Food Research International最新文献

{"title":"Transcriptome alteration induced by desiccation stress in Salmonella enterica subsp. enterica serovar Agona","authors":"Sultana Solaiman ,&nbsp;Ellie Meeks ,&nbsp;Ian Hines ,&nbsp;Jie Zheng ,&nbsp;Maria Hoffmann","doi":"10.1016/j.foodres.2025.117548","DOIUrl":"10.1016/j.foodres.2025.117548","url":null,"abstract":"<div><div><em>Salmonella</em> Agona (<em>S.</em> Agona) is a foodborne pathogen that caused recurrent multistate outbreaks associated with cereal in 1998 and 2008, underscoring the endurance of <em>Salmonella</em> in low-moisture food (LMF). The whole genome sequencing revealed that it persisted in the LMF industry for a decade, then resurfaced as a virulent strain and caused outbreak. In this study, we aimed to determine the molecular mechanism of survival of <em>S.</em> Agona in LMF and its impact on phenotypes. RNA-seq was used to compare the adaptability of this pathogen in an extreme environment. There were 1114 differentially expressed genes (DEGs) in <em>S</em>. Agona in response to desiccation stress (<em>Padj</em> &lt; 0.01, |log2FoldChange| &gt;1), with 646 downregulated and 468 upregulated. Functional analysis of downregulated DEGs revealed that most of the genes were associated with metabolic pathways, followed by translation, suggesting slower growth in the surviving population. We observed that virulence genes, including those associated with the <em>Salmonella</em> Pathogenicity Island, were not expressed initially, but showed upregulation after 24 h. Among the upregulated operons/genes, <em>kdp/ccm/tisB</em> were directly associated with growth and metabolism. <em>kdp</em> has the regulatory function to reduce replication, <em>ccm</em> is associated with reducing the consumption of molecular oxygen, and <em>tisB</em> with persister formation. We knocked out three operons/gene and assessed the surviving capability of mutants under desiccation stress. An approximate 1–2 log reduction (<em>P</em> &gt; 0.05) was noticed in the mutant's survival compared with wild type. This transcriptome data suggests that <em>S.</em> Agona survives in low-moisture food by conserving energy, lowering metabolism, and reducing replication.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"221 ","pages":"Article 117548"},"PeriodicalIF":8.0,"publicationDate":"2025-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145216679","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":"Continuous flow high-pressure homogenization enhances nutrient retention, antioxidant activity, and probiotic growth potential in grapefruit juice during cold storage","authors":"Jayashan Adhikari ,&nbsp;Lida R. Araghi ,&nbsp;Deepak K. Jha ,&nbsp;Rakesh K. Singh ,&nbsp;Koushik Adhikari ,&nbsp;Bhimanagouda S. Patil","doi":"10.1016/j.foodres.2025.117571","DOIUrl":"10.1016/j.foodres.2025.117571","url":null,"abstract":"<div><div>This study evaluated the impact of High-Temperature Short-Time (HTST) and Continuous Flow High-Pressure Homogenization (CFHPH) on the quality attributes of grapefruit juice by measuring ascorbic acid, phenolic acids, overall antioxidant activity, polyphenol oxidase (PPO) activity, and the growth of probiotic bacteria <em>Lactobacillus plantarum</em>. The results indicate that HTST treatments (75–95 °C) led to a significant (<em>p</em> ≤ 0.05) decline in ascorbic acid content, with losses reaching 80.7 %, and a reduction in antioxidant activity, primarily due to thermal degradation. In contrast, CFHPH, particularly at 300 MPa and 4 °C, was found to be effective in preserving ascorbic acid and phenolic acid levels in the juice, exhibiting significantly lower degradation (≤38.0 % loss) and maintaining higher antioxidant activity throughout the 45-day storage period. CFHPH also inactivated PPO, reducing browning potential and enhancing the bioavailability of phenolic compounds. The growth of <em>Lactobacillus plantarum</em> was favored in CFHPH-treated juices, indicating that the conditions and nutrient availability supported its proliferation. In contrast, HTST juices displayed lower abundance of phenolics, reduced antioxidant activity, and moderate probiotic growth, potentially due to thermal degradation of carbon substrates, resulting in limited nutrient availability to support bacterial growth. These findings suggest that CFHPH, particularly at lower temperatures and higher pressures, is more effective in preserving the nutritional quality and probiotic potential of grapefruit juice than traditional thermal treatments. Despite its higher energy costs, CFHPH offers a promising alternative for retaining bioactive compounds, enhancing the functional quality of processed juices, and ensuring the delivery of high-quality products with health-promoting attributes to consumers.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"221 ","pages":"Article 117571"},"PeriodicalIF":8.0,"publicationDate":"2025-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145154372","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":"Comprehensive physical and chemical analysis of Brazilian baru nuts (Dipteryx alata Vog.)","authors":"Madison Willy Silva Cordeiro ,&nbsp;Fernanda de Candido de Oliveira ,&nbsp;Silvino Sasso Robalo ,&nbsp;Leila Picolli da Silva ,&nbsp;Júnior Mendes Furlan ,&nbsp;Roger Wagner","doi":"10.1016/j.foodres.2025.117539","DOIUrl":"10.1016/j.foodres.2025.117539","url":null,"abstract":"<div><div>This study characterized the physical, chemical, and nutritional properties of baru nuts (<em>Dipteryx alata</em> Vog.) from samples collected in nine regions of Mato Grosso State (Central-West Brazil). The nuts presented high nutritional value, particularly lipids (36.0–48.2 %), which were rich in oleic (49.7–54.0 %) and linoleic (22.6–26.5 %) acids; proteins (21.6–24.2 %), with a diverse and significant profile of essential amino acids, including valine, threonine, leucine, and lysine; and source of dietary fiber (11.7–15.6 %). The volatile profiles differed significantly among regions of origin, reflecting distinct contributions from compounds derived from amino acids and fatty acids, with alcohols and esters being predominant classes. Exploratory data analysis revealed region-specific compositional patterns, providing the first comprehensive assessment of the natural variability in raw baru nuts. These findings offer a foundation for selecting promising genotypes or origins for specific food and industrial applications, thereby supporting the sustainable use and valorization of this native Brazilian resource.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"221 ","pages":"Article 117539"},"PeriodicalIF":8.0,"publicationDate":"2025-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145216676","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":"Polyphenol-enriched yam bean via vacuum impregnation: enhanced antioxidant activity and metabolite bioconversion during in vitro colonic fermentation","authors":"Saúl González-Moya,&nbsp;Alba Cecilia Durán-Castañeda,&nbsp;Rita María Velázquez-Estrada,&nbsp;Francisco Javier Blancas-Benitez,&nbsp;Jorge Alberto Sánchez-Burgos,&nbsp;Sonia Guadalupe Sáyago-Ayerdi,&nbsp;Victor Manuel Zamora-Gasga","doi":"10.1016/j.foodres.2025.117578","DOIUrl":"10.1016/j.foodres.2025.117578","url":null,"abstract":"<div><div>Yam bean (<em>Pachyrhizus erosus</em> L.) is an underutilized Mexican tuber valued for its dietary fiber but limited in polyphenols, reducing its functional potential. This study evaluated the effect of vacuum impregnation (VI) with mango seed polyphenolic extract on its in vitro colonic fermentation. Mango seed extract was obtained via ultrasound-assisted extraction and incorporated into yam bean slices through VI (150 mBar, 15 min), followed by dehydration and in vitro gastrointestinal digestion to isolate the indigestible fraction. Four treatments were tested: T1 (extract + vacuum), T2 (extract without vacuum), and two water controls (T3 and T4). Digested samples were fermented with pooled human fecal microbiota for 24 h under anaerobic conditions. T1 showed significantly higher total soluble phenols (6.30 ± 0.48 mg GAE/g at 3 h), antioxidant activity (5.94 ± 0.12 μmol TE/g at 6 h by DPPH), and pH reduction (4.59 ± 0.04 at 24 h), compared to T2 and controls. HPLC-DAD-MS identified 24 phenolic compounds and metabolites, with T1 showing greater abundance and earlier appearance of gallic acid, pentagalloyl glucose, ellagic acid, and urolithins A and C. GC–MS revealed that esters dominated early fermentation in T1, while fatty acids predominated after 12 h in all treatments. The higher metabolite diversity and concentration in T1 suggests a stronger interaction of polyphenols with the yam bean matrix via VI, enhancing microbial bioconversion. These results demonstrate that VI is a promising strategy for improving the functional properties of plant matrices using polyphenol-rich by-products, contributing to the development of functional foods aimed at intestinal health.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"221 ","pages":"Article 117578"},"PeriodicalIF":8.0,"publicationDate":"2025-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145154585","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":"Bio-inspired nanocarriers for oral delivery: Applications in intestinal health","authors":"Jia Guo ,&nbsp;Zijun Wang ,&nbsp;Li Huan ,&nbsp;Haiying Yang ,&nbsp;Shikai Zhang ,&nbsp;Ying Xie ,&nbsp;Saiqing Xu ,&nbsp;Qiutan Cui ,&nbsp;Yang Shan ,&nbsp;Shenghua Ding","doi":"10.1016/j.foodres.2025.117589","DOIUrl":"10.1016/j.foodres.2025.117589","url":null,"abstract":"","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"221 ","pages":"Article 117589"},"PeriodicalIF":8.0,"publicationDate":"2025-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145154524","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"New insights into the mechanism of quick-freezing reducing blueberry flavor loss: Coupling cellular microstructure maintenance and fatty acid metabolism regulation","authors":"Haiying Yang ,&nbsp;Jia Guo ,&nbsp;Shuhua Lin ,&nbsp;Lvhong Huang ,&nbsp;Xiaomei Cheng ,&nbsp;Wenzhi Yi ,&nbsp;Rongrong Wang ,&nbsp;Yang Shan ,&nbsp;Ning Jiang ,&nbsp;Shenghua Ding","doi":"10.1016/j.foodres.2025.117581","DOIUrl":"10.1016/j.foodres.2025.117581","url":null,"abstract":"<div><div>High perishability and strong seasonality of blueberries provide challenges for annual supply, and freezing is key to solving these issues. Conventional slow freezing (SF) often causes severe flavor quality loss, whereas in this study, quick freezing (QF) can alleviate this by maintaining cellular microstructure (fruit texture and cellular integrity via smaller ice crystal formation) and regulating fatty acid metabolism (inhibited LOX activity). Metabolomics based on GC–MS and UPLC-MS/MS showed that typical biomarkers in volatile organic compounds (VOCs) were fatty acid-VOCs hexanal (18.25-fold higher in QF than SF) and (<em>E</em>)-2-hexenal (5.71-fold higher in QF than SF) with ‘green’, ‘sweet’, and ‘grassy’ odor and in non-VOCs was <em>α</em>-linolenic acid (1.34-fold higher in SF than QF). Moreover, fatty acid metabolism with <em>VcFADs</em>, <em>VcLOXs</em>, and <em>VcADHs</em> could integrate microstructure preservation with metabolic reprogramming. Hence, QF reduced blueberry flavor loss by virtue of this structural-metabolic coupling effect. This study provides a theoretical reference for regulating the flavor loss and enhancing the freeze-thaw stability of frozen blueberries during processing and storage.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"221 ","pages":"Article 117581"},"PeriodicalIF":8.0,"publicationDate":"2025-09-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145154590","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":"Exploring the mechanisms of torularhodin in alleviating diabetic kidney disease: a microbiome and metabolomics approach through the gut-kidney axis","authors":"Wenlong Deng ,&nbsp;Yi Guo ,&nbsp;Qigui Mo ,&nbsp;Jiaqi Liu ,&nbsp;Yanting Su ,&nbsp;Zhihao Wei ,&nbsp;Runtao Ma ,&nbsp;Jiaqi Chen ,&nbsp;Yue Song ,&nbsp;Tianqi Chen ,&nbsp;Peng Wang ,&nbsp;Wei Yu ,&nbsp;Surui Lu","doi":"10.1016/j.foodres.2025.117597","DOIUrl":"10.1016/j.foodres.2025.117597","url":null,"abstract":"<div><div>This study primarily investigates the pivotal role of torularhodin in alleviating diabetic nephropathy in mice. Oral administration of torularhodin at a dose of 30 mg/kg/day for 8 weeks significantly improved diabetic symptoms and mitigated kidney tissue damage in a mouse model of diabetic nephropathy. Integrating findings from both network pharmacology and in vivo experiments, the study confirmed that torularhodin activates the Nrf2 signaling pathway, thereby promoting the expression of multiple antioxidant enzymes to directly reduce oxidative stress and mitochondrial damage in renal tissues. Moreover, combined analyses of metabolomics and gut microbiota profiling revealed that torularhodin increased the abundance of <em>Muribaculaceae</em>, <em>Moraxellaceae</em>, and <em>Erysipelotrichaceae</em>, while decreasing the abundance of <em>Lactobacillaceae</em> and <em>Enterobacteriaceae</em>. These microbial shifts were accompanied by increased levels of key metabolites, such as Glycerol 3-Phosphate and <span>d</span>-Fructose 6-Phosphate, which helped alleviate amino acid metabolic disorders, restore energy metabolism, and reduce oxidative stress in the kidneys via the gut-kidney axis. This study demonstrates that the protective effects of torularhodin against diabetic nephropathy arise both from its direct antioxidant and mitochondrial protective actions, and partly from modulation of the gut microbiota and their metabolites. These findings provide new insights into the mechanisms of torularhodin and establish a theoretical basis for its potential use as a therapeutic strategy for diabetic nephropathy.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"221 ","pages":"Article 117597"},"PeriodicalIF":8.0,"publicationDate":"2025-09-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145154526","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":"Differential characteristics of meat flavor compounds, colonic microbiome and metabolome between Duroc × Landrace × Yorkshire pigs with high and low intramuscular fat of longissimus dorsi muscles","authors":"Dongfang Wang ,&nbsp;Yangguang Ren ,&nbsp;Yiyan Liao ,&nbsp;Long Pan ,&nbsp;Yong Su ,&nbsp;Weiyun Zhu","doi":"10.1016/j.foodres.2025.117579","DOIUrl":"10.1016/j.foodres.2025.117579","url":null,"abstract":"<div><div>Pork flavor has received widespread attention from consumers and producers, but the flavor differences and microbial differences in pigs with different intramuscular fat (IMF) content remain unclear. This study aimed to investigate differential characteristics of meat flavor compounds, colonic microbiome and metabolome between Duroc × Landrace × Yorkshire pigs with high and low IMF using multi-omics analyses. High IMF (H-IMF) pork had higher marbling scores, tenderness, and overall acceptability than low IMF (L-IMF) pork. The overall flavor profiles were similar between H-IMF and L-IMF pork. The main enriched volatile flavor compounds (VOCs) in H-IMF pork belonged to esters and were mainly represented by 3-methylbutanal, ethyl acetate, (<em>E</em>)-2-decenal, ethyl nonanoate, 2-nonanone, methional, and ethyl decanoate. <em>Dorea</em> was significantly enriched and showed a positive correlation with main VOCs, whereas <em>Treponema</em>, <em>Alloprevotella</em>, and <em>Cryptobacteroides</em> were significantly reduced in the colon of H-IMF pigs. Differential metabolites were mainly enriched in nucleotide and pyrimidine metabolic pathways. <em>Dorea</em> and metabolites cytidine, 2′-deoxycytidine-5′-monophosphate, and 2′-deoxythymidine-5′-monophosphate participated in nucleotide and pyrimidine metabolic pathways and potentially influenced the production of flavor compounds. Overall, the results imply that IMF influences pork flavor compounds and is closely associated with the gut microbiota, indicating potential to improve flavor attributes through microbial regulation.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"221 ","pages":"Article 117579"},"PeriodicalIF":8.0,"publicationDate":"2025-09-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145117579","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":"Co-culture strategies for muscle–fat tissue development from caprine satellite cells: a step toward sustainable cultivated meat","authors":"Toka Elhaddad ,&nbsp;Eman Thabet ,&nbsp;Marwa M. Essawy ,&nbsp;Amira M. Embaby ,&nbsp;Ahmed Hussein ,&nbsp;Hoda Elkhenany","doi":"10.1016/j.foodres.2025.117590","DOIUrl":"10.1016/j.foodres.2025.117590","url":null,"abstract":"<div><div>Cultivated meat offers a sustainable alternative to conventional livestock production, yet caprine species remain underexplored. This study investigates the bipotential differentiation capacity of muscle satellite cells (MuSCs) isolated from Aleppo goats (<em>Capra hircus</em>), aiming to optimize dual myogenic-adipogenic tissue generation from a single cell source. MuSCs were isolated via mechanical and enzymatic digestion, displaying spindle-shaped morphology and positive expression of CD56, while negative for CD31.</div><div>To investigate dual-lineage specification, five co-culture models were established, two simultaneous (M1: mixed co-culture, M2: layered co-culture) and three sequential (M3: adipogenic-to-myogenic, M4: same as M3 but long adipogenic priming, M5: myogenic-to-adipogenic). Simultaneous models involved combining or layering lineage-committed cells, while sequential models exposed a single MuSC population to staged adipogenic and myogenic cues. Gene expression analysis and histological staining revealed that M3 yielded optimal myogenic differentiation, characterized by high <em>MyoD</em> and <em>MyoG</em> expression. Model 5 favored adipogenesis, as evidenced by <em>PPARγ</em> expression and lipid accumulation alongside late myogenic traits. These findings present an efficient strategy for generating tailored muscle–fat constructs from caprine MuSCs and highlight their potential for cost-effective, sustainable cultivated meat production.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"221 ","pages":"Article 117590"},"PeriodicalIF":8.0,"publicationDate":"2025-09-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145117762","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":"Solvent-based mid-infrared spectroscopy paired with modern machine learning approaches for saffron authentication","authors":"Hadi Parastar ,&nbsp;Linus Busse ,&nbsp;Andreas Wolf ,&nbsp;Philipp Weller","doi":"10.1016/j.foodres.2025.117592","DOIUrl":"10.1016/j.foodres.2025.117592","url":null,"abstract":"<div><div>This study demonstrates the use of solvent mid-infrared (MIR) spectroscopy with a MIRA analyzer, combined with modern machine learning/chemometric techniques for saffron quality and authenticity control. A total of 111 authentic saffron samples from six distinct geographical regions in Iran were analyzed. Saffron metabolite extraction was conducted using a modified solvent extraction protocol based on ISO 3632 standard, screened and optimized through design of experiments (DOE). The study focused on two main objectives: geographical origin discrimination and adulteration detection. For exploratory data analysis, principal component analysis (PCA) was applied. Partial least squares-discriminant analysis (PLS-DA) was used for geographical origin discrimination, achieving a 93.0 % accuracy in the test set, with the first derivative as one important preprocessing step. However, a higher accuracy of 95.5 % was obtained using random subspace discriminant ensemble (RSDE) without the need for preprocessing the MIR data. In the next phase, the detection of four common plant-based saffron adulterants, including safflower, marigold, rubia and even saffron style was carried out using the MIRA analyzer. Data-driven soft independent modeling of class analogy (DD-SIMCA) successfully differentiated between authentic and adulterated samples, achieving 100 % sensitivity and specificity. PLS-DA and RSDE were then employed to identify the type and level of adulterants, with RSDE clearly outperforming PLS-DA, achieving accuracy above 94.0 %, as compared to PLS-DA's accuracy of over 90.0 %. In conclusion, the combination of solvent-based MIR spectroscopy and modern chemometric techniques shows great potential as a reliable tool for saffron quality control at the point of need.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"221 ","pages":"Article 117592"},"PeriodicalIF":8.0,"publicationDate":"2025-09-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145154527","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}