Journal of Food Science最新文献

{"title":"Correction to \"Kokumi Peptides in Salt Reduction: Preparation, Evaluation Methods, Perceptual Mechanisms, and Prospects for Food Applications\".","authors":"","doi":"10.1111/1750-3841.71386","DOIUrl":"https://doi.org/10.1111/1750-3841.71386","url":null,"abstract":"","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 8","pages":"e71386"},"PeriodicalIF":4.1,"publicationDate":"2026-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13495113/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148786251","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":"Improving the Antioxidant Activity and Consumer Acceptance of Rice Snacks Fortified With Barley.","authors":"Il Sook Choi, Eun Jung Kwak","doi":"10.1111/1750-3841.71302","DOIUrl":"https://doi.org/10.1111/1750-3841.71302","url":null,"abstract":"<p><p>Although ricebased snacks are popular, they are primarily composed of refined starch and often lack dietary fiber and bioactive compounds. Barley is rich in these compounds; however, its incorporation into rice-based products often results in undesirable changes in physicochemical and sensory properties. Therefore, this study aimed to evaluate the effects of barley fortification on physicochemical properties and antioxidant activities, as well as consumer acceptance of rice snacks to identify an appropriate barley percentage. Rice snacks containing different barley percentages (0%, 20%, 40%, 60%, 80%, and 100%) were analyzed for physicochemical properties, phenolic composition, antioxidant activities, and consumer acceptance. Total phenolics, flavonoids, and phenolic acids, as well as antioxidant activities (DPPH, ABTS, FRAP, and reducing power) increased significantly with increasing barley percentage. Ferulic acid was identified as the predominant free phenolic compound, ranging from 41.77 to 116.99 µg/g. The increase in phenolic acids in rice snacks with higher barley percentages may be associated with release of bound phenolics during high-temperature, short-time processing, as well as concentration effects due to moisture loss. Consumer acceptance was highest at barley percentages between 40 and 60% (6.21-6.49), although further increases in barley percentage negatively affected textural and sensory attributes, including hardness and color. In conclusion, increasing barley percentage enhances the phenolic composition and antioxidant activities of rice snacks, with changes in physicochemical and sensory attributes. A barley percentage range of 40%-60% appears to provide an appropriate balance between functional enhancements and consumer acceptance. PRACTICAL APPLICATIONS: This study provides a practical formulation for manufacturing nutrient-enriched rice snacks by identifying that a 40-60% barley fortification range provides an optimal balance between antioxidant functionality and high consumer acceptance. These findings can be directly utilized by the snack food industry to develop health-oriented functional grain products with improved phenolic composition and enhanced sensory attributes.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 8","pages":"e71302"},"PeriodicalIF":4.1,"publicationDate":"2026-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13490968/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148786268","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":"Soybean Hull Fermentation Into Tempe Modifies Dietary Fibre Composition and Improves In Vitro Antidiabetic Properties.","authors":"Ayu Putri Gitanjali Prayudani, Made Astawan, Uswatun Hasanah, Tutik Wresdiyati, Fitriyono Ayustaningwarno","doi":"10.1111/1750-3841.71402","DOIUrl":"10.1111/1750-3841.71402","url":null,"abstract":"<p><p>Soybean (Glycine max) processing generates large quantities of soybean hulls that are often underutilized despite their high dietary fiber content. However, the predominance of insoluble fiber, low solubility, poor palatability, and limited physiological functionality restrict their application in food formulations. Fermentation is a promising approach to improve the nutritional and functional properties of legumes, yet its effects on soybean hulls remain unclear. This study evaluated the effects of fermentation during tempe processing, including spontaneous lactic acid bacteria fermentation (SHL) and Rhizopus-inoculated fermentation/soybean hull tempe (SHT), on the physicochemical, prebiotic, and in vitro antidiabetic properties of soybean hulls compared with an unfermented control (SHC). Fermentation significantly increased protein content (23.33% in SHC to 29.78% and 30.27% in SHL and SHT, respectively) while reducing carbohydrate content (62.95% to 53.86% and 56.88%). Soluble dietary fiber and viscosity also increased, accompanied by disrupted and porous fiber structures observed through scanning electron microscopy. These modifications improved the in vitro antidiabetic potential, as indicated by higher glucose adsorption capacity (0.63 to 0.78 and 1.04 g/g) and stronger inhibitory activities against α-amylase (55.51% to 74.34% and 78.42%) and α-glucosidase (52.74% to 52.98% and 57.61%). Fermented soybean hulls also exhibited positive prebiotic activity by selectively promoting the growth of Lactobacillus paracasei LPC-37 while limiting Escherichia coli ATCC 25922 proliferations, with SHT showing the highest prebiotic activity score. These findings demonstrate that traditional fermentation can transform soybean hulls into a promising functional food ingredient with potential benefits for glycemic regulation.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 8","pages":"e71402"},"PeriodicalIF":4.1,"publicationDate":"2026-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13507373/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148816832","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":"Synergistic Addition of Ligilactobacillus acidipiscis YJ5 to a Probiotic Consortium for Enhanced Alleviation of Loperamide-Induced Constipation in Mice.","authors":"Fei Shen, Congguo Wei, Zhiguo Zhang, Yujie Zhou, Yunjing Han, Juan Du, Fengqin Feng, Guanghua He, Hao Zhong","doi":"10.1111/1750-3841.71332","DOIUrl":"10.1111/1750-3841.71332","url":null,"abstract":"<p><p>Probiotics have emerged as a promising therapeutic strategy for relieving constipation. The strategy of employing multi-strain probiotic combinations to achieve synergistic therapeutic effects is widely adopted in commercial applications. This study demonstrates that incorporating Ligilactobacillus acidipiscis YJ5 as a synergistic keystone strain into a base three-strain probiotic consortium (CP3-L) creates a potent low-dose formulation (CP4-L) with enhanced efficacy against loperamide-induced constipation in mice. Although the CP3-L consortium (Lactiplantibacillus plantarum SYS1 and T34, Limosilactobacillus fermentum W1) itself outperformed its constituent single strains, the CP4-L consortium provided improvement in defecation parameters, intestinal barrier integrity, and inflammatory markers. It effectively restored interstitial cells of Cajal (ICC) markers (c‑Kit/SCF) to enhance intestinal motility, downregulated colonic aquaporins to increase fecal water content, and selectively modulated the gut microbiota to raise beneficial Bifidobacterium and fecal butyrate levels. These findings validate a mechanism-guided approach to probiotic consortium design, where functional complementarity between strains yields synergistic, multi-target anti-constipation activity at a reduced dosage.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 8","pages":"e71332"},"PeriodicalIF":4.1,"publicationDate":"2026-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13504683/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148811491","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":"Effect of Thermal and Freeze-Drying on the Volatile Composition of Mountain Horopito (Pseudowintera colorata) and Kawakawa (Piper excelsum).","authors":"Elizabeth Eilidh Ham, Arvind Subbaraj, Santanu Deb-Choudhury, Keegan Burrow, James David Morton, Damir D Torrico, Chrystal O'Connor, Kyla Smith, Carolina E Realini","doi":"10.1111/1750-3841.71380","DOIUrl":"10.1111/1750-3841.71380","url":null,"abstract":"<p><p>Mountain horopito (Pseudowintera colorata) and kawakawa (Piper excelsum) are plants endemic to Aotearoa|New Zealand with cultural and medicinal importance for Indigenous Māori. These plants have also become popular in food applications. Drying is an important preservation technique for extending the shelf life of herbs, which alters the volatile composition and aroma of food products. This study evaluates the effects of thermal and freeze-drying on the volatile compound profiles of mountain horopito and kawakawa. Volatile compounds were extracted from both fresh and dried leaves using headspace solid-phase microextraction (HS-SPME) and analyzed by gas chromatography-mass spectrometry (GC-MS). A total of 105 volatiles were identified in horopito and 102 in kawakawa. Limonene was the most abundant compound in fresh horopito, whereas myristicin was the most abundant in fresh kawakawa. Both thermal and freeze-drying led to large changes in volatile composition, with freeze-dried samples mirroring those of thermally dried leaves rather than those of fresh material. Drying notably reduced key terpenes and alcohols in horopito, such as limonene, α-cubebene, and terpinen-4-ol, likely diminishing \"herby,\" \"peppery,\" \"spicy,\" and \"citrus\" odor notes. Decreased terpenes and aldehydes in kawakawa, such as limonene and n-hexanal, are likely to lessen \"sweet,\" \"floral,\" and \"fruity\" odors. The present results highlight that thermal and freeze-drying reduced the abundance of key volatile compounds in horopito and kawakawa compared to fresh samples. These findings provide valuable guidance to the commercial food industry for selecting drying techniques based on desired odor qualities.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 8","pages":"e71380"},"PeriodicalIF":4.1,"publicationDate":"2026-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13498666/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148786324","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":"Molecular Omics Unveils the Antimicrobial Mechanism of UV-LED-Induced Chitosan Composite Film Against Penicillium italicum.","authors":"Yage Xing, Chunxiao Lei, Xiangfeng Fan, Qinglian Xu, Wuremo Luoguo, Yuan Tian, Xinrou Zhou, Li He, Lulin Yang","doi":"10.1111/1750-3841.71385","DOIUrl":"10.1111/1750-3841.71385","url":null,"abstract":"<p><p>Penicillium italicum is the predominant postharvest pathogen of citrus fruits, causing substantial economic losses. UV-LED light-activated chitosan/TiO₂/Ag (CTS/TiO₂/Ag) composite membrane solution is a novel and efficient antifungal strategy, yet its molecular mechanism remains unclear. This study employed integrated transcriptomic and metabolomic analyses to elucidate its inhibitory mechanism against P. italicum. Transcriptomic analysis identified 3120, 2601, 2543, 161, and 171 differentially expressed genes across time points, with numbers increasing over time; UV combined with red LED showed the strongest effect. Enriched pathways were primarily associated with carbohydrate, lipid, and amino acid metabolism, indicating disruption of core cellular functions. Metabolomic analysis revealed that ABC transporter synthesis was most affected; betaine downregulation suggested impaired efflux and reduced viability. Decreased glucose-6-phosphate disrupted glycolysis and the TCA cycle, likely inducing autophagy, while reduced ornithine indicated amino acid metabolic dysfunction, inhibiting protein synthesis, cell proliferation, and signal transduction. These findings demonstrate that UV-LED-activated CTS/TiO₂/Ag composite membrane solution likely compromises cell wall integrity, suppresses ribosome biogenesis, triggers autophagy, and inhibits mycelial growth of P. italicum, providing a theoretical basis for novel fruit preservation technologies.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 8","pages":"e71385"},"PeriodicalIF":4.1,"publicationDate":"2026-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13499077/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148786305","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":"Artificial Intelligence in Food–Nutrition–Health Research: From Multimodal Data Integration to Precision Intervention","authors":"Xinru Wu,&nbsp;Jianghua Feng","doi":"10.1111/1750-3841.71334","DOIUrl":"https://doi.org/10.1111/1750-3841.71334","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>Artificial intelligence (AI) is transforming food–nutrition–health research by enabling pattern recognition in complex, high-dimensional datasets that traditional hypothesis-driven approaches cannot address. This review systematically synthesizes research progress of AI across the food–nutrition–health continuum from 2020 to 2025. By examining 181 systematic reviews through PRISMA-guided selection, we provide a comprehensive overview and prospects across four dimensions: technical foundation, application scenarios, existing challenges, and future prospects. We propose a tripartite framework comprising (1) a data layer enabling multisource fusion of food composition, health monitoring, and individual characteristic data; (2) a technological layer of nondestructive testing (spectroscopy, nuclear magnetic resonance [NMR], imaging); and (3) an algorithmic layer progressing from machine learning to deep learning architecture. Key applications include food component analysis and safety detection; nutrition–disease association modeling; pathogen identification; and personalized dietary intervention systems. Despite rapid progress, critical challenges persist, insufficient model generalization across populations, algorithmic opacity limiting clinical trust, data privacy vulnerabilities, and lack of standardized multi-omics integration protocols. Future directions emphasize multimodal fusion models, explainable artificial intelligence (XAI), federated learning for privacy-preserving collaboration, gene-guided precision nutrition, and development of intelligent wearable devices and functional food. This review provides a roadmap for transitioning from population-averaged guidelines to dynamic, individualized health optimization through AI-enabled food system.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 8","pages":""},"PeriodicalIF":4.1,"publicationDate":"2026-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1750-3841.71334","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148617001","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":"Encapsulation of Nigella sativa Essential Oil by Complex Coacervation Using Gelatin and Gum Arabic","authors":"Neslihan Mutlu,&nbsp;Ümmü Gülsüm Koç","doi":"10.1111/1750-3841.71333","DOIUrl":"https://doi.org/10.1111/1750-3841.71333","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>This study aimed to encapsulate <i>Nigella sativa</i> essential oil (NSEO) using gelatin (Ge) and gum arabic (GA) via complex coacervation to produce NSEO microcapsules (NSEO-MCs), optimize encapsulation conditions, characterize the microcapsules, and evaluate antimicrobial activity. Response surface methodology (RSM) based on a Box–Behnken design was used to optimize pH, wall material concentration, and oil concentration. Optimal conditions were pH 4.09, wall material concentration 1.52%, and oil concentration 0.64%, yielding a predicted encapsulation efficiency (EE) of 87.38%. Freeze-dried microcapsules exhibited moisture content (MC) of 4.65%, hygroscopicity of 13.08%, water solubility (WS) of 19.44%, and moderate flowability, with a Carr's index (CI) of 17.78% and Hausner ratio (HR) of 1.22. X-ray diffraction (XRD) revealed an amorphous character in NSEO-MCs, with increased diffraction intensity at 2<i>θ</i> ≈ 20° attributed to the compact Ge–GA coacervate matrix. Fourier transform infrared spectroscopy (FTIR) confirmed successful encapsulation through attenuation of NSEO-characteristic C─H stretching bands and Amide I profile changes, indicating noncovalent interactions between Ge and GA. Thermogravimetric analysis (TGA) demonstrated enhanced thermal stability, with the derivative thermogravimetry (DTG) peak shifting to higher temperatures and broadening relative to free NSEO, confirming the protective role of the wall matrix. Antimicrobial evaluation by agar well diffusion showed dose-dependent inhibitory activity of both NSEO-MCs and free NSEO against <i>Escherichia coli</i> and <i>Staphylococcus aureus</i>. No significant difference was observed between NSEO-MCs and free NSEO at any tested concentration, confirming that encapsulation preserved antimicrobial efficacy. These results indicate that Ge–GA complex coacervation effectively protects NSEO while retaining its bioactive properties.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 8","pages":""},"PeriodicalIF":4.1,"publicationDate":"2026-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1750-3841.71333","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148616933","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":"Transcriptome and Metabolomics Analysis of Sugar and Acid Metabolism Regulated by Different Storage Temperatures in Prunus domestica × armeniaca Fruits","authors":"Jie Yang,&nbsp;Shutong Wu,&nbsp;Haifang Hu,&nbsp;Jiangkuo Li","doi":"10.1111/1750-3841.71287","DOIUrl":"https://doi.org/10.1111/1750-3841.71287","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>The flavor quality of postharvest <i>Prunus domestica </i>× <i>armeniaca</i> fruits is closely related to storage temperature and sugar and acid metabolism, but the synergistic regulation mechanism of key gene modules is not clear. In order to understand how flavor quality and sugar–acid metabolism regulate and interact, “Fengweihuanghou” was used as the material and stored at 0°C and 4°C for 45 days, respectively. The data of physiological indexes, transcriptome, metabolomics, and weighted gene co-expression network analysis (WGCNA) were integrated. Physiological results showed that 0°C accelerated fruit browning, whereas 4°C effectively maintained the appearance quality within 30 days. Transcriptome showed that multiple key coding enzyme genes in glycolysis and tricarboxylic acid cycle (TCA) cycle were downregulated at 0°C, and aerobic metabolism was weakened as a whole. Storing at 4°C promoted the upregulation of multiple key coding enzyme genes and enhanced the synthesis of sugar and organic acids. Metabolomics showed that the accumulation of sucrose and glucose-6-phosphate was significantly positively correlated with the expression of key genes, and 4°C was beneficial to sucrose accumulation. Module genes, such as MEturquoise, are closely related to sugar and acid components, and their expression is temperature and time dependent. In summary, 4°C positively regulates the key genes of central carbon metabolism and activates specific co-expression modules, which can better maintain the balance of sugar and acid metabolism and flavor quality within 30 days. Both temperatures are not suitable for storage for up to 45 days. Therefore, 4°C is suitable for short-term storage.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 8","pages":""},"PeriodicalIF":4.1,"publicationDate":"2026-07-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148616676","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":"Association Between Food Insecurity and Food Allergy Among Low- to Middle-Income Households in China: A Cross-Sectional Survey Across Three Provinces","authors":"Guofan He,&nbsp;Kaiyin Xu,&nbsp;Jinfang Sun,&nbsp;Yuxuan Fan,&nbsp;Jin Wang,&nbsp;Fei Men","doi":"10.1111/1750-3841.71299","DOIUrl":"https://doi.org/10.1111/1750-3841.71299","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>Food allergies and food insecurity are significant yet understudied public health concerns in China. Understanding the association between the two is vital to developing integrated public health strategies to improve the nutritional status of the population. This study aimed to investigate the association between household food insecurity and food allergy among low- to middle-income households in China. In this online survey study across three provinces in China, we analyzed data from 4795 households headed by middle-aged adults. The association was analyzed using logistic regressions, adjusting for socioeconomic characteristics. In the overall survey sample, the prevalence of household food insecurity was 29.1%. Compared with food-secure households, households with moderate food insecurity (aOR = 2.70, 95% CI: 2.20–3.29) and severe food insecurity (aOR = 3.34, 95% CI: 2.47–4.52) had a higher likelihood of having food allergies. Among households including members with food allergies, food insecurity was associated with higher odds of allergy-induced hardships. We found a graded association between food insecurity levels and food allergy, with food insecurity exacerbating the burdens of allergy management. The findings underscore the need for integrated policies that improve access to affordable, allergen-free food in China.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Applications</h3>\u0000 \u0000 <p>This study highlights that low-income households managing food allergies often struggle to afford safe, allergen-free foods. Policymakers can use these findings to design subsidy programs for hypoallergenic products and to develop affordable, allergen-free alternatives. These efforts could help reduce financial strain and improve health outcomes for food-allergic individuals in resource-limited families.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 8","pages":""},"PeriodicalIF":4.1,"publicationDate":"2026-07-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148616675","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}