Current Research in Food Science最新文献

{"title":"Revealing the formation of aged aroma in raw Pu-erh tea during the storage through comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry and molecular docking","authors":"Bingsong Ma ,&nbsp;Cunqiang Ma ,&nbsp;Binxing Zhou ,&nbsp;Shujing Liu ,&nbsp;Jing Zhuang ,&nbsp;Zhihui Feng ,&nbsp;Junfeng Yin ,&nbsp;Xinghui Li","doi":"10.1016/j.crfs.2025.101038","DOIUrl":"10.1016/j.crfs.2025.101038","url":null,"abstract":"<div><div>Pu-erh tea undergoes significant flavor transformations during long-term natural storage. This study systematically examined changes in quality components and characteristic attributes of raw Pu-erh tea (RaPT) various storage stages through extensive sampling. The total contents of tea polyphenols including six catechins (i.e. C, EC, EGC, GC, ECG and EGCG), free amino acids decreased, while the total flavonoid content increased over time. Additionally, 363 volatile organic compounds (VOCs) were identified using HS-SPME/GC × GC-TOFMS. Multivariate statistical analysis, combined with quantitative descriptive analysis (QDA), revealed progressive changes in aroma profiles throughout RaPT storage. Based on these dynamic changes, RaPT storage duration was classified into three distinct stages. Thirty aged characteristic aroma compounds, predominantly associated with woody odor, were identified through Pearson's correlation analysis. Furthermore, by integrating molecular docking technology and aroma recombination experiments, 18 key VOCs responsible for the aged aroma characteristics of RaPT were confirmed. These findings elucidate their interaction mechanisms with olfactory receptors (ORs), providing new insights into the molecular basis of RaPT aroma evolution.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 101038"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143681347","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":"Exploring the effect of natural deep eutectic solvents on zein: Structural and functional properties","authors":"Adieh Anvar ,&nbsp;Mohammad Hossein Azizi ,&nbsp;Hassan Ahmadi Gavlighi","doi":"10.1016/j.crfs.2024.100965","DOIUrl":"10.1016/j.crfs.2024.100965","url":null,"abstract":"<div><div>This study evaluated the effects of chemical modification, including ethanol, acetic acid, and natural deep eutectic solvents (NADES), on the secondary and tertiary structures, hydrophobicity, free amine content, protein-protein interactions, and functional properties of zein. The NADES used included choline chloride: oxalic acid, choline chloride: urea, choline chloride: glycerol, and glucose: citric acid. The results reveal that the NADES system significantly altered zein's structures, as evidenced by Fourier transform infrared spectroscopy, fluorescence, and Ultraviolet–Visible Spectroscopy analysis. Circular dichroism spectroscopy analysis indicated significant conformational change in modified zein, with decreased α-helix and increased random coil content. Notably, the NADES system leads to greater disruption of hydrogen bonds and facilitates the exposure of hydrophobic regions compared to water, ethanol, and acetic acid systems. This resulted in enhanced solubility, surface hydrophobicity, and free amine content in zein, indicating a more significant change in protein structure. In contrast, water and acetic acid solvents maintained more stable disulfide bonds within zein, which correlates with lower solubility and less unfolding. The NADES system promoted interactions between zein and its solvent components, improving emulsifying properties. Water, ethanol, and acetic acid systems had higher solubility in urea, thiourea, and dithiothreitol than the NADES system, revealing disruption of both covalent and noncovalent bonds in zein modified by NADES. Overall, this study highlights the superior ability of the NADES system to modify zein's structure and functionality compared to conventional solvents, suggesting its potential for enhancing protein applications in the industrial production of foods.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 100965"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11748687/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143001815","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":"Can cell-cultured meat from stem cells pave the way for sustainable alternative protein?","authors":"Octavio Bignardi da Silva Nunes ,&nbsp;Tiago Willian Buranello ,&nbsp;Fabiana de Andrade Farias ,&nbsp;Jenyffer Rosero ,&nbsp;Kaiana Recchia ,&nbsp;Fabiana Fernandes Bressan","doi":"10.1016/j.crfs.2025.100979","DOIUrl":"10.1016/j.crfs.2025.100979","url":null,"abstract":"<div><div>As the global population grows, the demand for food and animal-derived products rises significantly, posing a notable challenge to the progress of society in general. Alternative protein production may adequately address such a challenge, and cell-based meat production emerges as a promising solution. This review investigates methodologies for <em>in vitro</em> myogenesis and adipogenesis from stem cells (adult, embryonic, or induced pluripotent stem cells - iPSCs) across different animal species, as well as the remaining challenges for scalability, the possibility of genetic modification, along with safety concerns regarding the commercialization of cell-cultured meat. Regarding such complexities, interdisciplinary approaches will be vital for assessing the potential of cell-cultured meat as a sustainable protein source, mimicking the sensory and nutritional attributes of conventional livestock meat whilst meeting the demands of a growing global population while mitigating environmental impacts.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 100979"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143096340","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":"Design and test of steam-injected continuous scrambled egg device","authors":"Liangyu Xue ,&nbsp;Xiaojia Hu ,&nbsp;Bo Qi ,&nbsp;Yibing Yuan ,&nbsp;Wensong Wei ,&nbsp;Ping Yang ,&nbsp;Xin Ai ,&nbsp;Fangting Fu ,&nbsp;Chunhui Zhang","doi":"10.1016/j.crfs.2024.100948","DOIUrl":"10.1016/j.crfs.2024.100948","url":null,"abstract":"<div><div>To solve the existing problems of low yield, uneven quality, and single form of industrially scrambled eggs, we have developed a continuous high-output steam scrambled egg device based on the principle of steam injected. By establishing calibration curves for egg, oil, and steam flow rates, determining the key parameters of the equipment, and simulating the heat transfer process between steam and egg by Computational Fluid Dynamics (CFD), we created the device and verified its production performance. The results show that the capacity of this device can reach 104.4 kg/h, which greatly improves production efficiency. By precisely adjusting the steam flow, this device can produce scrambled eggs in the form of blocks, thick slices, thin slices, and broken. Moreover, the differences between the scrambled eggs produced by this device and the traditional frying pan were not significant in terms of color, taste and sensory evaluation (<em>p</em> &gt; 0.05). Most importantly, this device produces scrambled eggs with better elasticity, softer texture, and better overall uniformity of maturity to achieve consumer satisfaction. This study provides technical support for the industrialized continuous production of Chinese egg dishes.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 100948"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11683259/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142906651","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":"Soluble fibres modulate dough rheology and gluten structure via hydrogen bond density and Flory-Huggins water interaction parameter","authors":"Stefano Renzetti ,&nbsp;Lisa Lambertini ,&nbsp;Helene C.M. Mocking-Bode ,&nbsp;Ruud G.M. van der Sman","doi":"10.1016/j.crfs.2025.100991","DOIUrl":"10.1016/j.crfs.2025.100991","url":null,"abstract":"<div><div>Soluble fibres are gaining increasing interest for functional food applications like bread, but their interaction with gluten and effects on dough rheology are not fully elucidated. This study hypothesized that soluble fibres influence gluten structure and dough rheology by acting as plasticizers and humectants. Plasticizing properties depend on the effective number of hydrogen bonding sites available in the fibre molecule (<em>N</em>_{<em>OH,s</em>}). Humectant properties are related to the water interaction parameter derived from analysis of the sorption behaviour. Oligo-fructoses, inulins, polydextrose and a glucose syrup were added individually and in mixtures to wheat dough to test the hypothesis. PCA and multi-linear regressions showed that the G′ from temperature sweeps increased with an increase in the effective volume fraction of hydrogen bonding sites (<span><math><mrow><msub><mi>Φ</mi><mrow><mi>w</mi><mo>,</mo><mi>e</mi><mi>f</mi><mi>f</mi></mrow></msub></mrow></math></span>) in the solvent and in the water interaction parameter (<em>χ</em>_<em>eff</em>). The enhanced G′ corresponded to a reduction in tan(δ), indicating an increased elastic behaviour. The parameters <span><math><mrow><msub><mi>Φ</mi><mrow><mi>w</mi><mo>,</mo><mi>e</mi><mi>f</mi><mi>f</mi></mrow></msub></mrow></math></span> and <em>χ</em>_<em>eff</em> also explained the changes in phase transitions during heating, i.e. T_onset and T_peak of starch gelatinization (R² &gt; 0.9). Image analysis of the gluten network revealed that fibre structure and physico-chemical properties influenced the gluten network by altering branching rate, lacunarity, and protein strand width. Comparing inulins and polydextrose of similar molecular weights (M_w) indicated that interactions with gluten were influenced more by <em>N</em>_{<em>OH,s</em>} than M_w. High M_w inulins, with a linear structure, promoted junctions in the gluten network through hydrogen bonds, and possibly phase separation in gluten-rich and inulin-rich phases. In contrast, the more hydrophilic, branched polydextrose reduced junction formation in the gluten network due to fewer <em>N</em>_{<em>OH,s</em>}. This study provides new insights into the physico-chemical properties of soluble fibres and their role in wheat dough functionality.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 100991"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143297356","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":"Role of gut microbiota and fecal metabolites in the protective effect of soybean pulp-rich diet against estrogen-induced cholestasis in rats","authors":"Jiawei Wang ,&nbsp;Qichao Hu ,&nbsp;Jianying Wang ,&nbsp;Liwei Lang ,&nbsp;Shizhang Wei ,&nbsp;Haotian Li ,&nbsp;Manyi Jing ,&nbsp;Xiao Ma ,&nbsp;Yanling Zhao ,&nbsp;Xuelin Zhou","doi":"10.1016/j.crfs.2025.100990","DOIUrl":"10.1016/j.crfs.2025.100990","url":null,"abstract":"<div><div>This study was designed to explore the role of gut microbiota and its metabolites in the treatment of estrogen-induced cholestasis (EIC) in rats with a soybean pulp-rich diet and to clarify the effects of daidzein (DAI), a principal active ingredient of soybean pulp. The findings demonstrated that the soybean pulp-rich diet could relieve cholestasis by decreasing the levels of total bile acids (TBA) and alkaline phosphatase and enhancing the bile flow rate. Through gut microbiota and metabolomics analyses, it was revealed that this diet might alter the abundances of certain bacterial taxa including <em>Akkermansia</em>, <em>Bacteroides</em>, and <em>Turicibacter</em>, thus influencing lipid metabolism, tryptophan metabolism, and steroid metabolism, which led to disparities between the groups fed with and without the soybean pulp-rich diet. Moreover, the soybean pulp-rich diet could modulate the abundances of <em>Prevotella</em> spp. and <em>Tyzzerella</em>, reducing EIC by regulating lipid metabolism and short-chain fatty acids synthesis. Notably, DAI treatment significantly alleviated the abnormalities in serum TBA, alanine aminotransferase, and aspartate aminotransferase levels and mitigated the liver tissue damage in the EIC model. In summary, during cholestasis, variations in gut microbiota and metabolite profiles occurred. The intervention of soybean pulp affected the abundances of bacteria (such as <em>Prevotella</em> spp. and <em>Tyzzerella</em>) and regulated lipid metabolism-related pathways. Importantly, DAI was identified as a crucial component for the protective effects associated with the soybean pulp diet.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 100990"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143378932","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":"Soymilk yogurt prepared using Pediococcus pentosaceus TOKAI 759m ameliorates cognitive function through gut microbiota modulation in high-fat diet mice","authors":"Yuki Nakashima ,&nbsp;Tomoyuki Hibi ,&nbsp;Masafumi Urakami ,&nbsp;Maki Hoshino ,&nbsp;Taiki Morii ,&nbsp;Hikari Sugawa ,&nbsp;Nana Katsuta ,&nbsp;Yuki Tominaga ,&nbsp;Himeno Takahashi ,&nbsp;Asako Otomo ,&nbsp;Shinji Hadano ,&nbsp;Shin Yasuda ,&nbsp;Ayaka Hokamura ,&nbsp;Saki Imai ,&nbsp;Hideki Kinoshita","doi":"10.1016/j.crfs.2025.100993","DOIUrl":"10.1016/j.crfs.2025.100993","url":null,"abstract":"<div><div>Recent studies have confirmed that obesity leads to neuroinflammation and cognitive decline. This study aimed to examine whether soymilk yogurt prepared using <em>Pediococcus pentosaceus</em> TOKAI 759m could prevent cognitive decline and neuroinflammation progression in mice fed a high-fat diet (HFD). C57BL/6NJcl male mice were grouped according to the following dietary interventions and monitored for 15 weeks: (1) normal control diet, (2) HFD, (3) HFD with soymilk (SM), (4) HFD with soymilk yogurt (SY), and (5) HFD with bacterial cells of the starter strain (BC). The levels of inflammatory cytokines in serum and hippocampus were measured. Compared to the HFD group, the SY group scored higher in the novel object recognition test and exhibited lower levels of Interleukin-6 (IL-6) and Tumor Necrosis Factor (TNF)-α in the hippocampus. However, the SM and BC groups did not show these significant changes. Proteomic analysis of the hippocampus revealed three enriched protein clusters in the SY group: synaptic proteins, glycolysis, and mitochondrial ATP formation. Fecal samples were also collected to measure the proportion of gut microbiota using 16S rRNA analysis. Interestingly, the proportion of butyrate-producing bacteria, such as <em>Clostridium</em> and <em>Akkermansia</em>, tended to be higher in the SY group than in the HFD group. An additional <em>in vitro</em> study revealed that the components of SY, such as daidzein, genistein, and adenine, could decrease inflammatory cytokine levels in microglial cells. In conclusion, soymilk yogurt prepared using <em>P. pentosaceus</em> TOKAI 759m may modulate gut microbiota and prevent neuroinflammation, thereby leading to a possible improvement in cognitive function.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 100993"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143395805","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":"Relationship between breaking load and protein composition of acidic heat-induced gels prepared from the acidic precipitate of soy flour aqueous dispersions","authors":"Masahiko Samoto ,&nbsp;Ryo Okuzono ,&nbsp;Mako Igarashi ,&nbsp;Sayuri Sakurada ,&nbsp;Yasuki Matsumura ,&nbsp;Akihiro Nakamura ,&nbsp;Masayuki Shibata","doi":"10.1016/j.crfs.2025.101000","DOIUrl":"10.1016/j.crfs.2025.101000","url":null,"abstract":"<div><div>As one of the constituent materials of plant-based meat, a heat-induced gel was prepared from the aqueous paste (protein-to-water ratio: 0.30–0.35) of an acidic precipitate from soy flour called AP-SF. Among the broader pH range of 4.5–7.5, heat-induced gels prepared from the AP-SF paste adjusted to a pH range of 5.0–5.5 exhibited the similar breaking load (617 gf) and displacement (5.22 mm), to that of heat-induced gels prepared from minced beef, breaking load (667 gf) and displacement (6.45 mm). The results of two experiments, that is, the addition of fractionated protein components (7S, 11S, polar lipid-associated protein (PLAP), and oil body-associated protein (OBAP)) to the original AP-SF gels and the examination of a correlation between the breaking load of AP-SF gels and the protein composition of soybean cultivars used for the AP-SF preparation suggested that 7S globulin has an ability to effectively increased the breaking load of AP-SF gels. In globulins that contribute to gelation, the correlation between the content of 7S and 11S and the breaking load is 0.75 and 0.50, respectively, and the correlation coefficient of 7S is much higher than that of 11S. Analysis using dithiothreitol (DTT)-free SDS-PAGE confirmed that homodimers of the α′ and α subunits of 7S globulin play a dominant role in the heat-induced gelation via the formation of intermolecular disulfide bonds with themselves or other protein components.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 101000"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143387193","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":"Effects of plasma-activated water on structural and functional properties of PSE-like chicken protein isolate","authors":"Ke Li,&nbsp;Yanfang Zhou,&nbsp;Chenyan Zhu,&nbsp;Manting Du,&nbsp;Bo Chen,&nbsp;Dianbo Zhao,&nbsp;Yanhong Bai","doi":"10.1016/j.crfs.2025.101003","DOIUrl":"10.1016/j.crfs.2025.101003","url":null,"abstract":"<div><div>Pale, soft and exudative (PSE)-like chicken meat is rich in high-quality proteins, however, due to the properties of PSE-like meat, the functional characteristics of PSE-like chicken meat protein isolate (PPI) are affected. The present investigation aimed to improve the functional properties of PPI by employing plasma activation water (PAW), with the ultimate goal of enhancing its utility in various applications. The effects of PAW on the structure and function of PPI were evaluated. PAW treatment induced the protein structure to change from random coil to α-helix, which made the protein conformation more stable. PAW caused the hydrophobic residues to be exposed, thereby effectively enhancing their surface hydrophobicity. Dynamic rheology revealed the storage modulus of PPI gradually raised with increasing of PAW activation time. The scanning electron microscopy (SEM) showed that PAW promoted PPI to form a rough surface. When PAW activation time increased to 40 s, the foaming ability of PPI was raised by 77.84%, the emulsifying activity index was increased to 20.94 m²/g, the emulsion stability index was improved by 20.40%, and the <em>in vitro</em> digestibility was increased by 25.15% (P &lt; 0.05). The above results showed PAW could modify the structural properties, and effectively improve the emulsifying and foaming properties of PPI, and increase the <em>in vitro</em> digestibility of PPI.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 101003"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143422124","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":"Valorization of spent coffee grounds and their applications in food science","authors":"Uyory Choe","doi":"10.1016/j.crfs.2025.101010","DOIUrl":"10.1016/j.crfs.2025.101010","url":null,"abstract":"<div><div>Spent coffee grounds are generated in large quantities as a byproduct of coffee consumption. While often discarded as waste, spent coffee grounds still contain valuable bioactive compounds, including caffeine, chlorogenic acids, and polyphenols, along with dietary fiber, proteins, and essential minerals. Because of these nutritional properties, current research using spent coffee grounds includes fermented beverages, baked goods such as muffins and cookies, and ice cream cones. This graphical review explores the chemical composition and potential health benefits associated with spent coffee grounds. Additionally, the integration of spent coffee grounds in food products including fermented beverages and baked goods, food packaging, as well as food safety concerns, is explored. Utilizing spent coffee grounds as a functional ingredient in food not only contributes to sustainability by reducing waste but also enhances the nutritional profile of spent coffee grounds integrated products. Future research should not only focus on the effective utilization of spent coffee grounds but also address potential safety concerns, such as acrylamide formation and heavy metal contamination, to ensure food safety and consumer acceptability.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 101010"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143512463","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}