Food Research International最新文献

{"title":"When does a warning matter? Individual and product-related factors associated with front-of-pack label responses","authors":"Mariana Frazão Batista ,&nbsp;Diogo Thimoteo da Cunha ,&nbsp;Daniel Henrique Bandoni ,&nbsp;Vanessa Dias Capriles ,&nbsp;Joana Pereira de Carvalho-Ferreira ,&nbsp;Veridiana Vera de Rosso","doi":"10.1016/j.foodres.2026.118342","DOIUrl":"10.1016/j.foodres.2026.118342","url":null,"abstract":"<div><div>Front-of-pack labelling is a public health initiative to promote healthier food choices. This study aimed to examine the association of Brazilian warning labels (WLs) with consumers' purchase intentions according to consumer label reading profiles (LRPs), product motivation (hedonic/utilitarian) and claims. This was done by identifying and characterising LRPs as an individual factor. A cross-sectional online survey (<em>n</em> = 370), predominantly female, young and highly educated, assessed label use frequency, food choice motives, and purchase intention for seven categories of packaged foods with/without WLs. Cluster analysis identified three LRPs: Detailed, Moderate, and Practical Readers. Logistic regression explored predictors of LRPs, and three linear mixed models evaluated purchase intention based on LRPs, WL presence, and product type, controlled for demographic characteristics. WLs were consistently negative, yet with small effect, driver of purchase intention. A stronger effect size was observed when displayed on utilitarian products and those carrying claims, compared with hedonic or without claims. LRPs were the strongest predictor of purchase intention, followed by the presence of claims, regardless of WLs. Health, natural content, and ethical concerns emerged as key drivers of Detailed label engagement, while those motivated by familiarity showed lower levels of engagement (Practical Readers). Moderate Readers, who showed intermediate levels of engagement, were the only to show a within-group reduction in purchase intention associated with WLs. In conclusion, the effectiveness of WLs appeared contingent on the interplay between individual label reading profiles and product context, functioning most effectively when challenging specific positive drivers rather than as a universal deterrent.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"230 ","pages":"Article 118342"},"PeriodicalIF":8.0,"publicationDate":"2026-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146102826","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Identification and molecular mechanisms of novel DPP-IV inhibitory peptides from defatted walnut meal: An integrated approach of Peptidomics, molecular dynamics, and network pharmacology","authors":"Chao Yan ,&nbsp;Huiwen Guan ,&nbsp;Xuteng Wang ,&nbsp;Zhaowei Han ,&nbsp;Xuchun Zhu ,&nbsp;Bingyu Chen ,&nbsp;Shanyue Guan ,&nbsp;Hongzhi Liu","doi":"10.1016/j.foodres.2026.118538","DOIUrl":"10.1016/j.foodres.2026.118538","url":null,"abstract":"<div><div>This study aimed to discover novel dipeptidyl peptidase-IV (DPP-IV) inhibitory peptides from defatted walnut meal and elucidate their molecular mechanisms. Enzymatic hydrolysis coupled with ultrafiltration yielded fractions of different molecular weights, of which the &lt;1 kDa fraction demonstrated the strongest DPP-IV inhibitory activity. Based on LC-MS/MS analysis and multi-stage bioinformatics screening, 18 high-potential candidate peptides were obtained. Molecular docking and dynamics simulations revealed that core peptides (LPQY, FPAG, WDPNN, LPQNFA, LPSYQPTP) could stably bind to the DPP-IV active site via hydrogen bonds and hydrophobic interactions, with FPAG and LPSYQPTP exhibiting the most favorable binding. Inhibition kinetics identified FPAG (IC₅₀ = 105.6 μM) and LPSYQPTP (IC₅₀ = 132.4 μM) as mixed-type inhibitors with dominant competitive characteristics, functioning through active site competition and enzyme conformation alteration. Importantly, both peptides retained significant DPP-IV inhibitory activity after simulated gastrointestinal digestion. In STC-1 enteroendocrine cells, they effectively inhibited cellular DPP-IV and enhanced active GLP-1 secretion. Structure-activity relationship analysis highlighted the crucial role of X_hyP-type peptides containing hydrophobic amino acids. Network pharmacology further predicted that these peptides might exert hypoglycemic effects through multi-target and multi-pathway synergistic mechanisms. This study provides a new strategy for the high-value utilization of walnut meal and offers a theoretical foundation for developing food-derived DPP-IV inhibitory peptides.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"230 ","pages":"Article 118538"},"PeriodicalIF":8.0,"publicationDate":"2026-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146102396","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The structurally defined polysaccharide of Atractylodes macrocephala Koidz demonstrates the ability to alleviate cyclophosphamide-induced immunosuppression and promote the restoration of intestinal homeostasis in mice","authors":"Huanzhi Ren ,&nbsp;Tianran Zhu ,&nbsp;Xinna Wang ,&nbsp;Liying Cheng ,&nbsp;Ying Yang ,&nbsp;Zhangfeng Zhong ,&nbsp;Dapeng Zhang ,&nbsp;Liuqing Di ,&nbsp;Lingchong Wang","doi":"10.1016/j.foodres.2026.118554","DOIUrl":"10.1016/j.foodres.2026.118554","url":null,"abstract":"<div><div><em>Atractylodes macrocephala</em> Koidz, is a traditional Chinese herb widely recognized for its dual application in both dietary and medicinal contexts, primarily due to its spleen-strengthening properties. In this study, we isolated a novel water-soluble glycan from this herb, designated as XGM, and aimed to further enhance its potential for development and utilization. To achieve this objective, we elucidated its precise structural characteristics and demonstrated its immunomodulatory effects in a murine model. Structural analysis of XGM, conducted through methylation analysis and nuclear magnetic resonance (NMR) spectroscopy, revealed that it is a homogeneous xyloglucomannan with an average molecular weight of 5.5 kDa. The linear backbone of XGM consisted of α-1,4-D-Glc<em>p</em> and α-1,4,6-D-Glc<em>p</em> residues, with branches comprising terminal β-D-Man<em>p</em> and β-D-Xyl<em>p</em> units that were linked to the C-6 position of the α-1,4,6-D-Glc<em>p</em> residues. Oral administration of XGM in mice effectively alleviated cyclophosphamide (CTX)-induced immunosuppression, as indicated by elevated serum levels of TNF-α, IL-10, IgG, and IgM, as well as the normalization of CD4+/CD8+ T cell and Treg cell ratios. Mechanistically, XGM was found to enhance the abundance of beneficial gut microbiota, such as <em>Lactobacillus</em> species, and to restore tryptophan metabolism, a key pathway in intestinal immunity. These findings suggest that XGM exerts its immunomodulatory effects through the regulation of the gut microbiota-metabolite axis, thereby offering novel insights into the spleen-strengthening properties of <em>A. macrocephala</em> and the functional mechanisms of XGM.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"230 ","pages":"Article 118554"},"PeriodicalIF":8.0,"publicationDate":"2026-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146171894","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A CAZymes atlas of the human gut microbiota: From 40,000+ genomes to bench validation","authors":"Xihao Sun ,&nbsp;Zhangming Pei ,&nbsp;Linman Li ,&nbsp;Hongchao Wang ,&nbsp;Jianxin Zhao ,&nbsp;Wei Chen ,&nbsp;Wenwei Lu","doi":"10.1016/j.foodres.2026.118573","DOIUrl":"10.1016/j.foodres.2026.118573","url":null,"abstract":"<div><div>Human gut microbiota encode diverse carbohydrate-active enzymes (CAZymes) that are widely implicated in carbohydrate degradation and utilization, yet systematic comparisons across broad taxonomic lineages remain limited. Here, we analyzed a curated resource of 43,972 human gut bacterial genomes and profiled CAZymes repertoires using a standardized comparative genomics pipeline based on the CAZymes database. We identified 475 CAZymes families, including a conserved core of 73 families (15.4%) shared across lineages, suggesting a common enzymatic backbone underlying carbohydrate processing across diverse commensal taxa. Based on differences in CAZymes portfolios, we organized taxa into four functional clusters: M1 (fiber end trimming), M2 (fast carbohydrate utilization), M3 (broad-spectrum carbohydrate utilization), and M4 (oligosaccharide/terminal processing and cross-feeding–enriched). <em>Bifidobacterium</em>, a prominent member of M4, showed marked enrichment of GH30/GH30_9/GH79. Single-substrate growth assays on representative strains revealed utilization tendencies consistent with cluster assignments, and in vitro fecal fermentations further indicated that cluster-associated responses were reproducible within complex communities. Focusing on M4, flavonoid glycosides linked to these CAZymes features preferentially promoted Bifidobacterium growth in a species-dependent manner, highlighting substrate–taxon specificity within the framework. Overall, our results support an integrative gut microbiota–CAZymes–substrate framework that may help characterize carbohydrate metabolic potential, clarify possible contributions of CAZymes portfolios to community-level division of labor and metabolic cooperation, and provide a data-driven basis for hypothesis generation and microbiota-directed carbohydrate interventions with potential relevance to host health. This atlas also offers a reference for prioritizing taxa, enzyme families, and substrates for follow-up validation in continuous-flow and in vivo models.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"230 ","pages":"Article 118573"},"PeriodicalIF":8.0,"publicationDate":"2026-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146171886","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"What is gastronomic identity? Exploring its definition and perception through sensory stimuli and projective mapping","authors":"O. Urkiaga ,&nbsp;E. Romeo-Arroyo ,&nbsp;M. Mora ,&nbsp;L. Vázquez-Araújo","doi":"10.1016/j.foodres.2026.118589","DOIUrl":"10.1016/j.foodres.2026.118589","url":null,"abstract":"<div><div>The present study investigated how sensory stimuli, particularly olfactory stimuli from various aromas of herbs, spices, and ingredients, as well as visual stimuli including recipes photos, could contribute to the definition and identification of distinct gastronomic identities. Focus groups were conducted with gastronomes and chefs of diverse nationalities and with international professional experience. Sessions were structured into three parts: first, the concept of gastronomic identity was defined and discussed; then, participants identified specific gastronomic identities and listed the sensory stimuli that could be used to characterize them; and, finally, two Projective Mappings were conducted, one using olfactory stimuli (coded and blinded tubes containing different ingredients) and the other one using visual stimuli (photos of recipes from five different countries, but with no original information given). Data was analyzed through qualitative content analysis and Multiple Factor Analysis. The findings indicated that the concept of gastronomic identity could be described across five categories: sensory, environmental/territorial, sociocultural, emotional, and temporal. Gastronomic identity definition encompassed sensory elements and ingredients, culinary traditions, regions, and abstract concepts that allowed differentiating one cuisine from another. Projective Mapping results revealed that the aromas of the samples were associated with specific regions, social dimensions, and culturally meaningful festive events, while photos of recipes allowed an easy identification of specific gastronomic cultures such as the Italian one.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"230 ","pages":"Article 118589"},"PeriodicalIF":8.0,"publicationDate":"2026-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146171829","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Gastrointestinal digestion modulates antioxidant activity of edible insect peptides: Molecular weight-dependent effects and in vivo validation in Caenorhabditis elegans","authors":"Nantawan Boonmee ,&nbsp;Thanet Sornda ,&nbsp;Chayaphon Sriphannam ,&nbsp;Thanaporn Bangthip ,&nbsp;Andrea M. Liceaga ,&nbsp;Khanitta Ruttarattanamongkol","doi":"10.1016/j.foodres.2026.118550","DOIUrl":"10.1016/j.foodres.2026.118550","url":null,"abstract":"<div><div>Edible insects are sustainable protein sources for functional foods; however, comparative evaluation of digestive stability and antioxidant mechanisms across species remains critically needed. This study provides: (1) systematic molecular weight fractionation with simulated gastrointestinal digestion (SGD), (2) species-specific analysis across three insects, (3) in vivo validation using <em>Caenorhabditis elegans</em>, and (4) LC-MS/MS characterization. Objectives were to: (1) evaluate SGD effects on antioxidant activities of fractionated peptides from adult house cricket (AHCK), black soldier fly larvae (BSFL), and silkworm pupae (SWP), (2) identify bioactive sequences, and (3) validate efficacy under oxidative stress. Proteins underwent enzymatic hydrolysis (2SD protease, 3% <em>w</em>/w, 50 °C, 2 h) and tangential flow filtration (&gt;10, 5–10, 3–5, &lt;3 kDa). Fractions underwent SGD (gastric: pepsin, pH 2.0, 2 h; intestinal: pancreatin/bile salts, pH 7.0, 2 h) and evaluation via DPPH, ABTS, and metal chelating assays. The &lt;3 kDa fractions exhibited highest activities: DPPH IC₅₀ 1.45–2.18 mg/mL, ABTS IC₅₀ 0.82–1.15 mg/mL, metal chelation 85.3–97.6% (<em>P</em> &lt; 0.05). SGD induced species-specific responses: AHCK showed 97.58% metal chelation; SWP maintained 56.6% DPPH retention. LC-MS/MS identified 14 peptides (412–689 Da) including conserved YPLDL and PSLPA sequences. SGD-treated &lt;3 kDa peptides (1 mg/mL) extended <em>C. elegans</em> median survival to 750–780 min (acute stress) and lifespan by 2–3 days (chronic stress) versus controls. These findings support applications in protein beverages, functional bars, and dietary supplements as natural antioxidants. Key challenges include species-specific digestive responses and processing stability, requiring optimization of molecular weight fractionation parameters.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"230 ","pages":"Article 118550"},"PeriodicalIF":8.0,"publicationDate":"2026-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146172001","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"An integrated in silico, in vitro, and machine learning pipeline for rapid discovery of antioxidant peptides and co-product lipids from goat liver","authors":"Dongjing Wu ,&nbsp;Sirong Huang ,&nbsp;Na Zhang ,&nbsp;Mohammed Gagaoua ,&nbsp;Yuhao Zhang ,&nbsp;Yu Fu","doi":"10.1016/j.foodres.2026.118512","DOIUrl":"10.1016/j.foodres.2026.118512","url":null,"abstract":"<div><div>Goat liver abundant in high-quality protein is a by-product during meat processing, which is currently underutilized. Traditional enzymatic hydrolysis and screening methods suffer from low extraction efficiency and unstable yields. This study aims to develop an integrated pipeline for rapid discovery of antioxidant peptides co-product lipids from goat liver. Papain was selected as the optimal protease, with hydrolysis time of 5 h. Peptidomics and machine learning enabled identification and activity-based prediction of antioxidant peptides, leading to discovery of two novel antioxidant peptides (WGF and GPLF) with IC₅₀ values for DPPH radical scavenging activities of 1244 μM and 2534 μM, respectively. Molecular docking and dynamics simulations indicated the stable binding of both peptides to Keap1 <em>via</em> hydrogen bond, van der Waals force, and water-mediated interactions, suggesting potential antioxidant activity through Keap1-Nrf2 pathway. GC–MS analysis revealed that saturated and unsaturated fatty acids accounted for 25.33 ± 0.02% and 74.67 ± 0.04%, respectively. This study develops an integrated pipeline for extraction of antioxidant peptides and co-product lipids from goat liver, and contributes to the future development of bioactive peptide-based packaging systems.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"230 ","pages":"Article 118512"},"PeriodicalIF":8.0,"publicationDate":"2026-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146171998","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Bioprotective cultures as a clean label strategy for food preservation: From concept to market","authors":"Nerea Garín-Murguialday ,&nbsp;Raquel Virto ,&nbsp;Rafael Pagán ,&nbsp;Laura Espina","doi":"10.1016/j.foodres.2026.118605","DOIUrl":"10.1016/j.foodres.2026.118605","url":null,"abstract":"<div><div>Bioprotective cultures and their derived antimicrobial agents represent a promising clean label strategy to enhance food safety and extend shelf-life while aligning with consumer demand for minimally processed products. This review critically analyses the scientific foundations and mechanisms of action of bioprotective agents, with a particular focus on lactic acid bacteria. It elucidates how they inhibit spoilage and pathogenic microorganisms through different strategies (competitive exclusion, acidification, and the production of bacteriocins and other compounds). This work also evaluates international regulatory frameworks and outlines the key technological criteria that must be met for both bioprotective agents (both protective cultures and their derived antimicrobial agents) to be considered suitable for bioprotective applications. Under this practical perspective, we discuss the main strategies for incorporating these protective agents (direct addition into formulations, surface application via immersion or spraying, and integration into edible coatings and active packaging) and analyse published studies across diverse food matrices, including fruits, vegetables, dairy, cereals, meat, and seafood, showing how bioprotective agents can replace or complement conventional preservatives. Finally, we discuss emerging trends and real-world examples of successful industrial application across multiple food matrices. Overall, this review provides practical guidance to support the effective and strategic use of bioprotective cultures and their derived antimicrobial agents as a clean-label preservation strategy, connecting scientific and regulatory insights with actual implementation in industrial settings.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"230 ","pages":"Article 118605"},"PeriodicalIF":8.0,"publicationDate":"2026-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146172014","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"New frontiers in beverage fortification: Delivery of functional ingredients via micro- and nanoencapsulation in dairy and non-dairy beverages","authors":"Mohammad Rezaul Islam Shishir ,&nbsp;Suliman Khan ,&nbsp;Naymul Karim ,&nbsp;Muhammad Bilal ,&nbsp;Sarfaraz Hussain ,&nbsp;Md Saifullah ,&nbsp;Ahmed K. Rashwan ,&nbsp;Haroon Elrasheid Tahir ,&nbsp;Isam A. Mohamed Ahmed ,&nbsp;Xinhua Zhang ,&nbsp;Fujun Li","doi":"10.1016/j.foodres.2026.118607","DOIUrl":"10.1016/j.foodres.2026.118607","url":null,"abstract":"<div><div>The global beverage market is rapidly evolving toward functional products fortified with bioactive ingredients like probiotics, polyphenols, vitamins, and omega-3 fatty acids. However, the inherent instability of these ingredients during processing, storage, and gastrointestinal transit compromises their efficacy and product viability. To address these challenges, micro- and nanoencapsulation have emerged as powerful technological solutions. This review provides a comprehensive and critical analysis of recent advances in micro- and nanoencapsulation strategies for fortifying dairy and non-dairy beverages. It focuses on emerging delivery systems, including hydrogel beads, polymeric complexes, emulsions, and bilayer vesicular systems, and evaluates their role in improving the stability, viability, and bioaccessibility of bioactive ingredients. The impact of these strategies on beverage quality, sensory profile, and commercial potential is also assessed. Numerous studies demonstrated that encapsulation can enhance the performance of functional ingredients across diverse beverage matrices, from dairy to plant-based alternatives. Specifically, tailored systems (e.g., coated particles, emulsion-gels, Pickering emulsions) improve probiotic survivability, shield antioxidants from degradation, and mask undesirable flavors, thereby improving the beverage's sensory attributes. Crucially, these technologies facilitate targeted release in the gut, enhancing bioaccessibility and the potential for bioavailability to maximize intended health benefits. Despite promising laboratory results, commercial adoption faces challenges in scalability, cost-effectiveness, and sensory impact. Long-term stability in complex beverage systems and the regulatory landscape for novel materials, particularly nanocapsules, requires further attention. This review underscores the transformative potential of encapsulation for creating advanced, health-promoting beverages while outlining the critical path for successful market translation from research to market.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"230 ","pages":"Article 118607"},"PeriodicalIF":8.0,"publicationDate":"2026-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146172010","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Bioengineered gardenia red–Fe2+ complex: a heat- and pH-stable dual-function clean-label colourant","authors":"Ji Sou Lyu ,&nbsp;Yoojung Kim ,&nbsp;Jung-Soo Lee ,&nbsp;Jaejoon Han","doi":"10.1016/j.foodres.2026.118536","DOIUrl":"10.1016/j.foodres.2026.118536","url":null,"abstract":"<div><div>Natural pigments are increasingly sought after to meet clean-label demands, yet many suffer from poor stability and limited functionality under processing conditions. In this study, a dual-function pigment was engineered from <em>Gardenia jasminoides</em> for use as a natural clean-label food colourant. Geniposide extraction followed by its enzymatic hydrolysis by β-glucosidase derived from food-grade <em>Lactobacillus plantarum</em> afforded the corresponding aglycone genipin. Genipin was subsequently reacted with various amino acids to form gardenia red (GR). Among the amino acids tested, glycine generated the most intense red pigment. To improve pigment stability and provide additional nutritional functionality, GR was chelated with ferrous sulfate, yielding GR<strong>–</strong>Fe²⁺ with a chelation efficiency greater than 99%. Coordination followed pseudo-first-order kinetics with a low activation energy of 6.42 kJ/mol, suggesting a diffusion-controlled process. The physicochemical characterisation of GR<strong>–</strong>Fe²⁺ confirmed pigment formation and iron chelation, and structural analyses further verified successful coordination of Fe²⁺ ions with the pigment matrix. Compared to GR, the GR<strong>–</strong>Fe²⁺ complex showed greater resistance to heat and pH variation. In conclusion, this bioengineered colour system highlights strong potential as a heat- and pH-stable, clean-label colourant with integrated iron-delivery functionality.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"230 ","pages":"Article 118536"},"PeriodicalIF":8.0,"publicationDate":"2026-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146172003","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}