FoodsPub Date : 2025-09-18DOI: 10.3390/foods14183242
Agnes Sophia Braga Alves, Deborah Murowaniecki Otero, Alana Moreira Bispo, Fabiane do Espírito Santo de Jesus, Edilene Ferreira da Silva, Lívia de Matos Santos, Itaciara Larroza Nunes, Maria Cristina Teixeira Cangussu, Cláudio Vaz Di Mambro Ribeiro, Camila Duarte Ferreira Ribeiro
{"title":"Hybrid Crude Palm Oil in Brazilian Regions: Evaluation of Knowledge, Perceptions, and Consumption Potential.","authors":"Agnes Sophia Braga Alves, Deborah Murowaniecki Otero, Alana Moreira Bispo, Fabiane do Espírito Santo de Jesus, Edilene Ferreira da Silva, Lívia de Matos Santos, Itaciara Larroza Nunes, Maria Cristina Teixeira Cangussu, Cláudio Vaz Di Mambro Ribeiro, Camila Duarte Ferreira Ribeiro","doi":"10.3390/foods14183242","DOIUrl":"10.3390/foods14183242","url":null,"abstract":"<p><p>The hybrid <i>Elaeis oleifera</i> × <i>E. guineensis</i> crude palm oil (HCPO), when compared to traditional crude palm oil (CPO), <i>E. guineensis</i>, presents higher levels of oleic acid, vitamin E, and carotenoids, and agronomic advantages for cultivation. This study aimed to analyze the perception, knowledge, and potential consumption of hybrid crude palm oil in different regions of Brazil. Data collected through an online questionnaire with 16 questions revealed that Brazilian consumers (<i>n</i> = 1065) had a limited understanding. Most responses (61.10%) did not accurately define this type of oil. The overall perception of the HCPO was predominantly neutral. Participants from the Southeast and Northeast regions had a more positive perception of the HCPO. The survey indicated that most participants (52.58%) expressed interest in trying HCPO, whereas 39.43% showed interest in buying products containing this oil, suggesting its potential market acceptance in Brazil. Future studies may encourage the popularization of this oil through the characterization, development of food products, and investigation of its health effects.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 18","pages":""},"PeriodicalIF":5.1,"publicationDate":"2025-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12469376/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145174436","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":"Analysis of Global Microbial Safety Incidents in Frozen Beverages from 2015 to 2024.","authors":"Yulong Qin, Wenbo Li, Zhaohuan Zhang, Yuying Lu, Gui Fu, Xu Wang","doi":"10.3390/foods14183238","DOIUrl":"10.3390/foods14183238","url":null,"abstract":"<p><p>Microbial contamination in frozen beverages threatens public safety and food quality. By systematically analyzing safety incidents, potential microbial hazards can be identified. This study reviewed 155 microbial safety incidents related to frozen beverages reported by nine international regulatory agencies from January 2015 to December 2024, as well as 903 incidents published by the State Administration for Market Regulation of China. The results indicate a higher risk in Southeast Asia, particularly in Malaysia (16.13%) and Thailand (11.61%). In China, the risks are concentrated in South China (Guangdong, 14.52%), Northeast China (Liaoning, 10.20%; Heilongjiang, 9.87%), and the Huang-Huai-Hai region (Henan 6.87%; Shandong 5.99%). Statistical analysis reveals that non-compliance incidents related to coliforms account for 67.7% globally, while incidents involving pathogens such as <i>Listeria monocytogenes</i>, <i>Staphylococcus aureus</i>, <i>Salmonella</i>, and Norovirus account for 6.4%. The characteristics in the Chinese market align with global trends, with the highest proportion of coliform exceedance (41%), while the incidence of pathogenic contamination remains relatively low (0.6%). Further analysis of different types of frozen beverages (ice cream, ice milk, ice frost, ice lolly, sweet ice, edible ice, and others) and their association with microbial hazards reveals significant issues with ice cream products globally; however, in the Chinese market, the contamination problems with ice milk and ice lolly are more severe. This study provides regional and category-specific data for the microbial risk assessment of frozen beverages and offers guidance for regulatory agencies and enterprises to implement targeted control measures, including optimizing sampling plans, enhancing hygiene controls during production processes, and promoting compliance in cold chain management. Consequently, this approach effectively reduces the risk of foodborne diseases and enhances the overall safety level of the industry, demonstrating significant practical application value and public health significance.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 18","pages":""},"PeriodicalIF":5.1,"publicationDate":"2025-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12470034/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145174656","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":"Whey: Composition, Processing, Application, and Prospects in Functional and Nutritional Beverages-A Review.","authors":"Assiya Mirzakulova, Tolkyn Sarsembaeva, Zhulduz Suleimenova, Łukasz Kowalski, Bożena Gajdzik, Radosław Wolniak, Michał Bembenek","doi":"10.3390/foods14183245","DOIUrl":"10.3390/foods14183245","url":null,"abstract":"<p><p>Whey is a byproduct of dairy production that possesses high nutritional value and versatile applications across various industries. In the framework of circular economy, the reutilization of whey is essential to transform this high-volume byproduct into a valuable resource. In this narrative review, the authors focus on trends in the utilization of whey for manufacturing functional and nutritional beverages. This publication summarizes the current information on whey composition based on various influencing factors and explores the technological processes currently used in whey-based beverage production and analysis, as well as nutritional profiles and properties of whey-based drinks with functional modifiers. Information about whey processing methods, compositional profiles, and whey-based beverages' health benefits along with the author-proposed typology of functional drinks are summarized in tables throughout the paper.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 18","pages":""},"PeriodicalIF":5.1,"publicationDate":"2025-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12470128/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145174666","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":"Synergistic Effects of <i>Dysmorphococcus globosus</i> on Selenium Enrichment and Astaxanthin Accumulation.","authors":"Moyu Zhong, Xinxin Huang, Xinyue Zhang, Zahid Hussain, Zhaohui Zan, Qi Wang, Xiulan Xie, Maozhi Ren","doi":"10.3390/foods14183249","DOIUrl":"10.3390/foods14183249","url":null,"abstract":"<p><p>Hidden starvation poses a critical threat to people's nutritional status and overall health. Developing functional agriculture can alleviate hidden starvation. This study investigates organic selenium supplementation challenges and the antioxidant potential of high-value astaxanthin. The microalgal strain <i>Dysmorphococcus globosus</i> HY13 was cultured in medium containing sodium selenite, and the effects of different sodium selenite concentrations on the growth of HY13 were analyzed. Color change was the most obvious when the medium was supplemented with 1500 mg L<sup>-1</sup> selenite, with samples showing an orange-red color. The conversion efficiency of inorganic selenium to organic selenium reached 99.23%. Similarly, under selenium stress conditions, the HY13 strain accumulated high levels of astaxanthin (up to 0.86 mg g<sup>-1</sup> dry weight). Thus, <i>D. globosus</i> appears to efficiently convert inorganic selenium into organic selenium and synergistically accumulate high-value astaxanthin under selenium stress, emphasizing its potential applications in functional agriculture and nutritionally fortified product development.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 18","pages":""},"PeriodicalIF":5.1,"publicationDate":"2025-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12469684/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145174519","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}
FoodsPub Date : 2025-09-18DOI: 10.3390/foods14183248
Jiaqi Zhao, Ye Gu, Shijie Sun, Aoran Guo, Mingzhu Zheng, Dan Cai, Ke Lin, Huimin Liu
{"title":"Comparative Protective Effects of Static Magnetic Field-Treated and Untreated Corn Sprouts on DSS-Induced Ulcerative Colitis in Mice: Inflammation Modulation and Gut Microbiota Regulation.","authors":"Jiaqi Zhao, Ye Gu, Shijie Sun, Aoran Guo, Mingzhu Zheng, Dan Cai, Ke Lin, Huimin Liu","doi":"10.3390/foods14183248","DOIUrl":"10.3390/foods14183248","url":null,"abstract":"<p><p>Static magnetic field (SMF) is an emerging food-processing technology that has been widely applied in areas such as processing and sterilization. However, its influence on sprout production or health-related attributes has not yet been investigated. Therefore, in this study, corn sprouts were used as the raw material to compare the differential health effects of SMF treatment in a mouse model of dextran sulfate sodium (DSS)-induced colitis. The in vivo anti-inflammatory effects of SMF-treated corn sprouts were assessed by analyzing changes in their active ingredients. Histological staining, qRT-PCR and 16s rDNA sequencing were performed in the DSS-induced colitis mouse model. The results indicated that dietary fiber and total phenol contents were significantly higher in SMF-treated corn sprouts (M-CSP) compared to SMF-untreated corn sprouts (C-CSP). M-CSP alleviated the symptoms of DSS-induced colitis, significantly reduced colonic epithelial damage, and suppressed the secretion of pro-inflammatory factors. In addition, M-CSP markedly improved the diversity and abundance of intestinal microbiota. These findings provide new insights for the development and application of SMF technology to functional food ingredients.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 18","pages":""},"PeriodicalIF":5.1,"publicationDate":"2025-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12470086/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145174360","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}
FoodsPub Date : 2025-09-18DOI: 10.3390/foods14183243
Manuel Ignacio López-Martínez, Fidel Toldrá, Sandra Morcillo-Martínez, Leticia Mora
{"title":"Impact of Ultrasound Pretreatment and Enzyme Concentration on Taste and Biological Activities of Porcine Lung Hydrolyzates.","authors":"Manuel Ignacio López-Martínez, Fidel Toldrá, Sandra Morcillo-Martínez, Leticia Mora","doi":"10.3390/foods14183243","DOIUrl":"10.3390/foods14183243","url":null,"abstract":"<p><p>The revalorization of porcine meat by-products is necessary to reduce their environmental and economic impact. Porcine lungs are usually discarded or used for low-value purposes despite their richness in collagen, elastin, or phospholipids. Enzymatic hydrolysis, in combination with ultrasound pretreatment, improves the generation of hydrolyzates with biological and taste-enhancing properties. The main objective of this study was to evaluate the impact of ultrasound pretreatment and enzyme concentration in the development of functional and taste-rich porcine lung hydrolyzates. Ultrasound pretreatments significantly increased the degree of hydrolysis and the antioxidant activity in 1:100 Enzyme: Substrate (E/S) ratio hydrolyzates. On the other hand, the combination of 1:20 E/S concentration with ultrasound pretreatment significantly increased the umami free amino acids content and Equivalent Umami Concentration (EUC), being the last one comparable with other umami-rich foods and ingredients. In silico predictions showed that the use of ultrasound pretreatment enhances the percentage of potential bioactive peptides according to PeptideRanker, whereas the bioinformatics tools UMPred-FRL and BERT4Bitter showed more umami peptides than bitter in all the hydrolyzates. These results suggest the combination of ultrasound pretreatment with 1:20 E/S can be a good strategy to revalorize porcine lung by producing hydrolyzates that could be used as a functional ingredient.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 18","pages":""},"PeriodicalIF":5.1,"publicationDate":"2025-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12469255/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145174388","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}
FoodsPub Date : 2025-09-18DOI: 10.3390/foods14183241
Jiahong Lan, Mingwei Xie, Xudong Li, Jialin Zhao, Zhenyu Li, Tong Yang, Jinping Wang, Junda Li, Linkai Li, Jie Le, Li Fan, Li Li
{"title":"Comparative Analysis of Three Different Types of Fermented Tea by Submerged Fermentation with <i>Eurotium cristatum</i>.","authors":"Jiahong Lan, Mingwei Xie, Xudong Li, Jialin Zhao, Zhenyu Li, Tong Yang, Jinping Wang, Junda Li, Linkai Li, Jie Le, Li Fan, Li Li","doi":"10.3390/foods14183241","DOIUrl":"10.3390/foods14183241","url":null,"abstract":"<p><p>Three types of fermented tea (lightly fermented tea, LFT; semi-fermented tea, SFT; and highly fermented tea, HFT) processed from the same tea variety were subjected to submerged fermentation (SmF) using pure <i>Eurotium cristatum</i>. Chemical analysis and untargeted metabolomics showed that the major chemical components of the three tea infusions underwent significant changes, each exhibiting distinct metabolic profiles, with LFT showing the most upregulated metabolites. Antioxidant assays revealed that all three fermented tea infusions exhibited significantly enhanced antioxidant capacity, with 17 bioactive metabolites (e.g., Phloretin, Epicatechin gallate) showing strong correlations with activity. These distinct variations were correlated with the initial chemical composition of the tea infusions, suggesting that the initial chemical profile served as an important influencing factor in the metabolic process of <i>E. cristatum</i>, yet microbial mediation played a dominant role in guiding the direction of fermentation and shaping the final quality characteristics, despite the presence of spontaneous chemical changes in the tea infusion. Further network pharmacology and molecular docking analyses identified 15 potential health-beneficial antioxidant metabolites, most of which were more abundant in LFT. Combined with sensory evaluation results, our results indicated that LFT was most suitable for making functional antioxidant beverages fermented by <i>E. cristatum</i>.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 18","pages":""},"PeriodicalIF":5.1,"publicationDate":"2025-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12469720/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145174281","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}
FoodsPub Date : 2025-09-18DOI: 10.3390/foods14183240
Dean G Hauser, Rahul Sen, Scott R Lafontaine, Chris Gerling, Luann M Preston-Wisley, Timothy A Demarsh, Samuel D Alcaine
{"title":"Sensory and Chemical Characterization of Upcycled Pomace- and Whey-Based Piquette Beverages.","authors":"Dean G Hauser, Rahul Sen, Scott R Lafontaine, Chris Gerling, Luann M Preston-Wisley, Timothy A Demarsh, Samuel D Alcaine","doi":"10.3390/foods14183240","DOIUrl":"10.3390/foods14183240","url":null,"abstract":"<p><p>Upcycling, or utilizing materials that would otherwise go to waste, enables the creation of novel products that offer sustainability advantages and generate additional value. This study evaluates the feasibility of producing alcoholic beverages using yogurt acid whey (YAW) and grape pomace (GP), byproducts of the dairy and wine industries, respectively, and compares them to commercial grape pomace beverages (piquettes) in terms of sensory attributes and chemical composition. Two YAW-GP piquettes were produced, and five commercial piquettes were obtained. Sugars and organic acids were quantified using HPLC-RID, and semi-quantitative volatile composition was determined using HS-SPME-GC-MS/MS. Descriptive analysis was conducted using a trained panel of 11 individuals. The YAW products had higher ratings for dairy, salty, acidic, and umami attributes, and lower ratings for bitterness, sweetness, red fruit, dried fruit, and overall fruity characteristics. YAW beverages were higher in titratable acidity (TA), lactose, lactic acid, citric acid, galactose, hexanoic acid, 3-methylpentanol, 1-octanol, and 1-octen-3-ol, and lower in ethanol and linalool. The commercial products were differentiated based on ethanol content, red fruit, dried fruit, fruitiness, chemical, and barnyard aromas. These results can be used to understand the breadth of chemical and organoleptic signatures of this new beverage category, which can be leveraged by stakeholders interested in entering the market.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 18","pages":""},"PeriodicalIF":5.1,"publicationDate":"2025-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12470025/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145174374","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}
FoodsPub Date : 2025-09-18DOI: 10.3390/foods14183247
Cyril A Etaka, Eugenia M Silva, Alexis M Hamilton, Claire M Murphy, Laura K Strawn
{"title":"Survival of <i>Salmonella</i> and <i>Listeria monocytogenes</i> on Food Contact Surfaces in Produce Packinghouses.","authors":"Cyril A Etaka, Eugenia M Silva, Alexis M Hamilton, Claire M Murphy, Laura K Strawn","doi":"10.3390/foods14183247","DOIUrl":"10.3390/foods14183247","url":null,"abstract":"<p><p>Short-season (90 d) produce packing operations may run double shifts with no clean breaks in between. This practice can result in produce contamination from food contact surfaces that are not cleaned and sanitized. Our study examined the survival of <i>Salmonella</i> and <i>Listeria monocytogenes</i> on polycarbonate, polypropylene, polyvinyl chloride (PVC), rubber, and stainless steel surfaces that contact produce in operations that have a short packing season. Coupons were spot-inoculated with five-strain cocktails of rifampicin-resistant <i>Salmonella</i> or <i>L. monocytogenes</i> (~7 log CFU/coupon), stored at 22 °C and 45-55% relative humidity, and enumerated at 0, 0.06, 0.25, 1, 2, 3, 7, 10, 14, 21, 30, 60, and 90 d. Significant differences were evaluated (<i>p</i> ≤ 0.05), and survival was modeled using linear and biphasic models. <i>Salmonella</i> reductions varied significantly by surface type, with rubber showing the greatest survival, followed by stainless steel at 90 d. In contrast, <i>Salmonella</i> concentrations on polycarbonate, polypropylene, and PVC were below the limit of detection at 90 d. <i>L. monocytogenes</i> reductions were not significantly different across materials at 90 d. Biphasic models better fit the inactivation of both pathogens. These findings highlight the importance of clean breaks and focusing interventions where pathogens demonstrate greater persistence in short-season packinghouses.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 18","pages":""},"PeriodicalIF":5.1,"publicationDate":"2025-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12469379/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145174522","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}
FoodsPub Date : 2025-09-18DOI: 10.3390/foods14183237
Yvette Mukunzi, Alberta N A Aryee
{"title":"Effect of Dry Roasting on the Physicochemical, Nutritional, and Techno-Functional Properties of Tri-Color Quinoa Flours.","authors":"Yvette Mukunzi, Alberta N A Aryee","doi":"10.3390/foods14183237","DOIUrl":"10.3390/foods14183237","url":null,"abstract":"<p><p>Quinoa (<i>Chenopodium quinoa</i>), a gluten-free pseudocereal of increasing interest in food applications, remain underutilized due to limited knowledge of its nutritional and techno-functional properties, particularly following processing. This study investigated the impact of roasting on these properties of tri-color quinoa. Roasting resulted in non-significant increases in the content of protein, lipid, and starch fractions, while carbohydrate and energy contents increased significantly (<i>p</i> < 0.05) by 3.74 and 3.30%, respectively, compared to native tri-color quinoa flour (NTQF). Notably, total dietary fiber, phytic acid, and oxalate contents were decreased by 13.11, 36.05, and 28.78%, respectively, contributing to improvements in in vitro protein digestibility and in vitro protein digestibility-corrected amino acid score in roasted tri-color quinoa flour (RTQF). Although lysine remained the limiting amino acid, its content increased in RTQF. Techno-functional properties were also affected by roasting; water and oil absorption capacities increased by 24.26 and 2.76% (<i>p</i> < 0.05), while emulsifying, foaming, and swelling capacities declined by 47.58, 34.96, and 17.74%, respectively (<i>p</i> < 0.05). RTQF exhibited consistently lower protein solubility across all pH tested, and higher a least gelation concentration, likely due to protein denaturation. Color analysis showed darker (L*), redder (a*), and more yellow (b*) hues in RTQF, with minor but perceptible color difference (ΔE = 1.26) relative to NTQF. Scanning electron microscopy revealed greater starch disruption, increased porosity and fragmentation in RTQF than NTQF. FTIR confirmed structural alterations, with the spectrum of RTQF showing less intense bands and higher transmittance compared to NTQF, associated thermal modification of carbohydrate, moisture content and other components. These findings suggest that dry roasting can be used to modify the nutritional and techno-functional properties of tri-color quinoa, offering expanded opportunities for tailored food applications.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 18","pages":""},"PeriodicalIF":5.1,"publicationDate":"2025-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12469911/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145174601","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}