Advances in Analysis of Food and Beverages, 2nd Edition

Journal Name	Impact Factor	CiteScore	Launched Year	First Decision (median)	APC
Beverages beverages	3.0	4.7	2015	24.9 Days	CHF 1800
Chemosensors chemosensors	4.4	8.1	2013	19.8 Days	CHF 2000
Foods foods	6.0	10.3	2012	14.8 Days	CHF 2900
Molecules molecules	5.1	10.3	1996	15.6 Days	CHF 2700
Nutrients nutrients	5.8	10.2	2009	15.8 Days	CHF 2900
Separations separations	3.5	6.4	2014	15.1 Days	CHF 2600

23 pages, 4528 KB

Open AccessArticle

E-Nose Classification of Muscles in Dry-Cured Bísaro Ham Using Piercing-Assisted Volatile Extraction

by Lia Vasconcelos, Javier Mateo, Nuno A. S. Dias, Ana Leite, Alfredo Teixeira, Sandra S. Q. Rodrigues and Luís G. Dias

Chemosensors 2026, 14(7), 158; https://doi.org/10.3390/chemosensors14070158 - 10 Jul 2026

Abstract

This study evaluated the use of an E-nose using a piercing-assisted volatile extraction as a practical and non-destructive tool for distinguishing between three muscle types (biceps femoris—BF; semitendinosus—ST; and semimebranosus—SM) in 30-month ripened dry-cured Bísaro hams (n = [...] Read more.

This study evaluated the use of an E-nose using a piercing-assisted volatile extraction as a practical and non-destructive tool for distinguishing between three muscle types (biceps femoris—BF; semitendinosus—ST; and semimebranosus—SM) in 30-month ripened dry-cured Bísaro hams (n = 23). The muscles were analyzed for volatile organic compounds (VOC) using gas chromatography-mass spectrometry (GC-MS) and for signal profiles obtained from an E-nose system composed of metal oxide (SnO₂) sensors. Sensor signals were standardized using Z-score normalization prior to chemometric modeling. Linear discriminant analysis (LDA) was used to evaluate the capability of the MOS-based E-nose to differentiate the VOC profiles of Bísaro ham across its main muscle types. The model trained on Z-score-standardized sensor signals achieved classification accuracies of 94.3% and 80.0% for the training and external test sets, respectively, demonstrating good predictive performance and robustness. When compared with the VOC-based LDA model (94.4% and 78.6% for the training and test sets, respectively), the E-nose showed comparable classification performance and slightly higher predictive capability in the external validation set. The first two discriminant functions explained 88.01% and 11.99% of the discriminant variance, respectively, indicating that most of the discrimination occurred along a single dominant axis. To chemically interpret the sensor-based discrimination, multiple linear regression models were established between the LDA scores and VOC concentrations. The first discriminant function was significantly associated with compounds related to lipid oxidation and aroma development, particularly 2-pentylfuran, butanoic acid, hexanoic acid, hexanal, and benzaldehyde (R² = 0.617; p < 0.001), whereas the second discriminant function showed a weaker but significant relationship with hexanal, 3-methylbutanal, butanoic acid, and hexanoic acid (R² = 0.202; p = 0.006). These findings demonstrate that the E-nose is capable of capturing meaningful chemical information associated with muscle-specific volatile profiles and can provide a rapid, non-destructive, and cost-effective alternative for the characterization and classification of dry-cured Bísaro ham. Full article

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18 pages, 1060 KB

Open AccessArticle

Simultaneous Determination of Water- and Fat-Soluble Arsenic Species by HPLC-ICP-MS in Food Samples: A Pilot Study

by Dorota Jakkielska, Joanna Wolska, Marcin Frankowski and Anetta Zioła-Frankowska

Foods 2026, 15(13), 2304; https://doi.org/10.3390/foods15132304 - 28 Jun 2026

Viewed by 285

Abstract

Arsenic is a highly toxic element that occurs naturally and widely in the environment. Its toxicity depends on the forms in which it occurs, with inorganic arsenic species considered more toxic than organic ones. However, besides the commonly analyzed arsenic species [As(III), As(V), [...] Read more.

Arsenic is a highly toxic element that occurs naturally and widely in the environment. Its toxicity depends on the forms in which it occurs, with inorganic arsenic species considered more toxic than organic ones. However, besides the commonly analyzed arsenic species [As(III), As(V), AsB, DMA, and MMA], there are also fat-soluble organic species, arsenolipids, which can be as toxic as or even more toxic than inorganic species. Therefore, to accurately assess the health risks resulting from the consumption of foods containing arsenic, a speciation analysis is needed. Taking this into account, the study aimed to develop a method for the simultaneous determination of both water-soluble [As(III), As(V), DMA, and AsB] and fat-soluble (AsHC 360 and AsFA 362) arsenic species using HPLC-ICP-MS. The present study reports the results of a preliminary optimization investigation. The method development and analyses were conducted qualitatively using standards and food samples—algae, salmon and tuna. The developed method allowed for the full separation of arsenolipids and the partial separation of water-soluble arsenic species in a single run. As there are no commercially available arsenolipid standards, the syntheses of AsHC 360 and AsFA 362 were also a part of the study. Additionally, the synthesized arsenolipids were analyzed by LC-MS. Full article

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15 pages, 1144 KB

Open AccessArticle

Comprehensive Characterization of the Bioactive Profile in Spirulina platensis Vinegar

by Elif Yildiz, Ozan Gurbuz, Tugce Boga Demirel, Kubra Topaloglu Gunan and Metin Guldas

Foods 2026, 15(12), 2097; https://doi.org/10.3390/foods15122097 - 11 Jun 2026

Viewed by 346

Abstract

This study evaluated the bioactive properties of Spirulina platensis-based vinegar (SV) compared to apple vinegar (AV), focusing on organic acids, phenolic compounds, antioxidant capacity, and in vitro bioaccessibility. SV showed a significantly enhanced bioactive profile, with higher levels of key compounds such [...] Read more.

This study evaluated the bioactive properties of Spirulina platensis-based vinegar (SV) compared to apple vinegar (AV), focusing on organic acids, phenolic compounds, antioxidant capacity, and in vitro bioaccessibility. SV showed a significantly enhanced bioactive profile, with higher levels of key compounds such as gallic acid (86.99 ± 0.14 mg/L), succinic acid (15,859.43 ± 147.24 mg/L), and shikimic acid (147.13 ± 1.37 mg/L), indicating active fermentation-driven biotransformation. In addition, phytic acid present in Spirulina powder (494.43 ± 5.57 mg/L) was completely eliminated after fermentation. Importantly, SV exhibited significantly higher bioaccessible antioxidant capacity (25.68 ± 0.06 µmol TE/mL) than AV (8.68 ± 0.04 μmol TE/mL) based on the ABTS assay. Principal component analysis confirmed that organic acids were the main drivers of bioactive potential, while phenolics contributed to compositional differentiation. Overall, these results indicate that Spirulina platensis is a promising raw material for producing functional vinegar with enhanced bioactivity and bioaccessibility. Full article

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24 pages, 5701 KB

Open AccessArticle

Growth Characteristics and Adaptability of Probiotics Using Almond Hull as a Fermentation Substrate

by Yuna Li, Hongyu Ma, Guangwei Huang, Roger Ruan, Shengquan Mi, Wanqing Wang, Shuang Wu, Na Zhang, Cheng Zhou, Wei Hua, Haoran Wu, Jiali Liu and Yanling Cheng

Beverages 2026, 12(5), 61; https://doi.org/10.3390/beverages12050061 - 14 May 2026

Viewed by 598

Abstract

This study aimed to develop a high-value plant-based probiotic beverage via the co-fermentation of Lactobacillus plantarum (P8) and Bifidobacterium animalis subsp. lactis (V9) with almond hull homogenate as the fermentation substrate. Single-factor experiments combined with Box–Behnken response surface methodology were adopted to optimize [...] Read more.

This study aimed to develop a high-value plant-based probiotic beverage via the co-fermentation of Lactobacillus plantarum (P8) and Bifidobacterium animalis subsp. lactis (V9) with almond hull homogenate as the fermentation substrate. Single-factor experiments combined with Box–Behnken response surface methodology were adopted to optimize the key fermentation parameters (compound bacteria ratio, inoculation amount, temperature, and fermentation time), with the probiotic proliferation multiple set as the response value. Furthermore, the physicochemical properties, active component contents, and antioxidant-related indicators of the fermented product were systematically determined and analyzed. The results showed that the optimal fermentation conditions were as follows: a P8:V9 ratio of 1:1, an inoculation amount of 0.1%, a fermentation temperature of 28 °C, and a fermentation time of 66 h. Under these optimal conditions, the viable probiotic count increased by 320-fold relative to the initial viable count, and the fermentation effectively induced the transformation of the bound bioactive components in the almond hull, with the free-flavonoid content increasing by 20.40% and the total polyphenol content decreasing by 6.16% in the fermented product, which reflected the dynamic conversion of nutrient components during the fermentation process. Meanwhile, the antioxidant capacity of the almond hull fermented product was significantly improved compared with the unfermented control. This study confirms the feasibility of almond hull as a suitable matrix for probiotic fermentation, and the findings provide a scientific basis for the development of plant-based synbiotic products and the high-value resource utilization of almond hull as an agricultural by-product. Full article

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21 pages, 9444 KB

Open AccessArticle

Study on Quality Characteristics of Lonicera Tender Bud Tea Based on GC-IMS and Electronic Sensory Technology

by Mengxue Li, Li Zhang, Hua Ji and Xue Han

Foods 2026, 15(10), 1686; https://doi.org/10.3390/foods15101686 - 12 May 2026

Viewed by 350

Abstract

As a new type of tea, Lonicera tender bud tea currently lacks clear scientific standards for variety selection and harvest time determination, and relevant research on its components is insufficient. This study focused on ‘Beihua No.1’ and ‘Red Honeysuckle’ as research objects and [...] Read more.

As a new type of tea, Lonicera tender bud tea currently lacks clear scientific standards for variety selection and harvest time determination, and relevant research on its components is insufficient. This study focused on ‘Beihua No.1’ and ‘Red Honeysuckle’ as research objects and systematically analyzed their quality-related components using GC-IMS and electronic sensory technology. The results showed that: the basic nutritional components of ‘Beihua No.1’ were highest in August, and main pharmacological components peaked in April, with a high content of loganin; the components of ‘Red Honeysuckle’ were optimal in June, with a high concentration of swertiamarin. GC-IMS analysis revealed that ‘Beihua No.1’ contained 71 volatile substances, and ‘Red Honeysuckle’ contained 79 volatile substances, both mainly composed of esters and heterocyclic compounds. Through VIP analysis (VIP > 1), ‘Beihua No.1’ had 18 key differential components, including Methyl non-2-ynoate, 4-methylbenzaldehyde, cyclopentanone, etc.; ‘Red Honeysuckle’ had 28 key differential components, including 2,3,5,6-tetramethylpyrazine, 2-isopropyl-5-methylcyclohexanone, (E,E)-2,4-heptadienal, etc. Cluster analysis confirmed that ‘Beihua No.1’ is suitable for fresh-tasting tea, while ‘Red Honeysuckle’ is suitable for mellow-tasting tea. This study provides scientific support for the high-value development and standardized production of both. Full article

(This article belongs to the Topic Advances in Analysis of Food and Beverages, 2nd Edition)

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16 pages, 1526 KB

Open AccessArticle

Research on the Method of Tea Variety Traceability Based on Near-Infrared Spectroscopy

by Kunpeng Zhou, Taiping Zhang, Suyalatu Zhang, Dexin Wang, Shujie Hao and Ruonan Wei

Beverages 2026, 12(3), 32; https://doi.org/10.3390/beverages12030032 - 5 Mar 2026

Viewed by 914

Abstract

To establish a rapid traceability method for tea varieties and address the limitations of traditional identification techniques, this study focused on four types of tea—Longjing, Maofeng, Zhuyeqing, and Biluochun—using near-infrared (NIR) spectroscopy. A total of 84 sets of NIR spectra were collected and [...] Read more.

To establish a rapid traceability method for tea varieties and address the limitations of traditional identification techniques, this study focused on four types of tea—Longjing, Maofeng, Zhuyeqing, and Biluochun—using near-infrared (NIR) spectroscopy. A total of 84 sets of NIR spectra were collected and preprocessed using Savitzky–Golay smoothing (S-G), multiplicative scatter correction (MSC), standard normal variate transformation (SNV), and first derivative (1stDer) methods. Dimensionality reduction and feature selection were then performed using principal component analysis (PCA), linear discriminant analysis (LDA), their combination (PCA-LDA), and the successive projections algorithm (SPA). Classification models based on multiple linear regression (MLR) and support vector machine (SVM) were constructed and evaluated via five-fold cross-validation to assess generalization ability and stability. The results indicated that the SVM model significantly outperformed the MLR model in overall classification and generalization. The PCA-LDA combined approach proved to be the most effective feature selection method. The optimal classification model for tea variety traceability was achieved using MSC or SNV preprocessing combined with PCA-LDA-SVM, yielding a mean five-fold cross-validation accuracy of 96.67%. The confusion matrix revealed that misclassifications mainly occurred between Longjing and Biluochun and between Maofeng and Zhuyeqing, which can be attributed to similarities in processing techniques and chemical composition among these tea varieties. This study provides a rapid, non-destructive, and accurate spectroscopic detection method for tea quality control and traceability, offering a valuable reference for the rapid identification of agricultural products. Full article

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16 pages, 2048 KB

Open AccessArticle

Taste Modulation of White Tea by Red/Blue-LED-Assisted Withering Revealed via Non-Volatile Metabolomics

by Dan Wu, Yongyi Deng, Jiabao Xing, Lianghua Wen, Jiawei Ma, Dubin Dong and Fanrong Cao

Foods 2026, 15(5), 836; https://doi.org/10.3390/foods15050836 - 3 Mar 2026

Viewed by 610

Abstract

Background: Red/blue- light-emitting diode (LED)-assisted withering provides a controllable spectral input to steer tea quality, yet metabolite-level evidence linking spectrum composition to quantitative taste phenotypes in white tea remains insufficient. Methods: Fresh leaves were withered under supplemental red/blue LEDs—S0, S1, S2, S3, S4, [...] Read more.

Background: Red/blue- light-emitting diode (LED)-assisted withering provides a controllable spectral input to steer tea quality, yet metabolite-level evidence linking spectrum composition to quantitative taste phenotypes in white tea remains insufficient. Methods: Fresh leaves were withered under supplemental red/blue LEDs—S0, S1, S2, S3, S4, and S5—and the resulting white teas were evaluated by quantitative descriptive analysis (QDA), untargeted metabolomics, weighted gene co-expression network analysis (WGCNA), and high-performance liquid chromatography (HPLC) quantification of caffeine, gallic acid, and eight catechin monomers. Results: Red/blue-mixed spectrum enhanced the overall sensory quality relative to the incandescent lamp; S3 maximized sweetness and freshness, whereas S4 minimized bitterness and astringency and achieved the highest overall score. Untargeted metabolomics showed the largest deviation for S0 vs. S4. A total of 18 common metabolites were identified between the S0 and light-supplemented withering treatments, dominated by saccharides and related derivatives. WGCNA linked a saccharide-centered module to higher sweetness/freshness/smoothness and a lipid-oxylipin-centered module to stronger bitterness/astringency. HPLC independently confirmed that S4 contained the lowest catechins and caffeine, supporting its reduced bitter/astringent attributes. Conclusions: Overall, the application of mixed red-blue spectra offered a promising approach to enhancing the palatability of white tea by coordinately intensifying saccharide metabolism while simultaneously suppressing key bitter and astringent components. Our study provided a scientific basis for standardizing white tea processing to enhance sensory quality. Full article

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34 pages, 1062 KB

Open AccessArticle

Do Conventional Meat-Purchase Motivations Predict Acceptance of Cultured Meat? A National Study Among Polish Consumers

by Anna M. Kaczmarek

Foods 2026, 15(4), 746; https://doi.org/10.3390/foods15040746 - 18 Feb 2026

Cited by 1 | Viewed by 1034

Abstract

Cultured meat is increasingly considered a potential complement to conventional meat, yet the determinants of its acceptance remain unclear. This study examined whether motivations underlying conventional meat purchasing are associated with attitudes and behavioural intentions toward cultured meat among adult Polish meat eaters [...] Read more.

Cultured meat is increasingly considered a potential complement to conventional meat, yet the determinants of its acceptance remain unclear. This study examined whether motivations underlying conventional meat purchasing are associated with attitudes and behavioural intentions toward cultured meat among adult Polish meat eaters (n = 425). A cross-sectional online ssurvey assessed attitudes, perceived risks, general acceptance, behavioural intentions and socio-demographic characteristics. Overall attitudes and acceptance were moderately positive, while concerns related to technological risk and naturalness persisted. Four psychographic segments were identified, with cautious optimists (35.9%) and concerned ambivalents (33.3%) representing the largest groups. Associations between conventional meat-purchase motivations and attitudes toward cultured meat were statistically significant but modest, with ethical and environmental motives showing weak positive associations and sensory-oriented motives showing weak negative ones. The correspondence between segmentation based on conventional meat motivations and that based on cultured-meat orientations was limited, indicating only partial structural overlap. Younger, urban and higher-educated respondents were disproportionately represented in the more favourable segments, and prior familiarity increased the likelihood of positive attitudes. Overall, the findings indicate that motivations for purchasing conventional meat explain only a limited share of variability in cultured meat acceptance. Factors related to familiarity, perceived technological characteristics and broader psychosocial orientations appear more influential and should be explored further in future research. Full article

(This article belongs to the Topic Advances in Analysis of Food and Beverages, 2nd Edition)

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13 pages, 846 KB

Open AccessArticle

Simultaneous Determination of Polycyclic Aromatic Hydrocarbons and Anthraquinone in Yerba Mate by Modified MSPD Method and GC-MS

by Dylan M. Hoffmann, José D. da Silva, Igor F. de Souza, Gabriel A. B. Prates, Vagner A. Dutra, Osmar D. Prestes and Renato Zanella

Separations 2025, 12(9), 240; https://doi.org/10.3390/separations12090240 - 4 Sep 2025

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Abstract

Yerba mate (Ilex paraguariensis) is widely consumed in South America and is valued for its bioactive compounds, such as polyphenols and methylxanthines. However, during traditional processing, mainly in the fire-based scorch and drying steps, polycyclic aromatic hydrocarbons (PAHs) and anthraquinone (AQ), [...] Read more.

Yerba mate (Ilex paraguariensis) is widely consumed in South America and is valued for its bioactive compounds, such as polyphenols and methylxanthines. However, during traditional processing, mainly in the fire-based scorch and drying steps, polycyclic aromatic hydrocarbons (PAHs) and anthraquinone (AQ), substances with carcinogenic potential, may be formed. This study aimed to develop and validate an analytical method based on the balls-in-tube matrix solid-phase dispersion technique (BiT-MSPD) and analysis by gas chromatography with mass spectrometry (GC-MS) for the simultaneous determination of 16 priority PAHs and AQ in yerba mate. Parameters such as sorbent type, solvent, sample-to-sorbent ratio, and extraction time were optimized. The method showed good linearity (r² > 0.99), detection limits between 1.8 and 3.6 µg·kg⁻¹, recoveries ranging from 70 to 120%, and acceptable precision (RSD ≤ 20%). The method was applied to 31 yerba mate samples, including 20 commercial samples and 11 collected at different stages of processing. Most commercial samples showed detectable levels of PAHs, with some exceeding the limits established by the European Union. AQ was detected in 40% of the samples, with some values above the permitted limit of 20 µg·kg⁻¹. The results confirm that scorch (sapeco) and drying contribute to contaminant formation, highlighting the need to modernize industrial processing practices. The proposed method proved to be effective, rapid, and sustainable, representing a promising tool for the quality control and food safety monitoring of yerba mate. Full article

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52 pages, 3790 KB

Open AccessArticle

The Identification and Analysis of Novel Umami Peptides in Lager Beer and Their Multidimensional Effects on the Sensory Attributes of the Beer Body

by Yashuai Wu, Ruiyang Yin, Liyun Guo, Yumei Song, Xiuli He, Mingtao Huang, Yi Ren, Xian Zhong, Dongrui Zhao, Jinchen Li, Mengyao Liu, Jinyuan Sun, Mingquan Huang and Baoguo Sun

Foods 2025, 14(15), 2743; https://doi.org/10.3390/foods14152743 - 6 Aug 2025

Cited by 14 | Viewed by 2218

Abstract

This study was designed to systematically identify novel umami peptides in lager beer, clarify their molecular interactions with the T1R1/T1R3 receptor, and determine their specific effects on multidimensional sensory attributes. The peptides were characterized by LC-MS/MS combined with de novo sequencing, and 906 [...] Read more.

This study was designed to systematically identify novel umami peptides in lager beer, clarify their molecular interactions with the T1R1/T1R3 receptor, and determine their specific effects on multidimensional sensory attributes. The peptides were characterized by LC-MS/MS combined with de novo sequencing, and 906 valid sequences were obtained. Machine-learning models (UMPred-FRL, Tastepeptides-Meta, and Umami-MRNN) predicted 76 potential umami peptides. These candidates were docked to T1R1/T1R3 with the CDOCKER protocol, producing 57 successful complexes. Six representative peptides—KSTEL, DELIK, DIGISSK, IEKYSGA, DEVR, and PVPL—were selected for 100 ns molecular-dynamics simulations and MM/GBSA binding-energy calculations. All six peptides stably occupied the narrow cleft at the T1R1/T1R3 interface. Their binding free energies ranked as DEVR (−44.09 ± 5.47 kcal mol⁻¹) < KSTEL (−43.21 ± 3.45) < IEKYSGA (−39.60 ± 4.37) ≈ PVPL (−39.53 ± 2.52) < DELIK (−36.14 ± 3.11) < DIGISSK (−26.45 ± 4.52). Corresponding taste thresholds were 0.121, 0.217, 0.326, 0.406, 0.589, and 0.696 mmol L⁻¹ (DEVR < KSTEL < IEKYSGA < DELIK < PVPL < DIGISSK). TDA-based sensory validation with single-factor additions showed that KSTEL, DELIK, DEVR, and PVPL increased umami scores by ≈21%, ≈22%, ≈17%, and ≈11%, respectively, while DIGISSK and IEKYSGA produced marginal changes (≤2%). The short-chain peptides thus bound with high affinity to T1R1/T1R3 and improved core taste and mouthfeel but tended to amplify certain off-flavors, and the long-chain peptides caused detrimental impacts. Future formulation optimization should balance flavor enhancement and off-flavor suppression, providing a theoretical basis for targeted brewing of umami-oriented lager beer. Full article

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23 pages, 1137 KB

Open AccessReview

Exploring the Aroma Profile of Traditional Sparkling Wines: A Review on Yeast Selection in Second Fermentation, Aging, Closures, and Analytical Strategies

by Sara Sofia Pinheiro, Francisco Campos, Maria João Cabrita and Marco Gomes da Silva

Molecules 2025, 30(13), 2825; https://doi.org/10.3390/molecules30132825 - 30 Jun 2025

Cited by 7 | Viewed by 3330

Abstract

Sparkling wine is a complex alcoholic beverage with high economic value, produced through a secondary fermentation of a still wine, followed by a prolonged aging period that may last from nine months to several years. With the growing global demand for high-quality sparkling [...] Read more.

Sparkling wine is a complex alcoholic beverage with high economic value, produced through a secondary fermentation of a still wine, followed by a prolonged aging period that may last from nine months to several years. With the growing global demand for high-quality sparkling wines, understanding the biochemical mechanisms related to aroma development has become increasingly relevant. This review provides a comprehensive overview of the secondary fermentation process, with particular emphasis on yeast selection, types of closure, and the impact of aging on the volatile composition. Special attention is also given to the analytical strategies employed for the identification and quantification of target compounds in sparkling wine matrices. Due to the presence of volatile compounds at trace levels, effective extraction and pre-concentration techniques are essential. Extraction methods such as solid-phase microextraction (SPME), stir-bar sorptive extraction (SBSE), and thin-film SPME (TF-SPME) are discussed, as well as chromatographic techniques, such as gas chromatography (GC) and liquid chromatography (LC). Full article

(This article belongs to the Topic Advances in Analysis of Food and Beverages, 2nd Edition)

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11 pages, 1644 KB

Open AccessArticle

Analysis on the Main Components of Selenium-Enriched Premna microphylla Leaves and Processed Tofu

by Jianan Wang, Chunli Chen, Fangjie Mou, Bin Wang and Jingzhou Dong

Separations 2025, 12(6), 143; https://doi.org/10.3390/separations12060143 - 28 May 2025

Viewed by 1504

Abstract

Premna microphylla is a medicinal plant species distributed in Southeast Asia and China. P. microphylla leaves have been widely used for processing edible gels called Chai tofu, which have many medicinal values, such as clearing heat and detoxifying. However, the main functional components [...] Read more.

Premna microphylla is a medicinal plant species distributed in Southeast Asia and China. P. microphylla leaves have been widely used for processing edible gels called Chai tofu, which have many medicinal values, such as clearing heat and detoxifying. However, the main functional components of P. microphylla leaves and Chai tofu are still unknown. In this study, selenium-enriched cultivation of P. microphylla was conducted, and the main compositions of pectins, flavonoids, total phenolics, carotenoids, chlorophylls, and proteins were separated and comparatively analyzed. The results are that kaempferol was the main composition of flavonoids, with the average contents of 5.19% DW (dried weight) in leaves and 3.83% DW in Chai tofu; the composition of the Chai tofu pectin included glucose, fructose, and mannose. Contents of phenolics, kaempferol, chlorophyll, and carotenoids were significantly increased by the selenium enrichment cultivation in a concentration-dependent manner (R² = 0.989, 0.994, 0.94, 0.948). Moreover, selenium enrichment produced selenized pectins with Se-O bonds. Selenium-enriched P. microphylla is an important plant source for functional foods. Related processing and extraction techniques deserve further research. Full article

(This article belongs to the Topic Advances in Analysis of Food and Beverages, 2nd Edition)

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