Food chemistry advances最新文献_第8页

Recovery and enrichment of squalene from palm fatty acid distillate using a pilot-scale multistage separation process 用中试多级分离工艺从棕榈脂肪酸馏出物中回收和富集角鲨烯

Food chemistry advances

Pub Date : 2025-10-30 DOI: 10.1016/j.focha.2025.101159

Jalani Nor Faizah, Abdul Wahab Noorshamsiana, Alias Hasliyanti, Zainal Nahrul Hayawin, Abu Bakar Nasrin, Ghulam Kadir Ahmad Parveez

Palm fatty acid distillate (PFAD), a by-product of palm oil refining, contains valuable bioactive components. Upon extraction of vitamin E from the PFAD, the remaining liquid residue contained approximately 20,000 ppm squalene. The residue is usually discarded as scheduled waste and incurs disposal costs to the industries. The study explored the feasibility of the squalene extraction from the by-product of PFAD processing on a pilot plant scale through the integration of molecular distillation, followed by adsorption chromatography and polishing using activated carbon. Distillation temperatures between 120 °C and 140 °C were optimal for squalene-rich fraction production, increasing the squalene content by 18-fold. Selective desorption from the silica-packed column using 100 % n-hexane at 0.1 L/min could produce squalene with 98 % purity (max). The yield from the pilot-scale extraction was 16.80 kg/tone liquid residue with 90.95 % recovery and an overall enrichment of nearly 60-fold. Fourier Transform Infrared spectroscopy (FTIR) and Nuclear Magnetic Resonance (NMR) analyses confirmed the existence of squalene functional group and structural assignment, respectively. The novelty of this study is the first demonstration of a scalable, integrated process for high-purity squalene recovery from a secondary by-product. The recovery of valuable phytonutrients from the by-product will promote a circular economy to the industries.

棕榈脂肪酸馏出物（PFAD）是棕榈油精炼的副产品，含有有价值的生物活性成分。从PFAD中提取维生素E后，剩余的液体残留物含有大约20,000 ppm的角鲨烯。剩余物通常作为计划废物丢弃，并给工业带来处理费用。本研究探索了在中试规模上采用分子蒸馏、吸附色谱和活性炭抛光相结合的方法从PFAD加工副产物中提取角鲨烯的可行性。120°C ~ 140°C是生产富角鲨烯馏分的最佳温度，可使角鲨烯含量提高18倍。用100%正己烷以0.1 L/min的速度从二氧化硅填充柱上选择性解吸，可得到纯度为98%（最大）的角鲨烯。中试提取液渣得率为16.80 kg/t，回收率为90.95%，总富集率近60倍。傅里叶变换红外光谱（FTIR）和核磁共振（NMR）分析分别证实了角鲨烯官能团和结构配位的存在。这项研究的新颖之处在于首次展示了从二级副产品中回收高纯度角鲨烯的可扩展集成工艺。从副产品中回收有价值的植物营养素将促进工业的循环经济。

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引用次数: 0

Valorization of Sacha Inchi press cake: Technological advances, market, and regulatory considerations for sustainable food applications 印度压饼的价值增值：可持续食品应用的技术进步、市场和监管考虑

Food chemistry advances

Pub Date : 2025-10-26 DOI: 10.1016/j.focha.2025.101151

Janet Wamuni Njoroge , Piyawan Phonphimai , Pantaree Khatmorn , Sunantha Ketnawa , Phetnumnuang Tonkla , Vannita Vong , Jaspreet Singh , Lovedeep Kaur , Natthawuddhi Donlao

Sacha Inchi (Plukenetia volubilis L.) press cake (SP), the nutrient-dense by-product of oil extraction, is rich in high quality proteins, essential fatty acids, and bioactive compounds. However, its use remains constrained by processing, regulatory and market acceptance barriers. This review summarizes recent advances in processing strategies to improve SP’s nutritional, functional, and sensory qualities. Physical treatments (dry/wet fractionation, steaming, autoclaving, roasting and extrusion) increase protein digestibility and solubility while reducing heat-stable antinutrients. Emerging methods, including high-pressure processing, high-pressure homogenization, ultrasonication, microwave treatment, electroconductivity (Ohmic/PEF), and cold plasma technologies enhance extractability and bioactivity while preserving sensitive compounds. Chemical and chemo-enzymatic approaches (e.g., alkaline soaking, cyclodextrin complexation) suppress flavor precursors, whereas enzymatic hydrolysis and fermentation improve bioactive peptide release, digestibility, and functionality. Functional additives (sweeteners, salts, polysaccharides, flavor enhancers) help mask bitterness, while paired with consumer-preferred flavors increase acceptance. Beyond processing, safety approvals (e.g., Thai FDA, EU novel food approval) and consumer perception on sensory, nutritional, and sustainability factors shape its market potential. Currently, SP shows potential across a wide range of food applications and its valorization supports sustainable protein supply chains. Future opportunities depend on integrating processing, safety, and regulatory strategies with consumer-driven innovation.

核桃榨汁饼（SP）是榨油过程中营养丰富的副产品，含有丰富的优质蛋白质、必需脂肪酸和生物活性化合物。然而，它的使用仍然受到加工、监管和市场接受障碍的限制。本文综述了近年来提高SP营养、功能和感官品质的加工策略的研究进展。物理处理（干湿分馏、蒸煮、高压灭菌、烘烤和挤压）提高蛋白质的消化率和溶解度，同时减少热稳定性抗营养物质。新兴的方法，包括高压处理、高压均质、超声、微波处理、电导率（欧姆/PEF）和冷等离子体技术，在保留敏感化合物的同时提高了可提取性和生物活性。化学和化学酶方法（如碱性浸泡、环糊精络合）抑制风味前体，而酶水解和发酵改善生物活性肽的释放、消化率和功能。功能性添加剂（甜味剂、盐、多糖、增味剂）有助于掩盖苦味，而与消费者喜欢的口味搭配，则会增加消费者的接受度。除了加工，安全批准（如泰国FDA、欧盟新食品批准）和消费者对感官、营养和可持续性因素的看法塑造了其市场潜力。目前，SP在广泛的食品应用中显示出潜力，其价值增值支持可持续的蛋白质供应链。未来的机遇取决于将加工、安全和监管战略与消费者驱动的创新相结合。

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引用次数: 0

Bioactive profiling of valorized yoghurt incorporated with dragon fruit peel powder using LC-MS metabolomics 用LC-MS代谢组学分析添加火龙果皮粉的酸奶的生物活性

Food chemistry advances

Pub Date : 2025-10-26 DOI: 10.1016/j.focha.2025.101156

Nyato Riba , Manish Kumar Singh , Dinesh Chandra Rai , Shankar Lal

Foodomics have emerged as an intriguing tool for the identification of the functional components in different fermented foods. Meanwhile, utilization of fruit processing waste for the development of composite dairy products has also become popular in the food industry. The present study delineates with the optimization of valorized yoghurt with incorporated dragon fruit peel powder (DPP) to enhance the functionality of the food. The formulation having 3% DPP was found best acceptable on the scale of sensory, textural and colour value analysis. The optimized yoghurt was showing total phenolic content of 405±2.66 mg GAE/100 g, total flavonoid content of 242±0.06 mg CE/100 g and antioxidant activity of 52.16% DPPH inhibition. Furthermore, an untargeted LC-MS omics have highlighted the presence of 34 major bioactive compounds with multifaceted functional properties. Linoleoyl glycerol, flaviolin, kaempferol coumarate, phenylacetylglycine, fatty acids, amino acids and many derivatives were covered in the metabolome in the RT range from 0.9 to 28 min. Numerous metabolites are known for their anti-inflammatory, anti-cancer, anti-CVD, anti-oxidant activities. This study has shown the enhanced bioactivity of the yoghurt post valorization which could confers a broad range of health benefits to the consumers. Additionally, functional composite foods can be developed utilizing processing waste and by-products to bring sustainability.

食品组学已经成为鉴定不同发酵食品中功能成分的一种有趣的工具。同时，利用水果加工废弃物开发复合乳制品也成为食品工业的热门。本研究对添加火龙果皮粉（DPP）的酸奶进行了优化，以提高食品的功能性。在感官、质地和颜色值分析上，发现含有3% DPP的配方是最可接受的。优化后的酸奶总酚含量为405±2.66 mg GAE/100 g，总黄酮含量为242±0.06 mg CE/100 g，抗氧化活性为52.16%，抑制DPPH。此外，非靶向LC-MS组学显示了34种具有多方面功能特性的主要生物活性化合物的存在。在0.9到28分钟的时间内，代谢组中包括了亚油酰甘油、黄拉酮、山奈酚香豆酸酯、苯乙酰甘氨酸、脂肪酸、氨基酸和许多衍生物。许多代谢物以其抗炎、抗癌、抗心血管疾病、抗氧化活性而闻名。这项研究表明，酸奶在发酵后的生物活性增强，可以给消费者带来广泛的健康益处。此外，可以利用加工废物和副产品开发功能性复合食品，以实现可持续性。

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引用次数: 0

Investigating the impact of sodium acetate-enriched sodium alginate coating on the shelf life of refrigerated hilsa fish slices (Tenualosa ilisha) 富乙酸钠海藻酸钠涂层对冷藏鱼片保质期的影响研究

Food chemistry advances

Pub Date : 2025-10-24 DOI: 10.1016/j.focha.2025.101152

Mst. Sumaia Akhtar, Abdul Barek, Md. Azmir Talukder, Vikash Chandra Roy, Md. Reazul Islam

This study investigated the effect of coatings prepared from sodium alginate and sodium acetate on the shelf life of refrigerated hilsa (Tenualosa ilisha) fish slices (HFS) stored at 4 °C for 12 days. Chemical, microbial, and sensory attributes were analyzed at 3-day intervals. The results of all coating materials for pH stability were insignificant (p > 0.05). During HFS storage, the initial pH values were insignificant, and a steady increase over time was recorded, with SAA-225 remaining lower (p < 0.05). Total volatile basic nitrogen (TVB-N) levels recorded on day 0 were between 22.15–23.93 mg N/100 g of sample for all samples. CON and SAL-2 exceeded spoilage limits by day 3 and 6, respectively, while SAA-225 (32.31 mg N/100 g of sample) remained acceptable until day 9. Thiobarbituric acid reactive substances (TBARS) values indicated that all treatments exceeded on day 6, except for SAA-225, which exceeded on day 9. Microbiological analysis revealed lower counts in SAA-225 (4.51–6.73 log CFU/g in TSA and 4.25–6.32 log CFU/g in VRB). The sensory evaluation of SAA-225 remained acceptable until day 12, indicating that SAA-225 effectively delayed spoilage. These findings suggest that SAA-225 significantly extends the shelf life of HFS. However, future studies on protein patterns and lipid profiles at 4 °C are needed.

本研究研究了海藻酸钠和醋酸钠制备的涂层对4℃冷藏12 d的鱼片（HFS）保质期的影响。每隔3天对化学、微生物和感官属性进行分析。所有涂层材料的pH稳定性结果均不显著（p > 0.05）。在HFS贮藏期间，初始pH值不显著，随着时间的推移呈稳定上升趋势，SAA-225保持较低水平（p < 0.05）。所有样品第0天总挥发性碱性氮（TVB-N）含量在22.15 ~ 23.93 mg N/100 g之间。CON和SAL-2分别在第3天和第6天超过了腐败限制，而SAA-225 （32.31 mg N/100 g样品）直到第9天仍然可以接受。硫代巴比妥酸活性物质（TBARS）值显示，除SAA-225在第9天超标外，所有处理均在第6天超标。微生物学分析显示SAA-225计数较低（TSA为4.51-6.73 log CFU/g， VRB为4.25-6.32 log CFU/g）。SAA-225的感官评价直到第12天仍然可以接受，这表明SAA-225有效地延缓了腐败。这些结果表明，SAA-225显著延长了HFS的保质期。然而，需要对4°C下的蛋白质模式和脂质谱进行进一步的研究。

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引用次数: 0

Natural plant toxins in food: A comprehensive review of health implications, processing changes and regulatory challenges 食品中的天然植物毒素：对健康影响、加工变化和监管挑战的全面审查

Food chemistry advances

Pub Date : 2025-10-24 DOI: 10.1016/j.focha.2025.101139

Akanksha Choudhary, Tejpal Dhewa

Plants produce diverse secondary metabolites such as cyanogenic glycosides, glycoalkaloids, glucosinolates, pyrrolizidine alkaloids, and lectins, which act as defense systems against predators. While beneficial for plants, these compounds may adversely affect humans and other organisms, causing acute poisoning, chronic health disorders, or even fatality. They are found in common foods, including almonds, potatoes, cruciferous vegetables, legumes, cassava, and others. For instance, cassava releases 900–2000 mg Hydrogen Cyanide (HCN)/kg from cyanogenic glycosides, far exceeding the safe threshold of 10 mg/kg, while mustard seeds contain glucosinolates up to 60,000 ppm. Numerous in vitro and in vivo studies confirm that these metabolites exert both beneficial and harmful outcomes depending on the dose, frequency, and individual susceptibility. At optimal intake, they exhibit anti-cancer, antioxidant, anti-microbial, and anti-inflammatory properties. However, excess or prolonged intake can result in nausea, vomiting, gastrointestinal disturbances, neurological damage, teratogenic effects, or long-term effects. Traditional processing techniques, such as boiling, fermentation, and germination, along with modern approaches like high-pressure processing, gamma irradiation, and microwave heating, effectively lower the toxin content. Regulatory bodies, including the World Health Organisation (WHO), European Food Safety Authority (EFSA), and Food and Agriculture Organisation (FAO), have established permissible thresholds to safeguard public health.

植物产生多种次生代谢物，如氰苷、糖生物碱、硫代葡萄糖苷、吡咯利西啶生物碱和凝集素，作为防御捕食者的防御系统。虽然对植物有益，但这些化合物可能对人类和其他生物产生不利影响，引起急性中毒、慢性健康失调，甚至死亡。它们存在于常见的食物中，包括杏仁、土豆、十字花科蔬菜、豆类、木薯等。例如，木薯从氰苷中每公斤释放900-2000毫克氰化氢（HCN），远远超过每公斤10毫克的安全阈值，而芥菜籽含有高达60,000 ppm的硫代葡萄糖苷。大量体外和体内研究证实，这些代谢物的有益和有害结果取决于剂量、频率和个体易感性。在最佳摄入量下，它们具有抗癌、抗氧化、抗微生物和抗炎的特性。然而，过量或长时间摄入可导致恶心、呕吐、胃肠道紊乱、神经损伤、致畸作用或长期影响。传统的加工技术，如煮沸、发酵和发芽，以及现代的方法，如高压加工、伽马辐射和微波加热，有效地降低了毒素含量。包括世界卫生组织（WHO）、欧洲食品安全局（EFSA）和粮食及农业组织（FAO）在内的监管机构已经制定了保障公众健康的允许阈值。

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引用次数: 0

Polysaccharides from defatted sesame seed kernel: Structural characterization and potential applications 脱脂芝麻籽多糖：结构表征及潜在应用

Food chemistry advances

Pub Date : 2025-10-23 DOI: 10.1016/j.focha.2025.101150

Deng-Ju Cai, Hua-Min Liu, Run-Yang Zhang, Yuan-Qing Luo

The defatted sesame kernel is a high-quality source of polysaccharides. However, there is a lack of research on the extraction, purification, structural characterization, and application of polysaccharides from defatted sesame kernel. This study primarily aimed to characterized the structural features of polysaccharides from sesame kernel and investigated their potential applications. Polysaccharides were extracted from defatted sesame kernel using ultrasound-assisted alkali extraction with 5 % (w/w) KOH at 50 °C for 30 min. Following decolorization, deproteinization, and column chromatography with NaCl elution (0, 0.1, 0.3, 0.5, and 0.7 mol/L), five purified polysaccharide fractions (SMP-1, SMP-2, SMP-3, SMP-4, SMP-5) were obtained. The composition and antioxidant activity of polysaccharides were analyzed. SMP-2 was the dominant fraction (36.5 %) and composed of arabinose (42.9 %), galactose (33.3 %), rhamnose (10.2 %), glucuronic acid (6.8 %), and others. The linkage types of SMP-2 are mainly characterized by a linear backbone of (1→5)-linked α-l-arabinofuranosyl units. Additionally, the study found that SMP-1, SMP-2, and SMP-3 remained stable below 250 °C, suggesting their potential use in thermally processed foods requiring heat-resistant polysaccharides. SMP-4 and SMP-5 exhibited pronounced free radical scavenging activities. These findings provide valuable insights for the in-depth research and industrial application of sesame polysaccharides.

脱脂芝麻仁是高品质的多糖来源。但是，对脱脂芝麻仁多糖的提取、纯化、结构表征及应用等方面的研究较少。本研究主要目的是表征芝麻仁多糖的结构特征，并探讨其潜在的应用前景。采用超声辅助碱提取法，以5% (w/w) KOH为溶剂，在50℃下提取30 min。经过脱色、脱蛋白和NaCl洗脱（0、0.1、0.3、0.5和0.7 mol/L）柱层析，得到5个纯化的多糖组分（SMP-1、SMP-2、SMP-3、SMP-4、SMP-5）。分析了多糖的组成和抗氧化活性。SMP-2为优势组分（36.5%），由阿拉伯糖（42.9%）、半乳糖（33.3%）、鼠李糖（10.2%）、葡萄糖醛酸（6.8%）等组成。SMP-2的连锁类型主要以（1→5）链α-l-阿拉伯糖烷基单元的线性主链为特征。此外，该研究发现SMP-1、SMP-2和SMP-3在250°C以下保持稳定，这表明它们在需要耐热多糖的热加工食品中具有潜在的用途。SMP-4和SMP-5具有明显的自由基清除活性。这些发现为芝麻多糖的深入研究和工业应用提供了有价值的见解。

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引用次数: 0

Differential scanning calorimetry (DSC) study of thermal properties of mustard proteins and their application as ingredient in beef patty 差示扫描量热法（DSC）研究芥菜蛋白的热性质及其在牛肉饼中的应用

Food chemistry advances

Pub Date : 2025-10-23 DOI: 10.1016/j.focha.2025.101143

Mohammed Aider , Abdramane Ongoiba , Djamel Djenane

Thermal properties of mustard protein isolate (MPI) were evaluated by differential scanning calorimetry. MPI is mainly composed of albumins 2S and globulins 12S fractions as the major protein fractions. Also, different conditions affected thermal stability of the used MPI such as the protein concentration, the heating rate, pH of the dispersing medium, addition of different amount of sugar and salts (NaCl or CaCl₂). Results revealed that all these conditions must be considered when MPI is used as ingredient in different food matrices, particularly in those subjected to heat treatment such as cooking. Feasibility of beef patty making by using MPI as ingredient was also studied at 1, 2 and 3 % level on meat basis. This study showed that all fresh patties looked similar as the control; indicating that the visual acceptability of the MPI-added beef patty is good. TBARS values were evaluated for fresh samples stored at 4 °C for 24 h and -20 °C after 6 months. Results showed that MPI-added patties have the lowest TBARS values. Also, MPI-added beef patty cooking yield was higher than control (78.27 ± 1.03 %) when MPI was added at 3 % level. This study demonstrated the potential of using MPI in beef patty because of its antioxidant protective effect and good technological impact on product quality.

采用差示扫描量热法研究了芥菜分离蛋白（MPI）的热性能。MPI主要由白蛋白2S和球蛋白12S组分组成。同时，蛋白质浓度、加热速率、分散介质的pH、添加不同量的糖和盐（NaCl或CaCl2）等因素也会影响所用MPI的热稳定性。结果表明，当MPI作为不同食品基质的成分使用时，特别是在经过热处理（如烹饪）的食品基质中，必须考虑所有这些条件。研究了在肉品基础上分别以1%、2%和3%的比例添加MPI作为配料制作牛肉饼的可行性。这项研究表明，所有新鲜的肉饼看起来都和对照组相似；说明添加mpi的牛肉饼的视觉接受度较好。在4°C保存24小时，在-20°C保存6个月后评估新鲜样品的TBARS值。结果表明，mpi增加的党派TBARS值最低。当MPI添加量为3%时，牛肉饼蒸煮率高于对照组（78.27±1.03%）。MPI在牛肉饼中的抗氧化保护作用和对产品质量的良好工艺影响，证明了MPI在牛肉饼中的应用潜力。

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引用次数: 0

Comparative effects of infrared and radio-frequency stabilization on rice bran oil quality: Yields, bioactive compounds, and storage stability 红外和射频稳定对米糠油品质的比较影响：产量、生物活性化合物和储存稳定性

Food chemistry advances

Pub Date : 2025-10-22 DOI: 10.1016/j.focha.2025.101149

Khanitta Ruttarattanamongkol , Teeraporn Kongbangkerd , Saranya Suwanangul , Papungkorn Sangsawad , Phanthipha Laosam , Pittaya Chaikham , Danchai Kreungngern

This study systematically evaluated the mechanistic effects of four stabilization technologies—infrared (IR), vacuum-assisted infrared (IR-VC), hot air-assisted IR (IR-HA), and radio-frequency (RF)—on rice bran oil yield, lipid stability, and bioactive compound retention. All treatments were designed to deliver comparable thermal energy inputs, enabling quantitative comparisons. Among the methods, IR-VC achieved the highest extraction yield (8.87 g/100 g dry basis), while RF treatment provided the strongest suppression of hydrolytic and oxidative deterioration, resulting in the lowest acid value (14.86 mg KOH/g) and peroxide value (6.16 meq O₂/kg) after 8 weeks of storage. Shelf-life projections based on free fatty acid accumulation at 30 °C indicated substantial extensions: RF (39.2 days), IR-VC (27.4 days), IR (16.8 days), and IR-HA (13.4 days), compared with only 1.7 days in non-stabilized controls. IR-VC preserved the highest levels of bioactive compounds during 8-week storage, including γ-tocotrienol (1033 mg/kg), α-tocopherol (360 mg/kg), and γ-oryzanol (6920 mg/kg). These results demonstrate that IR-VC offers a balanced strategy for maximizing oil recovery and bioactive retention, while RF is most effective for extending storage stability. The mechanistic insights provided here can guide engineering design and optimization of rice bran stabilization processes for commercial RBO production.

本研究系统评价了红外（IR）、真空辅助红外（IR- vc）、热空气辅助红外（IR- ha）和射频（RF）四种稳定技术对米糠出油率、脂质稳定性和生物活性化合物保留的机理影响。所有的处理都设计为提供可比较的热能输入，从而实现定量比较。其中，IR-VC的提取率最高（8.87 g/100 g干基），而RF处理对水解和氧化变质的抑制作用最强，8周后酸值最低（14.86 mg KOH/g），过氧化值最低（6.16 meq O2/kg）。基于30°C下游离脂肪酸积累的保质期预测显示，与非稳定对照组仅1.7天相比，RF（39.2天）、IR- vc（27.4天）、IR（16.8天）和IR- ha（13.4天）大幅延长。IR-VC在8周内保存了最高水平的生物活性化合物，包括γ-生育三烯醇（1033 mg/kg）、α-生育酚（360 mg/kg）和γ-谷维素（6920 mg/kg）。这些结果表明，IR-VC为最大限度地提高原油采收率和生物活性保留提供了一种平衡的策略，而RF在延长储存稳定性方面最有效。本文提供的机理见解可以指导商业化RBO生产米糠稳定工艺的工程设计和优化。

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引用次数: 0

Valorization of pumpkin-seed press-cake and hulls from agri-food waste streams 从农业食品废弃物中提取南瓜籽、南瓜饼和南瓜皮

Food chemistry advances

Pub Date : 2025-10-21 DOI: 10.1016/j.focha.2025.101147

Ana Sarinho, Maria Eduarda Costa, Janaina Lima, Leonardo Batista, Rogerio Andrade, Jessica Gonçalves, Carolina Silva, Hugo M. Lisboa

Agrifood side streams from pumpkin processing—seed press-cake and seed hulls—provide underexploited sources of proteins, fibers, lipophiles, and phenolics. This review links green-extraction chemistry to structure–function behavior of pumpkin seed proteins. We evaluate extraction and modification routes by how well they serve food end-uses, grading evidence across yield, purity, digestibility, and interfacial/gel performance. We show that aligning process sequence with function—oil polishing and phenolic tuning before protein isolation, then moderate structure modification—outperforms one-step approaches for neutral-pH beverages, while alkali ± intensification suffices for savory bakery/meat systems. We map molecular determinants to solubility, interfacial activity—emulsifying activity index (EAI) and emulsion stability (ES)—foaming, and gelation, and how phenolics and antinutrients modulate functionality, digestibility, and bioaccessibility. A matrix benchmarks supercritical carbon dioxide (SC-CO₂), deep eutectic solvents (DES), subcritical ethanol–water, pH-shift/isoelectric precipitation, enzyme-assisted routes, and physical intensification for selectivity, scalability, and eco-metrics. Moderate ultrasound or heat-assisted pH-shifting increases solubility and emulsification; mild thermal/alkaline regimes reduce phytic acid and trypsin inhibitors and raise in-vitro protein digestibility (≈86→96%); protein–polysaccharide hybrids enhance oxidative stability. We outline a zero-waste biorefinery sequencing SC-CO₂ for oil; DES or subcritical ethanol–water for phenolics; and aqueous/enzymatic steps for proteins/peptides with solvent recycling. We conclude with priorities for standardization, bioavailability, scale-up, and clean-label formulation.

从南瓜加工过程中产生的农产品——种子压榨饼和种子壳——提供了未被开发的蛋白质、纤维、亲脂剂和酚类物质的来源。本文将绿色提取化学与南瓜籽蛋白的结构功能行为联系起来。我们评估提取和改性路线，通过它们如何服务于食品最终用途，分级证据在产量，纯度，消化率，界面/凝胶性能。我们的研究表明，将工艺顺序与功能油抛光和酚醛调整结合起来，然后进行蛋白质分离，然后进行适度的结构修饰，这对于中性ph饮料来说优于一步法，而对于咸味烘焙/肉类系统来说，碱强化就足够了。我们将分子决定因素映射到溶解度，界面活性-乳化活性指数（EAI）和乳液稳定性(ES) -发泡和凝胶，以及酚类物质和抗营养物质如何调节功能，消化率和生物可及性。该矩阵对超临界二氧化碳（SC-CO₂）、深度共晶溶剂（DES）、亚临界乙醇-水、ph位移/等电沉淀、酶辅助路线和物理强化进行了基准测试，以实现选择性、可扩展性和生态指标。适度的超声或热辅助ph转移增加溶解度和乳化；温和的热/碱性方案减少植酸和胰蛋白酶抑制剂，提高体外蛋白质消化率（≈86→96%）；蛋白质-多糖杂交种增强氧化稳定性。我们概述了零废物生物炼制，对石油进行SC-CO₂测序；DES或亚临界乙醇-水用于酚类；和水/酶的步骤，蛋白质/多肽的溶剂回收。我们总结了标准化、生物利用度、规模扩大和清洁标签制定的优先事项。

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引用次数: 0

Green extraction of polyphenols from fruit waste using deep eutectic solvents and ultrasound-assisted techniques 用深共晶溶剂和超声辅助技术从水果废料中绿色提取多酚

Food chemistry advances

Pub Date : 2025-10-21 DOI: 10.1016/j.focha.2025.101145

Soppadandi Madhuri Raj , Hamid , Rafeeya Shams , Kshirod Kumar Dash

This review examines the effectiveness of green techniques, including Ultrasound-Assisted Extraction (UAE) and Deep Eutectic Solvents (DES), for extracting polyphenols from fruit waste. DES significantly extracts bioactive compounds and ensures high selectivity, sustainability, and enhanced solubility. The combined effect of UAE-DES enhances extraction yield, reduces processing time, and decreases solvent use, making it a greener alternative to conventional extraction methods. UAE-DES synergy maximizes yield with reduced energy consumption, while also serving as a substitute for toxic organic solvents in environmentally friendly extraction processes. The UAE technique utilizes high-frequency sound waves to disrupt cell walls, whereas DES employs environmentally friendly solvents for the selective extraction of phytocompounds. The review examines the effect of process parameters, including those of UAE and DES, on extraction efficiency, such as solvent type, temperature, and time. The extracted polyphenols were further evaluated for their antioxidant activity, bioavailability, and potential health benefits. In addition, the review examines the potential applications of the extracted polyphenols in the food, pharmaceutical, and cosmetic industries, leveraging their natural preservative, flavor-enhancing, and therapeutic properties. This study aims to provide methods for converting fruit waste into useful, health-benefiting compounds, thereby promoting sustainability by reducing waste and valorizing natural resources.

本文综述了超声辅助萃取法（UAE）和深度共晶溶剂法（DES）等绿色技术从水果废弃物中提取多酚的有效性。DES显著提取生物活性化合物，确保高选择性、可持续性和增强的溶解度。UAE-DES的联合作用提高了萃取率，缩短了处理时间，减少了溶剂的使用，使其成为传统萃取方法的绿色替代品。UAE-DES的协同作用在降低能耗的同时最大限度地提高了产量，同时在环保提取过程中也可以替代有毒有机溶剂。UAE技术利用高频声波破坏细胞壁，而DES技术则使用环保溶剂选择性提取植物化合物。考察了溶剂类型、温度和时间等工艺参数对萃取效率的影响，包括UAE法和DES法。提取的多酚进一步评估其抗氧化活性、生物利用度和潜在的健康益处。此外，本文还探讨了提取的多酚在食品、制药和化妆品行业的潜在应用，利用其天然的防腐剂、增强风味和治疗特性。本研究旨在提供将水果废物转化为有益健康的化合物的方法，从而通过减少浪费和增值自然资源来促进可持续性。

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引用次数: 0