Foods

18 pages, 1295 KiB

Open AccessArticle

Optimization of Ultrasonic-Enzymatic-Assisted Extraction of Flavonoids from Sea Buckthorn (Hippophae rhamnoides L.) Pomace: Chemical Composition and Biological Activities

by Wenyu Suo, Wenzhe Wang, Dajing Li, Haihong Wu, Haiyan Liu, Wuyang Huang and Yanhong Ma

Foods 2025, 14(10), 1656; https://doi.org/10.3390/foods14101656 (registering DOI) - 8 May 2025

Abstract

Sea buckthorn pomace (SBP) is a rich source of flavonoid compounds with potential healthy properties. This study optimized ultrasonic-enzymatic-assisted extraction (UEAE) of flavonoids from SBP and investigated its chemical composition and biological activities. Under the optimal conditions (pectinase addition of 1500 U/g, ultrasonic power of 300 W, ethanol concentration of 48%, liquid–solid ratio of 34:1, extract temperature of 50 °C, and extraction time of 28 min), the yield of SBP flavonoid extracts (SBFEs) was 21.57 ± 0.45 mg/g, well-matched with the predicted value (21.72 mg/g). The chemical composition was detected by ultrahigh-performance liquid chromatography with quadrupole time-of-flight mass spectrometry (UPLC-QTOF-MS^E) and mainly including isorhamnetin, kaempferol, and quercetin’s derivatives. After purification with AB-8 macroporous resin, the purified product (PSBFE) exhibited a significantly enhanced scavenging capability for 1,1-diphenyl-2-picryl-hydrazyl radical (DPPH) and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) (947.17 ± 3.85 and 427.33 ± 0.67 μmol Trolox/g, respectively) and ferric reducing antioxidant power (2.68 ± 0.01 mmol FeSO₄·7H₂O/g). Moreover, PSBFE possessed a pronounced inhibitory rate on α-glucosidase and α-amylase, with the IC₅₀ at 52.89 ± 0.09 and 97.81 ± 0.42 μg/mL, respectively. These findings indicate that it is a reliable, optimal extraction method to obtain potential antioxidant and hypoglycemic flavonoids from SBP for comprehensive development in functional food. Full article

(This article belongs to the Special Issue Natural Bioactive Components to Improve the Nutritional and Health-Related Properties of Food Products)

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14 pages, 576 KiB

Open AccessArticle

Quality Properties of Innovative Goat Milk Kefir Enriched with Date Paste (Phoenix dactylifera L.) and Whey Derived from Goat Cheese Production

by Clara Muñoz-Bas, Nuria Muñoz-Tebar, Manuel Viuda-Martos, Raquel Lucas-González, José Ángel Pérez-Álvarez and Juana Fernández-López

Foods 2025, 14(10), 1655; https://doi.org/10.3390/foods14101655 (registering DOI) - 8 May 2025

Abstract

The aim of this work was to evaluate the impact of fortifying goat milk kefir with high-value ingredients (3% and 6% date paste, and 25% and 50% goat milk substitution with date–cheese whey), derived from the valorization of date coproducts, on its nutritional (proximate composition and mineral profile), technological (pH, acidity, viscosity, color, sugar and organic acid content), microbiological and sensory properties. Both ingredients enhanced the growth and stability of the kefir starter culture, thereby improving the probiotic potential of date-added kefir and also its nutritious quality (lower fat content and higher protein content). The mineral profile of kefir was improved only when the date paste was added. Date paste could be used as an ingredient in fortified kefir (up to 6%) without altering its flow properties because it was perfectly integrated within the milk matrix. The use of date–cheese whey as a goat milk substitution (>25%) decreased the typical kefir viscosity, inducing an excessive phase separation negatively valued by consumers. Consumers preferred the kefir with 6% date paste mainly due to its higher scores for aroma, flavor, sweetness and acidity. Full article

(This article belongs to the Section Drinks and Liquid Nutrition)

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12 pages, 4887 KiB

Open AccessArticle

Quality Enhancement and In Vitro Starch Digestibility of Wheat–Yam Composite Flour Noodles via Adding Different Improvers

by Shuo Hu, Kai-Nong Sun, Qiu-Jia Peng, Run-Hui Ma, Zhi-Jing Ni, Kiran Thakur and Zhao-Jun Wei

Foods 2025, 14(10), 1654; https://doi.org/10.3390/foods14101654 - 8 May 2025

Abstract

The addition of Chinese yam powder (CYP) to wheat flour (WF) can compromise the elasticity of noodles due to weakening of the gluten network. To address this, we investigated the effects of TGase, vital wheat gluten (VWG), and egg white powder + sodium alginate (EWP + SA) on the quality of wheat yam composite flour noodles (color, cooking, textural, thermal properties, and in vitro starch digestibility). Our findings demonstrated that VWG, TGase, and EWP + SA exert distinct yet complementary effects on the quality of composite flour noodles. Combining TGase and VWG yielded the densest microstructure and better textural properties, including hardness, adhesiveness, and springiness. TGase and EWP + SA addition significantly increased slow digestible starch (SDS) content (G6: 33.81%) while reducing starch digestibility. These findings demonstrate that synergetic combinations of improvers, particularly TGase with VWG or EWP + SA, improve both the processing characteristics and nutritional quality of yam-based products. Full article

(This article belongs to the Special Issue Advanced Technology of Starch Retrogradation, Modification, and Its Impact on Digestion)

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Foods, Volume 14, Issue 10 (May-2 2025) – 3 articles

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