Journal of Food Science最新文献

{"title":"Ripening-Associated Branched-Chain Amino Acid Metabolism Correlates With Branched-Chain Ester Accumulation in \"Chanthaburi 1\" Durian, a Mild-Scent Cultivar.","authors":"Bryl I Manigo, Sompoch Noichinda, Varit Srilaong, Somsak Kramchote, Yossapol Palapol, Wattana Aschariyaphotha, Chalermchai Wongs-Aree","doi":"10.1111/1750-3841.71556","DOIUrl":"https://doi.org/10.1111/1750-3841.71556","url":null,"abstract":"<p><p>Durian exhibits pronounced cultivar-dependent variation in aroma intensity during ripening. This study investigated volatile composition and associated metabolic regulation in \"Chanthaburi 1,\" a low-aroma durian cultivar. Fruits displayed typical climacteric behavior, with respiration peaking at 375 mg CO₂ kg^-1 h^-1 on Day 4 and ethylene production reaching 28 µL kg^-1 h^-1 on Day 5 during the storage of mature green fruit at 25°C and 65%-75% relative humidity. Dehiscence occurred on Day 7, coinciding with marked pulp softening. Total volatile content increased by 240% from the unripe to overripe stages. Alcohol dehydrogenase and alcohol acyltransferase activities rose approximately three- and over fourfold, respectively, indicating enhanced esterification capacity during ripening. Aroma development featured a marked shift from straight-chain to branched-chain esters, with their ratio decreasing from 51.1 at the ripe stage to 2.38 at the overripe stage. Characteristic branched-chain esters, including ethyl 2-methylbutanoate, methyl 3-methylbutanoate, and propyl 3-methylbutanoate, were predominant in overripe fruit. Leucine and valine decreased at the ripe stage and increased again at the overripe stage, whereas methionine accumulated continuously. These findings demonstrate that ripening activates branched-chain amino acid catabolism as a programmed precursor-supplying pathway, which together with terminal esterification contributes to aroma development in \"Chanthaburi 1\" durian. PRACTICAL APPLICATIONS: This research provides aroma profile information in a milder aroma durian cultivar. Identified key volatiles and biochemical precursors can guide optimized harvest timing, and postharvest handling for durian traders. The findings also provide useful biochemical and volatile phenotypic references for breeding programs targeting reduced fruit pungency, by identifying key aroma compounds and metabolic pathways associated with the mild-scent phenotype of Chanthaburi 1.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 10","pages":"e71556"},"PeriodicalIF":4.1,"publicationDate":"2026-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149163733","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":"First Evidence for Marked Reducing Sugar Accumulation in Lotus Roots During Postharvest Storage as the Key Driver of Acrylamide Formation in Air-Fried Lotus Root Chips.","authors":"Chung Hun Baek, Xiyang Meng, Yongzhe Ma, Subin Choi, Wonbin Choi, Mun Yhung Jung","doi":"10.1111/1750-3841.71586","DOIUrl":"https://doi.org/10.1111/1750-3841.71586","url":null,"abstract":"<p><p>Acrylamide is a potentially toxic and neurotoxic compound primarily formed in foods during high-temperature cooking and processing through Maillard reactions involving naturally occurring asparagine and carbonyl compounds. This study investigated the marked variation in acrylamide formation in air-fried lotus root chips prepared from lotus roots obtained from different market sources and examined whether postharvest storage contributes to this variability. Differences in acrylamide levels among market-sourced lotus roots were significantly associated with variation in total reducing sugar content in the raw roots. To further investigate this relationship, freshly harvested lotus roots were stored at 20°C for up to 15 days, after which changes in reducing sugars, asparagine, and acrylamide formation in the resulting air-fried chips were determined. Acrylamide levels increased substantially with storage duration, reaching up to a 49-fold increase after 15 days. This increase was accompanied by pronounced accumulation of reducing sugars, which showed a strong positive correlation with acrylamide levels in the resulting chips (r = 0.935). These findings provide strong evidence that storage-induced accumulation of reducing sugars plays a key role in acrylamide formation in air-fried lotus root chips. The marked variation among market-sourced lotus roots further suggests that freshness and postharvest storage history may contribute to differences in acrylamide formation. These findings highlight the importance of raw material freshness and postharvest storage conditions for controlling acrylamide formation in air-fried lotus root products.</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":"149242220","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":"Edible Rose and Roselle: A Critical Review of Nutritional Composition, Safety, and Regulatory Considerations for Product Development.","authors":"Temilola Dada, Susanne Neugart, Layla Engelhardt","doi":"10.1111/1750-3841.71524","DOIUrl":"10.1111/1750-3841.71524","url":null,"abstract":"<p><p>The growing demand for sustainable and health-promoting products has increased scientific and industrial interest in edible flowers as functional ingredients. Rose (Rosa spp.) and roselle (Hibiscus sabdariffa L.) have gained attention for their traditional use, diverse phytochemical composition, and emerging applications in functional foods, nutraceuticals, and cosmetics. Much existing literature treats these species descriptively, reporting compositional data without critically addressing the safety, regulatory, and standardization barriers constraining industrial adoption. This review evaluates their nutritional composition, phytochemical profiles, and techno-functional properties, while critically addressing cultivar-level compositional variability, food safety (natural toxic compounds, microbial risk, pesticide residues), allergenicity, extraction methodology standardization, regional regulatory frameworks, and post-harvest industrial standardization. Rose petals are characterized by volatile terpenoids, flavonol glycosides, and phenolic acids linked to sensory quality and antioxidant activity; documented safety concerns centre on pesticide residue risk from dual ornamental/food-crop cultivation and oil adulteration. Roselle calyces are rich in anthocyanins, organic acids, polysaccharides, and minerals, supporting use as natural colorants, acidulants, and stabilizers, though cyanogenic glycoside variability, microbiological surveillance gaps, and an almost complete absence of allergenicity data warrant attention. Roselle seed protein, proposed as a functional ingredient, lacks allergenicity characterization. Applications in beverages, bakery products, gels, and cosmetics demonstrate commercial potential, but broader adoption remains limited by compositional variability, bioactive instability, and a persistent gap between demonstrated technical feasibility and adopted, food-relevant standards for extraction, quality control, and regulatory harmonization. Future research should prioritize dose-specific toxicological and allergenicity data, validated extraction protocols, and deliberate prioritization of edible flowers within regulatory and standardization mechanisms.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 10","pages":"e71524"},"PeriodicalIF":4.1,"publicationDate":"2026-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13678837/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149219850","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":"Leveraging Species-Specific Mycelial Morphology of Edible Fungi to Tune the Microstructure and Textural Properties of Meat Analogues.","authors":"Ziyi Chang, Yuting Gu, Xi Yu, Qianwang Zheng, Zhiwei Ye, Yuan Zou","doi":"10.1111/1750-3841.71569","DOIUrl":"https://doi.org/10.1111/1750-3841.71569","url":null,"abstract":"<p><p>Edible fungal mycelia are promising building blocks for meat analogues, yet how their diverse morphological traits influence final product quality remains underexplored. In this study, three edible fungi, Cordyceps militaris A 17 (C. militaris), Pleurotus ostreatus 48 (P. ostreatus), and Pleurotus tuoliensis 08 (P. tuoliensis), each with distinct morphologies, were systematically investigated. The results showed that mycelial morphology was associated with the physicochemical properties of the raw material. Fine and highly dispersed mycelia (C. militaris) exhibited the highest water- and oil-holding capacities, whereas dense and robust mycelia (P. ostreatus and P. tuoliensis) displayed lower holding capacities. When formulated into meat analogues, these intrinsic properties significantly affected product quality. The dense mycelial networks of P. ostreatus and P. tuoliensis synergistically integrated with the soy protein isolate (SPI) matrix to form a strong and cohesive composite network, significantly enhancing meat-like hardness and chewiness while reducing cooking loss. Conversely, the fine and dispersed mycelial network of C. militaris exhibited lower structural integrity and was more susceptible to heat-induced collapse, leading to a higher cooking loss. Additionally, all fabricated analogues maintain structural integrity across multiple freeze-thaw cycles. Nutritionally, the analogues presented a desirable high-protein, high-fiber, and low-fat profile. Notably, SPI played a pivotal dual role, structurally reinforcing the matrix and acting as a vital nutritional equalizer to offset initial strain-specific amino acid disparities, yielding a uniformly balanced, umami-rich profile. Overall, these findings demonstrate that naturally distinct fungal mycelial morphologies are associated with variations in the structural, textural, and physicochemical properties of mycelium-based meat analogues.</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":"149236391","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":"Rapid Physicochemical Screening of Parboiled Rice Using VNIR–SWIR Spectroscopy and Chemometrics","authors":"Nairiane dos Santos Bilhalva,&nbsp;Marisa Menezes Leal,&nbsp;Rosana Santos de Moraes,&nbsp;Dthenifer Cordeiro Santana,&nbsp;Larissa Pereira Ribeiro Teodoro,&nbsp;Paulo Eduardo Teodoro,&nbsp;Paulo Carteri Coradi","doi":"10.1111/1750-3841.71501","DOIUrl":"10.1111/1750-3841.71501","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>Efficient quality assessment of parboiled rice is important for industrial processing, but conventional analytical procedures are often time-consuming, reagent-intensive, and destructive. This study evaluated VNIR–SWIR spectroscopy combined with chemometric modeling for the rapid prediction of moisture, starch, protein, lipids, fiber, and ash in parboiled rice representing commercial types from Type 1 to Type 5 and Off-Type. Partial least squares regression models were developed using six spectral preprocessing strategies and evaluated through internal cross-validation and a held-out test set. Model performance varied substantially among the physicochemical attributes. Starch showed the best test-set performance using baseline offset preprocessing (<i>R</i>² = 0.740; RMSEP = 0.902 percentage points), while moisture showed promising results using MSC, baseline offset, or untreated spectra (<i>R</i>² = 0.627; RMSEP &lt; 0.37 percentage points). Ash showed moderate performance with SNV combined with baseline correction and Savitzky–Golay smoothing (<i>R</i>² = 0.492; RMSEP = 0.045 percentage points). In contrast, protein and fiber showed limited predictability, with maximum <i>R</i>² values of 0.112 and 0.248, respectively. SNV and MSC generally improved models affected by scattering, whereas baseline offset was most effective for starch. Overall, VNIR–SWIR spectroscopy showed potential for rapid screening, particularly for starch and moisture, although broader datasets and validation using independent production batches are required before routine industrial implementation.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 10","pages":""},"PeriodicalIF":4.1,"publicationDate":"2026-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13627962/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149101778","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":"Ceratonia siliqua: Phytochemistry, Bioactivity, and Its Emerging Role as a Sustainable Food and Industrial Resource","authors":"Anis Ben Hsouna,&nbsp;Ravendra Kumar,&nbsp;Manjul Gondwal,&nbsp;Shivangi Chamoli,&nbsp;Bhanu Pratap Singh Gautam,&nbsp;Simranpreet Kaur,&nbsp;Rakesh Kumar Verma,&nbsp;Piyush Kumar,&nbsp;Monika Michalak,&nbsp;Boutheina Ben Akacha,&nbsp;Wirginia Kukula-Koch,&nbsp;Wojciech Koch,&nbsp;Faical Brini,&nbsp;Wissem Mnif,&nbsp;Rania Ben Saad,&nbsp;Stefania Garzoli,&nbsp;Miroslava Kačániová","doi":"10.1111/1750-3841.71527","DOIUrl":"10.1111/1750-3841.71527","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p><i>Ceratonia siliqua</i> L. (<i>C. siliqua</i>), commonly known as the carob tree, is an evergreen species of the Fabaceae family native to the Mediterranean basin and increasingly cultivated worldwide. Traditionally valued as animal feed and a natural sweetener, it has recently gained recognition as a multifunctional plant resource with nutritional, pharmaceutical, and industrial relevance. This review synthesizes current knowledge on the botany, phytochemistry, nutritional profile, bioactivity, and traditional uses of <i>C. siliqua</i>, and discusses its economic and industrial significance. Emphasis is placed on its rich content of polyphenols, flavonoids, dietary fiber, proteins, and essential minerals, which have been associated with antioxidant, antidiabetic, antidiarrheal, antimicrobial, and cardiometabolic-related activities. Beyond its nutritional potential, carob is increasingly used in food processing, functional foods, and pharmaceutical formulations, with locust bean gum as a key industrial derivative. Despite its long history, recent advances highlight new applications and the need for systematic quality control, valorization of genetic resources, and sustainable exploitation strategies. Overall, this review provides an integrative perspective that bridges traditional knowledge with modern scientific findings, aiming to guide future research and support broader utilization of carob as a natural bioresource in health, nutrition, and industry.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 10","pages":""},"PeriodicalIF":4.1,"publicationDate":"2026-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13627279/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149101732","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":"An Analytical Approach for Human Health Risk Assessment of Dietary Exposure to Pesticide Residues in Potatoes Among Adults and Children/Adolescents","authors":"Imane Boudriiya,&nbsp;Vicenç Martí,&nbsp;Imane Bakkali,&nbsp;Mohammed El Maadoudi,&nbsp;El morabit Yassmin,&nbsp;Naoual Alahlah,&nbsp;Naima Ait Lamime,&nbsp;Amin Laglaoui,&nbsp;Mounir Hassani Zerrouk","doi":"10.1111/1750-3841.71529","DOIUrl":"10.1111/1750-3841.71529","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>This study proposes an integrated human health risk assessment framework combining analytical verification, regulatory compliance, deterministic dietary exposure assessment, and probabilistic modeling. Pesticide residues were determined in 100 potato samples using the quick, easy, cheap, effective, rugged, and safe (QuEChERS) method coupled with ultra-performance liquid chromatography–tandem mass spectrometry, targeting 130 active substances according to SANTE/11312/2021. Fifteen pesticides were quantified (≥LOQ [limit of quantification]) and included in the risk assessment. Quantifiable residues occurred in 35% of samples, with imidacloprid being the most frequently detected pesticide. Although several residues exceeded European maximum residue limits, all individual hazard quotients remained below 1. The cumulative hazard index (HI) was 0.223 for adults and 0.988 for children/adolescents, with seven pesticides accounting for nearly 90% of the HI associated with quantified residues. A middle-bound (LOQ/2) approach applied to 103 pesticides below the LOQ increased total deterministic HI values to 0.309 and 1.37 for adults and children/adolescents, respectively. Monte Carlo simulation integrating major, minor, and below-LOQ contributors showed that cumulative HI remained below 1 across the evaluated percentiles (P90–P99), reaching 0.198 for adults and 0.902 for children/adolescents at P99. Sensitivity analysis highlighted the importance of exposure and uncertainty associated with below-LOQ residues. These findings highlight the greater vulnerability of younger consumers and the value of probabilistic approaches for dietary risk assessment integrating exposure variability, analytical uncertainty, and below-LOQ residues.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 10","pages":""},"PeriodicalIF":4.1,"publicationDate":"2026-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149101770","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":"High Sensitivity Metamaterial Sensor Based on Electromagnetically Induced Transparency Effect for the Detection of Chlortetracycline Hydrochloride","authors":"Binggang Xiao,&nbsp;Wangyang Qiu,&nbsp;Zhenyang Ma,&nbsp;Jianyuan Qin,&nbsp;Lihua Xiao","doi":"10.1111/1750-3841.71531","DOIUrl":"10.1111/1750-3841.71531","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>In this paper, we propose a high-sensitivity metallic EIT-like terahertz metamaterial sensor for antibiotic detection, featuring a split-ring resonator coupled with a rectangular resonator. Numerical refractive-index simulations yield a sensitivity of 259 GHz/RIU. Based on the simulated EIT transparency peak, the corresponding quality factor (<i>Q</i>) is 7.6 and the figure of merit (FOM) is approximately 2.57. Its transparency window is strategically centered near 0.76 THz, corresponding to a reported characteristic absorption frequency of chlortetracycline, to enhance the interaction between the target analyte and the EIT-like resonance. Through systematic fabrication and characterization, we employed laser direct writing technology to manufacture the EIT-like terahertz sensor and evaluated its performance using terahertz frequency-domain spectroscopy. For quantitative chlortetracycline hydrochloride detection, we prepared concentration gradients in both aqueous and milk matrices. Within the tested concentration range, experimentally distinguishable spectral responses were observed down to 0.1 mg/L in aqueous solution and 1 mg/L in the milk matrix. Detailed analysis of the transmission spectra revealed distinct concentration-dependent spectral responses in both media, advancing the application of metamaterial sensors in biochemical detection and food safety monitoring. The observed concentration-dependent spectral responses in aqueous and milk matrices demonstrate the potential of the proposed platform for rapid antibiotic sensing in food-related environments. These findings significantly contribute to the development of practical metamaterial-based sensing platforms for food safety applications.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 10","pages":""},"PeriodicalIF":4.1,"publicationDate":"2026-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149101714","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":"Deep Eutectic Solvents in Food Science: From Molecular Mechanisms to Applications","authors":"Yu Zhang,&nbsp;Yiying Wu,&nbsp;Yiqiang Chen,&nbsp;Yuyang Yao,&nbsp;Xudong Liu,&nbsp;Shijun Xiao,&nbsp;Hong Wu,&nbsp;Zhihong Xiao,&nbsp;Changzhu Li,&nbsp;Yuan Ye","doi":"10.1111/1750-3841.71515","DOIUrl":"https://doi.org/10.1111/1750-3841.71515","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>Deep eutectic solvents (DES) have attracted growing attention in food science due to their flexibility, potential for low toxicity, and biodegradability. This review is targeted to summarize the characteristics of DES and recent advances in their applications of food. DES with tailored polarity, viscosity, and stability can be designed by adjusting the types and molar ratios of hydrogen bond donors and acceptors, enabling efficient extraction of bioactive compounds. In food analysis, DES are used as chromatographic modifiers and components of sensitive detection platforms, improving separation and sensitivity in complex food matrices. In food processing, DES can facilitate esterification and glycosylation and serve as carriers or coating materials to enhance food quality. Despite these advantages, DES application in the food industry remains limited by insufficient safety assessments and residue and migration risks. Overall, this review underscores the potential of DES in food science while pointing out the challenges that must be addressed to guide their practical application.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 10","pages":""},"PeriodicalIF":4.1,"publicationDate":"2026-09-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1750-3841.71515","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149068112","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":"Green Ultrasound-Assisted Extraction of Bioactive Phenolics From Quince (Cydonia oblonga) Leaves: Multi-Response Optimization, LC–MS/MS Profiling, and Comparison With Conventional Methods","authors":"Mehmet Güldane,&nbsp;Zuhal Şahin,&nbsp;Rumeysa Şekeroğlu","doi":"10.1111/1750-3841.71517","DOIUrl":"https://doi.org/10.1111/1750-3841.71517","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>Quince (<i>Cydonia oblonga</i> Mill.) leaves are an abundant yet underutilized agricultural by-product that is rich in phenolic compounds and therefore represents a promising feedstock for value-added bioactive extracts. This study optimized the green ultrasound-assisted extraction (UAE) of bioactive compounds from quince leaves using a sequential statistical approach based on Plackett–Burman screening and Taguchi-based criteria importance through intercriteria correlation (CRITIC)-weighted grey relational analysis (GRA). Under the optimum conditions (solid-to-liquid ratio 3:50 g/mL, 50% (v/v) ethanol, and 75°C), the extract exhibited a total phenolic content (TPC) of 9210.44 ± 138.25 mg GAE L⁻¹, a total flavonoid content (TFC) of 6180.67 ± 94.25 mg CE L⁻¹ and a DPPH free radical-scavenging capacity of 76.53 ± 3.65 mmol TE L⁻¹. Triplicate confirmation experiments validated the model, with an overall prediction accuracy of 97.69%. Ethanol concentration exerted the greatest influence on the grey relational grade (36.28%). Under identical operating conditions, the optimized UAE provided the most balanced extraction performance. It yielded the highest TPC, antioxidant activity, anti-inflammatory activity, and α-amylase inhibition relative to maceration, magnetic stirring, hand-shaking, and reflux, while LC–MS/MS identified quinic and chlorogenic acids as the principal constituents. These results indicate that the UAE optimized through a Taguchi-based CRITIC-weighted GRA is an effective and sustainable strategy for producing bioactive-rich extracts from quince-leaf waste.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Applications</h3>\u0000 \u0000 <p>This study provides a practical, statistically grounded route for converting quince (<i>Cydonia oblonga</i> Mill.) leaf waste, an abundant agro-industrial by-product, into phenolic-rich extracts using a green, food-grade ultrasound-assisted process. The sequential screening and multi-response optimization framework can be adopted by food, nutraceutical, and functional-ingredient manufacturers to maximize antioxidant, anti-inflammatory, and enzyme-inhibitory activities while minimizing solvent and energy use, supporting cost-effective and sustainable valorization of leaf biomass.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 10","pages":""},"PeriodicalIF":4.1,"publicationDate":"2026-09-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149068113","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}