Food Research International最新文献

{"title":"Comprehensive review on human Milk oligosaccharides: Biosynthesis, structure, intestinal health benefits, immune regulation, neuromodulation mechanisms, and applications","authors":"Jieting Yu ,&nbsp;Le Li ,&nbsp;Supaluck Kraithong ,&nbsp;Lingshan Zou ,&nbsp;Xiaoyong Zhang ,&nbsp;Riming Huang","doi":"10.1016/j.foodres.2025.116328","DOIUrl":"10.1016/j.foodres.2025.116328","url":null,"abstract":"<div><div>This review provides a comprehensive analysis of the biosynthetic pathways of various oligosaccharides in <em>Escherichia coli</em>, structural characteristics, and bioactive mechanisms of human milk oligosaccharides (HMOs), with a particular emphasis on their roles in gut health, immune modulation, and neurodevelopment. HMOs primarily function as prebiotics, facilitating the growth of beneficial bacteria such as <em>Bifidobacterium</em> to maintain microbial homeostasis, with a discussion on the synergistic role of carbohydrate-binding modules (CBMs). In immune modulation, HMOs interact with lectins on immune and epithelial cells, influencing immune responses via pathways such as Toll-like receptors (TLRs). Additionally, HMOs have been linked to enhanced cognitive, motor, and language development in infants, influencing genes such as <em>GABRB2, SLC1A7, GLRA4,</em> and <em>CHRM3</em>. The review also examines commercially available HMO-containing products and highlights future research directions and potential applications in nutrition and healthcare.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"209 ","pages":"Article 116328"},"PeriodicalIF":7.0,"publicationDate":"2025-04-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143816363","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":"Effects of chitosan‑calcium coating on the physiological characteristics and browning of Stropharia rugosoannulata during postharvest storage","authors":"Yingqi Zhang ,&nbsp;Xi Feng ,&nbsp;Defang Shi ,&nbsp;Xiaoju Tian ,&nbsp;Wen Huang ,&nbsp;Ying Liu","doi":"10.1016/j.foodres.2025.116226","DOIUrl":"10.1016/j.foodres.2025.116226","url":null,"abstract":"<div><div>The effects of chitosan‑calcium (CTS<img>Ca) coating on the physiological characteristics and browning of fresh <em>Stropharia rugosoannulata</em> were investigated. The 0.5 % CTS-Ca coating reduced the weight loss rate, opening rate, and browning of mushrooms. CTS-Ca could decrease the contents of total phenols and the activities of enzymes associated with enzymatic browning, increase the activities of antioxidant enzymes, and reduce the production of malondialdehyde, a product of membrane lipid metabolism. Based on transcriptomic analysis, CTS-Ca treatment down-regulated the expression of genes on the chorismate/tyrosine pathway to inhibit the synthesis of phenolic substrates and tyrosinase activity, up-regulated the three energy metabolism pathways of glycolysis, TCA cycle, and oxidative phosphorylation to maintain the integrity of the cell membrane, increased the expression of catalase and superoxide dismutase genes to scavenge ROS. Our results would provide a simple and practical preservation solution for <em>S. rugosoannulata</em> during the postharvest storage.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"209 ","pages":"Article 116226"},"PeriodicalIF":7.0,"publicationDate":"2025-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143767786","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":"Fermentation of Amazonian fruit pulp (bacaba) with distinct probiotics: Impacts on chemical composition, bioaccessibility, and effects on human intestinal microbiota","authors":"Bianca Beatriz Torres de Assis ,&nbsp;Lucélia Cabral ,&nbsp;Francyeli Araújo Silva ,&nbsp;Jaqueline de Araújo Bezerra ,&nbsp;Melline Fontes Noronha ,&nbsp;Hubert Vidal ,&nbsp;Marcos dos Santos Lima ,&nbsp;Tatiana Colombo Pimentel ,&nbsp;Marciane Magnani","doi":"10.1016/j.foodres.2025.116326","DOIUrl":"10.1016/j.foodres.2025.116326","url":null,"abstract":"<div><div>Bacaba (<em>Oenocarpus bacaba</em> Mart.) is an underexplored Amazonian fruit rich in polyphenols that can serve as a substrate for probiotic survival and may positively impact on the composition and metabolism of the intestinal microbiota. This study aimed to evaluate the bacaba pulp fermented with probiotics <em>Lactobacillus acidophilus</em> 05 (LA-05) and <em>Lacticaseibacillus casei</em> 01 (LC1) regarding the chemical composition and probiotics survivability during fermentation (48 h), and the effect on the modulation of the intestinal microbiota of healthy adults through 16S rRNA sequencing. The probiotic-fermented bacaba pulps showed decreased pH and total soluble solids values and sugar content (maltose, glucose, fructose, and rhamnose), and increased titratable acidity values, organic acid content (lactic and tartaric acids), and phenolic compounds concentration compared to the control pulp. Furthermore, it presented adequate probiotic viability after fermentation and simulated gastrointestinal conditions. The bacaba pulp fermented with LC1 showed a higher concentration of butyric acid and phenolic compounds concentration (trans-resveratrol, cis resveratrol, catechin, procyanidin B₂, and pelargonidin 3-glucoside) and bioaccessibility compared to the control pulp. The bacaba pulp fermented with LA-5 showed a higher concentration of pelargonidin 3-glucoside and procyanidin B₂ compared to the control pulp and the highest bioaccessibility of some phenolic compounds (trans-resveratrol, cis-resveratrol, catechin, epicatechin, procyanidin B₁, procyanidin B₂, myricetin, and isorhamnetin). <em>In vitro</em> fecal fermentation reduced the pH and increased the abundance of <em>Desulfovibrionales</em>, <em>Lactobacillales,</em> and <em>Peptostreptococcales-Tissierellales</em> for all treatments. Bacaba pulp with LC1 resulted in the lowest pH values, and increased production of organic acids and concentration of phenolic compounds. Furthermore, both probiotic pulps increased the abundance of <em>Lactobacillales</em> and <em>Acidaminococcales</em> and decreased the abundance of <em>Clostridiales.</em> These findings provide new information about the potential of using bacaba in a functional pulp that may benefit human health through colonic microbiota changes.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"209 ","pages":"Article 116326"},"PeriodicalIF":7.0,"publicationDate":"2025-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143759900","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":"Exogenous melatonin enhancing the accumulation of flavonoids and carotenoids in wolfberry fruit at cold storage","authors":"Rong Jiang ,&nbsp;Zhiqiang Wang ,&nbsp;Yixin Jia ,&nbsp;Biao A. ,&nbsp;Yuan Zong ,&nbsp;Chao Yang ,&nbsp;Minglin Li ,&nbsp;Hongjiao Wang ,&nbsp;Yuling Zhao ,&nbsp;Ying Wang ,&nbsp;Shaohua Zeng","doi":"10.1016/j.foodres.2025.116320","DOIUrl":"10.1016/j.foodres.2025.116320","url":null,"abstract":"<div><div>The deterioration of fruit quality during refrigeration is a typical symptom of the storage and transportation of <em>Lycium barbarum</em> L. (wolfberry) fruit after harvest. This study aimed to explore the impact of melatonin (MT) treatment on the fruit quality of wolfberry stored at 4°C, using combined transcriptomics and metabolomics analyses. In this study, about 15% of the flavonoid metabolites differed significantly after MT treatment in yellow-fleshed wolfberry, especially for flavanols, flavanones, and flavonols. MT treatment enhanced esterified carotenoid content in red-fleshed wolfberry postharvest. Comparative transcriptomic analysis revealed that MT-induced upregulation of <em>LbaF3’H</em>, <em>LbaHQT</em> and <em>LbaCHS1</em> might contribute to the increased flavonoids in yellow-flesh wolfberry, and that MT-induced upregulation of <em>LbaPSY</em>, <em>LbaCRTISO</em> and <em>LbaCYCB</em> are responsible for the increased carotenoids in red-flesh wolfberry. Coexpression network analysis showed that several transcription factors such as <em>LbaGATA</em> are involved in MT-mediated regulation of flavonoids and carotenoids. Dual luciferase assay evidenced that LbaGATA and LbaRKD5 depress the expression of <em>LbaPSY</em>. Overall, this study underscores MT's role in maintaining wolfberry postharvest quality during storage, providing a solid foundation of food application.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"209 ","pages":"Article 116320"},"PeriodicalIF":7.0,"publicationDate":"2025-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143800580","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":"Fabrication and characterization of multifunctional bioactive aerogel pads as superabsorbent - Case study: Meat preservation","authors":"Forouzan Kurd,&nbsp;Milad Fathi,&nbsp;Mohammad Shahedi,&nbsp;Nafiseh Soltanizadeh","doi":"10.1016/j.foodres.2025.116268","DOIUrl":"10.1016/j.foodres.2025.116268","url":null,"abstract":"<div><div>In this study cellulose nanofibrils (CNFs)/poly vinyl alcohol (PVA) aerogels were produced and the effect of the concentration of CNF/PVA on porosity, density, pore size, water absorption, water vapor absorption, and mechanical properties were studied. CNFs were developed using peanut shells as agricultural waste. Curcumin (CUR) was incorporated into the aerogel matrix at different concentrations (30 %, 40 %, and 50 %). The best bioactive aerogel pad was selected based on its encapsulation efficiency (80.57 ± 0.29 %), loading capacity (22.85 ± 0.22 %), and antioxidant properties (74.14 ± 0.31 %). The aerogels loaded with CUR were characterized by scanning electron microscopy, Fourier transform infrared spectroscopy, and thermogravimetric analysis. The bioactive aerogel pads showed antibacterial properties against <em>Staphylococcus aureus</em>. The cumulative release (65 %) of CUR from the aerogel matrix for 8 days, indicates a sustained release in meat-simulated media, which is suitable for increasing the shelf life of meat. The kinetics of the release showed that the Ritger-Peppas and Peppas-Sahlin models are the best models for the meat-simulated media. The storage results indicated that the package containing the aerogels loaded with CUR could increase the shelf life of meat from 6 to 8 days compared to the package containing the aerogels without CUR and the control package. Finally, this research provides a suitable strategy in the field of food packaging to produce multifunctional antimicrobial pads based on biodegradable agricultural waste.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"209 ","pages":"Article 116268"},"PeriodicalIF":7.0,"publicationDate":"2025-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143745786","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":"Molecular interactions and binding mechanisms of the homogalacturonan and rhamnogalacturonan-I fractions of pectin and different anthocyanins","authors":"Ying Xing ,&nbsp;Jiahui Yan ,&nbsp;Shichun Ji ,&nbsp;Xingyi Li ,&nbsp;Liping Kou ,&nbsp;Jun Wang ,&nbsp;Huaide Xu","doi":"10.1016/j.foodres.2025.116298","DOIUrl":"10.1016/j.foodres.2025.116298","url":null,"abstract":"<div><div>This study investigated the interactions between different structural regional fractions of pectin, specifically homogalacturonan (HG) and rhamnogalacturonan-I (RG-I) fractions, and three anthocyanin monomers: cyanidin-3-O-glucoside (C3G), peonidin-3-O-glucoside (P3G), and pelargonidin-3-O-malonylglucoside (P3M). The binding ratios, physicochemical and structural characteristics of these pectin-anthocyanin complexes, and their binding mechanisms were analyzed. The HG fraction exhibited the highest binding ratio with C3G. Zeta potential and particle size analyses indicated that the HG fraction had a significantly higher negative charge compared to RG-І at pH 3.7, and the complexes exhibited an increase in particle size relative to the individual pectin fractions. Furthermore, data from ¹H NMR and isothermal titration calorimetry (ITC) confirmed that hydrogen bonding, electrostatic interactions, and hydrophobic interactions primarily facilitated the binding interactions. In the binding interactions involving HG/RG-І and C3G/P3G, the Δδ_max, binding constant, and Gibbs free energy (ΔG) of the HG fraction were greater than those of the RG-І fraction, while C3G exhibited stronger binding characteristics than P3G. However, the RG-І fraction demonstrated stronger binding to P3M than to HG. The interactions between pectin and anthocyanins are highly dependent on the structural characteristics of both components. These results offer further insights into the interactions between pectin fractions and anthocyanins at the molecular level.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"209 ","pages":"Article 116298"},"PeriodicalIF":7.0,"publicationDate":"2025-03-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143777416","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":"Synbiotics of encapsulated Limosilactobacillus fermentum K73 promotes in vitro favorable gut microbiota shifts and enhances short-chain fatty acid production in fecal samples of children with autism spectrum disorder","authors":"Katherine Bauer Estrada ,&nbsp;Natalia Conde-Martínez ,&nbsp;Alejandro Acosta-González ,&nbsp;Luis Eduardo Díaz-Barrera ,&nbsp;Gina Paola Rodríguez-Castaño ,&nbsp;María Ximena Quintanilla-Carvajal","doi":"10.1016/j.foodres.2025.116227","DOIUrl":"10.1016/j.foodres.2025.116227","url":null,"abstract":"<div><div>Modulation of the gut microbiota has emerged as a promising approach for addressing the gastrointestinal and neurodevelopmental symptoms associated with autism spectrum disorder (ASD). Consequently, this study aimed to evaluate the impact of four formulated synbiotics comprising <em>Limoscilactobacillus fermentum</em> K73, high-oleic palm oil and whey, on the gut microbiota composition of Colombian children with and without ASD. These components were encapsulated through high-shear emulsification and spray drying. The four synbiotics and their individual components were subjected to <em>in vitro</em> digestion and fermentation using samples of Colombian children gut microbiota. Short-chain fatty acids (SCFAs), including lactic, acetic, propionic, and butyric acids, were quantified using HPLC-DAD, while serotonin was determined by an ELISA kit after <em>in vitro</em> fermentations. Changes in microbial structure were assessed by the sequencing of the 16S rRNA gene <em>via</em> next-generation sequencing (NGS). The results revealed a decrease in the abundance of genera like <em>Bacteroides</em> and <em>Dorea</em> in ASD-associated samples after the treatment with the synbiotics. Conversely, an increase in the relative abundance of probiotic-related genera, including <em>Lactobacillus, Streptococcus</em>, and <em>Anaerostipes</em>, was observed. Furthermore, the analysis of SCFAs and serotonin indicated that the synbiotic intervention resulted in an elevated butyric acid and microbial serotonin synthesis, alongside a decrease in propionic acid, which is changes considered beneficial in the context of ASD. This evidence suggests that synbiotics of <em>L. fermentum</em> K73 could represent a promising live biotherapeutic strategy for modulating the gut microbiota of children with ASD.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"209 ","pages":"Article 116227"},"PeriodicalIF":7.0,"publicationDate":"2025-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143767785","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":"Exploring new plant-based products: Acceptance of sunflower meal as a protein source in meat alternative products","authors":"Tiago Negrão Andrade ,&nbsp;Clara Takayama Arbach ,&nbsp;Aline de Oliveira Garcia ,&nbsp;Laricia Domingues ,&nbsp;Tainá Vieira Marinho ,&nbsp;Elizabeth Nabeshima ,&nbsp;Bruna Fernanda Damasceno Ramirez ,&nbsp;Maria Teresa Bertoldo Pacheco","doi":"10.1016/j.foodres.2025.116158","DOIUrl":"10.1016/j.foodres.2025.116158","url":null,"abstract":"<div><div>In response to growing consumer demand for sustainable and plant-based food options, sunflower meal, a byproduct of oil extraction, emerges as a promising protein source. This study explores the potential of sunflower semi-defatted meal to create meat alternative mixes (MAMs) with a balanced nutritional profile and desirable sensory attributes. Two MAM formulations were developed: one incorporating toasted sunflower kernels (MAMk) and the other utilizing texturized protein sunflower (MAMt). Both formulations were enriched with tomato powder, spices, and a lipid matrix comprising sunflower, olive, and linseed oils. The doughs were shaped into mini-burger format and baked. Sensory evaluation revealed a preference for the MAMt formulation, which exhibited superior texture. Physical-chemical analysis confirmed MAMt's nutritional value, highlighting its high lipid (38.15 %) particularly monounsaturated fatty acids (41.98 % of the total lipid composition) and protein (20.10 %) content all essential amino acids (lysine limiting amino acid with 0.8 score). Moreover, MAMt demonstrated significant mineral content, especially iron, zinc, magnesium, and manganese (49 %, 68 %, 95 % and 89 %, respectivally, regarding recommended daily intake). While further refinement is necessary to optimize flavor, the study underscores the potential of sunflower meal to contribute to a more sustainable food system and provide consumers with a nutritious and appealing plant-based protein alternative.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"209 ","pages":"Article 116158"},"PeriodicalIF":7.0,"publicationDate":"2025-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143777417","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":"Corrigendum to “Profiling the novel plant-based meat alternative category: Consumer affective and sensory response in the context of perceived similarity to meat” [Food Research International 188 (2024) 114465]","authors":"Caroline Giezenaar ,&nbsp;Rebekah E. Orr ,&nbsp;A. Jonathan R. Godfrey ,&nbsp;Robyn Maggs ,&nbsp;Meika Foster ,&nbsp;Joanne Hort","doi":"10.1016/j.foodres.2025.116325","DOIUrl":"10.1016/j.foodres.2025.116325","url":null,"abstract":"","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"209 ","pages":"Article 116325"},"PeriodicalIF":7.0,"publicationDate":"2025-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143715897","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":"Mechanisms of formation and consumption of VSCs in thermal dehydration of Lentinula edodes: A transcriptomic analysis utilizing WGCNA","authors":"Jiapei Xi ,&nbsp;Hailan Sun ,&nbsp;Yirong Qian ,&nbsp;Xiao Chen ,&nbsp;Liyan Zhao","doi":"10.1016/j.foodres.2025.116264","DOIUrl":"10.1016/j.foodres.2025.116264","url":null,"abstract":"<div><div>The aroma of <em>Lentinula edodes</em>, primarily attributed to volatile sulfur compounds (VSCs), is a crucial factor influencing its commercial and culinary quality. This study investigated cellular activity and transcriptomic changes during gradient hot-air drying (40–60 °C) at various stages. AO/EB staining and tissue culture confirmed cell viability throughout the drying process. Transcriptomic analysis identified 4255 significantly different expressed genes (|log₂FC| &gt; 1, <em>p</em> &lt; 0.05), including 366 associated with sulfur metabolism. WGCNA, KEGG, and GO analyses revealed that glutathione synthesis and degradation were inhibited during drying. The gene <em>LeGGT</em>_3 (C8R40DRAFT_1158952) was identified as a regulator of <em>γ-</em>GTase synthesis. Five cysteine desulfurase (C-Dase)-encoding genes were enriched in the cysteine and methionine pathways, with <em>LeNifs</em>_3 (C8R40DRAFT_1079603) transcriptionally modulating C-Dase activity, which positively correlates with the production of cyclic thioethers (<em>p</em> &lt; 0.05). The upregulation of DNA repair genes between 4 and 8 h enhanced cyclic thioethers (e.g., lentinionine). Early drying (0–4 h) suppressed methionine biosynthesis but activated cys synthesis. Compared to fresh samples, changes in sulfur assimilation genes during 6–8 h of drying consumed VSCs. The upregulation of <em>LeNifs</em>_3 increased C-Dase activity, thereby promoting the formation of cyclic thioethers. This study underscores the pivotal role of <em>LeNifs</em>_3 in the biosynthesis of cyclic sulfides in hot-air-dried <em>Lentinula edodes</em>, providing valuable insights for the development of high-quality mushroom products.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"209 ","pages":"Article 116264"},"PeriodicalIF":7.0,"publicationDate":"2025-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143715896","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}