Sort by
Article
Chemistry and Materials Science
Food Chemistry
Occurrence of and Dietary Exposure to Toxic Element Impurities in Food Additives: A Probabilistic Exposure Assessment for the Belgian Population
Céleste Vansnick
,Karlien Cheyns
,Daniela Montalvo
,Nadia Waegeneers
Abstract: Toxic element impurities in food additives may contribute to the dietary exposure to arsenic (As), cadmium (Cd), lead (Pb), and mercury (Hg). This study aimed to quantify these toxic elements in selected food additives available on the Belgian market and to assess their contribution to dietary exposure and associated health risks. Seventeen food additives were analysed using ICP-MS/MS, direct mercury analysis, and LC-ICP-MS. Dietary exposure to toxic elements originating from food additives was estimated for different age groups using probabilistic modelling based on occurrence data and EFSA intake estimates for the food additives. The highest element concentra-tions were measured in algae-based additives, notably sodium alginate and carragee-nan. Arsenic speciation showed predominantly organic forms in sodium alginate, while carrageenan contained up to 32% inorganic arsenic. Mineral additives and pec-tin also contributed to toxic element occurrence, whereas additives produced via a purification process showed negligible levels. The exposure to Pb through the com-bined intake of multiple food additives may reach up to ~18% of total dietary Pb ex-posure in adults. For children, margins of exposure for Pb and inorganic As were low (≈2–6), indicating that a health concern cannot be excluded. Exposure to Cd and Hg remained well below health-based guidance values.
Abstract: Toxic element impurities in food additives may contribute to the dietary exposure to arsenic (As), cadmium (Cd), lead (Pb), and mercury (Hg). This study aimed to quantify these toxic elements in selected food additives available on the Belgian market and to assess their contribution to dietary exposure and associated health risks. Seventeen food additives were analysed using ICP-MS/MS, direct mercury analysis, and LC-ICP-MS. Dietary exposure to toxic elements originating from food additives was estimated for different age groups using probabilistic modelling based on occurrence data and EFSA intake estimates for the food additives. The highest element concentra-tions were measured in algae-based additives, notably sodium alginate and carragee-nan. Arsenic speciation showed predominantly organic forms in sodium alginate, while carrageenan contained up to 32% inorganic arsenic. Mineral additives and pec-tin also contributed to toxic element occurrence, whereas additives produced via a purification process showed negligible levels. The exposure to Pb through the com-bined intake of multiple food additives may reach up to ~18% of total dietary Pb ex-posure in adults. For children, margins of exposure for Pb and inorganic As were low (≈2–6), indicating that a health concern cannot be excluded. Exposure to Cd and Hg remained well below health-based guidance values.
Posted: 16 September 2026
Review
Chemistry and Materials Science
Food Chemistry
Green Coffee Defects and Their Aroma-Relevant Precursors: A Review of Classification Systems, Causal Pathways and Sensory Chemistry
Steffen Schwarz
,Dirk W. Lachenmeier
Abstract: Green coffee defects are evaluated worldwide as visible abnormalities, physical damage, foreign matter or off-odor, yet the relationship between a grading label and cup quality is neither direct nor uniform. This review integrates international and national classification systems with evidence on defect formation, green-bean composition, roasting chemistry and sensory consequences. It shows that standards differ fundamentally in sample mass, counting basis, legal status and intended purpose, so their values cannot be converted into a common sensory scale. Defects are best understood as disturbances to precursor pools or as processing and safety risks rather than as fixed flavor entities. The strongest chemical evidence concerns black, sour/brown, immature, insect-damaged and aged beans; many other visible categories lack defect-specific odor-active or dose–response data. The term quaker illustrates the central nomenclature problem: standards commonly join it to immature beans, whereas a differentiated physiological position treats emaciated beans as a separate pathway. Rio flavor and potato taste defect provide more specific chemical signatures than most visual defects. A precursor-centered framework is proposed to connect grading with analytical and roasting practice while retaining uncertainty where the evidence chain is incomplete.
Abstract: Green coffee defects are evaluated worldwide as visible abnormalities, physical damage, foreign matter or off-odor, yet the relationship between a grading label and cup quality is neither direct nor uniform. This review integrates international and national classification systems with evidence on defect formation, green-bean composition, roasting chemistry and sensory consequences. It shows that standards differ fundamentally in sample mass, counting basis, legal status and intended purpose, so their values cannot be converted into a common sensory scale. Defects are best understood as disturbances to precursor pools or as processing and safety risks rather than as fixed flavor entities. The strongest chemical evidence concerns black, sour/brown, immature, insect-damaged and aged beans; many other visible categories lack defect-specific odor-active or dose–response data. The term quaker illustrates the central nomenclature problem: standards commonly join it to immature beans, whereas a differentiated physiological position treats emaciated beans as a separate pathway. Rio flavor and potato taste defect provide more specific chemical signatures than most visual defects. A precursor-centered framework is proposed to connect grading with analytical and roasting practice while retaining uncertainty where the evidence chain is incomplete.
Posted: 16 September 2026
Article
Chemistry and Materials Science
Food Chemistry
The Fate of Anthocyanins and Modulation of In Vitro Gastrointestinal Digestibility in Resistant Starch Derived from Pigmented Purple Rice
Methus Chuwech
,Nuansri Rakariyatham
,Jidapha Tinoi
,Chalermpong Saenjum
,Prapaipit Suwitchayanon
,Kongsak Boonyapranai
,Apinun Kanpiengjai
,Nopakarn Chandet
Abstract: Purple rice (Oryza sativa L.) is a pigmented plant-based food whose starch is rich in the anthocyanins cyanidin-3-glucoside (C3G) and peonidin-3-glucoside (P3G), yet is largely rapidly digestible and confers a high glycemic index that limits its dietary use. Converting native starch into resistant starch type III (RS3) via dual autoclav-ing-retrogradation treatment (DART) or dual enzyme treatment (DET) lowers digesti-bility, but the conditions required compromise anthocyanin stability. This study tracked how these two food-processing routes govern phenolic and anthocyanin fate, structure and digestibility. RS3 content rose from 5.35% (native) to 34.13% (DART) and 51.34% (DET), while total phenolic content fell by 76.1% and 71.4% and the starch darkened (L* 68.27 to 43.49 and 28.25); free C3G became undetectable after DART but was partly retained (11.86 mg/100 g) after DET. X-ray diffraction showed A-type to B-type conversion after DART, whereas DET gave a mixed B+V-type pattern with a diagnostic peak near 2θ ≈ 19°, coinciding with greater phenolic retention. Both RS3 products resisted simulated digestion, with DET-RS3 limiting intestinal hydrolysis to 12.72% versus 30.71% for native starch. Processing thus entails a nutritional trade-off, partly offset in DET by amylose-phenolic complexation, positioning purple-rice RS3 as a candidate colon-targeted antioxidant delivery vehicle.
Abstract: Purple rice (Oryza sativa L.) is a pigmented plant-based food whose starch is rich in the anthocyanins cyanidin-3-glucoside (C3G) and peonidin-3-glucoside (P3G), yet is largely rapidly digestible and confers a high glycemic index that limits its dietary use. Converting native starch into resistant starch type III (RS3) via dual autoclav-ing-retrogradation treatment (DART) or dual enzyme treatment (DET) lowers digesti-bility, but the conditions required compromise anthocyanin stability. This study tracked how these two food-processing routes govern phenolic and anthocyanin fate, structure and digestibility. RS3 content rose from 5.35% (native) to 34.13% (DART) and 51.34% (DET), while total phenolic content fell by 76.1% and 71.4% and the starch darkened (L* 68.27 to 43.49 and 28.25); free C3G became undetectable after DART but was partly retained (11.86 mg/100 g) after DET. X-ray diffraction showed A-type to B-type conversion after DART, whereas DET gave a mixed B+V-type pattern with a diagnostic peak near 2θ ≈ 19°, coinciding with greater phenolic retention. Both RS3 products resisted simulated digestion, with DET-RS3 limiting intestinal hydrolysis to 12.72% versus 30.71% for native starch. Processing thus entails a nutritional trade-off, partly offset in DET by amylose-phenolic complexation, positioning purple-rice RS3 as a candidate colon-targeted antioxidant delivery vehicle.
Posted: 08 September 2026
Article
Chemistry and Materials Science
Food Chemistry
Optimization of Technological Parameters of Compound Feed Production with the Introduction of Feed Enrichment Concentrate
Azhar Amantayeva
,Zheksenkul Alimkulov
,Maya Bektursunova
,Kyzdygoy Shayliyeva
,Kuldariha Fazulova
Abstract: Improving the efficiency of pelleted compound feed production requires optimizing process parameters while considering the use of new protein components that provide high nutritional value without compromising technological properties. The aim of the study was to optimize the parameters for producing pelleted compound feed using a feed enrichment concentrate (FEC) based on natural, multi-protein raw materials of animal origin. The study examined the effects of mixing duration, feed mixture moisture content before pelleting, and the FEC addition rate on pelleted feed quality. Process efficiency was assessed based on feed mixture homogeneity, pellet strength and crumbliness, and key chemical composition indicators. The optimal mixing duration was 9 minutes, while the most favorable moisture content before granulation was 16%, ensuring high mixture homogeneity, maximum pellet strength, and minimal crumbling. The introduction of FEC did not negatively affect production processes or the physical and mechanical properties of pelleted feed compared to the control. At the same time, FEC increased crude and digestible protein and crude fiber content while maintaining high energy value. The 20% FEC treatment was the most effective, confirming the feasibility of its industrial application.
Abstract: Improving the efficiency of pelleted compound feed production requires optimizing process parameters while considering the use of new protein components that provide high nutritional value without compromising technological properties. The aim of the study was to optimize the parameters for producing pelleted compound feed using a feed enrichment concentrate (FEC) based on natural, multi-protein raw materials of animal origin. The study examined the effects of mixing duration, feed mixture moisture content before pelleting, and the FEC addition rate on pelleted feed quality. Process efficiency was assessed based on feed mixture homogeneity, pellet strength and crumbliness, and key chemical composition indicators. The optimal mixing duration was 9 minutes, while the most favorable moisture content before granulation was 16%, ensuring high mixture homogeneity, maximum pellet strength, and minimal crumbling. The introduction of FEC did not negatively affect production processes or the physical and mechanical properties of pelleted feed compared to the control. At the same time, FEC increased crude and digestible protein and crude fiber content while maintaining high energy value. The 20% FEC treatment was the most effective, confirming the feasibility of its industrial application.
Posted: 21 August 2026
Article
Chemistry and Materials Science
Food Chemistry
Selenium Concentration and Speciation in Formulae for Infants: Implications for Infant Health
Małgorzata Dobrzyńska
,Zofia Wojciechowska
,Anna Szczepańska-Álvarez
,Katarzyna A. Kaczmarek-Kryszak
,Juliusz Przysławski
,Przemysław Niedzielski
,Sławomira Drzymała-Czyż
Abstract: Inappropriate concentrations of elements in formulae for infants may lead to adverse health effects. Selenium (Se) is a trace element essential for the proper development of infants. It is naturally present in human milk and is also added to infant formulae. However, both insufficient and excessive Se intake may be harmful. The aim of this study was to determine the Se concentrations and chemical forms in all formulae for infants available on the Polish market and to assess their nutritional safety. Se concentrations were determined using inductively coupled plasma mass spectrometry (ICP‑iCRC‑MS). Se speciation was performed using a HPLC system coupled to ICP‑iCRC‑MS. The Se concentrations in most analyzed formulae were in good agreement with the recommended EU limits (median 4.5 µg/100 kcal, range 0 – 15.6 µg/100 kcal). However, the estimated daily intake for 6‑month‑old infants exceeded the tolerable upper intake level in six formulae, indicating a potential health risk. Speciation analysis showed that the dominant Se forms were sodium selenite and sodium selenate, and their levels were mostly consistent with the manufacturers’ declarations. Additionally, trace amounts of selenometionine (SeMet) and methyloselenocysteine (MeSeCys) were detected. Therefore, regular monitoring of the composition of infant formulae remains necessary. The detection of SeMet and MeSeCys provides new avenues for research on Se content and Se speciation in formulae intended for infants.
Abstract: Inappropriate concentrations of elements in formulae for infants may lead to adverse health effects. Selenium (Se) is a trace element essential for the proper development of infants. It is naturally present in human milk and is also added to infant formulae. However, both insufficient and excessive Se intake may be harmful. The aim of this study was to determine the Se concentrations and chemical forms in all formulae for infants available on the Polish market and to assess their nutritional safety. Se concentrations were determined using inductively coupled plasma mass spectrometry (ICP‑iCRC‑MS). Se speciation was performed using a HPLC system coupled to ICP‑iCRC‑MS. The Se concentrations in most analyzed formulae were in good agreement with the recommended EU limits (median 4.5 µg/100 kcal, range 0 – 15.6 µg/100 kcal). However, the estimated daily intake for 6‑month‑old infants exceeded the tolerable upper intake level in six formulae, indicating a potential health risk. Speciation analysis showed that the dominant Se forms were sodium selenite and sodium selenate, and their levels were mostly consistent with the manufacturers’ declarations. Additionally, trace amounts of selenometionine (SeMet) and methyloselenocysteine (MeSeCys) were detected. Therefore, regular monitoring of the composition of infant formulae remains necessary. The detection of SeMet and MeSeCys provides new avenues for research on Se content and Se speciation in formulae intended for infants.
Posted: 31 July 2026
Article
Chemistry and Materials Science
Food Chemistry
Optimized Green Extraction, Macroporous Resin Enrichment, and Biological Activities of a Characterized Psidium guajava (Myrtaceae) Leaves Extract
Manuel Minerba
,Arianna Agata Tomasi
,Simone Bianchi
,Donata Condorelli
,Angelo Sergi
,Francesco Pappalardo
,Claudia Di Giacomo
,Rosaria Acquaviva
,Giuseppe Antonio Malfa
Abstract: Psidium guajava L. leaves are a valuable source of phenolic compounds, particularly glycosylated flavonoids, with possible applications as standardized nutraceutical ingredients. However, the intrinsic variability of botanical matrices requires reproducible production processes integrating extraction optimization, phytochemical characterization, and biological validation. This study aimed to develop an integrated workflow for obtaining a standardized P. guajava leaf extract from a pilot cultivation in southeastern Sicily. A Design of Experiments (DoE) approach, implemented by MODDE software, was used to optimize the aqueous extraction process. The optimal extraction conditions were a drug-to-solvent ratio of 1:30 (w/v) and an extraction temperature and time of 95 °C and 24 min., respectively. The optimized crude extract yielded a dry residue of 0.81% w/v, with total polyphenol contents of 0.253% w/v and a total flavonoid content of 0.052% w/v. Comparative HPLC-DAD screening of two macroporous resins identified Resin B as the most effective material for flavonoid enrichment, mainly targeting avicularin, guaijaverin, and hyperoside, three biomarker compounds highly characteristic of this plant species. The resulting enriched extract showed a dry residue of 3.22% w/w and a total flavonoid content of 11.071% w/v, including 3.019% w/v avicularin, 2.845% w/v guaijaverin, and 1.196% w/v hyperoside. The enriched extract was subsequently formulated on a maltodextrin carrier to obtain a standardized ingredient with a total flavonoid content of 7.75% w/v. The final formulation exhibited strong antioxidant activity in cell-free assays and significantly reduced nitric oxide production in LPS-stimulated RAW264.7 macrophages, supporting its possible use as a reproducible botanical ingredient for nutraceutical applications.
Abstract: Psidium guajava L. leaves are a valuable source of phenolic compounds, particularly glycosylated flavonoids, with possible applications as standardized nutraceutical ingredients. However, the intrinsic variability of botanical matrices requires reproducible production processes integrating extraction optimization, phytochemical characterization, and biological validation. This study aimed to develop an integrated workflow for obtaining a standardized P. guajava leaf extract from a pilot cultivation in southeastern Sicily. A Design of Experiments (DoE) approach, implemented by MODDE software, was used to optimize the aqueous extraction process. The optimal extraction conditions were a drug-to-solvent ratio of 1:30 (w/v) and an extraction temperature and time of 95 °C and 24 min., respectively. The optimized crude extract yielded a dry residue of 0.81% w/v, with total polyphenol contents of 0.253% w/v and a total flavonoid content of 0.052% w/v. Comparative HPLC-DAD screening of two macroporous resins identified Resin B as the most effective material for flavonoid enrichment, mainly targeting avicularin, guaijaverin, and hyperoside, three biomarker compounds highly characteristic of this plant species. The resulting enriched extract showed a dry residue of 3.22% w/w and a total flavonoid content of 11.071% w/v, including 3.019% w/v avicularin, 2.845% w/v guaijaverin, and 1.196% w/v hyperoside. The enriched extract was subsequently formulated on a maltodextrin carrier to obtain a standardized ingredient with a total flavonoid content of 7.75% w/v. The final formulation exhibited strong antioxidant activity in cell-free assays and significantly reduced nitric oxide production in LPS-stimulated RAW264.7 macrophages, supporting its possible use as a reproducible botanical ingredient for nutraceutical applications.
Posted: 27 July 2026
Article
Chemistry and Materials Science
Food Chemistry
The Effect of Replacing 10–30% of the Barley Malt Grist with Wheat Bran and the Addition of Flaxseed or Sunflower Seeds on the Health-Promoting Properties of Non-Alcoholic Beer: A Comparison with Commercial Non-Alcoholic Beer
Emilia Frydrysiak
,Marek Łycyniak
Abstract: The increasing demand for functional beverages has stimulated interest in developing non-alcoholic beers with enhanced nutritional and health-promoting properties. This study investigated the effect of replacing 20–30% of barley malt with wheat bran enriched with linseed or sunflower seeds on the antioxidant activity, polyphenol content, vitamin composition, mineral profile, and selected physicochemical properties of non-alcoholic beer. The impact of adding oak chips (2% or 4% of the grist) during the third or fourth stage of mashing was also evaluated. Eight beer formulations were produced using different proportions of wheat bran, linseed, and sunflower seeds. The experimental beers were compared with a commercial Polish non-alcoholic beer, Żywiec 0%. The results demonstrate that partial substitution of barley malt with wheat bran enriched with linseed or sunflower seeds is an effective approach for producing non-alcoholic beer with enhanced antioxidant capacity and improved nutritional value, offering potential for the development of functional beer products.
Abstract: The increasing demand for functional beverages has stimulated interest in developing non-alcoholic beers with enhanced nutritional and health-promoting properties. This study investigated the effect of replacing 20–30% of barley malt with wheat bran enriched with linseed or sunflower seeds on the antioxidant activity, polyphenol content, vitamin composition, mineral profile, and selected physicochemical properties of non-alcoholic beer. The impact of adding oak chips (2% or 4% of the grist) during the third or fourth stage of mashing was also evaluated. Eight beer formulations were produced using different proportions of wheat bran, linseed, and sunflower seeds. The experimental beers were compared with a commercial Polish non-alcoholic beer, Żywiec 0%. The results demonstrate that partial substitution of barley malt with wheat bran enriched with linseed or sunflower seeds is an effective approach for producing non-alcoholic beer with enhanced antioxidant capacity and improved nutritional value, offering potential for the development of functional beer products.
Posted: 21 July 2026
Review
Chemistry and Materials Science
Food Chemistry
Beyond Phytosterol Profiling in Greek Olive Oil: Biological Variability, Regulatory Interpretation and the Near-Threshold Sterolic Space
Ioanna Dialyna
,Emmanouil Trantas
,Filippos Ververidis
Abstract: Phytosterols are key minor constituents of olive oil, contributing not only to its nutritional and bioactive properties but also to authenticity assessment, quality control, and regulatory classification. In Greek olive oils, particularly extra virgin olive oils produced from the dominant Koroneiki cultivar, sterolic composition represents a critical yet complex compositional marker, as total sterol content and specific sterol fractions may naturally approach regulatory thresholds without necessarily indicating adulteration or quality deterioration. This review critically synthesizes current knowledge on phytosterol profiling in Greek olive oil, emphasizing sterolic composition, analytical methodology, stability, and the principal biological, geographical, technological, and methodological factors governing sterolic variability. Particular attention is given to the characteristic sterolic fingerprint of Greek olive oils, dominated by β-sitosterol, Δ⁵-avenasterol, campesterol, stigmasterol, and Δ⁷-sterols, and to cultivar-dependent variation that may influence regulatory interpretation. The review further evaluates the official GC–FID analytical methodology, the complementary role of GC–MS and chemometric approaches, and the limitations of interpreting sterolic composition exclusively through fixed regulatory thresholds. This review proposes a context-dependent framework for interpreting phytosterol composition in authentic Greek olive oils and introduces the concept of the Near-Threshold Sterolic Space, describing the natural clustering of authentic oils close to regulatory decision limits as a consequence of cultivar- and terroir-driven biological variability. We argue that phytosterol data should be interpreted through an integrated framework combining regulatory thresholds, conditional verification criteria, cultivar-specific baselines, analytical methodology, and complementary compositional evidence. Overall, this review argues that phytosterol interpretation should evolve from a purely threshold-based regulatory exercise toward a biologically informed, method-aware and cultivar-sensitive framework that better reflects the natural complexity of Greek olive oils.
Abstract: Phytosterols are key minor constituents of olive oil, contributing not only to its nutritional and bioactive properties but also to authenticity assessment, quality control, and regulatory classification. In Greek olive oils, particularly extra virgin olive oils produced from the dominant Koroneiki cultivar, sterolic composition represents a critical yet complex compositional marker, as total sterol content and specific sterol fractions may naturally approach regulatory thresholds without necessarily indicating adulteration or quality deterioration. This review critically synthesizes current knowledge on phytosterol profiling in Greek olive oil, emphasizing sterolic composition, analytical methodology, stability, and the principal biological, geographical, technological, and methodological factors governing sterolic variability. Particular attention is given to the characteristic sterolic fingerprint of Greek olive oils, dominated by β-sitosterol, Δ⁵-avenasterol, campesterol, stigmasterol, and Δ⁷-sterols, and to cultivar-dependent variation that may influence regulatory interpretation. The review further evaluates the official GC–FID analytical methodology, the complementary role of GC–MS and chemometric approaches, and the limitations of interpreting sterolic composition exclusively through fixed regulatory thresholds. This review proposes a context-dependent framework for interpreting phytosterol composition in authentic Greek olive oils and introduces the concept of the Near-Threshold Sterolic Space, describing the natural clustering of authentic oils close to regulatory decision limits as a consequence of cultivar- and terroir-driven biological variability. We argue that phytosterol data should be interpreted through an integrated framework combining regulatory thresholds, conditional verification criteria, cultivar-specific baselines, analytical methodology, and complementary compositional evidence. Overall, this review argues that phytosterol interpretation should evolve from a purely threshold-based regulatory exercise toward a biologically informed, method-aware and cultivar-sensitive framework that better reflects the natural complexity of Greek olive oils.
Posted: 15 July 2026
Article
Chemistry and Materials Science
Food Chemistry
Comparative Evaluation of the Volatile Aromatic Components in Two Plum Varieties’ Distillates Obtained Through Various Plums Blending Procedures
Nermina Spaho
,Erich Leitner
,Milenko Blesić
,Osman Muhić
,Mirela Smajić-Murtić
,Pakeza Drkenda
Abstract: This study looked at the distribution of major and minor volatile components in distillates created by combining two plum types, Stanley and Požegača. Two methods of blending were used: (i) during fermentation and (ii) by macerating fresh Požegača in raw Stanley distillate and then redistilling the mixture. Plums were combined in three different ratios: 90:10, 70:30, and 50:50. The blending was done to enhance the plum aroma of the drinks. Major volatile components were measured by GCxFID analysis, while minor components were measured using GCxGCxMS. All produced distillates had the usual values of the main volatile components. Compared to the blending procedure, the distribution of minor volatile components in the samples varied more according to the plum variety and its ratio in the blend. Nevertheless, samples made by fermentation mixing had higher concentrations of α-terpineol, heptanal, benzaldehyde, and γ-dodecalactone. Fresh plum maceration yielded significantly higher concentrations of benzyl alcohol, 2-phenylethanol, octanoic acid, and (E)-β-damascenone. The sensory perception of spirits is significantly influenced by terpenes. Stanley spirits are distinguished for myrcene, which gives them a pleasing mouthfeel. Geraniol α-terpeneol and γ-dodecalactone, which are more typical for Požegača spirit, have a positive impact on the plum like odour of spirits. Isopentyl acetate, ethyl octanoate, 2-phenylethyl acetate, ethyl dodecanoate, heptanol, and octanoic acid were other positive aromatic compounds. Blending different plum varieties is a successful way to improve the flavour profile of spirits.
Abstract: This study looked at the distribution of major and minor volatile components in distillates created by combining two plum types, Stanley and Požegača. Two methods of blending were used: (i) during fermentation and (ii) by macerating fresh Požegača in raw Stanley distillate and then redistilling the mixture. Plums were combined in three different ratios: 90:10, 70:30, and 50:50. The blending was done to enhance the plum aroma of the drinks. Major volatile components were measured by GCxFID analysis, while minor components were measured using GCxGCxMS. All produced distillates had the usual values of the main volatile components. Compared to the blending procedure, the distribution of minor volatile components in the samples varied more according to the plum variety and its ratio in the blend. Nevertheless, samples made by fermentation mixing had higher concentrations of α-terpineol, heptanal, benzaldehyde, and γ-dodecalactone. Fresh plum maceration yielded significantly higher concentrations of benzyl alcohol, 2-phenylethanol, octanoic acid, and (E)-β-damascenone. The sensory perception of spirits is significantly influenced by terpenes. Stanley spirits are distinguished for myrcene, which gives them a pleasing mouthfeel. Geraniol α-terpeneol and γ-dodecalactone, which are more typical for Požegača spirit, have a positive impact on the plum like odour of spirits. Isopentyl acetate, ethyl octanoate, 2-phenylethyl acetate, ethyl dodecanoate, heptanol, and octanoic acid were other positive aromatic compounds. Blending different plum varieties is a successful way to improve the flavour profile of spirits.
Posted: 05 June 2026
Article
Chemistry and Materials Science
Food Chemistry
Rheological and Mechanical Properties of Film-Forming Gels Based on Collagen from Octopus maya By-Products and Food-Grade Polysaccharides
María Fernanda Acosta-Pacheco
,Elida Gastélum-Martínez
,Juan Valerio Cauich-Rodríguez
,Ingrid Mayanin Rodríguez-Buenfil
,Manuel Octavio Ramírez-Sucre
Abstract: Octopus maya is a fast-growing species from the Yucatán Peninsula with high economic relevance, accounting for a major share of regional fishery production. However, a sig-nificant fraction of the organism, rich in type I collagen, is discarded as by-products, representing a promising and underutilized source for sustainable biomaterials. This study evaluated, through a 3² factorial design, the effect of two factors: (1) the type of food-grade polysaccharide, chitosan (Ch), hydroxypropyl methylcellulose (H), or starch (S), and (2) its proportion in blendings with Octopus maya insoluble collagen (CIPM), obtained by ultrasound-assisted extraction, using polysaccharide:collagen ratios of 30:70, 50:50, and 70:30 (w/w), and using rheological and dynamic mechanical properties of film-forming solutions (FFS) as response variables. This approach aims to valorize oc-topus by-products through the recovery and functional utilization of collagen. Rheo-logical properties were determined by rotational and oscillatory rheometry at 25 °C, with flow curves fitted to the Carreau-Yasuda model. All formulations exhibited pseu-doplastic behavior (n < 1), with viscosity decreasing as shear rate increased. Pure CIPM showed high viscosity (190.36 Pa·s at 1 s⁻¹), which decreased (0.3-10.44 Pa·s) in HPMC and chitosan systems, favoring applications requiring fluidity, such as spray coatings or film-forming solutions. In contrast, starch-based systems exhibited higher viscosities (33.54-197.53 Pa·s) and a more structured viscoelastic profile (G′ > G″), forming networks suitable for thick coatings or gels requiring structural stability. These results demonstrate that CIPM-polysaccharide systems enable tunable rheological properties, supporting the use of Octopus maya collagen as a sustainable functional material for advanced food and biomaterial design.
Abstract: Octopus maya is a fast-growing species from the Yucatán Peninsula with high economic relevance, accounting for a major share of regional fishery production. However, a sig-nificant fraction of the organism, rich in type I collagen, is discarded as by-products, representing a promising and underutilized source for sustainable biomaterials. This study evaluated, through a 3² factorial design, the effect of two factors: (1) the type of food-grade polysaccharide, chitosan (Ch), hydroxypropyl methylcellulose (H), or starch (S), and (2) its proportion in blendings with Octopus maya insoluble collagen (CIPM), obtained by ultrasound-assisted extraction, using polysaccharide:collagen ratios of 30:70, 50:50, and 70:30 (w/w), and using rheological and dynamic mechanical properties of film-forming solutions (FFS) as response variables. This approach aims to valorize oc-topus by-products through the recovery and functional utilization of collagen. Rheo-logical properties were determined by rotational and oscillatory rheometry at 25 °C, with flow curves fitted to the Carreau-Yasuda model. All formulations exhibited pseu-doplastic behavior (n < 1), with viscosity decreasing as shear rate increased. Pure CIPM showed high viscosity (190.36 Pa·s at 1 s⁻¹), which decreased (0.3-10.44 Pa·s) in HPMC and chitosan systems, favoring applications requiring fluidity, such as spray coatings or film-forming solutions. In contrast, starch-based systems exhibited higher viscosities (33.54-197.53 Pa·s) and a more structured viscoelastic profile (G′ > G″), forming networks suitable for thick coatings or gels requiring structural stability. These results demonstrate that CIPM-polysaccharide systems enable tunable rheological properties, supporting the use of Octopus maya collagen as a sustainable functional material for advanced food and biomaterial design.
Posted: 04 June 2026
Article
Chemistry and Materials Science
Food Chemistry
1H NMR-Based Metabolomics and Machine Learning Reveal Signatures Associated with Coffea arabica Genealogical Groups
Marcelo R. Malta
,Gladyston R. Carvalho
,Denis H. S. Nadaleti
Abstract: The genetic diversity of Coffea arabica L. plays a strategic role in the development of cultivars with differentiated agronomic and sensory attributes. However, the chemical discrimination of genealogical groups still represents a challenge due to the strong en-vironmental influence on bean metabolism. In this study, ¹H NMR-based metabolomics associated with supervised chemometric models was applied to discriminate three ge-nealogical groups of C. arabica (Bourbon, Mundo Novo, and Timor Hybrid) using 38 green coffee samples harvested during the 2020 and 2021 crop seasons. Spectra were processed by bucketing and analyzed using PCA, PLS-DA, Elastic Net, Random Forest, and SVM-RBF. PCA explained 52.91% of the total variability in the first two compo-nents but did not promote clear separation among groups. Among the supervised clas-sifiers, PLS-DA showed the best balance between predictive performance, statistical stability, and chemical interpretability, achieving a balanced accuracy of 89.4% under repeated cross-validation. The five-component model presented an overall error rate of 12.1% after repeated 5-fold cross-validation with 100 simulations. VIP scores and loadings identified discriminant metabolites for each group: lipids, amino acids, and organic acids for Bourbon; amino acids and organic acids for Mundo Novo; and chlorogenic acids for Timor Hybrid. These results highlight the potential of ¹H NMR metabolomics as a complementary tool for varietal discrimination and support for breeding programs.
Abstract: The genetic diversity of Coffea arabica L. plays a strategic role in the development of cultivars with differentiated agronomic and sensory attributes. However, the chemical discrimination of genealogical groups still represents a challenge due to the strong en-vironmental influence on bean metabolism. In this study, ¹H NMR-based metabolomics associated with supervised chemometric models was applied to discriminate three ge-nealogical groups of C. arabica (Bourbon, Mundo Novo, and Timor Hybrid) using 38 green coffee samples harvested during the 2020 and 2021 crop seasons. Spectra were processed by bucketing and analyzed using PCA, PLS-DA, Elastic Net, Random Forest, and SVM-RBF. PCA explained 52.91% of the total variability in the first two compo-nents but did not promote clear separation among groups. Among the supervised clas-sifiers, PLS-DA showed the best balance between predictive performance, statistical stability, and chemical interpretability, achieving a balanced accuracy of 89.4% under repeated cross-validation. The five-component model presented an overall error rate of 12.1% after repeated 5-fold cross-validation with 100 simulations. VIP scores and loadings identified discriminant metabolites for each group: lipids, amino acids, and organic acids for Bourbon; amino acids and organic acids for Mundo Novo; and chlorogenic acids for Timor Hybrid. These results highlight the potential of ¹H NMR metabolomics as a complementary tool for varietal discrimination and support for breeding programs.
Posted: 28 May 2026
Article
Chemistry and Materials Science
Food Chemistry
Technology for Enzyme Production from the Hepatopancreas of the Red King Crab (Paralithodes camtschaticus): The Effect of Temperature and Defatting Conditions on Enzymatic Activity
Technology for Enzyme Production from the Hepatopancreas of the Red King Crab (Paralithodes camtschaticus): The Effect of Temperature and Defatting Conditions on Enzymatic Activity
Vitaly Yu. Novikov
,Kira S. Rysakova
,Ivan A. Basalaev
,Svetlana R. Derkach
Abstract: Processing crabs for meat generates large quantities of waste (secondary raw materials). Internal organs are typically discarded, which causes environmental problems and highlights the needs for the integrated use of marine bioresources. The red king crab hepatopancreas is an excellent source of various proteins, including enzymes with different substrate specificities. In this study, an improved method for producing a complex enzyme preparation from the hepatopancreas of red king crab harvested in the Barents Sea was developed. Physicochemical analysis revealed high protein (16%) and lipid (10%) contents in the hepatopancreas. The developed method involves centrifugation to rapidly separate the fat fraction from the aqueous protein fraction and acetone washing to remove residual lipids. The use of low temperatures (0 to 5 °C) for autolysis is justified to prevent a decrease in enzymatic activity of the final preparation. Obtained enzyme preparations were analyzed for protease, collagenase, endo- and exochitinase activity. They exhibited high proteolytic (Aprot = 252 μmol Tyrg1min1), exochitinolytic (Aexo = 0.94 μmol GlcNAcg1min1), and collagenolytic (Acol = 210 mIU·mg1) activities. It has been shown that enzymatic activities depend on seasonality (winter, summer) of crab catch, which is due to differences in the physiological processes of crabs during seasonal cyclical temperature changes in their natural habitat. The developed process flowsheet for producing an enzyme preparation from the red king crab hepatopancreas can be used as the basis for industrial technology by enterprises engaged in the comprehensive processing of marine bioresources.
Abstract: Processing crabs for meat generates large quantities of waste (secondary raw materials). Internal organs are typically discarded, which causes environmental problems and highlights the needs for the integrated use of marine bioresources. The red king crab hepatopancreas is an excellent source of various proteins, including enzymes with different substrate specificities. In this study, an improved method for producing a complex enzyme preparation from the hepatopancreas of red king crab harvested in the Barents Sea was developed. Physicochemical analysis revealed high protein (16%) and lipid (10%) contents in the hepatopancreas. The developed method involves centrifugation to rapidly separate the fat fraction from the aqueous protein fraction and acetone washing to remove residual lipids. The use of low temperatures (0 to 5 °C) for autolysis is justified to prevent a decrease in enzymatic activity of the final preparation. Obtained enzyme preparations were analyzed for protease, collagenase, endo- and exochitinase activity. They exhibited high proteolytic (Aprot = 252 μmol Tyrg1min1), exochitinolytic (Aexo = 0.94 μmol GlcNAcg1min1), and collagenolytic (Acol = 210 mIU·mg1) activities. It has been shown that enzymatic activities depend on seasonality (winter, summer) of crab catch, which is due to differences in the physiological processes of crabs during seasonal cyclical temperature changes in their natural habitat. The developed process flowsheet for producing an enzyme preparation from the red king crab hepatopancreas can be used as the basis for industrial technology by enterprises engaged in the comprehensive processing of marine bioresources.
Posted: 25 May 2026
Article
Chemistry and Materials Science
Food Chemistry
High-Intensity Ultrasound Processing of Aloe vera (Aloe barbadensis Miller): Effect on Rheology, Phenolic Compounds and Antioxidant Activity
María de los Ángeles Sáenz-Esqueda
,Juan José Martínez-García
,María Mota-Ituarte
,Jesús Josafath Quezada-Rivera
,Armando Quintero-Ramos
,María José Rivas-Arreola
,Antoni Femenia
,Rafael Minjares-Fuentes
Abstract: High-intensity ultrasound (HIUS) has emerged as a promising green technology for modifying the structural and functional properties of plant-based matrices. In this study, Aloe vera gel was subjected to HIUS at different acoustic intensities (11, 28, and 43 W/cm2) and processing times (2.5, 5, and 7.5 min) to evaluate its impact on techno-functional properties, rheological behavior, phenolic profile, and antioxidant activity. HIUS significantly reduced swelling capacity (up to ~60%) while enhancing water retention capacity (up to ~2-fold), depending on processing conditions. Rheological analysis revealed a decrease in viscosity associated with cavitation-induced depolymerization, followed by partial structural reorganization at moderate intensities. Total phenolic content and antioxidant activity were maximized at intermediate conditions (28 W/cm2, 2.5 min), indicating enhanced release of bioactive compounds. However, excessive ultrasound intensity and prolonged processing led to a reduction in phenolic content, suggesting degradation effects. These findings demonstrate the presence of an optimal ultrasound treatment that balances structural modification and bioactive compound preservation, highlighting HIUS as an effective tool for tailoring the functional and antioxidant properties of Aloe vera-based ingredients.
Abstract: High-intensity ultrasound (HIUS) has emerged as a promising green technology for modifying the structural and functional properties of plant-based matrices. In this study, Aloe vera gel was subjected to HIUS at different acoustic intensities (11, 28, and 43 W/cm2) and processing times (2.5, 5, and 7.5 min) to evaluate its impact on techno-functional properties, rheological behavior, phenolic profile, and antioxidant activity. HIUS significantly reduced swelling capacity (up to ~60%) while enhancing water retention capacity (up to ~2-fold), depending on processing conditions. Rheological analysis revealed a decrease in viscosity associated with cavitation-induced depolymerization, followed by partial structural reorganization at moderate intensities. Total phenolic content and antioxidant activity were maximized at intermediate conditions (28 W/cm2, 2.5 min), indicating enhanced release of bioactive compounds. However, excessive ultrasound intensity and prolonged processing led to a reduction in phenolic content, suggesting degradation effects. These findings demonstrate the presence of an optimal ultrasound treatment that balances structural modification and bioactive compound preservation, highlighting HIUS as an effective tool for tailoring the functional and antioxidant properties of Aloe vera-based ingredients.
Posted: 21 May 2026
Article
Chemistry and Materials Science
Food Chemistry
Physicochemical Properties and Quality Variability of Artisanal Pineapple Juices in Guinea: Evidence from Maferinyah and Friguiagbé
Ismael Wagué
,Jean Séllé Bavogui
Abstract: Introduction: Artisanal pineapple juice is widely consumed in Guinea, yet data on its physicochemical quality and compliance with international standards remain limited. Methods: A cross-sectional analytical study was conducted on 60 artisanal pineapple juice samples collected in Maferinyah (n = 30) and Friguiagbé (n = 30). Organoleptic characteristics (taste, color, stability) were assessed, and physicochemical parameters (pH, density, total soluble solids (°Brix), titratable acidity, dry matter, and sulfur dioxide (SO₂)) were determined using standard methods. Results: All samples showed acceptable sensory quality, with 100% presenting pleasant taste and stability at rest. pH values were within the acceptable Codex range in 83% of Maferinyah samples and 100% of Friguiagbé samples. Density was the main deviation, with only 20% compliance in Maferinyah and none in Friguiagbé. Total soluble solids exhibited moderate variability between sites, while titratable acidity and SO₂ levels were within recommended limits for all samples. Discussion: Overall, artisanal pineapple juices from the two areas displayed satisfactory organoleptic quality and generally acceptable chemical stability. However, consistent deviations in density and partial variability in °Brix suggest heterogeneity in artisanal processing practices, underscoring the need for improved standardization to enhance consistency and align with Codex expectations.
Abstract: Introduction: Artisanal pineapple juice is widely consumed in Guinea, yet data on its physicochemical quality and compliance with international standards remain limited. Methods: A cross-sectional analytical study was conducted on 60 artisanal pineapple juice samples collected in Maferinyah (n = 30) and Friguiagbé (n = 30). Organoleptic characteristics (taste, color, stability) were assessed, and physicochemical parameters (pH, density, total soluble solids (°Brix), titratable acidity, dry matter, and sulfur dioxide (SO₂)) were determined using standard methods. Results: All samples showed acceptable sensory quality, with 100% presenting pleasant taste and stability at rest. pH values were within the acceptable Codex range in 83% of Maferinyah samples and 100% of Friguiagbé samples. Density was the main deviation, with only 20% compliance in Maferinyah and none in Friguiagbé. Total soluble solids exhibited moderate variability between sites, while titratable acidity and SO₂ levels were within recommended limits for all samples. Discussion: Overall, artisanal pineapple juices from the two areas displayed satisfactory organoleptic quality and generally acceptable chemical stability. However, consistent deviations in density and partial variability in °Brix suggest heterogeneity in artisanal processing practices, underscoring the need for improved standardization to enhance consistency and align with Codex expectations.
Posted: 13 April 2026
Review
Chemistry and Materials Science
Food Chemistry
Anthocyanins as Natural Alternatives to Synthetic Red Colorants: Risks and Food Applications
Sandra Vega-Maturino
,Luz Araceli Ochoa-Martínez
,Silvia Marina González-Herrera
,Olga Miriam Rutiaga-Quiñones
,Juliana Morales-Castro
,José Alberto Gallegos-Infante
,Miriam Estevez
Abstract: In recent years, increasing consumer demand for healthier and more natural foods has driven the food industry to replace artificial additives. Among these, colorants play a crucial role, as they influence the sensory perception and acceptance of food products. However, the widespread use of synthetic colorants has raised growing concerns due to their potential association with adverse health effects. In addition, several regula-tory agencies have restricted or banned the use of certain synthetic colorants, requiring their replacement with natural alternatives. In this context, anthocyanins have emerged as a promising substitute for artificial colorants, owing to their similar color properties. Despite their potential, their use as food colorant still faces several challenges, particularly regarding stability, incorporation into food matrices, and regula-tory constraints. Therefore, this review examines the challenges and current trends in natural colorants, highlighting the potential of anthocyanins as substitutes for syn-thetic red colorants in food products.
Abstract: In recent years, increasing consumer demand for healthier and more natural foods has driven the food industry to replace artificial additives. Among these, colorants play a crucial role, as they influence the sensory perception and acceptance of food products. However, the widespread use of synthetic colorants has raised growing concerns due to their potential association with adverse health effects. In addition, several regula-tory agencies have restricted or banned the use of certain synthetic colorants, requiring their replacement with natural alternatives. In this context, anthocyanins have emerged as a promising substitute for artificial colorants, owing to their similar color properties. Despite their potential, their use as food colorant still faces several challenges, particularly regarding stability, incorporation into food matrices, and regula-tory constraints. Therefore, this review examines the challenges and current trends in natural colorants, highlighting the potential of anthocyanins as substitutes for syn-thetic red colorants in food products.
Posted: 08 April 2026
Article
Chemistry and Materials Science
Food Chemistry
Application of Magnetic Resonance Tools for Qualification and Traceability of Mullets
Fabíola Helena dos Santos Fogaça
,Nara Regina Brandão Cônsolo
,Eduardo Solano
,Brenda S de Oliveira
,Luisa Souza Almeida
,Luiz Alberto Colnago
Abstract: The global seafood industry faces persistent challenges related to product quality, safety, and authenticity, driven by complex supply chains, increasing demand, and the perishable nature of aquatic products. Traditional analytical methods often fall short in providing rapid, comprehensive, and non-destructive insights into the intricate biochemical changes occurring in seafood. 1H Nuclear Magnetic Resonance (1H NMR) spectroscopy has emerged as a powerful and versatile tool for metabolomics, offering a holistic view of the low-molecular-mass compounds (metabolites) present in biological samples. The present study applied 1H NMR for chemical fingerprint identification in mullets (Mugil liza) from Brazil. Dorsal muscle samples were taken from samples during summer, autumn, and winter. The procedure involved freeze-drying the muscle tissue, thereafter extracting polar metabolites using designated solvents (methanol, water, and chloroform), and analyzing them using a 600 MHz spectrometer. As results, 23 metabolites related to degradation biomarkers, essential metabolites, energy expenditure, and muscle structure were identified. The statistical analysis demonstrated a distinct separation between the geographical origins (RJ vs. SC), mostly influenced by variations in the concentrations of lactate, histidine, threonine, phenylalanine, and ornithine. Factors like fish size and seasonal variations did not markedly affect the overall metabolic profile, so underscoring the reliability of these chemicals as stable origin indicators. The Principal Components Analysis identified two distinct groups of metabolites, establishing a profile for each geographical origin. The developed protocol can be applied in the processes for geographical identification. Thus, the 1H NMR tool was efficient in determining metabolites that can be considered biomarkers in analyses for seafood traceability.
Abstract: The global seafood industry faces persistent challenges related to product quality, safety, and authenticity, driven by complex supply chains, increasing demand, and the perishable nature of aquatic products. Traditional analytical methods often fall short in providing rapid, comprehensive, and non-destructive insights into the intricate biochemical changes occurring in seafood. 1H Nuclear Magnetic Resonance (1H NMR) spectroscopy has emerged as a powerful and versatile tool for metabolomics, offering a holistic view of the low-molecular-mass compounds (metabolites) present in biological samples. The present study applied 1H NMR for chemical fingerprint identification in mullets (Mugil liza) from Brazil. Dorsal muscle samples were taken from samples during summer, autumn, and winter. The procedure involved freeze-drying the muscle tissue, thereafter extracting polar metabolites using designated solvents (methanol, water, and chloroform), and analyzing them using a 600 MHz spectrometer. As results, 23 metabolites related to degradation biomarkers, essential metabolites, energy expenditure, and muscle structure were identified. The statistical analysis demonstrated a distinct separation between the geographical origins (RJ vs. SC), mostly influenced by variations in the concentrations of lactate, histidine, threonine, phenylalanine, and ornithine. Factors like fish size and seasonal variations did not markedly affect the overall metabolic profile, so underscoring the reliability of these chemicals as stable origin indicators. The Principal Components Analysis identified two distinct groups of metabolites, establishing a profile for each geographical origin. The developed protocol can be applied in the processes for geographical identification. Thus, the 1H NMR tool was efficient in determining metabolites that can be considered biomarkers in analyses for seafood traceability.
Posted: 02 March 2026
Review
Chemistry and Materials Science
Food Chemistry
Composition, Biological Activities, and Emerging Roles in Food Protection of Tea Tree Essential Oil (Melaleuca alternifolia): A Recent Review
Huy L Nguyen
,Thi B N Nguyen
Abstract: Tea tree essential oil (TTO), extracted from Melaleuca alternifolia leaves, is increasingly recognized as a powerful natural antimicrobial for modern food safety applications due to its terpene-rich composition and broad biological activity. Dominant constituents such as terpinen-4-ol, γ-terpinene, and α-terpinene contribute to strong antibacterial, antifungal, and antibiofilm effects, positioning TTO as a clean-label alternative to synthetic preservatives. This review synthesizes current knowledge on the physicochemical properties of TTO, including chemotype variability, hydrophobicity and solubility constraints, oxidative instability, and interactions with food components that influence its functionality. The antimicrobial mechanisms of TTO against major foodborne pathogens and spoilage fungi are examined, emphasizing membrane disruption, disturbance of cellular homeostasis, oxidative stress induction, and quorum-sensing interference. Recent advances such as nanoemulsions, encapsulation, and polymer-based delivery systems have improved TTO stability, reduced volatility, and enabled controlled release, supporting its incorporation into edible coatings, active packaging, and sanitation formulations. These innovations enhance microbial reduction in fresh produce, meat, dairy, and minimally processed foods. Remaining challenges include sensory impacts, volatility losses, regulatory limitations, and concentration-dependent toxicity. Overall, current evidence underscores TTO’s potential as a versatile, sustainable antimicrobial for next-generation food protection strategies.
Abstract: Tea tree essential oil (TTO), extracted from Melaleuca alternifolia leaves, is increasingly recognized as a powerful natural antimicrobial for modern food safety applications due to its terpene-rich composition and broad biological activity. Dominant constituents such as terpinen-4-ol, γ-terpinene, and α-terpinene contribute to strong antibacterial, antifungal, and antibiofilm effects, positioning TTO as a clean-label alternative to synthetic preservatives. This review synthesizes current knowledge on the physicochemical properties of TTO, including chemotype variability, hydrophobicity and solubility constraints, oxidative instability, and interactions with food components that influence its functionality. The antimicrobial mechanisms of TTO against major foodborne pathogens and spoilage fungi are examined, emphasizing membrane disruption, disturbance of cellular homeostasis, oxidative stress induction, and quorum-sensing interference. Recent advances such as nanoemulsions, encapsulation, and polymer-based delivery systems have improved TTO stability, reduced volatility, and enabled controlled release, supporting its incorporation into edible coatings, active packaging, and sanitation formulations. These innovations enhance microbial reduction in fresh produce, meat, dairy, and minimally processed foods. Remaining challenges include sensory impacts, volatility losses, regulatory limitations, and concentration-dependent toxicity. Overall, current evidence underscores TTO’s potential as a versatile, sustainable antimicrobial for next-generation food protection strategies.
Posted: 17 February 2026
Article
Chemistry and Materials Science
Food Chemistry
Simultaneous Determination of Crude Protein and Lipid in Black Soldier Fly Larvae Flour Using Benchtop and Portable Near-Infrared Spectroscopy
Roberta Oliveira Santos
,Daniela da Costa e Silva
,Rafael Martins da Silva
,Letiéri da Rosa Freitas
,Bianca Bender
,Gilson Augusto Helfer
,Andreas Kohler
,Adilson Ben da Costa
Abstract: Black Soldier Fly (BSF) larvae are gaining attention for their high feed conversion efficien-cy, transforming organic matter into nutrients. As interest in insects as food ingredients grows, quality control becomes essential. This study evaluates the potential of near-infrared spectroscopy (NIRS) using benchtop and portable equipment to simultane-ously determine crude proteins and lipids in BSF larvae flour. Larvae were reared on agro-industrial waste, processed into flour, and analyzed using reference methods. NIRS data were examined with PCA for sample grouping and PLS regression for quantification. The benchtop method NIRS showed superior accuracy, with RMSECV of 1.24% and R²CV of 0.946 for lipids, and 0.59% and 0.989 for proteins. The portable device, though less pre-cise, effectively identified nutritional patterns. This green analytical approach eliminates toxic reagents, reduces environmental impact, and ensures rapid, precise analysis. It supports sustainable insect production, fostering food security, and eco-friendly agro-industrial practices.
Abstract: Black Soldier Fly (BSF) larvae are gaining attention for their high feed conversion efficien-cy, transforming organic matter into nutrients. As interest in insects as food ingredients grows, quality control becomes essential. This study evaluates the potential of near-infrared spectroscopy (NIRS) using benchtop and portable equipment to simultane-ously determine crude proteins and lipids in BSF larvae flour. Larvae were reared on agro-industrial waste, processed into flour, and analyzed using reference methods. NIRS data were examined with PCA for sample grouping and PLS regression for quantification. The benchtop method NIRS showed superior accuracy, with RMSECV of 1.24% and R²CV of 0.946 for lipids, and 0.59% and 0.989 for proteins. The portable device, though less pre-cise, effectively identified nutritional patterns. This green analytical approach eliminates toxic reagents, reduces environmental impact, and ensures rapid, precise analysis. It supports sustainable insect production, fostering food security, and eco-friendly agro-industrial practices.
Posted: 12 February 2026
Article
Chemistry and Materials Science
Food Chemistry
Polyphenolic Profile and Dietary Fiber Content of Skins and Seeds from Unfermented and Fermented Grape Pomace
Massimo Guaita
,Alice Zocco
,Stefano Messina
,Silvia Motta
,Jean Daniel Coïsson
,Antonella Bosso
Abstract: Due to the seasonality of its production and to its polluting characteristics, the management and disposal of large amounts of grape pomace (GP) produced worldwide every year can pose a significant economic and environmental challenge. The research on the possible exploitation of GP for various purposes has been constantly growing during the last years, due to the increased general sensibility on issues like sustainability of agro-industrial production and to the growing consumer demand for the use of natural versus synthetic compounds.
The work concerned the determination of the polyphenolic profile and the dietary fiber content of skins and seeds from unfermented and fermented white and red grape pomace of different cultivars, sampled from local wineries in the Piedmont area (Italy) after winemaking.
A double extraction was performed to maximize the extraction of polyphenols from grape pomace flours. The extractable polyphenols content (EPP) was determined in the extracts, while the non-extractable condensed tannins (NEPP) linked to the fiber were quantified in the residue after extraction. The total dietary fiber (TDF) was determined for skins and seeds; limited to skins, the analysis was extended to the distinction between soluble and insoluble dietary fiber (SDF and IDF).
The polyphenolic and dietary fiber content was significantly higher in seeds than in skins. However, from a nutritional point of view, skins dietary fiber may be more interesting due to the higher NEPP content than seeds; moreover, the winemaking technique influenced the quantity and characteristics of skins fiber, which contained SDF, almost absent in seeds.
Abstract: Due to the seasonality of its production and to its polluting characteristics, the management and disposal of large amounts of grape pomace (GP) produced worldwide every year can pose a significant economic and environmental challenge. The research on the possible exploitation of GP for various purposes has been constantly growing during the last years, due to the increased general sensibility on issues like sustainability of agro-industrial production and to the growing consumer demand for the use of natural versus synthetic compounds.
The work concerned the determination of the polyphenolic profile and the dietary fiber content of skins and seeds from unfermented and fermented white and red grape pomace of different cultivars, sampled from local wineries in the Piedmont area (Italy) after winemaking.
A double extraction was performed to maximize the extraction of polyphenols from grape pomace flours. The extractable polyphenols content (EPP) was determined in the extracts, while the non-extractable condensed tannins (NEPP) linked to the fiber were quantified in the residue after extraction. The total dietary fiber (TDF) was determined for skins and seeds; limited to skins, the analysis was extended to the distinction between soluble and insoluble dietary fiber (SDF and IDF).
The polyphenolic and dietary fiber content was significantly higher in seeds than in skins. However, from a nutritional point of view, skins dietary fiber may be more interesting due to the higher NEPP content than seeds; moreover, the winemaking technique influenced the quantity and characteristics of skins fiber, which contained SDF, almost absent in seeds.
Posted: 13 January 2026
Article
Chemistry and Materials Science
Food Chemistry
Tannin-Rich Extracts and Potentially Prebiotic Polysaccharides via Saccharomyces Cerevisiae Fermentation of Pomegranate Peel as a Juice Production By-Product
Mohamad Khatib
,Lorenzo Cecchi
,Beatrice Zonfrillo
,Silvia D'Agostino
,Davide Bertelli
,Eleonora Truzzi
,Elia Pagliarini
,Diana Di Gioia
,Maria Bellumori
,Nadia Mulinacci
Abstract: Pomegranate peel, accounting for 35-50% of the fruit's weight, is an underutilized by-product rich in ellagitannins and pectin. Although pomegranate juice has already been subjected to fermentation, this study aimed to demonstrate for the first time, that a simple fermentation process of pomegranate peel using Saccharomyces cerevisiae can yield tannin-rich extracts and enhance the potential prebiotic properties of pomegranate polysaccharides. Peels of ‘Wonderful’ and ‘G1’ cultivars, significantly differing in peel thickness, were used for fermentation applying three processes at room temperature monitored at 48 and 72 h. HPLC-DAD analysis showed that yeast-driven fermentation increased total tannin (up to 70% in dry extracts) compared with spontaneous fermentation (40-43%). A potential enhancement of prebiotic activity was associated with the reduction in the molecular weight of native polysaccharides (from a maximum of 705 kDa down to 26 kDa), as evaluated by DLS and DOSY-1H-NMR. Polysaccharides after fermentation were more effectively utilized by Bifidobacterium breve and Lactobacillus plantarum than those from control samples, as demonstrated by in vitro assays. These findings highlight a promising strategy for the valorization of pomegranate peel through the production of functional ingredients highly enriched in tannins and containing potentially prebiotic polysaccharides.
Abstract: Pomegranate peel, accounting for 35-50% of the fruit's weight, is an underutilized by-product rich in ellagitannins and pectin. Although pomegranate juice has already been subjected to fermentation, this study aimed to demonstrate for the first time, that a simple fermentation process of pomegranate peel using Saccharomyces cerevisiae can yield tannin-rich extracts and enhance the potential prebiotic properties of pomegranate polysaccharides. Peels of ‘Wonderful’ and ‘G1’ cultivars, significantly differing in peel thickness, were used for fermentation applying three processes at room temperature monitored at 48 and 72 h. HPLC-DAD analysis showed that yeast-driven fermentation increased total tannin (up to 70% in dry extracts) compared with spontaneous fermentation (40-43%). A potential enhancement of prebiotic activity was associated with the reduction in the molecular weight of native polysaccharides (from a maximum of 705 kDa down to 26 kDa), as evaluated by DLS and DOSY-1H-NMR. Polysaccharides after fermentation were more effectively utilized by Bifidobacterium breve and Lactobacillus plantarum than those from control samples, as demonstrated by in vitro assays. These findings highlight a promising strategy for the valorization of pomegranate peel through the production of functional ingredients highly enriched in tannins and containing potentially prebiotic polysaccharides.
Posted: 07 January 2026
of 18