Journal of Food Quality最新文献

{"title":"Exploring the Use of Acorn Flour in Gluten-Free Bread Applications: Product Quality and In Vitro Starch Digestibility","authors":"Xinying Suo,&nbsp;Alessandra Marini,&nbsp;Francesca Pompei,&nbsp;Cinzia Mannozzi,&nbsp;Martina Coletta,&nbsp;Margherita Dall’Asta,&nbsp;Gianluca Giuberti,&nbsp;Giovanni Caprioli,&nbsp;Gianni Sagratini,&nbsp;Daniela Beghelli,&nbsp;Daniele Del Rio,&nbsp;Letizia Bresciani,&nbsp;Alessandra Marti,&nbsp;Antonietta La Terza,&nbsp;Elena Vittadini","doi":"10.1155/jfq/5627110","DOIUrl":"https://doi.org/10.1155/jfq/5627110","url":null,"abstract":"<p>Acorn flour (AF) is a sustainable ingredient with the potential to improve the environmental sustainability of gluten-free (GF) bread by diversifying the sources of raw materials, supporting biodiversity, and reducing reliance on conventional cereal grains. This study investigated the partial substitution (0%–50%) of a GF flour blend with <i>Quercus robur</i> AF in bread formulations and evaluated its effects on physicochemical and nutritional properties. Water content was empirically optimized for each formulation to maximize loaf expansion and improve crumb softness. Optimized acorn breads were analyzed for specific volume, crumb hardness, moisture, total phenolic content, antioxidant activity, and in vitro starch digestibility. AF was successfully incorporated into GF bread, with water modulation playing a key role in achieving desirable technological properties. The recommended substitution level was below 30% to maintain desirable texture and structural characteristics (hardness around 10 N). From a nutritional perspective, AF enrichment from 0% (control) to 50% increased dietary fiber from 3.6 to 6.5 g/100 g fresh bread and resistant starch from 13.5 to 17.0 g/100 g total starch. Although total starch content decreased with increasing acorn substitution, the proportions of resistant and slowly digestible starch increased significantly, suggesting potential implications for glycemic response. In addition, antioxidant activity significantly increased at inclusion levels of 10% or higher (around 4.5 mg TE/gr of dry matter). Overall, AF represents a promising functional ingredient for improving the nutritional profile of GF bread. A substitution level below 30% is recommended to balance technological performance and nutritional benefits. These findings support the valorization of <i>Quercus robur</i> AF as a sustainable and health-promoting component in GF bakery products.</p>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2026 1","pages":""},"PeriodicalIF":3.6,"publicationDate":"2026-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/5627110","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148994142","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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 Pretreatment and Particle Size Modification on Proximate Composition and Physicofunctional Properties of Soymilk By-Product (Okara)—A Proof-of-Concept Study","authors":"Stella Portia Mensah,&nbsp;Emmanuel Duah Osei,&nbsp;Richard Atinpoore Atuna,&nbsp;Francis Kweku Amagloh","doi":"10.1155/jfq/9528174","DOIUrl":"https://doi.org/10.1155/jfq/9528174","url":null,"abstract":"<p>The study investigated the effects of pretreatment and particle size on the proximate composition and physicochemical properties of soymilk residue (okara). A 3 × 3 factorial design involving three processes (fermentation, steaming and no treatment) and three sieve sizes (125, 154 and 180 μm) were used for this study. Proximate composition and physicofunctional properties including colour, bulk density, water and oil absorption capacity and swelling index were determined using standard methods. The proximate composition of the flours was determined using standard protocols. Results indicate that processing method and sieve size had no significant effect on moisture (6.94%–7.25%), ash (4.02%–4.24%) and energy value (471.58–481.97), whereas protein, fat and total carbohydrate (27.27%–34.63%) were significantly affected. Furthermore, particle size (125 μm) increased protein content in untreated samples (36.00%). In contrast, fermented samples (125 and 154 μm) decreased protein (29.28%–29.28%) while increasing crude fat (24.68%–25.41%). The colour parameters increased with sieve size, with untreated samples observing higher L^∗ (80.22–81.46) and a^∗ (3.83–4.27), indicating greater colour intensity and visual appeal. The combined effect of processing operations and varying particle sizes significantly affected the oil absorption capacity (93.5%–128.8%) and tapped bulk density. However, the water absorption (223.2%–260.8%), swelling index (2.458–2.583) and loose bulk density (0.33–0.43 g/mL) were not significantly affected. Steaming appeared to be the most suitable pretreatment for industrial applications, owing to improved colour and functional properties (WAC and OAC). The coarse fraction (180 μm) may be suitable for enhancing baked goods and meat analogues, while the fine untreated fraction (125 μm) may be ideal for high-protein fortification in complementary foods. Overall, these findings suggest the potential of okara as a high-value industrial ingredient.</p>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2026 1","pages":""},"PeriodicalIF":3.6,"publicationDate":"2026-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/9528174","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148994141","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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":"Fatty Acid Composition; Skeletal Muscle Expression of DGAT1, FABP4, and IGF1; and Protein–Protein Interaction Networks in Merino, Akkaraman, and Kivircik Sheep Breeds","authors":"Hasan Hüseyin Keçeli̇,&nbsp;Akın Yakan,&nbsp;Hilal Çapar Akyüz,&nbsp;Hüseyin Özkan,&nbsp;Umut Can Gündoğar,&nbsp;Esin Ebru Onbaşilar,&nbsp;Necmettin Ünal,&nbsp;Özge Özmen,&nbsp;Ceyhan Özbeyaz","doi":"10.1155/jfq/7962018","DOIUrl":"https://doi.org/10.1155/jfq/7962018","url":null,"abstract":"<p>Sheep production is a major component of the global livestock sector, and understanding breed-related differences in muscle fatty acid composition and nutritional lipid value is important for modern production systems. This study investigated the relationship between the fatty acid composition of m. gluteus medius and the expression of key lipid and growth-related genes (DGAT1, FABP4, and IGF1) in three sheep breeds representing different tail morphologies. Eighteen male lambs (<i>n</i> = 6 per breed) from Merino (short, thin-tailed), Akkaraman (fat-tailed), and Kivircik (long, thin-tailed) breeds were raised under identical management conditions. Fatty acid composition was analyzed by GC-MS, while gene and protein expression levels were quantified by RT-qPCR and Western blot, respectively. A protein–protein interaction (PPI) network was also constructed to elucidate the underlying molecular context. Kivircik lambs were characterized by high oleic acid content and a low atherogenic index, whereas Akkaraman lambs showed elevated α-linolenic acid levels. <i>DGAT1</i> and <i>IGF1</i> mRNA levels were highest in Kivircik lambs, but protein abundance showed a contrasting pattern. Merino lambs exhibited the highest DGAT1 and IGF1 protein levels, while Kivircik lambs had the lowest DGAT1 protein levels and markedly reduced FABP4 protein abundance compared with Akkaraman, despite no significant difference in <i>FABP4</i> mRNA levels. These discrepancies point to strong breed-specific post-transcriptional regulation. PPI and enrichment analyses further indicated that DGAT1, FABP4, and IGF1 act within broader regulatory modules involving PPARG, FASN, SCD, and related nodes, coordinating energy homeostasis through PPAR- and insulin-related signaling pathways. These findings show that differences among the studied breeds are reflected in both muscle fatty acid profiles and the expression patterns of lipid-related genes and their interaction networks. DGAT1, FABP4, and IGF1, together with the lipid-centered PPI modules identified, may serve as promising molecular candidates for breed-specific selection strategies aimed at improving fatty acid composition and its nutritional lipid value.</p>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2026 1","pages":""},"PeriodicalIF":3.6,"publicationDate":"2026-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/7962018","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148943551","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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":"Textural Effects of Substituting Beef With Soy Proteins in Burger Patties","authors":"Simon Hilbig,&nbsp;Jochen Weiss,&nbsp;Shai Barbut","doi":"10.1155/jfq/5237360","DOIUrl":"https://doi.org/10.1155/jfq/5237360","url":null,"abstract":"<p>Hybrid patties produced by partially replacing beef with plant proteins represent a promising strategy to reduce meat consumption while maintaining the functional attributes of conventional meat products. Because consumer acceptance is strongly influenced by texture, it is critical to evaluate how such substitutions alter product appearance and structural integrity. However, the structural basis of texture changes remains poorly understood when beef is replaced with complex, multicomponent plant systems rather than single plant proteins. This study investigated how a soy-based, multicomponent meat analog influences the texture, microstructure, and gelation behavior of beef burger patties across the full substitution range. Beef was replaced at 0%, 25%, 50%, 75%, and 100% with a mixture containing isolated and texturized soy proteins, wheat gluten, coconut oil, canola oil, and methylcellulose. Increasing the level of substitution progressively reduced hardness, cohesiveness, gumminess, chewiness, and shear force, although hardness was maintained at 25% replacement. Cooking losses were similar across all formulations, whereas the diameter shrinkage and thickness increase during cooking were more pronounced in patties with higher beef contents. Microstructural analysis revealed a less compact, coarser matrix with fewer interactions between meat and plant proteins as substitution increased, contributing to the observed textural changes. Rheological measurements showed decreasing storage moduli (<i>G</i>’) and a shift in network formation to higher temperatures with lower beef content, indicating weaker gel structures. Collectively, these results demonstrate that the textural limitations of soy-based hybrid patties stem from a disrupted, weakly cross-linked protein network. By resolving texture–structure relationships across the complete 0%–100% substitution range for a complex, multicomponent analog, this work provides a mechanistic foundation for targeted formulation strategies and the optimization of hybrid meat products.</p>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2026 1","pages":""},"PeriodicalIF":3.6,"publicationDate":"2026-09-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/5237360","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148942363","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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":"Microbiological Quality and Melissopalynological Profile of Apis mellifera Honey Produced in Waghimra Administrative Zone of Amhara Region","authors":"Yesuf Ebrahim,&nbsp;Moges Kibret","doi":"10.1155/jfq/1662267","DOIUrl":"https://doi.org/10.1155/jfq/1662267","url":null,"abstract":"<p>The study was designed to evaluate the melissopalynological profile and microbiological quality of honey produced in the Waghimra Administrative Zone of the Amhara region, Ethiopia. It also sought to assess the impact of agroecology (lowland, midland, and highland) and sampling sources (beekeepers, SDARC apiary site, and local honey traders) on honey quality. A total of 27 honey samples were collected from three agroecological districts within the Waghimra Administrative Zone. Honey pollen analysis was conducted using the harmonized methods of melissopalynology, and 27 honey plant species and 16 plant families were identified across the three agroecological regions of the study area. 48.2% were multifloral honeys, and approximately 51.8% were monofloral honeys. Standard microbiological methods were employed to evaluate the microbial loads of the honey samples. Staphylococcus, total coliform, and fecal coliforms were not detected in any of the honey samples analyzed. However, total viable count, spore-forming bacteria, yeast, and molds were detected, with the mean load of 0.92 × 10², 0.22 × 10², 0.95 × 10², and 0.5 × 10² CFU/g, respectively. Generally, the honey produced in Waghimra Administrative Zone, which originated from different floras, had excellent microbiological quality. Further research should be implemented to establish the specific microbiological quality of Ethiopian honey.</p>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2026 1","pages":""},"PeriodicalIF":3.6,"publicationDate":"2026-08-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/1662267","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148849235","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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":"Perennial Sainfoin Seeds as an Emerging Plant-Based Food: Effects of Thermal Processing on Nutritional Quality, Sensory Properties, Toxicity, and Immunoreactivity","authors":"Necati Barış Tuncel,&nbsp;Ali Emre Andaç,&nbsp;Sevde Nur Güngör,&nbsp;Şükrü Güleç,&nbsp;Neşe Yılmaz Tuncel,&nbsp;Mehmet Çağlar Tülbek","doi":"10.1155/jfq/1136976","DOIUrl":"https://doi.org/10.1155/jfq/1136976","url":null,"abstract":"<p>Sainfoin (<i>Onobrychis viciifolia</i> L.) seeds exhibit a high nutrient density, containing approximately 42% protein, 9% fat, and 45% dietary fiber. This study investigated the potential of sainfoin seeds as a food source by subjecting them to conventional processing methods, including hot air and blanching, as well as infrared treatment, which is known for its energy efficiency. The impact of processing on amino acid, tocopherol, and fatty acid profiles, as well as hydroxymethylfurfural (HMF) content, was assessed. Additionally, sensory attributes were evaluated using descriptive sensory analysis. Cellular toxicity and macrophage-mediated immunoreactivity, together with the effects of thermal processing, were assessed using in vitro models relevant to human physiology. The seeds contained significant levels of <i>γ</i>-tocopherol and exhibited amino acid profiles—particularly arginine and isoleucine—comparable to those of plant foods such as soy and nuts, with approximately 88% of their fatty acids being unsaturated. Hot-air treatment resulted in the formation of HMF, which was not detected in the other treatment groups and was also associated with more pronounced changes in sensory characteristics compared with the other processing methods. Either raw or processed seeds exhibited no cytotoxicity or marked macrophage-mediated inflammatory response under the tested in vitro conditions, supporting their preliminary potential for incorporation into food products.</p>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2026 1","pages":""},"PeriodicalIF":3.6,"publicationDate":"2026-08-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/1136976","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148848839","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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 and Histopathological Assessment of the Protective Effects of Thyme (Thymus vulgaris) and Rosemary (Rosmarinus officinalis) Extracts on Refrigerated Rainbow Trout (Oncorhynchus mykiss) Fillets","authors":"Mustafa Öz,&nbsp;Enes Üstüner,&nbsp;Osman Dağar","doi":"10.1155/jfq/3622986","DOIUrl":"https://doi.org/10.1155/jfq/3622986","url":null,"abstract":"<p>The rapid quality deterioration of fish during refrigerated storage, driven by microbial activity and muscle tissue degradation, presents a significant challenge for the aquaculture industry. This study investigated the protective effects of thyme (<i>Thymus vulgaris</i>) and rosemary (<i>Rosmarinus officinalis</i>) extracts on the sensory quality and muscle histopathology of rainbow trout (<i>Oncorhynchus mykiss</i>) fillets stored at 2 ± 1°C for 12 days. Fresh fillets were treated with the plant extracts and evaluated through a dual assessment protocol involving the Quality Index Method (QIM) for raw samples, a hedonic scale for cooked samples, and semiquantitative histopathological scoring of muscle tissue integrity. Results indicated that sensory deterioration in terms of odor, flavor, and texture occurred significantly earlier in the control group compared to the extract-treated samples (<i>p</i> &lt; 0.05). While control samples exhibited severe myofibrillar fragmentation, vacuolization, and intermuscular space enlargement by Day 12, fillets treated with thyme and rosemary extracts showed delayed and notably milder structural damage. Thyme extract demonstrated the most potent protective effect, maintaining higher sensory acceptability and better preserving the myofibrillar architecture throughout the storage period. These findings suggest that thyme and rosemary extracts serve as effective natural antioxidants and preservatives, capable of maintaining both the sensory attributes and the cellular-level integrity of rainbow trout fillets during cold storage.</p>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2026 1","pages":""},"PeriodicalIF":3.6,"publicationDate":"2026-08-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/3622986","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148848713","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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":"Perceived Quality and Consumer Acceptance of Functional Foods: A Systematic Review of Marketing Strategies","authors":"Roberto Carbone,&nbsp;Gaetano Chinnici,&nbsp;Mario D’Amico,&nbsp;Daniela Spina","doi":"10.1155/jfq/5564683","DOIUrl":"https://doi.org/10.1155/jfq/5564683","url":null,"abstract":"<p>The successful development of functional foods depends not only on their technological and nutritional properties but also on how consumers perceive product quality and trust the promised benefits. This systematic review synthesizes recent empirical evidence on how marketing and communication strategies shape perceived quality and consumer acceptance of functional foods. Following PRISMA 2020 guidelines, we identified peer-reviewed studies that investigated consumer responses to functional foods and extracted information on product type, study design, quality cues, and behavioral outcomes. A narrative synthesis, complemented by bibliometric and network analysis, was used to organize the literature and highlight recurrent themes. The findings show that perceived quality is strongly driven by a combination of credence cues (e.g., health and nutrition claims, certification logos, origin information), sensory expectations created by product formulation and packaging, and consumer-level factors such as health consciousness, food neophobia, trust in institutions, and risk perceptions. Clear and credible front-of-pack information, alignment between expected and experienced sensory properties, and transparent communication of added functional ingredients are consistently associated with higher purchase intention and willingness to pay. However, most studies rely on stated intentions in experimental or survey settings, with relatively limited evidence from real market data and longitudinal designs. This review proposes an integrated conceptual framework that links product and marketing cues, consumer-level factors, perceived quality, and consumer acceptance outcomes in the functional food domain. The framework offers practical guidance for food manufacturers and retailers on how to design and communicate functional products, and it identifies research gaps related to cross-cultural comparisons, digital communication, and the long-term stability of consumer trust in functional foods.</p>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2026 1","pages":""},"PeriodicalIF":3.6,"publicationDate":"2026-08-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/5564683","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148783849","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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":"Secondary Unsupervised Profiling of Monte Carlo–Derived Health-Risk Outputs for Heavy-Metal Exposure From Edible Mushrooms","authors":"Ebubekir Seyyarer,&nbsp;Faruk Ayata,&nbsp;İsmail Acar,&nbsp;Fadime Canbolat","doi":"10.1155/jfq/8827522","DOIUrl":"https://doi.org/10.1155/jfq/8827522","url":null,"abstract":"<p>This study presents a secondary, exploratory analysis of scenario-level health-risk outputs derived from the previously published probabilistic risk assessment of Acar et al. (2026). No new mushroom samples, elemental measurements, exposure measurements, or de novo Monte Carlo simulation were generated in the present manuscript. The source study quantified Cd, Pb, As, and Hg in five edible wild mushroom species, namely, <i>Macrolepiota mastoidea, Bovista aestivalis, Tricholoma fracticum, Helvella sp.,</i> and <i>Rhizopogon roseolus</i>, and produced probabilistic noncarcinogenic risk outputs for adult and child exposure scenarios. The upstream dataset was based on five field-collected mushroom specimens, each representing one of the evaluated species and reported with a corresponding collection locality and collector number in the source article. In the present analysis, the available Monte Carlo–derived Cd, Pb, and As records were restructured into a secondary matrix containing 1,50,000 Cd-, Pb-, and As-specific scenario records, corresponding to 10,000 Monte Carlo iterations for each metal within each of the five mushroom species. Hg was not included in the multivariate profile model because the available scenario file did not provide a complete Hg-specific risk vector in the same format required for the clustering workflow and because Hg included a nondetect case for <i>Helvella sp</i>. in the source article. Estimated daily intake (EDI), metal-specific target hazard quotient (THQ), and cumulative hazard index (HI/TTHQ) values were standardized and examined using principal component analysis (PCA), uniform manifold approximation and projection (UMAP), and K-means clustering. Comparative clustering for <i>k</i> = 3–6 indicated that <i>k</i> = 4 provided a balanced exploratory solution, although the Silhouette scores (0.36–0.40) and Davies–Bouldin indices (0.83–0.93) indicate modest rather than strong separation. The four profiles showed mean HI values from 3.27 to 15.36 and 95th-percentile HI values from 5.09 to 41.72; therefore, even the lowest relative profile remained above the conventional HI = 1 noncarcinogenic concern threshold. <i>Rhizopogon roseolus</i> was most strongly associated with the higher cumulative-risk/toxic-pressure profile (49.2% of its scenarios), whereas <i>Macrolepiota mastoidea</i> was most frequently assigned to the lower relative cumulative-risk profile (48.0%). These findings should be interpreted as descriptive, data-driven risk profiles rather than causal toxicological classes.</p>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2026 1","pages":""},"PeriodicalIF":3.6,"publicationDate":"2026-08-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/8827522","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148784177","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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":"Quantitative Determination of Phenolics and Antioxidant Activity in Elaeagnus multiflora Thunb. Fruit Genotypes","authors":"Olga Grygorieva,&nbsp;Eva Ivanišová,&nbsp;Olena Vergun,&nbsp;Mykhailo Zhurba,&nbsp;Antonina Ilyinska,&nbsp;Vladimíra Bella,&nbsp;Emmanuel Duah Osei,&nbsp;Newlove Akowuah Afoakwah","doi":"10.1155/jfq/5677026","DOIUrl":"https://doi.org/10.1155/jfq/5677026","url":null,"abstract":"<p>Underutilized and nontraditional plants are increasingly valued for their polyphenol-rich bioactives with applications in food, medicine, and pharmaceuticals. This study evaluated the antioxidant properties of fruits from 40 genotypes of <i>Elaeagnus multiflora</i> Thunb., cultivated at the M. M. Gryshko National Botanical Garden in Kyiv, Ukraine. Phenolic compounds and antioxidant capacity were determined using standard assays. DPPH-based antioxidant activity ranged from 1.83 to 8.97 mg TE/g dw, while ABTS values varied from 0.78 to 73.63 mg TE/g dw. The TPC ranged from 2.28 to 20.45 mg GAE/g dw; TFC from 0.05 to 4.23 mg QE/g dw; and TPAC from 0.84 to 12.85 mg·CAE/g dw. Moderate positive correlations were identified between total polyphenol content and antioxidant activities (<i>r</i> = 0.704 for DPPH and <i>r</i> = 0.614 for ABTS), as well as between total polyphenol and phenolic acid contents (<i>r</i> = 0.641). Cluster analysis using squared Euclidean distance grouped the 40 genotypes into four distinct clusters based on their antioxidant and phenolic profiles. Principal component analysis further illustrated the variability among genotypes in terms of phenolic composition and antioxidant performance. The <i>E. multiflora</i> genotypes cultivated in Ukraine demonstrate considerable potential as sources of novel food ingredients, functional foods, and nutraceuticals, in addition to their suitability for direct consumption. The observed variation in bioactivity is genotype-dependent, as confirmed by principal component analysis.</p>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2026 1","pages":""},"PeriodicalIF":3.6,"publicationDate":"2026-08-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/5677026","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148783792","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}