Foods最新文献

{"title":"Unraveling Pectin-Protein Interactions in Milk-Based Cocoa Beverages: Molecular Docking and Microstructure.","authors":"Saniye Akyıl Öztürk, Arezou Habibzadeh Khiabani, Deniz Damla Altan Kamer, Ali Can Karaca, Nevzat Konar, Senay Simsek, Omer Said Toker","doi":"10.3390/foods15203697","DOIUrl":"10.3390/foods15203697","url":null,"abstract":"<p><p>This study investigated the synergistic effects of pectin concentration (0.038-0.462%) and homogenization pressure (5.85-34.1 MPa) on the physical and microstructural stability of milk-based cocoa beverages. A Central Composite Rotatable Design (CCRD) was employed to optimize these parameters by evaluating critical quality attributes, including water-holding capacity (WHC), sedimentation, creaming index, apparent viscosity, and colloidal stability. To elucidate the underlying stabilization mechanisms, molecular docking simulations were integrated to assess the thermodynamic binding affinities between pectin (D-galacturonic acid) and major milk proteins. Numerical optimization identified 0.40% pectin and a homogenization pressure of 10 MPa as the optimal formulation and processing conditions. Under these conditions, the beverage achieved a maximum WHC of 86.04%, complete elimination of macroscopic phase separation (n.d. sedimentation and creaming), and an apparent viscosity of 67.39 mPa·s. Mechanistically, molecular docking revealed strong, multifaceted hydrogen-bonding and electrostatic interactions between pectin and milk proteins, with β-lactoglobulin exhibiting the strongest predicted thermodynamic binding affinity (-6.3 kcal/mol). This macromolecular complexation promoted pronounced steric and electrostatic stabilization, as supported by the highly negative zeta potential (-30.8 mV) and enhanced microstructural uniformity observed through scanning electron microscopy-energy-dispersive X-ray spectroscopy (SEM-EDS) analysis. A rigorous 9-month storage study further demonstrated prolonged kinetic stability. Structural integrity was largely maintained, and macroscopic phase separation was substantially delayed despite time-dependent rheological rearrangements during storage. Furthermore, sensory profiling demonstrated high consumer acceptability, particularly for smoothness and homogeneity, with the optimized formulation outperforming the evaluated commercial counterparts. Collectively, these findings demonstrate the effectiveness of pectin in such beverage system and provide practical formulation and processing strategies for improving the physicochemical stability and shelf life of complex dairy-based dispersions.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"15 20","pages":""},"PeriodicalIF":6.0,"publicationDate":"2026-10-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13704054/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149265020","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":"Fermented Wild Chicory (<i>Cichorium intybus</i> L.) Leaves as a Promising Food Ingredient: Phytochemical Profile and Antioxidant Potential.","authors":"Elena Tomassi, Nafiou Arouna, Mattia Brun, Alessandra Bertoli, Laura Pucci","doi":"10.3390/foods15203694","DOIUrl":"10.3390/foods15203694","url":null,"abstract":"<p><p>Wild chicory (<i>Cichorium intybus</i> L.) is a spontaneous, widely distributed Mediterranean plant traditionally used in both food and herbal medicine, owing to its high content of bioactive compounds with antioxidant activity. Lactic acid fermentation is increasingly explored as a mild technological strategy to modulate the phytochemical and functional profile of vegetable matrices, but its effect on wild chicory leaves remains largely uncharacterised. In this study, fresh wild chicory leaves were subjected to controlled fermentation using inoculum suspensions containing 10⁶ cells/mL <i>Lactiplantibacillus plantarum</i>, either alone or in co-culture with <i>Saccharomyces cerevisiae</i> (10³ cells/mL), for 24 and 48 h at 37 °C. Fermentation with <i>L. plantarum</i>, alone or in co-culture, rapidly and significantly lowered the pH from approximately 5.5 to 4.3 within 24 h. A significant effect of time was observed for total flavonoid content, DPPH, FRAP, and ORAC, but not for total phenolic content. Averaged across treatments, flavonoid content decreased following fermentation, DPPH showed a transient increase at 24 h, FRAP was significantly lower at 48 h than at baseline, and ORAC increased at both fermented time points. Descriptive UPLC-DAD analysis of wild leaves revealed differences between unfermented and fermented sample for 24 h. Chicoric acid was detected only in the unfermented samples, whereas caffeic and 3,4-<i>O</i>-caffeoylquinic acids were detected in the fermented samples. Among flavonoids, kaempferol-3-<i>O</i>-glucoside, rutin, and luteolin were also detected, whose relative abundance varied following fermentation. These findings highlight distinct changes in the phytochemical profile and <i>in vitro</i> antioxidant capacity of wild chicory leaf extracts following fermentation, and support further investigation of fermented material as a potential food ingredient.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"15 20","pages":""},"PeriodicalIF":6.0,"publicationDate":"2026-10-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13704450/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149264981","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":"Searching for New Natural Compounds of Microbial Origin with Efficacy Against <i>Listeria monocytogenes</i> Biofilm Formation.","authors":"Mercedes de la Cruz, Sagrario Ortiz, Pilar Sánchez, Raquel Montiel, Jesús Martín, Ignacio González, Víctor González-Menéndez, José R Tormo, Olga Genilloud, Francisca Vicente, Joaquín V Martinez-Suárez, Juan L Arqués","doi":"10.3390/foods15203704","DOIUrl":"10.3390/foods15203704","url":null,"abstract":"<p><p><i>Listeria monocytogenes</i> causes listeriosis, a relatively rare but severe disease associated with high mortality rates, particularly among in high-risk populations. To reduce its presence in food production environments and increase the microbiological safety of food by identifying and developing new compounds that inhibit <i>L. monocytogenes</i> biofilm formation, this work joins the methodology of high-throughput screening (HTS) with the search for innovative applications of microbial natural products. Experimental conditions of an in vitro HTS assay have been set up to detect microbial extracts with antibiofilm-forming activity against a reference strain of <i>L. monocytogenes</i> (EGD-e, ATCC BAA-679) susceptible to disinfectants. Activity has been assessed by measuring fluorescence using resazurin (a redox indicator that allows quantifying the cell viability in biofilms). So far, 1520 microbial extracts have been tested, 127 of which have been selected based on their activity profile against the EGD-e strain. Subsequently, these extracts have been tested against a panel of five strains of <i>L. monocytogenes</i> resistant to disinfectants and persistently isolated from the meat industry, and their chromatographic profiles have been examined to prioritize their further study according to their activity and the presence of already known molecules. Twelve extracts have shown broad inhibition biofilm formation against the five resistant strains and three of them are candidates for further bioactivity-guided fractionation and structural elucidation. Further work is underway to characterize the chemical composition of these three extracts and explore their potential applications, with the aim of developing natural biocide formulations that may have a reduced environmental impact.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"15 20","pages":""},"PeriodicalIF":6.0,"publicationDate":"2026-10-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13704398/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149265004","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":"Development of 3D Food Printing Ink Based on Germinated Brown Rice Modified by Dry Heat and High-Pressure Steam.","authors":"Yuxiang Shen, Jinglei Xu, Zhongbo Zhang, Jiping Wen","doi":"10.3390/foods15203693","DOIUrl":"10.3390/foods15203693","url":null,"abstract":"<p><p>High-performance whole-grain ingredients that integrate superior nutritional properties and favorable printability are essential for the advancement of 3D food printing technology. Germinated brown rice (GBR) is rich in γ-aminobutyric acid (GABA), a key bioactive compound, rendering it a viable whole-grain material for 3D food printing applications. Nevertheless, native GBR-based gels suffer from poor dimensional accuracy during 3D printing, which severely restricts their practical application. To tackle this issue, this study adopted a green heat treatment method to improve both the nutritional benefits and 3D printing performance of GBR. Brown rice was first germinated to obtain GBR, followed by modification via dry heat treatment (90-150 °C) or high-pressure steam treatment (5-25 min). The effects of the two treatments on GABA retention, starch recrosslinking, gel rheology, texture, microstructure, and printing accuracy were systematically characterized. Results indicated that germination significantly elevated GABA content from 47.66 mg/kg in brown rice to 104.85 mg/kg in GBR, but unmodified GBR gels exhibited relative dimensional deviations of 9.01% and 18.70% for the \"letter W\" and \"Android robot\" models, respectively. Moderate thermal modification retained and further improved GABA bioactivity, while promoting starch recrosslinking to form a uniform porous gel network. The optimal groups (GD-135 and GS-15) yielded significantly reduced printing deviations (<i>p</i> < 0.05), with a maximum deviation reduction exceeding 93%. Collectively, dry heat and high-pressure steam modification enabled concurrent improvement of GABA retention and 3D printing precision of GBR. This work provides a non-chemical, energy-efficient green modification approach for whole-grain raw materials applied in personalized 3D-printed foods.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"15 20","pages":""},"PeriodicalIF":6.0,"publicationDate":"2026-10-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13704394/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149265045","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":"M13 Bacteriophage-Based Sandwich Assay for <i>Salmonella</i> Detection: A Dual-Signal Approach Combining Colorimetric and SERS Techniques.","authors":"Shengnan Zhan, Yanke Wang, Yihui Yang, Qi Chen, Xizhi Shi, Hui Wang, Wenhua Yang, Xin Zhang, Tao Huang","doi":"10.3390/foods15203681","DOIUrl":"10.3390/foods15203681","url":null,"abstract":"<p><p>Herein, a dual-modal detection strategy for <i>Salmonella</i> using an engineered bifunctional M13 bacteriophage is presented. A <i>Salmonella</i>-specific binding peptide was fused to the pIII protein, while a streptavidin (SA)-binding nanotag was displayed on the pVIII protein. Taking advantage of the approximately 2700 copies of pVIII per phage, the addition of SA-HRP enabled massive enzymatic loading, which served as the key to generating both SERS and colorimetric signals in the presence of TMB substrate. Under optimized conditions (37 °C, ~1.5 h), the assay achieved limits of detection of 3.4 CFU/mL for the colorimetric mode and 2.7 CFU/mL for the SERS mode. The method exhibited excellent specificity and demonstrated satisfactory accuracy in complex matrices including <i>Penaeus vannamei</i>, beef, and peanuts, highlighting its strong potential for practical application in rapid food safety detection.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"15 20","pages":""},"PeriodicalIF":6.0,"publicationDate":"2026-10-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13703598/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149264939","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 Widening Cross-Country Food Availability Gap.","authors":"Enes Çatı, Orhan Gündüz, Ufuk Gültekin","doi":"10.3390/foods15203678","DOIUrl":"10.3390/foods15203678","url":null,"abstract":"<p><p>National food supplies have improved almost everywhere since 2000, yet progress towards Zero Hunger has stalled. This study examines how the cross-country distribution of food availability evolved and what contributed to its renewed widening, using the FAO indicator of average dietary energy supply adequacy. For 150 countries observed from 2001 to 2023, dispersion declined rapidly through the late 2000s, remained relatively stable until the mid-2010s, and subsequently increased. A continuous three-segment model outperforms both a two-segment V and a constrained plateau model (ΔAICc = 39.75 and 12.10, respectively) and is selected in 98.7% of three-year moving-block bootstrap samples. The three-phase pattern is also recovered from the latest FAOSTAT vintage, although historical revisions affect individual estimates. Most renewed widening occurs within geographic regions and subregions, while 93% of the 2013-2023 increase in the 90th-10th percentile gap originates below the median. Countries initially occupying the lowest adequacy quintile improved faster than those in the highest, but transition matrices provide no evidence of increasing mobility. Political stability and adequacy exhibit contemporaneous co-movement, although this association cannot be interpreted causally. Food-security monitoring should complement national and regional averages with distributional indicators that capture cross-country disparities. The concentration of renewed divergence within regions and in the lower half of the distribution suggests that food-security policies should target country-specific vulnerabilities rather than rely solely on broad regional classifications. In particular, tracking countries that persistently remain in or newly enter the lowest adequacy group could help prioritise support and better target food-security interventions. Overall, the findings highlight the importance of distribution-sensitive monitoring and policy approaches for advancing SDG 2 without assuming a universal turning year or a common trajectory across countries.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"15 20","pages":""},"PeriodicalIF":6.0,"publicationDate":"2026-10-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13704660/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149265056","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":"Chitosan-<i>Sargassum fusiforme</i> Polyphenol Edible Films: From Physicochemical and Bioactive Characterization to Shelf-Life Extension of Refrigerated Golden Pompano Fillets.","authors":"Le Li, Zhiqing Liu, Siting Wang, Quanhong Li","doi":"10.3390/foods15203688","DOIUrl":"10.3390/foods15203688","url":null,"abstract":"<p><p>The practical application of active food packaging materials is increasingly constrained by performance degradation and functional oversimplification. Although <i>Sargassum fusiforme</i> polyphenols (SP) possess potent antioxidant activity, their potential in edible films remains unexplored. In this study, the effects of incorporating varying proportions of SP (0.5-2.0%, <i>w</i>/<i>v</i>) into Chitosan-<i>Sargassum fusiforme</i> polyphenol edible films (CSFFs) on the physicochemical properties and preservative efficacy for chilled golden pompano fillets were investigated. SP incorporation was found to alter film structure and properties significantly. At SP concentrations ≥ 1.0%, reductions in tensile strength, elongation at break, and water vapor permeability were observed, along with increased opacity and enhanced UV-Vis light barrier capacity. SP concentration-dependent increases in DPPH and ABTS radical scavenging activities were revealed, and the CSFFs exhibited broad-spectrum antibacterial activity against six pathogenic strains. In preservation trials at 4 °C, the 2.0% SP coating yielded optimal results, with total bacterial count (5.63 log CFU/g) and total volatile basic nitrogen (18.45 mg/100 g) remaining below acceptable limits on day 15. Additionally, pH increase was inhibited, weight loss was reduced, and declines in hardness and springiness were prevented. Collectively, this study demonstrates that SP can serve as an effective functional component to enhance chitosan-based edible films, offering a scalable active packaging strategy for refrigerated aquatic product preservation.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"15 20","pages":""},"PeriodicalIF":6.0,"publicationDate":"2026-10-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13704595/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149264908","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 Cooking on the Antioxidant and Functional Properties of Milling Fractions from Cold-Adapted Dutch Sorghum.","authors":"Francis Ala Adjetey, Daniela D Herrera-Balandrano, Daniel Zogona, Hamza Mameri, Trust Beta","doi":"10.3390/foods15203672","DOIUrl":"10.3390/foods15203672","url":null,"abstract":"<p><p>Sorghum is increasingly recognized for its nutritional and functional benefits, yet its application in temperate regions remains limited. This study examined the effects of cooking at 100 °C for 30 min on total phenolic content (TPC), total anthocyanin content (TAC), and antioxidant activity across whole grain, decorticated grain, and bran fractions from four cold-adapted Dutch sorghum genotypes (Dusormil HD7, HD19, HD100, and HD101). Black-grained genotypes (HD100 and HD101) exhibited the highest TPC and TAC, with uncooked HD100 bran reaching 39.49 mg FAE/g (TPC) and 151.10 mg LUE/L (TAC). Cooking led to a 64% increase in TPC in HD19 bran, while decorticated samples showed TPC reductions up to 70%. TAC consistently decreased post-cooking, with declines up to 39% in HD100 bran and 30% in whole grain. Antioxidant capacity, as measured by ABTS, decreased in most fractions after cooking, notably by 28% in HD100 bran from 1175.49 ± 24.2 mg TE/g to 845.81 ± 44.13 mg TE/g. HPLC analysis tentatively identified luteolinidin and apigeninidin as the predominant anthocyanins, with concentrations generally decreasing after cooking and being highest in bran. Cellular antioxidant activity (CAA) assays revealed that bran and decorticated samples, particularly HD19 at 400 μg/mL (42.91 ± 2.66 Units), maintained the highest post-cooking values, while the lowest was observed in decorticated HD100 at 200 μg/mL (5.54 ± 0.50 Units). These results emphasize the critical influence of genotype and processing on sorghum phytochemical retention, supporting the development of functional foods for temperate climates.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"15 20","pages":""},"PeriodicalIF":6.0,"publicationDate":"2026-10-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13704635/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149264821","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 Brewing Temperature and Time on the Quality Attributes and Chemical Profiles of <i>Cyclocarya paliurus</i> Tea Infusions.","authors":"Yanmeng Fu, Jingyi Zhao, Wenhui Zhou, Jiaxing Ye, Bin Long, Nan Huang, Wei Wang, Xing Tian","doi":"10.3390/foods15203691","DOIUrl":"10.3390/foods15203691","url":null,"abstract":"<p><p>Brewing temperature and duration jointly modulate the sensory perception, functional properties, and chemical composition of herbal tea infusions, yet their integrated effects on <i>Cyclocarya paliurus</i> tea remain poorly understood. Here, cold-brewed (4 °C) and hot-brewed (90 °C) <i>C. paliurus</i> infusions prepared over a 5 min-2 h time gradient were systematically characterized using a multi-platform analytical strategy. Brewing mode and time produced clearly differentiated quality profiles: hot brewing yielded darker infusions with stronger bitterness and astringency, higher phenolic and flavonoid contents, and greater 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical-scavenging capacities, whereas cold brewing produced lighter, milder infusions with more gradual time-dependent compositional changes. Volatile and non-volatile profiles were clearly separated between the two brewing modes, and their temporal patterns indicated compound-specific temperature- and time-dependent responses rather than a generalized increase in extraction efficiency at elevated temperature. In total, 61 volatile features and 3666 metabolite features were annotated, from which 50 core differential metabolites were screened; exploratory treatment-level correlation analysis linked tentatively annotated gossypetin 8-glucuronide to radical-scavenging capacity, kaempferol 3-O-arabinoside and sericoside to bitterness-related responses, and epoxypheophorbide a to color variation. These findings clarify how brewing temperature and time jointly shape the quality of <i>C. paliurus</i> tea infusions and provide candidate chemical markers to guide the selection of brewing conditions and the development of differentiated <i>C. paliurus</i>-based herbal beverages. As a single commercial batch of <i>C. paliurus</i> tea was examined, these findings should be interpreted within the context of the tested material and brewing conditions.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"15 20","pages":""},"PeriodicalIF":6.0,"publicationDate":"2026-10-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13703686/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149264861","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 Multi-Frequency Ultrasound-Enhanced Subcritical Water on the Extraction of Phenolic Compounds from Rapeseed Meal.","authors":"Xiaoai Wang, Sheeza Rasheed, Jingyu Wei, Chenchen Yao, Yuqing Duan, Kai Hu, Dongyan Chen, Wenlin Li, Haihui Zhang","doi":"10.3390/foods15203687","DOIUrl":"10.3390/foods15203687","url":null,"abstract":"<p><p>Conventional extraction methods for rapeseed meal polyphenols are limited by low yields and co-extraction of anti-nutritional factors. This study systematically evaluated the effects of subcritical water extraction (SWE), single-, dual-, and triple-frequency ultrasound-assisted extraction (SUE, DUE, TUE), and their combinations (SUSWE, DUSWE, TUSWE) on dry-extract yield, the composition and in vitro antioxidant capacity of the purified extracts, and the microstructure of the solid residues. Among all methods, DUSWE demonstrated superior performance. DUSWE achieved the highest dry-extract yield (4.60%), a 33.54% increase relative to conventional hot water extraction (HWE). Compared with the purified HWE extract, the purified DUSWE extract showed significantly higher total phenolic, total flavonoid, and anthocyanin contents but lower measured phytic acid and glucosinolate contents (<i>p</i> < 0.05). Scanning electron microscopy (SEM) showed DUSWE induced a porous microstructure favoring polyphenol release. Furthermore, it exhibited markedly higher in vitro antioxidant capacity. In summary, dual-frequency ultrasound (20/40 kHz) combined with subcritical water extraction significantly improves the yield and in vitro antioxidant capacity of rapeseed polyphenols, offering an effective strategy for high-value utilization of rapeseed meal.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"15 20","pages":""},"PeriodicalIF":6.0,"publicationDate":"2026-10-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13704267/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149264885","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}