Journal of Food Science最新文献

{"title":"Exploring the Prebiotic Effects of Composite Fungal Polysaccharides From Hericium erinaceus and Lyophyllum decastes on Gut Microbiota and Metabolism.","authors":"Xueying Yang, Yijun Zhou, Haining Zhuang, Lingyun Yao, Min Sun, Huatian Wang, Shiqing Song, Heng Yue, Qian Liu, Wencui Kang, Xueping Zheng, Chuang Yu, Tao Feng","doi":"10.1111/1750-3841.71071","DOIUrl":"https://doi.org/10.1111/1750-3841.71071","url":null,"abstract":"<p><p>Fungal polysaccharides have attracted considerable scholarly interest due to their potential as prebiotics, with the ability to modulate gut microbiota and enhance host health. Despite increasing recognition, the precise effects of composite polysaccharides from various fungal species on gut microbial composition and metabolic activity remain inadequately understood. This study sought to investigate the digestibility and fermentation characteristics of composite polysaccharides derived from Lyophyllum decastes (LDUP) and Hericium erinaceus (HEUP), combined at ratios of 1:1, 1:2, and 2:1 (LDHE1_1, LDHE1_2, and LDHE2_1). In vitro simulated gastrointestinal digestion and fermentation assays were conducted to assess pH variations, short-chain fatty acid (SCFA) production, and shifts in microbial communities. The findings revealed that the LDHE1_1 formulation exhibited the most significant capacity to reduce pH and produce SCFAs, particularly propionic and butyric acids. Furthermore, the LDUP and LDHE2_1 groups favored increased acetic acid production. Importantly, these composite polysaccharides substantially enhanced gut microbial diversity, with distinct formulations promoting specific bacterial taxa. The LDUP and LDHE1_1 groups increased Firmicutes and decreased Bacteroidota, while HEUP, LDHE1_2, and LDHE2_1 groups exhibited the reverse. At the genus level, the LDHE1_1 boosted Parabacteroides, and LDHE2_1 increased Phascolarctobacterium, Akkermansia, and Oscillibacter. Both the LDUP and HEUP notably raised Alistipes levels, and all polysaccharide groups suppressed potential pathogens such as Klebsiella and Escherichia-Shigella. This study provides new insights into how specific fungal polysaccharide combinations can modulate gut microbiota composition and metabolism, contributing to the design of targeted prebiotic formulations and functional foods.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 5","pages":"e71071"},"PeriodicalIF":3.4,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147758365","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 Comparative Study on the Physicochemical Properties of Aqueous-Ethanol-Annealed Starches From Pea, Chickpea, and Mung Bean and Their Applications as Edible Films.","authors":"Hang Su, Jingjing Liu, Shiyu Li, Qiaosheng Deng, Zhenxing Shi, Yichen Hu, Baoqing Dun, Yang Yao","doi":"10.1111/1750-3841.71087","DOIUrl":"https://doi.org/10.1111/1750-3841.71087","url":null,"abstract":"<p><p>This study investigated the aqueous-ethanol-assisted annealing of starches from pea, chickpea, and mung bean to enhance their functional properties for industrial applications. The effects of ethanol concentration (40%, 55%, and 70%) on the physicochemical properties of annealed starches were systematically evaluated, with particular focus on the water solubility (WS) and mechanical performance of resulting starch films. Compared to native starches, treatment with 40% and 55% ethanol significantly reduced the gelatinization and pasting properties, while increasing the cold water absorption capacity (cold WAC). These results are attributed to microstructural agglomeration and transformation to V-type or mixed V + C-type crystalline structures. However, compared to 40% and 55% ethanol-annealed starches, the 70% ethanol-annealed starches retained the basic morphology of starch granules and their original C-type crystal structure. Consequently, the gelatinization properties and viscosity parameters increased, while the cold WAC decreased accordingly, resulting in overall properties that are closer to those of native starch. Starch films derived from mung bean exhibited superior mechanical properties, likely due to higher amylose content. Films prepared from 70% ethanol-annealed starches demonstrated optimal characteristics, including WS (21.68%-23.55%), elongation at break (30.00%-33.71%), and tensile strength (4.63-7.37 MPa). Furthermore, the two-way ANOVA results indicated that the effects of ethanol concentration during annealing on the properties of both the legume starches and its corresponding films varied among different cultivars. These findings indicate that ethanol concentration during annealing critically modulates starch properties, showing significant potential for developing edible films with tailored functionality.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 5","pages":"e71087"},"PeriodicalIF":3.4,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147831367","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":"Monitoring Biogenic Amines: Comparative Assessment of Detection Methods for Key Market Marine and Freshwater Species.","authors":"Lasse Petersen","doi":"10.1111/1750-3841.71083","DOIUrl":"10.1111/1750-3841.71083","url":null,"abstract":"<p><p>Biogenic amines, primarily histamine, cadaverine, and putrescine, are important indicators of microbial spoilage and potential health risks. This review summarizes established and novel analytical methods for quantitatively determining biogenic amines in fish and fish products, along with their limits of detection in these complex matrices. Traditional chromatographic methods (HPLC/UPLC, GC, and capillary electrophoresis) with pre- or postcolumn derivatization offer the highest sensitivity, with detection limits down to the microgram range. Spectroscopic techniques (UV/Vis, fluorescence, NIR, Raman/SERS, and NMR) enable noninvasive, partially nondestructive, and inline measurements. Enzymatic, aptamer-based, and molecular imprinting sensors, as well as immunoassay-based methods (e.g., ELISA and immunosensor approaches), are advantageous for their speed, ease of use, and portability. Moreover, the review discusses the opportunities and limitations of these methods in terms of sensitivity, selectivity, and suitability for determining biogenic amines in the most market-relevant species of marine and freshwater fish, while also providing a unique list of all marine and freshwater fish species that have already been examined for their biogenic amine content, thereby providing references for efficient and suitable detection methods in fish.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 5","pages":"e71083"},"PeriodicalIF":3.4,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13127245/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147758403","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":"A Multidimensional Strategy of Flavor Evaluation Linking Yeast-Driven Chemical Networks to Sensory Attributes of Cherry Wine.","authors":"Xinying Wang, Kang Xu, Zhengtao Zhao, Jiawei Wang, Cheng Liu, Qingzhong Liu, Mengmeng Guo","doi":"10.1111/1750-3841.71101","DOIUrl":"https://doi.org/10.1111/1750-3841.71101","url":null,"abstract":"<p><p>This study systematically investigated the differential impacts of five commercial yeast strains on the chemical fingerprint and sensory attributes of cherry wine through integrating multiomics flavor analysis and sensory evaluation. During fermentation, total sugar content decreased from 220 g/L to 4.8-5.3 g/L, resulting in an ethanol concentration of around 11.0% (v/v). Cherry wine fermented with SIHA7 yeast exhibited the highest antioxidant capacity, whereas 71B yeast was particularly effective in reducing malic acid levels. This strain also showed an association with higher lactic acid concentrations in the final wine, suggesting a complex interplay between yeast metabolism and indigenous microbial activity. Sweet amino acids dominated the amino acid profile, accounting for 48.9%-61.1% of the total amino acids. The principal volatile compounds identified in the cherry wines included isoamyl alcohol, benzyl alcohol, isobutyraldehyde, 2-phenylethanol, ethyl acetate, ethyl caproate, and ethyl hexanoate. Among the tested yeasts, VIC (Vivace) showed the greatest ester production, with esters accounting for 55.8% of the total volatiles. Correlation analysis revealed that the floral aroma of cherry wine was significantly associated with specific amino acids (aspartic acid and serine), higher alcohols (isoamyl alcohol, 2-phenylethanol, and benzyl alcohol), and ethyl caproate. Overall, this study provides valuable insights into the role of yeast species in shaping the quality and sensory attributes of cherry wine.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 5","pages":"e71101"},"PeriodicalIF":3.4,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147855736","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":"Crustacean and Mollusc Shell Proteins: Origin, Structure, and Functionality.","authors":"Tharuka Wijesekara, Idaresit Ekaette","doi":"10.1111/1750-3841.71080","DOIUrl":"10.1111/1750-3841.71080","url":null,"abstract":"<p><p>Crustacean and molluscan processing as seafood generates a significant amount of shell waste annually, owing to the dense, mineral-rich composition of the exoskeleton. Although valorization efforts have mostly focused on chitin and chitosan, the protein fraction remains underutilized despite its prominent nutritional, functional, and sensory potential. Crustacean shells typically contain 30%-40% protein, enriched with bioactive and flavor-active amino acids, such as glycine, proline, alanine, and arginine. These proteins exhibit promising functional properties, including solubility, emulsification, foaming capacity, and stability. However, efficient recovery remains challenging due to the tightly bound chitin-protein-CaCO₃ matrix and structural complexity of the Bouligand-type structure of crab exoskeleton. However, mollusc shells are primarily mineralized structures composed of calcium carbonate (95%-99%), with a smaller organic fraction (1%-5%) consisting mainly of proteins, glycoproteins, and polysaccharides. Compared with crustacean shells, molluscan shells have lower protein content. This review critically evaluates the shell protein valorization and extensive data on composition and extraction strategies, such as green methods. The multifunctionality of shell-derived compounds also extends to pharmaceutical, biomedical, and environmental domains. Although research on shell valorization is expanding, critical gaps remain in techno-economic feasibility, allergenicity assessment, regulatory clarity, and the development of scalable processing techniques. Overcoming these barriers requires integrated efforts across food science, biotechnology, and sustainability practices. By integrating green extraction technologies, compositional profiling, and food system applications, this review advances innovative and sustainable pathways for crab shell valorization aligned with circular bioeconomy principles.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 5","pages":"e71080"},"PeriodicalIF":3.4,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13155193/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147831419","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":"3D Printability of Yogurt: Effects of Hydroxypropyl Distarch Phosphate Gelatinization Degree in Printing Performance, Rheological Properties, and Intermolecular Interaction.","authors":"Lina Zhu, Jingyu Wang, Dongying Luo, Guiwen Li, Gongnian Xiao, Hui Zhang","doi":"10.1111/1750-3841.71006","DOIUrl":"https://doi.org/10.1111/1750-3841.71006","url":null,"abstract":"<p><p>Traditional yogurt cannot be directly 3D printed into shape. This study uses hydroxypropyl distarch phosphate (HPDSP) at varying gelatinization degrees (GDs) to enhance yogurt's 3D printability. By using the gelatinization curve model of HPDSP, the 3D printing forming effects of yogurt ink with varying gelatinization degrees were investigated, and forming mechanism was explored based on rheological properties, microstructure, infrared spectroscopy, fluorescence spectroscopy, and intermolecular interactions. Sensory quality and lactic acid bacteria count were analyzed. The results showed that increasing HPDSP gelatinization degree (G50-G100) elevated the apparent viscosity and storage modulus (G') of the yogurt ink, improving 3D printing accuracy (overall printing deviation rate [OPD] decreased from 69.1% to 0.56%). Printing outcomes were optimal at G80-G100 (p > 0.05). The molecular structure of HPDSP transitioned from an ordered arrangement to a disordered state or short-range ordered structure, interacting with milk proteins through hydrogen bonds and electrostatic interactions to form a denser, more uniform gel network structure, enhancing the self-supporting capability of the 3D-printed products. G80 (processed at 59.6°C) demonstrated optimal printing precision (OPD = 0.93%), sensory acceptability (89 points), and lactic acid bacteria count (LAB count: 8.09 log CFU g^-1), making it the preferred formulation for 3D-printed yogurt. This study expands options for personalized customization in 3D-printed yogurt production. PRACTICAL APPLICATIONS: This study proposes a simplified method for 3D printing yogurt by adding HPDSP and regulating its gelatinization degree. This technology can create products with different patterns and textures by utilizing a small amount of yogurt, thereby diversifying the product range and enabling efficient use of materials. With its straightforward formulation and operation, this approach innovates dietary experiences and improves market competitiveness in on-site personalized yogurt customization and foods surface decoration.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 5","pages":"e71006"},"PeriodicalIF":3.4,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147758428","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":"Formulation of Biscuits With Withania somnifera Root Powder: Polyphenols, Enzyme Inhibition, Antioxidant Capacity, and Acrylamide Formation.","authors":"Mohadese Adigozali, Vajiheh Fadaei, Solmaz Saremnezhad","doi":"10.1111/1750-3841.71068","DOIUrl":"https://doi.org/10.1111/1750-3841.71068","url":null,"abstract":"<p><p>This study evaluated the application of Ashwagandha, Withania somnifera, root powder (ARP) at different levels 0% (B0 = control), 3% (B3), and 5% (B5) (W/W) in the production of biscuits as a popular snack. The results indicated that lightness increased, browning index decreased, and a significant reduction in pH was observed in these samples enriched. Compared to the control, acrylamide content (AAC) decreased in B2 and B3. Additionally, the nutritional value and the bioactive properties (total polyphenol content, α-amylase and α-glucosidase inhibitory activity, and antioxidant activity) of the enriched biscuit samples improved compared to the control. Overall, it can be concluded that by incorporating ARP into the biscuit formulations allows for the production of functional biscuit while retaining the nutritional benefits of ARP. PRACTICAL APPLICATIONS: In this study, an attempt was made to produce a biscuit that benefits from the nutritional and health-promoting effects of the root of the Ashwagandha, considering the health-promoting and antioxidant effects and the presence of bioactive substances in it, and due to the easy production and availability of biscuits for different segments of society; in addition, it can also respond positively to consumer demand for health-oriented products. It should be noted that if consumers are aware of the beneficial nutritional and health effects of plant food ingredients in food, it will be possible to accept even larger amounts of these functional additives in the final product.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 5","pages":"e71068"},"PeriodicalIF":3.4,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147758443","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":"Physicochemical Properties, Volatile Components, and Biological Evaluation on Lavender Monofloral Honey From Xinjiang, China.","authors":"Jialin Yang, Yihui Liu, Benyan Tang, Mohamed G Sharaf El-Din, Gang Liu, Kai Wang, Yuan Huang, Xiaolu Jin","doi":"10.1111/1750-3841.71094","DOIUrl":"https://doi.org/10.1111/1750-3841.71094","url":null,"abstract":"<p><p>Due to its unique geographical and climatic characteristics, the Lily region of Xinjiang has become a major production area for lavender honey (LH) in China. While the region's optimal environmental conditions foster high-quality lavender growth, comprehensive studies characterizing LH's composition and activities remain scarce. This study investigated the hemispherical properties, volatile components, and functional activities of Lily-sourced LH. The physicochemical parameters (Barium degrees, moisture, acidity, pH, ash, amylase activity, and sugar content) of LH complied with the European Union and Chinese standards. Volatile compounds in LH were analyzed using headspace solid-phase micro extraction gas chromatography quadrupole time-of-flight mass spectrometry (HS-SPME-GC-QTOF/MS), with aromatics, alcohols, and aldehydes representing 55% of the total volatile components. LH exhibited higher contents of total phenolics and flavonoids, which were significantly correlated with the antioxidant capacity. The antibacterial experiments showed that, at 50% concentration, LH exhibited significant antibacterial effects against both Staphylococcus aureus and MRSA, outperforming acacia honey. In addition, a lipopolysaccharide (LPS)-induced inflammation model, using RAW 264.7 cells, was established to assess the anti-inflammatory potential of LH. The results demonstrated a dose-dependent anti-inflammatory effect, reducing nitric oxide (NO) production, decreasing gene expression levels of pro-inflammatory cytokines (TNF-α, IL-1β, IL-6, MCP-1) and iNOS, and enhancing the gene expression levels of the antioxidant enzyme (HO-1) . This study provides a scientific basis for quality control, compositional analysis, and activity assessment of LH, deepening the understanding of its health benefits.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 5","pages":"e71094"},"PeriodicalIF":3.4,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147808824","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":"Current Status of Smart Technology Applications and Food Safety Implications in Precision Millet Fermentation: A Critical Review.","authors":"Samson Debbarma, Harsimranjeet Kaur, Karthikeyan Subburamu, Alberto Fiore, Saima Debbarma, Gitanjali Jothiprakash, Veeranan Arun Giridhari, Salswkang Debbarma, Evarin Debbarma","doi":"10.1111/1750-3841.71085","DOIUrl":"https://doi.org/10.1111/1750-3841.71085","url":null,"abstract":"<p><p>Millet fermentation has gained significant attention due to its numerous health benefits, owing to its higher dietary fiber and gluten-free properties, making it suitable for celiacs, individuals with diabetes, and higher heart risk due to its low glycemic index and low-calorie content. This review critically highlights the current knowledge available about the potential smart technologies in millet fermentation, offering insights into food safety and quality concerns. A thorough literature search was conducted based on recent studies demonstrating the smart fermentation technologies in millet. The findings of this review suggested that the application of smart technologies in millet fermentation can improve precision and efficiency of fermentation process optimization, yield enhancement, and functional attributes. However, only limited applications of smart technologies were employed for millet fermentation, and more advanced and optimized technologies are yet to be explored and implemented for better outcomes. The current millet fermentation studies are mostly of concern towards the beneficial microorganisms, compromising the potential threats of pathogenic organisms if fermentation conditions are not maintained. Integrating advanced machine learning, modeling, and hazard analysis during the fermentation process would lead to attaining safety against contaminants, microbial contamination, toxins, and hazards in millet-based fermented products with assured quality.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 5","pages":"e71085"},"PeriodicalIF":3.4,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147808856","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":"Risk Perception in Food Allergy Sufferers: An Evolutionary Concept Analysis.","authors":"Yuji Kimura, Chiemi Taru, Atsuko Fukuda, Ikuko Miyawaki","doi":"10.1111/1750-3841.71064","DOIUrl":"https://doi.org/10.1111/1750-3841.71064","url":null,"abstract":"<p><p>The aim of this study was to explore and conceptually visualize risk perception in sufferers of food allergies (FA) and propose a suitable definition for practice, research, and policy. This concept analysis followed Rodgers' method. Data sources included PubMed, Cumulative Index to Nursing and Allied Health Literature, APA PsycINFO, and APA PsycARTICLES. Initial searches were conducted in 2023 and updated in 2025. The search terms were \"Food hypersensitivit*,\" \"Food anaphyla*,\" \"Food allerg*,\" \"risk perception,\" \"perceived risk,\" \"perceived severity,\" \"social risk,\" and \"experience.\" Studies were systematically selected based on predefined inclusion criteria, such as presenting at least one attribute, antecedent, or consequence of risk perception and containing descriptions of sociocultural contexts and psychosocial aspects. Only English-language peer-reviewed articles were included, and study quality was appraised using the Mixed Methods Appraisal Tool (MMAT); in total, 34 articles met these criteria. Attributes of FA sufferers' risk perception comprised four content areas, namely, situational uncertainty, probability of coping with allergies, prospects for social participation, and perceived threat and emotional responses. Antecedents included FA perceptions and self-concept, support for FA received from others, skills and readiness for managing FA, and perceived social context of FA. Consequences included behavioral choices, allergic reactions, and perceived social limitations. This study presents a comprehensive definition of risk perception encompassing both physical and psychosocial dimensions. Understanding FA sufferers by considering the identified attributes of risk perception is essential for healthcare providers and family members when providing support. PRACTICAL APPLICATIONS: This study provides a conceptual framework for future research in risk perception of FA sufferers, potentially leading to more individualized support and informing strategies for caregivers and healthcare professionals. Furthermore, it highlights that understanding these attributes is crucial not only for those involved in the care and support of individuals with FA, including family members, but also when it comes to improving food product design, allergen labeling, and public education about food allergens, which are essential for creating safer and more inclusive food environments.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 5","pages":"e71064"},"PeriodicalIF":3.4,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13138892/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147831361","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}