Food chemistry advances最新文献_第3页

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

Food chemistry advances

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

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

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

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

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引用次数: 0

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

Food chemistry advances

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

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

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

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

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引用次数: 0

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

Food chemistry advances

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

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

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

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

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引用次数: 0

Correlation analysis of volatile compounds and sensory profiles in Indonesian palm sugar (Arenga pinnata) 印尼棕榈糖（Arenga pinnata）挥发性成分与感官特征的相关性分析

Food chemistry advances

Pub Date : 2026-01-10 DOI: 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。

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引用次数: 0

Characterization and health effects of functional bioactives from West Sumatra’s fermented buffalo milk (dadih) 西苏门答腊岛发酵水牛奶（dadih）功能性生物活性成分的鉴定及保健作用

Food chemistry advances

Pub Date : 2026-01-08 DOI: 10.1016/j.focha.2025.101210

Laura Anindita , Jonathan Chang , Gabriel Adhitya Pormarejo Haroen Al-Rasjid , Endang Rahmat

Dadih is a traditional fermented buffalo milk from West Sumatra, Indonesia, reflecting the cultural heritage of the Minangkabau ethnic group while serving as a functional dish with underappreciated scientific potential. Characterized by a thick texture and sour flavor, the fermentation occurs spontaneously through native microbial communities dominated by lactic acid bacteria (LAB), which coagulate the milk into dadih. In this review, the microbial composition, functional biomolecules, and nutritional properties of dadih are comprehensively elaborated based on existing data. The compiled studies demonstrate that LAB play a critical role in producing functional compounds, including short-chain fatty acids, exopolysaccharides, bacteriocins, and ACE-inhibitory peptides. These compounds contribute to the production of beneficial effects, including antioxidant, antimicrobial, antihypertensive, and antidiabetic activities. Alongside the buffalo milk base, the diverse findings of indigenous LAB are determined by regional specificity, driven by environmental factors such as bamboo type and fermentation conditions. Consequently, dadih consists of promising health functions comparable to commonly used mammal milk, unique for its microbial activity and natural fermentation. Future research is recommended to discover more about unvalidated compounds, improve fermentation standardization, and explore potential applications in probiotic and nutraceutical development.

Dadih是一种来自印度尼西亚西苏门答腊岛的传统发酵水牛奶，反映了米南卡保族的文化遗产，同时也是一种功能性菜肴，其科学潜力尚未得到充分认识。它的特点是质地厚实，味道酸酸，通过以乳酸菌（LAB）为主的天然微生物群落自发发酵，使牛奶凝固成大饼。本文在现有资料的基础上，对豆豉的微生物组成、功能生物分子和营养特性进行了全面阐述。编译的研究表明，LAB在产生功能化合物，包括短链脂肪酸、外多糖、细菌素和ace抑制肽方面起着关键作用。这些化合物有助于产生有益的作用，包括抗氧化、抗菌、抗高血压和抗糖尿病活性。除了水牛奶基础，本地LAB的多样性发现是由区域特异性决定的，受竹类型和发酵条件等环境因素的驱动。因此，豆豉具有与常用哺乳动物乳汁相当的有前途的保健功能，其微生物活性和自然发酵是独一无二的。未来的研究建议发现更多未经验证的化合物，提高发酵标准化，并探索益生菌和营养保健开发的潜在应用。

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引用次数: 0

Green tea processing enhanced the quality of Eucommia ulmoides tea 绿茶加工提高了杜仲茶的品质

Food chemistry advances

Pub Date : 2026-01-07 DOI: 10.1016/j.focha.2026.101223

Jinfeng Zhou , Haocheng Liu , Yuqian Tang , Jian Li , Xueke Sun , Jiguo Yang

Eucommia ulmoides tea, a traditional herbal tea, is characterized by a strong medicinal flavor and pronounced astringency. In contrast, green tea is known for its fresh aroma and refreshing taste. This study employed green tea processing techniques to enhance the flavor profile of Eucommia ulmoides tea by mitigating its overpowering medicinal taste and reducing astringency. Widely targeted metabolomic analysis indicated that green tea processing reconstructed the biosynthetic pathways of flavonoid biosynthesis, isoflavonoid biosynthesis, and secondary metabolism in Eucommia ulmoides tea. Specifically, the levels of flavonols and flavanols (e.g., rutin, (-)-epicatechin, and catechin) were significantly increased, while the concentrations of citric and malic acids were reduced, and l-lactic acid levels were elevated, resulting in a smoother and more balanced flavor profile. Additionally, compared to commercially available teas, the antioxidant capacity of Eucommia ulmoides green tea was significantly enhanced. These findings underscore the substantial impact of processing on the chemical composition of Eucommia ulmoides green tea and provide valuable insights for quality control and product development within the tea industry.

杜仲茶是一种传统的凉茶，具有浓郁的药味和明显的涩味。相比之下，绿茶以其清新的香气和清爽的口感而闻名。本研究采用绿茶加工技术，通过减轻杜仲茶浓烈的药味和减少涩味来改善杜仲茶的风味。广泛针对性的代谢组学分析表明，绿茶加工重建了杜仲茶类黄酮生物合成、异黄酮生物合成和次生代谢的生物合成途径。具体来说，黄酮醇和黄烷醇（例如，芦丁，(-)-表儿茶素和儿茶素）的水平显著增加，而柠檬酸和苹果酸的浓度降低，l-乳酸水平升高，从而产生更顺滑和更平衡的风味。此外，与市售茶相比，杜仲绿茶的抗氧化能力显著增强。这些发现强调了加工对杜仲绿茶化学成分的重大影响，并为茶叶行业的质量控制和产品开发提供了有价值的见解。

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引用次数: 0

Yam (Dioscorea trifida L.f.): A review of its nutritional value, benefits, and food applications 山药（Dioscorea trifida L.f.）：其营养价值、益处和食品应用的综述

Food chemistry advances

Pub Date : 2026-01-06 DOI: 10.1016/j.focha.2025.101207

Alexandra Lizandra Gomes Rosas , Laura Martins Fonseca , Bruna da Fonseca Antunes , Thaís Regina Rodrigues Vieira , Thamyres César de Alburquerque Sousa , Camila Quevedo Oppelt , Glenio do Couto Pinto Junior , Elessandra da Rosa Zavareze , Adriana Dillenburg Meinhart

Yam (Dioscorea trifida L.f.), a tuberous root native to South America, lacks extensive research on its chemical composition and biological potential. This systematic literature review aimed to gather and analyse available information on its origin, biological activities, and technological applications. Despite the socioeconomic importance of tuberous roots in Brazil, there are still significant gaps regarding their productivity, especially on small family farms. Yam exhibits a variety of colors (white to purple) attributed to the presence of bioactive antioxidant compounds. This tuberous root has carbohydrates with potential for industrial applications such as starch extraction, flour production, biodegradable films, and craft beers. A total of 82 articles were found, spanning from 1973 to 2025. The most important WoS categories were Agriculture with 33 articles, Plant Sciences with 25, Food Science and Technology with 14, Chemistry with 11, and Virology with 6. However, research on yam is notably limited, with only a few relevant studies available in the literature. Hence, a comprehensive review focusing on its nutritional value, benefits, and application in food products is of great importance. Discovering the full potential of this unconventional tuberous root can contribute to technological and agricultural advancements.

山药（Dioscorea trifida L.f.）是一种原产于南美洲的块根植物，其化学成分和生物学潜力缺乏广泛的研究。本系统文献综述旨在收集和分析有关其来源、生物活性和技术应用的现有信息。尽管块根在巴西具有重要的社会经济意义，但其生产力仍存在巨大差距，特别是在小型家庭农场。山药呈现出各种各样的颜色（白色到紫色），这归功于其生物活性抗氧化化合物的存在。这种块根含有碳水化合物，具有潜在的工业应用，如淀粉提取、面粉生产、可生物降解薄膜和精啤酒。共发现82篇文章，时间跨度从1973年到2025年。最重要的WoS分类是农业（33篇）、植物科学（25篇）、食品科学与技术（14篇）、化学（11篇）和病毒学（6篇）。然而，对山药的研究明显有限，文献中只有少数相关研究。因此，对其营养价值、益处及其在食品中的应用进行全面的综述是非常重要的。发现这种非常规块根的全部潜力可以促进技术和农业的进步。

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引用次数: 0

From translational medicine to functional foods: Mechanistic insights and therapeutic applications of hormetic phytochemicals 从转化医学到功能食品：致热植物化学物质的机理和治疗应用

Food chemistry advances

Pub Date : 2026-01-06 DOI: 10.1016/j.focha.2025.101204

Kajal Rana , Sristi Kumari , Garima Chouhan , Dev Sehgal, Praveen Yadav, Abhay Tiwari

Dietary phytochemicals, also termed nutritional hormetins, are gaining attention for their ability to induce hormesis. Hormesis describes a biphasic dose-response, where low-to-moderate exposure activates adaptive cellular defenses, while higher doses may be detrimental. Plant-derived compounds such as curcumin, luteolin, allicin, sulforaphane, and tomatidine trigger stress-response pathways mediated by diverse transcription factors and kinases. Notable examples include AMPK-mediated activation of Sirtuin-1, and Nrf2 and FOXO signaling, which regulate antioxidant enzymes, neurotrophic factors, and cytoprotective proteins. Regulation of these pathways offers a promising strategy against both communicable and non-communicable diseases. In infections, hormetic phytochemicals enhance host immunity and restrict pathogen survival. In non-communicable diseases such as diabetes, obesity, cancer, and neurodegeneration, they strengthen antioxidant defense, modulate glucose metabolism, suppress chronic inflammation, induce apoptosis of abnormal cells, and restore neuronal resilience. Substantial evidence supports their target-specific actions, pathway regulation, systemic protection, and safety for human use. Incorporation of such phytochemicals into fortified and functional foods presents a sustainable, cost-effective approach for prevention and management of global health challenges. Thus, hormetic phytochemicals provide an innovative strategy bridging traditional medicine and modern therapeutics. This review highlights their role in hormetic cellular responses, therapeutic applications, and potential in functional food development.

膳食植物化学物质，也被称为营养激效素，因其诱导激效的能力而受到关注。激效描述了一种双相剂量反应，其中低至中等剂量的暴露激活了适应性细胞防御，而高剂量可能有害。植物源性化合物如姜黄素、木犀草素、大蒜素、萝卜硫素和番茄碱可触发由多种转录因子和激酶介导的应激反应途径。值得注意的例子包括ampk介导的Sirtuin-1、Nrf2和FOXO信号的激活，它们调节抗氧化酶、神经营养因子和细胞保护蛋白。对这些途径的调控为防治传染性和非传染性疾病提供了一种有希望的战略。在感染中，刺激性植物化学物质增强宿主免疫力，限制病原体存活。在非传染性疾病，如糖尿病、肥胖、癌症和神经退行性疾病中，它们加强抗氧化防御，调节葡萄糖代谢，抑制慢性炎症，诱导异常细胞凋亡，恢复神经弹性。大量证据支持它们的目标特异性作用、途径调节、系统保护和人类使用的安全性。将这类植物化学物质纳入强化食品和功能性食品中，为预防和管理全球健康挑战提供了一种可持续的、具有成本效益的方法。因此，致敏植物化学物质提供了一种创新的策略，连接传统医学和现代疗法。本文综述了它们在细胞辐射反应中的作用、治疗应用以及在功能性食品开发中的潜力。

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引用次数: 0

Performance of a crude enzymatic cocktail produced by Aspergillus niger LBM 321 in the recovery of bound phenolic compounds 黑曲霉LBM 321生产的粗酶鸡尾酒回收结合的酚类化合物的性能

Food chemistry advances

Pub Date : 2026-01-05 DOI: 10.1016/j.focha.2026.101221

Gabriela Verónica Díaz , Romina Olga Coniglio , María Daniela Rodríguez , Mayra Florencia Bordaquievich , Pedro Darío Zapata , María Isabel Fonseca

Jabuticaba (Plinia cauliflora) processing generates substantial epicarp waste rich in phenolic compounds, which have antioxidant and health‐promoting potential. To valorize the jabuticaba epicarps via a green biotechnological approach, we developed and optimized an enzyme extraction of phenolic compounds using a fungal cocktail produced by Aspergillus niger LBM 321. A central composite design was employed to evaluate the effects of temperature, pH, and time of extraction. The optimal conditions were 38.5 °C, pH 5.34, and 10 h yielded 72.94 mg GAE 100 mL⁻¹. Under these conditions, enzymatic extraction outperformed alkaline hydrolysis (1 N NaOH, pH 9.5) and commercial enzyme extraction (Viscozyme L). UHPLC‐MS/MS analysis revealed that ρ-coumaric and ferulic acids were the predominant phenolics in the fungal enzyme extracts, suggesting preferential liberation of ester‐linked hydroxycinnamic acids from the cell wall matrix. FTIR spectroscopy presented enhanced C–O stretching bands after enzymatic treatment, indicating selective polysaccharide hydrolysis and release of phenolic compounds. This study demonstrates that A. niger LBM 321 enzymes offer an eco-friendly and cost-effective strategy for recovering high-value phenolics from jabuticaba epicarps. By converting waste into functional ingredients, this approach supports a circular‐economy model and aligns with consumer demands for natural, sustainable food additives.

Jabuticaba （Plinia cauliflora）加工产生大量富含酚类化合物的外果皮废物，具有抗氧化和促进健康的潜力。为了通过绿色生物技术方法对胡杨外皮进行价值评价，我们开发并优化了一种利用黑曲霉LBM 321产生的真菌鸡尾酒提取酚类化合物的酶提取方法。采用中心复合设计评价提取温度、pH和时间的影响。最适条件为38.5℃，pH 5.34, 10 h，得到72.94 mg GAE 100 mL⁻¹。在此条件下，酶萃取优于碱性水解（1 N NaOH, pH 9.5）和商业酶萃取（Viscozyme L）。UHPLC - MS/MS分析显示，在真菌酶提取物中，ρ-香豆酸和阿魏酸是主要的酚类物质，表明酯连接的羟基肉桂酸优先从细胞壁基质中解放出来。FTIR光谱显示，酶处理后C-O拉伸带增强，表明多糖选择性水解和酚类化合物释放。本研究表明，黑曲霉LBM 321酶是一种既环保又经济的方法，可用于从叶柄中回收高价值的酚类物质。通过将废物转化为功能性成分，这种方法支持循环经济模式，并符合消费者对天然、可持续食品添加剂的需求。

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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 : 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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