NFS Journal最新文献

{"title":"Effect of high-pressure processing on the bioactive compounds of white and Ethiopian mustard plant-based ingredients: Spotlight on glucosinolate content and the bioaccessibility of isothiocyanates and selenium","authors":"A. Hinojosa-Luna ,&nbsp;F. Pérez-Rodríguez ,&nbsp;C. Alicia Padilla ,&nbsp;F. Lafont-Déniz ,&nbsp;J.L. Luque-Ojeda ,&nbsp;F. Cámara-Martos","doi":"10.1016/j.nfs.2025.100251","DOIUrl":"10.1016/j.nfs.2025.100251","url":null,"abstract":"<div><div>This work aims to investigate the effects of high pressure processing (HPP) on the initial content of the main glucosinolates (glucotropaeolin and sinigrin), myrosinase activity, and bioaccessibility of isothiocyanates and selenium in shoots and leaves of white and Ethiopian mustard. The time and pressure values tested were 2 min for 200, 400 and 600 MPa; and additionally 4 and 5 min for 200 MPa. In white mustard, all HPP treatments reduced the initial glucotropaeolin concentration (4586 ± 62 mg/kg), with the most pronounced decrease observed at 200 MPa. In contrast HPP at 400 and 600 MPa caused significantly smaller losses. A similar pressure-dependent pattern was observed for the initial content of sinigrin (2104 ± 96 mg/kg) in the green tissues of Ethiopian mustard. Myrosinase activity was reduced by approximately 30 % in white mustard and 50 % in Ethiopian mustard in all the samples treated with HPP compared to the control group. However, no statistically significant differences were found in the decrease in enzyme activity between the different treatments. For all the cases, the bioaccessibility of benzyl-isothiocyanate was low (average percentage 28 %); although this percentage was slightly higher than for allyl-isothiocyanate (average percentage 65 %). HPP had no significant effect on the concentrations of both either of the isothiocyanates present in the bioaccessible fraction. As with isothiocyanates, HPP did not affect the Se bioaccessibility.</div></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"41 ","pages":"Article 100251"},"PeriodicalIF":3.3,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145568953","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Skeletal muscle disuse atrophy: protection by omega-3 polyunsaturated fatty acids","authors":"Oleksandr Obrosov ,&nbsp;Lawrence J. Coppey ,&nbsp;Eric P. Davidson ,&nbsp;Scott M. Ebert ,&nbsp;Christopher M. Adams ,&nbsp;Mark A. Yorek","doi":"10.1016/j.nfs.2025.100253","DOIUrl":"10.1016/j.nfs.2025.100253","url":null,"abstract":"<div><div>The goal of this study was to examine benefit of omega-3 polyunsaturated fatty acids (PUFA) derived from fish oil or resolvin D1, metabolite of docosahexaenoic acid, on skeletal muscle disuse atrophy. Atrophy was induced of the left leg of C57Bl6/J male mice for 1 week.Three different treatment experimental protocols were used by feeding a diet enriched with menhaden oil or daily injections with resolvin D1 before or after immobilization.Evaluation of muscle atrophy was performed by determining the difference in weight of the tibialis anterior muscle between the immobilized (left) and mobile contralateral side (right) and by immunohistochemistry. A 2-week prevention protocol with menhaden oil enriched diet or daily injections of 2 ng/g resolvin D1 provided the greatest protection from muscle atrophy.Significant protection was also observed when dietary treatment of the mice was initiated at time of immobilization. This study demonstrated that omega-3 PUFA and metabolites provide protection toward skeletal muscle disuse atrophy.</div></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"41 ","pages":"Article 100253"},"PeriodicalIF":3.3,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145681278","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Reduction of astringency and evaluation of bioactivity of compounds produced by enzymatic glycosylation of oleuropein","authors":"Yiqian Zhang ,&nbsp;Yujia Zhang ,&nbsp;Shigeki Yoshida","doi":"10.1016/j.nfs.2025.100250","DOIUrl":"10.1016/j.nfs.2025.100250","url":null,"abstract":"<div><div>Olive leaves are treated as a waste product during olive oil production. However, they contain a higher concentration of the important bioactive compound oleuropein than the oil itself. Development of olive leaf-based food products has been limited by the astringency of oleuropein. Many methods have been developed to remove astringent substances from food products. However, phenolic compounds have multiple beneficial bioactivities and their removal from food matrices sacrifices health-promoting benefits. This study aimed to reduce the astringency of oleuropein while maintaining its bioactivity by adding glucose residues to its structure. Although glycosylating enzymes have been investigated, no studies have demonstrated the glycosylation of oleuropein to date. In this study, Glycosylation reactions were conducted using four different enzymes, and the products obtained using cyclodextrin glycosyltransferase derived from <em>Bacillus macerans</em> NBRC 3490 were identified. Liquid chromatography-mass spectrometry analysis indicated that the products consisted of oleuropein containing one, two, or three added glucose residues. Structural analysis using nuclear magnetic resonance spectroscopy confirmed that the glucose residues were connected via 1,4-linkages. Taste sensor analysis revealed that astringency decreased in proportion with the number of glucose residues added. Although structural modifications are likely to influence the bioactivities of compounds, assessment of vascular endothelial protective effects demonstrated that the bioactivities of the glycosylated products were comparable to that of oleuropein. The evaluation of the taste properties of oleuropein in this study using a taste sensor provides evidence that the addition of glucose residues effectively reduces the astringency of oleuropein while preserving its bioactivity. These findings highlight the potential of discarded olive leaves for practical applications and contribute to the development of innovative strategies for astringency reduction.</div></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"41 ","pages":"Article 100250"},"PeriodicalIF":3.3,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145466930","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Phenolic composition, volatile profile, and in vitro antioxidative potential of hydroethanolic flower extracts of Sambucus nigra L. as a valuable food ingredient","authors":"Jaroslawa Rutkowska ,&nbsp;Monika Godlewska ,&nbsp;Agata Antoniewska-Krzeska ,&nbsp;Agnieszka Nawirska-Olszańska","doi":"10.1016/j.nfs.2025.100248","DOIUrl":"10.1016/j.nfs.2025.100248","url":null,"abstract":"<div><div>Elderberry (<em>Sambucus nigra</em> L.) flowers contain a variety of nutrients and bioactive compounds, and are appreciated in traditional medicine for the treatment of infections. This study aimed to investigate the proper ethanol concentration (20–80 %) in hydroethanolic solvent to obtain <em>Sambucus nigra</em> L. flower extracts rich in bioactive compounds (phenolic and volatiles) and their corresponding antioxidative potential. Extraction yield ranged from 4.8 % to 24.5 % in water and 70 % ethanol extracts, respectively. A higher number of phenolic compounds (41) were identified in hydroethanolic extracts than in water one (31). Hydroethanolic extracts distinguished from water extract with a variety and content of flavonoids (15–19, and 9 compounds, respectively) and a lower number of phenolic acids (10–15 and 20, respectively). The contents of kaempferol dihexoside 1, rutin, and caffeoylquinic acid dominated in the phenolic profile of hydroethanolic extracts. The concentration of ethanol, 20 % and 40 % resulted in efficient extraction of volatiles, 28 and 20 compounds. The l-isoleucine, methyl ester, β-ocimene, citronellol, and citronellyl acetate were assayed as the most important aroma contributors identified in all variant extracts. The enhancement of ethanol in solvent (from 20 % to 80 %) resulted in a 2.5-fold increase in the scavenging activity of DPPH^•, a 2-fold increase in the scavenging ABTS^•+ radicals, and about a 2-fold increase in reducing power activity measured by FRAP. Results of the study indicate that using a hydroethanolic solvent with 80 % ethanol concentration is the most suitable to obtain <em>Sambucus nigra</em> L. flowers extract rich in phenolic compounds and high antioxidative potential.</div></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"41 ","pages":"Article 100248"},"PeriodicalIF":3.3,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145236306","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The VeggieNutri indices: New tools for nutrient-based diet quality assessment across dietary patterns","authors":"Cátia Pinheiro ,&nbsp;Maria Inês Vieira ,&nbsp;Joana Amaro ,&nbsp;Cláudia Camila Dias ,&nbsp;Andreia Oliveira ,&nbsp;Jeanne deVries ,&nbsp;João Costa Leite ,&nbsp;Rita Negrão ,&nbsp;Elisa Keating","doi":"10.1016/j.nfs.2025.100252","DOIUrl":"10.1016/j.nfs.2025.100252","url":null,"abstract":"<div><div>Diet Quality Indices (DQIs) fail to accommodate specific dietary patterns, dietary supplement (DS) use or adaptations to country-specific nutritional guidelines. Given the urgent transition to plant-based diets, adequate and customized tools are needed to inform on their nutritional quality.</div><div>This study aimed to develop nutrient-based DQIs to compare diet quality of omnivorous and vegetarian diets among healthy adults living in Portugal.</div><div>448 healthy omnivores (OMNI), lacto-ovo-vegetarians (LOV) and vegans (VEG) living in Portugal were included. Nutritional intake was assessed using a food frequency questionnaire and questions regarding DS use. Three DQIs were created: VeggieNutri Index, considering nutritional intake from foods and beverages, VeggieNutri+ Index which additionally considers DS use, and VeggieNutriMACRO Index considering only macronutrients from foods, beverages and DS. All indices were based on nutrient recommendations underlying the construct of the Portuguese food guide and on specific recommendations for vegetarian diets. Diet quality scores from those indices were compared across dietary patterns and against the Healthy Eating Index-2020 (HEI-2020).</div><div>VeggieNutri Index scores decreased with increasing diet strictness, with VEG showing the lowest diet quality, even after accounting for DS. While DS improved intake adequacy for certain micronutrients, including vitamin B12, key nutritional gaps remained, especially for iodine and iron. Although VeggieNutri indices' scores positively correlated with HEI-2020, the later scored higher for plant-based diets.</div><div>The VeggieNutri indices provide the first nutrient-based tools for assessing diet quality across dietary patterns. By incorporating DS, they offer a broader assessment, especially for diets prone to specific nutrient deficiencies. Our results can inform public health strategies and updates to national dietary guidelines.</div></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"41 ","pages":"Article 100252"},"PeriodicalIF":3.3,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145568952","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of Ficus religiosa leaves extract on agromorphological and physicochemical features of tomato cultivated in rainy and dry seasons from far north region of Cameroon","authors":"Victor Koda ,&nbsp;Jean Paul Bayang ,&nbsp;Alain Félix Wassouo ,&nbsp;Bienvenue Gnowé Bawané ,&nbsp;Honoré Wangso ,&nbsp;Moïse Diguir ,&nbsp;Bénoît Bargui Koubala ,&nbsp;Elias Nchiwan Nukenine","doi":"10.1016/j.nfs.2025.100249","DOIUrl":"10.1016/j.nfs.2025.100249","url":null,"abstract":"<div><div>Postharvest losses of tomatoes during production by insect pests constitute a call for researchers worldwide. To further manage tomato pests and diseases, <em>Ficus religiosa</em> leaves extract was used comparatively to synthetic insecticide in dry and rainy seasons, where growth parameters of tomato plants and physicochemical characterization of fruits were assessed. The experiment was conducted under field conditions at market garden site of Dowedou village with furrow irrigation during the offseason (29–45 °C) and in rainy season (20–37 °C). The solutions of chemical insecticide, aqueous leaves extract of <em>Ficus religiosa</em> and water were applied twice per day using a maintained pressure sprayer very early in the morning (5.30 a.m) and late in the evening (6.00 p.m) on each subplot of tomato planted. The results showed that <em>Ficus religiosa</em> leaves extract was rich of bioactive compounds such as flavonoids and tannins which differed significantly (<em>P</em> &lt; 0.05) according to solvent. The number of leaves, flowers and fruits was less in plant with applied <em>Ficus religiosa</em> extract like synthetic insecticide. In rainy season, <em>Ficus religiosa</em> extract recorded the highest yield (72 %) followed by synthetic insecticide (64 %). In rainy and dry seasons, the higher amount of carbohydrates (4.4 and 4.9 gEG/100 g) was shown by tomato plants treated with <em>Ficus religiosa</em> extract whereas, the less value of carbohydrates was revealed in fruits of untreated tomato plants (3.4 and 2.7 gEG/100 g, respectively). According to proteins content, the applied synthetic insecticide on tomato plants cultivated in both seasons have fruits with high level (4.8 and 5.8 gEBSA/100 g) than fruits of tomato plants treated with <em>Ficus religiosa</em> extract (4.2 and 5.3 gEBSA/100 g). Moreover, lycopene was the abundant carotenoid in tomato fruits produced without or applied treatment. Total polyphenols content of fruits produced in dry season varied from untreated tomato plants (55 mgGaE/100 g) to tomato plants with applied chemical substance (190 mgGaE/100 g) while in the rainy season, tomato plants treated with <em>Ficus religiosa</em> leaves extract have fruits with high level followed by chemical treatment (274 mgGaE/100 g). Generaly, <em>Ficus religiosa</em> extract produced fruits with low potential antioxidant activities evaluated by the DPPH (109 and 140 mgET/100 g) and FRAP (271 and 379 mgET/100 g) methods in both seasons. <em>Ficus religiosa</em> leaves extract is an alternative treatment to control tomato pests and diseases. Therefore, characterization of the individual bioactive compounds in the <em>Ficus religiosa</em> leaves extract need to perform in the future.</div></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"41 ","pages":"Article 100249"},"PeriodicalIF":3.3,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145326787","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"An in-depth analysis of commercial, shock, and acoustic-extra-freezing techniques in fruit preservation","authors":"Katrin Oldenburg ,&nbsp;Michael Nelles ,&nbsp;Fabien Schultz ,&nbsp;Leif-Alexander Garbe","doi":"10.1016/j.nfs.2025.100247","DOIUrl":"10.1016/j.nfs.2025.100247","url":null,"abstract":"<div><div>The development of innovative freezing technologies is becoming increasingly important in the food sector to ensure product quality while minimizing nutrient loss and structural degradation. Conventional methods like commercial and shock freezing have known limitations, particularly regarding cell integrity and sensory characteristics. In response, new approaches such as Acoustic Extra Freezing (AEF)—a commercial device that uses “acoustic” elastic waves to influence the crystallization process—are being explored as potential alternatives.</div><div>This study aims to evaluate the impact of the novel AEF technology on the preservation quality of plant-based products, specifically blueberries and grapes. The core objective is to compare AEF with conventional commercial freezing and industrial shock freezing in terms of texture, color, and sensory performance—both after freezing and subsequent thawing.</div><div>Blueberries and grapes were subjected to three freezing techniques: standard commercial freezing, shock freezing, and AEF (Acoustic Extra Freezing). Thawing was conducted using three methods: traditional refrigeration, water bath thawing, and the integrated thawing function of the AEF device. Sensory analyses, texture measurements, and microscopic evaluations were conducted to assess cell integrity and visual appearance post-treatment.</div><div>Fresh fruit samples clearly exhibited superior quality across all parameters (texture, color, and sensory). Among frozen variants, shock freezing preserved sensory and structural properties best. The AEF method, despite its theoretical advantage of producing more uniform ice crystals, did not outperform conventional techniques. In fact, fruits treated with AEF showed more pronounced structural degradation and color migration in the microscopic analysis. Sensory evaluation also revealed off-flavors and texture softening in AEF-treated samples, particularly after thawing with the same system.</div><div>While the AEF technology represents an innovative approach to acoustic-assisted freezing, the current findings suggest that it requires substantial optimization before practical application. The discrepancy between theoretical expectations (e.g., finer ice crystal formation) and experimental outcomes highlights the need for systematic refinement of process parameters. Future studies should focus on optimizing energy input, pulse modulation, and thawing protocols to unlock the full potential of this promising non-thermal preservation technique for high-quality fruit products.</div></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"41 ","pages":"Article 100247"},"PeriodicalIF":3.3,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145418191","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A comparative review on novel-assisted extraction techniques for retrieving protein from some potential plant sources","authors":"Paul Ndubuisi Anyiam ,&nbsp;Suphat Phongthai ,&nbsp;Passakorn Kingwascharapong ,&nbsp;Jaksuma Pongsetkul ,&nbsp;Wanli Zhang ,&nbsp;Young Hoon Jung ,&nbsp;Saroat Rawdkuen","doi":"10.1016/j.nfs.2025.100239","DOIUrl":"10.1016/j.nfs.2025.100239","url":null,"abstract":"<div><div>Global protein demand is rising as populations grow and consumers seek sustainable and nutritious alternatives. Plant-based proteins are favored for their consumer acceptance, lower environmental impact, and health benefits. However, the main challenge in extracting high-quality and functional plant proteins for food applications is to select the most suitable extraction method. Conventional protein extraction methods (acid-alkaline and salt extraction) have several drawbacks. Novel-assisted extraction techniques such as enzyme-assisted, ultrasound-assisted, microwave-assisted, high-pressure-assisted, and pulse electric field-assisted extractions, have proven effective in enhancing the yield of high-quality protein. This review examines recent data on novel protein extraction technologies from six promising plant protein sources under optimized conditions, focusing on their yield, protein quality, and functional properties, as well as mechanisms, drawbacks and future perspectives compared to conventional techniques. The final section explores recent trends in enriching foods with protein isolated from some potential plant sources, highlighting their ability to improve food quality and tackle protein deficiencies. The available data indicate that under optimized conditions, cell-disruptive techniques have the potential to improve protein recovery, and functional properties from plant sources, while minimizing environmental pollution. Given the recent surge in interest in alternative plant-based proteins, this review will offer insights and references for future research and development in plant-based protein processing.</div></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"40 ","pages":"Article 100239"},"PeriodicalIF":4.1,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144518779","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Editorial: Food-to-food fortification: Where food science and nutrition join forces to create locally sustainable and effective nutritional solutions","authors":"Johanita Kruger ,&nbsp;Mario Ferruzzi","doi":"10.1016/j.nfs.2025.100234","DOIUrl":"10.1016/j.nfs.2025.100234","url":null,"abstract":"","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"40 ","pages":"Article 100234"},"PeriodicalIF":3.3,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145095136","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Comparing methods for the analysis of peptides from in vitro digestion for evaluating the digestibility of plant proteins","authors":"Benno F. Zimmermann ,&nbsp;Eva Maria Daniels ,&nbsp;Marieke Katharina Leurs ,&nbsp;Linus Rode ,&nbsp;Ute Schweiggert-Weisz","doi":"10.1016/j.nfs.2025.100240","DOIUrl":"10.1016/j.nfs.2025.100240","url":null,"abstract":"<div><div>In this article, two analytical topics and one nutritional topic are covered. 1. Analytical: the effects of formic acid and trifluoroacetic acid (TFA) at different concentrations in size exclusion chromatography (SEC) for peptide analysis were evaluated. 2. Analytical: three methods for the analysis of peptides after <em>in vitro</em> digestion according to the INFOGEST protocol were compared: photometric quantification after OPA derivatization, SDS–PAGE and SEC. 3. Nutritional: using the most suitable and optimized analytical method, the digestibility of nine protein concentrates from plants and two animal proteins was evaluated.</div><div>The results are as follows: 1. Alternative additives or low TFA concentrations compromise peak resolution. 2. When the digestibility of proteins is evaluated, it is necessary to determine the small peptides that are bioaccessible. This was possible only by SEC. 3. The digestibility of plant proteins – as determined by SEC after <em>in vitro</em> digestion – was found to be in the same range or higher than that of animal proteins.</div></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"40 ","pages":"Article 100240"},"PeriodicalIF":4.1,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144662048","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}