Food Science & Nutrition最新文献

{"title":"Comprehensive Genome-Wide Analysis and Expression Profiling of Pathogenesis-Related Protein 1 (PR-1) Genes in Salvia miltiorrhiza","authors":"Huiyan Fan,&nbsp;Jingzhi Zhou,&nbsp;Qichao Wang,&nbsp;Minhui Zhang,&nbsp;Ziru Huang,&nbsp;Jiayi Han,&nbsp;Yiling Ying,&nbsp;Zhenming Yu,&nbsp;Guoyin Kai","doi":"10.1002/fsn3.70117","DOIUrl":"https://doi.org/10.1002/fsn3.70117","url":null,"abstract":"<p>The <i>pathogenesis-related 1 (PR-1)</i> gene family is essential for plant defense and stress response. In this study, 11 <i>SmPR-1</i> genes were identified in <i>Salvia miltiorrhiza</i> through comprehensive genomic analysis, all of which encoded proteins with conserved CAP (cysteine-rich secretory protein, antigen 5, and pathogenesis-related 1) domains and signal peptides. Phylogenetic analysis categorized these genes into five evolutionary clusters, reflecting their evolutionary divergence. Chromosomal localization analysis revealed that the <i>SmPR-1</i> gene family is distributed across three chromosomes: Chr1 contains six genes, Chr6 contains three, and Chr8 contains one. Intraspecific collinearity analysis indicated segmental duplications of <i>SmPR-1-5</i> and <i>SmPR-1-11</i> on Chr1. Interspecific collinearity analysis showed that five <i>SmPR-1</i> genes are collinear with both <i>Arabidopsis thaliana</i> and <i>Scutellaria baicalensis</i>, with <i>SmPR-1-1</i> also exhibiting collinearity with <i>Oryza sativa</i> and <i>Zea mays</i>. Tissue-specific expression profiling indicated high expression levels in the flowers and stems, indicating their roles in various developmental processes. Differential expression patterns under hormonal and biotic stress revealed that <i>SmPR-1-5</i> was particularly responsive to brassinosteroid (BR) treatment. Subcellular localization analysis indicated that SmPR-1-5 was present in both the cytoplasm and nucleus, suggesting its involvement in intracellular signaling. Additionally, CMV infection triggered a time-dependent expression pattern, activating specific genes during the early and late infection stages. These findings provide valuable insights into the functional roles of <i>SmPR-1</i> genes in stress responses and immunity, laying the groundwork for breeding disease-resistant <i>S. miltiorrhiza</i> varieties. Future research should explore the regulatory mechanisms and interactions of <i>SmPR-1</i> genes with other defense pathways to fully understand their contribution to plant resistance.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"13 5","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.70117","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143889094","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":"A Biomarker-Driven and Interpretable Machine Learning Model for Diagnosing Diabetes Mellitus","authors":"Zhihui Xiao,&nbsp;Mingfu Wang,&nbsp;Yueliang Zhao,&nbsp;Hui Wang","doi":"10.1002/fsn3.70234","DOIUrl":"https://doi.org/10.1002/fsn3.70234","url":null,"abstract":"<p>Diabetes is one of the leading causes of death and disability worldwide. Developing earlier and more accurate diagnosis methods is crucial for clinical prevention and treatment of diabetes. Here, data on biochemical indicators and physiological characteristics of 4335 participants from the National Health and Nutrition Examination Survey (NHANES) database from 2017 to 2020 were collected. After data preprocessing, the dataset was randomly divided into a training set (70%) and a test set (30%); then the Boruta algorithm was used to screen feature indicators on the training set. Next, three machine learning algorithms, including Random Forest (RF), Multi-Layer Perceptron (MLP), and Extreme Gradient Boosting (XGBoost) were employed to build predictive models through 10-fold cross-validation on the training dataset, followed by performance evaluation on the test dataset. The RF model exhibited the best performance, with an area under the curve (AUC) of 0.958 (95% CI: 0.943–0.973), a recall of 0.897, a specificity and F1 score of 0.916 and 0.747, respectively, and an overall accuracy of 0.913. Moreover, SHapley Additive exPlanations (SHAP) and Partial Dependency Plots (PDP) were applied to interpret the RF model to analyze the risk factors for diabetes. Glycohemoglobin, glucose, fasting glucose, age, cholesterol, osmolality, BMI, blood urea nitrogen, and insulin were found to exert the greatest influence on the prevalence of diabetes. Collectively, the RF model has considerable application prospects for the diagnosis of diabetes and can serve as a valuable supplementary tool for clinical diagnosis and risk assessment in diabetes.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"13 5","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.70234","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143889101","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":"Extending the Shelf Life of Strawberries: Physicochemical and Antibacterial Effects of Carboxymethyl Cellulose and Gelatin Coatings With Lemon Essential Oil","authors":"Arkan Mohammed Hassan,&nbsp;Ammar B. Altemimi,&nbsp;Babak Ghanbarzadeh,&nbsp;Perihan Adun,&nbsp;Khaled Arab,&nbsp;Sonya Ibrahim,&nbsp;Farhang Hameed Awlqadr,&nbsp;Mohammad Ali Hesarinejad,&nbsp;Tarek Gamal Abedelmaksoud","doi":"10.1002/fsn3.70222","DOIUrl":"https://doi.org/10.1002/fsn3.70222","url":null,"abstract":"<p>Edible coatings are a thin layer of substances that are put on the surface of food. This work was designed to investigate strawberry coating prepared of carboxymethyl cellulose (CMC), gelatin (G) enriched with lemon essential oil (LEO) in various concentrations (0.5%, 1.5%, 3%), on the antimicrobial characteristics, shelf life, physicochemical, and sensory properties of strawberries preserved for 16 days at 4°C ± 1°C and an RH of 85% ± 5%. It was found that adding LEO to the CMC + G coating inhibited yeast and mold growth as well as decreased weight loss. The total flavonoid (TF), total phenol content (TPC), ascorbic acid, and antioxidant activity (AOA) all decreased slowly. Furthermore, the CMC + G + LEO combination reduced fruit deterioration due to respiration-related cell wall degradation and delayed titratable acidity (TA); pH changes, as well as losses of the fruit's total soluble solid (SS), were decreased. Likewise, the simultaneous use of CMC, G, and LEO in the sensory assessment (texture, flavor, appearance, and over all acceptance) improved aroma and appearance in the sensory assessment of the current research employing CMC + G + LEO 3%. It also proved to be efficient in reducing firmness loss, total flavonoids, ascorbic acid, TPC, and AOA in strawberry fruits compared with the uncoated.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"13 5","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.70222","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143889092","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":"Fruit-Based Diet and Gut Health: A Review","authors":"Sammra Maqsood,&nbsp;Muhammad Tayyab Arshad,&nbsp;Ali Ikram,&nbsp;Kodjo Théodore Gnedeka","doi":"10.1002/fsn3.70159","DOIUrl":"https://doi.org/10.1002/fsn3.70159","url":null,"abstract":"<p>Gut health is essential to the overall well-being of a human being due to its implication on digestion, the performance of the immune system, and nutritional absorption. The gut microbiota represents an intricate ecology of bacteria, fungi, and viruses, important in regulating the immune response and maintaining intestinal health. Fruit-based diets have developed as an essential constituent in gut health, and current studies highlight nutrition in modulating gut microbiota composition and activity. Rich in fiber, polyphenols, vitamins, and antioxidants, fruits also expand immunological function, subordinate inflammation in the stomach, and boost microbial diversity. The article reviews the benefits of fruit-derived dietary fibers, which assist as prebiotics in fostering the development of beneficial gut microbiota and decreasing intestinal inflammation. These antioxidants in fruits include flavonoids and carotenoids, whose immunomodulatory properties are under investigation for therapeutic use in autoimmune diseases, infections, and inflammatory bowel disease (IBD). Some fruits of particular interest include bananas, apples, citrus, and berries, as studies have consistently shown their immunomodulatory and gastrointestinal effects. There are still barriers to increasing fruit intake, including socioeconomic restrictions and the need for personalized nutritional counseling. The review fills an existing gap in the literature. It encourages enhanced immune and gastrointestinal well-being by combining the most recent research with practical recommendations on implementing fruit-based diets into daily nutrition.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"13 5","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.70159","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143889095","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":"Optimization of Millet Malting Parameters Using Artificial Neural Network and Response Surface Methodology","authors":"Fatemeh Erfaniannejad Hosseini Nabadou,&nbsp;Masoumeh Moghimi,&nbsp;Aminallah Tahmasebi,&nbsp;Hamid Bakhshabadi","doi":"10.1002/fsn3.70214","DOIUrl":"https://doi.org/10.1002/fsn3.70214","url":null,"abstract":"<p>The quality of malt produced from cereals is significantly influenced by various factors, including steeping and germination periods. Monitoring these factors and their effects on malt grain characteristics is often time-consuming and costly. In this context, this study aimed to predict trends in changes to certain characteristics of millet-derived malt, influenced by varying steeping durations (24–48 h) and germination times (5–9 days). Changes in these characteristics were predicted using response surface methodology (RSM), which incorporated a central composite design and an artificial neural network (ANN). The findings indicated that increasing the steeping and germination durations led to a decrease in malting efficiency, thousand grain weight, and true density of the samples. Conversely, the cold-water extract efficiency, the Kolbach index, and the extract color increased. The optimization process revealed that to achieve the highest-quality malt, the steeping duration should be 42.54 h, followed by a germination period of 5 days. Under these conditions, the malting efficiency reached 75.44%, with a thousand grain weight of 4.85 g, a true density of 977.43 kg/m³, a cold-water extract efficiency of 9.19%, a Kolbach index of 32.45%, and an extract color value of 13.87. An analysis of different neural networks revealed that the feed-forward backpropagation network with a 2-6-6 topology was the best-performing model. This network achieved a correlation coefficient greater than 0.999 and a mean squared error of less than 0.00001. It employed the hyperbolic tangent sigmoid transfer function, the resilient backpropagation learning algorithm, and 1000 learning cycles. Furthermore, a comparison of the correlation coefficients derived from the RSM and the ANN demonstrated that the ANN method is superior for predicting changing trends in millet grains during the malting process.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"13 5","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.70214","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143888828","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":"A Systematic Review of Extraction Methods, Phytochemicals, and Food Applications of Moringa oleifera Leaves Using PRISMA Methodology","authors":"Zulfa Ajrina Fitri,&nbsp;Farhad Ahmadi,&nbsp;M. Ashraful Islam,&nbsp;Eric N. Ponnampalam,&nbsp;Frank R. Dunshea,&nbsp;Hafiz A. R. Suleria","doi":"10.1002/fsn3.70138","DOIUrl":"https://doi.org/10.1002/fsn3.70138","url":null,"abstract":"<p>This systematic review was aimed at examining the impact of extraction methods on the phytochemical profile of <i>Moringa oleifera</i> leaves to identify the most effective extraction technique for food application. Mainly, maceration, Soxhlet extraction, and ultrasound-assisted extraction (UAE) are reviewed in this study for their efficiency in extracting key phytochemicals in <i>M. oleifera</i> leaves. Given the rich phytochemical profile of <i>M. oleifera</i> leaves, selecting an appropriate extraction method is important in preserving their functionality and ensuring the quality of fortified or enriched food products. Adhering to PRISMA guidelines, this review found that maceration is the most efficient method for the extraction of gallic acid, which can enhance certain food textures but may also increase hardness in products such as cream cheese; Soxhlet extraction is effective in the extraction of kaempferol but slightly diminishes the sensory attributes in beverages such as malt drinks; and the UAE method is efficient in achieving the highest yield of quercetin while maintaining desirable sensory and textural properties. Overall, these findings suggest that the interaction between phytochemicals from <i>M. oleifera</i> leaves and the food matrix can affect the sensory and functional properties of the final product. Further optimization of each extraction technique is required to maximize the potential of <i>M. oleifera</i> leaf extracts in food applications.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"13 4","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-04-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.70138","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143883798","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":"Influence of Hydrocolloids on the Cooking Quality and Techno-Functional Properties of Unripe Banana Flour Pasta","authors":"Siphosethu R. Dibakoane,&nbsp;Victor Mlambo,&nbsp;Belinda Meiring,&nbsp;July Johannes Sibanyoni,&nbsp;Tonna A. Anyasi,&nbsp;Obiro Cuthbert Wokadala","doi":"10.1002/fsn3.70099","DOIUrl":"https://doi.org/10.1002/fsn3.70099","url":null,"abstract":"<p>Banana flour is a promising ingredient for the development of functional foods due to its high resistant starch content and its gluten-free (GF) status. However, the absence of gluten in banana flour limits its functional role in banana flour-infused products such as pasta. This work determined the influence of three hydrocolloids including egg white (EW), guar gum (GG), and xanthan gum (XG) on the cooking parameters (cooking time and loss), color, and texture (adhesiveness and hardness) of GF unripe banana flour pasta. The pasta samples were prepared using unripe banana flour (36%) and varying levels of EW (18%–22%), GG (0.5%–4.5%), and XG (0.5%–4.5%). It was observed that there was an increase (<i>p</i> &lt; 0.05) in the cooking time (18.67–31 min, EW; 17.33–32 min, GG), hardness (4373.99 g–5394.13 g, EW), lightness (36.3–37.9, EW), and hue (58.2–59.9, XG) of the pasta in response to incremental levels of the individual hydrocolloids. The cooking loss was highest (<i>p</i> &lt; 0.05) at 7.9% for XG (0.5%) and lowest at 4.6% for EW (22%) while the adhesiveness of the pasta decreased from −1.26 to −4.37 g.sec with increased concentration of GG but increased (<i>p</i> &lt; 0.05) with increased concentrations of EW (−6.82 g.sec to −3.31 g.sec) and XG (−2.85 g.sec to −1.37 g.sec). Unripe banana flour-based pasta quality parameters can be enhanced using optimal inclusion levels of 19% for EW and 2%–3% for GG and XG.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"13 4","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-04-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.70099","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143877770","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 “Investigation on Anti-Diarrheal and Antipyretic Activities of citrus maxima Seeds in Swiss Albino Mice Model”","authors":"","doi":"10.1002/fsn3.70210","DOIUrl":"https://doi.org/10.1002/fsn3.70210","url":null,"abstract":"<p>\u0000 <span>Ashan, T.</span>, <span>Maria, N.N.</span>, <span>Jasmin, A.A.</span>, <span>Tahmida, U.</span>, and <span>Singha, S.</span> (<span>2025</span>), <span>Investigation on Anti-Diarrheal and Antipyretic Activities of citrus maxima Seeds in Swiss Albino Mice Model</span>. <i>Food Sci Nutr</i>, <span>13</span>: e4631. https://doi.org/10.1002/fsn3.4631\u0000 </p><p>In the originally published article, the order of authors was incorrect. The correct order is: Nazratun Noor Maria, Ayesha Akter Jasmin, Umme Tahmida, Saurav Singha, and Tanveer Ahsan</p><p>The citation should read as Maria, N.N., Jasmin, A.A., Tahmida, U., Singha, S., and Ahsan, T. (2025), Investigation on Anti-Diarrheal and Antipyretic Activities of citrus maxima Seeds in Swiss Albino Mice Model. Food Sci Nutr, 13: e4631. https://doi.org/10.1002/fsn3.4631</p><p>The online version has been corrected accordingly.</p><p>We apologize for this error.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"13 4","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-04-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.70210","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143871491","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 Properties and Application Potential of β-Glucan in Skin Care","authors":"Xiaoyue Feng,&nbsp;Jianli Shang,&nbsp;Yuhui Wang,&nbsp;Yong Chen,&nbsp;Youting Liu","doi":"10.1002/fsn3.70212","DOIUrl":"https://doi.org/10.1002/fsn3.70212","url":null,"abstract":"<p>β-glucan is a natural polysaccharide widely found in plants, fungi, bacteria, and algae. Due to its significant immunomodulatory effects, it has become an important source for functional foods and pharmaceuticals. In addition to immune regulation, β-glucan also exhibits various bioactivities, including antioxidant, anti-inflammatory, barrier repair, and moisturizing effects, demonstrating great potential for applications in skin care. Its biological activity is influenced by factors such as its source, molecular structure, and physicochemical properties. This review systematically explores the relationship between the properties and functions of β- glucan, investigates its biological mechanisms, and summarizes its clinical applications and future prospects in skin care. The aim of this paper is to provide theoretical support for the development of β-glucan in the field of skin health and offer references for future related research and clinical practice.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"13 4","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-04-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.70212","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143871519","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":"Sensory Analyses Driven Formulation of Fruit Cereal Bars Enriched With Arthrospira platensis Dried Powder","authors":"Antonio Ottombrino,&nbsp;Marta Cianciabella,&nbsp;Chiara Medoro,&nbsp;Adelia Picariello,&nbsp;Annachiara Oliviero,&nbsp;Vincenzo De Sena,&nbsp;Stefano Predieri,&nbsp;Mauro Rossi","doi":"10.1002/fsn3.70154","DOIUrl":"https://doi.org/10.1002/fsn3.70154","url":null,"abstract":"<p>Cereal bars represent a fast source of nutrients and energy, instrumental in enlarging the functional foods market. Among the different bioactive components, Arthrospira platensis (spirulina) has gained great interest for application in functional food, thanks to its pigment phycocyanin, a high-value protein, with antioxidant properties. The bar's nutritional composition was planned to produce enriched fruit cereal bars with an increased protein content of up to 10%, with a 2% spirulina addition. Bars were prepared by mixing sugars, honey, puffed wheat, and dried fruits (candied orange and lemon, peanuts, and almonds) at 130°C. Finally, different concentrations of spirulina powder (0.2%, 1.0%, and 2.0%) were added by mixing with heating off. Sensory evaluation was conducted by a trained panel on the enriched bars at three different spirulina concentrations. Tests included Descriptive Analysis (DA), Check-All-That-Apply questionnaire (CATA), and Temporal Dominance of Sensations (TDS). Sensory analysis indicated that olfactory and flavor notes were essentially red fruits, raisins, and toasted and spicy odor at all spirulina concentrations, without any trace of off-odors or -flavors. In the 0.2% spirulina bar the attribute “citrus” was dominant during the whole taste analysis, while 1% and 2% bars showed the dominance of “red and dried fruit” flavors. Enriched fruit cereal bars with spirulina up to 2% showed increased levels of a high-value protein, without inducing undesirable changes in sensory parameters. These are encouraging data for successful spirulina-supplemented functional foods production.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"13 4","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-04-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.70154","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143875604","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}