Current Research in Food Science最新文献

{"title":"Melatonin alleviated chilling injury of cold-stored passion fruit by modulating cell membrane structure via acting on antioxidant ability and membrane lipid metabolism","authors":"Yuzhao Lin,&nbsp;Hongbin Chen,&nbsp;Yazhen Chen,&nbsp;Bowen Tan,&nbsp;Xuanjing Jiang","doi":"10.1016/j.crfs.2024.100951","DOIUrl":"10.1016/j.crfs.2024.100951","url":null,"abstract":"<div><div>Fresh passion fruit is sensitive to chilling injury (CI) during storage at improper low temperature of 5 °C, which lowers the fruit quality and limits its shelf life. The present study aimed to determine the impacts of melatonin on CI development of passion fruit in relation to antioxidant ability and membrane lipid metabolism during refrigeration. In present study, passion fruit was treated with 0.50 mmol L⁻¹ melatonin and distilled water (control) for 20 min, hereafter stockpiled at 5 °C. The results indicated that, in storage, melatonin-treated passion fruit showed the lower CI index and cell membrane permeability, lower superoxide anion production rate and malondialdehyde level, greater activities of catalase, superoxide dismutase and ascorbate peroxidase, higher levels of ascorbic acid and glutathione, and higher 1, 1-diphenyl-2-picrylhydrazyl radical scavenging capacity than control passion fruit. Besides, lower membrane lipid-degrading enzyme activities, lower contents of phosphatidic acid and saturated fatty acids (SFAs), higher levels of phosphatidylcholine, phosphatidylinositol and unsaturated fatty acids (USFAs), and greater ratio of USFAs to SFAs and index of USFAs were revealed in melatonin-treated passions than control passions. Thus, these results indicated that melatonin retained cell membrane structure via boosting antioxidant capacity and restricting membrane lipid degradation, accordingly increased the chilling resistance and delayed the CI development in fresh passion fruit.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 100951"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11721212/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142969884","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":"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":"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}

{"title":"Food sweeteners: Angels or clowns for human health?","authors":"Qiao-Yun Hong ,&nbsp;Yan Huang ,&nbsp;Jie Yang ,&nbsp;Long-Teng Su ,&nbsp;Zhao-Ri Dai ,&nbsp;Cheng-Fei Zhao","doi":"10.1016/j.crfs.2025.101032","DOIUrl":"10.1016/j.crfs.2025.101032","url":null,"abstract":"<div><div>With the global prevalence of obesity and diabetes continuing to rise, metabolic diseases caused by excessive sugar intake have become a significant public health issue. In this context, various sweeteners as sugar substitutes have been widely used in the food industry. Sweeteners are highly favored for their good safety profile, cost-effectiveness, low-calorie properties, and potential blood sugar regulation effects, and their applications have extended to fields such as pharmaceuticals and daily chemicals. However, recent studies indicate that the impact mechanisms of sweeteners on human health are more complex than previously understood, and the long-term safety of their use has sparked widespread concern in both academia and the public. This review systematically examines relevant literature from the past three decades, employing evidence-based medicine methods for screening and meta-analysis, aiming to comprehensively assess the potential effects of sweeteners on human metabolic indicators (including blood glucose homeostasis and body fat composition) and cancer risk. The discussion will unfold in the following four sections: (1) Definition and classification of sweeteners; (2) Application areas of various sweeteners; (3) Beneficial effects of sweetener use on human health; (4) Adverse effects of sweetener use on health issues in different population groups. Current evidence suggests that the rational use of specific types of sweeteners within recommended dosage ranges can effectively improve blood glucose control, promote weight management, and play a positive role in maintaining oral health. However, excessive or long-term use of certain sweeteners may disrupt gut microbiota balance, affect glucose and lipid metabolism homeostasis, increase cardiovascular disease risk, and potentially be associated with the occurrence of certain malignant tumors. Notably, sweetener exposure during pregnancy may affect the fetus through mechanisms such as epigenetic modifications, necessitating special caution in sweetener selection for pregnant women. This review aims to provide clinicians, nutritionists, and food science professionals with the latest evidence-based medical evidence, guiding consumers to make informed sweetener choices by weighing health benefits against potential risks. It also offers scientific basis for formula optimization and product development in the food industry, thereby promoting public health.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 101032"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143643309","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 dark side of probiotics to pursue light: Intrinsic and extrinsic risks to be opportunistic pathogens","authors":"Ruiyan Xu ,&nbsp;Yifeng Yu ,&nbsp;Tingtao Chen","doi":"10.1016/j.crfs.2025.101044","DOIUrl":"10.1016/j.crfs.2025.101044","url":null,"abstract":"<div><div>Probiotics, live microorganisms with multiple health benefits, have gained popularity for their roles in maintaining daily health and treating a variety of diseases. However, they have the potential to be opportunistic pathogens in some conditions. This review delves into the intrinsic and extrinsic risks associated with probiotics. Intrinsic risks involve the production of harmful substances, such as toxins and invasive factors, biofilm formation, bacteria emboli, antibiotic resistance with relevant genetic materials, genetic plasticity, and metabolic issues, while extrinsic risks include problems in regulatory oversight and public awareness, host health status and appropriately administration. It emphasizes the need for a balanced view of their therapeutic benefits and potential hazards, advocating for further research to understand the complex interactions between probiotics and the human microbiome, to optimize the safety and efficacy of probiotics.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 101044"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143767977","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":"Preparation, structural characterization, and functional properties of a tilapia-soybean dual proteins: Effects of different complexation modes","authors":"Xinyi Qin,&nbsp;Pengzhi Hong,&nbsp;Liangyu Zhao,&nbsp;Mengya Xie,&nbsp;Chunxia Zhou,&nbsp;Qingguan Liu","doi":"10.1016/j.crfs.2025.101046","DOIUrl":"10.1016/j.crfs.2025.101046","url":null,"abstract":"<div><div>The limited functional properties of tilapia protein isolate (TPI), such as low solubility, emulsification, and foaming, restrict its use in the food industry. However, combining it with hydrophilic proteins can improve these properties. Different assembly methods may affect the structure and functionality of the resulting dual proteins. To study this, tilapia-soybean protein mixtures (T-SPM), complexes (T-SPC), and co-precipitates (T-SPCP) were prepared using physical mixing, pH-regulated complexation, and pH-regulated co-precipitation. The effects of these methods on the structure and functional properties of the tilapia-soybean dual proteins were then analyzed. Structural analysis revealed that TPI combined with SPI through non-covalent forces and disulfide bonds under pH-regulation, leading to structural changes. Compared to T-SPCP, T-SPC showed more hydrophilic groups, with increased free sulfhydryl groups, disulfide bonds, α-helices, and zeta potential, alongside reduced surface hydrophobicity and smaller flake structures. Functional analysis indicated that pH-regulated assembly methods significantly improved the properties of the dual proteins compared to T-SPM. T-SPC exhibited higher solubility, emulsification, and foaming capacity than T-SPCP, which had a more aggregated structure due to pH adjustment to 4.5 during co-precipitation, contributing to its better thermal stability. Thus, T-SPC, assembled by pH-regulation from 12.0 to 7.0, demonstrated superior characteristics. This study offers a theoretical foundation for developing functional dual proteins and their food industry applications.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 101046"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143783948","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":"Profiles of aroma volatile components in textured vegetable proteins using headspace solid phase microextraction-gas chromatography-mass spectrometry","authors":"Geon-Woo Park,&nbsp;Kyung-Ho Park,&nbsp;Sang-Gu Kim,&nbsp;Sang-Yun Lee","doi":"10.1016/j.crfs.2025.100999","DOIUrl":"10.1016/j.crfs.2025.100999","url":null,"abstract":"<div><div>Textured vegetable protein (TVP) is a significant alternative to meat, with its primary raw materials being soybeans, peas, rice, and wheat proteins. While advancements in technology have successfully replicated the unique texture of meat in plant-based proteins, research on the aroma profiles of these key raw materials remains limited. The subtle differences in aroma between meat and meat substitutes are yet to be fully addressed. In this study, we employed headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS), a specialized technique for the analysis of volatile aromatic compounds, to examine the volatile profiles of soybean, pea, rice, and wheat proteins. The identified volatile compounds included alcohols, aldehydes, carboxylic acids, ethers, furans, indoles, ketones, phenols, pyrans, and sulfur compounds. Based on prior research, eight compounds (hexanal, nonanal, 2-nonenal, 3-methylbutanal, benzaldehyde, 1-octen-3-ol, 3-octen-2-one, and 2-pentylfuran) were classified as off-flavors. Hexanal, a key marker, was found in the following order: rice showed the highest levels, followed by soybeans, peas, and wheat. Other major volatile components exhibited distinct ratios across the samples. These findings could assist in refining the next generation of TVPs and minimizing aroma heterogeneity.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 100999"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143453794","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":"Lacticaseibacillus casei IDCC 3451 alleviates cognitive and behavioral functions by reshaping the gut microbiome and regulating intestinal barrier integrity in chronic stress animal models","authors":"Anna Kang ,&nbsp;Ju Young Eor ,&nbsp;Junbeom Lee ,&nbsp;Min-Jin Kwak ,&nbsp;Daniel Junpyo Lee ,&nbsp;Eunsol Seo ,&nbsp;Woong Ji Lee ,&nbsp;Seon-hui Son ,&nbsp;Minho Song ,&nbsp;Jun-Mo Kim ,&nbsp;Hyung Wook Kim ,&nbsp;Jungwoo Yang ,&nbsp;Sangnam Oh ,&nbsp;Younghoon Kim","doi":"10.1016/j.crfs.2025.101051","DOIUrl":"10.1016/j.crfs.2025.101051","url":null,"abstract":"<div><div><em>Lacticaseibacillus casei</em> IDCC 3451 (3451) was evaluated for its effects on the gut-brain axis using <em>Caenorhabditis elegans</em> (<em>C. elegans</em>) and mouse models of stress and inflammation. In <em>C. elegans</em>, 3451 extended lifespans by 25 %, improved motility, and chemotaxis, enhanced survival under pathogen challenge, and reduced amyloid beta accumulation by 42 %. Transcriptomic profiling revealed upregulation of genes involved in neurotransmitter signaling and serine/threonine pathways. In the unpredictable chronic mild stress (UCMS) mouse model, 3451 administration increased the time spent in the center of the open field by 65 % and reduced immobility in the forced swim test by 32 %, indicating anxiolytic and antidepressant effects. Serum levels of aspartate aminotransferase (AST) and gamma-glutamyl transferase (GGT) were decreased by 18 % and 24 %, respectively. Additionally, 3451 restored the expressions of 5HT1AR, GABAR, and tight junction proteins, including <em>ZO-1</em> and <em>Claudin1</em>. Metabolomic analysis showed increased glycine and decreased palmitic acid levels, associated with an increased abundance of <em>Ruminococcus</em> and <em>Akkermansia</em>. In the dextran sulfate sodium (DSS)-induced colitis model, 3451 reduced the disease activity index by 36 %, improved colon histology, increased goblet cell preservation, and upregulated <em>ZO-1</em> and IL-10 expression. Threonine levels were also increased and correlated with a higher abundance of <em>Coprococcus</em>. These findings demonstrate that 3451 improved behavioral and intestinal outcomes through coordinated modulation of host signaling, metabolite production, and gut microbial composition, highlighting its therapeutic potential for managing IBD and neurobehavioral disorders.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 101051"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143850041","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":"Snack Confusion: Parents perceive baby, child and adult snacks as more similar than they actually are","authors":"Alenica Hässig-Wegmann ,&nbsp;Sergio Román ,&nbsp;Luisma Sanchez-Siles ,&nbsp;Michael Siegrist","doi":"10.1016/j.crfs.2025.101113","DOIUrl":"10.1016/j.crfs.2025.101113","url":null,"abstract":"<div><div>The consumption of commercial snacks for infants and toddlers has risen significantly, yet limited research has explored how parents evaluate these products across age groups. This study examined parental perceptions of snacks marketed for babies (&lt;36 months), children (commercial snacks with child-appealing packaging), and adults, focusing on attributes such as healthiness, appropriateness, and parental willingness to buy. It also assessed the relationship between parents’ knowledge of the European Union (EU) baby food regulations and their purchasing intentions. An online survey was conducted with 704 parents in Germany. ANOVAs with Tukey post hoc tests were used to compare these measures across snacks for each age group. Additionally, Pearson correlations examined the relationship between food regulatory knowledge and buying intentions. Parents showed minimal differentiation in their evaluations of snack attributes across age groups, despite baby-specific snacks being subject to stricter limits on nutritional composition and contaminants. Our analysis also showed that parents were not fully aware of EU baby food regulations, particularly regarding restrictions on preservatives and pesticides, with 45.5 % and 52.5 % correct answers, respectively. While greater regulatory knowledge was moderately associated with a higher willingness to buy baby-specific snacks, correlations were weak, indicating a knowledge-behavior gap. These findings suggest the need for clearer labeling, stricter regulation of health claims, and educational efforts to help parents distinguish baby-specific food products and make informed choices aligned with stricter regulatory standards. Policymakers can support these efforts by ensuring regulations are effectively communicated and enforced.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"11 ","pages":"Article 101113"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144306576","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":"Manipulation of the structure of type 4 resistant starch using cross-linking and acylation treatment and its diverse influence on digestion and in vitro fermentation characteristics","authors":"Jie Liu ,&nbsp;Zihang Wang ,&nbsp;Chenchen Hu ,&nbsp;Jingxuan Xu ,&nbsp;Ranran Chang","doi":"10.1016/j.crfs.2025.101125","DOIUrl":"10.1016/j.crfs.2025.101125","url":null,"abstract":"<div><div>To enhance the digestion resistibility and short-chain fatty acid contents of corn starch, type 4 resistant starch was obtained by chemical cross-linking with sodium phytate and acylation with acetic, propionic, and butyric anhydride, respectively. The influence of single and double chemical modification on the physicochemical properties, digestibility, and short-chain fatty acid yields of corn starch was investigated. The phosphorus content of starch samples was 0.0180 %–0.1232 %, which was less than 0.4 % within the required safety range. Corn starch by cross-linking or/and acylation still maintained A-type crystalline structure. The resistant starch content of corn starch modified by cross-linking and then butyrylation was the highest about 52.8 %. Notably, acetylated-cross-linked starch improve the yields of acetic, propionic, and butyric acids <em>in vitro</em> fecal fermentation. This study will facilitate the design and production of functional foods containing type 4 resistant starch for the prevention and adjuvant treatment of chronic diseases such as type Ⅱ diabetes and obesity.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"11 ","pages":"Article 101125"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144365093","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}