Food Research International最新文献

{"title":"A comparative study on the bioactivities and chemical compositions of Dancong summer tea and Anhua dark tea: Excavation of glycolipid-lowering functional factors","authors":"Shiqiang Peng ,&nbsp;Lianzhu Lin ,&nbsp;Mouming Zhao","doi":"10.1016/j.foodres.2025.115825","DOIUrl":"10.1016/j.foodres.2025.115825","url":null,"abstract":"<div><div>Drinking tea is beneficial to reduce the incidence of obesity. Unlike Fuzhuan brick tea (DT, a typical dark tea) widely reported to have good glycolipid-lowering activity (GLA), there is little information on GLA of Dancong summer tea (OT, a typical oolong tea). A comparative study on GLA and chemical compositions of OT and DT was systematically conducted. The results showed that OT had advantages in high content of polyphenols, leading to its better GLA including glycolipid digestion enzyme inhibitory activity and cholesterol micellar solubility inhibition activity than DT’s. A total of 21 compounds mainly including catechins, flavonoids, phenolic acids and phenylpropanoids were screened as the key differentially active micromolecules (KDAM) by UPLC-QTOF-MS/MS-based untargeted metabolomic analysis combined with multivariate analysis, which resulted in the difference of GLA between OT and DT. Moreover, the high affinity capacity and interaction mode between KDAM with <em>α</em>-glucosidase/<em>α</em>-amylase/pancreatic lipase/cholesterol esterase were validated by molecular docking. Although the accumulation of polyphenols makes OT has a poor flavor as a beverage, our research demonstrated that OT with high content of polyphenols could be used in functional foods to facilitate the prevention of obesity.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"204 ","pages":"Article 115825"},"PeriodicalIF":7.0,"publicationDate":"2025-02-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143379054","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":"Chemical profiles of allspice (Pimenta dioica (L.) Merr.) water and ethanol extracts and their antivirus and radical scavenging activities","authors":"Huan Wu ,&nbsp;Fangxiang Dong ,&nbsp;Yanfang Li ,&nbsp;Zhihao Liu ,&nbsp;Jianghao Sun ,&nbsp;Boyan Gao ,&nbsp;Pamela Pehrsson ,&nbsp;Xiaohua He ,&nbsp;Xianli Wu ,&nbsp;Liangli Lucy Yu","doi":"10.1016/j.foodres.2025.115950","DOIUrl":"10.1016/j.foodres.2025.115950","url":null,"abstract":"<div><div>Chemical compositions of the allspice water and ethanol extracts were characterized using UPLC-HRMS/MS. A total of 20 compounds were tentatively identified, with 12 reported for the first time in allspice. Both extracts dose-dependently inhibited the binding of SARS-CoV-2 spike protein to ACE2. The water extract showed 100 % inhibition at a concentration of 33.3 mg allspices botanical equivalents per mL (mg AE/mL), whereas the ethanol extract had a 100 % inhibition at 3.3 mg AE/mL. Both extracts also showed dose-dependent inhibition of ACE2 activities, suggesting their potential in reducing the ACE2 availability. In addition, both extracts had significant phenolic contents, and the radical scavenging capacities against HO^<img>, DPPH^<img> and ABTS^<img>+. These findings support the potential allspice utilization in reducing the risk of SARS-CoV-2 virus infection and the development of COVID-19 severe symptoms.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"205 ","pages":"Article 115950"},"PeriodicalIF":7.0,"publicationDate":"2025-02-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143420913","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 novel tomato pulp with high cis-lycopene content and bioaccessibility through plant-derived sulfur-containing compounds in a simulated food system","authors":"Xiuli Yu,&nbsp;Cheng Yang,&nbsp;Lianfu Zhang","doi":"10.1016/j.foodres.2025.115915","DOIUrl":"10.1016/j.foodres.2025.115915","url":null,"abstract":"<div><div>Cis (Z)-lycopene exhibits higher bioavailability and tissue accumulation efficiency compared with all-trans (E)-lycopene. A simulated food system was developed to convert all-E-lycopene to its Z-isomers during processing. This system consisted of an aqueous phase containing plant-derived sulfur-containing compounds and a medium-chain triglyceride (MCT) oil phase with dissolved all-E-lycopene. The study aimed to evaluate the effects of sulfur-containing compounds from different plant sources and heat treatments on lycopene isomerization and degradation. The results indicated that, compared with shiitake extract, leek extract, glucoraphanin, wasabi extract, and horseradish, allicin, alliin, and sulforaphane significantly promoted the Z-lycopene content under the optimal heat treatment conditions. The Z-lycopene content increased from 4.91 % to 77.1 %, 68.91 %, and 75.84 % in the allicin, alliin, and sulforaphane groups, respectively. Additionally, except for the shiitake extract group, the addition of other sulfur-containing compounds did not significantly affect lycopene degradation compared with thermal treatment alone (p &gt; 0.05). For better quantitative analysis in food systems, alliin was used as a reference. The application of this method demonstrated that in screened alliin-rich garlic juice (21.20 mg/g) mixed with tomato pulp and MCT oil system, the percentage of total-Z-lycopene increased from 12.14 % to 59.57 %. The bioaccessibility of total-Z-lycopene significantly improved with the addition of garlic juice (p &lt; 0.01). Among all isomers, the bioaccessibility of 9-Z-lycopene and 5-Z-lycopene showed the most significant increase (p &lt; 0.01). This novel tomato pulp system enables the effective utilization of lycopene during processing.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"204 ","pages":"Article 115915"},"PeriodicalIF":7.0,"publicationDate":"2025-02-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143377546","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":"Antioxidant potential of peptides from poultry hemoglobin via probiotic-assisted hydrolysis: Deciphering mechanisms at the cellular level and through molecular dynamics simulations","authors":"Wei Cui ,&nbsp;Yong Xie ,&nbsp;Yinghui Zhang ,&nbsp;Xinlian Su ,&nbsp;Tianqi Cui ,&nbsp;Xingguang Chen ,&nbsp;Zhaoming Wang ,&nbsp;Feiran Xu ,&nbsp;Hui Zhou ,&nbsp;Baocai Xu","doi":"10.1016/j.foodres.2025.115953","DOIUrl":"10.1016/j.foodres.2025.115953","url":null,"abstract":"<div><div>Achieving the therapeutic goal of treating diseases by effectively controlling the excessive accumulation of intracellular free radicals is still very challenging, which motivates researchers to develop efficient novel antioxidant peptides from sustainable resources continuously. This study first pioneered a probiotic-assisted enzymatic hydrolysis of hemoglobin, which obtained 149 peptides. Two antioxidant peptides were rapidly screened using advanced molecular dynamics simulation techniques, revealing their molecular interaction mechanisms with Keap1. It was found that GLWGKV occupied six binding sites for Keap1 to form hydrogen bonds with Nrf2, whereas LIVYPW occupied two binding sites, and the binding free energy of GLWGKV to Keap1 was lower binding more stable. Cellular experiments confirmed that GLWGKV up-regulated the expression of related proteins and increased antioxidant enzyme activities, thereby attenuating H₂O₂-induced oxidative damage in Caco-2 cells. This research increases the economic added value of animal blood and demonstrates its great potential for development in functional foods.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"204 ","pages":"Article 115953"},"PeriodicalIF":7.0,"publicationDate":"2025-02-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143372187","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":"Deciphering the inhibitory mechanisms of cinnamaldehyde on biofilm formation of Listeria monocytogenes and implement these strategies to control its transfer to beef surfaces","authors":"Huixuan Yang ,&nbsp;Pengcheng Dong ,&nbsp;Shengnan Huo ,&nbsp;George-John E. Nychas ,&nbsp;Xin Luo ,&nbsp;Lixian Zhu ,&nbsp;Yanwei Mao ,&nbsp;Guangxing Han ,&nbsp;Minze Liu ,&nbsp;Yunge Liu ,&nbsp;Yimin Zhang","doi":"10.1016/j.foodres.2025.115946","DOIUrl":"10.1016/j.foodres.2025.115946","url":null,"abstract":"<div><div>Natural essential oils have received widespread attention as promising microbial inhibitors, whereas a comprehensive understanding of their mechanisms underlying biofilm control and impact on biofilm cross-contamination on meat remains poorly understood. In this study, <em>Listeria monocytogenes</em> (<em>Lm</em>) biofilms were treated with sub-inhibitory concentrations of cinnamaldehyde (CA) and characterized over a 4-day period. Both 1/2 MIC (160 μg/mL) and 1/4 MIC (80 μg/mL) CA delayed the development of <em>Lm</em> biofilm on abiotic surfaces and reduced the maximum biofilm formation. The limited effect of 1/4 MIC CA on the flagellar-mediated motility of <em>Lm</em> during initial adhesion indicated that hindering bacterial motility was not the main reason for CA inhibition of biofilm formation. Transcriptomics results showed that CA was involved in inhibitory pathways dominated by energy metabolism and peptidoglycan synthesis during the initial adhesion period and the maturation period of the biofilm, respectively. This posed an obstacle to the polymers required for biofilm cell adhesion and the energy consumption required for their production. Down-regulation of genes associated with multiple signalling systems and virulence factors also suggested that CA further mitigated resistance and virulence in residual biofilm cells. In addition, quantification of biofilm cells transferred to beef surfaces confirmed that CA significantly reduces the biomass transferred and the risk of persistent biofilm contamination. This study provided the theoretical basis for the control of <em>Lm</em> biofilm and its cross-contamination in the food industry by natural essential oils.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"204 ","pages":"Article 115946"},"PeriodicalIF":7.0,"publicationDate":"2025-02-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143350877","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":"Rapid and accurate identification of Panax ginseng origins based on data fusion of near-infrared and laser-induced breakdown spectroscopy","authors":"Jiacong Ping ,&nbsp;Nan Hao ,&nbsp;Xuting Guo ,&nbsp;Peiqi Miao ,&nbsp;Zhiqi Guan ,&nbsp;Haiyang Chen ,&nbsp;Changqing Liu ,&nbsp;Gang Bai ,&nbsp;Wenlong Li","doi":"10.1016/j.foodres.2025.115925","DOIUrl":"10.1016/j.foodres.2025.115925","url":null,"abstract":"<div><div>This study aims to leverage laser-induced breakdown spectroscopy (LIBS) and near-infrared spectroscopy (NIR), combined with advanced data processing and fusion methods, to accurately trace the origin of <em>Panax ginseng</em>. Initially, the isolation forest algorithm was applied to remove outliers, ensuring the quality of the dataset. Subsequently, classification models using random forest (RF), support vector machine (SVM), and stochastic gradient descent (SGD) classifier were developed based on the LIBS and NIR spectral data. The performance of these models was optimized through various preprocessing techniques and variable selection methods. The results indicated that the standard normal variate (SNV) combined with sequential forward selection (SFS) and the SVM model performed best with LIBS data, while the second derivative (2nd Der) combined with multiple scattering correction (MSC), least absolute shrinkage and selection operator (LASSO), and the RF model was most effective for NIR data. In terms of data fusion, this study compared different fusion models and found that the ensemble learning-based fusion model outperformed the outer product fusion model, which in turn exceeded the performance of the mid-level data fusion model. Ultimately, the ensemble learning-based fusion model achieved a prediction accuracy of 99.0% on the independent prediction set, with a Kappa value of 0.982, an F1 score of 0.990, and a Brier score of 0.009. Furthermore, an analysis of elemental importance revealed that Fe, Mg, Na, and Ca were the most significant elements for distinguishing <em>Panax ginseng</em> from different origins, with O, Cu, Al, K, Mn, Ba, and Cl also being important. In conclusion, this study proposes an effective data fusion method combining LIBS and NIR, which not only achieves high traceability accuracy but also provides a theoretical foundation and technical support for quality control and traceability in food and agricultural products.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"204 ","pages":"Article 115925"},"PeriodicalIF":7.0,"publicationDate":"2025-02-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143377545","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":"Analysis of dominant microorganisms and core enzymes in Qingke Baijiu Daqu by high-throughput sequencing and proteomics","authors":"Lihua Chen ,&nbsp;Qinghua Peng ,&nbsp;Yuhang Chen ,&nbsp;Fuhong Che ,&nbsp;Zhanxiu Chen ,&nbsp;Shengbao Feng","doi":"10.1016/j.foodres.2025.115941","DOIUrl":"10.1016/j.foodres.2025.115941","url":null,"abstract":"<div><div>Daqu plays a crucial role in Qingke Baijiu production by providing essential raw materials, microorganisms, and enzymes for fermentation. In order to further investigate the impact of microorganisms and enzymes in Qingke Baijiu Daqu, the physicochemical properties, dominant microorganisms, as well as enzyme system composition of Qingke Baijiu Daqu were studied. The results revealed 8 dominant bacterial genera and 4 dominant fungal genera in Daqu. Through the analysis of metaproteomics, 422 enzyme proteins were identified, including 121 oxidoreductases, 108 transferases, 74 hydrolases, 33 lyases, 41 isomerases, 32 ligases and 13 translocase. The activity of key enzymes in the main metabolic pathways of Daqu was measured, and it was found that the activity of saccharifying enzyme was the highest, which was the primary hydrolase of Daqu. Finally, correlation analysis showed that <em>Erwinia</em> was positively correlated with saccharification power. This study can provide valuable insights for controlling the quality of Daqu and Qingke Baijiu.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"204 ","pages":"Article 115941"},"PeriodicalIF":7.0,"publicationDate":"2025-02-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143372101","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":"Fruit wines classification enabled by combing machine learning with comprehensive volatiles profiles of GC-TOF/MS and GC-IMS","authors":"Changlin Zhou ,&nbsp;Yashu Yu ,&nbsp;Jingya Ai ,&nbsp;Chuan Song ,&nbsp;Zhiyong Cui ,&nbsp;Quanlong Zhou ,&nbsp;Shilong Zhao ,&nbsp;Rui Huang ,&nbsp;Zonghua Ao ,&nbsp;Bowen Peng ,&nbsp;Panpan Chen ,&nbsp;Xiaoxiao Feng ,&nbsp;Dong Li ,&nbsp;Yuan Liu","doi":"10.1016/j.foodres.2025.115890","DOIUrl":"10.1016/j.foodres.2025.115890","url":null,"abstract":"<div><div>Fruit wines, produced through the fermentation of various fruits, are well-documented for their distinct flavor profiles. Intelligent sensory analysis, GC-TOF/MS and GC-IMS were used for the analysis of the volatile profile of eight types of fruit wines including 5 grape wine (SJ, LS, HY, TJ, FT), 1 fermented plum wine (FZ), 1 blueberry wine (HZ), as well as 1 configured plum wine (LM). A total of 281 compounds were identified through GC-TOF/MS, with esters and acids constituting over 80% of all samples. GC-IMS identified 60 compounds, predominantly including 16 esters, 11 alcohols, and 6 ketones, and 7 sulfur-containing compounds. This observation leads to the assumption that the IMS and MS data contain different information about the composition of the volatile profile. 37 and 18 differential compounds for TOF/MS data and IMS data were obtained, respectively. Three ranking algorithms combined with five machine learning models Neural Networks (NN), Random Forests (RF), Support Vector Machines (SVM), K-Nearest Neighbors (KNN), Logistic Regression (LR) applied and identified both 58 key features from volatiles. LR and KNN achieved an overall classification of 0.95 and an F1 score greater than 0.9. For the IMS data, NN, LR, and KNN models exhibited accuracies and F1 scores greater than 0.9. This study advances fruit wine classification, benefiting the beverage industry and food chemistry research.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"204 ","pages":"Article 115890"},"PeriodicalIF":7.0,"publicationDate":"2025-02-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143350043","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":"Enhancement of curcumin bioaccessibility: An assessment of possible synergistic effect of γ-cyclodextrin metal–organic frameworks with micelles","authors":"Jia X. Oh,&nbsp;Alan R. Mackie,&nbsp;Rammile Ettelaie,&nbsp;Taskeen Niaz,&nbsp;Brent S. Murray","doi":"10.1016/j.foodres.2025.115869","DOIUrl":"10.1016/j.foodres.2025.115869","url":null,"abstract":"<div><div>Biocompatible γ-cyclodextrin metal–organic frameworks (γ-CD-MOFs) have been reported to improve the apparent solubility and bioavailability of encapsulated bioactive compounds, including curcumin, potentially enabling sustained delivery. However, disintegration of γ-CD-MOFs may “release” encapsulated curcumin within the cavity in its insoluble crystallized form. This study evaluated whether the presence of micelles (at a concentration above curcumin's maximum solubility) would be able to take up the “released” curcumin from γ-CD-MOFs to further increase its apparent solubility. Release in the presence of a micellar phase was compared to curcumin encapsulated within γ-CD-MOFs alone. Results demonstrated that Tween 80 solubilized higher curcumin concentrations compared to oleic acid and bile salts. Dispersed in combination with Cur- γ-CD-MOFs, it was found that Tween 80 and oleic acid can improve the apparent solubility of curcumin, 5× and 1.5× higher than in the absence of micelles of these surfactants, respectively, whereas bovine bile salts exhibited a negative effect, due to a displacement of curcumin from within cavity of γ-CD-MOFs. Moreover, it was also found that Tween 80 was less affected by pH and salt concentrations due to its nonionic nature. <em>In vitro</em> digestion (via the INFOGEST protocol) revealed an 8-fold increase in apparent solubility of curcumin with bile salts and a 53-fold increase when combining bile salts and γ-CD-MOFs, achieving bioaccessibility of 2 % and 16 %, respectively. In conclusion, this research revealed the evaluation of γ-CD-MOFs’ functionality for delivery and controlled release, with the possibility of an emulsion system boosting the fraction of curcumin that would potentially be bioavailable.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"205 ","pages":"Article 115869"},"PeriodicalIF":7.0,"publicationDate":"2025-02-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143395863","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":"Novel anti-oxidative peptides from equine hemoplasma protein hydrolysates: Purification, identification and protective effects on Caco-2 cells","authors":"Zehao Ma ,&nbsp;Yuhan Li ,&nbsp;Ziqiao Zhao ,&nbsp;QianQian Song ,&nbsp;Qingling Wang ,&nbsp;Shiling Lu ,&nbsp;Jingyun Wang","doi":"10.1016/j.foodres.2025.115943","DOIUrl":"10.1016/j.foodres.2025.115943","url":null,"abstract":"<div><div>In this study, we purified and identified antioxidant peptides from equine plasma protein hydrolysates and assessed their protective effects against H₂O₂-induced oxidative stress in Caco-2 cells. Four antioxidant peptides were identified by liquid chromatography-tandem mass spectrometry (LC-MS/MS) in equine plasma protein hydrolysate, namely: GTMVGC (567.69 Da), FGMTST (662.88 Da), VGYHSHF (847.01 Da) and ALSPFFKE (939.18 Da). Among them, ALSPFFKE showed the strongest antidigestive properties after modelled digestion studies. Moreover, ALSPFFKE enhanced intracellular superoxide dismutase (SOD), glutathione peroxidase (GSH-Px), and catalase (CAT) activities while significantly reducing reactive oxygen species accumulation and malondialdehyde formation in Caco-2 cells. The molecular docking analysis suggested that ALSPFFKE achieves regulation of the Keap1-Nrf2 pathway mainly by forming multiple hydrogen bonds and hydrophobic interactions with key amino acids (Arg380, Ser555, Gln530, Tyr334) in Keap1. These findings suggested that equine plasma peptides hold significant promise for the development of novel, potent, and stable antioxidant functional foods.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"204 ","pages":"Article 115943"},"PeriodicalIF":7.0,"publicationDate":"2025-02-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143372188","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}