This study investigates the physical modification of native elephant foot yam starch (NEFYS) using heat-moisture treatment (HMT) at 120 °C with 25 % moisture content for 1, 4, and 6 h; ultrasonication (US) at 20 kHz for 30 min; and a combination of both (HMT+US). These treatments significantly (p < 0.05) increased amylose content from 22.39 % in NEFYS to 29.80 % after 6 h of HMT. Dual modification increased resistant starch (RS) from 27.15 % to 40.66 %, and slowly digestible starch (SDS) from 10.82 % to 18.42 %. Pasting analysis showed reduced peak viscosities, with US-treated sample (1172 cP) indicating greater shear resistance, beneficial for weaning food applications. Microscopy revealed spherical granules in NEFYS, while HMT-modified granules showed fissures and surface cavities. Water activity declined with HMT, and all starches retained a C-type crystalline structure. Dual-modified starches also exhibited improved solubility. Overall, physical dual modification improved the functional, thermal, and nutritional properties of elephant foot yam starch. Among all treatments, HMT-1+US offered the best results, including the highest RS content, improved solubility, and pasting stability, highlighting its potential for food and industrial uses.
{"title":"Dual physical modification of elephant foot yam starch: Effects on physicochemical, structural, functional, and digestibility properties","authors":"Tamma Medha , Kamatchi A Rajalechumi , Chagam Koteswara Reddy , Challa Surekha , Sundaramoorthy Haripriya , Sreekantha B Jonnalagadda , Naresh Kumar Katari","doi":"10.1016/j.afres.2025.101616","DOIUrl":"10.1016/j.afres.2025.101616","url":null,"abstract":"<div><div>This study investigates the physical modification of native elephant foot yam starch (NEFYS) using heat-moisture treatment (HMT) at 120 °C with 25 % moisture content for 1, 4, and 6 h; ultrasonication (US) at 20 kHz for 30 min; and a combination of both (HMT+US). These treatments significantly (<em>p</em> < 0.05) increased amylose content from 22.39 % in NEFYS to 29.80 % after 6 h of HMT. Dual modification increased resistant starch (RS) from 27.15 % to 40.66 %, and slowly digestible starch (SDS) from 10.82 % to 18.42 %. Pasting analysis showed reduced peak viscosities, with US-treated sample (1172 cP) indicating greater shear resistance, beneficial for weaning food applications. Microscopy revealed spherical granules in NEFYS, while HMT-modified granules showed fissures and surface cavities. Water activity declined with HMT, and all starches retained a C-type crystalline structure. Dual-modified starches also exhibited improved solubility. Overall, physical dual modification improved the functional, thermal, and nutritional properties of elephant foot yam starch. Among all treatments, HMT-1+US offered the best results, including the highest RS content, improved solubility, and pasting stability, highlighting its potential for food and industrial uses.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"6 1","pages":"Article 101616"},"PeriodicalIF":0.0,"publicationDate":"2025-12-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145921464","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-12-18DOI: 10.1016/j.afres.2025.101600
Mohammad Rastegarpour , Mohammad Sina , Sara Hasanvand , Elham Khanniri , Saeedeh Shojaee-Aliabadi , Amir Mohammad Mortazavian
Carbon quantum dots (CQDs) have appeared as fascinating nanoscale additives obtained from green sources, including plants, food, animal, human, and microbial waste. The distinctive physicochemical properties of CQDs—possessing stable fluorescence, excellent water solubility, and high biological efficacy—render them appropriate for use within the food sector. Therefore, this paper examines the potential of CQDs as nanofillers in biopolymer-based packaging films, highlighting their contributions to mechanical strength, optical clarity, thermal stability, barrier performance, and environmental sustainability. The research explores environmentally sustainable synthesis methods and uses of CQDs in the food industry, such as smart packaging, spoilage detection, and food analysis. Incorporation of CQDs into biopolymer films greatly enhances mechanical strength, optical transparency, and thermal stability while reducing water vapor permeability. These alterations achieve improved preservation of food by inhibiting microbial growth and retarding oxidative spoilage. Furthermore, their fluorescence-based sensing function allows detection of a broad range of contaminants, such as antibiotics (e.g., kanamycin, tetracycline), heavy metals, pesticides, toxins, and food spoilage indicators. Given their multifunctional properties, the application of CQDs is recommended in the development of food packaging systems, such as active films for perishable items, intelligent labels, and coatings with improved barrier characteristics for shelf life extension and quality improvement.
{"title":"Investigating sustainable and renewable sources of carbon quantum dots for utilization in food packaging systems: A review","authors":"Mohammad Rastegarpour , Mohammad Sina , Sara Hasanvand , Elham Khanniri , Saeedeh Shojaee-Aliabadi , Amir Mohammad Mortazavian","doi":"10.1016/j.afres.2025.101600","DOIUrl":"10.1016/j.afres.2025.101600","url":null,"abstract":"<div><div>Carbon quantum dots (CQDs) have appeared as fascinating nanoscale additives obtained from green sources, including plants, food, animal, human, and microbial waste. The distinctive physicochemical properties of CQDs—possessing stable fluorescence, excellent water solubility, and high biological efficacy—render them appropriate for use within the food sector. Therefore, this paper examines the potential of CQDs as nanofillers in biopolymer-based packaging films, highlighting their contributions to mechanical strength, optical clarity, thermal stability, barrier performance, and environmental sustainability. The research explores environmentally sustainable synthesis methods and uses of CQDs in the food industry, such as smart packaging, spoilage detection, and food analysis. Incorporation of CQDs into biopolymer films greatly enhances mechanical strength, optical transparency, and thermal stability while reducing water vapor permeability. These alterations achieve improved preservation of food by inhibiting microbial growth and retarding oxidative spoilage. Furthermore, their fluorescence-based sensing function allows detection of a broad range of contaminants, such as antibiotics (e.g., kanamycin, tetracycline), heavy metals, pesticides, toxins, and food spoilage indicators. Given their multifunctional properties, the application of CQDs is recommended in the development of food packaging systems, such as active films for perishable items, intelligent labels, and coatings with improved barrier characteristics for shelf life extension and quality improvement.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"6 1","pages":"Article 101600"},"PeriodicalIF":0.0,"publicationDate":"2025-12-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145921222","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-12-18DOI: 10.1016/j.afres.2025.101602
Yunzhe Zhang , Yimo Ren , Liling Wang , Lu Li , Qinghua Jia
To increase the γ-aminobutyric acid (GABA) content of germinated brown rice, a method involving constant temperature and humidity was studied, which was different from the traditional soaking method. Firstly, the effects on GABA accumulation in germinated brown rice were studied by means of a single-factor experiment, that considered the following variables: germination time, germination temperature, germination humidity and drying time. Secondly, Box-Behnken design was used to optimize the optimization by response surface methodology. The optimum conditions for GABA accumulation were as follows: germination time of 60 h, germination temperature of 35 °C, germination humidity of 70 %, drying temperature of 45 °C. The GABA content was 49.12 mg/100 g DW, which was 2.23 times higher than that before germination. Additionally, 44 aroma compounds were identified before and after germination. There was an increase in alcohols and acids, and a slight decrease in esters and aldehydes/ketones. The results could provide reference for the application of germinated brown rice with high GABA content.
为提高发芽糙米γ-氨基丁酸（γ-氨基丁酸，GABA）含量，研究了一种不同于传统浸泡法的恒温恒湿法。首先，通过单因素试验研究了萌发时间、萌发温度、萌发湿度和干燥时间对发芽糙米GABA积累的影响。其次，采用响应面法进行Box-Behnken设计优化。GABA积累的最佳条件为萌发时间60 h，萌发温度35℃，萌发湿度70%，干燥温度45℃。GABA含量为49.12 mg/100 g DW，是萌发前的2.23倍。此外，在萌发前后鉴定出44种香气化合物。醇类和酸类增加，酯类和醛类/酮类略有减少。研究结果可为高GABA含量发芽糙米的应用提供参考。
{"title":"Optimization of γ-aminobutyric acid in germinated brown rice using a controlled temperature-humidity method and its effects on the volatile profile","authors":"Yunzhe Zhang , Yimo Ren , Liling Wang , Lu Li , Qinghua Jia","doi":"10.1016/j.afres.2025.101602","DOIUrl":"10.1016/j.afres.2025.101602","url":null,"abstract":"<div><div>To increase the γ-aminobutyric acid (GABA) content of germinated brown rice, a method involving constant temperature and humidity was studied, which was different from the traditional soaking method. Firstly, the effects on GABA accumulation in germinated brown rice were studied by means of a single-factor experiment, that considered the following variables: germination time, germination temperature, germination humidity and drying time. Secondly, Box-Behnken design was used to optimize the optimization by response surface methodology. The optimum conditions for GABA accumulation were as follows: germination time of 60 h, germination temperature of 35 °C, germination humidity of 70 %, drying temperature of 45 °C. The GABA content was 49.12 mg/100 g DW, which was 2.23 times higher than that before germination. Additionally, 44 aroma compounds were identified before and after germination. There was an increase in alcohols and acids, and a slight decrease in esters and aldehydes/ketones. The results could provide reference for the application of germinated brown rice with high GABA content.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"6 1","pages":"Article 101602"},"PeriodicalIF":0.0,"publicationDate":"2025-12-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145921665","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-12-18DOI: 10.1016/j.afres.2025.101604
Pegah Namazi , Behrooz Alizadeh Behbahani , Mohammad Noshad , Alireza Vasiee , Morteza Taki , Hossein Jooyandeh
This study focused on developing a bioactive coating for fresh beef using cell-free supernatant (CFS) from Lactobacillus helveticus strain CMI1 and mucilage from Lepidium perfoliatum (MLP) seeds, aiming to improve biodegradability in packaging. We aimed to evaluate the coating's impact on the shelf life of beef stored for ten days at 4 °C. We measured microbial counts, including total viable counts (TVC), psychrotrophic counts (PTC), fungi, and coliform bacteria in treated samples. Results showed that while microbial growth increased in beef slices, control samples had higher counts than those treated with CFS and mucilage. Specifically, higher concentrations of CFS led to reduced microbial growth. Additionally, samples treated with MLP and 2% CFS exhibited the lowest pH levels compared to controls and significantly reduced moisture loss during storage. Over the ten-day period, these coated samples recorded lower levels of peroxide and thiobarbituric acid reactive substances. The loss of hardness was also less in coated samples compared to controls, with total volatile basic nitrogen levels in MLP + 2% CFS samples significantly below the critical threshold of 15 mg/100 g. Color assessments indicated effective preservation of meat coloration, while sensory evaluations revealed the coated samples received the highest ratings. In this study, Gaussian Process Regression (GPR) model was used to predict key quality indicators such as microbial counts (TVC, PTC, coliforms, fungi), physicochemical parameters (pH, TVBN, PV, TBA, moisture, hardness), color metrics (ΔE) and sensory scores. The model achieved exceptional predictive performance, with R² values consistently exceeding 0.97 and Mean Absolute Percentage Error (MAPE) below 0.9% across all parameters.
{"title":"Biodegradable antimicrobial coating and model prediction based on lab-derived supernatant and Lepidium perfoliatum mucilage for beef preservation","authors":"Pegah Namazi , Behrooz Alizadeh Behbahani , Mohammad Noshad , Alireza Vasiee , Morteza Taki , Hossein Jooyandeh","doi":"10.1016/j.afres.2025.101604","DOIUrl":"10.1016/j.afres.2025.101604","url":null,"abstract":"<div><div>This study focused on developing a bioactive coating for fresh beef using cell-free supernatant (CFS) from <em>Lactobacillus helveticus</em> strain CMI1 and mucilage from <em>Lepidium perfoliatum</em> (MLP) seeds, aiming to improve biodegradability in packaging. We aimed to evaluate the coating's impact on the shelf life of beef stored for ten days at 4 °C. We measured microbial counts, including total viable counts (TVC), psychrotrophic counts (PTC), fungi, and coliform bacteria in treated samples. Results showed that while microbial growth increased in beef slices, control samples had higher counts than those treated with CFS and mucilage. Specifically, higher concentrations of CFS led to reduced microbial growth. Additionally, samples treated with MLP and 2% CFS exhibited the lowest pH levels compared to controls and significantly reduced moisture loss during storage. Over the ten-day period, these coated samples recorded lower levels of peroxide and thiobarbituric acid reactive substances. The loss of hardness was also less in coated samples compared to controls, with total volatile basic nitrogen levels in MLP + 2% CFS samples significantly below the critical threshold of 15 mg/100 g. Color assessments indicated effective preservation of meat coloration, while sensory evaluations revealed the coated samples received the highest ratings. In this study, Gaussian Process Regression (GPR) model was used to predict key quality indicators such as microbial counts (TVC, PTC, coliforms, fungi), physicochemical parameters (pH, TVBN, PV, TBA, moisture, hardness), color metrics (ΔE) and sensory scores. The model achieved exceptional predictive performance, with R² values consistently exceeding 0.97 and Mean Absolute Percentage Error (MAPE) below 0.9% across all parameters.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"6 1","pages":"Article 101604"},"PeriodicalIF":0.0,"publicationDate":"2025-12-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145921727","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 optimized the extrusion parameters using a co-rotating twin-screw extruder for developing a fortified nutritional snack by incorporating silkworm pupae powder (SWP) into germinated Tubtim Chum Phae rice flour (GRF). Response surface methodology (RSM) with a central composite design (CCD) was employed to evaluate the effects of SWP content (10–30 %), screw speed (SC; 350–420 rpm), and feed moisture (FM; 18–24 %) on the quality attributes of the snack. The responses analyzed included expansion ratio (ER), hardness, protein content, γ-aminobutyric acid (GABA), total phenolic content (TPC), total flavonoid content (TFC), antioxidant activity (AOA), and overall liking (OL). The results showed that increasing SWP decreased ER and OL but significantly increased hardness, protein, TPC, TFC, and AOA. Higher SC reduced protein, GABA, TPC, and AOA, whereas higher FM negatively impacted hardness, protein, GABA, and OL. The optimized parameters were 24 % of SWP, 397 rpm of SC, and 18 % of FM. The extrudates exhibited ER of 2.13, hardness of 5.72 kg, protein content of 20.55 %, GABA content of 20.14 mg/100 g dw, TPC of 3388.99 mg GAE/100 g dw, TFC of 325.81 mg QE/100 g dw, AOA of 203.85 mg TE/100 g dw, and OL score of 7.10. The prototype snack had response values close to the predicted values and had higher protein content, TPC, TFC, AOA, and total essential amino acids compared to GRF. These findings indicate that incorporating SWP into GRF improves the nutritional quality of extruded snacks, supporting their potential as functional foods with health benefits.
本研究利用同向旋转双螺杆挤出机优化挤出工艺参数，将蚕蛹粉（SWP）掺入萌发后的蚕蛹米粉（GRF）中，制成强化营养零食。采用响应面法（RSM）和中心复合设计（CCD）评价了SWP含量（10 - 30%）、螺杆转速（350-420 rpm）和饲料水分（FM; 18 - 24%）对零食品质属性的影响。分析的响应包括膨胀比（ER）、硬度、蛋白质含量、γ-氨基丁酸（GABA）、总酚含量（TPC）、总黄酮含量（TFC）、抗氧化活性（AOA）和总喜欢度（OL）。结果表明，SWP的增加降低了ER和OL，但显著提高了硬度、蛋白质、TPC、TFC和AOA。较高的SC降低了蛋白质、GABA、TPC和AOA，而较高的FM对硬度、蛋白质、GABA和OL有负面影响。优化参数为：SWP为24%，SC为397 rpm， FM为18%。挤出物的ER为2.13，硬度为5.72 kg，蛋白质含量为20.55%，GABA含量为20.14 mg/100 g dw， TPC为3388.99 mg GAE/100 g dw， TFC为325.81 mg QE/100 g dw， AOA为203.85 mg TE/100 g dw， OL评分为7.10。与GRF相比，原型小吃的响应值接近预测值，具有更高的蛋白质含量、TPC、TFC、AOA和总必需氨基酸。这些发现表明，将SWP纳入GRF可改善挤压小吃的营养质量，支持其作为具有健康益处的功能食品的潜力。
{"title":"Optimization of extrusion parameters for germinated Tubtim Chum Phae rice flour-based extruded snack fortified with silkworm pupae using response surface methodology","authors":"Pimchada Itthivadhanapong , Sukrichaya Hemathulin , Jinda Jandaruang , Chutikarn Kapcum , Titinan Hemadhulin , Sumeth Piayura","doi":"10.1016/j.afres.2025.101596","DOIUrl":"10.1016/j.afres.2025.101596","url":null,"abstract":"<div><div>This study optimized the extrusion parameters using a co-rotating twin-screw extruder for developing a fortified nutritional snack by incorporating silkworm pupae powder (SWP) into germinated Tubtim Chum Phae rice flour (GRF). Response surface methodology (RSM) with a central composite design (CCD) was employed to evaluate the effects of SWP content (10–30 %), screw speed (SC; 350–420 rpm), and feed moisture (FM; 18–24 %) on the quality attributes of the snack. The responses analyzed included expansion ratio (ER), hardness, protein content, γ-aminobutyric acid (GABA), total phenolic content (TPC), total flavonoid content (TFC), antioxidant activity (AOA), and overall liking (OL). The results showed that increasing SWP decreased ER and OL but significantly increased hardness, protein, TPC, TFC, and AOA. Higher SC reduced protein, GABA, TPC, and AOA, whereas higher FM negatively impacted hardness, protein, GABA, and OL. The optimized parameters were 24 % of SWP, 397 rpm of SC, and 18 % of FM. The extrudates exhibited ER of 2.13, hardness of 5.72 kg, protein content of 20.55 %, GABA content of 20.14 mg/100 g dw, TPC of 3388.99 mg GAE/100 g dw, TFC of 325.81 mg QE/100 g dw, AOA of 203.85 mg TE/100 g dw, and OL score of 7.10. The prototype snack had response values close to the predicted values and had higher protein content, TPC, TFC, AOA, and total essential amino acids compared to GRF. These findings indicate that incorporating SWP into GRF improves the nutritional quality of extruded snacks, supporting their potential as functional foods with health benefits.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"6 1","pages":"Article 101596"},"PeriodicalIF":0.0,"publicationDate":"2025-12-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145921735","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-12-18DOI: 10.1016/j.afres.2025.101597
Dalma Nagy-Réder , Zsófia Birinyi , Nándor Fodor , Marianna Rakszegi , Katalin Ács , Attila Berényi , Ferenc Békés , Gyöngyvér Gell
Wheat is highly sensitive to environmental changes, and climate change, - marked by rising CO₂ levels and frequent droughts—threatens its yield and quality. This study examined four Hungarian bread wheat varieties (Triticum aestivum ssp. aestivum) grown under RCP6.0 climate conditions in phytotron chambers, focusing on elevated CO₂ (650 ppm), drought stress during anthesis and grain filling, and their combination. We analyzed mature grain storage proteins and FODMAP-related carbohydrates using SE- and RP-HPLC, enzymatic/spectrophotometric methods, and HPLC-MS. Significant changes were observed in protein composition: glutenin-to-gliadin ratios decreased, while HMW-to-LMW glutenin ratios increased by 3–112 %, depending on cultivar and treatment. Environmental stress also affected health-related compounds. Celiac-related immunoreactive peptides (R5 and G12 antibodies) increased, especially under drought stress. Conversely, fructan levels—linked to IBS-like symptoms—decreased by 1.5–42 %, except during drought at grain filling. These findings demonstrate that elevated CO₂ and drought stress, individually and combined, significantly influence the protein and FODMAP carbohydrate content and composition of wheat grains, impacting both techno-functional and health-related quality attributes.
{"title":"The effect of drought stress and elevated CO2 on the protein, fructan, and short-chain carbohydrate composition of different wheat varieties","authors":"Dalma Nagy-Réder , Zsófia Birinyi , Nándor Fodor , Marianna Rakszegi , Katalin Ács , Attila Berényi , Ferenc Békés , Gyöngyvér Gell","doi":"10.1016/j.afres.2025.101597","DOIUrl":"10.1016/j.afres.2025.101597","url":null,"abstract":"<div><div>Wheat is highly sensitive to environmental changes, and climate change, - marked by rising CO₂ levels and frequent droughts—threatens its yield and quality. This study examined four Hungarian bread wheat varieties (<em>Triticum aestivum</em> ssp. <em>aestivum</em>) grown under RCP6.0 climate conditions in phytotron chambers, focusing on elevated CO₂ (650 ppm), drought stress during anthesis and grain filling, and their combination. We analyzed mature grain storage proteins and FODMAP-related carbohydrates using SE- and RP-HPLC, enzymatic/spectrophotometric methods, and HPLC-MS. Significant changes were observed in protein composition: glutenin-to-gliadin ratios decreased, while HMW-to-LMW glutenin ratios increased by 3–112 %, depending on cultivar and treatment. Environmental stress also affected health-related compounds. Celiac-related immunoreactive peptides (R5 and G12 antibodies) increased, especially under drought stress. Conversely, fructan levels—linked to IBS-like symptoms—decreased by 1.5–42 %, except during drought at grain filling. These findings demonstrate that elevated CO₂ and drought stress, individually and combined, significantly influence the protein and FODMAP carbohydrate content and composition of wheat grains, impacting both techno-functional and health-related quality attributes.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"6 1","pages":"Article 101597"},"PeriodicalIF":0.0,"publicationDate":"2025-12-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145921267","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-12-18DOI: 10.1016/j.afres.2025.101614
Laya Alphonse
Nowadays, traditional fermented condiments (TFC) are increasing much interests in the cancer prevention and treatment. Various studies were carried out in vitro and in vivo and in animal models as well as clinical trials demonstrated the efficacy of TFC for cancer prevention. TFC contain numerous bioactive compounds biosynthetized by microbial activities, as well as gut microbiota composition which act by various molecular mechanisms. The study summarizes the bioactive compounds and probiotics inTFC and discusses the mechanisms of action of these various metabolites and probiotics for cancer prevention and treatment. Probiotic microorganisms including Lactobacillus and Bifidobacterium restore the human gut microbiome after any distrubance which can lead to proinflammatory immune response and initiate disease processes. Their components including short chain fatty acids, conjugated linoleic acids, bacteriocins, surfactins, Gamma-Aminobutyric Acid, and expolysaccharides inhibit the proliferation of the growth cells by activitating the signaling pathways, induce apoptosis and suppression of tumor cells, decrease the tumor multiplicity or tumor volume, modulate the gut microbiota thereby promoting immune response amongst the mechanisms. These potential promising results open new research to investigate for their more clinical and cohort studies whether the fermentation duration of each TFC and the amount to be consumed may influence the bioactivity of the ingredients for effectiveness effects against cancer types.
{"title":"Bioactive metabolites and probiotic microorganisms in traditional fermented condiments: Insights on prevention and treatment of cancer","authors":"Laya Alphonse","doi":"10.1016/j.afres.2025.101614","DOIUrl":"10.1016/j.afres.2025.101614","url":null,"abstract":"<div><div>Nowadays, traditional fermented condiments (TFC) are increasing much interests in the cancer prevention and treatment. Various studies were carried out <em>in vitro</em> and <em>in vivo</em> and in animal models as well as clinical trials demonstrated the efficacy of TFC for cancer prevention. TFC contain numerous bioactive compounds biosynthetized by microbial activities, as well as gut microbiota composition which act by various molecular mechanisms. The study summarizes the bioactive compounds and probiotics inTFC and discusses the mechanisms of action of these various metabolites and probiotics for cancer prevention and treatment. Probiotic microorganisms including <em>Lactobacillus</em> and <em>Bifidobacterium</em> restore the human gut microbiome after any distrubance which can lead to proinflammatory immune response and initiate disease processes. Their components including short chain fatty acids, conjugated linoleic acids, bacteriocins, surfactins, Gamma-Aminobutyric Acid, and expolysaccharides inhibit the proliferation of the growth cells by activitating the signaling pathways, induce apoptosis and suppression of tumor cells, decrease the tumor multiplicity or tumor volume, modulate the gut microbiota thereby promoting immune response amongst the mechanisms. These potential promising results open new research to investigate for their more clinical and cohort studies whether the fermentation duration of each TFC and the amount to be consumed may influence the bioactivity of the ingredients for effectiveness effects against cancer types.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"6 1","pages":"Article 101614"},"PeriodicalIF":0.0,"publicationDate":"2025-12-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145921345","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-12-18DOI: 10.1016/j.afres.2025.101603
Sara Albe-Slabi , Apolline Tollitte , Pedro Otavio Ferri Burgel , Luna Beau , Olivier Galet , Fabrice Mutelet , Romain Kapel
The valorization of cold-pressed rapeseed cake requires innovative approaches to remove and recover antinutritional compounds, particularly glucosinolates. Unlike conventional hexane-deoiled industrial meal, emerging cold-pressing cake preserves and concentrates glucosinolates while failing to inactivate endogenous myrosinase, making the recovery of intact glucosinolates extremely challenging. This study developed and optimized a water–ethanol extraction process, systematically assessing the effects of ethanol concentration (0–99.5%) and temperature (20–60 °C) on glucosinolate recovery and degradation. A mass-balance approach revealed that water or low ethanol (<40%) promoted extensive enzymatic hydrolysis of glucosinolates (90–95% degradation) due to residual myrosinase activity. Pure ethanol was ineffective, whereas ethanol concentrations between 60% and 80% at 60 °C offered a dual advantage: inhibition of myrosinase activity and efficient extraction of intact glucosinolates. Using a central composite design, extraction conditions were optimized to achieve >40% intact glucosinolate extraction yield with <20% degradation. Optimal conditions (75% ethanol and 60 °C) implemented in a three-step extraction yielded a protein-rich concentrate (∼60% dry matter) with low residual glucosinolates (<4 µmol/g). Furthermore, about 90% of progoitrin, the most toxic rapeseed glucosinolate, was removed. These conditions also enabled the recovery of ∼75% intact glucosinolates in the liquid extract. Overall, this strategy significantly improves the nutritional and organoleptic quality of rapeseed protein concentrate for food and feed applications while opening valorization opportunities for intact glucosinolates in biocontrol and agroecology.
{"title":"Rational hydroalcoholic extraction strategy for the recovery of intact glucosinolates from rapeseed cold-pressed cake","authors":"Sara Albe-Slabi , Apolline Tollitte , Pedro Otavio Ferri Burgel , Luna Beau , Olivier Galet , Fabrice Mutelet , Romain Kapel","doi":"10.1016/j.afres.2025.101603","DOIUrl":"10.1016/j.afres.2025.101603","url":null,"abstract":"<div><div>The valorization of cold-pressed rapeseed cake requires innovative approaches to remove and recover antinutritional compounds, particularly glucosinolates. Unlike conventional hexane-deoiled industrial meal, emerging cold-pressing cake preserves and concentrates glucosinolates while failing to inactivate endogenous myrosinase, making the recovery of intact glucosinolates extremely challenging. This study developed and optimized a water–ethanol extraction process, systematically assessing the effects of ethanol concentration (0–99.5%) and temperature (20–60 °C) on glucosinolate recovery and degradation. A mass-balance approach revealed that water or low ethanol (<40%) promoted extensive enzymatic hydrolysis of glucosinolates (90–95% degradation) due to residual myrosinase activity. Pure ethanol was ineffective, whereas ethanol concentrations between 60% and 80% at 60 °C offered a dual advantage: inhibition of myrosinase activity and efficient extraction of intact glucosinolates. Using a central composite design, extraction conditions were optimized to achieve >40% intact glucosinolate extraction yield with <20% degradation. Optimal conditions (75% ethanol and 60 °C) implemented in a three-step extraction yielded a protein-rich concentrate (∼60% dry matter) with low residual glucosinolates (<4 µmol/g). Furthermore, about 90% of progoitrin, the most toxic rapeseed glucosinolate, was removed. These conditions also enabled the recovery of ∼75% intact glucosinolates in the liquid extract. Overall, this strategy significantly improves the nutritional and organoleptic quality of rapeseed protein concentrate for food and feed applications while opening valorization opportunities for intact glucosinolates in biocontrol and agroecology.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"6 1","pages":"Article 101603"},"PeriodicalIF":0.0,"publicationDate":"2025-12-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145921410","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}
Barley (Hordeum vulgare) is a nutritionally rich cereal containing proteins, carbohydrates, β-glucans, vitamins, minerals, and bioactive compounds that promote health through cholesterol reduction, glycemic control, and antioxidant effects. However, its utilization is limited by anti-nutritional factors (ANFs) such as phytic acid, tannins, protease and amylase inhibitors, lectins, saponins, and alkaloids, which reduce mineral bioavailability, protein digestibility, and overall nutritional quality. This review synthesizes current knowledge on these ANFs and highlights both conventional and advanced processing methods aimed at their reduction. Traditional techniques (soaking, germination, fermentation, roasting, and dehulling) are effectively decrease water-soluble and heat-labile ANFs, improving digestibility and sensory quality. Recent innovations such as enzymatic treatment, high hydrostatic pressure (HHP), ultrasound-assisted soaking, pulsed electric fields (PEF), and cold plasma (CP) offers targeted, energy-efficient alternatives that maintain functional components like β-glucans and phenolic. Integrated multi-step processing (ultrasound pretreatment combined with enzymatic or microbial fermentation) demonstrates synergistic effects in reducing multiple ANFs simultaneously while enhancing nutrient bioaccessibility. Collectively, evidence indicates that optimizing these technologies can significantly improve the nutritional quality and digestibility of barley-based foods. The review concludes that adopting integrated and scalable processing strategies can help transform barley into a sustainable, functional food source supporting efforts to alleviate malnutrition and meet the growing demand for health-promoting cereal product.
{"title":"Addressing anti-nutritional factors of barley and exploring different processing conditions to enhance nutritional value and digestibility: A review","authors":"Mekuannt Alefe Adimas , Mulugeta Admasu Delele , Biresaw Demelash Abera , Admasu Fanta Worku , Metadel Kassahun Abera , Anastasia Kanellou , Epameinondas Xanthakis","doi":"10.1016/j.afres.2025.101605","DOIUrl":"10.1016/j.afres.2025.101605","url":null,"abstract":"<div><div>Barley (Hordeum vulgare) is a nutritionally rich cereal containing proteins, carbohydrates, β-glucans, vitamins, minerals, and bioactive compounds that promote health through cholesterol reduction, glycemic control, and antioxidant effects. However, its utilization is limited by anti-nutritional factors (ANFs) such as phytic acid, tannins, protease and amylase inhibitors, lectins, saponins, and alkaloids, which reduce mineral bioavailability, protein digestibility, and overall nutritional quality. This review synthesizes current knowledge on these ANFs and highlights both conventional and advanced processing methods aimed at their reduction. Traditional techniques (soaking, germination, fermentation, roasting, and dehulling) are effectively decrease water-soluble and heat-labile ANFs, improving digestibility and sensory quality. Recent innovations such as enzymatic treatment, high hydrostatic pressure (HHP), ultrasound-assisted soaking, pulsed electric fields (PEF), and cold plasma (CP) offers targeted, energy-efficient alternatives that maintain functional components like β-glucans and phenolic. Integrated multi-step processing (ultrasound pretreatment combined with enzymatic or microbial fermentation) demonstrates synergistic effects in reducing multiple ANFs simultaneously while enhancing nutrient bioaccessibility. Collectively, evidence indicates that optimizing these technologies can significantly improve the nutritional quality and digestibility of barley-based foods. The review concludes that adopting integrated and scalable processing strategies can help transform barley into a sustainable, functional food source supporting efforts to alleviate malnutrition and meet the growing demand for health-promoting cereal product.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"6 1","pages":"Article 101605"},"PeriodicalIF":0.0,"publicationDate":"2025-12-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145921220","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}
Solid fats are an essential part of bakery recipes because they add to the texture, structure, and mouthfeel. However, the high levels of saturated and trans fatty acids in fats have been linked to heart and metabolic problems. This issue has led to rules from the government and a growing demand from consumers for healthier options. Oleogels are structured systems in which liquid oils with oleogelators are gelled, offering an alternative solution that keeps most of the functional properties of the liquid oil and provides improved nutritional quality in baked goods. This review has systematically provided results on oleogelators in bakery studies. New knowledge can apply functional attributes of solid fats and oils through oleogels. We looked at oleogel use in various contexts to determine the best formulation for these products across oleogelator types, which gives a viewpoint for improvements in nutritional performance. Various oleogel systems performed well experimentally, but further research in an industrial relationship would better inform consumers which oleogelators work best (single ingredient) as food ingredients. The aim of this review is to offer advice about determining the best oleogelators for bakery products and potential healthy and clean-label alternatives.
{"title":"Application of oleogelators in bakery products: A comprehensive review","authors":"Abolfazl Asqardokht-Aliabadi, Jafar Mohammadzadeh Milani","doi":"10.1016/j.afres.2025.101610","DOIUrl":"10.1016/j.afres.2025.101610","url":null,"abstract":"<div><div>Solid fats are an essential part of bakery recipes because they add to the texture, structure, and mouthfeel. However, the high levels of saturated and <em>trans</em> fatty acids in fats have been linked to heart and metabolic problems. This issue has led to rules from the government and a growing demand from consumers for healthier options. Oleogels are structured systems in which liquid oils with oleogelators are gelled, offering an alternative solution that keeps most of the functional properties of the liquid oil and provides improved nutritional quality in baked goods. This review has systematically provided results on oleogelators in bakery studies. New knowledge can apply functional attributes of solid fats and oils through oleogels. We looked at oleogel use in various contexts to determine the best formulation for these products across oleogelator types, which gives a viewpoint for improvements in nutritional performance. Various oleogel systems performed well experimentally, but further research in an industrial relationship would better inform consumers which oleogelators work best (single ingredient) as food ingredients. The aim of this review is to offer advice about determining the best oleogelators for bakery products and potential healthy and clean-label alternatives.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"6 1","pages":"Article 101610"},"PeriodicalIF":0.0,"publicationDate":"2025-12-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145921221","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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