured by ORAC assay, at all temperatures. Dehydration at temperatures no higher than 60 °C is suggested as an easy and economical method to preserve saffron floral bio-residues while maintaining the quality of their phenolic compounds.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"10 ","pages":"Article 101262"},"PeriodicalIF":0.0,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147385212","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}
Hormesis is defined as the biphasic dose response relationship which determines the dual activity of a phytochemical. In other words, when the same drug exhibits both beneficial and harmful effects at different concentrations. Phytochemicals present with considerable amounts in medicinal plants, especially Olea europaea L. (olive) and Nigella sativa L. (black seed) have multifaceted mechanisms which also demonstrate hormetic responses, as stated in various studies. Though these activities are known for decades, clinical implications of these mechanisms are less studied. Hence, a thorough understanding of hormetic responses at cellular and molecular level is essential for further research in the treatment of metabolic, chronic inflammation, and age-related disorders. Therefore, the aim of the current comprehensive review was to emphasize the importance of molecular hormetic mechanisms of bioactive compounds from Olea europaea L. (olive) and Nigella sativa L. (black seed) and focuses on their therapeutic potential for enhancing human health from disease prevention. Precise understanding of optimal dosage within hormetic zones is essential for ameliorated therapeutic effects that benefit various diseases and reduced off-target effects, adverse effects, etc., and improve the quality of life.
{"title":"Molecular insights into dietary hormetic phytochemicals in Olea europaea L. (Olive) and Nigella sativa L. (Black seed): Implications for human health","authors":"Mirunalini Gobinath , Rania I.M. Almoselhy , Sathish Kumar Gunasekaran , Subhajit Dutta , Sagarika Mukherjee , Mohd Aftab Siddiqui , Afreen Usmani , Meghit Boumediene Khaled , Rajakumari Rajendran","doi":"10.1016/j.focha.2026.101266","DOIUrl":"10.1016/j.focha.2026.101266","url":null,"abstract":"<div><div>Hormesis is defined as the biphasic dose response relationship which determines the dual activity of a phytochemical. In other words, when the same drug exhibits both beneficial and harmful effects at different concentrations. Phytochemicals present with considerable amounts in medicinal plants, especially <em>Olea europaea</em> L. (olive) and <em>Nigella sativa</em> L. (black seed) have multifaceted mechanisms which also demonstrate hormetic responses, as stated in various studies. Though these activities are known for decades, clinical implications of these mechanisms are less studied. Hence, a thorough understanding of hormetic responses at cellular and molecular level is essential for further research in the treatment of metabolic, chronic inflammation, and age-related disorders. Therefore, the aim of the current comprehensive review was to emphasize the importance of molecular hormetic mechanisms of bioactive compounds from <em>Olea europaea</em> L. (olive) and <em>Nigella sativa</em> L. (black seed) and focuses on their therapeutic potential for enhancing human health from disease prevention. Precise understanding of optimal dosage within hormetic zones is essential for ameliorated therapeutic effects that benefit various diseases and reduced off-target effects, adverse effects, etc., and improve the quality of life.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"10 ","pages":"Article 101266"},"PeriodicalIF":0.0,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147385215","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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