Journal of the Science of Food and Agriculture最新文献

{"title":"Modification of soluble dietary fiber from quinoa bran and investigation of its anticancer activity in vitro.","authors":"Yunfei Ge, Yu Shi, Chunhong Wei, Dezhi Liu, Longkui Cao, Subramanian Palanisamy, Chongye Fang","doi":"10.1002/jsfa.14231","DOIUrl":"https://doi.org/10.1002/jsfa.14231","url":null,"abstract":"<p><strong>Background: </strong>To investigate the immunological and anticancer actions of quinoa bran soluble dietary fiber (SDF), this study used a simple approach to develop an SDF-zinc complex (SDF-Zn) to enhance the biological activity of SDF. SDF-Zn was co-cultured with NK cells to investigate its ability to activate NK cells. Then, its ability to induce apoptosis in HepG2 human hepatoma cells was investigated using cell proliferation, scratch wound healing assay, flow cytometry, real-time polymerase chain reaction and western blot.</p><p><strong>Results: </strong>The results revealed that chelating SDF and zinc ions considerably increased the cytotoxicity of NK cells against HeLa cells (48.76% at 150 μg mL^-1) and significantly (P < 0.05) increased the levels of IFN-γ, TNF-α, granzyme-B and NKp44. SDF-Zn was co-cultured with common human cancer cells including AGS, HeLa, HCT116 and HepG2, and the results revealed that SDF-Zn significantly (P < 0.05) inhibited HepG2 cell proliferation. The overproduction of reactive oxygen species increased the expression of apoptotic genes including Bax and caspase-3, and the number of dead cells reached 45.91%. The inhibitory effect of SDF-Zn on HepG2 cells occurred through the MAPK and NF-κB signaling pathways.</p><p><strong>Conclusion: </strong>Overall, the SDF-Zn complex has the potential to be used as a therapeutic agent for human liver cancer. © 2025 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2025-03-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143692668","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":"Aqueous extracts and protein concentrate of Tenebrio molitor prolong the lifespan of Caenorhabditis elegans under environmental stress conditions.","authors":"Siddaraju Anusha, Pradeep Singh Negi","doi":"10.1002/jsfa.14229","DOIUrl":"https://doi.org/10.1002/jsfa.14229","url":null,"abstract":"<p><strong>Background: </strong>Tenebrio molitor, commonly known as the mealworm, is globally accepted and recognized as an edible insect with a high nutritional profile and potential health benefits. Mealworms are sustainable protein sources for addressing future food security. This study aimed to investigate the anti-aging properties of mealworm aqueous extracts and protein concentrate using Caenorhabditis elegans as a model organism.</p><p><strong>Results: </strong>C. elegans treated with mealworm protein concentrate and aqueous extracts (60 μg mL^-1) exhibited a significant enhancement of lifespan by 10-26.4% (P ≤ 0.05) under normal conditions. Stress tolerance survival of the treated nematodes was improved by 83-91% (P ≤ 0.05) under thermal stress, and an extended lifespan of 1-2 days was observed under UV exposure. Additionally, reactive oxygen species were significantly reduced, with a fold change of 0.54-0.7 (P ≤ 0.05) compared to control. Structural improvements in nematodes treated with mealworm-derived bioactives included enhanced pharyngeal integrity, reduced lipofuscin content, lower lipid accumulation and prevention of intestinal permeability. These changes highlight the role of mealworm protein concentrate and extracts in maintaining cellular health, improving metabolic functions and mitigating aging-related deterioration. These effects were supported by increased antioxidant enzyme activities (superoxide dismutase and catalase) and the activation of stress response pathways mediated by hsf-1 and skn-1.</p><p><strong>Conclusion: </strong>The study demonstrated that mealworm aqueous extracts and protein concentrate possess significant anti-aging properties and improve stress resilience in C. elegans. These findings highlight the potential of mealworm-derived products in mitigating age-related health issues, with promising applications in cosmeceuticals and nutraceuticals. © 2025 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2025-03-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143692566","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":"Phenolic characterization and nutraceutical evaluation of by-products from different globe artichoke cultivars.","authors":"Giusy Rita Caponio, Mirco Vacca, Laura Scalvenzi, Alessandro Annunziato, Roccangelo Silletti, Claudia Ruta, Graziana Difonzo, Maria De Angelis, Giuseppe De Mastro","doi":"10.1002/jsfa.14232","DOIUrl":"https://doi.org/10.1002/jsfa.14232","url":null,"abstract":"<p><strong>Background: </strong>The globe artichoke (Cynara cardunculus var. scolymus L.) is extensively cultivated in the Mediterranean region, with Italy being a leading producer. Industrial processing of artichoke plants generates substantial amounts of residual materials, which are discarded annually. This accumulation of biowaste presents environmental challenges. However, these by-products remain rich in phytochemicals, such as dietary fibers, phenolic acids, sesquiterpene lactones, flavonoids, vitamins and minerals, similar to those found in the edible parts of the plant. The present study aimed to evaluate the potential of artichoke by-products by analyzing aqueous extracts (AEs) from seven cultivars, comprising two commercial hybrids and five local varieties, focusing on their phenolic content, antioxidant activity, and prebiotic potential.</p><p><strong>Results: </strong>The primary phenolic compounds identified in the AEs were hydroxycinnamates, notably 5-O-caffeoylquinic acid and 3,5-di-O-caffeoylquinic acid, and flavonoids, primarily apigenin-7-O-rutinoside, luteolin and luteolin-7-O-rutinoside. These bioactive compounds were more abundant in two of the five local varieties, with concentrations exceeding those in commercial hybrids by more than twofold. Local varieties consistently exhibited higher total phenolic content and greater antioxidant activity, as determined by the DPPH (i.e. 2,2-diphenyl-1-picrilyhydrazil) assay. Furthermore, local varieties demonstrated a remarkable prebiotic potential, supporting more robust probiotic cell growth and resulting in greater acidification compared to commercial hybrids.</p><p><strong>Conclusion: </strong>The findings highlight the potential for valorizing artichoke biowastes as dietary supplements. The rich functional and bioactive properties of these by-products, particularly in local varieties, offer promising applications in food-related industries. This approach not only leverages their nutritional benefits, but also addresses environmental concerns by valorizing biowaste. © 2025 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2025-03-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143676970","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":"Identifying the spatiotemporal heterogeneity of the relationships between grain production and its determinants using the GTWR model across China.","authors":"Xuefeng Xie, Tianci Gui, Tao Wu, Lijie Pu, Zaiyang Tian, Yining Han, Jianzhen Zhang","doi":"10.1002/jsfa.14227","DOIUrl":"https://doi.org/10.1002/jsfa.14227","url":null,"abstract":"<p><strong>Background: </strong>Ensuring adequate food production is essential to the stability and security of a country. This study aims to assess China's grain production (GP) from 2000 to 2020 and explore the dominant factors affecting the spatiotemporal dynamics of GP.</p><p><strong>Results: </strong>The present study reveals a significant rise in China's GP capacity over the last two decades, although the growth rate has recently slowed. The GP in China is primarily concentrated north of the 'Qinling-Huaihe' line, with main grain-producing areas in Heilongjiang, Henan and Shandong Province. The gravity center of China's GP has shifted northeastward, and the regional disparities have increased, exhibiting a pronounced agglomeration effect, although the bipolar effect is gradually weakening. There is significant spatiotemporal heterogeneity in the influence intensity of each factor on GP, among which the grain yield per unit area was the most positive influential factor, followed by the proportion of fiscal expenditure support for agriculture, amount of agricultural chemical fertilizer and grain sown area. By contrast, the disaster-affected grain area and the number of grain growers have a weak negative impact on GP.</p><p><strong>Conclusion: </strong>It is suggested that a combination of optimized agricultural fertilization practices and targeted policy support is the key to increasing grain yield per unit area and thus improving GP in China. © 2025 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2025-03-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143674145","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":"Enhancing the quality of mango juices through Lacticaseibacillus paracasei fermentation: unveiling aroma and taste characteristics.","authors":"Feifei Shi, Xinhong Zheng, Peng Liang, Weiling Guo","doi":"10.1002/jsfa.14236","DOIUrl":"https://doi.org/10.1002/jsfa.14236","url":null,"abstract":"<p><strong>Background: </strong>Lacticaseibacillus paracasei, widely recognized for its safety, is frequently used as a starter culture in fermented foods. In the present study, the differences in the physicochemical properties, antioxidant activities, volatile compounds and non-volatile compounds of mango juice fermented with L. paracasei FJG2339 were evaluated.</p><p><strong>Results: </strong>The results displayed that L. paracasei FJG2339 significantly reduced the total sugar content of mango juice, but slightly increased the contents of polyphenols and flavonoids. Meanwhile, the ABTS [i.e. 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)], DPPH (i.e. 2,2-diphenyl-1-picrylhydrazyl) and OH radical scavenging abilities of mango juice were increased by 28%, 29% and 48%, respectively, after L. paracasei FJG2339 fermentation. Flavor profiles analysis suggested that L. paracasei FJG2339 facilitated the production of acids, alcohols and esters in mango juice, which endow it with a distinct aroma. Untargeted metabolomics analysis displayed that L. paracasei FJG2339 fermentation significantly shifted 207 non-volatile compounds (containing 123 up-regulated non-volatile substances and 84 down-regulated non-volatile substances) of mango juice, which are mainly involved in animo acid metabolism (such as alanine, aspartate and glutamate metabolism, tyrosine metabolism, tryptophan metabolism, phenylalanine metabolism, phenylalanine, and tyrosine and tryptophan biosynthesis).</p><p><strong>Conclusion: </strong>These results indicate that L. paracasei FJG2339 fermentation enhances the physicochemical properties, antioxidant capacity and metabolic profiles of mango juices. This study has important implications for the application of fermentation technology of fruit juices. © 2025 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2025-03-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143674139","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":"Do sugar substitutes affect quality characteristics and HMF levels of cakes?","authors":"Rana Nagihan Akder, Özlem Çağındı, Funda Pınar Çakıroğlu","doi":"10.1002/jsfa.14228","DOIUrl":"https://doi.org/10.1002/jsfa.14228","url":null,"abstract":"<p><strong>Background: </strong>Sugar substitutes have become a topic of interest with the revelation of the strong link between excessive sugar consumption and many chronic diseases. One of the components known to be harmful to human health as a result of mutagenic, carcinogenic and cytotoxic effects in bakery products is 5-hydroxymethyl furfural (HMF). Therefore, the present study aimed to investigate the effect of using some sugar substitutes (liquid stevia, agave syrup, date syrup, apple juice concentrate) on the quality and HMF levels of cakes.</p><p><strong>Results: </strong>The total colour changes of the crumb and crust colour of all cakes with substitutes compared to the control group (sucrose) were visually noticeable (ΔE > 3). Mean values of hardness, baking loss, water activity were significantly higher and mean values of volume and symmetry index were significantly lower (P < 0.05) in all substituted cakes compared to the control group. A 100% substitution of sucrose with conventional sweeteners significantly decreased the energy (between 6.9% and 10.1%) and carbohydrate content (between 18.1% and 47.9%) of the cakes (P < 0.05). The HMF content of the cake sweetened only with liquid stevia was lower than the control group and this decrease was statistically significant (P < 0.05).</p><p><strong>Conclusion: </strong>Stevia sweetened cake seems to be the best alternative with the lowest HMF content and the highest sensory analysis scores compared to other substitutes. Further studies are needed to determine the sweetness ratios of sugar substitutes, as well as to investigate the possibilities of their use in bakery products and develop new formulations to improve quality and sensory properties. © 2025 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2025-03-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143674124","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":"Flaxseed (Linum usitatissimum L.) protein and peptide identification of raw and roasted seeds: application of the UHPLC-Q-TOF-MS/MS method.","authors":"Beata Mikołajczak, Katarzyna Waszkowiak, Michalina Truszkowska, Emilia Fornal, Magdalena Montowska","doi":"10.1002/jsfa.14230","DOIUrl":"https://doi.org/10.1002/jsfa.14230","url":null,"abstract":"<p><strong>Background: </strong>Flax (Linum usitatissimum L.) seeds are in the spotlight due to their enormous potential as a functional food ingredient, and proteins and peptides play a crucial role in their functional food properties. Flax seeds can be added to foods during production either before or after heat pre-treatment (roasting), creating the need for thermally stable peptides as markers for flax seed identification. In this study, the proteins of untreated and roasted seeds of three flax cultivars (Jantarol, Oliwin and Szafir) were analyzed by high-resolution tandem mass spectrometry coupled to high-performance liquid chromatography (UHPLC-Q-TOF-MS/MS) to search for species-specific peptides as potential markers of flax seeds.</p><p><strong>Results: </strong>Twenty-three proteins found in untreated seeds of each cultivar were selected using UHPLC-Q-TOF-MS/MS. After roasting, six of them were identified based on 13 unique and species-specific peptides, and they have been suggested as potential thermally stable species-specific markers for the identification of flax seed proteins. Among them, one new unique and thermally stable peptide, DPVLAWR, was found that had not been identified in previous studies.</p><p><strong>Conclusion: </strong>Our research has provided novel information on the protein and peptide identification of flax seeds taking into account possible cultivar diversity. In the study, the proteomics UHPLC-Q-TOF-MS/MS method was applied. In addition, heat-stable peptides were determined as a potential indicator for the identification of flax seeds after roasting, a process often used for oilseed pre-treatment. © 2025 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2025-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143663854","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":"Influence of sequential inoculation on physicochemical properties, microbial community, and flavor metabolites of pineapple wine by non-Saccharomyces yeast and lactic acid bacteria.","authors":"Ting-Yu Hsu, Chien-Hao Chen, Yen-Tso Lai, Chen-Che Hsieh, Chang-Wei Hsieh, Kuan-Chen Cheng","doi":"10.1002/jsfa.14207","DOIUrl":"https://doi.org/10.1002/jsfa.14207","url":null,"abstract":"<p><strong>Background: </strong>Pineapple (Ananas comosus) is a popular subtropical fruit, but its acidic taste reduces the overall acceptability of fermented pineapple wine. In this study, juice from 'Cayenne' pineapple was inoculated with Hanseniaspora uvarum and Saccharomyces cerevisiae for alcoholic fermentation, followed by malolactic fermentation (MLF) with lactic acid bacteria (LAB). Physicochemical properties, microbial community, and flavor metabolites of the products were analyzed.</p><p><strong>Results: </strong>Pineapple wine with an alcohol concentration ranging from 12% to 13% (v/v) showed significant increases in the levels of ethyl octanoate, ethyl acetate, and hexyl acetate. Sweetness and pleasant aroma of the final product were imparted by significant increases of approximately 1.26 g L^-1 and 60.14 mg L^-1 in glycerol and total ester concentrations, respectively, following sequential fermentation by H. uvarum and S. cerevisiae compared to S. cerevisiae alone. Among three LAB selected for MLF, Lactobacillus plantarum NTUAFM-B016 was the most compatible with H. uvarum and S. cerevisiae and displayed faster MLF completion (6-8 days).</p><p><strong>Conclusion: </strong>These results provide a reference to increase consumer preference for pineapple wine and promote the application of non-Saccharomyces yeast-LAB co-culture in wine making. © 2025 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2025-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143663856","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":"Gluten-free breadsticks with Ganoderma-fermented corncobs: technological and nutritional features.","authors":"Carola Cappa, Giulia Castorina, Giovanni Fiorillo, Maria Cristina Casiraghi, Manuela Rollini, Gabriella Consonni, Daniela Erba, Noemi Negrini, Alessandra Marti","doi":"10.1002/jsfa.14224","DOIUrl":"https://doi.org/10.1002/jsfa.14224","url":null,"abstract":"<p><strong>Background: </strong>This study investigates the use of corncobs before and after fermentation with Ganoderma annularis (G) to enhance the nutritional value of gluten-free breadsticks. Medicinal mushrooms are known to increase the nutrient profile of substrates through solid-state fermentation (SSF); nevertheless, using the entire SSF - as adopted in this study - is unprecedented in gluten-free baked goods. Corncobs from the B73 maize inbred line and the 'Rostrato Rosso di Rovetta' (RR) landrace were used.</p><p><strong>Results: </strong>During leavening, dough height increased by 1.5 times with RR and RR + G. Compared to the standard (STD) control sample, breadsticks containing 100 g kg^-1 Ganoderma-fermented corncobs exhibited a smaller diameter and increased breadstick breaking force (13.9 N for B73 + G and RR + G versus 7.6 N for STD). Corncob addition increased total fiber (88-100 versus 13 g kg^-1 dry weight (DW) of STD) and reduced rapidly digested starch (11% lower than STD) of breadsticks; fermented corncobs also increased soluble dietary fiber (5 versus 1 g kg^-1 DW). The addition of unfermented or fermented corncobs to breadsticks enhanced total phenol content (from 0.2 to around 3 mg gallic acid equivalent (GAE) g^-1 DW) and antioxidant capacity (from 0.3 to 8 μmol ascorbic acid equivalent g^-1 DW). RR and RR + G breadsticks showed the highest content of free phenols (0.40 and 0.32 mg GAE g^-1 DW, respectively).</p><p><strong>Conclusion: </strong>The addition of Ganoderma-fermented corncobs to gluten-free breadsticks increases fiber and antioxidant content, offering potential health benefits. The contribution of bioactive ingredients with beneficial effects, made by the RR landrace, deserves further investigation. © 2025 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2025-03-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143649646","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":"Influence of genotype and environment on field pea composition and milling traits.","authors":"Gabriely M Soncin Alfaro, Rebecca J McGee, Alecia M Kiszonas","doi":"10.1002/jsfa.14218","DOIUrl":"https://doi.org/10.1002/jsfa.14218","url":null,"abstract":"<p><strong>Background: </strong>The rise in popularity of field peas (Pisum sativum) can be linked to their advantageous health and nutritional properties. Field pea seeds, yellow or green, are often consumed as an ingredient after being dehulled, split, and ground into flour. This study investigated the effects of genotype, growing location, and their interaction on milling of peas and on the chemical and physical characteristics of pea seeds by testing eight genotypes of yellow peas grown in four different locations.</p><p><strong>Results: </strong>The growing location influenced the contents of ash, fat, and protein in the seeds, measured by near-infrared reflectance spectroscopy. A positive correlation was observed between seed weight and surface area, evaluated by image analysis. Seeds were milled with an ultracentrifugal mill for measurement of dehulling and splitting efficiency (DSE), and quantification of coarse flour and fine flour yield. Positive correlations were observed between both DSE and coarse fraction and DSE and flour yield. Genotype and location affected DSE and coarse fraction, with a greater influence from the growing location. Fine flour yield was impacted by pea genotype. The milling traits had significant genotype × location interaction.</p><p><strong>Conclusion: </strong>This study demonstrated that genotype and growing location influenced the milling of yellow peas and the fine flour yield. This information can assist breeding programs to select cultivars to achieve a more efficient milling and improve quality and use of yellow peas. © 2025 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry. This article has been contributed to by U.S. Government employees and their work is in the public domain in the USA.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2025-03-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143649649","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}