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}
Pub Date : 2025-12-01DOI: 10.1016/j.focha.2025.101187
Sumita Tabassum Tamanna , Md. Ruhul Amin , Md. Tanjir Rahman , Md. Abdullah Al Mamun , Md. Alauddin
Eggs are the most common animal food consumed by people, but most of the eggshells are thrown away as waste material. This study aimed to explore the nutrient profile of three different species (domestic chicken, duck, poultry) of eggshell powder (ESP), calculate the percentage contribution to the daily value (DV), and compare with multimineral supplements available in Bangladesh. We estimated the proximate composition, amino acid, and mineral profiles of ESP. Our findings suggest that all kinds of ESPs contain more than 90% ash, which is enriched with Ca (549.36–570.56mg/g) and a small amount of Mg, Zn, Fe. Additionally, ESPs contain 6-7% protein, which comprises all essential amino acids, particularly in domestic chicken ESP. According to SEM study, ESP particle size was tiny (3-5 μm), which is suitable for adding to other foods. Moreover, 1 g of ESP was almost equivalent to 1 multimineral tablet and was able to fulfill more than 50% of the DV of calcium. This compositional and comparative analysis of ESP revealed that ESP might be a good source of Ca and other microminerals, which will help to improve mineral deficiency and reduce osteoporotic conditions. However, it is necessary to create awareness and public perception regarding the use of EPS.
鸡蛋是人类最常见的动物性食物，但大部分蛋壳都被当作废物扔掉了。本研究旨在探索三种不同物种（家鸡、鸭和家禽）蛋壳粉（ESP）的营养成分，计算蛋壳粉对每日价值（DV）的贡献百分比，并与孟加拉国现有的多矿物质补充剂进行比较。结果表明，各类ESP的灰分含量均在90%以上，灰分富含Ca （549.36 ~ 570.56 Mg /g）和少量Mg、Zn、Fe。此外，ESP含有6-7%的蛋白质，其中包含了所有必需氨基酸，特别是在家鸡ESP中。通过扫描电镜研究，ESP粒径很小（3-5 μm），适合添加到其他食品中。此外，1 g ESP几乎相当于1片多矿物质片，能够满足50%以上的钙DV。ESP的成分分析和对比分析表明ESP可能是钙和其他微量元素的良好来源，有助于改善矿物质缺乏和减少骨质疏松症。然而，有必要提高公众对使用易再生能源的认识和认知。
{"title":"Development of eggshell powder as an alternative source of Ca and Fe for human health: A compositional and comparative study","authors":"Sumita Tabassum Tamanna , Md. Ruhul Amin , Md. Tanjir Rahman , Md. Abdullah Al Mamun , Md. Alauddin","doi":"10.1016/j.focha.2025.101187","DOIUrl":"10.1016/j.focha.2025.101187","url":null,"abstract":"<div><div>Eggs are the most common animal food consumed by people, but most of the eggshells are thrown away as waste material. This study aimed to explore the nutrient profile of three different species (domestic chicken, duck, poultry) of eggshell powder (ESP), calculate the percentage contribution to the daily value (DV), and compare with multimineral supplements available in Bangladesh. We estimated the proximate composition, amino acid, and mineral profiles of ESP. Our findings suggest that all kinds of ESPs contain more than 90% ash, which is enriched with Ca (549.36–570.56mg/g) and a small amount of Mg, Zn, Fe. Additionally, ESPs contain 6-7% protein, which comprises all essential amino acids, particularly in domestic chicken ESP. According to SEM study, ESP particle size was tiny (3-5 μm), which is suitable for adding to other foods. Moreover, 1 g of ESP was almost equivalent to 1 multimineral tablet and was able to fulfill more than 50% of the DV of calcium. This compositional and comparative analysis of ESP revealed that ESP might be a good source of Ca and other microminerals, which will help to improve mineral deficiency and reduce osteoporotic conditions. However, it is necessary to create awareness and public perception regarding the use of EPS.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"9 ","pages":"Article 101187"},"PeriodicalIF":0.0,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145693441","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 explored the use of chitosan, extracted from shrimp waste, as a sustainable antimicrobial agent in antiseptic mouth spray formulations for combating halitosis. A modified chemical method yielded chitosan with specific compositional characteristics (16.43% yield). FTIR confirmed successful chitosan conversion from shrimp shell biowaste, with mineral and protein removal, chitin deacetylation, and polysaccharide preservation. The extracted chitosan demonstrated antimicrobial activity against oral bacteria, showing inhibitory zones ranging from 8.5 mm to 10.1 mm at chitosan concentrations of 10 to 30 mg/mL. An Excel-based formulation model using Combination Index (CI) analysis identified potential antagonistic interactions between chitosan and common mouth spray ingredients, such as peppermint oil and ethanol. The model calculated a Combined Effect Score (CES) to estimate overall antimicrobial activity. These findings suggest that shrimp waste-derived chitosan is a promising sustainable alternative for addressing halitosis. However, careful formulation optimization is crucial to minimize potential antagonistic interactions. This study contributes to waste valorization, promotes sustainable practices, and advances oral health. It supports healthier communities, reduces marine pollution, fosters local economic growth, drives bio-based innovation, enables sustainable production, and advances climate action.
{"title":"Valorization of shrimp waste: Chitosan extraction, formulation, and antimicrobial assessment of a novel antiseptic mouth spray","authors":"Sukhntha Osiriphun , Wachira Jirarattanarangsri , Thunnop Laokuldilok","doi":"10.1016/j.focha.2025.101178","DOIUrl":"10.1016/j.focha.2025.101178","url":null,"abstract":"<div><div>This study explored the use of chitosan, extracted from shrimp waste, as a sustainable antimicrobial agent in antiseptic mouth spray formulations for combating halitosis. A modified chemical method yielded chitosan with specific compositional characteristics (16.43% yield). FTIR confirmed successful chitosan conversion from shrimp shell biowaste, with mineral and protein removal, chitin deacetylation, and polysaccharide preservation. The extracted chitosan demonstrated antimicrobial activity against oral bacteria, showing inhibitory zones ranging from 8.5 mm to 10.1 mm at chitosan concentrations of 10 to 30 mg/mL. An Excel-based formulation model using Combination Index (CI) analysis identified potential antagonistic interactions between chitosan and common mouth spray ingredients, such as peppermint oil and ethanol. The model calculated a Combined Effect Score (CES) to estimate overall antimicrobial activity. These findings suggest that shrimp waste-derived chitosan is a promising sustainable alternative for addressing halitosis. However, careful formulation optimization is crucial to minimize potential antagonistic interactions. This study contributes to waste valorization, promotes sustainable practices, and advances oral health. It supports healthier communities, reduces marine pollution, fosters local economic growth, drives bio-based innovation, enables sustainable production, and advances climate action.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"9 ","pages":"Article 101178"},"PeriodicalIF":0.0,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145623883","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.2025.101140
Rahim Husain , Sriwulan R. Masambe , Lukman Mile , Rita Marsuci Harmain
{"title":"Corrigendum to “Evaluating the impact of palm vinegar (Arenga pinnata) concentration on the chemical and physical characteristics of Parrotfish (Scarus sp) scale gelatin” [Food Chemistry Advances 7 (2025) 100959]","authors":"Rahim Husain , Sriwulan R. Masambe , Lukman Mile , Rita Marsuci Harmain","doi":"10.1016/j.focha.2025.101140","DOIUrl":"10.1016/j.focha.2025.101140","url":null,"abstract":"","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"9 ","pages":"Article 101140"},"PeriodicalIF":0.0,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145746869","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.2025.101182
Milagros Sofia Bustamante-Bernedo , Enrique D. Gomez , Nils Leander Huamán-Castilla
Rice husk is a valuable agri-food by-product and an underutilized biomass. Moreover, it constitutes a natural source of antioxidant compounds. Thus, this review compiles data on the total polyphenol content (TPC) in rice husk classified according to pigmentation. In particular, purple husks show high TPC levels (2.15 - 21.90 mg GAE/g) compared to straw (0.69–20.18), straw with a brown line (18.66–20.90), and speckled brown husks (1.08–1.72). In addition, this residue presents specific families of polyphenols like phenolic acids (ferulic, coumaric, caffeic, vanillic, and gallic acid) and flavonoids (quercetin, kaempferol, rutin, catechin, epicatechin, and naringenin). Additionally, conventional and emerging extraction techniques are compared based on their efficiency, solvent consumption reduction, and preservation of functional properties. We also highlight several patent claims focused on the development of rice husk-derived polyphenol products that demonstrate health benefits. Therefore, rice husk is a by-product that is rich in antioxidant compounds and serves as a key driver of sustainable innovations. Its use aligns with the principles of a circular economy, which aim to minimize waste and enhance value throughout the food system.
{"title":"Polyphenols from rice husk: A review of emerging extraction techniques and potential applications","authors":"Milagros Sofia Bustamante-Bernedo , Enrique D. Gomez , Nils Leander Huamán-Castilla","doi":"10.1016/j.focha.2025.101182","DOIUrl":"10.1016/j.focha.2025.101182","url":null,"abstract":"<div><div>Rice husk is a valuable agri-food by-product and an underutilized biomass. Moreover, it constitutes a natural source of antioxidant compounds. Thus, this review compiles data on the total polyphenol content (TPC) in rice husk classified according to pigmentation. In particular, purple husks show high TPC levels (2.15 - 21.90 mg GAE/g) compared to straw (0.69–20.18), straw with a brown line (18.66–20.90), and speckled brown husks (1.08–1.72). In addition, this residue presents specific families of polyphenols like phenolic acids (ferulic, coumaric, caffeic, vanillic, and gallic acid) and flavonoids (quercetin, kaempferol, rutin, catechin, epicatechin, and naringenin). Additionally, conventional and emerging extraction techniques are compared based on their efficiency, solvent consumption reduction, and preservation of functional properties. We also highlight several patent claims focused on the development of rice husk-derived polyphenol products that demonstrate health benefits. Therefore, rice husk is a by-product that is rich in antioxidant compounds and serves as a key driver of sustainable innovations. Its use aligns with the principles of a circular economy, which aim to minimize waste and enhance value throughout the food system.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"9 ","pages":"Article 101182"},"PeriodicalIF":0.0,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145623865","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.2025.101176
Shafira Amalia Nandang , Prabaswara Bintang Setiawan , Eko Hari Purnomo , Si Qin , Sunantha Ketnawa , Prinya Wongsa , Nattaya Konsue
This study compared the effects of thermal (boiling, steaming, tray drying) and non-thermal (high-pressure processing, HPP) treatments on the nutritional and functional properties of Wolffia globosa, a rootless aquatic plant. HPP at 300 MPa significantly improved water- and oil-holding capacities, total phenolic (14.04 mg GAE/g dry weight (DW)) and flavonoid (62.14 mg QE/g DW) contents, and antioxidant activity (ABTS: 313.09 µM TE/g DW). Scanning electron microscopy showed that HPP preserved cellular structure, while boiling and drying caused collapse. HPP also reduced phytic and oxalic acids, enhancing mineral bioavailability. Steaming effectively retained chlorophyll, and tray drying moderately preserved phytochemicals. During in vitro digestion, HPP-treated samples exhibited greater phenolic and flavonoid release, though antioxidant capacity declined due to pH and enzymatic effects. Protein digestibility was highest in samples treated at 450 MPa (83.83 %), compared with thermal methods. Overall, HPP was more effective than conventional thermal treatments in maintaining and enhancing the nutritional and functional qualities of W. globosa, underscoring its potential as a sustainable ingredient in plant-based foods.
{"title":"Comparative effects of high-pressure and thermal processing on the nutritional and functional properties of duckweed","authors":"Shafira Amalia Nandang , Prabaswara Bintang Setiawan , Eko Hari Purnomo , Si Qin , Sunantha Ketnawa , Prinya Wongsa , Nattaya Konsue","doi":"10.1016/j.focha.2025.101176","DOIUrl":"10.1016/j.focha.2025.101176","url":null,"abstract":"<div><div>This study compared the effects of thermal (boiling, steaming, tray drying) and non-thermal (high-pressure processing, HPP) treatments on the nutritional and functional properties of <em>Wolffia globosa</em>, a rootless aquatic plant. HPP at 300 MPa significantly improved water- and oil-holding capacities, total phenolic (14.04 mg GAE/g dry weight (DW)) and flavonoid (62.14 mg QE/g DW) contents, and antioxidant activity (ABTS: 313.09 µM TE/g DW). Scanning electron microscopy showed that HPP preserved cellular structure, while boiling and drying caused collapse. HPP also reduced phytic and oxalic acids, enhancing mineral bioavailability. Steaming effectively retained chlorophyll, and tray drying moderately preserved phytochemicals. During <em>in vitro</em> digestion, HPP-treated samples exhibited greater phenolic and flavonoid release, though antioxidant capacity declined due to pH and enzymatic effects. Protein digestibility was highest in samples treated at 450 MPa (83.83 %), compared with thermal methods. Overall, HPP was more effective than conventional thermal treatments in maintaining and enhancing the nutritional and functional qualities of <em>W. globosa</em>, underscoring its potential as a sustainable ingredient in plant-based foods.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"9 ","pages":"Article 101176"},"PeriodicalIF":0.0,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145624015","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.2025.101195
Patricia Rodríguez-Castillo , Hugo Saab-Mejía , Isaac Batallas-Tituaña , Maritza Alonzo-Macías , Carmen Téllez-Pérez , Anaberta Cardador-Martínez
Camelina sativa cake, a by-product of oil extraction, contains valuable phenolic compounds and flavonoids with potential functional food applications. Its dense cellular structure limits bioactive recovery. Instant Controlled Pressure Drop (DIC) technology may enhance extraction efficiency, but its effects on the phytochemical profile and antioxidant activity of Camelina sativa cake remain underexplored. Camelina cake was treated under varying DIC conditions combining steam pressures (0.10–0.55 MPa), processing times (12–60 s), and numbers of steam/vacuum cycles (1–7). Total phenolic content (TPC) and total flavonoid content (TFC) were determined by standard assays. Antioxidant capacity was measured using DPPH and ABTS radical scavenging assays. Response surface methodology and Pareto charts assessed the influence of processing variables. Moderate-to-high steam pressure with intermediate times or cycle numbers significantly increased TPC, with the highest value (1574.00 ± 26.98 mg GAE/100 g) achieved for DIC 19 (0.4 MPa, 36 s), a ∼40% increase over the control. RSA by DPPH rose up to 36% under similar conditions. In contrast, all DIC treatments reduced TFC, with losses up to 81% under high-pressure, prolonged conditions. RSA by ABTS decreased in treatments that increased TPC, consistent with the thermal degradation of flavonoids. DIC can enhance phenolic extraction and DPPH antioxidant activity in Camelina sativa cake, but flavonoid retention requires precise parameter control. DIC 19 (0.4 MPa, 36 s) offered the best balance, maximizing phenolic release, limiting flavonoid loss, and improving antioxidant capacity, making it suitable for developing functional ingredients with enhanced bioactivity.
{"title":"\"Impact of instant controlled pressure drop (DIC) technology on the antioxidant properties of Camelina sativa cake\"","authors":"Patricia Rodríguez-Castillo , Hugo Saab-Mejía , Isaac Batallas-Tituaña , Maritza Alonzo-Macías , Carmen Téllez-Pérez , Anaberta Cardador-Martínez","doi":"10.1016/j.focha.2025.101195","DOIUrl":"10.1016/j.focha.2025.101195","url":null,"abstract":"<div><div><em>Camelina sativa</em> cake, a by-product of oil extraction, contains valuable phenolic compounds and flavonoids with potential functional food applications. Its dense cellular structure limits bioactive recovery. Instant Controlled Pressure Drop (DIC) technology may enhance extraction efficiency, but its effects on the phytochemical profile and antioxidant activity of <em>Camelina sativa</em> cake remain underexplored. Camelina cake was treated under varying DIC conditions combining steam pressures (0.10–0.55 MPa), processing times (12–60 s), and numbers of steam/vacuum cycles (1–7). Total phenolic content (TPC) and total flavonoid content (TFC) were determined by standard assays. Antioxidant capacity was measured using DPPH and ABTS radical scavenging assays. Response surface methodology and Pareto charts assessed the influence of processing variables. Moderate-to-high steam pressure with intermediate times or cycle numbers significantly increased TPC, with the highest value (1574.00 ± 26.98 mg GAE/100 g) achieved for DIC 19 (0.4 MPa, 36 s), a ∼40% increase over the control. RSA by DPPH rose up to 36% under similar conditions. In contrast, all DIC treatments reduced TFC, with losses up to 81% under high-pressure, prolonged conditions. RSA by ABTS decreased in treatments that increased TPC, consistent with the thermal degradation of flavonoids. DIC can enhance phenolic extraction and DPPH antioxidant activity in <em>Camelina sativa</em> cake, but flavonoid retention requires precise parameter control. DIC 19 (0.4 MPa, 36 s) offered the best balance, maximizing phenolic release, limiting flavonoid loss, and improving antioxidant capacity, making it suitable for developing functional ingredients with enhanced bioactivity.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"9 ","pages":"Article 101195"},"PeriodicalIF":0.0,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145693440","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.2025.101191
Hernández-Díaz Diana Belén, Córdova-Aguilar María Soledad, Ascanio Gabriel, Martínez-Arellano Isadora
The success of plant-based foods relies on selecting protein sources with optimal techno-functional and nutritional properties. Therefore, this study aims to obtain and characterize protein isolates from cooked and raw beans and lentils, focusing on their nutritional profile, techno-functional properties, and bioactive compounds. The optimized procedure involves alkaline extraction at pH 12 for cooked beans and lentils, at pH 11 for raw lentils, and at pH 9 for raw beans, followed by centrifugation. The protein pellet was precipitated at pH 4 for cooked bean and lentil, and at pH 3 for raw lentil, and similarly for raw bean. The isolates were dried in a spray dryer. The results showed that raw isolates improved the crude and digestible protein, gelation, foaming, and oil retention capacity compared to the corresponding cooked isolates and flour. The lentil and bean isolates, both cooked and raw, decreased in antioxidant capacity by 24 %-70 %. Dietary fiber decreased in both cooked and raw isolates. This study demonstrates that the isolation process using raw seeds requires fewer reagents, reduces processing time, and yields isolates with improved functional properties (WHC, OHC, foaming) and flavonoid levels compared to isolates derived from cooked seeds.
{"title":"Production of isolates from bean and lentil: Bioactive compounds, functional and nutritional characterization","authors":"Hernández-Díaz Diana Belén, Córdova-Aguilar María Soledad, Ascanio Gabriel, Martínez-Arellano Isadora","doi":"10.1016/j.focha.2025.101191","DOIUrl":"10.1016/j.focha.2025.101191","url":null,"abstract":"<div><div>The success of plant-based foods relies on selecting protein sources with optimal techno-functional and nutritional properties. Therefore, this study aims to obtain and characterize protein isolates from cooked and raw beans and lentils, focusing on their nutritional profile, techno-functional properties, and bioactive compounds. The optimized procedure involves alkaline extraction at pH 12 for cooked beans and lentils, at pH 11 for raw lentils, and at pH 9 for raw beans, followed by centrifugation. The protein pellet was precipitated at pH 4 for cooked bean and lentil, and at pH 3 for raw lentil, and similarly for raw bean. The isolates were dried in a spray dryer. The results showed that raw isolates improved the crude and digestible protein, gelation, foaming, and oil retention capacity compared to the corresponding cooked isolates and flour. The lentil and bean isolates, both cooked and raw, decreased in antioxidant capacity by 24 %-70 %. Dietary fiber decreased in both cooked and raw isolates. This study demonstrates that the isolation process using raw seeds requires fewer reagents, reduces processing time, and yields isolates with improved functional properties (WHC, OHC, foaming) and flavonoid levels compared to isolates derived from cooked seeds.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"9 ","pages":"Article 101191"},"PeriodicalIF":0.0,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145693444","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.2025.101192
Sebotse Dolly Kgoale , Fidele Tugizimana , Adrian Mark Abrahams , Adeyemi Ayotunde Adeyanju , Gabriel Bidemi Akanni , Abdullahi Adekilekun Jimoh , Oluwafemi Ayodeji Adebo
Fermentation induces a range of transformations in food products; therefore, understanding these changes is essential. This study examines the changes that occur during the production of amahewu from white and yellow maize, utilizing malted sorghum as the inoculum, with a focus on pH, titratable acidity (TTA), total soluble solids (TSS), organic acids, minerals, and phenolic compounds at various stages of production. The results revealed a significant decline in pH, from 5.9 to 3.5 in white maize and from 5.8 to 3.4 in yellow maize, accompanied by a concurrent increase in TSS and TTA in both maize types. Shikimic acid (0.0036–2.56 mg/g) and ferulic acid (19.35–425.43 µg/g) were the most consistently detected organic and phenolic acids, respectively, occurring in all treatments of both white and yellow maize, including raw, cooked, inoculated, and final amahewu product. Shikimic acid levels decreased throughout production (from 2.56 ± 0.09 mg/g in raw white maize to 0.34 mg/g in white maize amahewu and from 0.022 mg/g in raw yellow maize to 0.0036 ± mg/g in cooked yellow maize), while ferulic acid levels fluctuated with an increase-decrease trend. In yellow maize, for example, ferulic acid levels exhibited a fluctuating increase–decrease pattern during processing, ultimately declining from 425.43 µg/g in the raw material to 105.86 µg/g in the final product. Among the minerals, potassium, phosphorus, and magnesium were the most abundant in both maize types, and their levels declined after cooking, followed by increases during inoculation and fermentation. These findings highlight subtle differences between yellow and white maize and their resultant amahewu products. Overall, this study provides valuable insights into the physicochemical properties and composition of amahewu at various production stages, serving as a valuable reference for refining amahewu production, guiding improvements from formulation to quality, and informing potential alterations to create a better product.
{"title":"Biochemical, nutritional, and health-promoting characteristics of amahewu along production stages","authors":"Sebotse Dolly Kgoale , Fidele Tugizimana , Adrian Mark Abrahams , Adeyemi Ayotunde Adeyanju , Gabriel Bidemi Akanni , Abdullahi Adekilekun Jimoh , Oluwafemi Ayodeji Adebo","doi":"10.1016/j.focha.2025.101192","DOIUrl":"10.1016/j.focha.2025.101192","url":null,"abstract":"<div><div>Fermentation induces a range of transformations in food products; therefore, understanding these changes is essential. This study examines the changes that occur during the production of <em>amahewu</em> from white and yellow maize, utilizing malted sorghum as the inoculum, with a focus on pH, titratable acidity (TTA), total soluble solids (TSS), organic acids, minerals, and phenolic compounds at various stages of production. The results revealed a significant decline in pH, from 5.9 to 3.5 in white maize and from 5.8 to 3.4 in yellow maize, accompanied by a concurrent increase in TSS and TTA in both maize types. Shikimic acid (0.0036–2.56 mg/g) and ferulic acid (19.35–425.43 µg/g) were the most consistently detected organic and phenolic acids, respectively, occurring in all treatments of both white and yellow maize, including raw, cooked, inoculated, and final amahewu product. Shikimic acid levels decreased throughout production (from 2.56 ± 0.09 mg/g in raw white maize to 0.34 mg/g in white maize <em>amahewu</em> and from 0.022 mg/g in raw yellow maize to 0.0036 ± mg/g in cooked yellow maize), while ferulic acid levels fluctuated with an increase-decrease trend. In yellow maize, for example, ferulic acid levels exhibited a fluctuating increase–decrease pattern during processing, ultimately declining from 425.43 µg/g in the raw material to 105.86 µg/g in the final product. Among the minerals, potassium, phosphorus, and magnesium were the most abundant in both maize types, and their levels declined after cooking, followed by increases during inoculation and fermentation. These findings highlight subtle differences between yellow and white maize and their resultant <em>amahewu</em> products. Overall, this study provides valuable insights into the physicochemical properties and composition of <em>amahewu</em> at various production stages, serving as a valuable reference for refining <em>amahewu</em> production, guiding improvements from formulation to quality, and informing potential alterations to create a better product.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"9 ","pages":"Article 101192"},"PeriodicalIF":0.0,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145693446","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 integration of artificial intelligence (AI) into flavor development is reshaping the food industry by enhancing precision, efficiency, and innovation. This review synthesizes the current advancements in AI-driven flavor creation, from chemical analysis to sensory optimization and market alignment. Traditional flavor development methods rooted in empirical knowledge and sensory panels are increasingly limited by subjectivity, scalability, and reproducibility. AI overcomes these limitations by leveraging machine learning algorithms to analyze complex chemical interactions, predict consumer preferences, and generate novel flavor profiles. Drawing from an extensive literature search across ScienceDirect, PubMed, Web of Science, and Scopus (2015–2025), we analyzed empirical studies, review articles, and industrial case reports selected for relevance. A thematic synthesis shows key trends, including the application of deep learning for unstructured sensory data, the use of odor activity values (OAVs) and electronic noses in quantitative olfactory modelling, and successful industrial implementations in product innovation. Challenges related to model interpretability, data bias, and regulatory acceptance are critically discussed. Future directions emphasize the need for culturally inclusive datasets, interdisciplinary collaboration, and integration of sensory neuroscience. This review underscores the transformative potential of AI as a strategic tool in flavor science, bridging molecular data, human perception, and consumer demands to foster next-generation food design.
人工智能（AI）与香精开发的融合正在通过提高精度、效率和创新来重塑食品行业。本文综述了人工智能驱动的风味创造的最新进展，从化学分析到感官优化和市场定位。传统的风味开发方法根植于经验知识和感官面板，越来越受到主观性、可扩展性和可重复性的限制。人工智能通过利用机器学习算法来分析复杂的化学相互作用，预测消费者偏好，并生成新颖的风味特征，从而克服了这些限制。通过对ScienceDirect、PubMed、Web of Science和Scopus（2015-2025）的广泛文献检索，我们分析了相关的实证研究、综述文章和工业案例报告。主题综合显示了关键趋势，包括深度学习在非结构化感官数据中的应用，气味活性值（oav）和电子鼻在定量嗅觉建模中的使用，以及在产品创新中的成功工业实施。与模型可解释性，数据偏差和监管接受相关的挑战进行了批判性讨论。未来的方向强调对文化包容性数据集、跨学科合作和感觉神经科学整合的需求。这篇综述强调了人工智能作为风味科学战略工具的变革潜力，将分子数据、人类感知和消费者需求联系起来，以促进下一代食品设计。
{"title":"Harnessing artificial intelligence for the analysis of complex chemical combinations, paving the way for novel flavors in food manufacturing: A comprehensive review","authors":"Tétédé Rodrigue Christian Konfo , Alain Yaya Koudoro , Comlan Kintomagnimessè Célestin Tchekessi , Flora Josiane Chadare , Félicien Avlessi , Codjo Koko Dominique Sohounhloue","doi":"10.1016/j.focha.2025.101177","DOIUrl":"10.1016/j.focha.2025.101177","url":null,"abstract":"<div><div>The integration of artificial intelligence (AI) into flavor development is reshaping the food industry by enhancing precision, efficiency, and innovation. This review synthesizes the current advancements in AI-driven flavor creation, from chemical analysis to sensory optimization and market alignment. Traditional flavor development methods rooted in empirical knowledge and sensory panels are increasingly limited by subjectivity, scalability, and reproducibility. AI overcomes these limitations by leveraging machine learning algorithms to analyze complex chemical interactions, predict consumer preferences, and generate novel flavor profiles. Drawing from an extensive literature search across ScienceDirect, PubMed, Web of Science, and Scopus (2015–2025), we analyzed empirical studies, review articles, and industrial case reports selected for relevance. A thematic synthesis shows key trends, including the application of deep learning for unstructured sensory data, the use of odor activity values (OAVs) and electronic noses in quantitative olfactory modelling, and successful industrial implementations in product innovation. Challenges related to model interpretability, data bias, and regulatory acceptance are critically discussed. Future directions emphasize the need for culturally inclusive datasets, interdisciplinary collaboration, and integration of sensory neuroscience. This review underscores the transformative potential of AI as a strategic tool in flavor science, bridging molecular data, human perception, and consumer demands to foster next-generation food design.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"9 ","pages":"Article 101177"},"PeriodicalIF":0.0,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145624012","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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