International Journal of Food Science最新文献

{"title":"Revaluation of Granadilla (<i>Passiflora ligularis</i>): Analysis of Phenolic Compounds and Their Antioxidant Activity.","authors":"Fabiola N Cuyo-Jallasi, Harry R Yucra-Condori, Miriam D Hubinger, Julio C Rodríguez-Díaz","doi":"10.1155/ijfo/7032985","DOIUrl":"10.1155/ijfo/7032985","url":null,"abstract":"<p><p>This study is aimed at evaluating the effect of solvents such as ethanol and methanol on the extraction of phenolic compounds with antioxidant capacity from granadilla (<i>Passiflora ligularis</i>). Extraction was assisted with ultrasound (40 kHz, 30°C). The sample-to-solvent ratio was 1:14, and extraction was performed separately for seeds and peels. The proximate composition of peel and pulp stood out for their high carbohydrate content (52.12 and 90.99 g/100 g d.m., respectively), whereas the seeds showed values of fiber, protein, and fat of 29.48, 26.33, and 23.77 g/100 g d.m., respectively. Methanol was the most effective solvent for the extraction of phenolic compounds, and seeds were the highest source of these compounds, reaching a value of 36.26 mg GAE/g extract. The in vitro antioxidant capacity had similar behavior, with values of 7816.9 <i>μ</i>mol Fe (II)/g d.m. extract for the FRAP assay and 1161.507 mmol TE/100 g extract for ABTS assay. The HPLC-MS analysis identified some phenolic compounds present in the peel extracts such as epigallocatechin gallate, quercetin and resveratrol and additionally to them, rutin for the seed extracts.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2026 ","pages":"7032985"},"PeriodicalIF":3.3,"publicationDate":"2026-08-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13454785/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148706563","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Germinated Brown Rice: A Natural Source of Bioactive Compounds Boosting Human Health.","authors":"Georgiana Bosco, Valentina Taverniti, Alessandra Pino, Cinzia Caggia, Katarzyna Stadnicka, Cinzia L Randazzo","doi":"10.1155/ijfo/8231866","DOIUrl":"10.1155/ijfo/8231866","url":null,"abstract":"<p><p>Germinated brown rice (GBR) has gained considerable attention as a functional food due to both nutritional and bioactive profiles as well as health-promoting properties. The present narrative review is aimed at summarizing and discussing available research on GBR, focusing on bioactive composition and potential to support human well-being. Based on available data, the germination process of brown rice enhances the bioavailability of key bioactive compounds, including polyphenols, <i>γ</i>-aminobutyric acid, <i>γ</i>-oryzanol, vitamins, and dietary fibers. Additionally, a substantial body of evidence supports the ability of GBR to exert beneficial physiological effects on the host, such as modulation of lipid and glucose metabolism, antioxidant and anti-inflammatory activities, and positive influences on gut microbiota composition. The use of GBR in formulating functional foods and nutraceutical supplements further highlights its versatility as a promising strategy in supporting human well-being.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2026 ","pages":"8231866"},"PeriodicalIF":3.3,"publicationDate":"2026-08-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13443118/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148684462","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Fatty Acid Profile in Liver Tissue From Cattle Raised in Different Systems in the Eastern Amazon, Brazil.","authors":"Andréa Viana da Cruz, Jamile Andréa Rodrigues da Silva, André Guimarães Maciel E Silva, Susana Paula Almeida Alves, Cristina Fernandes Xavier, Rui José Branquinho Bessa, Ana Paula Damasceno Ferreira, Adriny Dos Santos Miranda Lobato, Elton Alex Corrêa da Silva, Thomaz Cyro Guimarães de Carvalho Rodrigues, Welligton Conceição da Silva, Raimundo Nonato Colares Camargo Júnior, Antônio Marcos Quadros Cunha, Vanessa Vieira Lourenço Costa, Leonel António Joaquim, Laíza de Kássia Mendes Conceição, Mariana Jucá Moraes, José de Brito Lourenço Júnior","doi":"10.1155/ijfo/5510620","DOIUrl":"10.1155/ijfo/5510620","url":null,"abstract":"<p><p>Bovine liver is a food that is known to be nutritious and easily accessible to consumers. The nutritional quality of this food can be influenced by several factors, such as the rearing system. The objective of this study was to characterize the fatty acid profile in the liver tissue of cattle raised in the Brazilian Eastern Amazon, taking into account the effect of the rearing system and seasonality. Liver tissue samples from cattle raised in native pastures, in flooded areas, in cultivated pastures, in highlands and in a confinement, system was evaluated. The liver tissue from the extensive systems showed (<i>p</i> < 0.05) a higher proportion of saturated fatty acids (C16:0 and 17:0) and a higher proportion of monounsaturated fatty acids compared with the confinement liver tissue. The sum of polyunsaturated fatty acids was higher for the hepatic tissue of the feedlot system compared with the pasture system; however, the tissue of animals from the pasture system showed much higher percentages of long-chain PUFA's such as EPA, DHA, DPA, and their precursor, alpha-linolenic acid. The information gathered is important for optimizing the production of beef and its offal with desirable nutritional properties for promoting human health.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2026 ","pages":"5510620"},"PeriodicalIF":3.3,"publicationDate":"2026-07-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13396890/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148584438","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Purple Basil (<i>Ocimum basilicum</i> L.): A Source of Bioactive Molecules for Functional Foods and Dietary Strategies.","authors":"Rosane Patricia Ferreira Chaves, Elivaldo Nunes Modesto Junior, Gustavo Araujo Pereira, Rosinelson da Silva Pena","doi":"10.1155/ijfo/5879376","DOIUrl":"10.1155/ijfo/5879376","url":null,"abstract":"<p><p>This review addresses the nutrients, bioactive compounds, and the potential use in the food industry of purple basil (<i>Ocimum basilicum</i> L.). Purple basil is recognized for its high content of bioactive compounds, notably phenolic compounds, chlorophylls, and carotenoids, which contribute to its high antioxidant and antimicrobial properties. Studies have explored the use of purple basil in various forms, including dried leaves, essential oil, infusions, and minimally processed products, demonstrating its versatility in food formulations. Research highlights that incorporating purple basil into products such as ice cream, cheese, yogurt, and kombucha enhances their nutritional and functional properties by increasing antioxidant activity and phenolic compound content. Additionally, its application in meat preservation has shown effectiveness in inhibiting microbial growth and delaying lipid oxidation, whereas its inclusion in biodegradable films and active food packaging offers innovative solutions for food quality monitoring and shelf life extension. Purple basil emerges as a promising natural ingredient for the food industry and gastronomy due to its chemical profile and health benefits-supporting the development of healthier, functional, and sustainable food products. Further studies are encouraged to optimize processing techniques and fully harness the potential of <i>O. basilicum</i> in diverse food application.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2026 ","pages":"5879376"},"PeriodicalIF":3.3,"publicationDate":"2026-07-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13390020/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148561866","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Fermented Milk as an Alternative Therapy for Obesity.","authors":"Ulan Safitri, Ninik Rustanti, Adriyan Pramono, Suparmi Suparmi","doi":"10.1155/ijfo/5584818","DOIUrl":"10.1155/ijfo/5584818","url":null,"abstract":"<p><p>Obesity is a global health concern closely associated with metabolic disorders, including fatty liver disease. Conventional treatment approaches rely on lifestyle modifications and pharmacological interventions, but functional foods, particularly fermented milk, have gained attention as promising alternatives. Fermented milk containing probiotics has emerged as a potential functional food for managing obesity and its complications, including nonalcoholic fatty liver disease (NAFLD). This review summarises current evidence on the role of probiotic-fermented milk in modulating lipid metabolism and related molecular pathways, with a focus on Sterol Regulatory Element-Binding Protein-1c (SREBP-1c). Probiotic fermentation can improve the composition of the gut microbiota, increase short-chain fatty acid production and regulate bile acid metabolism, thereby decreasing hepatic lipogenesis. Probiotic strains, such as <i>Lactobacillus fermentum</i> and <i>Lactobacillus rhamnosus</i>, have been reported in preclinical studies to downregulate SREBP-1c expression through multiple mechanisms, including activation of AMP-activated protein kinase (AMPK), short-chain fatty acid-mediated GPR43 signalling and modulation of bile acid pathways (FXR/FGF15). In addition, probiotic-fermented milk modulates systemic immunity through the gut-spleen-liver axis, thereby reducing chronic, low-grade inflammation associated with NAFLD. Recent in vivo and limited clinical studies have shown that probiotic-fermented milk reduces SREBP-1c expression, decreases hepatic triglyceride accumulation and improves insulin sensitivity. Collectively, these findings suggest that probiotic-fermented milk may be an effective dietary strategy for obesity-related liver disorders. Further clinical studies are needed to validate the therapeutic potential and optimise formulations for targeted interventions.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2026 ","pages":"5584818"},"PeriodicalIF":3.3,"publicationDate":"2026-07-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13382355/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148602796","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A Multinutrient Clustering Framework for Personalized Food Recommendations.","authors":"Rajkumar Sarker, Kazi Farhan Hasan Tanjim","doi":"10.1155/ijfo/9969543","DOIUrl":"10.1155/ijfo/9969543","url":null,"abstract":"<p><p>Personalized nutrition recommendations encounter difficulties in aligning users' dietary preferences with appropriate foods in extensive nutritional databases comprising thousands of products. This research introduces a multinutrient clustering framework that examines 8790 foods from the USDA National Nutrient Database for Standard Reference, Release 28, utilizing 23 nutritional attributes, including macronutrients, vitamins, and minerals. We thoroughly analyze <i>K</i>-means and agglomerative clustering algorithms across various configurations (<i>k</i> = 2 - 8), finding that <i>K</i>-means with eight clusters yields optimal performance, achieving a silhouette score of 0.273 and semantically interpretable dietary categories. The suggested technique shows a 46.4% improvement over suggestions based on popularity and a 273.0% improvement over recommendations based on a single nutrient. This was shown by a thorough evaluation utilizing Precision@K, NDCG, and fivefold cross-validation (mean silhouette 0.265 ± 0.006). Users can set their own dietary preferences using nutrient sliders, six preset configurations (high protein, low carb, high fiber, low sodium, high calcium, and low calorie), and three configurable weighting strategies (equal, prioritized 3×, and focus-only). The system then gives them real-time recommendations (in less than 2 s) with clear similarity scores. A systematic examination with 50 automated test questions shows that the system works well in a wide range of dietary situations. The huge effect sizes (46.4% and 273.0% improvements) suggest that the results are statistically significant. This research connects computational nutrition studies with real-world dietary advice. It offers an open-source, understandable system for evidence-based meal planning that fills important holes in current prediction and classification methods by allowing personalized, multinutrient food suggestions with clear reasoning behind the choices.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2026 ","pages":"9969543"},"PeriodicalIF":3.3,"publicationDate":"2026-07-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13373773/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148470502","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Structural and Sensory Impacts of Black Garlic Particle-Based Fat Mimetics in Low-Fat Mayonnaise.","authors":"Avido Yuliestyan, Yulius Deddy Hermawan, Lisendra Marbelia, Ningrum Arum Sari, Gloria Bagas Puspakirana, Riyan Hidayat","doi":"10.1155/ijfo/7746086","DOIUrl":"10.1155/ijfo/7746086","url":null,"abstract":"<p><p>Reducing fat content in mayonnaise often compromises structural integrity and sensory quality. This study investigated black garlic particles (BGPs) as a particulate fat mimetic in low-fat mayonnaise formulated with a whey protein concentrate (WPC)-high-methoxyl pectin (HMP) matrix. Mayonnaise samples containing 4-16 g BGP were evaluated for physicochemical properties, microstructure, rheological behavior, short-term stability, and sensory acceptance. All formulations exhibited non-Newtonian shear-thinning behavior (n < 1). Among the tested samples, BGP-12 showed rheological properties closest to conventional mayonnaise, with a consistency index of approximately 3.87 Pa·sⁿ and elastic-dominant viscoelastic behavior (G ^' > G ^″). FTIR and microstructural analyses suggested that BGP reinforced the protein-polysaccharide matrix through noncovalent interactions, contributing to emulsion structuring and stability. Short-term storage (7 days) revealed minimal structural changes and a slight increase in elastic behavior over time. Sensory evaluation by 57 untrained panelists showed high acceptance for viscosity (4.11 ± 0.70; 84.2%) and texture (3.58 ± 1.00; 64.9%). The optimized formulation achieved approximately 75% fat reduction and an estimated 45%-55% reduction in caloric content while maintaining key functional and sensory attributes. These findings demonstrate the potential of BGP as an effective particulate fat mimetic by reinforcing the protein-polysaccharide network through filler-matrix interactions, for developing structurally stable and sensory-acceptable low-fat mayonnaise.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2026 ","pages":"7746086"},"PeriodicalIF":3.3,"publicationDate":"2026-07-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13355493/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148421076","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Phytochemical and In Vitro Antibacterial Assessment of Selected Wild Edible Plants From Southwestern Ethiopia.","authors":"Duresa Dedefo, Tamene Daba Rumicha, Gemmechu Hasen, Abdulgeni Mohammed, Diriba Taddese Legesse, Yetenayet Bekele Tola, Sirawdink Fikreyesus Forsido, Sileshi Belew, Sultan Suleman","doi":"10.1155/ijfo/5113561","DOIUrl":"10.1155/ijfo/5113561","url":null,"abstract":"<p><strong>Background: </strong>Wild edible plants (WEPs) are vital for food security and traditional medicine, particularly in resource-limited areas. Despite their potential, their use is constrained by a lack of scientific evidence. This study assesses the phytochemical properties and antibacterial activity of chosen WEPs from southwestern Ethiopia.</p><p><strong>Method: </strong>Observational and experimental study designs were utilized to identify and select WEPs through focus group discussions, key informant interviews, and multicriteria decision analysis. WEP samples were collected, dried, powdered, and extracted separately using methanol, ethanol, and acetone solvents. Physicochemical and qualitative phytochemical screenings were evaluated following standardized procedures. Antibacterial activity was evaluated using agar disk diffusion and broth dilution methods against <i>Staphylococcus aureus</i> and <i>Escherichia coli</i>, with concentrations varying from 10 to 100 mg/mL. Gentamicin served as a positive control, whereas 2% dimethyl sulfoxide (DMSO) acted as a negative control. Data analysis was performed using Microsoft Excel 2010 and R software (Version 4.5.2). A three-way ANOVA analyzed the effects of solvent type, bacterial species, and extract concentration; Tukey's HSD for post hoc was applied for comparisons at <i>α</i> = 0.05 to denote statistically significant differences.</p><p><strong>Results: </strong>Among 22 medicinally important WEPs, <i>Mussaenda arcuata</i> and <i>Pteridium aquilinum</i> were selected for experimentation. <i>M. arcuata</i> exhibited higher water and ethanol extractive values (<i>p</i> < 0.001). Alkaloids, glycosides, tannins, flavonoids, saponins, steroids, phenols, terpenoids, quinones, protein, amino acids, and lipids or oils were observed phytochemical compounds, with the exception that <i>P. aquilinum</i> lacked reducing sugars. The acetone extract of <i>M. arcuata</i> demonstrated significant antibacterial activity against <i>S. aureus</i> at 100 mg/mL, with a zone of inhibition of 17.2 ± 0.11 mm (<i>p</i> < 0.05), surpassing the ethanol extract's 16.2 ± 0.07 mm. Both ethanol and acetone extracts effectively inhibited the growth of <i>S. aureus</i> and <i>E. coli</i>, establishing a minimum inhibitory concentration of 25 mg/mL.</p><p><strong>Conclusion: </strong>The extracts of <i>M. arcuata</i> exhibited a dose-dependent antibacterial activity against both <i>S. aureus</i> and <i>E. coli</i> bacteria, with the acetone extract proving more potent than the ethanol extract. <i>M. arcuata</i> is recommended for further research on its active compounds and safety for potential antimicrobial development, whereas <i>P. aquilinum</i> showed no significant antibacterial activity despite the presence of bioactive compounds.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2026 ","pages":"5113561"},"PeriodicalIF":3.3,"publicationDate":"2026-07-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13348544/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148421015","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Construction and Verification of a Mathematical Model of Storage Time With Respiratory Heat Transfer.","authors":"Liying Duan, Haozhe Liu, Zhiqiang Fu, Liqiang Huang, Yan Wang","doi":"10.1155/ijfo/4258197","DOIUrl":"10.1155/ijfo/4258197","url":null,"abstract":"<p><p>Cold chain containers are extensively applied to the fruit transport sector, and the storage time is a key performance indicator. The correlation between fruit respiration and storage longevity has not been fully elucidated. A new theoretical model is constructed by coupling conduction-convection-radiation-respiratory heat transfer, taking lemon, mango, and orange as examples. As for the cold chain container, heat transfer was constructed by shape factors, gravity-temperature difference coupling, and the radiation network method. As for fruit, the nonlinear model is used to fit the respiratory intensity at different temperatures. Theoretical predictions were compared with experimental data and simulation outcomes, which demonstrate the ability of the proposed theoretical model to serve as a substitute for simulation models in predicting experimental outcomes. Compared with the theoretical model without respiratory heat, the high prediction accuracy for the experimental results was obtained by the new theoretical model with respiratory heat. These findings reveal how fruit respiration impacts storage time in cold chain units, thereby guiding design optimization to minimize energy loss.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2026 ","pages":"4258197"},"PeriodicalIF":3.3,"publicationDate":"2026-07-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13343370/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148411584","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Characterization of Nutritional and Flavor Profiles of Aromatic Black Rice, India.","authors":"Babli Waribam, Raju Sasikumar, Selva Kumar T, Phani Kumar Garlapati, Sandeep Janghu, S Chakkaravarthi, Paul Mansingh, Vidisha Tomer, Amit K Jaiswal","doi":"10.1155/ijfo/5759996","DOIUrl":"10.1155/ijfo/5759996","url":null,"abstract":"<p><p><i>Chakhao</i> is an indigenous aromatic black rice variety from Manipur, India, valued for its distinctive flavor, high anthocyanin content, and associated health benefits. Despite its geographical indication status, limited information exists on how regional cultivation conditions influence its compositional attributes. This study characterizes and compares the nutritional composition, mineral content, volatile profile, and fatty acid methyl esters (FAMEs) composition of <i>Chakhao</i> sourced from five major cultivation regions in Manipur. Proximate analysis quantified moisture, protein, ash, fiber, fat, and carbohydrate content, whereas GC-MS/MS and ICP-MS were employed to profile volatile compounds, FAMEs, and mineral elements. Carbohydrates were the predominant macronutrient (73.88%-74.21%), with protein levels ranging from 10.19% to 10.89%. Potassium (238.14-348.42 mg/100 g) was the most abundant mineral, followed by magnesium (93.88-145.74 mg/100 g). Key volatile compounds such as hexanal, nonanal, butanal, and region-specific variations in azulene and 1-hexanol contributed to the characteristic aroma of <i>Chakhao</i>. Fatty acid profiling identified oleic acid (37.00%-44.04%) as the dominant monounsaturated fatty acid, linoleic acid (30.27%-35.84%) as the major polyunsaturated fatty acid, and palmitic acid (18.38%-20.51%) as the principal saturated fatty acid. This study provides the first integrative, region-wise biochemical assessment of <i>Chakhao</i>, highlighting its nutritional richness and aroma complexity, and emphasizing the need for standardized cultivation and processing practices to ensure consistent quality and support its valorization in functional food applications.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2026 ","pages":"5759996"},"PeriodicalIF":3.3,"publicationDate":"2026-07-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13343371/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148411592","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}