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Pitaya (Hylocereus polyrhizus) peel powder: a source of pigments, phenolic and antioxidants activity for use in food hydrocolloids

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food Bioscience 2025年 68卷

作者： de Oliveira, Gabriela de Lima Costa, Igor Henrique dos Santos Lima, Marcos Macedo Dantas, Aline Guerra Dias, Alvaro Renato da Silva Campelo Borges, Graciele Laboratory of Biopolymers and Nanotechnology in Food (BioNano) Graduate Program in Food Science and Technology Department of Agroindustrial Science and Technology Federal University of Pelotas RS Pelotas 96010-900 Brazil Federal Institute of Education Science and Technology Sertão Pernambucano Department of Food Technology Campus Petrolina Rod. BR 407 Km 08 S/N Jardim São Paulo Pernambuco Petrolina CEP 56314-520 Brazil Program Pos Graduate Food Science and Techolgy Federal University of Paraíba PB João Pessoa Brazil Center of Sciences Chemistry Pharmaceutical and Foods Federal University of Pelotas RS Pelotas 96010-900 Brazil

Pitaya is an exotic fruit that is widely consumed fresh or processed. The consumption of pitaya generates approximately 30 % of co-products, mainly peels, that contain substances of interest to the food industry, such as fibers, phenolics, and betacyanins. This pigment is responsible for the coloration of the peel of fruits and can be exploited for technological properties such as natural colorant for application in food. This study aimed to evaluate the physical-chemical characteristics, profile of phenolic, antioxidant activity, and digestibility of pitaya peel powder (PPP) for application in food gel models. Pitaya peels were in an oven with forced air circulation at 60, 70, and 80 °C. In general, PPP dried at different temperatures presented similar characteristics: moisture 4.20, a_w (0.210–0.243), and varied pH (4.5–5). However, PPP dried at 60 °C presented major content soluble solids (32.03 °Brix), betacyanins, phenolic compounds, and consequently, a minor darkening index. On the other hand, PPP dried at 70 and 80 °C showed a reduction in betacyanins content, consequently in color parameters;however, maintenance phenolics contributed high antioxidant activity by DPPH• and ORAC radicals. Furthermore, the PPP dried at 60 °C showed stability in different pH varying from 3 to 7, and the potential of coloring to different food hydrocolloids such as cassava starch and gelatin showed potential power during 7 days of storage. Thus, PPP demonstrated technological potential for the application of such colorants in food as alternatives to artificial compounds. © 2025 Elsevier Ltd

关键词： Betalains Bioactive compounds food gels Gastrointestinal digestion Principal component analysis

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Enhanced extraction of Pleurotus ostreatus polysaccharides via plasma-ultrasound synergy: Kinetics modeling and functional characterization

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Innovative food science and Emerging Technologies 2025年 103卷

作者： Punthi, Fuangfah Mulyani, Rizka Chang, Chao-Kai Adi, Prakoso Gavahian, Mohsen Yudhistira, Bara Listyaningrum, Ratna Sari Cheng, Kuan-Chen Hou, Chih-Yao Hsieh, Chang-Wei Department of Food Science and Biotechnology National Chung Hsing University Taichung City402202 Taiwan International Doctoral Program in Agriculture National Chung Hsing University Taichung City402202 Taiwan Department of Agricultural Product Technology Sebelas Maret University Surakarta City57126 Indonesia Department of Food Science National Pingtung University of Science and Technology Pingtung City912301 Taiwan Department of Food Science and Technology Sebelas Maret University Surakarta City57126 Indonesia Department of Food Technology Muhammadiyah University of Bandung Bandung City40614 Indonesia Graduate Institute of Food Science and Technology National Taiwan University Taipei City10617 Taiwan Institute of Biotechnology National Taiwan University Taipei City10617 Taiwan Department of Medical Research China Medical University Hospital Taichung City404327 Taiwan Department of Food Science Fu Jen Catholic University New Taipei City242062 Taiwan Department of Optometry Asia University Taichung City413305 Taiwan Department of Seafood Science National Kaohsiung University of Science and Technology Kaohsiung City81157 Taiwan Department of Food Science National Ilan University Yilan City260007 Taiwan

The limitations of traditional extraction methods in terms of efficiency and environmental sustainability have highlighted the urgent need for advancements in extraction technology. Pleurotus ostreatus (oyster mushroom), a functional mushroom known for its antioxidant properties, was investigated for its potential in nutraceutical and food applications. This study evaluates the extraction efficiency, structural integrity, bioactivity, and energy efficiency of Pleurotus ostreatus polysaccharides obtained through eco-friendly, non-thermal techniques known to enhance mass transfer and disrupt cell wall structures. These include ultrasound-assisted extraction (UAE), plasma-assisted extraction (PAE), and plasma pretreatment-ultrasound extraction (PPUE), in comparison to conventional hot water extraction (HWE). PPUE, under optimal conditions (1 min plasma pretreatment and 30 min ultrasound), achieved the highest crude polysaccharide yield (12.0 %), surpassing PAE, UAE, and HWE by 23.7 %, 57.5 %, and 72.4 %, respectively. PPUE also exhibited superior energy efficiency (975.6 kJ/g), indicating lower energy consumption per unit of extracted polysaccharide. Additionally, it showed enhanced water solubility index (65.7 %) and water holding capacity (4.66 g/g), alongside the highest total phenolic content (67.07 μg GAE/g) and antioxidant activity (ABTS, 81.5 %), reflecting its ability to preserve functional compounds effectively. Structural analyses revealed that PPUE synergistically combines oxidative cleavage by plasma-generated reactive oxygen and nitrogen species with ultrasound cavitation, thereby enhancing cell wall disruption, permeability, mass transfer, and polysaccharide release. Kinetic modeling confirmed that PPUE follows a two-site extraction mechanism, effectively balancing rapid desorption and controlled diffusion. While this study demonstrates PPUE as a promising and energy-efficient extraction method, further investigation is recommended to validate its applica

关键词： Osmosis

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Pink pepper (Schinus terebinthifolius) as a natural antioxidant in artisanal smoked pork sausages

Food and Humanity

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food and Humanity 2025年 4卷

作者： dos Santos, Pedro Henrique Dutra Weis, Cláudia Moreira Santa Catharina Zanette, Cristina Maria Bertan, Larissa Canhadas Tormen, Luciano Bainy, Eduarda Molardi Food Science and Technology Graduate Program Federal University of Fronteira Sul (UFFS) BR 158 Parana Laranjeiras do Sul 85319-899 Brazil Food Engineering Department Midwestern State University (Unicentro) Parana Guarapuava 85040-167 Brazil

Pink pepper (Schinus terebinthifolius) is a native plant from Brazil, and its fruits contain bioactive compounds with antioxidant properties. Meat products are naturally susceptible to lipid oxidation due to the characteristics of the raw material. Consequently, natural alternatives that can replace synthetic additives in these products may be an alternative. This study aimed to produce an artisanal smoked pork sausage with the addition of pink pepper and evaluate the product's antioxidant properties. The dehydrated pink pepper was characterized for phenolic compounds, chemical composition via GC-MS, and antioxidant activity (DPPH and FRAP assays). Five formulations of smoked pork sausage were prepared: a control, three with pink pepper powder (0.5 %, 1.0 %, and 1.5 %), and a formulation with BHT (0.01 %). The sausages were analyzed for pH, titratable acidity, instrumental color, and thiobarbituric acid reactive substances (TBARS) assay at the beginning of the manufacture and every 5 days over 30 days of storage at 25 ºC. Due to the product's artisanal nature, the analysis period was shortened. The formulation with the best results was characterized by proximate, microbiological, and sensory analyses. The pink pepper demonstrated promising antioxidant capacity in the samples evaluated. The pH remained stable at around 5.4, while titratable acidity varied across the formulations, with values increasing over the storage. The addition of 0.5 % pink pepper effectively prevented lipid oxidation compared to the control and BHT formulation. This formulation had high protein and low lipid contents. It also presented good sensory acceptance and purchase intention. Pink pepper can be a viable natural alternative to synthetic antioxidants, especially for use in meat products and artisanal smoked sausages. © 2025 Elsevier B.V.

关键词： Antioxidant activity Lipid oxidation Meat products Schinus terebinthifolius

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Pink pepper essential oil (Schinus terebinthifolius Raddi): chemical composition, antimicrobial activity against foodborne pathogens, microencapsulation, biopreservation and sensorial acceptance in Minas Frescal cheese

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Journal of food science and technology 2025年 1-10页

作者： Ribeiro, Alessandra Casagrande de Almeida Carminati, Joyce de Sousa Freitas, André Ferreira, Letícia Rocha Bernardes, Patrícia Campos Silva, Pollyanna Ibrahim da Costa, Adilson Vidal Bosi, Mirela Guedes Centro de Ciências Agrárias/ Post-Graduation Program in Food Science and Technology Universidade Federal do Espírito Santo s/n Caixa Postal 16 Bairro Alto Universitário ES AlegreCEP: 29.500-000 Brazil Centro de Ciências Agrárias/ Programa de Pós- Graduação em Agroquímica - CCENS Universidade Federal do Espírito Santo Alto Universitário s/nº Guararema Cx. Postal 16 ES AlegreCEP: 29.500-000 Brazil

Minas Frescal cheese (MFC) is a Brazilian cheese with a pH close to neutrality, low sodium content, high moisture, and unripened. Unsatisfactory hygienic practices and inappropriate handling can compromise the safety of the MFC, allowing it to be contaminated by spoilage microorganisms and pathogens. Pink pepper is the fruit of Aroeira (Schinus terebinthifolius Raddi). It has essential oils that present bioactive compounds with antimicrobial properties. Microencapsulation of pink pepper essential oil (PPEO) can help preserve and increase the functionality of PPEO which can be affected by light and heat and add flavor to foods. The objective of this study was to characterize the chemical composition of PPEO, evaluate its antimicrobial activity against Bacillus cereus, Salmonella Typhimurium, Staphylococcus aureus, and Escherichia coli and verify the effect of its addition in microencapsulated form (MPPEO) in MFC on antimicrobial activity upon S. aureus and sensory acceptance. Among the PPEO constituents analyzed (95.36%), the major constituent was δ-carene (44.56%). PPEO showed an inhibitory effect on the multiplication of all foodborne pathogens. MPPEO reduced the S. aureus count by 1.53 log cycles after 30 days of MFC storage under refrigeration. MPPEO can control the S. aureus population without affecting the sensory acceptance of MFC. © Association of food Scientists & Technologists (India) 2025.

关键词： Gas chromatography

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Use of Osmotic Dehydration Assisted by Ultrasound to Obtain Dried Mango Slices Enriched With Isomaltulose

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Journal of food science 2025年第4期90卷

作者： Carmo, Juliana Rodrigues do Corrêa, Jefferson Luiz Gomes de Santos, Amanda Aparecida de Lima da Silva, Cristiane Nunes de Oliveira, Cassiano Rodrigues de Araújo, Adriano Lucena Pena, Rosinelson da Silva Department of Food Science (DCA) Federal University of Lavras Lavras Brazil Department of Nutrition and Health (DNU) Federal University of Lavras Lavras Brazil Institute of Exact and Technological Sciences Federal University of Viçosa Rio Paranaíba Brazil Graduate Program in Food Science and Technology Federal University of Pará Belém Brazil

ABSTRACT: Osmotic dehydration (OD) process, as a pretreatment for drying, can be used to enrich mangoes with a solute of interest and improve the nutritional and sensory values of this dried fruit. The research aimed to obtain dried mangoes enriched with isomaltulose. The incorporation of isomaltulose in mango (Tommy Atkins) slices was performed by ultrasound-assisted osmotic dehydration (UAOD). Then, the treated mango was convectively dried (60°C and 1.5 m/s). The incorporation of isomaltulose at 20 min was maximum (≈ 5% solids gain) and did not differ from experiments with the longer time. Firmness, color, ascorbic acid, total phenolics, and antioxidant activity did not differ between the mangoes subjected to UAOD and the fresh ones. After drying, the treated samples presented lower water activity, higher firmness, volumetric shrinkage, and total color difference. Similar bioactive compound content was found among treated and untreated dried samples except for the carotenoids, which were lower in the treated samples. Thin-layer drying kinetics models demonstrated excellent fits to the experimental data (R² ≥ 0.984, RMSE ≤ 0.0399, and χ² ≤ 1.7 × 10⁻³), and the Page model, considered simple and widely used for the drying kinetics of fruits, was used to construct the curves. The sorption isotherms behavior evidenced that the incorporation of isomaltulose by ultrasound resulted in a less hygroscopic product. Practical Application: This research has potential applications in the food industry, particularly in creating healthier mango snacks with a reduced glycemic index by incorporating isomaltulose. The process also helps retain essential bioactive compounds and enhances product stability during storage, making it an appealing option for consumers looking for nutritious choices and for producers aiming to maintain the quality of dried foods. © 2025 The Author(s). Journal of food science published by Wiley Periodicals LLC on behalf of I

关键词： Antioxidant activity Bioactive compounds Mass transfer Palatinose Sorption isotherms

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Antioxidant system alterations and oxidative stress caused by polyfluoroalkyl substances (PFAS) in exposed biota: a review

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science of the Total Environment 2025年 977卷 179395页

作者： Soares, Lorena Oliveira Souza de Araujo, Gabriel Farias Gomes, Thais Braga Júnior, Sidney Fernandes Sales Cuprys, Agnieszka Katarzyna Soares, Raquel Moraes Saggioro, Enrico Mendes Laboratory of Environmental Health Assessment and Promotion Oswaldo Cruz Institute Oswaldo Cruz Foundation Av. Brasil 4365 RJ Rio de Janeiro21045-900 Brazil Post-Graduate Program in Public Health and Environment Sergio Arouca National School of Public Health Oswaldo Cruz Foundation Av. Leopoldo Bulhões 1480 RJ Rio de Janeiro21041-210 Brazil Faculty of Science and Technology Norwegian University of Life Sciences P.O. Box 5003 Ås1432 Norway Post-Graduate Program in Environmental Technology and Water Resources Department of Civil and Environmental Engineering – FT University of Brasília Darcy Ribeiro Campus Via L3 Norte DF Brasília70910-900 Brazil

Contamination of aquatic and terrestrial organisms by Perfluoroalkyl substances (PFAS), emerging contaminants, is widespread, as these compounds are present in water, soil, air, and food, owing to their environmental persistence. PFAS exposure induces biochemical process alterations associated with the disruption of the antioxidant defense system in several species. This review aims to discuss how PFAS-induced antioxidant system alterations lead to changes in biochemical processes in different organisms exposed to these pollutants. This disruption, then leads to an imbalance in antioxidant defense systems, contributing to the formation of reactive oxidative species (ROS), which, in turn, can be exacerbate oxidative stress, induce cellular damage, enhance lipid peroxidation, destabilize lysosomal membranes, and cause genotoxic effects, ultimately compromising DNA integrity. In acute tests, PFAS have led to mortality, growth inhibition, diminished behavioral and locomotor abilities, and reproductive impairment. PFAS-induced effects differ with varying species or types of substances, and further bioaccumulation through food chains exacerbates environmental contamination, carrying considerable risks. These findings demonstrate the complex and enduring impact of PFAS on environmental health, emphasizing the importance of this review in corroborating studies on sub-lethal toxicity in exposed organisms and how these effects reflect on the environment. © 2025 Elsevier B.V.

关键词： Biotic

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Vegan salad dressing based on cashew nuts with or without Spirulina platensis : Physicochemical, rheological, and sensory characterization and in vitro digestion of phenolic compounds

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International Journal of Gastronomy and food science 2025年 41卷

作者： Edilene Ferreira da Silva Bruna Rafaela da Silva Monteiro Wanderley Natália Duarte de Lima Carlen Bettim Bianchini Carlise Beddin Fritzen-Freire Renata Dias de Mello Castanho Amboni Silvani Verruck Itaciara Larroza Nunes Graduate Program in Food Science Department of Food Science and Technology Federal University of Santa Catarina (UFSC) Florianopolis 88034-001 Brazil

The growing demand for plant-based foods has driven the development of innovative vegan products. In this context, cashew nuts represent an excellent plant-based matrix for sauces, while Spirulina platensis emerges as a promising ingredient due to its phenolic compounds. This study aimed to develop innovative vegan salad dressings based on cashew nuts, incorporating Spirulina platensis as a functional ingredient. By combining these components, the formulation offers a novel plant-based alternative that aligns with the growing demand for nutritious, clean-label products free from animal-derived ingredients. Three formulations were developed: F1 without S. platensis (control), and F2 and F3 with 1 % and 2 % S. platensis biomass, respectively. The formulations were subjected to proximate composition, microbiological, and sensory analyses. During refrigerated storage, the formulations were evaluated for physicochemical characteristics, color, rheological properties and texture, in vitro digestion, antioxidant activity, and the bioaccessibility of phenolic compounds. The salad dressing formulations presented a similar average lipid (8.84 %) and protein (4.86 %) contents, and can be considered to have a reduced lipid content. F1 had the highest carbohydrate content (13.07 %), and F3 had the highest ash content (2.29 %). When adding S. platensis biomass, the brightness decreased and there was a tendency to develop a green color during storage, while the rheological behavior and textural profile remained the same. Based on in vitro digestion, F3 stood out as a source of phenolic compounds, presenting a higher concentration in the intestinal phase (0.85 g gallic acid equivalents g −1 ). The bioaccessibility of phenolic compounds increased as the S. platensis biomass increased. For the sensory evaluation, most of the panelists expressed interest in consuming foods containing microalgae. S. platensis had no significant influence on the overall acceptance, color, and aroma, and

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Enhanced bioavailability and improved antimicrobial, antibiofilm, and antivirulence activities of fish gelatin-based nanoformulations prepared by coating of maltol-gold nanoparticles

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Chemosphere 2025年 379卷

作者： Tabassum, Nazia Khan, Fazlurrahman Jeong, Geum-Jae Oh, Do Kyung Kim, Young-Mog Marine Integrated Biomedical Technology Center The National Key Research Institutes in Universities Pukyong National University Busan48513 Korea Republic of Research Center for Marine Integrated Bionics Technology Pukyong National University Busan48513 Korea Republic of Ocean and Fisheries Development International Cooperation Institute Pukyong National University Busan48513 Korea Republic of International Graduate Program of Fisheries Science Pukyong National University Busan48513 Korea Republic of Interdisciplinary Program of Marine and Fisheries Sciences and Convergent Technology Pukyong National University Busan48513 Korea Republic of Department of Food Science and Technology Pukyong National University Busan48513 Korea Republic of

Biofilm formation by a single and multiple microbial species poses a significant challenge to healthcare due to biofilm-related antibiotic resistance. This study aimed to develop a nanoformulation (Mal-AuNP-Gel) by synthesizing gold nanoparticles (AuNPs) with maltol (Mal), and coating them with fish gelatin (Gel) to reduce biofilm formation and virulence characteristics of microbial pathogens. Mal-AuNP-Gel showed increased antibacterial activity against all pathogens studied, including bacterial (Pseudomonas aeruginosa, Staphylococcus aureus, Klebsiella pneumoniae, Listeria monocytogenes, Escherichia coli, and methicillin-resistant S. aureus) and fungal pathogens (e.g., Candida albicans), with MICs up to 2-fold lower than those of Mal-AuNPs. At the sub-MIC level, Mal-AuNPs-Gel, compared to Mal-AuNPs, improved the inhibition of initial-stage biofilm development by a single species of P. aeruginosa, S. aureus, and C. albicans as well as the mixed-species biofilm of S. aureus and C. albicans. Additionally, these nanoparticles significantly inhibited several virulence characteristics such as hemolysis, pyoverdine and pyocyanin production, protease activity, and motility of P. aeruginosa. Furthermore, the expression of genes associated with biofilm formation, quorum sensing, motility, and virulence factors in P. aeruginosa was found to be suppressed by Mal-AuNPs-Gel at a higher level than that of Mal-AuNPs, corroborating the phenotypic effects. The non-cytotoxic effects of Mal-AuNPs and Mal-AuNPs-Gel at sub-MIC levels, as evidenced by results of in vitro cell cytotoxicity and in vivo phytotoxicity tests, further indicated biocompatibility of the synthesized nanoparticles. © 2025 Elsevier Ltd

关键词： Gold coatings

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Effects of electron-beam (E-beam) irradiation on the postharvest quality of ‘golden’ papayas

Food Physics

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food Physics 2025年 2卷

作者： Oliveira, Patrícia Souza de Coelho, Caroline Corrêa de Souza Campos, Rodrigo da Silveira Freitas-Silva, Otniel Freire Júnior, Murillo Graduate Program in Food Science and Technology Federal Rural University of Rio de Janeiro UFRRJ BR 465 Km 7 RJ Seropédica 23890-000 Brazil Food and Nutrition Graduate Program Federal University of State of Rio de Janeiro UNIRIO Av. Pasteur 296 Rio de Janeiro 22290-240 Brazil Embrapa Agroindústria de Alimentos Av. das Américas 29501 RJ Rio de Janeiro 23020-470 Brazil

Brazilian papaya production and exports have increased in recent years, and as a phytosanitary requirement, emerging technologies have been introduced into the agricultural chain. Electron beam (E-beam) irradiation has phytosanitary potential for the treatment of fruits, as it is safe and effective in controlling agricultural pests, extending the shelf life of the fruits, and preserving their quality. E-beam irradiation doses of 1, 3, and 5 kGy were applied on 'Golden' papaya fruit, with non-irradiated fruits (0 kGy) used as a control were applied on 'Golden' papaya fruit inoculated with fungi Colletotrichum gloeosporioides and Phoma caricae-papayae to verify if this technology could reduce postharvest diseases from the papaya rot complex. Also, this study evaluated the effects of the same E-beam doses on the postharvest quality of papayas, by analyzing physicochemical characteristics such as titratable acidity (TA), total soluble solids (TSS), Total Phenolic Content (TPC), firmness, and weight loss, as well as enzymatic activity of pectin methylesterase (PME) and polygalacturonase (PG) in the fruit. E-beam irradiation did not affect these variables. A difference was observed among the tested doses on the TA, TSS, TPC, and weight loss with the temperature increase during storage. In the other analysis, PME and PG activity and firmness were not influenced by the irradiation doses. Fruit at the 1 kGy, in general, had similar results as the control ones, this dose also was effective in reducing the growth of C. gloeosporioides and P. caricae-papayae and maintaining the quality of fruit since the doses of 3 and 5 kGy caused injuries to them. © 2025 The Authors

关键词： Enzymes Fruit physiology Fungi postharvest pathology Radiation

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Rosa multiflora fructus and its active compound ellagic acid improve depressive-like behaviors in mice via monoamine oxidase inhibition

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Biomedicine and Pharmacotherapy 2025年 188卷 118169-118169页

作者： Kim, Minji Lim, Dong Wook Kim, Min-Sun Nam, Heejin Shin, Sooim Lee, Changho Um, Min Young Food Functionality Research Division Korea Food Research Institute Wanju 55365 South Korea Department of Food Biotechnology University of Science & Technology Daejeon 34113 South Korea Interdisciplinary Program of Bioenergy and Biomaterials Graduate School College of Engineering Chonnam National University Gwangju 61186 South Korea Department of Biotechnology & Bioengineering College of Engineering Chonnam National University Gwangju 61186 South Korea

Depression is a significant global health challenge, imposing severe social and economic burdens. Rosa multiflora fructus possesses a range of biological properties;however, its role in reducing stress hormone-induced depression remains unclear. This study examined the antidepressant effects of Rosa multiflora fructus extract (RMFE) on corticosterone (CORT)-induced depressive-like behaviors in mice and explored the underlying molecular mechanisms. ICR mice were administered CORT (40 mg/kg/day, i.p.) for 8 weeks to induce depressive-like behaviors. They were then treated with RMFE (100 or 300 mg/kg/day, p.o.) or selegiline (10 mg/kg/day, p.o.) as a positive control. RMFE treatment significantly alleviated depressive-like behaviors, as evaluated by the tail suspension and forced swimming tests. Furthermore, RMFE reduced hippocampal astrocyte hypertrophy and lowered the protein and mRNA expression of monoamine oxidase A and B (MAOA and MAOB). Phytochemical analysis using UPLC-MS/MS identified five flavonoids in RMFE, including ellagic acid (EA), hyperoside, isoquercetin, quercetin, and quercetin-3-glucuronide. In silico molecular docking revealed that these phenolic compounds interact with MAOA and MAOB, with EA exhibiting the strongest binding affinity. Consistently, EA administration effectively alleviated depressive-like behaviors and increased monoamine neurotransmitter levels in CORT-treated mice. These results suggest that RMFE exerts antidepressant effects by inhibiting MAO, restoring monoamine levels, and modulating hippocampal astrocytic hypertrophy, with EA identified as the primary bioactive compound driving its efficacy. © 2025

关键词： Corticosterone Depression Ellagic acid Monoamine oxidase Rosa multiflora fructus

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