Food chemistry advances最新文献_第3页

Exploring the phytochemistry and antimicrobial potential of star anise (Illicium verum L.) and its utilization in food industry: An updated review 八角茴香（Illicium verum L.）的植物化学和抗菌潜力及其在食品工业中的应用研究进展

Food chemistry advances

Pub Date : 2026-03-01 Epub Date: 2026-02-27 DOI: 10.1016/j.focha.2026.101253

Zaryab Shafi , Mohammad Shahid , Vinay Kumar Pandey , Umme Habiba , Bhawna Bisht , Rahul Singh

The well-known spice Star anise (Illicium verum) has a distinct aroma and is rich in bioactive substances that have been demonstrated to have a variety of biological benefits. Anethole, shikimic acid, limonene, linalool, quercetin, and safrole have potential applications in food preservation. Fresh produce's shelf life can be significantly extended by the main ingredient, anethole, which has been found to have antibacterial, antifungal, and antioxidant properties. In addition to their antibacterial and antioxidant qualities, limonene and linalool also have bio enhancing and anti-inflammatory qualities that guarantee the spice's contribution to the fight against food spoilage. In addition to defending against or lessening the effects of oxidative stress and foodborne pathogens, dietary quercetin has the ability to enhance antioxidant and anti-inflammatory properties. With particular regard to food safety and preservation, star anise is a great resource for natural food preservative and antibacterial substances in the food chain due to the combined effects of these phytochemicals. By highlighting its efficacy in eradicating food-pathogenic bacteria, improving the quality of foods preserved using this method, and providing new insights into environmentally friendly star anise preservation technologies, this review seeks to shed light on the emerging trend of using star anise phytochemicals in food preservation.

众所周知的香料八角茴香（Illicium verum）具有独特的香气，富含生物活性物质，已被证明具有多种生物益处。茴香素、莽草酸、柠檬烯、芳樟醇、槲皮素和黄樟素在食品保鲜中有潜在的应用。新鲜农产品的主要成分茴香油可以显著延长其保质期，茴香油被发现具有抗菌、抗真菌和抗氧化的特性。除了抗菌和抗氧化的特性，柠檬烯和芳樟醇还具有增强生物活性和抗炎的特性，保证了这种香料对防止食物变质的贡献。除了防御或减轻氧化应激和食源性病原体的影响外，膳食槲皮素还具有增强抗氧化和抗炎特性的能力。特别是在食品安全和保存方面，八角茴香由于这些植物化学物质的综合作用，是食物链中天然食品防腐剂和抗菌物质的重要资源。本文通过强调八角茴香在消除食品致病菌、提高食品质量方面的作用，以及对环境友好型八角茴香保鲜技术的新见解，揭示了八角茴香植物化学物质在食品保鲜中的新趋势。

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引用次数: 0

Biochemical and nutritional composition analysis of selected seaweed cultivated through in-vitro thallus regeneration process 体外培养海藻菌体再生过程的生化及营养成分分析

Food chemistry advances

Pub Date : 2026-03-01 Epub Date: 2025-12-11 DOI: 10.1016/j.focha.2025.101194

Md. Faruque Miah , Mohammad Khairul Alam Sobuj , Shafiqur Rahman , Md. Mohidul Islam , Salman Ahmed , Mahbub Alam , Aniqua Tasneem Chowdhury , Md Shabab Mehebub , Md. Jahangir Alam , Anuradha Bhadra

The production of seaweed seedlings is crucial in Bangladesh for the advancement of land-based cultivation. Therefore, this study assessed the growth performance, biochemical, and nutritional profiles of four seaweed species, i.e., Ulva intestinalis, Ulva lactuca, Caulerpa racemosa, and Gracilaria tenuistipitata, cultivated via the fragment regeneration method. U. intestinalis showed the highest daily growth rate (8.77 %/day) and biomass yield (578 g), followed by U. lactuca, G. tenuistipitata, and C. racemosa. G. tenuistipitata had more carbohydrates (64.51 %), calcium (218.20 mg/100 g), iron (155.30 mg/100 g), zinc (6.24 mg/100 g), total phenolic content (76.89 mg GAE g^-1), and antioxidant activity (DPPH: 47.25 %; IC₅₀: 15.11 mg/mL), which shows that it has a lot of potential as a nutraceutical. Green seaweeds (Ulva spp.) had more protein (18–20 %) and grew quickly, making them suitable for large-scale biomass applications. C. racemosa grew more slowly but had more sucrose, which is useful for goods that are heavy in carbohydrates. Therefore, our current study shows that U. intestinalis and U. lactuca are suitable for rapid biomass production, while G. tenuistipitata shows strong potential as a functional food ingredient due to its high antioxidant and nutrient content.

在孟加拉国，海藻幼苗的生产对于促进陆地种植至关重要。因此，本研究对采用碎片再生法培养的4种海藻（Ulva nestiinalis、Ulva lactuca、Caulerpa racemosa和Gracilaria tenuistipitata）的生长性能、生化和营养特性进行了评价。日生长率最高（8.77% /d），生物量产量最高（578 g），其次为乳脂菌、藤毛菌和总状菌。其中碳水化合物（64.51%）、钙（218.20 mg/100 g）、铁（155.30 mg/100 g）、锌（6.24 mg/100 g）、总酚含量（76.89 mg GAE g-1）和抗氧化活性（DPPH: 47.25%; IC50: 15.11 mg/mL）较高，具有很大的营养保健品潜力。绿海藻（Ulva spp.）蛋白质含量高（18 - 20%），生长速度快，适合大规模生物量应用。总状藓生长较慢，但含有更多的蔗糖，这对碳水化合物含量高的食物很有用。因此，我们目前的研究表明，肠芽孢杆菌和乳酸芽孢杆菌适合快速生物量生产，而藤芽孢杆菌因其高抗氧化和高营养含量而具有作为功能性食品成分的强大潜力。

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引用次数: 0

Influence of packaging systems and storage conditions on quality attributes, antioxidant capacity, and microbial stability of garden cress (Lepidium sativum L.) microgreens 包装制度和贮藏条件对园菜（Lepidium sativum L.）微绿品质属性、抗氧化能力和微生物稳定性的影响

Food chemistry advances

Pub Date : 2026-03-01 Epub Date: 2026-02-14 DOI: 10.1016/j.focha.2026.101250

Elham Azarpazhooh , Parvin Sharayei , Yeganeh Sabeghi , Danial Gandomzadeh

Garden cress (Lepidium sativum L.) microgreens are highly nutritious but extremely perishable, and information on the combined effects of packaging film type, modified-atmosphere strategy, and storage temperature on physicochemical and microbial quality parameters have not been comprehensively evaluated. This study investigated the effects of five packaging treatments, storage temperature (4 and 12 °C), and storage duration (3, 5, and 15 days) on the physicochemical properties, antioxidant capacity, and microbial quality of cress microgreens. Moisture loss in control samples reached 5–6 %, whereas polypropylene-based active modified-atmosphere packaging (PP-MP1) retained up to 98.52 % moisture at 4 °C. Weight loss increased 1.55-fold at 12 °C, while PP-MP1 limited losses to 3.50 %. Chlorophyll degradation reached 35–40 % in controls but was reduced to 15–20 % in PP-MP1. Ascorbic acid loss was limited to 15–20 % under PP-MP1 compared with 35–40 % in controls. Total phenolic content declined by 10–15 % in PP-MP1 versus 25–30 % in controls. Antioxidant activity after 15 days was highest in PP-MP1 at 4 °C (43.36 %). Microbial counts ranged from 0.61 to 5.20 log CFU g⁻¹, with the lowest values consistently observed in PP-MP1. These results demonstrate that polypropylene-based active modified-atmosphere packaging combined with cold storage is an effective postharvest strategy for extending shelf life and maintaining the quality and safety of cress microgreens.

园菜（Lepidium sativum L.）微绿蔬菜营养价值高，但极易变质，包装薄膜类型、气调策略和储存温度对其理化和微生物品质参数的综合影响尚未得到全面评价。研究了5种包装处理、贮藏温度（4℃和12℃）、贮藏时间（3天、5天和15天）对芥蓝微绿理化特性、抗氧化能力和微生物品质的影响。对照样品的水分损失率达到5 - 6%，而基于聚丙烯的活性修饰气氛包装（PP-MP1）在4°C下保持高达98.52%的水分。在12°C时，重量损失增加了1.55倍，而PP-MP1将重量损失限制在3.50%。对照的叶绿素降解率为35 - 40%，而PP-MP1的叶绿素降解率为15 - 20%。抗坏血酸损失在PP-MP1下限制在15 - 20%，而对照组为35 - 40%。总酚含量在PP-MP1中下降了10 - 15%，而在对照中下降了25 - 30%。4℃条件下，PP-MP1抗氧化活性最高，达43.36%。微生物计数范围从0.61到5.20 log CFU g - 1，在PP-MP1中始终观察到最低的值。上述结果表明，聚丙烯基活性气调包装与冷藏相结合是一种有效的采后保鲜策略，可以延长芥蓝微蔬菜的保质期，保证其质量和安全。

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引用次数: 0

Enzyme-assisted fructooligosaccharide enrichment and spray-drying encapsulation of functional durian powder 功能性榴莲粉的酶促低聚果糖富集及喷雾干燥包封

Food chemistry advances

Pub Date : 2026-03-01 Epub Date: 2025-12-29 DOI: 10.1016/j.focha.2025.101216

Nantachaporn Chaichana , Saeid Jafari , Sochannet Chheng , Khursheed Ahmad Shiekh , Isaya Kijpatanasilp , Kitipong Assatarakul

This study developed a functional durian drink powder through enzymatic conversion and spray-drying encapsulation, yielding a product with antioxidant properties and a liquid base enriched with potential prebiotics. Monthong durian drink (15 % w/w) was treated with Pectinex® Ultra SP-L to convert sucrose into fructooligosaccharides (FOS), followed by encapsulation using gum arabic (GA), resistant maltodextrin (RMD), or their mixture (1:1, w/w) at inlet temperatures of 140 °C and 160 °C. The enzymatic treatment efficiently hydrolyzed sucrose and promoted FOS synthesis, achieving the highest FOS yield after 2 h at 55 °C among the incubation times tested. Wall material and inlet temperature significantly influenced (p ≤ 0.05) the physicochemical and functional properties of the microcapsules. GA produced the highest encapsulation yield (up to 64.50 %) and, at 140 °C, the highest total phenolic content (TPC, 38.03 mg GAE/g db) and antioxidant activities (DPPH = 198.06 µmol TE/g db; FRAP = 160.78 µmol TE/g db), together with excellent solubility (93.8 %) and encapsulation efficiency (>96 %). Scanning electron microscopy revealed dented, spherical microcapsules characteristic of rapid crust formation during atomization. The integration of enzyme-assisted FOS enrichment and spray-drying encapsulation provides a sustainable route for valorizing durian, transforming a high-sugar tropical fruit into a stable and potential prebiotic functionality pending FOS retention studies. This bioprocess offers a scalable platform for producing next-generation functional ingredients that unite nutritional functionality with environmental and technological sustainability.

本研究通过酶促转化和喷雾干燥包封，开发出一种功能性榴莲饮料粉，该产品具有抗氧化性能和富含潜在益生元的液体基础。用Pectinex®Ultra SP-L处理月通榴莲饮料（15% w/w），将蔗糖转化为低聚果糖（FOS），然后用阿拉伯胶（GA）、抗性麦芽糖糊精（RMD）或它们的混合物（1:1,w/w）在140℃和160℃的进口温度下进行包封。酶处理能有效水解蔗糖，促进果寡糖的合成，在55°C条件下培养2 h后果寡糖产量最高。壁材和入口温度对微胶囊的理化性能和功能性能有显著影响（p≤0.05）。GA包封率最高（达64.50%），在140°C下，总酚含量最高（TPC, 38.03 mg GAE/g db），抗氧化活性最高（DPPH = 198.06µmol TE/g db; FRAP = 160.78µmol TE/g db），同时具有良好的溶解性（93.8%）和包封效率（> 96%）。扫描电镜显示在雾化过程中形成的凹痕球形微囊具有快速外壳形成的特征。酶辅助FOS富集和喷雾干燥封装的结合为榴莲的增值提供了一条可持续的途径，将高糖热带水果转化为稳定和潜在的益生元功能，有待于FOS保留研究。这种生物工艺为生产下一代功能性成分提供了一个可扩展的平台，将营养功能与环境和技术可持续性结合起来。

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引用次数: 0

Does organic viticulture enhance polyphenol bioaccessibility in syrah grapes and wines? an in vitro and microstructural approach 有机葡萄栽培是否能提高西拉葡萄和葡萄酒中多酚的生物可及性？体外和显微结构方法

Food chemistry advances

Pub Date : 2026-03-01 Epub Date: 2025-12-17 DOI: 10.1016/j.focha.2025.101202

Fabio Macías-Gallardo , Tannia Alexandra Quiñones-Muñoz , Virginia Larrea , Isabel Hernando , César Ozuna

The global consumer trend for more natural, sustainable, and nutritious products has prompted the wine industry to produce grapes and wines from organic systems. The objective of this research was to evaluate the influence of organic agricultural management on the bioaccessibility of phenolic compounds and the antioxidant capacity of Syrah red grapes and wines. This was carried out through an in vitro human digestion simulation (oral, gastric, and intestinal stages) and a microstructural analysis. The conventional vineyard (control) presented a higher content of catechin (grape: 759.94 μg/g, wine: 392.45 μg/g), myricetin (grape: 190.22 μg/g, wine: 110.50 μg/g), and resveratrol (grape: 98.52, wine: 41.33 μg/g). The organic agricultural management contributed to increasing (p < 0.05) the bioaccessibility index of gallic acid (grape: 17.30 %, wine: 5.86 %), resveratrol (grape: 23.92 %, wine: 14.93 %), and antioxidant capacity (grape: 3.65 %, wine: 19.35 %), which have been widely studied in literature for their positive health impacts (anticancer, anti-inflammatory, cardioprotective). The microstructure exhibited purple, blue, green, orange, and pink hues, indicating the presence of phenols, flavonoids, tannins, and anthocyanins. The findings evidence the potential for bioaccessibility of phenolic compounds and the possible positive health impact of grapes and wines harvested from sustainable systems.

全球消费者追求更自然、更可持续、更有营养的产品，这促使葡萄酒行业采用有机体系生产葡萄和葡萄酒。本研究旨在评价有机农业管理对西拉红葡萄和葡萄酒酚类化合物生物可及性和抗氧化能力的影响。这是通过体外人类消化模拟（口腔、胃和肠道阶段）和微观结构分析进行的。常规葡萄园（对照）中儿茶素（葡萄：759.94 μg/g，葡萄酒：392.45 μg/g）、杨梅素（葡萄：190.22 μg/g，葡萄酒：110.50 μg/g）和白藜芦醇（葡萄：98.52，葡萄酒：41.33 μg）的含量较高。有机农业管理有助于提高没食子酸（葡萄：17.30%，葡萄酒：5.86%）、白藜芦醇（葡萄：23.92%，葡萄酒：14.93%）和抗氧化能力（葡萄：3.65%，葡萄酒：19.35%）的生物可及性指数（p < 0.05），这些生物可及性指数因其抗癌、抗炎、保护心脏的积极作用而被文献广泛研究。微观结构呈现紫色、蓝色、绿色、橙色和粉红色，表明存在酚类物质、类黄酮、单宁和花青素。这些发现证明了酚类化合物的生物可及性，以及从可持续体系中收获的葡萄和葡萄酒可能对健康产生的积极影响。

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引用次数: 0

Catharina Sour: Innovation in the first Brazilian craft beer style – From tradition to the sensory exploration of Brazilian tropical fruits Catharina Sour：巴西第一款精酿啤酒风格的创新——从传统到巴西热带水果的感官探索

Food chemistry advances

Pub Date : 2026-03-01 Epub Date: 2025-12-16 DOI: 10.1016/j.focha.2025.101201

Amanda Felipe Reitenbach , Adriana Sturion Lorenzi , Ana C. Broch , Aghata Ferreira Frade , Kevin de Mello Santamaria , Grace Ferreira Ghest , Paula Christina Mattos dos Santos , Pietro Bezerra Santiago , Julio Cesar Machado Junior , Martin Zarnkow , Vivian Maria Burin

Catharina Sour is recognized as the first Brazilian beer style, notable for incorporating tropical fruits and traditional fermentation practices, reflecting both local biodiversity and brewing innovation. This review delves into its origins, unique flavor, production challenges, and future prospects, while emphasizing its cultural and economic importance. Analysis of production methods and the influence of tropical fruits on its organoleptic properties, coupled with a critical review of the literature and data from craft breweries, shows that Catharina Sour has significant potential for international expansion. The use of tropical fruits is key to its authenticity, and production challenges can be overcome with advanced fermentation techniques.

Catharina Sour被认为是巴西第一款啤酒，以融入热带水果和传统发酵方法而闻名，反映了当地的生物多样性和酿造创新。本文对其起源、独特风味、生产挑战和未来前景进行了深入探讨，同时强调了其文化和经济意义。对生产方法和热带水果对其感官特性的影响的分析，再加上对精酿酒厂的文献和数据的批判性审查，表明Catharina Sour具有巨大的国际扩张潜力。使用热带水果是其真实性的关键，生产挑战可以通过先进的发酵技术来克服。

引用次数: 0

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

Food chemistry advances

Pub Date : 2026-03-01 Epub Date: 2026-01-21 DOI: 10.1016/j.focha.2026.101228

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

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

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

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引用次数: 0

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

Food chemistry advances

Pub Date : 2026-03-01 Epub Date: 2026-01-18 DOI: 10.1016/j.focha.2026.101227

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

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

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

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引用次数: 0

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

Food chemistry advances

Pub Date : 2026-03-01 Epub Date: 2026-01-20 DOI: 10.1016/j.focha.2026.101230

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

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

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

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引用次数: 0

Effect of meat particle size and different value cuts on the quality and ultrastructure of restructured mutton slices 肉粒度和不同切值对重组羊肉片质量和超微结构的影响

Food chemistry advances

Pub Date : 2026-03-01 Epub Date: 2025-12-24 DOI: 10.1016/j.focha.2025.101214

G.V.Bhaskar Reddy , A.R. Sen , Ajay S. Desai , B.M. Naveena , P. Amaravathi , Abderrahmane Aït-Kaddour , Zuhaib F. Bhat

The impact of meat particle size and different value cuts was evaluated on the quality of restructured mutton slices (RMS). RMS were developed using meat of different particle sizes (T1 and T2 = 1.5 cm; T3 and T4 = 2.5 cm) and value cuts (T1 and T3 = 100 % high-value cuts; T2 and T4 = 80 % high-value cuts + 20 % low-value cuts) through a hot-set binding system. The addition of low-value cuts and increasing the particle size negatively affected some of the quality parameters of RMS (such as batter stability, total protein extractability, collagen content, collagen solubility, water holding capacity (WHC), and cooking yield). The particle size and the meat cuts affected (P < 0.05) the proximate composition, texture and instrumental colour [redness (a*) and lightness (L*)] of the products. Electrophoretic analysis of the T1 samples showed increased protein fragmentation within the molecular weight ranges of 35–48 kDa and 180–245 kDa. RMS samples prepared using 1.5 cm meat particles (notably T1) displayed a more homogeneous and regular microstructural arrangement, characterized by a denser protein network. Both particle size and type of meat cuts were found to differentially influence the sensory attributes of RMS, indicating a critical role in the product quality.

研究了肉质颗粒大小和不同切值对重组羊肉片质量的影响。RMS是用不同粒度的肉（T1和T2 = 1.5 cm； T3和T4 = 2.5 cm）和价值切块（T1和T3 = 100%高价值切块；T2和T4 = 80%高价值切块+ 20%低价值切块）通过热固结合系统开发的。添加低价值切屑和增加粒径对RMS的一些质量参数（如面糊稳定性、总蛋白提取率、胶原蛋白含量、胶原蛋白溶解度、持水能力（WHC）和蒸煮得率）产生负面影响。颗粒大小和肉块影响（P < 0.05）产品的近似组成、质地和仪器颜色[红度（a*）和亮度（L*）]。对T1样品的电泳分析表明，在分子量为35-48 kDa和180-245 kDa的范围内，蛋白质片段化增加。使用1.5 cm肉颗粒（特别是T1）制备的RMS样品显示出更均匀和规则的微观结构排列，其特征是蛋白质网络更密集。发现颗粒大小和肉块类型对RMS的感官属性有不同的影响，表明在产品质量中起着关键作用。

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