Plant Foods for Human Nutrition最新文献

{"title":"Partial Fat Substitution in Butter Cookies Using Thermochemically Modified Unripe Plantain (Musa paradisiaca AAB) Flour Treated with Fumaric Acid.","authors":"Jhon Esteban Armenta-Roncancio, Natalia Jose Muentes-Arismendy, Eduardo Rodriguez Sandoval, Jesus Humberto Gil-Gonzalez, Leonardo Alexis Alonso-Gomez","doi":"10.1007/s11130-026-01545-6","DOIUrl":"10.1007/s11130-026-01545-6","url":null,"abstract":"<p><p>This study evaluated thermochemically modified unripe plantain flour treated with fumaric acid as a fat substitute in butter cookies. Incorporating this modified flour with a 24.73% fat reduction increased sensory acceptability by 65% compared with native unripe plantain flour. Fat reduction caused changes in mass loss during baking and porous structure while maintaining stable ash and protein contents and a higher proportion of nondigestible carbohydrates. Enzymatic hydrolysis analysis confirmed higher resistant starch content and lower proportions of rapidly and slowly digestible starch than in the control cookies. Thermochemically modified unripe plantain flour treated with fumaric acid proved to be a promising alternative for developing reduced-fat butter cookies by improving sensory acceptability, textural properties (increased crispness), and functional potential through reduced product digestibility. Reduced-fat cookies exhibited greater firmness and crispness but also greater browning intensity.</p>","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"81 3","pages":""},"PeriodicalIF":3.6,"publicationDate":"2026-08-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13473310/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148763394","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":"Combined Effect of High-Pressure Homogenization and pH on the Techno-Functional Properties of a Commercial Pea Protein Concentrate.","authors":"Demetrio Javier Aponte-Elera, Florencia Sabena, Fernando A Bellesi, Ana M R Pilosof","doi":"10.1007/s11130-026-01558-1","DOIUrl":"10.1007/s11130-026-01558-1","url":null,"abstract":"<p><p>Low dispersibility and colloidal instability limit the application of commercial pea protein concentrates in liquid food systems. This study investigates the effect of high-pressure homogenization (HPH) followed by pH modulation on the techno-functional properties (soluble fraction, particle size, colloidal stability, rheological behavior, and emulsifying properties) of a commercial pea protein concentrate. Initially, 3% (w/w) dispersions were treated at 50, 100, 150, and 200 MPa to identify the optimal processing pressure. HPH significantly increased the soluble fraction, reduced particle size, and enhanced both colloidal and emulsifying stability. Improvements became marginal above 100 MPa, identifying this condition as the optimal processing pressure. Based on this result, dispersions treated at 100 MPa were adjusted to pH 6.5, 5.0, and 3.0 to evaluate their soluble fraction, particle size, colloidal stability, rheological behavior, and emulsifying properties. The pH decisively modulated post-treatment functionality: pH 6.5 and 3.0 maintained higher soluble fractions, smaller particle and droplet sizes, and superior performance in dispersions and emulsions. Conversely, pH 5.0, close to the isoelectric point, promoted aggregation, phase separation, and significant rheological structuring. The combination of HPH and pH adjustment represents an effective strategy for tailoring the functionality of commercial pea proteins for beverage applications.</p>","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"81 3","pages":""},"PeriodicalIF":3.6,"publicationDate":"2026-08-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148723708","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":"Germination as a Pre-isolation Modification Method for Common Buckwheat Protein Isolate.","authors":"Esma Gülbahar, Merve Tuğçe Tunç, Arda Akdoğan, Cemalettin Baltacı, Furkan Türker Sarıcaoğlu, Mahmut Ekrem Parlak, Engin Aydın, Halil İbrahim Odabaş","doi":"10.1007/s11130-026-01559-0","DOIUrl":"10.1007/s11130-026-01559-0","url":null,"abstract":"<p><p>This study investigated germination as a pre-isolation modification method to enhance the techno-functional and nutritional properties of common buckwheat (Fagopyrum esculentum Moench) protein. Germination was conducted at two different temperatures (20 and 30 °C) for 24, 48, and 72 h, and isolated proteins were analyzed for their chemical, structural, and functional properties. Results showed that the highest protein yield was achieved at 30 °C for 24 h, though durations exceeding 48 h reduced purity. SDS-PAGE and FTIR analyses confirmed that endogenous protease activity degraded high-molecular-weight proteins and increasing random coil proportions, indicating partial unfolding. SEM imaging revealed that germination transformed the dense protein surface into a porous morphology. Increasing germination time and temperature led to decreased lightness (L*) and hue angle, along with moderate increases in redness (a*), indicating notable changes in the visual appearance of the protein isolates. DSC results showed a decrease in thermal stability (T_d) due to structural changes. In addition, germination significantly improved solubility, emulsifying activity, foaming capacity, and water/oil absorption, particularly at the 24 h of germination. Most notably, germination at 30 °C for 24 h increased in vitro protein digestibility from 75.67 to 82.19%. The results show that the germination is a promising approach to enhance the functionality and digestibility of buckwheat protein for potential application in food industry.</p>","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"81 3","pages":""},"PeriodicalIF":3.6,"publicationDate":"2026-08-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148707268","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":"Process Optimization and Validation of Functional Pasta Reformulated with Lupin and Flaxseed Flours: Impacts on Technological Quality, Bioactive Potential, and Sensory Attributes.","authors":"Luz María Paucar-Menacho, Alicia Lavado-Cruz, Rebeca Salvador-Reyes, Anggie Verona-Ruiz, John Gonzales-Capcha, Soledad Quezada-Berrú, Cesar Moreno-Rojo, Sander Moreira Rodrigues, Marcio Schmiele","doi":"10.1007/s11130-026-01557-2","DOIUrl":"10.1007/s11130-026-01557-2","url":null,"abstract":"<p><p>Traditional wheat-based pasta is widely consumed; however, its reformulation with functional plant-based ingredients remains challenging because technological quality, bioactive properties, and consumer acceptance must be balanced. This study aimed to optimize and validate a functional pasta formulation by partially replacing wheat flour (WF) with lupin flour (LF) and flaxseed flour (FF). A 2² central composite rotatable design was applied, using LF (2-12%) and FF (5-15%) as independent variables. Instrumental color, cooking properties, texture, total soluble phenolic compounds (TSPC), antioxidant capacity (ORAC), and sensory acceptance were evaluated. Flour substitution significantly affected pasta quality, particularly color, cooking behavior, and texture. Increasing FF reduced lightness and increased redness, whereas higher LF contributed to yellowness. Although cooking and texture properties were modified, several formulations maintained acceptable technological performance, with low cooking loss and suitable texture-related attributes. Enriched pasta showed significantly higher TSPC and ORAC values than the control, indicating enhanced bioactive potential. Sensory evaluation revealed moderate to high acceptance, although excessive substitution negatively affected color and texture perception. Sensory acceptance was mainly associated with texture, stickiness, and cooking time. Numerical optimization identified an optimal formulation with 12.0% LF and 12.13% FF, achieving an overall desirability of 77.3%. Validation assays showed good agreement between predicted and experimental values, confirming model adequacy. Overall, lupin and flaxseed flours are promising ingredients for developing functional pasta with improved bioactive potential and acceptable technological and sensory quality.</p>","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"81 3","pages":""},"PeriodicalIF":3.6,"publicationDate":"2026-08-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13457343/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148701927","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":"Integrating Metabolomics Data, Network Pharmacology, and Molecular Docking to Investigate the Effect of Aging Times on the Functional Activity of Liupao Tea.","authors":"Zhiyu Liu, Jinfang F Nie, Huahong Liu, Zhusheng Liu, Yuelan Pang, Haiyan Fu, Yun Zhang","doi":"10.1007/s11130-026-01556-3","DOIUrl":"10.1007/s11130-026-01556-3","url":null,"abstract":"<p><p>Liupao tea (LPT) undergoes significant bioactive changes during aging, while the link between these chemical shifts and the regulation of oxidative stress pathologies remains unclear. Therefore, this study integrated metabolomics, network pharmacology, and molecular docking to analyze Maosheng (MS) and Tianyu (TY) LPT samples aged 0-15 and 0-10 years, respectively, and elucidated the potential mechanisms of LPT in five oxidative stress - related diseases, including depression, obesity, Alzheimer's disease, diabetes, and hypertension. Metabolomics identified 42 and 13 core antioxidant metabolites in MS and TY samples, respectively. Among them, core metabolites in MS peaked at 5 years, while TY sustained high abundance levels from 3 to 8 years. Network pharmacology revealed synergistic regulation of all five pathologies by both LPTs, and eight key components were screened from MS, and nine from TY based on degree values. Interestingly, the highest node density was shown in depression, and Sankey connectivity confirmed its strongest modulatory effect. Besides, the core depression‑related components and targets were subjected to molecular docking simulations, and binding energies ranged from - 5.37 to -8.88 kcal/mol for MS components, as well as from - 4.11 to -8.39 kcal/mol for TY components. Importantly, oleaside A and CCRIS 7793 showed the strongest affinities for GAPDH and AKT1, respectively. In general, these results laid a practical foundation for developing an LPT product aimed at relieving oxidative stress-related health issues.</p>","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"81 3","pages":""},"PeriodicalIF":3.6,"publicationDate":"2026-08-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148685506","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":"Blue-Light Exposure Enhances Productivity, Total Phenolic Content, and Sensory Attributes in Edible Mushrooms: A Multispecies Study.","authors":"Atahualpa Guzmán-de-Casa, Eréndira Valencia-Avilés, Pedro A García-Saucedo, Erick Sierra-Campos, Teresita Del Carmen Ávila-Val, Víctor Gómez-Reyes, Víctor Olalde-Portugal","doi":"10.1007/s11130-026-01555-4","DOIUrl":"10.1007/s11130-026-01555-4","url":null,"abstract":"<p><p>Cultivated mushrooms are increasingly recognized as sustainable food resources and strategic components of global food security and circular economy systems because of their high nutritional and nutraceutical value, desirable sensory characteristics, and capacity to transform lignocellulosic residues into high-value food products. This study evaluated the effects of blue-light exposure during cultivation on productivity, morphology, total phenolic content (TPC), antioxidant activity, and sensory attributes of two wild edible mushrooms (Hericium erinaceus and Neolentinus ponderosus) and three commercial species (Lentinula edodes, Pleurotus djamor, and P. ostreatus) cultivated on oak sawdust-based substrate. Sensory characterization was performed using the Check-All-That-Apply (CATA) methodology with a semi-trained panel. Blue light significantly increased biological efficiency in a species-dependent manner, with the strongest responses observed in P. djamor (428%), P. ostreatus (122%), and H. erinaceus (43%). Blue-light exposure promoted normal fruiting body development and pigmentation, while cultivation in darkness resulted in elongated stipes, reduced pigmentation, and poorly differentiated basidiocarps, particularly in P. djamor. CATA and hedonic analyses successfully discriminated sensory differences among species and cultivation conditions. Blue-light exposure increased TPC in N. ponderosus and reduced it in P. ostreatus, whereas antioxidant activity showed only minor variations among incubation conditions. Collectively, the results demonstrate that incubation under blue light, relative to darkness, modulates morphological traits, TPC content, and sensory attributes, highlighting its potential as a practical tool for optimizing the production for targeted market segments.</p>","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"81 3","pages":""},"PeriodicalIF":3.6,"publicationDate":"2026-08-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13447471/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148679520","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":"Bioactive Compounds, Antioxidant Capacity and Mineral Profile of Pulp and Peel from Diverse Selenicereus (Pitaya) Varieties in Brazil.","authors":"Rogerio Lopes Vieites, Andres Felipe Gaona Acevedo","doi":"10.1007/s11130-026-01553-6","DOIUrl":"10.1007/s11130-026-01553-6","url":null,"abstract":"<p><p>Pitaya (dragon fruit) has gained increasing commercial interest due to its nutritional value and bioactive potential. This study characterized seven pitaya varieties ('Costa Rica', 'Nicarágua', 'Purple Haze', 'Physical Graffiti', 'Imperial', 'Connie Mayer', and 'Golden de Israel') regarding physicochemical attributes of the pulp and biochemical and mineral composition of peel and pulp tissues. Physicochemical parameters, color attributes, betalains, flavonoids, total phenolic compounds, antioxidant activity (DPPH, ABTS, and FRAP), and mineral nutrients were evaluated, followed by principal component and hierarchical cluster analyses. Red-fleshed varieties ('Costa Rica' and 'Nicarágua') exhibited higher betalain contents, whereas purple-fleshed varieties ('Purple Haze' and 'Physical Graffiti') showed greater phenolic and flavonoid concentrations and higher antioxidant activity. Both peel and pulp showed favorable mineral profiles, particularly for potassium and iron. 'Physical Graffiti' presented the highest mineral macronutrient levels, while 'Connie Mayer' exhibited the highest micronutrient contents. These results highlight the nutritional and functional potential of pitaya fruits and their by-products for food applications.</p>","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"81 3","pages":""},"PeriodicalIF":3.6,"publicationDate":"2026-07-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13421253/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148620998","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":"Phytochemical Characterization and Gut Microbiota Modulation by Berry Cactus Juice Concentrate in a High-Fat Diet-Induced Metabolic Syndrome Rat Model.","authors":"J Noé García-Chávez, Victoria Ramírez, Nancy Shyrley García-Rojas, Claudia J Bautista, Mishael Sánchez-Pérez, Yadira Ramírez-Rodríguez, Nicolas Gómez-Hernández, Ana K Rocha-Viggiano, Robert Winkler, Joyce Trujillo, Cesaré Ovando-Vázquez","doi":"10.1007/s11130-026-01552-7","DOIUrl":"10.1007/s11130-026-01552-7","url":null,"abstract":"<p><p>Metabolic syndrome (MetS) is a multifaceted disorder influenced by genetic and environmental factors. MetS is associated with obesity, dyslipidemia, hypertension, and hyperglycemia. Recently, attention has turned to gut microbiota, a diverse microbial community in the gastrointestinal tract implicated in metabolic diseases, including MetS. Berry cactus (Myrtillocactus geometrizans) contains polyphenols, pectins, sterols, and betalains with reported hypoglycemic, hypolipemic, anti-inflammatory, and antiproliferative properties. This study evaluated the impact of berry cactus juice concentrate (BJC) on metabolic markers, gut microbiota composition and predicted microbial functions in high-fat diet-induced MetS rat model. Metabolic markers related to MetS and comprehensive analyses of microbial 16 S rRNA gene were obtained after 140 days of treatment. HFD feeding induced a MetS-like phenotype in rats; however, BJC supplementation did not significantly reverse the main metabolic alterations under the experimental conditions evaluated. Notably, BJC treatment was associated with changes in gut microbiota composition, including alterations in dominant phyla and relevant genera such as Parabacteroides. Predicted functional analyses suggested associations with pathways involved in fatty acid metabolism and promotion of the availability of berry cactus bioactive molecules. In addition, the presence of betalains and flavonoid derivatives was identified in BJC, which may contribute to its microbiota-modulating effects. These findings suggest that BJC may act primarily as a dietary modulator of microbiota in the context of HFD-induced metabolic disturbances. Although further studies are needed to determine whether these microbial changes translate into significant metabolic benefits.</p>","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"81 3","pages":""},"PeriodicalIF":3.6,"publicationDate":"2026-07-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148621114","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 In Vitro Static Digestion and Fermentation on Phenolic Profiles and Antioxidant Activity of Pitaya (Selenicereus undatus) Flower Tea.","authors":"Jingsen Meng, Caifeng Shi, Xinbo Guo","doi":"10.1007/s11130-026-01547-4","DOIUrl":"10.1007/s11130-026-01547-4","url":null,"abstract":"<p><p>Pitaya flower tea is a traditional hot-water infusion rich in polyphenols, but the digestive transformation, antioxidant activity, and intestinal transport potential of its water-extractable phenolics remain unclear. In this study, pitaya flower tea infusion was prepared by hot-water brewing to simulate ordinary consumption and then subjected to in vitro static oral, gastric, small-intestinal digestion, and simplified colonic enzymatic fermentation. Changes in total phenolic content, antioxidant activity, phenolic composition, and Caco-2 transport potential were evaluated using colorimetric assays, oxygen radical absorbance capacity assay, high-performance liquid chromatography, and widely targeted ultra-performance liquid chromatography-tandem mass spectrometry metabolomics. Total phenolic content increased from 8.55 ± 0.31 to 18.20 ± 0.20 mg gallic acid equivalents/g dry weight during digestion, accompanied by the highest antioxidant activity in the small-intestinal digesta. High-performance liquid chromatography analysis showed stage-dependent remodeling of flavonol glycosides and aglycones, with a marked increase in isorhamnetin-3-O-glucoside and aglycone forms after the colonic phase, suggesting enzymatic release and transformation of matrix-associated phenolics. Metabolomics detected 296 phenolic metabolites and revealed clear compositional differences among small-intestinal digesta, colonic digesta, and their transported fractions. Relative Caco-2 transport efficiency was strongly structure-dependent: phenolic acids showed the highest transport efficiency, flavonol glycosides were moderately transported, and anthocyanins showed poor transport. These findings indicate that digestion and simplified colonic transformation enhance bioaccessibility and selectively affect the potential intestinal transport of pitaya flower tea polyphenols. However, the results should be interpreted as in vitro bioaccessibility and Caco-2 transport potential rather than true in vivo bioavailability.</p>","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"81 3","pages":""},"PeriodicalIF":3.6,"publicationDate":"2026-07-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148606495","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":"Optimization and Metabolomic Profiling of Justicia spicigera Extracts: Response Surface Methodology for Solvent and Extraction Technique Evaluation.","authors":"Josué David Hernández-Varela, Itzel Janine Alvarado Molina, Oscar Uriel Mendoza Sánchez, Lizbeth González Victoriano, Benjamín Arredondo Tamayo, Yair Cruz-Narváez, José Jorge Chanona Pérez","doi":"10.1007/s11130-026-01549-2","DOIUrl":"10.1007/s11130-026-01549-2","url":null,"abstract":"<p><p>Muicle (Justicia spicigera) is a traditional Mexican medicinal plant rich in phenolic compounds and pigments, yet its extraction conditions have not been systematically optimized. Using a 3² factorial response surface methodology (RSM) design, solvent type (water, ethanol, hexane) and extraction technique (stirring, decoction, sonication) were evaluated in leaves and flowers. Total phenolic content ranged from 2.77 to 97.39 mg GAE/100 g in leaves and reached up to 139.82 mg GAE/100 g in flowers, while ABTS antioxidant capacity was remarkably high in both tissues. RSM models (R² ≥ 0.70) identified water decoction as optimal for leaves and water decoction sonication for flowers, maximizing phenolic recovery and natural coloration. Metabolomic profiling putatively identified 27 metabolites including chalcones, flavonoids, stilbenes, secoiridoids, and omega phospholipids supporting the observed bioactivity. These results provide validated extraction protocols and a metabolomic baseline for muicle based functional foods, natural colorants, and nutraceuticals.</p>","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"81 3","pages":""},"PeriodicalIF":3.6,"publicationDate":"2026-07-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148593194","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}