Food chemistry advances最新文献_第5页

Investigating the nutritional value, physicochemical properties, antioxidant activity and sensory acceptability of fiber- and protein-enriched fruit based energy bars 研究富含纤维和蛋白质的水果能量棒的营养价值、理化性质、抗氧化活性和感官接受度

Food chemistry advances

Pub Date : 2025-12-16 DOI: 10.1016/j.focha.2025.101196

Gayathiri Saravanan, Anis Syafiqah Yusri, Norizah Mhd. Sarbon

This study aims to formulate fiber- and protein-enriched fruit-based energy bars with varying fiber-to-protein ratios on Formulation Control (0:0), A (70:30), B (50:50), and C (30:70), followed by evaluation of their nutritional, physicochemical, antioxidant, and sensory properties. Results showed that fiber- and protein-enriched energy bars showed no significant difference in water activity and calorific value compared to control while phosphorus composition was increased. The texture analysis revealed an increase in hardness and chewiness with higher fiber content compared to control, with optimal texture at a fiber-to-protein ratio of 50:50. The total phenolic content (TPC) and total flavonoid content (TFC) were lower in bars with higher fiber-protein ratios, ranging from 10.17 to 24.83 mg GAE/100 g and 10.50–14.17 mg QE/100 g, respectively. This reduced was due to the enrichment of protein and fiber to the fruit-based bars. Sensory evaluation reflects that 7.37 is the highest score for Sample B, as 5.77–7.37 represents the appearance range across all samples. In addition, proximate analysis revealed higher protein and fat content in Sample B. This finding shows that enriching energy bars with fiber and protein improved their nutritional, physicochemical, antioxidant and sensory qualities, demonstrating their potential for commercialization as a healthy and appealing snack option in the market.

本研究的目的是在配方控制（0:0）、A（70:30）、B（50:50）和C（30:70）上配制不同纤维与蛋白质比例的富含纤维和蛋白质的水果能量棒，然后对其营养、理化、抗氧化和感官性能进行评估。结果表明，与对照组相比，富含纤维和蛋白质的能量棒在水活度和热值方面没有显著差异，但磷含量有所增加。质地分析显示，与对照组相比，纤维含量较高的玉米硬度和嚼劲有所增加，纤维与蛋白质的比例为50:50时质地最佳。纤维蛋白比高的棒材，其总酚含量（TPC）和总黄酮含量（TFC）较低，分别为10.17 ~ 24.83 mg GAE/100 g和10.50 ~ 14.17 mg QE/100 g。这种减少是由于富含蛋白质和纤维的水果棒。感官评价反映了7.37是样本B的最高分，因为5.77-7.37代表了所有样本的外观范围。此外，近似分析显示样品b中蛋白质和脂肪含量较高。这一发现表明，在能量棒中添加纤维和蛋白质可以改善其营养、物理化学、抗氧化和感官品质，显示出它们作为一种健康和有吸引力的零食选择在市场上的商业化潜力。

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引用次数: 0

Complexation of pea protein isolate and betanin in red beet extract (Beta vulgaris L.): Effect of pH and temperature on stability 红甜菜提取物中豌豆分离蛋白与甜菜素的络合：pH和温度对稳定性的影响

Food chemistry advances

Pub Date : 2025-12-15 DOI: 10.1016/j.focha.2025.101197

Sonia Kumar , Joseph Hui , Junzeng Zhang , Marianne Su-Ling Brooks

Betanin is a natural red pigment found in red beet with applications in the food industry. The aim of this study was to examine the interaction between betanin in red beet extract (RBE) and pea protein isolate (PPI) at different pH conditions to improve the stability of betanin. PPI solutions were combined with RBE (1:1 v/v ratio) to facilitate complex formation across a pH range of 3 to 7. Among different pH conditions tested, the solubility of betanin in RBE was enhanced by complex interactions with PPI at pH 3. Furthermore, at pH 3, the particle size of the PPI-RBE complex increased to 133.03 ± 15.13 nm, compared to the PPI-water control, which measured 104.45 ± 8.13 nm. Zeta (ξ)-potential analysis indicated that the interaction between PPI and RBE at pH 3 leads to charge neutralization, with the charges of PPI-Water control (+18.37 ± 2.6 mV) and RBE-Water control (-2.16 ± 0.56 mV) altering in the PPI-RBE complex to +8.05 ± 1.63 mV. Compared to RBE control, the PPI-RBE complexes at pH 3 demonstrated the highest stability at room temperature over 15 days, achieving a betanin retention of 55.53 %, whereas RBE-Water exhibited only 4.31 %. Additionally, the PPI-RBE complex displayed enhanced thermal stability at 80 °C for 60 min, with a betanin retention of 12.5 %, in contrast to the RBE-Water control, which retained 6.5 %. These findings provide rationale for the stability considerations based on pH and temperature, to enable the utilization of PPI-RBE complexes as ingredients in acidic foods.

甜菜素是一种在红甜菜中发现的天然红色色素，在食品工业中有广泛的应用。研究了不同pH条件下红甜菜提取物（RBE）中甜菜素与豌豆分离蛋白（PPI）的相互作用，以提高甜菜素的稳定性。PPI溶液与RBE （1:1 v/v比）结合，在pH 3 ~ 7范围内促进复合物的形成。在不同的pH条件下，甜菜素在RBE中的溶解度在pH为3时与PPI的复杂相互作用中增强。此外，在pH为3时，PPI-RBE配合物的粒径增加到133.03±15.13 nm，而ppi -水对照的粒径为104.45±8.13 nm。Zeta （ξ）电位分析表明，pH为3时PPI与RBE相互作用导致电荷中和，PPI-RBE复合物中PPI- water控制的电荷（+18.37±2.6 mV）和RBE- water控制的电荷（-2.16±0.56 mV）改变为+8.05±1.63 mV。与RBE对照相比，pH为3的PPI-RBE复合物在室温下的稳定性最高，超过15天，甜菜素保留率达到55.53%，而RBE- water仅为4.31%。此外，PPI-RBE复合物在80°C下保持60分钟的热稳定性增强，甜菜素的保留率为12.5%，而RBE-Water对照的保留率为6.5%。这些发现为基于pH和温度的稳定性考虑提供了理论依据，从而使PPI-RBE配合物能够作为酸性食品的成分使用。

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引用次数: 0

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

Food chemistry advances

Pub Date : 2025-12-11 DOI: 10.1016/j.focha.2025.101194

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

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

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

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引用次数: 0

Mechanistic and hormetic insights into the interaction between dietary bioactive compounds and gut microbiota in modulating human health 膳食生物活性化合物和肠道微生物群在调节人类健康中的相互作用的机制和激效见解

Food chemistry advances

Pub Date : 2025-12-11 DOI: 10.1016/j.focha.2025.101190

Arunkumar Elumalai, Venkatachalapathy Natarajan

The gut microbiota, a complex ecosystem of microorganisms, plays a pivotal role in maintaining host physiology and preventing disease. Emerging evidence indicates that specific dietary bioactive compounds can modulate gut microbial composition and function, thereby influencing systemic metabolic, immune, and neurological health outcomes. This review focuses on major classes of bioactive substances—carotenoids, phenolics, and terpenoids—and critically examines their interactions with the gut microbiota. Unlike previous reviews that broadly address diet–microbiota relationships, this work adopts a compound-specific and mechanistic approach, linking individual bioactives to microbiota-driven physiological pathways that collectively contribute to the prevention and management of chronic diseases such as obesity, diabetes, and cardiovascular disorders. Notably, many of these bioactive–microbiota interactions exhibit hormetic dose–response behavior, wherein moderate exposures activate adaptive cellular defense mechanisms, while excessive intake may induce metabolic stress. By integrating mechanistic and hormetic perspectives, this review provides novel insights for the development of plant-based therapeutic interventions and functional foods. The innovative framework presented here distinguishes this work from existing reviews and advances the field toward evidence-based, microbiome-centered nutrition and disease prevention strategies.

肠道菌群是一个复杂的微生物生态系统，在维持宿主生理和预防疾病方面起着关键作用。新出现的证据表明，特定的膳食生物活性化合物可以调节肠道微生物的组成和功能，从而影响全身代谢、免疫和神经系统的健康结果。这篇综述主要关注生物活性物质的主要类别——类胡萝卜素、酚类物质和萜类物质，并严格检查它们与肠道微生物群的相互作用。与以往广泛探讨饮食-微生物群关系的综述不同，这项工作采用了一种化合物特异性和机制的方法，将个体生物活性与微生物群驱动的生理途径联系起来，这些途径共同有助于预防和管理慢性疾病，如肥胖、糖尿病和心血管疾病。值得注意的是，许多这些生物活性-微生物群相互作用表现出激效剂量反应行为，其中适度暴露激活适应性细胞防御机制，而过量摄入可能引起代谢应激。本文综述了植物性治疗干预和功能性食品的发展，为植物性治疗干预和功能性食品的开发提供了新的见解。本文提出的创新框架将这项工作与现有的综述区分开来，并将该领域推向以证据为基础、以微生物组为中心的营养和疾病预防策略。

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引用次数: 0

Study of the color development during electro-activation of lactose solution for lactulose production 乳果糖生产中乳糖溶液电活化显色的研究

Food chemistry advances

Pub Date : 2025-12-11 DOI: 10.1016/j.focha.2025.101199

Abdullah Nayeem , Djamel Djenane , Seddik Khalloufi , Mohammed Aider

Electro-activation (EA) for lactose isomerization into lactulose, a recognized prebiotic, has emerged as a promising and effective technology. However, despite its advantages, the yellowish colored electro-activated solution must be investigated to optimize lactulose production and new knowledge development. In this study, the color development of EA-lactose solution was studied as a function of electro-activation time (0–60 min), relaxation duration (0, 24, 48, and 72 h), and storage temperature for relaxation (5, 25, and 45 °C). The colorization of EA-lactose solution was compared with a chemically alkalinized lactose solution using KOH under equivalent alkalinity as that formed during electro-activation. The colorization was monitored through CIEL*a*b* color space and UV–vis absorption. The gradual increase of b* showed that the color was intense with the duration of electro-activation and the relaxation time. EA-lactose solutions absorbed light mostly in the UV-B region. To understand the color development, the kinetics were analyzed and were found to follow a zero-order reaction. The relatively lower activation energy showed better performance of the EA isomerization compared to chemical isomerization process. HPLC analyses showed that EA yielded higher lactulose (34.13 %) after 72 h relaxation and 19.44 % galactose, but with an intense yellowish color. Relaxation of 10 h was selected as the optimum, corresponding to lactulose and galactose of 30.39 % and 9.94 %, respectively. A similar result was obtained after 31 h for the chemical isomerization process. Moreover, the presence of oligosaccharides and unknown sugars was observed in HPLC, which may open future research on lactose electro-activation.

乳果糖是一种公认的益生元，电活化法将乳糖异构化为乳果糖是一种有前途的有效技术。然而，尽管有其优点，淡黄色的电活化溶液必须进行研究，以优化乳果糖的生产和新知识的开发。在本研究中，研究了ea -乳糖溶液的显色性与电激活时间（0 - 60 min）、弛豫时间（0、24、48和72 h）和弛豫储存温度（5、25和45°C）的关系。比较了ea -乳糖溶液的显色性与在电活化过程中形成的碱度相等的情况下，用KOH化学碱化乳糖溶液的显色性。通过CIEL*a*b*色彩空间和紫外-可见吸收监测显色。b*的逐渐增加表明，随着电激活时间的延长和弛豫时间的延长，颜色变得更加强烈。ea -乳糖溶液吸收的光主要在UV-B区。为了了解颜色的发展，动力学进行了分析，发现遵循零级反应。相对较低的活化能表明EA异构化比化学异构化具有更好的性能。HPLC分析表明，经72 h松弛后，EA的乳果糖和半乳糖的提取率分别为34.13%和19.44%，但呈强烈的黄色。最佳松弛时间为10 h，乳果糖松弛率为30.39%，半乳糖松弛率为9.94%。在31 h的化学异构化过程中得到了类似的结果。此外，在高效液相色谱中还观察到低聚糖和未知糖的存在，这为乳糖电活化的进一步研究开辟了道路。

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引用次数: 0

Sustainable cultivation and value-addition of green amaranth microgreens through nutritional profiling, packaging, and ready-to-serve beverage formulation 通过营养分析，包装和即食饮料配方，可持续培育和增值的绿色苋菜微型蔬菜

Food chemistry advances

Pub Date : 2025-12-09 DOI: 10.1016/j.focha.2025.101200

Muskan, Ankita Sharma, Divya Sanghi, Divya Tripathi, Mahak Sharma, Priya Mishra, Nirupama, Madhvi Awasthi

This study investigates the cultivation of Green Amaranth Microgreens (GAMG) under natural sunlight, a simple, cost-effective, and sustainable method. It also focuses on extending shelf life through various packaging and storage techniques, aiming to make the nutritional benefits of GAMG more widely accessible. Additionally, a Ready-to-Serve (RTS) beverage was also formulated. To test the feasibility of the cultivation method, the nutritional quality of sunlight-grown GAMG was also compared with other cultivation methods. This revealed that the nutritional quality was comparable in most of the parameters and even superior in some. They exhibited a good level of antioxidants (62.26 % GAE), ascorbic acid (51.2±0.12mg/100 g), calcium (52.15±0.03mg/100 g), and iron (1.31±0.01mg/100 g). To address the inherent challenge of shorter shelf life, the study also evaluated the effectiveness of different packaging materials - plastic clamshells, plastic bags, and paper bags under refrigerated conditions at 5 °C through sensory tests for over 12 days. The results demonstrated that plastic clamshells and plastic bags packaging can effectively extend the shelf life of Green Amaranth Microgreens. The sensory analysis of the RTS beverage from GMAG blended with lemon juice in different proportions showed that the formulation of 25:75 (v/v) can be a solution to the shorter shelf life of microgreens.

本研究探讨了一种简单、经济、可持续的自然光照下栽培绿苋菜（Green Amaranth Microgreens）的方法。它还侧重于通过各种包装和储存技术延长保质期，旨在使GAMG的营养价值更广泛地获得。此外，还制定了一种即食（RTS）饮料。为了验证该栽培方法的可行性，还与其他栽培方法进行了营养品质的比较。这表明，在大多数参数中，营养品质是相当的，甚至在某些参数中更好。抗氧化剂（62.26%）、抗坏血酸（51.2±0.12mg/100 g）、钙（52.15±0.03mg/100 g）和铁（1.31±0.01mg/100 g）含量较高。为了解决保质期较短的固有挑战，该研究还通过超过12天的感官测试，评估了不同包装材料（塑料翻盖、塑料袋和纸袋）在5°C冷藏条件下的有效性。结果表明，塑料翻盖和塑料袋包装能有效延长绿苋菜的保质期。对GMAG与柠檬汁按不同比例调配的RTS饮料进行感官分析，结果表明：以25:75 （v/v）的配比可解决微绿蔬菜保质期较短的问题。

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引用次数: 0

GC–MS analysis, molecular docking and pharmacokinetic evaluation of phytocompounds from Lagerstroemia speciosa (L.) pers. bark and their effect on inflammation target proteins 紫薇植物化合物的GC-MS分析、分子对接及药动学评价。树皮及其对炎症靶蛋白的影响

Food chemistry advances

Pub Date : 2025-12-01 DOI: 10.1016/j.focha.2025.101172

Shahnaz Parvin Sweety , Tahsin Ahmed Rupok , Mst. Sadia Afroz Shoily , Mst. Shahnaj Parvin , Jaytirmoy Barmon , Md. Ekramul Islam

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.

紫薇（Lagerstroemia speciosa）珀耳斯。传统上用于治疗各种疾病，通过体外、体内和计算机方法综合研究了其抗炎潜力。对树皮甲醇提取物进行分馏。在400µg/mL时，氯仿部位（CHF）对热溶血（71.83%）、低渗（62.17%）和AAPH（59.17%）具有显著的保护作用，体外活性最高。在体内，400 mg/kg CHF可使卡拉胶诱导的小鼠足跖水肿减少55.02% （P < 0.01）。GC-MS鉴定了6个主要化合物，其中3 - 9-甲氧基双环[6.1.0]nona-2,4,6-三烯十六烯酸甲酯和1,2-苯二羧酸酯具有较强的COX-2结合。分子动力学模拟证实了这些相互作用的稳定性，具有良好的RMSD和结合自由能。ADME和药物相似度分析提示其具有良好的口服生物利用度。这些发现支持L. speciosa树皮作为植物源性COX-2抑制剂用于抗炎药物开发的有希望的来源。

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引用次数: 0

Enhanced functional and antioxidant properties of rice bran protein through solid-state fermentation 通过固态发酵提高米糠蛋白的功能和抗氧化性能

Food chemistry advances

Pub Date : 2025-12-01 DOI: 10.1016/j.focha.2025.101183

Warathep Buasum , Raintong Singanusong , Monthana Weerawatanakorn , Sirilux Chaijamrus , Tipawan Thongsook

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.

本研究成功地从米糠油工业的副产品脱脂米糠中提取蛋白质，使用固态发酵（SSF）与混合微生物培养物组成的混合曲曲发酵剂。发酵过程中纤维素酶、淀粉酶、中性蛋白酶和碱性蛋白酶活性显著提高，发酵48 h后蛋白提取率高达64.70%。通过喷雾干燥得到的米糠浓缩蛋白（RBPC）含有约50%的蛋白质，其次是膳食纤维。与大米蛋白（RP）和碱提脱脂米糠蛋白（A-DRBP）相比，RBPC的功能和抗氧化性能显著提高。在pH值为9时，RBPC具有较好的溶解度（69.32%）、泡沫稳定性（121.67 ~ 136.67%）和乳液稳定性（38.64 min）。这些改善归功于其富含肽的成分和增加的可溶性膳食纤维。吸水率较低，吸油率与其他样品相当。此外，RBPC具有显著的抗氧化活性。其DPPH和ABTS自由基清除能力分别为17.25和32.46 mg eq Trolox/g干样，总酚含量高（34.30 mg GAE/g干样）。RBPC的氨基酸谱与文献中报道的米糠蛋白的氨基酸谱一致。RBPC主要由短肽组成，从8到46个氨基酸不等。这些发现表明，RBPC在食品工业中是一种用途广泛、前景广阔的原料。

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引用次数: 0

Upcycled sulfated glycosaminoglycan-rich hydrolysates from abalone (Haliotis spp.) viscera exhibit wide spectrum antioxidant and anti-inflammatory activities 从鲍鱼（Haliotis spp.）内脏中提取的升级回收的富含硫酸化糖胺聚糖的水解物具有广谱的抗氧化和抗炎活性

Food chemistry advances

Pub Date : 2025-12-01 DOI: 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。

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引用次数: 0

Effect of intensive smoking combined with drying process for chipotle pepper production: Physicochemical properties, volatile compounds profile and anthraquinone level 烟熏加干燥工艺对辣椒生产的影响：理化性质、挥发性成分及蒽醌含量

Food chemistry advances

Pub Date : 2025-12-01 DOI: 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.

研究了0、3、6、12 h烟熏时间（ST）和60、70℃干燥温度（DT）对辣椒理化性质的影响。颜色、pH和最大穿刺力（MPF）随ST降低，DT之间无显著差异。而ST对复水比（RR）和表观粘度（AV）没有影响。与此相反，ST增加了总酚（TP）、蒽醌（AQ）、总多酚（TPP）、总抗氧化活性（TAA）和挥发性化合物。DT增加了CHP的RR，降低了总酚（TP）、AQ、TPP和总抗氧化活性（TAA）。70℃DT处理显著降低了总磷和总AQ， 3 h、6 h和12 h后总磷含量分别是规定值（≥75 ppm）的2.65倍、4.13倍和6.97倍。虽然在温度为3、6和12时，DT分别使TP降低了32、46和25%，70°C时TP降低了41、70和66%，但仍保持了所需水平。在两种DT下，AQ和挥发性化合物（愈创木酚、苯酚和丁香酚）也有类似的趋势。干燥是一种可持续的替代方法，可以控制非挥发性和挥发性化合物的水平，降低ST，保持热电联产的物理化学性质。

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引用次数: 0