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}
Pub Date : 2025-10-30DOI: 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.
{"title":"Recovery and enrichment of squalene from palm fatty acid distillate using a pilot-scale multistage separation process","authors":"Jalani Nor Faizah, Abdul Wahab Noorshamsiana, Alias Hasliyanti, Zainal Nahrul Hayawin, Abu Bakar Nasrin, Ghulam Kadir Ahmad Parveez","doi":"10.1016/j.focha.2025.101159","DOIUrl":"10.1016/j.focha.2025.101159","url":null,"abstract":"<div><div>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.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"9 ","pages":"Article 101159"},"PeriodicalIF":0.0,"publicationDate":"2025-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145474215","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}
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.
{"title":"Valorization of Sacha Inchi press cake: Technological advances, market, and regulatory considerations for sustainable food applications","authors":"Janet Wamuni Njoroge , Piyawan Phonphimai , Pantaree Khatmorn , Sunantha Ketnawa , Phetnumnuang Tonkla , Vannita Vong , Jaspreet Singh , Lovedeep Kaur , Natthawuddhi Donlao","doi":"10.1016/j.focha.2025.101151","DOIUrl":"10.1016/j.focha.2025.101151","url":null,"abstract":"<div><div>Sacha Inchi (<em>Plukenetia volubilis</em> 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.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"9 ","pages":"Article 101151"},"PeriodicalIF":0.0,"publicationDate":"2025-10-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145417449","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 : 2025-10-26DOI: 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.
{"title":"Bioactive profiling of valorized yoghurt incorporated with dragon fruit peel powder using LC-MS metabolomics","authors":"Nyato Riba , Manish Kumar Singh , Dinesh Chandra Rai , Shankar Lal","doi":"10.1016/j.focha.2025.101156","DOIUrl":"10.1016/j.focha.2025.101156","url":null,"abstract":"<div><div>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.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"9 ","pages":"Article 101156"},"PeriodicalIF":0.0,"publicationDate":"2025-10-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145528026","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 : 2025-10-24DOI: 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.
{"title":"Investigating the impact of sodium acetate-enriched sodium alginate coating on the shelf life of refrigerated hilsa fish slices (Tenualosa ilisha)","authors":"Mst. Sumaia Akhtar, Abdul Barek, Md. Azmir Talukder, Vikash Chandra Roy, Md. Reazul Islam","doi":"10.1016/j.focha.2025.101152","DOIUrl":"10.1016/j.focha.2025.101152","url":null,"abstract":"<div><div>This study investigated the effect of coatings prepared from sodium alginate and sodium acetate on the shelf life of refrigerated hilsa (<em>Tenualosa ilisha</em>) 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 (<em>p</em> > 0.05). During HFS storage, the initial pH values were insignificant, and a steady increase over time was recorded, with SAA-225 remaining lower (<em>p</em> < 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.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"9 ","pages":"Article 101152"},"PeriodicalIF":0.0,"publicationDate":"2025-10-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145417445","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 : 2025-10-24DOI: 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.
{"title":"Natural plant toxins in food: A comprehensive review of health implications, processing changes and regulatory challenges","authors":"Akanksha Choudhary, Tejpal Dhewa","doi":"10.1016/j.focha.2025.101139","DOIUrl":"10.1016/j.focha.2025.101139","url":null,"abstract":"<div><div>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 <em>in vitro</em> and <em>in vivo</em> 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.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"9 ","pages":"Article 101139"},"PeriodicalIF":0.0,"publicationDate":"2025-10-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145363585","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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