Plant Foods for Human Nutrition最新文献

{"title":"Profile of Brazilian Chia Consumers: Knowledge of Health Benefits and Recipes for Consumption.","authors":"Juliana Delvizio, Lilia Zago, Flávia Oliveira Brito, Mayara de Jesus Santos Moura, Flávia Dos Santos Barbosa Brito, Carolina Beres, Roberta Fontanive Miyahira","doi":"10.1007/s11130-026-01529-6","DOIUrl":"10.1007/s11130-026-01529-6","url":null,"abstract":"<p><p>Chia is recognized for its important nutritional and technological properties. Chia seeds are currently grown in various regions around the world, including Brazil. However, studies evaluating chia consumption are still scarce. This study aimed to investigate the characteristics of chia consumers in Brazil, including their knowledge of the seed's properties, consumption habits, and culinary uses. A self-administered questionnaire was used. A total of 747 individuals participated in the survey, with 468 reporting consuming chia and 279 reporting not consuming chia. Females (67.1%) and individuals with a high level of education (67.6%) were the groups most likely to report consuming chia. The word \"fibre\" was the term most frequently associated with chia by the participants. Most participants reported consuming chia daily (23.7%) or weekly (39.7%). Chia was mostly incorporated in yoghurt (n = 313), fruit (n = 301), and smoothies (n = 160). Improvement in bowel function, increased satiety, and contribution to weight loss were the most cited health benefits associated with chia consumption. Non-consumption of chia was mainly related to lack of habit (31.5%), aversion to the taste (30.8%), or lack of familiarity with the product (7.5%). However, non-consumers indicated that they would be interested in consuming chia if they were aware of its health benefits. These findings highlight the importance of consumer education and clear communication of health information to promote the chia consumption. The study suggests that developing chia-based or chia-enriched products can combine health benefits with taste, convenience, and accessibility.</p>","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"81 3","pages":""},"PeriodicalIF":3.6,"publicationDate":"2026-06-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13282295/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148278496","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":"Isolation and NMR-based Structural Characterization of the Major Saponins from a Chilean Landrace of Phaseolus vulgaris.","authors":"Felipe Jiménez-Aspee, Nélida Nina, Katharina Schuster, Claudia Oellig, Jan Frank, Guillermo Schmeda-Hirschmann","doi":"10.1007/s11130-026-01520-1","DOIUrl":"10.1007/s11130-026-01520-1","url":null,"abstract":"<p><p>The common bean (Phaseolus vulgaris L.) is an important dietary legume and a source of triterpenoid saponins, compounds associated with both nutritional and biological activities. Despite numerous reports describing bean saponin profiles by mass spectrometry, the isolation and full structural characterization of individual saponins remain limited, particularly for landrace varieties. In this study, the major saponins present in a Chilean P. vulgaris landrace ('Azufrado') were isolated and structurally characterized. A secondary metabolite-enriched extract was prepared from bean seeds and fractionated using Sephadex LH-20 gel permeation followed by HPLC with DAD and ELSD detection for peak assignment and DAD-guided fraction collection. Six saponins were obtained and analyzed by mass spectrometry and extensive one- and two-dimensional NMR spectroscopy. Two monodesmosidic soyasaponins were identified as soyasaponin V (Ba) and soyasaponin I (Bb), both based on a soyasapogenol B aglycone. Two additional fractions contained minor DDMP-conjugated derivatives of these saponins, supported by diagnostic NMR signals and accurate mass measurements. In addition, two bidesmosidic saponins were identified as phaseoside I and sophoraflavoside I based on exact mass, fragmentation patterns, and comparison with reported data. This work provides structural confirmation of major common bean saponins and expands the chemical characterization of P. vulgaris landraces, supporting future studies on their stability, metabolism, and bioactivity.</p>","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"81 3","pages":""},"PeriodicalIF":3.6,"publicationDate":"2026-06-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148272593","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":"Mineral Content and Bioactive Potential of Quince (Cydonia oblonga) Peels for Value-Added Food Production.","authors":"Alena Vollmannova, Tomas Toth, Judita Lidikova, Janette Musilova, Natalia Ceryova, Jana Jakubcinova","doi":"10.1007/s11130-026-01528-7","DOIUrl":"10.1007/s11130-026-01528-7","url":null,"abstract":"<p><p>The food sector is resource-intensive and under pressure to reduce its environmental footprint, with by-product valorization offering a sustainable solution. This study evaluated the potential of quince peels, a major processing by-product, for innovative food applications. Nine quince varieties from an organic farm in the Czech Republic were analyzed over three years. Elemental composition was determined by AAS, total polyphenols and antioxidant activity spectrophotometrically, and phenolics by HPLC. Quince peels were rich in K (4096-8068 mg/kg), Ca (701-1789 mg/kg), Mg (447-1201 mg/kg), and P (588-1544 mg/kg), with low Na content.The contents of Cu and Zn ranged from 3.2 to 9.6 and 6.9-27.2 mg/kg, respectively. Also, levels of Mn, Fe, Cr, Ni and Co (0.9-2.6; 17.7-56.1; 0.1-1.0; 0.1-2.1 and < LOD - 0.8 mg/kg, respectively) were remarkable. The contents of Pb and Cd were below the limit of detection in most samples. The average total phenolic content in quince peels was 13.82 mg GAE/g DW. Antioxidant activity varied depending on the assay, with high reducing power (FRAP), moderate radical scavenging activity (DPPH), and lower ABTS values. On the other hand, quince peels are an excellent source of chlorogenic acid (5-CQA) which average value was 2870 mg/kg DW, and its derivatives, such as neochlorogenic acid (3-CQA), cryptochlorogenic acid (4-CQA) as well as 3,5-dicaffeoylquinic acid (3,5-DCQA). The surprising component of the quince peel was rutin (average content 3940 mg/kg DW). These findings suggest that quince peels represent a promising ingredient for the development of functional food products, particularly as natural mineral and antioxidant-rich additives in bakery products, fruit-based preparations, and meat formulations.</p>","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"81 3","pages":""},"PeriodicalIF":3.6,"publicationDate":"2026-06-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13279378/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148272554","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":"Unlocking the Role of Chia (Salvia hispanica L.) Seed Phenolic Metabolites in Postprandial Glucose Modulation: in vitro, in vivo, and Antioxidant Evidence Supported by Molecular Docking.","authors":"Luis Alfredo Herbert-Doctor, Jesús Alfredo Araujo-León, Rolffy Ortiz-Andrade, Maricarmen Bleis-Uc, Itzell A Gallardo-Ortiz, Julio E Oney-Montalvo, Sergio Hidalgo-Figueroa, Zhelmy Martín-Quintal, Emanuel Herrera-Pool, Neith Pacheco, Luis Manuel Peña-Rodríguez","doi":"10.1007/s11130-026-01516-x","DOIUrl":"10.1007/s11130-026-01516-x","url":null,"abstract":"<p><p>Salvia hispanica L. (chia) seeds are recognized as a functional food rich in phenolic compounds, yet the mechanistic basis linking their chemical profile with antidiabetic activity remains insufficiently defined. To evaluate the antioxidant properties, α-glucosidase inhibition, antihyperglycemic and hypoglycemic responses of chia seed extracts of increasing polarity, and to characterize their major phenolics using UPLC-DAD-ESI-MS and molecular docking. n-hexane, dichloromethane, and methanolic extracts were assessed in normoglycemic Wistar rats using an oral sucrose tolerance test and an acute hypoglycemia model. In vitro inhibition of maltase, sucrase, and starch-degrading enzymes was quantified. Total phenolic content and antioxidant activity were determined by Folin-Ciocalteu, 2,2-diphenyl-1-picrylhydrazyl (DPPH), and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) assays. UPLC-DAD-ESI-MS tentatively identified phenolic constituents, and molecular docking was performed against α-glucosidase catalytic domains. The methanolic extract (MESh) exhibited the highest phenolic content and antioxidant activity, a phenolic profile dominated by rosmarinic acid, caffeic acid, and their hexosides, and the strongest antihyperglycemic effect, producing a glycemic curve comparable to acarbose. MESh moderately inhibited sucrase (61.5%), while the dichloromethane extracts moderately inhibited maltase (62.9%). Docking analyses revealed that rosmarinic acid and its hexoside displayed high binding affinities (-7.7 to - 8.1 kcal/mol) toward α-glucosidase targets, closely approaching those of acarbose (-7.9 to - 9.1 kcal/mol) and exceeding those of caffeic-acid derivatives, supporting their potential contribution to the in vitro and in vivo responses. Chia seed extracts exhibit complementary antidiabetic-related activities involving antioxidant effects, modulation of intestinal α-glucosidases, and attenuation of postprandial glycemic excursions. Rosmarinic-acid derivatives emerge as key contributors to these effects. These findings reinforce S. hispanica as a promising functional food for glycemic regulation.</p>","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"81 3","pages":""},"PeriodicalIF":3.6,"publicationDate":"2026-06-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148272575","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":"Unveiling the Nutraceutical Potential of Yam Dioscorea alata L.: A Comprehensive Review.","authors":"Kishan Kumar Prajapati, Rakesh Pandey, Vivek Pandey, Km Madhu Upadhyay, Shraddha Singh, Vaibhav Sharan Pandey, Vashist Narayan Pandey","doi":"10.1007/s11130-026-01525-w","DOIUrl":"10.1007/s11130-026-01525-w","url":null,"abstract":"<p><p>Dioscorea alata L. (water yam and purple yam) is a traditionally important food and medicinal plant widely used in Asia and the Pacific Islands. It has long been utilized in traditional medicine for treating weakness, inflammation, menstrual disorders, wound healing, and gastrointestinal ailments. The dual role as a dietary and therapeutic resource highlights its ethnopharmacological importance and supports the need for scientific validation. This review evaluates existing knowledge on the nutraceutical potential of D. alata. Recent studies report diverse biological activities, including antioxidant, anti-inflammatory, antidiabetic, anticancer, antihypertensive, cardioprotective, and gut microbiome-modulatory effects. These activities are largely attributed to bioactive compounds such as saponins and anthocyanins. The species shows considerable promise as a functional food and natural therapeutic resource. Moreover, its cultivation and utilization may contribute to food security and public health (SDG 2 and 3). Further, phytochemical and clinical studies are required to fully establish its nutraceutical value.</p>","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"81 2","pages":""},"PeriodicalIF":3.6,"publicationDate":"2026-06-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148176603","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 Bioactive Characterization of Amaranth-Based Cookies: Antioxidant and Hypocholesterolemic Activities After Simulated Gastrointestinal Digestion.","authors":"V Valderrama Sánchez, A C Sabbione, A Fontana, M C Añón, V A Tironi","doi":"10.1007/s11130-026-01526-9","DOIUrl":"10.1007/s11130-026-01526-9","url":null,"abstract":"<p><p>This study aims to evaluate the bioaccessibility and bioactivity of proteins, phenolic compounds, and dietary fiber in cookies formulated with amaranth flour. Amaranth flour is relevant due to its high nutritional value and bioactive compounds. However, information about the effects of processing and digestion on its bioaccessibility and biological activities in bakery products remains limited. Baking promoted protein aggregation stabilized by disulfide bonds, reducing protein solubility and digestibility, while significantly increasing the extractability of phenolic compounds (281.4 mg GAE/100 g d.b. in cookies vs. 40.77 mg GAE/100 g d.b. in flour). After simulated gastrointestinal digestion (sGID), cookies showed lower proteolysis than flour but exhibited enhanced antioxidant capacity, with increases of up to 24- and 19-fold in ORAC and ABTS assays, respectively. The bioaccessible fraction also displayed bile salts binding activity mainly associated with soluble fiber, suggesting a potential hypocholesterolemic effect. These results highlight the potential of amaranth cookies as nutritional gluten-free bakery products combining sensory acceptance with biofunctional properties, supporting their application as functional foods.</p>","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"81 2","pages":""},"PeriodicalIF":3.6,"publicationDate":"2026-06-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148176639","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":"Synbiotic Confections Developed with Agave salmiana Fructans and Microencapsulated Probiotics Preserving High Viability.","authors":"Anamaría Bravo-Ramírez, Avelina Franco-Vega, Mariano J García-Soto, Diana Portales-Pérez, Rosa Ortiz-Basurto, Bertha Juárez-Flores, Fidel Martínez-Gutiérrez","doi":"10.1007/s11130-026-01523-y","DOIUrl":"10.1007/s11130-026-01523-y","url":null,"abstract":"<p><p>Synbiotic confections containing two established probiotics, Lactobacillus acidophilus and Bifidobacterium longum subsp. infantis, were formulated with fructans extracted from Agave salmiana as prebiotics. After microencapsulating the probiotics by spray-drying and characterizing the powder obtained, their growth was verified in vitro as well as their viability. Afterward, three marzipan formulations were developed: one similar to a typical confection (F1), while the other two (F2, F3) included 2.3 × 10¹¹ CFU/g of microencapsulated probiotics (MP) and 1.5-2.5 g of prebiotics. The viability of the MP alone and within the confections F2 and F3 was compared at 4, 30, and 45 °C for 60 days. Notably, when they were stored at 30 °C, the time elapsed but still complying with the recommended probiotic concentration of 10⁹ CFU/g was 10.8 days for the MP alone and 18.3 ± 0.6 days within either confection. Moreover, when evaluating the viability under simulated gastrointestinal conditions, the MP alone and within both confections (F2, F3) remained above 9.6 × 10⁹ CFU/g, thus providing a significant protective effect compared to the free probiotics, which decreased to 8.7 × 10⁵ CFU/g. The incorporation of microencapsulated probiotics within an emulsion containing fructans from A. salmiana as proposed in this work contributes to the development of a non-dairy synbiotic functional food stable at room temperature. Regarding their consumption, in a hedonic sensory preference test the confection F2 was the second favored choice for 50 panelists. The formulated confections exhibited unprecedented results in the preparation of a synbiotic, following local regulations and international guidelines for functional foods.</p>","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"81 2","pages":""},"PeriodicalIF":3.6,"publicationDate":"2026-06-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148176595","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 Broccoli Sprout Supplementation and Pilates Training on Liver Enzymes in Women with Nonalcoholic Fatty Liver Disease: A Double-Blind, Randomized Controlled Trial.","authors":"Kimia Ghorbanian, Negin Tavakoli, Parisa Saheb Alam, Zohre Amirkhani","doi":"10.1007/s11130-026-01515-y","DOIUrl":"10.1007/s11130-026-01515-y","url":null,"abstract":"<p><p>Nonalcoholic fatty liver disease is a prevalent metabolic disorder linked to lifestyle factors. This study aimed to evaluate the effects of Pilates exercise and broccoli sprout supplementation, individually and combined, on liver enzyme levels in women with nonalcoholic fatty liver disease. In this double-blind, randomized controlled trial, 32 women aged 30-45 years from Mashhad were allocated into four groups: Pilates plus broccoli sprout supplement(SP), Pilates plus placebo(PP), supplement only(S), and placebo control(P). The Pilates training was performed three times per week for 8weeks at intensities progressing from 54 to 75% of maximum heart rate. Participants in supplementation groups received two 500 mg tablets daily (total 1,000 mg/day) of standardized broccoli sprout extract produced under good manufacturing practice guidelines. Serum liver enzyme levels, including aspartate aminotransferase, alanine aminotransferase, and alkaline phosphatase, were measured before and after the intervention. Data normality was assessed using the Kolmogorov-Smirnov test. Paired t-tests were applied for between-group comparisons, while one-way analysis of variance and analysis of covariance adjusted for baseline values were used for between-group comparisons. Tukey's post-hoc test was employed for pairwise analyses with p < 0.05 considered statistically significant. After 8 weeks, no statistically significant differences were observed in enzyme levels among the groups. Pilates exercise and broccoli sprout supplementation, alone or in combination, did not significantly alter hepatic enzyme levels in this population The modest exercise intensity and supplement dosage may have been insufficient to elicit measurable hepatic effects. Future studies should consider higher exercise intensities, longer intervention periods, and more diverse participant characteristics to better clarify potential synergistic effects in nonalcoholic fatty liver disease management.</p>","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"81 2","pages":""},"PeriodicalIF":3.6,"publicationDate":"2026-06-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148143952","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":"Incorporation of Microencapsulated Bioactive Peptides from Brewer's Spent Grain into Wheat Crackers: Effects on Technological and Bio-functional Properties.","authors":"Antonela G Garzón, Gabriel D Heinen, Micaela Albarracín","doi":"10.1007/s11130-026-01524-x","DOIUrl":"10.1007/s11130-026-01524-x","url":null,"abstract":"<p><p>The valorization of agro-industrial by-products as sources of bioactive compounds represents a key challenge for sustainable food systems. Previous studies demonstrated that microcapsules containing bioactive peptides derived from brewer's spent grain (BSG) exhibited antioxidant, antihypertensive, antidiabetogenic, and hypoglycemic effects in animal models. However, their application in real food systems remains unexplored. In this study, wheat crackers enriched with microencapsulated bioactive peptides from BSG were developed to evaluate their technological characteristics and post-digestive bio-functional properties. Two formulations were prepared: control crackers (C) and crackers containing 2% microcapsules (CM). The incorporation of microcapsules reduced the spread ratio (13.2 vs. 9.8) and increased hardness (1660 vs. 2518 g), while promoting darker and redder color. FTIR analysis suggested the presence of peptide-polysaccharide interactions in the enriched crackers associated with the encapsulating matrix. After simulated gastrointestinal digestion, amino acid profiling of dialysates revealed differences in the bioaccessibility patterns between C and CM. Additionally, CM showed higher inhibitory activity against α-glucosidase (90 vs. 85%), DPP-IV (73 vs. 61%), tyrosinase (54 vs. 40%), and ACE-I (40 vs. 37%) than C, with similar antioxidant activity. These results demonstrate that microencapsulation enables the incorporation of BSG-derived peptides into a cereal-based matrix while preserving their bioactivity, highlighting their potential application in the development of functional foods targeting metabolic health.</p>","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"81 2","pages":""},"PeriodicalIF":3.6,"publicationDate":"2026-06-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148143947","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":"Spices and Essential Oils in Food Preservation: From Natural Additives to Active Packaging Systems.","authors":"Olena Stabnikova, Viktor Stabnikov, Octavio Paredes-López","doi":"10.1007/s11130-026-01519-8","DOIUrl":"10.1007/s11130-026-01519-8","url":null,"abstract":"<p><p>This review provides a systematic analysis of ten spices representing the largest share of global production, with a particular focus on their antimicrobial and antioxidant properties and their role in food preservation. These bioactive properties are of special importance for ensuring food safety, maintaining product quality, and extending shelf life. The review analyzes current approaches to the application of spices in the food industry, both in their natural form and as essential oils. The effectiveness of essential oils is analyzed in various applications, including their use as food additives, surface treatment agents, and components of edible coatings. Advanced delivery systems, such as micro- and nanoencapsulation and nanoemulsion-based formulations, are discussed as promising strategies to enhance stability, bioavailability, and controlled release. Special attention is given to the incorporation of spices into the development of active packaging systems. Additionally, the review addresses current challenges and limitations associated with the use of spices and their derivatives in processed food production and highlights future perspectives for their rational and sustainable use.</p>","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"81 2","pages":""},"PeriodicalIF":3.6,"publicationDate":"2026-05-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13212832/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148034118","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}