Food Research International最新文献

{"title":"Storage stability of an antioxidant tea prepared from purple corn (Zea mays L.) cob and stevia (Stevia rebaudiana Bert.) and its effects on biomarkers of oxidative stress in healthy humans","authors":"Angela Díaz-García ,&nbsp;Bettit K. Salvá-Ruiz ,&nbsp;M. Monica Giusti ,&nbsp;Marcial Silva-Jaimes ,&nbsp;Nelson Bautista-Cruz ,&nbsp;Luz K. Hernández ,&nbsp;Edwin A. Macavilca ,&nbsp;Luis Condezo-Hoyos","doi":"10.1016/j.foodres.2025.116982","DOIUrl":"10.1016/j.foodres.2025.116982","url":null,"abstract":"<div><div>Tea is consumed worldwide, and it is highly appreciated by consumers as a functional, healthy, and natural drink. The objectives of this research were to evaluate (1) the storage stability and (2) the consumption effect on biomarkers of oxidative stress of an antioxidant tea prepared from purple corn cob and stevia (AOxTea). The AOxTea bags were subjected to storage environments of 75 or 85 % of relative humidity at 30, 40 and 50 °C for up to 19 days. During this time, total polyphenols (TP), total monomeric anthocyanin, TEAC, ORAC_PGR, and color were monitored. Biomarkers TEAC, ORAC_PGR, antioxidant enzymes activities, protein carbonyls, and OXY-SCORE index were analyzed on healthy volunteers (<em>n</em> = 18, both genders, BMI = 19–25.5 kg/m², age = 18–45 years, divided into a control group and an AOxTea consumption group) on time 0, after 2- and 4- weeks of twice daily consumption. During storage, TP and color did not significantly change, while anthocyanins and antioxidant capacity decreased significantly to up 22 and 43 % of their initial values, respectively, in the most severe conditions. Evaluation of the effect of AOxTea on humans showed a significant decrease in ORAC_PGR and in protein carbonyls after 4 and 2 weeks, respectively, in the consumption group, however, OXY-SCORE values in both groups did not vary significantly. Results indicate that AOxTea has a considerable stability until reaching the typical maximum legal moisture for teas (10 %) and no significant effect of consumption in OXY-SCORE index was found.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"219 ","pages":"Article 116982"},"PeriodicalIF":7.0,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144604845","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 effect of Curdlan and xanthan on physicochemical properties and multiscale structure of rice starch during extrusion","authors":"Tongtong Zhou ,&nbsp;Yucong Zhang ,&nbsp;Yueyue Yang ,&nbsp;Qing Liu ,&nbsp;Qingyue Liu ,&nbsp;Zhengyu Jin ,&nbsp;Aiquan Jiao","doi":"10.1016/j.foodres.2025.116984","DOIUrl":"10.1016/j.foodres.2025.116984","url":null,"abstract":"<div><div>Hydrocolloids are utilized in starch-based foods for water-holding, thickening, and gelation, yet their molecular interactions with starch in extrusion systems remain underexplored; this study evaluates physicochemical and multiscale structural changes in extruded starch incorporating curdlan (CG) and xanthan (XG). Incorporation of CG and XG significantly counteracted the disruption of the multiscale structure of starch caused by the extrusion treatment, and increased the content of resistant starch. It reduced the content of rapidly digestible starch in extruded starch by 4.99–12.40 %, especially CG (7.99–12.40 %). The retrogradation of ERS was inhibited and the Mw of amylopectin was increased (Mw: 2.39–4.43 × 10⁸ Da), which decreased pasting viscosity. Relative crystallinity (RC) and short-range ordering were reduced by 1.59–3.32 %, and 0.12–0.23, respectively. While XG produced the opposite effects, the enthalpies of retrogradation (14 d) and the RC of ERS-XG increased by 0.22–1.36 J/g and 3.94–4.63 %, respectively. The molecular weight of the complex was increased and the granule structure was denser, especially for CG. This study may provide theoretical basis for complying with the development trend of extruded starch for great health.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"219 ","pages":"Article 116984"},"PeriodicalIF":7.0,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144557241","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 ultrasonication on the emulsification behavior and nutritional properties of myofibrillar protein-tussah pupa (Antheraea pernyi) protein complexes: A multiscale investigation","authors":"Yang Gao ,&nbsp;Xiaoliang Liu ,&nbsp;Jingxin Sun ,&nbsp;Jun-Hua Shao","doi":"10.1016/j.foodres.2025.116979","DOIUrl":"10.1016/j.foodres.2025.116979","url":null,"abstract":"<div><div>Tussah pupa protein (TPP), rich in diverse bioactive components and demonstrating extensive physiological activities, has attracted attention in food processing. However, its limited emulsion stability restricts application potential, requiring improvement of techno-functional properties. The effects of myofibrillar protein (MP) compounding coupled with ultrasonic treatment on the emulsifying properties and nutritional value of TPP were systematically investigated from a multi-scale perspective in this study. The results demonstrated that ultrasonic treatment significantly reduced particle size and enhanced electrostatic repulsion (<em>P &lt;</em> 0.05). Ultrasonic cavitation triggered a structural transition from α-helix to β-sheet, leading to increased exposure of tryptophan residues, enhanced disulfide bond formation, and strengthened hydrophobic interactions, which collectively contributed to the spatial reorganization of the composite protein. CLSM and SEM analyses further revealed that ultrasonication generated smaller, uniformly dispersed particles with irregular morphologies, thereby facilitating the formation of a more stable emulsion system. Amino acid analysis revealed that ultrasonication significantly elevated the amino acid score (AAS) and essential amino acid index (EAAI) (<em>P</em> &lt; 0.05), demonstrating closer alignment with FAO/WHO standards for human nutritional needs. Furthermore, the enhanced exposure of antioxidant amino acid residues further improved the protein's antioxidant activity. Notably, in vitro digestion simulations demonstrated that ultrasonicated samples, especially UMS, achieved significantly higher degradation efficiency during gastrointestinal digestion, suggesting improved digestibility and absorption potential. In summary, ultrasonication improved the emulsifying stability and nutritional quality of the composite protein emulsion, supporting its potential market applications.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"219 ","pages":"Article 116979"},"PeriodicalIF":7.0,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144534661","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":"Predicting loaf volume of white bread by near infrared spectroscopy on wheat flour. Comparative application: NIR reflection, NIR transmission and portable NIR reflection","authors":"Tomasz Pawel Czaja ,&nbsp;Louise Selga ,&nbsp;Roger Andersson ,&nbsp;Søren Balling Engelsen","doi":"10.1016/j.foodres.2025.116966","DOIUrl":"10.1016/j.foodres.2025.116966","url":null,"abstract":"<div><div>White bread is a worldwide consumed food product with significant nutritional value. The loaf volume of bread is a crucial parameter that influences its texture, appearance and consumer acceptability. Near Infrared Spectroscopy (NIRS) has shown significant potential in predicting the loaf volume of white bread, providing a faster and potentially more accurate alternative to time consuming traditional methods. This study investigates the effectiveness of NIRS and Near Infrared Transmission (NIT) spectroscopy in predicting loaf volume based on wheat flour measurements using both benchtop instruments and a portable FT-NIR instrument. A set of 154 wheat flour samples, including both winter and spring varieties, was analyzed. The performance of NIRS and NIT models was compared with conventional flour analysis methods such as farinograph, alveograph, and rapid visco analyzer. The regression models based on NIR and NIT data demonstrated higher prediction accuracies comparable to traditional methods while significantly reducing both time and complexity of the analysis. This study underscores the potential of NIRS technology to offer rapid and precise predictions of loaf volume, proving to be a valuable tool for baking producers of all scales. Furthermore, the availability of affordable and portable NIR devices makes this technology accessible for small-scale producers, enabling broader adoption across the baking industry.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"219 ","pages":"Article 116966"},"PeriodicalIF":7.0,"publicationDate":"2025-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144588318","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":"Non-volatile metabolite profiles and taste quality of Pu-erh raw tea on different storage years by metabolomics and 1H qNMR","authors":"Long Chen ,&nbsp;Yaqin Long ,&nbsp;Hao Qu ,&nbsp;Ziwen Luo ,&nbsp;Lixue Long ,&nbsp;Hongyun Chen ,&nbsp;Qiang Chen ,&nbsp;Song Tang ,&nbsp;Linbo Chen","doi":"10.1016/j.foodres.2025.116967","DOIUrl":"10.1016/j.foodres.2025.116967","url":null,"abstract":"<div><div>Pu-erh raw tea (PRT), a post-fermented tea, is prized for its complex flavor profile and health-promoting properties. While extended storage enhances its sensory attributes, the decade-scale metabolic dynamics underpinning flavor evolution remain unexplored. This study comprehensively characterized non-volatile metabolomic profiles and flavor changes in PRT across a 10-year storage period (2012−2023). Integrated sensory evaluation and electronic tongue analysis indicated progressive darkening of the infusion attributed to oxidation and increased mellowness in aged samples, though instrumental taste differentiation was limited. Untargeted metabolomics identified 3384 metabolites, with 619 consistently present across all storage years. Crucially, <em>γ</em>-linolenic acid and gallic acid demonstrated significant time-dependent accumulation, quantitatively validated via ¹H quantitative NMR (qNMR). These metabolites emerged as robust markers for discriminating PRT storage duration, revealing novel biochemical drivers of its long-term aging characteristics.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"219 ","pages":"Article 116967"},"PeriodicalIF":7.0,"publicationDate":"2025-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144534662","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":"Δ-Decanolactone targets PLIN2 and FABP3 in goat milk: Longitudinal multi-omics framework unravels structural destabilization and metabolic reprogramming from flavor fraud","authors":"Rong Zhang ,&nbsp;Wei Jia","doi":"10.1016/j.foodres.2025.116964","DOIUrl":"10.1016/j.foodres.2025.116964","url":null,"abstract":"<div><div>Goat milk is prized for its nutritional value, but the illegal addition of δ-decanolactone to enhance flavor poses risks to product integrity and safety. This study employed a tripartite multi-omics framework integrating metabolomics, lipidomics, and proteomics, combined with FTIR and CLSM to systematically elucidate the multifaceted effects of δ-decanolactone on goat milk. Chemometric and bioinformatic pipelines identified dysregulated molecules and pathways, while molecular docking validated interactions with key targets. δ-Decanolactone modifies the secondary structure of proteins, reducing α-helix by 18.3 % and increasing β-sheet by 38.1 %, while concurrently disrupting the integrity of milk fat globule membrane, compromising the emulsifying and functional properties. Multi-omics profiling revealed around 166 metabolites, 378 lipids, and 41 proteins were dysregulated at the high δ-decanolactone exposure. Joint analysis highlights that δ-decanolactone perturbs in amino acid-fatty acid-phospholipid axis via down-regulating PLIN2, FABP3, and LPL levels, and up-regulating B4GALT1 and XDH levels. Molecular docking confirmed stable interactions between δ-decanolactone and key enzymes, linking the observed structural and functional impairments. These findings establish δ-decanolactone as a multifunctional disruptor of goat milk matrix integrity, driving metabolic rewiring and structural collapse. The identified biomarkers provide actionable tools for adulteration monitoring, supporting stricter regulatory policies and optimized dairy processing to safeguard nutritional quality and consumer safety.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"219 ","pages":"Article 116964"},"PeriodicalIF":7.0,"publicationDate":"2025-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144517900","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":"Characterisation of dynamic changes in nutritional components and aroma compound formation in natto during fermentation and post-ripening","authors":"Mubai Sun ,&nbsp;Ni Yang ,&nbsp;Yuguang He ,&nbsp;Xinyu Miao ,&nbsp;Honghong Niu ,&nbsp;Mei Hua ,&nbsp;Jinghui Wang ,&nbsp;Da Li","doi":"10.1016/j.foodres.2025.116961","DOIUrl":"10.1016/j.foodres.2025.116961","url":null,"abstract":"<div><div>Fermentation and post-ripening plays a significant role in shaping the nutritional value, taste, and aroma of natto. This study aimed to analyse nutritional trends in natto during fermentation and ripening, identify its characteristic volatile organic compounds (VOCs), and elucidate their formation pathways. VOCs were detected using HS-GC-IMS combined with sensory evaluation in the study. Dynamic changes in key nutritional components, protein secondary structure, and texture characteristics were also examined and correlated. During the fermentation phase observed every 4 h till 20 h, peptide and amino acid content increased due to proteolysis, accompanied by a continuous decrease in hardness, springiness, and chewiness, and an increase in adhesion. During the post-ripening stage over 20 h, the overall nutrient composition and textural properties remained relatively stable, except hardness, which continued to decrease. The study identified 41 VOCs and based on the calculated relative odour activity value (ROAV), 7 compounds had ROAVs above 1 throughout the process. Moreover, compared to the fermentation stage, the concentrations of 2,3-dimethylpyrazine and 2-ethyl-3-methylpyrazine were significantly increased (<strong><em>p</em></strong> &lt; 0.05) in the post-ripening. Furthermore, the study revealed that the distinctive aroma compounds in natto, which were significantly correlated with the contents of Phe, Tyr, Val, Ile, and Thr, included butyl acetate, 2-methoxy-3-methylpyrazine, 2-pentylfuran, ethyl propanoate, and 2,3-butanedione (<strong><em>p</em></strong> &lt; 0.05). In conclusion, this study provides valuable insights into the formation of diverse aroma compounds in natto and lays a theoretical foundation for producing high-quality natto with enhanced nutritional value, a soft texture and a rich, mellow aroma.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"219 ","pages":"Article 116961"},"PeriodicalIF":7.0,"publicationDate":"2025-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144579671","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":"Development of a saltiness evaluation system for solid foods using a surface salinity meter: The impact of surface salt distribution and taste bud responses","authors":"Koki Ryo ,&nbsp;Mio Kamei,&nbsp;Fuyumi Horie,&nbsp;Yuko Kusakabe,&nbsp;Hiroko Mochizuki-Kawai","doi":"10.1016/j.foodres.2025.116968","DOIUrl":"10.1016/j.foodres.2025.116968","url":null,"abstract":"<div><div>Accurately assessing saltiness perception in solid foods is essential for the development of low-sodium foods that maintain saltiness despite possessing a lower sodium content. This study aimed to develop a practical system for evaluating human-perceived saltiness during oral processing, particularly when food was initially placed on the tongue. As a basis for system design, sensory evaluations demonstrated that higher local salt concentrations (inhomogeneous distribution) on the tongue significantly enhanced perceived saltiness intensity compared to a homogeneous distribution, despite equal total salt content. These findings suggest that the saltiness intensity is determined by the strongest response from taste buds in fungiform papillae, which act as independent taste sensors on the tongue, rather than by overall or average response. Based on this understanding, a method was developed to evaluate saltiness intensity, in which the surface salt distribution of a food sample was first transferred onto moistened filter paper. The saltiness intensity was then estimated from the maximum salt concentration on the filter paper using a surface salinity meter containing multiple salt sensors. This approach also enabled qualitative assessment of the saltiness when food was compressed against the tongue by measuring the maximum surface salinity under applied pressure. Unlike conventional saltiness sensors, this system offers a practical method for evaluating solid food saltiness. It also contributes to the development of low-sodium foods by strategically altering surface salt distribution to enhance the perception of saltiness, making it an important tool for use in the food industry.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"219 ","pages":"Article 116968"},"PeriodicalIF":7.0,"publicationDate":"2025-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144588321","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"In vitro infant fecal fermentation characteristics of bovine milk osteopontin and 2′-fucosyllactose combination","authors":"Yuqin Huang ,&nbsp;Lu Li ,&nbsp;Juchun Chen ,&nbsp;Yuxing Zheng ,&nbsp;Ruibiao Hu ,&nbsp;Qiang Huang ,&nbsp;Feitong Liu ,&nbsp;Bin Zhang","doi":"10.1016/j.foodres.2025.116980","DOIUrl":"10.1016/j.foodres.2025.116980","url":null,"abstract":"<div><div>Breast milk is rich in bioactive proteins and oligosaccharides, including osteopontin (OPN) and 2′-fucosyllactose (2’-FL), which are believed to promote the growth of beneficial microbiota and regulate intestinal barrier function. In this study, fermentation substrates including DOPN (digested OPN fragment), 2’-FL and their combinations in varying proportions, were prepared through <em>in vitro</em> gastrointestinal digestion, dialysis and freeze-drying. Changes in gas production, organic acid levels, ammonia N concentration and bacterial population abundance were studied using an <em>in vitro</em> batch fermentation model, with feces inocula from healthy infants. Results showed that DOPN fermentation by colonic microorganisms produced approximately 1.7 mL of total gas, with acetate (28.6 mM) as the predominant metabolite, along with lower levels of propionate (3.9 mM) and branched chain fatty acids (2.7 mM), accompanied by a substantial accumulation of ammonia N (504.6 mg/L). When the DOPN and D2’-FL ratio ranged from 1:36 to 1:3, the mixture exhibited a pronounced bifidogenic effect, with the relative abundance of <em>B. longum</em> reaching 42–56 %. This was accompanied by sustained high production of acetate (55.0–59.9 mM), lactate (8.5–11.1 mM) and succinate (3.2–3.8 mM), while protein fermentation by-products, such as ammonia N, remained at low levels (8.3–104.6 mg/L). Taken together, the combination of OPN and 2’-FL established a synergistic microenvironment that enhanced both microbial diversity and metabolite functionality, providing a biochemical basis for their potential application in infant formula products.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"219 ","pages":"Article 116980"},"PeriodicalIF":7.0,"publicationDate":"2025-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144557243","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":"Detection and genotyping of enteric foodborne viruses in ready-to-eat leafy vegetables and berries from Córdoba, Argentina","authors":"Guadalupe Di Cola ,&nbsp;Verónica E. Prez ,&nbsp;Anabella C. Fantilli ,&nbsp;Camila Frydman ,&nbsp;Marina Mozgovoj ,&nbsp;Liliana Luque ,&nbsp;Leonardo Ferreyra ,&nbsp;Silvia V. Nates ,&nbsp;María Belén Pisano ,&nbsp;Viviana E. Ré","doi":"10.1016/j.foodres.2025.116963","DOIUrl":"10.1016/j.foodres.2025.116963","url":null,"abstract":"<div><div>The global consumption of ready-to-eat (RTE) leafy green vegetables and berries has risen as consumers perceive them as safe and nutritious options. However, these foods have also been identified as sources of enteric viruses that infect the human gastrointestinal system, which are then excreted and can spread through the fecal-oral route. In Argentina, there is limited evidence on the detection of enteric viruses in food, and no legislation currently requires their detection in frozen or fresh produce intended for domestic consumption. This study aimed to identify and characterize five foodborne viruses with high and low health impact (norovirus, hepatitis A virus, hepatitis E virus, rotavirus, and adenovirus) in berries and RTE leafy vegetables marketed in central Argentina. A total of 242 samples (145 berries and 97 leafy greens) were collected from retail sources in Córdoba and processed according to <span><span>ISO 15216-2, 2019</span></span> standard. Viral detection was performed by qPCR or RT-qPCR, followed by viral characterization through specific RT-PCR assays or Sanger sequencing. Results indicate that 4.2 % (6/145) of berry samples, primarily frozen strawberries, tested positive for norovirus or rotavirus, while 10.3 % (10/97) of leafy green samples were positive for norovirus, rotavirus and adenovirus. Genotyping identified the same genotypes as those associated with local gastroenteritis outbreaks, and phylogenetic analysis showed that the strains were closely related. The absence of hepatitis A and E viruses suggests limited transmission of these pathogens through these foods. This study highlights the need to strengthen hygiene and monitoring protocols for RTE products, as viral contamination poses potential health risks to consumers, underscoring a critical area for improving food safety.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"219 ","pages":"Article 116963"},"PeriodicalIF":7.0,"publicationDate":"2025-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144523481","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}