Journal of Food Science最新文献

{"title":"Green Synthesized Selenium Nanoparticles Enhance Postharvest Nutritional Quality and Anti-Browning Capacity of Pleurotus ostreatus (Oyster Mushroom).","authors":"Yu Lei, Haowan Xu, Qingxia Shi, Siqing Guan, Zeyu Xie, Jie Tang, Yingmei Tao, Zhenhua Jia, Mengjuan Pan","doi":"10.1111/1750-3841.71361","DOIUrl":"10.1111/1750-3841.71361","url":null,"abstract":"<p><p>This study synthesized selenium nanoparticles (SeNPs) using the leaf extract of Cinnamomum longepaniculatum. The extract composition was identified by GC-MS, and the nanoparticles were characterized by UV-vis, SEM, EDX, and FTIR. Three pre-harvest spray treatments of SeNPs at concentrations of 2.5, 5, and 10 mg/L were applied, with water as the control, to investigate their effects on the postharvest quality and browning of Pleurotus ostreatus. The results show that the leaf extract contains more than 13 compounds that can act as reducing and stabilizing agents. The synthesized SeNPs are spherical with an average particle size of 59.32 nm, a polydispersity index of 0.1029, and a ζ-potential of -23.65 mV, and their surface is coated with an organic layer containing carbon and oxygen. Pre-harvest spraying of SeNPs improves the postharvest quality of oyster mushrooms, with the 5 mg/L treatment showing the optimal effect. After 15 days of storage, this treatment group exhibits significantly higher contents of total sugar, soluble protein, total phenols, flavonoids, and ascorbic acid compared to the control. It also maintains higher mushroom lightness (L*), suppresses polyphenol oxidase activity, enhances antioxidant enzyme activity and free radical scavenging capacity, and reduces malondialdehyde content. In summary, pre-harvest spraying of SeNPs effectively improves the postharvest quality and delays browning in P. ostreatus, providing a theoretical and technical basis for oyster mushroom preservation and the high-value utilization of C. longepaniculatum resources.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 9","pages":"e71361"},"PeriodicalIF":4.1,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13551409/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148904641","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":"Fermentation as a Functionalization Tool: Unlocking Agro-Food Residue Carbohydrates for Future Food Matrices.","authors":"Songyu Wang, Kefan Ouyang, Qiang Zhao","doi":"10.1111/1750-3841.71471","DOIUrl":"https://doi.org/10.1111/1750-3841.71471","url":null,"abstract":"<p><p>Agro-food industrial residues (AFIRs) represent an underutilized source of recalcitrant carbohydrates, with food applications limited by poor hydration and sensory properties. Current physical or chemical processing strategies, however, are insufficient to achieve precise modulation, thereby creating a critical gap between residue availability and food applicability. This review reconceptualizes fermentation as a functionalization tool to transform these residues into high-value ingredients within a circular bioeconomy, specifically to address this gap. Their physicochemical targets can be categorized into carbohydrate biotransformation: structural deconstruction of insoluble fibers, molecular tailoring of soluble fibers, and nutritional modification of starches. Integrating process engineering with enzymatic mechanisms demonstrates the use of microbial systems for targeted modulation of rheology, porosity, and bioactivity. This review further examines how these functionalized carbohydrates can serve as texturizers in plant-based foods and as components in cellular agriculture, including alternative carbon sources and edible scaffolds for cultivated meat. While scalability and regulatory challenges persist, synthetic microbial consortia combined with precision bioprocessing enable strategic carbohydrate engineering that transforms agricultural side-streams into sustainable inputs for food production, thereby offering a practical route toward a circular bioeconomy.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 9","pages":"e71471"},"PeriodicalIF":4.1,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149014949","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":"Varietal Compounds in Grapes: A Comprehensive Review.","authors":"Daniela Fonseca, Nuno Martins, Raquel Garcia, Maria João Cabrita","doi":"10.1111/1750-3841.71495","DOIUrl":"https://doi.org/10.1111/1750-3841.71495","url":null,"abstract":"<p><p>Volatile compounds are major determinants of grape aroma, varietal typicity, and sensory quality. This review critically summarizes current knowledge on grape varietal volatile compounds, with emphasis on their structural diversity, biosynthetic origin, sensory relevance, and analytical characterization. The evidence reviewed indicates that grape aroma potential results from the combined influence of cultivar-dependent metabolism, precursor availability, berry development, environmental conditions, and viticultural practices. Terpenes and C₁₃-norisoprenoids are key contributors to varietal aroma because they impart characteristic sensory notes, including floral, fruity, and citrus notes, which contribute to the aromatic identity and typicity of grape cultivars. Their accumulation in grape berries is controlled by the activity of specific biosynthetic pathways and by the formation and transformation of aroma precursors, which can be further modulated by climate, vineyard management, and grape maturity. Therefore, understanding the biochemical and environmental regulation of these compounds is essential for interpreting varietal aroma expression and improving the flavor quality of grapes. Advances in extraction and analytical methodologies have improved the characterization of grape volatile profiles and aroma precursors in complex matrices. However, differences in sample preparation, extraction procedures, and quantification approaches still limit comparability among studies. Greater methodological harmonization, together with the integration of biochemical, environmental, and compositional data, is therefore needed to better assess grape aroma potential and support strategies for improving grape and wine quality. This review provides a scientific basis for researchers, winegrowers, and winemakers seeking to understand and manage grape varietal volatile composition.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 9","pages":"e71495"},"PeriodicalIF":4.1,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148987330","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":"Zein/Gum Arabic Nanoparticles for Cinnamaldehyde Delivery: Enhanced Antifungal Performance and Bread Shelf Life Extension.","authors":"Mônia Sartor, Vanessa Teixeira da Rosa, Laura Smaniotto Nascimento, Alisson Steffli Thill, Fabiano Bernardi, Flávio Fonseca Veras, Juliane Elisa Welke","doi":"10.1111/1750-3841.71488","DOIUrl":"10.1111/1750-3841.71488","url":null,"abstract":"<p><p>Bread is highly susceptible to fungal spoilage, which limits its shelf life. The increasing interest in preservation strategies based on naturally derived antifungals is constrained by the instability of compounds such as cinnamaldehyde, the main component of cinnamon essential oil. This study evaluated cinnamaldehyde-loaded zein/gum arabic nanoparticles for bread preservation, focusing on physicochemical characterization, antifungal activity, in situ performance, and storage stability. The particles, prepared by antisolvent precipitation, showed a mean particle diameter in the nanometric range (∼255 nm), a narrow size distribution (polydispersity index < 0.2), good colloidal stability (zeta potential -21.8 mV), and suitable encapsulation efficiency (71%). Scanning electron microscopy (SEM) analyses revealed spherical particles with smooth and compact surfaces. Fourier transform infrared spectroscopy (FTIR) and thermogravimetric analysis (TGA) confirmed the incorporation of cinnamaldehyde and the enhanced stability of the compound within the polymeric matrix. Small-angle x-ray scattering (SAXS) indicated nanoscale domains consistent with cinnamaldehyde incorporation, whereas x-ray photoelectron spectroscopy (XPS) confirmed surface zein, supporting encapsulation. Encapsulation maintained or enhanced antifungal activity against Penicillium citrinum, Penicillium roqueforti, Aspergillus niger, and Aspergillus flavus, particularly at subinhibitory concentrations. In situ assays showed a marked delay in fungal growth and reduced contamination in bread treated with encapsulated cinnamaldehyde compared with the cinnamaldehyde control dispersion and untreated bread. Storage studies demonstrated that refrigeration preserved nanoparticle stability and antifungal activity for up to 180 days. Overall, zein/gum arabic nanoparticles provided a stable delivery system for cinnamaldehyde, enabling sustained antifungal performance in bread and offering a promising strategy for controlling fungal spoilage and extending shelf life.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 9","pages":"e71488"},"PeriodicalIF":4.1,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13579503/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148975465","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":"Fermentation of Lily Waste With an Autochthonous Bacillus velezensis Strain: Structural Modification and Functional Enhancement of Dietary Fiber.","authors":"Hui Ma, Zhenghang Xu, Erhu Li","doi":"10.1111/1750-3841.71489","DOIUrl":"https://doi.org/10.1111/1750-3841.71489","url":null,"abstract":"<p><p>The processing of edible lily generates substantial waste, including root remnants, fibrous roots, and bulb fragments, the improper disposal of which poses significant environmental risks. Consequently, the effective valorization of these by-products represents a critical challenge. In this study, a high cellulase-producing strain of Bacillus velezensis was isolated from lily bulbs, and its enzymatic capacity was harnessed to convert insoluble dietary fiber (IDF) present in lily waste into soluble dietary fiber (SDF), which is more readily absorbed by the human body. The results revealed that the SDF content increased from 6.49% to 13.92%, accompanied by elevated levels of functional monosaccharides, including fucose, galactose, and mannose. SEM and FT-IR analyses demonstrated that the fermentation process disrupted the dense microstructure of the dietary fiber and gave rise to a honeycomb-like morphology. Thermogravimetric analysis (TGA) and x-ray diffraction (XRD) data further indicated that the crystallinity of the treated dietary fiber increased from 13.08% to 20.18%. Moreover, the functional properties-specifically the hypoglycemic and hypolipidemic effects-as well as the antioxidant activity of the fermented fiber were superior to those of the untreated counterpart. These findings demonstrated that treatment of lily waste with B. velezensis effectively modified the structural and functional attributes of dietary fiber, thereby enhancing the utilization value of lily processing by-products.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 9","pages":"e71489"},"PeriodicalIF":4.1,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149014930","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":"Comparative Evaluation of Drying-Induced Changes in Selected Edible Brown Seaweed Powders.","authors":"Guru Raj Pejavara Narayana, Suresh Kumar Kalakandan, Amudhasurabi Annamalai, Hema Vincent, Pratibha Singh","doi":"10.1111/1750-3841.71459","DOIUrl":"10.1111/1750-3841.71459","url":null,"abstract":"<p><p>This research assessed the impact of oven drying (40°C, 50°C, and 60°C) and freeze-drying on the drying characteristics, nutritional makeup, functional traits, color, and microstructure of Sargassum wightii, Zonaria variegata, and Padina boergesenii. Moisture extraction occurred primarily during the falling-rate phase, and the Midilli-Kucuk model accurately represented the drying kinetics, with high R² values (0.9965 to 0.9978). Fresh samples had elevated moisture content (79.05 ± 0.55% to 88.02 ± 0.53%), which dropped to below 9% after drying. Freeze-dried samples exhibited the least residual moisture (7.88 ± 0.11% to 7.98 ± 0.13%) and demonstrated superior retention of protein, pigments, and rehydration characteristics. The protein content in freeze-dried Sargassum wightii was 21.96 ± 0.24%. In contrast, the levels of fucoxanthin and chlorophyll were relatively higher (ranging from 2.34 ± 0.06 to 2.84 ± 0.08 mg/g DW and reaching up to 4.34 ± 0.11 mg/g DW, respectively). The freeze-dried samples exhibited the highest rehydration ratios (5.18 ± 0.13 to 5.64 ± 0.15). In comparison, drying in an oven at 60°C enhanced techno-functional attributes, including water absorption capacity (3.42 ± 0.15 to 3.82 ± 0.18 g/g), swelling power (6.36 ± 0.30 to 7.06 ± 0.34 g/g), and dispersibility (80.24 ± 2.82%). Color analysis and microscopic examinations showed increased structural collapse and pigment deterioration in oven-dried samples, while freeze-drying preserved a more porous and intact structure. In general, freeze-drying proved to be superior for maintaining nutritional and structural quality, whereas moderate oven drying improved functional traits beneficial for food and nutraceutical uses.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 9","pages":"e71459"},"PeriodicalIF":4.1,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13579508/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148975371","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":"Emerging Technologies in Processing of Edible Insects: Innovations in Safety Assurance and Quality Enhancement of Insect Protein-Based Food Products.","authors":"Siddaraju Anusha, Pradeep Singh Negi","doi":"10.1111/1750-3841.71492","DOIUrl":"https://doi.org/10.1111/1750-3841.71492","url":null,"abstract":"<p><p>The rise in the global population and increased awareness of sustainable protein sources have led to a surge in the expansion of edible insects. Edible insects are an eco-friendly, protein-rich substitute for conventional animal proteins. However, the wide acceptance of edible insects remains limited due to numerous concerns about food safety, shelf-life stability, and consumer acceptability. This review explores recent technological advancements in insect processing that address these critical challenges. Novel and advanced food processing approaches such as high-pressure processing, pulsed electric field, cold plasma, and ultrasonication have demonstrated potential to enhance microbial safety, improve physicochemical properties, and increase nutrient bioavailability. In addition, these innovative processing strategies have shown a positive effect on extending the shelf life of insect-based products. These processing methods positively influence sensory attributes by altering the techno-functional properties of insects and improving the texture of edible insect-enriched products, ultimately enhancing consumer perception. These innovative methods offer promising pathways to transform edible insects into safe, shelf-stable, and sensory-acceptable insect-enriched food products. The review also focuses on the current challenges and outlines future research directions needed to scale up processing technologies and improve market acceptance of insect-based food products.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 9","pages":"e71492"},"PeriodicalIF":4.1,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149001006","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":"Microwave-Assisted DES Extraction Enhances Functional Properties, In Vitro Digestibility and Bioactivities of Auxenochlorella Protein and Its Digests.","authors":"Zhenhua Shen, Han Wang, Jue Zhou, Wenwen Luo, Zhanmei Jiang, Munkh-Amgalan Gantumur","doi":"10.1111/1750-3841.71500","DOIUrl":"https://doi.org/10.1111/1750-3841.71500","url":null,"abstract":"<p><p>Microalgal proteins are emerging as sustainable alternatives to conventional protein sources, but recalcitrant cell walls hinder their efficient and green extraction. The effects of microwave-assisted deep eutectic solvent (DES) extraction (MADE) on functional properties and biological activities of Auxenochlorella pyrenoidosa proteins (CPPs) were evaluated in comparison with conventional DES extraction and water bath-assisted DES extraction (WADE). Compared with conventional DES extraction, both MADE and WADE significantly improved the extraction efficiency, solubility, foaming capacity, and emulsifying activity of CPPs, as well as the biological activities of their digests (p < 0.05). Notably, MADE-treated CPPs exhibited superior performance, compared with WADE-treated CPPs across all evaluated properties at identical extraction times ranging from 30 to 120 min. MADE enhanced the extraction efficiency of CPPs by 15.20% and 10.86% relative to WADE at 60 and 90 min, respectively. SDS-PAGE analysis revealed that both MADE- and WADE-treated CPPs showed protein bands corresponding to molecular weights of approximately 190 and 54 kDa, along with a low-molecular-weight fraction below 10 kDa. Principal component analysis combined with heatmap analysis showed that MADE at 120 min yielded the optimal CPPs with the best functional properties and biological activities. These results highlight the potential of CPPs as multifunctional ingredients for functional food and nutraceutical applications. PRACTICAL APPLICATIONS: This study shows that MADE is a fast, efficient method for protein recovery from the microalga Auxenochlorella pyrenoidosa, yielding more than twice as much protein as conventional DES extraction. Because the recovered protein exhibits good foaming and emulsifying properties and its digestion products remain bioactive, these CPPs offer food manufacturers a sustainable, algae-based ingredient and a source of bioactive compounds for application in beverages, baked goods, dairy alternatives, dressings, and functional foods.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 9","pages":"e71500"},"PeriodicalIF":4.1,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149035802","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":"Comparative Effect of Physical Field Processing Techniques on Soybean Protein Digestibility and Probiotic Bile Acid Metabolism.","authors":"Miaoping Wang, Zikuan Zhao, Miao Zhou, William Kwame Amakye, Jiaoyan Ren","doi":"10.1111/1750-3841.71478","DOIUrl":"https://doi.org/10.1111/1750-3841.71478","url":null,"abstract":"<p><p>Food processing is essential for ensuring food safety, as it can alter protein structure and digestive properties, regulate the bioavailability of dietary nitrogen, and further affect gut probiotics. In this study, three physical field processing methods, namely far-infrared radiation heating, hot-air convection heating, and microwave dielectric heating, were used to systematically investigate the structure-activity relationship of processing-induced changes in protein structure and digestive characteristics on the proliferation and bile acid metabolism of Lacticaseibacillus paracasei 207-27 (LP27) and Bifidobacterium breve 207-1 (BB1). The results showed that microwave treatment increased soybean protein digestibility (35.59 ± 0.57%), whereas convection heating (27.32 ± 0.39%) and infrared heating (24.09 ± 0.38%) decreased it. Soybean protein treated with microwave had a higher surface hydrophobicity (142.46 ± 6.49 H_o), which was significantly higher than that of the infrared treatment (96.50 ± 3.54 H_o) and the convection heating (50.54 ± 4.28 H_o). Microwave heating enhanced the prebiotic potential of soy protein thereby supporting higher growth and bile acid metabolism in both probiotic strains. Soy protein-treated with convection heat showed potential for restoring bile acid metabolism in BB1 but not in LP27. Infrared treatment was effective for enhancing bile acid metabolism in LP27 but inconsistent in BB1. The study highlights a practical strategy for adapting heat processing techniques to enhance the prebiotic potential of plant proteins for mediating strain-specific probiotic bile acid metabolism and gut health.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 9","pages":"e71478"},"PeriodicalIF":4.1,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149035738","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":"Green Extraction Techniques for Recovering Polyphenols From Cocoa Bean Shells for Application in Food Processing: A Systematic Review.","authors":"Joy Chinenye Mba, Leda Atílio Pita, Helen Obioma Agu, Chioke Amaefuna Okolo, Carmen Sílvia Fávaro-Trindade","doi":"10.1111/1750-3841.71433","DOIUrl":"10.1111/1750-3841.71433","url":null,"abstract":"<p><p>Cocoa bean shells (CBSs), a by-product of cocoa processing, are an underutilized source of bioactive polyphenols with strong potential for functional food applications. Although several studies and reviews have investigated polyphenol extraction techniques, gaps remain in consolidating findings, optimizing extraction conditions, and understanding the synergistic effects of combined green extraction methods under comparable conditions. This systematic review critically evaluates environmentally sustainable approaches for maximizing polyphenol recovery from CBS for food applications. Literature searches were conducted in Web of Science, Scopus, and PubMed, and studies were selected according to the PICOS (population, intervention, comparison, outcomes, and study design) framework and PRISMA (Preferred Reporting Items for Systematic Reviews and Meta-Analyses) guidelines. Thirty-six articles published between 2010 and 2025 across 15 countries were included. The findings showed that green extraction technologies generally demonstrated higher polyphenol recovery, enhanced the stability and antioxidant activity of the recovered polyphenols, reduced extraction time, and lowered solvent consumption under optimized extraction conditions. However, combining green extraction techniques did not significantly increase total phenolic content compared with single-technique approaches, suggesting that process intensification does not always improve extraction efficiency. Considerable variability in reported total phenolic content was observed in the reviewed papers due to differences in extraction conditions, solvent systems, and reporting units. Overall, CBS demonstrated strong potential as a sustainable source of polyphenols, while green extraction technologies provide a promising strategy for valorizing CBS into high-value ingredients for functional foods, nutraceuticals, and natural preservatives.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 9","pages":"e71433"},"PeriodicalIF":4.1,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13572784/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148962796","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}