Foods最新文献

{"title":"Diversity of <i>Lactiplantibacillus plantarum</i> in Wild Fermented Food Niches.","authors":"Ilenia Iarusso, Jennifer Mahony, Gianfranco Pannella, Silvia Jane Lombardi, Roberto Gagliardi, Francesca Coppola, Michela Pellegrini, Mariantonietta Succi, Patrizio Tremonte","doi":"10.3390/foods14101765","DOIUrl":"10.3390/foods14101765","url":null,"abstract":"<p><p>This study aimed to explore the genetic and functional diversity of <i>Lactiplantibacillus plantarum</i> (<i>Lpb. plantarum</i>) strains from wild fermented foods to identify traits that are useful for food innovation. The growing demand for clean-label, plant-based, and functionally enriched fermented foods exposes the limitations of current industrial fermentation practices, which rely on standardized lactic acid bacteria (LAB) strains with limited metabolic plasticity. This constraint hinders the development of new food formulations and the replacement of conventional additives. To address this gap, 343 LAB strains were analyzed, including 69 <i>Lpb plantarum</i> strains, isolated from five minimally processed, spontaneously fermented matrices: fermented millet, kombucha, and sourdough (plant-based), wild fermented mountain milk, and natural whey starter (animal-based). Whole-genome sequencing was performed to assess phylogenetic relationships and to annotate genes encoding carbohydrate-active enzymes (CAZymes) and antimicrobial compounds. The results revealed a marked strain-level diversity. Glycoside hydrolase (GH) families GH13 and GH1 were widely distributed, while GH25 and GH32 showed variable presence across clusters. Strains grouped into clusters enriched with plant-based isolates exhibited distinct CAZyme profiles adapted to complex carbohydrates. Clusters with animal-based strains exhibited a broader gene repertoire related to bacteriocin biosynthesis. These findings highlight the untapped potential of wild fermented food environments as reservoirs of <i>Lpb. plantarum</i> with unique genomic traits. Harnessing this diversity can expand the functional capabilities of starter cultures, promoting more sustainable, adaptive, and innovative fermentation systems. This study underscores the strategic value of underexploited microbial niches in meeting the evolving demands of modern food production.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 10","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-05-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12110957/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144157551","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":"The Impact of Children's Food Neophobia on Meal Perception, Emotional Responses, and Food Waste in Italian Primary School Canteens.","authors":"Maria Piochi, Michele Antonio Fino, Luisa Torri","doi":"10.3390/foods14101777","DOIUrl":"10.3390/foods14101777","url":null,"abstract":"<p><p>Food neophobia (FN) has been poorly explored in real contexts and in large-scale studies with children. This study assessed the impact of FN in children on school canteen meals by considering liking, emotional status, and food waste behaviours. We involved 630 children (7-11 years old; females = 53%) from nine Italian primary schools. The main self-reported variables that were collected included pleasure of eating in the canteen, declared liking for different foods, emotional responses, meal description, and food waste. The characteristics of low neophobia (LN), medium neophobia (MN), and high neophobia (HN) were comparable between genders and provenience and did not differ by the pleasure of eating at home. Children with HN had the lowest frequency of eating in the canteen, the highest self-reported amount of wasted food, and the lowest liking for all items, especially vegetables and legumes; they selected mostly emotions with negative valence and described the meal as more uncomfortable and boring. Instead, children exhibiting LN used positive emotions with high arousal to describe the meal and found it a little boring, while those with MN showed an intermediate attitude. Children with HN may benefit from familiarisation actions to accept non-domestic meals and reduce food waste in non-familiar environments. Improving school canteen contexts (e.g., the socialising possibility) can modulate children's emotional responses and reduce food waste.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 10","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-05-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12111766/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144157581","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":"Proteomic Analysis of <i>Bifidobacterium animalis</i> AR668 and AR668-R1 Under Aerobic Culture.","authors":"Yaping Liu, Xiaoxiao Zhao, Miao Yang, Xin Song, Guangqiang Wang, Yongjun Xia, Liang Zhao, Zhiqiang Xiong, Lianzhong Ai","doi":"10.3390/foods14101766","DOIUrl":"10.3390/foods14101766","url":null,"abstract":"<p><p><i>Bifidobacterium animalis</i> is a widely used probiotic with significant health benefits, but its application is limited by oxygen sensitivity. Our laboratory previously developed an oxygen-tolerant <i>B. animalis</i> AR668-R1 using adaptive laboratory evolution under aerobic culture, but the molecular mechanism remains unclear. In this work, compared to the wild-type parental strain <i>B. animalis</i> AR668, 212 upregulated and 390 downregulated proteins were identified in AR668-R1 under aerobic conditions through comparative proteomic analysis. Enrichment analysis of the differentially expressed proteins between AR668 and AR668-R1 identified the potential oxygen-tolerant related pathways, including the translation process, transmembrane transport system, and carbohydrate metabolism. Furthermore, five potential oxygen-tolerance proteins (DapE, Mth2, MutT, Eno, and MsrAB) were validated by RT-qPCR that may contribute to the aerobic growth of AR668-R1. Through gene overexpression validation, Mth2 (7,8-dihydro-8-oxoguanine triphosphatase) was found to enhance the growth of AR668-R1 by 19.8% compared to the empty plasmid control under aerobic conditions. Our finding provides valuable insights into the oxygen-tolerant mechanisms of <i>B. animalis</i> at the protein level.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 10","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-05-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12110750/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144157681","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":"The Antimicrobial Extract Derived from <i>Pseudomonas</i> sp. HP-1 for Inhibition of <i>Aspergillus flavus</i> Growth and Prolongation of Maize Seed Storage.","authors":"Marhaba Kader, Liping Xu, Longteng Fang, Reziyamu Wufuer, Minwei Zhang, Nan Wei, Dong Wang, Zhiwei Zhang","doi":"10.3390/foods14101774","DOIUrl":"10.3390/foods14101774","url":null,"abstract":"<p><p>Maize, one of the most widely cultivated crops globally, is highly susceptible to mycotoxin contamination. In this study, an endophytic strain <i>Pseudomonas</i> sp. HP-1, isolated from <i>Peganum harmala</i> L., demonstrated significant biocontrol potential. The culture extract of <i>Pseudomonas</i> sp. HP-1 (PHE) exhibited strong antifungal activity, with inhibition zones of 40.07 ± 0.21 mm against <i>Penicillium italicum</i>, 29.71 ± 0.25 mm against <i>Aspergillus niger</i>, and 23.10 ± 0.44 mm against <i>A. flavus</i>, along with notable antibacterial activity against <i>Staphylococcus aureus</i> (22.43 ± 0.55 mm). At a concentration of 16 mg/mL, PHE almost completely inhibited the mycelial growth of <i>A. flavus</i>. The antifungal mechanism of PHE was investigated through scanning electron microscopy (SEM) and propidium iodide (PI) staining analysis, which demonstrated that antifungal activity is primarily through the disruption of cellular membrane integrity. Furthermore, PHE significantly reduced the incidence of <i>A. flavus</i> contamination in agroecological maize seeds during storage, and treated PHE showed superior antifungal efficacy compared to non-treated PHE, highlighting its potential as an effective antifungal agent for seed protection. Through one- and two-dimensional NMR and MS analyses, the primary active compound of PHE was identified as 1-phenazinecarboxylic acid. These findings indicate that PHE can be utilized as a sustainable antifungal agent for protecting maize seeds against mycotoxin-producing fungi.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 10","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-05-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12111000/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144157550","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":"Multi-Omics Mining of Characteristic Quality Factors Boosts the Brand Enhancement of the Geographical Indication Product-Pingliang Red Cattle.","authors":"Jing Liu, Yu Zhu, Xiaoxia Liu, Juan Zhang, Chuan Liu, Yan Zhao, Shuming Yang, Ailiang Chen, Jie Zhao","doi":"10.3390/foods14101770","DOIUrl":"10.3390/foods14101770","url":null,"abstract":"<p><p>Pingliang Red Cattle, a renowned geographical indication product in China, is distinguished by its superior meat quality, yet the scientific basis for its unique attributes remains underexplored. This study integrated metabolomic and transcriptomic analyses to elucidate the biochemical and physiological factors underlying the enhanced flavor, color stability, and tenderness of Pingliang Red Cattle beef compared to Qinchuan and Simmental cattle. Metabolomic profiling revealed significantly elevated levels of inosine monophosphate (IMP, 2.86-3.96× higher) and glutathione (GSH, 2.42-5.43× higher) in Pingliang Red Cattle, contributing to intense umami flavor and prolonged meat color retention. Notably, ergothioneine (EGT), a potent antioxidant, was identified for the first time in Pingliang Red Cattle beef, with concentrations 2.55× and 4.25× higher than in Qinchuan and Simmental, respectively. Transcriptomic analysis highlighted the upregulation of 21 tenderness-related genes (e.g., <i>FABP3</i>, <i>PRDX6</i>, <i>CAST</i>) and key enzymes in purine and glutathione metabolism pathways (e.g., <i>PDE4D</i>, <i>ADSL</i>, <i>GGT1</i>), correlating with meat tenderness and the improved meat quality. Additionally, Pingliang Red Cattle's natural forage-rich diet and low-density rearing practices were critical in enhancing these traits. These findings provide a scientific foundation for Pingliang Red Cattle's premium quality, offering actionable insights for GI product branding, quality optimization, and market competitiveness. The multi-omics approach established here serves as a paradigm for quality assessment and improvement of other GI agricultural products, bridging traditional reputation with molecular evidence.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 10","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-05-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12111161/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144157577","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":"The Global Potato-Processing Industry: A Review of Production, Products, Quality and Sustainability.","authors":"Xiaoye Hu, Hong Jiang, Zixuan Liu, Mingjie Gao, Gang Liu, Shilong Tian, Fankui Zeng","doi":"10.3390/foods14101758","DOIUrl":"10.3390/foods14101758","url":null,"abstract":"<p><p>The global potato industry has changed dramatically over the past half century-the potato-planting area in Poland decreased from 2,819,200 hectares in 1961 to 188,580 hectares in 2023, representing a 1394.96% relative decrease; South Africa's potato production increased from 332,000 tons in 1961 to 2.42 million tons in 2023, representing a 627.60% relative increase. This study provides a comprehensive comparison of the potato-processing industries in China and major global producers. The global potato-processing market was valued at USD 40.97 billion in 2023 and is projected to reach USD 60.08 billion by 2031, with significant variations in production and consumption patterns across countries. As the world's largest potato producer, China processes approximately 15% of its total potato output, whereas India, the second-largest producer, processes only about 7%. In contrast, developed countries such as the United States, Canada, and leading European nations-including Germany, the Netherlands, France, and Belgium-demonstrate significantly higher levels of processing, underpinned by advanced technologies, automation, and efficient quality-control systems. In order to conduct an in-depth analysis of the competitiveness of China's potato-processing industry, this paper employs the Diamond Model to carry out relevant research. Despite rapid progress, China's potato-processing industry still lags behind these global leaders in key aspects such as automation, production efficiency, and product quality. Differences remain evident in major processed potato products, including French fries, potato chips, potato flakes, and starch, as well as in raw-material supply chains, environmental sustainability, and market competitiveness. However, China's role in the global potato-processing industry is evolving. A major milestone was reached in 2022 when China became a net exporter of frozen French fries for the first time, signaling a shift in its position in the international market. This transformation highlights China's emergence as a key player in global French fry exports and suggests a potential restructuring of the industry. While challenges remain, the growing acceptance of Chinese French fries in international markets reflects improving product quality. Future industry trends point toward increased automation, product innovation, circular economy practices, and greater international market integration. To enhance its competitiveness, China must further modernize its processing industry, adopt cutting-edge technologies, strengthen quality control, and expand its global footprint to secure a stronger position in the evolving international potato-processing landscape.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 10","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-05-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12111199/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144157572","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":"Physicochemical Properties and Structural Study of Heat Treatment-Modified Chinese Yam (<i>Dioscorea opposita</i> Thunb.) Starch-Ferulic Acid Complexes.","authors":"Sandu Xie, Yanping Lei, Huiqing Chen, Shuqi Liu, Xiaojuan Lin, Zebin Guo, Yi Zhang, Baodong Zheng","doi":"10.3390/foods14101761","DOIUrl":"10.3390/foods14101761","url":null,"abstract":"<p><p>In this study, complexes of pregelatinized Chinese yam starch with ferulic acid (PCYS+FA) were prepared using a boiling water bath, with varying levels of Chinese yam starch (CYS) and ferulic acid (FA). The investigation focused on the effects of FA addition (3%, 9%, and 15%) on the physicochemical properties and structure of PCYS+FA complexes. The solubility, swelling, and water-holding capacity of PCYS+FA were compared with those of CYS, with the solubility and swelling showing a gradual enhancement with increasing FA content. The incorporation of FA reduced the thermal stability of CYS, decreasing the initial degradation temperature from 245.94 °C (CYS) to 228.17 °C (PCYS+15%FA). Infrared spectroscopy revealed that CYS and FA were bound through non-covalent intramolecular hydrogen bonding. Furthermore, X-ray diffractograms showed that FA and CYS formed a V-type complex, in which the crystallinity of PCYS reached a minimum of 3.72%, and the degree of molecular ordering was reduced. Scanning electron microscopy analysis demonstrated that FA adhered to the surface of starch granules, resulting in the formation of pores that facilitated the entry of FA molecules into the internal crystal region of starch, allowing them to interact with starch molecules.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 10","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-05-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12111307/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144157645","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 Glutathione-Enriched Inactive Dry Yeast on the Flavor Profile of Kiwi Wine.","authors":"Zhibo Yang, Chuan Song, Qiuyu Lan, Bin Hu, Zonghua Ao, Suyi Zhang, Junni Tang, Xin Du, Chenglin Zhu, Luca Laghi","doi":"10.3390/foods14101760","DOIUrl":"10.3390/foods14101760","url":null,"abstract":"<p><p>This study aimed to explore the influence of glutathione-enriched inactive dry yeast (g-IDY) addition on the changes in aroma and taste compounds in kiwi wine (KW), produced from green-, red-, and yellow-flesh kiwifruits. In total, 42 aroma compounds and 67 taste compounds were characterized using GC-IMS and ¹H-NMR, respectively. Among them, six aroma compounds and thirty-one taste compounds were determined as key compounds based on a <i>t</i>-test, variable importance in projection scores, and relative odor activity value. Results indicated that g-IDY addition significantly decreased the concentration of hexyl acetate and increased the concentrations of 1-hexanol-M and pentanal in KW produced from green- and yellow-flesh kiwifruits. Pearson correlation analysis revealed strong associations between key aroma and taste compounds, particularly highlighting significant negative correlations between amino acids and aroma compounds. The findings could shed light on KW processing optimization and provide theoretical support for integrating g-IDY into KW industrial production.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 10","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-05-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12111175/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144157640","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":"Fermentation Preparation of Umami Sauce and Peptides from Kelp Scraps by Natural Microbial Flora.","authors":"Jizi Huang, Ruimei Wu, Yijing Wu, Feiyang Liang, Yiming Chen, Fujia Yang, Huawei Zheng, Zonghua Wang, Huibin Xu, Songbiao Chen, Guangshan Yao","doi":"10.3390/foods14101751","DOIUrl":"10.3390/foods14101751","url":null,"abstract":"<p><p>Kelp (<i>Laminaria japonica</i>) is renowned for its rich content of flavor-enhancing amino acids and nucleotides; however, approximately 40% of kelp, including the thin edges and root areas, is discarded during its processing due to its inferior taste. To recycle these kelp byproducts, we have cultivated a functional microbial consortium through continuous enrichment. Analysis via 16S rRNA sequencing has shown that during the three fed-batch fermentation stages of kelp waste, the microbial community was predominantly and consistently composed of three phyla: <i>Halanaerobiaeota</i>, <i>Bacteroidota</i>, and <i>Proteobacteria</i>. At the genus level, <i>Halanaerobium</i> emerged as the dominant player, exhibiting a trend of initial increase followed by a decline throughout the fermentation process. Enzymes such as alginate lyases and both acidic and neutral proteases were found to play crucial roles in the degradation of kelp residues into sauces. Notably, electronic tongue analysis revealed that the fermented kelp sauce demonstrated strong umami characteristics. Furthermore, four novel umami peptides, EIL, STEV, GEEE, and SMEAVEA, from kelp were identified for the first time, with their umami effect largely attributed to strong hydrogen bond interactions with the T1R1-T1R3 umami receptors. In conclusion, this study proposed a sustainable method for kelp by-product utilization, with implications for other seaweed processing.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 10","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-05-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12111377/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144157692","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":"Impact of the Food Matrix on the Antioxidant and Hypoglycemic Effects of Betalains from Red Prickly Pear Juice After In Vitro Digestion.","authors":"Roman-Maldonado Yvonne, Villanueva-Rodríguez Socorro Josefina, Mojica Luis Alfonso, Urías-Silvas Judith Esmeralda","doi":"10.3390/foods14101757","DOIUrl":"10.3390/foods14101757","url":null,"abstract":"<p><p>This study evaluated the impact of the food matrix on the bioaccessibility and hypoglycemic potential and antioxidant potential of betalains from red prickly pear juice (<i>Opuntia</i> spp.) after in vitro gastrointestinal digestion. Six aqueous model systems (AMSs) were formulated using a betalain extract combined with glucose, citric acid, mucilage, pectin, or all components, alongside three complex matrices, the fresh juice (FJ), a formulated beverage (BF), and a pasteurized formulated beverage (BP). In vitro digestion simulated the gastric and intestinal phases. The results showed that complex matrices (FJ, BF, and BP) enhanced betalain bioaccessibility, with FJ exhibiting the highest bioaccessibility (59%). Mucilage and pectin provided the strongest protection, reducing betalain degradation by 30% and 25%, respectively, while citric acid had a destabilizing effect. Pasteurization (BP) reduced betalain stability compared to FJ and BF. Antioxidant activity decreased post-digestion but remained higher in BF. Notably, FJ showed the highest inhibition of α-amylase (72%) and α-glucosidase (68%), surpassing acarbose (50-60% inhibition). These findings highlight the critical role of the food matrix, particularly mucilage and pectin, in stabilizing betalains through non-covalent interactions and enhancing their hypoglycemic potential. Red prickly pear juice emerges as a promising functional food for managing postprandial glucose levels, offering valuable insights for developing betalain-rich foods to address type 2 diabetes.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 10","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-05-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12110871/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144157778","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}