{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,11,2]],"date-time":"2026-11-02T11:26:41Z","timestamp":1793618801176,"version":"4.5.0"},"reference-count":45,"publisher":"Wiley","issue":"10","license":[{"start":{"date-parts":[[2026,10,7]],"date-time":"2026-10-07T00:00:00Z","timestamp":1791331200000},"content-version":"vor","delay-in-days":6,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2026,10,1]],"date-time":"2026-10-01T00:00:00Z","timestamp":1790812800000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2026,10]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:sec>\n                    <jats:label\/>\n                    <jats:p>\n                      This study investigated the effects of ultrasound\u2010assisted extraction (UAE), ethanol concentration (0%, 20%, 50%, 80%, and 99.5%), temperature (30\u00b0C, 50\u00b0C, and 70\u00b0C), and time on turmeric extraction by analyzing total soluble matter (TSM), antioxidant activity, and metabolomic profiles using ultra\u2010performance liquid chromatography (UPLC)\u2010QTOF\u2010MS and multivariate analysis. TSM generally increased with temperature and ethanol concentration, reaching its highest value at 50% ethanol and 70\u00b0C (20.44\u00a0g\/100\u00a0g); under these conditions, TSM plateaued by 60\u00a0min and remained stable up to 200\u00a0min. Four\u2010way analysis of variance (ANOVA) confirmed significant condition\u2010dependent effects on TSM, whereas the UAE\u2013CE (conventional extraction) differences in antioxidant activity were primarily associated with ethanol concentration (\n                      <jats:italic>p<\/jats:italic>\n                      \u00a0&lt;\u00a00.001). UAE generally produced higher TSM and antioxidant activities than CE, with the greatest improvement observed at 30\u00b0C and intermediate ethanol concentrations (50%\u201380%). Representative scanning electron microscopy and quantitative image analysis demonstrated that extensive structural disruption with 99.5% ethanol caused severe surface opening but did not achieve the highest TSM, whereas UAE with 80% ethanol induced moderate tissue permeabilization and more complex boundary morphology, yielding superior extraction performance. Heatmap and principal component analysis (PCA) analyses revealed solvent\u2010 and method\u2010dependent variation in metabolite profiles. Qualitatively, UAE at 30\u00b0C recovered a comprehensive curcuminoid and lipid profile comparable to CE at the same temperature. Following rigorous false discovery rate (FDR) correction, statistically significant differences were restricted to a limited compound subset, demonstrating that UAE maintains overall metabolic integrity under mild thermal conditions. Ultimately, these findings support the potential of low\u2010temperature UAE parameters for efficient recovery of functional turmeric bioactives.\n                    <\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.71551","type":"journal-article","created":{"date-parts":[[2026,10,7]],"date-time":"2026-10-07T14:32:05Z","timestamp":1791383525000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Process\u2010Induced Modifications in Total Soluble Matter, Antioxidant Activity, Metabolomic Profile, and Microstructure of Turmeric (\n                    <i>Curcuma longa<\/i>\n                    L.) Extracts Under Ultrasound\u2010Assisted Ethanol Extraction"],"prefix":"10.1111","volume":"91","author":[{"given":"Nair Chithra","family":"Harinarayanan","sequence":"first","affiliation":[{"name":"Division of Applied Life Science (BK21 Four) Gyeongsang National University  Jinju Republic of Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Kyo\u2010Yeon","family":"Lee","sequence":"additional","affiliation":[{"name":"Division of Applied Life Science (BK21 Four) Gyeongsang National University  Jinju Republic of Korea"},{"name":"Division of Food Science and Technology Institute of Agriculture and Life Sciences Gyeongsang National University  Jinju Republic of Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hee Su","family":"Yoon","sequence":"additional","affiliation":[{"name":"Division of Applied Life Science (BK21 Four) Gyeongsang National University  Jinju Republic of Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Semin","family":"Park","sequence":"additional","affiliation":[{"name":"Division of High\u2010Tech Material Analysis Core Facility Gyeongsang National University  Jinju Republic of Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Dong\u2010Won","family":"Bae","sequence":"additional","affiliation":[{"name":"Division of High\u2010Tech Material Analysis Core Facility Gyeongsang National University  Jinju Republic of Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8390-0041","authenticated-orcid":false,"given":"Sung\u2010Gil","family":"Choi","sequence":"additional","affiliation":[{"name":"Division of Applied Life Science (BK21 Four) Gyeongsang National University  Jinju Republic of Korea"},{"name":"Division of Food Science and Technology Institute of Agriculture and Life Sciences Gyeongsang National University  Jinju Republic of Korea"},{"name":"Institute of Agriculture and Life Science Gyeongsang National University  Jinju Republic of Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,10,7]]},"reference":[{"key":"e_1_2_9_2_1","doi-asserted-by":"publisher","DOI":"10.1002\/jssc.70099"},{"key":"e_1_2_9_3_1","doi-asserted-by":"publisher","DOI":"10.1002\/fsn3.70351"},{"key":"e_1_2_9_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.heliyon.2022.e11109"},{"key":"e_1_2_9_5_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2025.146339"},{"key":"e_1_2_9_6_1","doi-asserted-by":"publisher","DOI":"10.14421\/biomedich.2025.142.1273\u20101284"},{"key":"e_1_2_9_7_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods9060743"},{"key":"e_1_2_9_8_1","first-page":"41","article-title":"Effects of Ethanol Concentration, Extraction Time and Ultrasound\u2010Assisted Extraction on the Recovery of Curcuminoid From Turmeric (Curcuma longa L.) 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