Journal of Food Science最新文献

{"title":"Irreversible Bilayer Thermochromic Label Integrated With 3D Printing for Wide‑Range Temperature Monitoring in Food Logistics.","authors":"Qiwen Chen, Yuhang Du, Shaofeng Yuan, Hang Yu, Weirong Yao","doi":"10.1111/1750-3841.71546","DOIUrl":"https://doi.org/10.1111/1750-3841.71546","url":null,"abstract":"<p><p>Temperature abuse during logistics is a major cause of quality deterioration in food, pharmaceuticals, and biological products. Therefore, the development of low-cost, irreversible, and tamper‑proof temperature indicators is of great practical significance. Based on the acid-catalyzed irreversible ring-opening coloration of crystal violet lactone (CVL) under acidic conditions, a bilayer temperature monitoring label was prepared in this study, and the label structure was further optimized by introducing three-dimensional (3D) printing technology. Upon temperature excursions, the acidic components in the upper layer diffused into the lower layer, triggering an irreversible color change that remained stable after re-cooling. Quantitative color analysis using a smartphone application showed that at 15°C the hue angle increased linearly with exposure time (correlation coefficient r = 0.9854), demonstrating the feasibility of real-time digital temperature monitoring. To broaden the practical temperature range, an integrated label mold was fabricated via 3D printing, and the monitoring threshold was tuned by adjusting the outer-ring solvent, achieving activation from ambient conditions to ultra-low temperatures. Finally, based on the discolored area of the 3D-printed labels under temperature-excursion conditions, intuitive visual warning levels were established, providing a reliable and tamper-proof indication of temperature abuse.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 10","pages":"e71546"},"PeriodicalIF":4.1,"publicationDate":"2026-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149147117","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":"Non-Thermal Processing via Plasma-Activated Sodium Hypochlorite: Inactivation Kinetics and Quality Retention in Fresh-Cut Lettuce.","authors":"Yuanpeng Li, Xinmeng Huang, Yanfei Yan, Jiayi Wang","doi":"10.1111/1750-3841.71562","DOIUrl":"https://doi.org/10.1111/1750-3841.71562","url":null,"abstract":"<p><p>Plasma-activated water (PAW) represents an innovative disinfection technology utilizing water as the material. In this study, we employed sodium hypochlorite (NaClO; 10 ppm) solution as the substrate for activation by cold plasma (CP) and compared the disinfection efficacy of CP-NaClO with that of NaClO against Escherichia coli, E. coli O157:H7, and Salmonella Typhimurium. In bacterial suspensions, CP-NaClO inactivated all three microorganisms to below the detection limit within 40 s, whereas NaClO treatment resulted in reductions of 5.59, 3.73, and 4.73 log CFU/mL for E. coli, E. coli O157:H7, and S. Typhimurium, respectively. The inactivation kinetics in bacterial suspensions were analyzed using Linear, Weibull, and Log-logistic models, and the Weibull model best described CP-NaClO-mediated inactivation (R² = 0.95, RMSE = 0.55, AIC = 6.88). CP-NaClO was further employed for disinfecting fresh-cut lettuce. The results indicated that CP-NaClO treatment for 40-70 s achieved a reduction of 0.93-2.76 log CFU/g for the three microorganisms, which was significantly greater than that achieved by NaClO (p < 0.05). No microorganisms were detected in the washing water after 70 s of treatment with CP-NaClO, whereas NaClO wash water contained 1.86 - 2.19 log CFU/mL. CP-NaClO also delayed firmness loss during storage without adversely affecting color attributes. These findings indicated that CP-NaClO was a potential non-thermal processing method, providing a theoretical basis for its application in a fresh-cut industry.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 10","pages":"e71562"},"PeriodicalIF":4.1,"publicationDate":"2026-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149147419","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":"Flavor and Structural Regulation of Fermented Egg White: The Improving Effect of Delactosed Whey Permeate on Metabolic Behavior.","authors":"Ruyi Zhang, Wei Hu, Qing Gao, Yanjun Yang, Junhua Li, Yujie Su, Luping Gu, Cuihua Chang","doi":"10.1111/1750-3841.71538","DOIUrl":"https://doi.org/10.1111/1750-3841.71538","url":null,"abstract":"<p><p>Fermented egg white is often hindered by inherent nutritional limitations, leading to poor fermentation kinetics, undesirable textures, and unbalanced flavors-related chemical profiles (such as the accumulation of harsh aldehydes). To address these challenges, this study investigated the modulatory effect of milk-derived components on the structural regulation and metabolic behavior of fermented egg white. Biophysical and rheological analyses revealed that specifically delactosed whey permeate (DLP) restructured the protein network, inducing the formation of a finely dispersed weak gel characterized by smaller particle sizes, elevated surface hydrophobicity, and pronounced shear-thinning behavior. Chemical profiling demonstrated that DLP effectively modified the flavor potential and volatile composition: It maximized the proportion of umami-associated amino acids and key dairy volatiles (e.g., diacetyl) while eliminating aldehydes associated with off-flavors. Furthermore, untargeted metabolomics provided insights into the biochemical shifts associated with these modifications. DLP was associated with the modulation of metabolic pathways by significantly enriching central carbon metabolism and amino acid biosynthesis, potentially contributing to an abundant supply of flavor precursors. Concurrently, DLP reduced the accumulation of hydrophobic peptides typically associated with bitterness (e.g., leucyl-leucine) and downregulated undesirable secondary metabolic pathways, such as alkaloid biosynthesis. Ultimately, this study shows that DLP from milk synergistically modulates the texture and flavor potential of fermented egg white by restructuring its protein network and influencing metabolic pathways to promote the accumulation of desirable aroma precursors while reducing compounds linked to off-flavors, providing a novel strategy for protein matrix engineering.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 10","pages":"e71538"},"PeriodicalIF":4.1,"publicationDate":"2026-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149178240","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":"Investigation of the Adhesion Mechanism and Stability Improvement of Plant-Based Connective Tissue Mimics Prepared via Enzymatic Reaction.","authors":"Fan Yang, Shuqi Liu, Luyao Sun, Jun Liu, Xinqi Liu, He Li","doi":"10.1111/1750-3841.71566","DOIUrl":"https://doi.org/10.1111/1750-3841.71566","url":null,"abstract":"<p><p>In this study, a soy protein isolate-polysaccharide hydrogel was employed to simulate connective tissue, and the regulatory mechanism of transglutaminase (TG) addition on its crosslinking structure, micromorphology, and adhesion stability was systematically investigated. The crosslinking degree and fluorescence spectral results demonstrated that TG enhanced intermolecular interactions, including both protein-protein and protein-polysaccharide interactions. However, excessively high enzyme concentrations (SPI:TG ratios of 2:3 or lower) inhibited crosslinking, possibly due to steric hindrance. The crosslinking degree reached a maximum of 21.55% at 0.75% TG, while the mean particle size decreased to a minimum of 50.28 nm at an SPI:TG ratio of 1:1 (1.00% TG), where a compact gel network was formed. Fourier transform infrared spectroscopy confirmed that hydrogen bonds and amide bonds synergistically stabilized the network structure, while scanning electron microscopy revealed a dense and uniform honeycomb-like porous morphology. The 1:1 group exhibited the highest apparent viscosity and the smallest difference in hardness between two compression cycles (2795.0 g-2469 g), demonstrating balanced toughness and adhesion stability. After assembly with textured protein, the 1% TG-crosslinked mimic maintained interfacial bonding after two freeze-thaw cycles and pan-frying, whereas the control without TG fractured at the interface. This study provides a theoretical basis for the construction of the plant-based connective tissue mimic with high stability.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 10","pages":"e71566"},"PeriodicalIF":4.1,"publicationDate":"2026-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149178266","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":"Functional, Rheological, and Sensory Properties of a Whey Protein Phospholipid Concentrate-Based Ready-to-Mix Beverage System.","authors":"Fatemeh Jalil Mozhdehi, Sheng-Luen Shih, Susan G Larson, Scott A Rankin, Bradley W Bolling, Gulustan Ozturk","doi":"10.1111/1750-3841.71536","DOIUrl":"10.1111/1750-3841.71536","url":null,"abstract":"<p><p>Whey protein phospholipid concentrate (WPPC) is an underutilized dairy coproduct obtained during whey protein isolate (WPI) production that contains whey proteins and milk fat globule membrane-derived phospholipids, including phospholipid-associated choline. These components confer functional benefits; however, data on their physicochemical and sensory performance in ready-to-mix (RTM) systems remains limited. A WPPC-based RTM beverage was formulated using a WPPC powder containing 70.3% protein, 17.6% fat, and 3.22 mg choline/g. The developed RTM powder provided 10 g protein per 100 g prepared beverage when reconstituted with 2% milk. The functional, physicochemical, rheological, and sensory properties of the reconstituted powder were evaluated and compared with a reconstituted commercial WPI-based RTM powder. Water-holding capacity, heat stability, apparent emulsifying behavior, apparent dispersity, sedimentation, particle size, and zeta potential were assessed at pH 4.5, 7.0, and native (unbuffered) (6.35 to 6.51). Rheological properties were evaluated at pH 7.0. Consumer liking was assessed using a 9-point hedonic scale (n = 100). The WPPC RTM exhibited pH-dependent functionality, with greater heat stability, apparent dispersity, and reduced sedimentation at native (unbuffered) and neutral pH compared with pH 4.5 (p < 0.05). Although water-holding capacity and viscosity were lower for the WPPC RTM than for the commercial WPI RTM, stable flow behavior was observed. The commercial WPI beverage received higher liking scores for overall liking, aroma, flavor, aftertaste, and color, and higher purchase intent (P < 0.05), while appearance and texture did not differ. Overall, the findings demonstrate the feasibility of incorporating WPPC into an RTM protein beverage formulation. PRACTICAL APPLICATIONS: This study demonstrates that whey protein phospholipid concentrate (WPPC), a phospholipid-rich whey coproduct, can be effectively incorporated into ready-to-mix (RTM) systems. The results provide formulation-relevant insights into the functional and physicochemical behavior of WPPC across pH conditions and its sensory performance relative to whey protein isolate-based beverages. These findings support the use of WPPC as a value-added ingredient in protein beverages and nutritional supplement formulations.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 10","pages":"e71536"},"PeriodicalIF":4.1,"publicationDate":"2026-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13651926/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149147149","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":"Processing Strategies to Enhance the Structural and Functional Properties of Proteins From Sweet Potato By-Products.","authors":"Isabella de Almeida Pina, Ana Clara Troya Raineri Fiocco, Isabela Simões Soares, Carolina Siqueira Franco Picone","doi":"10.1111/1750-3841.71544","DOIUrl":"10.1111/1750-3841.71544","url":null,"abstract":"<p><p>Sweet potato by-products are a potential source of proteins and phenolic compounds with valuable functional properties. However, enzymatic browning driven by polyphenol oxidase (PPO) limits their stability and utilization. In this study, processing conditions were designed to achieve controlled partial PPO inactivation using ascorbic acid (AA), sodium metabisulfite (MB), and a combined ascorbic acid and mild heating treatment at 50°C (AB50), compared with a control sample that did not receive any anti-browning treatment. The effects of these treatments on the structural, emulsifying, and antioxidant properties of sweet potato protein extracts were evaluated. AA treatment altered protein secondary structure and improved emulsifying activity despite reducing protein solubility. MB promoted higher antioxidant activity, associated with increased protein and phenolic contents. FTIR analyses showed changes in functional groups, suggesting protein-phenolic interactions that contributed to the structural modifications observed after treatment. Among the treatments, AB50 showed the best overall performance, enhancing emulsifying properties (EAI 14.86 vs 7.56 m²/g from CT), improving emulsion stability, and increasing antioxidant capacity. These effects were associated with protein structural rearrangements, including changes in surface charge and free sulfhydryl content. Overall, the results demonstrate that AB50 can replace sodium metabisulfite while enhancing the functional properties of sweet potato protein extracts. Therefore, controlled processing represents a promising strategy for adding value to sweet potato by-products as multifunctional food ingredients.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 10","pages":"e71544"},"PeriodicalIF":4.1,"publicationDate":"2026-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13686114/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149236361","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":"Feeding Effect and Antioxidant Capacity of Fermentation Broths Based on Strain-Specific Utilization of Poria cocos Polysaccharide Derivatives.","authors":"Fenfa Li, Pingping Yan, Jianming Luo, Xichun Peng","doi":"10.1111/1750-3841.71567","DOIUrl":"https://doi.org/10.1111/1750-3841.71567","url":null,"abstract":"<p><p>This study investigated the prebiotic properties of the supernatant from gluconic acid-hydrolyzed alkali-soluble Poria cocos polysaccharide (s-GA-PCP). s-GA-PCP directly promoted the proliferation of Bifidobacterium and Lactobacillus strains. Among the s-GA-PCP-utilizing strains, strain L10 (Bifidobacterium pseudolongum) exhibited the broadest feeding capability, as its fermentation broth supported the growth of all six non-utilizing strains. Analyses revealed that L10 produced a more diverse oligosaccharide profile and accumulated higher levels of amino acid and peptide metabolites. Furthermore, all tested primary broths reduced ROS, with strain-specific effects on antioxidant enzymes in HepG2 cells. The broths from strains L10, LQ-GL, and L1 showed the most pronounced effects, significantly (p < 0.05) increasing superoxide dismutase (SOD), glutathione peroxidase (GSH-Px), and catalase (CAT) activities while decreasing malondialdehyde (MDA) content. Secondary fermentation with non-utilizing strains resulted in strain-pair-specific modulation of ROS scavenging capacity. Collectively, these findings indicate that s-GA-PCP exerts prebiotic effects through strain-specific feeding and that its functional outcomes not only depend on primary fermentation but are also dynamically regulated by sequential microbial metabolism. This study provides a scientific basis for screening and applying sequential fermentation strain combinations of P. cocos polysaccharides, thereby supporting precision prebiotic design.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 10","pages":"e71567"},"PeriodicalIF":4.1,"publicationDate":"2026-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149163613","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":"Improve the Yield and Nutritional Quality of Sword Bean Oil With Solid-State Fermentation-Assisted Extraction Using Bacillus subtilis.","authors":"Enzhao Yan, Rui Wang, Shitong Li, Xin Ke, Kun Zhou, Hongbo Wang","doi":"10.1111/1750-3841.71582","DOIUrl":"https://doi.org/10.1111/1750-3841.71582","url":null,"abstract":"<p><p>Sword bean, as a potential functional oilseed, is rich in multiple unsaturated fatty acids. This study aimed to establish a new solid-state fermentation-assisted extraction method for oil from sword beans with Bacillus subtilis ATCC 6051. The oil yield from sword beans fermented for 72 h (SBO-F) was 1.28% ± 0.07%, representing a 30.67% increase compared to unfermented sword bean oil (SBO). The physicochemical properties of SBO-F and SBO were analyzed. The results showed that SBO-F exhibited a significantly higher iodine value and a lower saponification value (P < 0.05), indicating increased unsaturation and a higher proportion of long-chain fatty acids. Gas chromatography-mass spectrometry analysis revealed that fermentation increased the unsaturated fatty acid content from 77.15% to 80.02% and generated two new unsaturated fatty acids, cis-10-pentadecenoic acid and erucic acid, that were not detected in SBO. Furthermore, the antioxidant activity of SBO-F was significantly enhanced. The IC₅₀ value for the DPPH scavenging assay decreased from 2.01 ± 0.13 to 1.31 ± 0.11 mg/mL, for the ABTS⁺ scavenging assay from 14.38 ± 1.39 to 8.46 ± 0.33 mg/mL, and for the hydroxyl radical scavenging assay from 4.57 ± 0.06 to 3.97 ± 0.11 mg/mL. At a concentration of 5 mg/mL, the ferric-reducing antioxidant power increased from 262.15 ± 15.66 to 319.90 ± 8.54 µmol FeSO₄/L. These results indicate that solid-state fermentation with B. subtilis is an effective and sustainable strategy that significantly improves the yield, nutritional quality, and antioxidant properties of sword bean oil, providing a theoretical basis for the development and utilization of sword bean as a functional oilseed.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 10","pages":""},"PeriodicalIF":4.1,"publicationDate":"2026-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149242230","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":"When Food Safety Goes Viral: The Influence of the Documentary Poisoned on Trust in Food Supply Chain Actors and Food Risk Perceptions Among Young Adult College Students in Indiana.","authors":"Fanny Gozzi, Shams Adigozalzade, Yaohua Feng","doi":"10.1111/1750-3841.71589","DOIUrl":"10.1111/1750-3841.71589","url":null,"abstract":"<p><p>As foodborne illnesses pose a significant public health concern in the United States, the rise of streaming platforms broadens audiences' exposure to food safety documentary films. This investigation examines how the documentary Poisoned: The Dirty Truth About Your Food shapes young adults' perceptions, attitudes, and trust in the food supply chain among undergraduate students at one university in Indiana enrolled in food science (Study 1, n = 19) and nonfood science programs (Study 2, n = 59). An explanatory mixed-methods design combined surveys at three time points with a focus group discussion. Surveys assessed perceptions of food safety importance and confidence in food supply actors using Wilcoxon signed-rank tests, while focus group transcripts were analyzed thematically. Participants reported strong emotional responses, including fear, frustration, and distrust toward the food industry and regulatory bodies, while describing the documentary as informative and effective in raising awareness about foodborne illness risks and the importance of food safety practices. Differences emerged by educational background, with food science majors demonstrating more critical engagement, whereas some nonfood science participants reported intentions to adopt risky food-handling practices, such as washing raw poultry. Confidence in food supply chain actors declined significantly after viewing. At 9-day follow-up, food science students regained trust, while nonfood science students showed recovery only toward consumer-facing actors and food they prepared themselves. These findings suggest that emotionally compelling documentaries can increase food safety awareness and engagement while reducing trust and unintentionally reinforcing unsafe practices. Rather than serving as educational tools, such documentaries offer valuable lessons for improving transparent, accurate, and balanced food safety communication. PRACTICAL APPLICATIONS: This research offers food industry, government agencies, educators, and media creators with insight into how the documentary Poisoned can influence young adults' in college perceptions and responses to food safety issues. Since documentaries are widely available and can reach broad audiences, findings highlight the importance of proactive, transparent, and collaborative communication, helping audience understand how the food system works, how food safety hazards are addressed, and what can be done in the kitchen to reduce risks. Cross-sector collaboration that combines engaging storytelling with reliable educational content may improve public understanding, strengthen confidence in the food system, and encourage safer food-handling practices.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 10","pages":"e71589"},"PeriodicalIF":4.1,"publicationDate":"2026-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13686119/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149236343","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":"Identification of Hypoglycemic and Antioxidant Components From Malus micromalus Makino Fruits With Potential for Functional Food Applications","authors":"Baocong Hao,&nbsp;Hai Liang,&nbsp;Lijuan Peng,&nbsp;Zihan Zhu,&nbsp;Yu Zhang,&nbsp;Hongxia Li,&nbsp;Tiantian Guo,&nbsp;Qingchao Liu","doi":"10.1111/1750-3841.71532","DOIUrl":"10.1111/1750-3841.71532","url":null,"abstract":"&lt;div&gt;\u0000 \u0000 \u0000 &lt;section&gt;\u0000 \u0000 &lt;p&gt;&lt;i&gt;Malus micromalus&lt;/i&gt; Makino, a fruit crop with a millennium-long cultivation heritage in China, has hitherto received limited systematic investigation regarding its bioactive principles and the mechanistic underpinnings of its glucose-modulating effects. Sixteen compounds were isolated and structurally identified from the fruit. The bioactive components and action modes were systematically explored via network pharmacology, in vitro bioassays, enzyme kinetics, molecular simulation, and in vivo validation. ESR1 and MAPK3 were predicted as potential hub targets involved in insulin resistance and oxidative stress regulation. Oleanolic acid, ursolic acid, and hyperoside exhibited dual functional activities, with potent α-glucosidase inhibitory effects (IC&lt;sub&gt;50&lt;/sub&gt; = 0.037, 0.038, and 0.047 mM, respectively) stronger than acarbose in this yeast-derived enzyme assay system, plus remarkable DPPH, and ABTS&lt;sup&gt;+&lt;/sup&gt; radical scavenging capacities. Enzyme kinetic analysis demonstrated a noncompetitive inhibition mode, with unchanged &lt;i&gt;K&lt;/i&gt;&lt;sub&gt;m&lt;/sub&gt; value, and dose-dependently decreased &lt;i&gt;V&lt;/i&gt;&lt;sub&gt;max&lt;/sub&gt;. Molecular docking indicated that OA and UA had high binding affinities with ESR1 and MAPK3. Notably, 100-ns molecular dynamics simulation suggested that OA could form sustained hydrogen bonds with ESR1 and maintain the structural stability of the receptor–ligand complex. Within the in vivo setting, OA treatment at 25 and 50 mg/kg engendered dose-dependent improvements in systemic glucose handling, peripheral insulin sensitivity, and circulating lipid profiles among HFD-induced obese animals. Collectively, this study clarifies the bioactive constituents and metabolic regulatory effects of &lt;i&gt;M. micromalus&lt;/i&gt; Makino, and provides scientific evidence for its development as a functional food ingredient for glycemic management.&lt;/p&gt;\u0000 &lt;/section&gt;\u0000 \u0000 &lt;section&gt;\u0000 \u0000 &lt;h3&gt; Practical Applications&lt;/h3&gt;\u0000 \u0000 &lt;p&gt;The present findings offer direct translational value for the functional food sector. The potent α-glucosidase inhibitory activity of oleanolic acid (OA, IC&lt;sub&gt;50&lt;/sub&gt; = 0.037 mM)—surpassing acarbose by approximately sevenfold—positions &lt;i&gt;M. micromalus&lt;/i&gt; fruit extracts as promising candidates for glycemic-management food ingredients. Given its noncompetitive inhibition kinetics, OA retains efficacy irrespective of carbohydrate load, a critical advantage for incorporation into staple foods with variable starch content. From a formulation standpoint, the ethyl acetate fraction enriched in triterpenoids and flavonoids could be developed as standardized extracts for functional beverages, bakery products, or nutraceutical capsules. The established industrial processing of &lt;i&gt;M. micromalus&lt;/i&gt; into fruit wine and preserves further supports scalable valorization. However, the poor aqueous solubility of pentac","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 10","pages":""},"PeriodicalIF":4.1,"publicationDate":"2026-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149101810","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}