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}
Pub Date : 2025-12-01DOI: 10.1016/j.focha.2025.101175
Deia Tawalbeh , Fisal Ahmad , Muhammad Hussein Alu’datt , Norizah Mhd. Sarbon
Chickpea protein hydrolysis often suffers from low yield and enzyme efficiency, lengthy processing times, and high costs, resulting in peptides that are unable to achieve superior techno-functional properties and antioxidant activity. This study investigated the impact of ultrasonic pre-treatment on enhancing the techno-functional properties and antioxidant activity of Kabuli chickpea protein hydrolysate. The prepared chickpea protein hydrolysate (CPH) was ultrasonic (20 kHz, 50% amplitude, 50°C, 10s, 2s on/off time, and 15 mins) and treated (UCPH). Results show that the UCPH was significantly higher in protein (80%), moisture (4.37%), and ash (7.83%) than untreated ultrasonic pretreatment (CPH). The UCPH also improved the yield (55.41%), degree of hydrolysis (DH) (70.63%), solubility (83.98 to 100%), and antioxidant activity (DPPH: 61.38%, HRSA: 64.46 %, ferrous ion chelating: 60.67%). Nevertheless, no notable distinctions were observed in the amino acid (AA) composition between UCPH and CPH. In addition, FTIR results revealed slight differences in secondary structure when comparing UCPH and CPH. These results suggest that ultrasonic treatment could significantly enhance chickpea protein's techno-functional properties and antioxidant activity, which is helpful for application in nutraceuticals and the food industry, such as functional food ingredients, cosmeceuticals, nutraceuticals and therapeutics, animal feed and pet nutrition, and sustainable protein alternatives.
{"title":"Production improvement of Kabuli chickpea (Cicer arietinum L.) protein hydrolysates through ultrasonic pre-treatment approach: Impact on techno-functional properties and antioxidant activity","authors":"Deia Tawalbeh , Fisal Ahmad , Muhammad Hussein Alu’datt , Norizah Mhd. Sarbon","doi":"10.1016/j.focha.2025.101175","DOIUrl":"10.1016/j.focha.2025.101175","url":null,"abstract":"<div><div>Chickpea protein hydrolysis often suffers from low yield and enzyme efficiency, lengthy processing times, and high costs, resulting in peptides that are unable to achieve superior techno-functional properties and antioxidant activity. This study investigated the impact of ultrasonic pre-treatment on enhancing the techno-functional properties and antioxidant activity of Kabuli chickpea protein hydrolysate. The prepared chickpea protein hydrolysate (CPH) was ultrasonic (20 kHz, 50% amplitude, 50°C, 10s, 2s on/off time, and 15 mins) and treated (UCPH). Results show that the UCPH was significantly higher in protein (80%), moisture (4.37%), and ash (7.83%) than untreated ultrasonic pretreatment (CPH). The UCPH also improved the yield (55.41%), degree of hydrolysis (DH) (70.63%), solubility (83.98 to 100%), and antioxidant activity (DPPH: 61.38%, HRSA: 64.46 %, ferrous ion chelating: 60.67%). Nevertheless, no notable distinctions were observed in the amino acid (AA) composition between UCPH and CPH. In addition, FTIR results revealed slight differences in secondary structure when comparing UCPH and CPH. These results suggest that ultrasonic treatment could significantly enhance chickpea protein's techno-functional properties and antioxidant activity, which is helpful for application in nutraceuticals and the food industry, such as functional food ingredients, cosmeceuticals, nutraceuticals and therapeutics, animal feed and pet nutrition, and sustainable protein alternatives.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"9 ","pages":"Article 101175"},"PeriodicalIF":0.0,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145624014","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 demand for ready-to-eat (RTE) foods has risen substantially in recent years. In this study, fish finger kebab (FFK), a popular fish-based RTE, was chosen as the model product. Bioactive compounds were extracted from saffron petals using ultrasound-assisted leaching process (UALP), and the freeze-dried saffron petal extracts (FDSPE) was incorporated into minced fish fillets at different concentrations (0, 1, 2, 4 %). The optimized UALP parameters (140 W, 45 min, 25°C) achieved an extraction efficiency (TPC/EC50) of around 27.45. Optimization analysis indicated that the highest FFK freshness occurred in samples with approximately 3.65% FDSPE after around 35 storage days at -18°C, corresponding to a pH of 6.22, peroxide value of 13.3 meq O2/[kg oil], total volatile basic nitrogen of ∼15.72 mg/[100 g], and thiobarbituric acid of ∼0.5 mg MDA/kg. Microbiological analysis showed significant reductions (p < 0.05) in total viable count (3.8 %), Staphylococcus aureus (23.5 %), and molds/yeasts (8.27 %) in the treated samples, with no presence of Salmonella and Escherichia coli. Sensory assessment indicated that samples containing 4 % FDSPE achieved superior ratings for appearance, aroma, color, and overall acceptability compared to other treatments. These findings suggest that FDSPE can serve as an effective natural preservative, offering strong potential for application in RTE, particularly FFK.
{"title":"Comprehensive analysis of the quality mapping in fish finger Kebab containing freeze-dried saffron petal (Crocus sativus L.) extract","authors":"Fatemeh Koushki , Mohsen Mokhtarian , Xiaomeng Wu , An-An Zhang , Hong-Wei Xiao","doi":"10.1016/j.focha.2025.101164","DOIUrl":"10.1016/j.focha.2025.101164","url":null,"abstract":"<div><div>The demand for ready-to-eat (RTE) foods has risen substantially in recent years. In this study, fish finger kebab (FFK), a popular fish-based RTE, was chosen as the model product. Bioactive compounds were extracted from saffron petals using ultrasound-assisted leaching process (UALP), and the freeze-dried saffron petal extracts (FDSPE) was incorporated into minced fish fillets at different concentrations (0, 1, 2, 4 %). The optimized UALP parameters (140 W, 45 min, 25°C) achieved an extraction efficiency (TPC/EC<sub>50</sub>) of around 27.45. Optimization analysis indicated that the highest FFK freshness occurred in samples with approximately 3.65% FDSPE after around 35 storage days at -18°C, corresponding to a pH of 6.22, peroxide value of 13.3 meq O<sub>2</sub>/[kg oil], total volatile basic nitrogen of ∼15.72 mg/[100 g], and thiobarbituric acid of ∼0.5 mg MDA/kg. Microbiological analysis showed significant reductions (<em>p</em> < 0.05) in total viable count (3.8 %), <em>Staphylococcus aureus</em> (23.5 %), and molds/yeasts (8.27 %) in the treated samples, with no presence of <em>Salmonella</em> and <em>Escherichia coli</em>. Sensory assessment indicated that samples containing 4 % FDSPE achieved superior ratings for appearance, aroma, color, and overall acceptability compared to other treatments. These findings suggest that FDSPE can serve as an effective natural preservative, offering strong potential for application in RTE, particularly FFK.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"9 ","pages":"Article 101164"},"PeriodicalIF":0.0,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145624018","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.2025.101189
Meena Yadav
Dietary phytochemicals or dietary hormetins are bioactive compounds present in plant-based food, which show biphasic response. The diversity, dose and frequency of dietary hormetins regulate their bioavailability. Their hormetic actions include improvement in immune responses, regulation of oxidative stress, reducing inflammaging, slowing down aging and preventing neurodegeneration, among other effects on human physiology. This paper discusses various documented dietary hormetins, their sources and actions. The paper also discusses molecular mechanisms of signaling pathways used by dietary hormetins such as Nrf2 signaling pathway, heat shock protein response, and endoplasmic reticulum response. Human clinical trial studies on dietary hormetins are scarce, creating a huge knowledge gap between theory and practice. This paper aims to bring discussion on dietary hormesis at forefront in scientific community. Dietary hormesis has potential for being natural and evolutionarily conserved path for sustained well-being. Changes in the dietary regimens viz. nutrition-based strategies, could prove instrumental in improving overall health and disease resistance of the population at large, without much investment in medical expenses. Our current understanding about benefits of dietary hormesis is still evolving, paving way for rigorous future studies.
{"title":"Dietary hormetic phytochemicals and cellular resilience: Molecular insights - a review","authors":"Meena Yadav","doi":"10.1016/j.focha.2025.101189","DOIUrl":"10.1016/j.focha.2025.101189","url":null,"abstract":"<div><div>Dietary phytochemicals or dietary hormetins are bioactive compounds present in plant-based food, which show biphasic response. The diversity, dose and frequency of dietary hormetins regulate their bioavailability. Their hormetic actions include improvement in immune responses, regulation of oxidative stress, reducing inflammaging, slowing down aging and preventing neurodegeneration, among other effects on human physiology. This paper discusses various documented dietary hormetins, their sources and actions. The paper also discusses molecular mechanisms of signaling pathways used by dietary hormetins such as Nrf2 signaling pathway, heat shock protein response, and endoplasmic reticulum response. Human clinical trial studies on dietary hormetins are scarce, creating a huge knowledge gap between theory and practice. This paper aims to bring discussion on dietary hormesis at forefront in scientific community. Dietary hormesis has potential for being natural and evolutionarily conserved path for sustained well-being. Changes in the dietary regimens <em>viz</em>. nutrition-based strategies, could prove instrumental in improving overall health and disease resistance of the population at large, without much investment in medical expenses. Our current understanding about benefits of dietary hormesis is still evolving, paving way for rigorous future studies.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"9 ","pages":"Article 101189"},"PeriodicalIF":0.0,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145694172","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.2025.101170
Athanasios Kourkopoulos , Dick T.H.M. Sijm , Ivan Aloisi , Serena Rizzo , Stefan P.J. van Leeuwen , Misha F. Vrolijk
The chemical safety of food contact materials (FCMs), particularly those made from recycled paper, is a critical concern due to the potential migration of harmful substances into food. This study employed migration and exhaustive extraction methodologies to evaluate the impact of sample preparation techniques, such as evaporation, reconstitution, solvent selection, and injection volumes, on the identification of non-volatile food contact chemicals (FCCs) via liquid chromatography-high resolution mass spectrometry (LCHRMS). Exhaustive extraction recovered a broader range of analytes, capturing compounds under extreme conditions, while migration yielded less pronounced results. However, certain chemicals, such as tributyl phthalate and ethylparaben were more effectively recovered under migration conditions. Direct injection at a 5 μL volume minimized analyte loss, enhancing detection accuracy for key substances such as bisphenols, perfluorooctanesulfonate (PFOS), and phthalates. Variations in sample preparation methods significantly influenced the extraction of LC-amenable compounds, with reconstitution found to reduce the signal of certain analytes. The inclusion of analytical blanks was critical in identifying and controlling background contamination. Principal Component Analysis (PCA) further revealed distinct profiles between migration and exhaustive extraction samples, highlighting the complementary nature of these approaches. This research supports the development of safer practices in FCM production and hazard analysis.
{"title":"Impact of sample preparation and analytical procedures on the comprehensive identification and measurement of LC-amenable food contact chemicals migrating from recycled paper food contact materials","authors":"Athanasios Kourkopoulos , Dick T.H.M. Sijm , Ivan Aloisi , Serena Rizzo , Stefan P.J. van Leeuwen , Misha F. Vrolijk","doi":"10.1016/j.focha.2025.101170","DOIUrl":"10.1016/j.focha.2025.101170","url":null,"abstract":"<div><div>The chemical safety of food contact materials (FCMs), particularly those made from recycled paper, is a critical concern due to the potential migration of harmful substances into food. This study employed migration and exhaustive extraction methodologies to evaluate the impact of sample preparation techniques, such as evaporation, reconstitution, solvent selection, and injection volumes, on the identification of non-volatile food contact chemicals (FCCs) via liquid chromatography-high resolution mass spectrometry (LC<img>HRMS). Exhaustive extraction recovered a broader range of analytes, capturing compounds under extreme conditions, while migration yielded less pronounced results. However, certain chemicals, such as tributyl phthalate and ethylparaben were more effectively recovered under migration conditions. Direct injection at a 5 μL volume minimized analyte loss, enhancing detection accuracy for key substances such as bisphenols, perfluorooctanesulfonate (PFOS), and phthalates. Variations in sample preparation methods significantly influenced the extraction of LC-amenable compounds, with reconstitution found to reduce the signal of certain analytes. The inclusion of analytical blanks was critical in identifying and controlling background contamination. Principal Component Analysis (PCA) further revealed distinct profiles between migration and exhaustive extraction samples, highlighting the complementary nature of these approaches. This research supports the development of safer practices in FCM production and hazard analysis.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"9 ","pages":"Article 101170"},"PeriodicalIF":0.0,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145623882","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}
Lavender (Lavandula officinalis Mill.) is a valuable species widely used in food and pharmaceutical industries. This study assessed the effects of organic (chitosan, salicylic acid, phenylalanine) and alcoholic (methanol, ethanol, acetone) elicitors on the essential oil yield, composition, and morpho-physiological characters of L. officinalis to identify the most effective treatment. A two-year field experiment employed a Randomized Complete Block Design (RCBD) with three replications, including controls. Elicitor treatments consistently and significantly enhanced key characters. The 0.25 g L−1 chitosan treatment produced the highest essential oil content and yield (1.47 % and 99.36 kg ha−1, respectively), representing a > 15 % increase in content and a > 300 % increase in yield over the control. Twenty-two components were identified, with nine key compounds (e.g., linalool, linalyl acetate, camphor) collectively constituting over 60 % of the oil. Chitosan (0.25 g L−1) and phenylalanine (1000 mg L−1) were the most effective elicitors, increasing the concentration of major monoterpenes by 8–33 % compared to the control. Given the low cost of these elicitors and the significant enhancements in both the quantity and quality of essential oil, their application is a commercially viable strategy for improving lavender production under similar agricultural conditions.
薰衣草（Lavandula officinalis Mill.）是一种广泛应用于食品和制药工业的珍贵物种。本研究考察了有机（壳聚糖、水杨酸、苯丙氨酸）和酒精（甲醇、乙醇、丙酮）激发剂对马尾松挥发油收率、组成和形态生理特性的影响，以确定最有效的处理方法。一项为期两年的现场试验采用随机完全块设计（RCBD），有三个重复，包括对照组。激发剂处理持续显著提高关键性状。0.25 g L−1壳聚糖处理的挥发油含量和产量最高（分别为1.47%和99.36 kg ha−1），与对照相比，挥发油含量和产量分别提高了15%和300%。鉴定出22种成分，其中9种关键化合物（如芳樟醇、醋酸芳樟醇、樟脑）占油的60%以上。壳聚糖（0.25 g L−1）和苯丙氨酸（1000 mg L−1）是最有效的激发剂，与对照相比，主要单萜的浓度增加了8 - 33%。考虑到这些萃取剂的低成本和精油的数量和质量的显著提高，它们的应用是在类似农业条件下提高薰衣草产量的商业上可行的策略。
{"title":"Effects of organic and alcoholic elicitors on content and composition of essential oil characters of Lavender for food application","authors":"Parvin Mahdavi , Mehrab Yadegari , Sadegh Mousavi-Fard","doi":"10.1016/j.focha.2025.101180","DOIUrl":"10.1016/j.focha.2025.101180","url":null,"abstract":"<div><div>Lavender (<em>Lavandula officinalis</em> Mill.) is a valuable species widely used in food and pharmaceutical industries. This study assessed the effects of organic (chitosan, salicylic acid, phenylalanine) and alcoholic (methanol, ethanol, acetone) elicitors on the essential oil yield, composition, and morpho-physiological characters of L. <em>officinalis</em> to identify the most effective treatment. A two-year field experiment employed a Randomized Complete Block Design (RCBD) with three replications, including controls. Elicitor treatments consistently and significantly enhanced key characters. The 0.25 g <em>L</em><sup>−1</sup> chitosan treatment produced the highest essential oil content and yield (1.47 % and 99.36 kg ha<sup>−1</sup>, respectively), representing <em>a</em> > 15 % increase in content and <em>a</em> > 300 % increase in yield over the control. Twenty-two components were identified, with nine key compounds (e.g., linalool, linalyl acetate, camphor) collectively constituting over 60 % of the oil. Chitosan (0.25 g <em>L</em><sup>−1</sup>) and phenylalanine (1000 mg <em>L</em><sup>−1</sup>) were the most effective elicitors, increasing the concentration of major monoterpenes by 8–33 % compared to the control. Given the low cost of these elicitors and the significant enhancements in both the quantity and quality of essential oil, their application is a commercially viable strategy for improving lavender production under similar agricultural conditions.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"10 ","pages":"Article 101180"},"PeriodicalIF":0.0,"publicationDate":"2025-11-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145712167","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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