Current Research in Food Science最新文献

{"title":"Volatile metabolomics highlights tea trichome's positive contribution to aroma and quality of white tea","authors":"Dandan Qi ,&nbsp;Min Lu ,&nbsp;Yali Shi ,&nbsp;Xingmin Zhang ,&nbsp;Lin Yue ,&nbsp;Houzhen Jia ,&nbsp;Chunwang Dong ,&nbsp;Huimin Liu ,&nbsp;Changbo Yuan","doi":"10.1016/j.crfs.2025.101179","DOIUrl":"10.1016/j.crfs.2025.101179","url":null,"abstract":"<div><div>Tea trichomes, rich in secondary metabolites, are hypothesized to significantly influence white tea aroma, yet their biochemical contributions remain unclear. This study investigated the volatile profiles of tea trichome and tea body across six white tea samples using headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS) and multivariate statistical analysis. Comparative analysis revealed significant differences in the volatile profile between tea trichome and tea body in all tested samples, with major differences lying in the content of volatile components. Sixteen potential key aroma components with relative odor activity value (ROAV) ≥ 1 and 39 aroma modifiers (0.1&lt;ROAV&lt;1) were identified in both tea trichome and tea body, predominantly associated with green, fruity, sweet, floral, woody and herbal aroma. In brief, <em>trans-β</em>-ionone, <em>β</em>-damascone, linalool, non-8-enal and (<em>E,Z</em>)-2,6-nonadienal were identified as key aroma components in both tea trichome and tea body, determining the basic aroma characteristic of white tea. Aroma modifiers were also affirmed, including <em>β</em>-myrcene, 2-ethyl-3,5-dimethyl-pyrazine, (<em>E</em>)-2-hexenal, dehydro<em>-β</em>-ionone, (<em>Z</em>)-6-nonenal, (<em>E,E</em>)-2,4-decadienal and benzeneacetaldehyde, which were shared by all samples in tea trichome and tea body. Notably, most of these key and modified aroma components showed higher relative contents and ROAVs in tea trichome than those in tea body. These data reveals that tea trichome positively enhance white tea's aroma quality, notably intensifying fruity, floral, sweet, green, and woody notes. This study systematically clarifies the biochemical specificity of tea trichome and their positive impact on white tea aroma, highlighting their critical role in aroma formation through differential accumulation of aroma contributors.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"11 ","pages":"Article 101179"},"PeriodicalIF":7.0,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144888640","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Lignans-rich extract of Schisandra chinensis prevent alcohol-associated liver disease by regulating the gut microbiota and tryptophan metabolism","authors":"Yan-Yu Chi ,&nbsp;Jun-Yan Xiang ,&nbsp;Hui-Min Li ,&nbsp;Hao-Yu Shi ,&nbsp;Ke Ning ,&nbsp;Hongyu Xiang ,&nbsp;Qiuhong Xie","doi":"10.1016/j.crfs.2025.101172","DOIUrl":"10.1016/j.crfs.2025.101172","url":null,"abstract":"<div><div>Alcohol-associated liver disease (ALD) has emerged as a global public health concern, and gut microbiota plays a decisive role in its pathogenesis. <em>Schisandra chinensis</em>, a functional edible berry, exhibits hepatoprotective properties. However, the preventive effects of its main active component lignans against ALD, as well as their connections with gut microbiota and intestinal metabolites remain unclear. This study employed a mouse model of ALD induced by chronic-binge ethanol feeding to evaluate the hepatoprotective effects of lignans-rich extract of <em>S. chinensis</em> (SCL) interventions at different doses. 16S rDNA sequencing and metabolomic analysis were used to investigate microbial and metabolite profiles in intestinal contents. The hepatoprotective activity of key metabolite responding to SCL was further verified by <em>in vivo</em> and <em>in vitro</em> experiments. The results demonstrated that SCL effectively restored intestinal barrier function and alleviated alcohol-induced hepatic injury. SCL modulated intestinal tryptophan (Trp) metabolism and restored indole-3-acetic acid (IAA) levels. Concurrently, SCL reshaped the gut microbiota composition, enriched <em>L</em>. <em>reuteri</em>. Further <em>in vivo</em> and <em>in vitro</em> investigations demonstrated that SCL-mediated enrichment of <em>L. reuteri</em> contributed to intestinal IAA restoration which reactivated the ethanol-suppressed AHR pathway, enhanced intestinal barrier integrity, reduced lipopolysaccharide translocation into circulation and ultimately attenuates liver injury. Collectively, SCL prevent ALD by regulating intestinal microbiota and Trp metabolism. This study provides a scientific foundation for the development of <em>S. chinensis</em> as a functional food for ALD prevention.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"11 ","pages":"Article 101172"},"PeriodicalIF":7.0,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144888719","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"3D printability and structural properties of plant-based scallop adductor muscles: Effect of amylose content and pasting properties by rice cultivars","authors":"Jung Soo Kim ,&nbsp;Jiyoon Kim ,&nbsp;Gi-Un Seong ,&nbsp;Ju-Won Kang ,&nbsp;Kwang-Deog Moon","doi":"10.1016/j.crfs.2025.101165","DOIUrl":"10.1016/j.crfs.2025.101165","url":null,"abstract":"","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"11 ","pages":"Article 101165"},"PeriodicalIF":7.0,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144852170","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Genome MLST scheme for tracing genetic diversity and multidrug resistance of food animal-derived Clostridium perfringens","authors":"Liting Wu ,&nbsp;Zugong Yu ,&nbsp;Penghui Li ,&nbsp;Zhenyu Wang ,&nbsp;Qiuchun Li ,&nbsp;Hongduo Bao ,&nbsp;Pilar García ,&nbsp;Andrey Letarov ,&nbsp;Yan Zhou ,&nbsp;Hui Zhang","doi":"10.1016/j.crfs.2025.101149","DOIUrl":"10.1016/j.crfs.2025.101149","url":null,"abstract":"<div><div><em>Clostridium perfringens</em> is an important food-borne anaerobic bacterium that can cause chronic disease in humans and animals. The complex toxins that it produces can cause diarrhea, necrotizing enteritis, and even death. This study aimed to evaluate the presence of antibiotic resistance genes and determinants of toxin production in various strains of <em>C. perfringens</em>, derived from different geographical locations and animal sources, through whole-genome sequencing (WGS) and bioinformatics analysis. Antimicrobial resistance testing revealed a notable prevalence of resistance among isolates, with 39.5 % being resistant to clindamycin and 32.6 % resistant to tetracycline. Additionally, 29.1 % of the isolates were found to be resistant to at least two classes of commonly used antibiotics. T<em>etA</em>(<em>P</em>) and <em>tetB</em>(<em>P</em>), associated with tetracycline resistance, were the most frequently identified resistance genes, present in 93.0 % and 79.0 % of the isolates, respectively. Virulence genes encoding extracellular collagenases (<em>colA</em> and <em>colSI</em>), alpha-toxin (<em>plc</em>), and sialidase (<em>nanH</em>) were detected in 85 isolates, representing 99 % of all sequenced strains. Notably, the gene encoding <em>C. perfringens</em> enterotoxin (<em>cpe</em>) was identified in only one isolate, which originated from chicken. Multi-locus sequence typing revealed that the 86 representative isolates belonged to 49 sequence types (STs), including 33 unique, previously uncharacterized STs. Furthermore, 30.23 % of these STs were grouped into six clonal complexes (CCs). CgSNP analysis of globally circulating isolates demonstrated that the prevalence of the virulence gene <em>cpe</em> was higher in these isolates than in clinical strains. The identification of multi-drug resistance and toxin-encoding genes among the isolates underscores the concerning spread of antimicrobial resistance among <em>C. perfringens</em> affecting both animals and humans. The diversity of CRISPR/Cas system provided addition insight into complex genetic correlations and evolutionary dynamics of pathogenic <em>C. perfringens</em>. Notably, the phage SD72 exhibited a broad inhibitory effect against <em>C. perfringens</em> isolates, irrespective of STs types and antimicrobial resistance (74/86, 80.1 %). These findings highlight the urgent need for enhanced epidemic surveillance of <em>C. perfringens</em> in livestock settings to mitigate the risks of human transmission via environmental or food sources. Additionally, bacteriophages present a promising avenue as bio-antimicrobial agents for controlling the transmission of <em>C. perfringens</em> from animal sources to humans.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"11 ","pages":"Article 101149"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144687500","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Combining rapid evaporative ionization mass spectrometry and chemometrics for the differentiation of cocoa bean quality","authors":"Julie Lestang ,&nbsp;Susanne Miescher Schwenninger ,&nbsp;Laura Nyström","doi":"10.1016/j.crfs.2025.101161","DOIUrl":"10.1016/j.crfs.2025.101161","url":null,"abstract":"<div><div>Ensuring the high and consistent quality of cocoa beans presents a significant challenge, driven by concerns related to food safety, economic profitability, and overall quality. Recently, functional microbial cultures have been developed by selecting specific microbial strains that enhance the cocoa bean fermentation process and improve the quality of the fermented and dried beans. These selection processes require extensive and time-consuming screening of numerous microbial strains. To address this, the present study explored a rapid, untargeted, metabolite-based approach to distinguish cocoa beans fermented with specific microbial cultures. This was achieved using rapid evaporative ionization mass spectrometry (REIMS) combined with chemometric analysis. Metabolite fingerprints of cocoa beans fermented with 21 antifungal (AF) and/or pectinolytic (P) microbial cultures were analyzed using REIMS. The fermented beans were differentiated based on their metabolite profiles using LiveID software, which is integrated with the REIMS system. Subsequently, six classification models were compared in detail to evaluate their performance, and tentatively extended to classify metabolite fingerprints from independently fermented beans. Initially, LiveID combined with PCA-LDA successfully distinguished metabolite fingerprints based on single-strain microbial cultures and the expected AF or AF&amp;P functionalities of co-cultures, achieving an accuracy of 80 %. Further analysis of the six classification models demonstrated the strong performance of gradient boosting machines, random forests, and neural networks in differentiating metabolite fingerprints based on the functionality of microbial co-cultures, with accuracy estimates of 85 %, 84 %, and 81 %, respectively. Finally, optimized random forest models were tested on an independent dataset, achieving 70–85 % accuracy for the two-class models. The performance of these models on independent data highlights their potential for broader applications, such as differentiating cocoa beans at the lab scale or in on-farm settings to support the development of functional microbial cultures for the production of cocoa beans with consistently high quality.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"11 ","pages":"Article 101161"},"PeriodicalIF":7.0,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144810595","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Vintage authentication technology for aged Baijiu: Acid-ester equilibrium","authors":"Shu Jiang ,&nbsp;Wei Dai ,&nbsp;Xuepeng Chen ,&nbsp;Wenjun Tan ,&nbsp;Jilei Wang ,&nbsp;Yougui Yu ,&nbsp;Qing Zheng","doi":"10.1016/j.crfs.2025.101168","DOIUrl":"10.1016/j.crfs.2025.101168","url":null,"abstract":"<div><div>This paper investigates a Baijiu vintage authentication technology based on the acid-ester equilibrium principle, providing a comprehensive analysis of its technical foundation, application outcomes, advantages. Research confirms that the aging process of Baijiu constitutes a dynamic acid-ester equilibrium system. As aging progresses, the liquor gradually approaches a state of thermodynamic equilibrium, with the equilibrium constant (K) stabilizing. By measuring the reaction quotient (Q) of ester compounds in the liquor and comparing it with the equilibrium constant (K), the aging status of Baijiu can be objectively and accurately evaluated, thereby enabling vintage authentication. Findings demonstrate the technology's strong universality across various aroma types and alcohol concentrations of Baijiu. Regardless of whether it is strong-aroma (<em>Nong</em>), sauce-aroma (<em>Jiang</em>), or other aroma types, or whether it is high-alcohol or low-alcohol Baijiu, the evolution patterns of acid-ester equilibrium remain consistent and effectively reflect the liquor's aging extent. The vintage prediction tool developed based on this technology has demonstrated outstanding performance in test cases, accurately categorizing Baijiu of different aging periods into corresponding vintage ranges, validating its practical application value.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"11 ","pages":"Article 101168"},"PeriodicalIF":7.0,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144830145","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Glycosylation and sugar variations in tyrosol yield promising prebiotic-like effects","authors":"Tong Sun,&nbsp;Jingyi Yang,&nbsp;Lili Lu","doi":"10.1016/j.crfs.2025.101206","DOIUrl":"10.1016/j.crfs.2025.101206","url":null,"abstract":"<div><div>Phenolics are common food constituents, and glycosylation enhances their physicochemical properties and biological activities. This study evaluated the prebiotic-like properties of tyrosol and its glycosides, including natural tyrosol β-glucoside (salidroside) and artificially synthesized tyrosol β-galactoside, in C57BL/6J mice. Both glycosides exhibited enhanced effects on probiotics compared to tyrosol. Salidroside stimulated <em>Lactobacillus</em> growth, while tyrosol β-galactoside notably promoted <em>Bifidobacteria</em> proliferation. <em>Akkermansia</em>, a next-generation probiotic, was suppressed by tyrosol but increased by tyrosol β-galactoside. Additionally, the β-galactoside promoted the proliferation of mucus-degrading gut commensals and exhibited the strongest inhibition on certain disease-related genera. Moreover, metabolomic patterns varied between the tyrosol and glycoside groups, particularly in isoflavonoid biosynthesis, with isoflavonoids enriched in the glycoside groups. Glycosylation of tyrosol and variations in its sugar units led to differences in the specificity and abundance of gut bacteria and metabolites. Given its superior prebiotic functions, tyrosol β-galactoside holds potential as a novel food additive.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"11 ","pages":"Article 101206"},"PeriodicalIF":7.0,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145154583","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Non-targeted LC-MS metabolomics reveal shifts from wound-induced enzymatic browning to lignification during extended storage of fresh-cut lettuce in modified atmosphere packaging","authors":"Fanny Widjaja ,&nbsp;Priscille Steensma ,&nbsp;Leevi Annala ,&nbsp;Arto Klami ,&nbsp;Saijaliisa Kangasjärvi ,&nbsp;Mari Lehtonen ,&nbsp;Kirsi S. Mikkonen","doi":"10.1016/j.crfs.2024.100959","DOIUrl":"10.1016/j.crfs.2024.100959","url":null,"abstract":"<div><div>Modified Atmosphere Packaging (MAP) is a conventional method used to prolong the shelf-life of fresh-cut vegetables, including lettuce. However, MAP-stored lettuce remains perishable, and its deterioration mechanism is not fully understood. Here, we utilized non-targeted LC-MS metabolomics to evaluate the effects of cutting and extended storage time on metabolite profiles of lettuce stored in MAP. Additionally, hyperspectral imaging was used to measure perceptual changes. Our findings reveal a bipartite response to wounding. In early storage, enzymatic browning was the main response to wounding, evidenced by accumulation of caffeic acid derivatives and flavonoids, substrates for polyphenol oxidases. As storage progressed, enzymatic browning was inhibited, and a shift towards lignification became apparent, evidenced by accumulation of monolignol derivatives. These findings offer new insights into the deterioration mechanism of fresh-cut lettuce occurring in MAP.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 100959"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11721850/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142969886","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Hyperspectral imaging for detection of macronutrients retained in glutinous rice under different drying conditions","authors":"Kabiru Ayobami Jimoh ,&nbsp;Norhashila Hashim ,&nbsp;Rosnah Shamsudin ,&nbsp;Hasfalina Che Man ,&nbsp;Mahirah Jahari ,&nbsp;Puteri Nurain Megat Ahmad Azman ,&nbsp;Daniel I. Onwude","doi":"10.1016/j.crfs.2024.100963","DOIUrl":"10.1016/j.crfs.2024.100963","url":null,"abstract":"<div><div>This study detected the macronutrients retained in glutinous rice (GR) under different drying conditions by innovatively applying visible-near infrared hyperspectral imaging coupled with different spectra preprocessing and effective wavelength selection techniques (EWs). Subsequently, predictive models were developed based on processed spectra for the detection of the macronutrients, which include protein content (PC), moisture content (MC), fat content (FC), and ash content (AC). The result shows the raw spectra-based model had a prediction accuracy (<span><math><mrow><msubsup><mi>R</mi><mi>p</mi><mn>2</mn></msubsup></mrow></math></span>) of 0.6493, 0.9521, 0.4594, and 0.9773 for PC, MC, FC, and AC, respectively. Applying Savitzky Golay first derivatives (SG1D) method increases the <span><math><mrow><msubsup><mi>R</mi><mi>p</mi><mn>2</mn></msubsup></mrow></math></span> value to 0.9972, 0.9970, 0.9857 and 0.9972 for PC, MC, FC, and AC, respectively. Using the variable iterative space shrinkage algorithm (VISSA) as EWs reduces the spectral bands by over 60%, and this increases the accuracy of the model (SG1D-VISSA-PLSR) to 100%. Therefore, the developed SGID-VISSA-PLSR can be used to build a smart and reliable spectral system for detecting the macronutrients in GR grains.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 100963"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11732696/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143001818","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Defatted chia (Salvia hispanica L.) flour peptides: Exploring nutritional profiles, techno-functional and bio-functional properties, and future directions","authors":"Etty Syarmila Ibrahim Khushairay ,&nbsp;Salma Mohamad Yusop ,&nbsp;Mohamad Yusof Maskat ,&nbsp;Abdul Salam Babji","doi":"10.1016/j.crfs.2025.101035","DOIUrl":"10.1016/j.crfs.2025.101035","url":null,"abstract":"<div><div>Chia (<em>Salvia hispanica</em> L.) is a summer-blooming herb from the mint family, known for its rich nutritional profile, including high-quality protein, fibre, and a balanced ratio of omega-3 and omega-6 fatty acids. With the rising demand for chia oil, defatted chia flour (DCF), a by-product of oil extraction, has gained attention as a valuable ingredient. DCF is rich in essential macronutrients and amino acids, offering a sustainable alternative to traditional protein sources and supporting global food sustainability and waste reduction efforts. Recent studies have highlighted the techno-functional properties of DCF peptides, showing excellent solubility, water- and oil-absorption capacities, as well as emulsifying, foaming, and gelling abilities. These properties enhance their application in diverse food systems, making DCF an important ingredient in the development of nutritious, innovative, and appealing food products. Beyond their functional roles, chia-derived peptides also exhibit significant bioactive properties, such as antioxidants, antihypertensive, anti-inflammatory, neuroprotective, antidiabetic, antimicrobial, anti-aging, hypolipidemic, and hypoglycaemic effects. These properties make them beneficial for improving health and wellness. Integrating DCF peptides into food products provides a natural approach to managing chronic diseases, promoting longevity, and improving overall health. To fully realize the potential of DCF peptides, future research should focus on understanding their bioactivities at the molecular level and exploring how they interact with various physiological systems. Interdisciplinary collaboration among food science, biotechnology, pharmacology, and nutrition is essential, along with careful evaluation of safety and potential risks. Regulatory frameworks will be crucial for the broader use of DCF peptides in food and nutraceuticals. Additionally, advancements in peptide production, extraction, and purification technologies will be necessary for large-scale, sustainable applications. Focusing on these areas will maximize the benefits of chia peptides for human health, nutrition, and environmental sustainability.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 101035"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143681348","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}