Food Research International最新文献

{"title":"Development of high-protein pea-based gels for cheese alternatives: Modulating gel properties via enzymatic modification","authors":"Ashwitha Poojary,&nbsp;Ourania Gouseti,&nbsp;Tomasz Pawel Czaja,&nbsp;Radhakrishna Shetty,&nbsp;Signe Munk Rydtoft,&nbsp;Poul Erik Jensen","doi":"10.1016/j.foodres.2026.120615","DOIUrl":"10.1016/j.foodres.2026.120615","url":null,"abstract":"<div><div>Consumer demand for plant-based cheese alternatives continues to rise yet developing high-protein gels that provide the structural and functional properties required for cheese preparation remains challenging. This study aimed to produce high-protein pea protein isolate (PPI) gels by enzymatically modifying the proteins through partial hydrolysis, partial deamidation, and transglutaminase (TG)-induced crosslinking during fermentation, followed by pressing. Using these approaches, gels containing up to 17% protein and 20% fat were successfully produced across all formulations. Pressing reduced moisture from 76% to 62–65%, leaving approximately 10% free water in the final gels, irrespective of enzyme treatments, whereas TG treatment increased the proportion of bound water, indicating enhanced water immobilisation within the protein network. Despite similar overall composition, enzymatic modification markedly influenced gel hardness, enabling textures ranging from soft to semi-hard. TG addition increased hardness from 257 g to 767 g in unmodified PPI, comparable to reference Danbo cheese (804 g). Deamidation had limited effect on hardness, whereas partial hydrolysis produced softer gels (406 g with TG; 138 g without TG). Deamidation increased elasticity (G′ from 28,000–50,000 Pa to 33,000–61,000 Pa with TG), reaching values similar to Danbo cheese. Visual assessment showed that TG-treated unmodified PPI formed rough, porous structures, while deamidated PPI produced smoother, more uniform surfaces, demonstrating improved network organisation. Overall, the results show that combining deamidation or partial hydrolysis with TG-mediated crosslinking effectively modulates gel hardness and elasticity without compromising nutritional composition, yielding high-protein pea protein-based gels with promising physicochemical characteristics for the potential development of plant-based cheese alternatives.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"245 ","pages":"Article 120615"},"PeriodicalIF":8.8,"publicationDate":"2026-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148870766","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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":"Metabolomic profiling and bioactive potential of Tetragonula gressitti and Lepidotrigona flavibasis propolis","authors":"Jiao Wu,&nbsp;Xiang-Tan Xu,&nbsp;Bing-Jun Han,&nbsp;Yan He,&nbsp;Yan-Biao He,&nbsp;Shan Zhao,&nbsp;Shi-Jie Wang","doi":"10.1016/j.foodres.2026.120508","DOIUrl":"10.1016/j.foodres.2026.120508","url":null,"abstract":"<div><div>Propolis composition and bioactivity reflect bee species and local flora, yet comparative data from stingless bees in China are scarce. We combined physicochemical profiling, UPLC-MS/MS metabolomics, and in vitro assays to compare <em>Tetragonula gressitti</em> propolis (TGP) and <em>Lepidotrigona flavibasis</em> propolis (LFP). LFP showed higher loss on drying and beeswax fraction but lower ash content compared with TGP. We detected 768 metabolites in TGP and 841 metabolites in LFP, with species-specific enrichment of flavonoid, phenylpropanoid, and isoflavonoid pathways. Quantification revealed elevated isorhamnetin in LFP (up to 4643.75 μg/g in 70% ethanol). 70% ethanolic extracts of LFP had higher total phenolics/flavonoids, stronger antioxidant activity (ABTS IC₅₀ 68.76 μg/mL; FRAP 199.00 μmol TE/g), and greater suppression of LPS-induced inflammation in RAW 264.7 macrophages. Although these in vitro findings require in vivo validation, they reveal pronounced chemical and functional differences between the two propolis types and highlight LFP as a rich source of bioactive compounds with potential for functional food applications.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"245 ","pages":"Article 120508"},"PeriodicalIF":8.8,"publicationDate":"2026-08-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148870768","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":"From meat to legumes: Integrated life cycle and health burden assessment reveals environmental co-benefits and nutritional trade-offs in China's dietary transition","authors":"Chen Chen,&nbsp;Zhaoyu Li,&nbsp;Kaisy Xinhong Ye,&nbsp;Mengxue Yang,&nbsp;Lei Feng,&nbsp;Jing Wang","doi":"10.1016/j.foodres.2026.120569","DOIUrl":"10.1016/j.foodres.2026.120569","url":null,"abstract":"<div><div>China's dietary transition presents opportunities to advance planetary health while addressing diet-related non-communicable disease (NCD) burdens. Using an integrated framework combining life cycle assessment (LCA) with disability-adjusted life year (DALY)-based health impact modeling, nutrient screening, dietary cost estimation, and Chinese Food Pagoda adherence, we evaluated the environmental, health, and economic impacts of ten progressive meat-to-legume substitution scenarios across three substitution strategies. China Health and Nutrition Survey data from 12,236 adults were used to characterize observed food-group intake and compare it with the model reference diet. Relative to the reference diet, M3S9 reduced median greenhouse-gas emissions by 30.6%, water use by 19.7%, land occupation by 14.4%, and estimated dietary cost by 16.6%, while HENI increased by 157.0 min/day under the central dietary-risk coefficients. Its estimated energy supply was 2624.1 kcal/day, above the prespecified range. M3S9 and S10 formed the Pareto set: M3S9 had lower greenhouse-gas emissions and land occupation, whereas S10 had higher HENI and lower water use and estimated cost. Across the 30 deterministic strategy-scenario combinations, the continuous Chinese Healthy Food Pagoda sensitivity score was inversely correlated with HENI (<em>r</em> = −0.713) and positively correlated with environmental burdens. Environmental trajectories also showed reversals at the initial and final transition steps, illustrating composition-dependent trade-offs. These findings demonstrate the value of integrating health, environmental, nutritional, guideline-adherence, and economic indicators when assessing dietary transitions in China.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"245 ","pages":"Article 120569"},"PeriodicalIF":8.8,"publicationDate":"2026-08-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148870836","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":"Global prevalence of tigecycline-resistant foodborne Enterobacterales along the food chain: A meta-analysis","authors":"Mei Li,&nbsp;Siyue Wang,&nbsp;Kaiyi Zhao,&nbsp;Yinuo Yang,&nbsp;Min Li,&nbsp;Jingsen Zhang,&nbsp;Shenghui Cui,&nbsp;Jia Chen,&nbsp;Jiaoyi Luo,&nbsp;Baowei Yang","doi":"10.1016/j.foodres.2026.120410","DOIUrl":"10.1016/j.foodres.2026.120410","url":null,"abstract":"<div><div>Tigecycline is a last-resort antibiotic for treating infections caused by carbapenem-resistant <em>Enterobacterales</em> (CRE). The emergence and dissemination of tigecycline-resistant <em>Enterobacterales</em> through the food chain pose a growing public health concern. This study systematically evaluates the global prevalence of tigecycline-resistant <em>Enterobacterales</em> and the <em>tet</em>(X4) carriage rate in foods and food-producing animals, and analyzes the epidemiological characteristics across supply chain stages, bacterial genera, regions, and sample types. We searched PubMed, Scopus, Web of Science, Engineering Index (EI), and China National Knowledge Infrastructure (CNKI) for studies published from January 2015 to December 2025. A random-effects model pooled resistance rates, and subgroup analyses explored heterogeneity. A total of 104 studies (130 reports) were included. The overall resistance rate was 4.36% (95% CI: 2.83%–6.20%); among resistant strains, <em>tet</em>(X4) prevalence (13 reports) was 73.81% (95% CI: 43.79%–94.96%). <em>E.coli</em> accounted for 93.01% of resistant strains. The highest resistance rate was at farms (5.05%), followed by retail markets (2.61%) and fruits and vegetables (3.82%). Asia showed a significantly higher rate (5.30%) than Europe (2.68%). Although overall prevalence is low, <em>tet</em>(X4) is highly prevalent among resistant strains, with <em>E. coli</em> as the predominant host. Farms and Asia are key control points, and resistance in fruits and vegetables warrants vigilance. Strengthening veterinary tetracycline regulation and incorporating tigecycline resistance monitoring into routine food chain surveillance are strongly recommended.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"243 ","pages":"Article 120410"},"PeriodicalIF":8.8,"publicationDate":"2026-08-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148773263","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 of a novel Fe2+-chelating peptide from Pleurotus ostreatus: structural basis, chelation mechanisms, and transport pathways of the chelated Fe in Caco-2 cells","authors":"Jiahao Wang,&nbsp;Haofeng Gu,&nbsp;Lei Liang,&nbsp;Zeng Cuiyan,&nbsp;Yue Lele","doi":"10.1016/j.foodres.2026.120386","DOIUrl":"10.1016/j.foodres.2026.120386","url":null,"abstract":"<div><div>Peptide‑iron chelates have garnered considerable attention as novel iron supplement. Our previous study successfully prepared iron-chelating peptides from <em>Pleurotus ostreatus</em> (IPPO). However, the amino acids sequence, structural basis for Fe²⁺ chelation of IPPO, and transport pathways of Fe²⁺ in peptide-Fe remain unclear. Therefore, IPPO was fractionated, purified and virtually screened to obtain peptides with the highest iron-chelating ability, and the structure-activity relationship of these peptides was elucidated. The chelation mechanisms between Fe²⁺ and DDSPWLPEHPE (DD11) were revealed, along with the potential transport pathways of the chelated Fe. The results showed that fraction F_1–3 demonstrated the highest iron-chelating rate at 89.16 ± 0.85%, and 297 peptides were identified. Notably, 79.80% of these peptides had molecular weights below 2000 Da; peptides containing iron-chelating amino acids at the N- and C-termini constituted 5S3.50% and 66.70%, respectively; additionally, the proportion of iron-chelating amino acids exceeded 40% in 62.96% of the peptides. The optimal peptide DDSPWLPEHPE (DD11) exhibited an iron-chelating rate of 94.25 ± 0.76%. Its iron chelate (DD11-Fe) exhibited a porous sponge-like structure. Trp, Asp, Glu, Ser, and Leu within DD11 were crucial for iron chelation, and its β-sheet content increased significantly upon chelation. Iron coordinated with Asp1, Asp2, and Glu8 in DD11 maybe via a “monodentate + bidentate” mode. Furthermore, DD11-Fe significantly enhanced the bioavailability of Fe²⁺. Additionally, the findings indicate that both endocytosis and the paracellular pathway play pivotal roles in mediating the transepithelial transport of the DD11-Fe. These findings support the potential application of DD11-Fe as an innovative iron supplement. The impact of digestive enzymes, pH variations, and food matrices on its stability during gastrointestinal digestion warrants further investigation.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"243 ","pages":"Article 120386"},"PeriodicalIF":8.8,"publicationDate":"2026-08-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148773380","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":"Phthalate acid esters in water and edible oils: a comprehensive review of contamination sources, migration mechanisms, and emerging removal technologies of food matrices","authors":"Shengpeng Liu,&nbsp;Yue Wu,&nbsp;Zishen Shi,&nbsp;Yue Wang,&nbsp;Liqun Luo,&nbsp;Hang Xiao,&nbsp;Xinglong Xiao,&nbsp;Yigang Yu,&nbsp;Xiaoqing Li","doi":"10.1016/j.foodres.2026.120402","DOIUrl":"10.1016/j.foodres.2026.120402","url":null,"abstract":"<div><div>Phthalate acid esters (PAEs), a group of plasticizers widely used to improve the flexibility and processability of plastic materials, have been frequently detected in food matrices. This review provides a comparative framework for understanding PAEs contamination in two representative dietary matrices, water and edible oils, with emphasis on direct inputs from food packaging and processing, as well as indirect pathways associated with microplastic migration, atmospheric deposition, and recycled plastics. A key difference dependent on the matrix is highlighted: in water, the migration and redistribution of PAEs are mainly affected by partitioning between phases, adsorption and desorption, and dynamic exchange under equilibrium conditions, rather than by a simple reversible cycle. In edible oils, the hydrophobic and lipophilic properties of PAEs may promote their transfer into lipid-rich phases and lead to longer retention, while reverse migration may still occur but is likely limited by slow transfer rates. These differences are important for evaluating removal technologies, including adsorption, biodegradation, and distillation, and may partly explain their variable performance in aqueous systems and edible oils. By clarifying the distinct behaviors of PAEs across different media, this review provides insights into exposure assessment, analytical standardization, and mitigation strategies specific to different matrices. Future research should further improve quantitative risk assessment, address mixture effects and emerging plasticizer alternatives, and develop sustainable technologies for reducing PAEs contamination in food systems.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"243 ","pages":"Article 120402"},"PeriodicalIF":8.8,"publicationDate":"2026-08-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148773365","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":"pH-dependent interaction between Gallic acid and mung bean globulin amyloid fibrils: effects on interfacial behavior and emulsifying properties","authors":"Peng Jiang ,&nbsp;Qingpeng Xu ,&nbsp;Shu Zhang ,&nbsp;Tianxin Fu ,&nbsp;Yuhan Wang ,&nbsp;Jingjing Diao ,&nbsp;Zhijiang Li ,&nbsp;Changyuan Wang","doi":"10.1016/j.foodres.2026.119590","DOIUrl":"10.1016/j.foodres.2026.119590","url":null,"abstract":"<div><div>The structural properties of mung bean globulin amyloid fibrils (MBGF) regulated by pH and their influence on the binding behavior with gallic acid (GA) and interfacial functionality were systematically investigated. Zeta potential results showed that pH dominated the aggregation and dispersion behavior of MBGF by altering its net charge. At pH 4.0, electrostatic shielding induced MBGF aggregation, leading to the lowest ThT fluorescence intensity. FT-IR analysis revealed that increasing pH reduced the contents of α-helix and β-sheets. At the same time, the introduction of GA further modulated the β-sheets organization through hydrogen bonding and hydrophobic interactions. Fluorescence quenching analysis demonstrated that the interaction between MBGF and GA followed a static quenching mechanism. The thermodynamic parameters (ΔH &gt; 0, ΔS &gt; 0) suggested that the binding process was spontaneous under all pH conditions and primarily driven by hydrophobic interactions. Functionally, pH regulated the emulsifying performance of MBGF by controlling its aggregation state. At pH 2.0 and 7.0, the MBGF-GA complexes exhibited higher interfacial pressure, faster adsorption kinetics, and superior emulsifying activity and stability. These findings provide valuable insights into the rational design of MBGF-GA systems as efficient emulsion stabilizers under different pH conditions.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"240 ","pages":"Article 119590"},"PeriodicalIF":8.0,"publicationDate":"2026-06-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148183595","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":"Unraveling the flavor formation mechanism of fermented Ciba pepper driven by Lactiplantibacillus inoculation: A multi-omics approach","authors":"Qian Zhang ,&nbsp;Zeyan Jiang ,&nbsp;Chenglin Zhu ,&nbsp;Zijian Cai ,&nbsp;Xiaole Jiang ,&nbsp;Luca Laghi","doi":"10.1016/j.foodres.2026.119584","DOIUrl":"10.1016/j.foodres.2026.119584","url":null,"abstract":"<div><div>To address the excessive pungency and limited flavor complexity of Ciba pepper, this work combined several omics techniques to evaluate the impact of inoculated fermentation (IF). Compared with unfermented (UF) and naturally fermented (NF) samples, inoculated fermentation markedly accelerated acidification and reshaped the microbial community by promoting the rapid dominance of <em>Lactiplantibacillus</em>, thereby improving process controllability. At the metabolic level, IF developed a typical fermentation aroma profile, enriched in ethyl lactate and acetoin, imparting mellow fruity and creamy notes. Non-volatile profiling revealed a clear substrate-to-product conversion, with IF characterized by the accumulation of lactate, acetoin, and bioactive GABA alongside reduced sugars and branched-chain amino acids. Integrated network analysis further elucidated that the inoculated <em>Lactiplantibacillus</em> may remodel central carbon metabolism to support acidification and aroma biosynthesis while coupling amino acid turnover to ester formation. Overall, this inoculation strategy could enhance microbial stability and gives rise to a gentler and complex flavor profile.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"240 ","pages":"Article 119584"},"PeriodicalIF":8.0,"publicationDate":"2026-06-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148184317","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":"In-situ lignin-integrated nanocellulose multifunctional composite films for fruit preservation applications","authors":"Silong Wu,&nbsp;Junwei Tang,&nbsp;Jiaqian Cui,&nbsp;Xijiao Bian,&nbsp;Yifan Zhang,&nbsp;Jungang Jiang,&nbsp;Lei Wang","doi":"10.1016/j.foodres.2026.119496","DOIUrl":"10.1016/j.foodres.2026.119496","url":null,"abstract":"<div><div>Cellulose, one of the most abundant natural polymers on Earth, has attracted extensive attention in the field of food packaging due to its renewability, excellent mechanical strength, and environmental friendliness. However, the inherent hydrophilicity of cellulose limits its practical applications. Here, an innovative strategy was developed for nanocellulose modification by grafting ferulic acid onto the cellulose surface via Mitsunobu reaction, followed by in situ polymerization of lignin precursor. The resulting films exhibited a significantly improved water contact angle (74.8°) and tensile strength (26.32 MPa) compared to pure nanocellulose films. Meanwhile, compared with pure nanocellulose films, the water vapor permeability of the films decreased by 42.1%, while the antioxidant activity increased to 77.4%. Moreover, the composite film effectively extended the postharvest shelf life of cherry tomatoes. Given its multifunctionality, this bio-derived composite film demonstrates great potential as a sustainable alternative to conventional plastics in active food packaging and other environmentally conscious applications.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"238 ","pages":"Article 119496"},"PeriodicalIF":8.0,"publicationDate":"2026-05-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148002802","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":"Microplastic co-pollution in food systems: interaction mechanisms, migration, removal technologies, and environmental linkages","authors":"Jia Feng ,&nbsp;Yiping Chen","doi":"10.1016/j.foodres.2026.119443","DOIUrl":"10.1016/j.foodres.2026.119443","url":null,"abstract":"<div><div>Microplastics have emerged as a pervasive contaminant in global food and environmental systems. This review systematically synthesizes the complete pathway of microplastics from environmental compartments to the human food chain, with particular emphasis on their role as carriers of co-contaminants (microorganisms, persistent organic pollutants, and heavy metals). Key findings indicate that microplastics are widely detected across air, water, soil, and food matrices, yet the combined toxicity of microplastic co-pollution complexes remain poorly characterized under physiologically relevant conditions. Although human ingestion via food is well documented, direct evidence linking tissue accumulation to specific health outcomes is lacking, primarily due to methodological heterogeneity and a paucity of chronic exposure data. Addressing these gaps requires harmonized analytical protocols and long-term epidemiological studies. For food safety, we recommend routine monitoring of microplastic co-pollution complexes along supply chains, optimization of food processing (e.g., filtration, washing) to reduce co-contaminant loads, source-directed policies to reduce plastic use. Furthermore, this review identifies priority research directions, including the need for mechanistic toxicity studies, method harmonization, and removal strategies targeting both microplastics and their co-pollutants. Quantitative comparison of removal efficiencies across different food matrices and validation under real-world processing conditions are urgently needed to bridge the gap between laboratory findings and practical interventions. By bridging environmental and food safety research, this review provides a scientific basis for integrated strategies to mitigate microplastic pollution from source to plate.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"238 ","pages":"Article 119443"},"PeriodicalIF":8.0,"publicationDate":"2026-05-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148002868","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}