Food Research International最新文献

{"title":"Evaluation of the effect of fungicide formulations of mepanipyrim (50 % w/w) and tetraconazole (12.5 % w/w) on the volatilome of Saccharomyces cerevisiae EC1118™ during the winemaking of Airén grapes","authors":"Icía Gómez-Pérez ,&nbsp;Noelia Briz-Cid ,&nbsp;Raquel Rial-Otero ,&nbsp;Miguel A. Cámara ,&nbsp;José Oliva","doi":"10.1016/j.foodres.2025.116691","DOIUrl":"10.1016/j.foodres.2025.116691","url":null,"abstract":"<div><div>The present study investigates the impact of the commercial formulations of mepanipyrim and tetraconazole on the volatile composition and aromatic profile of Airén white wines inoculated with <em>Saccharomyces cerevisiae</em> EC1118™ yeasts. Fungicides were added separately to the grape must at concentrations equivalent to 2 mg/kg mepanipyrim and 0.5 mg/kg tetraconazole, respectively. In addition, a control fermentation (without fungicides) was done for comparative purposes. Subsequent to the culmination of the winemaking process, the wines thus obtained were characterised in accordance with their oenological parameters and aromatic composition.</div><div>The results of this study demonstrated that both fungicides were reduced by 84 % during the winemaking process. Moreover, the presence of both fungicides resulted in a slight alteration to yeast activity, with a concomitant effect on certain fermentation parameters (total and free sulphur dioxide content, and volatile acidity), particularly when the tetraconazole-based formulation is employed. Furthermore, it was determined that both commercial formulations have a significant effect on the aromatic composition of the wine, with this effect being more pronounced when the mepanipyrim-based formulation was added. The application of this fungicide resulted in an increase in the content of monoterpenes, C₁₃-norisoprenoids, C₅/C₆-alcohols, fatty acids, and lactones. Consequently, treated wines exhibited a greater overall olfactory intensity, with a greater prevalence of notes associated with ripe fruit.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"214 ","pages":"Article 116691"},"PeriodicalIF":7.0,"publicationDate":"2025-05-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144138371","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 isomerization and extraction characteristics of ester-form astaxanthin originated from Haematococcus lacustris in supercritical CO2 for practical applications of Z-isomer-rich astaxanthin production","authors":"Antara Ghosh ,&nbsp;Mitsuya Ito ,&nbsp;Yasuhiro Nishida ,&nbsp;Masaki Honda","doi":"10.1016/j.foodres.2025.116686","DOIUrl":"10.1016/j.foodres.2025.116686","url":null,"abstract":"<div><div>In recent years, the superior bioavailability and biological activity of astaxanthin <em>Z</em>-isomers have become evident, with their application being highly anticipated. Currently, thermal treatment remains the most commonly used method for inducing <em>Z</em>-isomerization in astaxanthin. However, this approach often requires the use of toxic solvents and catalysts to achieve efficient thermal isomerization. Here, we developed environmentally friendly processes for <em>Z</em>-isomerization of ester-form astaxanthin originated from <em>Haematococcus lacustris</em> utilizing the supercritical CO₂ (SC-CO₂) extraction process. Astaxanthin esters with a high ratio of <em>Z</em>-isomers (∼60 %) were successfully prepared without using toxic chemicals through three strategies: <em>Z</em>-isomerization via (i) high-temperature extraction, (ii) heating the extracted liquid, and (iii) heating the raw material before extraction. Furthermore, this study revealed that high-temperature treatment (&gt;140 °C) of astaxanthin esters in SC-CO₂ enhances the production of the valuable 9<em>Z</em>-isomer while also demonstrating that the solubility of geometrical isomers of astaxanthin esters in SC-CO₂ is almost identical.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"214 ","pages":"Article 116686"},"PeriodicalIF":7.0,"publicationDate":"2025-05-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144138366","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":"Quinoa protein-based Buriti oil nanoparticles: Enhancement of antioxidant activity and inhibition of digestive enzymes","authors":"Nadia Lingiardi ,&nbsp;Neyna Santos Morais ,&nbsp;Victor Moraes Rodrigues ,&nbsp;Susana Margarida Gomes Moreira ,&nbsp;Micaela Galante ,&nbsp;Dario Spelzini ,&nbsp;Cristiane Fernandes de Assis ,&nbsp;Francisco Canindé de Sousa Júnior","doi":"10.1016/j.foodres.2025.116693","DOIUrl":"10.1016/j.foodres.2025.116693","url":null,"abstract":"<div><div>Buriti oil offers various biological properties. Nanoencapsulation improves its stability, acceptability, handling, and release of bioactives. In alignment with sustainability trends, plant-based proteins such as quinoa protein are gaining attention as coatings, especially for vegan foods, due to their emulsifying and adsorption properties. This study aimed to formulate and characterize buriti oil nanoparticles based on quinoa protein alone or combined with sodium alginate. The particles were characterized by different physical and chemical methods and evaluated for their bioactive potential by assessing total antioxidant capacity and total phenolic compounds, and their ability to inhibit α-amylase, α-glucosidase, and amyloglucosidase enzymes. They were also evaluated <em>in vitro</em> for cytotoxicity using Chinese hamster ovary (CHO-K1) and human hepatocarcinoma (HepG2) cells. Nanoparticles based on quinoa protein at 4 % <em>w</em>/<em>v</em> (Q4) and 3 % w/v in combination with 1 % w/v sodium alginate (Q3) presented smooth surfaces, with an average size ranging from 357 ± 47 to 270 ± 39 nm, and encapsulation efficiency of 95.6 ± 0.2 % and 94.0 ± 1.0 %, respectively. Nanoencapsulation promoted enhanced antioxidant activity of buriti oil, even at a ten-fold lower oil concentration in the nanoformulations (<em>p</em> &lt; 0.05). Q3 and Q4 also enhanced inhibition of the α-amylase (by 88 %), α-glucosidase (5–24 times more), and amyloglucosidase (by 40 %) compared to free oil (<em>p</em> &lt; 0.05). Nanoparticles did not show cytotoxic effects (cell viability &gt;90 %). Based on current results, using quinoa protein to encapsulate buriti oil could be a promising alternative for developing innovative and sustainable products, with the added value of having bioactive potential.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"214 ","pages":"Article 116693"},"PeriodicalIF":7.0,"publicationDate":"2025-05-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144105970","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":"Characterization of aroma active compounds and microbial communities in spontaneously fermented Vitis quinquangularis wines","authors":"Siqi Li ,&nbsp;Chuanyan Rao ,&nbsp;Xiaomin Zang ,&nbsp;Ying Yang ,&nbsp;Weixi Yang ,&nbsp;Xiaochuan Huang ,&nbsp;Jiemin Li ,&nbsp;Jian Sun ,&nbsp;Yanlin Liu ,&nbsp;Dongqing Ye","doi":"10.1016/j.foodres.2025.116676","DOIUrl":"10.1016/j.foodres.2025.116676","url":null,"abstract":"<div><div>This study comprehensively investigated volatile compounds and microbial communities of spontaneously fermented <em>Vitis quinquangularis</em> wines from the Guangxi production regions. The aroma profiles of <em>V. quinquangularis</em> wines were analyzed by GC-O-MS, GC-QQQ-MS/MS, and quantitative descriptive analysis. The wines exhibit predominantly fruity and floral notes, with contributions from esters and (<em>E</em>)-<em>β</em>-damascenone. A distinctive and typical “green and earthy” aroma was observed, with contributions from C6 compounds and volatile phenols such as 1-hexanol, (<em>E</em>)-3-hexen-1-ol, hexanoic acid, 4-vinylguaiacol, eugenol, and isoeugenol. Metagenomics and culturomics analyses indicated that the dominant strains involved in the spontaneous fermentation process were <em>Hanseniaspora opuntiae, Saccharomyces cerevisiae, Paenibacillus</em> sp.<em>, Sphingomonas</em> sp.<em>,</em> and <em>Bacillus</em> sp. Additionally, microorganisms from sixteen generas, including <em>Actinomycetospora</em> and <em>Ameyamaea</em>, etc., along with six enzymes like EC 1.1.1.1 and EC 1.1.1.318, etc., were implicated in the production of the “green and earthy” aroma in <em>V. quinquangularis</em> wines.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"214 ","pages":"Article 116676"},"PeriodicalIF":7.0,"publicationDate":"2025-05-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144125350","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":"Novel artificial bulk fat based on lipid droplet and carboxyl-modified konjac glucomannan: Preparation, characteristics and probiotic function","authors":"Ling Gao ,&nbsp;Mengyu Pan ,&nbsp;Lirong Chen,&nbsp;Jianrong Wu,&nbsp;Xiaole Xia","doi":"10.1016/j.foodres.2025.116677","DOIUrl":"10.1016/j.foodres.2025.116677","url":null,"abstract":"<div><div>Fat substitutes that possess texture, processing and sensory properties similar to animal fats, without increasing the burden of fat intake has always posed a significant challenge for food industry. Herein, a high quality artificial bulk fat containing lipid droplet and modified polysaccharides was developed as novel fat substitute by brush coating method. The artificial lipid droplets were constructed with L-α-phosphatidylcholine and plant-based lard substitutes, resulting in a high yield and good dispersion. Carboxyl-modified konjac glucomannan (CAKGM) was prepared as a novel fat tissue mimic matrix, exhibited stronger metal ion chelation, improving colloid hardness and cohesion, compared with nnature KGM. Furthermore, the impact of lipid droplets and different polysaccharide formulations (CAKGM, SSOS and sodium alginate) on the texture properties of fat mimetics was investigated. When the polysaccharide matrixes were 60 g/L CAKGM, 70 g/L starch octenyl succinate, 50 g/L sodium alginate, and 50 g/L CaCl₂, the texture properties of block fat mimetics were consistence with pork back fat. Simultaneously, the fat mimetics, with low fat content with 7.54 % (<em>w</em>/w), maintained excellent structural stability and thermal performance after boiling and frying. Besides, in vitro simulated digestion models showed that the artificial bulk fat can resist digestion by saliva, gastric juice and intestinal fluid. In vitro fermentation of healthy human fecal bacteria with artificial bulk fat enriched beneficial bacteria such as <em>Lactobacillales</em>, <em>Enterococcaceae</em> and <em>Bifidobacteriales</em>, producing short-chain fatty acids to maintain human intestinal health. Overall, artificial bulk fat developed in this study has potential applications in healthy, nutritious and functional plant-based meat products.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"214 ","pages":"Article 116677"},"PeriodicalIF":7.0,"publicationDate":"2025-05-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144125034","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":"Protection of green tea polyphenols through lactose-whey protein co-crystallization","authors":"Yanira I. Sánchez-García,&nbsp;Néstor Gutiérrez-Méndez,&nbsp;Diego E. Carballo,&nbsp;Blanca E. Sánchez-Ramírez,&nbsp;Luz-María Rodríguez-Valdez","doi":"10.1016/j.foodres.2025.116694","DOIUrl":"10.1016/j.foodres.2025.116694","url":null,"abstract":"<div><div>In response to the growing consumer demand for healthier food additives, co-crystallization presents a promising encapsulation solution. This study explores the development of <em>co</em>-crystals using lactose alone or combined with whey proteins as co-formers for encapsulating green tea polyphenols. The goal is to enhance the antioxidant stability of polyphenols, reduce their susceptibility to degradation, and facilitate their integration into functional food matrices. Whey proteins were successfully incorporated into lactose crystals at levels of up to 0.6 g per 100 g of lactose crystals. In comparison, the green tea polyphenols were included at approximately 100 mg per 100 g of lactose crystals. Incorporating these bioactive compounds during lactose crystallization significantly accelerated the process from 379 min (for lactose alone) to around 50 min. Additionally, the inclusion of proteins and green tea extract altered the crystalline structure, promoting the formation of α-lactose monohydrate crystals, which are highly stable and desirable crystalline isoforms of lactose. Furthermore, these co-crystals improved UV-A radiation protection for antioxidants, reducing photodegradation by up to 65 % compared to untreated polyphenols. These findings underscore the potential of lactose-whey protein <em>co</em>-crystals as functional carriers for green tea polyphenols, offering enhanced stability, antioxidant activity, and photoprotection for food and pharmaceutical applications.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"214 ","pages":"Article 116694"},"PeriodicalIF":7.0,"publicationDate":"2025-05-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144125032","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":"Volatilomics in meat research: Species authentication, quality assessment & adulteration detection","authors":"Zubayed Ahamed,&nbsp;Md Saifullah,&nbsp;Robert A. Shellie,&nbsp;Roger A. Stanley","doi":"10.1016/j.foodres.2025.116690","DOIUrl":"10.1016/j.foodres.2025.116690","url":null,"abstract":"<div><div>Meat, a primary protein source globally, faces economic-driven adulteration with cheaper alternatives, necessitating robust detection methods. Volatilomics, utilizing volatile compounds to discern meat species, is pivotal for authenticity and adulteration detection. Furthermore, meat quality assessment in terms of spoilage is also possible. Solid-Phase-Microextraction and Gas-Chromatography-Mass-Spectrometry, coupled with multivariate analysis, gain prominence in volatile analysis and fraud detection. Volatilomics aids in species discrimination, identifying specific biomarkers crucial for meat species authentication. It offers advantages over other methods for meat species authentication, particularly in cooked meat, due to its detectability and quick assessment capability. Volatile profiles of each meat species vary based on factors like breeding, feeding, age, etc., making volatilomics promising for meat species authentication and detecting adulteration. However, there remains a gap in research concerning processed meat products and exact quantification, highlighting an area for future investigation. This review synthesizes recent advancements in volatilomics for meat research, addressing its applications and limitations, and highlighting potential areas for future investigation, particularly in processed meat products.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"214 ","pages":"Article 116690"},"PeriodicalIF":7.0,"publicationDate":"2025-05-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144131340","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":"Propolis and geopropolis from stingless bees as a source of bioactive compounds with antioxidant and antimicrobial action: A review","authors":"Jonilson de Melo e Silva ,&nbsp;Fernanda Wariss Figueiredo Bezerra ,&nbsp;Ingryd Rodrigues Martins ,&nbsp;Gustavo Guadagnucci Fontanari ,&nbsp;Johnatt Allan Rocha de Oliveira ,&nbsp;Luiza Helena da Silva Martins","doi":"10.1016/j.foodres.2025.116674","DOIUrl":"10.1016/j.foodres.2025.116674","url":null,"abstract":"<div><div>This review aimed to offer to a scientific community a comprehensive and up-to-date overview of the bioactive molecules in stingless bee propolis and geopropolis, emphasizing their antioxidant and antimicrobial properties. The results showed that these products contain a variety of bioactive compounds, key to their biological activity, such as antioxidants, antimicrobial and therapeutic properties. The research showed that the chemical composition could change considerably and be influenced by factors such as the geographical place of the hive, the collection period, and the bee species involved in the propolis/geopropolis production. Variations in the chemical profiles and biological performances are the attributes that these factors affect, to a large extent, the products. Besides detecting these properties, the study stressed the need for further research into the bioactive properties of stingless bee propolis/geopropolis. The high diversity of stingless bee species results from producing different types of propolis/geopropolis, each with its chemical composition. Diversity has to be used as a reason for carrying out particular studies for every kind of sample to understand their therapeutic applications and health benefits properly. The review will serve as a basis for future research, helping to guide further investigations into the biological activity (antioxidant, antimicrobial, and therapeutic properties) related to chemical substances and contributing to the development of new natural products based on stingless bee propolis/geopropolis.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"214 ","pages":"Article 116674"},"PeriodicalIF":7.0,"publicationDate":"2025-05-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144134850","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":"Zein-magnolol complexes assisted hydrogel film: Physical, antioxidant, antimicrobial properties and application on food packaging","authors":"Fangyuan Wei ,&nbsp;Caihong Shi ,&nbsp;Hongyue Wang ,&nbsp;Wanxuan Li ,&nbsp;Xindi Zhang ,&nbsp;Xiangrong Zhang","doi":"10.1016/j.foodres.2025.116672","DOIUrl":"10.1016/j.foodres.2025.116672","url":null,"abstract":"<div><div>Sodium carboxymethyl cellulose (CMC)-based films integrated with zein and magnolol complexes were prepared for food packaging with antimicrobial and antioxidant properties. The results showed that the secondary structure of zein changed upon complexation with magnolol. The scavenging ability of the complexes on 1, 1-diphenyl-2-picrylhydrazyl (DPPH) and 2, 2′-azinobis-(3-ethylbenzthiazoline-6- sulphonate) (ABTS) radicals was significantly higher than that of zein alone. The zein-magnolol complexes (ZMC) were then loaded into CMC to form a hydrogel film. The radical sca<em>v</em>enging rates of DPPH and ABTS of CMC/0.5 ZMC (the proportion of ZMC in film solution at 0.5, <em>v</em>/<em>v</em>) were 32.24 % and 91.30 %, respectively, which were significantly higher than CMC film. The incorporation of the complexes also improved the mechanical properties, with a more than 3-fold increase in elongation at break (EB) value. In addition, the complexes-loaded hydrogel film also inhibited the growth of <em>S. aureus</em>, a common bacterium that can cause food poisoning. Cytotoxicity tests have revealed that the studied films are non-toxic, presenting good compatibility. The film also successfully maintained the nutrients in fresh-cut jackfruit by mitigating lipid peroxidation and the increase in malondialdehyde content during 8-day storage. Overall ZMC loaded CMC film provides a promising approach for food preservation against ultra-violet light, oxidation and microbial growth.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"214 ","pages":"Article 116672"},"PeriodicalIF":7.0,"publicationDate":"2025-05-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144138372","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":"Unveiling the components, physiological functions and emerging trends of hydroxycinnamic acid amides in goji berry (Lycium)","authors":"Siyuan Wei ,&nbsp;Yuying Wang ,&nbsp;Shiyu Zhou ,&nbsp;Shina Luo ,&nbsp;Yunuo Lin ,&nbsp;Ruixi Wang ,&nbsp;Qinyue Jia ,&nbsp;Tingting Feng ,&nbsp;Guoping Zhao ,&nbsp;Xuefeng Yin ,&nbsp;Fangwei Yang","doi":"10.1016/j.foodres.2025.116696","DOIUrl":"10.1016/j.foodres.2025.116696","url":null,"abstract":"<div><div>Goji berries (<em>Lycium</em>), recognized globally as nutraceutical supplements, have traditionally been investigated for their polysaccharide and anthocyanin profiles, yet emerging phytochemical evidence reveals critical knowledge gaps in novel bioactive constituents. This review addresses such limitations by systematically evaluating hydroxycinnamic acid amides (HCAAs), a novel class of phenolic acid derivatives (phenolamides) recently identified in <em>Lycium</em> species. Through critical synthesis of the peer-reviewed studies related to goji berry HCAAs or phenolamides from 2010 to 2024, 114 structurally characterized amides have been cataloged across four taxonomically validated species (<em>L. ruthenicum</em>, <em>L. barbarum</em>, <em>L. chinense</em>, and <em>L.</em> <em>yunnanense</em>), with <em>p</em>-coumaric acid and feruloyltyramine derivatives being identified as predominant subtypes. The biosynthetic framework governing these compounds has been elucidated, revealing phenylalanine ammonia-lyase-mediated pathways as key regulatory nodes in amide metabolism. Multidimensional bioactivity profiles are systematically documented, mainly including antioxidation <em>via</em> phenolic hydroxyl groups, anti-inflammatory effects, regulation of lipid and glucose homeostasis, receptor antagonism for neuroprotection, gut microbiota modulation through prebiotic activity, and caspase-3-dependent anticancer mechanisms. However, current investigations into goji berry HCAAs predominantly focus on the <em>in vitro</em> bioactivity profiling, with critical deficiencies in the <em>in vivo</em> activity, metabolic process, and bioavailability. This methodological imbalance substantially impedes their commercial application and nutraceutical innovation. Future research imperatives should address: (1) comprehensive utilization of each part of the goji berry, (2) high-value utilization of <em>Lycium</em> plants and HCAA products, (3) application expansion of goji berry HCAAs.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"214 ","pages":"Article 116696"},"PeriodicalIF":7.0,"publicationDate":"2025-05-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144105958","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}