Lagerstroemia speciosa (L.) Pers., traditionally used for various ailments, was investigated for its anti-inflammatory potential using integrated in vitro, in vivo, and in silico approaches. The methanolic bark extract was fractionated. The chloroform fraction (CHF) showed the highest in vitro activity, significantly protecting against hemolysis induced by heat (71.83%), hypotonicity (62.17%), and AAPH (59.17%) at 400 µg/mL. In vivo, CHF reduced carrageenan-induced paw edema in mice by 55.02% at 400 mg/kg (P < 0.01). GC–MS identified six major compounds, of which three—9-methoxybicyclo[6.1.0]nona-2,4,6-triene, hexadecenoic acid methyl ester, and 1,2-benzenedicarboxylic acid ester exhibited strong COX-2 binding. Molecular dynamics simulations confirmed the stability of these interactions, with favorable RMSD and binding free energies. ADME and drug-likeness analysis suggested good oral bioavailability. These findings support L. speciosa bark as a promising source of plant-derived COX-2 inhibitors for anti-inflammatory drug development.
{"title":"GC–MS analysis, molecular docking and pharmacokinetic evaluation of phytocompounds from Lagerstroemia speciosa (L.) pers. bark and their effect on inflammation target proteins","authors":"Shahnaz Parvin Sweety , Tahsin Ahmed Rupok , Mst. Sadia Afroz Shoily , Mst. Shahnaj Parvin , Jaytirmoy Barmon , Md. Ekramul Islam","doi":"10.1016/j.focha.2025.101172","DOIUrl":"10.1016/j.focha.2025.101172","url":null,"abstract":"<div><div><em>Lagerstroemia speciosa</em> (L.) Pers., traditionally used for various ailments, was investigated for its anti-inflammatory potential using integrated <em>in vitro, in vivo</em>, and <em>in silico</em> approaches. The methanolic bark extract was fractionated. The chloroform fraction (CHF) showed the highest <em>in vitro</em> activity, significantly protecting against hemolysis induced by heat (71.83%), hypotonicity (62.17%), and AAPH (59.17%) at 400 µg/mL. <em>In vivo</em>, CHF reduced carrageenan-induced paw edema in mice by 55.02% at 400 mg/kg (<em>P</em> < 0.01). GC–MS identified six major compounds, of which three—9-methoxybicyclo[6.1.0]nona-2,4,6-triene, hexadecenoic acid methyl ester, and 1,2-benzenedicarboxylic acid ester exhibited strong COX-2 binding. Molecular dynamics simulations confirmed the stability of these interactions, with favorable RMSD and binding free energies. ADME and drug-likeness analysis suggested good oral bioavailability. These findings support L. <em>speciosa</em> bark as a promising source of plant-derived COX-2 inhibitors for anti-inflammatory drug development.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"9 ","pages":"Article 101172"},"PeriodicalIF":0.0,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145624013","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}
This study successfully extracted protein from defatted rice bran, a by-product of the rice bran oil industry, using solid-state fermentation (SSF) with a mixed Koji starter, composed of a mixed microbial culture. The fermentation process significantly produced cellulase, amylase, and both neutral and alkaline protease activity, resulting in a high protein extraction yield of 64.70 % after 48 h of fermentation. The resulting rice bran protein concentrate (RBPC), obtained by spray-drying the extract, contained approximately 50 % protein, with dietary fiber as the second most abundant component. Compared to both rice protein (RP) and alkaline-extracted defatted rice bran protein (A-DRBP), RBPC demonstrated significantly improved functional and antioxidant properties. RBPC exhibited superior solubility (69.32 % at pH 9), foam stability (121.67–136.67 %), and emulsion stability (38.64 min). These improvements are attributed to its peptide rich composition and increased soluble dietary fiber. While its water absorption was lower, its oil absorption was comparable to the other samples. Furthermore, RBPC showed notably higher antioxidant activity. Its DPPH and ABTS radical scavenging capacities were 17.25 and 32.46 mg eq Trolox/g dry sample, respectively, and it had a high total phenolic content (34.30 mg GAE/g dry sample). The amino acid profile of the RBPC was consistent with those reported for rice bran protein in the literatures. The composition of RBPC primarily consisted of short peptides, ranging from 8 to 46 amino acids. These findings demonstrate that RBPC is a highly versatile and promising ingredient for the food industry.
{"title":"Enhanced functional and antioxidant properties of rice bran protein through solid-state fermentation","authors":"Warathep Buasum , Raintong Singanusong , Monthana Weerawatanakorn , Sirilux Chaijamrus , Tipawan Thongsook","doi":"10.1016/j.focha.2025.101183","DOIUrl":"10.1016/j.focha.2025.101183","url":null,"abstract":"<div><div>This study successfully extracted protein from defatted rice bran, a by-product of the rice bran oil industry, using solid-state fermentation (SSF) with a mixed Koji starter, composed of a mixed microbial culture. The fermentation process significantly produced cellulase, amylase, and both neutral and alkaline protease activity, resulting in a high protein extraction yield of 64.70 % after 48 h of fermentation. The resulting rice bran protein concentrate (RBPC), obtained by spray-drying the extract, contained approximately 50 % protein, with dietary fiber as the second most abundant component. Compared to both rice protein (RP) and alkaline-extracted defatted rice bran protein (A-DRBP), RBPC demonstrated significantly improved functional and antioxidant properties. RBPC exhibited superior solubility (69.32 % at pH 9), foam stability (121.67–136.67 %), and emulsion stability (38.64 min). These improvements are attributed to its peptide rich composition and increased soluble dietary fiber. While its water absorption was lower, its oil absorption was comparable to the other samples. Furthermore, RBPC showed notably higher antioxidant activity. Its DPPH and ABTS radical scavenging capacities were 17.25 and 32.46 mg eq Trolox/g dry sample, respectively, and it had a high total phenolic content (34.30 mg GAE/g dry sample). The amino acid profile of the RBPC was consistent with those reported for rice bran protein in the literatures. The composition of RBPC primarily consisted of short peptides, ranging from 8 to 46 amino acids. These findings demonstrate that RBPC is a highly versatile and promising ingredient for the food industry.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"9 ","pages":"Article 101183"},"PeriodicalIF":0.0,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145693443","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 increasing demand for cow's milk alternatives has spurred the development of plant-based beverage options. Almonds and coconut are promising ingredients due to their high protein content and consumer appeal. This study was aimed to develop a plant-based dairy alternative by combining almond and coconut beverages. Five formulations were prepared with varying ratios of 100:0, 50:50, 75:25, 25:75 and 0:100 %, and pasteurized (75 °C for 15 min). The chemical composition, protein digestibility and consumer acceptability were assessed using standard methods. Results indicated that unblended almond beverage had higher levels of crude protein (3.15 g/100 g), crude fiber (0.34 g/100 g), potassium (68.93 mg/100 g), calcium (32.67 mg/100 g), and vitamins C, and E compared to coconut beverage, with no significant difference (P > 0.05) in vitamin B-group content. Unblended coconut beverage (100 %) received higher sensorial acceptability scores. Blending coconut with almond significantly enhanced (P < 0.05) the protein and micronutrient composition across different blend ratios. The 75:25 coconut–almond beverage blend exhibited a balanced nutritional profile, improved in-vitro protein digestibility (26.28 %), superior overall acceptability, and potential contribution of 24–36 % of RDA for protein in school-children, making it a promising alternative to traditional dairy milk.
{"title":"Chemical composition, protein digestibility and sensory acceptability of coconut-almond nut beverage blends: A plant-based alternative","authors":"Chinaza Precious Uche , Paul Ndubuisi Anyiam , Fred Ugo Gwam , Gideon Onyedikachi Iheme , Patricia Ogechi Ukegbu , Glory Oghenefego Oke","doi":"10.1016/j.focha.2025.101193","DOIUrl":"10.1016/j.focha.2025.101193","url":null,"abstract":"<div><div>The increasing demand for cow's milk alternatives has spurred the development of plant-based beverage options. Almonds and coconut are promising ingredients due to their high protein content and consumer appeal. This study was aimed to develop a plant-based dairy alternative by combining almond and coconut beverages. Five formulations were prepared with varying ratios of 100:0, 50:50, 75:25, 25:75 and 0:100 %, and pasteurized (75 °C for 15 min). The chemical composition, protein digestibility and consumer acceptability were assessed using standard methods. Results indicated that unblended almond beverage had higher levels of crude protein (3.15 g/100 g), crude fiber (0.34 g/100 g), potassium (68.93 mg/100 g), calcium (32.67 mg/100 g), and vitamins C, and E compared to coconut beverage, with no significant difference (<em>P</em> > 0.05) in vitamin B-group content. Unblended coconut beverage (100 %) received higher sensorial acceptability scores. Blending coconut with almond significantly enhanced (<em>P</em> < 0.05) the protein and micronutrient composition across different blend ratios. The 75:25 coconut–almond beverage blend exhibited a balanced nutritional profile, improved in-vitro protein digestibility (26.28 %), superior overall acceptability, and potential contribution of 24–36 % of RDA for protein in school-children, making it a promising alternative to traditional dairy milk.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"9 ","pages":"Article 101193"},"PeriodicalIF":0.0,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145694173","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-12-01DOI: 10.1016/j.focha.2025.101179
María del Cielo Valdez-Cárdenas , Brenda Alicia Martínez-Rodríguez , Armando Quintero-Ramos , Carmen Oralia Meléndez-Pizarro , Johan Mendoza , Miguel Ángel Sánchez-Madrigal , Jorge Armando Meza-Velázquez , José Rafael Linares-Morales
The combined effect of smoking time (ST) of 0, 3, 6 and 12 h, and drying temperature (DT) at 60 and 70 °C on physicochemical properties of chipotle pepper (CHP) was evaluated. Color, pH, and maximum puncture force (MPF) decreased with ST, with no significant differences among DT. While ST did not affect the rehydration ratio (RR) and apparent viscosity (AV). In contrast, ST increased total phenols (TP), anthraquinone (AQ), total polyphenols (TPP), total antioxidant activity (TAA) and volatile compounds. DT increased RR and decreased total phenols (TP), AQ, TPP, and total antioxidant activity (TAA) in CHP. DT of 70 °C decreased notoriously TP and AQ. The TP contents were 2.65, 4.13 and 6.97 times above the regulation (≥ 75 ppm) after 3, 6 and 12 h, respectively. Although DT caused a TP reduction of 32, 46, and 25 % at 60 °C and 41, 70, and 66 % at 70 °C in ST of 3, 6 and 12 respectively, but maintaining the required levels. Similar trend was observed for AQ and volatile compounds (guaiacol, phenol and syringol), at both DT. Drying represents a sustainable alternative to control non-volatile and volatile compounds levels with reduced ST maintaining the CHP physicochemical properties.
{"title":"Effect of intensive smoking combined with drying process for chipotle pepper production: Physicochemical properties, volatile compounds profile and anthraquinone level","authors":"María del Cielo Valdez-Cárdenas , Brenda Alicia Martínez-Rodríguez , Armando Quintero-Ramos , Carmen Oralia Meléndez-Pizarro , Johan Mendoza , Miguel Ángel Sánchez-Madrigal , Jorge Armando Meza-Velázquez , José Rafael Linares-Morales","doi":"10.1016/j.focha.2025.101179","DOIUrl":"10.1016/j.focha.2025.101179","url":null,"abstract":"<div><div>The combined effect of smoking time (ST) of 0, 3, 6 and 12 h, and drying temperature (DT) at 60 and 70 °C on physicochemical properties of chipotle pepper (CHP) was evaluated. Color, pH, and maximum puncture force (MPF) decreased with ST, with no significant differences among DT. While ST did not affect the rehydration ratio (RR) and apparent viscosity (AV). In contrast, ST increased total phenols (TP), anthraquinone (AQ), total polyphenols (TPP), total antioxidant activity (TAA) and volatile compounds. DT increased RR and decreased total phenols (TP), AQ, TPP, and total antioxidant activity (TAA) in CHP. DT of 70 °C decreased notoriously TP and AQ. The TP contents were 2.65, 4.13 and 6.97 times above the regulation (≥ 75 ppm) after 3, 6 and 12 h, respectively. Although DT caused a TP reduction of 32, 46, and 25 % at 60 °C and 41, 70, and 66 % at 70 °C in ST of 3, 6 and 12 respectively, but maintaining the required levels. Similar trend was observed for AQ and volatile compounds (guaiacol, phenol and syringol), at both DT. Drying represents a sustainable alternative to control non-volatile and volatile compounds levels with reduced ST maintaining the CHP physicochemical properties.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"9 ","pages":"Article 101179"},"PeriodicalIF":0.0,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145624011","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-12-01DOI: 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":"2025-12-01","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}
Pub Date : 2025-12-01DOI: 10.1016/j.focha.2025.101161
Mceliseni C. Zuma, Njabulo S. Mdluli, Masixole Sihlahla, Nomvano Mketo
The primary aim of this study was to evaluate human health risks associated with elemental exposure from rooibos tea infusions by analyzing the concentrations of essential and non-essential elements in commercially available samples purchased in Florida Park, Roodepoort, South Africa. The study developed and optimized a microwave-assisted digestion method (P2), which comprised of 9 mL of 5 M H₂O₂ and 1 mL of 70 % (v/v) HNO₃ were used for the preparation of rooibos samples. Compared to other methods, P2 demonstrated excellent precision, making it the preferred approach for preparing tea infusion samples. Inductively coupled plasma-optical emission spectroscopy revealed the mean concentration levels of Al, Ba, Cd, Cr, Cu, Fe, Mn, Mo, Pb, Sb, Sn, V, and Zn across all the tea samples in the range of 73.50 – 198.8, 1.982 – 16.6, 0.118 – 4.632, 0.168 – 4.640, 1.213 – 13.78, 86.25 – 194.0, 27.18–56.14 , 3.342 – 5.322, 0.978 – 2.978, 16.581 – 21.872, 11.34 – 19.87, 1.267 – 3.295, and 28.96 – 321.7 µg/g, respectively . While these findings suggest a low risk, the study underscores the necessity of continuous monitoring and assessment of metal contaminants in tea products to safeguard consumer health.
{"title":"Determination of essential and non-essential elements of commercialized rooibos tea samples using microwave-assisted digestion prior to analysis using inductively coupled plasma-optical emission spectroscopy: Human health risk assessments","authors":"Mceliseni C. Zuma, Njabulo S. Mdluli, Masixole Sihlahla, Nomvano Mketo","doi":"10.1016/j.focha.2025.101161","DOIUrl":"10.1016/j.focha.2025.101161","url":null,"abstract":"<div><div>The primary aim of this study was to evaluate human health risks associated with elemental exposure from rooibos tea infusions by analyzing the concentrations of essential and non-essential elements in commercially available samples purchased in Florida Park, Roodepoort, South Africa. The study developed and optimized a microwave-assisted digestion method (P2), which comprised of 9 mL of 5 M H₂O₂ and 1 mL of 70 % (v/v) HNO₃ were used for the preparation of rooibos samples. Compared to other methods, P2 demonstrated excellent precision, making it the preferred approach for preparing tea infusion samples. Inductively coupled plasma-optical emission spectroscopy revealed the mean concentration levels of Al, Ba, Cd, Cr, Cu, Fe, Mn, Mo, Pb, Sb, Sn, V, and Zn across all the tea samples in the range of 73.50 – 198.8, 1.982 – 16.6, 0.118 – 4.632, 0.168 – 4.640, 1.213 – 13.78, 86.25 – 194.0, 27.18–56.14 , 3.342 – 5.322, 0.978 – 2.978, 16.581 – 21.872, 11.34 – 19.87, 1.267 – 3.295, and 28.96 – 321.7 µg/g, respectively . While these findings suggest a low risk, the study underscores the necessity of continuous monitoring and assessment of metal contaminants in tea products to safeguard consumer health.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"9 ","pages":"Article 101161"},"PeriodicalIF":0.0,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145624016","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-12-01DOI: 10.1016/j.focha.2025.101181
Zhisong Wang , Chuanchuan Gao , Qi Chen , Kaixin Wang , Bingbing Fan
Melanoidins, a class of Maillard reaction products (MRPs), are ubiquitous in thermally processed foods and exhibit a diverse spectrum of biological activities. These compounds are characterized by their heterogeneous, polymeric, and nitrogen-containing macromolecular structures, as well as their coloration. A critical challenge in the field lies in elucidating the intricate relationships between their structural attributes and functional properties, which is essential for establishing clear structure–function correlations. Carbonyl compounds, derived from food constituents, polyphenol oxidation, and endogenous metabolic processes, participate in the Maillard reaction (MR) with amino-group-bearing compounds to form colored components (CCs). Among these, α-dicarbonyl compounds act as key intermediates in the formation of CCs. Through chemical mechanisms including aldol condensation, Michael addition, and carbonyl-amine reactions, these precursors undergo polymerization, generating extended conjugated systems that function as intrinsic chromophores. Although melanoidins demonstrate multiple biological functionalities, their principal mechanisms of action are attributed to their capacity to scavenge negatively charged oxygen species and to chelate metal ions.
{"title":"A comprehensive perspective on melanoidins: definitions, polymerization, chromogenic mechanism, cross-linking, and bioactivity","authors":"Zhisong Wang , Chuanchuan Gao , Qi Chen , Kaixin Wang , Bingbing Fan","doi":"10.1016/j.focha.2025.101181","DOIUrl":"10.1016/j.focha.2025.101181","url":null,"abstract":"<div><div>Melanoidins, a class of Maillard reaction products (MRPs), are ubiquitous in thermally processed foods and exhibit a diverse spectrum of biological activities. These compounds are characterized by their heterogeneous, polymeric, and nitrogen-containing macromolecular structures, as well as their coloration. A critical challenge in the field lies in elucidating the intricate relationships between their structural attributes and functional properties, which is essential for establishing clear structure–function correlations. Carbonyl compounds, derived from food constituents, polyphenol oxidation, and endogenous metabolic processes, participate in the Maillard reaction (MR) with amino-group-bearing compounds to form colored components (CCs). Among these, α-dicarbonyl compounds act as key intermediates in the formation of CCs. Through chemical mechanisms including aldol condensation, Michael addition, and carbonyl-amine reactions, these precursors undergo polymerization, generating extended conjugated systems that function as intrinsic chromophores. Although melanoidins demonstrate multiple biological functionalities, their principal mechanisms of action are attributed to their capacity to scavenge negatively charged oxygen species and to chelate metal ions.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"9 ","pages":"Article 101181"},"PeriodicalIF":0.0,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145624017","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-12-01DOI: 10.1016/j.focha.2025.101185
Marzia Bente Mahmood Maya , Md. Samrat Mohay Menul Islam , Farhana Mostafiz , Habiba Moshfeka , Sadman Sakib , Badhan Saha , Md. Kamal Hossain , Mohammad Moniruzzaman , Md Monirul Islam
This study aims to evaluate the trace metal concentrations and the associated health risks posed by the consumption of seabass (Lates calcarifer). The concentrations of trace metals in the fin, gill, and flesh tissues of seabass from Cox’s Bazar, Bangladesh, were analyzed across rainy and winter seasons using Atomic Absorption Spectroscopy (AAS). The results showed higher concentrations of Ni, Fe, Zn, Mn, Cr, Pb, and Cd, all of which exceeded the standard food safety guidelines. Fin and gill exhibited higher metal accumulation. The concentrations of Fe and Zn in gill and fin tissues were notably higher. The winter season showed the highest metal accumulation in most cases, compared to the rainy season. The low concentrations of trace metals during the rainy season may be attributed to dilution resulting from heavy rainfall. Zn concentration showed the highest metal accumulation in flesh during the winter season. THQ values were found to be <1, but the HI was relatively high. Furthermore, the TR values for Ni and Cd exceeded the acceptable range, indicating possible carcinogenic risks. This study identifies potential health concerns associated with local people's consumption of seabass, which policymakers should consider.
{"title":"Health risk assessment and seasonal investigation of trace metals in different organs of sea bass fish from Cox's Bazar, Bangladesh","authors":"Marzia Bente Mahmood Maya , Md. Samrat Mohay Menul Islam , Farhana Mostafiz , Habiba Moshfeka , Sadman Sakib , Badhan Saha , Md. Kamal Hossain , Mohammad Moniruzzaman , Md Monirul Islam","doi":"10.1016/j.focha.2025.101185","DOIUrl":"10.1016/j.focha.2025.101185","url":null,"abstract":"<div><div>This study aims to evaluate the trace metal concentrations and the associated health risks posed by the consumption of seabass (<em>Lates calcarifer</em>). The concentrations of trace metals in the fin, gill, and flesh tissues of seabass from Cox’s Bazar, Bangladesh, were analyzed across rainy and winter seasons using Atomic Absorption Spectroscopy (AAS). The results showed higher concentrations of Ni, Fe, Zn, Mn, Cr, Pb, and Cd, all of which exceeded the standard food safety guidelines. Fin and gill exhibited higher metal accumulation. The concentrations of Fe and Zn in gill and fin tissues were notably higher. The winter season showed the highest metal accumulation in most cases, compared to the rainy season. The low concentrations of trace metals during the rainy season may be attributed to dilution resulting from heavy rainfall. Zn concentration showed the highest metal accumulation in flesh during the winter season. THQ values were found to be <1, but the HI was relatively high. Furthermore, the TR values for Ni and Cd exceeded the acceptable range, indicating possible carcinogenic risks. This study identifies potential health concerns associated with local people's consumption of seabass, which policymakers should consider.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"9 ","pages":"Article 101185"},"PeriodicalIF":0.0,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145693442","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 storage stability of crispy pork rind, a widely consumed snack, is influenced by factors such as frying oil type and packaging conditions. We examined the impact of frying with new versus reused oil and compared storage stability under ambient air and nitrogen packaging. This study employed near infrared (NIR) spectroscopy to evaluate these effects and predict oxidative compounds using partial least squares regression (PLSR). The study found that while frying in new oil initially improved product quality, this advantage diminished over time. In contrast, packaging played a more crucial role, with nitrogen-packed samples showing greater stability - extending shelf life by 4–20 % compared with those stored in ambient air. The improved stability is attributed to nitrogen's ability to displace oxygen, thereby reducing oxidative rancidity regardless of the oil’s initial condition. The PLSR models achieved high accuracy for predicting lipid oxidation, i.e., peroxide, anisidine, and Totox values (R > 0.82, RMSE ≤ 0.75, RPD > 2.22). Furthermore, self-organizing map (SOM) classification achieved 73 % accuracy in distinguishing new and rancid crispy pork rind. These findings establish NIR spectroscopy as a reliable method for both quantitative and qualitative assessment of rancidity in crispy pork rind; however, different pork types and packaging conditions should be further examined.
{"title":"Storage stability of crispy pork rind and rancidity prediction by near infrared spectroscopy and PLSR models","authors":"Phonkrit Maniwara , Ratchanon Meesombat , Sirima Malang , Kamonlak Chailangka , Suwalee Fong-in , Trakul Prommajak","doi":"10.1016/j.focha.2025.101184","DOIUrl":"10.1016/j.focha.2025.101184","url":null,"abstract":"<div><div>The storage stability of crispy pork rind, a widely consumed snack, is influenced by factors such as frying oil type and packaging conditions. We examined the impact of frying with new versus reused oil and compared storage stability under ambient air and nitrogen packaging. This study employed near infrared (NIR) spectroscopy to evaluate these effects and predict oxidative compounds using partial least squares regression (PLSR). The study found that while frying in new oil initially improved product quality, this advantage diminished over time. In contrast, packaging played a more crucial role, with nitrogen-packed samples showing greater stability - extending shelf life by 4–20 % compared with those stored in ambient air. The improved stability is attributed to nitrogen's ability to displace oxygen, thereby reducing oxidative rancidity regardless of the oil’s initial condition. The PLSR models achieved high accuracy for predicting lipid oxidation, i.e., peroxide, anisidine, and Totox values (<em>R</em> > 0.82, RMSE ≤ 0.75, RPD > 2.22). Furthermore, self-organizing map (SOM) classification achieved 73 % accuracy in distinguishing new and rancid crispy pork rind. These findings establish NIR spectroscopy as a reliable method for both quantitative and qualitative assessment of rancidity in crispy pork rind; however, different pork types and packaging conditions should be further examined.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"9 ","pages":"Article 101184"},"PeriodicalIF":0.0,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145694171","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-12-01DOI: 10.1016/j.focha.2025.101186
Sanka N. Atapattu , Yujuan Shan , Hetong Lin , Yongping Bao
{"title":"Editorial on “The chemistry behind the new products derived from the biodiverse Amazon region” special issue","authors":"Sanka N. Atapattu , Yujuan Shan , Hetong Lin , Yongping Bao","doi":"10.1016/j.focha.2025.101186","DOIUrl":"10.1016/j.focha.2025.101186","url":null,"abstract":"","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"9 ","pages":"Article 101186"},"PeriodicalIF":0.0,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145746878","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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