Pub Date : 2026-01-21DOI: 10.1016/j.afres.2026.101716
Xia Li , Bulitia Godrick , Tinega Nyamoko Joseph , Fengting Li
Coffee is one of the world’s most traded products, with coffee consumption becoming part of our daily lives. With increasing coffee production and consumption, the coffee trade between producing and non-producing countries is expected to continue growing. However, the coffee supply chain negatively impacts the environment through carbon emissions. As a result, this overview highlights and recommends specific initiatives that the coffee industry can embrace to reduce carbon emissions. These include: the replacement of plastic cup packaging with biodegradable cups; the use of plant-based milk products as opposed to cow milk; the integration of organic farming systems; the use of a heat induction hub to replace LPG gas stove; the reuse of spent coffee ground waste for brick making process and biofuels; introduction of carbon tax and automation of wet mill processing and wastewater reuse. This, in turn, not only reduces carbon footprint but mitigates the impact of climate change thus building a resilient coffee supply chain. Further study could be explored on building a more climate-smart and resilient coffee supply chain.
{"title":"An overview of carbon footprint reduction in the global coffee trade: Sustainable production, consumption","authors":"Xia Li , Bulitia Godrick , Tinega Nyamoko Joseph , Fengting Li","doi":"10.1016/j.afres.2026.101716","DOIUrl":"10.1016/j.afres.2026.101716","url":null,"abstract":"<div><div>Coffee is one of the world’s most traded products, with coffee consumption becoming part of our daily lives. With increasing coffee production and consumption, the coffee trade between producing and non-producing countries is expected to continue growing. However, the coffee supply chain negatively impacts the environment through carbon emissions. As a result, this overview highlights and recommends specific initiatives that the coffee industry can embrace to reduce carbon emissions. These include: the replacement of plastic cup packaging with biodegradable cups; the use of plant-based milk products as opposed to cow milk; the integration of organic farming systems; the use of a heat induction hub to replace LPG gas stove; the reuse of spent coffee ground waste for brick making process and biofuels; introduction of carbon tax and automation of wet mill processing and wastewater reuse. This, in turn, not only reduces carbon footprint but mitigates the impact of climate change thus building a resilient coffee supply chain. Further study could be explored on building a more climate-smart and resilient coffee supply chain.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"6 1","pages":"Article 101716"},"PeriodicalIF":0.0,"publicationDate":"2026-01-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146073632","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}
Edible black soldier fly (Hermetia illucens) larvae (BSFL) contain high-quality protein. Crude BSFL extracts have been studied for alternative dietary protein developments. This study examined four BSFL protein types including albumin (ALB), globulin (GLO), prolamin (PRO), and glutelin (GLU), extracted by Osborne method. Their chemical composition, physical properties, and biological activities were investigated. Each protein exhibited different amino acid compositions and physical properties. Notably, GLU exhibited excellent foaming and emulsifying capacities. To mimic human consumption, all proteins were undergone in vitro digestion, and their biological activities were subsequently measured. The allergenic protein known as invertebrate tropomyosin-1 (TMP1), which was detected in BSFL, ALB, and GLO, was undetecTable after the digestion, suggesting a reduction in allergenicity. Digested PRO (DPRO) presented the strongest ferric reducing activity, while digested GLU (DGLU) was particularly effective in scavenging DPPH and ABTS radicals. DPRO also showed anti-inflammation in macrophage cells and exhibited cytotoxicity against A549, HepG2, and SW620 cell lines. Moreover, no sign of acute toxicity was observed in rats following a single administration of ALB, GLO, or GLU at 2 g/kg bw or PRO at 5 g/kg bw over 14 days.These findings indicated that BSFL-derived proteins obtained by Osborne method are high-quality functional proteins with promising physical and biological activities having the potential use as a sustainable alternative dietary protein and a functional food.
{"title":"Characterization of Osborne-extracted proteins from black soldier fly (Hermetia illucens) larvae: Functional properties, allergenicity, bioactivities, and acute toxicity","authors":"Arpamas Vachiraarunwong , Kwanchanok Praseatsook , Sirinya Taya , Phatthawin Setthaya , Akkasit Jongjareonrak , Min Gi , Rawiwan Wongpoomchai , Jetsada Ruangsuriya","doi":"10.1016/j.afres.2026.101701","DOIUrl":"10.1016/j.afres.2026.101701","url":null,"abstract":"<div><div>Edible black soldier fly (<em>Hermetia illucens</em>) larvae (BSFL) contain high-quality protein. Crude BSFL extracts have been studied for alternative dietary protein developments. This study examined four BSFL protein types including albumin (ALB), globulin (GLO), prolamin (PRO), and glutelin (GLU), extracted by Osborne method. Their chemical composition, physical properties, and biological activities were investigated. Each protein exhibited different amino acid compositions and physical properties. Notably, GLU exhibited excellent foaming and emulsifying capacities. To mimic human consumption, all proteins were undergone <em>in vitro</em> digestion, and their biological activities were subsequently measured. The allergenic protein known as invertebrate tropomyosin-1 (TMP1), which was detected in BSFL, ALB, and GLO, was undetecTable after the digestion, suggesting a reduction in allergenicity. Digested PRO (DPRO) presented the strongest ferric reducing activity, while digested GLU (DGLU) was particularly effective in scavenging DPPH and ABTS radicals. DPRO also showed anti-inflammation in macrophage cells and exhibited cytotoxicity against A549, HepG2, and SW620 cell lines. Moreover, no sign of acute toxicity was observed in rats following a single administration of ALB, GLO, or GLU at 2 g/kg bw or PRO at 5 g/kg bw over 14 days.These findings indicated that BSFL-derived proteins obtained by Osborne method are high-quality functional proteins with promising physical and biological activities having the potential use as a sustainable alternative dietary protein and a functional food.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"6 1","pages":"Article 101701"},"PeriodicalIF":0.0,"publicationDate":"2026-01-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145972843","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}
Medicago sativa L. (alfalfa) is increasingly recognized as a rich source of health-promoting phytochemicals whose efficient, sustainable recovery remains technically challenging. This systematic review revises current extraction strategies and associated bioactive profiles, providing an evidence-based roadmap to obtain extracts valuable for the food, nutraceutical and pharmaceutical sectors. A PRISMA-guided search of PubMed, Scopus and Web of Science (literature up to March 2025) yielded 80 eligible studies. These investigations collectively report 124 distinct bioactive constituents—classified into 13 chemotypes (alkaloids, amino-acid derivatives, carbohydrates, carotenoids, coumarins, coumestans, flavonoids, phenolics, pigments, saponins, sterols, terpenoids and vitamins)—isolated from alfalfa leaves, stems, roots or seeds. Extraction technologies were grouped as conventional (maceration, Soxhlet, hydrodistillation) or innovative (ultrasound-, microwave-, enzyme-, pulsed-electric-field and supercritical-fluid-assisted methods). Meta-comparison shows that innovative technologies—particularly ultrasound-assisted extraction, supercritical CO₂ (with ethanol as co-solvent) achieves equal or superior yields of key flavonoids, phenolics and triterpene saponins while reducing solvent consumption (30–90 %), energy use (40–70 %) and thermal degradation relative to conventional techniques.
苜蓿（Medicago sativa L.）越来越被认为是一种富含促进健康的植物化学物质的来源，其高效、可持续的恢复仍然是技术上的挑战。本系统综述修订了目前的提取策略和相关的生物活性概况，提供了一个基于证据的路线图，以获得对食品、营养保健和制药部门有价值的提取物。prisma引导下对PubMed、Scopus和Web of Science（2025年3月之前的文献）进行检索，得到80项符合条件的研究。这些研究共报告了从苜蓿叶、茎、根或种子中分离出的124种不同的生物活性成分，分为13种化学型（生物碱、氨基酸衍生物、碳水化合物、类胡萝卜素、香豆素、香豆素、黄酮类、酚类、色素、皂苷、甾醇、萜类和维生素）。提取技术分为传统的（浸渍法、索氏法、加氢蒸馏法）和创新的（超声法、微波法、酶法、脉冲电场法和超临界流体辅助法）。荟萃比较表明，与传统技术相比，创新技术——特别是超声辅助提取、超临界co2（以乙醇为共溶剂）——在减少溶剂消耗（30 - 90%）、能源消耗（40 - 70%）和热降解的同时，获得了同等或更高的关键类黄酮、酚类和三萜皂苷的收率。
{"title":"Advances in extracting bioactive constituents from Medicago sativa L. (Alfalfa): A systematic approach of green and conventional techniques","authors":"Parham Joolaei Ahranjani , Hamid Rashidi Nodeh , Zahra Esfandiari , Giovanna Ferrentino","doi":"10.1016/j.afres.2026.101696","DOIUrl":"10.1016/j.afres.2026.101696","url":null,"abstract":"<div><div><em>Medicago sativa</em> L. (alfalfa) is increasingly recognized as a rich source of health-promoting phytochemicals whose efficient, sustainable recovery remains technically challenging. This systematic review revises current extraction strategies and associated bioactive profiles, providing an evidence-based roadmap to obtain extracts valuable for the food, nutraceutical and pharmaceutical sectors. A PRISMA-guided search of PubMed, Scopus and Web of Science (literature up to March 2025) yielded 80 eligible studies. These investigations collectively report 124 distinct bioactive constituents—classified into 13 chemotypes (alkaloids, amino-acid derivatives, carbohydrates, carotenoids, coumarins, coumestans, flavonoids, phenolics, pigments, saponins, sterols, terpenoids and vitamins)—isolated from alfalfa leaves, stems, roots or seeds. Extraction technologies were grouped as conventional (maceration, Soxhlet, hydrodistillation) or innovative (ultrasound-, microwave-, enzyme-, pulsed-electric-field and supercritical-fluid-assisted methods). Meta-comparison shows that innovative technologies—particularly ultrasound-assisted extraction, supercritical CO₂ (with ethanol as co-solvent) achieves equal or superior yields of key flavonoids, phenolics and triterpene saponins while reducing solvent consumption (30–90 %), energy use (40–70 %) and thermal degradation relative to conventional techniques.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"6 1","pages":"Article 101696"},"PeriodicalIF":0.0,"publicationDate":"2026-01-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146034791","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}
Portugal is a notable olive oil-producing country, gaining prominence in the last decade. This study examined how geographic origin influences olive oil quality by analyzing samples from three key regions (Alentejo, Beira Interior, and Trás-os-Montes) and two major cultivars: Cobrançosa and Galega. All oils met the extra-virgin classification criteria, with free acidity consistently below 0.30%, and peroxide values ranging from 2.3 to 6.7 mEq O₂/kg. Alentejo oils were sensorially more intense, showing higher bitterness and pungency (up to 6.1 and 6.8, respectively). Significant chemical differences were also observed: Trás-os-Montes oils presented the highest monounsaturated fatty acid content (up to 76% MUFA), whereas Alentejo showed the greatest concentrations of hydroxytyrosol-based compounds (up to 450 mg/kg) and strong antioxidant activity (DPPH inhibition up to 80%). Beira Interior oils exhibited the highest α-tocopherol levels (up to 428 mg/kg). Heatmaps and principal component analysis (PCA) revealed clear chemical differences based on origin, demonstrating that environmental factors significantly influence composition, oxidative stability, and antioxidant potential. These results highlight the role of terroir in shaping both the sensory and chemical properties of Portuguese olive oils.
{"title":"Can the region of production affect the quality and composition of olive oil? Comparative study on two olive cultivars","authors":"Pedrina Rocha , Sandra Lamas , Susana Casal , Luísa L. Martins , Nuno Rodrigues","doi":"10.1016/j.afres.2026.101689","DOIUrl":"10.1016/j.afres.2026.101689","url":null,"abstract":"<div><div>Portugal is a notable olive oil-producing country, gaining prominence in the last decade. This study examined how geographic origin influences olive oil quality by analyzing samples from three key regions (Alentejo, Beira Interior, and Trás-os-Montes) and two major cultivars: Cobrançosa and Galega. All oils met the extra-virgin classification criteria, with free acidity consistently below 0.30%, and peroxide values ranging from 2.3 to 6.7 mEq O₂/kg. Alentejo oils were sensorially more intense, showing higher bitterness and pungency (up to 6.1 and 6.8, respectively). Significant chemical differences were also observed: Trás-os-Montes oils presented the highest monounsaturated fatty acid content (up to 76% MUFA), whereas Alentejo showed the greatest concentrations of hydroxytyrosol-based compounds (up to 450 mg/kg) and strong antioxidant activity (DPPH inhibition up to 80%). Beira Interior oils exhibited the highest α-tocopherol levels (up to 428 mg/kg). Heatmaps and principal component analysis (PCA) revealed clear chemical differences based on origin, demonstrating that environmental factors significantly influence composition, oxidative stability, and antioxidant potential. These results highlight the role of terroir in shaping both the sensory and chemical properties of Portuguese olive oils.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"6 1","pages":"Article 101689"},"PeriodicalIF":0.0,"publicationDate":"2026-01-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145972921","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}
Grape pomace (GP) is considered a good source of antioxidant active phenolic compounds, including phenolic acids and flavonoids. GP extracts from six Vitis vinifera cultivars were used to determine total polyphenol content, selected flavonoids (myricetin, quercetin, kaempferol, and rutin), phenolic acids (gallic, sinapic, cinnamic, and p-coumaric acids), and antioxidant activity (DPPH, FRAP). The total polyphenol content was from 15.1 (cv. Merlot) to 36.4 (cv. Cabernet Franc) mg GAE/g dry weight (DW), the myricetin content was max. 28.5 (cv. Merlot), quercetin 109 (Cabernet Franc), kaempferol 26.4 (cv. Cabernet Franc) and rutin 66.6 (cv. Cabernet Sauvignon) mg/kg DW in GP extracts. The content of gallic acid was 7.61–70.1, sinapic acid BDL–47.1, cinnamic acid BDL–6.34, and p-coumaric BDL–7.60 mg/kg DW (BDL – below detection limit). The highest antioxidant activity (DPPH method) was determined in GP extract from cv. Dunaj and Cabernet Franc (24.4 µmol TE/g DW), resp. in GP extract cv. Cabernet Franc (91.5 µmol TE/g DW – FRAP method). The aim of the study was to quantify selected biologically active substances present in Vitis vinifera pomace.
{"title":"Phenolic compounds and flavonoids as part of bioactive substances in grape pomace extracts from six cultivars of Vitis vinifera L. grown in the Tajna locality (Slovakia)","authors":"Janette Musilová , Silvia Fedorková , Judita Lidiková , Alena Vollmannová , Zuzana Poláková , Natália Čeryová , Pavol Trebichalský","doi":"10.1016/j.afres.2026.101687","DOIUrl":"10.1016/j.afres.2026.101687","url":null,"abstract":"<div><div>Grape pomace (GP) is considered a good source of antioxidant active phenolic compounds, including phenolic acids and flavonoids. GP extracts from six <em>Vitis vinifera</em> cultivars were used to determine total polyphenol content, selected flavonoids (myricetin, quercetin, kaempferol, and rutin), phenolic acids (gallic, sinapic, cinnamic, and <em>p</em>-coumaric acids), and antioxidant activity (DPPH, FRAP). The total polyphenol content was from 15.1 (cv. Merlot) to 36.4 (cv. Cabernet Franc) mg GAE/g dry weight (DW), the myricetin content was max. 28.5 (cv. Merlot), quercetin 109 (Cabernet Franc), kaempferol 26.4 (cv. Cabernet Franc) and rutin 66.6 (cv. Cabernet Sauvignon) mg/kg DW in GP extracts. The content of gallic acid was 7.61–70.1, sinapic acid BDL–47.1, cinnamic acid BDL–6.34, and <em>p</em>-coumaric BDL–7.60 mg/kg DW (BDL – below detection limit). The highest antioxidant activity (DPPH method) was determined in GP extract from cv. Dunaj and Cabernet Franc (24.4 µmol TE/g DW), resp. in GP extract cv. Cabernet Franc (91.5 µmol TE/g DW – FRAP method). The aim of the study was to quantify selected biologically active substances present in <em>Vitis vinifera</em> pomace.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"6 1","pages":"Article 101687"},"PeriodicalIF":0.0,"publicationDate":"2026-01-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145972922","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 : 2026-01-13DOI: 10.1016/j.afres.2026.101683
Galila A.H. Asker , Essam Mohamed Elsebaie , Manal Salah Abbas Elgendy , Arwa Mohamed Mahmoud Elashry , Sara Riyad Nassef , Hala Ali Yousef Shaat , Fatma M. Saleh , Amira Lotfy Abd Allah , Mona M.H. Mousa
This study evaluated the techno-functional, nutritional, thermal, antioxidant, and sensory characteristics of gluten-free pizza formulated from rice–corn composite flour enriched with prickly pear seeds powder (PPSP) at levels of 0, 5, 10, and 15 %. PPSP demonstrated markedly superior hydration properties compared with rice and corn flours, showing water absorption capacity exceeding 220 %, oil absorption of approximately 190 %, and a swelling power increase of up to 35 %, reflecting its rich fiber and lipid profile. Incorporation of PPSP significantly modified pasting behavior, decreasing peak viscosity by 12–28 %, increasing gelatinization temperature by 3–6°C, and reducing enthalpy by up to 18 %, indicating restricted starch granule swelling and enhanced matrix interactions. PPSP improved the nutritional composition of the flour blends, increasing protein content from 7.6 % to 10.8 %, crude fiber from 1.9 % to 7.4 %, lipids from 1.2 % to 4.9 %, and mineral content by more than 40 %, while reducing carbohydrates and caloric density. Antioxidant analysis showed substantial enhancement in bioactivity, with total phenolics increasing from 12.4 to 231.6 mg GAE/100 g (≈19-fold), flavonoids from 4.8 to 58.3 mg QE/100 g, and DPPH radical scavenging capacity rising from 18 % to 79 % at 15 % PPSP. PPSP also influenced physical characteristics, reducing pizza diameter by 6–11 %, volume by 9–15 %, and increasing thickness by 12–20 % due to higher water-binding capacity. Staling measurements showed improved water retention, with moisture loss reduced by 22–31 % during storage. Sensory evaluation revealed that the 5 % PPSP formulation retained high acceptability (overall score: 8.70 vs. 8.92 in control), while higher levels (10–15 %) led to significant declines in color, flavor, and texture. Overall, PPSP is a promising functional additive that substantially enhances the nutritional, antioxidant, and structural properties of gluten-free pizza while maintaining acceptable sensory quality at moderate inclusion levels.
{"title":"Development and quality evaluation of innovative gluten free pizza containing prickly pear seeds powder as a functional ingredient","authors":"Galila A.H. Asker , Essam Mohamed Elsebaie , Manal Salah Abbas Elgendy , Arwa Mohamed Mahmoud Elashry , Sara Riyad Nassef , Hala Ali Yousef Shaat , Fatma M. Saleh , Amira Lotfy Abd Allah , Mona M.H. Mousa","doi":"10.1016/j.afres.2026.101683","DOIUrl":"10.1016/j.afres.2026.101683","url":null,"abstract":"<div><div>This study evaluated the techno-functional, nutritional, thermal, antioxidant, and sensory characteristics of gluten-free pizza formulated from rice–corn composite flour enriched with prickly pear seeds powder (PPSP) at levels of 0, 5, 10, and 15 %. PPSP demonstrated markedly superior hydration properties compared with rice and corn flours, showing water absorption capacity exceeding 220 %, oil absorption of approximately 190 %, and a swelling power increase of up to 35 %, reflecting its rich fiber and lipid profile. Incorporation of PPSP significantly modified pasting behavior, decreasing peak viscosity by 12–28 %, increasing gelatinization temperature by 3–6°C, and reducing enthalpy by up to 18 %, indicating restricted starch granule swelling and enhanced matrix interactions. PPSP improved the nutritional composition of the flour blends, increasing protein content from 7.6 % to 10.8 %, crude fiber from 1.9 % to 7.4 %, lipids from 1.2 % to 4.9 %, and mineral content by more than 40 %, while reducing carbohydrates and caloric density. Antioxidant analysis showed substantial enhancement in bioactivity, with total phenolics increasing from 12.4 to 231.6 mg GAE/100 g (≈19-fold), flavonoids from 4.8 to 58.3 mg QE/100 g, and DPPH radical scavenging capacity rising from 18 % to 79 % at 15 % PPSP. PPSP also influenced physical characteristics, reducing pizza diameter by 6–11 %, volume by 9–15 %, and increasing thickness by 12–20 % due to higher water-binding capacity. Staling measurements showed improved water retention, with moisture loss reduced by 22–31 % during storage. Sensory evaluation revealed that the 5 % PPSP formulation retained high acceptability (overall score: 8.70 vs. 8.92 in control), while higher levels (10–15 %) led to significant declines in color, flavor, and texture. Overall, PPSP is a promising functional additive that substantially enhances the nutritional, antioxidant, and structural properties of gluten-free pizza while maintaining acceptable sensory quality at moderate inclusion levels.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"6 1","pages":"Article 101683"},"PeriodicalIF":0.0,"publicationDate":"2026-01-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145972784","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 : 2026-01-13DOI: 10.1016/j.afres.2026.101685
William Vera , Henry Daniel Muñoz-More , Luis Alberto Ruiz-Flores , Juliana Maricielo Nole-Jaramillo , Diana María Nolazco-Cama , Luis Alfredo Espinoza-Espinoza
This study combines a bibliometrics analysis and a critical review on the microencapsulation of omega-3 fatty acids derived from animal, plant, and protist sources, aiming to identify scientific trends, advances in oxidative stability, and the physicochemical mechanisms responsible for lipid protection. Research published between 2010 and 2024 in the Scopus, Web of Science, and PubMed databases was examined, selecting 92 studies that met the inclusion criteria. The bibliometric analysis revealed a sustained increase in scientific production, with China, Unites States, and Argentina identified as the leading contributors, and Food Chemistry as the most influential journal in the field. The results demonstrate that microencapsulation processes significantly improve oxidative stability and extend the shelf life of omega-3 fatty acids for up to three months under controlled storage conditions. The most employed techniques were spray drying, complex coacervation, lyophilization, and coaxial electrospraying, all showing the ability to from dense structures with acceptable encapsulation efficiency (>60%) and low zeta potential (approximately -50 mV). The wall materials with the best rheological performance were polysaccharides (maltodextrin, chitosan, gum Arabic) and proteins (zein, whey isolate, and caseinate), which act through electrostatic and hydrophobic interactions that strengthen the protective matrix. The protective effect is attributed to the formation of semipermeable barriers that limit oxygen diffusion and free radical propagation, thereby preserving the profile of essential fatty acids (ALA, EPA, and DHA). These findings reinforce that microencapsulation is an effective strategy for maintaining fatty acid integrity and developing functional foods enriched with omega-3s.
本研究结合文献计量学分析和对来源于动物、植物和原生生物来源的omega-3脂肪酸微胶囊的批判性回顾，旨在确定科学趋势、氧化稳定性的进展以及负责脂质保护的物理化学机制。研究人员检查了2010年至2024年间在Scopus、Web of Science和PubMed数据库中发表的研究，选择了92项符合纳入标准的研究。文献计量分析显示，科学产出持续增长，中国、美国和阿根廷被确定为主要贡献者，食品化学是该领域最具影响力的期刊。结果表明，微胶囊化工艺显著提高了omega-3脂肪酸的氧化稳定性，并在受控的储存条件下将其保质期延长了3个月。最常用的技术是喷雾干燥、复杂凝聚、冻干和同轴电喷涂，这些技术都显示出能够从致密的结构中获得可接受的封装效率（60%）和低zeta电位（约-50 mV）。流变性能最好的壁材是多糖（麦芽糖糊精、壳聚糖、阿拉伯胶）和蛋白质（玉米蛋白、乳清分离物和酪蛋白酸盐），它们通过静电和疏水相互作用增强了保护基质。这种保护作用归因于半透性屏障的形成，限制了氧的扩散和自由基的传播，从而保持了必需脂肪酸（ALA， EPA和DHA）的分布。这些发现强化了微胶囊化是维持脂肪酸完整性和开发富含omega-3的功能性食品的有效策略。
{"title":"Trends and viability of omega-3 fatty acid microencapsulation: A bibliometric and critical analysis","authors":"William Vera , Henry Daniel Muñoz-More , Luis Alberto Ruiz-Flores , Juliana Maricielo Nole-Jaramillo , Diana María Nolazco-Cama , Luis Alfredo Espinoza-Espinoza","doi":"10.1016/j.afres.2026.101685","DOIUrl":"10.1016/j.afres.2026.101685","url":null,"abstract":"<div><div>This study combines a bibliometrics analysis and a critical review on the microencapsulation of omega-3 fatty acids derived from animal, plant, and protist sources, aiming to identify scientific trends, advances in oxidative stability, and the physicochemical mechanisms responsible for lipid protection. Research published between 2010 and 2024 in the Scopus, Web of Science, and PubMed databases was examined, selecting 92 studies that met the inclusion criteria. The bibliometric analysis revealed a sustained increase in scientific production, with China, Unites States, and Argentina identified as the leading contributors, and Food Chemistry as the most influential journal in the field. The results demonstrate that microencapsulation processes significantly improve oxidative stability and extend the shelf life of omega-3 fatty acids for up to three months under controlled storage conditions. The most employed techniques were spray drying, complex coacervation, lyophilization, and coaxial electrospraying, all showing the ability to from dense structures with acceptable encapsulation efficiency (>60%) and low zeta potential (approximately -50 mV). The wall materials with the best rheological performance were polysaccharides (maltodextrin, chitosan, gum Arabic) and proteins (zein, whey isolate, and caseinate), which act through electrostatic and hydrophobic interactions that strengthen the protective matrix. The protective effect is attributed to the formation of semipermeable barriers that limit oxygen diffusion and free radical propagation, thereby preserving the profile of essential fatty acids (ALA, EPA, and DHA). These findings reinforce that microencapsulation is an effective strategy for maintaining fatty acid integrity and developing functional foods enriched with omega-3s.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"6 1","pages":"Article 101685"},"PeriodicalIF":0.0,"publicationDate":"2026-01-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146073635","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 : 2026-01-13DOI: 10.1016/j.afres.2026.101688
Tomás Serrano- González , Carolina Herrera-Lavados , Gipsy Tabilo-Munizaga , Luis Moreno-Osorio , Mario Pérez-Won
Emulsion gels play a crucial role in 3D/4D printing technologies. Although many studies have investigated hydrocolloids to improve the physical properties of emulsion gels with high oil concentrations (>50%), research on low-oil systems remains scarce. Their printability, as well as critical aspects such as thermal processing stability and microstructure regulation after 3D printing, are largely unexplored. This study aimed to evaluate locust bean gum (LBG) (0.50%, 0.75%, and 1.00%) and guar gum (GG) (0.05%, 0.20%, and 0.50%), along with soybean oil (SO) concentrations (10%, 15%, and 20%), on the rheological and textural properties, printability, and postprocessing (baking and microwaving) of 3D printed emulsion gels. The results showed that increased hydrocolloid concentration significantly improved the apparent viscosity, storage modulus (G′), and loss modulus (G′’). Stability increased as hydrocolloid concentration rose and oil concentration decreased, enhancing hardness and reducing adhesiveness while maintaining low dimensional deviation (< 10%) and improving 3D print quality. Printability was enhanced due to new hydrophilic interactions in the emulsion gel. Baking proved to be more effective in maintaining the structural stability of printed gels, resulting in increased hardness and minimal adhesiveness. These findings highlight that incorporating LBG and GG at low SO concentrations produced stable figures for 3D printing, with GG being more suitable for high-quality stable applications. This effect is likely due to GG's higher D-mannosyl:D-galactosyl ratio (2:1), which promotes non-covalent interactions with lentil protein and starch, leading to a denser network structure.
{"title":"Stability, printability, and postprocessing of low oil emulsion gels for 3D printing: Effect of guar gum, locust bean gum, and oil concentration","authors":"Tomás Serrano- González , Carolina Herrera-Lavados , Gipsy Tabilo-Munizaga , Luis Moreno-Osorio , Mario Pérez-Won","doi":"10.1016/j.afres.2026.101688","DOIUrl":"10.1016/j.afres.2026.101688","url":null,"abstract":"<div><div>Emulsion gels play a crucial role in 3D/4D printing technologies. Although many studies have investigated hydrocolloids to improve the physical properties of emulsion gels with high oil concentrations (>50%), research on low-oil systems remains scarce. Their printability, as well as critical aspects such as thermal processing stability and microstructure regulation after 3D printing, are largely unexplored. This study aimed to evaluate locust bean gum (LBG) (0.50%, 0.75%, and 1.00%) and guar gum (GG) (0.05%, 0.20%, and 0.50%), along with soybean oil (SO) concentrations (10%, 15%, and 20%), on the rheological and textural properties, printability, and postprocessing (baking and microwaving) of 3D printed emulsion gels. The results showed that increased hydrocolloid concentration significantly improved the apparent viscosity, storage modulus (G′), and loss modulus (G′’). Stability increased as hydrocolloid concentration rose and oil concentration decreased, enhancing hardness and reducing adhesiveness while maintaining low dimensional deviation (< 10%) and improving 3D print quality. Printability was enhanced due to new hydrophilic interactions in the emulsion gel. Baking proved to be more effective in maintaining the structural stability of printed gels, resulting in increased hardness and minimal adhesiveness. These findings highlight that incorporating LBG and GG at low SO concentrations produced stable figures for 3D printing, with GG being more suitable for high-quality stable applications. This effect is likely due to GG's higher D-mannosyl:D-galactosyl ratio (2:1), which promotes non-covalent interactions with lentil protein and starch, leading to a denser network structure.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"6 1","pages":"Article 101688"},"PeriodicalIF":0.0,"publicationDate":"2026-01-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145972918","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 : 2026-01-10DOI: 10.1016/j.afres.2026.101680
Vijeeta Patil , Geeta R Bharamagoudar , Shashikumar G Totad
In India, rice is the most widely consumed staple food compared to wheat and other millets. However, the emergence of fake or plastic rice, visually indistinguishable from real rice, has raised serious food safety concerns. Consumption of such adulterated rice, made from toxic materials like polystyrene, poses significant health risks. Hence, differentiating counterfeit rice from genuine varieties has become essential. The growing prevalence of synthetic rice poses significant threats to food safety and public health, necessitating the development of reliable and scalable detection systems. This study presents a machine learning-based approach for the identification of fake rice using Support Vector Machine (SVM) and contour analysis. The proposed system leverages image-based features, including morphological, color, and contour-based characteristics, to distinguish real rice grains from spurious ones. In its initial version, referred to as Prediction 1.0, the model employs traditional image processing techniques for feature extraction and uses SVM-support vector machine classifier to perform binary classification. Preprocessing steps such as resizing, orientation correction, and data augmentation enhanced the model’s ability to generalize across different rice varieties and imaging conditions. The system achieved a high classification confidence of 97.3%, demonstrating its robustness and reliability in detecting fake rice. Visual results from the model underscore the effectiveness of contour-based features in discriminating between genuine and counterfeit grains. The findings highlight the strong potential of combining contour analysis with machine learning techniques to build cost-effective, scalable, and automated solutions for quality control in the rice industry.
{"title":"Towards food safety: Identifying fake rice using SVM and contour analysis","authors":"Vijeeta Patil , Geeta R Bharamagoudar , Shashikumar G Totad","doi":"10.1016/j.afres.2026.101680","DOIUrl":"10.1016/j.afres.2026.101680","url":null,"abstract":"<div><div>In India, rice is the most widely consumed staple food compared to wheat and other millets. However, the emergence of fake or plastic rice, visually indistinguishable from real rice, has raised serious food safety concerns. Consumption of such adulterated rice, made from toxic materials like polystyrene, poses significant health risks. Hence, differentiating counterfeit rice from genuine varieties has become essential. The growing prevalence of synthetic rice poses significant threats to food safety and public health, necessitating the development of reliable and scalable detection systems. This study presents a machine learning-based approach for the identification of fake rice using Support Vector Machine (SVM) and contour analysis. The proposed system leverages image-based features, including morphological, color, and contour-based characteristics, to distinguish real rice grains from spurious ones. In its initial version, referred to as <em>Prediction 1.0</em>, the model employs traditional image processing techniques for feature extraction and uses SVM-support vector machine classifier to perform binary classification. Preprocessing steps such as resizing, orientation correction, and data augmentation enhanced the model’s ability to generalize across different rice varieties and imaging conditions. The system achieved a high classification confidence of <strong>97.3%</strong>, demonstrating its robustness and reliability in detecting fake rice. Visual results from the model underscore the effectiveness of contour-based features in discriminating between genuine and counterfeit grains. The findings highlight the strong potential of combining contour analysis with machine learning techniques to build cost-effective, scalable, and automated solutions for quality control in the rice industry.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"6 1","pages":"Article 101680"},"PeriodicalIF":0.0,"publicationDate":"2026-01-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145972919","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 : 2026-01-10DOI: 10.1016/j.afres.2026.101681
Laura Bayés-García , Teresa Calvet , Kiyotaka Sato
The complex polymorphic crystallization and melting behavior of mixtures of the high melting fraction (HMF) of extra virgin olive oil (EVOO) and cocoa butter (CB) was analyzed in the present work. All the mixtures prepared for every 10 % concentration ratio were subjected to a cooling procedure from the molten state (50 °C) to -50 °C at a rate of 2 °C/min, and a subsequent heating to the starting temperature at the same rate. Time-resolved synchrotron radiation X-ray diffraction (SR-XRD) experiments, based on simultaneous small- (SR-SAXD) and wide- (SR-WAXD) angle measurements was used to describe the polymorphism exhibited by single HMF and CB, and selected blends of 30CB/70HMF, 50CB/50HMF and 70CB/30HMF. Six (α-2 L, β’3–2 L, β’2–2 L, β’1–2 L, β’2–3 L, β’1–3 L) and two (Forms I and II) polymorphic forms were encountered in single HMF of EVOO and CB, respectively, at the experimental conditions examined. By contrast, in the blends, HMF crystallized in just two phases (β’3–2 L, β’2–2 L), whereas CB was detected in Forms I, II, IV and V. Many difficulties arose in phase identification, due to the large similarities between polymorphs of the raw materials. The addition of CB resulted in a relevant increase of the crystallization and melting temperatures in the mixtures, which were caused by the formation of Forms IV and V of CB, but also the occurrence of a molecular compound (MC) structure. The promotion of more stable forms of CB may be due to the presence of liquid oil (HMF), which accelerated polymorphic transformations by thermodynamic solvent effects. The results obtained in this work may be suitable for the reduction of saturated fats, favoring the predominance of the monounsaturated ones, like oleic acid.
{"title":"Promotion of stable polymorphs and molecular compound formation in mixtures of a high melting fraction of extra virgin olive oil and cocoa butter","authors":"Laura Bayés-García , Teresa Calvet , Kiyotaka Sato","doi":"10.1016/j.afres.2026.101681","DOIUrl":"10.1016/j.afres.2026.101681","url":null,"abstract":"<div><div>The complex polymorphic crystallization and melting behavior of mixtures of the high melting fraction (HMF) of extra virgin olive oil (EVOO) and cocoa butter (CB) was analyzed in the present work. All the mixtures prepared for every 10 % concentration ratio were subjected to a cooling procedure from the molten state (50 °C) to -50 °C at a rate of 2 °C/min, and a subsequent heating to the starting temperature at the same rate. Time-resolved synchrotron radiation X-ray diffraction (SR-XRD) experiments, based on simultaneous small- (SR-SAXD) and wide- (SR-WAXD) angle measurements was used to describe the polymorphism exhibited by single HMF and CB, and selected blends of 30CB/70HMF, 50CB/50HMF and 70CB/30HMF. Six (α-2 L, β’<sub>3</sub>–2 L, β’<sub>2</sub>–2 L, β’<sub>1</sub>–2 L, β’<sub>2</sub>–3 L, β’<sub>1</sub>–3 L) and two (Forms I and II) polymorphic forms were encountered in single HMF of EVOO and CB, respectively, at the experimental conditions examined. By contrast, in the blends, HMF crystallized in just two phases (β’<sub>3</sub>–2 L, β’<sub>2</sub>–2 L), whereas CB was detected in Forms I, II, IV and V. Many difficulties arose in phase identification, due to the large similarities between polymorphs of the raw materials. The addition of CB resulted in a relevant increase of the crystallization and melting temperatures in the mixtures, which were caused by the formation of Forms IV and V of CB, but also the occurrence of a molecular compound (MC) structure. The promotion of more stable forms of CB may be due to the presence of liquid oil (HMF), which accelerated polymorphic transformations by thermodynamic solvent effects. The results obtained in this work may be suitable for the reduction of saturated fats, favoring the predominance of the monounsaturated ones, like oleic acid.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"6 1","pages":"Article 101681"},"PeriodicalIF":0.0,"publicationDate":"2026-01-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145972916","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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