Food chemistry advances最新文献_第4页

The impact of germination methods on the quality and physicochemical properties of rice 发芽方式对水稻品质及理化性质的影响

Food chemistry advances

Pub Date : 2025-12-24 DOI: 10.1016/j.focha.2025.101215

Andi Nur Faidah Rahman , Adiansyah Syarifuddin , Evina Vensia Nababan , Yuyun Adelin , Asmaul Husnah

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.

降解大分子和合成生物活性化合物的水解酶在萌发过程中被激活。BR和UDR需要浸水来提高籽粒水分，促进生长，而DTR由于其天然含水量较高，无需浸水即可发芽。这些差异突出了比较BR、UDR和DTR发芽诱导的理化变化的必要性。发芽影响了几个品质参数。含水量为11.49% ~ 13.34%。GABA （1.41-14.49 mg/100 g）、磷（73.98-304.76 mg/100 g）、镁（16.45-116.12 mg/100 g）、粗纤维（6.77 - 7.85%）、脂肪（1.79 - 3.46%）、蛋白质（8.24 - 8.92%）和热量（348.80-366.70 Kcal/100 g）显著增加，尤其是BR和DTR。碳水化合物从76.28%下降到71.49%。UDR和BR组IC50均降低，DTR组显著升高（37253.20 mg/L）。所有发芽样品的碾磨率均下降，UDR为65% ~ BR为74.67%。感官属性也下降了。虽然DTR表现出最高的GABA和IC50，但BR总体上表现出最有利的营养变化；然而，SEM分析显示BR中有明显的仁裂。总体而言，这些结果表明发芽过程中的理化和营养变化受发芽步骤顺序的强烈影响。

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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 : 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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引用次数: 0

Effect of supercritical CO₂ extraction and the Soxhlet method on the content of curcuminoids, phenolic compounds, and antioxidant activity in Curcuma longa L 超临界co2萃取和索氏法对姜黄素、酚类化合物含量及抗氧化活性的影响

Food chemistry advances

Pub Date : 2025-12-23 DOI: 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.

使用了秘鲁Junín省热带地区的姜黄根。由于其味道和颜色，这些根在烹饪和传统医学中都很重要，因为它们具有生物活性。本研究对新鲜姜黄根茎进行了理化分析，以确定其成熟程度。研究了超临界CO₂（Sc-CO₂）压力和温度对姜黄提取物（TE）提取、姜黄素含量及抗氧化活性的影响。用Sc-CO - 2和索氏法分别提取根状茎。采用高效液相色谱法测定姜黄素含量，分光光度法测定总酚含量（TPC）和抗氧化活性（AA）。在50°C和25 MPa条件下，用Sc-CO₂处理得到的提取物中去甲氧基姜黄素（DMC）、姜黄素（CC）和总姜黄素（TC）含量较高（p < 0.05）。索氏提取法提高了姜黄素的收率。在50℃和25 MPa条件下，Sc-CO₂提取物的TPC和AA （DPPH法）均高于Soxhlet提取物。这些结果表明，超临界CO 2萃取是一种环境友好的技术，可以防止姜黄素的降解，证明了比索氏提取物更高的DPPH自由基清除活性。

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引用次数: 0

Bioactive Perilla frutescens hydrodistillation residue extract as antioxidant and anti-melanosis preservatives for whiteleg shrimp 紫苏水蒸馏渣提取物对白对虾抗氧化及抗黑化防腐作用的研究

Food chemistry advances

Pub Date : 2025-12-22 DOI: 10.1016/j.focha.2025.101213

Quy Van Nguyen, Dao Thi Anh Phan

Turning the solid residue of essential oil hydrodistillation into a reusable source, discovering its composition and bioactivities for anti-oxidative and anti-melanosis applications in seafood preservation has revealed promising and significant insights that previous studies have not. Perilla frutescens (PF-E) residue extracts showed the greatest antioxidant and tyrosinase inhibition activities, which is ascribed to their abundant polyphenols and flavonoids determined by total phenolic content (TPC), total flavonoid content (TFC), Fourier-transform infrared (FT-IR) spectroscopy, and high-performance liquid chromatography-mass spectrometry (HPLC-MS) analyses. Afterward, PF-E-2 extract at a concentration of 0.25 % (w/v) showed better inhibitory effect on melanosis development in whiteleg shrimp (Litopenaeus vannamei) than 0.1 % (w/v) concentration, performed equivalently to 0.5 % (w/v) concentration and commercial preservative sodium metabisulfite (SMS, 1.25 % w/v) during 12-h refrigerated preservation of shrimp, and was selected as the most suitable concentration for long-term preservation. Noticeably, variations in melanosis development, pH, lipid peroxidation, microorganisms, nitrogen-based contents, and stiffness in shrimps treated with the PF-E-2 extract were no statistical difference from that of the SMS-treated during eight-day preservation at 1 − 3 °C (p > 0.05). These findings potentiate using PF-E as an economical and effectively benignant alternative to SMS in refrigerated storage of whiteleg shrimps.

将精油加氢蒸馏固体残渣转化为可重复利用的资源，发现其在海鲜保鲜中的抗氧化和抗黑变的组成和生物活性，揭示了以往研究没有的前景和重要的见解。紫苏（Perilla frutescens, sf - e）残提物的抗氧化活性和酪氨酸酶抑制活性最高，这是因为紫苏残提物中含有丰富的多酚类物质和黄酮类物质（经总酚含量（TPC）、总黄酮含量（TFC）、傅里叶变换红外光谱（FT-IR）和高效液相色谱-质谱（HPLC-MS）分析）。结果表明，0.25% （w/v）浓度的PF-E-2提取物对凡纳滨对虾（Litopenaeus vannamei）黑化发育的抑制作用优于0.1% （w/v）浓度，与0.5% （w/v）浓度和商用防腐剂代谢亚硫酸钠（SMS, 1.25% w/v）冷藏保存12 h的效果相当，是长期保存的最佳浓度。值得注意的是，在1 ~ 3°C条件下保存8天的过程中，PF-E-2提取物处理的对虾在黑化发展、pH、脂质过氧化、微生物、氮基含量和硬度方面的变化与sm处理的对虾没有统计学差异（p > 0.05）。这些研究结果表明，使用PF-E作为冷冻储存白螯虾的一种经济、有效、有益的替代品。

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引用次数: 0

Anionic profiles of fruits and vegetables in Rajshahi, Bangladesh: Insights into food safety and human health risks 孟加拉国拉杰沙希水果和蔬菜的阴离子概况：对食品安全和人类健康风险的见解

Food chemistry advances

Pub Date : 2025-12-20 DOI: 10.1016/j.focha.2025.101211

Md. Ashraful Islam , Md. Samrat Mohay Menul Islam , Farhana Jahan , Md. Samsul Hoque Dany , Md. Jahidul Islam , Md. Nuruzzaman

This study used ion chromatography (IC) to evaluate the concentrations of the six major anions: fluoride, chloride, nitrate, nitrite, phosphate, and sulphate, from different fruits and vegetables obtained from the markets in Rajshahi, Bangladesh. The leafy vegetables had a greater proportion of phosphates, chloride and sulphate than any other type of vegetables. Bitter melon, radish and cabbage had the greatest levels of nitrite and nitrate. Orange, Bitter melon and Pumpkin were the fruit/vegetable products with the highest levels of fluoride with multiple samples exceeding the International Safety Standards. Chronic Daily Intake (CDI) and Hazard Risk Index (HRI) evaluations through health risk assessments indicated that the majority of fruits pose a low risk to all ages (Children and Adults), whereas Bitter melons and Radishes, and Pumpkins posed a non-carcinogenic health hazard for young children. Multivariate statistical analyses including Pearson Correlation, Principal Component and Hierarchical Cluster Analyze have indicated significant relationships between the level of nitrates, phosphate and sulphate due to common anthropogenic sources. The findings indicate a strong need for regulatory agencies to engage in targeted monitoring of the level of anions within agricultural products and to protect against potential health hazards within the most vulnerable groups of Bangladeshi consumers.

本研究使用离子色谱法（IC）评估了从孟加拉国拉杰沙希市场上获得的不同水果和蔬菜中六种主要阴离子的浓度：氟、氯化物、硝酸盐、亚硝酸盐、磷酸盐和硫酸盐。叶菜比其他蔬菜含有更多的磷酸盐、氯化物和硫酸盐。苦瓜、萝卜和卷心菜的亚硝酸盐和硝酸盐含量最高。橙子、苦瓜和南瓜是氟化物含量最高的水果/蔬菜产品，多个样本超过国际安全标准。通过健康风险评估进行的慢性每日摄入量（CDI）和危害风险指数（HRI）评估表明，大多数水果对所有年龄段（儿童和成人）的风险都很低，而苦瓜、萝卜和南瓜对幼儿的健康危害是非致癌的。包括Pearson相关、主成分和层次聚类分析在内的多变量统计分析表明，由于常见的人为来源，硝酸盐、磷酸盐和硫酸盐的水平之间存在显著关系。调查结果表明，监管机构非常需要对农产品中的阴离子水平进行有针对性的监测，并保护孟加拉国最脆弱的消费者群体免受潜在的健康危害。

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引用次数: 0

Impact of Aeginetia indica Roxb. flower powder on quality attributes, antioxidant activity, and sensory characteristics of functional pigmented rice crackers (Khao Tang) 印度盾叶线虫的影响。功能性色素米饼（考唐）的品质属性、抗氧化活性及感官特性

Food chemistry advances

Pub Date : 2025-12-19 DOI: 10.1016/j.focha.2025.101205

Supawat Namkham , Jaratsinee Suweeranon , Pichit Chodok , Ekasit Onsaard , Kartik Sharma , Jaksuma Pongsetkul , Wanli Zhang , Young Hoon Jung , Pittaya Chaikham , Saroat Rawdkuen

Functional food development through the incorporation of bioactive plant materials represents a promising approach to enhance the nutritional value of traditional snack foods. This study aimed to improve the nutritional and functional qualities of Khao Tang, a traditional Thai rice cracker, by incorporating pigmented rice (Oryza sativa L.) and Aeginetia indica Roxb. flower powder (AFP). Seven Thai rice varieties were evaluated RD43, Sinlek, Sang Yod, Tubtim Chumphae, Red Jasmine, Riceberry, and Jasmine (white rice), with RD43 brown rice showing the best balance of antioxidant activity and sensory acceptability. RD43 was selected as the base to develop crackers with 0–25 % AFP (w/w). The final formulation, using RD43 with 5 % AFP, significantly increased antioxidant activity (DPPH: 7.53 mg TE/g, FRAP: 13.21 mg TE/g, ABTS^•+: 15.04 mg TE/g), total phenolic (7.12 mg GAE/g) and flavonoid contents (14.36 mg RE/g), and consumer preference (overall acceptability: 7.37). It also improved the nutritional profile, with higher protein (11.15 g/100 g), fat (13.40 g/100 g), ash (2.16 g/100 g), and dietary fiber (2.75 g/100 g), while maintaining low moisture and microbial safety. This study demonstrates that RD43 rice and AFP can be effectively used to develop a nutrient-rich, functional version of Khao Tang, enhancing both its health appeal and sensory quality.

通过结合生物活性植物材料开发功能性食品是提高传统休闲食品营养价值的一种有前途的方法。本研究旨在通过添加色素米（Oryza sativa L.）和盾叶草（Aeginetia indica Roxb.），提高泰国传统干饭Khao Tang的营养和功能品质。花粉（法新社）。对7个泰国水稻品种RD43、Sinlek、Sang Yod、Tubtim Chumphae、红茉莉、米莓和茉莉（白米）进行了评价，其中RD43糙米在抗氧化活性和感官接受度方面表现出最好的平衡。以RD43为基料，研制AFP含量为0 ~ 25% （w/w）的裂解剂。最终配方，使用5% AFP的RD43，显著提高了抗氧化活性（DPPH: 7.53 mg TE/g, FRAP: 13.21 mg TE/g, ABTS•+:15.04 mg TE/g），总酚（7.12 mg GAE/g）和类黄酮含量（14.36 mg RE/g），消费者偏好（总体可接受度：7.37）。它还改善了营养成分，蛋白质（11.15 g/100 g）、脂肪（13.40 g/100 g）、灰分（2.16 g/100 g）和膳食纤维（2.75 g/100 g）含量更高，同时保持了低水分和微生物安全性。本研究表明，利用RD43水稻和AFP可以有效地开发出营养丰富、功能丰富的考唐，提高其健康吸引力和感官品质。

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引用次数: 0

Germination and associated culinary treatments affecting the nutritional and techno-functional properties of Pachira glabra pasq seed flours 萌发及相关烹饪处理对青果种子粉营养和技术功能特性的影响

Food chemistry advances

Pub Date : 2025-12-18 DOI: 10.1016/j.focha.2025.101208

Jadomine Pola Wouenda , Donald Sévérin Dangang Bossi , Stéphano Tambo Téné , Marc Bertrand Dandji Saah , Maxime Merlin Djoufack Tonfack , Ghislain Maffo Tazoho , Justine Odelonne Kenfack , François Zambou Ngoufack

Combating malnutrition remains a major global challenge. The aim of this study was to contribute to the valorization of little-known local food resources by applying culinary treatments to Pachira glabra sprouts. Pachira glabra seeds harvested were divided into three batches and subjected to various treatments (germination, germination and roasting, germination and boiling), and raw seeds served as a control. The chemical composition, techno-functional, colour, and rheological properties of the different flours were analyzed. Results showed that the treatments led to a significant decrease in lipid and total dietary fibre content and a significant increase (p < 0.05) in carbohydrate and protein content. The most abundant minerals were Ca, Na, and K. Na and K were significantly (p < 0.05) lowered by the treatments. Flour from germinated and boiled seed had higher water retention capacity, oil retention capacity, and swelling power that could be useful in the food formulation and formulation of pastries. Colour was improved by germination and boiling, while peak viscosity was reduced by germination. Germinated seed and germinated then boiled seeds resulted in Pachira glabra seed flour with the best nutritional and functional properties, which would be suitable for the development of complementary foods to combat child malnutrition.

与营养不良作斗争仍然是一项重大的全球挑战。本研究的目的是通过对Pachira glabra芽进行烹饪处理，为鲜为人知的当地食物资源的增值做出贡献。将收获的青枝树种子分成3批进行不同处理（发芽、发芽烘烤、发芽煮沸），并以生种子为对照。分析了不同面粉的化学成分、工艺功能、颜色和流变性能。结果表明，各处理显著降低了饲料总纤维含量和脂肪含量，显著提高了碳水化合物和蛋白质含量（p < 0.05）。微量元素含量最高的是Ca、Na和K，各处理显著降低了Na和K （p < 0.05）。种子发芽和煮熟后的面粉具有较高的保水性、保油性和膨胀性，可用于食品配方和糕点配方。发芽和煮沸能改善颜色，而萌发能降低峰值粘度。经种子萌发和种子萌发后再煮制而成的茯苓籽粉具有最佳的营养和功能特性，适合开发用于防治儿童营养不良的辅食。

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引用次数: 0

RSM-Based optimization of phenolic extraction from black tea and encapsulation with maltodextrin through multiple drying techniques 基于rsm优化黑茶酚类物质提取及多种干燥工艺的麦芽糖糊精包封工艺

Food chemistry advances

Pub Date : 2025-12-18 DOI: 10.1016/j.focha.2025.101203

Sumon Islam, Iftekhar Ahmad, Md Kashem Ali, Md Abu Rayhan, Sajid Mahmood, Parvej Hasan Jon, Wahidu Zzaman

This study aimed to optimize the extraction of phenolic compounds from black tea (Camellia sinensis) and evaluate their encapsulation using maltodextrin via freeze drying, convective drying, and microwave drying. Response surface methodology (RSM) with a central composite design was employed to investigate the effects of liquid-to-solid ratio (10 to 20 mL/g), extraction temperature (45 to 75 °C), and extraction time (40 to 80 min) on total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activity. Optimal extraction conditions (16.30 mL/g, 63.53 °C, 68.99 min) yielded 161.92 milligrams of gallic acid equivalent per 100 grams (mg GAE/100 g) TPC, 154.67 milligrams of quercetin equivalent per 100 grams (mg QE/100 g) TFC, and 82.95% DPPH scavenging activity, with strong model predictability (R2 > 0.96) and low error metrics. Encapsulation significantly influenced bioactive retention, with freeze drying achieving the highest TPC (145.25 ± 1.22 mg GAE/100 g), production yield (81.39 ± 3.50%), and encapsulation efficiency (85.67 ± 2.21%), followed by microwave and convective drying. Microstructure analyses revealed that freeze drying preserved phenolics by forming porous, stable microcapsules, while convective drying caused collapse and bioactive loss. Overall, RSM-optimized extraction with maltodextrin encapsulation proved most effective for stabilizing black tea phenolics in functional and nutraceutical products.

本研究旨在优化黑茶酚类化合物的提取工艺，并通过冷冻干燥、对流干燥和微波干燥对其进行包封。采用响应面法（RSM）和中心复合设计，考察了液料比（10 ~ 20 mL/g）、提取温度（45 ~ 75℃）和提取时间（40 ~ 80 min）对黄芪总酚含量（TPC）、总黄酮含量（TFC）和抗氧化活性的影响。最佳提取条件（16.30 mL/g, 63.53°C, 68.99 min）每100 g TPC可提取161.92 mg没食子酸当量（mg GAE/100 g），每100 g TFC可提取154.67 mg槲皮素当量（mg QE/100 g）， DPPH清除活性为82.95%，具有较强的模型可预测性（R2 > 0.96）和较低的误差指标。包封效果显著，其中冷冻干燥的TPC（145.25±1.22 mg GAE/100 g）、产率（81.39±3.50%）和包封效率（85.67±2.21%）最高，其次为微波和对流干燥。微观结构分析表明，冷冻干燥通过形成多孔的、稳定的微胶囊来保存酚类物质，而对流干燥会导致酚类物质坍塌和生物活性损失。总体而言，rsm优化的麦芽糖糊精包封提取对功能和营养保健品中的红茶酚类物质最有效。

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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 : 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 : 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