eFood最新文献

{"title":"Millet Bran Bound Phenolic Compounds Suppresses LPS-Induced Inflammatory Response in Macrophages and Liver Injury Mice via TLR4/NF-κB Signaling Pathway","authors":"Ying-kun Cai,&nbsp;Jin-yue Sun,&nbsp;Ying-ying Chen,&nbsp;Meng-qi Zhang,&nbsp;Shu-tao Sun,&nbsp;Qi-dong Ren,&nbsp;Mu-xuan Wang,&nbsp;Mohamed A. Farag,&nbsp;Bo Zhang,&nbsp;Xu Guo,&nbsp;Chao Liu","doi":"10.1002/efd2.70078","DOIUrl":"https://doi.org/10.1002/efd2.70078","url":null,"abstract":"<p>Millet bran, rich in bioactive phenolic compounds, holds potential for both nutritional and therapeutic applications. In this study, bound phenolic compounds were isolated from millet bran, yielding a potent fraction named BPS-2. UPLC-MS/MS detected 16 major phenolic compounds in BPS-2. In vitro assays revealed that BPS-2 exerted a significant anti-inflammatory activity in lipopolysaccharide (LPS)-induced RAW 264.7 macrophage, as manifested by reduced production of inflammatory mediators (IL-1β, IL-6, and TNF-α) and downregulation of the expression levels of the pro-inflammatory enzymes Cyclooxygenase-2 (COX-2) and nitric oxide synthase (iNOS). Network pharmacological analysis identified the suppression of the TLR4/NF-κB pathway as the primary mechanism mediating the anti-inflammatory activity of BPS-2, which was validated using the LPS-induced RAW 264.7 macrophage model and liver injury mice model. Western blot analysis revealed that BPS-2 significantly decreased the phosphorylation of IκBα and p65 to regulate the TLR4/NF-κB signaling pathway, thereby exerting anti-inflammatory activity. Molecular docking studies revealed strong interactions between the active compounds of BPS-2 and TLR4 through key amino acid residues, including Pro116, Thr114, and Arg105. These results underscore the potential application of millet bran bound phenolic compounds as naturally occurring anti-inflammatory substances.</p>","PeriodicalId":11436,"journal":{"name":"eFood","volume":"6 4","pages":""},"PeriodicalIF":4.0,"publicationDate":"2025-07-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/efd2.70078","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144582053","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Bacterial Nanocellulose: A Sustainable Revolution in Food Science","authors":"Masoud Aman Mohammadi,&nbsp;Adel Mirza Alizadeh,&nbsp;Samira Dakhili,&nbsp;Safa Kooki,&nbsp;Seyede Marzieh Hosseini","doi":"10.1002/efd2.70080","DOIUrl":"https://doi.org/10.1002/efd2.70080","url":null,"abstract":"<p>Bacterial nanocellulose (BNC) is an eco-friendly biomaterial celebrated for its exceptional physicochemical properties, making it valuable across diverse industries. Produced through bacterial fermentation, BNC exhibits high mechanical strength, biocompatibility, and biodegradability, ideal for applications in biomedicine, environmental remediation, and food science. In the food sector, BNC serves as a sustainable alternative to synthetic additives and packaging. It functions as a thickening, stabilizing, and gelling agent, improving texture, consistency, and shelf life in products like sauces, dairy, and gluten-free baked goods. Additionally, BNC's role as an edible coating and biodegradable packaging material offers innovative solutions for food preservation, reducing spoilage, and addressing plastic waste concerns. This review outlines BNC's production processes, emphasizing bacterial strain selection, culture media optimization, and fermentation control. It also highlights its multifaceted applications in enhancing food safety, packaging, and quality. Despite challenges such as high production costs, scalability issues, and regulatory compliance, future directions, including genetically engineered BNC, nanocomposites, and smart technology integration, suggest promising advancements. BNC is poised to transform food production and packaging by fostering more sustainable, innovative practices.</p>","PeriodicalId":11436,"journal":{"name":"eFood","volume":"6 4","pages":""},"PeriodicalIF":4.0,"publicationDate":"2025-07-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/efd2.70080","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144582054","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A Methodological Review of Strategies for Artificial Contamination of Solid Food With Aspergillus flavus and Aflatoxin B1: Insights Into Growth Dynamics, AFB1 Production, and Spiking Techniques for Cereals, Nuts, and Seeds","authors":"Alaa Abou Dib,&nbsp;Nicolas Louka,&nbsp;Jean Claude Assaf,&nbsp;Sami El Khatib,&nbsp;André El Khoury,&nbsp;Espérance Debs","doi":"10.1002/efd2.70082","DOIUrl":"https://doi.org/10.1002/efd2.70082","url":null,"abstract":"<p><i>Aspergillus flavus</i> (<i>A. flavus</i>), is a prevalent contaminant of solid food and feed. It produces aflatoxin B₁ (AFB₁) and B₂ (AFB₂) posing significant toxicological risks to both humans and animals. Extensive research has been conducted to develop reliable methods for AFB1 detection, <i>A. flavus</i> control, and AFB1 reduction. However, these methods require consistent sampling of contaminated cereals, nuts, or seeds. Yet, naturally contaminated samples often pose challenges due to nonhomogeneous mold distribution, co-infection by other fungal genera, and multi-mycotoxin contamination. Therefore, researchers often rely on artificially contaminated samples to ensure accurate and reproducible results. Artificial contamination can be achieved either by inoculating <i>A. flavus</i> spores allowing in situ AFB₁ production under optimal conditions or by spiking grains or kernels with AFB₁. The objective of this review is to report protocols for artificially contaminating solid food, beginning with an overview of the morphology and life cycle of <i>A. flavus</i>. It critically analyzes methods used for contaminating cereals, nuts, and seeds, with attention to pretreatment procedures, experimental steps, and optimal growth conditions for <i>A. flavus</i> and AFB₁ production. It is intended as a comprehensive reference in the matter, providing essential information for preparing representative samples of artificially contaminated food with <i>A. flavus</i> or AFB₁.</p>","PeriodicalId":11436,"journal":{"name":"eFood","volume":"6 4","pages":""},"PeriodicalIF":4.0,"publicationDate":"2025-07-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/efd2.70082","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144589702","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"AI-Powered Advancements in Food Analysis and Safety: Ensuring Quality, Protection, and Precision in Modern Food Systems: A Review","authors":"Ammar B. Altemimi,&nbsp;Farhang Hameed Awlqadr,&nbsp;Raqad R. Al-Hatim,&nbsp;Syamand Ahmed Qadir,&nbsp;Mohammed N. Saeed,&nbsp;Aryan Mahmood Faraj,&nbsp;Tablo H. Salih,&nbsp;Hala S. Mahmood,&nbsp;Mohammad Ali Hesarinejad,&nbsp;Francesco Cacciola","doi":"10.1002/efd2.70076","DOIUrl":"https://doi.org/10.1002/efd2.70076","url":null,"abstract":"<p>The review paper is about the amazing influence that artificial intelligence (AI) has brought to the food production industry, as it gives much importance to food safety and quality assurance. It introduces the connection of AI technologies, including machine learning, deep learning, and computer vision, to enhancing food safety, control, and analysis. The role of AI in contaminant detection and spoilage prediction is underlined. One of the applications is using near-infrared spectroscopy on a machine learning algorithm sample to determine if it contains any adulterants in olive oil. Also, trying to develop computer vision techniques that can soon be widely deployed to detect defects in the automated visual inspection of produce. Real-time monitoring sensors incorporated in smart packaging solutions are among the AI that protects and manages the freshness and safety of perishable goods. The review, through analyzing up-to-date AI techniques in the food sector, also proposes potential remedies to the ongoing food issues that can lead to unhealthy and unsafe products. Furthermore, it sheds light on AI's role in food science and its function as a safeguarding agent of the youth sector in the food industry.</p>","PeriodicalId":11436,"journal":{"name":"eFood","volume":"6 4","pages":""},"PeriodicalIF":4.0,"publicationDate":"2025-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/efd2.70076","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144551007","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Bioactive Compounds, Their Mechanisms of Action, and Cardioprotective Effects of Pomegranate (Punica granatum): A Comprehensive Review","authors":"Esha Saeed,&nbsp;Farah Javed,&nbsp;Zoya Rana,&nbsp;Rashida Perveen,&nbsp;Iftikhar Younis Mallhi,&nbsp;Izza Amjad,&nbsp;Quratulain Maqsood,&nbsp;Nauman Ali Chaudhary,&nbsp;Saleha Binte Tahir,&nbsp;Arooj Fatima,&nbsp;Noor Fatima Rasheed,&nbsp;Esther Ugo Alum","doi":"10.1002/efd2.70075","DOIUrl":"https://doi.org/10.1002/efd2.70075","url":null,"abstract":"<p>Pomegranate (<i>Punica granatum</i> L.) is a nutritionally dense fruit containing antioxidants and bioactive compounds, demonstrating significant potential in preventing and managing cardiovascular diseases (CVDs). This review evaluates the vasculoprotective effects of various pomegranate components, including the fruit arils, seeds, peel, and flower extracts. The arils and seeds are abundant in anthocyanins, ellagic acid, and polyphenols, while the peel and flower extracts contain high concentrations of punicalagin, gallic acid, and other potent polyphenols. Human and animal studies have consistently demonstrated that pomegranate consumption can lower blood pressure, improve lipid profiles, and reduce inflammation. Researchers found that daily consumption of should be 50–240 mL of pomegranate juice, 1–1.5 g of peel extract, or 200–500 mg of standardized flower extract. However, due to the high natural sugar content of pomegranate juice and its potential to interact with certain medications, moderate consumption is advised. Overall, pomegranate represents a promising nonpharmacological adjunct in CVD prevention. Further research is needed to optimize its use for maximum cardiovascular benefits. This review highlights pomegranate's potential as a valuable, nonpharmaceutical resource for supporting cardiovascular health.</p>","PeriodicalId":11436,"journal":{"name":"eFood","volume":"6 4","pages":""},"PeriodicalIF":4.0,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/efd2.70075","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144519960","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Response Surface Methodology Optimization on Ultrasonic-Assisted Extraction of Chicory (Cichorium intybus L.) and Their UPLC-ESI-QTOF-MS Analysis, Antioxidant and Hepatoprotective Activity","authors":"Aizhamal Baiseitova,&nbsp;Ulpan Amzeyeva,&nbsp;Aiya Tolepbergen,&nbsp;Yasmina Ulfanova,&nbsp;Yergazy Shybyray,&nbsp;Lixia Dai,&nbsp;Xiaofei Shang,&nbsp;Abdul Bari Shah,&nbsp;Jeong Yoon Kim,&nbsp;Janar Jenis","doi":"10.1002/efd2.70081","DOIUrl":"https://doi.org/10.1002/efd2.70081","url":null,"abstract":"<p>Chicory (<i>Cichorium intybus</i> L<i>.</i>) roots are commonly roasted and ground to produce a coffee alternative, valued for its robust, nutty taste and absence of caffeine. Historically, it has been utilized to facilitate digestion, serve as a diuretic, and promote liver function. This study employed a response surface methodology (RSM) for optimization the ultrasonic-assisted extraction of antioxidant composition from chicory. The optimal extraction conditions (temperature 60°C, extraction duration 4 h, and solid-to-solvent ratio of 1:20 g/mL) resulted in the maximum yield and antioxidant capacity. The metabolic content of chicory extract, prepared under optimal conditions, was found by UPLC-ESI-QTOF/MS, including aesculetin, caftaric acid, caffeoylmalic acid, scopoletin, and chicoric acid. Moreover, chicory extracts derived under identical conditions in two distinct solvents (96% and 50% ethanol) demonstrated vitality and hepatoprotective action in HL-7702 cells. This study may offer a perspective for acquiring potential extracts of chicory as a functional food.</p>","PeriodicalId":11436,"journal":{"name":"eFood","volume":"6 4","pages":""},"PeriodicalIF":4.0,"publicationDate":"2025-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/efd2.70081","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144515071","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Ganoderma Sinense Soluble Dietary Fiber Alleviates Nonalcoholic Fatty Liver Disease by Regulating Liver Metabolism","authors":"Ping Shao,&nbsp;Ying Yang,&nbsp;Zhenhao Li,&nbsp;Jihong Yang,&nbsp;Guoliang Zhang,&nbsp;Jianhua Zhang,&nbsp;Mengyao Wang","doi":"10.1002/efd2.70079","DOIUrl":"https://doi.org/10.1002/efd2.70079","url":null,"abstract":"<p><i>Ganoderma sinense</i> possesses a liver-protective effect. Increasing dietary fiber intake can prevent and manage the progression of chronic metabolic syndrome. However, the effects and mechanisms of <i>Ganoderma sinense</i> soluble dietary fiber (GSSDF) on nonalcoholic fatty liver disease (NAFLD) remain unclear. This study analyzed the physicochemical properties of GSSDF, investigated the effects of GSSDF on NAFLD models in vitro and in vivo, and elucidated the underlying molecular mechanisms focusing on hepatic metabolism. The results showed that GSSDF had a loose and porous surface structure and a typical polysaccharide functional group structure. At the same time, it demonstrated excellent water absorption, oil absorption, and swelling properties, which would contribute to reduced fat absorption. GSSDF inhibited liver lipid accumulation and enhanced antioxidant capacity in both in vivo and in vitro NAFLD models. Liver metabolomics analysis revealed that NAFLD was alleviated by the intervention of GSSDF in glycerophospholipid metabolism, which involved upregulating the expression of phosphorylated adenosine monophosphate activated protein kinase (P-AMPK), phosphorylated acetyl-CoA carboxylase (P-ACC), and peroxisome proliferator-activated receptor (PPAR), and downregulating the expression of fatty acid synthase (FASN). It was concluded that GSSDF improved lipid metabolism disorders to prevent NAFLD and obesity, which laid the foundation for developing its potential as a liver-protective dietary supplement for improving NAFLD.</p>","PeriodicalId":11436,"journal":{"name":"eFood","volume":"6 4","pages":""},"PeriodicalIF":4.0,"publicationDate":"2025-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/efd2.70079","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144514769","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Development and Validation of a High-Performance Liquid Chromatography Method for the Determination of Epoxyaurapten From Pomelo Peel","authors":"Hui Ni,&nbsp;Dongfeng Guo,&nbsp;Xue Li,&nbsp;Lijun Li,&nbsp;Yuanfan Yang,&nbsp;Xiping Du,&nbsp;Yang Hu,&nbsp;Shuyu Zhang,&nbsp;Feng Chen,&nbsp;Fan He","doi":"10.1002/efd2.70077","DOIUrl":"https://doi.org/10.1002/efd2.70077","url":null,"abstract":"<p>Furanocoumarins found in citrus fruits are recognized for their health benefits, but are also known to induce photosensitivity and allergic reactions. Therefore, it is necessary to establish reliable analytical methods for their quantification. In this study, a high-performance liquid chromatography (HPLC) procedure was developed to quantify epoxyaurapten, a furanocoumarin compound in pomelo peel. The effects of extraction solvent, liquid-to-material ratio, ultrasonic time, and extraction cycles on the extraction of epoxyaurapten from pomelo peel were investigated, and the optimal sample pretreatment conditions were determined to ensure the extraction efficiency. The results indicated a high degree of precision with a linear correlation coefficient of 0.9999. The limits of detection and limits of quantification were determined to be 0.5 and 2 μg/mL, respectively. The spiked recovery ranged from 101.24% to 110.46%, with the precision experiment revealing a standard deviation of 0.20% and stability experiments demonstrating a standard deviation of 1.76%. In addition, the HPLC method was successfully employed to detect the content of epoxyaurapten in different pomelo varieties and their various parts. The results revealed that epoxyaurapten was detected only in the exocarp of pomelo cultivars. This finding gives significant implication for further research on the application of epoxyaurapten in pomelo studies.</p>","PeriodicalId":11436,"journal":{"name":"eFood","volume":"6 4","pages":""},"PeriodicalIF":4.0,"publicationDate":"2025-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/efd2.70077","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144514768","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Correction to “A Comprehensive Review of VOCs as a Key Indicator in Food Authentication”","authors":"","doi":"10.1002/efd2.70070","DOIUrl":"https://doi.org/10.1002/efd2.70070","url":null,"abstract":"<p>H. Yang, M. Wu, X. Shen, et al., “A Comprehensive Review of VOCs as a Key Indicator in Food Authentication,” <i>eFood</i> 6 (2025): e70057, https://doi.org/10.1002/efd2.70057.</p><p>The author affiliations were incorrectly published as:</p><p>Han Yang¹ | Manxi Wu¹ | Xinyu Shen¹ | Yichen Lai¹ | Dengliang Wang² | Chao Ma³ | Xianming Ye⁴ | Cui Sun⁵ | Jinping Cao¹ | Chongde Sun¹ | Yu Zhang⁶ | Yue Wang¹</p><p>¹Laboratory of Fruit Quality Biology/The State Agriculture Ministry Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Fruit Science Institute, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou, Zhejiang, China</p><p>²Institute of Fruit Tree Research, Quzhou Academy of Agriculture and Forestry Science, Quzhou, Zhejiang, China</p><p>³Zhejiang Nongzhen Food Co. Ltd., Quzhou, Zhejiang, China</p><p>⁴Zhejiang Jianong Fruit &amp; Vegetable Co. Ltd., Quzhou, Zhejiang, China</p><p>⁵Hainan Institute of Zhejiang University, Sanya, Hainan, China</p><p>⁶Key Laboratory of Agricultural Product Information Traceability, Ministry of Agriculture and Rural Affairs of China, Institute of Agro-Product Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou, Zhejiang, China</p><p>This should have read:</p><p>Han Yang¹ | Manxi Wu¹ | Xinyu Shen¹ | Yichen Lai¹ | Dengliang Wang⁴ | Chao Ma⁵ | Xianming Ye⁶ | Cui Sun³ | Jinping Cao¹ | Chongde Sun¹ | Yu Zhang² | Yue Wang¹</p><p>¹Laboratory of Fruit Quality Biology/The State Agriculture Ministry Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Fruit Science Institute, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou, Zhejiang, China</p><p>²Key Laboratory of Agricultural Product Information Traceability, Ministry of Agriculture and Rural Affairs of China, Institute of Agro-Product Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou, Zhejiang, China</p><p>³Hainan Institute of Zhejiang University, Sanya, Hainan, People's Republic of China</p><p>⁴Institute of Fruit Tree Research, Quzhou Academy of Agriculture and Forestry Science, Quzhou, Zhejiang, China</p><p>⁵Zhejiang Nongzhen Food Co., Ltd., Quzhou, Zhejiang, China</p><p>⁶Zhejiang Jianong Fruit &amp; Vegetable Co., Ltd., Quzhou, Zhejiang, China</p><p>We apologize for this error.</p>","PeriodicalId":11436,"journal":{"name":"eFood","volume":"6 4","pages":""},"PeriodicalIF":4.0,"publicationDate":"2025-06-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/efd2.70070","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144367400","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Correction to “Biodegradation of T-2 Toxin by a Dominant Microbial Consortium Isolated From Chinese Yeast Ball”","authors":"","doi":"10.1002/efd2.70069","DOIUrl":"https://doi.org/10.1002/efd2.70069","url":null,"abstract":"<p>C. Yang, N. Mahror, S. Li, L. Liu, and L. Cheng, “Biodegradation of T-2 Toxin by a Dominant Microbial Consortium Isolated From Chinese Yeast Ball,” <i>eFood</i> 6, no. 2 (2025), https://doi.org/10.1002/efd2.70047.</p><p>An author's name was incorrect. Chun-Ming Yang should have been Chun-Min Yang.</p><p>We apologize for this error.</p>","PeriodicalId":11436,"journal":{"name":"eFood","volume":"6 4","pages":""},"PeriodicalIF":4.0,"publicationDate":"2025-06-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/efd2.70069","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144367399","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}