Journal of Food Science最新文献

{"title":"Polysaccharides in Gastric Mucosal Homeostasis: From Multistage Defense Mechanisms to Structural Determinants","authors":"Kit-Leong Cheong,&nbsp;Jinghan Wu,&nbsp;Te Pan,&nbsp;Wanzi Yao,&nbsp;Eric Biney,&nbsp;Farwa Abdul Hafeez,&nbsp;Amanullah Sabir,&nbsp;Afifa Aziz,&nbsp;Jiajing Li,&nbsp;Min Wang,&nbsp;Saiyi Zhong","doi":"10.1111/1750-3841.71523","DOIUrl":"https://doi.org/10.1111/1750-3841.71523","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>The stomach is the first major site where dietary and therapeutic polysaccharides encounter a highly acidic and mucus-rich dynamic environment, yet this gastric phase has received far less attention than their downstream actions in the intestine. This gap is important because gastric mucosal homeostasis depends on a coordinated multistage defense system involving the mucus–glycoprotein barrier, epithelial junctional integrity, oxidative and inflammatory control, regulated cell death, restitution and regeneration, and balanced gastric microecology. Among natural bioactive alternatives, polysaccharides are especially attractive because they combine intrinsic biological activity with remarkable structural and material versatility. In this review, we propose a stomach-centered framework for understanding polysaccharides in gastric mucosal homeostasis. We summarize how polysaccharides act across multiple defensive stages by reinforcing the mucus barrier, stabilizing epithelial function, attenuating oxidative stress and inflammatory amplification, modulating cell death and the immune microenvironment, promoting restitution and high-quality healing, and interfering with <i>Helicobacter pylori</i> colonization and dysbiosis. We further emphasize how molecular weight, charge, monosaccharide composition, linkage pattern, branching architecture, advanced conformation, and delivery-related engineering jointly determine the depth, location, and durability of gastric protection. This framework may guide the rational design of next-generation polysaccharide-based strategies for precise and durable gastric mucosal repair.</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/10.1111/1750-3841.71523","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149068114","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":"Chitosan/Pullulan-Based Composite Films Incorporated With Anisaldehyde and Cinnamaldehyde Nanocapsules: Physicochemical Properties, Release Kinetics, and Antifungal Potential","authors":"Muhammad Umair Khalid,&nbsp;Khubaib Ali,&nbsp;Eihab Hatem JadElrab,&nbsp;Dina M. El-Sherif,&nbsp;Hang Yu,&nbsp;Weirong Yao","doi":"10.1111/1750-3841.71516","DOIUrl":"https://doi.org/10.1111/1750-3841.71516","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>This study developed a chitosan/pullulan composite film (CS/PULL CF) incorporating pullulan-based anisaldehyde/cinnamaldehyde nanocapsules (PULL-ANIS/CIN NC) for bread preservation. The effects of PULL-ANIS/CIN NC concentrations from 0% to 2.0% (w/v) on the physicochemical, structural, antioxidant, antimicrobial, and release properties of the films were evaluated, together with their performance during 15 days of bread storage. The results demonstrated that increasing the concentration of PULL-ANIS/CIN NC led to gradual thickening, increased surface roughness, and a yellowish appearance of the film. Correspondingly, water resistance, barrier performance, tensile strength, antioxidant, and antimicrobial properties improved, whereas elongation at break and UV–Vis transmittance decreased. The CS/PULL CF containing 2.0% (w/v) PULL-ANIS/CIN NC showed the best overall performance, with water vapor permeability of 1.78 ± 0.00 g·mm/m²·h·kPa, oxygen permeability of 0.37 ± 0.01 cc/m·24 h·atm, water contact angle of 86.0<b>°</b> ± 0.87<b>°</b>, tensile strength of 8.65 ± 0.03 MPa, and elongation at break of 27.73% ± 1.41%. FTIR, XRD, and TGA analyses confirmed good compatibility between PULL-ANIS/CIN NC and the CS/PULL matrix. Release data fitted the Ritger–Peppas and Peppas–Sahlin models well (adjusted <i>R</i>² &gt; 0.90) and were predominantly governed by Fickian diffusion. The 2.0% film also provided the best bread preservation performance, with favorable microbial, textural, LF-NMR, and E-nose characteristics. These findings demonstrate the potential of PULL-ANIS/CIN NC-loaded CS/PULL CF as sustainable active packaging for bakery products.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 10","pages":""},"PeriodicalIF":4.1,"publicationDate":"2026-09-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149068212","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":"Effects of Ultrasound Treatment on the Physicochemical Properties, Organic Acids, and Electronic Nose and Electronic Tongue Responses of Daixian Huangjiu","authors":"Yipeng Zhang,&nbsp;Huaming Hou,&nbsp;Shiyao Wang,&nbsp;Yisheng Chen","doi":"10.1111/1750-3841.71512","DOIUrl":"https://doi.org/10.1111/1750-3841.71512","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>Ultrasound technology has been explored as a potential approach for inducing short-term quality changes in Huangjiu (Chinese yellow rice wine). However, the underlying sonochemical effects remain incompletely understood. This study investigated the effects of ultrasound on the physicochemical properties and electronic sensory responses of Daixian Huangjiu, with exploratory assessment of acoustic cavitation and hydroxyl radical (·OH)-associated processes. Under selected ultrasound conditions (150 W nominal power, 30°C, 80–130 min), Huangjiu exhibited increases in total esters, apparent total phenolics, and amino acid nitrogen, alongside altered electronic tongue and electronic nose response patterns. Electronic nose and tongue analyses indicated treatment-associated differences in instrumental response patterns but did not identify specific volatile compounds. A sodium benzoate perturbation assessment indicated that the addition of a radical-reactive compound attenuated several ultrasound-associated changes in total acids and esters. Exploratory Pearson correlation analysis revealed a weak positive association between the ·OH-associated decolorization response and total ester content (<i>r</i> = 0.52, unadjusted <i>p</i> = 0.047), although this association did not remain statistically significant after Benjamini–Hochberg FDR correction (<i>q</i> = 0.283). Exploratory correlation analysis revealed a differentiated association pattern: iodine release responses were associated with apparent total phenolic content, while ·OH-associated decolorization responses were correlated with specific organic acid and electronic nose variables. These findings provide preliminary observations consistent with possible radical-associated processes involved in ultrasound-induced quality evolution.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 10","pages":""},"PeriodicalIF":4.1,"publicationDate":"2026-09-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149068214","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":"Quinoa and Peanut Extracts as Alternatives to Animal-Derived Extracellular Matrix Proteins in Cultured Meat Production","authors":"Dominik Mundt,&nbsp;Kuo-Hui Chiu,&nbsp;Stefan Schillberg,&nbsp;Che Julius Ngwa","doi":"10.1111/1750-3841.71509","DOIUrl":"10.1111/1750-3841.71509","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>Cultured meat, produced through the cultivation of animal cells, represents a sustainable and ethical alternative to traditional livestock farming. The cultivation and expansion of animal cells for cultured meat production rely heavily on extracellular matrix (ECM) proteins, which are needed for cell adhesion, proliferation, and differentiation. However, common ECM components such as gelatin, collagen, vitronectin, and Matrigel are mainly derived from animal sources, raising ethical concerns and sustainability issues. In this study, we used in silico analysis to identify edible plant-derived proteins containing Arg–Gly–Asp (RGD) motifs, which can promote cell adhesion and proliferation like ECM proteins. Peanut (<i>Arachis hypogaea</i>) and quinoa (<i>Chenopodium quinoa</i>) were identified as promising candidates. Water-soluble extracts were prepared from the plant seeds and evaluated for their ability to support the adhesion, proliferation, and differentiation of murine C2C12 and immortalized bovine satellite cells. We found that the extracts predominantly contained low-molecular-weight proteins, and cell culture surfaces coated with either extract supported cell attachment and proliferation at levels comparable to those achieved with animal-derived ECM proteins. Analysis of the most abundant proteins in each plant extract as determined by mass spectrometry confirmed the presence of RGD motif-containing proteins. Subsequently, one RGD-containing protein identified from each extract was produced using a cell-free expression system, and lysates containing the produced proteins were evaluated for their ability to support cell attachment and proliferation. The results indicated enhanced cell attachment and proliferation, indicating a potential role of the proteins. Our findings demonstrate that peanut and quinoa protein extracts are promising and inexpensive animal-free alternatives for surface functionalization in cultured meat applications.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 10","pages":""},"PeriodicalIF":4.1,"publicationDate":"2026-09-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1750-3841.71509","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149056716","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":"Optimization of Ultrasound-Assisted Deep Eutectic Solvent Extraction, Characterization, and Antioxidant, Hypoglycemic, and Immunoregulatory Activities of Polysaccharide from the Ficus pumila Linn.","authors":"Yao Wen,&nbsp;Yumei Liao,&nbsp;Wanyi Zhang,&nbsp;Haiyun Chen","doi":"10.1111/1750-3841.71429","DOIUrl":"10.1111/1750-3841.71429","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>This study focuses on the resource utilization of <i>Ficus pumila</i> Linn. (FPL) by valorizing its often-discarded hulls, aiming to reduce waste and enhance material value. An ultrasonic-assisted deep eutectic solvent (DES) extraction method was optimized using response surface methodology to obtain polysaccharides (FPLP). The optimal DES system was choline chloride:oxalic acid at a molar ratio of 1.5:1, DES water content of 54%, ultrasonication time of 55 min, extraction temperature of 69°C, liquid-to-solid ratio of 21:1 mL/g, and ultrasonic power of 240 W. Under these conditions, the extraction yield of FPLP reached 0.9524%. This yield was 4.44- and 1.45-fold higher than those achieved by conventional hot-water and ultrasonic-water extraction, respectively. The crude FPLP was further purified by DEAE and Sephadex G-75 chromatography to obtain a refined polysaccharide, FPLP-1. Bioactivity evaluations demonstrated that FPLP-1 exhibits in vitro antioxidant activity (ABTS·⁺ scavenging IC₅₀ = 2.587 mg/mL) and hypoglycemic potential (α-amylase inhibition IC₅₀ = 1.560 mg/mL). Moreover, FPLP-1 showed potent in vivo antioxidant effects by protecting zebrafish keratinocytes from metronidazole-induced apoptosis, along with broad in vitro immunomodulatory functions, including promoting splenocyte proliferation, enhancing macrophage phagocytosis, and stimulating the secretion of NO, TNF-α, and IL-6 in a concentration-dependent manner. These findings highlight the promising potential of FPLP-1 as a multifunctional bioactive compound.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 9","pages":""},"PeriodicalIF":4.1,"publicationDate":"2026-09-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148904633","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":"Remembering Wayne Iwaoka","authors":"Richard Hartel","doi":"10.1111/1750-3841.71451","DOIUrl":"10.1111/1750-3841.71451","url":null,"abstract":"&lt;p&gt;IFT lost a great one this past summer, Dr. Wayne Iwaoka of the University of Hawai'i. Wayne was one of the initiators of the &lt;i&gt;Journal of Food Science Education&lt;/i&gt; (&lt;i&gt;JFSE&lt;/i&gt;) and was its first Scientific Editor. As such, I would like to provide some history of the &lt;i&gt;JFSE&lt;/i&gt; and highlight some of his accomplishments.&lt;/p&gt;&lt;p&gt;&lt;/p&gt;&lt;p&gt;&lt;b&gt;Wayne Iwaoka, PhD&lt;/b&gt;&lt;/p&gt;&lt;p&gt;I first met Wayne at an Education Division meeting when he and a group of like-minded academics were proposing that IFT start a new journal dedicated to teaching and learning in food science, the &lt;i&gt;Journal of Food Science Education&lt;/i&gt;. Their enthusiasm and determination led to the first issue of &lt;i&gt;JFSE&lt;/i&gt;, published in 2002.&lt;/p&gt;&lt;p&gt;That issue contained an Editorial from then Editor-in-Chief, Owen Fennema, who was himself known for being an excellent teacher. Owen was a strong supporter of the &lt;i&gt;JFSE&lt;/i&gt;, instrumental in getting the concept through IFT. Wayne, as the first Scientific Editor of &lt;i&gt;JFSE&lt;/i&gt;, also wrote an editorial for that initial issue providing a rationale for starting such a journal. He then invited contributors “to respond to &lt;i&gt;JFSE&lt;/i&gt; articles with comments to the editor or to the authors, and also to share your innovative classroom techniques with other food science educators. We can meet the needs for more and better food science educational courses and curricula by engaging in dialogue with each other and by becoming designers of learning experiences.”&lt;/p&gt;&lt;p&gt;The &lt;i&gt;JFSE&lt;/i&gt; invited quite a range of article types. According to the Aims and Scope of the &lt;i&gt;JFSE&lt;/i&gt;, the range of topics included problem-based learning and innovative learning techniques; development of teachers and students; forms of motivation and their promotion; innovative laboratory exercises, community-based, workplace, and continuing education; and interpersonal and human relationship development of students. Article types included book reviews, lab examples, classroom techniques, and education research.&lt;/p&gt;&lt;p&gt;Unfortunately, the &lt;i&gt;JFSE&lt;/i&gt; was shut down in 2021 after 19 years, leaving food education researchers with few opportunities to share ideas. The &lt;i&gt;Journal of Food Science&lt;/i&gt; (&lt;i&gt;JFS&lt;/i&gt;) added an education research topic at that time and publishes several articles per year, but the majority of &lt;i&gt;JFSE&lt;/i&gt; contributions now go elsewhere. Wayne (and Faye Dong), in a guest editorial in the final issue, called for IFT to develop a platform for sharing education-related topics. This, unfortunately, has not occurred, leaving a hole for teaching and learning discourse. This is a topic that should be revived.&lt;/p&gt;&lt;p&gt;In addition to helping start the &lt;i&gt;JFSE&lt;/i&gt;, Wayne was also very active in redesigning IFT's university Food Science program approval process, what has now become HERB (Higher Education Review Board). He was a key member of the 1998 Task Force charged with converting program approval from a course check-off system to one that required assessments of learning outcomes. He","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 9","pages":""},"PeriodicalIF":4.1,"publicationDate":"2026-09-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13551371/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148904652","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":"Impact of Hibiscus sabdariffa Incorporation on Physicochemical Properties, Color Attributes, and Antioxidant Activity of Mead","authors":"Luiz Antônio Teixeira Pedott,&nbsp;Lucas Henrique do Nascimento,&nbsp;Laís Thomazoni,&nbsp;Jamile Zeni,&nbsp;Eunice Valduga","doi":"10.1111/1750-3841.71439","DOIUrl":"10.1111/1750-3841.71439","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>The incorporation of botanical ingredients into mead has emerged as a promising strategy for developing fermented beverages enriched with natural bioactive compounds with improved physicochemical quality and bioactive properties. This study evaluated the fermentation performance of mead production and the effects of post-fermentation incorporation of a hydroalcoholic <i>Hibiscus sabdariffa</i> extract on the physicochemical characteristics, color attributes, and antioxidant activity of the final beverage. Two formulations were produced: a control mead and a hibiscus-enriched mead containing 20% (v/v) extract. Fermentation kinetics demonstrated adequate fermentative performance despite incomplete sugar utilization, resulting in beverages with moderate ethanol content (∼4.7% v/v) and residual sugar concentrations of approximately 37 g/L. The hydroalcoholic extract contained high concentrations of total phenolics (1.59 mg GAE/mL), total flavonoids (0.091 mg EQ/mL), and total anthocyanins (0.441 mg CE/mL), which contributed to an approximately 10-fold increase in antioxidant activity, increased titratable acidity, a lower pH, reduced luminosity (<i>L*</i>), and higher redness (<i>a*</i>) owing to the presence of anthocyanin pigments and naturally occurring organic acids. Overall, post-fermentation incorporation of H. sabdariffa enhanced the physicochemical, chromatic, and functional quality of mead while preserving the fermentation characteristics previously achieved, highlighting its potential as a multifunctional natural ingredient for clean-label, value-added fermented beverages.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Applications</h3>\u0000 \u0000 <p>The incorporation of <i>H. sabdariffa</i> into mead improved physicochemical, visual, and functional properties while preserving the alcohol content and residual sugar profile established during fermentation. Hibiscus enhanced acidity, red coloration, and antioxidant activity, highlighting its potential as a natural colorant and source of bioactive compounds in clean-label fermented beverages. These results support the development of innovative, value-added mead formulations with greater functional and commercial appeal.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 9","pages":""},"PeriodicalIF":4.1,"publicationDate":"2026-09-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13544455/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148890533","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":"Exploring the Effectiveness of Gamification in Food Safety Training: A Systematic Review","authors":"Alexandria Nivelle Mekanna,&nbsp;Christelle Bou-Mitri","doi":"10.1111/1750-3841.71442","DOIUrl":"10.1111/1750-3841.71442","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>Conventional food safety training has long been the primary approach for educating food handlers; however, gamification has emerged as an innovative strategy to enhance food safety learning and help prevent the risk of foodborne illnesses. This study aimed to systematically evaluate the effectiveness of gamification in food safety training by synthesizing the available evidence on its impact on educational outcomes, engagement, motivation, and food safety behavior compared with conventional instructional approaches. This systematic review followed the PRISMA-P methodology to screen and retrieve peer-reviewed articles published between 2006 and 2025 from databases including Web of Science and Scopus. Among the eight identified studies, the reported interventions primarily used web-based games, simulation activities, serious games, and gamified training platforms targeting topics such as hygiene, cross-contamination prevention, cooking temperatures, microbiological risks, and HACCP principles. Most studies employed quasi-experimental or randomized controlled designs and reported positive educational outcomes, including enhanced self-efficacy, behavioral awareness, problem-solving skills, and compliance with food safety practices. The findings suggest that gamification could offer a promising approach for food safety education; however, the current data remain inconclusive because of the limited number of heterogeneous studies and the lack of high-quality evidence assessing long-term behavioral change. It is suggested that future research could benefit from developing inclusive, AI-enhanced gamified food safety training tools that provide personalized, multilingual, culturally adapted, and literacy-sensitive learning experiences while integrating adaptive feedback, real-time analytics, and immersive technologies to improve accessibility, engagement, and long-term behavioral change across diverse populations.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 9","pages":""},"PeriodicalIF":4.1,"publicationDate":"2026-09-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13544594/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148890504","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":"Visual Food Object Detection via Open-Vocabulary Learning","authors":"Shoulong Liu,&nbsp;Guorui Sheng,&nbsp;Shaojie Zhou,&nbsp;Bolin Yang,&nbsp;Weiqing Min,&nbsp;Shuqiang Jiang","doi":"10.1111/1750-3841.71414","DOIUrl":"10.1111/1750-3841.71414","url":null,"abstract":"&lt;div&gt;\u0000 \u0000 \u0000 &lt;section&gt;\u0000 \u0000 &lt;p&gt;The rapid diversification of food products, frequent packaging updates, and seasonal variations pose significant challenges for vision-based food inspection and dietary monitoring in real-world food systems. To address the need for scalable and flexible food analysis, this study proposes a domain-adaptive open-vocabulary food object detection (OVFD) framework that enables the identification of both existing and previously unseen food categories without category-specific box annotations for new items. By leveraging open-vocabulary representations, the framework allows dynamic expansion of detectable food categories as new items emerge, supporting continuous adaptation to evolving products, recipes, and dietary patterns while reducing manual annotation requirements. The proposed method integrates a dynamic prompt distribution network (DPDN) to improve region-text alignment, along with a density-aware multiple instance learning (DA-MIL) strategy that uses weakly supervised image-level tags to improve generalization and suppress background-driven detections. To reduce semantic leakage, Food2K labels are filtered by normalized matching, synonym auditing, and overlap-based rules before training. The framework was evaluated on multiple benchmark food datasets under open-vocabulary settings, demonstrating consistent improvements in detection performance for both Base (seen) and Novel (unseen) food categories, with Novel-category gains also observed under AP75 (average precision at intersection-over-union = 0.75) and COCO-style AP. Repeated-run reporting, error analysis, and limited external evaluation support stability and practical plausibility. By enabling dynamic category expansion with reduced annotation overhead, the proposed approach provides an assistive localization module for downstream dietary assessment, sorting review, and quality-inspection workflows, while task-specific validation and human verification remain necessary before operational food-safety or production-line use.&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;This study provides an OVFD approach that can be adapted to new food items with reduced category-specific box annotation. Bounding-box localization can support upstream perception for portion estimation, ingredient-level dietary logging, assisted sorting review, and quality-inspection workflows by identifying where food items are located before secondary human or automated assessment. The present evidence supports assistive use only; human verification and validation under pilot-plant or real production conditions remain necessary before operational use. The detector is therefore intended to provide spatial evidence for subsequent review, not to replace validated food-inspection, quality-assessment, or production-control procedures.&lt;/p&gt;\u0000 &lt;/section&gt;\u0000","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 9","pages":""},"PeriodicalIF":4.1,"publicationDate":"2026-09-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148890514","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":"Stoichiometric Regulation of Gallic Acid-Copper Nanozymes for Optimized Coordination Structure, Peroxidase-Like Activity, and Antibacterial Performance","authors":"Lili Liu,&nbsp;Shuhang Ju,&nbsp;Yuhan Duan,&nbsp;Xinshuai Zhang,&nbsp;Weiwei Cheng,&nbsp;Yue Ding,&nbsp;Li Hu","doi":"10.1111/1750-3841.71436","DOIUrl":"10.1111/1750-3841.71436","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>Gallic acid (GA)-copper nanozymes were prepared at GA:Cu²⁺ stoichiometric ratios ranging from 1:1 to 5:1 to elucidate how stoichiometry governs coordination assembly, colloidal stability, electronic structure, peroxidase-like catalysis, and antibacterial activity. Among all formulations, the 2:1 sample exhibited the smallest hydrodynamic diameter (95.65 ± 4.20 nm), the lowest polydispersity index (0.19 ± 0.01), and the most negative zeta potential (−27.7 ± 2.80 mV), indicating superior dispersion stability. Morphological and XRD analyses revealed a relatively uniform, weakly aggregated, and predominantly amorphous metal-phenolic network. FT-IR, 2D-COS, UV-Vis, and XPS collectively confirmed Cu─O coordination and stoichiometry-dependent modulation of the local electronic environment; the appearance of a new absorption band near 320 nm was attributed to ligand-to-metal charge transfer. The 2:1 nanozyme also showed the highest peroxidase-like activity, with Km values of 0.034 mM for TMB and 4.39 mM for H₂O₂. EPR analysis verified ·OH generation during H₂O₂ activation. DFT, BCP, and IGMH analyses further demonstrated that the optimal 2:1 configuration adopted the most stable coordination mode, with the lowest bond energy (−69.8834 kcal/mol) and a HOMO-LUMO gap of 5.7082 eV. In antibacterial assays, the optimized nanozyme exhibited concentration-dependent killing against both <i>Escherichia coli</i> and <i>Staphylococcus aureus</i>, which was markedly enhanced in the presence of H₂O₂. These results establish a stoichiometry-guided structure-performance relationship for GA-Cu nanozymes and demonstrate that stoichiometric regulation is an important design parameter for optimizing their coordination structure, colloidal stability, and catalytic activity. Overall, the optimized GA-Cu_2:1 formulation provides a rational basis for further development and evaluation of metal-phenolic catalytic antibacterial materials for potential food-safety applications.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Applications</h3>\u0000 \u0000 <p>Utilizes naturally abundant gallic acid and copper ions as sustainable, low-cost raw materials for nanozyme construction. Stoichiometric regulation (GA:Cu² = 2:1) achieves an optimal coordination structure, colloidal stability, and peroxidase-like activity, enabling enhanced ROS-mediated antibacterial efficacy. Offers a biocompatible, catalytic antibacterial system for active food packaging or antimicrobial coatings to extend the shelf life of chilled meat and other perishable foods.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 9","pages":""},"PeriodicalIF":4.1,"publicationDate":"2026-09-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148890478","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}