Food Science & Nutrition最新文献

{"title":"Sleep Aid Effect and Mechanism of Semen Zizyphi Spinosae Extract Enriched With Jujuboside and Jujubogenin in Sleep-Deprived Zebrafish","authors":"Wanxia Wang,&nbsp;Can Li,&nbsp;Lu Shen,&nbsp;Yifan Liu,&nbsp;Jie Zhou,&nbsp;Chengyun Zheng,&nbsp;Dongqi Tang,&nbsp;Fang Xiao,&nbsp;Tao Xia","doi":"10.1002/fsn3.70413","DOIUrl":"https://doi.org/10.1002/fsn3.70413","url":null,"abstract":"<p>The jujuboside in semen zizyphi spinosae has various biological activities beneficial to human health, but its natural content is relatively low, which limits its application in biomedicine and health care. This study employed ultrasonic-assisted alcohol extraction to isolate jujuboside from semen zizyphi spinosae, and the content significantly increased by 482.14%. By treating the extract with β-glucosidase, the content of jujubogenin increased by 6.34%. The extract treated with β-glucosidase had a better sleep improvement effect (86.54%) on sleep-deprived zebrafish than the untreated extract (44.64%). Its sleep improvement effect was 32.24% and 34.99% of γ-aminobutyric acid (GABA) and estazolam, respectively, and did not show any drowsiness similar to the positive controls. The extracts effectively restored the daytime awakening activity of sleep-deprived zebrafish and notably increased levels of GABA, hypocretin/orexin (HCRT), and neuromedin U (NMU). The sleep-regulatory mechanisms of jujubogenin and jujuboside in the extracts of semen zizyphi spinosae may be associated with the expression of GABA receptor subtypes and related genes in GABAergic, HCRTergic, and NMU systems. The research findings indicated that enrichment of jujuboside in semen zizyphi spinosae and utilization of β-glucosidase to further enhance the content of jujubogenin are of great significance for the treatment of insomnia and promoting rehabilitation.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"13 6","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-06-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.70413","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144264424","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":"Bioactive Compounds of Plant-Based Food: Extraction, Isolation, Identification, Characteristics, and Emerging Applications","authors":"Tarek Gamal Abedelmaksoud,&nbsp;Mohamed Ibrahim Younis,&nbsp;Ammar B. Altemimi,&nbsp;Rawaa H. Tlay,&nbsp;Nora Ali Hassan","doi":"10.1002/fsn3.70351","DOIUrl":"https://doi.org/10.1002/fsn3.70351","url":null,"abstract":"<p>This review delves into the diverse array of bioactive compounds present in plant-based foods, emphasizing their extraction, isolation, identification, characteristics, and emerging applications. Plant-based foods are abundant in bioactive compounds such as polyphenols, flavonoids, alkaloids, terpenoids, and carotenoids, which have gained substantial attention for their potential health benefits and functional properties. The extraction of these compounds employs both conventional methods, like solvent extraction, and modern techniques, including supercritical fluid extraction, ultrasound-assisted extraction, and microwave-assisted extraction, all designed to efficiently recover bioactive compounds while maintaining their structural integrity and bioactivity. Isolation processes, such as chromatography (HPLC, GC), centrifugation, and filtration, are employed to separate and purify these compounds from complex plant matrices. Advanced analytical methods, including mass spectrometry (MS), nuclear magnetic resonance (NMR), and infrared spectroscopy (IR), are used for the identification and structural elucidation of these bioactive compounds, providing detailed insights into their chemical makeup and properties. The characteristics of these compounds, such as antioxidant, anti-inflammatory, antimicrobial, and anticancer activities, have been extensively studied for their therapeutic potential. Additionally, the growing applications of bioactive compounds in functional foods, nutraceuticals, pharmaceuticals, and cosmeceuticals underscore their expanding significance across various industries. This review offers a thorough exploration of bioactive compounds in plant-based foods, covering their extraction and isolation methods, identification, properties, and emerging uses, underscoring their vast potential to enhance human health and well-being.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"13 6","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-06-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.70351","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144256025","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":"Evaluation of In Vivo and In Vitro Toxicity of Chestnut (Castanea mollissima Blume) Plant: Developmental Toxicity in Zebrafish Embryos Cytotoxicity, Antioxidant Activity, and Phytochemical Composition by LC-ESI-MS/MS","authors":"İbrahim Demirtas,&nbsp;Mehmet Nuri Atalar,&nbsp;Zeynebe Bingol,&nbsp;Mine Köktürk,&nbsp;Gunes Ozhan,&nbsp;Amine Hafis Abdelsalam,&nbsp;Sevki Arslan,&nbsp;İlhami Gülçin","doi":"10.1002/fsn3.70387","DOIUrl":"https://doi.org/10.1002/fsn3.70387","url":null,"abstract":"<p>The search for novel therapeutic agents has led to increasing interest in natural products, driven by the recognition that they may offer safer and more sustainable alternatives to synthetic drugs. This study aims to fill the gap in knowledge regarding the biological activity and safety of the water extract of chestnut (<i>Castanea mollissima</i>) (chestnut), a plant species with a long history of use in traditional medicine, by conducting a comprehensive evaluation of its antioxidant, antidiabetic, and neuroprotective properties. This study presents a comprehensive analysis of the water extract of chestnut for the first time using various bioanalytical antioxidant methods. The extract's inhibitory effects on key enzymes like acetylcholinesterase (AChE), butyrylcholinesterase (BChE), and α-glycosidase were evaluated due to their relevance in metabolic and neurodegenerative disorders such as diabetes and Alzheimer's disease. Developmental toxicity and cytotoxicity were assessed using zebrafish (<i>Danio rerio</i>) embryos to evaluate the extract's biological safety. The major phenolic compounds present in the extract were identified by liquid chromatography-electrospray ionization tandem mass spectrometry (LC-ESI-MS/MS), revealing catechin, gallic acid, taxifolin, and epicatechin as the predominant constituents. Antioxidant capacity was determined through radical scavenging assays using 2,2-diphenyl-1-picrylhydrazyl (DPPH^•) and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS^•+), alongside ferric (Fe³⁺), cupric (Cu²⁺), and Fe³⁺-TPTZ (ferric-tripyridyltriazine) reducing power assays. The findings highlight the significant antioxidant, antidiabetic, and neuroprotective potential of the chestnut water extract, supporting its prospective use in pharmaceutical and nutraceutical applications.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"13 6","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-06-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.70387","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144255838","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Exploring the Effects of Novel Food Processing Methods on Food Proteins: A Review","authors":"Shuai Wei,&nbsp;Anand Kumar,&nbsp;Gebremichael Gebremedhin Hailu,&nbsp;Sun-Il Choi,&nbsp;Ok-Hwan Lee,&nbsp;Ramachandran Chelliah,&nbsp;Deog-Hwan Oh,&nbsp;Shucheng Liu","doi":"10.1002/fsn3.70373","DOIUrl":"https://doi.org/10.1002/fsn3.70373","url":null,"abstract":"<p>Novel food processing technologies, such as ohmic heating, ultrasonic heating, cold plasma, high-pressure processing (HPP), pulsed electric fields (PEFs), and enzymatic hydrolysis, have the ability to extend shelf life, improve quality, regulate the freshness of food products, and have diverse effects on food components, that is, protein, fat, and carbohydrates. Understanding the overall effects and mechanisms of these methods on food proteins from a multidimensional perspective is a core foundation for driving further innovations and advancements related to food protein modifications and their applications in the food industry. Therefore, this review aims to explore novel food processing technologies and their impacts on the particle size, structure, solubility, emulsion stability, foaming properties, and bioactivity of food protein, which affect the nutritional and functional properties of foods. Recent studies have shown that all these technologies have a significant effect on protein structure, solubility, functionality, and bioactivity. For instance, HPP primarily affects the particle size, secondary structure, and coagulation properties. PEF has been shown to enhance protein solubility and modify protein structure. Enzymatic hydrolysis breaks down proteins, improving their texture, proteolytic activity, degree of hydrolysis, and solubility. Processing-induced changes in protein properties significantly enhance the overall qualities of the final food products. While novel food processing methods show promise for enhancing food proteins, they also have several drawbacks. To reduce these negative effects, combining different processing techniques may offer a solution, and computer-based tools can help simulate, optimize, control, and validate these processes.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"13 6","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-06-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.70373","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144255837","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":"Cornus officinalis Extract Ameliorates Fructose-Induced Hepatic Steatosis in Mice by Sustaining the Homeostasis of Intestinal Microecology and Lipid Metabolism","authors":"Liang Chen,&nbsp;Yingying Song,&nbsp;Yurou Huang,&nbsp;Junjie Hu,&nbsp;Yan Meng,&nbsp;Ming Yuan,&nbsp;Guohua Zheng,&nbsp;Xuanbin Wang,&nbsp;Cong Zhang,&nbsp;Zhenpeng Qiu","doi":"10.1002/fsn3.70425","DOIUrl":"https://doi.org/10.1002/fsn3.70425","url":null,"abstract":"<p><i>Cornus officinalis</i> Sieb. et Zucc. (<i>Cornus officinalis</i>), an edible natural plant fruit, has beneficial effects on a multitude of metabolic diseases, but the mechanism to improve hepatic steatosis remains elusive. In this study, the curative effect of <i>Cornus officinalis</i> extract (COE) is evaluated in a fructose-induced NAFLD mouse model using biochemical indicators monitoring, histological staining, 16S rRNA sequencing analysis, and fecal microbiota transplantation. Our results showed that COE attenuates hepatic steatosis in fructose-fed mice. Mechanistically, COE repairs intestinal barrier damage and gut flora dysbiosis to suppress proinflammatory microbe-derived metabolite transportation to the liver, thus inhibiting the hepatic inflammation and lipid metabolic dysfunction. Notably, transplantation of fecal microbiota isolated from the fructose-fed mice could reverse the beneficial effect of COE on attenuating NAFLD. Therefore, our study demonstrates that COE delays the progression of fructose-driven NAFLD by suppressing lipid metabolic dysfunction and gut microbiota-mediated liver inflammation, highlighting the potential of <i>C. officinalis</i> as a resource for the treatment of NAFLD drugs.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"13 6","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-06-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.70425","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144256026","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":"Correction to “Effects of Resveratrol on Intestinal Flora and Metabolism in Rats With Non-Steroidal Anti-Inflammatory Drug-Induced Intestinal Injury Under Plateau Hypoxia Environment”","authors":"","doi":"10.1002/fsn3.70417","DOIUrl":"https://doi.org/10.1002/fsn3.70417","url":null,"abstract":"<p>Xue, S., T. Shi, W. Liu, Y. Feng, A. Tuerxuntayi, N. Li, and F. Gao. 2025. “Effects of Resveratrol on Intestinal Flora and Metabolism in Rats With Non-Steroidal Anti-Inflammatory Drug-Induced Intestinal Injury Under Plateau Hypoxia Environment.” <i>Food Science &amp; Nutrition</i> 13: e70228.</p><p>This correction is necessary because the images corresponding to Figure 2E and Figure 2F in the article were reversed. In fact, Figure 2E in the original article should represent the medium dose rescue treatment group (RSVM), and Figure 2F should represent the low dose rescue treatment group (RSVL). Therefore, we propose a revision to swap Figure 2E and Figure 2F after the revision. Except for the error in the picture, there are no other errors in the content, which do not affect the conclusion and results of the article.</p><p>We apologize for this error.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"13 6","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-06-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.70417","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144255834","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 Consumption of Black Soybean Seed Coat Extract on Sleep Quality in Healthy Japanese: A Randomized, Placebo-Controlled, Double-Blind, Parallel-Group Comparison Study","authors":"Ryota Akagi,&nbsp;Toshinari Maruo,&nbsp;Tsuyoshi Takara,&nbsp;Kentaro Maruyama","doi":"10.1002/fsn3.70156","DOIUrl":"https://doi.org/10.1002/fsn3.70156","url":null,"abstract":"<p>This study examined the effect of the intake of a test food containing black soybean seed coat extract (BE) on the sleep quality of healthy Japanese adults with poor sleep quality. This double-blind, placebo-controlled, randomized, parallel-group trial included 94 participants. We randomly assigned 64 eligible participants to either (<i>n</i> = 32 per group) (i) the BE group receiving a BE-containing capsule daily or (ii) the Placebo group receiving a placebo capsule daily. The primary outcome was sleepiness on rising score in the Oguri–Shirakawa–Azumi sleep inventory MA (OSA-MA) at 12 weeks after intake, and the secondary outcomes were OSA-MA, PSQI-J, original questionnaire (visual analog scale), POMS2 scores, sleep test, blood flow, palmar surface temperature, and blood test data. The final analysis included data from 64 participants. The sleepiness on rising score was significantly higher in the BE group than in the placebo group. In the BE group, sleep-onset latency and subjective dry mouth significantly decreased, and palmar surface temperature significantly increased. Furthermore, BE effectively reduced sleepiness on rising in men and increased the total sleep duration in women. For participants aged ≥ 40 years, BE improved age-related decline in sleep quality and dry mouth. Increased deep sleep and reduced sleepiness on rising were observed in those with poor sleep quality. No adverse events were reported. BE intake promoted vasodilation and increased skin temperature, decreasing the sleep-onset latency and significantly improving rising sleepiness. The mechanism is attributed to BE's antioxidant and autonomic neuromodulatory effects.</p><p><b>Trial Registration:</b> UMIN-CTR: UMIN000051261</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"13 6","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-06-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.70156","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144255936","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":"Genetic Susceptibility to Causal Relationship Between Iron Metabolism Disorder Involving Immunocytes and Risk of Pneumonia and Sepsis","authors":"Zhenchao Wu,&nbsp;Taikang Yao,&nbsp;Zhongyu Han,&nbsp;Zilu Wang,&nbsp;Beibei Liu,&nbsp;Ming Lu,&nbsp;Jiajia Zheng,&nbsp;Ning Shen","doi":"10.1002/fsn3.70422","DOIUrl":"https://doi.org/10.1002/fsn3.70422","url":null,"abstract":"<p>Recent studies showed ferritin increase and hemoglobin decrease to COVID-19 severity and sepsis mortality. However, the potential relationship between iron metabolism disorders and susceptibility to pneumonia remains unclear. This study explores the association between iron metabolism disorder and susceptibility to bacterial pneumonia, viral pneumonia, and sepsis. GWAS data from the FinnGen and UK biobank is used for a two-sample Mendelian randomization (MR) analysis, followed by MR meta-analysis. Low serum iron levels were negatively associated with the risk of bacterial pneumonia (OR, 0.85; <i>p</i> = 0.04), influenza pneumonia (OR, 0.86; <i>p</i> = 0.03), and sepsis (OR, 0.81; <i>p</i> = 0.0004). Increased transferrin saturation and decreased total iron-binding capacity were linked to higher risks of bacterial pneumonia and sepsis. Elevated liver iron content correlated positively with susceptibility to bacterial pneumonia (OR, 1.11; <i>p</i> = 0.007), influenza pneumonia (OR, 1.08; <i>p</i> = 0.03), and sepsis (OR, 1.13; <i>p</i> = 0.0007), but negatively with pneumococcal pneumonia (OR, 37.62; <i>p</i> = 0.0013). Neutrophils mediated the impact of serum iron and transferrin saturation on susceptibility to bacterial pneumonia and sepsis. This MR study confirms that disruptions in iron metabolism, including low serum iron levels and elevated liver iron content, increase susceptibility to bacterial and viral pneumonia as well as sepsis by affecting neutrophil function and cytokine levels. The findings emphasize the need for monitoring iron metabolism indicators in high-risk populations and provide valuable insights for further mechanistic research and clinical intervention.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"13 6","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-06-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.70422","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144256004","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":"Buckwheat and Rosemary as Antioxidants in Soybean Oil: Comparison With Synthetic Antioxidant","authors":"Behnam Alizadeh-Salmani,&nbsp;Masoumeh Arab,&nbsp;Jalal Sadeghizadeh-yazdi,&nbsp;Mojtaba Yousefi,&nbsp;Sara Jambarsang","doi":"10.1002/fsn3.70416","DOIUrl":"https://doi.org/10.1002/fsn3.70416","url":null,"abstract":"<p>This study examines the antioxidant potential of buckwheat and rosemary as an alternative to synthetic antioxidants in the oil industry. The methanolic extracts were analyzed for total phenol and flavonoid content, as well as antioxidant activity using the FRAP and DPPH methods. These extracts, along with the synthetic antioxidant TBHQ, were incorporated into soybean oil at varying concentrations (0 + 800, 200 + 600, 400 + 400, 600 + 200, 800 + 0 ppm (buckwheat + rosemary) and 50 and 75 ppm TBHQ) and oxidation tests conducted during 35 days storage at 60°C. Results showed that the extract of 800 ppm rosemary had the highest levels of phenolic (82.53 ± 6.39 mg GAE/g DW) and flavonoid (37.88 ± 3.08 mg RE/g DW) compounds. Antioxidant capacity of rosemary and buckwheat (800 ppm) were not significantly different from the TBHQ. Oil treatments with 800 ppm rosemary and buckwheat were more effective in postponing oxidation than the combination treatments. Oil samples with 800 ppm natural extracts were combined with synthetic antioxidant TBHQ at concentrations of 75 and 50 ppm, and oxidation indexes were evaluated. Findings demonstrated that this combination had a synergistic effect in postponing oxidation. The most effective treatment was 800 ppm buckwheat extract combined with 75 ppm of TBHQ for delaying oxidation.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"13 6","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-06-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.70416","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144256148","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":"Multifactorial Optimization of Gluten-Free Cookie With Artichoke Bracts as Rice Flour Substitute and Transglutaminase","authors":"Ceyda Dadalı,&nbsp;Yağmur Özcan,&nbsp;İrem Cansu Ensari","doi":"10.1002/fsn3.70420","DOIUrl":"https://doi.org/10.1002/fsn3.70420","url":null,"abstract":"<p>The disposal of food waste represents a significant concern within the food industry. Artichoke waste accounts for over 80% of the total mass of artichokes, and artichoke bracts are also a significant component of this waste. This study aimed to utilize artichoke bracts as a substitute for rice flour in gluten-free cookies, with a focus on optimizing the usage ratio of rice flour substitute and transglutaminase enzyme. Rice flour substitute, designated as an independent variable, was configured within the range of 0%–30%, while transglutaminase was set at 0%–1% using a Face Centered Central Composite Design. The optimization process resulted in gluten-free cookies containing 18.65% artichoke bracts as a rice flour substitute and 0.99% transglutaminase enzyme. The study established that the optimum gluten-free cookie exhibited higher antioxidant activity (2.89 μmol TE/g) and total phenolic content (0.74 mg GAE/g) and could be categorized as a high fiber content food (7.97 g/100 g), in comparison to the control gluten-free cookie (<i>p</i> &lt; 0.05). Furthermore, an increase was observed in the hardness (23.38 N) and fracturability (42.21 mm) values of the optimum gluten-free cookie (<i>p</i> &lt; 0.05). While <i>L</i>* and <i>b</i>* values from the color properties were lower than the control gluten-free cookie, the <i>a</i>* value was higher (<i>p</i> &lt; 0.05). The artichoke bracts and transglutaminase enzyme were effective in the development of the sensory properties (color, texture, flavor, and overall acceptability) of gluten-free cookies. This study demonstrated that artichoke bracts and transglutaminase can enhance the quality of gluten-free cookies while concurrently promoting sustainable food production and generating a value-added product by utilizing artichoke bracts as a substitute for rice flour.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"13 6","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-06-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.70420","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144256003","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}