Although extensive studies have been conducted on fruit microRNAs, they have mostly focused on microRNA identification and target gene prediction and validation. This review aims to find connections between microRNAs and postharvest properties of fruits based on publications over the last two decades. The postharvest characteristics investigated in this work include fruit ripening and aging, fruit color and browning, fruit sugars and organic acids, and fruit texture. Although an in-depth analysis of downstream signaling pathways is not provided in this study, it is an effort to identify which fruits and which microRNA families have received the most research. This review reveals that miR156, miR164, miR172, miR319, miR396, miR397, miR399, and miR828, with target genes of SPL, MYB, NAC, BGA, LAC, and ACO, have been investigated the most in previous studies. Moreover, it suggests that although microRNAs have essential effects on fruit quality regulation, current research has focused on a limited number of fruit models. Ongoing research on microRNAs in various fruit types will expand our knowledge of their regulatory functions, providing valuable insights into their role in fruit growth and ripening processes.
{"title":"A review of the most important microRNAs involved in fruit postharvest properties","authors":"Seyed Mohammad Samadi , Keyvan Asefpour Vakilian , Seyed Mohamad Javidan","doi":"10.1016/j.focha.2025.101168","DOIUrl":"10.1016/j.focha.2025.101168","url":null,"abstract":"<div><div>Although extensive studies have been conducted on fruit microRNAs, they have mostly focused on microRNA identification and target gene prediction and validation. This review aims to find connections between microRNAs and postharvest properties of fruits based on publications over the last two decades. The postharvest characteristics investigated in this work include fruit ripening and aging, fruit color and browning, fruit sugars and organic acids, and fruit texture. Although an in-depth analysis of downstream signaling pathways is not provided in this study, it is an effort to identify which fruits and which microRNA families have received the most research. This review reveals that miR156, miR164, miR172, miR319, miR396, miR397, miR399, and miR828, with target genes of <em>SPL, MYB, NAC, BGA, LAC</em>, and <em>ACO</em>, have been investigated the most in previous studies. Moreover, it suggests that although microRNAs have essential effects on fruit quality regulation, current research has focused on a limited number of fruit models. Ongoing research on microRNAs in various fruit types will expand our knowledge of their regulatory functions, providing valuable insights into their role in fruit growth and ripening processes.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"9 ","pages":"Article 101168"},"PeriodicalIF":0.0,"publicationDate":"2025-11-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145528027","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 : 2025-11-14DOI: 10.1016/j.focha.2025.101160
Md. Helal Uddin Chowdhury, Shaikh Bokhtear Uddin, Mohammad Omar Faruque
Traditionally, Brownlowia elata Roxb. is employed to treat syphilis and diarrhea; henceforth bioactive potential of this remains unexplored. Its effectiveness in treating helminthic and bacterial-mediated diarrhea alongside antioxidant and cytotoxic potential unfolds for the first time. Among solvent extractives, BuOH BEL contains a broad spectrum of total bioactive contents. These same extracts had paramount total antioxidant capacity and exhibited an IC50 of 26.3µg/ml in the DPPH assay, as well as a lower cytotoxicity of 38.9µg/ml LC50 value. These bioefficiencies are positively correlated with the total bioactive contents present in this plant, as evidenced by the Pearson correlation and PCA analysis. Similarly, 16.5 and 15 mm furthest inhibitory zones were noted with the same BuOH BEL extract, along with taking 0.823 and 1.64 min lower time for paralysis and death, respectively, comparable to levamisole in an anthelmintic assay. GC-MS analysis of this extract uncovered six fatty acyl, prenol lipids, benzene, and steroid derivative compounds. Among them, dodecyl-phthalate and (25S)-3beta-Hydroxycholest-5-en-26-oic acid methyl ester showed prominent binding efficacy against each of the disease-linked receptors, aiming for potent drug-likeness attributes. To this extent, these findings corroborated the plant’s significant anthelmintic and antibacterial activity, which connects to alleviating diarrhea alongside having antioxidative potential.
{"title":"Untangling the biological efficacy and chemical composition of different solvent extractives from Brownlowia elata Roxb. leaves","authors":"Md. Helal Uddin Chowdhury, Shaikh Bokhtear Uddin, Mohammad Omar Faruque","doi":"10.1016/j.focha.2025.101160","DOIUrl":"10.1016/j.focha.2025.101160","url":null,"abstract":"<div><div>Traditionally, <em>Brownlowia elata</em> Roxb. is employed to treat syphilis and diarrhea; henceforth bioactive potential of this remains unexplored. Its effectiveness in treating helminthic and bacterial-mediated diarrhea alongside antioxidant and cytotoxic potential unfolds for the first time. Among solvent extractives, BuOH BEL contains a broad spectrum of total bioactive contents. These same extracts had paramount total antioxidant capacity and exhibited an IC<sub>50</sub> of 26.3µg/ml in the DPPH assay, as well as a lower cytotoxicity of 38.9µg/ml LC<sub>50</sub> value. These bioefficiencies are positively correlated with the total bioactive contents present in this plant, as evidenced by the Pearson correlation and PCA analysis. Similarly, 16.5 and 15 mm furthest inhibitory zones were noted with the same BuOH BEL extract, along with taking 0.823 and 1.64 min lower time for paralysis and death, respectively, comparable to levamisole in an anthelmintic assay. GC-MS analysis of this extract uncovered six fatty acyl, prenol lipids, benzene, and steroid derivative compounds. Among them, dodecyl-phthalate and (25S)-3beta-Hydroxycholest-5-en-26-oic acid methyl ester showed prominent binding efficacy against each of the disease-linked receptors, aiming for potent drug-likeness attributes. To this extent, these findings corroborated the plant’s significant anthelmintic and antibacterial activity, which connects to alleviating diarrhea alongside having antioxidative potential.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"9 ","pages":"Article 101160"},"PeriodicalIF":0.0,"publicationDate":"2025-11-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145528028","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 : 2025-11-13DOI: 10.1016/j.focha.2025.101171
Bawin Ram , Harsh B Jadhav , Sandhya R Shewale , Uday S Annapure
The present study details using sweet lime (Citrus limetta) peel waste in a sequential extraction process to obtain essential oil, hesperidin, and pectin to align with sustainable practices and promote a circular economy. The flavedo portion of the peel was shredded carefully and used for extraction of essential oil using steam and hydro distillation method, while albedo was used for extraction of pectin and hesperidin. The residue obtained after each extraction was used as raw material for the extraction of pectin in a sequential approach. Method of essential oil extraction significantly affected the oil’s composition, d-limonene was the major compound, comprising 67.85% of hydro-distilled oil and 85.46% of steam-distilled oil. Hesperidin extraction involved three different solvents and two distinct extraction temperatures, with the highest yield of ∼0.97% achieved using green solvent ethanol in hot extraction. While high-performance liquid chromatography identified 9.07 µg/mg of hesperidin in extracts obtained through room-temperature ethanol extraction. Pectin extraction compared four acids, with hydrochloric acid yielding the highest 25.58% pectin. Extraction of pectin from different residues resulted in the highest extraction yield of 25.1% from albedo and 21.8% and 8.71% pectin yield from the distillation and hesperidin residues.
{"title":"Demonstrating the sustainable approach in valorizing the Citrus limetta peel","authors":"Bawin Ram , Harsh B Jadhav , Sandhya R Shewale , Uday S Annapure","doi":"10.1016/j.focha.2025.101171","DOIUrl":"10.1016/j.focha.2025.101171","url":null,"abstract":"<div><div>The present study details using sweet lime (<em>Citrus limetta</em>) peel waste in a sequential extraction process to obtain essential oil, hesperidin, and pectin to align with sustainable practices and promote a circular economy. The flavedo portion of the peel was shredded carefully and used for extraction of essential oil using steam and hydro distillation method, while albedo was used for extraction of pectin and hesperidin. The residue obtained after each extraction was used as raw material for the extraction of pectin in a sequential approach. Method of essential oil extraction significantly affected the oil’s composition, <span>d</span>-limonene was the major compound, comprising 67.85% of hydro-distilled oil and 85.46% of steam-distilled oil. Hesperidin extraction involved three different solvents and two distinct extraction temperatures, with the highest yield of ∼0.97% achieved using green solvent ethanol in hot extraction. While high-performance liquid chromatography identified 9.07 µg/mg of hesperidin in extracts obtained through room-temperature ethanol extraction. Pectin extraction compared four acids, with hydrochloric acid yielding the highest 25.58% pectin. Extraction of pectin from different residues resulted in the highest extraction yield of 25.1% from albedo and 21.8% and 8.71% pectin yield from the distillation and hesperidin residues.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"9 ","pages":"Article 101171"},"PeriodicalIF":0.0,"publicationDate":"2025-11-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145579296","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 : 2025-11-09DOI: 10.1016/j.focha.2025.101163
Patrick Casey, Ciarán Beirne, Damian McNeely, Finbarr Murphy
In this study Untargeted LCOrbitrap analysis is used to identify marker compounds which can be used to identify when orange juice beverages have been stored at elevated temperature. Orange juice (OJ) products, with varying levels of Concentrate % and Pulp %, were held at 40 °C for one week to replicate the effects of improper storage. Using untargeted analysis, it was found that this temperature results in a significant increase of flavonoids tangeretin and nobiletin in all sample types measured. Further analysis shows that the increase in flavonoid concentration is closely correlated to the % of orange juice concentrate in the beverage. Further discussion details how these results support and enhance previous studies which have proposed a mechanism for the release of phenolic compounds during heating. It is also shown that the flavonoid compounds hesperidin and naringin did not exhibit repeatable changes following 40 °C storage, in comparison to control samples stored at 4 °C. The contrasting behaviour of hesperidin and naringin compared to tangeretin and nobiletin is also discussed. Potential benefits for using tangeretin and nobiletin as analytical markers for elevated storage temperature, along with the effectiveness of LCOrbitrap for untargeted analysis are also discussed.
{"title":"Identifying marker compounds for elevated storage temperature in orange juice using untargeted LC-Orbitrap analysis","authors":"Patrick Casey, Ciarán Beirne, Damian McNeely, Finbarr Murphy","doi":"10.1016/j.focha.2025.101163","DOIUrl":"10.1016/j.focha.2025.101163","url":null,"abstract":"<div><div>In this study Untargeted LC<img>Orbitrap analysis is used to identify marker compounds which can be used to identify when orange juice beverages have been stored at elevated temperature. Orange juice (OJ) products, with varying levels of Concentrate % and Pulp %, were held at 40 °C for one week to replicate the effects of improper storage. Using untargeted analysis, it was found that this temperature results in a significant increase of flavonoids tangeretin and nobiletin in all sample types measured. Further analysis shows that the increase in flavonoid concentration is closely correlated to the % of orange juice concentrate in the beverage. Further discussion details how these results support and enhance previous studies which have proposed a mechanism for the release of phenolic compounds during heating. It is also shown that the flavonoid compounds hesperidin and naringin did not exhibit repeatable changes following 40 °C storage, in comparison to control samples stored at 4 °C. The contrasting behaviour of hesperidin and naringin compared to tangeretin and nobiletin is also discussed. Potential benefits for using tangeretin and nobiletin as analytical markers for elevated storage temperature, along with the effectiveness of LC<img>Orbitrap for untargeted analysis are also discussed.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"9 ","pages":"Article 101163"},"PeriodicalIF":0.0,"publicationDate":"2025-11-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145528704","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 : 2025-11-06DOI: 10.1016/j.focha.2025.101154
Natalie da Silva Aragão , Midori Nakamura Marques , Bruna Ribeiro de Lima , Ariane de Aguiar Queiros , Esther Belo de Souza , Raimundo Carlos Pereira Júnior , Wallice Paxiúba Duncan , Jaime Paiva Lopes Aguiar , Vanessa de Souza Marinho , Francisca das Chagas do Amaral Souza
Tea derived from Camellia sinensis is among the most widely consumed beverages worldwide, valued for its sensory diversity and health-promoting properties. This study aimed to perform a comprehensive chemical characterization of fifteen commercially available teas marketed in Brazil, focusing on their proximate composition, mineral content, and volatile profile. Analytical determinations included physicochemical parameters, macronutrient quantification, and headspace solid-phase microextraction followed by gas chromatography–mass spectrometry (HS-SPME/GC–MS). A total of 298 volatile and semi-volatile compounds were identified, mainly consisting of aldehydes, alcohols, esters, ketones, and terpenes. Principal component analysis (PCA) demonstrated clear clustering of teas according to processing type, particularly differentiating roasted and oxidized samples. The integration of nutritional and volatile data revealed that both processing intensity and geographical origin strongly influence compositional patterns. These findings provide a basis for authenticity assessment, product standardization, and quality control of Brazilian teas, contributing to the development of value-added functional beverages.
{"title":"Integrated chemical profiling of Camellia sinensis teas marketed in Brazil: Physicochemical, mineral, and volatile compound characterization","authors":"Natalie da Silva Aragão , Midori Nakamura Marques , Bruna Ribeiro de Lima , Ariane de Aguiar Queiros , Esther Belo de Souza , Raimundo Carlos Pereira Júnior , Wallice Paxiúba Duncan , Jaime Paiva Lopes Aguiar , Vanessa de Souza Marinho , Francisca das Chagas do Amaral Souza","doi":"10.1016/j.focha.2025.101154","DOIUrl":"10.1016/j.focha.2025.101154","url":null,"abstract":"<div><div>Tea derived from Camellia sinensis is among the most widely consumed beverages worldwide, valued for its sensory diversity and health-promoting properties. This study aimed to perform a comprehensive chemical characterization of fifteen commercially available teas marketed in Brazil, focusing on their proximate composition, mineral content, and volatile profile. Analytical determinations included physicochemical parameters, macronutrient quantification, and headspace solid-phase microextraction followed by gas chromatography–mass spectrometry (HS-SPME/GC–MS). A total of 298 volatile and semi-volatile compounds were identified, mainly consisting of aldehydes, alcohols, esters, ketones, and terpenes. Principal component analysis (PCA) demonstrated clear clustering of teas according to processing type, particularly differentiating roasted and oxidized samples. The integration of nutritional and volatile data revealed that both processing intensity and geographical origin strongly influence compositional patterns. These findings provide a basis for authenticity assessment, product standardization, and quality control of Brazilian teas, contributing to the development of value-added functional beverages.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"9 ","pages":"Article 101154"},"PeriodicalIF":0.0,"publicationDate":"2025-11-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145474212","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 : 2025-11-05DOI: 10.1016/j.focha.2025.101165
Clarisse Molgom Kolla , Jean Paul Bayang , Benoit Bargui Koubala
Numerous quantity of fruits are wasted annually because of its short postharvest life. To prevent the huge loss during production, fruits may be processed into many products. Therefore, the present study is to investigate the physicochemical and sensory properties of wines produced from doum palm fruits and stored for three months after, preserved by the use of antioxidant substance. The obtained results showed that pH values of the studied wines decrease inversely to the adding sugar percentage. The wines which were stored in the presence of light have very low total protein content (S15AL (0.47) and S15aL (0.74 mg/mL)). The ethanol and titratable acidity content was decreased in all the wines protected by antioxidant and the absence of light after three months. However, the highest value in polyphenols (3.58 mg EqAG/mL) was observed with S10AL prepared with 10 % sugar with the addition of antioxidant and stored for three months in the presence of light. The polyphenols content in all the wines were increased except S15AL, S15Al after 3 months. Most of the non-preserved wines showed a better anti-free radical activity than the preserved wines. Hence, the pulp of doum palm fruit has the ability to be transformed into wine having a good quality.
{"title":"Effect of storage conditions on physicochemical properties, microbiological profile and sensory evaluation of doum palm (Hyphaene thebaica) fruit-based wine","authors":"Clarisse Molgom Kolla , Jean Paul Bayang , Benoit Bargui Koubala","doi":"10.1016/j.focha.2025.101165","DOIUrl":"10.1016/j.focha.2025.101165","url":null,"abstract":"<div><div>Numerous quantity of fruits are wasted annually because of its short postharvest life. To prevent the huge loss during production, fruits may be processed into many products. Therefore, the present study is to investigate the physicochemical and sensory properties of wines produced from doum palm fruits and stored for three months after, preserved by the use of antioxidant substance. The obtained results showed that pH values of the studied wines decrease inversely to the adding sugar percentage. The wines which were stored in the presence of light have very low total protein content (S15AL (0.47) and S15aL (0.74 mg/mL)). The ethanol and titratable acidity content was decreased in all the wines protected by antioxidant and the absence of light after three months. However, the highest value in polyphenols (3.58 mg EqAG/mL) was observed with S10AL prepared with 10 % sugar with the addition of antioxidant and stored for three months in the presence of light. The polyphenols content in all the wines were increased except S15AL, S15Al after 3 months. Most of the non-preserved wines showed a better anti-free radical activity than the preserved wines. Hence, the pulp of doum palm fruit has the ability to be transformed into wine having a good quality.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"9 ","pages":"Article 101165"},"PeriodicalIF":0.0,"publicationDate":"2025-11-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145579291","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 : 2025-11-05DOI: 10.1016/j.focha.2025.101162
Trina Das , Sudip Baran Haiti , Debarchan Mondal , Kakoli Singh Sardar , Niloy Chatterjee , Pubali Dhar
Mustard seed protein is a promising yet underutilized source of plant-based protein with potential health-promoting properties. However, its native form often lacks desired bioactivity due to poor solubility and the predominance of large, inactive protein molecules. This study aimed to enhance the functional, antioxidant, and anti-hypertensive properties of mustard protein through enzymatic hydrolysis using the enzymespapain, alcalase, and pepsin.The isolated mustard protein showed nutritionallysignificant BV and PER of 78.7 % and 2.32, respectively, due to the presence of essential and non-essential amino acids in balanced proportions.Among the three enzymes, alcalase achieved the highest DH% after 210 min, thereby demonstrating the highest antioxidant activity, as evidenced by a vigorous DPPH radical scavenging activity of 57.6 % at 75 mg/mL, followed by papain (51.8 %) and pepsin (36.3 %), respectively. Sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS-PAGE) analysis revealed that alcalase hydrolysates produced peptides with lower molecular weights. The MPH exhibited enhanced solubility at pH 7–9 compared to MPI. Papain hydrolysis resulted in a 113 % increase in EAI (emulsifying activity index) and a 43 % improvement in ESI (emulsifying stability index).Alcalase-derived hydrolysates showed that papain-treated hydrolysates after ultrafiltration using a 3 kDa membrane exhibited the highest ACE-inhibitory activity (IC₅₀: 95 µg/mL), suggesting a potential role in blood pressure regulation.Thus, mustard protein hydrolysates derived from the enzymatic hydrolysis of MPI emerge as a promising source for functional and nutraceutical applications.
{"title":"Enzymatically enhanced mustard (Brassica nigra) protein hydrolysates as a next-generation plant-based pragmatic alternative: Functional and hypotensive efficacy","authors":"Trina Das , Sudip Baran Haiti , Debarchan Mondal , Kakoli Singh Sardar , Niloy Chatterjee , Pubali Dhar","doi":"10.1016/j.focha.2025.101162","DOIUrl":"10.1016/j.focha.2025.101162","url":null,"abstract":"<div><div>Mustard seed protein is a promising yet underutilized source of plant-based protein with potential health-promoting properties. However, its native form often lacks desired bioactivity due to poor solubility and the predominance of large, inactive protein molecules. This study aimed to enhance the functional, antioxidant, and anti-hypertensive properties of mustard protein through enzymatic hydrolysis using the enzymespapain, alcalase, and pepsin.The isolated mustard protein showed nutritionallysignificant BV and PER of 78.7 % and 2.32, respectively, due to the presence of essential and non-essential amino acids in balanced proportions.Among the three enzymes, alcalase achieved the highest DH% after 210 min, thereby demonstrating the highest antioxidant activity, as evidenced by a vigorous DPPH radical scavenging activity of 57.6 % at 75 mg/mL, followed by papain (51.8 %) and pepsin (36.3 %), respectively. Sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS-PAGE) analysis revealed that alcalase hydrolysates produced peptides with lower molecular weights. The MPH exhibited enhanced solubility at pH 7–9 compared to MPI. Papain hydrolysis resulted in a 113 % increase in EAI (emulsifying activity index) and a 43 % improvement in ESI (emulsifying stability index).Alcalase-derived hydrolysates showed that papain-treated hydrolysates after ultrafiltration using a 3 kDa membrane exhibited the highest ACE-inhibitory activity (IC₅₀: 95 µg/mL), suggesting a potential role in blood pressure regulation.Thus, mustard protein hydrolysates derived from the enzymatic hydrolysis of MPI emerge as a promising source for functional and nutraceutical applications.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"10 ","pages":"Article 101162"},"PeriodicalIF":0.0,"publicationDate":"2025-11-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146022930","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 aimed to optimize the microwave-assisted extraction (MAE) process for the selective decaffeination of Gayo Aceh Arabica coffee, focusing on the simultaneous reduction of caffeine (CF) and preservation of chlorogenic acid (CGA), while maintaining sensory quality and antioxidant potential. Response Surface Methodology (RSM) with a Face-Centered Central Composite Design (FCCD) was employed to evaluate the effects of microwave power (300–600 W), extraction time (2–10 min), and feed-to-solvent ratio (F/S) (0.100–0.150 g/mL). The optimal conditions were identified as 450 W microwave power, 10 min of extraction time, and a F/S of 0.125 g/mL. Under these settings, CF reduction reached 68.97 %, while 88.25 % of CGA was retained, resulting in a high selectivity ratio of 1.74. ANOVA and normal probability plot analyses confirmed the validity and predictive accuracy of the developed models. Compared to conventional decaffeination methods such as solvent-based or supercritical CO₂ extraction, MAE demonstrated superior efficiency, shorter processing time, and improved sustainability. Sensory analysis using the Kruskal-Wallis test showed no significant differences (p > 0.05) between decaffeinated and control samples in terms of aroma and taste acceptability. These findings highlight MAE as a viable, eco-friendly alternative for producing functional and specialty coffee products with preserved bioactive and sensory attributes.
{"title":"Simultaneous extraction of caffeine and chlorogenic acid from Arabica coffee using microwave-assisted extraction","authors":"Yuyun Yuniati , Rosidah Wahyu Ningtyas , Exist Saraswati , Maria Agustini , Mahfud Mahfud","doi":"10.1016/j.focha.2025.101158","DOIUrl":"10.1016/j.focha.2025.101158","url":null,"abstract":"<div><div>This study aimed to optimize the microwave-assisted extraction (MAE) process for the selective decaffeination of Gayo Aceh Arabica coffee, focusing on the simultaneous reduction of caffeine (CF) and preservation of chlorogenic acid (CGA), while maintaining sensory quality and antioxidant potential. Response Surface Methodology (RSM) with a Face-Centered Central Composite Design (FCCD) was employed to evaluate the effects of microwave power (300–600 W), extraction time (2–10 min), and feed-to-solvent ratio (F/S) (0.100–0.150 g/mL). The optimal conditions were identified as 450 W microwave power, 10 min of extraction time, and a F/S of 0.125 g/mL. Under these settings, CF reduction reached 68.97 %, while 88.25 % of CGA was retained, resulting in a high selectivity ratio of 1.74. ANOVA and normal probability plot analyses confirmed the validity and predictive accuracy of the developed models. Compared to conventional decaffeination methods such as solvent-based or supercritical CO₂ extraction, MAE demonstrated superior efficiency, shorter processing time, and improved sustainability. Sensory analysis using the Kruskal-Wallis test showed no significant differences (p > 0.05) between decaffeinated and control samples in terms of aroma and taste acceptability. These findings highlight MAE as a viable, eco-friendly alternative for producing functional and specialty coffee products with preserved bioactive and sensory attributes.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"9 ","pages":"Article 101158"},"PeriodicalIF":0.0,"publicationDate":"2025-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145474213","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 widespread availability, irrational use and empirical therapy-based treatment with traditional antibiotics are the main causes of multidrug resistance (MDR) in uropathogenic Escherichia coli (E. coli). In this study, ethanol and aqueous extracts, as well as synthesized silver nanoparticles from Piper chaba roots were combined with four commercially available antibiotics (azithromycin or AZM, furocef, tetracycline or TCN and ciprofloxacin or CIP) at the fractional ratio to enhance their efficacy. The fractional inhibitory concentration (FIC) index was used to estimate the synergistic effect of these combinations of extracts, synthesized nanoparticles and antibiotics. The combinations of PcRE (Np): AZM at a 3:7 ratio, PcRE (Aq): AZM at a 1:9 ratio, and PcRE (Et): CIP at a 5:5 ratio exhibited synergistic effects. Conversely, antagonistic effects were observed with all fractional ratios of TCN, as well as the 5:5, 7:3, and 1:9 ratios of PcRE (Aq): furocef, PcRE (Et): furocef, and PcRE (Np): furocef. The result indicated that PcRE could enhance the efficiency of AZM and CIP. The in silico study found that bioactive compounds of PcREs inhibited the outer membrane protein transporter OmpC and specific efflux pump systems, known as Resistance-Nodulation-Division (RND) systems.
{"title":"Synergistic effect of Piper chaba root extracts and synthesized silver nanoparticles with antibiotics against multidrug-resistant uropathogenic bacteria","authors":"Sultana Rajia , Fatima Khatun , Alima Khanam , Mahafuja Anika , Md. Atikur Rahaman , Most. Hafiza Khatun , Imtiaj Hasan","doi":"10.1016/j.focha.2025.101155","DOIUrl":"10.1016/j.focha.2025.101155","url":null,"abstract":"<div><div>The widespread availability, irrational use and empirical therapy-based treatment with traditional antibiotics are the main causes of multidrug resistance (MDR) in uropathogenic <em>Escherichia coli</em> (<em>E. coli).</em> In this study, ethanol and aqueous extracts, as well as synthesized silver nanoparticles from <em>Piper chaba</em> roots were combined with four commercially available antibiotics (azithromycin or AZM, furocef, tetracycline or TCN and ciprofloxacin or CIP) at the fractional ratio to enhance their efficacy. The fractional inhibitory concentration (FIC) index was used to estimate the synergistic effect of these combinations of extracts, synthesized nanoparticles and antibiotics. The combinations of PcRE (Np): AZM at a 3:7 ratio, PcRE (Aq): AZM at a 1:9 ratio, and PcRE (Et): CIP at a 5:5 ratio exhibited synergistic effects. Conversely, antagonistic effects were observed with all fractional ratios of TCN, as well as the 5:5, 7:3, and 1:9 ratios of PcRE (Aq): furocef, PcRE (Et): furocef, and PcRE (Np): furocef. The result indicated that PcRE could enhance the efficiency of AZM and CIP. The in silico study found that bioactive compounds of PcREs inhibited the outer membrane protein transporter OmpC and specific efflux pump systems, known as Resistance-Nodulation-Division (RND) systems.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"9 ","pages":"Article 101155"},"PeriodicalIF":0.0,"publicationDate":"2025-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145417443","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}
Intestinal barrier dysfunction plays an important role in many disease-development risks, and gut microbiota-derived metabolites are an attractive target to influence intestinal homeostasis and barrier function. Dietary intake has been shown to modulate gut microbiota and microbial metabolite production. Here, the effect of gut microbial metabolites on barrier function in an intestinal Caco-2 epithelial monolayer model and the influence of duckweed (Wolffia globosa) extract treatments on barrier integrity and the expression of tight junctions (TJs) were investigated. Results demonstrated that the combination of the secondary bile acid sodium deoxycholate (SDC) and p-cresol increased permeability of Caco-2 monolayers as reflected by significantly decreased (p < 0.05) transepithelial electrical resistance (TEER) and increased (p < 0.05) fluorescein isothiocyanate-dextran 40 kDa (FITC-D40) flux compared to vehicle control. Alterations induced by SDC and p-cresol were prevented by duckweed polysaccharide (DPS) and protein-enriched extracts (DPT) as evidenced by significantly increased TEER and decreased paracellular flux of FITC-D40. DPS and DPT incubations were also associated with a trend towards increased claudin 1 and occludin expression compared to both control and gut microbial metabolite SDC and p-cresol-treated cells. These results demonstrate that extracts of duckweed protect against the deleterious effects of dysbiotic mediators SDC and p-cresol on intestinal barrier function.
{"title":"Duckweed (Wolffia globosa) improves intestinal epithelial barrier function induced by gut microbial metabolites in vitro","authors":"Suvimol Charoensiddhi , Ryuji Kato , Wei Zhang , Scott Smid","doi":"10.1016/j.focha.2025.101157","DOIUrl":"10.1016/j.focha.2025.101157","url":null,"abstract":"<div><div>Intestinal barrier dysfunction plays an important role in many disease-development risks, and gut microbiota-derived metabolites are an attractive target to influence intestinal homeostasis and barrier function. Dietary intake has been shown to modulate gut microbiota and microbial metabolite production. Here, the effect of gut microbial metabolites on barrier function in an intestinal Caco-2 epithelial monolayer model and the influence of duckweed (<em>Wolffia globosa</em>) extract treatments on barrier integrity and the expression of tight junctions (TJs) were investigated. Results demonstrated that the combination of the secondary bile acid sodium deoxycholate (SDC) and <em>p</em>-cresol increased permeability of Caco-2 monolayers as reflected by significantly decreased (<em>p</em> < 0.05) transepithelial electrical resistance (TEER) and increased (<em>p</em> < 0.05) fluorescein isothiocyanate-dextran 40 kDa (FITC-D40) flux compared to vehicle control. Alterations induced by SDC and <em>p</em>-cresol were prevented by duckweed polysaccharide (DPS) and protein-enriched extracts (DPT) as evidenced by significantly increased TEER and decreased paracellular flux of FITC-D40. DPS and DPT incubations were also associated with a trend towards increased claudin 1 and occludin expression compared to both control and gut microbial metabolite SDC and <em>p</em>-cresol-treated cells. These results demonstrate that extracts of duckweed protect against the deleterious effects of dysbiotic mediators SDC and <em>p</em>-cresol on intestinal barrier function.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"9 ","pages":"Article 101157"},"PeriodicalIF":0.0,"publicationDate":"2025-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145417444","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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