Journal of Food Science最新文献

{"title":"Ultrasound-Assisted Flash Extraction of Juglans cathayensis Polysaccharides and Their Phosphorylation Treatment: Structural Characterization, Antioxidant, and Hypoglycemic Activities.","authors":"Shenghui Chen, Qingyou Fu, Wenpan Shi, Yonggang Lin, Junlong Wang, Jieli He","doi":"10.1111/1750-3841.71528","DOIUrl":"https://doi.org/10.1111/1750-3841.71528","url":null,"abstract":"<p><p>Traditional methods for extracting Juglans cathayensis polysaccharides (JCP) suffer from low yield and poor efficiency; moreover, the biological activity of these natural polysaccharides is often limited, which severely hampers their functional development and application. Juglans cathayensis (JC) is a plant with medicinal and edible values. This study adopted the ultrasound-assisted flash extraction (UAFE) method to isolate polysaccharides from the fruits of JC. Response surface methodology (RSM) was employed to optimize the extraction conditions. Meanwhile, the purified polysaccharides (JCP) were subjected to phosphorylation modification, and the structural characteristics and biological activities of the polysaccharides before and after modification were systematically compared. Results showed that the optimal extraction conditions were: ultrasonic power 400 W, temperature 60°C, extraction time 90 min, liquid-solid ratio 40:1 mL/g, flash extraction voltage 120 V, flash extraction time 120 s, and flash extraction performed twice. Under these conditions, after isolation and purification, the crude polysaccharide achieved a yield of 27.74% with a purity of 70.89%. The JCP was chemically modified to obtain its phosphorylated derivative (JCP-P). The results showed that, after phosphorylation modification, the molecular weight (M_w) of the polysaccharide decreased, the particle size reduced, the dispersion and thermal stability significantly improved, the triple-helix structure was retained, and the microscopic morphology changed from a porous network structure to a dense lamellar structure. Furthermore, in cell-based assays, JCP-P showed significantly better scavenging abilities against DPPH, ABTS, hydroxyl, and superoxide anion radicals, superior protective effects against H₂O₂-induced oxidative damage in HepG2 cells, stronger inhibitory activities against α-amylase and α-glucosidase, and greater promoting effects on glucose consumption and hepatic glycogen synthesis in insulin-resistant HepG2 cells, compared with JCP. These findings indicate that UAFE can efficiently prepare JCP, and phosphorylation modification can significantly enhance their antioxidant and in vitro hypoglycemic activities, providing a theoretical basis and technical support for the high-value utilization of JC resources.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 10","pages":"e71528"},"PeriodicalIF":4.1,"publicationDate":"2026-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149147515","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":"Filtering Out Defects in Open-Source Meat Freshness Datasets: A New Leak-Free Benchmark and a Comparative Analysis of Four Different Mobile Deep Learning Models.","authors":"Ahmet Can Citak, Murat Koklu","doi":"10.1111/1750-3841.71554","DOIUrl":"https://doi.org/10.1111/1750-3841.71554","url":null,"abstract":"<p><p>Image-based, nondestructive classification of hourly meat-freshness stages is important for food-quality monitoring and supply-chain management. However, detailed audits of open-source datasets and their preprocessed subsets can reveal methodological defects that artificially inflate model performance. In this study, a Mendeley Data dataset for hourly meat-freshness classification was audited at the file and original-image levels. Two major defects were identified: The 36- and 48-h beef classes contained byte-identical images, as verified by MD5 hashes, and offline augmentation performed before data partitioning distributed variants of the same original images across the training, validation, and test sets, causing cross-partition leakage. A leak-free nine-class benchmark containing 1849 verified original images was therefore constructed. The duplicated beef stages were represented as a single 36+ h beef class, whereas the distinct 36 and 48 h mutton stages were retained separately. MobileNetV3-Large, EfficientNet-B0, ShuffleNetV2, and MobileNetV2 were trained using online augmentation, focal loss, inverse-frequency class weights, and five prespecified random seeds. MobileNetV3-Large achieved the highest mean test accuracy (98.51% ± 0.58%) and macro F1 score (98.54% ± 0.55%) and ranked first in four of five runs. However, its advantage over EfficientNet-B0 was not significant in any seed-wise exact McNemar comparison after Holm correction. These findings demonstrate the risks of uncritical reuse of open-source datasets and provide a leakage-controlled, reproducible basis for evaluating compact models intended for mobile and edge deployment.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 10","pages":"e71554"},"PeriodicalIF":4.1,"publicationDate":"2026-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149164623","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":"Micellar Casein-Based Emulsion Gels: Characteristics and Property Regulation by Pectin/Chitosan Oligosaccharide.","authors":"Wei Ji, Min Yang, Deqian Ke","doi":"10.1111/1750-3841.71557","DOIUrl":"https://doi.org/10.1111/1750-3841.71557","url":null,"abstract":"<p><p>Emulsion gels are widely used in the food industry, yet precise control of their gelation and structural characteristics remains challenging. Micellar casein (MC) forms emulsion gels via shear-induced jamming transition, whereas its critical gelation rules and intermolecular mechanisms are unclear. This work established jamming gelation criteria for MC-based emulsion gels. Emulsion gels were fabricated by one-step homogenization at oil fractions of 0.65-0.75 with 1%-8% MC; stronger shear was needed at lower oil fractions. Gel-like structures formed across various MC concentrations, yet long-term stability strongly depended on concentration, and 5%-6% MC yielded uniform jammed droplet networks with optimal storage stability. Subsequently, negatively charged pectin (P) and positively charged chitosan oligosaccharide (CO) were utilized to tailor gel properties through opposite electrostatic interactions. Two preparation routes for emulsion gels were adopted: one-step homogenization after premixing P/CO with MC, and two-step homogenization where P/CO was incorporated into pre-formed MC-based gels. Both polysaccharides greatly enhanced the storage, pH and thermal stability of 4% MC gels, extending shelf life beyond 240 days. P-MC systems relied mainly on electrostatic repulsion and synergistic hydrogen bonding, whereas CO-MC gels were dominated by electrostatic attraction to thicken interfacial films and raise viscoelasticity. The one-step method suited MC-only and P-MC emulsion gels, whereas two-step preparation optimized CO-MC gel's microstructure and rheology. This study elucidates MC jamming gelation thresholds and two oppositely charged polysaccharides modulation mechanisms, offering references for designing high-performance food-grade emulsion gels. PRACTICAL APPLICATIONS: The established jamming gelation criteria and electrostatic modulation by pectin or chitosan oligosaccharide can guide scalable production of micellar casein emulsion gels in food manufacturing. Selective use of the two polysaccharides together with matched preparation procedures enables tailored gel microstructure, rheology and environmental stability. This research provides feasible technical strategies for the development of high-stability and performance-tunable emulsion gels.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 10","pages":"e71557"},"PeriodicalIF":4.1,"publicationDate":"2026-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149147253","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":"Lipid-Based Formulations Reveal a Bioaccessibility-Permeability Mismatch in Lipophilic Functional Food Bioactives.","authors":"Ho-Young Jeong, Eun-Sil Park, Jisung Kim, Jonghee Sohn, Byung-Fhy Suh, Soon-Mi Shim","doi":"10.1111/1750-3841.71555","DOIUrl":"https://doi.org/10.1111/1750-3841.71555","url":null,"abstract":"<p><p>This study evaluated how lipid-based food formulations affect sequential determinants of predicted intestinal absorption using silybin from milk thistle and vitamin A from moringa extract as model lipophilic compounds. Milk thistle powder, an excipient-based milk thistle formulation, and the excipient-based milk thistle formulation combined with piperine or MK-571 were subjected to in vitro digestion and Caco-2 transport assays. Moringa extract, powder-based lecithin liposomes, and liquid-based lecithin liposomes were evaluated for vitamin A dissolution, retinyl acetate-to-retinol conversion, digestive recovery, and epithelial transport. The excipient-based milk thistle formulation had only a minor effect on silybin digestive recovery (approximately 13.9%-16.0%) but increased silybin apparent permeability from approximately 1.3 × 10^-6 cm/s for milk thistle powder to approximately 3.6 × 10^-6 cm/s for the excipient-based formulation. Piperine reduced the efflux ratio of silybin in the direct transport model, but this effect was not retained after digestion. In contrast, powder-based moringa liposomes markedly increased predigestion vitamin A dissolution (70.86% of the initial amount) and total vitamin A digestive recovery (47.81%), but did not produce the highest short-term basolateral transport. These findings suggest that lipid-based food formulations can shift the apparent rate-limiting step of predicted intestinal absorption in a compound- and matrix-dependent manner. PRACTICAL APPLICATIONS: This study provides a practical framework for developing functional foods containing poorly soluble bioactives. Sequential digestion and Caco-2 transport testing can help food companies select formulations based on the apparent rate-limiting step of each bioactive ingredient.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 10","pages":"e71555"},"PeriodicalIF":4.1,"publicationDate":"2026-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149178237","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":"Sensomics-Based Characterization of Flavor Maturation and Enhanced Ester Accumulation in Sufu Fermented With Leuconostoc lactis C2/15.","authors":"Chen Chen, Jiaming Li, Tianyu Wang, Zijian Cao, Tao Sheng, Jingwei Hu, Yibin Zhou","doi":"10.1111/1750-3841.71513","DOIUrl":"https://doi.org/10.1111/1750-3841.71513","url":null,"abstract":"<p><p>Sufu, a traditional Chinese fermented soybean product, is known for its unique flavor, creamy texture, and rich nutrition, earning it the nickname \"Oriental cheese\" in the West. However, spontaneous fermentation often results in a monotonous flavor, insufficient floral/fruity volatile organic compounds (VOCs), and a tendency to develop off-flavors. Here, Leuconostoc lactis C2/15 was used as an auxiliary starter to investigate its role in flavor formation from a sensomics perspective. VOCs were characterized using headspace solid-phase microextraction coupled with gas chromatography-tandem mass spectrometry (HS-SPME-GC-MS/MS), sensory evaluation, odor activity value (OAV) calculation, and aroma recombination and omission experiments. Inoculation with L. lactis C2/15 significantly promoted the accumulation of volatile compounds, resulting in a 2.2-fold increase in total VOCs at the 35d stage, with ethyl butyrate showing a 56-fold increase. Furthermore, 22 key VOCs (OAV > 1) were identified in the auxiliary group (including 13 newly emerged compounds, while 3 found in the spontaneous group were absent), compared to only 13 in the spontaneous group. Aroma recombination and omission experiments validated six VOCs as the core contributors to the overall aroma. Comprising primarily 1-octen-3-ol, phenethyl alcohol, ethyl 2-methylbutyrate, ethyl acetate, phenylacetaldehyde, and 2-pentylfuran, these odorants synergistically imparted rich fruity, floral, and roasted characteristics. The formation of these key volatiles was closely linked to carbohydrate metabolism, amino acid catabolism, lipid oxidation, and subsequent esterification. Overall, this sensomics-based study provides molecular-level insights into flavor regulation, offering a practical basis for deploying targeted starter cultures to standardize sufu production. PRACTICAL APPLICATIONS: Traditional spontaneously fermented sufu is appreciated for its characteristic traditional flavor; however, the formation of desirable fruity and floral aroma compounds can be limited during spontaneous fermentation. Using Leuconostoc lactis C2/15 as an auxiliary starter effectively enhanced the formation of ester and alcohol compounds, contributing to more pronounced fruity and floral notes. This starter enables manufacturers to produce sufu with an enhanced and differentiated aroma profile and strengthen market competitiveness.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 10","pages":"e71513"},"PeriodicalIF":4.1,"publicationDate":"2026-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149214798","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":"Low-Temperature Pre-Storage Treatment Enhances the Quality of Ready-to-eat Kiwifruit.","authors":"Zhuan Pan, Wei Zhang, Xiaomei Cheng, Rui Li, Gaoyang Li, Xiangrong Zhu","doi":"10.1111/1750-3841.71572","DOIUrl":"https://doi.org/10.1111/1750-3841.71572","url":null,"abstract":"<p><p>The ready-to-eat kiwifruit industry consistently faces challenges due to uncoordinated ripening parameters and rapid nutritional degradation during post-harvest shelf life. This study investigated the effects of low-temperature pre-storage treatments (LTPS) on the overall quality optimization of ethylene-induced ready-to-eat kiwifruit. \"Miliang 1\" kiwifruit (Actinidia app.) were subjected to LTPS at 0, 4, 8, and 12°C for 3, 5, and 7 d, respectively. After LTPS, fruits were exposed to exogenous ethylene for 24 h and then held at 25°C for 6 d to reach full ripeness for multi-attribute quality evaluations. The results showed that LTPS promoted the synchronized transformation of nutrients and organic acids in post-ripened kiwifruit. The accumulation of major bioactive compounds, including the total phenols and flavonoids, vitamin C, and carotenoids, was significantly dependent on the LTPS temperature and duration. Notably, the LTPS treatment of 4°C for 7 d led to the highest proportion of essential amino acids, alongside an optimized sugar-acid profile and enhanced antioxidant enzyme activities (superoxide dismutase and ascorbate peroxidase). Compared with the directly ripened control, appropriate LTPS conditioning likely contributed to preserving cellular stability and mitigating overripening-related browning. These findings offer a practical and scalable temperature management approach to circumvent post-harvest quality deterioration and stabilize the supply chain of ready-to-eat kiwifruit.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 10","pages":"e71572"},"PeriodicalIF":4.1,"publicationDate":"2026-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149214823","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":"Extraction of Anthocyanin-Rich Extract From Lonicera caerulea and Its Hypoglycemic Activity.","authors":"Caihong Zhou, Ben Niu, Jianming Zhang, Ruiling Liu, HuiZhi Chen, Hangjun Chen, Haiyan Gao","doi":"10.1111/1750-3841.71387","DOIUrl":"https://doi.org/10.1111/1750-3841.71387","url":null,"abstract":"<p><p>Anthocyanins, as water-soluble natural pigments, have garnered increasing interest in the field of natural products due to their significant biological activities. While existing studies have verified the hypoglycemic potential of Lonicera caerulea anthocyanins, few investigations simultaneously cover in vitro enzyme activity, in vivo hypoglycemic efficacy and the underlying regulatory mechanisms relevant to Type 2 diabetes. This research investigates the extraction conditions, and hypoglycemic effects in vitro and in vivo of L. caerulea anthocyanin-rich extract (LCAE). The extract was prepared using ultrasound-assisted acidified ethanol extraction followed by purification with macroporous adsorption resin. The maximum yield and purity of anthocyanin were 2.90 ± 0.06 mg/g and 22.10%, respectively. In vitro, LCAE effectively scavenged DPPH, ABTS˙⁺, and ˙OH radicals in a concentration-dependent manner, while also inhibiting α-glucosidase activity with a maximum inhibition of 82.79%. In vivo, a C57BL/6J mouse model of Type 2 diabetes mellitus (T2DM) was established using a high-fat diet (HFD) combined with streptozotocin (STZ). LCAE significantly reduced fasting blood glucose (FBG) and glycated serum protein (GSP) levels. LCAE also improved the area under the curve (AUC) in the oral glucose tolerance test (OGTT), lowered HOMA-IR, and enhanced insulin sensitivity, as evidenced by the quantitative insulin sensitivity check index (QUICKI). In addition, LCAE reduced serum levels of pro-inflammatory cytokines (IL-1β, TNF-α, IL-6), increased IL-10, enhanced hepatic antioxidant enzyme activities (CAT, SOD, GSH-PX), and decreased MDA levels. Furthermore, LCAE ameliorated dyslipidemia in the liver and serum, alleviated hepatic steatosis, and pancreatic islet injury, downregulated hepatic PEPCK, G6Pase, Pcx gene expression, and upregulated AMPK expression. Overall, LCAE alleviated metabolic dysregulation in T2DM mice via multi-target synergistic actions, providing experimental evidence for the potential development of LCAE as a natural functional hypoglycemic agent. PRACTICAL APPLICATIONS: Blue honeysuckle (Lonicera caerulea L.) is a plant with both medicinal and food uses. Rich in bioactive compounds such as anthocyanins, it exhibits various biological activities, including antioxidant and hypoglycemic effects. Anthocyanin-rich extracts derived from blue honeysuckle show promise as a natural ingredient for use in functional beverages or dietary supplements designed to help manage Type 2 diabetes.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 10","pages":"e71387"},"PeriodicalIF":4.1,"publicationDate":"2026-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149163824","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":"Bean Type Strongly Drives Specific Mechanical Energy and Distinguishes Extrudate Expansion During Extrusion Processing.","authors":"Aniket Kamboj, Aimé Roger Raherison, Sahil Nain, Girish M Ganjyal","doi":"10.1111/1750-3841.71537","DOIUrl":"10.1111/1750-3841.71537","url":null,"abstract":"<p><p>This study examined how bean type and extrusion conditions influence process behavior and quality attributes of expanded extrudates produced from pre-cooked pinto, navy, and black bean flours. Blends were extruded at three feed moisture levels (14%, 17%, and 20%, wet basis), and three screw speeds (100, 200, and 300 rpm). Product properties were strongly dependent on processing conditions and bean type. Navy beans produced more expanded and softer extrudates with expansion ratios of 1.58-2.49 and hardness values of 1.54-8.63 kg compared with pinto bean extrudates, which showed lower expansion (1.30-1.88) and higher hardness (2.62-15.55 kg). Black bean extrudates showed intermediate behavior, with expansion ratios of 1.68-2.11 and hardness values of 2.44-11.65 kg. Color change increased with more severe processing conditions for all bean types. Water solubility index (WSI) was strongly and positively correlated with specific mechanical energy (SME) for all bean flours, with Pearson correlation coefficients of r ≥ 0.97 for navy, pinto, and black beans. Scanning electron microscopy (SEM) images supported these findings, showing condition- and bean-dependent cellular structures ranging from more uniform foams to coalesced pores and locally compact regions. K-means clustering revealed three distinct extrusion product groups driven by bean type and processing intensity, distinguishing low-energy, low-expansion black and pinto bean extrudates from high-viscosity and high-SME navy bean formulations. Overall, the results show that bean type significantly affects structure development and energy demand during extrusion processing, requiring bean-specific process optimization.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 10","pages":"e71537"},"PeriodicalIF":4.1,"publicationDate":"2026-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13651920/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149147241","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":"What Makes a Product Sustainable? A US-Based Consumer Survey Finds That Consumers Overemphasize the Impact of Packaging on Product Sustainability.","authors":"Jonas Ahonen, Anna Wagner, Hannah Mulheron, Alissa Nolden, Emily J Mayhew","doi":"10.1111/1750-3841.71511","DOIUrl":"https://doi.org/10.1111/1750-3841.71511","url":null,"abstract":"<p><p>Understanding the drivers behind consumers' purchasing decisions is crucial to supporting the sustainability of the global food system. This study examined consumers' sustainability-related beliefs, attitudes, and behaviors regarding food and its packaging among a US-based cohort (n = 475). Participants responded to an online survey including: (1) a maximum difference test for food product attributes; (2) sustainability tension scenarios between two food products; (3) a section asking participants how often they make certain sustainable purchasing decisions; (4) a section asking participants to rate their level of agreement with sustainable statements; and (5) a demographic questionnaire. We identified significant gaps in consumer perceptions of sustainability. Findings revealed consumers consistently prioritize highly visible attributes like recyclability and packaging material, while assigning lower value to the environmental impact of the food product itself. Furthermore, results indicated considerable resistance to adopting plant-based alternatives compared to meat and dairy products, alongside difficulty in identifying the sustainability benefits of shelf-life extension and food waste reduction methods. These results suggest that consumers have a narrow view of sustainability, focused primarily on recycling and end-of-life packaging, which causes consumers to overlook other, potentially more impactful, aspects of sustainability. Instead, targeted education that emphasizes the benefits of alternative protein sources and the functional role of preservatives in reducing food waste is essential to growing a truly sustainable food system.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 10","pages":"e71511"},"PeriodicalIF":4.1,"publicationDate":"2026-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13654058/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149163889","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":"Characterization and Metabolic Profile of Kidney Beans (Pharsalus vulgaris L.) With Varied Seed Coat Color.","authors":"Akanksha Negi, Deepika Kathuria, Mohar Singh, Narpinder Singh","doi":"10.1111/1750-3841.71472","DOIUrl":"https://doi.org/10.1111/1750-3841.71472","url":null,"abstract":"<p><p>The research assessed the physical and chemical traits, as well as the metabolomic diversity, of sixteen kidney bean (Phaseolus vulgaris L.) accessions exhibiting varying seed coat colors. Significant differences were noted in the color dimensions (L*, a*, b*). Antioxidant activity exhibited significant variation, with 2,2-diphenyl-1-picrylhydrazyl values ranging from 58 to 1179 and ABTS values from 476 to 2121 µmol TE/100 g. A strong positive correlation (r = 0.84) was observed between antioxidant activity and seed coat color. Polyphenolic profiling identified ten phenolic acids and flavonoids including gallic, chlorogenic, protocatechuic, p-coumaric, cinnamic, t-ferulic, and sinapic acids, and rutin, quercetin and kaempferol (418-1125 mg/kg), with darker genotypes enriched in rutin, quercetin, kaempferol, and trans-ferulic acid. The amino acid profile showed a well-balanced composition of essential amino acids, with markedly high levels of lysine and leucine. GC-MS analysis identified 80 metabolites, with dark-colored accessions revealed a strong association with sugars, organic acids, amino acids, and phenolic compounds. In contrast, lighter-colored accessions were predominantly linked with fatty acids and hydrocarbons. FTIR analysis revealed similar functional group profiles among the accessions; however, variations in peak intensities were genotype-dependent. Furthermore, seed coat color showed a strong effect on the metabolic composition and antioxidant potential.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 10","pages":"e71472"},"PeriodicalIF":4.1,"publicationDate":"2026-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149178251","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}