Plant Foods for Human Nutrition最新文献

{"title":"Fortification of Cookies with Plant Protein: Impact of the Addition of Broad Bean Flour Hydrolysate on their Properties.","authors":"Ileana de Los A Gremasqui, Manuel O Lobo, Loreto Muñoz, María C Zúñiga-López, Natalia E Dominguez, María A Giménez","doi":"10.1007/s11130-026-01566-1","DOIUrl":"10.1007/s11130-026-01566-1","url":null,"abstract":"<p><p>The growing interest in plant proteins is driving innovation in protein-rich foods. The aim of this study was to evaluate the effect of adding broad bean flour hydrolysate (HBF), on the physical, textural, antioxidant, digestibility and sensory properties of cookies. The control cookie (C0) was made with a mixture (70:30) of wheat (WF) and broad bean (BF) flours, respectively. The mixture was then replaced with HBF at 10, 20, or 30% (w/w), maintaining the 70:30 ratio within the remaining flour fraction. The addition of HBF increased the protein (23-90%) and mineral (Na, K, Zn, Ca, and Mg) contents compared to C0. Antioxidant activity, such as oxygen radical absorbance capacity index with fluorescein (ORAC-FL), free radical scavenging (DPPH), and total polyphenol content (TPC), increased with the addition of HBF. On the other hand, the addition of HBF darkened the cookies and, with 30% substitution increased the hardness (2791 to 4534 g force) and decreased the release of soluble protein during simulated gastrointestinal digestion (38.1 to 33.1% of the intestinal stage). Regarding physical properties, the addition of HBF favorably modified the spread ratio of the cookies. The sensory attributes of C0 with positive connotations were maintained with the addition of 10% HBF, while the formulations with 20 and 30% developed bitterness, aftertaste, and hardness. However, the 30% formulation showed adequate preliminary acceptance by consumers. Therefore, HBF is a viable functional protein ingredient for food formulation, especially at moderate incorporation levels.</p>","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"81 3","pages":""},"PeriodicalIF":3.6,"publicationDate":"2026-09-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148888369","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":"Development of a Soy-Pea-Based Nugget Using Texturized Commercial Products: Physicochemical and Sensory Evaluation.","authors":"Elsa Marian Rivera-Pérez, María Del Carmen Granados-Nevárez, Luz Del Carmen Montoya-Ballesteros, Francisco Vásquez-Lara, Alma Rosa Islas-Rubio, Nina Gisella Heredia-Sandoval","doi":"10.1007/s11130-026-01567-0","DOIUrl":"10.1007/s11130-026-01567-0","url":null,"abstract":"<p><p>Interest in meat alternatives has driven the development of plant-based analogs from legume extrudates. Commercial textured pea (TP) and soy (TS) were used to formulate chicken-nugget analogs with TP: TS ratios (100:0, F1; 75:25, F2; 50:50, F3; 25:75, F4; 0:100, F5), and their physicochemical properties and sensory characteristics were evaluated. Proximate composition, water-retention capacity (WRC), oil-holding capacity (OHC), emulsifying activity (EA), emulsion stability (ES), and least gelation concentration (LGC) were determined in TP and TS. The soy-pea-based nuggets (SPBNs) were evaluated for texture profile, color, and compared with a commercial chicken nugget. Consumer sensory tests of texture, flavor, and appearance were conducted for F2, F3, and F4 nuggets. The TP had higher fat and protein content (P < 0.05) than TS, while moisture and ash contents were lower. TP showed higher WRC (2.71 g/g), EA (34.62%), and ES (16.52%) than TS (2.31 g/g, 14.27%, and 10.47%, respectively). No significant differences in OHC or LGC of TS and TP were found. No differences (P > 0.05) in the texture profile of the F1 nugget compared to the commercial chicken nugget were observed. In general, the a* parameter increases (p < 0.05) with the increase of texturized pea in the formulations. Conversely, the L* and b* parameters decreased. The fried SPBNs showed b* values similar to those of the commercial chicken nugget and received scores above 9/15 for appearance, texture, and flavor in the sensory evaluation. TP and TS demonstrated potential to produce plant-based nuggets with physicochemical properties comparable to chicken nuggets, and good consumer acceptability.</p>","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"81 3","pages":""},"PeriodicalIF":3.6,"publicationDate":"2026-09-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148888302","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 and Nutritional Potential of Chickpea Protein Hydrolysates: A Systematic Review and Plant-protein Network Analysis.","authors":"Noelia M Rodríguez-Martín, José Carlos Márquez-López, María-Soledad Fernández-Pachón, Justo Pedroche","doi":"10.1007/s11130-026-01568-z","DOIUrl":"10.1007/s11130-026-01568-z","url":null,"abstract":"<p><p>Chickpea is a protein-rich legume increasingly explored as a substrate for functional plant-based ingredients. Chickpea protein hydrolysates (CPHs) and chickpea-derived peptides (CPs), obtained through enzymatic hydrolysis or simulated gastrointestinal digestion, may provide technological and biological properties while supporting the valorization of chickpea fractions and by-products. This review integrates a network analysis of title-abstract terms from 5,728 unique Scopus and PubMed records on plant protein hydrolysates with a systematic review of 72 studies focused on CPH production, peptide characterization, bioactivity, and translational gaps. The evidence indicates that CPHs and CPs show promising antioxidant, antihypertensive, antidiabetic, anti-inflammatory, lipid-lowering, immunomodulatory, antimicrobial, and anticancer-related activities, mainly supported by biochemical assays, cell models, and animal studies. However, heterogeneous hydrolysis protocols, incomplete peptide characterization, inconsistent bioactivity methods, limited scale-up evidence, and the absence of human intervention trials restrict translation. Future studies should prioritize standardized protocols, mechanistic validation, bioavailability, sensory and regulatory assessment, food-matrix validation, and clinical trials.</p>","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"81 3","pages":""},"PeriodicalIF":3.6,"publicationDate":"2026-09-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13558302/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148920771","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":"UV-B Induced Reprogramming of Isoflavone Biosynthesis in Soybean: From UVR8 Signaling to Functional Food Development.","authors":"Muhammad Bilal, Ahmad Raza Rao, Muhammad Shahar Yar, Ahmed Elnagar, Mohamed Fawzy Ramadan","doi":"10.1007/s11130-026-01563-4","DOIUrl":"10.1007/s11130-026-01563-4","url":null,"abstract":"<p><p>Isoflavones are key bioactive constituents of soybean (Glycine max L.) that contribute substantially to the nutritional and functional value of soy-based food. However, their physiological efficacy depends strongly on the chemical form, as aglycone isoflavones exhibit greater bioavailability and biological activity than glucoside, acetylglucoside and malonylglucoside conjugates. Recent advances have demonstrated that seed germination and controlled ultraviolet-B (UV-B) irradiation can synergistically enhance isoflavone biosynthesis while promoting compositional shifts from poorly absorbed conjugated forms toward highly bioavailable aglycones. Central to this response is the UV-B photoreceptor UV RESISTANCE LOCUS 8 (UVR8), which regulates phenylpropanoid and isoflavonoid metabolism through the UVR8-COP1-HY5 signaling module, together with epigenetic, hormonal, and reactive oxygen species-mediated regulatory networks. This review critically synthesizes current knowledge on the chemistry, metabolism, bioavailability and physiological significance of soybean isoflavones, with particular emphasis on germination-induced β-glucosidase activation, UV-B-mediated metabolic reprogramming and the mechanisms governing aglycone enrichment. Processing and storage strategies that affect isoflavone stability, bioaccessibility, and product quality are also evaluated, along with practical considerations for the industrial implementation of UV-B-assisted germination technologies. By integrating plant photobiology, secondary metabolism, food chemistry, processing science, and human nutrition, this review provides a comprehensive framework for developing next-generation soybean functional foods with enhanced nutritional quality, bioavailability, and commercial potential.</p>","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"81 3","pages":""},"PeriodicalIF":3.6,"publicationDate":"2026-08-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148840834","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":"Phytochemical Characterization and Mechanistic Insights into the Cytotoxic Effects of Bougainvillea glabra Bract Extract in Caco-2 Colorectal Adenocarcinoma Cells.","authors":"Mariana C Leal-Alcazar, Frida Bautista-Palestina, María Rocha-Pizaña, Juan L Monribot-Villanueva, José A Guerrero-Analco, Luis Mojica, Jonhatan Contreras, Diego A Luna-Vital","doi":"10.1007/s11130-026-01560-7","DOIUrl":"10.1007/s11130-026-01560-7","url":null,"abstract":"<p><p>Bougainvillea glabra Choisy (Nyctaginaceae) is a traditional medicinal plant and a source of betalains and phenolic compounds with potential antioxidant and cytotoxic properties that still remains underexplored. This study characterized a B. glabra extract (BGE) and evaluated its antioxidant capacity, cytotoxic effects, and modulation of intracellular ROS levels in Caco-2 cells. UPLC-MS identified 21 phenolic compounds, including rutin and quercetin, and two major betacyanins. BGE exhibited ABTS radical scavenging activity (156-188 µM TE), reduced intracellular ROS levels under basal and LPS-stimulated conditions, decreased Caco-2 cell viability, and enhanced the cytotoxic effect of cisplatin. These effects were associated with apoptosis- and autophagy-related markers, including p53 and Bcl-2 expression, and differential regulation of genes involved in caspase activation and NF-kB signaling. Overall, BGE exhibited antioxidant and cytotoxic activities, supporting its potential as a source of bioactive compounds for colorectal cancer research.</p>","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"81 3","pages":""},"PeriodicalIF":3.6,"publicationDate":"2026-08-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13518437/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148831523","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 Polysaccharide PEPP-1-A from Passiflora edulis Sims Peel: Structural Characterization and Its Mechanism of Action in Alleviating Insulin Resistance.","authors":"Yuzhe Zhang, Feng Xiong, Yinglin Ge, Ziyi Zhang, Mingguo Jiang, Jing Li, Zhongming Wei, Hong Hai, Xia Li","doi":"10.1007/s11130-026-01564-3","DOIUrl":"10.1007/s11130-026-01564-3","url":null,"abstract":"<p><p>Diabetes mellitus (DM) is a chronic metabolic disease whose primary manifestations include persistent hyperglycemia and insulin resistance. Given this pathological context, polysaccharides are increasingly recognized as promising candidates derived from natural sources for DM management and therapeutic intervention. In this study, Passiflora edulis Sims peel polysaccharides (PEPP) extracted with hot-water was purified to obtain PEPP-1-A using DEAE-52 ion-exchange and Sepharose CL-6B gel chromatography. Subsequently, we investigated the physicochemical and structural characteristics, as well as the hypoglycemic effects of PEPP-1-A. The results indicated that PEPP-1-A, a molecular weight of 20.74 kDa, composed of Fuc, GalN, Rha, Ara, GlcN, Gal, Glc, Xyl, Man, Fru, and GalA with molar percentages of 0.90, 0.40, 2.40, 8.60, 4.30, 6.10, 35.20, 1.70, 4.80, 26.70, and 8.80, respectively. PEPP-1-A effectively alleviates oxidative stress in the IR-HepG2 cell model. Thereby, it relieves lipid metabolism disorders, ameliorates insulin resistance, and enhances glucose uptake. Further analysis using proteomics and western blotting revealed PEPP-1-A may potentially ameliorate insulin resistance, with its effects associated with the modulation of the JNK/p38 MAPK pathway. These results provide preliminary insights into the potential mechanism by which PEPP-1-A may improve insulin resistance, suggesting a link to the alleviation of oxidative stress. and lay a theoretical foundation for its development in functional foods.</p>","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"81 3","pages":""},"PeriodicalIF":3.6,"publicationDate":"2026-08-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148831544","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":"Rice Protein as an Alternative Ingredient for Sustainable Food Formulations: Nutritional Quality, Functional Properties, Health-promoting Potential, and Emerging Applications.","authors":"Silvia Leticia Rivero Meza, Larissa Alves Rodrigues, Sonia Medina, Isabel Egea, Patricia Sinnecker, Mauricio de Oliveira","doi":"10.1007/s11130-026-01561-6","DOIUrl":"10.1007/s11130-026-01561-6","url":null,"abstract":"<p><p>The growing demand for sustainable and nutritionally adequate protein sources has intensified interest in alternative plant proteins capable of supporting future food systems. However, many conventional plant proteins still present limitations related to allergenicity, digestibility, sensory quality, and functional performance, highlighting the need for novel sustainable ingredients. In this context, rice protein has emerged as a promising alternative due to its hypoallergenic nature, gluten-free composition, relatively high digestibility, suitability for specialized dietary applications, favorable techno-functional characteristics, and compatibility with sustainable food production systems. This review provides an integrated perspective on rice protein by critically discussing its nutritional quality, techno-functional properties, health-promoting potential, emerging food applications, and contribution to sustainable food systems, thereby addressing knowledge that has remained fragmented across previous reviews. Recent scientific studies addressing protein composition, digestibility, bioactive peptides, processing technologies, and applications in plant-based foods and nutraceutical systems were critically analyzed. Current evidence demonstrated that rice proteins and rice-derived peptides exhibit antioxidant, antihypertensive, anti-inflammatory, antidiabetic, and immunomodulatory activities, while recent advances in protein modification technologies have significantly improved solubility, emulsification, gelation, and structuring properties. Furthermore, the valorization of rice bran and broken rice supports circular economy strategies and sustainable food production. In this way, rice protein represents a strategic ingredient for the development of next-generation functional foods and sustainable health-oriented dietary systems.</p>","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"81 3","pages":""},"PeriodicalIF":3.6,"publicationDate":"2026-08-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13503404/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148813786","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":"Galactomannans from Neltuma spp. as Emerging Functional Dietary Fibre for Human Nutrition: Extraction Technologies and Health Potential.","authors":"Adrián Escobar, Omayra Ferreiro, Laura Mereles","doi":"10.1007/s11130-026-01554-5","DOIUrl":"10.1007/s11130-026-01554-5","url":null,"abstract":"<p><p>Galactomannans are reserve polysaccharides widely distributed in legume seeds and recognized for their technological and physiological properties. Their structure, consisting of a β-(1→4)-linked mannose backbone with α-(1→6)-galactose side chains, determines their solubility, viscosity, and functional behavior. In recent years, galactomannans have gained increasing attention as functional dietary fibre due to their potential effects on glycemic regulation, cholesterol reduction, gut microbiota modulation, and short-chain fatty acid production. This review critically analyzes the current knowledge on galactomannans derived from Neltuma spp., a group of underutilized leguminous species native to arid and semi-arid regions of Latin America, particularly the Gran Chaco ecosystem. This review aims to describe the structural characteristics of sources of galactomannans from seeds, extraction and purification technologies, and their potential nutritional implications of Neltuma spp.-derived galactomannans, highlighting their role as sustainable ingredients for human nutrition. Conventional extraction methods, including aqueous and alkaline extraction, are compared with biotechnological approaches such as enzymatic pretreatments, ultrasound-assisted extraction, and membrane technologies, highlighting their effects on yield, purity, and structural preservation. Evidence suggests that Neltuma spp. seeds represent a promising alternative source of food-grade galactomannans with potential applications as sustainable hydrocolloids and functional ingredients. However, studies regarding their digestibility, microbiota interactions, and clinical effects remain limited. The valorization of Neltuma spp. may contribute to the diversification of dietary fibre sources while supporting sustainable bioeconomy strategies and regional food innovation in Latin America.</p>","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"81 3","pages":""},"PeriodicalIF":3.6,"publicationDate":"2026-08-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148796854","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":"Advances In the Valorization of Avocado By-Products: Bioactive Compounds, Techno-Functional Properties, and Structure-Function Relationships.","authors":"Madeleine Perucini-Avendaño, Vanessa Sánchez-Quezada, Rocio Campos-Vega, Guadalupe Loarca-Piña","doi":"10.1007/s11130-026-01562-5","DOIUrl":"10.1007/s11130-026-01562-5","url":null,"abstract":"<p><p>Avocado (Persea americana Mill.) processing generates large amounts of peel and seed that remain underutilized despite their potential as functional food ingredients. While previous reviews have focused mainly on the chemical composition and antioxidant capacity of avocado by-products, less attention has given to the role of tissue-specific microstructure and ripening-related structural changes in determining their techno-functional behavior. This review critically integrates recent advances in the valorization of avocado by-products, with particular emphasis on peel and seed as sources of bioactive compounds and techno-functional ingredients. It examines the chemical composition, microstructural organization, and physicochemical transformations of these by-products, highlighting how their structural features influence functional performance. Special attention is given to phenolic compounds, dietary fiber, and associated polysaccharides, and to how cell wall architecture, pectin solubilization, and tissue disassembly influence the techno-functional properties of ingredients obtained from avocado by-products. These properties, such as water- and oil-holding capacities, emulsifying properties, and gelation behavior, are primarily evaluated after processing the by-products into functional food ingredients. Additionally, the review discusses the impact of processing and extraction strategies on structural integrity, bioactive retention, and techno-functional functionality, as well as recent advances in food-grade applications, bioaccessibility, safety considerations, and current challenges for industrial implementation. Overall, this review provides an integrated framework that links composition, microstructure, processing, and functionality to support the sustainable valorization of avocado by-products as value-added food ingredients.</p>","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"81 3","pages":""},"PeriodicalIF":3.6,"publicationDate":"2026-08-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148796930","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":"Taro (Colocasia esculenta (L.) Schott) Corms and Cormels Cultivated in Brazil as Plant-Based Food Ingredients: Nutritional, Microstructural, and Pasting Properties.","authors":"Natali Alcântara Brandão, Bruna Lago Tagliapietra, Rebeca Salvador-Reyes, Gustavo Costa do Nascimento, Juliana Azevedo Lima Pallone, Elisabeth Harumi Nabeshima, Maria Teresa Pedrosa Silva Clerici","doi":"10.1007/s11130-026-01544-7","DOIUrl":"10.1007/s11130-026-01544-7","url":null,"abstract":"<p><p>Taro (Colocasia esculenta (L.) Schott) is a carbohydrate-rich tuber crop cultivated in Brazil, with potential for the development of plant-based food ingredients. However, taro corms are less commercially valued than cormels, despite their possible nutritional and technological relevance. This study compared the physicochemical, nutritional, microstructural, and pasting properties of taro corms (C), cormels (CL), and their isolated starches (CS and CLS). Cormels showed lighter and more homogeneous pulp, whereas corms had greater size and shape regularity. Nutritionally, corms contained higher total dietary fiber and calcium contents, while cormels showed higher protein, available carbohydrate, and potassium contents. SEM analysis revealed small starch granules with sub-spherical to polyhedral morphology, with CS showing larger average diameter, perimeter, and area than CLS. Regarding pasting properties, C, CL, CS, and CLS showed pasting temperatures close to 80 °C. CL exhibited higher peak, final, and setback viscosities, as well as greater gel hardness, suggesting suitability for products requiring structure and consistency. In contrast, C showed lower breakdown and setback, indicating greater thermal stability and lower retrogradation tendency. Isolated starches showed lower viscosities than the corresponding whole fractions, which may be associated with the removal of non-starch components. Overall, taro corms and cormels showed complementary nutritional and technological properties, supporting their potential use as differentiated plant-based ingredients for food applications and the valorization of underutilized taro fractions.</p>","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"81 3","pages":""},"PeriodicalIF":3.6,"publicationDate":"2026-08-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13486127/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148796887","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}