Journal of Food Science最新文献

{"title":"The First Graduating Class of IFT's Editorial Scholars Program","authors":"John Coupland, Meetha James, Mi Jiaqi, Praveen Kumar Sappati, Clay Swackhamer, Ogechukwu Tasie","doi":"10.1111/1750-3841.71548","DOIUrl":"10.1111/1750-3841.71548","url":null,"abstract":"<p>This is the first year of IFT's new professional development initiative designed to support the next generation of editors and reviewers (read more about the program here). One of the highlights has been working with the Early Career Researchers Advisory Board to mentor a select group of Editorial Scholars on issues around peer review, editorial decision making, and academic publishing. We asked the first class of scholars, who will graduate from the program in December, to reflect on what they had learned about peer review from their engagement with the program so far:</p><p></p><p><b>Meetha James</b>: It has been my privilege to be part of the first cohort of the IFT Early Career Research Scholar Program. Among the many things I learned, two stand out as I continue contributing to the scientific community through peer review. First is the need for close attention to detail throughout the review process, from the problem statement and test design to the results and discussion. Second, I learned the importance of writing clear, thoughtful comments to editors. In past reviews, I have always been intentional about providing constructive comments to authors, but this program helped me understand how valuable editor comments can be when I share my point of view on the decision and explain the rationale behind my feedback to support editorial decision‑making. I also truly enjoyed getting to know my mentor and the other program leads, whose guidance and encouragement strengthened my confidence as a reviewer.</p><p></p><p><b>Mi Jiaqi</b>: Before joining the IFT ECR Scholars Program, I saw an editor mainly as a bridge between authors and reviewers—someone who moves manuscripts through peer review and relays comments. Working through submissions with my mentor, paper by paper, changed that view. I learned to read each manuscript not only as a researcher asking whether the science is sound but through an editor's eyes: Does the work fit the journal's aims? Will it serve the readership? Does it strengthen the journal's standards and reputation? An author asks, “Is my paper good?” An editor also asks, “Is this paper right for this journal, at this time?” The hardest lesson was rejection. Having been on the receiving end myself, I hesitated over early rejections, knowing the months of work behind every submission. But I came to see that a careful, timely desk rejection is not unkindness: It protects reviewers' limited time, spares authors a long wait for a likely negative outcome, and lets them find a more suitable home sooner. I now see editorial work not as manuscript logistics but as stewardship of a journal and the community it serves.</p><p></p><p><b>Praveen Kumar Sappat</b>i: Learning Humility Through Reviewing Food Science. Working with my mentor and critically reviewing assigned scientific papers have been among the most valuable learning experiences of my academic journey. Initially, I viewed reviewing mainly as an exercise in identifying errors, ","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 10","pages":""},"PeriodicalIF":4.1,"publicationDate":"2026-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1750-3841.71548","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149178277","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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":"Effects of Zinc Modification on the Antioxidant Activity and Bioaccessibility of Dictyophora indusiata Polysaccharide-Zn Complexes","authors":"Zhixiang He,&nbsp;Tianru He,&nbsp;Shuyue Meng,&nbsp;Yan Zhou,&nbsp;Yucheng Yan,&nbsp;Zhi Luo,&nbsp;Lu Han,&nbsp;Yuelin Wang,&nbsp;Lei Wang,&nbsp;Hao Liang","doi":"10.1111/1750-3841.71539","DOIUrl":"10.1111/1750-3841.71539","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>Polysaccharide-zinc complexes have been investigated as food-derived antioxidants and mineral carriers, but their performance depends on the degree of metal modification. In this study, <i>Dictyophora indusiata</i> polysaccharide (DP)-zinc preparations (DP-Zn) were produced at different initial Zn²⁺:DP feed ratios, and inductively coupled plasma optical emission spectrometry (ICP-OES) quantified the zinc content of optimized DP-Zn-1 as 1.04% (w/w). High-performance anion-exchange chromatography with pulsed amperometric detection (HPAEC-PAD) showed that purified DP contained fucose, galactose, glucose, xylose, and glucuronic acid at a molar ratio of 1.00:6.69:1.85:3.52:2.24. In parallel 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) comparisons, moderate zinc modification (DP-Zn-1) produced the highest radical-scavenging activity, whereas excessive zinc feeding promoted aggregation and reduced activity. Scanning electron microscopy coupled with energy-dispersive X-ray spectroscopy (SEM-EDS) mapping showed Zn distributed across the C/O-rich matrix of DP-Zn-1, while the over-modified precipitate and DP + ZnSO₄ physical mixture displayed distinct morphology and elemental-distribution patterns. In H₂O₂-treated HFF-1 human foreskin fibroblasts, DP-Zn-1 significantly improved cell viability relative to the corresponding Zn²⁺ control and reduced intracellular reactive oxygen species (ROS), although concentration-dependent cytotoxicity was observed at higher doses. During simulated digestion, 47.57% of the zinc became filterable by the end of the gastric stage, leaving 52.43% in the unreleased/non-filterable fraction; filterable zinc reached 49.75% at the end of the intestinal stage. These findings indicate that optimizing zinc modification is necessary to balance radical-scavenging activity, structural accessibility, digestion stability, and safety.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 10","pages":""},"PeriodicalIF":4.1,"publicationDate":"2026-10-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149134386","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":"Table Olive Fermentation: Microbial Ecology, Metabolite Transformation, and Emerging Non-Thermal and Omics-Based Technologies","authors":"Ayşenur Acar,&nbsp;Nihat Akin","doi":"10.1111/1750-3841.71520","DOIUrl":"10.1111/1750-3841.71520","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>Table olive fermentation is a complex microbial process in which lactic acid bacteria and yeasts contribute to the transformation of phenolic compounds, organic acids, and volatile metabolites that influence product quality, safety, and functionality. Fermentation outcomes remain variable because of cultivar characteristics, spontaneous microbial succession, and limited control over microbial and biochemical dynamics. Recent research has therefore shifted toward a more mechanistic understanding of microbial-metabolite interactions and strategies for more reproducible fermentation control. This review critically examines the microbial ecology, phenolic bioconversion, volatile compounds and metabolite formation, and their relationships with table olive quality. Emerging non-thermal technologies, including ultrasound, high hydrostatic pressure, pulsed electric fields, cold plasma, and pulsed light, are evaluated according to their demonstrated and potential roles in microbial modulation, mass transfer, phenolic transformation, and process stability, with particular attention to the strength of table-olive-specific evidence. The review further examines omics and multi-omics approaches for functional microbial characterization and metabolite profiling, together with sensor-based monitoring, artificial intelligence, and machine learning as emerging tools for data-driven fermentation assessment. The evidence indicates that technological maturity varies substantially among emerging approaches and that most omics- and AI-based applications remain more advanced in characterization and classification than in real-time fermentation control. Further development will require integration of strain-resolved microbiology, quantitative metabolite analysis, process monitoring, predictive modelling, and sensory validation under independent pilot- and industrial-scale conditions. Such approaches may support a transition from empirical fermentation toward more reproducible and evidence-based table olive bioprocessing.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 10","pages":""},"PeriodicalIF":4.1,"publicationDate":"2026-10-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1750-3841.71520","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149126058","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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":"Enhanced Cytotoxicity and Mechanistic Responses to Co-Exposure to the Pesticide β-Cypermethrin and the Foodborne Contaminant Ethyl Carbamate in Caco-2 Cells","authors":"Ying Tang,&nbsp;Sun Liang,&nbsp;Huayue Li,&nbsp;Chenbing Tian,&nbsp;Ying Lei,&nbsp;Jiayuan Zhao,&nbsp;Ying Liao","doi":"10.1111/1750-3841.71533","DOIUrl":"10.1111/1750-3841.71533","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>Beta-cypermethrin (β-CYP) is a widely used pyrethroid insecticide, whereas ethyl carbamate (EC) is a processing-derived contaminant in fermented foods. This mechanism-oriented in vitro study examined cellular responses to EC, β-CYP, and their combination in Caco-2 cells; the concentrations were substantially higher than typical dietary exposure and were not intended for quantitative risk assessment. Cell viability, apoptosis, cell cycle, wound closure, and mitochondrial membrane potential (ΔΨm) were evaluated via CCK-8, AO/EB staining, flow cytometry, wound-healing, and JC-1 assays. Network toxicology, molecular docking, RNA sequencing (RNA-seq), and quantitative real-time PCR (qRT-PCR) were integrated to generate mechanistic hypotheses. EC and β-CYP each reduced cell viability, wound closure, and ΔΨm in a concentration-dependent manner. To rigorously determine the interaction type, a 2 × 2 factorial design coupled with two-way ANOVA was employed. Co-exposure exhibited an additive trend for cell viability and cell cycle (G₀/G₁) arrest (interaction <i>p</i> &gt; 0.05), whereas significant synergistic interactions were observed for apoptosis, impaired wound closure, and loss of ΔΨm (interaction <i>p</i> &lt; 0.05). Although CI values for viability were below 1, they were considered only as exploratory references due to extrapolation beyond the observed response range, and were not treated as statistically demonstrated synergism. Bioinformatic analyses implicated stress-response and cell-fate pathways, including PI3K–Akt, MAPK, FoxO, and TGF-β, but do not establish direct target engagement or colorectal cancer causation. Overall, co-exposure enhanced Caco-2 cell injury under the tested conditions. These findings support further mixture-toxicity studies at exposure-relevant concentrations but cannot be directly extrapolated to human dietary risk.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 10","pages":""},"PeriodicalIF":4.1,"publicationDate":"2026-10-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149126343","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":"Process-Induced Modifications in Total Soluble Matter, Antioxidant Activity, Metabolomic Profile, and Microstructure of Turmeric (Curcuma longa L.) Extracts Under Ultrasound-Assisted Ethanol Extraction","authors":"Nair Chithra Harinarayanan,&nbsp;Kyo-Yeon Lee,&nbsp;Hee Su Yoon,&nbsp;Semin Park,&nbsp;Dong-Won Bae,&nbsp;Sung-Gil Choi","doi":"10.1111/1750-3841.71551","DOIUrl":"10.1111/1750-3841.71551","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>This study investigated the effects of ultrasound-assisted extraction (UAE), ethanol concentration (0%, 20%, 50%, 80%, and 99.5%), temperature (30°C, 50°C, and 70°C), and time on turmeric extraction by analyzing total soluble matter (TSM), antioxidant activity, and metabolomic profiles using ultra-performance liquid chromatography (UPLC)-QTOF-MS and multivariate analysis. TSM generally increased with temperature and ethanol concentration, reaching its highest value at 50% ethanol and 70°C (20.44 g/100 g); under these conditions, TSM plateaued by 60 min and remained stable up to 200 min. Four-way analysis of variance (ANOVA) confirmed significant condition-dependent effects on TSM, whereas the UAE–CE (conventional extraction) differences in antioxidant activity were primarily associated with ethanol concentration (<i>p</i> &lt; 0.001). UAE generally produced higher TSM and antioxidant activities than CE, with the greatest improvement observed at 30°C and intermediate ethanol concentrations (50%–80%). Representative scanning electron microscopy and quantitative image analysis demonstrated that extensive structural disruption with 99.5% ethanol caused severe surface opening but did not achieve the highest TSM, whereas UAE with 80% ethanol induced moderate tissue permeabilization and more complex boundary morphology, yielding superior extraction performance. Heatmap and principal component analysis (PCA) analyses revealed solvent- and method-dependent variation in metabolite profiles. Qualitatively, UAE at 30°C recovered a comprehensive curcuminoid and lipid profile comparable to CE at the same temperature. Following rigorous false discovery rate (FDR) correction, statistically significant differences were restricted to a limited compound subset, demonstrating that UAE maintains overall metabolic integrity under mild thermal conditions. Ultimately, these findings support the potential of low-temperature UAE parameters for efficient recovery of functional turmeric bioactives.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 10","pages":""},"PeriodicalIF":4.1,"publicationDate":"2026-10-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149126341","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":"Plasma-Activated Water Primes Black Rice Starch for Amplified Hydrothermal Modification: Structural Insights and Enhanced Digestibility","authors":"Raphael Lucas Jacinto Almeida,&nbsp;Newton Carlos Santos,&nbsp;João Vitor Fonseca Feitoza,&nbsp;Iêda Letícia de Souza Ferreira,&nbsp;Raphael da Silva Eduardo,&nbsp;André Miranda da Silva,&nbsp;Cecilia Elisa Sousa Muniz,&nbsp;Ellen Cristina Nabiça Rodrigues,&nbsp;Alison Bruno Borges de Sousa,&nbsp;Lícia Amazonas Calandrini Braga,&nbsp;Adriano Cesar Calandrini Braga,&nbsp;Victor Herbert de Alcântara Ribeiro,&nbsp;Ynis Thaciane Felix da Silva,&nbsp;Martha Maria Gomes Nóbrega,&nbsp;Ana Carla Oliveira de Brito,&nbsp;Virgínia Mirtes de Alcantara Silva","doi":"10.1111/1750-3841.71534","DOIUrl":"10.1111/1750-3841.71534","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>This study evaluated the ability of plasma-activated water (PAW) to modulate black rice starch response to autoclaving. Six formulations were prepared: native starch (Native), starch treated with PAW for 30 or 60 min (P30, P60), starch autoclaved only (AC), and starch subjected to PAW for 30 or 60 min prior to autoclaving (P30AC, P60AC). PAW pretreatment intensified autoclaving-induced depolymerization, as reflected by pronounced reductions in the hydrodynamic radius (Rh) of amylose and amylopectin chains. This molecular breakdown was accompanied by a redistribution of linear glucan chains toward shorter fractions (DP 6–12 increasing to 20.17%) and a decrease in apparent amylose content (up to 16.76%). Solubility increased nearly fivefold in P60AC (31.57%), while relative crystallinity declined from 25.18% to 19.68%, indicating partial loss of ordered lamellae. Gelatinization enthalpy (ΔH) was markedly reduced to 5.32 J g⁻¹, and pasting viscosities were strongly suppressed. Morphological analysis revealed progressive granule swelling, with average diameter increasing from 6.89 µm (native) to 12.50 µm (P60AC), reflecting extensive structural disorganization and granule fusion induced by the combined action of PAW and autoclaving. Regarding freeze-thaw stability, combined treatments exhibited the lowest syneresis values throughout five cycles, indicating superior gel water retention capacity. The results demonstrate that PAW acts as an effective non-thermal priming step that amplifies the structural and functional impact of autoclaving on black rice starch, offering a sustainable approach for tailoring starch properties with enhanced digestibility and improved gel stability.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 10","pages":""},"PeriodicalIF":4.1,"publicationDate":"2026-10-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13644908/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149126383","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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":"Evaluation of the Effects of Psyllium Husk on the Physicochemical Properties and In Vitro Protein Digestibility of Chicken Myofibrillar Proteins at Various NaCl Concentrations.","authors":"Ji Seon Choi, Koo Bok Chin","doi":"10.1111/1750-3841.71543","DOIUrl":"10.1111/1750-3841.71543","url":null,"abstract":"<p><p>Reducing salt while maintaining meat product quality is important, and psyllium husk may help preserve quality and protein digestibility. This study was conducted to evaluate how the addition of psyllium husk powder (PHP) affects the rheological properties of chicken myofibrillar protein (MP) at various NaCl concentrations. Additionally, an in vitro digestion model was applied to evaluate the effects of PHP on protein digestibility. As NaCl increased, the viscosity of MP increased, and the addition of PHP further increased viscosity. The hydrophobicity increased with higher NaCl levels. However, the addition of PHP reduced the protein surface hydrophobicity within a given NaCl level. SH groups decreased while S-S groups increased as NaCl levels increased, and at a given NaCl level, the addition of PHP promoted the conversion of SH groups into S-S groups. Regardless of the NaCl level, adding PHP resulted in a stronger biopolymer band in the SDS-PAGE gel. The cooking yield and gel strength, which decreased with the NaCl level, were improved by the addition of PHP. In vitro digestion showed that PHP addition reduced protein digestibility in 0.15 M NaCl MP gels, had no effect at 0.30 M NaCl, and increased the digestibility at 0.45 M NaCl. Thus, the addition of PHP can improve the rheological properties of MP gels at lower NaCl levels, but may have different effects on protein digestibility depending on the NaCl level. PRACTICAL APPLICATIONS: These findings provide valuable insights for the meat processing industry, supporting the development of low-sodium meat products with improved digestibility, product quality, and overall product quality.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 10","pages":"e71543"},"PeriodicalIF":4.1,"publicationDate":"2026-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149134429","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":"Natural Deep Eutectic Solvent for Extracting Antioxidants From Spent Coffee Grounds and Improving Stability of Chlorogenic Acid Against Heat and Light Stress.","authors":"ChaeWon Hong, SeHyeok Kim, JaeHwan Lee","doi":"10.1111/1750-3841.71573","DOIUrl":"https://doi.org/10.1111/1750-3841.71573","url":null,"abstract":"<p><p>Spent coffee grounds (SCG), by-products of the coffee brewing process, are rich sources of bioactive compounds having antioxidant properties. This study evaluated the potential of natural deep eutectic solvent (NaDES) as an eco-friendly solvent to extract antioxidants from SCG and improve their stability. Twenty-nine types of NaDES were prepared to evaluate extraction capability, while the storage stability of chlorogenic acid in selected NaDES was monitored under 60°C thermal and light conditions. Proline-based NaDES systems with lactic or citric acid showed the highest extraction efficiency, significantly enhancing antioxidant activity, total phenolic content, and chlorogenic acid content compared to deionized water (DW). Under thermal stress and riboflavin photosensitization, chlorogenic acid in NaDES extracts decomposed by only 3.9%-11.4% and 7.3%-11.3%, whereas the DW extract exhibited 36.3% and 74.5% degradation, respectively. Therefore, NaDES is a promising alternative to conventional solvents for phenolic recovery from SCG, utilizing robust hydrogen-bond networks to substantially increase compound stability. PRACTICAL APPLICATIONS: This study evaluates the potential of extracting antioxidants and eco-friendly upcycling by using natural deep eutectic solvent from discarded spent coffee grounds. This solvent not only increases extraction efficiency but also effectively prevents major antioxidants from being destroyed by heat and light. This natural extract has potential for future applications as an additive in functional foods, beverages, and cosmetics and can help maintain quality by preventing the loss of active ingredients during processing and distribution of products.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 10","pages":"e71573"},"PeriodicalIF":4.1,"publicationDate":"2026-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149214771","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":"Starch Characteristics of Popcorn Endosperms With Different Flake Patterns.","authors":"Weijia Ma, Linlin Li, Min Zhu, Jianzhou Qu, Xuemei Zhong","doi":"10.1111/1750-3841.71540","DOIUrl":"https://doi.org/10.1111/1750-3841.71540","url":null,"abstract":"<p><p>Popcorn flake pattern is an important processing trait, but the role of endosperm starch development in the formation of different flake patterns remains unclear. Two popcorn hybrids with contrasting and representative flake patterns, SN16 (spherical-flake) and SN27 (butterfly-flake), were selected for comparative analyses of kernel morphology, popping characteristics, starch accumulation, starch biosynthesis-related enzyme activities, starch granule development, and starch physicochemical properties during grain filling. SN27 (butterfly-flake) showed a higher popping expansion ratio (30.0 vs. 25.0 times) and a higher kernel length-to-width ratio (1.4 vs. 1.3) than SN16 (spherical-flake), suggesting that elongated kernel shape may favor anisotropic expansion and contribute to the butterfly pattern. At maturity, compared with SN16, SN27 had 12.5% lower total starch content (51.3% vs. 58.6%) and 17.2% lower amylopectin content (41.0% vs. 49.5%), but 13.2% higher amylose content (10.3% vs. 9.1%). Differences in starch granule development were particularly evident in the outer endosperm, where SN27 exhibited smaller and more polygonal starch granules. SN16 also showed generally higher activities of starch biosynthesis-related enzymes (adenosine diphosphate glucose pyrophosphorylase [AGP], soluble starch synthase [SSS], starch branching enzyme [SBE], debranching enzyme [DBE]) during grain filling, consistent with its greater starch and amylopectin accumulation. These results suggest that the contrasting flake patterns of SN16 and SN27 are associated with coordinated differences in kernel morphology, starch accumulation, and endosperm starch structural characteristics rather than a single factor. Further validation using a broader range of popcorn genotypes is required.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 10","pages":"e71540"},"PeriodicalIF":4.1,"publicationDate":"2026-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149178269","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":"A Novel Ketchup Formulation Enriched With Concentrated Shalgam Juice (Fermented Black Carrot Beverage): Enhanced Sensory Quality and Bioactive Content Without Compromising Color or Textural Quality.","authors":"Batuhan Gürs, Ahmet Emirmustafaoğlu, Derya Atalay","doi":"10.1111/1750-3841.71553","DOIUrl":"https://doi.org/10.1111/1750-3841.71553","url":null,"abstract":"<p><p>This study aimed to enhance the nutritional, functional, and sensory properties of ketchup by incorporating traditional fermented Turkish shalgam juice. Five ketchup formulations were prepared using concentrated shalgam juice and concentrated tomato puree at ratios of 0:100 (S0), 25:75 (S25), 50:50 (S50), 75:25 (S75), and 100:0 (S100). Their physicochemical, textural, rheological, bioactive, and sensory properties were evaluated. The addition of shalgam juice significantly increased firmness, consistency, and antioxidant activity (AA) (p < 0.05). In contrast, it significantly decreased cohesiveness, viscosity index, and l-ascorbic acid content (p < 0.05). Total phenolic content exhibited an increasing trend. No serum separation was observed in any of the samples. All ketchup samples containing shalgam juice exhibited non-Newtonian behavior and a viscoelastic, solid-like structure. Sensory evaluation showed that S50 had the highest color-appearance score, whereas S25 had the highest scores for texture-consistency, taste-odor, and overall liking. S50 ranked second for taste-odor and overall liking, followed by S0. S50 and S0 did not differ significantly except in color-appearance (p > 0.05). Sensory scores decreased above 50% shalgam juice substitution, with S100 showing the lowest scores. Ketchup formulated with up to 50% concentrated shalgam juice was sensorially acceptable and showed improved functional properties. At 50% replacement, FRAP value increased significantly by 48.1% (p < 0.05), whereas ABTS and CUPRAC values increased by 23.1% and 9.6%, respectively, without significant differences. Total monomeric anthocyanin content increased from 0 to 17.17 mg/kg (p < 0.05). These findings highlight the potential of shalgam juice as a functional ingredient for the development of ketchups with enhanced bioactive and sensory characteristics.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 10","pages":"e71553"},"PeriodicalIF":4.1,"publicationDate":"2026-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149147319","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}