Journal of the Science of Food and Agriculture最新文献

{"title":"Molecular recognition and protein interaction mechanisms of volatile organic compounds from Cornus officinalis leaves: a network pharmacology and multiscale validation study centered on β-ionone.","authors":"Jie Cheng, Ming Guo, Mengdie Chen, Yaru Dong, Xinxin Yin","doi":"10.1002/jsfa.70132","DOIUrl":"https://doi.org/10.1002/jsfa.70132","url":null,"abstract":"<p><strong>Background: </strong>This study investigated the pharmacological potential of volatile organic compounds (VOCs) extracted from the leaves of Cornus officinalis, with the aim of elucidating their interactions with human olfactory receptors and transport proteins, and assessing their applicability in functional foods and aroma-based therapies. Using solid-phase microextraction coupled with gas chromatography-mass spectrometry (SPME-GC-MS), 22 representative VOCs were identified from age-stratified samples. Seven small bioactive molecules were selected for integrated analysis involving absorption, distribution, metabolism, excretion, and toxicity (ADMET) prediction, network pharmacology, molecular docking, and spectroscopic validation. Network pharmacology analysis identified 243 predicted targets, with β-ionone emerging as a key compound interacting with multiple olfactory receptors - olfactory receptor 1A1 (OR1A1), olfactory receptor 2W1 (OR2W1), and olfactory receptor 10S1 (OR10S1) - as well as transport proteins including human serum albumin (HSA), α-lactalbumin (α-La), and β-lactoglobulin (β-LG).</p><p><strong>Results: </strong>Functional enrichment analysis highlighted that β-ionone-related targets were involved significantly in olfactory transduction, cytochrome P450 metabolism, and neuroactive ligand-receptor interaction pathways. Molecular docking demonstrated the highest binding affinities for β-ionone across multiple protein classes, which was further validated by fluorescence and ultraviolet-visible (UV-visible) spectroscopy. Thermodynamic analysis confirmed that the binding process was spontaneous, mainly driven by hydrophobic and electrostatic forces. The novel contribution of this study lies in its systematic investigation of C. officinalis leaf VOCs and their interactions with human olfactory and transport proteins, an area not previously explored.</p><p><strong>Conclusion: </strong>This study elucidated the mechanisms of VOC-protein interactions and highlighted their potential applications in functional foods and aroma therapies. The integrated computational and experimental approach established a solid scientific basis for future screening of natural bioactive compounds with high bioavailability and sensory modulation potential. © 2025 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145081217","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Polyol-mediated Maillard reaction modulation strategy for food chemical hazards inhibition and sensory quality maintenance of Cantonese bakery.","authors":"Yingying Pang, Wei Liu, Tianxing Wang, Xiaoxi Li","doi":"10.1002/jsfa.70204","DOIUrl":"https://doi.org/10.1002/jsfa.70204","url":null,"abstract":"<p><strong>Background: </strong>Cantonese bakery, rich in proteins and reducing sugars, are prone to forming carcinogenic acrylamide (AA) and heterocyclic aromatic amines (HAAs) during high-temperature baking. Existing mitigation strategies often target single hazards or compromise sensory quality. This study introduces a novel polyol-mediated Maillard reaction modulation strategy (PMS) aimed at simultaneously suppressing AA and HAAs formation while preserving the characteristic sensory attributes of these traditional foods.</p><p><strong>Results: </strong>Through substitution of 50% sucrose with alternative polyols (xylitol, erythritol, sorbitol, maltitol), the PMS method significantly reduced the levels of hazardous AA and HAAs in mooncakes, ham cookies, and almond biscuits. Particularly, the inhibition of total hazards (HAAs and AA) in these Cantonese bakery products increased from 20.71% to 84.44% with increasing substitution of erythritol. Simultaneously, critical texture and taste parameters essential for consumer acceptance were maintained, alongside a 25-75% reduction in sucrose content. Multivariate analysis demonstrated that the polyols and their composition ratios in the PMS method were the primary determinants of comprehensive quality characteristics, among which suitable replaced erythritol achieved an optimal balance between the preservation of sensory quality and the enhancement of nutritional safety.</p><p><strong>Conclusion: </strong>The PMS strategy provides an effective and practical approach for mitigating multiple thermal processing hazards in Cantonese bakery. It establishes a foundation for health-oriented innovation in this traditional food sector, demonstrating that precision modulation of Maillard reaction pathways via tailored polyol blends can reconcile nutritional safety imperatives with the demand for uncompromised sensory excellence. © 2025 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145081211","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Dynamic analysis of organic acid components and antioxidant properties in Cerasus humilis fruits at different developmental stages.","authors":"Li Zhang, Jie Zhang, Jingru Li, Jinli Guo","doi":"10.1002/jsfa.70199","DOIUrl":"https://doi.org/10.1002/jsfa.70199","url":null,"abstract":"<p><strong>Background: </strong>Cerasus humilis is an edible medicinal plant, rich in minerals, organic acids, proteins, and carbohydrates, with particularly high organic acid content. Its fruit contains high levels of antioxidants such as vitamins, amino acids, flavonoids, proanthocyanidins, and anthocyanins, which provide strong free-radical scavenging activity and support its use in antioxidant-rich foods and for nutritional health. This study examined changes in organic acids, antioxidant compounds, antioxidant enzyme activity, and antioxidant capacity during fruit development.</p><p><strong>Results: </strong>During development and maturation, the composition of organic acids and antioxidant-related indices in C. humilis fruit changed. Malic acid reached 15.61 g kg^-1 FW at full ripeness, accounting for 95.01% of total organic acids. Correlation analysis indicated that organic acids, antioxidant compounds, and antioxidant enzymes were closely linked, collectively determining antioxidant capacity. Different acids had distinct effects: malic acid influenced the <math> <semantics><mrow><mo>•</mo> <msubsup><mi>O</mi> <mn>2</mn> <mo>-</mo></msubsup> </mrow> <annotation>$$ bullet {mathrm{O}}_2^{-} $$</annotation></semantics> </math> scavenging rate, whereas citric and oxalic acids increased both the antioxidant compounds and enzymes that contribute to primary antioxidant capacity.</p><p><strong>Conclusion: </strong>The antioxidant capacity of C. humilis fruit is highest during early development and decreases in later stages, providing a theoretical basis for the development of antioxidant-rich products and determining optimal harvest time. © 2025 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145081213","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of whey protein fibrous aggregates on swallowing properties and retrogradation behavior of whey protein-wheat starch composite soft gel.","authors":"Zixiang Shen, Junyue Chai, Qing Wanyan, Yuanyuan Shan","doi":"10.1002/jsfa.70173","DOIUrl":"https://doi.org/10.1002/jsfa.70173","url":null,"abstract":"<p><strong>Background: </strong>While our previous investigation established that whey protein fibrillar aggregates (WPF) synthesized at 85 °C for 5 h demonstrate superior starch retrogradation inhibition capabilities, their functional synergy with whey protein-wheat starch (WP-WS) composite gel systems remains underexplored. This study aimed to assess the dose-dependent effects of WPF on swallowing-related rheology and starch retrogradation mechanisms in WP-WS gels.</p><p><strong>Results: </strong>A model dysphagia food system was engineered under the International Dysphagia Diet Standardization Initiative (IDDSI) framework, employing a sequential optimization approach: initial screening of WP/WS mass ratios (10% total solids) followed by WPF supplementation (0-20% w/w). Rheological analysis revealed that gels with 10% total solids and a WP/WS ratio of 9:1 exhibited optimal viscosity, storage modulus (G') and loss modulus (G″), meeting IDDSI Level 6. Subsequent WPF incorporation induced 151% viscoelastic enhancement with G'_final = 786.4 Pa, 46.12% yield stress reduction (57.75 versus 107.19 Pa in controls) and 19.4-fold decrease in creep recovery rate (γ_e/γ_v = 0.20 versus 3.84). Additionally, WPF elevated water-holding capacity by 12.82%, enhanced gel hardness and elasticity and reduced starch retrogradation by 28.97% over14 days of storage (P < 0.05). Structural analyses indicated that WPF modified hydrogen bonding interactions and protein secondary structure, decreasing β-turn content while increasing α-helix and random coil configurations. Fourier transform infrared deconvolution revealed WPF-mediated hydrogen bond redistribution, correlating with enhanced water immobilization and delayed amylopectin reassociation.</p><p><strong>Conclusion: </strong>WPF enhances the swallowing safety/textural stability of WP-WS gels. It offers a theoretical and technical foundation for designing dysphagia-friendly foods with delayed retrogradation and regulated rheological properties. © 2025 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145085199","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Gene expression signatures mediate phosphorus source effects on egg production and bone strength in late-lay hens.","authors":"Astrid Lissette Barreto Sánchez, Minyahel Tilahun, Ivonne Salazar Bell, Uchechukwu Edna Obianwuna, Habtamu Ayalew, Sumei Cao, Haijun Zhang","doi":"10.1002/jsfa.70184","DOIUrl":"https://doi.org/10.1002/jsfa.70184","url":null,"abstract":"<p><strong>Background: </strong>This study explores how varying dietary phosphorus levels, particularly through dicalcium phosphate (DCP) and tricalcium phosphate (TCP), influence egg production performance and bone quality in aging laying hens, along with tibia bone gene expression. A total of 576 laying hens were randomly assigned to a 2 × 4 factorial design (two phosphorus sources × four levels), with six replicates per treatment (12 hens each). Hens were housed under controlled environmental conditions. The study employed two-way analysis of variance to analyze 18 parameters related to production, egg quality, serum biochemistry, and bone traits, with post hoc Tukey tests for multiple comparisons. Egg and bone parameters were analyzed separately. Pearson's correlation assessed relationships while controlling for phosphorus level and hen age.</p><p><strong>Results: </strong>Hens fed TCP had higher egg production and improved feed conversion ratio compared to DCP. Serum inorganic phosphorus was higher in DCP-fed hens. TCP also enhanced bone quality, with greater bone breaking strength, bone mineral density, and bone mineral content (BMC). Gene expression analysis revealed upregulated osteogenic markers (OPG and RANKL; P < 0.05) in TCP, while DCP elevated FGF23 expression (6.88). RANKL showed significant correlation with production traits: 43% with egg production (P < 0.001) and 32.1% with feed conversion (P < 0.01). These findings highlight that TCP supports bone health and calcium regulation, whereas DCP promotes bone resorption, ultimately reducing production longevity.</p><p><strong>Conclusion: </strong>TCP boosts productivity and bone health in aging hens by upregulating OPG/RANKL signaling, optimizing bone remodeling. Future studies should investigate long-term gene expression changes and alternative pathways. © 2025 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145085561","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Pollen beebreads as a source of probiotics: a metagenomic and biochemical characterization.","authors":"Pei-Shou Hsu, Jer-An Lin, Yi-Ting Hung, Tzu-Hsien Wu, Yen-Hou Chen, Ming-Cheng Wu","doi":"10.1002/jsfa.70209","DOIUrl":"https://doi.org/10.1002/jsfa.70209","url":null,"abstract":"<p><strong>Background: </strong>Pollen beebread, a fermented pollen stored in honeycombs, is a crucial food source for honey bees and holds promise as a nutraceutical for humans. This study investigated the nutritional composition, antioxidant properties, and microbiota of beebread derived from three major floral sources in Taiwan: rapeseed (Brassica napus, Bn), beggartick (Bidens pilosa var. radiata, Bp), and tea tree (Camellia sinensis, Cs).</p><p><strong>Results: </strong>Beebread from different floral sources exhibited significant differences in protein content (up to ~140 mg bovine serum albumin equivalents (BSAE) g^-1 in Bn beebread vs. ~105 mg BSAE g^-1 in Bp and Cs beebread), phenolic content (up to ~30 mg gallic acid equivalents g^-1 in Bn beebread), flavonoid content (up to ~45 mg quercetin equivalents g^-1 in Bn beebread), and antioxidant activity (up to ~130 μmol Trolox equivalents g^-1 in Bn beebread). A metagenomic analysis revealed distinct microbiota across samples, with differences in alpha diversity: Bn beebread exhibited higher species richness, whereas Cs beebread exhibited greater evenness. Firmicutes were the dominant phylum in Bn and Bp beebread (average relative abundances of 57.5% and 57.7%, respectively), whereas Proteobacteria predominated in Cs beebread (58.5%). Lactobacillus was the most abundant genus, with average relative abundances of 52.8% and 51.5%, respectively, in Bp and Bn beebread samples.</p><p><strong>Conclusion: </strong>These findings highlight the influence of floral origin on the nutritional and microbial profiles of beebread and support its potential as a source of beneficial microbes and nutrients. © 2025 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145085553","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"NMR-based deep learning classification of raw cow's milk samples in different stages of mastitis.","authors":"Tomislav Jednačak, Predrag Novak, Ivana Rubić, Vladimir Mrljak, Matea Dupelj, Ines Primožič, Tomica Hrenar","doi":"10.1002/jsfa.70200","DOIUrl":"https://doi.org/10.1002/jsfa.70200","url":null,"abstract":"<p><strong>Background: </strong>Bovine mastitis is an inflammation of the mammary glands, usually caused by various pathogenic bacteria combined with glandular tissue injury of the cow's udder. Mastitis significantly affects the milk composition, since it changes the protein quality, the fatty acid content, the number and types of small-molecule metabolites and the concentrations of lactose and minerals. The main goal of this study was to evaluate nuclear magnetic resonance (NMR) data of raw milk samples without pre-treatment as a fingerprint for the deep reinforcement learning (DRL) protocol and to develop a reliable predictive model.</p><p><strong>Results: </strong>The use of ¹H-NMR and diffusion-ordered spectroscopy (DOSY) NMR enabled identification of the most important metabolites in cow's milk and the composition of raw milk from healthy cows (two groups) and from cows suffering from subclinical (four groups) and clinical (one group) mastitis. Based on the obtained data, each sample was classified according to the stage and causative agent of mastitis. The 2D DOSY NMR spectra were further coupled with advanced multidimensional tensor decomposition methods and subjected to DRL. A combination of NMR spectroscopy and advanced tensor decomposition algorithms with state-of-the-art (DRL) methods was used to classify raw cow's milk according to different stages of mastitis.</p><p><strong>Conclusion: </strong>An accurate and efficient classification model that comprises the chemical composition of the studied samples was built using the deep neural network. Classification accuracy based on the half-size training set was an excellent 82%. This model can further be exploited for diagnosis of diseases that affect the quality and content of milk in animal husbandry. © 2025 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-09-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145075543","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Integrated physiology, transcriptomics and metabolomics analysis of the effects of flooding stress on the accumulation of flavonoids and organic acids in quinoa seeds.","authors":"Hanxue Li, Liubin Huang, Lijun Tang, Junna Liu, Ping Zhang, Xuqin Wang, Guofei Jiang, Lingyuan Zhang, Yutao Bai, Peng Qin","doi":"10.1002/jsfa.70152","DOIUrl":"https://doi.org/10.1002/jsfa.70152","url":null,"abstract":"<p><strong>Background: </strong>Quinoa is a biennial herbaceous dicotyledonous plant in the Amaranthaceae family, with edible grains and seedlings. Flooding stress is an important factor affecting plant distribution and growth and development, and research on plant flooding tolerance is the key to improving crop flooding tolerance to cope with increasingly severe climate extremes.</p><p><strong>Results: </strong>In order to study the effects of flooding stress on metabolites and genes in quinoa grains, this study flooded quinoa using the nesting method during the filling period, and samples were taken at 7 and 14 days of flooding and 14 days of reoxygenation; metabolomics and transcriptomics measurements were then made. After flooding treatment, the activities of superoxide dismutase and peroxidase in quinoa grains increased. Metabolomics and transcriptomics revealed that flavonoid biosynthesis and linoleic acid metabolism pathways play important roles in quinoa's response to flooding stress. The expression pattern of differentially expressed genes was also analyzed and verified using real-time fluorescence quantitative polymerase chain reaction, which was found to be consistent with the RNA sequencing results, confirming the accuracy of the sequencing results.</p><p><strong>Conclusion: </strong>This study provides a preliminary understanding of the molecular response mechanism of quinoa grain to flooding stress and provides basic data and theoretical support for the subsequent mining of candidate gene functions. © 2025 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-09-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145069926","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The impact of extrusion processing on fortified breakfast cereals containing β-glucan-enriched flour: physical, structural, and nutritional aspects.","authors":"Sibel Yağcı, Nazlı Şahin, Ayşegül Çalışkan, İncinur Hasbay","doi":"10.1002/jsfa.70194","DOIUrl":"https://doi.org/10.1002/jsfa.70194","url":null,"abstract":"<p><strong>Background: </strong>This study evaluated the effects of various factors on breakfast cereals containing β-glucan-enriched flour fraction (BEFF). A central composite design (CCD) was used to examine the effects of BEFF level, screw speed, and die temperature on the physical, textural, microstructural, and nutritional properties of the cereals.</p><p><strong>Results: </strong>The addition of BEFF initially increased the L* value by 5.1%, followed by a decrease at higher levels. Porosity increased linearly, whereas starch digestibility decreased. Screw speed was the most significant independent variable affecting the physical and structural properties of the cereals, followed by die temperature. The optimum processing conditions were 5.1% BEFF, 435 rpm screw speed, and 170 °C die temperature (with the other barrel zones maintained at 40, 50, 70, 90, and 100 °C), yielding β-glucan content of 14.3 g kg^-1 and starch digestibility of 196.46 mg maltose g^-1. β-Glucan loss was limited to 42% at most when compared with the unextruded blend.</p><p><strong>Conclusion: </strong>Extrusion increased starch digestibility and reduced β-glucan content, and the enthalpy of starch gelatinization tended to decrease with BEFF incorporation into the control sample. All breakfast cereal products in this study met Food and Drug Administration (FDA) requirements, containing at least 0.75 g of β-glucan per serving portion. © 2025 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-09-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145069950","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Nutritional, physico-chemical, and pasting properties of sweet potato raw powder: effects of color protection combined with different drying methods.","authors":"Joysree Roy, Hongnan Sun, Mengmei Ma, Taihua Mu, Zulipiya Maimaiti","doi":"10.1002/jsfa.70207","DOIUrl":"https://doi.org/10.1002/jsfa.70207","url":null,"abstract":"<p><strong>Background: </strong>Due to the increasing production and significant nutritional benefits of sweet potato, it is crucial to utilize sweet potato as raw powder for various applications. However, there is still a lack of optimum processing technology for the production of sweet potato raw powder with an emphasis on the quality parameters. The present research aimed to improve the quality of sweet potato raw powder by investigating the impact of color protection combined with various drying techniques on the nutritional, physico-chemical, and pasting characteristics thereof.</p><p><strong>Results: </strong>Compared with sun drying alone (O1, P1), the combined treatment of 1% (w/v) ascorbic acid for color protection and microwave vacuum drying (O6, P6) significantly enhanced the nutritional profile of both orange and purple sweet potato raw powders, which increased the content of protein, total dietary fiber, starch, total polyphenols by 9.06-10.82%, 27.25-30.67%, 11.26-13.96%, and 20.52-32.18%, respectively. Furthermore, the resulting powders exhibited superior quality attributes, including color, water absorption index, water solubility index, swelling capacity, and flowability, which were comparable to those of samples prepared by freeze-drying.</p><p><strong>Conclusion: </strong>The findings indicated that ascorbic acid treatment combined with microwave vacuum drying was an effective technique for processing sweet potato raw powder, and it could also be developed on a larger production scale. © 2025 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-09-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145069981","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}